Big Bad Chef Returns for Another Big Bad Breakfast Event

Join the Big Bad Chef for a Big Bad Breakfast!

On Friday, March 3rd, James Beard Award-winning Chef John Currence will be at the Marina Variety Store and Restaurant for a culinary event celebrating his new book, Big Bad Breakfast. For $50 per person, guests can attend the waterfront restaurant’s first-ever late night breakfast event.

Chefs Currence, Kelly English of Restaurant Iris/Second Line in Memphis; Sarah Simmons and Aaron Hoskins of Birds & Bubbles in New York/Rise Bakery in Columbia; and host Chef Ryan Collins of the Variety Store will collaborate on a five course, breakfast-inspired dinner that will be served family style.

Cocktails will also be available for purchase along with beer and wine. The cocktails will be crafted by Gary Crunkleton of The Crunkleton in Chapel Hill and Alba Huerta of Julep in Houston.

Seats are extremely limited for the 10 pm, 10:30 pm, and 11 pm seatings. To purchase tickets, visit http://www.bevconchs.com/preevents/. A portion of the evening’s proceeds will go to Chef Currence’s Move On Up Foundation and the locally-based Lowcountry Street Grocery.

Ticket holders will also get access to the BevCon Pop-Up at Salty Mike’s that begins immediately following the breakfast event. This event will feature drinks by Jayce McConnell of Edmund’s Oast, Jerry Slater from Atlanta, Alba Huerta of Julep in Houston, and Gary Crunkleton of The Crunkleton. There will be also be a special menu featuring High Wire Distilling spirits. All the proceeds will benefit the two charities mentioned above. Small bites by Chef Chris Stewart of The Glass Onion and Rebecca Masson of Fluff Bake Bar in Houston will also be available.

Chef Currence is from Oxford, Mississippi and is behind several popular restaurants in that area. You can learn more about him by clicking here.

The Marina Variety Store is located at 17 Lockwood Drive. Salty Mike’s is located downstairs from the Marina Variety Store.

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