From
http://eatocracy.cnn.com/2011/01/19/...r-menu/?hpt=T2

Top Chef Masters winners Rick Bayless and Marcus Samuelsson can keep their
knives packed.

Though the two provided assistance at state dinners in the past, White House
Executive Chef Cristeta Comerford and Executive Pastry Chef Bill Yosses will
be helming the kitchen themselves tonight. They'll also be bucking the
precedent set when the aforementioned chefs served chutney and curry to the
Indian Prime Minister and Oaxacan Black Mole and jicama to the President of
Mexico.

Tonight's menu, at the request of Chinese President Hu Jintao's delegation,
will be an all-American feast featuring last summer's harvest of honey and
produce from the White House's kitchen garden.

<snip>

Thyme, rosemary and sage (shielded from the elements by hoop houses in the
White House garden) accent vegetables from Huron, Ohio-based The Chef's
Garden. The purveyor, per a White House press release, "reflects the best of
the country's agricultu sustainability, affordability, and healthy,
delicious foods," mirroring the agenda set by First Lady Michelle Obama.
Fresh fish canapes, not listed on the menu, highlight Northern shrimp from
Ipswich Bay, Massachusetts and smoked fillets from rainbow trout raised in
Idaho.

The Menu

D'Anjou Pear Salad with Farmstead Goat Cheese
Fennel, Black Walnuts, and White Balsamic

Poached Maine Lobster
Orange Glazed Carrots and Black Trumpet Mushrooms
Dumol Chardonnay "Russian River" 2008

Lemon Sorbet
Dry Aged Rib Eye with Buttermilk Crisp Onions
Double Stuffed Potatoes and Creamed Spinach
Quilceda Creek Cabernet "Columbia Valley" 2005

Old Fashioned Apple Pie with
Vanilla Ice Cream
Poet's Leap Riesling "Botrytis" 2008



So where do you suppose the White House honey is featured? The carrots?


Bob