Brasserie Beck Chef Dean Dupuis Takes Top Honors with his Charcoal Grilled Lamb Dish during the 2016 Washington, D.C. Lamb Jam
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
To view photos of winning recipes from the Boston Lamb Jam, follow the American Lamb Board on Facebook and @FANofLAMB on Twitter and Instagram.
About the American Lamb Board
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colo.
