New England Chef Earns "Lamb Jam Master" Title


On Sept. 29, four top chefs competed for the title of “Master” at the American Lamb Board’s Lamb Jam Finale held during the award-winning food and wine festival, Savor the Central Coast, in San Luis Obispo, California. 

The Lamb Jam finale featured chefs from regional lamb jam showdowns.

A panel of national food media judges gave top honors to Chef Nemo Bolin’s dish, Merguez Scotch Egg with Herb Yogurt. Chef Bolin hails from Cook & Brown Public House in Providence, Rhode Island. 

“My inspiration for this dish was twofold,” Chef Bolin says. “I wanted to represent the British roots of my restaurant, while also showcasing the full flavor of lamb with bold spices.”

“I prefer working with American lamb for not only its flavor and quality, but for the human element too," he adds. "I like to shake hands with our farmers, support the local economy, and raise awareness for a diverse food system.”

Lamb-loving attendees cast their votes for Washington, D.C., Occidental Grill Chef Rodney Scruggs’ Lamb Dagwood Sandwich, earning him the People’s Choice trophy. 

Joining Chefs Bolin and Scruggs in the Lamb Jam finale were Chef Sarah Lorenzen of Andaluca (Seattle) and Chef Sophina Uong of Pican (San Francisco).

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

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