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.