Meet Chef Anthony Lamas: Bloody Mary Master & James Beard House Favorite

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On the menu: pole-caught Atlantic bigeye tuna tiradito with aji amarillo and yuzu; heirloom tomato gazpacho with Chesapeake Bay blue crab and radish; sea scallop and succotash with smokehouse bacon and lemon jalapeño butter; and wild Alaskan salmon with shrimp chaufa and toasted macadamia nuts.

Each course was paired with well-chosen wines from Austria, France, California, and Oregon, respectively. (The 2011 Qupe Bien Nacido Vineyard “Y” Block Chardonnay was a favorite; fresh and crisp with a mid-palate richness, it made the scallop’s bacon and butter blossom.)

As if all that weren’t sufficiently delectable, the meal closed with “The Avocado” – a bourbon dulce de leche, ice cream, and chocolate truffle confection constructed to resemble (exactly, as the above image shows) an unseeded avocado half. The sum of the experience was Southern Latino perfection.

Lamas may be onto something with his love of Louisville and its fresh, local ingredients. But his prediction that “The South will rise again” is just left of right. The South has risen again, and Lamas is one of many Latinos who played – and will continue to play – a role in its resurrection.  

Get Lamas' Bacon & Black Pepper Bloody Mary recipe on the next page...

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About this author1

Amanda Cargill, Food Content Director, Latina Media Ventures, LLC

Amanda Cargill is the Food Content Director at Latina Media Ventures, where she oversees food- and spirits-related features in Latina Magazine and on Latina.com and TheLatinKitchen.com. She is an avid writer, traveler, reader, runner and eater.

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