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 Hamachi with Uni and Burnt Scallions (pictured above) to Suckling Pig with Ramps and Fiddlehead Ferns to Fried Chicken Skins with Chicken Liver Mousse and Thyme, here are 7 mouthwatering dishes you'll want to chow down on during the month of April:
- Woodland Farm Bison Tartare with Bison Heart Pastrami and Puffed Grains on April 2
- Suckling Pig with Ramps, Fiddlehead Ferns, Turnips, Mojo Dulce, and Chicharrón on April 4
- Alewive’s Brook Farm Lobster Tail with Citrus, Blueberry Variations, Avocado, and Bottarga on April 5
- Grilled Hama Hama Oysters with Swiss Chard, Garlic, Parmigiano-Reggiano, and Anchovy Bread Crumbs on April 10
- Fried Chicken Skins with Chicken Liver Mousse, Lemon, and Thyme on April 16
- Hamachi with Uni, Burnt Scallions, and Ponzu Beurre Noisette on April 24
- Meyer Lemon–Thyme Semifreddo with Black Sesame Cookie, Prosecco-Poached Raspberries, and Earl Grey Caramel on April 25
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.
