This is being talked up in another thread, but for the record, here's the news release. It was sent out yesterday, but mine wouldn't open and I had to have it resent to a different mailbox:
Seviche is proud to announce that chef/owner Anthony Lamas will be featured at the 10th annual Cooking for Solutions sustainable food and wine celebration at the Monterey Bay Aquarium in Monterey, Calif. In recognition of his efforts to support the sustainable seafood movement, Lamas will be presented with the Seafood Ambassador award during a special ceremony. He will also participate in several events as an honored chef at the festival, which includes such special guests as Rick Moonen, who will be honored with the Chef of the Year award, and Alton Brown. The Monterey Bay Aquarium Cooking for Solutions event, which supports the aquarium’s Seafood Watch program, takes place Friday, May 20 through Sunday, May 22, 2011. For more information, visit
www.montereybayaquarium.org/vi/vi_events/cooking.
Lamas’ fellow 2010 Seafood Ambassador award winners include Carla Hall of Alchemy Caterers in Washington, D.C., Bryan Voltaggio of VOLT in Frederick, Md. and Virginia Willis, teacher, author and culinary television producer in Atlanta, Ga. Winners were chosen by a selection committee that included Jim Dodge, John Ash, past chef honorees and key staff in leadership roles at the Monterey Bay Aquarium. The committee evaluated candidates not only for their support of environmentally responsible fishing and fish-farming practices, but also for their roles as leaders and educators in the industry. As honored chefs, the award winners will participate in several events throughout the celebration, including a “Meet the Chefs” reception featuring media and notable people involved in the sustainable food and wine movement; the Cooking for Solutions Gala, where chefs will present tasting stations featuring sustainable seafood; and cooking demonstrations and competitions at the aquarium.
About the Seafood Watch Program: The Monterey Bay Aquarium Seafood Watch program helps consumers and businesses make choices to support healthy oceans. Through such resources as pocket guides, mobile applications and an informative website, the program encourages restaurants, distributors, seafood purveyors and consumers to purchase from sustainable sources. Seafood Watch recommendations are science-based, peer reviewed and rely on ecosystem-based criteria. For more information, visit
www.montereybayaquarium.org.
About Seviche: Seviche is located at 1538 Bardstown Road in Louisville, Ky. Chef/owner Anthony Lamas was a 2010 semi-finalist for the James Beard Foundation “Best Chef Southeast” award, and the restaurant was named one of the “ten great places for Latino flavor and flair” in the country by USA Today. All of Seviche’s seafood comes from sustainable sources and is harvested in a manner that does not harm the environment. The restaurant proudly follows the guidelines of the Monterey Bay Aquarium Seafood Watch Program. Hours of operation are 5 to 10 p.m. Sunday through Thursday and 5 to 11 p.m. on Friday and Saturday. To make reservations or for more information, call (502) 473-8560 or visit
www.sevicherestaurant.com.
