AZUR Culinary Team Wins Signature Chefs Award

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

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

(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

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

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

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

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

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

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?

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

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

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!

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

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

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

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

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

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

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!

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

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!

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

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!

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

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

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

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

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

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

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

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?

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

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.