Bastille Café & Bar + The American Lamb Board = Whole Lamb Feast

BALLARD– Join Bastille and the American Lamb Board on Sunday August 26 as they continue the celebration of all things lamb with a whole lamb feast on Bastille’s terrace.  Chef Jason Stoneburner will still be sizzling from competing in the Lamb Throwdown on Saturday, as he continues to showcase American Lamb and Bastille’s commitment to serving only the best quality lamb.
Chef Stoneburner will be serving up a family-style feast featuring organic lamb from Anderson Ranches in Oregon. The multi-course dinner will include seasonal sides of vegetables form the Ballard Farmers Market and a plethora of lamb, some braised, some raw, and some grilled.
In attendance will be Reed Anderson of the acclaimed Anderson Ranches known for their certified organic lamb. 
Dinner begins at 6pm and setting is limited. Cost is 45/person with wine pairing available for $25/person.  Reservations are required and can be made by calling 206.453.5014 or online at
For five generations, family owned Anderson Ranches has raised lambs in Brownsville, Oregon. Reed Anderson, head of the ranch has worked to raise lambs humanly giving them lots of terrain to live as wild as possible. “We raise our animals in a completely natural environment. They’re never confined, and they don’t experience stress, even in processing,” says Anderson. Anderson Ranch has bred 4 different kinds of carefully chosen English breeds that thrive in the Pacific Northwest environment similar to the climate of England. Anderson Ranch is ASPCA endorsed and has won awards for their stellar product. For more information, visit
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board’s programs are supported and implemented by the staff in Denver, Colorado. To learn more, visit
Opened in June of 2009 and housed in an historic 1920’s building in Seattle’s Old Ballard neighborhood, Bastille Café & Bar is a bustling homage to a Parisian brasserie. Owners Deming Maclise and James Weimann scoured Paris flea markets and local salvage stores for vintage accessories to create a truly authentic feel. From the white subway tiles, antique mirrors, and Paris Metro clock to the zinc-topped bar and stunning crystal chandelier that takes center stage in the Back Bar; they’ve truly hit the mark. Chef Jason Stoneburner creates French focused cuisine inspired by the abundance of seasonal product found locally—and it doesn’t get any more local than the restaurants 4500-square-foot organic rooftop garden.  The wine list is French focused with a smattering of NW wines and the bar offers an extensive collection of absinthe. Bastille is open 4:30pm to 12am Sunday through Wednesday and until 2am Thursday through Saturday. Dinner is served from 5:30pm to 10pm Sunday thru Thursday and until 11pm on Friday and Saturday.  Brunch is served Sunday from 10am – 3pm. Happy Hour is daily from 4:30pm – 6pm and from 10pm to 12am Sunday thru Thursday.  Bastille is available for private parties. For more information or reservations, call 206.453.5014 or visit
Bastille Café & Bar is located at 5307 Ballard Avenue NW in Seattle, Washington

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

Leave a Reply

Your email address will not be published. Required fields are marked *