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Our Favorite Beard House Dishes in August

JBF Editors

September 03, 2014

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Recipes

Evan Rich

Summer's bright flavors were in ample supply at the Beard House last month. Below, our editors' top dishes from August's visiting chefs:

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Scallops with Cauliflower, Sugar Snap Peas, and Radishes

Scallops with Cauliflower, Sugar Snap Peas, and Radishes / Renegade Wine Dinner

"When New York's Pearl & Ash cooked at the House, guests were treated to an innovative menu from chef Richard Kuo and a whopping 15 wine pairings curated by sommelier Patrick Cappiello. I loved Kuo's first course: an elegant scallop crudo with creamy cauliflower, bright sugar snap peas, and crisp radishes. The dish was a perfect balance of flavors and textures, and plated with an artistic eye."

—Elena North Kelly, Senior Editor

Burrata with Strawberry Gazpacho and Chicken Skin

 

Burrata with Strawberry Gazpacho and Chicken Skin / The Rich Table

"A far cry from your average gazpacho, this fetching opener at the Rich Table dinner consisted of silky smooth burrata, a bright base of strawberries and red peppers, and an unexpected sprinkle of fried chicken skin. It set a high bar for the rest of the meal, which Evan and Sarah Rich easily cleared."

—Maggie Borden, Assistant Editor

Cornbread with Yogurt, Stone Fruit, and Basil

 

Cornbread with Yogurt, Stone Fruit, and Basil / The Mission Gem

"I think the most successful Beard House dishes leave you with a clear idea of a chef's vision, and this understated dessert did exactly that: one bite transported me to Des Voignes and his team's home turf at Local's Corner in San Francisco. Plus, there was beer in the cornbread. I'm not hard to please."

—Anna Mowry, Senior Editor

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