AZUR restaurant & patio

AZUR Culinary Team Wins Signature Chefs Award

2010-11-20T07:21:00.001-05:00

The AZUR Culinary Team led by Executive Chef Jeremy Ashby won the Signature Chefs award for their entree during the March of Dimes Signature Chefs Auction in Lexington, Kentucky. Guests enjoyed an incredible gourmet food sampling of Lexington's most elite chefs’ signature dishes followed by a live and silent auction of thrilling packages and spectacular items. This fundraising event for the March of Dimes takes place in 200 cities across the country.

AZUR Guest Celebrity Chef Series

2010-10-12T08:25:00.002-04:00

The AZUR Guest Celebrity Chef Series dinners will feature chefs, many of whom are known regionally or nationally, preparing a multi-coursed dinner with the AZUR chefs - Executive Chef Jeremy Ashby and Chef Miguel Rivas at AZUR restaurant & patio. The inaugural dinner will be Wednesday, November 24 and will feature Chef Aaron Hopper. Chef Hopper was one of AZUR's original chef/owners and was instrumental in the kitchen and menu design which has become the trademark of AZUR. We are pleased to feature Chef Aaron Hopper as our first celebrity guest chef. More guest chefs and dates will be announced in the coming weeks. Our goal is to keep the passion and spirit of the culinary arts alive in Lexington, Kentucky.

Cookin' in the Bluegrass - WEG 2010

2010-10-08T06:57:00.004-04:00

(l to r) Chef Miguel Rivas, Chef Bernard Guillas, Fred Wohlstein, Chef Jose Garces and Chef Jeremy Ashby

Jeremy Ashby, Executive chef at AZUR restaurant & patio in Lexington was the featured Kentucky chef, along with Chef Bernard Guillas from The Marine Room in La Jolla, Calif. and Chef Jose Garces (Iron chef) from the Garces Restaurant Group in Philadelphia at the celebrity chef dinner during the World Equestrian Games on Oct. 6, 2010. The event was over-booked by 11 guests with a final total of 91 including: Kentucky Governor Steve Beshear, First Lady Jane Beshear and Reggie Farmer, Kentucky Agriculture Commissioner. The dinner featured a cornucopia of Kentucky Proud products. Menu may be viewed by following this link http://azurrestaurant.com/azurin.aspx

AZUR Wins Mixed Drink Challenge

2010-09-21T22:57:00.002-04:00

Josh Brown, AZUR General Manager and Amber Blaisdell, Spirits Manager won BIG at the Kentucky Bourbon Festival 2010 - Mixed Drink Challenge in Bardstown, Kentucky this past week. Their entry - AZUR Bluegrass Sunrise won two awards for AZUR. They took the Champion award for the mixed drink competition in the restaurant division and also won the Grand Champion award for the entire competition. During the next Kentucky Bourbon Festival in 2011 their mixed bourbon cocktail will be the official drink. It's a great honor for all!

AZUR Repeats Fine Dining Title

2010-09-21T22:50:00.004-04:00

AZUR restaurant & patio was awarded the Best in Lex 2010 award for fine dining by the Ace Weekly Readers' Poll for the second consequtive year! This also marks the second year that a restaurant outside of downtown Lexington has won. We are pleased that so many recognize AZUR as a cutting edge culinary leader. AZUR co-owner Fred Wohlstein accepted the award during the Best of Lexington 2010 reception on September 17.

Report from New Orleans Seafood Cook-Off

2010-08-09T00:50:00.004-04:00

The AZUR team under the leadership of Executive chef Jeremy Ashby just returned from the 7th Great American Seafood Cook-Off in New Orleans, LA. Even though we didn't bring home the seafood crown for Kentucky, we were treated like royalty. The night before the event, the culinary teams were loaded on buses and police escorted to several New Orleans fine dining restaurants including Commander's Palace, Cafe Palace and Ralph's on the Park. Teams represented states from Alaska to Maine and Illinois to Florida. Chef Jeremy Ashby represented Kentucky well as an ambassador to the Kentucky sustainability movement (aquaculture and agriculture). As a result of the competition, AZUR was able to discuss the Kentucky Proud program and invite several celebrity chefs and food magazine editors to visit Kentucky. Though we did not win the event, AZUR and Chef Ashby did win attention for the Kentucky culinary movement and Kentucky Proud products.

Note: The crown went to Chef Dean James Max of Florida who is a great chef and an ambassador to Florida's sustainable seafood as well.

Summer Nights on AZUR Patio

2010-07-31T22:28:00.003-04:00

In the hospitality business, there are many, many wonderful nights but some just stand out. Last night was one of those memorable summer evenings on the AZUR patio. After weeks of high temperatures and humidity, the weather finally cooperated. Not only did the temperature drop about 15 degrees but we also had a talented band booked for our Friday patio guests' entertainment. Let's just say that it was the "perfect storm." Every table was seated throughout the restaurant & patio and we even placed into service an area of just seats for the overflow of guests. Definitely an evening that will be talked about in AZUR lore.

OpenTable Goes Online at AZUR

2010-07-15T23:10:00.003-04:00

This past Tuesday, AZUR went online with OpenTable. You are now able to book reservations using the OpenTable link on the AZUR website home page, through the OpenTable website, by using the iPhone app and very soon through the AZUR Facebook page. We are pleased to add this free service which allows confirmations 24 hours a day, 365 days a year. Especially with the Alltech FEI World Equestrian Games 2010 here in Lexington, Kentucky in just a few months. Remember: OpenTable membership is at no cost.

AZUR Upper Patio Before and After Sails

2010-07-05T23:10:00.007-04:00

Before (above) and After (below)

Several years ago, AZUR needed a solution to the afternoon sun on the upper patio area. We didn't feel that the conventional patio umbrellas were the solution so we began searching for a solution that fit our European-styling. The search resulted in the AZUR shade sails. When hung, they look like inverted boat sails suspended in the air. Every year we install them in the summer and remove them in the fall. In our area, the wind really gusts during the fall, winter and spring. We feel that they really make the upper patio and hope you agree. It's the details that count. See before and after photos.

AZUR Bazaar?

2010-07-02T21:42:00.004-04:00

We realize that restaurants (especially fine dining) don't typically host a bazaar for a specialty dinner but that's okay. AZUR enjoys introducing all types of foods, ingredients and culinary concepts. Hosting a food bazaar is like mixing all these things in one big bowl. So for one night, we are going to attempt to recreate those wonderful community bazaars one finds in cities and villages abroad on our very own patio. As an independent restaurant, we do step "outside of the box" and we do things "off the wall." And yes, sometimes they are not well received, but we say to ourselves, "At least we tried." If we ever stop being inspired and energized by our conceptual dinners, then the spark for AZUR will most likely be lost as well.

AZUR Appears Everywhere

2010-06-27T23:06:00.006-04:00

Lately, we have been hearing a lot of comments about AZUR and Executive chef Jeremy Ashby appearing everywhere (television, newspapers, magazines, events, etc.). Our simple answer to this is we work hard to share what we do. Most of what people see is a result of efforts we have made over the last several years. It is true that AZUR utilizes many modes of social media (Facebook, Twitter, the AZUR eNewsletter, our web site and even this blog) to reach out to people who wish to know what makes AZUR tic. What people may not realize is that we actually create the majority of the content ourselves. All these outlets provide a personal connection to us and an extension of our personalities. We like the real time interaction with our friends, fans and followers. And we're glad that people are noticing that AZUR is out there. By the way, we have been blogging for four years.

AZUR @ Allech WEG 2010: 100 Days Celebration

2010-06-19T16:29:00.003-04:00

The Allech FEI World Equestrian Games hosted "100 Days Celebration" in downtown Lexington this past Thursday (6/17/2010). Chef Jeremy Ashby [AZUR restaurant & patio] "kicked off" the festivities with a food presentation of Kentucky Proud products and a talk about the James Beard Celebrity Chefs dinners during the Games. He also expressed his excitement for the opportunity of Kentucky chefs to show the Kentucky food identity to visitors from around the world. Chef Ashby finished with a quote from First Lady Jane Beshear. "There is southern hospitality and there is Kentucky hospitality." He then said, "We're going to show them Kentucky hospitality."

Chef Jeremy Ashby Heading to New Orleans!

2010-06-11T21:59:00.007-04:00

On June 7, Executive chef Jeremy Ashby competed in the Kentucky Great American Seafood Cook-Off which showcases local, sustainable aquaculture products. His Woven Shrimp entry with Kentucky Aquaculture shrimp, Kentucky honey, Kentucky Black Star caviar and Alltech Bourbon Barrel Ale won first place. Chef Ashby will be going to the national competition in New Orleans on August 7. The AZUR restaurant & patio crew will be making another trip out-of-state this summer with Chef Ashby. Hope to see several AZUR fans, friends and followers out in the audience.

(l to r) Executive chef Jeremy Ashby, Angela Caporelli of Kentucky Department of Agriculture and Chef John Varanese.

Chef Ashby's Bourbon and Peppercorn Pork Belly

2010-06-04T08:45:00.006-04:00

It is definitely not every day that a chef has one of his original recipes posted on the James Beard Foundation's website for all foodies to review and try. This past week Executive Chef Jeremy Ashby learned that his Bourbon and Peppercorn Glazed Pork Belly had been posted under the JBF Recipes page on their website. His recipe joins an elite group of chefs including: James Beard, Rick Bayless, Thomas Keller, Mario Batali and more. Plus, it's a recipe that one could find being prepared in a Southern kitchen just a little more upscale. Follow the link for the recipe. http://www.jamesbeard.org/index.php?q=recipes/show/bourbon_and_peppercorn_glazed_pork_belly

Enjoy!

James Beard Dinner in New York City

2010-05-24T15:28:00.005-04:00

Walked up to the James Beard House and began prepping for the World Equestrian Games 2010 Celebrity Chef preview dinner. It's a tight kitchen but well stocked and staffed. All of the staff are very welcoming and helpful. We had a little bit of trouble acquiring the morel mushrooms and oysters for this evening but Creation Gardens and Great Performances came through very quickly. It's going to be a great night. We have so many Kentuckians that made the trip and we greatly appreciate their support. Thank you. We'll see you tonight for a SOLD OUT dinner!

AZUR in New York at James Beard House

2010-05-22T23:37:00.004-04:00

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

Reservations: Secure or Not Secure

2010-05-10T23:07:00.004-04:00

One of the long standing debates of AZUR is whether to secure reservations on special holidays and occasions with a credit card or not . Quite often, we must turn away or place customers on a waiting list because we have reached our seating capacity by the reservation count. Though we are pleased that so many wish to dine with us, it becomes a difficult situation when those that have reserved tables do not honor their reservations. This results in two negatives: 1) we have turned away customers and represented to them that we have no tables and 2) we lose potential receipts because these reserved tables will most likely not be able to be used by anyone. It seems that there must be a solution to this issue that doesn't have negativity attached. AZUR would love to hear your comments or suggestions.

AZUR Likes Slow Food

2010-04-28T22:32:00.004-04:00

It seems that life continues to get faster and faster paced every day. Smart phones allow instant connection to information and one another. In the past, a meal was not just a time for eating but also a time for socialization. AZUR appreciates the social aspect of dining. We like to see our customers enjoying a good meal with family or friends over a longer period of time. Slow food is about slowing down and enjoying what you're eating as well as the company at the table. Think about all the memories centered around a table and food that not only looked good but tasted good. That is where AZUR derives it's enjoyment and satisfaction.

AZUR's Chef Ashby on the Road

2010-04-19T22:40:00.004-04:00

AZUR has been very busy during the Keeneland Spring Meet but we also have several events scheduled off premise over the next several weeks as well. Executive chef Jeremy Ashby will be making the grand circuit. See his schedule of events below.

April 26 & 27 - Louisville, KY for live cooking demonstrations during Kentucky Derby week
April 29 - Paris, KY for a private dinner for the Kentucky Bluegrass Wine Auction
May 15 - Frankfort, KY at Governor's Mansion for Green Friends of the Games dinner
May 24 - New York, NY at James Beard House for Cookin' in the Bluegrass dinner

Running on All Burners!

2010-04-10T17:22:00.003-04:00

April has been packed with special dinners, off site catering and post Keeneland racing fans. AZUR may need to rework how we handle the volume to better serve our expanding customer base. 2010 has really been a great year for AZUR and it just keeps getting better. Once again, we thank all our loyal fans, followers and friends. You make AZUR what it is. Two words - Thank you.

April & Keeneland Like Peas & Carrots

2010-04-01T22:39:00.003-04:00

Keeneland opens tomorrow (April 2) in Lexington, Kentucky which is the unofficial start of spring in the Bluegrass. One could say that they go together like peas & carrots. Speaking of which, AZUR's Executive chef Jeremy Ashby recently shared his thoughts on the tasty American duo in the local newspaper. It's a quick read with some recipes as well. Check it out by following the link http://www.kentucky.com/2010/04/01/1206030/spring-means-its-time-to-plant.html

We'll see you on the patio!

AZUR in Bloom This Spring!

2010-03-24T22:16:00.003-04:00

AZUR has been busy with a number of projects this early spring. First, we've been preparing for the James Beard House Kentucky-themed dinner in May. Second, we've been getting the patio ready for the Keeneland meet which is just around the corner. Third, we're preparing a piece on our Signature dishes for Kentucky Monthly. Fourth, Chef Ashby is preparing to speak to the U.K. Hospitality Association and fifth, we're prepping new extensions of The AZUR Experience. Oh, and Easter Brunch coming up on Sunday, April 4 from 11 a.m. to 2:00 p.m. By the way, it's easier to keep up by becoming a Fan on Facebook [AZUR restaurant & patio] or following us on Twitter www.twitter.com/AZURrestaurant You're invited!

AZUR Taking to the Skies

2010-03-13T09:02:00.002-05:00

Executive chef Jeremy Ashby and AZUR Co-owner Fred Wohlstein have booked their flights to New York City for the upcoming James Beard Dinner on May 24th. Ashby will be joined by three other Kentucky chefs from the World Equestrian Games 2010 Cookin' in the Bluegrass dinners taking place each night of the games. They will be presenting a five course dinner which showcases many local Kentucky Proud products. Tickets will be available in the first part of April through the James Beard Foundation or OpenTable. Cost is $165.00. We would love to share this experience with some Kentucky fans. Learn more http://azurrestaurant.com/buzz.aspx

AZUR Patio Has First Tables of 2010 Season!

2010-03-08T23:20:00.006-05:00

We take pride in the name AZUR restaurant & patio, hence, we open the patio any day the weather cooperates. Today, the Kentucky sunshine smiled on us and the patio was opened for lunch. Honestly, we don't believe anyone would have guessed that a week ago but that's Kentucky weather for you. First patio day of 2010 - March 8. Looking forward to a very long season.

Excitement at AZUR

2010-03-06T09:00:00.002-05:00

We are really getting excited at AZUR. The days are getting longer and the sun is shining. Temperatures are slowly rising and that means we are close to patio season. Keeneland is less than a month away from their spring meet. Also, Executive chef Jeremy Ashby has two James Beard Foundation events scheduled (one in New York and one in Lexington). The dates are May 24 and October 6 respectively. Looking forward to seeing many of our fans from across the country over the next few months. After six years, it's hard to believe that we still get a mental "rush" when the spring thaw comes. We hope it never ends.

Happenings at AZUR

2010-02-24T23:56:00.002-05:00

AZUR Executive chef Jeremy Ashby and three Kentucky chefs selected to prepare a "Taste of Kentucky" dinner on May 24 at the James Beard House in NYC have submitted their menu. It's another fantastic opportunity to showcase the culinary diversity that has been emerging for the last several years in the Commonwealth. Also, AZUR had a visit from the Lexington Ballet Company during lunch today. Some of the Company struck poses around the restaurant which was really interesting to watch (guests and performers). They were wonderful ambassadors for their organization. See some of the photos on our website at http://azurrestaurant.com/azurin.aspx Next Chef Series dinner is Classically Unadorned on March 10. This dinner features four iconic courses from the past (e.g. Duck a l'Orange and Baked Alaska). When is the last time you saw those on a menu?

2010 Better and Better for AZUR

2010-02-16T21:50:00.002-05:00

As predicted several weeks ago, AZUR is having a great year in 2010. Late this afternoon, we learned that Executive Chef Jeremy Ashby will be one of the four Kentucky chefs cooking at the James Beard House on Monday, May 24. The theme is our Bluegrass Heritage using local Kentucky Proud products for this five course tasting menu. We are so pleased and honored to represent Kentucky in New York. AZUR hopes this will help propel the emerging culinary diversity in Kentucky.

AZUR Commercial Spot - 30 Seconds

2010-01-31T21:11:00.002-05:00

A little while ago, AZUR taped footage for a 30 second commerical with the production crew of Secrets of Bluegrass Chefs. It is a difficult task to capture the food, atmosphere and service in such a short span of time. Luckily, AZUR believes that we were able to do just that. Judge for yourself by viewing the final product on YouTube. http://www.youtube.com/watch?v=P275g_hrQGw AZUR has five other videos posted as well. Enjoy the show!

AZUR Has Something to Say

2010-01-23T20:21:00.002-05:00

Over the last few weeks, AZUR has been asked to share our thoughts in the form of articles and opinions. We are always honored and welcome these opportunities to share not just information about AZUR (which we never lack enthusiasm to discuss) but other topics that represent the Kentucky food industry. We feel that we are equally qualified to report food trends, issues that impact restaurants and general food knowledge. Our mission for the last five years has been to raise awareness in food diversity and educate whenever possible. This exposure is good for restaurants, producers and the community. In the coming year, AZUR has renewed this commitment. Just ask us.

James Beard Foundation Kentucky Press Conference

2010-01-14T23:52:00.004-05:00

Earlier today, Susan Ungaro, James Beard Foundation President, announced the sixteen Kentucky chefs who have been invited to participate in Cookin' in the Bluegrass during the World Equestrian Games 2010. Executive Chef Jeremy Ashby of AZUR was one of the elite sixteen. In addition, AZUR restaurant & patio was asked to be the exclusive caterer for the Kentucky press conference held at the Kentucky Proud retail store in downtown Lexington. He created four Kentucky Proud hors d'oeurves for the event which are detailed below:

- Kentucky bacon praline with brazil nut, foie gras mousse, and smoky chipotle
- Local freshwater prawn ceviche with green chile, avocado and pineapple crema
- Kentucky raised bison tartar with local duck egg yolk, bourbon barrel worcestershire, goat cheese fraîche and duck crackling
- Escabeche seared tuna with sesame, sriracha, honey, mustard and scallion on a corn arepa with Kentucky Paddlefish caviar

Sources: Alltech Angus (Critchfield Meats), Aquaculture of Kentucky, Kentucky Bison Company, D-K Duck Hatchery, Bourbon Barrel Foods LLC, Rob Hoffman Produce, Woodford Reserve and Kinder Caviar

Link to photographs of the event: http://www.azurrestaurant.com/Azurout.aspx

AZUR Logo Sign: Strange but True

2010-01-13T21:00:00.002-05:00

About a month ago, the opportunity to place an advertising AZUR logo on one of the blue informational signs along a major roadway presented itself. It's not often that you see an independent restaurant listed on these signs (especially your own) so it does seem a little strange. We're accustom to seeing our logo in magazines, on menus and even above our entrance, but seeing it along the road is a totally new perspective for us. If you're on the south side of Lexington, traveling East or West on New Circle Road, you'll see it just before Exit 2 to Harrodsburg Road. AZUR's own little billboard.

Do You Support the Arts? Culinary Arts?

2010-01-05T22:50:00.003-05:00

Many of us support "the Arts" be it performing arts or visual arts but what about the culinary arts? Do you think about dining at an independent restaurant with a chef in the kitchen as supporting a form of art? By definition, culinary art is the art of cooking. As with the other arts, a chef is an artist who creates. His or her canvas is the bare plate and the palette is an array of fresh ingredients often exotic ones that are combined to create a new taste and a visually pleasing object of food (art). Though culinary art is slowly growing through destination restaurants, the popularity of national food shows and celebrity chefs, your local venues still need your support to maintain their existence. So the next time you consider an evening of entertainment, please consider going out to dinner at an independent restaurant in your own neighborhood or city. You will be rewarded on several levels and be supporting "the Arts."

AZUR New Year's Eve Reflection

2010-01-04T23:23:00.002-05:00

AZUR restaurant & patio is known for pushing the envelope and our New Year's Eve/5th Anniversary Celebration was no exception. First, AZUR provided a five course dinner to three seatings on New Year's Eve (5, 7 and 9 pm). With nearly 200 covers booked, the culinary team needed to prepare five plates per customer or 1,000 plates in total from a 500 square foot kitchen. As those in the culinary field realize, one becomes limited by the BTUs of the stoves. Meaning no matter how good your chefs are at multi-tasking, there is only so much cooking area to prepare your meals. Second, the logistics of adequately attending to those already seated and those that are about to be seated is difficult to manage with such tight time parameters. Finally, the atmosphere provided by the band must add to the dining experience as well as entertain those that have already completed their meals and are ready to ring in the new year. Again, tempo plays an important role. As we reviewed the performance of each component, we came to realize how perfectly 2009 had been orchestrated. It was a night that guests enjoyed and the entire staff of the restaurant excelled. We could not have been more pleased with the result. New Year's Eve 2009 became the benchmark for future events to be measured. Truly a night to remember when the AZUR experience was at it's best.

One Last AZUR Event for 2009

2009-12-27T20:10:00.002-05:00

We have just five days left until the end of the year and we've saved the best event of the year for last. AZUR's Upscale New Year's Eve Gala. If you're in the mood for an upscale dining experience as well as LIVE music and dancing for this New Year's Eve, then AZUR is where to be in Lexington, Kentucky. We have a FULL service multi-coursed menu (no buffet line) and three seatings so you can select the time that fits your schedule. Each time offers a little different dining experience from simmer (5:00 p.m.) to boiling (9:00 p.m.). Plus, AZUR is celebrating it's actual 5th Anniversary on the same night! Additional details and menus may be viewed by following this link www.azurrestaurant.com/specialty.aspx or call 859.296.1007

AZUR and Sophisticated Living Lexington

2009-12-24T00:21:00.002-05:00

AZUR just learned that the digital version of Sophisticated Living Lexington is available online which features AZUR in the dining feature. Below is the link that will take you to the January/February 2010 issue. If you wish to jump straight to the piece on AZUR restaurant & patio, enter page 68 in the viewer. As they say, "a picture is worth a thousand words," but we like the commentary as well. http://issuu.com/sophisticatedliving/docs/slx_issuu

AZUR Welcomes 2010 with Numerous Opportunities

2009-12-22T23:11:00.003-05:00

A little while ago, AZUR mentioned several opportunities that were opened to us but we wanted to be sure that these opportunities translated to real happenings before we shared them with you. First, we learned of the possibility of being invited by the James Beard Foundation to cook at Cookin' in the Bluegrass during the World Equestrian Games 2010. Well, Chef Ashby was invited to participate and has received confirmation that he will be cooking at the event. At the same time, Fred Wohlstein (AZUR co-owner) was nominated for the Kentucky Restaurant Association's Board of Directors. Recently, he was honored to learn that he had been elected and will begin serving in 2010. Then, AZUR is to be the featured restaurant in the inaugural issue of Sophisticated Living - Lexington which will make it's debut in January of 2010. This upscale magazine fits the cuisine and atmosphere of AZUR.

And finally, AZUR will be celebrating it's 5th Anniversary on New Year's Eve! All of which is a great beginning to 2010 and we look forward to even more ahead.

2010 Heading Straight for Top Year for AZUR

2009-12-08T22:21:00.002-05:00

We're still days away from 2010 and months for the World Equestrian Games; however, it appears that AZUR is heading for an incredible year. We have been presented with opportunity after opportunity. Since we are known for being adventuresome and maybe even daring at times with our cuisine, we have a hard time saying "no" to things that may not have been tried before. You're not much of an entrepreneur if you're not taking risks. Plus, we are fortunate to have a wonderful group of supporters that appreciate what we do. Hence, we may make a misstep now and then but at least AZUR is willing to try.

AZUR - What's in a sign?

2009-12-05T00:36:00.002-05:00

AZUR is about to discover what's in a sign. Sure, we have building signage and it mimics our logo (which won a design award by the way). In fact, we have built the AZUR logo as our visual brand from the very beginning. It can be found on our matches, our menus, our ads, in all our digital media as well as on the exterior of our location. Now, we are about to journey down a new road to explore the effects of this branding when it is used as stand alone signage in a well traveled public place. It will be just the AZUR logo with no accompanying details. The question is...does this type of branding work for non-chain restaurants? We are about to find out.

AZUR New Year's Eve/5th Anniversary Celebration

2009-11-28T21:11:00.002-05:00

On December 31, 2004, AZUR restaurant & patio opened it's doors in Lexington, Kentucky. Though we were pleased with the result as something that you conceived in your mind's eye takes shape in reality, we still really cannot believe our little independent restaurant has achieved what we had planned and hoped for. After five years, we are still true to our original concept. Now, you're invited to welcome 2010 (the year of the World Equestrian Games) and celebrate AZUR's 5th Anniversary with us. Details will be posted over the next few days but we do know that it will include: a coursed dinner by Executive Chef Jeremy Ashby, live music by 3 A.M. and lots of celebrating. Special thanks to all our Fans, Followers, Believers and Friends for supporting us for five years.

AZUR Goes American - American Indian That Is

2009-11-24T21:36:00.002-05:00

No, AZUR has not abandoned International cuisine. But we will be presenting an American Indian themed dinner on Thursday, December 10th for our Chef Series dinner. Sous Chef - Justin Clark will be paying tribute to several regions of American Indian cuisine (five in all) that he carefully researched. Once again, pushing the culinary envelope with just how adventurous AZUR dares to be with the cuisine. For more information, please visit www.azurrestaurant.com/chefseries.aspx or call 859-296-1007.

So You Can't Get Enough Food Shows?

2009-11-14T01:39:00.003-05:00

Are you glued to the Food Network every night? Can't get enough of celebrity chefs? Find yourself browsing through all the food magazines at the grocery store? Oh yes, you have it...the food bug. You have become a "foodie". Welcome to our world! Now, what you may not know is that this level of cuisine is happening right here in Lexington, KY. Young chefs are pouring their hearts and souls into their creations just to please you - a foodie. At AZUR, you can extend your two-dimensional "fix" into a real experience stimulating not only your sight but also your smell, your touch and most importantly your taste. It's local, fresh and house-made. To assist you in making the transition from "closet foodie" to an active participant in real, authentic cuisine, AZUR offers these visuals to help you. http://azurrestaurant.com/cuisine.aspx Next step will be the AZUR Experience in person.

December AZUR Chef Series is American Indian

2009-11-11T22:47:00.002-05:00

We're still two weeks away from the November Chef Series but we couldn't wait to release AZUR's December Chef Series theme. It will honor American Indians with ingredients representative of the many tribes of North America. Sous chef - Justin Clark will present a five course menu on Thursday, December 10 at 6:30 p.m. Cost is $40 per person. Look for the menu to be posted soon on the AZUR website http://azurrestaurant.com/chefseries.aspx

Top Ten iPhone Food-Related Apps

2009-11-10T23:23:00.003-05:00

Just posted a short article on iPhone food-related apps on the AZUR website. This is not a technical writing. It is meant to be entertainment for the reader and an introduction to the many iphone apps available that relate to the food industry. If you possess an iPhone, it's worth a quick once over. Enjoy. Just follow the link http://azurrestaurant.com/4fun.aspx

End of 2009 is Filled with AZUR Events

2009-11-10T07:38:00.002-05:00

Looking ahead, AZUR will be hosting the Grapes of Wrath Wine Dinner with Master Sommelier - Brett Davis on Wednesday, November 25 (four courses and five paired wines). Then in early December, we will present a themed Chef Series dinner which will most likely be American Indian. Then, we will have our New Year's Eve/5th Anniversary celebration on December 31. This year is extra special for AZUR because it is our 5th anniversary and we have something a special ceremony to share with our fans, guests and loyal customers. Needless to say, five years in the restaurant business is like reaching retirement. It's a major accomplishment and a testament to the concept - fine cuisine served in a causal but upscale atmosphere with well-trained wait staff.

AZUR Signage Woes

2009-11-03T23:50:00.002-05:00

After five years of burning brightly, the AZUR restaurant & patio's main signage went dark. No, we are definitely not closed. Actually according to the sign company, the ballast and a couple of accompanying light sockets need immediate replacement. While it's out of commission, we decided to have the fixture completely overhauled which will take 4-5 days to complete. Look for a brighter, bolder and cleaner AZUR sign out front by Friday. Another example of something that we didn't budget for but that's life in the restaurant business.

Activity Packed Weekend

2009-11-02T23:01:00.002-05:00

With Keeneland's final days, a UK Homecoming game and Halloween, this was an extremely eventful weekend in Lexington. At AZUR, we had a farewell party for Joe Cahill - a team member from the "get go" which means 2004. We wish him the best of luck. Can't take a break in the restaurant biz. AZUR will begin our Fall dinner and dessert menus that take advantage of seasonal product with an emphasis on Kentucky Proud products tomorrow (11/3). Change is a good thing for us and we're sure that many new favorites will be found. http://azurrestaurant.com/cuisine.aspx

AZUR's Master Sommelier Wine Dinner

2009-10-24T06:43:00.003-04:00

For the AZUR November Chef Series Dinner on Wednesday, November 25, we will be hosting a Master Sommelier who has paired wines with Executive Chef - Jeremy Ashby's four course Grapes of Wrath dinner. The idea behind this dinner concept is providing upscale food with wine pairings at a very affordable price by creatively using frugal, seasonal ingredients and more affordable wines that perform at high end level.

AZUR eagerly awaited the carefully selected pairings from Master Sommelier - Brett Davis. In case you were wondering just how exclusive is a Master Sommelier? There have only been 171 world wide since the Court of Master Sommeliers inception in 1969. Statistically, this translates to 1 in 39 million.

AZUR is pleased to offer this special dinner in Lexington, Kentucky at $55 per person. See full menu with pairings at http://azurrestaurant.com/chefseries.aspx

Honey in Season

2009-10-23T07:06:00.002-04:00

Honey is available at many local farmer's markets throughout the state. The variety of honey varies greatly as the honey is influenced by the vegetation available to the bees. Hence, the tastes and color of honey are very different from one locale to another. Consider purchasing several jars from different markets and having a honey tasting.

American Persimmons in Kentucky

2009-10-14T22:42:00.002-04:00

Starting in late October, the American persimmons begin to bear fruit. They are deciduous trees to Kentucky that grow wild in all types of soil. Folklore states that a hard frost is required to sweeten the fruit; however, this is false. Actually, the persimmon just takes a long time to ripen. For cooking, one of the most common uses is a persimmon pudding but they may also be used to bake cookies and cakes or to make ice creams and preserves. One caution: the puckering astringent taste of the unripe fruit is an experience not soon forgotten.

AZUR's Very Very Exclusive Dinner

2009-10-10T21:47:00.003-04:00

On November 25, AZUR restaurant & patio will host Brett Davis from The Court of Master Sommeliers (a trained, knowledgeable and certified wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service and has achieved the highest level in their profession). How exclusive? A Master Sommelier is approximately 1 in 39 million in terms of the world population. Hence, the AZUR Grapes of Wrath Chef Series dinner will be to many a very unique opportunity to share a four course meal and accompanying wines with one of the highest qualified wine experts available anywhere. See details on AZUR's website. http://azurrestaurant.com/chefseries.aspx

AZUR's Version of the Grapes of Wrath

2009-10-09T20:08:00.002-04:00

For the AZUR November Chef Series Dinner, we will be hosting a Master Sommelier who will pair wines with Executive Chef - Jeremy Ashby's four course Grapes of Wrath dinner. The idea behind this dinner concept is providing upscale food and wine at a very affordable price by creatively using frugal, seasonal ingredients and wines that perform at high end level. AZUR is eagerly awaiting the pairings from Master Sommelier - Brett Davis. In case you were wondering how exclusive is a Master Sommelier. There have only been 171 world wide since the Court of Master Sommeliers inception in 1969. AZUR is pleased to offer this special dinner on Wednesday, November 25, 2009 for $55 per person. Reservations are available now 859-296-1007.

New Mobile Tagging Technology Testing at AZUR

2009-10-07T23:23:00.004-04:00

AZUR is testing the new Microsoft Tag application which connects offline media (signs, magazine ads, etc.) to interactive ones using 2D barcodes. For our guests amusement, we have posted a 2D barcode with no other information (just the 2D barcode). Once you have downloaded the application to your phone by going to http://www.gettag.mobi, you are ready to snap your first 2D barcode and see where it leads you. Get the picture? Note: Your phone must be equipped with a camera.

The Legend of "Big Lex" - The Blue Horse

2009-10-06T21:53:00.003-04:00

With just a couple days before the Fall racing season begins at Keeneland, AZUR thought it fitting to share the legend of "Big Lex." Although there is no tangible evidence of the existence of blue horses in Central Kentucky, there have been many reported sightings of blue horses along the roads of Kentucky. The most famous is "Big Lex." They say that legendary "Big Lex" turned blue by grazing in limestone enriched bluegrass pastures his entire life. And now you know the rest of the story.

Sad News in the Food World Today

2009-10-05T22:38:00.003-04:00

AZUR learned with the rest of the fine dining industry that Conde Nast would be shutting down Gourmet magazine today. This icon in the food industry once made obscure restaurants and their chefs known international with a single review. After nearly 70 years of taking readers to exotic locations to indulge in lavish cuisine, the longest running food publication will disappear as another victim to the economic climate. Their insight into the future of cuisine was unparalleled as they identified molecular gastronomy and locavore trends ten years ago. Fortunately, their vast collection of recipes will survive in chefs kitchens, home cookbooks and websites everywhere. This is a tremendous loss to all levels of cooking and particular to the dreams of upcoming chefs of being featured in Gourmet - signaling in a single review - I made it.

IncrEDIBLE Food Show in Lexington, KY

2009-10-03T10:45:00.004-04:00

Heading over to the IncrEDIBLE Food Show today to investigate other local Kentucky products that AZUR may not be aware of. We already utilize Kentucky caviar, bison, rabbit, cheese, mushrooms, salt, vegetables, beer and of course bourbon just to name a few. There is no question that fresher is better. The closer one is able to obtain product than the better the taste and presentation. Hope to find some Kentucky treasures to share at AZUR. http://www.theincrediblefoodshow.com/

AZUR Video Media Anniversary

2009-10-01T23:05:00.002-04:00

One year ago today, AZUR uploaded it's first video to YouTube and then Facebook (perhaps vice versa). We now have five (5) videos posted which demonstrate our culinary offerings in a fluid medium. AZUR is pleased with our achievements with YouTube, Facebook, Twitter and this blog because the vast majority are actually produced by us. Each post originates from a member of the AZUR team (e.g. chef, manager or owner) and shows an unique perspective of the AZUR experience.

AZUR is Solo-Friendly!

2009-09-30T20:13:00.003-04:00

When AZUR states we are solo-friendly, we mean that we welcome individuals who are dining by themselves. We are accustom to serving single business travelers or someone who just wants some "me time" with a book or magazine. In fact, we have many regulars that come to just relax and read which we understand perfectly. The AZUR servers adjust to this situation with less frequent interruptions but with the same courtesy and respect as a couple or group. From our perspective, a single diner is more likely to focus on our cuisine and presentation without other distractions.

Fall at AZUR

2009-09-29T22:27:00.002-04:00

As usual with Kentucky weather, we did not have much transition time between Summer and Fall. After six days of rain, the temperatures dropped into the 60's which triggered AZUR's Fall Mode or AFM. During AFM, we prepare for the Keeneland Fall Meet (thoroughbred racing) by replacing the patio plants with colorful Fall plantings, preparing the patio heaters and releasing our Fall menus to take advantage of produce available in the cooler months ahead.

Feeling Good Despite the Rain

2009-09-22T22:42:00.003-04:00

For the last several days, the Autumn rains have arrived in Lexington, Kentucky but despite the off and on again rain, AZUR is feeling good. Not only are we seeing many of our equine customers in for the horse sales but we're also in a good place. In just three months, AZUR will celebrate it's five year anniversary on December 31. Plus, the economy is showing the first signs of an upward trend. And best of all, AZUR is still staying true to our original mission of fine dining in a casual atmosphere. So we don't mind a little rain.

Amphitheater Coming to Southside of Lexington

2009-09-19T13:36:00.003-04:00

AZUR is pleased to learn that the amphitheater in Beaumont Centre is nearing reality. The planning has been in process for years. Not only does it add a venue for the performing arts on the Southside, it also provides another level of entertainment to the area. We realize that a vibrant downtown is important for the community and AZUR supports that but we also support alternatives which strengthen the whole - Lexington. More diversity in culture, food and arts = healthier, progressive community. Read more http://www.bizlex.com/Articles-c-2009-09-16-89532.113117_Beaumont_Brings_Amphitheater_to_Lexingtons_South_Side.html

Running Out of Time for Pluots

2009-09-18T00:01:00.003-04:00

What exactly is a Pluot? It's a cross between a plum and an apricot. First introduced in 1989, they have been gaining popularity ever since. Pluots have approximately 25 varieties now and are mainly grown in California. They're flavor is intensely sweet and is accompanied with a strong fragrance. The growing season is nearing the end so visit your local neighborhood market and give one a try. It's a new taste waiting to be savored.

AZUR Restaurant Takes No.1 in Lexington Fine Dining

2009-09-16T22:48:00.004-04:00

AZUR first appeared in Ace Weekly's Readers' Poll in 2005 as a new restaurant. After five years, AZUR restaurant & patio has not lost it's edge. We received the top fine dining spot in the 2009 poll as voted by the readers of Ace Weekly.

http://www.aceweekly.com/pdfs/uploads/bestoflex09.pdf

Thank you Lexington, KY for voting us one of the Best of Lex.

AZUR and Technology

2009-09-15T21:25:00.002-04:00

Over the years, AZUR has embraced technology in keeping with our innovative and progressive nature so when the service provide for our 3G network had issues today. We could not communicate in real time as we have become accustom such as: e-mails and twitter. It's like having the gas turned off to our kitchen stoves. AZUR is looking forward to the return of these critical links to our fans. We apologize for the inconvenience.

AZUR Posts on YouTube

2009-09-14T22:46:00.002-04:00

Over the last several weeks, AZUR restaurant & patio has been posting videos to visually share our passion for food. We currently have four videos from the AZUR episode of the Secrets of Bluegrass Chefs which recently expanded coverage of chefs to the central Kentucky area. They are all labelled AZUR - Secrets of Bluegrass Chefs - Parts 1 through 4. We also have a video called The AZUR Experience which is a collection of photos which gives the viewer insight into what to expect when dining at AZUR. All of which may be viewed from our website by following this link http://azurrestaurant.com/azurinvis.aspx Not only are we proud, we are Kentucky Proud. http://www.kyagr.com/KDAPage.aspx?id=7738

Pawpaws Are Coming into Season

2009-09-10T21:58:00.002-04:00

The first of this years pawpaws or paw paws are coming into season. This native fruit of the United States which has a taste combination of bananas, mangos and pineapple has been lost for a time but once again organic growers are renewing interest. Plus, Kentucky State University is leading the way in pawpaw research. You've heard the jingle, now taste the fruit. It's America's own.

AZUR Turns Up the Volume in Fall

2009-09-09T23:27:00.002-04:00

Many restaurants see the Fall as a slow down period but AZUR sees Fall as a period of activity with increased social interaction and many events to be celebrated. There is Keeneland, UK Football, Chef Series dinners and great Kentucky weather ahead. In terms of the patio, we'll be operating patio service until the last AZUR fan comes inside for the winter. Meanwhile, it's racing, friends, food and music.

Labor Day Holiday at AZUR

2009-09-07T09:22:00.002-04:00

The Labor Day holiday at AZUR is like most businesses in the United States - CLOSED in observance of the holiday on Monday, September 7. Yes, we are confident that many restaurants will remain open but sometimes "a day of rest" is worth so much more. Today, our staff will be able to spend the day with their families or friends. And tomorrow, it will be business as usual. We are virtually opened in terms of www.twitter.com/azurrestaurant, www.azurrestaurant.com or Facebook (type AZUR restaurant & patio in the search line). We encourage you to visit one of these sites and learn more about AZUR and why we do what we do. Happy Labor Day from AZUR restaurant & patio! Thank you for following us.

AZUR in the Media

2009-09-01T23:47:00.003-04:00

Just posted photographs of Executive Chef Jeremy Ashby from his interview with The Bourbon Review fall issue on www.azurrestaurant.com/default.aspx as well as a link to YouTube Part 1 of The Secrets of Bluegrass Chefs featuring the AZUR chefs preparing AZUR entrees in the kitchen. http://www.youtube.com/watch?v=-KL5Gefk4ow Enjoy the visuals. Hint: The recipes are available on the web as well.

Sad News: Another Indpendent Restaurant Closing

2009-08-28T20:08:00.002-04:00

AZUR learned today that a restaurant in Newport, Kentucky would be closing it's doors tomorrow for the last time. This small independent shared many of the AZUR philosophies such as: fresh local ingredients, introducing their guests to new flavors, seasonal menu changes and a passion for presenting fine dining in a casual atmosphere. Sometimes doing your best day after day just isn't good enough. This was a restaurant that was awarded Best New Restaurant in 2009 by Cincinnati magazine. We hope they return some day when the economic skies are azure again.

Are You a Locavore?

2009-08-26T22:00:00.003-04:00

Our friends at Good Foods Coop are participating in the EAT LOCAL campaign to promote eating locally grown products. There's five days left to participate in the August challenge. You may be a locavore, a person who eats exclusively or primarily food from their local area, already and don't realize it. AZUR is one of the listed restaurants that uses locally grown ingredients. For additional information go to http://www.goodfoods.coop/

AZUR Feels the Knob Creek Bourbon Shortage

2009-08-25T20:47:00.004-04:00

Along with the rest of the country, AZUR restaurant & patio is feeling the Knob Creek bourbon shortage. As one of our best selling bourbons, AZUR may have to weather the drought with smaller bottles for a while. Unfortunately, the Keeneland Fall Meet is just around the corner and many visitors to Lexington, KY may experience the shortage as well. The next batch will reach the nine (9) years of aging in November. To learn more about the Knob Creek drought, go to www.knobcreek.com/webcast on September 1 at 4:00 p.m. Remember: All bourbon is whiskey but not all whiskey is bourbon. Kentucky Proud

What is AZUR's Cuisine?

2009-08-24T21:05:00.002-04:00

AZUR is often mislabeled a particular category of cuisine such as: American, Mediterranean, Asian, Latin or even French by various sources. The reality of AZUR is we include an eclectic mix from many origins. The common thread is freshness and innovation. Our menu is actually chef-driven and not limited to one specific type of cuisine - it's continental. We admit that we favor local ingredients but that doesn't limit us either. It does allow us to serve a better finished product because the ingredients have spent less time traveling from the farm to the table. This is something that AZUR is proud of. Examples include: caviar, mushrooms, micro greens, berries, tomatoes, corn, fish, bison, rabbit and many more.

Lexington Still Working on Food Diversity

2009-08-22T22:44:00.002-04:00

In the last several years, Lexington, KY has made great strides in offering greater diversity in food offerings. There are now more restaurants on the upper end of the spectrum as well as many specialty establishments such as: Indian, Mediterranean and South African. These small family-owned venues depend on your support to survive. And their survival strengthens the overall community. Next time you head out for dinner, please consider going local and support your own - Lexington's independents. It's a good thing.

What is the "Ark of Taste"?

2009-08-20T21:22:00.003-04:00

The Ark of Taste is another branch of the Slow Food movement with a goal of saving the best endangered tastes for future generations. Their mission is to raise awareness of products on the list, locate small growers who are maintaining these products and promoting them in the market place. Hence, introducing consumers to wonderful unique tastes that they have never had before. AZUR likes this! Click below for additional information http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/

Constant Change is AZUR's Mantra

2009-08-19T22:44:00.003-04:00

While many restaurants are returning to entrees from years past or staying with their menus in fear that the slightest change will cause a tragedy to befall them, AZUR continues to push the culinary envelope while strictly adhering to quality standards and the AZUR brand. For nearly five years, we have changed our offerings (menus) 5-6 times per year on average. Why? Because it keeps the creativity flowing and allows us to take advantage of fresh seasonal product. The closer the product, the fresher the plate will be to the taste and pleasing to the eyes. We are Kentucky Proud.

Lexington, KY Ranks Ninth in Fast Food Consumption

2009-08-18T22:02:00.002-04:00

Cannot help but wonder what kind of message that "a survey by "Men's Health" magazine shows Lexington residents are in the top ten nationwide where fast food consumption is concerned. The city ranked ninth in the survey, which looked at factors such as the amount of fast food restaurants, as well as the amount of people who eat there seven or more times a month. Obesity rates were also a factor." Is this how we wish to have the nation view the Heart of the Bluegrass in terms of it's culinary level? Please tell us "no".

Source: Men's Health Magazine

iAZUR - We've got Apps!

2009-08-17T18:33:00.003-04:00

Looking to satisfy a particular craving? Well, iAZUR has an App for it.

Looking for seafood but not something fried, Ahi Tuna Ceviche - diced with cilantro, peppers, scallions and wasabi with citrus sesame vinaigrette

Craving a green vegetable with a unique taste, Tempura Asparagus - with crab and cream ragout

Needing a cheese fix, Gruyere Fondue - a classic fondue served with bread and seasonal fruits

AZUR Loves Summer Nights

2009-08-15T01:09:00.002-04:00

Tonight was an absolutely perfect example of what we envisioned for AZUR over five (5) years ago. Not only would guests be enjoying alfresco fine dining with innovative non-southern cuisine but also be enjoying the social aspect of dining out. The patio served as a backdrop for dining as well as live music and even a little impromptu dancing this evening. Everyone was enjoying themselves and we couldn't be more pleased. Thank you Lexington for supporting AZUR!

AZUR Expanding Video Offerings

2009-08-12T23:10:00.003-04:00

AZUR restaurant & patio has always embraced innovation rather it be in the form of cuisine or technology. With the recent taping of a local food showed entitled Secrets of Bluegrass Chefs, our appetite for video production has been awakened. Let's just say that when your "hands on", like we are, the learning curve can be a steep one. Luckily, we're up to the challenge. Look for additional video in the near future on our Facebook page, the AZUR web site and beyond.

Incredible Food Show - Lexington

2009-08-10T23:14:00.002-04:00

Executive chef Jeremy Ashby and AZUR are gearing up for the Incredible Food Show coming up in just eight weeks. Ashby has volunteered to assist with the event and will be doing a cooking demonstration and other duties as well. AZUR hopes that this year's event continues to raise culinary awareness in Central Kentucky. We have company coming for the World Equestrian Games in 2010 and we need to be ready as a community to host the visitors.

The Perfect Season for Rainier Cherries

2009-08-08T17:46:00.002-04:00

The stars aligned this year for a perfect growing season for Rainier cherries (aka white cherries). It seems all the Northwest states had bumper crops this year which translates to lower market prices (almost half the cost of last year). Hence, this summer is a great opportunity for one to sample these sweet fruits and make them a future summer staple. AZUR suggests pitting the cherries and leaving the stems. Then covering them with chocolate and placing in your freezer. Once frozen they are ready to serve. Simple but delicious.

Thinking About Growing Our Own Produce

2009-08-06T23:52:00.002-04:00

This year, AZUR has had an excellent year for our flower beds on the patio. We are wondering about how well these beds would do for growing herbs and other vegetables next year. Flowers add color and beauty to the ambiance but vegetables would add value and quality to the tables. AZUR is thinking heirloom tomatoes and fresh garden vegetables. We're thinking maybe it's time for patio to table. Now that's fresh!

AZUR on Secrets of Bluegrass Chefs

2009-08-05T20:46:00.003-04:00

Catch AZUR restaurant & patio on the Secrets of Bluegrass Chefs airing this week on MyTVQ2 (Insight Cable channel 138) at 6:00 p.m. MyTVQ2 is Central Kentucky's newest channel. More information may be found here http://www.wtvq.com/programming/secrets-of-bluegrass-chefs.html You will find the full recipes for the dishes prepared on the program here http://www.newlocaltv.com/program4.php?theme=Secrets%20of%20Bluegrass%20Chefs

Lexington's Bike Program Issues Are World Class

2009-08-04T22:29:00.002-04:00

Some of the issues with the Lexington Yellow Bike Program are shared by the Velib Program in Paris, France. Back in 2007, Paris established the Velib Program to reduce vehicle traffic and emissions in Paris. Though the program has been very successful, they have experienced significant problems with bicycle theft and vandalism. In Lexington, we have also seen bikes being stolen from the downtown area with most of them going unrecovered. Lexington demonstrated forward thinking with this program in 2007 so let's all help keep the program going. If you see a bike from the Yellow Bike Program abandoned or want more information, please call 859-425-2008. It's our community.

AZUR Latin American Pig Roast II

2009-08-03T22:51:00.002-04:00

Last year's Latin Pig Roast was so popular that AZUR has decided to repeat the event on Labor Day weekend again this year. We'll be roasting a whole suckling pig and preparing fresh paella on the patio. Chef Miguel Rivas, a native of the Dominican Republic will be doing the cooking Latin style. Plus, LIVE Latin music. Cost is again $35 per person. Seatings start at 6:30 p.m. and goes all night long! See details at www.azurrestaurant.com/chefseries.asp

Latin Menu:

appetizers
- Empanadas Chilenas (Chilean style beef empanadas)
- Croquetas de bacalao (salt cod fritters) with sauce huacaina
main entrees
- Mojo marinated, smoked and braised whole suckling pig
- Chorizo sausage, shellfish and saffron paella
sides
- Our very, very black beans
- Avocado and tropical salsita
- Heirloom tomato and sweet pepper salsita
- Platanos Maduros (sauteed ripe plantains)
dessert
- Classic Tres Leches (Spanish, three milks cake)

An evening of Latin food and music. Don't let the summer slip away without having some fun doing something unusual. You don't have to travel far for a mini-getaway Latin style.

The Beauty of Lexington

2009-08-01T22:48:00.002-04:00

Lexington, Kentucky is an awkward size. It's not large enough to compete with the major metropolitan cities in many ways, yet too big to be considered a little town. We have our issues with traffic and growth but still we have a strong community quality. It is rare that one goes out for dinner or groceries without seeing a single someone you know. People always have time to stop and talk. The beauty of Lexington is being a larger city with a small town atmosphere - where you recognize people and they recognize you. And more often than not, you are greeted with a smile.

Outstanding Virtual Kentucky Bourbon Trail Dinner

2009-07-30T23:39:00.002-04:00

AZUR just finished hosting our Virtual Kentucky Bourbon Trail Dinner to a packed dining room. This event was "SOLD OUT". Our special guests: Chris Morris and Eric Gregory entertained and educated our guests about bourbon and the Kentucky Bourbon Trail. The four courses of bourbon infused food were excellent by executive chef Jeremy Ashby. This one is going to be difficult to beat but we already have some ideas.

Restaurant Numbers Shrinking

2009-07-29T22:58:00.004-04:00

The number of restaurants (chains and independents) decreased by 1% in the last year. Yes, they were victims of the economic downturn. Unfortunately, it is highly probable that this trend will continue. Take a moment to think about restaurants in your area because they are most likely struggling to survive right now and may not make it to better times. Many of them are small businesses and cannot compete with the marketing power of the large chains. Sometimes good food, hard work and passion just aren't enough.

Pass the Tepary Beans Please!

2009-07-28T23:26:00.003-04:00

Earlier in the year, Tepary beans found their way to a 2009 Top Ten Food Trends list. Haven't tried Tepary beans? Well, if you like beans in general, then you'll love Tepary beans. They are native to the Southwestern United States and have been cultivated for 100s of years. The taste is a unique nutty taste as well as sweet and creamy. Tepary beans are prepared like pinto beans and can be used in a variety of dishes or eaten just by themselves. We know that AZUR foodies are adventurous so give them a try.

AZUR: One Half Thousand Strong and Growing

2009-07-27T21:58:00.003-04:00

Just over a week ago, AZUR reported that the Facebook fan number had reached the 400 mark. Well, this week we have surpassed the one half thousand number and still rapidly climbing. We truly appreciate the AZUR fans and the support everyone has given us over the last five (5) years. While others have modified their offerings, we have remained true to our founding principles: fine cuisine, ambiance and professional service. We are continually amazed by the word-of-mouth campaign that you are responsible for and we sincerely thank you for all your kind words. Thank you so very much! AZUR restaurant & patio

Virtual Kentucky Bourbon Dinner

2009-07-25T22:51:00.002-04:00

AZUR is always pleased when one of our Chef Series dinners is "SOLD OUT" because it means that we're offering something that our customers are interested in. This dinner is special to us because it represents a product that is specific to Kentucky and is unique.

Benefits of Dining Out

2009-07-24T12:56:00.002-04:00

Recently a study was done to identify the advantages of dining out vs. eating at home. The following is the TOP NINE responses in order:
1) Don't have to clean up
2) More of a treat/reward
3) Someone else is cooking
4) Crave restaurant fare
5) Being served
6) Saves time
7) Cannot make at home
8) Socializing
9) More courses

Equipment Failure Preparedness

2009-07-23T23:37:00.002-04:00

Although AZUR really doesn't like to think about the "what if the _________ fails", we have to be prepared to address it quickly. Tonight, several hours were spent configuring a spare computer in the event one of the workstations fail. This is just one example of how we prepare for the worse case scenario. In the past, we have had to deal with the point of sales (POS) server failing, the ice maker failing, the walkin cooler failing as well as many other equipment malfunctions. We must have backup plans to cover our operations so our guests' AZUR experiences are not affected. Actually, many of the incidents mentioned above have occurred during service but if handled promptly and correctly, no one in the dining room is aware. That is always our goal.

AZUR Baking Bread

2009-07-22T23:52:00.002-04:00

AZUR began baking it's own house bread this week. With our limited kitchen space, baking bread on a daily basis has always been a challenge. Honestly, it is very difficult to manage but the results are definitely worth it. Over the years, AZUR has outsourced the task of baking bread but often we just felt that we could do it better. Executive chef Jeremy Ashby completed several trials and was finally pleased with the procedure and the result. We're confident that you will be as well.

Upscale|Elegant|Eclectic|Haute|Continental|Fine

2009-07-21T23:39:00.002-04:00

Many words are used to describe AZUR as a fine dining establishment such as upscale, elegant, eclectic, haute and continental. Though they are accurate descriptions of the food and presentations, AZUR is not stuffy. From the beginning, we conceived AZUR to include warmth and friendliness while maintaining a high level of cuisine. Our ambiance is contemporary casual. We want you to be wowed by the food but not smothered by the setting. Our mission is education and introduction to new tastes.

Facebook Fans Hits 400 Mark!

2009-07-20T22:15:00.002-04:00

AZUR is pleased to announce that we have hit the 400 fans mark on Facebook. Since we launched the Facebook page last year, we have been able to share thoughts, photos, events and news in almost real time. Plus, our fans are able to interact with us. If you're not following AZUR on Facebook yet, just enter "AZUR restaurant & patio" in the search feature of Facebook and become a fan of AZUR restaurant & patio in Lexington, Kentucky.

72 degrees in July

2009-07-18T16:06:00.002-04:00

Believe it or not, Kentucky is in the 70's in the middle of July. What a great opportunity to enjoy the summer evenings without the humidity. After you work out in the yard all day, please consider rewarding yourself with a little dining alfresco style with a little live music. Honestly, summer nights like this don't happen that often. Savor them like a fine wine.

Vegetable Blight Alert!

2009-07-16T08:00:00.000-04:00

Commercial growers and private backyard gardeners need to examine their tomatoes and potatoes for late blight. Kenny Seebold, extension plant pathologist in the University of Kentucky College of Agriculture, reports “This disease looks a lot different than what growers are used to seeing,” “Leaves of infected plants will die and wither quickly. Unlike most diseases, which begin at the bottom of the plant and spread upward, this disease can infect the whole plant or begin at the top of the plant.” Seebold encouraged growers who suspect late blight or see anything out of the ordinary on their plants to bring samples to their local extension office for UK plant pathologists to diagnose.

Bourbon, Horses and Bluegrass

2009-07-15T08:00:00.000-04:00

While driving the backroads of Kentucky in route to Frankfort to file documents with the Secretary of State, began to think about what draws non-residents to Kentucky - the horse farms with large old mansions and wood plank fences; the active distilleries of Kentucky bourbon steeped with history or the open spaces of hills and acres of bluegrass? Perhaps, it's the combination of all these things. And then hoping that one day fine dining destinations make the list as well.

Berries in Kentucky

2009-07-14T01:08:00.002-04:00

Better be picking all the berries that you can grab as the season is on the downward cycle in Kentucky. There are still plenty of fresh berries to be found at local farmers markets or you can pick your own at many of the U-pick farms. Berries are very versatile as they can be used to make wine, cobblers and even garnishment on plates. This is "farm to table" in it's pure form.