Cooking for Obama’s inauguration
November 25th, 2008 by Brian Ries in Food and Drink
The Associated Press asked a bunch of chefs what they would cook at Obama’s inaugural dinner. Some of the respondents are likely already on the Obamas’ short list — like Mexican-food guru Rick Bayless from Chicago’s Tobolobampo, one of the family-elect’s favorite eateries. Bayless has already cleared his schedule for that week, just in case, and has planned tortilla soup, Kona kampachi, ribeye and tamales, and apple pie with goat-milk caramel. Nice.
Most of the chefs were just tossing out ideas, but a few options are worthy of mention:
Rachael Ray — Sliders, mini-Chicago dogs and devilled eggs
Eric Ripert — Peanut butter souffle
Charlie Trotter — “Food that’s good eatin’.”
Andrew Zimmern — Goat, in taco-form
Never woulda thunk it, but I’m siding with miss 30-Minute Meals on this one.
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