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 foie gras with rhubarb funnel cake and green strawberries to basil-crusted halibut with smoked coppa and green tomato vinaigrette (pictured above) to oysters with celery gin and lemon balm, here are 9 mouthwatering dishes you'll want to chow down on during the month of June:
- Skillet Okra with Barbecue-Baked Peanuts, Corn Purée, and Popped Sorghum on June 3
- Fried North Carolina Softshell Crabs with Green Tomato–Charred Vidalia Rémoulade on June 12
- Coconut Vinegar–Cured Fish with Coconut Milk, Bird’s-Eye Chiles, and Taro on June 14
- Peach Wood–Smoked Ham and South Carolina Shrimp Purloo with Carolina Gold Rice on June 20
- Fava Beans with Lamb Leg, Cloumage Cheese, and Preserved Cherries on June 22
- Oysters with Celery Gin, Black Currants, Spirulina, and Lemon Balm on June 24
- Sweet Corn Bisque with Gulf Crab, Cilantro, and Avocado on June 26
- Foie Gras with Rhubarb Funnel Cake, Green Strawberries, and Pistachios on June 27
- California Halibut B.L.T. > Basil-Crusted Halibut with Smoked Pork Coppa and Green Tomato Vinaigrette (pictured above) on June 28
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
