Jeremy Ashby, chef at Azur Restaurant & Patio in Beaumont Centre, will represent Kentucky at the seventh annual Great American Seafood Cook-Off in New Orleans. Ashby placed first in the Kentucky Seafood Cook-Off and will go up against 15 chefs from across the nation on Aug. 7.
The event emphasizes the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries.
In New Orleans, Ashby will be assisted by John Varenese, chef/owner of Varenese in Louisville, second runner-up in the Kentucky contest. The chefs will prepare Kentucky woven shrimp, which uses Kentucky aquaculture shrimp and paddlefish caviar, Alltech's Kentucky Bourbon Barrel Ale, Kentucky honey, peas, sprouts and dairy. Go to www.GreatAmericanSeafoodCookoff.com.
The ultimate winner
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David Buehler, executive chef at Richmond Place, will participate in a national cooking competition July 29. Ten chefs from Brookdale Senior Living Communities will compete for the title of Ultimate Chef America in Southfield, Mich. The cooking competition focuses on healthy cooking for seniors, and the chefs will prepare four courses, using a grill. Go to www.ultimatechefamerica.com.
A people's potluck
The fourth annual 100-Mile Potluck and Auction in Berea will be 5:30 to 7:30 p.m. Sunday at the Berea Community School gymnasium. To participate, bring a side dish made from food secured within 100 miles of Berea and the recipe for it, which will be published in Berea Local Foods Recipe Book #2. Meat will be provided. The event is free. Call (859) 985-1689 or go to www.sustainableberea.org.
From trainee to student
One student from the Salvation Army culinary training program will be awarded a scholarship from Sullivan University on Aug. 5.
The Salvation Army program trains homeless and low-income citizens to enter the work force in the restaurant and hospitality industries. Sullivan's National Center for Hospitality Studies provides a scholarship for an associate's degree in culinary arts every 18 months.
Sullivan's instructors contribute to the culinary training program by developing curriculum, kitchen demonstrations and participation-style classes.