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Gracie’s Chef Matthew Varga Wins at 2015 Boston Lamb Jam, Chef Tiffani Faison Takes Best in Show

by David Dadekian April 12, 2015
written by David Dadekian
Team Gracie's wins the Middle Eastern category trophy at the Boston Lamb Jam

Team Gracie’s wins the Middle Eastern category trophy at the Boston Lamb Jam

The American Lamb Board held their sixth annual Boston Lamb Jam at the Royal Sonesta Boston tonight. Chef Matthew Varga of Gracie’s in Providence, Rhode Island won the trophy in the Middle Eastern category for his Lamb Shoulder Confit with Za’atar, Muhammara and Lebne. Chef Varga used lamb from Hopkins Southdowns farm in North Scituate, RI.

Boston’s Chef Tiffani Faison of Sweet Cheeks Q won the Asian category and took home Best in Show with her Spicy Chengdu Lamb dish. Faison will go on to compete in the National Lamb Jam in New York against the winners of other Lamb Jam competitions being held around the country. The winner of the Latin category was Chef Thomas Borgia of Russell House Tavern with Tamarind Braised Lamb Shank Empanadas with Plantain, Huitlacoche and Mole Ketchup. The winner of the Mediterranean category was Niko Regas of Emilitsa with Baby Back Lamb Ribs Slow Braised with Coriander-Citrus Honey Glaze with Herb Roasted New Potatoes, Garlic, Capers, Preserved Lemon and Spiced Olives.

Chef Matthew Varga's Lamb Shoulder Confit with Za'atar, Muhammara and Lebne

Chef Matthew Varga’s Lamb Shoulder Confit with Za’atar, Muhammara and Lebne

Two other Rhode Island chefs competed in Boston. The Salted Slate‘s Chef Benjamin Lloyd prepared a Slow Cooked Shoulder Steamed Bun with Chinese-Style Lamb Sausage and Smoked Vegetables. Cook & Brown Public House‘s Chef Nemo Bolin, winner of last year’s Boston and National Lamb Jams, prepared a Banh Mi Flatbread.

There were twenty-four chefs and restaurants represented at the event, each preparing a dish using American lamb in one of four categories: Asian, Middle Eastern, Latin and Mediterranean. This writer was one of the judges for the event. All judging was done blind—we didn’t know which chef made which dish until judging was complete and the scores were tallied. Congratulations to all the winners.

Chef Tiffani Faison's Spicy Chengdu Lamb

Chef Tiffani Faison’s Spicy Chengdu Lamb

April 12, 2015 0 comment
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Cochon 555 Returns to Boston on Sunday, March 24, 2013 – UPDATED: Chef Michael Scelfo Wins

by David Dadekian March 17, 2013
written by David Dadekian

Cochon 555 Fifth Anniversary Tour

Cochon 555, the 10-city culinary competition that promotes sustainable farming of heritage breed pigs, returns to Boston on Sunday, March 24, 2013. Providence’s own Chef Matt Jennings of Farmstead won the Boston competition it’s first three years, passing the baton to Chef Jamie Bissonnette of Toro and Coppa last year.

This year the Boston event will see the following chefs competing for the title of Prince or Princess of Porc: Chefs Jody Adams of Rialto and Trade, Michael LaScola of American Seasons, Colin Lynch of Menton, Michael Scelfo of Russell House Tavern and Brian Young of Citizen Public House.

The full release with all the event details will follow below, but first, Eat Drink RI caught up with Michael Scelfo, recent winner of the 2013 Boston American Lamb Jam, to ask his thoughts on competing in one of the hottest events in the country.

Chef Michael Scelfo of Russell House Tavern

Chef Michael Scelfo of Russell House Tavern

Eat Drink RI: What are your thoughts on competing in the Cochon 555 this year?

Michael Scelfo:  I’m really excited to be a part of such a prestigious event, to even be invited to compete is a nod to the work I do.

EDRI: I know each chef is paired up with a heritage breed pig from a local farm. Who and what breed are you working with?

MS: I’m thrilled to be working with Brambly Farm in Norfolk, Massachusetts. They’re my regular pig supplier. My Cochon 555 pig is a heritage Berkshire. Sandra and Ted [owners of Brambly Farm] love every animal they raise and it shows in the quality of the product they deliver.

EDRI: How are you approaching the competition?

MS: My  philosophy for Cochon 555 is the same as my everyday cooking, and my nose to tail dinners. Let the animal do the work. I want to showcase the best of what the pig has to offer with simple, thoughtful, and hopefully well executed dishes from an array of styles and techniques.


Could Scelfo do the unimaginable and win the Boston-area lamb and pork competitions in one year? Find out for yourself while you get stuffed on some of the best pork dishes you’ll ever taste. You can purchase tickets online here. The full details follow below. Check back on Eat Drink RI on Monday, March 25 for the winner. Details on previous Boston Cochon 555 events can be found here: 2009, 2010, 2011 and 2012.

UPDATE: Chef Michael Scelfo and his team won the 2013 Boston Cochon 555 on Sunday, March 24.

COCHON 555 FIFTH ANNIVERSARY TOUR RETURNS TO BOSTON

The National Culinary Competition & Tasting Event Dedicated to Heritage Pigs, Family Wineries & Sustainable Farming Rolls into Boston on Its Fifth Anniversary Tour

ATLANTA, GA (February 21, 2013) — 2013 marks a culinary milestone: The fifth anniversary of Cochon 555, a one-of-a-kind traveling culinary competition and tasting event created to promote sustainable farming of heritage breed pigs. Arriving in Beantown Sunday, March 24, the pork-centric tour gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.

What: Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Competing chefs include: Jody Adams (Rialto / Trade), Michael LaScola (American Seasons), Michael Scelfo (Russell House Tavern), Brian Young (Citizen Public House), and Colin Lynch (Menton).

Guests will be treated to an epic pork feast alongside wines from five small family-owned wineries plus special tastings from Robert Kacher Selections, Taza Chocolate and Pig’s Nose Scotch. Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince (or Princess) of Porc and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

Also included in the evening is a preview of the new Heritage BBQ event in which Tiffani Faison of Sweet Cheeks Q will roll out family meal – another whole pig cooked barbecue-style immediately preceding the awards.

VIP guests will experience some of the new additions for 2013, including the launch of the cocktail competition called “Punch Kings” featuring Breckenridge Bourbon and six local bartenders, the all-new Tartare Bar, sustainable oysters as well as reserve wines and spirits.

To celebrate five years, Cochon is adding five bourbons to the lineup. All attendees will get samples of Templeton Rye, Breckenridge Bourbon, High West, Buffalo Trace and Four Roses in addition to the Perfect Manhattan Bar showcasing Luxardo and Eagle Rare. New to 2013 is also the Chupito/Mezcal Bar, a tasting experience featuring Ilegal, Mezcales de Leyenda, Pierde Almas and Fidencio. The infamous Craft Cheese Bar sees a facelift featuring a local cheesemonger, Cypress Grove Chevre, Vermont Butter & Cheese, Spring Brook Farm with an exclusive tasting of blues from Rogue Creamery, and favorites from Kerrygold. Everyone can commemorate the experience by visiting the City Eats photo booth and voting for the best bite of the day.

The fun continues with a butcher demonstration presented by Miyabi/Zwilling and a raffle to benefit the student volunteers, ice-cold brews, Champagne toast, award ceremony, Fernet Branca digestifs, pork-spiked desserts and after-party will close out the evening.

Where: Revere Hotel Boston Common – The Official Host of Cochon 555 Boston
200 Stuart St., Boston, MA 02116

When: Sunday, March 24, 2013
4pm (VIP); 5pm (general admission)

Tickets: $125 (general admission) and $200 (VIP); to purchase tickets, visit www.cochon555.com

March 17, 2013 0 comment
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Chef Michael Scelfo of Russell House Tavern Wins Three Trophies at 2013 Boston American Lamb Jam

by David Dadekian February 17, 2013
written by David Dadekian
Chef Michael Scelfo of Russell House Tavern with his three Lamb Jam trophies

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

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

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 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

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

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

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

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

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

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

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

February 17, 2013 0 comment
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Coming Sunday, March 10, 2013: Chefs Collaborative Trash Fish Dinner – UPDATED

by David Dadekian February 12, 2013
written by David Dadekian

Chefs Collaborative Trash Fish Dinner, Sunday, March, 10, 2013The following is a media release from Chefs Collaborative regarding their upcoming Trash Fish Dinner. Two of the chefs from the Rhode Island network, Jake Rojas of Tallulah on Thames and Derek Wagner of Nick’s on Broadway, are participating, along with a group of some of New England’s best. Tickets are now available for this multi-course New England seafood dinner. Purchase them at www.chefscollaborative.org/events/trash-fish-dinner.

CONTACT:
Melissa Kogut, Executive Director | Chefs Collaborative
617-236-5286 | 617-970-5613 (cell) | melissa@chefscollaborative.org

Trash Fish Dinner
The Best New England Seafood You’ve Never Tried

Chefs Collaborative, a national chef network that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions, is hosting the first-ever Trash Fish Dinner at the Cambridge, MA restaurant Area Four on March 10, 2013.

The dinner was conceived of, and is being led by, by eight New England chefs from the Boston area, Rhode Island, and New Hampshire. The dinner will feature lesser-known Atlantic fish species, including species such as the sea robin, dogfish, and hake. These fish have traditionally been left off the menu by chefs, are often discarded by fishermen as bycatch, and are virtually unknown to the general public.

Included in the evening is also a special short talk about the future of sustainable seafood from Barton Seaver, Sustainability Fellow in Residence at the New England Aquarium and National Geographic Society Fellow.

With the recent news about the near collapse of New England groundfish fisheries, the Trash Fish Dinner is well timed. Chefs Collaborative Executive Director Melissa Kogut remarked that “the overfishing of popular species such as cod and other groundfish has reached a critical tipping point in New England. With Chefs Collaborative’s Trash Fish Dinner, we hope to open up a conversation about the need to develop new fishing methods and target new species.”

Event Details:

  • When: Sunday, March 10, 2013. 6:00 pm
  • Where: Area Four, 500 Technology Square. Cambridge, MA. 02139
  • Ticket Price: $125 (Wine and beer included)
  • Tickets and Information: www.chefscollaborative.org/events/trash-fish-dinner

Chefs Cooking:

  • Rich Garcia: Executive Chef, 606 Congress – Boston, MA
  • Drew Hedlund: Executive Chef, Fleet Landing Restaurant & Bar – Charleston, SC
  • Larry Leibowitz: Culinary Director for Guckenheimer
  • Michael Leviton: Chef/Owner, Lumiere – Newton, MA and Area Four – Cambridge, MA
  • Evan Mallett: Chef/Owner, Black Trumpet Bistro – Portsmouth, NH
  • Mary Reilly: Chef/Owner, Enzo Restaurant and Bar – Newburyport, MA
  • Jake Rojas: Chef/Owner, Tallulah on Thames – Newport, RI
  • Michael Scelfo: Executive Chef, Russell House Tavern – Cambridge, MA
  • Derek Wagner: Chef/Owner, Nick’s On Broadway – Providence, RI

The chefs involved with the Dinner are also on a mission to change public perception of these so-called “trash fish” – for the sake of the environment, fishermen, and continued innovation in this industry. 606 Congress Executive Chef Rich Garcia commented, “if one thing should be on the red list, the fishermen should be . . . we’ve just been so used to what’s always been sold, but we’ve got this abundance of fish with amazing textures and flavors.”

UPDATE: Chefs Collaborative Board Chair Chef Michael Leviton, host of the Trash Fish Dinner at his restaurant Area Four, has written an editorial piece “Are Trash Fish the Answer?” for The Huffington Post. Chef Rich Garcia of 606 Congress, also a Trash Fish Dinner participant wrote a post on his site, “Trash Fish to Cash Fish,” about his experience in Washington D.C. with the Massachusetts Congressional delegation during the Environmental Defense Fund National Outreach Day.

February 12, 2013 0 comment
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