Most of us will never get to eat a meal at the White House, joining up with heads of state from all over the world, as well as governors and other high-powered politicians, at one of the most famous dinner tables in the country. Curious about what the food was like, the Associated Press asked chefs, food professionals and foodies to take a look at some of White House's recent menus to see what makes the table - and whether it represents the country well.
With the exception of Tim Zagat (of the Zagat guides), who felt that the menus were "kind of strange", the reviewers praised the dishes prepared by executive chef Cristeta Comerford and her staff, designed with the help of first lady Laura Bush and social secretary Lea Berman. They used mostly American ingredients, with nods to the specific countries represented by guests. Chicken wasn't prominently featured, although Kobe Beef, Maryland blue crab, shrimp and lamb were chosen repeatedly, and every main was accompanied by lots of fresh, seasonal vegetables. The wine selections were also good, with lots of boutique wines that were clearly identified on dinner menus.
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