Thursday, December 12, 2013
Three Portland chefs have been invited to participate in the 4th Annual Boston Lamb Jam this weekend.
It’s the first time chefs outside of the Boston area have been invited to compete at the event, which will be held at The Charles Hotel and is already sold out. Three chefs from Providence, R.I. have also been invited.
The Maine chefs are Mitch Gerow, owner of the East Ender on Middle Street; Pete Sueltenfuss, executive chef at Grace on Chestnut Street; and Niko Regas, chef at Emilitsa on Congress Street. North Star Sheep Farm in Windham is providing the chefs with lamb.
Gerow said his dish will be “Farmer Tim Brown’s Maine potato cup, North Star lamb leg bourguignon, saffron aioli, one year lamb prosciutto and microsalad.”
Regas is making “mastic- and yogurt-braised shoulder of lamb with wood-smoked olive oil mash and fire-roasted florina peppers.”
And Sueltenfuss’ dish will be “lamb mortadella with orange and pistachio served with honey and mastic filo crisp, claytonia and yogurt powder.”
The Portland chefs will be facing off against a dozen well-known Boston restaurants, including L’Espalier, Oleana and Rialto. There will be awards in four cut categories, as well as Best in Show and People’s Choice.
The Boston Lamb Jam is sponsored by the American Lamb Board. Similar events will be held throughout the year in Washington, D.c. (May 20), San Francisco (July 24) and Portland, Ore. (Nov. 10).
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod