Ticketed events are all inclusive of food, drinks & gratuity.
Each Event is limited, so get your tickets before they sell out fast!
This collaborative dinner by award winning chefs, Katie Button and Anthony Lamas is set on one of the most successful thoroughbred farms in the United States.
About Chef Katie Button:
Chef Katie Button is a Southern chef with a scientific mind who honed her craft in the kitchens of some of the world’s best chefs, most notably Ferran Adrià and José Andrés. She is now the executive chef and co-owner of Cúrate Bar de Tapas and Nightbell in Asheville, North Carolina. Button and her restaurants have earned world-wide recognition and accolades, she was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. Chef Button is also a member of the Williams Sonoma Chefs’ Collective, a culinary advisory board made up of innovators in the culinary landscape.
Chef Button has become known for her unique blend of food cultures (Spanish and Southern). In October 2016, she released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, offering up recipes for home cooks that celebrate her love of Spain and Southern heritage. With forewords by Ferran Adrià & José Andrés — Katie Button evangelizes a new cuisine and shares techniques and flavors learnt in the kitchens of both El Bulli and her Southern grandmother.
About Chef Anthony Lamas:
Anthony Lamas’ roots in the Latin culinary tradition run deep, as he found his passion for food while working in his family’s Spanish restaurant as a child. Likewise, his mother’s heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. By helping to prepare meals on the family farm and participating in Future Farmers of America, Lamas was practicing the “farm to table” philosophy before it was a national movement. To pursue his dream of becoming a professional chef, Lamas trained with the San Diego Culinary Apprenticeship Program and worked with Jeff Tunks at the Loews Coronado Bay Resort. Under Tunks’ tutelage, Lamas explored West Coast flavors while developing Pacific Rim recipes, and he credits the acclaimed chef as his mentor.
In 1992, Lamas discovered Louisville, Kentucky as an emerging culinary destination, and he moved there with the dream of cooking with leading local talent while working toward opening his own restaurant. His style of cooking was unique to the area, and in 2005 he opened Seviche to rave reviews. Early accolades included Lamas being named a “Top Chef to Watch” by Louisville Magazine. Seviche has consistently maintained a four-star rating from the Louisville Courier-Journal. The most recent rating from local food critic Robin Garr is an impressive 99 points, and the culinary expert says of the restaurant: “I head over there as often as I can, and I recommend Seviche highly to out-of-town visitors as one of Louisville’s best, with Latino flair that proves our city’s exciting culinary scene is about much more than fried chicken, “Southern” fare and Hot Browns.”
Lamas has also garnered significant national attention for Seviche. He has cooked at the James Beard House five times, and he was honored as a semifinalist for the James Beard Foundation’s “Best Chef: Southeast award in 2010, 2011 and 2012.” John Mariani of Esquirehas said, “Seviche has emerged as one of America’s best and most innovative Nuevo Latino restaurants with plenty of the chef’s personality in every dish. If you have time for one meal in Louisville, make it Seviche.” In 2011, Lamas won the title of Extreme Chef on the hit Food Network show where he created a wedding menu with $99 worth of ingredients from a 99 cent store. Seviche was named one of “ten great places for Latin flavor and flair” by USA Today in 2009, and this accolade was followed by a feature on Latina.com that named Lamas as a “leader of the Latin food revolution” alongside chefs like Douglas Rodriguez and Jose Garces in 2010. Southern Living, Food Arts, Bon Appétit and Wine Spectator have also showcased Lamas’ talent.
Attire: Country chic. The venue is a working farm so we encourage you to use care in selecting footwear that allows you to walk on grass and uneven pavement.