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Cooking for Caroline Kennedy...

trhee

trhee

ㅇtㅈyㅅr
Caroline Kennedy, the newly appointed U.S. Ambassador to Japan and the daughter of John F. Kennedy will be coming by next Monday for dinner.

I was asked to "give it the extra special touch" for this occasion and I'll be cooking an 8 course menu that night as opposed to the typical 5 course for most guests.

During my career, I've had the honor of cooking for a lot of VIPS including the Clintons (twice), General Schwarzkopf, both Mayors Bloomberg and Giuliani, Senators, Governors, CEO's as well as many sports and entertainment celebrities, but for some reason cooking for the daughter of Kennedy is right up there with any of them. Pretty excited about this one. :D
 
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The menu is still being finalized. Actually, I have to finalize it by tomorrow (Thursday) since I have to go to the fish market on Friday morning to select my seafoods.

The only two dishes that are solid right now are a Roasted Filet Mignon With Tournéed Potatoes (classic French) and a New England Seafood Chowder (just as a homage I guess to her father as it was one of his favorite dishes by all accounts). I'll post the finalized menu here tomorrow night.

Whenever there's a VIP guest of certain stature, I'm always asked if I would like to be introduced to them and usually get pictures taken with them. A few of the standouts recently have been Senator John McCain, 4 Star General James Thurman, 4 Star General Curtis Scaparrotti, LG CEO & Chairman Koo Bon Moo and DooSan CEO Yongmaan Park.

Vice President Biden was in town last month but he never stopped by to say hi to me. :D
 
trhee said:
The only two dishes that are solid right now are a Roasted Filet Mignon With Tournéed Potatoes (classic French) and a New England Seafood Chowder (just as a homage I guess to her father as it was one of his favorite dishes by all accounts). I'll post the finalized menu here tomorrow night.

:D
Click to expand...

You're a good man. I'm sure that will mean something special to her.:thmbsp:
 
Trhee, thanks for posting.

What an honor (IMHO) to be cooking for Ms. Kennedy, and all the other celebs you listed.

Yes, would love to see the menu. But you had me at "Roasted Filet Mignon With Tournéed Potatoes". Actually, you had me with "New England Clam Chowder".
 
Well, it turns out that Ambassador Gary Locke, the U.S. Ambassador to China, will be joining as well. Not only that, it turns out that Ambassador Locke and Ambassador Kennedy will not only be having dinner, but breakfast, lunch and afternoon tea as well. Had to write menus today along with doing a dinner reception for 35 guests earlier today. A rich, full day, as some would say.

Anyways, the menus...

Breakfast is always a 2 course fair which in this case will be a simple, homey menu...

-----

Fruit Cocktail

Ham & Cheese Omelette w/ Buttered English Muffin & Thick Cut Applewood Smoked Bacon

Coffee & Tea

-----

Lunch is almost always typically a 4 course fair...

-----

Prosciutto Wrapped Seared Diver Scallop w/ Tomato Confit

Kabocha "Japanese Winter Squash" Soup

Thyme & Honey Dijon Glazed Scottish Salmon w/ Grilled Asparagus & Butter Poached Tournéed Potatoes

Mini Berry Cheesecake

-----

Dinner is typically a 5 course fair. I was originally going to go with an 8 course menu but the Ambassador has requested to cut the courses since there will be afternoon tea with snacks (homemade cookies and petit fours) and he felt 8 courses may be too much food, especially by the time they get to the main course.

-----

Pan Seared Lobster Medallion w/ Wild Mushrooms & Lobster Broth

New England Seafood Chowder

Wild Berry "Shooter" (as a palate cleanser)

Filet Mignon w/ Duet Of Potato & Roasted Seasonal Vegetables

"Capellini" Asian Noodle Salad

Pear Galette

-----
 
This is very cool.

Of course you know that your job is to get Ambassador Kennedy to tell you about that vintage stereo gear used in the white house. Do you see an AK membership in her future?

Who nows, maybe she can get Pioneer to re-issue the SX-1980!
 
To me this sort of thing is more interesting them stuff like the superbowl. I was Navy chef and afterward learned how to put out a great meal in the wilderness at a field encampment during my 20 plus years in the Wyoming Army National Guard. My favorite meal to cook was alway breakfast and I loved being on the line cooking eggs to order. I might have gone into this line of work except the operatunities just don't exsist in my part of the world. What I found interesting when I joined the Navy a person such as myself coming from Wyoming automatically was supposed to know how to grill an great steak over charcoal, I had to learn real fast :D
 
I'm glad I don't have the opportunity. I work out too hard to stay in shape. If I ate like that every day, I'd look like the Mayor of Toronto. ;)

But once in a while, it would be great.

I have always been interested in the Culinary arts. I cook more than the S.O. The only time she lifts a frying pan is to hand it to me. She cooks a great Salmon Plank dinner, and she can make a decent salad, but other than that, she would rather go to a restaurant. Me, I'd rather cook at home. I don't care if it's a BBQ'd steak or a roasted Duck. I enjoy preparing it. Yet, I don't think I'd make a great Chef, although it has always intrigued me. I have read all of Bourdain's books, and follow Chefs like Eric Ripert on Twitter. Happen to admire Eric. And I've been to his restaurant "Le Bernardin" more than once.

Crap. Now I'm hungry. This is a dangerous thread.
 
trhee said:
Well, it turns out that Ambassador Gary Locke, the U.S. Ambassador to China, will be joining as well. Not only that, it turns out that Ambassador Locke and Ambassador Kennedy will not only be having dinner, but breakfast, lunch and afternoon tea as well. Had to write menus today along with doing a dinner reception for 35 guests earlier today. A rich, full day, as some would say.

Anyways, the menus...

Breakfast is always a 2 course fair which in this case will be a simple, homey menu...

-----

Fruit Cocktail

Ham & Cheese Omelette w/ Buttered English Muffin & Thick Cut Applewood Smoked Bacon

Coffee & Tea

-----

Lunch is almost always typically a 4 course fair...

-----

Prosciutto Wrapped Seared Diver Scallop w/ Tomato Confit

Kabocha "Japanese Winter Squash" Soup

Thyme & Honey Dijon Glazed Scottish Salmon w/ Grilled Asparagus & Butter Poached Tournéed Potatoes

Mini Berry Cheesecake

-----

Dinner is typically a 5 course fair. I was originally going to go with an 8 course menu but the Ambassador has requested to cut the courses since there will be afternoon tea with snacks (homemade cookies and petit fours) and he felt 8 courses may be too much food, especially by the time they get to the main course.

-----

Pan Seared Lobster Medallion w/ Wild Mushrooms & Lobster Broth

New England Seafood Chowder

Wild Berry "Shooter" (as a palate cleanser)

Filet Mignon w/ Duet Of Potato & Roasted Seasonal Vegetables

"Capellini" Asian Noodle Salad

Pear Galette

-----
Click to expand...

No doubt it's all top shelf, but the squash soup sounds really, really good right now.
 
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