April 5, 2017
Chef John Currence is hosting an event in Jackson, the "Light in April" fundraiser for his organization, Move on Up, Mississippi. Here is information about the event from a press release, verbatim.*
Chef John Currence is proud to announce the incredible all-star lineup for the second annual “Light In April” fundraiser for his foundation, Move on Up, Mississippi. Founded in 2015, Move on Up inspires and funds educational youth initiatives focused on heath, well-being, and physical activity in Mississippi. “It’s time to take the fact that Mississippi shows up at the bottom of every annual list published and do something about it,” says Currence. “It is no laughing matter we continue to bring up the rear. We can make change, if we put our minds to it.”
For its second year, Light In April is thrilled to open its doors wider to the public. Taking place over two days (April 7-8, 2017),Light in April will consist of three events, including the “Mexissippi Supper” a ticketed event on Friday evening featuring top chefs from across Mississippi. Each chef will prepare a tasting portion of a Latin-inspired dish for the event, celebrating the Mexican-American men and women without whom we could not operate. The fundraiser will continue Saturday morning with a 5K race open to the public by registration, and the opportunity to enjoy a private dinner party courtesy of the visiting chefs from the Mexissippi Supper. Proceeds from each event will benefit Move on Up Mississippi, driving a healthier future for the children of Mississippi.
DATE: Friday April 7, 2017
TIME: 7:00 PM – 10:00 PM (Doors Open at 7:00PM)
WHERE: The Pavilion, Corner of University Avenue and Bramlett Blvd., Oxford, MS 38655
ABOUT: The roster of Mississippi chefs participating in this event include Josh Belenchia of Buon Cibo in Hernando, David Crews of Delta Supper Club in Cleveland, Marco D’Emidio of Saint Leo in Oxford, Cole Ellis of Delta Meat Market in Cleveland, Corbin Evans of Canoodle by Oxford Canteen in Oxford, Michael Greenhill of Walker's Drive In of Jackson, Joel Miller of The Ravine in Oxford, Alex Perry of Vestige in Ocean Springs, Meredith Pittman of CAET in Jackson, Nick Reppond of GRIT in Taylor, Robert Rushton of Local 463 Urban Kitchen in Madison, Ty Thames of Restaurant Tyler in Starkville, and Payton Warren of Seafood Revolution in Ridgeland. Each will prepare a tasting portion of a Latin-inspired dish for the event.
TICKET PRICE: $55 For General Public
Breakfast of Champions 5K & Kids Superhero Fun Run
DATE: Saturday April 8, 2017
TIME: 8:30 AM - 10:30 AM
WHERE: Big Bad Breakfast Parking Lot, 719 N. Lamar Blvd, Oxford, MS 38655
ABOUT: Saturday morning, the public is invited to put on their running shoes and compete for the title of “Big Cheese” and “Big Cheesette” in the Breakfast of Champions 5K Race. A Superhero Fun Run will take place for kids 12 and under. Immediately following the race, Big Bad Breakfast will serve breakfast burritos, coffee, and hot chocolate. Yalobusha Brewing will pour Snopes Family Pilsner for adults while kids take advantage of the bounce house and family play area.
Adult (Includes race tee-shirt, breakfast, beer): $35 on race day Kids 12 & Under (Includes race water-bottle, breakfast, entry to onsite bounce house): $5 Visiting Chef Dinners
DATE: Saturday April 8, 2017
TIME: 7:00 PM
WHERE: Various Locations (See below for further details)
ABOUT: Saturday evening, chefs will cook private dinner parties for guests in Oxford homes. These intimate dinners will seat from 12 to 24 guests. Guests will be able to buy tickets for specific chef dinners. Visiting chefs will be paired with host chefs. MidSouth chefs Andy Ticer, Michael Hudman, Derek Emerson, and Kelly English have volunteered to work alongside City Grocery Restaurant Group chefs.
TICKET PRICE: $300 (Ticket includes a 4-6 course meal in a private residence with wine pairing.)
RESERVATIONS: For dinner reservations, please call: 662-234-9397
*This story has been edited for content and clarity.