Stories / Beard House, Trending

Standout Dishes in June

Elena North-Kelly

May 14, 2018


Uni Spoonbread with Caviar, Buttermilk, and Dashi by chef Adrienne Cheatham (Photo: Melissa Hom)

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 Braised Pork Belly with Egg Yolk Confit and Smoked Avocado to Uni Spoonbread with Caviar and Buttermilk Dashi (pictured above) to Buttermilk-Fried Quail with Honey–Pecan Butter, here are 7 mouthwatering dishes to eat at the Beard House this month:

  • Stonington Scallop Crudo with Pickled Ramps, Sesame, and Seaweed on June 14
  • Creole Tomato Gazpacho with Louisiana Crab and Watermelon on June 16
  • Uni Spoonbread with Caviar and Buttermilk Dashi on June 18
  • Roasted Local Scallops with Rendered Pancetta, Pea–Mint Pureé, Crispy Parmesan, and Rosé–Red Bell Pepper Coulis on June 19
  • Buttermilk-Fried Quail with Honey–Pecan Butter, Collard Green–Black-Eyed Pea Salad, and Bacon Hoecake on June 23
  • Goat Cheese Bavarian with Strawberry, Almond, and St-Germain on June 25
  • Braised Pork Belly with Llapingachos, Egg Yolk Confit, Crackling, Smoked Avocado, and Pumpkin Seed Pesto on June 27

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.