[lit-ideas] Donuts and Coke at White House dinners...
- From: "Andreas Ramos" <andreas@xxxxxxxxxxx>
- To: "Lit-Ideas" <lit-ideas@xxxxxxxxxxxxx>
- Date: Wed, 16 Feb 2005 18:35:50 -0800
Sometimes it's just too funny!
yrs,
andreas
www.andreas.com
WASHINGTON, DC-After 11 years as the chief chef of the White House, Walter
Scheib 3rd is
taking off his toque, collecting his knives, and moving on. In a statement to
the press, the
chef acknowledged that he had been fired due to an inability to meet the
stylistic
requirements of the first lady.
Mr. Scheib's removal is part of a comprehensive makeover of the social wing of
the White
House. Former White House social secretary Cathy Fenton was recently replaced
by Lea Berman,
aprominent Washington DC entertainer. Ms. Berman is expected to be involved in
all aspects
of White House entertaining, from food, to flowers and other decorations.
While Mr. Scheib was gracious in his parting words, saying that it had been an
honor to
serve the first lady, sources close to the chef say that his relationship with
the first
family had grown increasingly tense since he was asked to stop using French
recipes and
cooking techniques after France refused to support the US-led invasion of Iraq.
Tensions were further exacerbated, say sources close to the chef, by White
House orders that
Scheib create a special inaugural menu to honor the brand names represented by
more than a
dozen top GOP and Bush campaign donors. Scheib was reportedly vocal about his
unhappiness
over having to create dishes that featured such ingredients as Coca-Cola,
Krispy Kreme
Doughnuts and Pilgrim's Pride Whole Butter Basted Turkeys.
The menu that Scheib ultimately composed, served at three candlelight inaugural
dinners, is
a testimony to the chef's ingenuity. He brined the Pilgrim's Pride turkeys in
Coca-Cola,
before stuffing them with sweet-and-savory stuffing made from Dunkin Donuts
old-fashioned
cake doughnuts. (Pilgrim CEO Lonnie Pilgrim was a Bush pioneer in 2004,
pledging to bring in
more than $100,000 in contributions to the Bush/Cheney campaign, while Dunkin
Donut is a
long-time GOP contributor).
Also on the menu: Cedar Plank "Pacific Seafoods" Sockeye Salmon in "Dole
Pineapple" Sauce,
inspired by Bush campaign Pioneers Frank Dulcich, CEO of Pacific Seafoods, and
David H.
Murdock, Chair and CEO of Dole Food Co. And for dessert: more doughnuts. For
the final
course, Scheib paired Krispy Kreme "Snow Balls" with Nestlé "Nesquik" Hot Fudge
Sauce and
Asher's Chocolate Covered Mini-Pretzles, a dish that was inspired by Pioneers
Joe M. Weller,
Chair & CEO of Nestle USA, and Robert Asher, Chair of Ashers Candies, and by
Krispy Kreme
Donuts, which gave more than $90,000 to the Bush/Cheney campaign in 2004.
Scheib hasn't said what his future plans are. Before becoming chief chef at the
White House,
Scheib cooked at the Capitol Hilton in Washington and at the Boca Raton Club in
Boca Raton,
FL. Scheib likely has a bright future ahead of him. "Former White House chefs
have gone on
to do great things. Look at Verdon and Mesnier," says Anthony. "Scheib has
proven that he
can pretty much do anything. Where else are they going to tell him he can't use
a mirepoix
and that he has to come up with dishes out of Coke and doughnuts?"
Coca-Cola brined Pilgrim's Pride turkey with Dunkin Donuts old-fashioned cake
doughnut sweet
and savory stuffing*
Coca-Cola brine
1 1/4 cups salt
1 quart Coca-Cola
2 bay leaves
1 medium onion, peeled and halved
2 cloves
1 10- to 12-pound Pilgrim's Pride Whole Butter Basted Turkey
1. Place salt and Coca-Cola in a large deep pot and whisk until salt crystals
dissolve.
Whisk in 4 quarts cold water. Pinbay leaves to onion halves with cloves and add
them to
brine. Let mixture cool to room temperature.
2. Add Pilgrim's Pride turkey, placing a large heavy pot or sealed zip-top bag
filled with
cold water on top to keep bird submerged in Coca-Cola. Place pot in
refrigerator and
marinate overnight.
Dunkin Donuts old-fashioned cake doughnut sweet and savory stuffing
6 cups Dunkin Donuts old-fashioned cake doughnuts, chopped
2 cups diced onion
1/2 cup butter
2 cups cranberries
2 teaspoons dried rosemary
1/2 tablespoon dried sage
1 cup chicken broth
Cook onion in butter or margarine over low heat until soft. Add doughnuts,
cranberries,
rosemary and sage, chicken broth, salt and pepper to taste. Mix gently but
thoroughly.
Roast Turkey
Remove Pilgrim's Pride turkey from Coca-Cola brine. Thoroughly rinse turkey
under a slow
stream of cool water, rubbing gently to release salt and soda residue, both
inside and out.
Pat skin and both interior cavities dry.
Remove neck and giblets. Begin lightly spooning doughnut stuffing into the neck
cavity, then
into the body cavity. After the bird has been stuffed, secure the legs to the
tail. If the
band of skin is not present, tie the legs securely to the tail with string.
Twist the wing
tips under the back of the turkey so they won't overcook.
Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours.
During this
time, baste legs and back twice with Coca-Cola.
*Recipe provided courtesy of White House kitchen.
http://swiftreport.blogs.com/news/2004/12/on_the_inaugura.html
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