Tag Archives: John Currence

Big Bad Pop Ups

9 Jan

big bad pop ups

Are you ready for some street food—inside a nice, warm restaurant?

Oxford’s John Currence is hosting a month-long series of pop-up restaurant events featuring high-end chefs serving street food out of the City Grocery kitchen.

Each event will be held Wednesday through Saturday throughout the month of January, with the first event starting tonight.

  • Jan. 9-12: Eli Kirshstein from Top Chef
  • Jan. 16-19: Chefs from City Grocery
  • Jan. 23-26: Andrew Michael, Italian Kitchen/Andrew Ticer and Michael Hudman, Hog & Hominy
  • Jan. 30-Feb. 2: Kelly English, Restaurant Iris

Find more details at the Hungry Memphis blog here.


Big Bad Breakfast to Open Second Location

3 Jun

According to The Birmingham News, James Beard Award-winning chef John Currence is teaming up with Birmingham’s Fresh Hospitality Group to open a second location of his popular Oxford-based Big Bad Breakfast.

The new Big Bad Breakfast location should open late this year or in early 2013 in a former Movie Gallery location near the intersection of Alabama 119 and U.S. 280 in the Inverness area. The 3,200-square-foot building should seat about 120 diners.

View the full story here.

Big Bad Breakfast on Urbanspoon

BBB Pain Perdu Recipe

15 Sep

credit: Bob Chamberlin/L.A. Times

If you’re a fan of Big Bad Breakfast, maybe you’ve ordered the Pain Perdu, a brandy-spiked French toast with berries and chantilly cream, on one of your visits.
Last week, the Los Angeles Times shared a recipe for the breakfast favorite, which I’ll pass along below. Be sure to send a photo if you make your own!
Big Bad Breakfast’s pain perdu
Total time: 35 minutes
Servings: 4
Chantilly cream
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

In a large bowl, whisk the cream, powdered sugar and vanilla until soft peaks form. Cover and refrigerate until needed; the chantilly cream can be made up to 1 hour in advance.

Pain perdu and assembly
4 eggs
2 tablespoons sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 cup half-and-half
1/4 cup brandy
Peanut oil for frying
6 slices Texas toast or country white bread cut into 3/4-inch thick slices
Powdered sugar, fresh berries and/or Chantilly cream to garnish

1. In a large bowl, whisk together the eggs, sugar, vanilla, salt, half-and-half and brandy until thoroughly combined to make the batter.
2. Add enough oil to come up the sides of a deep cast iron skillet by about 1 inch. Heat the oil until a thermometer inserted reaches 325 degrees.
3. Halve the bread slices diagonally. Dredge a couple slices in the batter until both sides are thoroughly soaked. Lift the slices out of the batter and allow to drain briefly.
4. Carefully place the bread into the fry oil and fry each side until golden-brown, approximately 1 minute per side.
5. Remove the toast from the oil and drain on paper towels. Repeat with the remaining slices until all are fried.
6. Serve the pain perdu, three pieces to a plate. Garnish as desired. The restaurant serves the dish topped with powdered sugar, berries and chantilly cream.

Each of 4 servings: 675 calories; 13 grams protein; 45 grams carbohydrate; 2 grams fiber; 46 grams fat; 20 grams saturated fat; 305 mg cholesterol; 14 grams sugar; 566 mg sodium.


Big Bad Breakfast on Urbanspoon

Help Ole Miss Win Tailgating Recipe Contest

5 Sep

Tony Chachere is searching for the best tailgating recipe from the SEC schools in its 2011 Tailgating Cook-off Competition, and the Catfish and Tasso Savory Cheesecake appetizer at City Grocery, a recipe which highlights both traditional tailgating fare and the restaurants in Oxford, has been selected as a top 12 finalist.

Featured in the Square Table cookbook, the Catfish and Tasso Savory Cheesecake recipe will be in the running alongside other finalist recipes on CSS-Sports (http://www.css-sports.com/pages/tony_chacheres_tailgating_cookoff_vote_here) until Friday, November 11. During this time, the general public will have the opportunity to view and vote on their favorite recipes (you can vote every day).

At the conclusion of the judging period, the top three finalists with the highest number of votes will be declared the “Cook-off Champions”. The Grand Prize Winner and Cook-off Champion with the most votes will be announced November 18. The three Cook-off Champion recipes will be featured in SportsNite this November or December (the “Cook-off Feature”).

If you would like a copy of this recipe and others found in Square Table, order the book through the Ole Miss Alumni office, directly from the Arts Council at www.oxfordarts.com or through Square Books.

Today’s ‘Eat Local’ Panel

18 Apr

(l to r) Daniel Doyle, Shannon Adams, Ron Shapiro, Mike Stanton, Michelle McAnally, John Currence and John T. Edge

The meeting space inside Barnard Observatory was filled beyond capacity this afternoon when Oxonians gathered to hear about eating locally from John Currence, John T. Edge, Shannon Adams, Daniel Doyle, Michelle McAnally, Mike Stanton and Ron Shapiro. While the panelists had much to say about their own efforts to eat—and offer—local food, there was one fact that everyone kept returning to—eating local starts with you.

You can start by making a conscious effort to know where your food originated. Asking—and encouraging—local restaurateurs to buy local is one of the best ways to ensure that what you consume is not being shipped from thousands of miles away. Make it a point the next time you eat out to ask where your fish or chicken came from and if the vegetables were purchased from a nearby farm. You may be surprised to hear the answer.

There are several restaurants here in town that are already serving locally obtained food. Let us know your favorites here.

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