New Latin Eats

BY GHM STAFF

Anthony Lamas is a three-time James Beard semi-fnalist who is renowned for his Nuevo Latino cuisine at Seviche, a Latin restaurant. Located in Louisville, Kentucky, Seviche has spiced up a traditionally southern town. Chef Lamas has been recognized for his talents by national print and television outlets, and in 2011, he won the Extreme Chef title on the Food Network show’s season fnale. More importantly to seafood lovers, Chef Lamas is also a Monterey Bay Aquarium Seafood Ambassador honoree, and is seriously passionate about using and promoting sustainable seafood.

When it comes time to put food on the table, it’s obvious Chef Lamas’s roots in the Latin culinary tradition run deep. He found his passion for food while working in his family’s Spanish restaurant as a child. Likewise, his mother’s heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. By helping to prepare meals on the family farm and participating in Future Farmers of America, Lamas was practicing the “farm-to-table” philosophy before it was a national movement.

To pursue his dream of becoming a professional chef, Lamas trained with the San Diego Culinary Apprenticeship Program and worked with Jef Tunks at the Loews Coronado Bay Resort. There, Lamas explored West Coast favors while developing Pacifc Rim recipes, and he credits the acclaimed chef as his mentor. In 1992, Lamas took his talents and unique blend of favors to Louisville, Kentucky, which was an emerging culinary destination. He cooked with leading local talent while working toward opening his own restaurant. His style of cooking was unique to the area, and in 2005, he opened Seviche to rave reviews. Chef Anthony Lamas | Seviche | Louisville, Kentucky

Coconut Tuna Sev iche

6 lbs. Fresh, sushi-grade tuna ½ C Soy sauce 1 T Sesame oil 1 T Sambal chile 1 T Fresh, chopped ginger 6 Limes ( juiced) ½ C Coconut milk 4 Fresh coconuts 1 oz Micro cilantro 1 oz Scallion

With the back of a knife, tap coconuts frmly in a straight line all the way around until they crack along the grain (do this over a bowl in order to catch the coconut milk). Reserve the milk. Each coconut half will be used as a “bowl” for presenting the seviche. Mix all ingredients except the tuna, cilantro and scallions. Refrigerate for two hours. Add the tuna to each coconut “bowl” and pour the broth over the tuna in coconuts. Garnish with micro cilantro and scallion. Seviche can also be topped with pico de gallo frst, then cilantro.

Ostiones a la Lamas

¼ C Diced Spanish onion ¼ C Diced Benton’s bacon ¼ C Diced, roasted and peeled poblano peppers 2 C Chopped, fresh spinach 1 C Heavy cream 1 C Grated Manchego cheese ¼ C Pernod 2 T Sea salt 20 Fresh oysters, shucked and removed from shells (reserve 20 shells) 1 C Bread crumbs

Sauté bacon and onion together for about 2 minutes until bacon gets a little crisp. Add Pernod and continue cooking for 1 minute. Add poblano and cream and reduce until mixture gets thick. Add spinach and salt and continue cooking for 2 minutes. Add cheese and refrigerate for at least 1 hour until mixture is completely cold. Add 1 oyster back into 1 shell and top with 1 T of mixture and then 1 pinch of breadcrumbs. Bake in oven at 450° for 8 minutes, then top with a pinch more of Manchego cheese. Serve on a bed of cabbage and pico de gallo and a lemon half on the side.