Sneak Preview: Lamb Jam Boston 2014

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In case you haven’t already, it’s time to mark your calendars for April 13th and reserve your tickets for Lam Jam Boston. This is one of my favorite culinary competitions around so I’ve been counting down the days ever since last year’s event. There will be 20 chefs from Boston, Providence, Portland and Portsmouth, all vying to win the trophy for the Best Lamb Dish. Plus there will be local beer, wine, demos and other tasty treats. Oh yeah, yours truly will be judging too. Trust me, you won’t want to miss it. 🙂

In the meantime, we were lucky enough to be invited to a Pre-Lamb Jam Dine-Around for a small taste of what to expect at this year’s festivities. The day started at Rialto for a cooking demonstration and 3-course lunch. Next, we watched a masterful butchery demo at Formaggio Annex. Our final stop led us to Tavern Road for an American Lamb Happy Hour prepared by Chef Louis Dibiccari.

Click the link below for a fun photo recap our lamb-packed day. A special “thank ewe” to everyone involved and we can’t wait to officially kick off Lamb Jam at the Royal Sonesta Hotel on April 13th!

 

Chef Brian Rae and Chef Peter McKenzie providing a fun and educational cooking demonstration.

Chef Brian Rae and Chef Peter McKenzie providing a fun and educational cooking demonstration.

Smoked Lamb Mezzulana with Taleggio, Mint, Flaky Pastry...or as the Rialto team like to call them, "Moist Mutton Morsels" or "Saucy Lamb Satchels"

Smoked Lamb Mezzulana with Taleggio, Mint, Flaky Pastry…or as the Rialto team like to call them, “Moist Mutton Morsels” or “Saucy Lamb Satchels”

Lamb and Pork Sausage with Sauerkraut and Grainy Mustard

Lamb and Pork Sausage with Sauerkraut and Grainy Mustard

James Beard Award Winning Chef and Top Chef Masters Alum, Jody Adams, giving some helpful tips prior to her cooking demo.

James Beard Award Winning Chef and Top Chef Masters Alum, Jody Adams, giving some helpful tips prior to her cooking demo.

Roasted Lamb Rack with Mustard, Crumbs, Spring Salad.

Roasted Lamb Rack with Mustard, Crumbs, Spring Salad.

Shepherd Lisa Webster of North Star Sheep Farm explaining how her Lamb is raised.

Shepherd Lisa Webster of North Star Sheep Farm explaining how her Lamb is raised.

Cheese plate paired with some outstanding wines from 90+ Cellars.

Cheese assortment and Pate paired with some outstanding wines from 90+ Cellars.

Butchery demo with Ron Savenor at Formaggio Annex. A true master of his craft.

Butchery demo with Ron Savenor of Savenor’s Market. He’s a true master of his craft.

These sliders were to die for at Tavern Road. Lamb shank burger with lardo, anchovies, red curry, pickled vegetables and a poppy seed bun.

These sliders were to die for at Tavern Road. Lamb shank burger with lardo, anchovies, red curry, pickled vegetables and a poppy seed bun.

Braised lamb neck with chickpeas, sunchoke and curry oil

Braised lamb neck with chickpeas, sunchoke and curry oil

Rialto on Urbanspoon

Tavern Road on Urbanspoon

 

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