Leave it to chef Anthony Lamas to figure out a way to work some good ol’ Kentucky spirits into pan-Latin cuisine.
In 2004, the chef-owner of Seviche &mdash a Latin Restaurant (1538 Bardstown Road) created a recipe of adobo-rubbed pork tenderloin glazed with bourbon, chipotle and orange for a Woodford Reserve Bourbon cookbook contest. Of the 50-odd entrants, Lamas’ finished first, and the effort netted him a paid trip to New York City’s famed James Beard House, where he produced an entire Woodford-centered meal. Over the years, Louisville Seviche fans told Lamas they wanted to taste that meal, so he’s rolling it out in its entirety May 28. “We thought this would be a great time to bring it back to life,” said Lamas, laughing that it’s taken so long. His customers “have said they wanted to try it, so here it is.” The evening begins with a cocktail and bocaditos (Spanish for little bites) reception at 6:30, followed by a sit-down dinner at 7. Starters include spicy lamb picadillo empanadas with serrano-bourbon mint mojo, ahi tuna seviche with coconut, ginger and pineapple-bourbon broth, and smoky aji amarillo-bourbon-rubbed tiger shrimp with orange-cumin salsa. Woodford Reserve-infused mojitos and pineapple Manhattans will be served as well. For dessert, guests will enjoy a fried banana roll with toasted pecan-bourbon dulce de leche with local berries. Each course is paired with wine.
Additionally, “The Woodford Reserve Cookbook,” which features Lamas’ recipe and others, will be sold at the event and autographed by the chef.