The Passionate Foodie

I'm posing with "Loretta," the Australian lamb who was the centerpiece of a butchery demo I recently attended at the Liquid Art House. Such an appealing lady.

I've always been a lover of lamb and have previously ranted about Why Do So Few Americans Eat Lamb? The average American eats less than one pound of lamb a year, down from 4.5 pounds in the early 1960s. Lamb consumption is on the decline and we need to turn it around, to get more Americans consuming this delicious meat. I think that much of the issue revolves around misconceptions about lamb, primarily that people think it is too gamey and also feel it is too difficult to cook. At a Lamb Butchery Demo & Luncheon held at the Liquid Art House and sponsored by True Aussie Lamb, both of these misconceptions were satisfactorily destroyed.

When I first got to the Liquid Art House, I noticed the plastic sheet on the floor, almost thinking I was in an episode of the Sopranos and someone was about to get whacked.  Fortunately, it was just the lamb, which had already been whacked.

Our afternoon began with a butchery demo by Master Butcher Doug Piper of Meat & Livestock Australia. For the last 38 years, Doug has been involved in the butcher trade so he possesses a wealth of knowledge and experience. At age 15, Doug wanted to be a carpenter however there were no jobs available in that field. He had an uncle who was a butcher and Doug then decided to opt for a butcher apprenticeship, and he has never looked back. Doug is also a personable man, down to earth and with a good sense of humor..

Australian lamb, which is mostly grass fed, is lean and low in cholesterol, possessing plenty of vitamins, iron and Omega-3s. Australia has a high standard for animal welfare, so there are few concerns about inhumanely raised meat. Their lamb is vacuum packed for transport to the U.S. and the actual environmental impact of transporting the lamb is minimal. Australian lamb generally has a milder flavor than most U.S. raised lamb, and thus lacks the gaminess which turns off some people. Not all lamb tastes the same and if you worry about a gamey taste, then you should try Australian lamb. The first misconception has been corrected, though there will be more evidence later.

Here is a short video of the initial butchery demo. Throughout the demo, Doug showed his skill, quickly cutting apart the entire lamb, showing the amount of meat that can be derived from a single lamb.

At the end of the demo, there were six plates full of various cuts of lamb, from shanks to chops. Such a thing of beauty. As he placed each cut on a plate, he discussed methods of cooking each cut.

Though some people think Lamb is difficult to cook, it really isn't. In many respects, it can be treated like beef, and prepared in a myriad of ways. The True Aussie Lamb site has plenty of Lamb Recipes as well as an abundance of basic advice and suggestions for Cooking Lamb.  If you can prepare a beef roast or a pork chop, you can prepare lamb. Get over your fear of cooking lamb and realize that it isn't any more difficult than any other meat. The second misconception has been corrected too!

After the butchery demo, we enjoyed a delicious four-course lamb lunch prepared by Chef Rachel Klein and her team. Every single one of these dishes featured lamb which possessed a mild taste, without any off-putting gamey flavors. The courses also showcased several different ways that lamb can be prepared. Our lunch helped show that not all lamb is gamey.

We began with an Australian Lamb Shoulder Taco, with mint relish and ricotta salata. The lamb had been braised for about 32 hours at 200 degrees, which led to extremely tender lamb inside a corn tortilla. The lamb's spices created quite a compelling taste, with a mild touch of mint, and some creaminess from the ricotta. I would have enjoyed devouring several of these for lunch, With a slow cooker, anyone at home could braise a lamb shoulder and make their own tacos at home.

The Spiced Australian Lamb Skewers, with raita, house made pita, and herbs, were like kofte, kind of a minced lamb kebab. It was tender and flavorful, once again possessed of a compelling blend of spices and herbs. This dish would appeal to many people, even those who claim they don't like lamb. And the pita bread was excellent!

The Boneless Eye of Australian Loin, with skordalia, forum vinegar, broccoli rabe, pickled strawberries, Korean chili & goat's milk feta, had been marinated over night and then flashed on the grill. The tender lamb was mild but flavorful, with a savory meatiness. A carnivore's treasure. The skordalia was creamy and tasty, a nice pairing for the lamb.

The Rack of Australian Lamb, with roasted grapes, green olive jam, potato puree, mint & parmesan, was also tender and mild, savory and delicious. No one could accuse this lamb of being too gamey for them. Instead, this is the type of lamb that changes people's minds, which converts them into a lamb lover. I simply wanted more lamb to come to the table, to continue the culinary journey that started with the tacos.

To end our lunch, we were presented a Milk Chocolate Caramel Mousse, with creme chantilly, dark cocoa sauce, and candied hazelnuts. I was hoping though they found a way to integrate lamb into the dessert, like candied lamb bacon. Despite that wish, the dessert was rich and smooth, creamy and bursting with chocolate.

Lamb, it should be what's for dinner (or lunch, or brunch).

Why do so few American eat lamb?

Yesterday, I was one of the judges at the Boston Lamb Jam, a celebration of the unique taste of lamb and put on by the American Lamb Board, I got to sample a diverse selection of lamb dishes from twenty different New England chefs. The public also got to attend this event, to taste the collection of lamb dishes and celebrate its deliciousness. This event is always an excellent opportunity to experience the versatility of lamb.

The holidays of Easter and Passover recently passed, and a number of Americans ate lamb for their meals. For some people, that might be the only time during the year that they consume lamb. Still others won't eat lamb even on these holidays. Lamb consumption in the U.S. has seen a drastic decline over the years and that needs to change. More people need to eat lamb and there are multiple reasons why they should do so. Lamb is nutritious, delicious, versatile, and uses less resources than some other meats, such as beef.

Back in the early 1940s, there were about 56 million sheep and lambs in the U.S. but that number has dropped to just over 5 million, less than 10% of its previous count. In comparison, there are over 90 million cattle in the U.S.  Beef is far more popular than lamb and that is plaint to see. Half of the lamb that is now consumed in the U.S. is imported, primarily from Australia and New Zealand. Interestingly, if the U.S. supply of sheep and lamb only doubled, we might not need to import any lamb.

As for lamb consumption, the average American, during the early 1960s, ate annually about 4.5 pounds of lamb. By 1990, this amount had declined to 1.6 pounds and by 2012, the amount had dropped even more, down to 0.88 pounds. Less than one pound! If we examine who is eating lamb, we also realize that certain ethnic groups, such as Greek, Middle Eastern, Hispanic, and Native Americans, consume far more lamb than others  Lamb consumption also occurs far more often on both the East and West coasts. In the middle of the country, there are plenty of people who never eat lmab. We can also see that lamb consumption, for many, is confined to certain holidays.

Lamb often seems to be a polarizing meat, one you either love or hate. The most common complaint I have heard about lamb is that it possesses a strong, gamey taste which many find off putting. Although some lamb does have a gamey flavor, much of it doesn't possess that nature or only to a very mild degree. It seems to me that much of the opposition to lamb is actually psychologically based, due to misconceptions about its actual nature. Maybe in the past, some lamb had a stronger, gamier taste, but that is largely changed. In addition, much depends on how the lamb is prepared.

There are also sometimes claims that lamb is too expensive and too difficult to cook. First, there are less expensive cuts and preparation of lamb, such as ground lamb. Second, you don't need to eat a large portion of lamb, just as you don't really need to eat a large steak. Smaller cuts of meat are less expensive. As for cooking, it is a versatile meat, which can easily be prepared in a wide manner of dishes. It is not a difficult meat to cook. That is a misconception which needs to be over thrown.

Consumers need to get over their fears of lamb and simply taste more lamb dishes. I'm sure, if they give it a chance, they will find they actually enjoy the taste of lamb. Besides its great taste, it is also a healthy meat. I've spoken often about the health benefits of Omega-3 fatty acids, and lamb possesses five times as many Omega-3s as does beef.  It is also a very good source of Protein, Vitamin B12, Niacin, Zinc and Selenium.

Break out of your prejudices against lamb. Embrace it, buy it, cook it, order it at restaurants, explore its versatility, and put it on your plate. It's a healthy and delicious choice. What are you waiting for?

Do you love lamb? Would you like the opportunity to taste numerous lamb dishes? Then maybe you should attend the New England Lamb Jam.

On Sunday, April 12, twenty New England chefs and over 800 lamb lovers will gather at The Royal Sonesta Hotel in Cambridge to kick off the 6th Annual Boston/New England Lamb Jam Global Flavors Tour, the annual multi-city culinary cook-off where attendees decide which chefs have earned their “chops” by voting on inspirational American lamb dishes.

Competing for the titles of “Best in Show,” “People’s Choice” and “Best Mediterranean, Asian, Latin and Middle Eastern inspired dishes,” New England chefs will prepare and serve their most flavorful American lamb dish to be put to the test by lamb-loving attendees and New England’s top food media. The victor will go head-to-head with other winning chefs from Seattle, Austin, San Francisco and Washington D.C. Lamb Jambs in an attempt to claim the title of “Lamb Jam Master” at the Lamb Jam finale in New York City later this year.

“We designed the Lamb Jam Tour as a way to bring communities together and drive awareness about the benefits of American lamb,” says Megan Wortman, executive director of the American Lamb Board. “Approximately one third of consumers have never eaten lamb, and many try lamb for the first time in a restaurant, so it’s exciting to see so many local Boston chefs incorporating innovative lamb dishes to their menus.”

General Admission tickets are $60 and provide an opportunity to sample 20 globally inspired lamb dishes, taste brew from 12 local breweries, and mingle with local shepherds and artisans and vote for the best Lamb Jam dishes.

You can also opt for the VIP treatment. Chefs Jamie Bissonnette of Toro & Coppa and Matt Jennings of Townsman will be conducting a spring training centered on grilling in a seminar style VIP hour. Each dish will be served with a craft cocktail, beer or wine paired by a local beverage expert. Participants will also experience a pasture to plate demonstration by a master butcher and local lamb producer. VIP tickets are $100 and include admission to the rest of the Lamb Jam festivities.

Visit www.americanlamb.com for the complete lineup and to purchase general admission tickets.

When: Sunday, April 12
1:45 – 3:00pm (VIP)
3:00 – 6:00pm (General Admission)

Participating New England chefs include:
Boston:
Brian Alberg of The Red Lion Inn
Brian Dandro of Art Bar
Robert Siscan of Bistro du Midi
Michael Sherman of Brasserie 28
Justin Melnick of The Terrace
Daniel Bojorquez of La Brasa
Tiffani Faison and Dan Raia of Sweet Cheeks Q
Chris Douglass of Ashmont Grill
Peter Davis of Henrietta’s Table
Jim Solomon of The Fireplace
Justin Shoults of BRINE
Thomas Borgia of Russell House
Providence:
Nemo Bolin of Cook & Brown Public House
Ben Lloyd of The Salted Slate
Matt Varga of Gracie’s
Portsmouth:
Matt Louis of Moxy
Gregg Sessler of Cava
Portland:
Niko Regas of Emilitsa
Chris Gould of Central Provisions
Damian and Ilma Lopez of Piccolo

Organized by the American Lamb Board, a portion of the proceeds will go to Lovin’ Spoonfuls, a Boston based organization dedicated to facilitating the rescue and distribution of healthy, fresh food that would otherwise be discarded.

I'll be judging at this year's Lamb Jam so I am very excited, to get to sample 20 different lamb dishes from a talented pool of chefs. I hope to see you there.

"Well, Clarice - have the lambs stopped screaming?"
--Hannibal Lecter

It's been a voyage around the world of lamb lately. Icelandic lamb, Australian lamb and American lamb. As a lamb lover, this sampling has been a culinary voyage of great delight. However, I know some people who dislike lamb, who think it tastes too gamey, and won't ever order it at a restaurant or cook it at home. I'm sure though they would enjoy lamb if it were prepared differently from what they've tasted before. Lamb is a versatile meat and can be showcased in so many, many ways. You merely need to be open to trying something new.

Recently, the American Lamb Board hosted a media lunch at Tavern Road where Chef Louis Dibiccari prepared us a four-course lamb meal. Lisa and Phillip Webster, owners of North Star Sheep Farm in Windham, Maine, provided the lamb and Lisa also gave a short talk about lamb and her farm. Richard Doucette, the in-house butcher at Tavern Road, gave a butchery demo while Lisa gave her talk. In addition, Formaggio Kitchen served several sheep's milk cheeses prior to our lunch and 90+ Cellars provided four wines for the lunch.

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." They will also be hosting the Lamb Jamb next month, where 20 New England chefs will compete, trying to create the best lamb dish.

Above is Lisa Webster of North Star Sheep Farm, which has been in operation since 1997 though their families have been involved in raising sheep for over 100 years. Lisa and Phillip actually became sheep farmers in Maine around 1984, and then in 1997, they bought the 225-acre Stevens Farm in Windham. They raise several thousand sheep, all of which are pasture raised on certified organic grass. They do not use an antibiotic or hormones on the sheep, and if any sheep actually needs antibiotics, it is automatically removed from the meat program. They are passionate about sustainable farming, and are an Animal Welfare Approved farm. They believe in whole lamb sales so nothing goes to waste. They also offer some Lamb Recipes on their website.

For more info, in Lisa's own words, please watch the two videos below.

This is Part 1 of a video with some opening remarks by Chef Louis Dibiccari. After his comments, then Lisa Webster gives a talk about lamb and her farm while Richard Doucette butchers a lamb.

This is Part 2 of a video with more information from Lisa Webster and Richard Doucette comtinues to butcher the lamb. There is lots of valuable information in this video, and it is also quite cool to see the lamb be rendered down into trays of appealing meat.

The open kitchen at Tavern Road. The wooden counter at the front was specifically built so that it could be used for butchery.

This is the whole lamb prior to being butchered.

Richard Doucette is placing a rack of lamb onto a tray. He did a superb job of butchery and even made it seem easy.

Some of the results from the butchery demo, such appealing cuts of lamb. And the skill of Richard Doucette is more than evident.

Our lunch was prepared from another lamb, and these were cooked on the rotisserie.

Lamb hot dogs!

Shredded lamb for the birayni.

Lamb merguez sausage, though they almost look like giant, unfrosted cinnamon rolls.

Formaggio Kitchen presented four sheep's milk cheese, and my favorite was a new cheese for me, the Zimbro, a Portuguese raw sheep's milk cheese. It is a thistle-rennet cheese, which is aged for 60 days, and presents a creamy, pudding-like interior. You remove the top of the cheese and then scoop out the soft cheese. In the photo above, you can see the Zimbro on the left with a spoon sticking in it. The Zimbro possessed such an appealing and interesting taste, with soft herbal accents. All of the cheeses were tasty, but the Zimbro was special.

There was even a sheep's milk Blue Cheese. Bring on some Port.

After the lamb discussion and butchery demo, we sat down, looking forward to our lunch. Chef Dibiccari wanted to present lamb in four different styles and types of cuisines, to show its versatility. It also served to showcase his own creativity and culinary skills. The week prior to this lunch, I had attended an Icelandic reception at Tavern Road and enjoyed an Icelandic lamb dish. After enjoying that dish, I was excited to see what the Chef would do with this American lamb.

The first course was Lamb Biranyi, with wild rice, black garlic, rabe, cashew, and dried apricot, and accompanied by a papadum. An excellent presentation, this dish burst with delicious flavors and a nice blend of textures, from the tender lamb to the crunchy cashews. Savory, with sweet accents. this was an addictive dish and I would order it again if it were on the menu.

The papadum was different than the usual, being more like a soft flatbread than the crunchy papadum you get at most Indian restaurants, but it still was delicious.

The Harissa Rubbed Roast Leg of Lamb & Merguez Sausage, with kabocha squash, red peppers, saffron couscous, and mint gremoulada, presented a more Mediterranean style lamb. The Merguez was the standout, with a complex, spicy kick. I wished I had much more of the Merguez. The Harissa lamb was tender and flavorful, balanced by the sweetness of the kabocha and the saffron notes.

The third course was a Lamb Hot Dog, with a buttered bun, shaved onion, pickle relish, and "French's" yellow mustard (though I had mine without the mustard). Though it seemed more like a sausage than a hot dog, it was thick, juicy and with a complex melange of spices and flavors. Damn, it was delicious. I wish I had these hot dogs this summer for the BBQ.

The final course was a Dijon Glazed Rack & Loin, with a cassoulet of Sienna Farms' beans and early spring offerings. Tender lamb, with a mild gamey flavor, and a strong, savory broth and tender beans. And by this point, my belly was quite full of lamb, very satisfied.

Above is Brett from  90+ Cellars , who supplied four wines for the lunch, including the Lot 65 French Fusion White, Lot 118 Sauvignon Blanc Reserve, Lot 75 Pinot Noir, and Lot 72 Saint Emilion Grand Cru. I've had these wines before and they are very good, values wines.  However, he also shared a new wine they will soon be selling, actually a new label, Earthshaker Wines, that showcases terroir. The wine was the 2013 Syrah, from Knights Valley, Sonoma, California, and it retails for around $15. It was easy drinking, but with complexity and character, making this an excellent value. Deep black fruit flavors, strong spice and restrained tannins. A perfect choice for lamb,

This was an informative and tasty lunch, providing plenty of fascinating info on lamb as well as a series of delicious and diverse lamb dishes. I've gained a greater appreciation for the culinary skills of Chef Dibiccari and my love for lamb continues.

Will I see you at the Lamb Jam?

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.. **********************************************************
1)  This spring, Legal Sea Foods in Charles Square will take a trip down south with their Live Crawfish Boil. For three straight weekends, the Charles Square location will host this craw-fest by dishing out a Cajun special, prepared and priced for two. The Two If By Sea Louisiana-style limited time menu feature packs together two pounds of first-of-the-season boiled crawfish and Red Bliss potatoes, andouille sausage and corn on the cob.

WHEN: Available 11am – 11pm (March 20-22 & 27-29; April 3-4)
COST: $25.95 for two people
For reservations, please call 617-491-9400

2) Showcasing the best of the ever-expanding Rhode Island culinary scene, the fourth annual, all-local Eat Drink RI Festival returns Thursday, April 30th through Sunday, May 3rd. The Festival, sponsored by Daniele, Inc., will be held throughout Providence,

“Over past few years, Rhode Island has seen our small farms and food and beverage manufacturers grow. Our local food and beverage entrepreneurial ventures have a big ripple effect on our economy, helping to attract and sustain jobs across our state,” said Governor Gina Raimondo. “I am proud to support the Eat Drink RI Festival, which highlights our amazing restaurants, breweries, vineyards, and thriving food industry.”

The Eat Drink RI Festival will feature a line-up of over 80 chefs, farmers, bartenders and producers including: StarChefs.com Rising Star Sustainability award winner Chef Derek Wagner of Nick’s on Broadway, Gold Medal Cheese Competition award-winning Narragansett Creamery, World Whiskies Award winner for Best Flavored Whiskey Sons of Liberty Spirits, multiple Good Food Award winner Daniele Inc., Blackbird Farm, Carolyn’s Sakonnet Vineyard, Granny Squibb’s Iced Tea, Matunuck Oyster Bar, Revival Brewing Company and Rhody Fresh, among many others.

Festival highlights include:

THURSDAY, APRIL 30
Dinner by Dames to benefit AIDS Project RI – Casino at Roger Williams Park
This unique dining experience brings together five of Rhode Island’s most talented chefs for a multi-course dining event. Chefs Melissa Denmark of Gracie’s & Ellie’s Bakery, Jordan Goldsmith formerly of the Garden Grille, Maria Meza of El Rancho Grande, Kaitlyn Roberts of Easy Entertaining Inc., and Jessica Wood of Fire and Water Restaurant Group partner with local female farmers and food artisans to prepare signature dishes for dinner guests. Jen Ferreira, the East Coast Brand Ambassador for Lucas Bols, will lead a group of RI’s top female bartenders in creating cocktail pairings for each course.

FRIDAY, MAY 1
Truck Stop to Benefit the Rhode Island Community Food Bank – Alex and Ani City Center
The largest food truck event in Rhode Island returns in 2015! The Truck Stop showcases the excellence and variety of Rhode Island’s mobile restaurants while also benefitting an organization dedicated to ending hunger. Last Festival’s Truck Stop raised over $106,000 for the RI Food Bank. Live music will be performed by the Superchief Trio, featuring Keith Munslow and friends, who perform a repertoire of swing, New Orleans R&B, jump blues and boogie woogie. Some of this year’s participants include Acacia Café, Like No Udder, Mijos Tacos, Noble Knots, Rocket Fine Street Food and Tallulah, among many others.

SATURDAY, MAY 2
Grand Tasting presented by Providence Monthly – Providence Biltmore Grand Ballroom
The Grand Tasting is a showcase of over forty local food, wine, beer and spirit exhibitors, as well as an abundance of local food artisans. During the Tasting there will be three Culinary Demonstrations featuring local chefs with farmers and producers at 12:30 p.m., 1:45 p.m. and 3 p.m. Some of this year’s participants include American Mussel Harvesters, Bully Boy Distillers, a group of over 10 new culinary businesses via Hope & Main, Jonathan Edwards Winery, Narragansett Brewing Company, Olneyville NY System, RI Mushroom Company, Yacht Club Soda and many, many more.

SUNDAY, MAY 3
Grand Brunch to benefit the RI Philharmonic Music School – Providence Biltmore Grand Ballroom
The Festival will come to a close with the Grand Brunch, prepared by some of the state’s best chefs and pastry chefs including: Chef Christopher Champagne of 84 Tavern on Canal, Martha Stewart Weddings baker Kelly Dull of north bakery, Mexican icon Maria Meza of El Rancho Grande, PBS’s The Chefs of Cucina Amore’s Joe Simone of Simone’s, baking maven Chef Jennifer Luxmoore of Sin, and more. In addition to the food, the Brunch features entertainment by jazz students from the Music School, a coffee bar by New Harvest Coffee Roasters, and a cocktail bar by Little Bitte Artisanal Cocktails.

For more information about the Eat Drink RI Festival or to purchase tickets, please visit eatdrinkri.com/festival.

3) From Monday, June 1 to Wednesday, June 3, 2015, famed Sake expert John Gauntner will hold the 18th stateside version (and 31st overall) of the Sake Professional Course at the MGM Grand Hotel in Las Vegas, Nevada. The content of this intensive sake course will be identical to that of the Sake Professional Course held each January in Japan, with the exception of visiting sake breweries. The course is recognized by the Sake Education Council, and those that complete it will be qualified to take the exam for Certified Sake Specialist, which will be offered on the evening of the last day of the course.

The course is geared toward industry professionals wishing to expand their horizons in a thorough manner into the world of sake, and will therefore be somewhat technical in nature, and admittedly somewhat intense. It is likely more than the average consumer needs! But the course is open to anyone with an interest and sake and will certainly be enjoyable. The course lectures and tasting will begin with the utter basics, and will thoroughly progress through and cover everything related to sake. There will be an emphasis on empirical experience, with plenty of exposure to a wide range of sake in the tasting sessions throughout the three days. Each of the three days will provide the environment for a focused, intense and concerted training period.

The goal of this course is that “no sake stone remains left unturned,” and his motto is “exceed expectations for the course.” Every conceivable sake-related topic will be covered, and each lecture will be complimented and augmented by a relevant tasting session. Participants will not simply hear about differences based on rice types or yeast types, they will taste and smell them. Students will not only absorb technical data about yamahai, kimoto, nama genshu, aged sake and regionality, they will absorb the pertinent flavors and aromas within the related sake as well. Participants will taste over 90 sake within five focused tasting exercises across the three days.

Like its counterpart held in Japan each winter, it will be quite simply the most thorough and comprehensive English-language sake education in existence. Participants will also be presented with a certificate of completion at the end of the course.

The cost for the three-day class, including all materials and sake for tasting, is $899. Participation is limited and reservations can be made now to secure a seat, with payment due by May 1, 2015.

For more information and a view of the daily syllabus, please go here. For reservations or inquiries, please send an email to sakeguy@gol.com.

I've taken this Sake education course and highly recommend it to anyone with an interest in Sake.

4) To celebrate the first day of spring and put a fun, culinary twist on the phrase, “In like a lion, out like lamb,” Tempo, a staple on Moody Street for the past ten years, is serving a limited-edition lamb-inspired menu. On Friday, March 20 and Saturday, March 21, diners can enjoy Chef-Owner Nathan Sigel’s prix-fixe, three course menu of lamb three ways and officially bid farewell to winter.

The “In like a Lion, Out like a Lamb” menu will feature the following selection of dishes:

First
Guinness-Braised Leg of Lamb Agnolotti (Guinness and Vermont butter cream sauce with pickled ramps, upland cress and green garlic chips)
Mains
Lamb Polpette (Grass-fed Colorado lamb meatballs, dijon-horseradish cream sauce, spinach pappardelle, crispy red cabbage, fennel and golden beet foam)
Beer Bread & Mint-Crusted Rack of Lamb (Baby spring vegetables and black mission fig-porto jam)
Dessert
Sheep’s Milk Yogurt and Honey Cheesecake (Fresh spring strawberries and pistachio cream)

COST: $39 per person (tax + gratuity not included)
For Reservations, please call 781-891-9000

5) The Taste of the North End – one of Boston’s most popular festivals of food, charity, and the rich history of the neighborhood – is taking place on Friday, May 1 this year. Guests can sample from more than 35 popular North End eateries showcasing a wide array of delectable appetizers, cheeses, entrees and desserts, and sip on refreshing libations from area wine and beer distributors. There will also be a high-end silent auction with hotel and restaurant packages, Boston sporting tickets, memorabilia, and more. There will also be a live band performing and dancing is encouraged.

All proceeds from the event are split between multiple non-profit organizations in the North End including elderly, education and health programs to help better then entire community- last year over $100,000 was raised. This is the fifth year that North End Waterfront Health has partnered with the Frattaroli family to put on and host the event.

This year’s event co-chairs are event founder Donato Frattaroli, owner of Lucia Ristorante, and James Luisi, CEO of North End Waterfront Health. The Master of Ceremonies this year is NESN’s “The Dining Playbook” personality Jenny Johnson.

This year’s participating restaurants include: Al Dente, Antico Forno, Aragosta, Artu, Bricco, Cantina Italiana, Carmelina, Ducali, Filippo, Fiore, Gennaro’s 5 North Square, Il Panino, J. Pace, La Summa, Lucca, Lucia Ristorante, Mamma Maria, Massimino, Mercato del Mare, Mike's Pastry, Modern Pastry, Neptune Oyster, Pagliuca, Paul W. Marks, Piantedosi Baking, Quattro, Taranta, Terra Mia, Tresca, and Ward 8.

WHERE: DCR Steriti Memorial Ice Rink, 561 Commercial Street,  Boston
WHEN: Friday, May 1, from 7 p.m. to 11 p.m.
Tickets are $79 and can be purchased in advance at totne.brownpapertickets.com or by calling 617-643-8105. Tickets are $99 after April 26th.

Prior to our first winery visit of TasteCamp,we arrived about two hours early to the area so engaged in a little exploration. In Stanfordville, we stopped at Big Rock Farms, a  roadside farm stand, to see what we might find, and it turned out to be a worthy destination.

There was an outside area full of local fruits and vegetables, and a small building where you could find more fruits and vegetables, as well as meats, milk, baked goods and more. One of their refrigerators contained lots of local lamb, a variety of cuts, which certainly appealed to me. I did buy some of their milk, which was delicious, pairing well with my cider donut.

Pumpkins of various sizes were available.

A variety of tomatoes were available and we purchased some, enjoying them very much when we later ate them at home. They were fresh, with plenty of flavor to them.

There were many local apples available too, and I picked up and later enjoyed some Mutsu apples.

Potatoes and other root veggies were for sale.

And they sold Cider Donuts, made by The Red Devon, a local restaurant. I couldn't resist buying a couple and they were quite tasty, with a prominent apple cider taste.

If you are in the area, definitely make a stop here.

Maybe the first of its kind in the country, the Uyghur Kitchen Food Truck opened in Boston last week. You can find a small number of Uyghur cuisine restaurants at various spots across the country, but it doesn't seem there are any other food trucks. According to their website, the "Uyghurs are a Turkic people" and their "history reflects the exchange of languages and religions that occurred along the Silk Road."  The Uyghur are concentrated in the Xinjiang, an autonomous region in northwest China, bordering Russia, Mongolia, Pakistan, Afghanistan and India. I don't believe I have ever eaten Uyghur cuisine before.

Uyghur cuisine commonly uses noodles and lamb, cumin and black pepper. The kawaplar, or kebabs, are a popular dish. It is said that the usual way to eat such a kebab skewer is to keep it parallel to your mouth, and then use your teeth to slide a piece of meat off the skewer. The Uyghur Kitchen Food currently has a simple menu, concentrating on chicken and lamb. You can get a simple skewer of grilled meat, or have it atop a salad or within a wrap.

On Tuesday evening, their second day in operation, I stopped by the truck parked on Stuart Street, around the corner from the Back Bay station. I ordered a lamb and chicken skewer, to check out the quality and taste of their primary items. Be advised though that as the food truck has just started, it will take them some time to get in the groove and perfect their cuisine.

Their lamb is marinated in a mixture of onion, garlic and pomegranate juice, with a mixture of cumin and salt as a finishing touch. That is supposed to be a common way the Uyghur season their kebabs. I love lamb, and was impressed with this lebab. The meat was juicy and tender, and the spices were tasty and well balanced. I would have loved a glass of Sake with this kebab. The chicken kebab was a bit dry, though the spices gave it a good taste.

I would recommend their lamb kebabs and I look forward to seeing how the truck changes and improves in the near future. I'll be dining there again soon so will keep my readers updated.

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting wine and food items that are upcoming. **********************************************************
1) Legal Harborside is saddling up for “the most exciting two minutes in sports” by hosting a Kentucky Derby party for the books. Guests can head over to Legal Harborside’s rooftop to catch the run of the roses as all eyes will be on the top contenders at Churchill Downs. Revelers should dress to impress for Millionaires Row with a prize awarded at the end of the evening for “Best Derby Hat.”

Tickets to the party include festive tunes from a live deejay, one Mint Julep per guest, a Triple Crown of passed hors d’oeuvres (pulled pork sliders, shrimp & corn hush puppies, mini chicken & waffles) and an Oyster Bar (WiAnno, Merry Bay, Wellfleet, Naked Cowboy) from 6-7pm.

When: May 3 from 4:30pm – 7:30pm
Cost: General admission: $60 per person
Reserved couch: $400 per group (up to six people)

Tickets and tables may be reserved online. Tickets purchased are non-refundable and have no cash value. Limited tickets and table reservations are available. Access to the event will only be granted to guests with a ticket receipt and 21+ ID. Guests may order food a la carte from the full 3rd floor menu. Roof opens to the public at 7:30pm.

2) From June 2-8, 2014, Campari® and Imbibe magazine will present Negroni Week nationwide when a portion of proceeds from every Negroni sold at participating bars and restaurants will be donated to the charity of their choice. In addition, Campari will donate $10,000 to the top fundraising establishment’s charity.

“Last year through Negroni Week, we were able to give back by simply enjoying one of my favorite cocktails,” says Jonny Raglin of Comstock Saloon in San Francisco, one of the original Negroni Week supporters. “Cocktails are really only improved by supporting those in need.”

Last year, more than 120 bars and restaurants across the U.S. participated in the inaugural Negroni Week, including renowned cocktail destinations such as PDT in New York; Son of a Gun and Spare Room in Los Angeles; Imperial in Portland; and many more. “What started as a grassroots movement to aid charities through a cocktail is now an orchestrated effort around the world, giving bartenders and Campari fans a chance to give back to causes that matter most in their communities,” said Umberto Luchini, Head of Marketing, Campari America.

Negroni Week 2014, held in partnership the U.S. Bartender’s Guild (USBG), uses the classic Negroni cocktail - one part Campari, one part gin and one part sweet vermouth – as the catalyst to help raise funds for worthy causes. "We launched Negroni Week not only to celebrate one of the world's great cocktails but also to create a unique platform for charities nationwide," says Imbibe publisher Karen Foley. "It's such an amazing way for bartenders and cocktail enthusiasts to join forces for the greater good."

Bars and restaurants interested in signing up can go to www.NegroniWeek.com. This is also where consumers can find participating bars and restaurants in their area. Negroni fans nationwide will be encouraged to spread the word on social media using the hashtag #NegroniWeek, with surprise giveaways to supporters throughout the week.

Invented in Florence, Italy, in 1919, the exceptionally easy-to-create and even easier-to-enjoy Negroni is considered an aperitif – a drink traditionally consumed before a meal to stimulate the appetite. It can be served up in a cocktail glass or on the rocks, and it is always stirred, never shaken.

Several local bars have already committed to participating, including:
jm Curley
Citizen Public House & Oyster Bar
Brick & Mortar
Russell House Tavern

3) Scheduled for Sunday, April 13, the fifth annual Boston Lamb Jam brings together a slew of talented chefs and their tastiest American lamb-based dishes to compete for top honors in categories like Best in Show, People's Choice and Best Leg, Ground, Shank and Shoulder.

The event starts with a VIP hour tailored to the most ardent lovers of American lamb. From 2:30-3:30pm, guests will get to snack on lamb charcuterie from acclaimed chefs Jamie Bissonnette of Toro and Coppa, Will Gilson of Puritan & Co., Louis DiBiccari of Tavern Road and Dante de Magistris of dante. VIPs will also get to sample sheep's milk cheese, wine and beer, and Elijah Craig bourbon-based cocktails courtesy of mixologist Joy Richard and the renowned bar team at Citizen.

At the main event, which takes place from 3:00-6:00pm, fans of lamb will get to try samples of two dozen lambtastic dishes presented by chefs from Boston, Providence, Portsmouth and Portland. Reigning champion Michael Scelfo of Alden & Harlow, who took home a trio of trophies last year, will be defending his title against first time participants like Graham Botto of Back Bay Grill in Portland and Matt Louis from Portsmouth's Moxy. There are more than a few repeat performers, too including...

Boston/Cambridge
Michael Scelfo, Alden & Harlow
Brian Alberg, Red Lion Inn
Brian Dandro, ArtBar
Brian Rae, Rialto
Robert Sisca, Bistro du Midi
Cassie Piuma, Sarma
Brian Reyelt, Citizen
Nuno Alves & Chris Douglass, Tavolo
Peter Davis, Henrietta's Table
Jim Solomon, The Fireplace
Daniel Bojorquez, La Brasa
Justin Melnick, The Terrace

Providence
Nemo Bolin, Cook & Brown
Beau Vestal, New Rivers
Champe Speidel, Persimmon

Portland
Graham Botto, Back Bay Grill
Austin Miller, East Ender
Niko Regas, Emilitsa

Portsmouth
Matt Louis, Moxy
Evan Hennessy, Stages at One Washington

Attendees will be able to sip on lamb-friendly wines and beers from 12 of New England's best breweries (like Mayflower, Harpoon, Rising Tide and Smuttynose, just to name a few), take part in the make-your-own spice rub station and learn the ins and outs of animal butchery at a demo with Nuno Alves of Tavolo.

A portion of the proceeds from the Boston Lamb Jam will support Lovin' Spoonfuls, a local organization that facilitates the recovery and distribution of healthy, perishable food that would otherwise be discarded.

Where: The Royal Sonesta, 40 Edwin H Land Blvd, Cambridge, MA 02142
VIP Tickets ($90): http://www.americanlamb.com/store/products/vip-boston-lamb-jam-ticket/ GA Tickets ($60): http://www.americanlamb.com/store/products/ga-boston-lamb-jam-tickets/

4) Boston Bakes for Breast Cancer is celebrating their 15th year of sweet success in the city. This year, some of the area’s premier restaurants and bakeries will be joining forces to help raise money to benefit breast cancer research and care at the Dana-Farber Cancer Institute. Establishments will choose one dessert to feature for a week where 100% of the proceeds from sales will go directly to the Boston Bakes for Breast Cancer organization.

This year, top area restaurants have kindly pledged to donate all of their selected dessert’s proceeds to join in the battle against breast cancer including: Cask ‘n Flagon’s Chocolate Torte (homemade flourless chocolate torte served warm with vanilla ice cream, topped with whipped cream and hot chocolate sauce - $6.75); Haru’s Tempura Cheesecake (coconut with mixed berry coulis, or traditional with sake claret coulis - $9); Legal Sea Foods’s Boston Cream Pie (chocolate sauce, rum caramel sauce, toffee almond crunch - $7.95); and, The Tip Tap Room’s Blackberry White Chocolate Bread Pudding (whiskey caramel glaze - $7.95).

WHEN: Available May 5th through May 11th at participating restaurants
WHERE: Participating restaurants include the following:
· Cask ‘n Flagon – Fenway (62 Brookline Avenue, Boston)
· Cask ‘n Flagon – Marshfield (804 Plain Street, Marshfield)
· Haru (55 Huntington Avenue, Boston)
· Legal Sea Foods – Copley Place (100 Huntington Avenue, Boston)
· Legal Sea Foods – Prudential Center (800 Boylston Street, Boston)
· Legal Sea Foods – Park Plaza (26 Park Plaza, Boston)
· Legal Sea Foods – Chestnut Hill (43 Boylston Street, Chestnut Hill)
· The Tip Tap Room (138 Cambridge Street, Boston)

5) Frances Mayes, the bestselling author of “Under the Tuscan Sun,” brings her line of Tuscan Sun Wines to New Hampshire for the first time on Friday, May 16 for a private dinner event at Tuscan Kitchen, a fine-dining Italian restaurant in Salem, New Hampshire. This will be followed by a wine sampling and book and bottle singing event on Saturday, May 17 at Tuscan Market, an artisan Italian marketplace and trattoria. Created in partnership with Curious Cork Imports, each Tuscan Sun Wine was hand-selected by Mayes herself to embody a different concept that touches on the Tuscan lifestyle.

The private dinner with Frances will take place on Friday, May 16 with two seatings at 5:30pm and again at 8:30pm at Tuscan Kitchen. Reservations for the private dinner is limited to 50 people per seating and is $125 per person. This includes a gourmet dinner, a signed bottle of Tuscan Sun Wines, and a signed cookbook. For reservations, please visit www.TuscanSunWines.com/events.

The book and bottle signing will take place the following day on Saturday, May 17 from 11:00am– 3:00pm at Tuscan Market, 63 Main Street in Salem, NH, right next to Tuscan Kitchen. Fans will be able to meet Frances Mayes, taste the wines and have Frances autograph her bottles, books, and the movie which make the perfect keepsake or gift. Frances’s wines, her cookbook, “The Tuscan Sun Cookbook,” book “Under the Tuscan Sun,” as well as the 2003 movie adaptation of her book of the same title will be available for purchase at the event.

The line of Tuscan Sun Wines includes three reds and one white. Each wine has an Italian name and an English translation and showcases the vision of Frances Mayes:

· Pensiero (A little gift) 100% Pinot Grigio
· Permesso (May I come in?) 100% Cabernet Sauvignon
· Tondo Tondo (Just perfect) 100% Sangiovese
· Auguri (My best to you) 80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot

“These wines bring to life a sense of wonder through the simple joys that my life in Italy has given me,” said Mayes. “I hope that by sharing them with the world, others can also attain a bit of the enjoyment I’ve gained from my experience here, if only for a moment as they sip these glorious wines.”

Lamb seems to be a very polarizing meat, one that you either love or hate.  There is little middle ground with lamb, and it is curious why it invokes such strong emotions in people.  It might have to do with the gamey flavor you sometimes taste with lamb, which may be too intense for some people.

I am a lamb lover though, so was eager to attend the Second Annual Lamb Jam, held at The Charles Hotel.  The Boston event was a partnership between the American Lamb Board and BostonChefs.com, and over 500 lamb lovers came out to enjoy a diverse selection of dishes.  Seventeen local chefs competed at the event, each offering an interesting, and often tasty selection for the attendees.  There were representatives from eight beer brewers and wineries from Paso Robles and Washington. Plus, there were tables for Cabot Cheese, Lovin' Spoonfuls, Harvard Sweet Boutique and others.

The chefs competed in four cut categories: leg, loin, shank and shoulder and shank.  The winner moves on to compete against chefs from San Francisco, Seattle, and Washington, D.C., at a New York Jamb Jam Cook-off in September.

Chef Jason Santos of Gargoyles on the Square reigned supreme, winning Best Overall Dish, as well Best Loin Dish for Poached Lamb Loin with Black Truffle, Cauliflower Espuma, Bee Pollen and Fried Garlic. Chef Cassie Piuma of Oleana won the People’s Choice Favorite for Lamb Cammama, spiced lamb shoulder with onions, Moroccan dates, almond bread, carrot salad, blood orange and clantro. Chef Brian Reyelt of Citizen Public House won Best Leg Dish for Lamb Jerky 3 Ways, Bourbon smoked, honey ginger and spicy & sweet.  Chef Jim Solomon of The Fireplace won Best Shank Dish for Braised Lamb Shank with Sheep Milk Cream over Winter Squash Stew and Cheesy Cornmeal Porridge.  Chef Will Gilson of Garden at the Cellar won Best Shoulder Dish for Lamb Sausage Ssam with Nuoc Cham, Kimchi Slaw and Crispy Garlic.

Overall, the event ran well and in general, was much less crowded than similar food festivals.  There was about a thirty minute block when the event was packed, and it became very difficult to maneuver through the crowds.  But, the crowds lessened once the butchery demo began.  It may have helped that there was a secondary room where attendees could sit and eat, thus lessening the crowds in the main hall. 

Though I am not a fan of beer, the brewery tables appeared very popular.  More to my liking, there were tables with wines from Paso Robles, California (pictured above) and Washington. After my last year's trip to Paso Robles, I have become very partial to their wines and was glad to see some of their wines here. The 2009 Austin Hope Grenache ($42), 2007 Halter Ranch Cotes de Paso ($28), and 2008 Robert Hall Syrah ($18) all were very good wines, especially paired with the lamb dishes.  The Austin Hope was especially compelling, with an alluring nose and an intriguing melange of flavors, with dominant spice notes.  Paso Robles continues to work magic with Rhone grapes.

The Washington wines had some winners as well.  My two favorites were the 2009 Tamarock Cellars Cabernet Franc ($25) and the 2006 Hestia Cabernet Sauvignon ($35). The Tamarock was a big wine, lots of black fruits and spices, and no vegetal taste at all.  Just my style of Cab Franc. The Hestia was a smooth, easy drinking Cabernet, with mild tannins, blueberry and plum flavors and hints of spice. Again, both were nice choices for lamb.

If you were squeamish, then you probably didn't attend the lamb butchery demo, which was conducted by butchers from Tavolo and The Meat House. But, if you enjoy meat, you should attend such demos, to learn more about the food you eat.  If we are willing to enjoy meat, we should not hesitate to see it in its unprocessed state.  We should gain a deeper connection to our food, so I am glad to see more and more of these demos at local food events.

I did not taste every dish at the Lamb Jam, but did get to enjoy many of them.  I regret missing out on trying Chef Santos's winning Poached Lamb Loin. I will discuss though some of my most enjoyable lamb dishes, including a couple that did win prizes.

Probably my favorite dish of the event was prepared by Chef Jim Solomon of The Fireplace, a New England Grill in Brookline.  He made a Braised Lamb shank with sheep milk cream over winter squash stew and cheesy cornmeal porridge.  The dish was extremely flavorful, with plenty of tender, savory meat and the porridge was also quite good. A hearty, winter dish, this was very satisfying and worthy of its win. It also perked my interest enough to want to dine at The Fireplace.

Another of the winning dishes belonged to Chef Brian Reyelt of Citizen Public House, his Lamb Jerky 3 Ways: whisky smoked, honey ginger, and spicy & sweet.  The tender, albeit chewy meat (it is jerky), was strong on taste and each flavor was very different from the other. This would be a great snack anytime, and its varied flavors would satisfy most people. 

A few of the chefs chose to make lamb ravioli, which certainly garners my approval.  Chef Justin Melnick of Tomasso Trattoria prepared a delightful Ravioli con Agnello, braised lamb shank ravioli with mascarpone cheese. These homemade ravioli contained plenty of moist, flavorful meat with hints of sweetness from the mascarpone.  The ravioli was also topped with a dollop of mascarpone, adding a bit more sweetness without overwhelming the ravioli.

Chef Robert Sisca of Bistro Du Midi also created a delicious ravioli dish, the Cumin and Garlic Sous Vide Lamb Loin with braised lamb neck ravioli, baby carrots, pine nuts and lamb jus.  This home made ravioli was also well filled with scrumptious lamb, and had the addition of a perfectly cooked slice of loin. I could have devoured a large plate of these ravioli and loin slices.

Chef Jody Adams of Rialto offered a delightful Lamb Scotch Egg with winter salad, bacon lardons, and truffle vinaigrette. The egg was surrounded by like a lamb sausage, and the entire item was deep fried with a nice, crunchy exterior.  The lamb was spiced well and it was a great snack, an excellent bar food.

Chef Michael Scelfo of Russell House Tavern presented Merguez Sliders, with minted sweet pickles, smoked lamb belly vinaigrette, and a harissa ginger aioli. I really enjoyed these, except for the aioli (though that is only because I am not a fan of most aioli).  The meat was moist and flavorful, the pickles adding a  nice texture as well as a subtle sweetness and mint flavor. The roll was soft and fresh, and I would have enjoyed an even larger merguez burger.  

Lamb, it is what should be for dinner.