Executive Chef Paul Anders Returns to Reclaim Top Honors at the 10th Annual Colorado Lamb Cookoff & Apres Ski Tasting
Last year, Sweet Basil and Mountain Standard participated in Taste of Vail after an extended absence from the food and wine festival. The culinary team came on strong as Executive Chef Paul Anders won top honors for his slow roasted leg of lamb with preserved lemon labneh, dried olives, lamb cracklins and pickled ramps.
“The inspiration for my dish is a traditional North African leg of lamb,” said Chef Anders. “It started traditional but we did not leave it that way. We added pickled radishes, an herb sauce, lamb cracklings and using molecular gastronomy even made a lamb powder.”
Anders is no stranger to the Taste of Vail as he’s been working in the resort community for nearly a decade. He started with Sweet Basil as chef de cuisine in 2005. After only a short period of time, he rose to executive chef of the venerable Vail restaurant. In 2012, he expanded his duties to oversee both the culinary program at Sweet Basil and the restaurant group’s new restaurant Mountain Standard.
Anders graduated Summa Cum Laude from Johnson and Wales University in Norfolk, Virginia. When he isn’t in the kitchen he’s either snowboarding on Vail Mountain or spending quality time with his wife Theresa and daughters Vivian and Harper.
Will Chef Anders make a repeat of his 2013 win at the Colorado Lamb Cookoff? Come by the 10th annual event on Thursday, April 3 to cast your vote for the best lamb in the Valley.Tags: Chef, Colorado Lamb Cookoff, Lamb, Mountain Standard, Paul Anders, Sweet Basil, Taste of Vail, vail
This post was written by Taste Of Vail