City Grocery Pop-ups: Oxford, Mississippi

Last year, after the holidays, John Currence renovated his City Grocery

kitchen and during that month-long hiatus, he had the brilliant idea to

host weekly pop-ups in his catering space.  Each week he brought in a

different notable chef from around the south to cook their version of

street food.  It was essentially southern tapas served in a fun, casual,

garage like space, decked out with colorful lights, an open kitchen and a makeshift bar.  Not only was this an exciting new culinary treat for the locals in Oxford, but it also kept his kitchen staff employed.  

Oh how we have missed the pop-ups.  I have longed for that food-truck type culture here in Oxford - simple yet exquisitely cooked fare, with the added excitement of the unexpected.   And therefore, I was thrilled to see Currence bring back the pop-ups this January, only the theme is all grown-up this year.  

Each Monday in January, City Grocery will open for a 4-5 course prix fixe

menu, with an optional wine pairing, prepared by different rock-star

chefs.  The pop-ups this year, are to benefit Rodney Scott, a BBQ

pitmaster from South Carolina, whose BBQ joint, Scott's Bar-B-Que, burned last

year.  Currence is hosting a leg of the philanthropic Fatback

Collective's effort to raise money to rebuild Scott's restaurant and

Scott himself will be the final chef in January.  

We attended the first event last Monday featuring Memphis chefs, Andy

Ticer and Michael Hudman of Andrew Michael Italian Kitchen and our

personal favorite, Hog and Hominy.  They cooked alongside another Memphis

celebrity, Kelly English of Restaurant Iris and his newest venture, a hip

po' boy restaurant aptly called The Second Line.  With Currence, they

delivered four courses of fine Italian southern cuisine.  

Growing up in New England, we are no strangers to Italian food.  Mark is

100% italian from Providence, Rhode Island and the son of an amazing

first generation cook.  My aunt hails from Sicilian roots and we grew up

on her parents homemade pizzas and tortellini soup.  We both absolutely

love Mississippi and have joyously set our roots here, but if you were to

ask us what we miss about home, it is definitely italian food.  

The dinner began with a wop salad and browned butter garlic bread.  The large bowl of iceberg lettuce was topped with a homemade giardinare or classic italian picked vegetable mixture of cauliflower, celery, peppers

and olives.  This is such a utilitarian, simple dish and yet so satisfying.  There were no "micro greens", just the salty pickled crunch of the vegetables.  

Next up, a classic primo course, tagliatelle in a rich bolognese made of

ground chuck, sausage and gizzard.  The freshly made pasta was cooked

perfectly and the large ribbons sopped up the robust sauce, nicely.  

Mark's mom, Esther Yacovone, made the most amazing meatballs of veal, pork

and beef, browned crispy in a cast iron pan.  Even better than the

meatballs were the brown bits left in the pan. Until tasting her version,

I didn't really understand the big fuss over this dish.  She, however,

was not cooking meatballs made with short ribs, veal, pork and guanciale,

which is cured pork made from the cheek. Ticer and Hudman took a basic

italian dish and elevated it to a decidedly a decadent specimen!      

Beautifully plated, a veal shank arrived on a bed of pureed celery root,

drizzled with a veal and a wild mushroom marsala sauce, and topped with a

gremolata.  The veal was tender and falling apart, brightened by the

lemon and parsley toping.  

Lastly, an almond butter cake with a homemade buttermilk ice cream

finished us off perfectly.

The "Memphis Mafia" wildly exceeded my expectations by taking traditional

italian classics and not only elevating the ingredients, but adding a

slight southern flare.  I don't know much, but one this is certain,

during the month of January, you will find me on the edge of my seat,

waiting for Mondays to arrive.