Bame left, Wallace right
Curiel Bame, the chef who helped bring ceviche to Pittsburgh, will go against Chef Richard Wallace, executive chef at the Old Corner Hotel in Williamsport, on Thursday at 11 a.m. in the Best Chef of Pennsylvania semifinals.
Bame, exec chef at Pittsburgh’s Seviche, told the Pittsburgh Tribune Review that his signature dish, popular in Miami’s South Beach area, is one he’s always enjoyed. “I ate it for lunch when I was a kid,” Bame said. “My mother was Mexican, so I grew up with it.”
Ceviche is a way of sort of cooking raw fish in acidic lemon or lime juice — making for a light citrus flavor, as opposed to sushi’s sometimes soy-sauce laden wrapping.
Wallace, who defeated Stock’s on 2nd executive chef James Woltman in the quarterfinals, originally won his regional competition by impressing the judges “with his creative use of flavor and attention to detail.”
At 1:30 …