Join Us to Help
End Childhood Hunger in America
No Kid Hungry Little Rock
Friday, August 9, 2013
11 West Markham Street
Little Rock, AR 72201
Warwick and Jessica Sabin
Jeffrey Ferrell, City Grocery, Oxford, MS
Matthew Bell, South on Main, Little Rock, AR
John Currence, City Grocery, Oxford, MS - Top Chef Masters
Brian Deloney, Maddie's Place, Little Rock, AR
Derek Emerson, Walker's Drive-In, Jackson, MS
Donnie Ferneau, Little Rock, AR
Hal Holden-Bache, Lockeland Table, Nashville, TN
Kelli Marks, Sweet Love, Little Rock, AR
Andy Ticer and Michael Hudman, Andrew Michael Restaurant, Memphis, TN - Food & Wine Best New Chefs
More chefs announced soon!
Building on the success of the first No Kid Hungry Little Rock event in 2012, we are excited to bring our second annual No Kid Hungry Little Rock event to the Capital Hotel. The event will be a tasting style throughout the mezzanine area of the hotel. Share Our Strength No Kid Hungry events feature some of the nation’s most renowned chefs joining together to end childhood hunger in America. This year, we’re inviting the top chefs from around the South to join us in Little Rock.
No child in should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn and play.
Chef John Currence, City Grocery Restaurant Group
Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother’s travels with his father during his childhood brought the dishes of the world to their dinner table. Time spent hunting and fishing in South Louisiana began the education in the foods of his home. His first cooking job was while working offshore as a deckhand on a tugboat in the Gulf of Mexico. Currence saw his first kitchen job while in school at UNC where he started washing dishes at Bill Neal’s Crook’s Corner. An immediate fascination with the business prompted several supplemental jobs (baking bread at an Italian restaurant, butcher shop at a local grocery store, salmon smokehouse, etc) and ultimately led to his return to New Orleans to help a high school friend, Larkin Selman open Gautreau’s. He moved on to the Brennan family of restaurants to open Bacco before finally settling in Oxford in 1992 and opening City Grocery. In the time since the City Grocery Restaurant Group has seen a number of openings, including Nacho Mama’s, Kalo’s, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar. He was awarded the James Beard Foundation medal for Best Chef South for 2009 and was the 2008 winner of the Great American Seafood Cookoff in New Orleans and the 2009 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.
Chef Brian Deloney, Maddie's Place
Chef Brian Deloney graduated from the prestigious Culinary Institute of America in New York. He has since honed his culinary skills at fine restaurants across America including Austin, New Orleans, Las Vegas and Little Rock. As an Executive Sous Chef for Emeril Lagasse for almost ten years—first at NOLA Restaurant in the French Quarter and then at Delmonico Steakhouse in the Venetian Resort/Hotel/Casino in Las Vegas—Deloney learned the business and polished his skills in high-energy that attracted locals and celebrities.
Deloney returned to Little Rock in 2007. January of 2009 Brian & his wife Angela started Maddie’s Place. Deloney intends to take Little Rock dining to new levels with fresh adaptations of comfort food with a New Orleans influence, served in a funky, informal, family-friendly environment.
Chef Kelli Marks, Sweet Love
For most kids, their hobbies included playing basketball or learning an instrument, for Kelli Marks, her favorite past time was experimenting in the kitchen. Marks learned her way around the kitchen as most Southern women do, under the tutelage of her grandmother, a woman who could pass for Paula Deen’s long lost sister. There she learned the importance of using real ingredients and true Southern staples.
With a strong interest in arts and armed with a desire to express herself, Marks turned to culinary arts. Her first foray into elaborate decorated cakes came with her grandparent’s fiftieth anniversary where she embarked upon the world of cake, fondant and royal icing, creating an edible masterpiece to feed over two hundred guests. She’s been hooked ever since, creating new recipes that temp the taste buds and are visually stunning. Notable creations include a racecar with working headlights and taillights, a 3D replica of R2D2 and a hand-stamped wedding cake.
Marks opened Sweet Love in January of 2012 with the idea that treats can both feed a sweet tooth as well as the soul. Her unlikely journey into culinary arts took her through an MBA program, giving her the business know how to manage a bakery. But the feeling in her gut, the desire to feed those around her with items that are both delicious and beautiful is something she came by honestly.
Chef Donnie Ferneau, Restaurant Twenty-One
Chef Donnie Ferneau attended culinary school in Iowa and apprenticed throughout the Midwest before heading south to Arkansas. He worked under several well known chefs in Little Rock before venturing out on his own last year.
Ferneau, well known for his meet and greet flair, is often seen mingling among the patrons. Even with a packed house, Chef Donnie is out meeting his customers and chatting with them to make sure that they are having a positive dining experience. "I revel in knowing that we meet their satisfaction and I want to see this on their faces."
When Chef Donnie is not in his kitchen, he is busy within the community. He is involved with local culinary programs and strives to help students realize their dreams. He provides cooking demonstrations and classes and competes in events statewide.