Kelly English is the chef at Restaurant Iris in Memphis. I’ve had his food there and at events here in Oxford, and it is excellent. He is from Baton Rouge, went to Ole Miss and then culinary school, and worked in New Orleans for John Besh before heading to Memphis to open Iris.
The popup is Wednesday through Saturday at Main Event catering up on North Lamar, and the theme is Dirty Louisiana Truck Stop Food
I’m always interested in gumbo z’herbes (a Lenten soup made out of multiple greens, and usually some brisket or the like. I’ve posted\ about it before). There a plays on a number of classics– a warm shrimp remoulade on brioche withe a poached egg, catfish with sauce piquant (a.k.a. creole sauce, more or less), boudin blanc with saurkraut and creole mustard, a hot ham and cheese poboy with oxtail gravy, and “Old Sober” yaka mein with beef cheek and hard boiled egg.