Want to know what’s cooking in American restaurants right now? Look no further than the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. From fava bean panisse with whipped ricotta and mint to blue crab with crispy chicken skin and fermented habanero to molten mochi with coconut jam and black sugar, here are 9 mouthwatering dishes you'll want to chow down on during the month of May:
- Wagyu Beef Carpaccio with Kimchi Pickles and Black Garlic Aïoli on May 3
- Smoked Quail with Cornbread, Cherries, Red Dandelion, Green Strawberries, and Hominy on May 5
- Molten Mochi with Morning Glory–Coconut Jam and Black Melaka Sugar on May 6
- Catalina Island Sea Urchin with Seaweed Jam on Squid Ink Brioche on May 10
- Jumbo Lump Blue Crab with Crispy Chicken Skin, Fermented Habanero, and Scallions on May 11
- Ricotta Gnudi with Muscadine Wine Cream, Forest Mushrooms, and Parmigiano-Reggiano on May 15
- Diver Sea Scallop Crudo with Green Tomato Water and Serrano Chiles on May 16
- Rapa Nui Poke with Avocado, Cucumbers, Edamame, Seaweed, Furikake, Sesame, and Soy Wontons (pictured above) on May 17
- Fava Bean Panisse with Whipped Ricotta, Peas, and Mint on May 22
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
--
Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
