May 22, 2014 With Paula Deen laying low, Southern cooking has room for a new star. Welcome John Currence, a jovial, down-home chef whose Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some weds Deep South comfort with Continental technique. Currence will appear at Union Ave. Books in Knoxville on May 28, 2014, at 5 p.m., and again at The Public House at 6:30 p.m. The later event will include food samplings.
Read moreMove Over, Paula Deen
James Beard Award-winning chef John Currence talks about his high-concept Southern cuisine