American Lambassadors to Seattle Appointed!
The craftsmanship and connection between shepherds like Reed Anderson of Willamette Valley’s Anderson Ranch and chefs like Lola’s Liam Spence result in extraordinarily tasty dishes handled with care by the food artisans that have a hand in creating them.
The Chef
Chef Liam Spence, Executive chef at LOLA Seattle is Seattle’s American Lambassador. Chef Spence will be working in conjunction with local lamb producers, butchers and other local chefs to spread the word about the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. You can learn more about Chef Liam Spence and be sure and follow Tom Douglas Restaurants on Twitter @TomDouglasCo
Executive Chef Liam Spence is the chef at LOLA Seattle, one of Tom Douglas restaurants. Born in Liberia, West Africa, to a British father and Greek- American mother, Spence moved with his family three months later to the United States, first to California and three years later to Seattle, Washington. He has called the Pacific Northwest home ever since. His strong sense of heritage, early exposure to Mediterranean cuisine, and commitment to reconnecting his customers to a local food source are expertly expressed in Lola’s menu.
Lola features a menu that combines local Northwest ingredients with Mediterranean freshness and simplicity. The homemade nature of the entire menu reflects not only Lola’s Greek spirit, but chef Spence’s
commitment to serving local ingredients like Anderson Ranch lamb, Penn Cove shellfish, and wild king salmon.
With a culinary philosophy that matches the times, it’s no wonder that Chef Spence would claim the top spot in Lola’s kitchen after only three short years at the restaurant. Lola is the perfect canvas for the chef to combine the nuances of his Northwest roots and Mediterranean style as he presents to his patrons local choices that deliver food excellence in deeply meaningful and creative ways.
The Shepherd
Anderson Ranch lamb is raised on the free-range pastures and rolling foothills of the
Willamette Valley, where high precipitation guarantees lush Oregon grasses year-round. Anderson’s lambs thrive in these open fields with fresh air and lots of room to graze. They are left free to roam, eat when they like, and grow at their own natural pace.
Like his animals, Anderson Ranch owner and operator Reed Anderson draws inspiration from the rhythms of the seasons to produce the finest Oregon lamb he can. As a fourth-generation sheep rancher, Anderson takes environmental stewardship seriously: the land is not only his livelihood, it is his legacy. “We’re getting into a new generation of people that are discovering lamb for the first time. People are really starting to reconnect and get to know their farmer and where their food comes from,” said Anderson. “It’s really great to see.”
Anderson credits much of the recent change to states like Oregon, where there is a new crop of sheep enthusiasts marketing the virtues of local, homegrown lamb tofarmers’ markets and restaurants. He also credits local chefs who look beyond mainstream product distribution to find the best product for their customers.
“Chefs want the best of what’s around so they come to us and ask, ‘How can we get your product,’ Anderson said. “They don’t want to serve imported lamb. They demand a local product.”
Raised in Willamette Valley, the grass capital of the world, Anderson Ranch lambs eatonly grasses and are fed no by-products, antibiotics or growth hormones. The lambs are prepared for market by Mohawk Valley Meats.