The Honey Paw Wins Triple Crown at Boston Lamb Jam
Chef Thomas Pisha-Duffly and his team from The Honey Paw in Portland, Maine, won the triple crown at the Boston Lamb Jam, taking home: Best in Show, Best Asian, and People’s Choice awards for their Smoked Lamb Khao Soi. Chef Pisha-Duffly will take his smoked lamb dish to the fall finale to compete for title of “Lamb Jam Master” alongside winners from Lamb Jams in Seattle, Austin, Washington, D.C., and San Francisco.
Sponsored by the American Lamb Board, the Boston event sold out, bringing more than 400 hungry fans to the Royal Sonesta Hotel to taste globally inspired lamb concepts prepared by the city’s finest chefs. A panel of local food media judges blind taste tested the different lamb dishes, declaring the following winners in each category:
Best in Show, Best Asian and People’s Choice: Chef Thomas Pisha-Duffly of The Honey Paw—Smoked Lamb Khao Soi with Egg Noodle, Burmese Coconut Curry, Fermented Mustard Greens, Crispy Noodle, Lime.
Best Mediterranean: Tie between: Chef Brian Alberg of The Red Lion Inn, Stockbridge, Massachusetts, Citrus and Olive Braised Lamb Leg with Chickpea Pancake, Green Sauce, Berkshire Wildflower Honey Tzatziki & Micro Tangerine.
Chef Tom Borgia, State Street Provisions, Boston—Braised Lamb Shank Bastilla with Sauteed Swiss Chard.
Best Middle Eastern: Chef Tim Wiechmann of Bronwyn, Somerville, Massachusetts—lamb Cvapi with Walnut Streusel Millefeuille, Apricot Marmalade, Black Lime Omani and Wild Mushroom Yoghurt Espuma, Wild Onion Candy Sticks.
Best Latin American: Chef Michael Sherman, Elm Square Oyster Co, Andover, Massachusetts—Lamb Cubano.