The second coming of lamb |

The second coming of lamb

Wren Wertin

Of all Colorado products, lamb is quickly becoming the most famous, rivaling Western Slope peaches for sheer street-creds. So it’s fitting that Taste of Vail organizers added the Lamb Cook-Off to the lineup last year. Several local chefs will line Gore Creek Drive and Bridge Street to compete for the lamb guru title in a live cooking competition. Twenty wineries will be scattered about, providing lamb-friendly tasting pours.

Some chefs really take it to heart. Executive Chef Steven Topple of Beano’s and Executive Chef Thomas Newstead have been bantering for weeks about the pending competition, trading insults and egging each other on.

“Most people braise it or roast it,” says Topple about leg of lamb, the cut all chefs will be preparing. “But I’ve got a very good thing going this year. It’s a surprise, so I can’t tell you about it. But I’m ready to issue the challenge: Thomas, I’m gonna whip your ass this year.”

What does Newstead, reigning king of last year’s competition, have to say?

“Bring your iron, Steven, because I’m gonna wring you up.”

No matter the winner, folks can show up and taste the goods, as the chefs provide 600 tastes to the public and one to the judges.

Vail Colorado

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