Executive Chef Ken Butler of The Fitz Bar & Restaurant took home top honors at the 12th Annual American Lamb Cook-Off at Taste of Vail for his Vietnamese Crepe with Braised Lamb. Second place went to Elway’s and third place went to The 10th. The People’s Choice winner was Revolution.
The lamb cook-off, sponsored by the American Lamb Board and held throughout the streets of Vail Village, showcased 21 of the area’s finest chefs preparing diverse dishes featuring Colorado leg of lamb. The lamb bites were complemented by samples from participating wineries.
“We just moved here from Hawaii to open the Fitz Bar & Restaurant,” says Chef Butler. “We wanted to do a unique dish that was bright and fresh and featured lots of herbs—reflective of spring as well as our Hawaiian roots. Lamb leg is great to braise and worked well in this colorful application.”
"Leg of lamb was showcased in an array of dishes—from lamb pastrami to lamb tacos to shepherd’s pie," adds Megan Wortman, executive director of the Denver-based American Lamb Board. “We are always amazed by the innovative and creative ways these Vail Valley chefs utilize lamb.”
Additional restaurants that participated in the 12th Annual American Lamb Cook-Off include:
- Bistro 14
- Blue Plate Bistro
- Boxcar Restaurant
- Game Creek Restaurant
- La Tour
- Mid Vail
- Mountain Standard
- Sweet Basil
- Terra Bistro
- Two Elk
- Vin 48
- Wildwood Smokehouse
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colorado.