Chef Sophina Uong Repeats at San Francisco Lamb Jam

Revival Bar + Kitchen

Chef Sophina Uong of Revival Bar + Kitchen took first place for the second consecutive year at the San Francisco Lamb Jam, winning in the categories of “Best of Show” and “Best Asian” with her dish: Spicy Burmese Lamb and Ginger Salad.

“Taking home the trophy a second time in a row was a tremendous honor,” Chef Uong says. “Having my cooks trust me to do something a bit out of the ordinary was a huge win as well.”

Sponsored by the American Lamb Board, the event sold out, bringing 500 guests to Golden Gate Club to taste globally inspired lamb dishes prepared by 13 of the Bay area’s top chefs.

A panel of local judges blind-taste tested the 13 different lamb dishes, declaring the following winners:

Best in Show and Best Asian: Chef Sophina Uong of Revival Bar + Kitchen: Spicy Burmese Lamb and Ginger Salad with corn pudding, lemongrass, crunchy bits, and seeds.

Best Latin American: Chef Charlie Ayers of Calafia Café: Tender Braised Lamb Shank Tamale steamed in banana leaf with summer corn “pudding” masa, rich oaxacan black mole, pickled onions, shaved cabbage, cotija cheese, and salsa fresca.

Best Mediterranean: Chef Larry Finn of Scala’s Bistro: Lambchetta, heirloom bean and tomato salad, gremolata.

Best Middle Eastern: Chef Francis Hogan of Sabio on Main: Baharat-Spiced Lamb Belly Sliders, garbanzo-almond pesto, early girl tomato, mint yogurt.

People’s Choice: David Bazirgan of Dirty Habit: Braised Lamb Shoulder steamed buns, black vinegar, Sichuan peanuts.

Chef Sophina Uong will put her winning dish to the test in New York this September as she competes for the title of “Lamb Jam Master” at the Lamb Jam finale. She will join the winners of Washington, D.C., Boston, Austin, Texas, and Seattle Lamb Jams: Chef Dimitri Moshovitis of Cava Mezze, Chef Tiffani Faison of Sweet Cheeks Q, Chef  Ysaguirre of Jacoby’s Restaurant & Mercantile, and Chef Brett Teegardin of Purple Cafe & Wine Bar, at the James Beard House.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment