Beard House unveils menu for July 11 Lamas visit

[Robin Garr]

This just in from the folks at James Beard House, who seem to have a fairly stereotypical New York image of Kentucky in their pointy little heads. Anthony's menu looks spectacular, though, and might help reset their attitudes a little bit ...

<B>Anthony Lamas
Seviche//Louisville, KY</b>

Wednesday, July 11, 7:00 pm
Members $100, General Public $130

In a state best known for horse racing and bourbon, chef Anthony Lamas is wowing locals with the exciting flavors of his Mexican and Puerto Rican heritage. At his Nuevo Latino restaurant, Seviche, Lamas turns out traditional dishes as well as modern innovations using ancient Latin American culinary techniques.

Hors d’Oeuvre

Yellowtail Tiradito with Ginger, Garlic, and Soy

Lobster Ceviche Shooters with Coconut–Lime Broth

Beef Tiradito with Cumin, Garlic, Lime, and Yellow Tomato Pico de Gallo

Smoked Salmon Wraps with Egg, Capers, and Jalapeño

Sailor Jerry Rum Mojitos
Sailor Jerry Rum and Basil Mojitos

Dinner

Yucatán-Style Tinga with Ashley Farms Organic Chicken, Vidalia Onion, and Chipotle Chile
Pierre Sparr Réserve Pinot Gris 2005

Peruvian Anticuchos > Skewered Beef Tenderloin with Aji Amarillo
Montecillo Crianza 2003

Brazilian Moqueca > Seafood Stew with Coconut, Ginger, and Lime Broth, Dende Oil, and Toasted Macadamia Rice
J. Vidal-Fleury Côtes du Rhône Blanc 2006

Ahi Tuna with Shrimp Chilaquiles and Roasted Tomato, Cumin, and Orange Salsa
Renwood Amador Barbera 2004

Crispy Banana with Passion Fruit, Dulce de Leche, and Coconut
J. Vidal-Fleury Muscat de Beaumes-de-Venise 2005

Hey Robin! Thanks! I didn't realize the James Beard newsletter was out already. I am really excited about doing a summer dinner beacause my last dinnner was in the middle of the biggest snowfall in New York history. My manager and two of my kitchen guys had their flights cancelled and had to drive up in the middle of the blizzard. I was left with my bartender to prep who could barely hold a fork, let alone a knife, so if you can imagine I was a little STRESSED! The rest of the crew finally made it up at 11 pm the night before. Also what is exciting is that two of my guys joining this year have never even been to NY so I'll enjoy showing them around and eating our way through the city. We'll do a dinner re-creation once our patio awning is finished, late July or early August. I'll send details soon, as always, thanks for your support. Buen provecho, y muchas gracias.

[Robin Garr]

Hey Robin! Thanks! I didn't realize the James Beard newsletter was out already.

I think I probably get an early copy of the "Beard Bites" newsletter as one of their judges, Anthony, but anyway, it's certainly deserved publicity. Break a leg, or the culinary equivalent!

Thanks Robin! How about a spatula, not a leg. Ha! ha!

In a state best known for horse racing and bourbon, chef Anthony Lamas is wowing locals with the exciting flavors of his Mexican and Puerto Rican heritage. At his Nuevo Latino restaurant, Seviche, Lamas turns out traditional dishes as well as modern innovations using ancient Latin American culinary techniques.

I didn't think this statement was stereotypical or offending, cause well, Kentucky is well known for horse racing and bourbon and we are dang proud of it!!!

He didn't mention anything about illiterate shoeless hillbillies so we can't complain too much

Hors d’Oeuvre

Yellowtail Tiradito with Ginger, Garlic, and Soy

I love, REPEAT, absolutely love this dish.

I seriously order this everytime i sit at the bar and it happens to be on the menu.

Kudos to Anthony for showcasing it on this menu.
Perfection in one simple bite.

Thanks Ethan! That means alot coming from a talanted guy like you. I hear you guys have been doing some really cool stuff. I'll be in soon. Take care my friend! Buen provecho y muchas gracias!

Thanks Ethan! That means alot coming from a talanted guy like you. I hear you guys have been doing some really cool stuff. I'll be in soon. Take care my friend! Buen provecho y muchas gracias!

Thank you so very much for your kind words Anthony.

In all truth; If there is one dish around town that i find myself 'craving' it's your hamachi tiradito. Seriously.
Hands down, that's the one.



Well, the definition of 'cool' is left entirely up to interpretation - you know.
We just launched new menu(s) last week;
I venture to say that i believe thus far we're all pretty satisfied with the end results -
personally, i think it's incredibly focused, well-thought, and dare i say 'visionary'.
The entire kitchen staff bounced ideas back and forth from concepts, plate ups, new textures, approaches,
techniques, constructing dishes around wine... down to something as (seemingly) simple as our water service.



I'm incredibly proud to be part of such a communicative and driven team of individuals.


Hope to have you in soon.

Anthony Lamas wrote: "We'll do a dinner re-creation once our patio awning is finished, late July or early August."

Im not sure that this has been formally mentioned on the forum yet... Anthony has plans to install a retractable awning over our patio area later in the summer. This is going to be a great addition to the restaurant, because it will enable us to keep the patio open well into the fall and in cases of adverse weather. For anyone who has ever lost a patio reservation because of rain (ie. oaks, what an experience!!) you can understand why we think this will be such an improvement! Having the patio open nearly doubles the size of our restaurant, allowing us to serve more people and keeping the wait short. Needless to say, we are very excited to offer this to our faithful patio-sitters So watch for the awning to be up and running in about a month, then come on in to sample a little of why Louisville and the James Beard House just cant get enough of Anthony's cooking.

Your to sweet Madi! Actually, the awning will be up in about four more weeks. We will be able to add fans and heaters aswell. Maybe some misters too. Buen provecho y muchas gracias!