White House Executive Chef Cristeta Comerford Reveals Dishes Served at State Dinner
White House Executive Chef Cristeta Comerford gives a backstage tour during the preparations for last night's State Dinner at the White House. The
State Dinner Honored the President of South Korea with a Fall Harvest Dinner held in the East Room of the White House.
Much of the food came from the White House Garden and the rest was locally sourced. The first course was a Butternut Squash Bisque, which used squash grown in the White House Kitchen Garden and harvested last week by students, and honey from the White House beehive. It also had locally sourced scallions, which Chef Comerford pointed out is "a wondrous Korean ingredient."
The second course was a wrapped salad, which was made of
red and green lettuces grown in the White House Kitchen Garden wrapped in
daikon sheets. The salads were served with masago rice pearl crispies and a sesame vinaigrette.
The main course was Wagyu beef rib eye steaks from a Texas ranch served on a bed of turnip greens and squash.
For dessert, White House pastry chef William Yosses Pastry
created a chocolate cake
a blend of Korean and American pears.
There were also blown sugar pears on the
plate. The cake had milk chocolate
and malted milk to give it an American
twist. Take a look: