Critter Throwdown at Sunday's Lamb Jam
Yes, the trade group for California lamb producers actually coined the word "lambassadors" to describe industry members and their allies. Knowing that, it's easier to forgive the name "Lamb Jam" to describe Sunday's chef cook-off and tasting at Fort Mason Festival Pavilion, which marks the 150-year anniversary of the state's lamb industry. To us, the title conjures images of chefs boiling down carcasses into some dark, sticky, Marmite-like substance, perfect for spreading on baguette slices.
Lamb-meister Matthew Accarrino.
The reality should be a bit more appealing. SPQR's Matthew Accarrino has been tagged Lamb Jam "host," to a dozen and a half local chefs who, together, read like the roster of some S.F. food-world rockestra: Cosentino, Zare, Lee, Wong, Mah. They'll be engaged in what organizers call "friendly chef competitions," less testosterone-fueled, we figure, than the one at the heart of Cochon 555.
There'll be California wineries represented, too (Four Vines, Perry Creek, Boeger, and a dozen more) ― $50 gets you in the door to taste lamb done more ways than you probably ever imagined possible, your gullet irrigated with a good showing of the state's vino. Who knows, you might just experience a conversion from eater-spectator to brand lambassador for the tasty little creatures. At the very least you can call yourself, as the California trade group does, an F.O.L., fan of lamb. Baaa.
Lamb Jam San Francisco
When: Sun., July 18, 1-4 p.m.
Where: Fort Mason Festival Pavilion, Fort Mason Center
Tickets: Available via the event website