San Francisco Celebrates Its Love of Lamb

SAN FRANCISCO, July 28 /PRNewswire/ -- The American Lamb Board and California Lamb Producers, in partnership with the Golden Gate Restaurant Association (GGRASF) and San Francisco magazine, brought together dozens of San Francisco's top restaurants, chefs and area wineries at Fort Mason pavilion on July 18.  Hosted by Executive Chef Matthew Accarrino of SPQR, Bay Area chefs celebrated American Lamb by creating succulent selections paired with local wines while lamb lovers sipped and savored, created swag bags and swung to the music of local jazz groups.  

"American Lamb has a rich history on the west coast and we were excited to see so many local culinary talents come together to celebrate the California lamb industry's 150th anniversary," said Megan Wortman, Executive Director of the American Lamb Board.  

Guests enjoyed luscious lamb tastes and voted for favorite dishes in a "People's Choice" competition while lambassador judges awarded "Best-in-Show" honors, including:  

• Best Leg and People's Choice: Chef David Lawrence of 1300 on Fillmore for Cabernet and Balsamic Braised Leg of Lamb served over Blue Cheese Grits
• Best Loin: Chef Kim Alter of Plate Shop for American Lamb Loin with Smoked Garlic Puree, Vegetables and Herbs
• Best Shank: Chef Ola Fendert of OOLA Restaurant for Rosemary and Red Wine Marinated Lamb Shank braised and served with Heirloom Tomato Panzanella
• Best Shoulder: Chef Lizzie Binder of Bar Bambino for Hand-Rolled Garganelli with Pecorino Braised Lamb Shoulder

For information about upcoming events, including the SF Chefs Food & Wine Fork It Over Extravaganza and Sonoma Country Wine Weekend's Taste of Sonoma, visit www.FansofLambSanFrancisco.com.  You can follow the American Lamb Board on Facebook or Twitter, @FANofLAMB.

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 The American Lamb Board