Seviche chef/owner Anthony Lamas will join visiting chefs Philippe Boulot of the Heathman Hotel and Vitaly Paley of Paley's Place Bistro & Bar, both of Portland, Oregon, on Friday, Oct. 8 in the World Equestrian Games' Cookin' in the Bluegrass Celebrity Chef Dinner Series at the Kentucky Horse Park.
The event, marking the U.S. debut of the World Equestrian Games, is presented jointly by the James Beard Foundation, the Kentucky Horse Park Foundation and the World Equestrian Games. It will feature 16 dinners, one for each night of the games. Each dinner features a visiting chef or chefs cooking with a Kentucky-based chef at the Kentucky Horse Park’s Farmhouse.
Tickets are $300 per person and can be purchased at www.alltechfeigames.com.
Sponsors for the series include the Kentucky Department of Agriculture's Kentucky Proud Program, which will facilitate the use of fresh, local ingredients in Cookin' in the Bluegrass.
Here's the menu:
Passed Hors D’Oeuvres
Curried goat cheese and squash fritters with green goddess dressing
kentucky freshwater prawn seviche
Local pea sprouts, bluegrass soy sauce and heirloom tomato
crispy oysters with roasted pepper relish
Kentucky wine tasting featuring Cedar Creek Vineyards and Horseshoe Bend Vineyards
Maker’s Mark specialty cocktails
Kentucky Bourbon Barrel Ale
First Course
Dungeness Crab salad-stuffed piquillo pepper with heirloom tomato vinaigrette and Gail’s tender greens
Champagne Veuve Clicquot non-vintage Brut Rosé
Second Course
Quail with foie gras
Genesis by Hogue, Merlot, Columbia Valley
Third Course
Alltech Angus beef skirt Steak with veal glace, chimichurri and local shiitake mushrooms
Ravenswood Belloni Vineyard Russian River Valley Zinfandel
Fourth Course
Cheese Plate
Selections include local Kenny's Farmhouse cheeses and Capriole Farmstead cheeses
FruityNut Paley bar
Robert Mondavi Napa Valley Moscato D'Oro
Royal Cup coffee, decaffeinated coffee and tea
Seviche
1538 Bardstown Road
473-8560
www.sevicherestaurant.com