It’s a day before Rick Bayless’s official state dinner at the White House, and while he hasn’t been compulsively tweeting as much as usual, he has let a few details out. Looks like some tardy ingredients are his biggest concern: “Most worried about ingredients, but all will b here 4 big day! Super excited.” But you’d think he had personally offended every member of the White House by reading some Washington D.C. newspapers. The Yeah and Nays column at the Washington Examiner is honestly wondering if Bayless is “going rogue,” by revealing menu items before Michelle Obama has officially announced the menu. He let the New York Times know he’ll be making a mole, along with a green ceviche with cucumber. But that’s not the only controversy to break out while Rick has been in Washington.
The Reliable Source column at the Washington Post questions whether there are, “too many cooks in the kitchen,” pointing out the issue of bringing a celebrity chef in above the current White House chef Cristeta Comerford. The New York Times also jumped in these waters last week, and one has to wonder why the same questions weren’t asked when Marcus Samuelsson was brought in for the last state dinner. For his part, Bayless is still nothing but chipper: “Thanks 2 the 100s of well wishers! Ready 4 day 2 n rather small White House kitchen.Chef was challenged by some ingred,but last arrive 2day.”
State dinner chef Rick Bayless goes rogue [Washington Examiner]
The White House State Dinner for Mexico: Too many cooks in the kitchen? [Washington Post]