10 Luscious Lamb Dishes at Baah! The Great Lamby Cook-Off 2013

Last thursday, March 21, 9 of Toronto’s leading chefs competed head-to-head at Baah! The Great Lamby Cook-Off 2013 to win the title of “King/Queen of Ontario Lamb”. Lamb lovers came together to the Fairmont Royal York for a night of gourmet food & wine. Each chef presented a signature dish prepared with Ontario lambs, each lamb dish was paired with a wine to bring out its luscious flavour.
Competing chefs included Chef David Neinstein from Barque, Executive Chef Ryo Ozawa from Edo, Chef Graham Pelley from E11even Restaurant, Chef Jeremy Dyer from L’Avenue Bistro, Wing Li from Linda Modern Thai, Chef Michael Pataran from El Mocambo, Chef David Junek from Salt, Chef Amira Becrevic from Epic, and Bill Redelmeier from Southbrook Vineyards.

A panel of celebrity culinary experts including Christine Cushing, Shinan Govani, Dick Snyder, and Canadian Idol Judge Farley Flex crowned Chef Michael Pataran the final winner of the night.

Baah! The Great Lamby Cook-Off 2013 is a fundraiser by Grapes for Humanity benefitting Access Education Guatemala. Proceeds from the event will be donated to the construction of a school in La Union.
La Union is an extremely poor pueblo with a high rate of illiteracy. Many children do not have access to eduction due to poverty.
For more information, please visit: www.grapesforhumanity.com and www.accesseducation.ca

braised lamb empanadas, mini aiolo with pickled red cabbage slaw by Salt

rogan josh lamb shoulder with chickpea masala, pomegranate raita, coconut-lime chutney & cumin crisp by El Mocambo

dry curry lamb by chef Wing Li, Mieng Kum

braised lamb shoulder taco prepared with mesquite aioli, advocado, and cilantro by executive Chef Graham Pelley, e11even

crunchy peanut coleslaw made with savoy, peanut vinaigrette and parsley by executive Chef Graham Pelley, e11even

confit of lamb shoulder cassis & red onion marmalade almond crackling chocolate and clove glace de viande by L’Avenue Bistro

chipotle garlic poasted Ontario lamb shoulder with blue corn polenta & chorizo swiss chard by Chef Amira Becarevic, Epic

Lamb duo – tataki made with shiso leaf pesto & confit with truffle flavoured shitake & shimeji mushroom served with kale salad & yuzu mustard dressing by executive chef Ryo- Ozawa, Edo far beyond sushi

lamb sausage by Barque Smokehouse

lamb springrolls by Humber

lamb shoulder by Southbrook vineyards

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$59 for 3-Course Satisfying Prix-Fixe Dinner for Two at Sabatino’s Ristorante ($124 Value)