On Sunday afternoon, just before the Obamas’ first official dinner, in honor of the nation’s governors, Mrs. Obama invited not only a few reporters but also the top six students from L’Academie de Cuisine in Gaithersburg, Md., into the tiny White House kitchen for a look at what goes on before such an event. The invitation to the students was part of her outreach to the local community.
. . . eight members of the kitchen staff, including Sam Kass, the chef she brought with her from Chicago, were working on samples of the dinner. Mrs. Obama credits Mr. Kass, who fed the Obamas when they lived in Chicago, with keeping her family healthy, even during the grueling campaign for president.
Mr. Kass prepared a citrus salad with local many-hued watermelon radishes and tiny ice greens, so-called because they grow in the snow. Others prepared samples of Chesapeake crab agnolotti.
. . . Mrs. Obama praised the kitchen staff, emphasizing their creativity and flexibility. They can put out a “mean batch of French fries,” she said, as well as creamed spinach made without cream.
Tuesday, February 24, 2009
First Lady Appreciates a "Mean Batch" of Fries
According to the N.Y. Times, Michelle Obama is "putting her stamp" on dining and entertaining in the White House:
I'm not sure how one makes creamed spinach without cream. Perhaps with sour cream? Please tell me they aren't using yogurt.