OpenTable Goes Online at AZUR

This past Tuesday, AZUR went online with OpenTable. You are now able to book reservations using the OpenTable link on the AZUR website home page, through the OpenTable website, by using the iPhone app and very soon through the AZUR Facebook page. We are pleased to add this free service which allows confirmations 24 hours a day, 365 days a year. Especially with the Alltech FEI World Equestrian Games 2010 here in Lexington, Kentucky in just a few months. Remember: OpenTable membership is at no cost.

AZUR Upper Patio Before and After Sails

Before (above) and After (below)

Several years ago, AZUR needed a solution to the afternoon sun on the upper patio area. We didn't feel that the conventional patio umbrellas were the solution so we began searching for a solution that fit our European-styling. The search resulted in the AZUR shade sails. When hung, they look like inverted boat sails suspended in the air. Every year we install them in the summer and remove them in the fall. In our area, the wind really gusts during the fall, winter and spring. We feel that they really make the upper patio and hope you agree. It's the details that count. See before and after photos.

AZUR Bazaar?

We realize that restaurants (especially fine dining) don't typically host a bazaar for a specialty dinner but that's okay. AZUR enjoys introducing all types of foods, ingredients and culinary concepts. Hosting a food bazaar is like mixing all these things in one big bowl. So for one night, we are going to attempt to recreate those wonderful community bazaars one finds in cities and villages abroad on our very own patio. As an independent restaurant, we do step "outside of the box" and we do things "off the wall." And yes, sometimes they are not well received, but we say to ourselves, "At least we tried." If we ever stop being inspired and energized by our conceptual dinners, then the spark for AZUR will most likely be lost as well.

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.

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."

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.

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!