Want to know what’s cooking in American restaurants right now? Look no further than the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. And judging by our upcoming menus, spring is finally in the air! From buttermilk fried green tomatoes with chive blossoms and green garlic to corn spoonbread with braised pork belly and chanterelles to cured arctic char with pickled green strawberries and charred ramps, here are 11 mouthwatering dishes you'll want to chow down on during the month of April:
- Foraged Nettle Soba with Shiro Mentsuyu, Myoga, and Flowers on April 3
- Spit-Roasted Lamb Shoulder with Eggplant, Rainbow Chard, Roasted Shallots, and Ras al Hanout Jus on April 4
- Buttermilk Fried Green Tomatoes with Housemade Speck, Pickled Ramp–English Pea Salsa, Chive Blossoms, and Green Garlic Aïoli on April 6
- Cured Arctic Char with Crème Fraîche, Spring Vegetables, Pickled Green Strawberries, Charred Ramps, and Lemon on April 12
- Khao Soi Curry Chicken Wings on April 13
- Duck Confit, Dried Cherry, and Pistachio Tortellini in Smoked Duck Broth (pictured above) on April 18
- Smoked Salmon Pops with Bagel Dust on April 20
- Lemon–Za'atar Sorbet with Sea Salt and Arak on April 21
- Pea Tendril Salad with Warm Goat's Milk Camembert, Candied Rhubarb, Easter Egg Radishes, and Hemp Seed Crisp on April 24
- Fried Oysters with Smoked Brisket Debris and Horseradish on April 26
- Grist Mill Corn Spoonbread with Braised Pork Belly and Local Chanterelle Ragoût on April 28
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
