Third Annual Event in January will Benefit University of Mississippi Medical Center Children’s Hospital Fund.
Oxford, Miss. – The wildly popular “Big Bad Pop-Up” dinner series hosted by City Grocery each January will return in January/February of 2015 with another array of talented chefs and another great mission.
Proceeds from this year’s pop up series will go to help the University of Mississippi Medical Center fund for expansion of their children’s hospital. “The Med Center is a tremendous resource for the state and providing for the health and well being of our children could not be more critical,” said Chef John Currence. “We could not be more proud to contribute something to this project.”
City Grocery brings some old friends and some new to the kitchen for their pop-ups this year. This year’s series will be two night stands (Monday and Tuesday nights) held the last two weeks of January and the first two weeks in February.
“I love how engaged the community has been in supporting our causes the last few years,” said Currence. “At a time of year when folks tend to hibernate a little, it is great to see how excited our friends have been about joining in on these events. They couldn’t be any more fun.”
As in years past the pop ups will be relatively free-form. Visiting chefs will prepare menus of 10–12 items tailored to a certain theme. Plates will be small and prices low, so folks can try a little of everything. The atmosphere in the past has always been much like a dinner party where diners interact with each other and have lots of fun together.
The pop ups at City Grocery will be on a first-come, first-served basis. Specially-designed cocktails and punches, as well as some small bites will be available in the City Grocery bar for guests as they wait.
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January 19–20:
The “Sleepy Dragon Project”
City Grocery Restaurant Group previews an American-Chinese menu they have been toying with.
January 26–27:
“Mumbai, Mississippi”
Chefs Vishwesh Bhatt (Corporate Chef, Snackbar) and Asha Gomez (Atlanta) make Southern-influenced Indian street food.
Executive Chef Asha Gomez, a native of Kerala, cooks the authentic foods of her homeland. Dishes such as fish roasted in banana leaf, roasted duck with potatoes, and beef curry reflect the European and Asian influences that evolved from Kerala’s prominent position along the ancient spice routes. (source: LinkedIn)
February 2–3:
“Second Line 662”
Chef Kelly English (Memphis, Biloxi) previews dishes from his Oxford location of Second Line, set to open late Spring 2015 at 208 South Lamar.
2009 Food & Wine magazine “Best New Chef” Kelly English is executive chef/owner of acclaimed Restaurant Iris and The Second Line in Memphis. By virtue of his steadfast approach to contemporary southern cuisine, deeply rooted in his Louisiana upbringing and heavily influenced by his travels around the globe, Chef English has earned his position as one of the most recognized culinary names in the South.
February 9–10:
“The 132 Foot Journey”
City Grocery welcomes neighbor and friend Corbin Evans of Oxford Canteen for a taste of North Mississippi “Alley Food.”
For further information please contact Meghan Scott, 662.232.8080. For reservations call City Grocery, 662.232.8080 
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This article was originally printed in The Local Voice #220 (published January 8, 2015).
To download a PDF of this issue, click here.
