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 Brussels Sprouts with Yuzu, Cumin, and Espelette Beurre Blanc to Deviled Duck Eggs with Foie Gras Mousse and Duck Chicharrones to Milk Chocolate–Pistachio Terrine with Blood Orange Sorbet, Spiced Shortbread Crumble, and Warm Cranberry–Port Compote (picture above), here are 7 mouthwatering dishes to eat at the Beard House in November:
- Crispy Eggplant Chaat with Raita, Tamarind Chutney, Red Onions, and Chaat Masala on November 2
- Brussels Sprouts with Yuzu, Cumin, and Espelette Beurre Blanc on November 6
- Harissa Shrimp with Blackened Sea Scallops, Persimmon Salsa, Saffron Butter Broth, and Lemon Basil–Garlic Crostino on November 10
- Deviled Duck Eggs with Foie Gras Mousse and Duck Chicharrones on November 12
- Octopus with Cold Smoked Mussels, Salsa Macha, Habanero Mayonnaise, and Charred Avocado on November 13
- Fried Chicken Skin Chicharrónes with Honey Butter Dust on November 17
- Milk Chocolate–Pistachio Terrine with Blood Orange Sorbet, Spiced Shortbread Crumble, and Warm Cranberry–Port Compote on November 22
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
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Elena North-Kelly is director of content and communications at the James Beard Foundation. Find her on Twitter and Instagram.
