Montana Lamb Jam

Experience the Flavors of Montana Lamb!

Montana Lamb Jam
Dillon, MT
August 31st, 2019


Participating Chef Bios: 

MSU Culinary Services
Bozeman, MT
Executive Chef Jill Flores

Montana State University’s Executive Chef Jill Flores is preparing her Award Winning Montana Lamb and Butternut Squash Red Curry. Chef Flores is a local food sourcing champion on the Bozeman campus, and has increased the amount of lamb served in the dining halls drastically in the last few years. MSU Culinary Services proudly supports Farm to Campus efforts, investing $2 million annually on Montana sourced foods. Daily, MSU serves 10,000 meals on the Bozeman campus, using ingredients from over 100 Montana food companies

Blackbird Kitchen
Bozeman, MT

Blackbird  is located in Downtown Bozeman, and serves local, organic food made from scratch  seven nights a week. It was built and opened in 2009 by Josh Gibson and Shannon Douglass. The menu features house made bread, roasted vegetables, fresh pasta dishes, local meats and woodfired pizzas.

     Kenan Anderson hails from Bethlehem, Pennsylvania and has loved food and cooking for as long as he can remember. He has worked at Blackbird since 2012 and became head chef in 2016. His creativity and use of diverse ingredients is naturally seen in every dish on the menu. In addition to his devotion to creating unique, delicious dishes and teaching the team, he has created and continues to nurture relationships with farmers, ranchers and foragers throughout the state of Montana.

Saffron Table
Bozeman, MT

Chef Daniel Parris brings fifteen years of diverse culinary experience to the Lamb Jam this year. Currently, he is the Head Chef at Saffron Table, an award-winning restaurant specializing in contemporary Indian and South Asian cuisine in Bozeman, Montana.
Daniel has been named Bozeman’s Best Chef for the past two years by the Bozone Magazine’s Best of Bozeman Poll and under his tutelage, Saffron Table restaurant has been voted the restaurant with the Most Interesting/Inspired menu for the last two years running.
Daniel’s passion for food and farming is evident in the time and effort he puts into nurturing relationships with the farmers and ranchers that serve his restaurants. An avid farmer himself, he is committed to enabling access to local food and to promoting sustainability and agriculture in our community.

Parker’s Restaurant,
Drummond, MT

Chef is a graduate of the California Culinary Academy Class of 1990. His first apprenticeship was with Master Pastry Chef Bo Friberg in San Francisco. He also worked around town at such notables such as Stars and Portofino. He and his wife together raised two boys while they ran their first two restaurants in Southern California. They settled in Drummond in 2003 and opened Parker’s Restaurant in 2009. Chef is also a chef mentor for the ProStart Culinary Educational Foundation. ProStart is a high school culinary based program designed for students with an interest in the culinary arts and includes appreticeships, certification, and a competition yearly that draws up to 12 schools from around the state. His partern is Tina Wetsch who is the actual classroom teacher and Chef. We were lucky enough to win the state competition in 2015 and took our kids to the national competition in South Carolina. We have also graduated students and sent them to culinary schools around the state and the nation.

Come have a “Lamb-tastic” time at the Montana Lamb Jam! Experience this “Made in Montana” culinary competition. Details such as location, chefs participating, and much more will be announced soon! Attendees will get to vote on their favorites so come tickle your taste buds with the delicious pasture to plate flavors of Montana raised lamb!

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