The Lamb Jam adds a Summer Picnic Party to its Culinary Recipe

general's residence, fort mason

general’s residence, fort mason


Recently San Francisco hosted the 5th Annual Lamb Jam, a national event produced by the American Lamb Board. The event spotlighted a number of local restaurants and their signature lamb-based dishes for the enjoyment of lovers of the meat.

IMG_4991This year the Jam was also part of the Eat Drink SF food festival, which was just rebranded from the former title, “SF Chefs.”

Unlike in previous years, this time the Lamb Jam took place at a new venue, the General’s Residence at the Fort Mason Center. The views provided on this beautiful warm and sunny day created the atmosphere of a giant, lamb-infused picnic.

Another great aspect, aside from the food, wine, beer and cider, were the People’s Choice Awards, in which attendees voted on their top picks from the following participating restaurants: Bluestem Brasserie, Chino, Hog & Rocks, Pican, Scala’s Bistro, The Restaurant at Wente Vineyards, La Urbana, Thirsty Bear Brewing Co., Dosa, Gaspar, Bartlett Hall.

Overall we found almost all of the selections delicious, though some of the spicier ones tended to drown out the tasty flavor of lamb in exchange for tongue-burning heat.

Chef John Fink of the Whole Beast unveiled an experimental new lamb sausage product, which judging from how quickly they were eaten, and how many times we went back for “seconds”, it should do quite well.


Chef Francis of the Bluestem Brasserie


Chef Sophina Uong (right) and staff of Pican (Oakland)


Chef Sophina Uong of Pican’s lamb dish, Koren-influenced Smoked Lamb Bulgogi


The Whole Beast’s lamb sausages


Chef Emmanuel Eng of Bartlett Hall (SF)


Bluestem Brasserie lamb sliders


Bartlett Hall lamb dish, Braised Lamb Shank with Taro and Cumin, Napa Cabbage, Sour Szechuan, Peach Jam, and salad


Chef John Fink of the Whole Beast


Chef Matt Greco of the Restaurant at Wente Vineyards and his Smoked Leg of Lamb, Bourbon, Hay and Green Romesco


Chocolate tasting



Scala’s Bistro lamb dish, by Chef Larry Finn