NEW YORK, Sept. 30, 2013 /PRNewswire-iReach/ -- Four of the nation's best chefs showed their chops last week, competing for top honors at the annual American Lamb Jam in New York.
San Francisco's Chef Vernon Morales, of Salt House, won Best in Show for his Vadouvan spiced lamb riblets made with tamarind BBQ sauce, white peach chutney, lemon cucumber and radish raita. Portland, Ore. Chef Mark Hosack, of Gracie's, prepared a lamb shank and Israeli couscous with dried fruit, mint, grilled garlicky greens, earning him People's Choice.
To reach this finale, the contenders bested dozens of other chefs, winning hundreds of spectator votes in their respective regional showdowns.
American Lamb Jam goers sampled the winning recipes, along with numerous other dishes featuring American lamb, watched butchery demonstrations, enjoyed beer and wine tastings, and experimented with flavors at the D.I.Y. lamb spice rub station.
About the American Lamb Board
The American Lamb Board (www.americanlamb.com) 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.
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SOURCE American Lamb Board