John Currence, whose City Grocery has functioned as a Southern Foodways Alliance clubhouse since the organization’s inception, is as indispensable to modern Southern cuisine as the pickles, pigs and whiskey celebrated by his debut cookbook’s title. Charlestonians who haven’t yet had the chance to dine at one of his four Oxford, Miss. restaurants can discover why next month, when Currence’s book tour alights on High Wire Distilling. To celebrate the release of Pickles, Pigs & Whiskey, Jason Stanhope (FIG), Sean Brock (Husk, McCrady’s), Josh Keller (Two Boroughs Larder) and Stuart Tracy (Butcher & Bee) on Nov. 19 will be cooking up evening snacks inspired by Currence’s recipes. The $85 ticket price includes liquor from High Wire, with cocktail assistance from Bittermilk; wine from Grassroots Distributing and a “special brew” from Edmund’s Oast. Currence is making punch (quite possibly with all of the above; as he writes on the book’s first page: “I’d rather punch you in the mouth with fantastic flavors than poke you in the eye with fancy presentations.”) Tickets are available through Eventbrite.