Ian P. Cairns and Bryn Rene Timmis (1st Place) - Spiced-Roasted Elysian Fields Purebred Lamb, Tartlet of Coleman Family Farms Celtuce, Braised Chickpeas, Preserved Lime, Caramelized Cauliflower and Green Garlic Jus
Jordan Sanchez and Lauren Poag (2nd Place) - Roulade of Elysian Farms Lamb Saddle, Rubbed with burned date and guajillo chilies, mole negra, mole verde, a crepinette of lamb with country ham and preserved lemon, roasted delicata squash, [ickled lettuce, and a plantain maxim
Jakub Czyszczon and Blaize Velasquez (3rd Place) - Lamb Wellington, Sunchoke, Black Truffle and Heart of Palm
Amber Baden (1st Place) - Lamb trio with black trumpet mushrooms, pine nuts, carrot puree and pickled carrot
Sean Koenig (2nd Place) - Pistachio Crusted Lamb Saddle, Black Trumpet and Truffle Custard, Black Trumpet Mousse, Pomme Puree, Asian Pear Relish, Sauce Chasseur,
Christian Wieczorek (3rd Place) - Sautéed Lamb Loin with Parsley Persillade, Fortified Lamb Jus, Herbed Lamb Farci, Roasted Celeriac with Puffed Amaranth, Glazed Beet Perisians, Beet Puree, spiced walnuts
Thank you to our Chef Jury:
Paul Bartolotta, Justin Cogley, Gerard Craft, Olivier Dubreuil, Chris Hastings, Timothy Hollingsworth, Michelle Karr-Ueoka, Gavin Kaysen, Mathew Peters, Francis Reynard, Rich Rosendale, Curtis Stone, and Philip Tessier
We would also like to thank our Sponsors for supporting the competitions this year:
All-Clad, Barclays, Bridor, Grey Goose, Nordaq Fresh, Patrón Tequila, Pure Bred Lamb, Southern Glazers of Nevada, Sevenrooms, and Steelite.
