University of Maryland Eastern Shore Extension and the university’s Department of Hospitality and Tourism Management are teaming up to offer you a taste of American lamb.

The American Lamb Workshop: An Elegant Evening of Culinary Delight will be held Thursday, April 23, from 6-8 p.m. in the Richard A. Henson Center on the university campus.

Chef Paul Suplee of the hospitality department has crafted a special menu to highlight the unique qualities of locally raised American lamb.

Diners will gain a deeper understanding of the nutritional value and qualities of American lamb, while learning practical preparation techniques through the chef-led culinary experience.

The farm-to-plate event includes an educational component that aims to increase awareness and consumption of American lamb while strengthening connections between local producers and consumers.

American lamb recipe books and other educational materials will be available to all participants.

The dinner event is supported by the American Lamb Board. A member of the board will be in attendance.

The cost is $25 per person and pre-registration is required.

The Lamb Dinner Menu

APPETIZER
Lamb Cassoulet: A classic French stew of white beans cooked in house-crafted stock, shredded roast lamb

SALAD

The Henson: Fresh greens tossed in our house sour-cherry vinaigrette, candied nuts, pickled onions, poached pear

ENTRÉE

Duo of American Lamb: Frenched Lamb Chop and Leg of lamb, served with mashed potatoes, demi-glace,
roasted baby carrots and traditional mint sauce.

DESSERT
Malva Pudding; ice cream, cinnamon

Contact: Dr. David Brown at dbrown7@umes.edu

This institution is an equal opportunity provider. If you require a reasonable accommodation, contact ADA@umes.edu.