White House State Dinner Menu

[tsophra]

ooh..Rick Bayliss was the outside chef..oonu member im from Top Chef?

WASHINGTON -- Wagyu beef in black mole sauce with grilled beans is on the menu for Wednesday's White House state dinner.

The four-course meal will open with a salad of jicama with oranges, grapefruit and pineapple, followed by herb green seviche of Hawaiian opah. The main course of beef will be accompanied by black bean tamalon.

A chocolate cajeta tart with toasted homemade marshmallows will be served for dessert, along with a graham cracker crumble and goat cheese ice cream.

The White House released the menu details several hours before the dinner.

[tsophra]

Re: White House State Dinner Menu

Jicama with Oranges, Grapefruit, and Pineapple
Citrus Vinaigrette
Ulises Valdez Chardonnay 2007 "Russian River"

Herb Green Ceviche of Hawaiian Opah
Sesame-Cilantro Cracker

Oregon Wagyu Beef in Oaxacan Black Mole
Black Bean Tamalon and Grilled Green Beans
Herrera Cabernet Sauvignon 2006 "Selección Rebecca"

Chocolate-Cajeta Tart
Toasted Homemade Marshmallows
Graham Cracker Crumble and Goat Cheese Ice Cream
Mumm Napa "Carlos Santana Brut" N/V



me nu understand the entree what if yu nu eat red meat?

[tsophra]

Re: White House State Dinner Menu

Rick Bayless
Rick Bayless (born November 23, 1953)[1] is an American chef who specializes in traditional Mexican cuisine with modern interpretations. He is, perhaps, best known for his PBS series Mexico: One Plate at a Time.

After hosting the 26-part PBS television series Cooking Mexican in 1978-1979, Bayless dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the Heart of Mexico, which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable."

Before opening his own restaurant, Rick began his professional career (1980) as the executive chef at Lopez, in Cleveland Ohio. Rick trained a staff of 10, and established the tradition of Lopez, which still remains the premier Mexican/Southwestern restaurant in Ohio. In 1987, Bayless, along with his wife, Deann, opened the Frontera Grill in Chicago, Illinois, specializing in contemporary regional Mexican cuisine. In 1989 they opened Topolobampo, one of America's first fine-dining Mexican restaurants.

In 1995, he and partners started the successful Frontera Foods line of prepared food products.

He was one of the founding members of Chefs Collaborative, in support of environmentally sound agricultural practices and is active in Share Our Strength, the nation's largest hunger advocacy organization.

Bayless is a restaurant consultant and teaches authentic Mexican cooking throughout the United States. He is a visiting staff member at the Culinary Institute of America and leads cooking and cultural tours to Mexico.

Bayless has written several cookbooks on the subject of traditional Mexican fare, including the best-selling Mexico: One Plate at a Time. He has also contributed to a number of magazines.

Bayless and his staff also began the Frontera Farmer Foundation [1] in 2003. This foundation was set up to support local farmers by offering capital improvement grants. As of 2007[update], more than $400,000 has been given to local family farms.

In 2005, Bayless competed on Iron Chef America and lost to Iron Chef Bobby Flay on what was the first broadcast episode of season 1, with American bison meat as the secret ingredient.

In December 2007, Bayless opened Frontera Fresco in San Francisco.

Bayless appeared as a guest judge in episode 3 of Season 4's Top Chef, judging both the quickfire and elimination challenges. He later went on to become a contestant in episode 3 of the first season of Top Chef Masters, winning that episode and advancing to the Champion's round. In the championship round he won the title of Top Chef Master on August 19, 2009.

He is the brother of ESPN personality and sports journalist Skip Bayless. In 2008, he was widely considered to be a serious contender for the position of White House Executive Chef under the administration of Barack Obama.[3]

His latest restaurant, Xoco, opened in early September 2009 in Chicago's River North neighborhood and serves Mexican-style street food.[4]

It is rumored that in 2010, after having spent significant time at local Mexican dining spots, Bayless will make his LA debut running the kitchens at the two locations of the forthcoming Red Onion.

http://en.wikipedia.org/wiki/Rick_Bayless

[tsophra]

Re: White House State Dinner Menu



Bayless is adapting this dish for tonight's menu as "Jicama with Oranges, Grapefruit, and Pineapple, and Citrus Vinaigrette."

[tsophra]

Re: White House State Dinner Menu

[tsophra]

Re: White House State Dinner Menu


Variations of Oaxacan black mole occur frequently on Bayless' menus -- lamb, chicken, ahi tuna, have all been used.

Tonight's state dinner guests will enjoy a variation with Oregon Wagyu Beef, with Black Bean Tamalon and Grilled Green Beans.

[tsophra]

Re: White House State Dinner Menu



Tonight, guest's will enjoy this Bayless creation with Toasted Homemade Marshmallows, Graham Cracker Crumble and Goat Cheese Ice Cream, made in conjunction with White House Executive Pastry Chef William Yosses and his team.


whey de Tres Leches cake

[tsophra]

Re: White House State Dinner Menu

http://i.huffpost.com/gadgets/slideshows/6944/slide_6944_92065_large.jpg

all pics from yasso

http://www.huffingtonpost.com/2010/05/19/details-emerge-on-rick-ba_n_580694.html

[Seveen]

Re: White House State Dinner Menu

the food doesn't look appetizing to me - the presentation and colors seem off

or maybe they should have had Sprat take the pictures

[Peasie]

Re: White House State Dinner Menu

Ceviche

[Peasie]

Re: White House State Dinner Menu

I'm going to make this salad soon

<span style="font-weight: bold">Mango Jicama Cucumber Salad</span>
Ingredients

* 2 medium (about 1 1/2 pounds) mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch &quot;fingers&quot; or wedges (see technique below)
* 1 medium (about 1 pound) jicama, peeled and cut into long 1/2-inch-wide &quot;fingers&quot; or wedges
* 1 long seedless &quot;English&quot; cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide &quot;fingers&quot; or wedges
* 1 teaspoon pure ground chile (buy pure guajillo or ancho chile in a Mexican grocery, make it yourself, or substitute a little cayenne)
* Salt
* 2 limes, each cut into 6 wedges

Directions

Cutting the mangoes: Peel the mangoes, then cut the flesh from the pits: A mango pit (to which the flesh clings tightly) is flattish and oval, more-or-less a smaller version of the mango's overall shape. To cut the flesh off the pit, stand a mango on one end and slice the flesh from one side of the pit. Turn the mango around and slice the flesh off the other side. You'll be able to get a couple thin slices of flesh off the pit on each end. Cut the large pieces into long 1/2-inch-wide &quot;fingers.&quot;

Salad: In pointed Sno-Cone cups (you'll need a snow-cone holder or a glass to support each cup) or in paper cups or glasses, combine a portion of mango, jicama and cucumber &quot;fingers&quot; or wedges (they will be standing in the cups). Mix the chile and 1/2 teaspoon salt; sprinkle over the &quot;salads.&quot; Serve with lime wedges for each guest to squeeze over the pieces as they eat them.

Variation: Cut the mango, jicama and cucumber into cubes instead of &quot;fingers,&quot; and mix together in a large bowl. Juice the limes (rather than cutting them into wedges) and drizzle over the mixture. Sprinkle with the salt and chile, and serve on a buffet or pass this at the table.