Rialto

Chef Michael Scelfo of Russell House Tavern with his three Lamb Jam trophies

The American Lamb Board held their fourth annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Michael Scelfo of Russell House Tavern in Cambridge, Massachusetts took home three trophies, one for Best Overall dish, as well as winning Best Belly & Breast dish, and the People’s Choice Award, all for his Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad.

We spoke with Scelfo after his win. He had to this say, “I’m very happy to be a participant for the third year in a row. It’s a great event and I always love cooking with American Lamb. I’m excited to go to New York and eat some good food and hang out.”

There were eighteen chefs and restaurants represented at the event, including three from Rhode Island, each preparing one lamb dish using either a leg, shank, shoulder or belly/breast cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo, shepherds from North Star Sheep Farms and The Farm Institute, along with beer served by seven area breweries and wine from 90+ Cellars. A portion of the proceeds went to support Lovin’ Spoonfuls Food Rescue.

As Best in Show winner, Scelfo will now compete in New York later this year against the winners of Lamb Jams being held in cities around the country. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the Best Shoulder dish winner for Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato; Best Shank dish went to Chef Brian Rae of Rialto for Lamb Shank Fritter With Garlic Chive Spatzle, Blood Orange , Fried Rosemary and Lamb Jus; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Adobo Lamb Leg Taco With Pickled Onion and Queso.

At last year’s Boston Lamb Jam there was one Providence chef in the competition. This year there were three from across Rhode Island competing. Chef Matt Gennuso of Chez Pascal competed in the Shank category with his Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese; Chef Champe Speidel of Persimmon competed in the Belly & Breast category with his Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop; and Chef Beau Vestal of New Rivers competed in the Shoulder category with his Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry.

Congratulations to Chef Scelfo and all the winners.

Smoked and Braised Lamb Belly on a Steamed Bun With Pickled Radishes and Herb Salad

Lamb Jam VIP hour included lamb charcuterie from Chef Evan Mallett of Black Trumpet Bistro

The Chez Pascal team plating Braised Lamb Shank Ragout With Bread, Lamb and Kale Meatballs, Golden Raisins and Curried Cloumage Cheese

The New Rivers crew plating Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

New Rivers’ Crispy Lamb Shoulder Rillettes with Greek Yogurt, Aromatic Herbs and Curry

Oleana’s Moroccan BBQ Lamb Roll With Pickled Cabbage, Goat Cheese and Fried Sweet Potato

Shepherd Lisa Webster of North Star Sheep Farms with butchers Nuno Alves and Chris Douglas of Tavolo

Chez Pascal co-owner Kristin Gennuso with Lamb Jam host Billy Costa

Chef Champe Speidel plating Slow Roasted Breast of Lamb with Medjool Dates, Pine Nuts, Cauliflower and Petite Anise Hyssop

The four chef winners, from left to right: Cassie Piuma of Oleana, Michael Scelfo of Russell House Tavern, Brian Reynelt of Citizen and Brian Rae of Rialto

from the 2012 Lamb Jam: The Red Lion Inn’s Executive Chef Brian Alberg accepts his Best in Show trophy from host Billy Costa with Oleana’s Cassie Piuma and Farmstead’s Matt Jennings looking on

This Sunday, February 17, all Rhode Island lamb lovers should head to Boston to root for—and more importantly eat the lamb dishes—of Rhode Island chefs Beau Vestal of New Rivers, Champe Speidel of Persimmon and Matt Gennuso of Chez Pascal at the Boston American Lamb Jam. Last year Chef Matt Jennings of Farmstead competed for Rhode Island and brought home the award for Best Loin dish for Jennings’ Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll, served with lamb fat fried potato chips.

Below is the news release for this year’s event along with links to purchase tickets. You can find details here on the 2011 Boston Lamb Jam or the 2012 Boston Lamb Jam.

BOSTON GEARS UP FOR 2013 AMERICAN LAMB JAM
The American Lamb Board brings together New England chefs and shepherds for feast, fun and Lamb Lovers’ Month

Get ready, lamb lovers. February is Lamb Lovers’ Month, and in celebration, with the help of BostonChefs.com, the American Lamb Board is bringing together top local chefs plus top chefs from Providence, RI and Portland, ME for the 2013 Boston American Lamb Jam.

On Sunday, February 17, from 3–6 pm at The Charles Hotel (1 Bennett Street, Cambridge), lamb-loving chefs will create ewe-nique dishes showcasing a variety of different lamb cuts as they compete for the ultimate title of Boston Lamb Jam Master and a chance to take on other regional winners at the national Lamb Jam Finale in New York City next fall. Chefs who woo the crowds and win the hearts of attending media judges will take home awards for Best in Show and People’s Choice. Attendees will also enjoy a number of local beers, wine and butchery demonstrations. Shepherds Lisa Webster and John Previant will be on-hand to talk about raising lamb. A portion of the proceeds will benefit Lovin’ Spoonfuls, a food rescue organization that serves Boston neighborhoods.

“We’re looking forward to the fourth year of bringing together top Boston chefs and producers,” said Megan Wortman, Executive Director of the American Lamb Board. “We’re excited to expand this event into New England this year and showcase lamb’s versatility with the help of our local partners and Boston’s talented culinary community.”

This year’s event will also feature a pre-party VIP hour, where ticket-holders will enjoy lamb charcuterie from Portsmouth’s Black Trumpet and Somerville’s Bergamot, sheep’s milk cheeses from Formaggio, and cocktails featuring Jefferson’s Bourbon by local renowned bartender Jackson Cannon, Bar Director of the Eastern Standard and Island Creek Oyster Bar and Co-Owner and Bar Director of The Hawthorne.

Participating Boston-area chefs and restaurants include: Franco Carubia, Sel de la Terre; Brian Rae, Rialto; Jim Solomon, The Fireplace; Brian Alberg, Red Lion Inn; Robert Sisca, Bistro du Midi; Peter Davis, Henrietta’s Table; Brian Reyelt, Citizen; Michael Scelfo, Russell House Tavern; Cassie Piuma, Oleana; Nuno Alves and Chris Douglass; Tavolo; Rich Garcia, 606 Congress; Justin Melnick, The Terrace.

Participating Portland chefs and restaurants include: Peter Sueltenfuss, Grace; Nikos Regas, Emilitsa; Mitch Gerow, East Ender.

Participating Providence chefs and restaurants include: Beau Vestal, New Rivers; Champe Speidel, Persimmon; Matt Gennuso, Chez Pascal.

Participating sponsors include: Blue Hills Brewery, Mayflower Brewing Company, Harpoon Brewery, Mercury Brewing Company, Berkshire Brewing Company, Cape Ann Brewing, Rapscallion Brewing, High & Mighty, Black Trumpet, Bergamot, Formaggio and Jefferson’s Bourbon.

Lamb Jam tickets are $60 each, and include all food and beverages. A limited number of VIP tickets are also available for $75. To purchase tickets, visit www.FansofLambBoston.com.

Fresh American Lamb is available year round at local Boston markets and grocery stores.

For more information about the American Lamb Board, please visit www.AmericanLamb.com, become a fan on Facebook or follow @FANofLAMB on Twitter.