Two Chances To Celebrate John Currence’s Debut Cookbook, “PICKLES, PIGS & WHISKEY” in the Bay Area this week

The Bay Area will host two events for the release of PICKLES, PIGS & WHISKEY: RECIPES FROM MY THREE FAVORITE FOOD GROUPS AND THEN SOME, the first cookbook from James Beard Award-winning chef John Currence. On Friday, October 25, Omnivore Books on Food will host Currence, who will speak, take questions from the audience, and sign copies of PICKLES, PIGS & WHISKEY.

WHEN Friday, October 25, 6:30 p.m. – 7:30 p.m.

WHERE Omnivore Books on Food, 3885a Cesar Chavez Street, (at Church Street), San Francisco, CA 94131

TICKETS This is a free, non-ticketed event. Copies of PICKLES, PIGS & WHISKEY will be available for purchase on site.

OMNIVORE BOOKS ON FOOD features new, antiquarian, and collectible books on food and drink. Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food. Learn more at www.omnivorebooks.com.

Then, Saturday, October 26, Farmstead at Long Meadow Ranch will host a luncheon celebrating the book. The Farmstead team will cook from PICKLES, PIGS & WHISKEY, and Currence will be on hand to mingle with guests and sign copies of his cookbook.

WHEN Saturday, October 26, 12:00 p.m. – 2:00 p.m.

WHERE Farmstead at Long Meadow Ranch, 738 Main Street, St. Helena, CA 94574 (NOTE: This is an outdoor event.)

MENU Carrot Soup, Pig Ear Fries, Deviled Pickled Eggs, Pork Pâté, Cornmeal Oysters, Beignets, and selected cocktails from PICKLES, PIGS & WHISKEY.

TICKETS A limited number of tickets are available. $55 includes food, drink, and a signed copy of PICKLES, PIGS & WHISKEY. For reservations, call 707-963-9181.

FARMSTEAD AT LONG MEADOW RANCH showcases the seasonal, ingredient-driven American farmhouse cooking of executive chef Stephen Barber. Learn more at www.longmeadowranch.com.

PICKLES, PIGS & WHISKEY: RECIPES FROM MY THREE FAVORITE FOOD GROUPS AND THEN SOME (Andrews McMeel Publishing, October 2013) with a foreword by John T. Edge, is the first cookbook from John Currence, a James Beard Award-winning chef and owner of the City Grocery Restaurant Group in Oxford, Miss. For PICKLES, PIGS & WHISKEY, Currence put his edgy spin on traditional southern fare while at the same time encouraging readers to take a serious look at the state of the region’s cuisine.