AZUR Preped & Ready for 2009

Coming off the Sopranos Table dinner on Sunday, the AZUR chefs have been preparing for New Year's Eve non-stop while the front-of-the-house has been fielding reservations and stocking up for the rush. Today, the heaters and curtains were installed under the patio awning which will contain the band and dance floor. On the final day of 2008, AZUR will arrange dining tables per the reservations and hang the last of the decorations. Then, it's time to countdown to 2009!

AZUR's First Sopranos Table Dinner

Last night, AZUR hosted it's first Sopranos Table dinner. We exceeded the previously determined guest reservation cap by accepting several late reservations due to the popularity of the event; however, we had plenty of pasta on hand so everyone was thoroughly satisfied. Judging from the guest comments and happy faces, it was a very successful Chef Series dinner. In fact, we have already been discussing another date and menu for the next Sopranos Table dinner. The fun thing about this event was the communal tables with family style service. It's an opportunity to meet new people while eating good food. Plus, the AZUR chefs love offering new and creative dishes that we normally do not prepare.

AZUR has Affordable Luxury

Dining out is still a very affordable luxury in terms of cost. For the same price or slightly more as compared to other venues, you can pamper yourself with a prepared meal at AZUR without having to spend the time in the kitchen or doing the dishes. Often people think that fresh, not frozen or canned ingredients, equates to a much higher meal price. To AZUR, it means higher food quality and greater creativity with a lower profit margin than other restaurant models. The reality is as an independent restaurant, we have less overhead and compete by offering a dining experience which in some cases could be considered entertainment as well.

Quotes from AZUR Executive Chef

In the Lexington Herald-Leader on Thursday, December 25, executive chef - Jeremy Ashby was quoted in an article about local chefs (see below).

Jeremy C. Ashby

Ashby, chef at AZUR restaurant in Lexington, said his career is "something I stumbled into."
"I have always seemed to know my way around the kitchen since a young boy, helping my father or grandparents with meals, but never considered cooking as a profession until my first year of college," he said. "I took a job at a restaurant after my first year at UK and was introduced to a professional chef. I admired the white coat and the image it portrayed, the skill level of his work and the constant use of creative thinking. I was absolutely captivated by every facet of the profession and knew that this was what I wanted to do.

"I dropped the traditional form of secondary education a semester later and enrolled in Johnson and Wales (University) culinary program. I have to say that every person I have worked with or under, every teacher I have and every cookbook I have picked up has been my inspiration. There is truly a bounty of possibilities as a chef and unlimited motivating factors. Most of all, I really like making people happy. Food has always been a center for comfort and an expression of love in my family. I enjoy putting heart and soul into a dish, treating the plate as a canvas and observing people's reaction to my creative efforts. If they smile, then so do I."

Silent AZUR

AZUR served the last few dinner meals on Christmas Eve and it's silent now. AZUR will be closed on Christmas Day so our staff may spend the holiday with their families and friends. Sometimes being closed is a very good thing. Happy holidays from AZUR.

Black Diamonds - Truffles

Although AZUR and many others are focused on Christmas, we can't help but to think about truffles in December because markets have just opened in France for this season's offerings. Black truffles from acorn size to the size of pear are now being sold. Like so many other organic products (honey, tea, coffee and grapes), their taste is determined by environmental factors such as the soil, location and weather. These fungi grow around the roots of oak trees and their value is $200 and up per pound. The AZUR chefs would love to be there right now!

AZUR Spread Thin

Tonight, AZUR split up the chefs. One managed the kitchen and regular dining service while the other catered an upscale private holiday party. We try not to spread ourselves too thin. Sometimes we have to make choices to insure that everyone receives the same level of quality. AZUR would rather pass on an invitation than to sacrifice our standards. We hope that everyone understands that it's all about the food.