Missing Willow Farm

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Surrounded by award winning chefs, who do you think put a lamb on a spit, seasoned and cooked it?  Brian!  My word was it good…  maybe I should let him cook more at home!  The New York Times thought it was pretty special, too.  He’s the “gent in a tie-dyed Lambstock 2010 shirt who tended the spit and prepped a whole lamb with garlic, rosemary, salt and pepper.”  🙂

dinersjournal.blogs.nytimes.com/2012/08/23/at-lambstock-2012-fire-bourbon-and-fat-back/