Judging Lamb Jam 2011

As I mentioned in an earlier post, I was lucky enough to be one of the judges for the 2011 DC Lamb Jam. And while this post is long overdue, here is the list of winners, as well as a few thoughts on what it was like to judge a food competition for the first time.

People’s Choice: BLT Steak, Chef Victor Albisu
- Braised Lamb Shank with Merguez Paella and Charred Ramp Gremolata

Best in Show: Urbana, Chef John Critchley
- Slow-cooked Lamb Leg with Preserved Lemon, Dried Herbs and Flowers, Rosemary scented Gypsy Peppers and Cipolini Onion

Best Leg: Urbana, Chef John Critchley
- Slow-cooked Lamb Leg with Preserved Lemon, Dried Herbs and Flowers, Rosemary scented Gypsy Peppers and Cipolini Onion

Best Loin: Café Atlantico, Chef Richard Brandenburg
- Pickled strawberries with black olive lamb pistachio crust served with snap peas

Best Shank: Zaytinya, Michael Costa
- Hunkar Begendi- A traditional Turkish dish of Braised Lamb Shanks with Eggplant Kefalograviera Puree

Best Shoulder: Bibiana, Nick Stefanelli
- Border Springs Lamb Shoulder Confit, with Charred Eggplant, Lamb Ravioli and Ramps



Holy lamb, where do I even begin? I realize I'm probably going to sound like a wide-eyed child since this was my first time judging a food competition, and I got to judge some of the best chefs in DC along with the likes of well-known judges like Mike Isabella. Almost twenty lamb dishes in two hours--that is some serious eating. I liked that for this competition, we all judged the dishes blind, meaning that we didn't know who cooked what. Of course, we all had our guesses and some were easier to attribute to a certain chef or restaurant, but I was grateful that the factor of "who knows who" or "who is friends with who" was left out of the judging for this particular event.

I will offer up one not-so-rosy observation about the food world that I noticed from my brief episode as a judge: there is a difference between critiquing and complaining, and some are more inclined to complain than critique. Maybe it's because I'm young and fairly idealistic, maybe it's because I just feel incredibly fortunate to have this side gig that I'm intensely passionate about, but I realized the importance of humility that afternoon. I'm not advocating letting a bad dish slide or not pointing out what could be improved with a dish. I'm just saying there's no need to be a grump when people are literally shoving (mostly) delicious food in your face.

All the judging politics aside, most of the lamb dishes were absolutely delicious. John Critchley's lamb leg dish with preserved lemon, Michael Costa's lamb shank with eggplant puree and Nick Stefanelli's shoulder confit and ravioli were the three that stood out the most for me. The whole thing got my mind jogging on what to make with lamb other than grilled lamb chops. Thanks again to the American Lamb Board for asking me to be a judge!

Take a bite: www.bonappetitfoodie.com.