Does locally raised meat taste better than commodity meat?
Chef Jeremy Ashby will put local to the test at a "blind dinner" at 6:30 p.m. May 21 at Azur Restaurant, 3070 Lakecrest Circle, in Beaumont Centre.
The dinner will include five courses of side-by-side dishes that use local, sustainable produce or large-scale and commodity meats. Each protein will be prepared the same way and complemented by seasonal sides. Diners won't know which is which and will vote for the best-tasting dish in each course. Results will be announced at the end of the dinner.
Here's the menu:
■ First course: Marcona almond-crusted fish (local tilapia versus large-scale Thai import fish) with spinach, morel mushrooms, crème fraîche and strawberry balsamic.
■ Second course: Pan-roasted truffle-studded breast with confit leg and thigh (free-range local Cornish rock variety versus large-scale produced indoor broiler chicken) with Yukon potato gnocchi, mint, peas and natural jus.
■ Third course: Apricot-glazed belly (local pasture-raised pork versus commodity pork) with lemongrass-infused artichoke, ginger-carrot purée and watercress.
■ Fourth course: Slow-roasted strip loin (pasture-raised versus corn-fed beef) with Vidalia onion soubise, pickled ramps, goat cheese and walnut-crusted asparagus, and smoked green goddess butter.
■ Fifth course: Cheese and wine (local versus imported cheese, local versus California wines.)
Dinner is $55. Call (859) 296-1007 or go to Azurrestaurant.com.
Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.