For the second year in a row, Mountain Standard took home top honors at the 11th Annual American Lamb Cook-Off & Après Ski Tasting sponsored by the American Lamb Board. The event took place April 9 as part of the 25th Anniversary of Taste of Vail.
Executive Chef Paul Anders and Chef Brian Brouillard led the team from Mountain Standard with the restaurant’s Lamb Char Siu, Pickled Carrot, Lamb Fat Mayonnaise, Fish Sauce Caramel, and Soft Herbs.
Second place went to Sweet Basil and third place went to Game Creek Restaurant. The People’s Choice went to the team from Hooked and Revolution.
“We always try to create a new lamb dish, a new experience each year,” said Chef Anders. “The Lamb Char Siu is a memorable bite that works well as street food.”
The event, held throughout the streets of Vail Village, showcased 23 of the area’s finest chefs preparing an array of innovative lamb dishes. Each tasting was complimented by participating wineries.
"American Lamb was showcased in diverse dishes, from lamb lollipops to cheesesteak lamb sandwiches to lamb tacos," says Megan Wortman, executive director of the Denver-based American Lamb Board. “We are always inspired by the interesting ways lamb leg meat is prepared and presented by these Vail Valley chefs.”
Additional restaurants that participated in the 11th Annual American Lamb Cook-Off include:
- Atwater on Gore Creek
- Bistro 14
- Bol
- Boxcar Restaurant
- Castle Peak Grille
- Elway’s
- Flame
- Hooked/Revolution
- Larkspur Restaurant
- La Tour
- Marriott Mountain Resort
- Matsuhiusa
- Restaurant Kelly Liken
- Tavern on the Square
- Terra Bistro
- The 10th
- Two Elk
- Vin48
- Wildwood Smokehouse
- Zino Ristorante
