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 Uni French Toast with Australian Black Winter Truffles to Smoked Koji-Aged Pork with Sugar Cane and Burnt Garlic to Chilled Sweet Pea, Spinach, and Mint Soup with Basil–Mint Foam and Strawberries (pictured above), here are 8 mouthwatering dishes to eat at the Beard House in July:
- Chilled Sweet Pea, Spinach, and Mint Soup with Basil–Mint Foam and Strawberries on July 10
- Char-Grilled Lamb Chop with Lime, Chile, and Coriander Shoots on July 11
- Uni French Toast with Australian Black Winter Truffles and 25-Year-Aged Balsamic Vinegar on July 12
- Johnnycake with Heirloom Tomatoes, Benton’s Smoky Mountain Country Ham, Duke’s Mayonnaise, and Maple Ponzu on July 16
- Smoked Koji-Aged Pork with Purple Ribbon Sugar Cane, Eggplant, and Burnt Garlic on July 17
- Vine-Ripened Tomato Tarts with Sicilian Oregano on July 23
- Lemon Verbena Panna Cotta with Passion Fruit Sherbet, Dark Chocolate, Almond Granité, Puffed Rice, and Gold on July 25
- Blue Crab Salad with Wild Strawberries, Grilled Corn, Balsamic Reduction, and Basil Oil on July 31
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.
