(Editor’s note: This post was update at 2:10 p.m. on August 12.)
Seviche chef/owner Anthony Lamas has won the title of “Extreme Chef” on the Food Network show’s season finale.
Lamas was a contestant on the “Wild Wedding Cook Off” episode, which aired yesterday.
In the episode, the contestants had to use their wits to scavenge ingredients in Los Angeles to cook a wedding dinner for a bride and groom.
“We were nowhere near a kitchen! We had to source our ingredients form a 99 cent store two miles away, run back to the hotel and go up 22 flights of stairs with our ingredients. So it was extreme, yeah, definitely!” Lamas said today in an interview with WHAS-TV.
His fellow contestants were Adam Long, executive chef at Big Daddy’s Burger Bar, Charlotte, N.C., and Jill Davie, corporate executive chef at Sunkist in Los Angeles.
Judges are Simon Majumdar, judge on Next Iron Chef and Spike Mendelsohn, celebrity chef and author.
Here’s the synopsis from a news release:
On “Wild Wedding Cook Off,” it’s a special day for a bride and groom as three chefs must compete to create the perfect wedding meal in a luxurious Los Angeles high-rise hotel. Starting off with surprises, host Marsh Mokhtari informs the competitors that they must prepare the meal a day in advance and hands them $99 to purchase all the ingredients they need for a catered meal at the 99-cent store two miles away. After returning and climbing dozens of flights of stairs, the chefs must prepare an appetizer for wedding guests in 20 minutes and make the meal following the age-old wedding saying “something borrowed, something blue, something old, something new,” using an ingredient considered lucky in countries around the world. After one elimination, the remaining two chefs must swim across the pool, gather ingredients in the cabana and make the perfect bite in 20 minutes using caviar, avocado, figs and almonds.
Extreme Chef Airs: Thursdays at 10 p.m. EDT and Sundays at 11 p.m. EDT on Food Network
Extreme Chef concept: Whether extracting ingredients from a block of ice or using a Swiss Army knife as a lone cooking utensil, three chefs are pushed to their physical and mental limits in each episode of Extreme Chef. The series takes chefs out of their kitchen comfort zone to test their wits, adaptability and artistry as they must adapt to extreme conditions and unpredictable factors, including swimming across a lake for ingredients and constructing a makeshift stove in only 30 minutes. In a series of arduous challenges, the competitors must impress judges and various guest critics with their out-of-box culinary masterpieces to earn the title Extreme Chef.
About Seviche: Seviche is at 1538 Bardstown Road in the Highlands neighborhood of 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. 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 has been honored with the Seafood Ambassador award. Hours are 5 p.m. to 10 p.m. Sunday through Thursday and 5 p.m. to 11 p.m. on Friday and Saturday.For eservations or for more information, call 502- 473-8560 or visit the website here.