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 Tandoori Kashmiri Morels with Baby Cress and Orange Salad to Texas Barbecue–Style Beef Rib with Fermented Tomatillos, Pickled Mangos, and Soy Hollandaise to Aguachile de Fresa with Strawberry–Riesling Hawaiian Kanpachi, Elderflower, Red Jalapeño, and Black Pepper–Corn Tuille (pictured above), here are 7 mouthwatering dishes to eat at the Beard House in March:
- Salatim > Bumble Bean Hummus with Smoky Baba Ghanoush, Turkish Eggplant Salad, Tahini, and Warm Pita on March 2
- Tandoori Kashmiri Morels with Baby Cress and Orange Salad on March 9
- Aguachile de Fresa with Strawberry–Riesling Hawaiian Kanpachi, Elderflower, Red Jalapeño, and Black Pepper–Corn Tuille on March 13 (this event has been canceled)
- Root-to-Leaf Beet–Radish Terrine with Assorted Pickles, Lentil–Sesame Hummus, and Savory Pain Perdu on March 19
- Artichoke Agnolotti with Cheshire Pork Belly and Vidalia Onion Brodo on March 24
- Risotto agli Asparagi e Timo Fresco > Asparagus Risotto with Fresh Thyme on March 28
- Texas Barbecue–Style Beef Rib with Fermented Tomatillos, Pickled Mangos, and Soy Hollandaise on March 31
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.
