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Three Rhode Island Chefs Compete in 2013 Boston American Lamb Jam on Sunday, February 17

by David Dadekian February 12, 2013
written by David Dadekian
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

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.

February 12, 2013 0 comment
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chefs & restaurantsnews

Chef Brian Alberg Takes Home American Lamb Jam Boston 2012 Top Prize

by David Dadekian February 19, 2012
written by David Dadekian
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

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

The American Lamb Board held their third annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Brian Alberg of The Red Lion Inn in Stockbridge, Massachusetts took home the trophy for Best Overall dish, as well as winning Best Shoulder dish for his Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Puree & Parmesan Crustade. There were eighteen chefs and restaurants represented at the event, each preparing one lamb dish using either a leg, shank, loin or shoulder cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo and The Meat House, along with beer served by eight area breweries and wine from J. Lohr. A portion of the proceeds went to support Share Our Strength.

As Best in Show winner, Alberg will now compete in California 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 People’s Choice favorite for Lebanese Style Lamb Crepe with Harra Sauce, Crushed Walnuts, Cucumber & Pomegranate; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Lamb Leg & Bone Marrow Polpettone with Bourbon Cherries; Best Shank dish went to Chef Michael Scelfo of Russell House Tavern for Braised Lamp Shank Terrine, Caraway Brioche, Horseradish and Crispy Lamb Bacon.

For the first time there was a Providence chef in the competition and he is bringing home a category best trophy. Best Loin dish went to Chef Matt Jennings of Farmstead/La Laiterie for Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll. Jennings served his sandwich with lamb fat fried potato chips which were a huge hit. Congratulations to all the winners.

The Red Lion Inn Chef Brian Alberg's Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Puree & Parmesan Crustade

The Red Lion Inn Chef Brian Alberg's Lamb Shoulder & Kale Meatballs with Farm Girl Farm Smoked Tomato Puree & Parmesan Crustade

Chef Alberg with his team from The Red Lion Inn

Chef Alberg with his team from The Red Lion Inn

Citizen Public House & Oyster Bar Chef Brian Reyelt's Lamb Leg & Bone Marrow Polpettone with Bourbon Cherries

Citizen Public House & Oyster Bar Chef Brian Reyelt's Lamb Leg & Bone Marrow Polpettone with Bourbon Cherries

Henrietta Table Chef Peter Davis's Spicy Pulled Lamb Shank with Maine Yellow Eyed Beans and Grafton Farm Cheddar Cheese Grits

Henrietta Table Chef Peter Davis's Spicy Pulled Lamb Shank with Maine Yellow Eyed Beans and Grafton Farm Cheddar Cheese Grits

Oleana Chef Cassie Piuma's Lebanese Style Lamb Crepe with Harra Sauce, Crushed Walnuts, Cucumber & Pomegranate

Oleana Chef Cassie Piuma's Lebanese Style Lamb Crepe with Harra Sauce, Crushed Walnuts, Cucumber & Pomegranate

Chef Matt Jennings accepting the Best in Loin trophy from host Billy Costa

Chef Matt Jennings accepting the Best in Loin trophy from host Billy Costa

Farmstead Chef Matt Jennings' Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll

Farmstead Chef Matt Jennings' Korean Lamb Reuben: Red Miso Cured Lamb Loin, Sauerruben, Gochujang 1000 Island and Smoked Emmentaler on a Semolina & Lamb Fat Roll

February 19, 2012 0 comment
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chefs & restaurantsnews

Chef Jason Santos Takes Home American Lamb Jam Boston Top Prize

by David Dadekian February 23, 2011
written by David Dadekian
lamb butchery by The Meat House

lamb butchery by The Meat House

The American Lamb Board held their second annual Lamb Jam at The Charles Hotel in Boston tonight. Chef Jason Santos of Gargoyles on the Square in Somerville took home the trophy for best overall dish, as well as winning Best Loin dish for his Poached Lamb Loin with Black Truffle, Cauliflower Espuma, Bee Pollen and Fried Garlic. There were seventeen chefs and restaurants represented at the event, each preparing one lamb dish using either a leg, shank, loin or shoulder cut of American lamb. There was also a lamb butchery demo given by butchers from Tavolo and The Meat House, along with beer served by eight area breweries and wine from Paso Robles and Washington State. A portion of the proceeds went to support Lovin’ Spoonfuls, a local charitable organization that facilitates the recovery and distribution of perishable and unserved foods that would otherwise be thrown away and wasted.

As Best in Show winner, Santos will now compete at the New York Lamb Jam against the Seattle, Washington D.C. and San Francisco winners. The winners in other categories this evening were: Chef Cassie Piuma of Oleana was the People’s Choice favorite for Lamb Cammama – Spiced Lamb Shoulder with Onions, Moroccan Dates, Almond Bread, Carrot Salad, Blood Orange and Cilantro; Best Leg dish went to Chef Brian Reyelt of Citizen Public House & Oyster Bar for Lamb Jerky 3 Ways: Bourbon Smoked, Honey Ginger and Spicy & Sweet; Best Shank dish went to Chef Jim Solomon of The Fireplace for Braised Lamb Shank with Sheep Milk Cream over Winter Squash Stew and Cheesy Cornmeal Porridge; Best Shoulder dish went to Chef Will Gilson of Garden at the Cellar for Lamb Sausage Ssam with Nuoc Cham, Kimchi Slaw and Crispy Garlic. Congratulations to all the winners.

Chef Jason Santos and Brittany Hagan

Chef Jason Santos and Brittany Hagan

Host Billy Costa with Chef Michael Scelfo

Host Billy Costa with Chef Michael Scelfo

Chilled Braised Shank set in Clarified Broth with Parsley and Carrots, Pistachio Vinaigrette and Chickweed Salad from Chef Jason Bond of Bondir

Chilled Braised Shank set in Clarified Broth with Parsley and Carrots, Pistachio Vinaigrette and Chickweed Salad from Chef Jason Bond of Bondir

lamb butchery with Tavolo

lamb butchery with Tavolo

Citizen's Lamb Jerky 3 Ways, Chef Brian Reyelt behind the table

Citizen's Lamb Jerky 3 Ways, Chef Brian Reyelt behind the table

American Lamb Jam winners, from left to right: Oleana's marketing director, Chef Will Gilson, Chef Jim Solomon, Chef Brian Reyelt (hidden behind host Billy Costa, seen in the photo above) and Chef Jason Santos

American Lamb Jam winners, from left to right: Oleana's marketing director, Chef Will Gilson, Chef Jim Solomon, Chef Brian Reyelt (hidden behind host Billy Costa, seen in the photo above) and Chef Jason Santos

For more photos from the event, take a look at photographer Justin Ide’s “Lambtastic 2011” post on his F2% site.

February 23, 2011 0 comment
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