On September 19, winning chefs from this year’s Seattle, Austin, Boston, Washington D.C., and San Francisco Lamb Jams put their prize-worthy lamb dishes to the test in the bid for the title of “Lamb Jam Master.”
The Honey Paw’s Smoked Lamb Khao Soi with Egg Noodle, Burmese Coconut Curry, Fermented Mustard Greens, Crispy Noodle, and Lime dish.
Chef Thomas Pisha-Duffly and his team from The Honey Paw in Portland, Maine took home the trophy for their Smoked Lamb Khao Soi with Egg Noodle, Burmese Coconut Curry, Fermented Mustard Greens, Crispy Noodle, and Lime dish.
Earlier this spring, The Honey Paw took home three awards during Boston’s local Lamb Jam, winning “Best in Show,” “Best Asian,” and “People’s Choice” awards for their Smoked Lamb Khao Soi.
“Having the opportunity to cook at the James Beard House and sharing a kitchen with other incredibly talented chefs from around the country was awesome,” says Chef Thomas Pisha-Duffly. “I’m really proud of my team and all they did to ensure our lamb dish was a success. This win wouldn’t have been possible without the real stars of the competition, Lisa and Phil Webster of North Star Sheep Farm, who make our jobs easier by raising quality local lamb.”
In addition to taking home a trophy (and bragging rights) Chef Pisha-Duffly also walked away with $1,000, which will go towards his participation in Chefs Cycle benefitting No Kid Hungry.
To view photos of winning recipes from the Global Flavors Lamb Jam Tour and Finale, check out the American Lamb Board on Facebook or follow @FANofLAMB on Twitter and Instagram.
