Video Preview: First Lady Michelle Obama On 'The Biggest Loser'

First Lady Michelle Obama appears for the first time tonight on a two-part episode of NBC's competition weight-loss show The Biggest Loser. Above, the video promo from the network. Click here to read all about the two episodes.

Let's Plant: Potatoes And Politics As First Lady Michelle Obama Preps Kitchen Garden For Spring

On the heels of school lunch battle, the National Potato Council is thrilled that spuds are now growing at the White House; regional TV outlets invited to interview First Lady and her swing-state helpers...
Washington was gloriously sunny on Monday as First Lady Michelle Obama refurbished the White House Kitchen Garden for the fourth time since breaking ground in 2009 for the project she has hailed as "the most important achievement of my life."
For the last Spring planting of President Obama's first term, Mrs. Obama was joined by the largest number of groups--six--that have ever participated at one time in a garden event: 31 kids selected from New York, Iowa, Pennsylvania, North Carolina and the District joined Mrs. Obama as she hit her crop rows in mid-afternoon. (Above: Planting Mustard Greens with helpers)

White House chefs including Executive Chef Cris Comerford, Executive Pastry Chef Bill Yosses and Senior Policy Advisor for Healthy Food Initiatives Sam Kass were on hand, as was the First Lady's chief of staff, Tina Tchen.

Mrs. Obama arrived gardenside just after 2:15 PM, striding down from the residence as heavily armed security agents ducked into the surrounding trees and bushes to keep watch. The First Lady, greeted with cheers and applause, was clad in black slacks, a black cardigan, a "vintage" orange J. Crew t-shirt, and blue Superga low-tops, her hair rolled back. Minutes before, the guests had been put through a dress rehearsal for their planting duties by Kass. Clad in a chefs jacket and jeans, he stood to the side, beaming, as Mrs. Obama welcomed all.

"Yay! It's so exciting!" Mrs. Obama said. The garden, she explained, is part of her Let's Move! campaign, and "an important way to have a good conversation about your health."

Although building supermarkets in areas identified as food deserts is a pillar of the Let's Move! campaign, Mrs. Obama expressed little faith in store-bought crops.

"A lot of times when you grow your own vegetables and fruits, they taste really good," Mrs. Obama said. "They taste better than a lot of stuff you’ll get in a grocery store -- trust me."

She kicked off the action simply: "Let's plant!"

Potatoes and controversy...
Cold-season crops were the order for the day, in case of late frost: Before an hour had passed, Mrs. Obama and her crew had installed spinach, lettuces, radish, bok choy, broccoli, chard, rappini, carrots, and onions in the boxed beds in the 1,500 square-foot garden. Mrs. Obama personally planted Mustard Greens--"Southern Giant Curled"--and Dill seed, and five varieties of potatoes, which was something of an historic and controversial moment. (Above: Mrs. Obama slices seed potatoes with helpers)

"These are the first potatoes we've had," Mrs. Obama told her three Girl Scout helpers, who came from Troop 60325 in Fairport, NY. "I can't wait to see what happens."

Mrs. Obama knelt and sliced seed potatoes in half, handing these to the Scouts, who dug them into a boxed bed at the front of the garden, situated directly in front of the huge crowd of media covering the event. The varieties included red Sangre, purple fingerlings from Peru called Purple Sion; Mountain Rose, Red Thumb and Canola Russet. Controversy: Last year, Congress passed a law mandating that servings of white potatoes and other starchy vegetables could not be restricted under the US Department of Agriculture's upgraded nutritional guidelines for the National School Lunch Program, legislation Mrs. Obama vocally championed.

The measure followed an aggressive PR campaign from potato state lawmakers and the National Potato Council (NPC), which included a special website and a petition urging Congress to keep spuds on lunchtrays; USDA wanted to restrict servings to make more room on menus for other vegetables. An East Wing spokesman said the First Lady's potato planting had nothing to do with the controversy, though previously only Sweet Potatoes were grown in the Kitchen Garden. (Above: Bed markers for two kinds of potato varieties)

Still, Mrs. Obama had hardly finished planting when the National Potato Council issued a press release, alerted through social media that their product was front and center in the White House garden: "America's potato growers are excited the first lady is helping educate children that healthy eating includes nutrient-rich potatoes," said NPC Executive Vice President and CEO John Keeling.

For their school lunch campaign, the NPC had made much of Mrs. Obama's declaration that French fries are her favorite food. She'll have heady gourmet fries when the new potatoes come in.

Mrs. Obama and her helpers were of course unaware of any controversy as they continued on with young Mustard Greens, and scattered Dill seed. The First Lady poured the seeds into the kids' hands, and watched as they worked these into the dirt. (Above: With Kass and helpers by a Dill bed)

"If we don't get a ton of dill from that, I'll be surprised," Mrs. Obama said.

She chatted easily with the girls as they worked; ages 10 and 11, they quizzed Mrs. Obama about daughters Malia, 13, and Sasha, 10. Mrs. Obama admitted that getting both to enjoy their vegetables has sometimes been a challenge.

Swing state helpers...and special TV interviews with Mrs. Obama...
Politics were in the air for reasons other than potatoes, too: Some of the invited kids just happen to be from battleground states critical for President Obama's 2012 re-election: Iowa (students from Mitchell Elementary School in Ames); North Carolina (Sumner Elementary in Greensboro); and Pennsylvania (Stetser Elementary in Chester). They were accompanied on their White House visit by local-market TV crews from their home states. (Above: The First Lady pours Dill seed into the hands of a helper)

The Let's Move! campaign, which now has a huge national audience, has been a terrific way to spread President Obama's message about "winning the future," and revitalizing communities. The White House has previously invited local TV stations to visit for "media days" for the President, and the crews on hand for Monday's planting were given the rare opportunity to interview the First Lady. --Rare for local outlets; Mrs. Obama has become an almost weekly staple on the talk show circuit as the 2012 Campaign has ramped up. There's more to come shortly, when she appears in NBC's The Biggest Loser, in scenes filmed at the White House.

Mrs. Obama's second anniversary tour for the campaign in February also included stops in battleground states: She kicked off the tour in Des Moines, Iowa, and had four different events in Florida. The East Wing said the children were invited to the White House because they'd written to the First Lady about their own healthy eating projects, including school gardens.

"You guys wrote some really nice letters telling us about stories of the work that you're doing in your schools, in your communities," Mrs. Obama said as she welcomed the kids.

Junior gardeners from DC's Bancroft and Harriet Tubman Elementary Schools also helped. The two schools have previously supplied students to work in the Kitchen Garden, and Tubman has been adopted by the White House chefs as part of the Chefs Move to Schools program.

An international garden...
The Kitchen garden contains two beds that pay homage to President Thomas Jefferson's kitchen garden at his plantation home of Monticello, located in Albemarle County, VA. Peter J. Hatch (l) the master gardener who oversees it, and who ran the decades-long historic re-build, brought a wide variety of starter plants for the Kitchen Garden, as he has each year since 2009. Hatch and his wife Lou brought Brown Dutch and Tennis Ball lettuce, Sea Kale, Brussels Sprouts, and Caracalla and tree onions. These are also called "walking onions," Hatch said, because bulbs grow at the top and the bottom, and the top bulbs fall over and re-plant themselves in the earth.

"Brown Dutch and Tennis Ball were Jefferson's favorite lettuces," Hatch said. The Sea Kale, he said, is an heirloom British variety, grown in seaside areas, and relatively rare.

"Jefferson harvested it early, and prepared it like asparagus shoots," Hatch said.

With this Spring planting, Mrs. Obama's garden is very international, Hatch added: The five varieties of potatoes are the only crop that originate in the New World, the only vegetables that weren't originally imported from Europe and other continents. Yale University Press has just published Hatch's beautiful new book about Jefferson's garden, A Rich Spot of Earth, and it includes descriptions of his work with Mrs. Obama.

The Kitchen Garden, while not certified organic, does not use synthetic pesticides or fertilizers. The soil is "seething with life," Hatch said, rich with earthworms and beneficial insects. A special composter, called a biocycler, sits at the back of the garden, and food scraps from the kitchen are used. (Above: A long view of the planting action)

After forty minutes of planting, Mrs. Obama and her helpers were done. As she gathered the kids for farewells, she autographed the shoulders of their t-shirts before handing out hugs.

Mrs. Obama's forthcoming book about her garden, American Grown, will be published at the end of May. A combination Kitchen Garden memoir and how-to guide, the $30 hardcover will include instructions for all kinds of gardens, from windowsill herb gardens to back-yard plots. Though Mrs. Obama has been encouraging gardening for three years, the White House has never put out its own set of instructions on how citizens can participate. The book will include recipes, too. (The book jacket, above)

CLICK HERE for links to all posts about the event. The transcript of Mrs. Obama's remarks.



*Photos by Eddie Gehman Kohan/Obama Foodorama; book jacket photo courtesy of Crown Publishing Group

White House Kitchen Garden, Before & After 2012 Spring Planting

First Lady Michelle Obama replanted the Kitchen Garden for Spring on Monday afternoon, joined by the White House chefs and 31 kids invited from four states and DC. Above: The garden before the planting. Senior Policy Advisor for Healthy Food Initiatives Sam Kass is center left. Click on the photo to view it in larger form.

The young plants and seeds that were dug into the planting boxes in the 1,500 square-foot garden included spinach, lettuces, radish, bok choy, broccoli, chard, rappini, carrots, and onions in the boxed beds in the 1,500 square-foot garden.

Mrs. Obama personally planted Mustard Greens, Dill seed, and five varieties of potatoes, including red Sangre, purple fingerlings from Peru called Purple Sion; Mountain Rose, Red Thumb and Canola Russet. Above: The garden after the planting.

*Photos by Obama Foodorama

New York Chef Invited To Cook For President Obama's 2012 Greek Independence Day Party

For all of 2011 and through this month, White House aides have not announced the names of any guest chefs who have been invited to cook for President Obama at 1600 Pennsylvania Avenue. But one lucky cook has now spilled the beans: New York's Maria Loi (l), who owns the eponymous restaurant Loi on the Upper West Side. The native of Greece has revealed that she cooked Mediterranean delights for President Obama's early and completely-closed-to-press reception for Greek Independence Day, held last Thursday in the East Room. The White House didn't release a guest list, but the party was for several hundred people.

Loi shared the news of her presidential honor with the New York Post, and said that she cooked alongside Executive Chef Cris Comerford and Executive Pastry Chef Bill Yosses. She opened her NY restaurant last October, after becoming famous in her own country as a TV personality and chef.

"The White House chefs welcomed me as if I were in my own kitchen," Loi said. "I could stay here and cook with them forever.”

Comerford and Yosses gave Loi a tour of First Lady Obama's Kitchen Garden--due to be replanted for Spring today--as well as the beehive that sits nearby. She used White House honey to make her signature baklava for the President's party.

“It was the most wonderful honey I ever tasted--and we have great honey in Greece!” Loi said.

Other guests chefs have also cooked for the President's Greek Independence Day parties. In 2010, Iron Chef America star and cookbook author Cat Cora, a Greek American, cooked for the party. New York chef and cookbook author Michael Psilakis was the President's guest chef for his very first Greek Independence Day reception in 2009. Psilakis was also the first guest chef who had his name announced by aides. The White House did not announce the name of any guest chef for the 2011 Greek Independence Day Reception, and no chef spilled the beans about an invite.

Last Thursday's event was the 26th time the White House has marked Greece's national holiday, which falls on March 25th. President Obama's previous parties were not entirely closed to press; these were covered by his pool reporters and transcripts and videos of his remarks were released. Not so this year.

The New York Post story noted that Big Apple chefs are now "enjoying star status" in the District.

*Photo courtesy of Maria Loi.

Let's Move!: Michelle Obama To Appear On NBC's "The Biggest Loser"

The weightloss show films for the second time at the White House: "The Biggest Makeover Episode Yet"...
First Lady Michelle Obama was happy to beat celebs Jimmy Fallon and Ellen DeGeneres in fitness challenges on national TV, but will she be so gleeful about trumping the regular (but supersized) folks who compete on The Biggest Loser? America will find out on April 3rd and April 10th, when Mrs. Obama brings the Let's Move! campaign to the airwaves with a star turn on not one but TWO episodes of NBC's weightloss competition show. The cast, including hosts Bob Harper and Dolvett Quince, visited the White House to film on Feb. 16th. In the photo above, they perform a workout with Mrs. Obama in the East Room. (Dolcett is in red at left; Harper stands in the background) Update: This photo has now been scrubbed by the WH; see note at bottom of post

The two-parter is billed as "The Biggest Makeover Episode Yet." Mrs. Obama first appears onscreen in a special video and invites the six contestants to the White House. They then get makeovers from celeb fashionista Jeannie Mai, who helps "find stylish new clothes to flatter their slimmer selves," while celeb hairstylist Ken Paves "crafts stylish new looks."

In part two, the Losers have "heartwarming, emotional reunions" with their own families before meeting the First Lady in person at the White House. "The First Lady talks to the contestants about how adult behavior impacts kid behavior, congratulates the contestants on being good examples of health and fitness, and visits with each player and their family members," according to NBC. Then they hit the East Room for what the show bills as the "first ever White House workout."

Mrs. Obama also challenges the contestants with a competition to get more Americans healthy and active. There's more workout action, minus Mrs. Obama, in the Nation's Capitol before a contestant is kicked off the show.

The Biggest Loser seems a peculiar choice for a First Lady who has spent a lot of time promoting "balance and moderation" and encouraging Americans to make "small changes," because the show advocates extreme weightloss over a short period of time and the kind of workouts that would flatten an Olympian. But it's the second time the White House has welcomed the show to film at the mansion. Just days before the February visit, host Harper joined Mrs. Obama in Des Moines, Iowa to kick off the second anniversary celebration for Let's Move!.

The first White House visit...
Waaaay back in November of 2009, before Mrs. Obama launched Let's Move!, Loser cast members, including Harper, co-hosts Allison Sweeney and co-host Jillian Michaels (now departed), visited the White House and plucked vegetables from the Kitchen Garden. The First Lady did not appear onscreen; instead, the contestants "cooked" The Biggest Loser Salad in the kitchen with Executive Chef Cris Comerford and Assistant Chef Sam Kass. (Above: Kass is center; Harper kneels beside Michaels, and Sweeney is in yellow)

Since moving into the White House, Mrs. Obama has joined Jay Leno, Rachael Ray, Oprah Winfrey, Cory Condry, and David Letterman on their shows, and appeared on iCarly, Extrwme Makeover: Home Edition, The Nate Berkus Show, The Oprah Winfrey Show, multiple Barbara Walters specials, HGTV Christmas specials, BET Honors, The Kennedy Center Honors, the PBS series In Performance At The White House, to name just some of her TV outings. She's also done plenty of network and cable newscasts and feature segments.

The show airs on Tuesdays at 8:00/7:00 Central. Check your local listings.

*Top photo by Sonya N. Hebert/White House; second courtesy of NBC.

UPDATE note on photo: When this blogpost was written, neither the White House nor NBC had yet announced Mrs. Obama's appearance on the show. The photo at top of Mrs. Obama and the cast appeared on the White House Flickr as part of a set for February, posted on March 21, and then was removed by March 23. Mrs. Obama's Director of Communications did not respond to a query about why.

A New Healthy White House Recipe: Executive Chef Cris Comerford's Garden Vegetable Pizza

Cook with your kids, the White House advises...
Known for his love of cheeseburgers earlier in his Administration, President Obama has now switched his comfort food affection to pizza. Last December, the Eater in Chief visited Del Ray Pizzeria and left with three large sausage and pepperoni pies from the locally beloved Virginia joint. In January, during a Las Vegas fundraising junket, the President ordered a dozen cheese, sausage and pepperoni pizzas from the world-famous Dom DeMarco's Pizzeria & Bar. A few weeks ago during another West Coast fundraising jaunt, Seattle's Tutta Bella Neapolitan Pizzeria delivered forty pies to Air Force One as it sat on the tarmac at Paine Field in Everett, Wash. Yes, those are the pizza chefs chillin' on the steps of the President's ride. (At top: The President with his Del Ray pizzas)

With all the Presidential focus on pizza, is it any wonder that the White House now has two vegetable pizza recipes for First Lady Michelle Obama's Let's Move! campaign? Executive Chef Cris Comerford created both, and they're inspired, of course, by Mrs. Obama's Kitchen Garden. The first, Grilled Garden Pizza, was unveiled during the 2011 Fall Harvest. Today's recipe, Garden Vegetable Pizza, is what Mrs. Obama served to Jay Leno during her debut as First Lady on the Tonight Show in January, according to the East Wing. The family-size recipe includes instructions for home-made whole wheat dough. The pies are savory, low fat, and healthy, with about 310 calories per slice.

Before her visit to the Tonight Show, Mrs. Obama challenged Leno on Twitter to break his decades-old personal embargo on eating fresh produce. Operating under the idea that vegetable pizza is the gateway drug to healthy eating, Mrs. Obama plied the veggie-hating comic with slices topped with eggplant, green peppers and zucchini. (Above: Mrs. Obama watches Leno with his pizza)

"This a good way for people of your ilk, who don't like vegetables, to incorporate them," Mrs. Obama told Leno.

Leno's tastes are more Presidential: "It would be better with sausage and pepperoni," he quipped, after taking a bite.

The First Lady is encouraging parents to cook with their kids, in order to boost their nutrition education, and Chef Comerford said the pizzas are a good project. The recipe is a large one, enough for three pies.

"Making dough is fun for kids, and creates great quality time with your family," Comerford said when she demo'd the new recipe on ABC chat show The Chew. “This could be a fun weekend project--make three pizzas and freeze the other two for the rest of the week."

A blender or food processor is called for to puree the sauce. The vegetables listed in the recipe below are mostly advisory, and can be swapped.

"You can use whatever is seasonal or your kids’ favorites," Comerford said. "Try taking your kids grocery shopping and letting them pick out any three veggies they want—they’ll be even more invested in the experience and may be open to trying new things.”

For those interested in making just one pizza for immediate eating, cut the vegetable portion to 1/3rd. There's a time-lag mid-cooking: The dough must rise for an hour. More tips are below.
Kids can now eat like the President! Or...like the President would eat if he didn't love his meat toppings so much.

White House Garden Vegetable Pizza

Dough Ingredients
1 packet (2 ¼ tsp) active dry yeast

1 tsp sugar

1 cup whole wheat flour

½ cup semolina flour

1 2/3–2 cups whole wheat white flour

2 Tbsp extra virgin olive oil

Sauce Ingredients
2 Tbsp olive oil

8 cloves garlic, chopped

1 small onion, finely chopped

1 sprig thyme

1 can (28 oz) peeled whole tomatoes in puree

2 Tbsp tomato paste

1 bay leaf

Vegetable Toppings
3/4 cup thinly sliced zucchini (about 1 small or 5 oz)

3/4 cup thinly sliced yellow squash (1 small or 5 oz)

1 cup thinly sliced red bell pepper (1 small or 6 oz)

1 cup thinly sliced fennel (1/2 small bulb)

1 cup thinly sliced eggplant (about 6 oz)

½ cup thinly sliced small mushrooms (about 6)

3 Tbsp olive oil

3 tsp freshly grated lemon zest (about 1 lemon)

2 cloves garlic, minced

1 Tbsp chopped fresh thyme

2 packages, 8 oz each, shredded part-skim mozzarella (4 cups)

1 cup sliced mixed cherry or grape tomatoes (about 12)

6 Tbsp shredded Parmesan

Method
1. Prepare dough: Mix yeast and sugar into 1 cup lukewarm water in small bowl. Let bloom for a few minutes.

2. Whisk together whole wheat flour, semolina flour, 1 2/3 cup of the whole wheat white flour, and 1 tsp sea salt. Put onto clean work surface and make a well in the center. Pour yeast mixture and oil into well. Using a fork or your fingers, gradually bring in the flour around the sides to the center well. Once it starts to combine, work the dough with your hands (using some of remaining 1/3 cup whole wheat white flour if dough becomes too sticky) and knead until it becomes smooth and springy, about 5 minutes.

3. Put dough in oiled bowl and cover with damp cloth or plastic wrap. Leave in a warmer area of your kitchen and let rise until dough has doubled in size, about 1 hour.

4. Punch dough in bowl to push some air out. Transfer dough to flour-dusted work surface. Divide into 3 balls. Roll out each ball into a crust about 1/8 to ¼”-thick (13″ diameter) and place between flour-dusted sheets of parchment on a tray until ready to use.

5. Make sauce: Heat oil in medium saucepan over medium-low heat. Add garlic, onion, and thyme and cook, stirring, until fragrant and onions are translucent, about 4 minutes. Add tomatoes (with puree), tomato paste, and bay leaf. Simmer, stirring occasionally and breaking up tomatoes with a spoon, about 30 minutes. Season to taste with sea salt and pepper.

6. Discard thyme sprig and bay leaf. Transfer sauce to blender and carefully puree until smooth. Set aside. Makes about 2 ½ cups.

7. Pre-heat oven to 450ºF.

8. Prepare toppings: Toss together vegetables (except cherry tomatoes), oil, lemon zest, garlic, and thyme in bowl. Season with sea salt and pepper.

9. Turn a heavy-duty half-sheet pan or a large baking sheet upside down and coat lightly coat with olive oil spray. Transfer pizza crust carefully to pan and roll up edges slightly.

10. Spread about 3/4 cup of the sauce onto one crust and sprinkle with 1 cup of the mozzarella. Arrange one-third (about 2 cups) of the vegetables evenly on top of the cheese. Top with 1/3 cup each of the cherry tomatoes and the remaining mozzarella. Sprinkle with 2 Tbsp of the Parmesan.

11. Bake on bottom rack until crust is golden brown and crisp and vegetables are tender, about 15 minutes. If making all 3 pizzas, repeat process with remaining dough, sauce, cheese, and vegetables.

Nutrition information per serving: 310 cal, 16 g protein, 35 g carbohydrate, 6 g fiber, 12 g fat, 5 g saturated fat, 529 mg sodium

Recipe tips...
*If baking a single pizza, prep only 1/3 of the toppings and wrap remaining 2 crusts separately in plastic wrap. Keep chilled in the refrigerator for one day. Or wrap tightly in foil (over plastic wrap) and freeze up to one month.

*Use a mandoline or sharp knife to slice the vegetables as thinly as possible.

*Be careful when blending the hot tomato sauce. Puree in batches, filling the blender no more than half full.

*If you have a pizza stone, use it for a crispier crust. Follow the manufacturer’s directions.

*Reheat any leftover slices on a baking sheet in a 350ºF oven until hot, about 10 minutes

Check the sidebar of the blog for more White House recipes.

*Top photo by AP; Air Force One photo courtesy Nation's Restaurant News; Leno photo courtesy NBC; pizza photo courtesy Evette Rios/The Chew. /Updated.

For White House Chef Tommy Kurpradit, A Culinary Peace Mission To Israel

Truffle diplomacy with Israeli and Palestinian chefs; American Vegetable Lasagne for gala peace dinner...
President Obama's Executive Sous Chef, Tommy Kurpradit, is one White House kitchen master who rarely makes headlines. But he's been in the news this week in Israel: Kurpradit was on a culinary peace mission with members of the Club des Chefs des Chefs (CCC), the exclusive fraternity of chefs who work for Heads of State and Royal Families. He traveled to the Middle East in place of his boss, Executive Chef Cristeta Comeford, the official US member of the elite organization, according to East Wing spokesman Hannah August. Kurpradit toured Israel, visiting both Jerusalem and Tel Aviv, and cooked with Palestinian and Israeli chefs, which included a gala dinner fundraiser, “Cooking for Peace." (Above: Kurpradit preparing the dinner)

Kurpradit was joined in Israel by chefs for some of President Obama's most important allies (Germany, Russia, France) for what was billed by CCC as "truffle diplomacy." The peace dinner was held at the Herods Hotel in Tel Aviv on Feb. 1.  Kurpradit was supposed to create a dish representative of America, and in keeping with First Lady Obama's healthy-eating agenda, he chose Vegetable Lasagne.

It was a "construction of roasted and layered vegetables unified by a truffle vinaigrette," Kurpradit told the Global Post. Proceeds from the dinner went to the Peres Center for Peace in Tel Aviv-Jaffa, to support youth programs.

Kurpradit worked and traveled with Jerome Rigaud, a Frenchman who is head chef at the Kremlin; Ulrich Kerz, chef of the Federal Chancellory of Germany; Bernard Vaussion, head chef of the Elysee Palace, and Christian Garcia, chef to the Prince of Monaco. The culinary peace tour was hosted by Shalom Kadosh, the executive chef of the Fattal Hotels Group, described by Global Post as "a legendary chef in a nation in which the chief of state has no chef." (Above: Kurpradit, far left, displays his Vegetable Lasagne, joined by the other chefs before the peace dinner)

The Palestinian Authority does not have a chef who is a member of CCC, for the record.

Kurpradit dishes discreetly with the press...
Quizzed about why steak is the entree most frequently served at high-profile White House dinners, Kurpradit declined to comment to Global Post, but did mention that "I'm in the [Kitchen] garden every day."

The Jerusalem Post had some fun with Kurpradit, asking him if he has his own Secret Service detail, or a code name. The answer is no, "disappointing those who may have been hoping that he would reveal that his bodyguards call him “The Crepe Pan” or “The Turkey Baster,” the paper noted. Kurpradit said "no comment" when questioned about "steps taken to prevent anyone from poisoning the chief of staff, the first family, or White House dog Bo."

"Kurpradit did reveal, maybe somewhat unsurprisingly, that First Lady Michelle Obama calls the shots around the White House kitchen in that the menu is heavily inspired by her healthy-foods initiative," the paper reported.

Kurpradit's trip included a visit to Jerusalem's famed central market, and lunch with his fellow chefs at the trendy Machaneyuda restaurant, where he sat beside Rigaud and enjoyed "a rapidly served blast of dishes including an haute cuisine iteration of Israel's classic hummous with meat, polenta and truffles, seared drumfish and grouper fished at Jaffa port brief hours before, trays of meat and fish tartars and sweetbreads— followed by an array of eight desserts," according to Global Post. (Above: Kurpradit shows off his plate of hummus and meat)

Kurpradit has worked alongside Comerford at the White House since the Bush Administration.  She is the only woman chef who is a member of CCC, and she has visited China and Russia with the group since the Obamas moved into 1600 Pennsylvania Avenue. CCC president Gilles Brunner, the onetime chef to Prince Rainier of Monaco, said the group now includes chefs of heads of state from 30 countries. The Club was founded in 1977 by French culinary uniform designer Gilles Bragard, and the group's members have served dozens of world leaders and royalty. They meet annually in different countries, and operating under the motto “politics divides men, but a good meal unites them.” Germany will be the host country for the next meeting.

East Wing spokesman August said she wasn't sure if the White House paid Kurpradit's expenses for the trip.

*With thanks to Noga Tarnopolsky of Global Post; lunch photo by Tarnopolsky. Group photo by Yoni Reif/Jerusalem Post; top photo by Nir Elias/Reuters

2011: Steak Has A White House Winning Streak

A Top White House Food Story for 2011: Beef becomes the default entree for Presidential dinners. Will Barack Obama be remembered as President Obeef?...
Glorious cuts of beef were the entree for every major dinner that President Obama and First Lady Obama hosted in 2011, some with guest lists of hundreds. That stands in contrast to dinner tables across America, where beef consumption has plummeted 25% in the last thirty years, due to a combination of health and high-price concerns, according to the Department of Agriculture. Wagyus, Rib Eyes, Tenderloins, Petite Filets: The Obama dinner menus in 2011 read like a mash note to America's cattle ranchers, because the beef served at the White House is always raised domestically. (Above: The President and Mrs. Obama with their counterparts at the South Korea State Dinner, which featured Texas Wagyu Rib Eye)

Past Presidents have offered entrees ranging from buffalo to venison to duck to fish to lamb at their high-profile dinners. Not so President Obama. 2011's beefstravaganza included three State Dinners, the Governors' Dinner, the Passover Seder, the President's 50th birthday party, the Bipartisan Dinner, and the Combatant Commanders Dinner. Outside the White House, it was the same story: The President's Return State Dinner in London for Her Majesty Queen Elizabeth II and the APEC Leaders Dinner in Hawaii had beef as the entree, too.

The heady cuts of beef served at the White House are rich and juicy, and range in price, depending on where and how the cattle were raised, but all are expensive. Wagyu often sells for upwards of $150 per pound, and is prized for rich fat marbling and thus intense flavor. The White House releases few details about sourcing, except for occasionally noting locations of cattle herds, such as "local" or "Nebraska" or "Oregon."

And in between the big-deal dinners, rare roast beef was served at White House receptions, including the holiday receptions, and at picnics for thousands, in the form of burgers. The President, well known for burger runs early in his Administration, went on steak runs in 2011. (Above: White House roast beef, served on a reception buffet)

"I love steak," Mrs. Obama declared in November during a Let's Move! event at an organic vegetable farm.

Indeed. It is neither an accident nor a coincidence that steak is on a White House winning streak: It is part of the First Lady's job description to be the final decision maker for important menus, after a complicated vetting process that includes tasting sessions with her chefs and Social Office staff. Sometimes the tastings even include her mother, Mrs. Marian Robinson. Most dinner menus also included an additional course with some kind of seafood--but never as the main course.

When queried, Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives Sam Kass (l) could give no reason for why the White House, America's culinary showcase, has become a high-end version of Outback Steakhouse, given Mrs. Obama's national campaign, Let's Move!, to promote healthy eating. And given that the federal 2010 Dietary Guidelines discourage high levels of red meat consumption. Kass did offer a fairly obvious observation, however.

"The White House cooks a great steak," said Kass.

Healthy eating has stolen the headlines for the most high-profile White House dinners: On publicly released menus, it was noted that the vegetables that accompanied the beef entrees were plucked from the First Lady's own backyard Kitchen Garden, credited with being the inspiration for Let's Move!. The Germany State Dinner, which starred Petite Filet, was dubbed "A Spring Harvest Dinner," while the Korea State Dinner, which starred Texas Wagyu Beef, was dubbed a "Fall Harvest Dinner."

Former White House Executive Chef Walter Scheib III, who led the kitchen for two Presidents between 1994-2005, and launched current Executive Chef Cris Comerford's career at the White House, had a bit more to say about the Obama love affair with beef.

"It's counter to the healthy eating message Mrs. Obama is putting out," said Scheib.

Still, Scheib was hesitant to criticize Mrs. Obama: Social affairs don't have to be about messaging, he said. And beef has broad appeal when dinner is for hundreds of guests who may have arrived from the far points of the globe.

"Steak for better or worse is an American thing," Scheib said. "It just may be something they [the Obamas] think represents the best of American cuisine."

Scheib said he cooked everything from Arctic Char to lamb for important dinners when he led the White House Kitchen, but there was plenty of beef on his menus, though not with the Obama exclusivity. Scheib worked for President George W. Bush, after all, who is from the big beef state of Texas.

The menus...and the Obama steak runs...
The Obama State Dinners, the pinnacle of Presidential entertaining, had delirious beef choices, though it should be noted that the portion sizes are always small. For China's President Hu Jintao in January, the entree was Dry Aged Rib Eye. The dinner was dubbed "quintessentially American," and steak--with Double Stuffed Potatoes and a finish of Apple Pie--was served at the request of the Chinese Delegation, according to the East Wing. For Germany's Chancellor Angela Merkel in June, the entree was Petite Filet. South Korea's President Lee Myung-bak was treated to Texas Wagyu Rib Eye in October. Each dinner had more than 200 guests. (Above: The President toasts with President Hu at the China State Dinner)

Lee and Merkel both had private steak dinners with the President the evening before their State Dinners. The President and Lee dined on a traditional Korean Rib Eye, Bulgogi, prepared with "a secret marinade" at Woo Lae Oak restaurant in suburban Virginia (the beef was American, according to the restaurant). At Georgetown's 1789 restaurant, Merkel and the President talked policy over organic Beef Tenderloin from cattle raised in Virginia, accompanied by a heady Bordelaise.

Mrs. Obama, as a side note, had her own series of dinners this year at DC's BLT Steak restaurant, as part of her "incognito" jaunts around town. "Outed" as a regular when hockey star Alex Ovechkin tweeted a photo of himself with an arm wrapped around Mrs. Obama in a BLT booth last April, East Wing aides admitted the First Lady had made multiple visits to the eatery. It's just three blocks from the White House.

America's Governors are feted with a black-tie dinner every February, and in 2011 they enjoyed “Surf and Turf,” Local Black Angus Beef with a tiny portion of Blue Crab. The State Executives have always enjoyed steak at the Obama dinners: In 2010, the entree was Rib Eye Roast with Shrimp Scampi. In 2009, it was Nebraska Wagyu Beef and Nantucket Scallops.

Last May in London, the President and Mrs. Obama hosted a very formal dinner the White House dubbed the "Return State Dinner" for The Queen, held at the home of the US Ambassador. Her Majesty and a guest list that included David Beckham, Tom Hanks, and Colin Firth enjoyed Griddled Filet of Aged Highlands Beef, served with Red Wine Jus. At November's APEC Leaders Dinner in Hawaii at the Hale Koa hotel, the entree was Twice Cooked Soy Braised Short Ribs with Ko Choo Jang Sauce. It was chosen, according to chef Alan Wong, because it's President Obama's favorite entree at Wong's eponymous Honolulu restaurant. Currently in Hawaii, the President and Mrs. Obama dined at Wong's on Thursday. (Above: The President, Her Majesty, and Tom Hanks toast at the return State Dinner)

For the President's 2011 Passover Seder, a traditional beef brisket was served. Brisket was, of course, the centerpiece for the Presidential Seders in 2009 and 2010, too.

2011's most important closed-press dinners at the White House ensured beef's boffo year. At the President's landmark 50th birthday party, grilled steak and ribs were on the menu, guests who were exhausted from hours of dancing told Obama Foodorama. For the President's "Bipartisan Dinner" in April, with a guest list of Congressional leaders that included House Speaker John Boehner, and for a March dinner for the US Combatant Commanders, the White House released no official menus. But aides said that steak was served at both events.

The Obamas have hosted five State Dinners in total, and the second of the Administration, for Mexico's President Felipe Calderón in 2010, also had beef as the entree: Oregon Wagyu Beef in Oaxacan Black Mole. Only the first State Dinner, in 2009, was beef free--and that was because the honored guest, India's Prime Minister Manmohan Singh, is a pesco-vegetarian. Guests chose between a shrimp entree and a vegetarian entree.

The President and Mrs. Obama have made White House culinary history in many ways: They're the first to have a chef doubling as a Senior Policy Advisor, they're the first to have chefs who homebrew beer, the first to have a Kitchen Garden in decades, the first to ever have a beehive on the grounds...the list is now very long. Having beef as their default entree is one more entry on the Obama history list.

So how does the President like his steak?

"I'm a medium-well guy," Mr. Obama said, the very first time he cooked in public as President, at a Father's Day event in June of 2009.

His shirtsleeves rolled up, and clad in an apron embroidered with the Presidential seal, Mr. Obama hovered over a hot barbecue on the South Lawn. He was grilling steaks, of course.

CLICK HERE for all posts about the 2011 White House Year in Food.

In this video, Comerford describes the Korea State Dinner menu, which shows Texas Wagyu Beef being cooked:


*Dinner photos by Pete Souza/White House; others by Eddie Gehman Kohan/Obama Foodorama

Dinner In Hawaii: President Obama Visits Morimoto Restaurant In Waikiki

Sushi restaurant is owned by Iron Chef star; First Lady, White House Executive Chef appeared on show in 2010...
President Obama's family has been in Hawaii for a week, and a celebration was in order when the President at last landed on the island of Oahu on Friday evening to start his own vacation. Mr. Obama arrived in his rental compound in the town of Kailua at 6:45 PM, and less than half an hour later took his family across the island for dinner in Honolulu at Morimoto Waikiki, the eponymous operation from chef Masaharu Morimoto, the star of Food Network's culinary competition TV shows Iron Chef and Iron Chef America. First Lady Obama made a cameo appearance on Iron Chef America in 2010, when produce from her Kitchen Garden was featured as the "secret ingredient" for a culinary battle starring Executive Chef Cris Comerford.  (Above: The President greets well-wishers in Honolulu)

The Presidential dinner at the ultra chic restaurant included friends, and lasted close to three hours, meaning the President was perhaps nodding into his noodles by the end: It was after 3:00 AM Washington, DC time when the meal ended. Morimoto is located in The Modern hotel, and specializes in the chef's signature sushi dishes and Japanese/western fusion cuisine. On offer is the Morimoto Omakase, the "Chef's Choice" menu, which allows diners to "experience the essence of Morimoto's cuisine." At $120 per person, it features oh-toro, anago, unago, and maguro, among other items. (Above: Morimoto at work at the sushi bar in June)

There's also a vast selection from the raw bar, sold at market price, and a la carte items, including noodles and soup; download the menu.

The President and his party departed at 10:09 PM local time. Pool reported that it didn’t get to see President Obama enter the restaurant because “our bus broke down several times on the way and we lost the motorcade.” The President last had dinner in Honolulu on November 12, when he hosted a dinner for the APEC Leaders at the Hale Koa hotel.

Iron Chef at the White House: Stunt Vegetables
Mrs. Obama filmed her cameo for Iron Chef America: Superchef Battle when the TV show visited the White House in the Fall of 2009 (the episode first aired in January of 2010). Comerford teamed with chef Bobby Flay to beat chefs Mario Batali and Emeril Lagasse in the cooking competition.  The foursome were filmed harvesting vegetables from Mrs. Obama's Kitchen Garden, which were then used in the show. (Above: Mrs. Obama with the chefs, from l Flay, Comerford, show host Alton Brown, Batali, and Lagasse)

Except the cooking battle in the Kitchen Stadium in the show's New York studio was filmed a week after the harvest, and "stunt" vegetables--fresher slections--were swapped for the White House vegetables.  It caused a media scandal, because this swap was not mentioned onscreen during the TV show, where host Alton Brown--and everyone else--kept referring to the vegetables as having originated in Mrs. Obama's garden. The White House ultimately blamed Food Network for misleading audiences. A recap of the entire drama is here.

The motorcade returned to the Obama's rental compound after dinner at 10:54 PM. On arrival in Hawaii, Air Force One touched down at Hickham AFB in Honolulu at 5:52 pm after a flight of 8 hours and 52 minutes. President Obama was greeted on the tarmac by Lieutenant Governor Brian Schatz, Honolulu Mayor Peter Carlisle, Admiral Robert Willard, Mrs. Donna Willard, and Col. Sam C. Barrett, Wing Commander.

The President walked to a group of people behind some barriers, including several young children. He shook hands and wished all a "Merry Christmas."

Information: Morimoto is at 1775 Ala Moana Blvd., Honolulu, HI, 96815. Phone: 808-943-5900.

Top photo by AP/Pool; Morimoto photo by Jason Genagabus/Honolulu Star-Advertiser; Iron Chef photo from Food Network

White House Holiday Recipe: Roasted Potatoes

Presidential holiday food, heavy on garlic...
President Obama and First Lady Obama entertained thousands of guests this year at the annual White House holiday receptions. The menu, served on buffet tables in the East Room and in the State Dining Room, featured roast beef, turkey, ham, seafood, and a selection of vegetable sides, including roasted new potatoes. (Above: A bowl of the potatoes on a buffet table)

Due to security concerns, guests are not allowed to use knives at holiday parties, so many menu items were "bite sized," including the potatoes. The recipe, created by Executive Chef Cris Comerford, is garlicy, lemony, and delicious. The potatoes are terrific for all holiday parties, whether for Hanukkah, Christmas, or New Year's, and can also be made with fingerling potatoes.

Click here for the White House Holiday Dessert Collection, a compendium of the recipes for the sweet treats, created by Executive Pastry Chef Bill Yosses, that were also served at the holiday parties. Check the sidebar of the blog for all Presidential recipes.

White House Holiday Roasted Potatoes

Preheat oven to 425 degrees F.

Ingredients
2 pounds new potatoes, washed and dried

2 sprigs fresh rosemary

3 sprigs fresh thyme

6 cloves garlic, unpeeled

1 lemon, zest and juice

3 Tablespoons extra virgin olive oil

Kosher salt and pepper to taste

Method
1. Preheat oven to 425 degrees F.

2. Place a baking sheet lined with foil into the oven to preheat.

3. In a bowl combine the potatoes, rosemary, thyme, garlic, lemon zest, and juice. Drizzle with the olive oil and mix thoroughly.

4. Spoon the mixture onto the preheated pan. Roast for 20 minutes or until the potatoes are browned on the skin and tender inside. (Poke with a fork to check for doneness.)

5. When potatoes are cool enough to handle, rub the garlic on.

6. Serve warm.

##

*This recipe was adapted for home use by cookbook author and food writer Marian Burros, who this year joined Obama Foodorama.

*Photo by Eddie Gehman Kohan/Obama Foodorama

Behind The Scenes At The Presidential Holiday Parties: The Protocol, The Menus, The Mingling...

The President and Mrs. Obama celebrate the holidays with thousands of guests and an incredible menu of traditional American favorites, served at buffets designed for maximum security...
"Business attire" is the sartorial suggestion printed on the cream-colored cards sent to invite guests to President Obama and First Lady Obama's holiday receptions, which have been going on almost daily since right after Thanksgiving. Despite the fashion guidance, there were women wearing evening gowns--complete with fur coats and jewels--at the evening party I attended. (Above: Guests at a reception surround a buffet table in the State Dining Room)

A fashion faux pas? Perhaps, but the glam revelers did not seem too out of place. The "Shine, Give, Share" decor theme that honors members of the military and their families gives the candle-lit White House a high fanciness quotient: It is filled with miles of pine garlands, shining ribbon, fairy lights, glittering ornaments, lush floral arrangements, and 37 Christmas trees, not to mention decorative images of First Dog Bo in almost every room. I also ignored "business attire," and wore a black cocktail dress, for the record.

"The President and I are at every holiday party," Mrs. Obama said this week. "And we shake almost every hand or take a picture, and we usually do them twice a day."

Each party has a guest list of hundreds, and each guest may bring a companion. The days of double Presidential party duty have back-to-back receptions: Afternoon shindigs begin at 3:00 PM, and the evening editions begin at 6:00 PM, and last as late as 10:00 PM. At the party I attended, I was happy to note that the First Lady also ignored the sartorial advice on the invitations. She was lovely in a pale gold brocade dress with spaghetti straps, and copper-colored pumps. Her hair was down and straight. America's most famous wardrobe recycler, Mrs. Obama's dress was the same one she wore in March of this year, when she and the President attended an official dinner hosted by El Salvador's President Mauricio Funes. President Obama wore a dark suit--for both occasions. (Above: Mrs. Obama toasts at the Funes dinner)

For all Presidential couples, the receiving line is a grueling holiday tradition. The President and Mrs. Obama are on their feet for hours as they greet their guests in the ground floor Diplomatic Reception Room. It is set up like a photo studio, with big lights and white silk screens, where guests pose with the First Couple. The receiving line is conducted with military precision; dozens of uniformed aides are on hand to escort guests through the heady gauntlet.

A lavish but traditional American menu...designed to be eaten without the use of a knife...
The kitchen staff, led by Executive Chef Cris Comerford, works far more than overtime during the holidays, producing a staggering amount of food. Like every meal at the White House, the incredible holiday buffets, served simultaneously in both the East Room and in the State Dining Room, spotlight American regional foods. (Above: Assistant chef David Larson works the carving station; the blurry guest is Carl Anthony, a well-known First Lady historian)

The menu was designed so guests could enjoy it without the use of knives: Due to Presidential security concerns, knives are forbidden at holiday receptions (knives are allowed at events such as State Dinners, however). Honey-baked ham and roasted turkey served from a carving station in the East Room were very thinly sliced by assistant chef David Larson, the only man for miles around who held a knife. The ham was accompanied by a sharp mustard sauce, with gravy and a sweet and spicy cranberry sauce for the turkey.

Stuffing is served at the carving station, too, in a unique form: It's molded into balls, an innovation created during the Bush Administration, according to Larson. who said that more than 12,000 stuffing balls were made for this year's parties. These were frozen in advance, and then cooked each day. They're wildly popular, he noted. And tasty, too, I might add. (Above: A bowl of stuffing balls)

The laden buffet tables were constantly replenished by black-clad serving staff. There were dishes of rare roast beef cut into bite-size chunks, also due to the no-knife policy. Bowls of baby roasted potatoes with garlic sat beside platters of potato pancakes with scallions.

Oysters on the half shell, shrimp, and Stone crab claws awaited retrieval from atop bowls of ice, accompanied by a spicy cocktail sauce and a gourmet version of tartar sauce. Last year, the White House ordered more than 2,000 pounds of Gulf seafood for the holiday parties, but ordering quantities for this year were not announced. (Above: A tray of Oysters beside a bowl of shrimp and Stone crab claws. Potato pancakes and smoked salmon are in the background)

Rolls of smoked salmon were on triple-tiered serving trees, surrounded by bowls with capers, sliced red onions, red tomato chutney, and a lemon dill sauce.

Of course there were plenty of vegetables served. Roasted green beans, carrots, and root vegetables were accompanied by a creamy garlic sauce, while crisp steamed vegetables, which included yellow and white carrots as well as asparagus, baby eggplant, and green beans, were served with a mustard sauce and a cream sauce. A salad of romaine, frisee, and radicchio with blue cheese, walnuts and a champagne vinaigrette was offered, too. Dinner rolls were on each buffet table, as were platters with a rich selection of artisanal cheese, accompanied by whole grain crackers, dried dates and nuts, and fresh strawberries.

The menu is the same for every reception, with the exception of the President and Mrs. Obama's Hanukkah party, which had a special Kosher menu. More than 550 guests attended, including Members of Congress and Supreme Court Justice Ruth Bader Ginsberg. No oysters, shrimp, or ham were anywhere in evidence, of course...and a Rabbi provided the koshering services for the kitchen.

The White House holiday parties would not be possible without the invention of freezing. The seafood is delivered to the White House, "fresh" frozen, and stored in two huge outdoor walk-in freezers. The hundreds of pounds of dough used for the thousands of holiday cookies that are served is also frozen. The pastry shop makes the dough months ahead of the holidays, according to Executive Pastry Chef Bill Yosses. The decorated sweet dough cookies are cut into all kinds of holiday shapes, including cookies shaped like Bo, which are the most popular. (Above: Roast beef)

Some of the holiday receptions are for specific groups; the one I attended was for journalists. Other parties have no particular "theme" or identifiable group of guests. But at every reception, top White House officials mingle with the revelers, putting the social occasion to good use. "Oh yes, I'm at all of these," Senior Policy Advisor for Healthy Food Initiatives Sam Kass told me, before we had a long talk about farm policy with Jerry Hagstrom, an acclaimed agriculture journalist. Mrs. Obamas COS, Tina Tchen, was also working the State Floor, as were many other aides. (Above: Kass and Hagstrom)

The White House is the most historic living museum in America, but during holiday parties, velvet ropes are removed, and guests can roam the State Floor, free to enjoy their dinner while sitting on the priceless antiques in the Green Room and the Red Room, as well as almost everywhere else. A very merry US Marine Corps orchestra, clad in red dress uniforms with gold braid, was installed in the Grand Foyer, playing holiday carols among the soaring pillars and Christmas trees that glitter in the marble hall.

The dessert buffet...
Pie is THE favored dessert at the White House, a culinary detail that is freely shared by everyone from the President and First Lady to policy aides who have nothing to do with the kitchen. (Above: The dessert table in the East Room; a berry pie is in front)

"The President loooooves pie," Mrs. Obama said on Monday.

The beautiful pastry tables included a tart Berry Pie and the now-legendary White House Apple Pie.

There was also a Berry Crumble topped with a cinnamon topping, and Sticky Toffee Pudding, a rich steamed dessert made with sponge cake covered with toffee sauce. There was Coconut Cake, Gingerbread Cake, Vanilla Yule Log, Strawberry Shortcake piled high with whipped cream and fresh strawberries, and Pumpkin Cake. Opera Cake and Tiramisu were served in tiny squares. An array of tiny chocolates was also on offer, including dark chocolates in the shape of cats and mice with red and green ribbon tails, as well as penguins. Dark and light chocolate balls were also piled in dishes. (Above: Berry Pie)

There were plenty of other cookies, too, besides those shaped like Bo. Caramel Clusters with pecans were addictive, and there were also moist and airy Macaroons in multiple flavors, including green tea, espresso and vanilla. (Above: A guest's dessert selections. In front is Opera Cake and Tiramisu; in back is Gingerbread Cake, cookies, and chocolates. Macaroons are in the background)

I witnessed one of the evening-gown clad guests, who perhaps had had a bit too much of the very creamy Egg Nog that was being served, drop a large piece of berry pie on the priceless rug in the State Dining Room.

Three black-clad staffers materialized immediately, armed with spray bottles and towels to mitigate the damage. The mess was gone in an instant. Newly installed Chief Usher Angela Reid seemed to be everywhere, not only overseeing the repair of such potential domestic disasters, but also greeting guests and spreading good cheer. Not in uniform, and not wearing a name tag, she went largely unrecognized, though she is a history maker, the first woman ever to be appointed Chief Usher. (Above: Coconut Cake, with Strawberry Shortcake in the background at left, and Caramel Clusters at right)

Daniel Shanks, the food and beverage manager who is better known as the White House wine steward, also seemed to be everywhere at once. Social Secretary Jeremy Bernard was with the President and Mrs. Obama in the Diplomatic Reception Room.

White House bottle service...
A full bar was set up in the East Room, manned by very friendly bartenders who not only poured drinks, but also performed double duty as shutterbugs. All evening, guests were handing over their cameras, so they could be photographed against the backdrop of the glittery East Room, which has Christmas trees that feature natural crystals as ornaments.

The wines that were poured, as is tradition at the White House, were American, and included a 2010 Chardonnay from Cardiff vineyards in California, and a 2009 Cuvée, a Pinot Noir from Anne Amie, a vineyard in Oregon’s Willamette Valley. The beer was also American, and included Yuengling Light from Pennsylvania and India Pale Ale from Dogfish Head Craft Brewed Ales in Delaware. Even some of the spirits were American: Hangar 1 vodka, from California, was among the pours, as was Jack Daniels whisky from Tennessee. Wait staff roamed the halls, carrying trays of champagne flutes, as well as non-alcoholic fruit punch.

The holiday receptions finish today. In addition to the thousands of guests who attended the parties, about 85,000 guests viewed the White House decor during daily tours.

On Friday, the First Lady will depart with daughters Malia and Sasha for the First Family's annual Christmas vacation in Hawaii. President Obama has pledged to remain in town until Congress finishes its business. (Above: The savory buffet table in the State Dining Room, with the cheese tray visible in the foreground)

*White House Holiday recipes: Pumpkin Cake with Orange Cream Cheese icing is here. The recipe for Holiday Apple Cake with Maple Glaze is here; the recipe for Holiday Honey Cupcakes is here; the recipe for Holiday Gingerbread Cookies is here; the recipe for Holiday Sweet Dough Butter Cookies is here.

Fun stuff: Download the 2011 White House Holiday Tour Book [PDF].  CLICK HERE for all 2011 White House holiday posts. CLICK HERE for all Holiday Photos of the Day.

*Photos by Eddie Gehman Kohan/Obama Foodorama, except for the photo of the First Lady; that's by Pete Souza/White House.