Now I know where those cuts came from.  Chef Nick Stefanelli broke down an entire sheep for us at Bibiana in late January.  We got to meet Craig Rogers (from Border Springs Farm) and another shepherd, and got to hear about the dogs they use to herd sheep.

It was a great evening featuring local lamb and Washington State wines.  The food was excellent and a couple of the red wines were phenomenal..but what stole the show for me was the lamb ravioli in butter sauce; I didn’t expect it to be a showstopper by looking at it, but it was, and there wasn’t a ravioli left on a plate at our table.  I need to find out if that dish is on the regular menu. 🙂  The other dishes (including the milk chocolate mousse with gianduia center) are definitely worth a trip back as well.

-JAY

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