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Coomes’s ham book inspiration for dinner at Seviche

Tuesday, Sept. 23 at 6:30 p.m., Seviche chef Anthony Lamas will serve a 4-course dinner to celebrate the publication of “Country Ham:A Southern Tradition of Hogs, Salt and Smoke” by F&D columnist Steve Coomes.

As you might be able to tell from the title, the book is about ham. Coomes visited Kentucky’s top ham producers, investigated the long history of preserving the hind quarters of hogs and finds the tradition alive and well and competing with some of Europe’s best hams for the attention of chefs around the country.

Lamas menu features ham in some iteration in each course. “Country Ham” will be available for purchase that evening and Coomes will be present to talk with guests about the book. Here is the menu:

First course: Grilled peach and country ham salad with arugula, goat cheese, sorghum and pine nuts.

Second course: Shrimp and grits with poblano, country ham and Manchego cheese.

Third course: Country ham wrapped monkfish with Sea Island red peas, Carolina Gold Rice and lemon-jalapeño butter.

Fourth course: Country ham brownie with bourbon dulce de leche, macadamia nuts and brown sugar coffee soil.

Dinner with drink pairings will be $65. Call (502) 473-8560.