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Congratulations to the 2010 James Beard Award Finalists!
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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.
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Congratulations Chef Bryan Voltaggio on a great Season 6 of Bravo's Top Chef; Bryan and Michael Voltaggio Launch
a new Website!
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Chef Bryan Voltaggio owner/chef of the renown Volt restaurant in historic downtown Frederick, Maryland is the runner-up
of 6 of Top Chef on Bravo TV. Bryan is well known for his support of local products and Animal Welfare Approved protien
made it to the final two with his brother, Michael. What an honor it is to have Border Springs Farm Lamb prepared by
such a master.
Keep up with the Voltaggio Brothers on their new website; www.voltaggiobrothers.com.
Bryan has been most supportive of Border Springs Farm and has introduced our lamb to many of his colleagues and former
cheftestants. Thank you, Chef!
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"We
look forward to our bi-weekly delivery of Border Springs Farm Lamb. The lamb is pastured raised and is custom finished for
us on grain to develop a well marbled full-flavored lamb. Craig raises his lamb humanely and you can tell by the quality
that they have lived a happy life. The consistency of his product is, by far, the best I have seen in the region. The flavor
is all lamb, what every chef is looking for; great mineral characteristics that does not over shadow the mild grassiness in
the finish. I am proud to feature Border Springs Farm Lamb on my menu at VOLT." Bryan Voltaggio, Chef/Owner, Volt
"The
quality of Border Springs Farm Lamb is unparallel by any lamb product I ever had. I cant stop cooking whenever
a delivery shows up." Chef Daniel Kalber, Executive Chef, The Village Square
"I truly
love working with Border Springs Farm Lamb. It is the best lamb I have ever tasted! The flavor is tremendous - light
and natural. Our customers constantly tell us how much they enjoy it." Chef scott Collinash,
Executive Chef, Panaroma at the Peak
"As a chef who has worked with lamb
from Colorado to Australia this is the best I have ever eaten! " Chef Josh Smith, Executive Chef, Local Roots
Cafe, Roanoke, Virginia
Chef Richard Blais and Flip Burger Boutiques in Atlanta and Birmingham join the family.
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Chef Richard Blais, a winner on Iron Chef America and a former Top Chef contestant, has launched an innovative line of
restaurants featuring gourmet burgers, innovative liquid nitrogen assisted milk shakes, and inspired side dishes.
Flip Burger Boutique has become one of the hottest eateries in Atlanta, and now in Birmingham, AL. Chef Blais known
for his unwavering support of small family farmers with exceptional products is using Border Springs Farm ground lamb for
their creative burgers, and lamb shanks for an entree when the mood does not call for a burger.
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Top Chef Cheftestant, Mike Isabella, of Zaytinya in Washington, DC is working with Border Springs Farm LAMB and Heritage
Turkeys and Poultry
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Chef Jose Andres' ever popular Zaytinya in Washington DC has long been a supporter of local food and family farmers. However,
Chef Mike Isabella, has raised the bar. Not only is he serving Border Springs Farm LAMB, that you may see on roasting
on the spit, but he is using the whole lamb. Fresh lamb hearts are used in a traditional Lebanese dish of
raw heart tar tar. Chef Isabella has been one of the most supportive of truly sustainable poultry by using Border Springs
Farm Heritage Turkeys and Frank Reece's Good Shepherd Poultry Ranch Geese and Chicken.
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Welcome to our farm!
Where the sheep all have names, the dogs all have jobs, and the mountains
provide a canvas of color and beauty all year long. We welcome you to visit our farm and see for yourself the beauty
of sheep grazing in the pastures, dogs doing a good days work, and the beauty of the Blue Ridge Mountains.
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