Steve Coomes’ recently published book, Country Ham, A Southern Tradition of Hogs, Salt and Smoke will take the spotlight at an exclusive dining event hosted by chef Anthony Lamas at Seviche Tuesday, Sept. 23 at 6:30 p.m. The book highlights the history of ham and today’s leading producers and has set the theme for the menu with the Southern protein serving as the staple in each dish. Country Ham will be available for purchase that evening and Coomes will be present to talk with guests about the book. The four-course dinner with drink pairings is $65 per person, plus tax and gratuity. For more information or to make reservations, call (502) 473-8560.

The menu includes:

First Course
Grilled peach and country ham salad with arugula, goat cheese, sorghum and pine nuts

Second Course
Shrimp and grits with poblano, country ham and Manchego cheese

Third Course
Country ham wrapped monkfish with Sea Island red peas, Carolina Gold Rice and lemon-jalapeño butter

Fourth Course
Country ham brownie with bourbon dulce de leche, macadamia nuts and brown sugar coffee soil