Four #WinterLegacy donors will be selected to enjoy dinner with Gov. Winter at Chef John Currence’s home!
With only a few days left in the #WinterLegacy campaign, we are very close to attaining our $20,000 goal. We are very grateful for all of you who have contributed and believe this special announcement will carry us over the finish line:
Oxford’s own award-winning chef, John Currence, has volunteered to prepare and host a dinner for Gov. William Winter, Winter Institute board chair Dr. Dan Jones, and four contributors to the #WinterLegacy campaign. It will take place the evening of Thursday, Jan. 26, at Currence’s home, which has been featured in Southern Living.
We will select four contributors next week after the campaign closes. Each winner can bring one guest to the dinner. If you’ve already given, you’re automatically entered; if you haven’t, what better reason for contributing today!
Help the William Winter Institute for Racial Reconciliation keep its signature programs like the Summer Youth Institute and the Welcome Table completely free for Mississippi students and communities: Join our #IGNITEOleMiss William Winter Legacy Campaign and donate today!
Because of matching contributions, every $1 contributed to #WinterLegacy now becomes $3! Visit this page to learn about the impact of your donation and to contribute.
Give today and help us exceed our goal. You will:
HONOR a Mississippi icon,
TRIPLE the impact of your donation and
have a chance at a dinner of a lifetime!
ABOUT JOHN CURRENCE:
John Currence opened the iconic City Grocery in Oxford in 1992. In the time since, his City Grocery Restaurant Group -- including City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar -- has grown beyond Oxford and Mississippi.
Currence received both Restaurateur of the Year and Chef of the Year awards from the Mississippi Restaurant Association in 1998. In 2006, he garnered the Southern Foodways Alliance (SFA) Guardian of Tradition Award and captured the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and won Charleston Food and Wine Festival’s Iron Chef Challenge.
He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting, fishing and golf. Currence is active in the community, having served as chair 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 and Oxford Lafayette Humane Society. Not only is he a sitting board member of the SFA but he has also served as culinary director from its inception in 1996.
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