A few weeks ago 10 unsuspecting bloggers were given a boneless leg of lamb, courtesy of the American Lamb Association and BostonChefs.com. The task - to create an original recipe and blog about it that week. Online voting quickly ensued and five days later four lucky finalists made it to round 2, myself and Meesh included. Our lamb-tastic dish? The Moroccan Style Lamb Chapati!
The 2 day and 5+ hour project was exciting, exhausting and oh so much fun. And just look how gorgeous our lil lamb chapaties turned out!
Once we made it to round 2, the next step was getting paired up with the Pro to our Am. Luckily enough, we got matched with Marc Orfaly of Pigalle. In order to achieve the ultimate win, our dream team will have to recreate our dish for more than 150 guests at the Lamb Pro-Am this weekend. With the next few days dedicated to collaborating and cooking all the components for our win-worthy dish, this Sunday is your chance to try it for yourself and vote for who you think should take home the trophy.
Tickets for the event are still on sale, and for just $25 you get to sample the top-voted lamb dishes along with treats from Hotel Marlowe's Bambara. There will also be brew on tap courtesy of Brooklyn Brewery, wine tastings from J. Lohr Estates, and Pierre Ferrand Cognac cocktails crafted by Citizen Public House's Chad Arnholt. At the end of the event, attendees will get to cast their vote and see who is named the ultimate winner of the first ever Lamb Pro-Am.
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About the authors
Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.