Blind Dinner Tests Diners on Local Versus Commodity Proteins

Chef Jeremy Ashby in Kentucky puts local protein to the test with his Blind Dinner on May 21.
Chef Jeremy Ashby in Kentucky puts local protein to the test with his Blind Dinner on May 21. Azur Restaurant & Patio

On May 21, Jeremy Ashby, chef of Azur Restaurant & Patio in Lexington, Kentucky, will challenge diners to test their palates with a Blind Dinner. While all food will be completely visible, the five-course meal purports to see if diners can tell the difference between large-scale commodity meats versus fish and proteins from smaller scale, local producers.

During the meal, diners will be blind as to which is the commodity protein and which comes from a local producer, and will be asked to vote after each course on which tastes best. The proteins will be served side-by-side—there is one course each of fish, fowl, pork, and beef—and will be prepared the same way, accompanied by the same local, seasonal produce. A fifth course showcases imported cheeses and California wine versus local varieties.

At the heart of the experiment: Will diners favor the more familiar tastes of commodity protein, with its various additives, over the sustainable, local choice? Will they experience differences in gaminess, texture, and flavor? 

“We are putting local proteins to the test,” says Chef Ashby, who admits to being slightly nervous to the outcome. Chef Ashby is known for preparing cuisine that showcases organic, sustainable, and local ingredients.

“I do want local to win, but there is no way of telling what will happen—the votes will be cast right then and there,” he says.  

The accompaniments will be prepared using local and seasonal ingredients at their peak, and designed to emphasize the true nature of the meat, says Chef Ashby. “We are using spring ingredients, lightly presented around the protein, which will reign supreme. The other ingredients are designed to complement the protein, make it shine, so it can be the best it can be. Both versions will be given a fair chance.”

To that end, and with the Blind Dinner taking place in May, the tilapia will be served with spinach, morel mushrooms, and strawberries, all reaching their peak season.  For the poultry dish, peas and mint—which come May is crawling all over the fields of Kentucky—are featured.

No matter which protein wins or loses, Chef Ashby hopes to educate diners on its origins, sharing information on how the protein gets to the plate, from living conditions to processing and preservation methods. Chef Ashby continually looks to connect his Kentucky community as well as Azur’s guests to local farmers—the patio hosts a farmer’s market every Saturday—and this is another push toward that effort.


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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