Boston’s Best Chefs Do Lamb
- Mar 8, 2010, 9:52 AM
- 3 Comments
Adam Ragusea, PRK Guest Contributor
Too. Much. Lamb. Between last weekend and last night, I’m totally lambed out.
Standout chefs from the American Lamb Jam included: Ben Knack from Sel de la Terre, for the best hunk of loin of the night; Thomas Rice of Clio, for a dish involving edible flowers that was so pretty I almost didn’t care if it tasted like, well, meat and flowers; Toby T. Hill from Pain D’ Avignon, for his lamb confit burger with a slab of melting brie on brioche. (Of the latter, one of my fellow judges asked “where were you at 2 am last night?”)
Many thanks to the American Lamb Board and BostonChefs.com for putting on a great show!
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I agree with Benjamin, you got it right. And at the Takedown too!
Easy for you to say! I’ll called your plate “the best dish of the night.” Wait until the guy who made the rillettes sees this; I’ll have to get a WBUR intern to start my car every morning.
Great review of Lamb Jam 2010. Your comments totally hit it on the head!!!