Comedian, writer Mike Glazer (HBO, Food Network, Funny or Die, BuzzFeed, FOX, truTV, FUSE,. High Times, Fullscreen, The Chive, CBS, UCB Theatre, and Second City Chicago ) won third place on America’s Worst Cooks in 2014 but has since graduated a culinary program and been able to work on sets like The F Word with Gordon Ramsey and co-hosts a food podcast called Weed and Grub. He has been following his love of food with increased food related appearances, leading to many types of opportunities. So, he seemed like a great person to bring along to Macy’s to interview Macy’s Culinary Council Chefs Anthony Lamas of Seviche fame and Crumb on Parchment’s Michelle Bernstein, also known for her many television appearances.
Here, find the audio interview between Glazer and award winning Chef Lamas, who later gave a demonstration and tasting of his Benedictine Tostada and Yuzu-Ginger Mint Julep (virgin) recipes to just over 100 eager audience members on the third floor in the home department of Macy’s at Oxmoor Mall. (See recipes below.) Attendee seats each had a free kitchen whisk, a pack of wet wipes, recipe cards and a bottled water on their seat upon arrival. Lamas is also the author of “Southern Heat: New Southern Cooking Latin Style.”
Read More to listen to the audio interview and to nab these great recipes.
Continue reading (Audio Interview, Recipes) Seviche’s Anthony Lamas Speaks With Comedian, Foodie Mike Glazer
Derby season is upon us – the time when the entire town goes nuts with events, parties and high profile personalities popping up everywhere. Macy’s is right in the middle of the fray as Macy’s Culinary Council welcomes Chef Michelle Bernstein and local Chef Anthony Lamas to the Home Department on the third floor of their store at the Oxmoor Center, 7900 Shelbyville Rd., on May 2 at 6 p.m. for a special cooking demo in honor of the Big Race. The master chefs will share their culinary secrets and techniques on how to prepare some of their favorite award-winning dishes for any race day occasion.
Continue reading Race Inspired Culinary Demos with Chefs Michelle Bernstein and Anthony Lamas May 2 at Macy’s
Bourbon & Beyond begins tomorrow, Sept. 23, and runs through Sunday, Sept. 24, at Champions Park, 2050 River Rd. This new music, food and Bourbon festival is aiming high on all three legs of its schedule. Top-notch music acts lined up to perform include Stevie Nicks, Eddie Vedder and the Steve Miller Band. Chefs from near and far (Tom Colicchio, Edward Lee, Chris Cosentino, Amanda Freitag, Cosmo Goss and Erling Wu-Bower, Kevin Ashworth, Anthony Lamas and Anthony Falco) will be cooking with Bourbon, offering brunches both days, smoking up some genuine Southern barbecue, steaming up a massive NOLA-style crawfish boil, and giving live cooking demos. Distilleries from around the state will show off their products, conduct tasting workshops and run discussions on topics such as “The Wonder Women of Whiskey,” led by local author and bourbon expert Susan Reigler. In short, lots of fun will be in store. Continue reading Bourbon & Beyond: what you need to know
A new event begins tomorrow at Churchill Downs Downs After Dark series of nighttime entertainment. Before the spring meet ends, two top Louisville chefs will take their talents to the “Guest Chef Series @ Millionaire’s Row.” Continue reading New chef series at Downs After Dark
Monday, Jan. 30 at 6:30 p.m.,Seviche, Bardstown Rd., will host a special benefit dinner prepared by Seviche’s Anthony Lamas and his fellow Latino chefs/restaurateurs Fernando Martinez of Olé Restaurant Group (Artesano Vino Tapas Y Mas, Guaca Mole Cocina Mexicana, and Mussel & Burger Bar, among others) and Bruce Ucán of Mayan Cafe. The three will collaborate on a 7-course dinner, to benefit Partners in Health, an organization that provides health care in impoverished communities. The three Latino chefs – Martinez is from Cuba, Ucán from Mexico and Lamas from a Mexican immigrant family from California – are eager to do something to help out other Latino families in the Louisville area.
Continue reading Chef’s Latin All-Stars dinner at Seviche
For six years now a second Derby event called Taste of Derby has been added to the panorama of festivities. The first Taste of Derby, for two decades now sponsored by and benefitting Dare to Care, and highlighting local chefs and food producers, was April 22 at Slugger Field. On Thursday, April 30, at the North Wing Lobby of the Kentucky Exposition Center, the newcomer Taste of Derby, sponsored by Stella Artois beer will highlighting chefs from restaurants all over the country, most of which are in cities that also have race tracks. Continue reading Another Taste of Derby to feature chefs from around the country
I. Anthony Lamas, chef/owner of Seviche, A Latin Restaurant, Bardstown Rd., is among more than a dozen chefs from around the country invited to the James Beard Foundation’s fifth Chefs Boot Camp for Policy & Change at 21c Museum Hotel in Bentonville, Ark. The 3-day symposium, which met Sept. 7 to 9, focused on “policy and advocacy skills through the lens of access and affordability of food,” according to a press release.
Lamas has previously been cited by Monterey Bay Aquarium for his efforts to use and promote fish from sustainable fishery populations. Continue reading Restaurant tid-bits, September edition Part I
Wednesday, Sept. 3 at 6:30 p.m. Seviche’s owner/chef Anthony Lamas will collaborate with chef Tim Tibbits of Flying Fish restaurant in Freeport, the Bahamas, for create a 9-course dinner featuring re-imagined Caribbean and Latin cuisine. Flying Fish sommelier Rebecca Tibbitts will work out the wine pairings.
The event will be held in Seviche’s private dining room, 1538 Bardstown Rd., with seating limited for 20 guests. The nine-course menu with wine pairings is $135 For reservations, call (502) 473-8560; credit card information is required.
On Aug. 18, Seviche chef Anthony Lamas and three other chefs who worked under him as sous chefs and then went on to start restaurants of their own, will reunite at Loop 22, 2222 Dundee Rd., to host a Buffalo Trace Bourbon dinner.
Lamas will be joined in the kitchen by Chase Murcino, Adam Burress and Eric Morris, all alumni of Seviche,who have gone on to open Hammerheads, Game and, most recently Loop 22. Continue reading Mentor and mentees join forces for Bourbon dinner
For his sixth outing at New York City’s culinary mecca, the James Beard House, Thursday, July 10, Anthony Lamas of Seviche–A Latin Restaurant, Bardstown Rd., will create a dinner using sustainably-harvested seafood.
For several years now Lamas has been working with Monterey Bay Aquarium’s Seafood Watch program, keeping a weather eye on the ever-changing status of the seafood harvests around the world, and ordering only what current best-information assessments say are fish taken in sustainable methods from stocks that are not being over-fished. Continue reading Lamas to cook sustainable seafood dinner at James Beard House