Chef

Charlie McKenna

Lillie’s Q, Chicago, and Destin, FL

Charlie McKenna has a pretty fancy pedigree for a guy who moonlights as a barbecue competitor: he’s the former sous-chef at Chicago stalwarts Tru and Avenues and he trained under Norman Van Aken. Now the chef and owner of Lillie’s Q, McKenna oversees both smoker and stove with aplomb, crafting elevated versions of classic Southern dishes.

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Featured Recipes

Citrus and Rose–Crusted Lamb Loin

Daniel Fox made this crusted lamb for at his springtime Beard House dinner

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Seared Duck Breasts

Serving duck is a delicious alternative to steak or chicken—and much

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Cream of Green Pea Soup

This recipe comes from James Peterson, author of many cookbooks, including

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Chilled Oysters with Cucumber Water

Michael Schulson prepared these simple oysters at his Beard House dinner. He

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James Beard Foundation's Best of the Best

Recipe Collections

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Citrus Desserts

Winter citrus dessert recipes from the James Beard Foundation's recipe collection

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Oyster Recipes

Oyster recipes from the James Beard Foundation

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Fava Bean Recipes

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Recipes from The Best of the Best

The James Beard Foundation's Best of the Best

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Asparagus Recipes

Asparagus recipes from the James Beard Foundation

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Spring Lamb Recipes

Rick Bayless's recipe for Grilled Rack of Lamb with Honey–Pasilla Glaze, adapted by the James Beard Foundation

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