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Eat: Country Ham Dinner With Steve Coomes, Azur
November 12, 2014 @ 7:00 pm - 8:00 pm
Wednesday, Nov. 12 at 7 p.m. Azur chef Jeremy Ashby, inspired by recipes in Coomes’ recently released book Country Ham: A Southern Tradition of Hogs, Salt & Smoke, has created a four-course menu highlighting the Kentucky delicacy. An avid cook of cured meats, Ashby will prepare some of world’s best aged pork while Coomes gives diners the rub on the regional history of country ham and its ascent from blue-collar staple to fine dining feature. For more information or to make reservations, call (859) 296-1007. The country ham dinner menu includes: First Course Sautéed chicken livers with country ham, caramelized onions, Marsala wine and sage sauce and crackling cornbread crostini Inspired by Volare chef Joshua Moore’s vitello saltimbocca with a Kentucky taste (Louisville, Ky.) Second Course Nashville hot-style fried quail stuffed with country ham and cheddar with sweet and sour greens, tomato-pepper jelly and hot fries Inspired by The Hamery’s cheddar and ham cheese ball (Murfreesboro, Tenn.) Third Course Butter-braised cabbage with smoked country ham hocks and kimchee over potato-Gruyere puree and caraway-dusted chicharron Inspired by Harper’s Country Ham’s ham hocks and cabbage dinner (Clinton, Ky.) Fourth Course Sweet and savory country ham-infused ice cream with sweet potato biscuits, sorghum and roasted apple caramel Inspired by chef John Varanese’s sweet potato biscuits (Louisville, Ky.) and Feast BBQ chef Ryan Roger’s country ham ice cream (New Albany, Ind.)"