Over two hundreds years of history in America one might wonder what our nation’s leaders ate during their tenures in the White House. Even though the White House is not a hotel it certainly has housed a lot of people over the years. As of today there have been forty four First Families in the White House along with countless guests. Some may wonder what our nation’s leaders requested or chose as their favorite meals. After combing through a mountain of links and websites, I have found some startling insights into the taste and trends of past leaders. Some leaders were more modest then others and some entertained more often then others. Here are some of our president’s favorite foods from the earliest days, till today, according to the

Library of congress.

 

George Washington

          We all have heard the rumor about George Washington and the cherry tree. I can’t accurately state if this is truth or fiction but it was true that George Washington did love cherries. In fact, he loved most fruits and nuts for that matter. When served he generally ate whatever was put in front of him, although he was especially fond of fish. One thing he did not consume was desserts. George was English in heritage and was accustomed to the usual puddings and trifles but seldom partook. It is said that even though he was a modest man he was a generous host and offered a variety of delicacies to his guest. George did enjoy a glass or two of Madeira wine with meals. It is also known that Martha Washington was no slouch when it came to the kitchen. Martha was quite accomplished in the baking department and there are several recipes available on bookshelves. Martha Washington’s, Booke of Cookery.

 

John Adams

          John and Abigail Adams were the first couple to live in the White House. They were New Englanders who were pretty modest in their fare although they did appreciate cuisine from the cities they visited like Paris, London, New York, and Philadelphia. Even though they were more sophisticated they chose to serve simple meals in the white house. Only on special occasions did they elaborate like the 1801 New Years Day white house opening. Shortly after that opening, the presidents term was nearly over so the modesty resumed in the white house kitchen. The usual meals consisted of codfish cakes, cream of corn soup, New England clam chowder and pumpkin pie along with cider which president Adams drunk quite a bit of every day.

 

Thomas Jefferson

          Our third president was the most sophisticated gourmet of his time. His extensive travels abroad made his palate most adventurous and he had an active interest in food preparation and cuisine in general. After having his first waffle in Holland he bought a waffle iron and often purchased items to bring back to the states like teas and chocolates. He even copied cheese recipes from Italy and often summoned his valet to stock up on certain favorites like macaroni, figs, almonds, mustards, and anchovies. He also kept a chart on which vegetables were in season. Other favorite staples of Jefferson were olives, mulberries, crabs, shad, oysters, and pineapple. To drink he preferred Madeira wine or a cider as well as malt drinks. He also enjoyed his Virginia cuisine of Ham and okra, sweet potatoes, green peas and turnip greens. He even planted sweet corn in his Paris garden because he was so fond of it.

James Madison

          Although little is known about our fourth presidents dietary habits, his wife Dolley (a Quaker from Philadelphia), did enjoy entertaining the masses with the more the merrier attitude. Dolley held lavish dinners and enjoyed French cuisine she was the dominant force during James administration at the white house. Dolley supervised the kitchen at the White House. James preferred more quiet intimate dinners and his Virginia upbringing averted him from formalities. His favorite meal was Virginia ham, buttery rolls, apple pie, and cider. James did not sit at the head of the dinner table; Dolley did, because it was customary that women did the carving and the serving. Dolley was very warmhearted and truly enjoyed having teas and luncheons as well as lawn parties. She was also credited for starting the Easter Egg Rolling on the White House lawn. Even after the Madison’s departed the White House she went on to entertain at their home Montpellier. Madeira and Bordeaux wines were common drink along with cider white wines and strong beer.

 

James Monroe

James Monroe also acquired a taste for French cuisine after serving abroad. He brought those elegant standards home to the Unites States but still also loved his native Virginia favorites like fried chicken with rice and spoon bread. The Presidents’ Cookbook. (p. 97-103)

 

John Quincy Adams

          John Quincy Adams was exposed to the finest cuisines of Europe but never spoke of them. He left little in his diaries that referred to food or who he shared meals with. One thing that was known was his love of fruit. His upbringing in New England left him with a taste for the plainer foods of the day and some days just crackers and water would serve as a meal for him. The Presidents Cookbook, (p. 110-126)

 

Andrew Jackson

          Andrew Jackson loved food and was one of the first to have a French chef and drink primarily French wines. Jackson had many food favorites including spiced round of tenderloin with mini biscuits and jezebel sauce, hot water corn cakes with caramelized onions and squash relish, roasted lamb chops with rosemary, benne wafers and floating islands. Apparently Andrew Jackson was not the backwoods type that others had thought. He was sometimes referred to as King Andrew because of his culinary taste and his lavish banquets served on the best china with the best silver on the best furniture. Sadly, his wife Rachel died on December 22^nd of a heart attack before his inauguration in January. The White House entertaining was handled by Emily Donelson, who became his hostess. Another of his favorites was “Leather Britches”, which was a dish of green beans cooked with water and bacon.

 

Martin Van Buren

          Martin Van Buren a Dutchman from Kinderhook, New York had a reputation as a bon vivant and epicure. Although his table was impeccable he was a disappointing host to the fashionable crowd. He avoided sweets and had only a few food favorites like oysters and an English dish of boars head. The Presidents’ Cookbook

 

William Henry Harrison

          Although William Henry Harrison had one of the smallest tenures at the White House he did enjoy doing his own marketing. One reason he did this marketing was to ply potential voters with food and drink. This was not an uncommon practice since the beginning of American politics. He continued his plight westward and his feast became more elaborate but mostly a stew of squirrel and vegetables seemed to be common fare. It was not uncommon for him to serve hard cider during his campaigning and he became known as the Hard Cider Candidate. The Presidents’ Cookbook

John Tyler

          After former president William Henry Harrison’s death, John Tyler stepped into office with wife Letitia by his side. They were both from Virginia and considered unceremonious. They brought with them the same slaves they had in their Virginia home in Williamsburg. Sadly, the following year his wife Letitia died and he remained single for two years. His routine was regimented and simple during his term in office. His daughter Letitia, the oldest of seven stated that breakfast was served at 8.30 am and dinner was served at 3.00 pm. Tea was served after the daily chores and duties were finished. Not until 1843 Julia Gardiner arrived on the social scene in WashingtonD.C. and became the cities arbiter of social grace. John would soon take her as his wife and things would change immensely as the wedding feast was being planned. At the wedding woodcock was served with pigeons, chicken salad, and oysters. No wine was served at the reception. Julia then began to make the most of the last eight months in office and enjoyed the pageantry duplicating it on her menus. Breakfast would be a feast of Omelet’s, spring chicken, ham & eggs, and young duck. One common food served at the dinner table was pudding and yes finally Madeira wine. The Presidents’ Cookbook

James Polk

          Simple hearty country fare was what he favored like pan ham and things Creole. Another of his favorites was tomato omelet’s and corn pone. The Presidents’ Cookbook

Zachary Taylor

          Taylors Louisiana background mad e him familiar with Creole cooking and he was enamored with its variety and richness. His only criteria were that it was served properly and cooked correctly. The Presidents’ Cookbook

 

Millard Fillmore

          Fillmore was credited for modernizing the White House kitchen with the first iron cook stove. Prior to that hearths were used and the kitchen staff was not ready for this new cooking method. Fillmore past diet consisted of stews and soups and would remain his mainstay during his administration. The Presidents’ Cookbook

 

Franklin Pierce

          Franklin Pierce, another New Englander, had modest simple taste like his fellow New Englanders and entertaining was non- existent. The Presidents’ Cookbook

 

James Buchanan

          President Buchanan liked to entertain in grand European style. He was fond of French cuisine as well as Pennsylvania Dutch fare. Since he was our only unmarried president his niece became the first lady in terms of entertaining. President Buchanan was already a wealthy man with a flair for society and epicurean taste. Buchanan’s concerns were that the food be of quality and insured that by having butter sent from Philadelphia to Washington. He also used French caterer name Gautier because of his service and style. Buchanan’s parties became so lavish that he was made to spend his own money on the affairs. Buchanan’s Inaugural ball in 1857 had five thousand revelers to feed. The wine bill alone was $3.000.00 and the cake was four feet high. On most days he rose early had a light breakfast and was at his desk working by 8.00am. It was not uncommon for him to have the cabinet’s families over for dinner once a week. The Presidents’ Cookbook

 

Abraham Lincoln

          Several sources had conflicting information about Lincolns dining habits. Some say he was a gourmet some say he would eat anything put in front of him hot or cold. One thing is certain that he would to eat if he was not reminded. He did enjoy hot coffee and apples. For breakfast an egg and a cup of coffee was his norm. Lunch consisted of a biscuit and a glass of milk and dinner was a small two course affair with fruit being one of them. Historians recall that in his younger days in New Salem he enjoyed bacon, eggs, mush, and he had a special fondness for honey. Mary his wife came from the wealthier side of Kentucky and enjoyed a more sophisticated diet. At this period in Washington street vendors sold staples and produce to locals and Mary was one that liked to have bread delivered and cakes a few times a week. One thing she was noted for was haggling with the vendors over prices and quality. Mary Todd Lincoln, A Biography, 1987(p. 109-113)

 

Andrew Johnson

          A native of Tennessee was of simple means and simple pleasures. His family requested that the pantry be stocked with butter and fresh milk. Roasting apples and chestnuts was common with is family as was popcorn parties. Other favorites include duck, wild turkey, and sweet potatoes. The Presidents’ Cookbook

 

Ulysses S. Grant

          Ulysses was a war hero and an honored one. After several years of army food he turned the corner on opulence at the White House. At first he summoned a quartermaster from military background to run the kitchen against his wife’s better judgment. Sadly his dining style still reflected that of a mess hall and he was soon replaced with Valentino Melah an Italian chef had worked at some of the best hotels in America. Melah’s style was refined and sometimes the dinners had twenty five courses. The Grants truly preferred to spend quiet dinners with just family and were rigid and punctual about time. Always the consummate war hero, he was also prone to rolling up bread balls and throwing them at his children across the table. One of his favorites was rice pudding which he consumed much of. Other favorites were roast beef, boiled hominy, wheat bread, and for breakfast buckwheat cakes, bacon, steak, fried apples, and strong black coffee. The Presidents’ Cookbook

 

Rutherford Hayes

          Hayes enjoyed everything in moderation from one cup of coffee in the morning and one cup of tea at lunch. His wife and he were Ohioans as well as their cook so simple fare from back home was their staples like cornmeal battercakes and angel cake. The Presidents’ Cookbook

 

James Garfield

          Squirrel soup was a favorite of this president and his dislike of oatmeal was well known. Garfield had a very weak stomach but enjoyed milk immensely. He was good natured and generally ate as much as his stomach would allow. The Presidents’ Cookbook

Chester A. Arthur

          This twenty first president was second only to Thomas Jefferson when it came to cuisine. Arthur’s dinners were quiet cozy affairs prepared by a New York chef that had a history of cooking the best foods of the day. Chester kept his daily routine modest with a morning meal of coffee and a roll before going to office. Lunch consisted of oatmeal, fish and fruit. Dinner was at 6.00 and usually consisted of a mutton chop or rare roast beef along with a glass of ale and a baked potato or a glass of claret. His favorite food was Rhode Island eel and he also spent time fishing for Salmon and eating his catch. It is also noted that turtle steak was a favorite as well as macaroni pie with oysters. The Presidents’ Cookbook

 

Grover Cleveland

          Although he entertained eloquently, he preferred a simple meal of corned beef and cabbage. Grover had brought his cook from Albany with him to the white house because he loved the way he cooked his everyday favorites. His dining habits were minimal at all meals. Breakfast consisted of coffee, oatmeal, beefsteak and eggs. At lunch he just snacked and dinner was plain. He despised French cooking and longed for simpler things like Swiss cheese, pickled herring, and a chop from Louis. The Presidents’ Cookbook

Benjamin Harrison

          The Harrisons were all American and Christmas dinner was conventional for the period. Dinner started with blue point oysters on the half shell and then followed by Consommé. The next course would consist of chicken in patty shells followed by turkey with all the usual trimmings like cranberry sauce, duchess potatoes, and a salad of lettuce with French dressing. Further still the Maryland Terrapin with several desserts to follow like tutti fruitti ice cream and mincemeat pie. The Harrisons were also Ohioans and loved corn and they loved corn soup even more. Living in Washington they did develop a taste for Oysters of all kinds. His wife Caroline was one of the first White House women to create a cookbook of her family’s favorites. The Presidents’ Cookbook

William McKinley

          The McKinley’s were another couple that liked plain fare. Eggs were most abundant in their kitchen because they consumed them veraciously for breakfast. Large portions of eggs scrambled along with Coffee, fruit, potatoes and steaks were served at breakfast. Lunch and dinner were also starchy affairs with boiled fish an interim along with red flannel hash a favorite of Victorian times. The Presidents’ Cookbook

 

Theodore Roosevelt

          The Roosevelt’s were an affluent family and enjoyed many culinary favorites. Hard boiled eggs for breakfast was a common dish with rolls and coffee sometimes accompanied with hominy with salt and butter. Teddy had an appetite and was known to consume a whole chicken with 4 glasses of milk. Dinners were also very unpretentious and rarely consisted of more then two courses one being leftover meats baked bread and cantaloupe in season. Tea was another fancy of the president and a few flavors were noted as his favorites like Ku-Kwa and Caravan tea. His idea of good chicken was fried with white gravy or a steak. He also had quite a sweet tooth and loved to put sugar in his coffee. Alcohol was not a passion he enjoyed and he rarely consumed it unlike the prior administrations six or seven glasses of wine at dinner. The Presidents’ Cookbook

 

William Taft

          Taft was considered a gourmand of all gourmets. His wife tried to curb his food intake that was notorious for big meals away from home. On one breakfast in Savannah he began his meal with grapefruit, then potted partridge, and broiled venison accompanied with waffles and maple syrup large amounts of coffee with cream & sugar. A typical Taft lunch would include anything but eggs since he was not fond of them. Instead he dined on smelts with tartar sauce, lamb chops, Bermuda potatoes, green peas, and for dessert raspberry jelly with whipped cream. Nuts accompanied the after meal such as salted almonds. Dinner was late and consisted of lobster stew, salmon cutlets with peas, cold roast tenderloin with vegetable salad and for dessert frozen pudding, cake, fruit and coffee. Salads were a part of every lunch and dinner especially peach salad. The Presidents’ Cookbook

 

Woodrow Wilson

          President Wilson had very little interest in food outwardly and concerned the White House physician. His weight was a concern, or lack there of, and only requested few favorites like chicken salad and for breakfast two raw eggs in grape juice. For dessert he enjoyed Strawberry ice cream. Amongst friend s he would confide in his love of peach cobbler, country ham, butter, white cake, and hot biscuits. The Presidents’ Cookbook

 

William G Harding

          Harding was a Midwesterner and enjoyed authentic chicken pie made by his wife Mrs. Harding. Before his poker games he would eat knockwurst and sauerkraut or frankfurters. Breakfast was served with gallons of coffee and consisted of grapefruit, hot cereal, scrambled eggs, bacon, wheat cakes with maple syrup, corn muffins and toast. His wife loved waffles with syrup. The Presidents’ Cookbook

 

Calvin Coolidge

          Coolidge was truly one of the strangest presidents to grace the White House. Every meal was called supper no matter what meal it was. He was also a notorious nibbler and loved to nibble on roast beef. His wife was a fan of Oriental cuisine and Calvin loved one oriental dish in particular curried veal. Coolidge was known for being the only president with a chicken coop outside the kitchen door and it was not uncommon for one to get out on occasion. It has been stated that the chickens would graze over the burial of Teddy Roosevelt’s grave that was covered in mint and gave the chicken an unusual fragrance. Another fondness was his love of pickles from his native Vermont but nothing matched the pork apple pies his mother made. The Presidents’ Cookbook

 

Herbert Hoover

          The Hoover White House was considered one of the warmest administrations in Washington. Mrs. Hoover was known to send staff and servants baskets of flowers and food when they took ill. She also never squabbled about the cost of food and paid dearly if it was out of season. Apparently the president was a very fast eater and kept the staff busy guessing on how long it would take him to complete a meal. It was stated that he was one of the easiest men in the world to please. Some favorites of his were Gumbo, Virginia ham, lobster and any food from his aunt Millie. One particular fruit favorite was Oregon cherries that he had sent to his home. The Presidents’ Cookbook

 

Franklin DelanoRoosevelt

          This depression era president enjoyed making do with what they had and simplicity. Creamed chip beef on toast, bread pudding, and fried cornmeal mush were served with welsh rarebits on a usual Sunday night meal. Donuts were always on hand in the Roosevelt home for breakfast or tea. Cheese was another staple always in abundance for snacking. The electric stove was installed during this administration along with a dishwasher. Eleanor Roosevelt’s menu selections were confusing yet intriguing to outsiders but well intended and inspired. Franklin seldom ate sinner in a formal setting instead he often ate off a tray at his desk. One event that startled the world was the serving of hot dogs to the Queen of England. This is an event that shocked the nation but made good friends of the pair. Although the Roosevelt’s were simple in their own dietary habits, they would bestow on their guest whatever they desired. By the way the king of England came back for more and enjoyed d cold beer from a tap as well at the Hyde Park picnic. King Tries Hot Dog and Asks for More, “New York Times, June, 1939

 

Harry Truman

          Truman was not a picky eater and enjoyed simple farm foods like friend chicken and roast chicken. He never complained since his army service taught him to never complain and eat what is given to him. They were not fussy eaters at the Truman White House but they did expect the food to be well prepared and hot. Mrs. Truman brought their cook Vietta Carr from their home in IndependenceMissouri and because she made some of their favorites from back home. Truman had a constant breakfast diet of orange juice, or grapefruit, or tomato juice. In the winter months he ate oatmeal and cold cereal in the warmer months. Mrs. Truman was known for her home style cooking and delighted in serving it. Only once did the president create a menu for Winston Churchill that consisted of Oyster soup, celery hearts, assorted olives, filet mignon with mushrooms, watermelon pickles, asparagus hollandaise, grilled tomatoes, hard rolls, and hearts of lettuce for salad with Roquefort dressing followed by a dessert of strawberry shortcake. One special thing they both loved was sourghum molasses which they served on cornbread on their private suppers along with turnip greens and cornmeal dumplings. The Presidents’ Cookbook

 

Dwight D. Eisenhower

          Dwight was one of the few presidents that actually cooked him and his wife dinner. One favorite was oxtail soup and succotash as well as beef soup.  Some things never change and one issue that divided the Mr.  & Mrs. was onions. He loved onions and she hated them another favorite ingredient for the president was garlic. Insiders state that it was not uncommon for them to dine on TV dinners and they would watch TV together on several occasions. They seldom entertained and enjoyed taking their meals together and if there were any large functions they would generally be luncheons since he tired easily. One trademark of the Ike administration was old English style rice pudding made form leftover rice served with plenty of cream. The Presidents’ Cookbook

 

John F. Kennedy

          This president had a simple breakfast routine of orange juice, poached eggs on toast, crisp bacon, marmalade, milk, and coffee. He was particularly fond of soup and a sandwich for lunch followed by a piece of fruit. Dinner had no particular favorites but he did enjoy lamb chops, steak, baked chicken, and mashed potatoes followed by a dessert of chocolate cake. He also loved baked beans and lots of seafood when he took the time to eat. He often request Boston clam chowder from the kitchen and on Fridays the good catholic in him made him choose seafood dishes. Jackie was another story and lured the chef Rene Verdon from the Carlyle Hotel in New York to add the French touches to her menus. Jackie’s breakfast remained almost a constant of orange juice, scrambled eggs, two strips of bacon, honey, and a glass of skimmed milk. She drank coffee usually but sometimes had tea instead and rarely ate all her breakfast before John John got to it and ate her bacon and honey. A favorite dish is chicken with tarragon and when they were feeling very informal grilled cheese and consommé would suffice. One thing they did enjoy was a cocktail, he a cold beer and her a lime daiquiri. The White House Chef Cookbook, Rene Verdon, 1967

 

Lyndon B. Johnson

          The Johnson White House was a steak loving White House. If steak was not on the table at dinner fried chicken often was with spoon bread and a spinach dish of any kind. Another interesting point is that the foods he liked were generally soft in texture. Even his salads were chopped up so fine they could be eaten with a spoon. Ladybird Johnson was an avid baker of bread and it was made fresh almost everyday. Some favorites of Lyndon’s were Beef Stroganoff or lamb hash or even chicken chow mien. Ladybird’s dietary habits were a little more refined like pickled okra, turkey dressing, deer bacon, and spare ribs. They did both love buttermilk or sweet milk and often was served with brownies. One all time favorite is home made  ice cream for Lyndon . They had a cook of twenty years named Mrs. Zephyr Wright who made a lot of their Tex Mex favorites that they served only to their closest friends. The White House Family Cookbook, Haller, (Random House) 1987 & the Presidents’ Cookbook

 

Richard M. Nixon

          The Nixon family preferred a more modest fare of fresh California or Florida fruits, cottage cheese fresh salads and meatloaf. Mrs. Nixon was a dieter and watched her weight constantly. It wasn’t uncommon for her to enjoy salads in the summer months of grapefruit or smooth skinned avocados. They enjoyed cold foods thru most of the hot humid Washington summers. Cold pepperoni salad, gazpacho, cold cucumber mousse, and cold seafood of all kinds were eaten during those hot months. Another favorite dish they enjoyed was the Mississippi Platter a dish of fresh tuna, shrimp, lobster, served on a bed of lettuce with radishes, and crab with hard boiled eggs and Cole slaw. President Nixon did not have a large appetite and often ate Rye crisp with cottage cheese in his office as his lunch with fresh fruit garnishing the plate. Desserts were rarely enjoyed unless they were entertaining or on special occasions attended by guest. Rarely a first course was served by Pat Nixon but on occasion they would offer guest clams on the half shell or Baked Grapefruit or fresh fruit cup. Dinner would generally consist of meat or chicken, potato or pasta, vegetables or salad, and dessert by request. Dinner at the Nixon White House was at 6.00 and on many occasions boiled corn beef and cabbage was served. They also enjoyed ethnic fare such as Italian foods like lasagna or pasta with meat sauce. Chinese food and Mexican food were also ethnic favorites of theirs. If President Nixon loved a snack it would be his usually Macadamia Nuts or cottage cheese which apparently often caught the kitchen staff off guard and had them out looking for more frequently. The White House Family Cookbook

 

Gerald Ford

          The Ford family White House was another fresh baked bread loving house and it had a recipe to be followed by first ladies own recipe. A dense bread perfect for toasting that accompanied her husband’s margarine and jam breakfast paired with orange juice fresh melon and tea. Another breakfast favorite of Georges was Golden Brown Waffles with sour cream and strawberries or apple pancakes. At dinner Prime rib with parsleyed potatoes and a crisp salad of Boston lettuce with a peppery French dressing topped with thin sliced red onion. The vegetable would be green beans and desert would be ice cream. Other times spare ribs with sauerkraut or spaghetti and meatballs would sustain them. His favorite vegetable was cabbage and his fruit fresh strawberries. The White House Family Cookbook

 

Jimmy Carter

          The Carter family was a typical southern family and enjoyed their regional cuisine. Their dietary habits were unpretentious and down home. Breakfast would consist of breakfast cereal and fresh fruit in the morning for Mrs. Carter and their daughter Amy. Sometimes eggs were enjoyed poached or scrambled along with toast. Sundays they had larger breakfast meals like country style ham with redeye gravy along with eggs and grits. Since they were southerners cornbread was a common breakfast item and fried apples. For dinner rice and beans was served along with ribs during bar-b-q season. Jimmy Carter was equally at ease dining on plain chicken dishes or pork chops with corn bread stuffing and his favorite vegetable eggplant or fried corn. He did not enjoy commercial condiments or rich sauces. Lastly the classic southern friend chicken with okra and collards with macaroni & cheese was commonplace. They snacked on peanuts but no more then any other family from the south. The White House Family Cookbook

 

Ronald Reagan

          The Reagan’s were very nutrition conscious and seldom ate eggs more then once a week. If they did have eggs it was a single egg poached, scrambled, or soft boiled accompanied with wheat toast or a home made bran muffin. Other day’s bran cereal was the norm with skim milk fresh fruit and decaffeinated coffee. Monkey bread was one deviation from their norm and was a household favorite. Ronald loved plain the plain food that he grew up with like macaroni and cheese, meatloaf and hamburger soup. When they did entertain it was Osso Bucco or another veal dish like a veal Marsala or veal Piccata. For fish he preferred Swordfish with lemon butter. Dessert if served was honey baked apples for him and for Nancy Apple Brown Betty. The White House Family Cookbook

 

George Bush

          George Bush is known for disliking broccoli and made it publicly known at an outdoor news conference. Broccoli was not his only vegetable dislike; he also hated cauliflower and brussell sprouts and lastly cabbage. Oddly enough all those vegetables come from the cabbage family. He did make known some of his favorites like baked scrod and baked beans from the style of his home state of Massachusetts. His favorite desserts were Apple-cranberry Brown Betty or corn pudding.” Bush’s Broccoli Hatred Flowers into Presidential Proclamation”Los Angeles Times

 

Bill Clinton

          Hillary Clinton once said in an article in the New York Times, December 23, 1992, that Bill loved to eat and enjoyed it. The downside is that he doesn’t always eat what’s good for him. Bill Clinton has several restaurant favorites such as Hungry’s Café and Sims Bar-B-Q. Some of his favorites include chicken enchiladas, barbecued ribs, jalapeno burgers, soft tacos, and peach pie. ”Bill and his Diet” New York Times, January 1993. The rumor that he like McDonalds is untrue in fact he only orders coffee and Egg McMuffin once a week. He does enjoy cinnamon rolls smothered in margarine when not dieting. Bill also was not considered a big consumer of alcohol but enjoyed a non-alcoholic beer called Clausthaler or a soft drink. One thing is certain that he had a battle with the bulge during his term at the White House. New York Times, December, 1992

 

George W. Bush

          Apparently food was not a huge priority for these Bushes during their administration. In fact George was a fast eater and did not like to be kept waiting for his dinner or any meal for that fact. He did enjoy pea soup with mint, and biscuits and chicken pot pie. His meals usually consisted of only one course and Tex Mex was common fare in the Bush White House and Huevos Rancheros were served on the weekends. Mrs. Bush loved beets and spicy foods and often seasoned their foods with chilies and hot sauces. Often for lunch George would eat grilled cheese sandwiches with Kraft singles on white bread or peanut butter and honey sandwiches. His dietary habits were habitual and never exotic; a simple BLT was another staple on his menu. White House Chef, (Scheib & Friedman) 2007

 

Barack Obama

          Our current leader enjoys the more contemporary foods of the day like Black Forest Berry Honest Tea, or Fran’s Chocolates, Planters trail Mix, and lots of bottled water. He loves this Seattle based Fran’s Chocolates with smoked sea salt and caramel while his wife enjoys dark chocolates. Mexican food is another favorite of the Obama’s and a night at Topolobampo in Chicago was a popular destination for them, even though Michelle Obama preferred dining at Sepia a dining hot spot owned by famous chef Rick Bayless. Chicago Sun Times. July 2008. On less formal occasions a popular destination was R J Grunts a very casual rib and burger place with additional Mexican standards. ---“Obama family favorites likely to get brand boost,” USA Today Nov 6, 2008

 

                                                          Food For Thought

          Don’t think for a minute that all was smooth sailing in the White House kitchen. There were moments of drama and ill pairings throughout the years. One notable firing was the famous chef Pierre Chambrin was asked to tender his resignation along with three of his under staff for failing to prepare liter or less caloric meals. (Nation’s Restaurant News) August 27, 2009.

 

          Consequently Laura Bush had a run in with the chef Walter Scheib III; this is the chef who replaced Chambrin after tendering his resignation from the Clinton White House. Their clash was due to a difference in style according to ( Atlantic Monthly) May 2005 issue.

 

          One incident involving Roland Meisner and Franette McCulloch ended up in a lawsuit with President Bill Clinton for a million dollars because Frannete declined the sexual advances of Roland and was left to do menial task. The suit was later dropped. (Atlantic Monthly), 2005, May.

 

          Sean Haddon, an assistant chef claimed that during his tenure that he was denied a promotion due to his interracial marriage. He then filed a formal complaint, which he lost and it was rumored that he threatened to poison the first family which was later dispelled. Atlantic Monthly, 2005, May (White House Chefs).

 

          Henry Haller was recruited by the Johnsons and resigned after only serving Nixon after only one meal, a poached egg with corned beef hash with a side of his resignation letter. He had served as White House Chef for twenty one years and five presidents Atlantic Monthly, ( 2005)  May.

 

          Rene Verdon, who was hired by the Kennedys resigned at the beginning of the Johnson Administration because Lyndon as him to cook Texas Ranch style. Atlantic Monthly, (2005), May.

 

          But of all the families to cook for, The Clintons were a favorite and George W Bush was one of the least favorites. The Clintons were adventurous the Bush’s were not at all adventurous. Atlantic Monthly, (2005), May

 

          Some chefs had encores in other administrations like Meisner, who served the Carters and then was hired by Laura Bush to come back to the White House. Atlantic Monthly,( 2005), May

 

          Although our new leader hasn’t much of a history yet, there have been sightings reported in the Daily News in Jacksonville, North Carolina that Secret service men converged on a Broaster Chicken & Ribs in Jacksonville, North Carolina, and left with five slabs of ribs cut off the bone and extra sauce. All this was paid for and a coin that said Presidential food Service for The White House was also left. Daily News, Jacksonville, NC, March 5, 2009.

 

          After reading this you can see that the times and foods may have the changed, but, the problems still remain the same.