Light In April, a charity event benefiting Move on Up Mississippi, will kick off on the morning of Saturday, April 9 with the Breakfast of Champions 5K and Kids Superhero Fun Runs. The running events begin from the parking lot of Big Bad Breakfast at 7:30 am. Adult registration fees are $25 in advance or $35 on race day and includes breakfast, beer, and a T-shirt. Kids (12 and under) registration in $5 and includes breakfast, a race-themed water bottle, and entry to the bouncy house set up at the starting line. Runners can register prior to April 9 online at http://www.racesonline.com/events/breakfast-of-champions-5k-fun-run or on race day at the parking lot of Big Bad Breakfast.
Move On Up Mississippi is a non-profit foundation aimed at inspiring and funding educational initiatives for Mississippi youth, specifically in the areas of health, well-being, nutrition and physical activity. “The foundation works with local, municipal and state agencies to help implement programming to help children grow to a healthier future in Mississippi,” says Currence.
Hosted by City Grocery Restaurant Group Executive Chef John Currence, Light In April will feature a slew of nationally-known chefs being paired up with local chefs to prepare culinary delights at various residences around town.
Chefs participating in Light In April include:
Andy Ticer, one half of Andrew Michael Italian Kitchen in Memphiswill join forces with George Mendes of Aldea in New York City.
Michael Hudman, the other half of Andrew Michael Italian Kitchen in Memphis is teaming up with Floyd Cardoz of The Bombay Canteenand Paowalla in New York City.
Kelly English of Restaurant Iris in Memphis, Magnolia House in Biloxi, and The Second Line here in Oxford and in Memphis will be paired up with Georgia’s Hugh Acheson of Five & Ten and The National in Athens; Empire South in Atlanta; and The Florence in Savannah.
Vishwesh Bhatt from Oxford’s Snackbar will combine his culinary expertise with Tandy Wilson of City House in Nashville, Tennessee.
Michael Northern of Oxford’s City Grocery will be paired with Alon Shaya, of Shaya in New Orleans.
Ralph Taylor, the Chef De Cuisine at City Grocery here in Oxford will be coupled with John Fleer of Asheville, North Carolina’s Rhubarb.
Dru Jones of Oxford’s Bouré will share a kitchen with Isaac Toups, purveyor of New Orleans’ Toups Eatery.
John Currence, Executive Chef and owner of City Grocery Restaurant Group (City Grocery, Snackbar, Big Bad Breakfast, Bouré, Lamar Lounge, and Main Event) will be paired up with Sean Brock of Husk, McCrady’s, and Minero; all of which are located in Charleston, South Carolina.
The evening will be capped off with a post-dinner After Party which will be held at The Lyric on the Square in Oxford. Entertainment for the evening will be provided by Oxford’s Young Buffalo from 8:30 until 10:00 and the headlined by Birmingham’s St. Paul and The Broken Bones until midnight.
General admission tickets to the after party are $35 each and VIP passes, which include an open bar and light desserts on the upstairs balcony, are $85 each. Anyone wanting VIP passes who is not attending a dinner is encouraged to buy their tickets early, as there are only 80 VIP passes available. All after party tickets can be purchased at http://www.thelyricoxford.com.