Currence cookbook nominated for Beard award

CURRENCE

CURRENCE

By Ginna Parsons

Daily Journal

OXFORD – Chef and restaurateur John Currence, who has City Grocery, Bouré, Big Bad Breakfast and Snackbar in Oxford, has been nominated for a James Beard Foundation culinary award.

Currence was nominated in the American cookbook category for “Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some.”

The foundation revealed the nominees for its culinary and journalism awards at a Chicago ceremony Tuesday.

In February, the James Beard Foundation released a longer list of semifinalists, which included Oxford chef Vish Bhatt, executive chef at Snackbar, nominated in the Best Chef: South category, which covers Louisiana, Alabama, Florida, Mississippi, Arkansas and Puerto Rico.

Culled from a list of 20 semifinalists, Bhatt is now a finalist for the award, up against four chefs from New Orleans.

James Beard was an American chef and food writer. The foundation named in his honor was set up to provide scholarships to aspiring food professionals and to champion the American culinary tradition, which Beard helped create.

Winners in the journalism and cookbook categories will be announced at a dinner at Gotham Hall in New York City on May 2. Winners in the restaurant, chef and design categories will be announced at a gala event at the David H. Koch Theater in New York City’s Lincoln Center on May 5.

ginna.parsons@journalinc.com