Of course, it will be his own cookbook, the forthcoming “Southern Heat” written with Gwen Pratesi, who will be a guest at the event. The dinner marking the publication of Anthony Lamas’s first cookbook will be Monday, August 25 at 6 p.m. Seviche–A Latin Restaurant, 1538 Bardstown Rd.
Special guests will include Chris Morris, Master Distiller of Woodford Reserve, Nancy Newsom of Col. Bill Newsom’s Aged Kentucky Country Ham, Matt Jamie of Bourbon Barrel Foods, and Brooke Eckmann of Ambrosia Farm, all of whom get kudos in the cookbook, and whose products will be used on the menu.
As of this writing, the tentative menu has the dinner starting with an Ambrosia Farm heirloom tomato celebration (Gwen’s tomato tie, tomato aspic,Capriole goat cheese, Bourbon Barrel Sea Salt and Cheddar crackers), followed by a lobster ceviche flavored with coconut, Bluegrass soy, lemongrass, and Bourbon-ginger granita.
The third course will be sweet tea-brined Manchester Farm quail with
Bourbon Barrel sorghum, grilled peaches and country ham. The seafood course will be sea scallop over Carolina Gold rice with a country ham demi-glace.
A lemon tomato sorbet intermezzo will be followed by the main course, Woodford Reserve pork tenderloin, Manchego country ham grits, and sweet corn salsa. Dessert will be Bourbon tres leches with Woodford Reserve brown butter ice cream.
The meal and wine pairings will be $95. Call (502) 473-8560.
For a revealing Q&A with Anthony Lamas, click here.
