Andaluca Wins This Year's Lamb Jam

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!--paging_filter--pspana href="" target="_blank"Andaluca /atook best of show honors at a href=""this year’s Lamb Jam/a, a meat-centric event celebrating the versatility of the other red meat./span/p
pChef Sarah Lorenzen impressed judges--including me--with her Provencale-inspired sausage served on a socca, the tortilla-like pancake made from chickpea flour./p
pSixteen chefs competed in four categories: ground, shank, shoulder and leg, and all entries demonstrated dazzling creativity. There were several savory sausages, including one that had been cassoulet-ized, a dollop of white beans on top of the link in a tiny, soft bun./p
pa href="" target="_blank"Lola /achef Liam Spence spent hours in his workshop, cutting wooden dowls to make small replicas of a shank bone for his dish, which was finished with a deeply flavorful demi./p
pBobby Moore from a href="" target="_blank"Barking Frog/a made croquettes with lamb chorizo, Chris Opsta from a href="" target="_blank"Brass Tacks/a made memorable Lamb Tots and The Georgian’s chef Gavin Stevenson did a 180 from the elegant cuisine served in that lovely restaurant, serving a spicy lamb chili in an adorable mini Staub casserole knock-off./p
pThe a href="" target="_blank"capacity crowd at The Foundry/a (formerly Urban Enoteca, and now a private event space, perfect for a fete like Lamb Jam) not only got to sample all the same dishes prepared for the judges, there was also a butchery demo and an amazing lineup of Washington wines being poured. (Kiona’s cab and McCrea Cellars’ Mouvedre were my favorite lamb companions.)/p
pWinning Lamb Jam means chef will go on to compete in the national competition held at the Savor the Central Coast event in San Luis Obispo next September.nbsp;nbsp;/p