La Tour Restaurant chef de cuisine Chase Wilbanks took home first place at the Taste of Vail's Fifth Annual Lamb Cook-Off, sponsored by the American Lamb Board.

chef Chase Wilbanks prepares the Lamb Cook-Off's winning dish in his ski gear

Wilbanks' recipe for Oven Roasted Colorado Lamb with Two Goat Cheese Gougere, Spring Pea Puree, Smoked Red Wine Sauce and Pickled Ramp Salad was chosen as the winner out of lamb dishes from 20 Vail chefs and restaurants who each had 80 pounds of lamb leg to work with.

Terra Bistro sous chef Adam Hand took second place with his Kingston Lamb Patties, and Sweet Basil chef Paul Anders finished third with his Slow-Roasted Leg of Lamb with Ricotta Cannoli and Smoked Paprika Chimichurri.
The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University have partnered to offer a series of monthly "Culinary Nutrition News" articles, to be posted on the first Monday of each month on ACF's Web site. The articles aim to bridge the nutrition gap for chefs by providing current research information.

Each month, experts will contribute articles on topics such as vegetarian foods, allergy awareness, fiber-rich foods, healthful cooking and downsizing portions and calories. The inaugural article, "Vegetarian-Friendly," is now available for download.