Executive Chef Jeremy Ashby and three other Kentucky Chefs will be preparing a Cookin' in the Bluegrass preview dinner at the James Beard House this coming Monday, May 24 at 7:00 p.m. To prepare and serve in the very space where so many celebrity chefs have come before is quite a rush for AZUR and Chef Ashby. See the full menu below:Cookin’ in the Bluegrass Menu:
Hors d’Oeuvre
Cornmeal Hoecakes with Goat Cheese Mousse, Pickled Spring Onions, and Truffled Kentucky Honey
Kentucky Ale and White Farmhouse Cheddar Soup Shooters with Crispy Country Ham and Toasted Almond Grissini
Kentucky Paddlefish Caviar and Sunny-Side-Up Quail Eggs on Brioche with Chive Crème Fraîche
Citrus and Beet Ceviche on Yuca Chips with Moonshine–Rhubarb Compote
Panfried Rabbit Livers with Kentucky Burgoo Flavors
Bourbon and Lemon Basil Juleps
Assorted Kentucky Wines
Dinner
Kentucky Bison Carpaccio with Bibb Lettuce, Arugula, Crunchy Black-Eyed Peas, and Apple Cider–Sorghum Vinaigrette
Equus Run Vidal Blanc 2008
Truffled Potato Gnocchi with Garden Peas, Morels, and Brown Butter
Jean Ferris Chardonnay 2007
Bourbon and Black Pepper–Glazed Pork Belly with Kentucky-Style Soup Beans Kentucky Blue Prawn with Grits and Salsa Verde
Talon Winery Syrah 2007
Coffee-Rubbed Lamb Loin with Spiced Carrot Purée and Banana Pepper–Green Tomato Relish Bacon and Praline–Crusted Beef Tenderloin with Oyster Bread Pudding, Asparagus, and Salsify
Elk Creek Blue Ribbon Initiative Series Cabernet Sauvignon 2006
Strawberry, Kentucky Brie, and Black Walnut Cobbler with Blackberry–Buttermilk Ice Cream and Bourbon-Smoked Sea Salt
Jean Ferris Blanc de Blanc 2008
