Keeneland Magazine

NO4 2013

Keeneland, Investing in Racing's Future since 1936.

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you were yesterday," he said. "We've know," Arimes said. "I just wish he set a standard, and it's up to us to was open on Sunday, which is my day maintain that standard." off." The conversation takes a turn Another whose kitchen wizardry from his restaurant to the state of he admires is Hidenori Yamaguchi of dining in Lexington in general, which Yamaguchi Sake and Tapas. he said has experienced an evolution "If I've been out 15 times in the last in the two decades since he left. He's year, I've been there 12 of them," he impressed with the current restau- said. Finally, when asked about his cu- rant scene, although he does have linary philosophy, Arimes doesn't one criticism. hesitate, comparing his work in the "Too many places are overly dependent on Southern or Kentucky dishes," he said. "I was guilty of it too when I frst Left, panko fried avocado with crab salad and seared diver scallops, above, are popular choices. you strip everything else away, cook- up and try something new and exciting As an example of a chef who is doing this, he cites Mark Wombles of Heirloom in Midway. "He's one of the most creative people in the kitchen that I "The chemistry of cooking has always fascinated me," he said. "When opened. I'd like to see more chefs open … keep their Kentucky roots but just add their own stamp." kitchen to being in a laboratory. ing is just science." Perhaps, but his legion of fans might disagree. They would argue that there's at least as much art as science in Arimes' food. K Spread some cheer t h i s y e a r w i t h a h o l i d ay p a r t y at K e e n e l a n d . Beautiful views and historic charm make Keeneland the perfect place for your party, whether it's an intimate gathering or a large-scale event. Meetings | special events keeneland.com (859) 288-4367 KEENELAND WINTER 2013 81

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