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.