This rendering shows what the Apiary will look like when finished this fall. The catering company and event space is in the Jefferson Street restaurant district on the site of a special-effects company’s building that burned in July 2008. Photo: EOP Architects.
Nobody paid much attention to the old industrial building on Jefferson Street until July 17, 2008, when a spectacular two-alarm fire gutted Star Light & Magic, a theatrical special effects company.
Jefferson Street is a much busier place now, having blossomed into a popular restaurant district, so a lot of people are watching and wondering about the construction going on there behind an elegant wall of brick, stone and wrought iron.
For nearly two years, the first phase of the project has been a commercial kitchen for Apiary Fine Catering & Events. When finished in October, the facility also will include The Apiary, an event space designed for an urban infill setting.
The Apiary is owned by Cooper Vaughan, 39, a graduate of Transylvania University and Le Cordon Bleu cooking school in London. Before moving back to his hometown in 2006, Vaughan was a chef at Blackberry Farm, the luxury resort in Tennessee.
Working in partnership with his parents, Neal and Derek Vaughan of Lexington’s G.F. Vaughan Tobacco Co., he hopes to create a unique 15,500-square-foot food and beverage destination. And, as the name implies, Vaughan said he also wants it to be a hive of activity, a gathering place for people interested in food, wine and cooking.
“We want to be a place other chefs can use when they don’t have the facilities,” he said. “That’s the sort of energy we want around here.”
The Vaughans’ vision for the Apiary included special architecture and landscaping, a place with modern lines but a warm, timeless feel. To achieve that, they hired three top-notch local professionals: architect Brent Bruner, garden designer Jon Carloftis and interior designer Matthew Carter.
The Apiary’s biggest venue will be the 2,000 square-foot Orangery room, which has a 10-foot by 30-foot skylight and 18-foot-tall windows designed to match antique French shutters. When finished, the room will contain orange, lemon and pear trees. There also will be a 1,000-square-foot Winter Room, an intimate tasting room beside the kitchen and a French limestone terrace that can accommodate a big tent.
Salvage materials are a big part of the design. Reclaimed brick, wood flooring and beams came from old tobacco warehouses. Stone was salvaged from a farm that belongs to Vaughan’s uncle. Pavers were once part of a barn at Hamburg Place horse farm. Massive pine doors came from Argentina, and two antique stone fountains in the courtyard are from Europe.
The brick and stone courtyard walls are accented with custom wrought iron created by artists Matthew and Karine Maynard of Maynard Studios in Lawrenceburg.
“They wanted it to have a substantial feel that at the same time is modern and fits into an urban setting,” said Bruner, a principal at EOP Architects. “The level of craftsmanship they wanted is not what you see a lot these days.”
Good planning allowed Carloftis to get a head start on the landscaping so it wouldn’t look new when the Apiary opens. It includes a “green” wall of plantings in the courtyard and a well-established pear tree cultivated espalier-style.
Since the kitchen opened, Vaughan has given rent-free office space to Seedleaf, a Lexington nonprofit. Seedleaf works to increase the supply of affordable, nutritious and sustainably produced local food for people at risk of hunger in Central Kentucky. It sponsors community gardens, restaurant composting programs and classes that teach cooking and food-preservation skills.
The outdoor event spaces will include raised-bed vegetable and herb gardens designed by Carloftis and cared for by Seedleaf. Ryan Koch, Seedleaf’s founder and director, said they will both supply Apiary with food and subtly educate guests.
“It will be a unique opportunity to show how beautiful perennial herbs and some vegetables can be and how important local food is,” Koch said. “If we can help Apiary buy less food off the truck and get more out of their yard, I think people enjoying the space will appreciate that.”
The Seedleaf gardens and other landscaping will be irrigated with rainwater collected in a 12,000-gallon underground storage tank.
Vaughan declined to say how much his family is investing in the Apiary.
The designers’ goal with the building and grounds is to create indoor and outdoor spaces that gradually reveal themselves to visitors as they walk through. Vaughan hopes guests will notice something new each time they come.
“One thing we’ve been able to achieve is that not any one element screams,” he said. “A great event always has these elements of surprise. What’s behind the wall?”
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