Anthony Lamas, chef-owner of Seviche

Sevichechef-owner Anthony Lamas is planning to offer small group, hands-on cooking classes that will include subjects such as whole hog butchery, salsa and seviche preparation, and whole fish cookery.

Each class includes dinner, and custom packages are also available for those who have a specific culinary interest.

Classes start at $95 per person and are suitable for groups of five to 20 people, according to a news release.

“I hope that the class series will be a great resource for people who like to cook with local ingredients,” Lamas stated in the release. “We have had a lot of interest in particular from people who want to know how to break down a whole animal, so I think that will be one of our most popular classes.

“We will work with local farmers to source the pigs, and participants will bring home several pounds of meat for their own use.”

Seviche’s cooking classes are perfect for gourmet clubs, business entertaining and family gatherings.

Chef Lamas will work with suppliers such as Ashbourne Farms, Marksbury Farm and Red Hog Farm to showcase local ingredients during each lesson.

Participants can expect to work with Lamas in the restaurant’s private dining room, and will come away from the experience with recipes, cooking tips and new kitchen skills.

To schedule a group cooking class, please call Seviche at 502-473-8560.

Steve Coomes
Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 24-year career, he has edited and written for multiple national trade and consumer publications including Nation's Restaurant News and Southern Living. He is a feature writer for Louisville magazine, Edible Louisville & The Bluegrass and Food & Dining Magazine. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.

Leave a Reply