Four #WinterLegacy donors will be selected to enjoy dinner with Gov. Winter at Chef John Currence's home
Contribute to the #WinterLegacy campaign for a chance to have dinner with three fine Mississippians: John Currence & Gov. Winter (pictured above) and our board chair, Dan Jones
With mere days left in the #WinterLegacy campaign, we are very close to attaining our $20,000 goal. We are very grateful for all of you who have contributed, and we have a special announcement to carry us over the finish line:
Oxford's own award-winning chef, John Currence, has volunteered to prepare and host a dinner for Gov. Winter, our board chair Dan Jones, and four contributors to the #WinterLegacy campaign. It will take place the evening of Thursday, Jan. 26, at Currence's home, which has been featured in Southern Living.
We will select the four contributors next week, after the campaign closes on Saturday. Each can bring one guest to the dinner. If you've already given, you're automatically entered; if you haven't, what better reason for contributing today!
Help the William Winter Institute keep its signature programs like the Summer Youth Institute and the Welcome Table completely free for all Mississippi's students and communities: Join our #IGNITEOleMiss William Winter Legacy Campaign and donate today!
Because of matching contributions, every $1 contributed to #WinterLegacy now becomes $3! Visit this page to learn what your donation does, and to contribute.
TRIPLE the impact of your donation, and
Have a chance at a dinner of a lifetime!
ABOUT JOHN CURRENCE:
John Currence opened the iconic City Grocery in Oxford in 1992. In the time since, his City Grocery Restaurant Group, including City Grocery Catering Company, Bouré, Big Bad Breakfast, and Snackbar, has grown beyond Oxford and beyond Mississippi.
Currence was recipient of both Restaurateur Of The Year and Chef Of The Year awards from the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance (SFA) Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge.
He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting of all varieties, fishing and golf. John is active in the community, having served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatapha Arts Council. He is active with St. Jude Children’s Hospital, Memphis Ballet, Lafayette County Animal Shelter and is a sitting member of the SFA Board of Directors, for which he has served as culinary director from its inception in 1996.
For donations, visit this page.
Press, please contact Chris Schultz: chris@winterinstitute.org
