Hosted by Chef and Food Network personality Amanda Freitag, Lamb Jam Masters will offer lambtastic tastes with local beer and wine pairings from Foggy Ridge Cider, Harpoon, Paso Robles, and Washington Wines. Competing chefs will include:
- Chef Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge (Seattle):
Grilled lamb shoulder confit with creamy parsnips, and preserved huckleberries
- Chef Jason Santos, Gargoyles on the Square (Boston):
Poached lamb loin with black truffle, cauliflower espuma, bee pollen, and fried garlic
- Chef Adam Mali, MarketBar (San Francisco):
Braised lamb shank, lemon stewed cannelini Beans, and lavender-mint gremolata
- Chef John Critchley, Urbana (Washington, D.C.):
Slow-cooked lamb leg with preserved lemon, dried herbs and flowers, rosemary scented gypsy peppers, and cipolini onion
In addition to the competition, local meatball master Chef Daniel Holzman of The Meatball Shop will offer Mediterranean lamb meatballs with basil pesto over a local corn and tomato salad and Pera Mediterranean Brasserie will serve American lamb tacos.
Dickson's Farmstand Meats will serve a selection of American Lamb charcuterie and offer a lamb butchery demonstration.
Fans of lamb can savor sips of Jefferson's Bourbon, a "ridiculously small batch" bourbon from Louisville, Kentucky, as they steal stellar lamb swag, jam out to live music by Citigrass, and take home sheep cake pops from Little Cakes NYC.
As the national non-profit partner for the 2012 Lamb Jam Tour, a percentage of proceeds from the 2011 Lamb Jam Masters will benefit Share Our Strength, a national nonprofit that is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.
Tickets are $50 each, include all food and beverages and can be purchased here: www.fansoflamb.com
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.