Author Steve Coomes will bring stories of the timeless Southern tradition of country ham to a special dining event at Azur Restaurant & Patio Thursday, Sept. 25 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.
The country ham dinner menu includes:
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.)
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.)
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.)
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.)
The cost is $60 per person, plus tax and gratuity, and includes a personalized copy of Coomes’ book. For more information or to make reservations, call 859-296-1007.