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15 Dishes to Eat in October

Elena North-Kelly

September 28, 2016


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 whiskey-aged rib-eye with charred langoustine butter and marrow-roasted blackberries to king crab beignets with Brussels sprout slaw and preserved lime aïoli to mochi cake with caramelized miso, here are 15 mouthwatering dishes you'll want to chow down on during the month of October: 

  • Pork Bone–Coconut Broth with Rice Noodles and Thai Basil on October 4
  • Wild Boar Cannelloni with Apples and Beatrix Brie on October 5
  • Fried Chicken Skins with Bourbon Barrel–Aged Hot Sauce and Buckeye Creek Honey on October 6
  • Whiskey-Aged Bone-In Rib-Eye with Charred Langoustine Butter, Marrow-Roasted Blackberries, and Garlic Confit on October 7
  • Kohlrabi Green Harissa with Sumac; Yogurt; Dukkah; Burnt Citrus, Beet, and Carrot Falafel; Housemade Pita; Tzatziki; Sunflower Tahini; and Dill on October 8
  • Colorado Peaches with Candied Chanterelles, Brûléed Goat Cheese, Candied Hazelnuts, and Salted Hazelnut Ice Cream on October 13
  • Okinawan Mochi Cake with Preserved Sakura Leaves and Caramelized Miso on October 18
  • King Crab Beignets with Brussels Sprout Slaw and Preserved Lime Aïoli on October 20
  • Beets with Hun-Val Farm Ricotta, Puffed Wild Rice, and Bee Pollen on October 22 (pictured above)
  • Butter-Seared Scallop with Beet Orzo, Crème Fraîche, and Arugula Purée on October 24
  • McCall Wines Red Wine–Braised Beef Short Ribs with White Root Vegetable Purée and Crispy Shaved Orient Organics Brussels Sprouts on October 25
  • Smoked Pork Fat–Preserved and Oven-Dried Heirloom Tomatoes with Mystic Cheese Company Frost Cheese, Bread Crisp, and Cured Bone Broth on October 26
  • Kumamoto Oysters with Honeydew Tapioca, Cucumber Essence, Radishes, and Shiso on October 27
  • Pork Belly Confit with Frisée, Pumpkin, Pork Rind, and Molasses on October 28
  • Ricotta–Black Cabbage Gnudi with Corzano e Paterno Pecorino and Garlic–Sage Sauce on October 29

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.