Jamison Farm's Cooking Classes 2011 |
||
|
"Cutting up in the Kitchen!" "A Winter Braise" "St Patrick's Lamb" "Welcome Spring Dinner" 
|
||
Jamison Farm's appearance at Celebrity Chefs Converge On Capital – Sunday Night Suppers - Washington D.C. – Jan. 2012 |
||
  Read the story at Chef Vinod's Blog. |
||
Jamison Farm Mentioned in France Magazine |
||
Jamison Farm was mentioned in France Magazine's winter 2011-12 issue. Read the story. |
||
Jamison Farm's Benefit for Fred Rogers |
||
|
Sept. 29th 2012 at St. Vincent College in Latrobe Cindy Scarpo Our chefs for the evening include:
|
||
Jamison Farm mentioned in Orlando Magazine Review |
||
Our class at ICE in NYC on 1/20/11 with Chef Andy Gold & Maya Narula-Liao |
||
The Institute of Culinary Education | 50 West 23rd Street | NY, NY 10010 |
||
Jamison Farm Lamb Tasting & Open House |
||
|
Try some delicious lamb, lamb sausages, soup and sandwiches: samples as well as plenty to take home for the holidays! For special orders to pick up, please call or email. Saturday 10-3 at the farm |
||
Clean Cut (as seen in WHIRL Magazine) |
||
Jamison Farm and world-renowned chefs team up to raise money, awareness, and one divine dinner. Read more → As seen in WHIRL Magazine -- Nov 2010 |
||
Jamison Farm Cooking Classes: Fall 2010 |
||
|
New this fall, we are now offering group as well as private cooking classes all about “Lamb”, of course Jamison Farm Lamb. In a relaxed, fun and informal atmosphere, come to the farm, enjoy the evening, savor a delicious dinner and learn all about lamb(more than you might ever need to know!) November 13, 2010: Leg of Lamb, three ways: Take the mystery out of cooking a leg of lamb. Try it grilled, braised and roasted to experience the delicious flavors of the leg of lamb! See the lamb being butchered, then prepared and finally enjoyed in a delicious meal. $50/person includes demo, lamb dinner, recipes and stories by John. BYO wine. Limited to 18 people December 4, 2010: Party Braises: Lamb shank, shoulder and stew shine as party favorites. Try our delicious lamb braises for your holiday entertaining. Braises are simple, flavorful, delicious and best of all, make ahead main courses. Take the worry out of your next party with Jamison Farm Lamb. Come and enjoy our special lamb braises with recipes. We will finish the evening with wonderful kitchen stories. $50/person includes demo, lamb dinner, recipes and stories by John. BYO wine. Limited to 18 people. For more information about our cooking classes, please email sukey@jamisonfarm.com or call 724-834-7424. To schedule private classes, we ask that you include a minimum of 12 people. You pick the date and bring the wine, and we will prepare the dinner of your choice for your class. This might make a perfect gift or celebration of your next birthday or anniversary! |
||
Ewe Are Special continues Fred Rogers' legacy in a new neighborhood the farm |
||
|
Mr. Rogers' audience never ages, while the technology they're exposed to never stands still. That's why the Fred Rogers Center for Early Learning and Children's Media at Saint Vincent College strives to keep applying his idea of media as a positive influence – and why they're hoping to involve more people in their efforts through the Ewe Are Special event on Sept. 17. Center Executive Director Rita Catalano says guests will be given a chance to tour the facility, which contains everything from Rogers' archive to an editing suite for current Center fellows. Then they will be whisked to the nearby Jamison Farm, where they will enjoy locally raised natural foods by award-winning chefs (Greensburg's Greg Andrews, as well as Louis Osteen, Jeese Ziff Cool, and Bruce Sherman) at a place known far and wide for its lamb. There will be "a little more talk about the Center," Catalano allows. "But mainly it's an evening of good food and friendship and making everyone feel that they're special." She notes that the Rogers Center has been very successful raising grant money for programming and projects; just last week, a new early careers fellowship program was announced. But with Ewe Are Special, the Center hopes to build up grassroots support for its day to day operations and endowment – so that "Fred's message, his approach, will continue to be applicable into the new media." For reservations, contact Cindy Scarpo (724-805-2750). Tickets are $250 per person. Author: Marty Levine |
||
3rd Annual PASA Grass Fed Beef Cook Off - Winners Announced! |
||
The Pennsylvania Association for Sustainable Agriculture (PASA), in cooperation with Slow Food Pittsburgh and Jamison Farm, hosted PASA’s third annual Grass Fed Beef Cook Off in Latrobe on August 6 and 7, 2010. A unique and educational event, the Grass Fed Beef Cook Off combines professional farmer education with a relaxed, family-friendly cookout introducing consumers to the delicious and beneficial aspects of grass fed beef. The two-day event involved chefs and food industry professionals, famers, and foodies from across the state, and included a master class at the Jamison Processing Plant for professionals and others interested in learning about the art of butchering, a trophy presentation for the best grass fed beef, and a farm picnic attended by over 100 guests that featured grilled burgers and live music. The 2010 Grass Fed Beef Cook Off was graciously hosted by John and Sukey Jamison at Jamison Farm in Latrobe. Fourteen farmer contestants submitted Delmonico steaks for judging and ground beef for a picnic open to the public. A distinguished panel of chefs, food professionals and food writers worked hard through a 90 minute blind tasting to determine which beef was the best. A Grand Champion Trophy and ribbons were awarded to the proud winners:
Read more about the 2010 Grass Fed Beef Cook Off: Gretchen McKay Explores Her Relationship with Meat Nobody has a beef with this beef-- It's grass fed |
||
Come see us at: |
||
|
Westmoreland Community Action is a private, nonprofit human service agency that supports the needs of children, families and communities through its housing, employment and child development programs and mental health and emergency services. |
||
Jamison Farm’s Lamb dinner at Green Dance Winery on Saturday March 20th in Mt Pleasant, PA. |
Lamb Experts, John & Sukey Jamison, Share Recipes for Free-Range Lamb! |
|
|
Come see John and Sukey Jamison, owners of Jamison Farm in Latrobe, Pennsylvania, as they demonstrate recipes for Merguez Lamb Sausage, Lamb Burgers and more. The Jamisons raise their flock humanely on a 100% natural diet free from hormones, antibiotics, herbicides and insecticides for meat that is unqiuely tender with a mild, clean full-flavored taste. Look for it at our service meat counter in French-Cut Racks, Leg of Lamb, and Loin or Rib Chops (2-inch thick), which promise to make an unrivaled Easter Sunday or dinner party entree. Stop in to purchase and get cooking tips from John and Sukey yourself!
|
||
|
See us at the Institute of Culinary Education NY, NY on 2/24/10 at 1:00-3:30 See us at the Giant Eagle Market District Stores:
Farmers Dinner at Legume Restaurant in Pittsburgh – 3/21/10 We will be teaching a Cooking Class at Robinson Giant Eagle – 3/23/10 at 6:30-9:00p.m. |
||
Chef Pippa Calland and Lamb Farmers Sukey and John JamisonWednesday, February 24, 1-3:30 PM |
||
|
Pippa Calland’s fame was made as chef at Pino Luongo’s Coco Pazzo in Philadelphia, and later as executive chef at Le Madri in New York. She has since relocated to Pennsylvania, where she works as a private chef with a focus on local, organic, and sustainable foods. This member of the ICE Alumni Hall of Achievement recently was a victor on Food Network’s “Chopped.” She will be joined by farmers Sukey and John Jamison of Jamison Farm, who own a 210-acre farm in Latrobe, PA. They raise 5,000 lambs a year, which are served in restaurants like Daniel, Café Boulud, and Telepan. The Jamisons will give a butchering demo and talk about the various cuts and farming methodology, while Chef Calland will use lamb shoulder, shanks, merguez, and spareribs, along with Greenmarket ingredients, to make hearty winter dishes bursting with flavor. |
||
Sunday Night Suppers |
||
You Are Invited!In a year of hope, acclaimed chefs and community leaders unite to support two extraordinary charities that feed 5500 people every day, 365 days a year Sunday Night Sips José Andrés, Joan Nathan and Alice Waters invite you to partake in cocktails and canapés to benefit Martha's Table and DC Central Kitchen as we meet and celebrate the young leaders who are working to create an equitable food system. The evening's fare will be prepared by our city's most celebrated young chefs and bartenders, including Spike Mendelsohn of Good Stuff Eatery and Barton Seaver of Diamond District Seafood Co and hosted by Greg Nelson and Jose Cunningham at 1609 16th St. NW. Sunday Night Suppers Sunday, José Andrés, Joan Nathan and Alice Waters invite you to join us at one of fifteen intimate dinners to benefit Martha's Table and DC Central Kitchen. Following in the footsteps of last year's sold-out Art.Food.Hope dinners that raised $100,000, generous hosts will open their kitchens to the most celebrated chefs in the country for a rare opportunity to enjoy four course suppers with twenty other guests, while discussing with chefs and community leaders how to nourish the health, economy and environment of our nation's capital through a focus on food. Sincerely, |
Please register online Visit
| |
News |
||
Jamison Farm Lamb featured in Mens Health Magazine – May 2010 |
||
Michael Voltage Executive Chef from Langham Hotel in Pasadena, Ca, currently uses Jamison Farm’s Lamb on his menu. |
||
John Jamison of Jamison Farm |
||
|
A profile of Blue Hill purveyor and lamb farmer John Jamison of Jamison Farm of Latrobe, PA. This video was produced for Blue Hill Restaurants by Savory Cities - www.savorycities.com |
||
Nation’s Top Toques Visit White House |
||
|
An early morning trip to the White House with a tour by White House Chefs Sam Kass and Cristeta Comerford were just desserts for some of the country’s top toques who flew into Washington, DC this weekend for a noble cause. The visit proved auspicious. After torrential rains last night, the dark skies parted and all were greeted with a warm, sunny morning to tour the White House private kitchens and vegetable garden. Alice Waters, who had no small hand in influencing the First Lady to plant the organic garden as a teaching tool for local schoolchildren, was part of the group of stellar chefs... |
||
For the Love of Lamb |
||
| Chef Talk Cooking Forums Lamb: visit to Jamison Farm in Pennsylvania |
||
|
Visiting daughter & family in Pittsburgh. Today we went on a tour of local farms supplying provisions as organized by PASA - Pennsylvania Association for Sustainable Agriculture (We happened to be here last year to catch the first such tour, so we knew it was Fun For Foodies.) We visited the Jamison Farm, where John and Sukey have raised grass-fed lamb for over 20 years. Jamison Farm | Taste the Lamb the World's Greatest Chefs Call "America's Best" They are evidently pretty well-known in professional food/restaurant circles (he mentioned Charlie Trotter and also a restaurant in NYC that they supply with 100 racks per week; also unspecified places in Vegas.) They have their own USDA packing plant in nearby Greensburg, and ship anywhere. Their farm is a modest place up the side of a small mountain near Latrobe. That's not unususal - everything is up the side of a small mountain areound here. They're both down-to-earth, and John was kind enough to have his sheep dog run a small flock past his visitors a couple of times. God knows how much weight they ran off- that dog moved them along pretty fast. Nicko- I advised John Jamison (I used to run a consulting company, so I'm more than willing to offer advice) to look into advertising on this site, so I will expect an appropriate commission if something happens. Anyway, we came back with a butterflied leg and some ground lamb. I'll report on the results when we prepare them. We love to visit Pittsburgh, now that the steel mills are gone. My youngest son, then a dealer in industrial valves, helped to tear down several of them to salvage and rebuild the valves. There are a LOT of valves involved in steelmaking, in addition to the more spectacular furnaces. So far, we've spent our time shopping for food, prowling the Strip - an ultre-funky district of restaurants and food and provision shops - and eating in nice restaurants. They've educated their two daughters - 14 and 11 - to appreciate the finer things in life, usually available only in upscale restaurants. It seems to me a really shortsighted approach to child rearing. Mike |
||
| Lamb Farm Dinner at Legume Restaurant | ||
|
This is a picture from Legume Restaurant in Pittsburgh, PA. Trevett is the chef and he arranged a farm dinner with our lamb Feb 22, 2009. Shown here are frenched racks that he prepared for the dinner. |
||
| Communities Local Hero Awards Luncheon | ||
Congratulations on winning a 2009 Edible Communities Local Hero Award, chosen by the readers of Edible Allegheny magazine. You are invited to a lunch to celebrate at Six Penn Kitchen (146 6th St., Downtown) this Thursday, February 26 at 1 p.m with the four other honorees and members of the Edible staff. We look forward to dining with you and thank you for your commitment to our sustainable community.
|
||
View News/Events Archive |
||
