the differences: no pre-party, more tables to put plates and glasses down to enable easier eating, a lot more chefs, each chef did 1 dish, a band (more on that later), and swag.
chef tylersalish lodge
espresso crusted loin of lamb
bastille cafe and bar
smoked lamb loin with marinated eggplant, chickpea pannise, pickled goat horn peppers
lambcetta and confit chanterellt mushroom pot pie. lamb carpaccio, baby arugula, organic white truffle oil
loved the pot pie once i got rid of the mushroom
chef lowell
russell's dining and bar
lamb loin wine medallions with chanterelle mushrooms and a roasted shallot demi-glace
ethan stowell restuarants
lamb loin tartare with anchovies, garlic and mint on toasted pumpernickel
"this lamb is my lamb, this lamb is your lamb... "complete with totally new lyrics to fit the day and event. talk about being totally over live music at events like this!
cicchetti kitchen and bar
braised lamb shank with tomato, white wine and olivata
this was the first 'hot' dish we had.
boka
lamb shank sloppy joe
spicy and good, but not as hot as it should've been
ray's boathouse
bastilla of lamb shank with lemon-mint yoghurt
cast iron cornbread with lambneck BBQ
spinasse
slow-roasted leg of lamb with tonnato sauce, caramelized onions and fried rosemary
lola
greek style roasted lamb leg with ouzo caramelized fennel
lecosho
lamb leg capocollo with house made mustardo and rosemary crackers
ponti seafood grill
steamed bun with leg of lamb char siu
baby onion, sun-dried tomato and lovage crumb-covered smoked lamb
re:public
lamb shoulder pastrami on caraway toast with pickled red onion
chef chowdhury
cantinetta
braised lamb shank with ricotta gnudi
flying fish
lamb shoulder braised in coffee
bin on the lake
braised lamb shank taco
bell harbor int'l conf. center
pacific northwest native lamb shank gyro
copperleaf restaurant at cedarbrook lodge
grilled lamb shoulder confit wtih preserved huckleberries and creamy parsnips
minus the parsnips. maybe i grabbed a plate before it was done being plated
chef johnsonandaluca
lamb shoulder fillo bastilla
the only table that had run out before we got to it
at right: the missing dish found on the judging table so we couldn't taste it
taste restaurant
braised lamb shoulder, mole demi glace, dijon chanterelles, candied walnut pesto
oregon marionberry jellies
overall lots of fun. there was wine and beer to drink. along with 1 water station for the entire room. not very good planning there. and there were more tables than cochon555 had, but they were still over-croweded and few in comparison to the number of people attending.
almost every dish was cold or cool. some of the dishes were meant to be cool, but most were not yet they were served cold. note to chefs who do these events: (and you should know this already) temperature changes can change the taste of your dish. if it's supposed to be a hot dish make sure you serve it hot. if it's a cold dish make sure it's served cold!
also remember where you are. food that can be picked up with 2 fingers and eaten in 1 bite is best. aside from that have a serving size just right for 1 fork or spoon lift. if it has to be cut it's too large a plating. - they don't serve knives at these things and there's no 4th arm/hand to use the knife anyway.
this year there was a good number of the dishes were sweet instead of savory.
next time we attend i'm going to get a set of those plates with the slit so your wine glass is being held by your plate. that way i'll at least have a hand free to use my fork.
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