News

UPDATE: Due to popular demand for the NBA Playoffs Grizzlies game, we have rescheduled the April 2017 Wine Tasting Dinner for Friday, April 28. It’s not too late to reserve your spot. Make a reservation online!

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s April 2017 Wine Tasting Dinner on Friday, April 28, 2017, hosted by Bobby Maupin of West Tennessee Crown Distributors!

Seating begins at 6:00pm & dinner begins at 6:30pm. $60.00 per person plus tax & gratuity.

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s Easter 2017 Champagne Brunch on Sunday, April 16, 2017!

First Seating 11:00am, Second Seating 3:00pm
$49.95 + Tax & Gratuity – includes Mimosa or Champagne
Children Aged 6-12 – $12.95 + Tax & Gratuity
Children Aged 5 & Under – Fee with accompanying adult

Includes a complimentary Mimosa or Champagne with your brunch!

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s Valentine’s Day 2017 Four Course Prix Fixe Dinner from Saturday February 11, 2017, to Tuesday, February 14, 2017!

$70 per person plus tax & gratuity.

Includes complimentary champagne toast with dessert and a rose for your Valentine!

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s New Year’s Eve 2016 Four Course Prix Fixe Dinner on Saturday, December 31, 2016!

Seating from 8:00pm – 11:00pm. Adults $75 plus tax & gratuity.

You can dance the night away after dinner in the Bleu Lounge & Wine Room or the Westin Lobby Bar where there will be DJs playing party and dance music from 9:30pm – 2:00am. Party favors are provided and there will be a complimentary champagne toast at Midnight!

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s Thanksgiving 2016 Brunch on Thursday, November 24, 2016!

Seating from 11:00am – 4:00pm. Adults $49.95 plus tax & gratuity.

Chef Ana will be preparing a wonderful menu of traditional Thanksgiving favorites. Bleu will handle all the heavy lifting involved in your Thanksgiving entertaining, so you can enjoy the best part of the holiday – spending your time with your family and friends.

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s Spooktacular Wine & Food Pairing on Thursday, October 27, 2016, hosted by Bobby Maupin of West Tennessee Crown Distributors!

Seating begins at 6:00pm & dinner begins at 6:30pm. $60.00 per person plus tax & gratuity.

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

 

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s Afro-Columbian Wine Tasting Dinner on Thursday, September 22, 2016, hosted by Bobby Maupin of West Tennessee Crown Distributors!

Seating begins at 6:00pm & dinner begins at 6:30pm. $60.00 per person plus tax & gratuity.

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

Chef Ana Gonzalez and her culinary team at Bleu are pleased to announce Chef Ana’s Australia & New Zealand Wine Tasting Dinner on Thursday, August 24, 2016, hosted by Bobby Maupin of West Tennessee Crown Distributors!

Seating begins at 6:00pm & dinner begins at 6:30pm. $60.00 per person plus tax & gratuity.

Please valet park through the Westin Hotel so we may validate your parking.

Make your reservations by calling 901-334-5950 or make a reservation online.

The Memphis Flyer posted the story “Ana Gonzalez takes the Farmers Market Challenge” by John Klyce Minervini.

Have you ever stood in front of a crazy-looking vegetable and thought: What the heck is that? Well, good news. Chefs do it too. That’s what happened the other day, when Ana Gonzalez and I stopped by Memphis Farmers Market.

“They’re called muscadines,” a helpful vendor explained. “They’re like red grapes, but the skin’s a little tougher, and they’ve got one to four hard seeds inside.”

As a proud Colombian, Gonzalez can be forgiven for not knowing about muscadines, which are native to the American South. At five foot six she’s a fireball, and she has the endearing habit of calling her friends “baby.” She also happens to be the executive chef at Bleu in the Westin, where she specializes in small, shareable plates packed with bold, fresh flavors.

 

Read the full story here.

The Memphis Flyer posted the story “Love Pop on South Main; Bleu’s New Lounge” by John Klyce Minervini.

Over at Bleu — the restaurant in the Westin — they’ve updated their lounge with new paint and furniture. And there’s a brand-new tap system for beer. But the real news at Bleu isn’t the lounge. It’s the revamped menu by chef Ana Gonzalez.

A ball of energy with a tight ponytail, Gonzalez comes to Memphis by way of Colombia. After attending culinary school at Johnson and Wells, she went on to work at Disney’s Contemporary Resort and the Peabody’s Capriccio Grill. In the three months since she came on at Bleu, she has given the restaurant a bold new flavor, emphasizing small plates that feature fresh, local ingredients.

Take the Bacon-Wrapped Shrimp with Polenta Cake ($8). A pair of tiny towers draped with micro-greens from Memphis’ Green Girl Produce, it’s Gonzalez’s mischievous take on shrimp and grits. (Grits and polenta are essentially the same thing; the only difference is the type of corn used and the fineness of the grind.)

Read the full story here.