Tiffani Faison, Master of Lamb

BostonChefs.com

Chef Tiffani Faison and the Sweet Cheeks team came back from their recent trip to NYC for the Lamb Jam Masters with another trophy to add to the collection. The Top Chef alum, BBQ guru and Tiger Mama-to-be took on chefs from across the nation to bring home the gold. Faison made it to the final round after winning Boston’s city-specific Lamb Jam competition and she joined the winning chefs from San Francisco, Seattle, Austin and Washington D.C. at the esteemed James Beard House to put her lamb dish to the test. Each plate was paired with a regional beer or wine and Smuttynose Brewing’s Really Old Brown Dog Ale helped showcase the flavors of Sweet Cheeks’ Spicy Chengdu Lamb. Take a look at the mouth-watering menu below to get ready for next year’s Lamb Jam.

Washington, D.C
Lamb shoulder half Smoke, cava inspired lamb shoulder
chili, mustard Tzatziki, marinated onion on a brioche bun
Chef Dimitri Moshovitis, Cava Mezze
21st Amendment Brewery Hop Crisis Imperial IPA

Boston, MA
Spicy Chengdu Lamb
Chef Tiffani Faison, Sweet Cheeks Q
Smuttynose Brewing Company Really Old Brown Dog Ale

San Francisco, CA
Spicy Burmese Lamb and Ginger Salad with
Corn Pudding Lemongrass, Crunchy Bits and Seeds
Chef Sophina Uong, Revival Bar and Kitchen
MacMurray Estate Winery Wlnemakers Block Plnot Nolr Vintage 2013

Seattle, WA
Vietnamese Style Sticky Lamb Belly with Pickled
Vegetables and Scallion Pancakes
Chef Brett Teegardin, The Purple Cafe
Chateau Ste. Michelle 2072 Canoe Ridge Estate Merlot

Austin, TX
Charred Lamb Meatballs,
Chickpeas, House Yogurt and Preserved Lemon
Chef Carlos Ysaguirre, Jacoby’s Restaurant and Mercantile
Tenet Wines 2013 Pundit Syrah

Sheep’s Milk Cheese Course:
Summer Snow from Woodcock Farm in Weston, VT
Verano from Vermont Shepherd in Putney, VT
Bohemian Blue from Hidden Springs Creamery in Westby, WI

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