The news is out — Cristeta Comerford will remain as White House chef, according to an article in yesterday’s The Huffington Post. Lots of great photos with that story, BTW.
From the AP wire story:
Cristeta Comerford took the job in 2005 and is the first woman and first minority to serve as executive chef.
Cristeta Comerford brings such incredible talent to the White House operation and came very highly regarded from the Bush family,” Michelle Obama said in a statement released by the transition team. “Also the mom of a young daughter, I appreciate our shared perspective on the importance of healthy eating and healthy families.”
For Chef Comerford’s biography, click here.
Congratulations, Chef Comerford! I look forward to seeing more of your menus on the First Lady’s White House Web site.
An excellent article written by Chef Comerford appears in the journal, White House History, No. 20, Spring 2007: “Preparation of the Menu for the Prince of Wales Dinner in 2005.”
For that state dinner, the menu read as follows:
Celery Broth with Crispy Rock Shrimp
Newton Chardonnay “Unfiltered” 2002
Medallions of Buffalo Tenderloin
Wild Rice Pancakes
Glazed Parsnips and Young Carrots
Peter Michael Pinot Noir “Le Moulin Rouge” 2002
Mint Romaine Lettuce with Blood Orange Vinaigrette
Vermont Camembert Cheese and Spiced Walnuts
Petits Fours Cake
Chartreuse Ice Cream Red and Green Grape Sauce
Iron Horse “Wedding Cuvée” 2002
Dinner Table Settings and Music – The State Dining Room, The White House State Floor
Gold pintuck silk tablecloths
Sprays of white phaeleanopsis orchids with camellia foliage in the historic White House vermeil candelabras
The United States Marine Band Flute trio – The East Entrance
The United States Marine Band – The Grand Foyer
The United States Marine Band “Strolling Strings” – The State Floor
After Dinner Entertainment – The White House State Floor
Yo Yo Ma, Cellist – The East Room
Kathryn Stott, Concert Pianist – The East Room
The United States Marine Dance Band – The Grand Foyer