Brasserie Beck Chef Dean Dupuis Takes Top Honors at Washington, D.C. Lamb Jam | Food Newsfeed

Brasserie Beck Chef Dean Dupuis Takes Top Honors at Washington, D.C. Lamb Jam

May 17, 2016 Industry News
Industry News

Chef Dean Dupuis of Brasserie Beck won over the hearts (and stomachs) of lamb-loving attendees and food media during the Washington, D.C., Lamb Jam, winning both “Best in Show” and “Best Asian” awards. Dupuis will take his Charcoal Grilled Vietnamese Style Lamb in Grape Leaves dish to the fall finale to compete for title of “Lamb Jam Master” alongside winners from Lamb Jams in Boston, Seattle, Austin, and San Francisco. 

A panel of local food media judges blind taste tested the different lamb dishes, declaring the following winners in each category:

  • Best in Show and Best in Asian: Chef Dean Dupuis of Brasserie Beck—Charcoal Grilled Vietnamese Style Lamb in Grape Leaves
  • Best in Latin American and People’s Choice: Chef Victor Albisu of Del Campo—Black Lamb Birria, Burnt Tomatillo, Cuttlefish Escabeche
  • Best in Middle Eastern: Chef Keith Cabot of Evening Star Cafe—Slow Roasted Lamb Shoulder with Harissa Glaze, Quinoa Tabbouleh, Mint, and Preserved Lemon
  • Best in Mediterranean: Chef Matt Baker of Gravitas—Braised Lamb Shoulder, Stewed White Beans, Warm Flatbread, Feta Enriched Tatziki, Herb Salad
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