The Obamas: New Home, Same Food

Kass, 28, is a private chef who has worked with the Obama’s before. When the first family lived in Chicago Kass’ concoctions were a classic around the household.

A Chicago native, Kass graduated from the University of Chicago and received his formal training at a Michelin rated restaurant in Europe. He further honed his skills as a cook at one of Chicago’s premiere wine bars, Avec, where he worked primarily with Mediterranean food.

Those paying close attention will note that the style of Chef Kass is reminiscent of that of the president himself. According to the Associated Press, Kass is an advocate of healthy, local and sustainable food. In fact the website of Kass’ private chef business, Inevitable Table, says it promotes "a health lifestyle that focuses on the quality and flavor of food to encourage good eating habits."

Chef Kass will work under the supervision of executive chef, Cristeta Comerford, a hold-over from the Bush administration. Although Kass will serve the Obama’s he is no longer their employee as his paycheck will now be covered by the Government.

All of this focus on “healthy” living should come in handy as the president fights to maintain that much reported beach figure.

Below is a sample menu from Inevitable Table's website (Courtesy of the Sun-Times):

Monday
SALAD -- Citrus Salad with fennel, oranges and grapefruit, orange vin
MAIN COURSE -- Seared Diver scallops, Middle Eastern couscous and pecans, cavolo nero

Tuesday
SALAD -- Mixed greens with radishes, endive and pepito, Riesling vin
MAIN COURSE -- Ancho chili rubbed pork loin, rapini and polenta
KIDS -- Spagetti with tomato sauce, broccoli
JUICE -- Apple-Grape; Carrot Ginger

Wednesday
SALAD -- Simple salad of mixed baby greens, radiccio, radishes and shaved fennel with a James Balsamic vinegrette
MAIN COURSE -- Braised chicken in maderia with root vegetables and prunes, Himalayan red rice, and sautéed escarole with pine nuts
JUICE -- Ginger Carrot; Orange

Thursday
SALAD -- Arugula salad, carrots, radishes, almonds, honey Dijon vin
MAINCOURSE -- Whole-wheat pasta, soffrito, cauliflower, escarole, currents, pine nuts, green olives, ricotta solata, proscuitto

Friday
SALAD -- Frisee salad, cashews, pickled red onions, apples
MAINCOURSE -- Thyme and lemon marinated roasted chicken, Swiss chard, fingerling potatoes in persillade
JUICE -- Apple Fennel; Carrot Apple

By: Alberto Ramos Cordero