I had a great time presenting on “Head of Plate: Inside the White House Kitchen.” It was part of the “White House Style” series conceived by Libby Caldwell and hosted by the O’More College of Architecture & Design at Belmont University in Nashville, Tennessee.
Here’s the video:
As part of this event, we collaborated with six Nashville chefs to create a mocktail and a five course meal of tasting plates based on presidential recipes. You may find those recipes here.
Mocktail: Bay of Pigs Invasion–Chef Rhonda Cammon
Amuse Bouche: Cheese spread on crostinis with deviled almonds by Chef Charles Hunter III, inspired by President Benjamin Harrison
First Course: Oyster stew with New Salem Saleratus Rosemary “Crackers” by Chef Lisa Donovan, inspired by President Abraham Lincoln
Second Course: Braised fall green by Chef Phil Krajeck, inspired by President Jimmy Carter
Third Course: Crab salad by Chef Julia Sullivan, inspired by President Lyndon Johnson
Dessert: Classic vanilla ice cream with plum compote by Lokelani Alabanza, inspired by President Thomas Jefferson
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