American lamb featured at foodservice conferences
Your checkoff spent the past few weeks at major chefs and foodservice influencer events, helping “Feed Their Adventurous Side” with American Lamb.
The American Lamb Board is dedicated to educating chefs about the benefits of American lamb and inspiring them to use more of our great cuts on their menus—from appetizers to center-of-the-plate dishes. Participants at two influential chef conferences received special attention from your checkoff recently.
The American Lamb Board was a main sponsor of the recent Chef to Chef Conference for club and resort chefs in Seattle. Working with the conference, an advanced American lamb butchery workshop earned a spot on the agenda and was at capacity approximately 50 chefs participating. Reed Anderson of Anderson Ranch talked about raising sheep in the Pacific Northwest and Seattle butcher extraordinaire Russ Flint gave the fabrication demonstration. ALB also distributed lamb jerky samples plus foodservice recipes and information.
These club and resort chefs were also treated to lamb Bacon-wrapped artichokes at the opening reception and Greek lamb meatballs at the reception on the second night. Boneless American lamb loins were also featured in the Chef to Chef mystery basket chef competition.
The American Lamb Board teamed with Superior Farms to sponsor the recent Art of Catering Food and Catersource in Las Vegas. The Art of Catering Food is a two-day conference attended by approximately 500 chefs held immediately before Catersource, one of the largest catering professional trade shows with more than 6,000 attendees.
At the Art of Catering conference, Sam Woodfill, executive sous chef for Catering by Design in Denver, was on the agenda with a 30-minute session on American lamb plus the American Lamb Board provided its recipe and foodservice professional resources to support Woodfill’s presentation.
At the Catersource trade show, American lamb samples were a hit, including the newly developed American lamb bacon-wrapped artichokes and Greek lamb meatballs, which support the new “Feed Your Adventurous Side” lamb positioning.
You can see the American lamb resources developed by our checkoff just for chefs at http://www.americanlamb.com/chefs-corner/why-american-lamb/.