Joint British American Menu Greets Guests at White House Official Dinner

Inspiring style was in full force at the White House as President Obama and the First Lady entertained British Prime Minister and his wife, David and Samantha Cameron, at an elaborate offical dinner.

And while many are evaluating the guest list (try George Clooney, Hugh Bonneville and Elizabeth Lee McGovern among others) or the fashions worn (Georgina Chapman, Tom Binns, Chanel and Alessandra Rich)this morning, chefs everywhere want to know, first and foremost, what was served.

So here’s the creative menu developed by the White House’s talented Executive Chef Cris Comerford, who deftly blended the cuisine of these two countries together - nations that have long been allies and friends during the best and the worst of times:

First Course: Crisped halibut with potato crust, served on a bed of braised baby kale from the White House garden. Shaved Brussels sprouts, Applewood smoked bacon

Salad Course: Spring garden lettuces with shallot dressing and shaved radish, cucumbers and avocados

Main Course: Bison Wellington, pairing the pastry case created for the British soldier and statesman, the Duke of Wellington with American buffalo tenderloin from North Dakota, instead of beef. Red wine reduction, French beans, cipollini onion

Dessert: Steamed lemon pudding with Idaho Huckleberry Sauce and Newtown Pippin apples

Wine: American vineyards

And the setting couldn’t have been better – a beautiful spring evening in a tent under the sparkling stars on the White House's South Lawn. Well done and bravo!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Charlie Trotter Moves on to New Horizons

At his New Year’s Eve gala last Saturday Chef Charlie Trotter officially announced to guests and staff that in eight months he retiring (at least for a while) from his famed Chicago restaurant.

As word of his decision spread, many stories have appeared listing his many contributions to the improvement of the dining experience in America. Charlie Trotter was one of the first chefs to introduce a degustation or European style tasting menu, vegetarian menu choices and an increased awareness of local seasonal products including raw foods as well as a chef’s kitchen-side table.

And while few can doubt his impact on the front of the house, it must also be acknowledged that his influence on the back of the house was even greater.

Chef Trotter set a high standard of both professionalism and creativity for his staff. The young chefs lucky enough to have trained with him call his kitchen and his methods nothing short of perfection.

His belief in the combination of classical techniques and daily innovation created a passionate atmosphere that would become the hallmark of an entire generation of chefs who proudly list him on their resume as their mentor.

For those not fortunate enough to have worked with him, Trotter leaves a legacy of books that capture his desire for the best - be that the floor service, the wine offered or the cuisine presented.

He also sponsored many youth training programs that exposed hundreds of talented young people to opportunities within the hospitality industry 

Trotter’s future plans include travel and time to study philosophy and political history. Will he open another restaurant? He hasn’t ruled that out – but not at least at this point. While he travels and studies, we'll just have to wait to see the results (and the directions) of his new efforts take. 

Let’s wish him well. He is a great chef who made a profound difference – a difference that not only delighted his fortunate guests but made our industry a more creative and professional place for us all!

Thank You Charlie Trotter!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011