The Honey Paw Steals the Honey Pot at Boston Lamb Jam, Winning Best in Show, People’s Choice and Best Asian
Chef Thomas Pisha-Duffly wins Boston Lamb Jam across three categories with his Smoked Lamb Khao Soi
Chef Thomas Pisha-Duffly and his team from The Honey Paw in Portland, Maine won the triple crown at the Boston Lamb Jam, taking home: “Best in Show”, “Best Asian” and “People’s Choice” awards for their Smoked Lamb Khao Soi. Chef Pisha-Duffly will take his smoked lamb dish to the fall finale to compete for title of “Lamb Jam Master” alongside winners from Lamb Jams in Seattle, Austin, Washington, D.C., and San Francisco.
Sponsored by the American Lamb Board, the Boston event sold out, bringing more than 400 hungry fans to the Royal Sonesta Hotel to taste globally inspired lamb concepts prepared by the city’s finest chefs. A panel of local food media judges blind taste tested the different lamb dishes, declaring the following winners in each category:
- Best in Show, Best Asian and People’s Choice: Chef Thomas Pisha-Duffly of The Honey Paw – Smoked Lamb Khao Soi with Egg Noodle, Burmese Coconut Curry, Fermented Mustard Greens, Crispy Noodle, Lime.
- Best Mediterranean: Tie between:
- Best Middle Eastern: Chef Tim Wiechmann of Bronwyn, Somerville, MA – Lamb Cvapi with Walnut Streusel Millefeuille, Apricot Marmalade, Black Lime Omani and Wild Mushroom Yoghurt Espuma, Wild Onion Candy Sticks
- Best Latin American: Chef Michael Sherman, Elm Square Oyster Co, Andover, MA – Lamb Cubano
About the American Lamb Board
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Boa
rd, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colo.