The vast range of products promoted through the Kentucky Proud movement provides continual inspiration to Ashby and his culinary team of fellow Chef/ owner Miguel Rivas and Sous Chef Justin Clark. “Every day I get contacted by a new farmer, which keeps me excited about innovation. The variety translates into better quality in taste and presentation.” Ashby points out that duck eggs sourced from Winchester are used in dishes calling for eggs and lend a richer flavor than typical hen laid varieties. “It’s a subtle nuance that enhances the dining experience,” he added. With just 500 square feet in the kitchen, space is at a premium, meaning that fresh ingredients are brought in almost daily.
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