One Last AZUR Event for 2009

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

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

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

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?

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

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

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?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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

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

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

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

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

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?

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

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?

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

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"?

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

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

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!

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

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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

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!

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

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!

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

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

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.

Satisfying Wedding Parties

Perhaps one of the most satisfying of events at AZUR is happy wedding parties. We are honored that so many wedding rehearsal dinners and receptions select AZUR for their special day. From the time we are contacted to the time the last guest leaves, we attend to the details so the entire group (bride, groom, parents, relatives and friends) can just enjoy the moment. There's only one opportunity to "get it right" but that's where professional kitchen and service staff shine. It's part of the daily AZUR experience.

What is a Patio?

AZUR restaurant & patio knows the definition of a "patio". It is defined as a courtyard; especially: an inner court open to the sky. Many establishments claim a patio by adding tables and chairs to a sidewalk or covered area adjacent to their building but they really aren't patios. We take great pride in our 2,500 sq. ft. patio with trees, flowers, bushes and dried laid bricks & walls. AZUR (a blue sky) coupled with patio (a courtyard open to the sky) means alfresco serenity.

Location: One of AZUR's Greatest Surprises

One of the greatest surprises of the AZUR experience is the shock people experience when they drive into Beaumont Centre and see that we are located in a row of store fronts (aka strip mall or center). Then they enter into the restaurant and their perception immediately changes. "Looks are deceiving! From the outside, you think 'strip mall space'. Then this new world opens up on the inside including huge covered patio area." AZUR has enjoyed many visitor comments from all of the country that echo this guest comment. We must confess that we proudly relish this "shock" factor.

Ceviches and Tiraditos on AZUR Summer Menu

For the AZUR summer menu, we have added a section of ceviches and tiraditos. These lighter dishes are seafood dishes marinated in citrus. According to Executive chef Jeremy Ashby, the tiradito is very similar in style, the designation tiradito describes a thin sliver of seafood and does not have the harsh onion slices or flavor that most ceviches do. The scallop option on our menu is a prime example of a tiradito. By the way, July is a great time to sample both during our Social Sunday offering which promotes slowing down this summer to be social. See web site or Facebook for details. www.azurrestaurant.com or AZUR restaurant on Facebook under Events.

AZUR Closed for July 4th

We're winding down tonight and the restaurant will be silent on Saturday, July 4th as we observe the birth of America; however, we'll be working behind the scenes. Running a seven day a week operation doesn't give one much time to work on the extraneous so we like to take these opportunities to give AZUR some special attention. Things that our guests don't normally notice but we do. Have a great celebration day and we'll see you on Sunday for Social Sunday. Info available on the AZUR web site www.azurrestaurant.com

Why the name - AZUR restaurant & patio?

First, we did not want to emphasis "bar" or "pub" in the name. AZUR is always fine dining first. Quality and innovation is our mission. AZUR is...a restaurant that also has serves spirits not a bar that happens to sell food. And secondly, we wanted to draw attention to our very large landscaped patio from day one because at the time we opened Lexington, Kentucky was in the process of implementing a smoking ban for all public places including restaurants. Since we used "patio" in our name, AZUR has seen others copy the naming practice.

Labor Day Latin Pig Roast

We realize that we haven't even celebrated the Fourth of July weekend yet, but AZUR is excited about the Labor Day Latin Pig Roast. We hosted this event last year and received so much positive feedback that we decided to make it an annual event at AZUR. Chef Miguel Rivas, a native of the Dominican Republic, will again be preparing a fresh roasted suckling pig and paella on the patio. It's like a Latin America Getaway without the travel or expense. The date is Friday, September 4 so please reserve the date. More details to follow.

The Story Behind the AZUR Water Feature

About two years ago, AZUR decided to expand and enhance the patio. In addition to adding tables & chairs, a New York roof top garden-inspired container garden and a complete flower garden revamping, we wanted to add an interesting focal point behind the exterior bar. We spotted a wall mounted copper sculpture with water cascading down the front at a trade show and commissioned the custom AZUR water feature complete with the name "AZUR" hand-written on the front.

Artist Henry Harvey created the Archimedes Wall Fountain which derives its name from the Greek mathematician and inventor. A distinctly scientific and geometric presence adds a contemporary flair to the ancient insights of one of humankind's great thinkers. Based out of Lahaska, Pennsylvania, Harvey Galleries has been creating custom sculptures for individuals and businesses for over thirty years. Their client list includes: BMW, Johnson and Johnson, Marriott Hotels and AZUR restaurant & patio. Harvey Galleries are renowned for their unique productions, such as a full sized time machine they created for Timex Corporation. Gallery founder Henry Harvey has also written a book about his experiences titled A Passion for Metal: Reflections and Techniques of a Metal Sculptor. Harvey Galleries is a member of the American Society of Interior Designers. The direct link to the designer. http://www.harveygallery.com/Metal-Sculptures.cfm?p=SculptureStore&c=incProductHome.cfm&cat=1

And now you know the rest of the story.

Tips for Surviving the Summer Heat

Most of us are not accustom to the higher summer temperatures, AZUR offers these simple tips to help cope with the high temps and humidity:

- Drink plenty of fluids - enough to quench your thirst
- Run outside errands in the cooler parts of the day (early morning or late evening)
- Wear lighter clothing made of natural fabrics (cotton)
- Monitor yourself, if you are having difficulty keeping up the pace - SLOW DOWN
- Seek areas of shade if you must work outside
- Dampen a cloth with water and drape on the back of your neck - instant cooling effect

Enjoy your summer but be safe.

Virtual Kentucky Bourbon Trail Dinner - Update 2

95 % of all bourbon is produced in Kentucky. What better way to show AZUR's Kentucky Proud spirit is there? We'll be featuring four bourbons made in Kentucky with the distilleries just minutes from Lexington. For those of you that are not familiar with the Kentucky Bourbon Trail, there was a timely article in Business Lexington today which explains the trail http://www.bizlex.com/Articles-c-2009-06-24-87893.113117_Kentucky_Bourbon_Trail_Hopes_to_Emulate_Napa_Valley.html. We'll be featuring Buffalo Trace (Frankfort), Woodford Reserve (Versailles), Wild Turkey (Lawrenceburg) and Tom Moore (Bardstown) on Thursday, July 30 at 6:30 p.m. This four course dinner Chef Series dinner will feature four courses prepared with the respective bourbons. And Eric Gregory, president of the Kentucky Distillers Association will be speaking as well as offering a tasting of the bourbons. The cost of the dinner is $45 per person. Reservations 859-296-1007. View more details http://azurrestaurant.com/chefseries.aspx

New Summer Menus at AZUR!

AZUR recently placed "New" summer menus into service for lunch and dinner. Sure, we retained the core entrees but we believe in variety. Plus, our chefs like to take advantage of local seasonal produce. Why? Because fresh locally grown products had taste and presentation to the plate. We are currently using local berries, micro greens and some greenhouse grown tomatoes. Fresh is definitely better than frozen.

Long Summer Nights

After being confined to the office or home all day due to the high temperatures and humidity the last few days, AZUR has seen the return of an age old practice...That's waiting until the sun starts to fall before venturing outside. Luckily, we have the patio with shade trees and the awning with fans to assist in cooling things down quicker. It's times like these that makes the AZUR owners appreciate the improvements we have made to the 2,500 sq. ft. of patio.

Social Sundays at AZUR restaurant & patio

To encourage everyone to slow down and enjoy the company of others, AZUR is offering "Social Sundays" all summer long. If you are old enough to remember trips to your grandparents or relatives on Sunday afternoons to enjoy food and conversation at the table after a long work week, then you'll appreciate the nostalgia of these Sundays. AZUR will be "priming the pump" so to speak by offering 1/2 price on all bottles of wine (excluding champagnes) and 1/2 price on all ceviches (excludes the already discounted ceviche tasting). As the sun makes it's way downward in the sky, head over to the AZUR patio and invite some relatives, friends or neighbors to join you. Rediscover the simplicity and enjoyment of past social practices this summer because they were good times. Offering now through the end of July.

Maintenance - A Constant Battle

After nearly five years in the restaurant business, it seems that maintenance is a daily battle. As soon as one issue is fixed, there are three more to address. Not really complaining about it. Really, it's an observation. Like the upkeep on your home, AZUR has a host of different systems that need attention on a daily business. There is the kitchen equipment, furniture, flooring, the patio & landscaping, lighting, the HVAC and the point-of-sales (POS) system. With the volume of traffic and occupancy of 18 hours a day, it's only natural. Most of these items are addressed before hours but on occasion we have one during service. The goal is to handle the situation(s) without the guests ever knowing. Grace under pressure is the battle cry.

AZUR Patio Irony

This past Sunday, AZUR spent hours reworking the misting sprinkler system on the patio to insure that the plants were well watered as the weather has been very hot as of late. Since that day, it has rained and rained some more until the ground is almost muddy. We find great irony in that; however, this most likely will change and the time used to adjust the sprinklers will not be in vain. Forecast is changing for the weekend and 90's on the horizon. Plus, we're saving on water use as coverage has been maximized.

Accounting: The Love/Hate Relationship

Every month (12 times per year), AZUR closes the books on the previous month. We realize that many others also perform this mundane task as well but we would much rather be creating a new entree, planning a Chef Series dinner or chatting with a guest. However, these numbers do allow us to evaluate our performance and make adjustments. Trying to complete May tonight so we can get back to what we really enjoy.

AZUR Appreciates Subtle Compliments

Quite often a guest will ask where we purchased our lighting, furnishings or even patio ceiling fans. This not only gives us an opportunity to share how each piece fits the overall theme of AZUR but also pays us a subtle compliment. It's like saying, "Hey, I like that and want one." We always strive to obtain unique items that coincide with the mission of the restaurant. So don't be afraid to ask, because AZUR loves to share.

What is WOM?

You may have seen WOM in reference to marketing or advertising. It means word-of-mouth. At AZUR, we rely on word-of-mouth for spreading the AZUR experience to others. Obviously, we cannot purchase WOM but we do try to encourage it every time a guest dines with us. We hope that those that have enjoyed one of our Chef Series dinners, the service from one of our professional wait staff or the contemporary ambiance at AZUR will share the experience. We believe this to be a much more rewarding way to promote ourselves in the community. And we truly appreciate every word.

Virtual Kentucky Bourbon Trail Update

AZUR is making progress on the July Chef Series Dinner. This themed dinner is the Virtual Kentucky Bourbon Trail. There will be four carefully selected bourbons from the official Kentucky Bourbon Trail. Eric Gregory, Executive Director of the Kentucky Distillers Association will be present to discuss the trail and bourbon in general. Chef Jeremy is working on the four course menu as well. Information is available on the AZUR web site http://azurrestaurant.com/chefseries.aspx Additional details will be posted as they become available. Please note that the bourbon dinners are very popular and reservations should be placed early by phone 859-296-1007 or by email info@azurrestaurant.com

Are You Following AZUR yet?

AZUR offers many ways to stay connected to us. In addition to the blog, there are the following:

web: www.azurrestaurant.com
facebook: AZUR restaurant
twitter.com: www.twitter.com/azurrestaurant
eNewsletter: sign up for monthly email at http://azurrestaurant.com/eNewsletter.aspx

and finally

our favorite method which is "in person".

Fruity Summer

Summer fruits are coming on fast. It's time to eat your fill of cherries, peaches and nectarines. Producers in the western states are harvesting their crops now. Look for fresh offerings at your local store. We can't wait for this summer's heirloom tomatoes. Why are we talking about tomatoes? Because they are scientifically a fruit; however, most chefs use them as a vegetable.

Endless Chef Series Ideas

AZUR loves to showcase culinary themes in our Chef Series dinners. Since starting them five years ago, we haven't ran out of fresh ideas yet. Granted some of them are received better than others but they all are unique. AZUR has never been afraid to take culinary risks. Yesterday, the idea for another dinner came to mind while driving down Harrodsburg Road in traffic (one good use of traffic time). The dinner would be themed around the historical preservation of foods - AZUR Preserves. In the past, food was stored great lengths of time using simple natural techniques such as: salt cured, smoked, pickled and sugar cured. At this point, AZUR Preserves is about 6th or 7th in line but exciting none the less. Probably a good fit for a winter month.

Projects Projects and More Projects

Have a lot going on this week with trench drain installation on the patio and several advertisement deadlines as well. Also have meetings to discuss the Virtual Kentucky Bourbon Trail dinner scheduled for July 30 at 6:30 p.m. We have the date and time but are still polishing the concept. Definitely can tell that summer is upon AZUR.

WEG 2010 Deadlines Coming Fast

If you live in Lexington, Kentucky and have listened to the radio, read the newspaper or watched television in the last year, you are aware that the World Equestrian Games are coming to the Horse Capital of the World - Lexington, K-Y next year. When the announcement was first made, it seemed so far away but now advertising deadlines are starting to appear on the radar. This event is a great opportunity to showcase Lexington to the rest of the world and also to promote your own business in the process. First, one needs to examine the opportunities available and there are many. Then, the deadlines for submission and payment terms must be noted. AZUR is attempting to weave a fine fabric of advertising without any holes while controlling the overall expense.

Table Side Interaction Is The Best

One of the greatest joys in the operation of a restaurant is talking to the guests at the table. The experience from our side is similar to having friends over to your home for dinner. When patrons are enjoying their meal and talking about how much they like a particular entree or the design of AZUR, the feeling is an intense "pride". No matter what negative incidents may have occurred that day (oven goes out or ice maker stops working), it all just fades away.

Upcoming Chef Series Dinners

AZUR just finished distilled AZUR - a five course tribute to distilled spirits. No rest here. We already have completed the menu for the June Chef Series which will be a Japanese seven course dinner featuring sous chef Justin Clark. Then in July, AZUR will be offering a Virtual Kentucky Bourbon Trail Chef Series with bourbons from distilleries along the official Kentucky Bourbon Trail which is in it's 10th year! As always, we are accepting ideas for August. Make your recommendation by inserting "Themed Dinner" in the subject line and sending to info@azurrestaurant.com.

Too Many Televisions in Restaurants

Lately, the trend has been to add televisions to the interior of restaurants of all types of restaurants. They're replacing artwork on the walls with several televisions tuned to a multiple stations. What happened to conversation over dinner? It seems we are forgetting about the connection between sharing a meal and being social. Inviting someone to dine with you is a personal experience that should not be intruded upon by other distractions (e.g. television). Life is passing by swiftly enough. Dinner should be a time to slow down and enjoy the food and the company of others. Interested on how slowing down can have a positive impact on your life and others around you? Explore www.slowmovement.com

AZUR Pushes Molecular Cuisine Further

Question: What does AZUR's executive chef do with extra time away from the kitchen? Answer: He pushes his culinary skills even further. While others were grilling out, he obtained additional ingredients to create interesting spherifications, reverse spherifications, caviars, foams, temperature resistant gelatins. Also obtained for experimentation were transgutamase - a type of meat glue and isomalt to produce clear sugar spheres to encompass liquids. Sounds more like a lab than a kitchen but the uniqueness and flavor explosions are incredible! Should be some interesting creations coming from the AZUR kitchen very soon.

distilled AZUR - A Study of Spirits and Their Ingredients

Several months ago, we started kicking around ideas for a dinner with distilled spirits as the theme. Doing research, AZUR discovered that the concept of using spirits in entrees was very limited except rum. We also polled our customer base through Facebook to seek input. The resulting menu would become "distilled AZUR" which essentially takes five spirits and deconstructions them to their base ingredients. Then, we created a five course menu using the ingredients in the dish as well as the spirit itself. To us, the concept didn't seem to be that extreme; however, we have had several people ask us to explain the dinner. We like the fact that the food is thought provoking and in keeping with our adventuresome offerings. Executive Chef Jeremy Ashby enjoyed the challenge as well. AZUR will be hosting distilled AZUR: May Chef Series Dinner this coming Thursday, May 28 at 6:30 p.m. If you're intrigued, follow the link for more details. http://azurrestaurant.com/chefseries.aspx

What's the Difference Between Whence & Quince?

One is an adverb meaning from what source, place or cause and the other is an often forgotten fruit. The Quince fruit is harvested in Argentina; however, there are growers in the United States. Quince is generally made into a paste and can be served with cheese or with fattier cuts of meats. When is the last time you had Quince served with your meal?

Would You Be Scared?

It is not uncommon for the average person to believe that restaurants have one of the highest failure rates of all start-up businesses. Many believe the percentage to be between 75-90%. Even representatives in the industry quote the same statistics.

In reality, the failure rate for new restaurants is the same percentage of all new businesses across all industries. (Drum roll) the percentage is about 60%. Granted that is a high failure percentage but considerably less than 90%.

Fortunately, the entrepreneurial spirit of all start-up business owners gives them the courage to face the odds and go for it (restaurateurs included). Would you be scared to face even the 60% failure rate?

What is Fleur de Sel salt?

Fleur de Sel means flower of salt in French. It is considered to be the finest quality and it is never used in the actual cooking. Fleur de Sel is reserved for use during the final plating just prior to serving. It is acquired through the straining of sea water in baskets as it has been done since ancient times. This process makes Fleur de Sel very expensive.

Bourbon is whiskey but not all whiskey is bourbon.

Lately, the popularity of bourbon has been on the rise. Bourbon County, Kentucky is credited with being the origin of bourbon but there are many distilleries in Kentucky. In fact, there is even a Kentucky Bourbon Trail http://www.kybourbontrail.com/ which features eight distilleries that one can tour. They are celebrating their tenth year. Now, the statement was made that "bourbon is whiskey but not all whiskey is bourbon" because by federal law bourbon has several legal requirements. The major ones are: it must be made in the United States, it must consist of at least 51% corn, it must be distilled at less than 160 proof and it must be aged a minimum of two years in new, charred oak barrels. The barrels have significance to the final product but that's another story. AZUR is proud to offer approximately 20 bourbons (small batch, single barrel and multiple barrel) for your tasting.

Ever Heard of Healthy People 2010

The idea was to educate the entire United States population about the benefits of eating daily portions of fruits and vegetables. In turn, health would be improved and various diseases would decline in the population. The last report indicated that no state reached the Healthy People 2010 national objectives for fruit and vegetable consumption. Change is slow but they are still pushing the objectives. Learn more by going to www.healthypeople.gov

Good-bye Lake AZUR

Since AZUR opened in 2004, we have been plagued with water run off from the 2,500 s.f. of patio every time we had a hard rain. We tolerated it for years as one of those "trade offs" of having such a large area of hard service with a slope to the side of the restaurant. We even christened the water that would stand on the patio for a few hours "Lake AZUR". Finally, we hired professionals to perform an analysis and to design a solution. AZUR is implementing the solution this weekend. Basically, we are adding a long trench drain to the outside edge of the patio awning to catch the water as it comes down the hill, thus, preventing it from pooling in the middle of the covered patio. We are anxious to see it tested to say the least. Good-bye Lake AZUR?

AZUR Brochure Revamping

After nearly five years, we thought it was time to revamp the AZUR brochure graphics and content. It's interesting to see how media has evolved in just five years. In the past, we had the industry standards such as: address, phone number and website. Now, we added the blog, Twitter and Facebook to our information. In fact, they have become our primary means of communicating what we're doing at the restaurant on a daily basis because it's almost in real time. Though the brochure does accurately portray our overall concept, but it is just a snapshot in the continuum. Tomorrow, something may inspire us and we'll pursue it which changes AZUR a little moving forward.

distilled AZUR May Chef Series Dinner

AZUR has completed and posted the "distilled AZUR" May Chef Series dinner which will be held on Thursday, May 28 at 6:30 p.m. Executive chef Jeremy Ashby is well pleased with the final result. Utilizing distilled spirits is relatively uncommon in the culinary world with the exception of rum. This dinner will present vodka, rum, gin, whiskey (bourbon) and brandy (cognac) in each of the courses, respectively. The concept for this Chef Series is deconstruction of the ingredients used to produce the spirits as well as using the spirits themselves within each course. This is a very unique offering and one of the most complex from a culinary perspective that AZUR has offered to date. More info at http://azurrestaurant.com/chefseries.aspx. We are really proud of this one and have received many comments of interest. For reservations, call 859-296-1007.

What's in a Name - AZUR?

To make a long story short, AZUR restaurant & patio took Azure (a blue sky or purplish blue) from the English dictionary and dropped the "e" to make it our own. Years later, we often see that our old friend - Spellchecker often corrects the spelling to "Azure" when it's used in print media. Not a big deal - what's in a name? We'd rather be known for our innovative cuisine. Plus, the vast majority of our loyal customer base easily make the connection to AZUR. For those of you that are slightly confused if you see "Azure" mentioned in reference to a restaurant in Lexington, Kentucky, they meant to write AZUR. We don't even want to discuss the pronunciation variations.

Craving Morels

Just received a report that Morels [mushroom] are popping up out of the ground. These tasty fungi treats are a favorite of many. The best way to prepare is simple. Egg wash with coating of flour, salt and pepper. Then fry in pan of butter and serve. Look for AZURInsider in the woods of Southeastern Iowa this coming Saturday. Maybe Friday!

Don't Miss Patios and AZUR

In the current issue of Southsider magazine, AZUR was included as a "Don't Miss" patio in Lexington, Kentucky. We appreciate being included and work very hard to make our patio not only attractive and inviting but also festive. This includes hosting live bands and special events such as the Labor Day weekend Latin Bar-B-Que on the patio. To view the excerpt for the article, please follow the link http://azurrestaurant.com/Azurout.aspx

Derby Week in Central Kentucky

Everyone is Derby crazy right now in central Kentucky. At AZUR, we will be running specials (food & adult beverage-mint julep) on both Friday and Saturday nights. Though the Derby is 75 miles away, we will have our share of enthusiasts watching via television. The Kentucky Derby is the most exciting two minutes in sports but there are 23 hours 58 minutes left to fill!

Distilled AZUR Concept Dinner

After working several weeks on the next Chef Series theme which is using a different distilled spirit within each course, it's finally coming together. Rum is the obvious choice for most chefs but being AZUR, we wanted to be different and take the road less travelled. The menu will be posted very soon. Also, the presentation itself will be unique and something that will be remembered by those that attend. We'll keep you posted.

The Peanut in PB & J

Actually, the peanut isn't a nut. It is a member of the pea family. 99% of the U.S. peanut crop comes from eight states with the majority being grown in Southeastern states. Half of the peanuts grown in the United States are made into peanut butter. The non-edible parts of the peanut are used to manufacture products such as: fireplace logs, kitty litter and fiber roughage for livestock feed. Thick about it the next time you have PB & J sandwich.

We Take Dining Seriously

At AZUR, we take dining seriously. We are about introducing new tastes to our guests with unique offerings. Chef Jeremy Ashby enjoys taking guests on a journey with his tour de force composed menu of three, five or seven course dinners. It's about slowing down and enjoying not only the food but one's company as well. On Friday and Saturday nights, live music enhances the dining experience.

Morels Coming Into Season!

We all know that April showers bring May flowers but the rains also bring tasty Morel mushrooms into season! Last year was a bumper crop of very large Morels but due to a late hunt, only a few precious pounds were harvested. This year, the planets are lining up and the hunt will be well timed. Will be heading to the favorite forest hunting ground with large sacs ready to be filled. These are true farm-to-table fungi delectables.

Caution: There are several types of morels, some edible and others poisonous. If you don't know one from the other and they are very similar in appearance to the inexperienced eye, please stay out of the woods.

Horse Events Abound!

The last several weeks, Lexington has been on fire with horse events including the Keeneland Spring Meeting and the Kentucky Rolex 3 Day Event. These, of course, will be followed by the Kentucky Derby. It's a great time to be visiting Lexington! AZUR is very pleased with the number of guests visiting us after these daily events and is happy to see both old and new friends at the restaurant. Thanks for coming out and supporting both the horse industry and yours truly - a Lexington independent restaurant. We appreciate your support! As always, you are welcome to send feedback to us at info@azurrestaurant.com.

AZUR Patio Comes Alive!

Patio season is officially here! Like the return of the Swallows to Capistrano, our patio guests have returned to the patio. Maybe it's the flowers in bloom, the blue LED lighting in the trees or the sounds of live music echoing from the brick walls. Perhaps, it's a combination of all these things as well as the culinary creations from the kitchen. Whatever the reason(s), let summer begin!

Can You Say Strawberries?

The first fruits of spring are coming on right now! Of course, we are talking about strawberries which begin in April and carry through to June. Commercially, 88% of the U.S. crops are grown in California. Looking forward to the juicy farm-to-table strawberries at AZUR.

Next AZUR Chef Series Dinner

AZUR has been working on a concept dinner which involves the interplay of food and spirits (e.g. fermented corn yields bourbon, fermented potatoes yield vodka, and so on). The idea is to have the distilled ingredient compliment the entree. Anyone have any comments or suggestions to share. This is uncharted territory.

It's Tax Day People!

If you haven't dropped your "bundles of joy" in the mail yet, you better do it early as many U.S. Post Offices will not have the traditional extended hours this year. Once you finish that chore, stop by AZUR for tax relief. We have both solid and liquid form available. We're in this together.

Have You Filed Your Taxes Yet?

Looking forward to being able to concentrate on the daily business again after Wednesday, April 15. Everyone wants a slice of the pie (pardon the expression). With Keeneland, Easter and taxes, AZUR cannot catch it's breath. Hope everyone is able to find the deductions they need. May we suggest a good meal for "tax relief"?

Happy Faces and Sunshine

It is so good to see so many happy faces (race fans, horse owners and jockeys) at AZUR after the long cold winter. Just a few more degrees and the patio will be in full swing again as well. We are looking forward to more specialty dinners and the sounds of music into the night air. Time to reconnect to friends over dinner and a nice bottle of wine. Life is good.

Lexington Kentucky and Horses

In the midst of the Keeneland Spring meet, we read an interesting statistic in the current issue of the Commerce Lexington Business Focus. In the horse capital of the world, there are approximately 16.5 horses per resident of Lexington-Fayette county (17,000 horses vs. 280,000 residents). And people wonder why we are so crazy over horses, sales of horses and thoroughbred horse racing here in central Kentucky.

After the Races, Don't Head for the Barn (Home)

Slide out the Keeneland exit and over to AZUR for dinner. You'll see several other race fans and horse owners unwinding from a day at the races. Here in Lexington, Kentucky, we never grow tired of talking about horses. Plus, ending the day with good food, friends and spirits makes it a memorable outing.

Breaking Out of the Comfort Zone

AZUR knows that there is a fine line between creativity and oddity with cuisine. Although our guests desire less commonly found taste combinations presented in an artful way, they do not want bizarre combinations. AZUR likes to coax patrons from their comfort zones to open a new world of tastes without crossing the line to absurdity. Part of AZUR's identity, as a fine dining restaurant, is presenting adventuresome cuisine. We want to introduce our customers to something new in order to inspire their interest in food. To us, food is more than just satisfying one's hunger. Sometimes a dish doesn't work but we are not afraid to break out of our comfort zone.

Winter Makes One Last Run

After coming off a beautiful weekend with temperatures in the mid 70's, winter returns to the Bluegrass tonight (snow?). We are hoping that our tulips on the patio, which just started to bloom, will survive for Easter Sunday. AZUR had high hopes of alfresco seating on the patio but we may be gazing outside longingly this Sunday.

AZURInsider is Back!

The AZURInsider was away sampling other independent restaurants in the Sunshine state. Discussions with other restaurant owners, only confirmed that they have been experiencing the same struggles as AZUR. Though it helps to know that sales have been down across the country and it is no fault of the restaurant owners, we would love to see a faster recovery from this economy. One equation to remember is "local restaurants=local economy".

Easter Brunch at AZUR

It's not to early to think about what you will be doing for Easter this year. With Keeneland in session, you may wish to take your house guests out to AZUR's Easter Brunch and then slide out the back exit and right into Keeneland within just a few minutes drive. Our Easter menu is posted at http://azurrestaurant.com/specialty.aspx Think about it.

AZUR Invented a New Sport This Weekend - Rooting

With a 2,500 square foot bricked patio with trees, you can imagine what tree roots will do over time to the dry-laid bricks which creates a tripping hazard for our guests. On Sunday, we went "rooting" and removed a pile of feeder roots located just under the brings. AZUR has been joking that we got our "bag limit" for the day. View the photo at http://azurrestaurant.com/azurin.aspx We love our trees but we cannot have the bricks all uneven just before the Keeneland Spring Meet.

Busy Busy Busy - Keeneland is Coming!

With the warmer weather the last few days, AZUR has continued to prepare the patio for Keeneland. We have a laundry list of things to address to make sure that things are just right. We are hoping that the weather cooperates and the sounds of live music echo from the patio once again. There is nothing better than seating outside with friends having dinner while talented musicians play their hearts out. Well, one could add a glass or two of wine to the equation.

Warmer Weather Brings Patio Into Action

The warmer weather in Kentucky the last few days has brought people out to spend time on the AZUR patio. We have tulips peeking through the mulch and the Sweet Bay Magnolia is starting to shoot leaves. This weekend we will install the final components for patio season just it time for the Keeneland spring meet. It appears that spring is finally here!

New Food Trend - Valulinary

From what we have been reading in the trades, the latest food trend is Valulinary. Chefs are being creative in their dishes by substitution of more exotic ingredients with more common ones which adds "value" to their culinary offerings, hence, the term "Valulinary". This is being done in combination with tasting flights and other dinner pricing such as an appetizer and entree for one price.

Digital Branding 102

Last Friday, AZUR focused on digital branding of the restaurant. In addition to the AZUR blog, the website, Facebook and our eNewsletter (all of which may be linked to from (www.azurrestaurant.com), we added Twitter for communicating daily specials and other special events. You can subscribe by going to twitter.com (no "www" in front). We also added a "favicon" to our url address which displays a graphic to the left of our web address. We know that there are restaurants that have great professionally created web pages but we are proud that all of our marketing, branding and much of our advertising is created in house. It's a true grass roots effort!

Today, we've been working with getting all the digital components to play nice together. We believe that we have it! This is starting to be more difficult than running the day-to-day business but we do pride ourselves on being cutting edge (technology included).

Digital Branding 101

Today, AZUR focused on digital branding of the restaurant. In addition to the AZUR blog, the website, Facebook and our eNewsletter (all of which may be linked to from (www.azurrestaurant.com), we added Twitter for communicating daily specials and other special events. You can subscribe by going to twitter.com (no "www" in front). We also added a "favicon" to our url address which displays a graphic to the left of our web address. We know that there are restaurants that have great professionally created web pages but we are proud that all of our marketing, branding and much of our advertising is created in house. It's a true grass roots effort!

The Value of Fine Dining (Part 3)

We previously discussed how chef creations trickle down through the culinary chain and where the value can be found in fine dining. If the question still exists as to why fine dining should be supported by any community, we ask why does the community support other art forms? Why does one buy a ticket to an art showing or a concert ticket to a musically performance? We believe the answer is...to insure the future creativity of others that amuse us as well as the temporary escape it provides from the normal grind of life. Any form of artistic expression enhances the community and insures it's future growth. Culture is expressed through the preparation of food as well.

What is Value in Fine Dining?

Generally speaking, fine dining restaurants use fresh and typically less readily available ingredients in their cuisine. They create a dish from scratch and chefs pour their passion for cooking into it. Another component is the atmosphere which lends to the overall experience. The food is enhanced by not only it's presentation but also by it's surroundings. And finally, well timed professional service insures that the dining experience is paced properly and any customer special needs and/or questions are addressed promptly. Fine dining does not necessarily need to be "stuffy" but it does need to meet the above expectations and there lies it's value. A dining experience which is pleasurable from taste, visual and service perspectives that takes the diner away on a journey and in which all their needs are met. We strive for an Utopian experience. Why should customers pay more for this experience? (To be continued)

Culinary Trickle Down

As many quick service and fast casual restaurants have had an increase in business, the converse is true of many fine dining restaurants across the country. The question is...Can patrons allow fine dining to just disappear? At AZUR, we believe that fine dining restaurants drive the food service market. The passion and creativity of chefs at fine dining restaurants create new and interesting tastes by combining ingredients and cooking methods in new ways. These are then often duplicated by the next level down in more simpler ways. Obviously, they cannot afford to prepare a dish for hours or even days. Hence, culinary "trickle down" occurs. Cut down the ingredients and preparation time and you have something similar but not the original (e.g. chicken cordon blue - prepared fresh vs. frozen "out-of-the-box") Do people want to see the next level below fine dining to become the highest level available in the future? (to be continued)

AZUR Patio is Open

The temperature will be reaching the lower 70's on Saturday and the patio will be opened. This marks the third time that AZUR has been able to open the patio over the winter months. Better take advantage while you can and get out of the house. Colder temperatures will be returning very soon. This is Kentucky after all.

Kitchen Mathematics

The rules of mathematics are finite or are they? We know if you multiply a number by 2 then the resulting amount is double. Conversely, if you divide a number by 2 then the resulting amount is half of the original amount. AZUR cannot seem to obtain the same results with a practical application of the same rules. For example, we have found if the baking time for a particular dish in the oven is 40 minutes at 250 degrees then baking it for 20 minutes at 500 degrees should yield the same result but twice as fast. It does not! Just an observation.

Are You a Culinary Tourist?

If you will prefer to drive a little further to try something different or support locally ground products, then you fit the profile of a culinary tourist. AZUR has been catering to your desires for years by offering an adventuresome menu with entrees using unique ingredients. Some of the dishes include rabbit and caviar from Kentucky and others feature Gruyere and bison (another Kentucky product). Then, there's the Chef Series dinners which showcase different foods from around the world such as: Brazil, Spain and India. AZUR prefers to introduce you to new tastes rather than the ones that you can prepare at home. It's what we do best!

Another Misconception in the Food World

Following in the footsteps of the tomato not being a vegetable (it's a fruit), the banana tree is not a tree. Yes, AZUR is helping to set the record straight. The banana tree is actually a plant from the herb family. Other interesting facts are: the true origin of the banana is Malaysia and it first entered the United States about 133 years ago as a novelty food sold wrapped in foil for about ten cents. So the next time you hear someone say banana tree, you can enlighten them. The banana is a fruit but it comes from a very large plant.

Winter Returns with Freezing Rain

Just when we thought that winter was behind us and the patio season was just around the corner, winter throws another curve and the temperature drops and a mixture of snow and freezing rain falls. Which is fine unless it hampers people from coming out for the evening. Since AZUR doesn't deliver, it is not necessarily good for routine business. Looking for Spring to arrive.

Fine Dining Means A Little Bit More

Though fine dining does include: chefs, haute cuisine, exotic tastes and outstanding table service, AZUR also believes that fine dining is about friends and families. It's sharing a meal and slowing down to enjoy the company of others. A time for long discussions and laughter. These are things that are lost during the normal pace of life. And for the young ones, an opportunity to learn valuable social skills at the table. Hence, fine dining means a little bit more.

AZUR Still Proud of Comments

With nearly five years behind us, AZUR is still excited and proud when we discover new customer comments on various web sites. We eat them up like little pieces of candy. At times, it's almost surreal that they are talking about us with such wonderful statements. We remember so well the construction phase with daily progress visits as the space took on it's new identity as AZUR. We appreciate your business and the relationships that have developed. Sincerely - Thank you so much.

So Many Tastes, So Little Time

AZUR hosted the Brazilian Chef Series this evening but before the candles were blown out, we had already begun discussions of future Chef Series events. There is never a shortage of culinary ideas. Though we have already slated New World Cuisine for March, we have a very interesting dinner "fermenting". And that's the only clue we'll give...for now.

AZUR Are Believers

AZUR believes that our customers value quality and expect us to maintain the quality that our reputation has been built around. We also believe that taste does matter and to do anything less would not be true to ourselves or our guests. Though the media reports that diners are frequenting quick service restaurants, we believe that our core customers are more inclined to save their "dining out" for more meaningful meals (foods that cannot be duplicated at home or prepared at less culinary skilled establishments). That is what AZUR believes.

AZUR Photo Contest

There's less than a week to enter AZUR's "What's Wrong With This Photo" challenge. The contest and rules may be found at www.azurrestaurant.com under "buzz" then "4 Fun". Entries must be received by midnight on Saturday, February 28. Good Luck!

What's AZUR's Latest Ingredient?

It's American freshwater caviar! Yes, it's a Kentucky Proud product supplied by Kinder Caviar, a Kentucky business. The caviar is harvested from Paddlefish ( members of the sturgeon family), processed and hand packed here in the Bluegrass. The taste is quite similar to the Caspian Sea caviar but with a lower salt content.

What's a Garde Manager?

Garde Manager: This term originated in France and means "keeper of the food". Generally speaking, it refers to the kitchen position that prepares the cold food items such as salads and desserts but also hot items like soups and hors d'oeuvres. At AZUR, this is an entry level position in the kitchen hierarchy but very important because the food presentation is often the first and last item of a meal that the guest is served.

AZUR and Our Facebook Fans

AZUR is marveling at the number of Facebook fans that have joined the AZUR restaurant & patio Facebook page. The two way communication allows us not only to share what's going on at the restaurant but to also share in what's going on in the lives of our wonderful and very loyal customers. It will be very interesting to see how this media involves over time.