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
- 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
