Congratulations to the 2010 James Beard Award Finalists!

We are very proud of the Chefs working our Lamb who have been selected as Finalists (Top 5) for James Beard Awards; the Oscars of the Food World. Bryan Voltaggio, Chef/Partner of Volt in Frederick, MD was one of the first chefs to work with our lamb - before his Top Chef Fame.  Since that time, he finished second on season 6 of Top Chef and has launched a community website with his brother, Michael and winner of Top Chef.  Bryan was known for his support of farmers before Top Chef and his devotion to his farmers has continues since.  Bryan is a finalist for Best Chef - Mid-Altantic Region Chef Sean Brock of McCrady's in Charleston, SC and Chef Linton Hopkins of Restaurant Eugene of Atlanta are both Finalist for Best Chef - Southeast Region.  Sean is undoubtly the best farmer who is a chef.  He has his own 4 acre garden where he grows heirloom vegtables for the restaurant as well as raising his own hogs.  Sean is not only a farmer and chef, he is an amazing history teacher on where food came from and how it was prepared. Chef Jose Andres, DC and Chef Frank Stitt, Birmingham, AL are two of the 5 chefs vieing for Best Chef - United States.  Good luck to all.

Chef Sean Brock, McCrady's in Charleston is passionate about where his food comes from.

Chef Sean Brock of McCrady's in Charleston, SC is not only passionate where his food comes from, he takes that issue into his own hands. Sean is undoubtedly the best farmer who is a chef.  Having grown up in Wise County, Virginia - in the mountains and coal fields of western VA - he learned how to get his hands dirty early.  Sean learned to appreciate the love and care that a real farmer devotes to his products, be it vegtable, grain, or animal.  Sean has raised his own pigs for the restaurant, has grown heirloom grains and vegtables, and selects his farm sources of products with the same care he would in choosing a knife. A conversation with Chef Brock will leave on wondering if he is primarily a chef, a farmer, a historian, teacher or anthropologist.  Just ask him about the genesis of southern Shrimp and Grits; or the resurection of benni, or the difference between Scotch and Bourbon and about pre-prohibition drinks. It is such an honor to have Chef Brock select Border Springs Farm LAMB to work with in his #11 Most Important Restaurant (Opininated About Dining) in the US and one of the Most Groundbreaking Southern Chefs according to Oxford American.

"We have truly enjoy the Border Springs Lamb and our guest appreciate the clean natural flavor that comes from such a fantastic product. Your commitment to providing such a quality product shows through with every bite. It has been our pleasure to be able to work with you and your lamb."

 As a chef who has worked with lamb from Colorado to Australia this is the best I have ever eaten! 

 Simply the best tasting and best looking lamb I have ever seen.  And it is raised right here along the Blue Ridge. It's local, healthy, and good tasting.  A fabulous combination.

VillageSquare Restaurant in Winchester, VA becomes newest addition to the Border Springs Farm LAMB community

Chef Daniel Kalber of the Village Square Restaurant in historic Winchester, VA is the fine chef with a passion for local food and farm fresh products to adopt Border Springs Farm LAMB.  The Village Square is a warm and delightfully comfortable restaurant on the pedestrian mall known as the fine dinning destination in Winchester.  Chef Daniel and his team are inventive and creative, using the whole lamb including the tounge, liver, heart and kidneys for a culinary experience you are not about to forget.

The ENTIRE Isaac's Staff Visits Border Springs Farm

The "hottest" restuarant in Roanoke, VA, The Issacs Mediterranian Restuarant in historic Grandin Village has cemented their commitment to healthy and local food by exclusively using Animal Welfare Approved and Certified Naturally Grown Border Springs Farm Lamb.  As owner Ben Ward says; "it is the best tasting and best looking lamb I have ever seen".  The Issac's uses the whole lamb, from ribs for the appetizer, to ground for the most awesome Turkish and Greek Lamb Burgers, to legs and shoulders for their famous Souvlaki and Kabobs.  Ben and his whole staff are committed to serving the very best product they can find and supporting local farmers. Demonstrating an unparralled commitment, Ben closed the restaurant on Sunday and brought all 25 of his staff to the farm to learn about the care and husbandry of lambs and the food they eat and serve.  For 2 hours, the staff asked questions about farming practices and issues of concern to their customers.  They had the opportunity to learn and see how Animal Welfare Approved standards affects the animals and make for healthier and happy lambs.

Chef Josh Smith of Local Roots Cafe in Roanoke, VA visits Border Springs Farm.

Local Roots Cafe, one of the leading edge purveyours of the local farm producer movement, is now offering Border Springs Farm Lamb.  Chef Josh is one of the real innovators and enthusisatic ambassadors of the locally grown philosphy.  He is as passionate about where his ingredients come from as he is in his creations in his kitchen.  His menu is creative and he also subscribes to using the whole animal.  His dried and cured meats are pieces of art.  The devoted "Foodies" need to check out his blog at http://jhenrysmith.wordpress.com/.

The Isaacs - The Latest Fine Dinning Restaurant to join the flock

The "hottest" restuarant in Roanoke, VA, The Isaacs, an Eastern Mediterranian restuarant in historic Grandin Village has cemented their commitment to healthy and local food by exclusively using Animal Welfare Approved and Certified Naturally Grown Border Springs Farm Lamb.  As owner Ben Ward says; "it is the best tasting and best looking lamb I have ever seen".  The Isaac's uses the whole lamb, from ribs for the appetizer, to ground for the most awesome Turkish and Greek Lamb Burgers, to legs and shoulders for their famous Souvlaki and Kabobs and you must try their "Lamb Chop Pot Roast" - simply amazing!.  Ben and his whole staff are committed to serving the very best product they can find and supporting local farmers.

Chef Andrea Griffith of Primland Resort vists Border Springs Farm

Chef Andrea Griffith, the renown chef with a passion for supporting local farms and preparing local fare, visited Border Springs Farm along with Seth Gibson, Director of Food and Beverage at Primland.  Primland Resort will be opening a new lodge on August 9, 2009.  Chef Andrea had the opportunity to see the animals and learn about the importance of the Animal Welfare Approved label.  It is an honor to have Border Springs Farm LAMB served at Primland and prepared by such a master.