Published: Wednesday, May 22, 2024
Starter of house-cured smoked fish, red grapefruits, avocados and cucumbers. Dry-aged ribeye beef with sesame sauce. Under a layer matcha ganache, a salted caramel pistachio layered cake.
The female chef duo Cris Comerford & Susie Morrison are in charge of culinary diplomacy while President Joe Biden & his guest of honour at a White House State Dinner discuss foreign policy. The duo prepared the above menu in April for Japan’s Prime Minister, and will prepare a different selection of dishes for Kenya’s president on Thursday, May 22, 2015.
Comerford and Morrison are the first two women to hold these posts. They have been tantalizing guests of 1600 Pennsylvania Ave. for the past decade with their culinary creations. Ms.Comerford was also the first black person to hold the position of executive chef.
Bill Yosses said, “Both are exceptional examples of success within their fields,” after he left the position as executive pastry chef in 2014. His departure in 2014 paved the way for Ms. Morrison’s promotion. “They excel in what they do.”
Comerford and Morrison will get the chance to do it all over again on Thursday, when President Biden along with his wife Jill Biden, and Kenyan President William Ruto, and his wife Rachel, host the sixth administration’s state dining for Kenyan president William Ruto. This will be the first time since 2008 that an African Head of State has received such an honor, and it is the first time since 2003 for Kenya.
A lavish state meal is an important tool in U.S. diplomatic efforts. It’s a great honor that America reserves for its closest and longest-standing allies. In the case Kenya, President Biden is looking to elevate a relationship he believes to be critical for security in Africa as well as beyond.
On Wednesday afternoon, Ms. Jill Biden was planning to give a preview of the dinner set-up for the media.
The White House Social Office and the staff of the First Lady plan state dinners months in advance. Chefs discuss ideas before presenting a variety of menus. The social secretary and first lady taste the meals, which are then prepared and plated in the same way they will be served.
Menus may change but the overall goal remains the same.
Mr. Yosses explained that the goal was to show off American food, American regions and American farmers, while also paying small tributes to his guest of honor. It would be very rare for us to try and imitate the country of our guest.
California, Maryland and Oregon provided the ingredients for the state dinner in April for Japanese Prime Minister Fumio Kishhida and wife Yuko. Washington State and Washington state also contributed.
Ms. Comerford, at the media preview of that glamorous event, explained that the diets for the Bidens, the visiting dignitaries, and other guests are taken into consideration.
She said: “When we plan and create the menu for the state dinner, we consider all of the principals as well as the majority of our guests.” We also consider the season, because now is the best time to enjoy some bounties, especially with spring approaching, all the morels, mushrooms and cherries that Susie has on her table.
Chefs contact their regular suppliers to see what’s available and then proceed from there.
The California roll invented by Ms. Comerford, a Japanese chef according to Comerford, was the inspiration for the salmon appetizer that was served in April.
Morrison’s dessert emphasized Japan’s gift to the United States of cherry trees, including many that are planted in Washington. It also highlighted its matcha green tea. She decorated the pistachio with sugary miniature cherry blossoms.
She said, “We wanted everyone to be able to enjoy the cherry blooms we get to see every year on the Tidal basin.”
Timing is everything when it comes to serving hundreds of people at once. The event on Thursday will take place in a large pavilion set up at the South Grounds.
Sam Kass was the assistant chef in President Barack Obama’s cabinet. He said that tradition dictates that the president be the first to be served, and that his plates will then be cleared when he has finished eating.
He said, “You need to be so efficient and fast to get these plates out that the last tables can eat.”
Comerford honed her culinary skills in hotels in Chicago and Washington, before joining the White House in 1995 as assistant chef. She is a naturalized U.S. Citizen and a native Filipino. She was appointed executive chef in 2005. She is responsible for designing and executing the menus of state dinners, holiday functions and receptions.
Morrison began working as a pastry contract employee at the executive mansion in 1995, while working in a hotel in Northern Virginia. In 2002, she was promoted to assistant pastry chef and in November 2014 became executive pastry chef. This was just in time for her to be sweating over the details of the gingerbread White House that year.
They have worked together for almost 30 years at the White House.
Mr. Yosses recalls at least one occasion where the honoree’s wishes dictated menu selections.
Mr. Yosses explained that in 2015, China’s Xi Jinping requested a menu with a lot of American food. “I think it was a nice way for him say he did not think we could make Chinese food very good,” he said.
The Chinese leader was treated to butter-poached Maine Lobster and grilled Colorado Lamb.