Celebrating American Lamb

Celebrating American Lamb

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Class ID: CFA-942581
Celebrating American Lamb
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What you will learn
Lamb may seem like a spring ingredient, but it is produced in nearly every state. That means fresh, American lamb is available year-round for an amazing variety of delicious recipes.

There is a story behind every bite of American lamb you take. Before it ever makes it to your table, American lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadows.

This class is nothing short of a celebration of American lamb. Many home cooks love lamb when they go out, but remain intimidated to try their hand with this versatile protein at home. That’s why we designed this class.

In a first-ever partnership with Sur La Table, the American Lamb Board’s “Shepherd-to-Chef” campaign will join us to host a cooking class series sharing the basics of lamb cuts, butchery, prep tips and cooking techniques with easy but elegant recipes featuring local lamb.

For this class, Shepherd Don Watson from Napa Valley Lamb will join Chef Walter Manzke—of Church and State, Bastide Restaurant and Patina (to name a few)—to help students prepare a menu complete with an appetizer, two entrees and a side dish that will introduce students to the unlimited possibilities available to them with lamb.

Chef Walter Manzke
Manzke has developed his signature style by working in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse (Spain’s famed high-tech training ground), el Bulli, under Ferran Adria, and Patina in Los Angeles, where Manzke spent more than six years under the guidance of Joachim Splichal and earned the restaurant three stars from the Los Angeles Times.

A brief stint outside of Los Angeles saw Manzke opening three successful restaurants in Carmel: Bouchee, Cantinetta Luca, and L’Auberge Carmel. Among the many accolades L’Auberge Carmel had been selected as one of the world’s best new dinning destinations by the editors of the Robb Report in the June 2005 issue, Bon Appetit Magazine featured L’Auberge in their “Best of the Year” January 2005 issue, and in October 2006 L’Auberge was number twenty in Gourmet’s “Top Fifty Restaurants in America.”

Manzke again returned to Los Angeles in 2007 to much fanfare to take the helm at the highly anticipated re-opening of Bastide Restaurant. His unique recipes and attention to detail again set the standard earning another three stars from the Los Angeles Times and 17 out of 20 points from GAYOT. In 2009 Manzke took over the kitchen at Church and State, where he earned his third three-star review from the Los Angeles Times and was named a “Rising Star” by Star Chef’s.
Celebrating American Lamb