Four Winning Chefs Converge in San Luis Obispo to Compete in the Lamb Jam "Masters" Finale

SAN LUIS OBISPO, Calif., Aug. 21, 2014 /PRNewswire/ -- Fans of American lamb are in for a culinary treat on Sunday, September 28, as the Lamb Jam Finale returns to Savor the Central Coast, an award-winning food and wine festival sponsored by Sunset Magazine. Four of the nation's top chefs will compete for the title of "Lamb Jam Master" in a head-to-head culinary battle. To reach the finale, chef contenders proved they had the chops by besting dozens of other chefs and winning hundreds of lamb fan votes based on inventive lamb dishes in their respective city's lamb jam competitions.

The finale's four competing chefs, hailing from opposite ends of the country (San Francisco, Seattle, Washington, D.C., and New England), will sample their winning lamb recipes to hungry lamb fans and a panel of national food media judges. Fans and judges will cast their votes to decide on the 2014 Lamb Jam Master.

When: Sunday, September 28, 3:30-4:15 pm
Where: Santa Margarita Ranch, San Luis Obispo County, CA
Tickets: $25 with Main Event ticket
More Information: http://www.savorcentralcoast.com/schedule-overview/the-main-event/chef-central/

Chef Contenders:
Chef Sophina Uong, Pican (San Francisco)
Chef Sarah Lorenzen, Andaluca (Seattle)
Chef Rodney Scruggs, Occidental Grill (Washington, D.C.)
Chef Nemo Bolin, Cook & Brown Public House (New England)

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, Colorado.

SOURCE American Lamb Board

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