Boston’s Best Chefs Do Lamb

Adam Ragusea, PRK Guest Contributor

Too. Much. Lamb. Between last weekend and last night, I’m totally lambed out.

Standout chefs from the American Lamb Jam included: Ben Knack from Sel de la Terre, for the best hunk of loin of the night; Thomas Rice of Clio, for a dish involving edible flowers that was so pretty I almost didn’t care if it tasted like, well, meat and flowers; Toby T. Hill from Pain D’ Avignon, for his lamb confit burger with a slab of melting brie on brioche. (Of the latter, one of my fellow judges asked “where were you at 2 am last night?”)

Many thanks to the American Lamb Board and BostonChefs.com for putting on a great show!

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About

Associate Producer, Here & Now Most recently, Jessica worked as an associate producer at WBUR's daily local program, Radio Boston. Jessica moved to Boston in 2008 and has lived many places since leaving her native Texas. After graduating from college, Jessica worked as a federal employee, documentary film festival producer, oral historian, university teaching assistant, traveling saleswoman and klezmer musician. Her work and projects have appeared in The Washington Post, The Christian Science Monitor, Bust, Barnard Magazine, National Public Radio, Public Radio International (PRI), and the BBC. Jessica's freelance radio work has received various awards including accolades from the Religion Newswriters Association and the Dart Center for Journalism and Trauma. As a Fulbright Scholar in El Salvador, Jessica collected and studied oral histories from the Jewish Community based in San Salvador. Jessica received her B.A. in political science from Columbia University’s Barnard College and her M.A. in history from Indiana University. She learned how to make radio from the phenomenal folks at the Salt Institute for Documentary Studies. Jessica lives in Somerville with her husband, twin son and daughter, and two cats. To learn more about Jessica’s projects, both current and past, please visit www.jessicaalpert.com.

3 thoughts on “Boston’s Best Chefs Do Lamb”

  2. Adam Ragusea

    Easy for you to say! I’ll called your plate “the best dish of the night.” Wait until the guy who made the rillettes sees this; I’ll have to get a WBUR intern to start my car every morning.