Three Renowned Louisville Chefs Come Together to Offer the Community a Latin-Inspired Menu to Support the Non-Profit Health Organization
LOUISVILLE, KY (December 8, 2016) – Culinary delights and charity collide as chef Anthony Lamas of Seviche, A Latin Restaurant, teams up with celebrated Louisville chefs Fernando Martinez of Ole Restaurant Group which includes Artesano Vino Tapas Y Mas, Guaca Mole Cocina Mexicana, El Taco Luchador, Mussel & Burger Bar Jeffersontown, Mussel and Burger Bar Downtown, Mercato Italiano, and Red Barn Kitchen, and Bruce Ucán of the Mayan Café, to host an exclusive seven-course benefit dinner at Seviche, Monday, January 30 at 6:30 p.m. The dinner benefits the global organization Partners in Health, whose mission is to bring the benefits of modern medical science to those who are most in need and to serve as an antidote to despair.
The three distinguished chefs have come together to serve up signature Latin-inspired dishes for all guests to enjoy. The evening begins with a passed hors d’oeuvre and champagne reception with savory bites including Mini Frita de Langosta with Lobster frita, squid ink brioche, topped with crab meat aioli, Chicken Liver Anticuchoswith aji panca, shallot and country ham, and a Yuca Fritter served with an eggplant goat cheese puree.
From there, guests will be treated to a seven-course menu with select wine pairings, presenting tried and true dishes from each chef. Highlights include Chef Ucán’s Braised Lamb Tamale served with queso cotija and chocolate-xtabetún mole, Chef Lamas’s interpretation of a delicate seafood dish – Manioc Crusted Sea Scallopsfeaturing Carolina gold rice and sea island red pea “gallo pinto,” achiote butter and farofa, and lastly, Chef Martinez’s Cochinillo Asado incorporating roasted suckling pig, Calabaza puree, oregano vinaigrette, pickled shallots, frisse, yuca crisp and mojo. Rounding out the meal is the delicious dessert trio, featuring Torejasincluding Brioche bread toreja, Spanish sherry custard, salted cajeta, topped with Marcona almond ice cream, The Avocado with coffee pine nut soil and bourbon dulce de leche, and a delicious Chocolate Roll with chocolate mousse, toasted cinnamon marshmallow cream, dusted with chile-lime.
“It is an honor to partner with Chef Martinez and Chef Ucán, two talented, local chefs that fully embody the culture and expertise of Latin-American cuisine,” Lamas said. “This is a topic near and dear to our hearts and we wanted to partner with an organization that benefits the Latin American community in our beloved city.”
Seviche is located at 1538 Bardstown Rd in Louisville, KY. The $225 per person, all-inclusive tickets, include passed hors d’oeuvre and champagne, a seven-course meal with wine pairings, a chef meet and greet, tax and gratuity. To make reservations or for additional information, please call (502) 473-8560 or visitwww.sevicherestaurant.com to see the complete tasting menu.
About Partners in Health
Partners in Health is a global health organization relentlessly committed to improving the health of poor & marginalized people. By establishing long-term relationships with sister organizations based in settings of poverty, Partners In Health strives to achieve two overarching goals: to bring the benefits of modern medical science to those most in need of them and to serve as an antidote to despair.
About Anthony Lamas
Anthony Lamas is a three-time James Beard semifinalist who is renowned for his unique modern Latin cuisine. As the Chef and owner of Seviche, a Latin Restaurant in Louisville, Kentucky he has earned praise from critics that include Esquire food correspondent John Mariani, who said, “If you have time for one meal in Louisville, make it Seviche.” Chef Lamas applies the bold flavor and spice of his heritage to seasonal ingredients sourced from local farmers to create a new perspective on Southern cuisine. USA Today has highlighted Seviche as one of “ten great places for Latin flavor and flair,” and Latina.com named Lamas a “leader of the Latin food revolution.” A Monterey Bay Aquarium Seafood Ambassador honoree, Lamas supports awareness of eco-friendly fishing practices and proudly serves only sustainable seafood.
About Fernando Martinez
Chef Fernando Martinez was born and raised in Havana, Cuba, where as a boy, he was inspired by the cooking of his mother and grandmother. At the age of 18, the communist government shut down his family’s popular underground, in-home restaurant, and Fernando subsequently fled the island as a refugee aboard a raft. In 2004, after a decade cooking and learning the restaurant industry in the U.S., Fernando used years of savings to fulfill one of his dreams when he launched Havana Rumba in Louisville, followed shortly thereafter by Mojito Tapas in 2007. From 2007-2008, Fernando attended cooking school at Le Cordon Bleu in Paris. In 2009, Chef Fernando traveled throughout Mexico, Venezuela, Peru and the Caribbean to study and stage in different cuisines. In 2010, he returned to the States and took a Sous Chef position under Chef Douglas Rodriguez the “Godfather of Nuevo Latino Cooking”, first at the Astor Hotel in South Beach, and then at the Hilton Bentley South Beach as Executive Sous Chef for the De Rodriguez Cuba Restaurant. In 2012, Chef Fernando moved back to Louisville and opened Guaca Mole with his wife Cristina Martinez and partner Yaniel Martinez. Olé Restaurant Group now owns and operates seven chef-driven restaurants including Mercato Italiano, Artesano Vino Tapas Y Mas, Guaca Mole Cocina Mexicana, Mussel & Burger Bar Jeffersontown, Mussel and Burger Bar Downtown, El Taco Luchador, and Red Barn Kitchen.
About Bruce Ucán
Growing up in Mexico’s Yucatan Peninsula, Chef Bruce Ucán was exposed early on to the flavors and techniques of his family’s Mayan cooking. He came to the US in 1987 where he cooked in several local restaurants in Louisville, Kentucky. Entrepreneurial in nature, Chef Ucán always wanted to own his own business and create his own food. In 1996, he started a food truck business, the Gypsy Van, that sold tacos, salbutes and tamales at farmer’s markets, construction sites and festivals. Just a year later, he opened a restaurant on East Market Street called the Mayan Gypsy, which he later transformed into the Mayan Café, his current endeavor. Here, he fuses traditional Mayan recipes and flavors with local, seasonal ingredients. He grew up eating the fruits and vegetables grown around him and is committed to sharing this philosophy for food with his customers here.
About Seviche
Seviche, a restaurant inspired by the flavors of Latin America and local Southern ingredients, incorporates touches of coastal California for a unique and modern twist. Acclaimed Chef Anthony Lamas presents an inventive menu of bright and bold, yet balanced flavors. Standout signature dishes include Kentucky Bison and Spicy Chicken Empanadas, Churrascos De Argentina (Skirt Steak), a selection of Seviches such as the Hamachi Tiradito and the Line Caught Bigeye Tuna Seviche, and the “Avocado” ice cream with a bourbon truffle “pit,” chocolate shell and coffee pine nut soil.
Seviche offers daily specials and seasonal menu changes regularly, showcasing the freshest and most sustainable sourced seafood, following guidelines of the Monterey Bay Aquarium Seafood Watch Program.
