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Tickets for Lamb Jam 2013 are Going Fast

Hey meat eaters, the fourth annual Boston Lamb Jam is only a little over a month away! The lamb-laden event returns to The Charles Hotel on Sunday, February 17th, so clear the calendar from 3:00-6:00pm and maybe skip lunch so you can sample your way through delicious small plates from eighteen chefs. There’ll be plenty of familiar faces from previous years – Rich Garcia (606 Congress), Jim Solomon (The Fireplace), Brian Reyelt (Citizen), Robert Sisca (Bistro du Midi), Peter Davis (Henrietta's Table), Cassie Piuma (Oleana), Brian Rae (Rialto), Michael Scelfo (Russell House Tavern), Matthew Delisle (L'Espalier), Chris Douglass and Nuno Alves (Tavolo), Justin Melnick (The Terrace on Martha's Vineyard) and last year’s champion Brian Alberg from the Red Lion Inn – alongside a few new cookers from Providence - Matt Gennuso (Chez Pascal),Beau Vestal (New Rivers), and Champe Speidel (Persimmon) - and Portland - Mitch Gerow (East Ender), Nikos Regas (Emilitsa) and Peter Sueltenfuss (Grace) - who are making their inaugural Lamb Jam appearances.Chefs will once again be cooking in four cut categories: leg, shoulder, shank and breast (which replaces loin this year and includes belly and ribs).

Tickets are going fast so don’t wait to buy yours. Pick up a few for $60 apeice (a price which includes tastes of all the lamby goods and local beer and wine) or spring for the VIP treatment at $75 per person to get access the pre-event party which includes Jefferson's Bourbon-based cocktails from bar man extraordinaire Jackson Cannon (The Hawthorne, Eastern Standard and ICOB), lamb charcuterie from Begamot and Black Trumpet and sheep’s milk cheeses. Tickets, and a few more details, are available on the American Lamb Jam website. Get 'em before they're gone!

 
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Event Date: February 17, 2013
 

Restaurants featured in Tickets for Lamb Jam 2013 are Going Fast

 
Citizen Restaurant
617-450-9000

 
The Fireplace Restaurant
617-975-1900

 
The Hawthorne Restaurant
617-532-9150

 
 
 
Tavolo Restaurant
617-822-1918

 

 

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