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.
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.