Rhy Waddington explains the inspiration behind the two dishes that made him the winner of the 2021 Club + Resort Chef Australian Lamb Competition.
The 2021 Club + Resort Chef Australian Lamb Competition is sponsored by True Aussie Beef & Lamb
In this episode of Club + Resort Talks, sponsored by True Aussie Lamb, Winged Foot’s Executive Chef, Rhy Waddington, explains the inspiration behind the two dishes that made him the winner of the 2021 Club + Resort Chef Australian Lamb Competition.
The 2021 Club + Resort Chef Australian Lamb Competition has come to an exciting conclusion as the judges announced today that Rhy Waddington, Executive Chef of Winged Foot Golf Club (Mamaroneck, N.Y.), is the winner and will take home the $2,000 grand prize, courtesy of True Aussie Lamb.
Waddington received a mystery basket with two different lamb cuts—Australian Ground Lamb and Australian Lamb Top Sirloin—to use in his entries.
For his appetizer, Waddington prepared a True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer, and Dehydrated Beet Powder.
True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder
Click here to view recipe
For his entrée, Waddington prepared a Slow-Cooked “Aussie Lamb” Top Sirloin with House-Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle and Spring Vegetable Salad, and Lamb Reduction.
Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle and Spring Vegetable Salad, and Lamb Reduction
Click here to view recipe
“All of the competitors made great food,” said one of the judges, Gerald Ford, CMC, Founder and Culinary Director of Legit Culinary Concepts, formerly Executive Chef of the Ford Plantation, and a Contributing Editor for Club + Resort Chef and Club + Resort Business.
“The dishes were as diverse as the clubs and origins of the chefs who created them—and it showed,” Ford added.
After a very close competition, it was Waddington’s refined style, distinct flavors and bold techniques that earned him the grand prize.
“I’d like to personally congratulate all of the chefs who participated,” said judge Adam Moore, Corporate Consulting Chef for True Aussie Beef & Lamb. “This competition truly showcased the depth of culinary talent within the club industry and the wide-ranging applications of different lamb cuts on club and resort menus.”
Based on the success of the 2021 Club + Resort Chef Australian Lamb Competition, True Aussie Lamb has now launched an “Australian Lamb on the Menu Sweepstakes,” where club and resort chefs can get in on the action by including Australian Lamb on their spring menus.
From March 15th – May 31st, eligible chefs will have five chances to enter to win $500 by submitting a photo of their featured Australian lamb dish. (To qualify, Australian must be included in the dish name or description.)
Each chef may submit up to five unique menu items for consideration, but there is a limit of one prize per winner.
Enter at the link here.
