2014

The Team at Occidental Grill Wins "Best in Show" at DC Lamb Jam Competition Chef Rodney Scruggs will head to California to battle nation's top lamb-loving chefs this fall

WASHINGTON, May 27, 2014 /PRNewswire/ -- Last week, Executive Chef Rodney Scruggs, along with Chef de Cuisine Matt Baker and the team at Occidental Grill, earned "Best in Show" with their winning lamb "dagwood" sandwich at the annual D.C. Lamb Jam, besting 20 other top chefs from the region. Sponsored by the American Lamb Board, the event drew more than 500 hungry fans to Eastern Market on May 19.

A panel of judges taste-tested more than 20 lamb dishes across five categories and pronounced the following category winners:

  • People's Choice/Best Shoulder: Chef Dimitri Moshovitis, Cava Mezze – Lamb benedict
  • Best in Leg: Chef Victor Albisu, Del CampoLamb empanadas
  • Best in Shank: Chef Erik Bruner-Yang, Maketto – Cumin lamb shank chow fun
  • Best Ground: Chef Wes Morton, Art & Soul – Curried lamb sausage

VIP guests were treated to a live, "iron chef" style competition where two premier D.C. Chefs and former Lamb Jam winners – John Critchley formerly of Bourbon Steak DC and Marjorie Meek-Bradley of Ripple – battled for bragging rights and $500. In this "secret ingredient" challenge, Chefs Critchley and Bradley had 15 minutes to prepare their best dish using lamb "fries." Judges named Chef Critchley the winner for his dish of tempura lamb fries with Singapore black peppercorn sauce.

Winning Lamb Jam Chefs will Head to Sunset Savor the Central Coast in September 2014

Chef Scruggs, along with Lamb Jam winners from Seattle, Boston and San Francisco will convene in fall 2014 to compete for the title of "Master" at the Lamb Jam Finale in San Luis Obispo County.

For more information and to view photos of winning recipes from the DC Lamb Jam, visit the American Lamb Board on Facebook or follow @FANofLAMB on Twitter and Instagram.

About the American Lamb Board
The American Lamb Board 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, Colo.

SOURCE American Lamb Board



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