Menu for Merkel White House Dinner Highlights Regional Cuisine with Style and Flair

President Barack Obama and First Lady Michelle Obama hosted German Chancellor Dr. Angela Merkel at a not to soon be forgotten White House State Dinner. As just the fourth such grand event and the first during the Obama Administration to honor a female head of state, Executive Chef Cris Comerford and Master Pastry Chef William Yosses have been working hard to craft a memorable menu for a now legendary night of Washington entertaining.

The center focus of their menu was a celebration of the first harvest of an American spring. Many of the selected vegetables and herbs were gathered fresh from the White House south lawn Kitchen Garden.  This remarkable garden was established under the direction of Mrs. Obama in 2009 to highlight healthy food choices.

Prior to the event, a special tasting was staged by Chefs Comerford and Yosses for some very special guests. At the invitation of Mrs. Obama a very lucky group of young women, all interested in a career in diplomacy, were able to preview the coming evening’s place settings and décor in the State Dining Room.

One final treat was a serving of Chef Yosses’ gala apple strudel dessert to each delighted young ladies.

While this all American dessert was being sampled inside the White House, the experienced executive ground staff was laying carpet in the Rose Garden (for as anyone knows in the industry, chairs for an outdoor event are NEVER set on bare ground as the legs will sink and the seating then becomes unstable).

Once the Garden was carpeted, the staff set up a mixture of long and round tables, each topped with snow white linens, glittering silverware and embossed menu programs, all under the direction of Rafanelli Events of Boston, New York City, Palm Beach and, of course, Washington DC. Rafanelli Events selected a modern interpretation of the German Bauhaus School of Design's concept that design should be inclusive as the central inspiration for the evening’s overall design theme.

As a result, the décor of the Garden was as vital as the design of the table centerpieces.

This same concept was reflected in the menu created by Chef Comerford. Every course was subtly accented with fresh herbs and vegetables from the White House Garden as well as heirloom regional American products.

The State Dinner Menu

Tuesday, June 7, 2011

-- FIRST COURSE --

White House Garden Chopped Salad accented Fine Herbs and a White House Honey Gastrique, made with Apple Cider Vinegar and garnished with Spiced Mammoth Georgian Pecans

-- SECOND COURSE -- 

Hawaiian Tuna Tartare with Rye Crisps, Pickled Young Carrots and Mustard Oil, Spring Pea Salad with Shaved Ham and Ginger Snaps

 -- THIRD COURSE --

Petite Filet and Maryland Blue Crab Ravioli with Wild West Viriginia Ramp Puree

 -- DESSERT COURSE --

Maryland Apple Strudel topped with Golden California Raisins, Vermont Topfen Farmer’s Cheese and Schlag Whipped Cream

Well Done Ladies and Gentlemen!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Chef John Sarich: The Master Matchmaker of Chateau Ste Michelle

The Washington State wine industry is truly blessed by the many remarkable chefs who have chosen to make the beautiful Pacific Northwest their professional home. Chief among them is Chef John Sarich, the Culinary Director of Chateau Ste Michelle.

Chef Sarich is an exceptionally skilled master of matching food and wine together. Whether overseeing his staff as they welcome hundreds of guests to the summer concerts at Chateau Ste Michelle or conducting wine seminars aboard the legendary Cunard Cruise Line, his insightful combinations of wine and food enhance and enrich each culinary experience.

Yet as one walks the stunning grounds of the Chateau Ste Michelle winery just north of Seattle with Chef Sarich, he is quick to give credit to the many individuals who created the Washington State wine story.

Wine vines were first introduced to Washington State in the 1860s by Italian and German immigrants who planted their vines in the drier eastern half side of the state. There they discovered that the longer sunlight hours (two more hours per day than in California) and the more consistent temperatures could produce a unique harvest and remarkable wines.

But all production stopped in 1916 when Washington State became one of the first states to enact Prohibition. Healthy vines were plowed under and the entire state went dry. Oh sad days! Then there was the Great Depression and World War II to survive and still no wine.

But you can't keep a great state down. By the mid-1950s, the grandfather of the Washington wine industry, Dr. Walter Clore, working at Washington State University, rediscovered how well the state's weather and soil suited the production of great wines.  Chateau Ste Michelle was created not longer after that in 1954 when the National Wine Company and the Pomerelle Wine Company merged.

The original warehouse space quickly became inappropriate to receive the many new wine fans seeking to learn more. The decision was made to purchase the elegant French-style chateau built by the lumber baron Frederick Stimson as the new operation base for Chateau Ste Michelle winery.

That was the beginning and Chef Sarich was there walking the grounds, envisioning what would be not merely wine, but wine WITH food the way wine has always meant to be enjoyed. Some beverages like vodka and rum, to mention only a few, can be enjoyed solo without food and even without companionship. 

But wine is different: wine was meant to be enjoyed with friends and foods that widen and extend not only the wine but also the experience.

That meaningful sense of experience enabled Chef Sarich to move from working as a young wine guide at Chateau Ste Michelle to being today a master chef known throughout the culinary world for his dedication to memorable dining.

If you are lucky enough to live in the Pacific Northwest or visit there, be sure to contact Chateau Ste Michelle and inquire about events, tastings and tours.

You will sense the care and commitment that Chef Sarich and all the staff at winery give to their ever effort.  But if you are unable to stroll on the grounds of Chateau Ste Michelle, consider purchasing Chef Sarich's newest book, Chef in the Vineyard. Chef Sarich has selected Washington State's leading wineries and reviewed what makes their wines unique. Each wine summary is followed by recipes personally created by Chef Sarich to ideally match with that wine.

The book is a delight, informative and charming. It demystifies which-wine-with-what-food and makes it all fun and easy - all thanks to Chef Sarich, the perfect matchmaker of Chateau Ste Michelle.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010