October 15, 7:00 P.M. Dinner: Lamb Jam Finale Dinner Presented by the American Lamb Board
October 15, 2024 07:00 PM
Vote on the Best Lamb Dish at This Multi-Course Dinner Featuring Seven Chef Finalists
25 11th Ave, New York, NY 10011, USA
Lamb Jam Restaurant Month is an epic dining experience that brings together the most talented chefs to celebrate family-operated farms and ranches raising sheep in the U.S. Throughout May, chefs around the nation competed to create the most impressive American lamb dish. The finalists were selected and now, the power is in the hands of the diners at this epic lamb-filled dinner.
Enjoy creations from seven chefs from seven cities around the U.S.: John Bates (InterStellar BBQ, Austin, Texas), Michael Costas (Zaytinya, Washington, D.C.), Linda Hampsten Fox (The Bindery, Denver), Maximillian Petty (Eden Hill, Seattle), Edson Rojas (The Banks, Boston), Adam Rosenblum (Causwells, San Francisco), and James Beard Award winner® Steven Satterfield (Miller Union, Atlanta). If you are a fan of lamb, now is your chance to decide which of these finalists should be crowned the winner of this year’s Lamb Jam.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
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Hors d’Oeuvre
Adam Rosenblum
Causwells, San Francisco, CA
Crispy Lamb Boudin with Apricot, Green Peppercorn Aïoli, and Herbs
Contains allium and gluten
Sourced from Schmitz Ranch
The Calling Vintage 2023 Terra de Promissio Vineyard Rosé
Dinner
First Course: Lamb Shoulder
James Beard Award Winner Steven Satterfield
Miller Union, Atlanta GA
Lamb Meatballs with Dill-Roasted Potatoes, Tahini, and Strawberry Salsa
Contains alliums and dairy
Sourced from Border Springs Farm
John Bates
InterStellar BBQ, Austin TX
Barbecue–Achiote Lamb Taco with Queso Blanco, Pickled Pineapple, Onions, and Cilantro
Contains dairy
Sourced from Catelli Bros.
Linda Hampsten Fox
The Bindery, Denver CO
Crispy Lamb Taco with Salsa Macha, Queso, Red Onions, Mole, and Crema
Contains allium, dairy, nuts, and sesame
Sourced from Superior Farms
Second Course: Lamb Leg
James Beard Award Semifinalist® Edson Rojas
The Banks, Boston MA
Lamb Croquettes with Meyer Lemon Confit, Hazelnuts, Manchego, Spinach, and Brown Butter–Carrot Sauc
Contains alliums, dairy, gluten, and nuts
Sourced from Hopkins Farm
Maximillian Petty
Eden Hill, Seattle WA
Lamb Leg Char Siu with Black Tea–Willow Skewer, Puffed Wild Rice–Chile Crisp, Sake, Citrus Labneh, Cucumber, and Fermented Mint Tartare
Gluten free; contains dairy
Sourced from Anderson Ranches
Michael Costa
Zaytinya, Washington D.C.
Seven Spice–Roasted Lamb Leg with Baby Yukon Gold Potatoes, Cumin, and Preserved Lemon
Sourced from Shenandoah Valley Lamb
The Calling Vintage 2022 Sonoma Coast Chardonnay
The Calling Vintage 2022 Russian River Valley Pinot Noir
The Calling Vintage 2021 Alexander Valley Cabernet Sauvignon
Pumpkin Tart with Five Spice Apple Jam, Whipped Cream, and Pepita Brittle
Contains dairy, gluten, and nuts
Wines generously donated by The Calling.
About Lamb Jam:
The American Lamb Board’s marquee event, Lamb Jam, is a highly anticipated, month-long dine-around celebration that showcases local chefs’ culinary ability with innovative lamb dishes. This year, the event expanded its reach to include seven key tour cities in growing markets around the United States. Restaurants and chefs in each market spotlighted American Lamb with delicious menu items, highlighting the family-operated farms and ranches raising sheep nationwide.
About John Bates:
Chef John Bates of InterStellar BBQ in Austin, Texas, has been working in restaurants since he was 17. His first solo venture, Noble Sandwich Company, expanded to two locations before he transitioned one into InterStellar BBQ to spend more time with his family. InterStellar BBQ is built on quality ingredients, Post Oak smoke, and a commitment to slow-cooked barbecue. Bates has been featured on Diners, Drive-ins, and Dives,and his unique menu reflects his dedication to great Texas BBQ.
About Michael Costa:
As concept chef at Zaytinya alongside chef José Andrés, chef Costa crafts an innovative mezze menu blending Turkish, Greek, and Lebanese cuisines in a modern setting. He oversees locations in Washington, D.C., New York, and South Beach, building on his prior role as head chef at the D.C. flagship. Costa's dedication to local sourcing, including partnerships with Anson Mills and Jamison Lamb, has enhanced Zaytinya's reputation, earning it acclaim such as two three-star reviews from the Washington Post, a Bib Gourmand in the Michelin Guide, and recognition as the #9 restaurant in D.C. by The Washingtonian. Inspired by years of Mediterranean culinary exploration, Costa and José Andrés offer a menu of shared small plates, inventive cocktails, and distinctive wines, establishing Zaytinya as a standout dining destination in Washington, D.C., and beyond.
About Linda Hampsten Fox:
Inspired by her mother, Linda Hampsten Fox began her culinary journey in her childhood kitchen. Following and flourished through apprenticeships in Switzerland, Italy, and France. Her passion for Mediterranean cuisine and global food cultures has shaped her innovative creations for clients in Boulder and Denver. Chef Fox also released a cookbook, a collection of recipes that take readers from her mother’s kitchen to The Bindery ovens, celebrating the essence of food.
About Maximillian Petty:
Born and raised in Port Angeles, Washington, Maximillian Petty began his hospitality career at 15, working at his sister's restaurant. After high school, he moved to Washington D.C., becoming a line cook at Creme Restaurant and Bar and staging at José Andrés’ minibar and Zaytinya. He later attended culinary school in Oregon, where he also cooked at King State Winery. Moving to Austin, Texas, he became chef de cuisine at Olivia and made the “Austin Under 40” list. In 2015, Petty and his wife Jennifer opened Eden Hill Restaurant in Seattle, followed by the casual Eden Hill Provisions in 2019. Petty has been a James Beard Rising Star Chef semifinalist and was named an Eater “Young Gun” semi-finalist and to Zagat's “30 Under 30” list.
About Edson Rojas:
Growing up in both Peru and Spain, Chef Edson Rojas brings multicultural influence and a deep-rooted appreciation for culinary tradition to the dishes he creates. Despite a food-focused upbringing, Rojas initially pursued a legal career, eventually trading his textbooks for an apron in greater Boston’s top kitchens. Before joining the Banks’ opening team, Rojas worked at Farmstead Table, Benedetto, and Gustazo Cuban Kitchen & Grill. At The Banks, he is instrumental in furthering the restaurant’s partnership with local vendors and use of diverse, locally sourced seafood.
About Adam Rosenblum:
A native of Maryland, chef Adam Rosenblum began in the restaurant industry during his high school years as a dishwasher. Furthering his culinary knowledge, Rosenblum attended the Culinary Institute of America in New York. Rosenblum moved to New Orleans to work alongside renowned chef Donald Link of Herbsaint, where he cultivated a passion for whole animal butchery and working with small farms. Displaced by Hurricane Katrina, Rosenblum opened his first farm-to-table restaurant, Imagine, in Little Rock, Arkansas; taught budding culinary students at Winthrop Rockefeller Institute; and consulted with an array of restaurants in New Jersey. Accepting a position as sous chef of Flour + Water, Rosenblum moved to San Francisco in 2013, where he was immersed in the rustic Italian cuisine of the restaurant and the bounty of local produce. Rosenblum opened Causwells in 2014 and is the owner of Red Window, a Spanish dinner and brunch spot in San Francisco’s North Beach neighborhood.
About Steven Satterfield:
Steven Satterfield is the James Beard Award–winning chef and co-owner of Miller Union in Atlanta, known for its seasonally driven cuisine. His first cookbook, Root to Leaf, received critical acclaim and award nominations, while his second book, Vegetable Revelations, was released in 2023. Satterfield is active in the progressive culinary community, holding leadership roles with Slow Food Atlanta and the Atlanta Mayor’s Office Food Waste Advisory Committee. He is also a member of Georgia Organics, promoting connections between local farmers and restaurants. Miller Union has been recognized as one of the country’s best restaurants by Eater National, Esquire, and Bon Appetit.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.