Ewe Asked for It: Lam Jam Seattle

by Shona Milne on October 16, 2011

It will be one stop sipping of many Woodinville wineries who will be paired up with local Seattle area at Lamb Jam next Sunday.

Seattle Chefs Ewe-Nite for Lamb Jam October 23, 2011

The American Lamb Board is baaack for the Third Annual Event

Twenty top Seattle chefs will ewe-nite for the third annual Lamb Jam Seattle, produced by the American Lamb Board, Sunday, October 23 at Bell Harbor International Conference Center. This event is the ultimate taste-off with preparations of lamb shoulder, shank, loin and leg. The lamb preparations will be accompanied by wine from 30 of Washington’s leading wineries.

This year’s participating restaurants include: Andaluca, Barking Frog, Barolo Ristorante, Bastille Café & Bar, Bell Harbor International Conference Center, bin on the lake, BOKA Kitchen + Bar, Cantinetta, Copperleaf Restaurant at Cedarbrook Lodge, Ethan Stowell Restaurants, The Georgian, The Hoist House at Swiftwater Cellars, The Hunt Club, Le Grand Bistro, Lola, Pomegranate Bistro, Portals, Salish Lodge & Spa, Tulalip Resort Casino and Wild Ginger.

Guests at Lamb Jam Seattle will also be treated to live music from local band FOUR and sips and bites from The Pike Brewing Company, Starbucks Coffee, cookie |box| and The Cheese Cellar. Chef in the Hat Thierry Rautureau of Rover’s and Luc will serve as emcee for the evening and will join Tracy Smaciarz of Heritage Meats in the butchery demonstrations.

Each lamb preparation will be scored by a panel of media judges who will be awarding prizes for Best of Show and First Place Awards for Shoulder, Leg of Lamb, Shank and Loin tastes. Guests will also have the opportunity to vote for their favorite lamb preparation in the People’s Choice Award. Chef Bobby Moore of The Barking Frog has won the People’s Choice award for the last two years. Media judge line-up includes:

Greg Atkinson – Contributor, The Seattle Times and Author of West Coast Cooking and At The Kitchen Table (October 2011 Release Date)

Rebekah Denn – EatAllAboutIt.com

Jay Friedman – Gastrolust.com

Marissa Guggiana – Author of Made in America and Off the Menu

Leslie Kelly – Freelance Food and Wine Writer (StateofQ.com, AlDenteBlog.com, SeriousEats.com, Voracious on SeattleWeekly.com)

Myra Kohn – Seattlebonvivant.typepad.com

Robin Leventhal – Top Chef Season 6 Contestant

Cynthia Nims – Food Writer, Monappetit.com

Julien Perry – Contributor, Seattle Weekly Voracious Blog

Peter Szymczak – Managing Editor, Northwest Palate

At last year’s event, Chef Mark Bodinet of Copperleaf Restaurant at Cedarbrook Lodge, took home the top prize of the evening – Best in Show – for his preparation of Grilled Lamb Shoulder Confit with Creamy Parsnips and Preserved Huckleberries. His win earned him a spot to compete in Lamb Jam Masters, which took place September 25 in New York City. He competed against Lamb Jam winners from Boston, Washington DC and San Francisco. Chef Bodinet won the People’s Choice Award at New York City’s Lamb Jam Masters event while Chef Aaron Mali of MarketBar in San Francisco was crowned the Lamb Jam Master, the top prize of the night for his preparation of Braised Lamb Shank with Lemon-stewed Cannelini Beans and Lavender-Mint Gremolata.

About the American Lamb Board

The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colorado. Visit the American Lamb Board online at americanlamb.com.

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