Story by Sarah Murphy Robertson
As our community grows, 30A is attracting more culinary talent than ever. The Food Film Fest April 8th -10th will be an excellent opportunity to experience the creativity of talented local and regional chefs.
Chef Anthony Lamas from Seviche in Louisville has received significant national attention for his popular Latin restaurant and is a three-time James Beard Award semi-finalist. With his passionate and engaging personality, Lamas’ onscreen persona came through on the Food Network’s Extreme Chef and he has also competed on Beat Bobby Flay. Our 30afoodandwine.com team was grateful to have the chance to ask him a few questions about the upcoming festival and his perspectives as a chef. (We also can’t wait to try his food next month!)
What are your thoughts on being involved with an event like the Food Film Fest?
I think it is great because you are combining two fields, and putting them together in a very natural way. I think it’s brilliant. I am often inspired by films – I’m a huge movie buff – and I watch movies almost every night, either a documentary or a feature film.
What trends do you see emerging on the dining scene in Louisville?
Everybody is very focused on local or regional food, which is great. It’s a whole movement. Using products that are made close to us highlights the very best of the region. Southern food seems to be hanging around as a strong trend as well.
So much of a restaurant’s vibe comes from its Executive Chef. How does your personal style affect your diners’ experience?
I think I’m a very high energy chef and my personality really shows in my food. It’s going to be bright, bold flavors. I feel like I’m always trying to push the envelope a little but at the same time stay true to my heritage.
What one “best practice” from working in kitchens or piece of instruction learned in culinary school do you daily find the most useful?
I think cleanliness is one of the most important aspects of working in a kitchen. It sets the tone for every action. Cleaning as you go and constantly keeping yourself organized keeps everything else in order.
Chefs are educators in a way – what do your restaurants most often “teach” the diners?
For me personally it is about the broad variety of Latin cuisine. It’s much more than what some people think it is- it’s not all about chiles, beans, rice and tacos.
What is your personal comfort food or what dish do you enjoy preparing most?
I love slow braised meats like shorts ribs or pork shoulder. I think they take on so much flavor from a delicious marinade to the slow process of infusing flavor and breaking down the meat. It’s so comforting!