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 Baked Rotolo with Stinging Nettles and Green Garlic to Avocado–Watercress Salad with Caramelized Pecans and Guajillo Vinaigrette (pictured above) to Grilled Lobster with Fennel and Rhubarb, here are 9 mouthwatering—and decidedly verdant—dishes at the Beard House this month:
- Avocado–Watercress Salad with Caramelized Pecans and Guajillo Vinaigrette on May 1
- Lightly Grilled Lobster with Fennel and Rhubarb on May 2
- Little Gem Lettuce Cups with Heritage Pork Belly, Yuzu Kosho, Crispy Shallots, Shiso, and Thai Basil on May 3
- Traditional Uzbek Sausages with Armenian Cheese and Fresh Mint on May 4
- Black Pepper Strozzapreti with Devil’s Gulch Ranch Rabbit Sugo, Black Garlic, Fava Beans, Basil, Olives, and Pecorino on May 9
- Meyer Lemon Tart with Strawberry, Basil, and Chantilly Cream on May 15
- Spruce Tip–Cured Arctic Char with 65-Degree Egg Yolk, Charred Eggplant Purée, and Seaweed Crackers on May 16
- Baked Rotolo with Stinging Nettles, Housemade Local Sheep’s Milk Ricotta, Peconic Bel Cheese, and Green Garlic on May 17
- Green Garden Gazpacho with Hiramasa, Smoked Yogurt, Trout Roe, Matcha, and Sugar Snap Peas on May 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 managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
