|Chef Jeremy Ashby and Chef Jonathan Lundy|
For food lovers, epicureans, and gourmands, the most exciting international element of the upcoming World Equestrian Games will be the farm-to-table inspired and globally-influenced Celebrity Chef Dinner Series — for 16 nights, world-renowned chefs will team with Kentucky’s most celebrated culinary talent to create a series of fresh, seasonal, local, and sustainable dinners. The program has paired with Kentucky Proud and the menus will rely heavily on local farms, brewers, distillers, vineyards, cheese-makers and more.
Jonathan was voted BEST LOCAL CHEF in the 2010 Ace Best of Lex READERS’ Poll.
Their Menu is:
Shrimp Corndogs-Kentucky Ale-Cornmeal Beer Batter Fried KY Freshwater Shrimp with Hot Mustard
Fresh Oyster on the Half Shell accompanied by White Dog Peppercorn Mignonette
Alltech Angus Beef Rib-eye Cap Skewers, Kentuckyaki Sauce and Pineapple-Hot Pepper Jelly
Duncan Duck Hatchery Deviled Eggs Stuffed with Foie Gras
Ale-8 Braised Pork Belly Red Chile Iceberg Slaw
Kentucky Wine Tasting-featuring Acres of Land Winery and Wight Meyer Vineyard and Winery
Maker’s Mark Specialty Cocktails
Kentucky Bourbon Barrel Ale
Bourbon Barrel Smoked Bacon, marinated Heirloom Tomatoes
Limestone Bibb Lettuce and Capriole Old Kentucky Tomme Cheese
Champagne Veuve Clicquot, Brut Rosé NV, Reims, France
Kentucky Rainbow Trout “Escabeche”
Pickled Vegetables and Avocado
Wild Horse, Viognier, Central Coast
Red Wine Braised Alltech Angus Beef Short Ribs
Celery Root Puree, Rushing Wind Farms Chestnuts and Parsley
Wild Horse ‘Unbridled’ Pinot Noir, Santa Barbara County
Jonathan’s tasting of Maker’s Mark Ice Creams
Chocolate-Bourbon Brownie, Bourbon Banana Pudding, Mint Julep Chocolate truffle,
Bourbon Pecan Brittle and Fresh Cherry Old Fashioned
Jeffrey Newman of Berea’s Boone Tavern will be paired with Sanford (“Sandy”) D’Amato of Milwaukee’s famed Sanford. and Anne Quatrano of Bacchanalia, one of Atlanta’s most highly regarded farm-to-table restaurants.
Paul Weckman of Covington’s Otto’s and Francis Schmitz of Louisville’s Bristol’s Bar and Grille will team with DC’s Roberto Donna and Andrea Reusing of Chapel Hill’s Lantern Restaurant. Her upcoming cookbook is Cooking in the Moment: A Year of Seasonal Recipes.
Chef Jeremy Ashby of Lexington’s Azur Restaurant will be paired with Bernard Guillas and Jose Garces.
Chef Jeremy Ashby was a runner up in the Best Local Chef Category in the 2010 Ace Best of Lexington Readers’ Poll.
Azur Restaurant was voted best fine dining in the $100 range in the Ace Best of Lex Readers’ Poll 2010 and 2009.
Anthony Lamas of Louisville’s Seviche will be paired with Philippe Boulot and Vitaly Paley, both of Portland, Oregon.
CLICK HERE TO order ticketmaster Tickets to James Beard Celebrity Chef Series at World Equestrian Games
Two Kentucky chefs — Dean Corbett, of Louisville’s Equus Restaurant, and James Beard nominee Ouita Michel of Holly Hill Inn will team with New York’s Christopher Lee and L.A.’s Michael Cimarusti.CLICK HERE TO order ticketmaster Tickets to James Beard Celebrity Chef Series at World Equestrian Games
|Chef Ouita Michel in a 2000 Ace coverstory|
In a June 2000 “Fridges of Fayette County” interview with Ace, Chef Ouita Michel told Ace staffer Rob Bricken, “My food philosophy is…well, I went into the food industry because I think it engages every aspect of the human experience. Art, politics, famine, war, pestilence, everything that we go through as a society globally, locally, agriculture-it’s all related to the sustenance, the maintenance, the preparation and handling of our food supply.”
“One thing I constantly try to do is to cook with a historical perspective. I don’t think there’s anything new you can do with food, and I’m not looking for it. I can’t stand bullshit restaurant food. It’s all supposed to sound quirky and fun, but it’s not based in anything. I once had a Cornish game hen, where the chef had put it upside down into a pile of mashed potatoes with a sprig of Rosemary sticking out of its butt. That doesn’t make any sense!” (Ace Weekly, June 2000 interview)
Ouita Michel was a runner up in the Best Local Chef category in the Ace Best of Lexington Readers Poll. Her restaurant, Holly Hill Inn, was voted Best Restaurant for eating locally.
Maybe Sotheby’s should host one of their$1,000/crate heirloom veggie auctions here?
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