Chef Sarah Lorenzen impressed judges--including me--with her Provencale-inspired sausage served on a socca, the tortilla-like pancake made from chickpea flour.
Sixteen 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.
Lola chef 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.
Bobby Moore from Barking Frog made croquettes with lamb chorizo, Chris Opsta from Brass Tacks 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.
The capacity crowd at The Foundry (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.)
Winning 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.