In the Kitchen before the Korean State Dinner

♪♪ (music playing) ♪♪ Cristeta Comerford:
Today we’re getting ready
to prepare for the Korean State Dinner. And, you know, as a chef, it’s
always kind of like a key whenever you plan a menu, that
you work around what’s available out there. And it so happened that we have
some kids from Tubman Elementary School and Bancroft Elementary
School that did some garden harvest last week. And we’re actually incorporating
some of those lettuces that we got from the garden and
actually our first course, which is a squash soup, came
from the garden as well. So, you know, 230 people
is a lot of people. And hopefully our garden would
be big enough to sustain for that many people. But what we’ve done is kind of
like take some ingredients from there that would kind
of like, you know, marry with whatever is
locally available, as well. And let’s take you to the
garden salad side here. It’s a wrapped salad in daikon. Daikon is that wonderful
Korean ingredient. So what we are actually doing
is trying to put a little nod towards the Korean ingredients. It’s going to be dressed later
on with sesame vinaigrette and a little masago rice pearl. So it’s really, really light,
and it’s really beautiful. So for the main
course, of course, they have glove (inaudible),
wonderful beef, and rib eye is the cut. What’s going to happen with this
beef later on is that we’re just going to like lather it with a
little bit of compound butter, nice garlic scallion. Scallion is such a wondrous
Korean ingredient. And it’s going to be served an a
bed of turnip greens that came from actually a farm
that’s family owned up in Baltimore County. And then, of course, Bill,
he’ll explain to you the pastry upstairs. Bill Yosses:
We chose an ingredient that is
popular both in Korea and the United States and is
seasonal, and that’s pears. We worked on these
blown sugar pears. That will be one of the
elements on the plate. We also chose another universal
flavor, that’s chocolate. We blended layers of fine milk
chocolate and a little bit of malted milk for a real
American kind of sweet.

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