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.
Sunday, June 27, 2010
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.
Saturday, June 19, 2010
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."
Friday, June 11, 2010
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.
Friday, June 4, 2010
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!
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