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Tuesday, February 24, 2009
Wagyu beef, wine, Michelle’s dress shine at White House state dinner
Here is what the White House kitchen staff, led by Cristeta Comerford, whom Obama kept on as head chef from the Bush staff, served for the National Governors Association:
Chesapeake Crab Agnolottis with Roasted Sunchokes (Wine pairing: Spottswoode Sauvignon Blanc 2007 — California)
Wagyu Beef and Nantucket Scallops with Glazed Red Carrots, Portobello Mushroom and Creamed Spinach (Wine pairing: Archery Summit Pinot Noir “Estate” 2004 — Oregon)
Winter Citrus Salad with Pistachios and Lemon Honey Vinaigrette
Huckleberry Cobbler with Caramel Ice Cream (Wine pairing: Black Star Farms “A Capella” Riesling Ice Wine 2007 — Michigan)
It will be interesting to see the impact locavore Sam Kass, the Obamas’ personal chef in Chicago who joined Comerford in the White House kitchen as assistant chef last month, will have on these dinners.
Glad to see a Michigan wine on the menu, as well as huckleberries, but I’m not sure where you get those in the D.C. metro area in winter.
Before the meal, Michelle Obama showed off the kitchen to reporters and culinary students and talked about how important local, sustainable food is to her. (She credits Kass and his local-centric cuisine for keeping her and her family healthy on the long campaign trail.)
And finally, Obama’s toast: “Let me propose a toast. To the nation’s governors, to the United States of America, and to the certain hope that despite our current travails, that we will all emerge more prosperous and more unified than we were before.
And with that, I believe that dinner is served.”
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