WEDNESDAY, FEBRUARY 20, 2019 - SOLD OUT

TOP SHELF featuring Pappy Van Winkle and James Beard Winner Chef John Currence  
Hosted in the Atrium at luxuriously eclectic 21c Museum Hotel (winner of Conde Nast "Top Hotel" award) 

7:30 pm - 10:00 pm 



The only way to kickoff Bourbon Classic week - an exclusive evening featuring a four flight tasting of the fine quality of Pappy Van Winkle Bourbon. 

We'll sip and mingle with the Bourbon royalty family, Julian & Preston Van Winkle as well as avid Bourbon lover and winner of the coveted James Beard Award, Chef John Currence of City Grocery Restaurant Group (Oxford, MS) and the supremely talented Chef Mike Wajda of Proof on Main in Louisville who will provide progressive food pairings to complement the fine quality of evening libations.

And if that wasn’t enough (yes, there’s more), we’ll have first class cocktails from Proof’s award-winning mixologist team and a top shelf Bourbon selection from Buffalo Trace Distillery (beyond Pappy).


BIO – CHEF JOHN CURRENCE

AWARDS
Currence was recipient of both Restaurateur Of The Year and Chef Of The Year awards from the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge.
 

OUTSIDE THE KITCHEN
He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting of all varieties, fishing and golf.  John is active in the community, having served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatapha Arts Council. He is active with St. Jude Children’s Hospital, Memphis Ballet, Lafayette County Animal Shelter and is a sitting member of the SFA Board of Directors, for which he has served as culinary director from its inception in 1996.
 
BOOKS AUTHORED
Big Bad Breakfast cookbook and the award-winning Pickles, Pigs and Whiskey cookbook.