Following his victory on Food Network’s Extreme Chef, Seviche chef/owner Anthony Lamas is teaming up with the show’s host Marsh Mokhtari and fellow Extreme Chef winner John Tesar to present a five-course dinner on Tuesday, Sept. 27. The Extreme Chef dinner at Seviche will not require an extreme palate, but guests will be treated to several culinary surprises during the cocktail reception, including cricket tacos and rattlesnake anticuchos inspired by challenges on the hit show’s premiere season. Mokhtari and Tesar will be available to guests to discuss their adventures with Extreme Chef. The reception begins at 6:30 p.m., and dinner, which includes wine pairings, will be served at 7 p.m. The price for the Extreme Chef dinner is $65 per person plus tax and gratuity. Space is very limited for this event. For more information or to make a reservation, please call (502) 473-8560.
About Marsh Mokhtari:
Born in the UK, Mokhtari, a seasoned world traveler, has lived on four continents. His globetrotting started at an early age when he spent his first six years in Iran, and then later moved to England, where he ultimately earned a degree in medical physics from the University of Newcastle. While there, he played American football for the UK national team and rugby for the Newcastle Falcons.
He went on to enjoy a successful career in executive search in London. While on sabbatical in Australia, he had a fortuitous encounter with a film crew and found his true calling. The lure of acting, adventure and travel took Mokhtari to Bolivia where he hosted Death Road, a one-hour special for History Channel that garnered him instant credibility and notoriety. The National Geographic Channel saw his potential and commissioned a series of specials, Perilous Journeys, featuring him. He has been a guest star on numerous TV shows and recently completed shooting an independent feature, CarJack. Mokhtari is also currently the host of Food Network’s new series, Extreme Chef.
About John Tesar:
John Tesar is the executive chef of renowned restaurant The Commissary in Dallas. As the former executive chef at the Rosewood Mansion on Turtle Creek (Texas’ only five-star, five-diamond hotel), Tesar has spent more than 20 years overseeing the kitchens of many critically-acclaimed restaurants such as New York’s 44 & X Hell’s Kitchen, Vine, 13 Barrow Street, The Supper Club and The Inn at Quogue in the Hamptons.
As executive chef of rm restaurant, Tesar was responsible for food and beverage operations for celebrity chef Rick Moonen’s 15,000 square foot Las Vegas restaurant, including an intimate 80-seat dining room fashioned after the original three-star rm restaurant in New York. Tesar first joined Moonen in the New York restaurant before moving west in 2005 to assist with the Las Vegas location. He has served as a personal chef for several high-profile clients, including Giorgio Armani and Mariah Carey.
After pursuing a liberal arts degree at New York University, Tesar moved to Paris for classical French culinary training at the prestigious La Varenne Ecole de Cuisine. He returned to the Hamptons and ventured into his first foray as chef-owner at the three-star Hampton Square Restaurant. New York magazine food critic Gael Green called him “a bright new talent in a city already bursting with talent.”
Tesar has served as a guest chef at the James Beard House five times. He has appeared on The Today Show, Ready Set Cook, Chef du Jour and Good Day New York. He has also been named a “Top Rated American Chef” in the Zagat Restaurant Survey. Tesar continues to support many charity events like Share our Strength.
About Seviche:
Seviche is located at 1538 Bardstown Road in Louisville, Ky. Chef/owner Anthony Lamas was a 2010 and 2011 semifinalist for the James Beard Foundation “Best Chef Southeast” award, and the restaurant was named one of the “ten great places for Latino flavor and flair” in the country by USA Today. Esquire food correspondent John Mariani said of Seviche: “Anthony Lamas has proven himself to be one of America’s best chefs…If you have time for one meal in Louisville, make it Seviche.” All of Seviche’s seafood comes from sustainable sources and is harvested in a manner that does not harm the environment. The restaurant proudly follows the guidelines of the Monterey Bay Aquarium Seafood Watch Program, and Lamas has been honored with the Seafood Ambassador award. Hours of operation are 5 to 10 p.m. Sunday through Thursday and 5 to 11 p.m. on Friday and Saturday. To make reservations or for more information, call (502) 473-8560 or visit www.sevicherestaurant.com.
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