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Recipe: Strawberries with Rhubarb, Almond Crumble, and Sabayon

Hilary Deutsch

Hilary Deutsch

June 21, 2016


It’s no secret that San Diego’s dining offerings are replete with pristine seafood, fresh produce, and a booming cocktail scene. This spring, a talented team from Ironside Fish & Oysters and 2016 JBF Award semifinalist Polite Provisions treated Beard House guests to a seasonal celebration when chef Jason McLeod prepared a seafood feast and acclaimed bartender Erick Castro was on drinks duty. ​And although most of the menu featured flavors from nearby Baja, Mexico, McLeod called on his classic training for the dinner's final course. Sweet, juicy strawberries were paired with a tangy rhubarb–rosé compote, creamy Italian sabayon, and nutty cocoa nib–almond crumble for an elegant and refreshing dessert. Using simple ingredients at the peak of their season, McLeod's recipe is the perfect finale for your next dinner party.

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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.