Hello Americans,

I’m Chef Cristeta Pasia Comerfort, the current White House Executive Chef, and the first woman and Filipino-American to hold this position. I’ve worked in the White House kitchens since 1995 and I’ve seen a lot of Presidents. I do not hold an opinion on who I like as far as administrations go.  I am neutral as far as party affiliation and only cook at the pleasure of the current office holder. 

I am sorry that I cannot comment on my four years serving white bread and mayonnaise sandwiches to the former President and glasses of bitter herb cocktails to his wife. It’s simply not my place to have an opinion, despite being told that “if I could cook like Chef Boyardee” or if I could “make my sandwiches taste like Arby’s,” we’d really be cooking with gas. However, I have created this charcuterie board for an upcoming happy hour in honor of the new incoming Presidential team and staff.

As I would for anyone.   

The 2021 Official White House Charcuterie Board

Glory Halleluiah Ham, that used to be tightly rolled but now is loosening up

Dry-Cured Prosciutto, because after so many months of non-stop drinking everyone needs to take a moment to be dry again

A wonderfully rich English Cheddar, which is a cow milk cheese traditionally cast in a mold of civility with which we are familiar

Brie, a very soft nice cheese that doesn’t yell or scream at you about how “your people are taking jobs away from American steel workers”

A dish of olives from groves that actually dated back thousands of years in the Mediterranean region, despite the former administration saying that they originated from California in 1965

Hazelnut raspberry honey crisps, because we are no longer forced to serve tostados made from fried Goya beans

A nice fig jam, dating back to when the Greeks needed to preserve the quince with honey.  Let us preserve this moment in history where my staff isn’t ordered to make Fritoe Pie at 2 am during a twitter rant

Bite-sized sea salt dark chocolate, for me to simply eat, because I think I’ve earned it.

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We are looking forward to a great four years ahead.

Xoxo

Chef Comerfort