Game Creek chef wins Lamb Cook-off |

Game Creek chef wins Lamb Cook-off

Daily Staff Report
Special to the Daily/Taste of VailGame Creek Restaurant Chef Thomas Newsteds first-place creation of Moroccan lamb bisteeya, which is lamb leg confit baked in phyllo dough with cardemon, spiced green papaya and a tomato-ginger vinaigrette, is served up at the Taste of Vail second annual Lamb Cook-off.

VAIL – For Thomas Newsted, the much ballyhooed “second coming of lamb” was nothing more than a repeat.Organizers the 16th annual Taste of Vail fine wine and food extravaganza announced Newsted as winner of the second annual Colorado Lamb Cook-Off, which kicked off the four-day culinary festival April 5 in Vail Village.

“The Lamb Cook-Off is so indicative of Colorado,” said Megan Wortman, spokeswoman for the Denver-based American Lamb Board, which donated 500 pounds of locally grown leg of lamb to the event. “There’s no better way to promote the fact Colorado produces some of the finest lamb in the world.”Vying for the coveted title of “lamb guru,” more than a dozen chefs from throughout the Vail Valley served up samples of the tastiest lamb they can muster. Newsted won first place with his Moroccan lamb bisteeya, which is lamb leg confit baked in filo dough with cardemon, spiced green papya and a tomato-ginger viniagrette.

Chris MacGillivray of Grouse Mountain Grill took second place with his salt-crusted leg of lamb with mint garlic relish. Bernard Clancy of Two Elk Restaurant won third with his leg of lamb stuffed with sun-dried tomatoes, basil, rosemary and garlic on a bed of roasted vegetable cous cous with a red wine demi.Diners at the cook-off chose Maria Braganza of Terra Bistro for the People’s Choice Award. She prepared Moroccan spiced lamb bao, or steamed dumplings.

For more information on the annual Taste of Vail culinary festival, visit, Colorado

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