I am shocked. I am amazed. I am touched. I still cannot believe that I my Lemongrass Lamb Stew was voted in the top four out of thirteen amazing recipes. Being up against some of the best bloggers in the DC area, I mock-trash talked for fun when we started this lamb competition. I was not serious. But I had no idea the force that was around me that would push me all the way to the top. A big thank you to my family, friends, blog readers, Twitter followers (and their families and friends) who asked people to vote for me on Facebook, on Twitter, via email and via text message. Even my co-workers got in on it, rallying their family and friends up to the very last hour of the race.
It wasn't until the clock hit 4pm that my heart calmed down and I could see on the website that I was in the top four. TOP FOUR!
What does this mean? This means that my Lemongrass Lamb Stew will be cooked by the great Chef Adam Sobel of Bourbon Steak at the DC Pro AM. Here are the details:
DATE: Sunday, March 4th, 2012
LOCATION: Hotel Palomar (2121 P Street Northwest, Washington D.C. 20037)
WHAT: 4 DC food bloggers (this includes me!!!) team up with 4 DC top chefs to serve up American Lamb dishes and compete for American Lamb Pro-Am supremacy. Local fans will gather to sample the dishes created by the blogger/chef teams, sip delicious wine/beer and vote on their favorite dish.
1. Sylvie Nguyen of Thrifty DC Cook - Lemongrass Lamb Stew working with Chef Adam Sobel of Bourbon Steak
2. Mary Kong of Girl Meets Food - Chinese Roast Lamb with Rice Noodles working with Chef Anthony Lombardo of 1789 Restaurant
3. Russell Warnick of Endless Simmer - Welsh Rarebit Lamb Nachos working with Chef John Critchley of Urbana
4. Lauren DeSantis of Capital Cooking Show - Roasted Leg of Lamb with Caramelized Onions and Fig Sauce working with Chef Nick Stefanelli of Bibiana.
TICKETS: Can be purchased here.
So the competition continues and I am so grateful to be in the running (what is it that people say to sound gracious at awards shows? It is an honor to be nominated?) But lets face it, with Chef Adam Sobel, we are going to kick some ass on March 4th! Booyah!