1st Annual PDX Lamb Jam
Fans Of Lamb Try Local Chef’s Lamb Concoctions
Fans of lamb came out to try the best the Lamb Industry has to offer at the 2000 First Annual Lamb Jam for Portland. Held at Pure Space in downtown Portland, the event featured 14 lamb dishes cooked by top Portland chefs. Hosted by Country Cat chef Adam Sappington, who gave a great butchery demo, the sold-out event allowed attendees try the featured dishes, as well as local charcuterie, cheeses, and of course local beer and wine.
The Lamb Jam tour had previously only made stops in Seattle, but the American Lamb Association decided to move the event south because of the budding culinary scene. While local musician Patrick Lamb serenaded the audience, attendees tried one of the 14 dishes. I had a chance to try all the dishes before the doors opened as a judge. There were a lot of amazing dishes, but Best In Show definitely went to Mark Hosack of Gracie’s Dining for his Slow Braised Lamb Shank with fruited Israeli couscous, winter garlicky greens and mint pesto. The flavors that flowed from this dish were astounding, and I had to go get seconds after trying all the dishes. Congrats to all the winners and huge kudos to all the participants!
Some other highlights of mine were Andrew Biggs of Hunt & Gather Catering for his Lamb Belly Reuben, and I also loved the Braised Leg of Lamb with Cinderella pumpkin angolotti, hazelnuts and honey jus from Johnny Nunn of Brasserie Montmartre. To wash it all down, I tried some local wine from Erath and David Hill, as well as beer from Breakside Brewing and Ninkasi Brewing.
I came away from this event as an even bigger fan of lamb than I was before, and I can’t wait to try out some of the recipes that were being handed out as well. I’m also looking forward to using the rub I got from the DIY rub station nestled in the back. With the amount of people that came to this inaugural event, there’s sure to be a queue of people waiting for next year’s Lamb Jam.
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