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Bobbie Greene's Files
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Will Greenwood
Parl
asked
Fill
Will Greenwood got a young start as a chef in Baltimore, first opening Cafe
des Artistes, then Peabody Court. He moved to Annapolis's Maryland Inn, then
Gaspard's in Winchester, Va. Then, three years ago, Greenwood took over at The
Jefferson hotel. There he has become known for using local products and updating
toxing
the regional dishes of Thomas Jefferson's home state.
While Greenwood hasn't sent a re'sume' to the White House, when he came
across an article mentioning that he'd be a good choice, he faxed a copy to a
friend with White House connections. About the chef's job: "I wouldn't mind
1
it."
His menu: "I really just accumulated ideas," Greenwood said. "Some of them I
haven't even done. I wanted to look at our past and try to do things that are
contemporary in feel but have an old-fashioned flavor. Comfort food."
For a first course he proposes a custard of the old Southern standard, turnip
greens, with pheasant the way his mother used to make it, halfway between a
TM
II
LEXIS-NEXIS®
LEXIS-NEXIS®
LEXIS·NEXIS®
Services of Mead Data Central, Inc.
PAGE
13
The Washington Post, February 17, 1993
confit and a stew. "The red bell pepper broth gives it a contemporary feel and
is light."
Greenwood wanted a New England ingredient for the fish course, so he decided
on smoked scallops ("It's such an American thing to cook over fire") with root
vegetables -- "such a guttural aspect of American food."
Some chefs might consider veal politically risky, but Greenwood includes
Summerfield veal "because of the organic aspect, and these little critters get
to run wild a bit." He loves using Jack Daniel's in sauces, adding it
judiciously and burning off the alcohol without reducing it too much. Thus used,
he says, "it has a more interesting flavor than cognac." As for his hominy, he
says Jean-Louis Palladin loved it so much that he once offered Greenwood any
recipe of his in exchange for Greenwood's hominy recipe (which starts, "Open can
of hominy").
For dessert, Greenwood turned to an old Pennsylvania Dutch dish, apple sour
cream tart, substituting pears for the apples and varying it with a hazelnut
crust.
These six menus by seven chefs, besides being determinedly American, show
common themes we might expect in this White House before long. They emphasize
a relaxed formality. American chefs like to pass hors d'oeuvres, plate the
food in the kitchen rather than present platters at the table, and, on occasion,
serve the salad before the main course. Several chefs called their dishes
"comfort food." And they repeated regional ingredients such as cooked greens,
crawfish and corn -- as pancakes, as bread, in sauces. Yams -- nutritious,
colorful and decidedly American -- appear in savory and sweet courses. There are
American pecans, Americanized goat cheese and American seafood from scallops to
rockfish.
THE WHITE HOUSE
WASHINGTON
o
April 26, 1993
MEMORANDUM FOR: MARGARET WILLIAMS
CHIEF OF STAFF TO MRS. CLINTON
FROM:
GARY J. WALTERS
CHIEF USHER
SUBJECT:
USO CAKE
For decades, the White House kitchens have provided a cake for the
USO Mother's Day celebration. I have received a copy of the letter
sent to President Clinton, copy attached, and have notified the
Pastry Chef that we should be prepared to continue our annual
involvement.
For years the USO has sent a representative to the White House on
Saturday prior to Mother's Day to pick-up the cake and transport it
to the USO location where the festivities take place. There has
not been any First Family involvement in the activity of preparing,
presenting, or transporting the cake to the USO.
I will continue to proceed as we have in the past unless advised
otherwise.
USO:
METROPOLITAN WASHINGTON
BUILDING 59, POST HQ, ROOM B-7
FORT MYER, VIRGINIA 22211
703/696-2628/9 FAX 703/696-2550
April 13, 1993
President Bill Clinton
The White House
1600 Pennsylvania Avenue, N.W.
Washington, D.C. 20500
Dear President Clinton:
The second Sunday in May is the day Americans traditionally honor a special group of citizens --
our MOTHERS.
This year on Mother's Day, May 9th, the USO of Metropolitan Washington will continue an
annual tradition of its own by honoring the mothers of armed forces families in the metropolitan
area with the USO-Metro Mother's Day Celebration.
Anticipated by all military families in the Washington metropolitan area, this annual event,
attended by over 500 service personnel and their families, is another way USO-Metro continues
to provide a "home away from home" for these men and women who sacrifice so much in the
service of our country.
To make the celebration a success, we are hopeful of the continued tradition of the White House
participation through the donation of a cake for the event. Your cake, as always, will be the
centerpiece in a magnificent display of cakes, which include donations from the Mayor's Office,
many embassies, hotels, and local bakeries. Each year military mothers and their families
eagerly anticipate the opportunity to sample a piece of cake from the White House.
We appreciate your continued support of the USO of Metropolitan Washington and the military
families we serve, and we look forward to counting you, once again, as one of this year's
Mother's Day Celebration participants. We will be calling shortly to arrange for pick-up of your
contribution. If you have any questions, or would like more detailed information on the
program, please call Dale Jovero or Becky Blount at 703/696-3279.
Sincerely,
Claim B.Rogers
Elaine B. Rogers
Executive Director
EBR/rmb
26
THE WHITE HOUSE
Fill
WASHINGTON
April 20, 1993
TO:
The First Lady
FROM:
Ann Stock $5
RE:
Menus for Working Lunches/Dinners
CC:
Maggie Williams
Attached are the working luncheon/dinner menus which have been served thus far in the White
House. Please note the Japanese menu. I did revise it once. The menu was served. Ann
McCoy tasted the meal and found it "relatively light, tender, and tasty", except for the potatoes.
The dessert was delicious.
Thank you!
Friday
J-OK
April 16, 1993
ann
12:15 p.m.
4/10/93
14 Guests
WORKING LUNCHEON
PRIME MINISTER OF JAPAN
Clear Lobster and Asparagus Soup
Dried Tomato Turnover
Breast of Free Range Chicken with Morel Sauce* *
Potato Souffle
Corn Ring with Chervil
Spring Salad
Aged Balsamic Vinegar Dressing
Spring Orange Sorbet Ring
Pecan Galette
Logan Chardonnay 1991
*Revised 4/9/93
Saturday
Remised
June 5, 1993
4-9-93
1,000 Guests
7:00 p.m. Cocktails
8:30 p.m. Dinner
South Lawn
GEORGETOWN UNIVERSITY
DINNER BUFFET
Cocktail Reception
Hors d'oeuvres (Passed by Butlers)
Hot: Chicken Brochette Sate, Peanut Sauce
Lobster and Spinach Quiche
Grilled Baby Lamb Chop, Jalapeno Mint Sauce
Cold: Crab Meat Tartlet with Herbes
Endive Leaf with Maytag Blue Cheese
Country Ham with Melon Balls
Dinner Buffet
Assortment of Smoked Seafood
Jumbo Gulf Shrimp
New England Scallops
Atlantic Salmon
Shenandohah Valley Trout
Watermelon Ring and Mango Chutney
Shellfish Essences Sauce
Duck and Pheasant Pate with Pistachios and
New York Foie Gras
Gherkins and Cumberland Sauce
Mixed Summer Mesclum Salad
(Assortment of Summer Salads: Red and Green Oak, Frise,
Lollorosa, Romaine, Mache, Bib, Raddichio, etc.
Red and Yellow Pear Cherry Tomatoes
Aged Balsamic Vinegar Dressing with Fresh Herbs and a Touch of Garlic)
april 21,1993
4-6P.M.
Tuesday
April 20, 1993
1,000 Guests
5:00 p.m.
RECEPTION
HOLOCAUST GROUP
Hot: Quiche Pissaladiera
(vegetarian)
Pheasant Turnover
Spanakopita
Platter: Smoked Salmon, Condiments
Assorted Vegetables with Dip
Turkey with Cranberry Relish
Warm Brie w/almonds
Sliced on Corner Table:
Tenderloin of Beef with Horseradish and Mustard Sauces
Hot Rolls
(not buttered)
Cold: Fish Ceruelas w/ pistachios
Chicken Tartlet w/ curry and chutney
Deviled Eggs with Tennessee River Caviar
Smoked Trout
Melon and Dried Beef
Cheese Tray with Fruits
Bread Basket: Olive, Rosemary, Baguette, Bread Sticks
Miniature Pastries
Kosher items to be provided by caterer
Open Bars
Wednesday
April 14, 1993
100 Guests
6:00 p.m.
TEA
DIPLOMATIC CREDENTIALS PRESENTATION
Juice, Tea and Coffee
Pastries
:
Monday
April 12, 1993
9:30 a.m.
65 Guests
RECEPTION IN-KIND SPONSORS FOR EASTER EGG ROLL
Coffee, Tea and Juice
Pastries
Monday
April 12, 1993
9:00 a.m.
45 Guests
EASTER EGG ROLL RECEPTION FOR MAJOR SPONSORS
Coffee, Tea and Juice
Pastries
Quiche
Fruit
Tuesday
April 6, 1993
16 Guests
12:01 p.m.
WORKING LUNCHEON
PRESIDENT MUBARAK OF EGYPT
Smoked Tomato Soup
Olive Round
Roast Squab with Salmi Sauce
Braised Endive
Wild Rice
Mixed Baby Lettuce
Walnut Dressing
Pistachio Pyramid
:
Raspberry Sauce
Almond Crescents
Logan Chardonnay 1991
THE
DINNER
In honor cof
His Excellency
The President of the Russian Federation
Dungeness Crab B SpinachRavioli
Grilled Salmon with Rosemary
Snab Peas
Vermicelli Potatoes
Baked Squash
Salad of Romaine Hearts
Vinaigrette Dressing
Blueberry Tart
Maple Syrup Lce Cream
SANFORD Chardonnay 1990
Vancouver, British Columbia
CANADA
Saturday. April3. 1993
Thursday
April 1, 1993
350 Guests
6:00 p.m.
RECEPTION
NATIONAL COMMISSION ON CHILDREN
Hot: Chicken Sate
Oven Dried Tomatoes, Basil and Country Ham Quiche
Shrimp on Ice with Cocktail Sauce
Platter: Smoked Salmon, Condiments
Country Pate, Gherkins
Sliced on Corner Table
Tenderloin of Beef with Mustard
and Horseradish Sauce
Hot Buttered Rolls
Cold: California Rolls
Smoked Scallops
Chicken Curry Tartlet
Salmon Caviar Napoleon
Cucumber and Cured Sausage
Cheese Tray with Fruits
Bread Basket: Olive, Rosemary, Baguette, Bread Sticks
Miniature Pastries
Open Bar
Wednesday
March 31, 1993
14 Guests
7:30 p.m.
WORKING DINNER
RUSSIAN EXPERTS
Baby Lobster Cocktail
California Alambic Brandy Sauce
Toast Brioche
Marinated, Pan Seared Loin of Venison
Zinfandel Sauce
Lingonberries Relish
Chestnut Puree
Red Beet Julienne with Walnut
Red Endive and Corn Lettuce
Aged Sherry Vinegar Dressing
Orange Mousse Cake
Joseph Phelps Chardonnay 1990
Kendall-Jackson Merlot 1987
OK
ann Stak
Wednesday
March 31, 1993
14 Guests
3/30/93
p.m.
WORKING DINNER
Baby Lobster Cocktail
California Alambic Brandy Sauce
Toast Brioche
Marinated, Pan Seared Loin of Venison
Zinfandel Sauce
Lingonberries Relish
Chestnut Puree
Red Beet Julienne with Walnut
Red Endive and Corn Lettuce
Aged Sherry Vinegar Dressing
Orange Mousse Cake
Friday
March 26, 1993
7:30 p.m.
20 Guests
WORKING DINNER
BRIEFING ON RUSSIA
Jumbo Shrimp Saute New Orleans
Olive Turnover
Roast Aged Prime Rib of Beef
Natural Jus
Yorkshire Pudding
Garlic Polenta Ring with Anaheim Pepper
Broccoli, Blood Orange Sauce
Mixed Baby Lettuce
Tarragon Dressing
Peach Mousse with Raspberry Sauce
Palmier
Talbott Chardonnay 1990
Simi Cabernet Sauvignon 1974
3/18/93
great! Tell Darry
Friday
March 26, 1993
12:15 p.m.
3/12/95 Tordship -not
14 Guests
WORKING LUNCHEON
CHANCELLOR KOHL OF GERMANY
Red Snapper Soup with Fennel
Croutons and Spicey Rouille *
Veal Medaillon Crown with Parmesan Souffle
Green Beans
Potatoes Almondine**
Winter Salad
Avocado Dressing
Dessert to Follow
*Rouille (Peppery Garlic Sauce)
* * *Revised 3/18/93
Friday
March 26, 1993
12:15 p.m.
14 Guests
WORKING LUNCHEON
CHANCELLOR KOHL OF GERMANY
Red Snapper Soup with Fennel
Croutons and Spicey Rouille *
Veal Medaillon Crown with Parmesan Souffle
Green Beans
Noodle with Diced New York State Foie Gras
Winter Salad
Avocado Dressing
Dessert to Follow
:
*Rouille (Peppery Garlic Sauce)
Thursday
March 18, 1993
50 Guests
2:00 p.m.
TEA
BLACK NEWSPAPER PUBLISHERS
Tea and Coffee
Pastries
uesday
larch 16, 1993
0 Guests
:30 p.m.
TEA
FIRST LADIES PARTICIPATING IN WESTERN HEMISHPHERIC
CONFERENCE ON PERSONS WITH DISABILITIES
Hot Tea and Coffee
Pastries
Monday
March 15, 1993
12 Guests
p.m.
LUNCHEON
Smoked Tomato Soup
Corn Sticks
Pan Seared Loin of Salmon with Pine Nut and Basil
Roasted Yellow Pepper Sauce
Sunchoke Puree
Basmati Rice with Shiitake
Red and Green Oak Lettuce
Raspberry Vinegar Dressing
:
Warm Banana and Pecan Cake
with Strawberry Sauce
Cookies
Sanford Chardonnay 1990
Friday
March 12, 1993
5:00 p.m.
350 Guests
RECEPTION
NATIONAL NEWSPAPER ASSOCIATION
Hot: Spanakopita
Scallops with Apple Smoked Bacon
Duck Rissoles
Shrimp on Ice with Cocktail Sauce
Platters: Smoked Salmon, Condiments
Country Pate, Gherkins
Sliced on Corner Table
Tenderloin of Beef with Mustard and Horseradish Sauce
Hot Buttered Rolls
Cold: Country Ham with Melon Balls
Crab Tartlet with Herbs
Gaat Cheese with Basil
Deviled Eggs with Caviar
Brie Cheese with Almonds
Miniature Pastries
Open Bar
THE WHITE HOUSE
Tuesday
Updated 3-4-93
March 9, 1993
WASHINGTON
10:45 am
12 Guests
1:00 p.m.
LUNCHEON
Ambrosia of Maine Lobster
Oven Dried Tomato Turnovers
Pan Roasted Guinea Fowl with
Pacific Northwest Black Trumpet Mushrooms
Medley of Vegetables
Winter Salad
Banyul's Vinegar Dressing
*****
Dandelion Wine Terrine with
Marinated Fruit
Wine to Follow
Alternative First Course: Yellow Corn Soup with Lobster
Alternative Main Course: Loin of Veal prepared the same as the
Guinea Fowl
Wednesday
February 24, 1993
20 Guests
12:15 p.m.
DINNER
WORKING LUNCHEON
PRIME MINISTER MAJOR OF ENGLAND
Oxtail Soup
Spicey Bow Ties
Escalope of Half Smoked Salmon
Lime and Ginger Sauce
Steamed Purple Potatoes
Artichoke and Acorn Squash
Winter Salad with Heart of Palm
Mango and Apple Charlotte
Passion Fruit Sauce
Joseph Phelps Chardonnay 1990
:
Saturday
February 20, 1993
40 Children and 130 Adults
11:30 a.m. to 1:00 p.m.
TOWN MEETING
Assorted Finger Sandwiches
Vegetable Tray with Dip
Potato Chips
Tortilla Chips
Nuts
Popcorn
Pretzels
Cookies and Assorted Pastries
Wednesday
February 17, 1993
10 Guests
12:15 p.m.
LUNCHEON
Corn Soup with Blue Crab Meat
Mixed Grill
Oven Dries and Tarragon Sauce
Grid Potatoes
Broccoli
Garden Salad
Hot Apple Souffle
Toasted Lemon Rind
Talbott Chardonnay 1990
Friday
February 5, 1993
12:15 p.m.
20 Guests
WORKING LUNCHEON
PRIME MINISTER MULRONEY OF CANADA
Creole Seafood Gumbo
Oyster Crackers
Breast of Free Range Chicken with Pacific
Northwest Black Trumpet Mushrooms
Steamed Asparagus
Basmati Rice Pilaf
Tossed Salad
Herbs Dressing
:
Caramel Custard with Fresh Fruit
Coconut Macaroons
Talbott Chardonnay 1990
Thursday
February 4, 1003
5:00 p.m.
240 Guests
RECEPTION
FRESHMAN MEMBERS OF CONGRESS
Hot:
Spinach in Phyllo
Scallops and Prawns wrapped in
Apple Smoked Bacon
Shrimp on Ice with Cocktail Sauce
Platters:
Smoked Salmon with Garnish
Country Pate with Gherkins
Warm Brie with Almonds
Cold:
Crab Meat Tartlets
Smoked Chicken
Fruit Tray with Strawberry Yogurt Dip
Tomatoes, Basil and Goat Cheese
Vegetable Basket with a Variety of Dips
Miniature Pastries
Open Bar
Thursday
February 4, 1993
7:30 p.m.
60 Guests
DINNER
CONGRESSIONAL SUPPORTERS
Yellow Corn Soup with Shrimp
Pesto Round
Rack of Lamb in Old Fashioned Mustard Crust with Herbs
Glazed Purple Potatoes
Medley of Vegetables
Boston Lettuce with Fennel and Baby Pear Tomatoes
Maple Syrup Ice Cream
Poached Pears
Cookies
LUNCHEON
The Spouses of Honoring the Governors of the States
and Territories
Clear Quail Soup
Leek and Parsnip Ravioli
Cheese Straws
Chilled A tlantic Farm Salmon
Salad of Chickory, Green Bean, B Radish
Tarragon-Mustard Vinaigrette
Multigrain Yeast Rolls
Strawberry Sherbet
Lemon Poppy Cake
and Sauce of Tangerine
THE BLAIR HOUSE
Monday, February 1, 1993
DINNER
Honoring
The Governors of the States and Territories
Smoked Marinated Shrimp
Horseradish Mango Chutney
Dried Tomato Galettes
Roast Tenderloin of Beef with Port,
Zinfandel and Shallots
Baby Vegetables Basket
Yukon Gold Potatoes with Vidalia Onions
Winter Salad
Hazeinut Dressing
Native Goat Cheese
Apple Sherbet Terrine with Applejack Mousse
Hot Cider Sauce
Cookies
OAKENCROFT Virginia Chardomay
MONTICELLO "Jefferson Cuvée" Cabornet Lauvignon 1987
ARGYLE Oregon Brut Rose 1987
THE WHITE HOUSE
Sunday, January 31, 1993