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- Marjorie Meek-Bradley of Ripple made the Winning dish of Lamb Shank Ragu with Potato Gnocci, Fava’s, Pickled Ramps, Parmesan. One of her helpers is shown here distributing the winning dish.
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- Chef Lee Gregory of The Roosevelt: Smoked Leg of Lamb, SC Farro “Dirty Rice”, Red Onion Marmalade, Green Tomato Relish.
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- Will Artley of Pizzeria Orso made these Braised Lamb belly with tomato jam sliders.
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- Chef John Critchley of Bourbon Steak at Four Seasons Hotel: Grilled Lamb Belly, Juniper and Lemongrass, Steamed Bun.
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- Chef Rodney Scruggs- of Occidental Grill & Seafood made the Confit Lamb Shoulder with Grilled Chapati, Cumin Scented Yogurt, Pickled Ramps, and Warm Lamb Vinaigrette.
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- Chef Victor Albisu of Del Campo: Roasted Lamb and Clam Taco with Border Springs Lamb Shank, Grilled Clam Salsa Verde, Grilled Guacamole.
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- Allagash in attendance!
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- The judges got to try this newly produced wine.
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- 3 Stars Brewing Company.
Here are some pictures of some of the wonderful food and drinks from last night’s DC’s Lamb Jam. Click here for the list of winning chefs/dishes. The Lamb Jam is an amazing event every year; it was fun being one of the judges this year.
-JAY
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