John Currence Pickles, Pigs & Whiskey Book Tour Event

Event Details

James Beard Award-winning chef John Currence is heading to Charleston on Tuesday, November 19 as part of his 2013 book tour for his recently launched cookbook Pickles, Pigs & Whiskey.

For the event, he has invited some of his favorite local chefs to be featured and together they will offer a small taste of some of the items found in the book.

Specialty spirits, wine and beer will also be part of the fun.

Featured Chefs (offering small bites inspired by book:

-Chef Jason Stanhope, FIG

-Chef Jeremiah Bacon, Indigo Road Group

-Chef Josh Keeler, Two Boroughs Larder

-Chef Sean Brock, McCrady’s and Husk

-Chef Stuart Tracy, Butcher & Bee

Beverages include:

-University Gray Punch by John Currence

-High Wire Distilling, featuring Bittermilk and Jack Rudy

-Special brew by Edmund’s Oast/The Charleston Beer Exchange

-Wines by Grassroots Distributing (including Rajat Parr)

-Whisper Creek Tennessee Sipping Cream

A limited amount of tickets will be available at $85 and the price includes a copy of the cookbook. Tickets available at the website listed.