16 Dishes You Need to Eat This Month

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. From comfort classics like fried chicken with pickled peach gastrique to creative riffs like chanterelle mushroom panna cotta with bacon dust, here are 16 mouthwatering dishes you'll want to chow down on during the month of September: 

• Fennel Cookies with Pickled Plums and Melted Lardo on September 7
• Pork Belly Skewers with Vanilla-Pickled Fennel on September 8
• Hearts of Palm Chawanmushi with Peekytoe Crab, Maine Uni, and Nasturtium on September 9
• Uni Choux with Chives on September 12
• Fried Chicken with Pickled Peach Gastrique and Benne Seeds on September 13
• Ponchatoula Blue Crab Ravigote with Pickled Quail Eggs, Beet Chips, Charred Frisée, and Lemon Verbena Vinaigrette on September 15
• Lobster with Melon, Stracciatella, Purple Radishes, Grape Tomatoes, and Citrus–Coriander Blooms on September 17
• Peach Pavlova with Blackberries and Olive Oil Ice Cream on September 20
• Caramelized Cauliflower with Whipped Sardinian Sheep’s Milk Ricotta, Toasted Hazelnuts, and Bottarga di Muggine on September 21
• Heritage Farms Pork Belly with Bibimbap Rice, Sunchoke Kimchi, and Gochujang on September 22
• Chocolate Butter Cake with Crème Anglaise, Apple Preserves, and Nasturtium on September 23
• Beet Tartare with Fourme d’Ambert, Smoked Walnuts, Watercress, and Meyer Lemon Olive Oil on September 24
• Slow-Braised Beef Short Rib with Shaved Mushrooms, Kabocha Squash, Burnt Onion–Marrow Butter, and Peppercorn-Crusted Tayberries on September 26
• Chanterelle Mushroom Panna Cotta with Bacon Dust, Taleggio, Crispy Shallot Vinaigrette, and Toasted Brioche on September 27
• Fried Green Tomato with Blue Crab Salad, Mattawoman Creek Farms Sweet Corn Chowchow, and Buttermilk Dressing on September 28
• Bucatini Cacio e Pepe with 63-Degree-Celsius Egg and White Alba Truffles on September 29
• Oysters on the Half Shell with Cured-and-Pickled Cactus Paddles and Baja Scallop Dust on September 30

For all upcoming Beard House dinners and to book your seat, check out our events calendar.