Want to know what’s cooking in American restaurants right now? Just take a peek into the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. From Honey-Glazed Seven Spice–Cured Pekin Duck with Candied Kumquats, Plum Sauce, and Chile–Scallion Pancakes to Meyer Lemon Cake with Pistachios, Candied Buddha’s Hand, and Ginger Ricotta to San Diego Purple Sea Urchin Butter Toast with Chives, Sea Salt, and California Olive Oil (pictured above), here are 5 mouthwatering dishes to eat at the Beard House in December:
- Honey-Glazed Seven Spice–Cured Pekin Duck with Candied Kumquats, Plum Sauce, and Chile–Scallion Pancakes on December 3
- Local Scallop Carpaccio with Walnuts, Black Garlic, and Grape Leaf Vinaigrette on December 5
- Meyer Lemon Cake with Pistachios, Candied Buddha’s Hand, and Ginger Ricotta on December 9
- San Diego Purple Sea Urchin Butter Toast with Chives, Sea Salt, and California Olive Oil on December 10
- Smoked Indian River Inlet Bluefish with Corn Tartlet, Wild Mushroom Panna Cotta, Pickled Green Apples, and Celery on December 13
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
