Chef Jason Santos Takes Home American Lamb Jam Boston Top Prize

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.

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