Last evening I went to the very first Dinner and a Movie night at Seviche, where I and about 40 adults watched the documentary, “Cooking in Progress,” about Spain’s famed El Bulli restaurant (now closed) and its brilliant and sort of mad scientist chef, Ferran Adria.
In the interest of not giving away too many details for the blog I’ll write on the event tomorrow, I’ll simply say that if Seviche’s upcoming “Julia & Julia” screening, along with its Julia Child-themed nine-course meal, is even half as impressive as last night’s event, it’ll be worth every cent.
The Aug. 15 occasion marks not only what would have been Child’s 100th birthday, it presents another opportunity for chef-owner Anthony Lamas to go off the usual Seviche menu with a whimsical menu. The grin on his face—and his team’s faces—last night showed he enjoyed mixing up something very different from what he usually does.
Believe me, after enjoying last night’s experience, I’m convinced this is the only way to watch a movie. To heck with pajamas, popcorn and curling up in a papasan chair, put on some casual-dressy clothes and let the restaurant’s skilled servers slip into and out of the room with food and drink, while you stay glued to the screen.
At $125 per person (tax and gratuity not included), that little slice of luxury costs a fair heap more than a Redbox DVD and a sack o’ Sour Patch Kids, but if you’re looking for a truly special meal that won’t jerk out any fillings, I can’t recommend it enough.
The event begins at 6:30, and seating is very limited, so make reservations in advance by calling (502) 473-8560.
Julie & Julia Dinner and a Movie Menu:
Bruschetta with heirloom tomato, basil and French bread
Chicken with mushrooms, cream and thyme
Onion Soup with Gruyère, crouton and cognac
Poached Egg with asparagus and crispy potato
Lobster Thermidor with paprika, lemon and hollandaise
Fish with beurre blanc, capers and parsley
Boeuf Bourguignon with prime beef, house pasta and red wine
Chocolate Cream Pie with sweet cream, almonds and ganache
Apple Tarte Tatin with vanilla ice cream, puff pastry and brown sugar
Steve Coomes is a Louisville restaurant industry veteran turned food writer. In his 22-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News and Southern Living. A past restaurant critic and food feature writer for Louisville magazine, he pens features for ...
Last evening I went to the very first Dinner and a Movie night at Seviche, where I and about 40 adults watched the documentary, “Cooking in Progress,” about Spain’s famed El Bulli restaurant (now closed) and its brilliant and sort of mad scientist chef, Ferran Adria.
Last evening I went to the very first Dinner and a Movie night at Seviche, where I and about 40 adults watched the documentary, “Cooking in Progress,” about Spain’s famed El Bulli restaurant (now closed) and its brilliant and sort of mad scientist chef, Ferran Adria.
