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Dining at the White House: From the President’s Table to Yours chronicles Chef John Moeller’sjourney from small town Lancaster, Pennsylvania, to his remarkable 13 years working as a White House chef to three Presidents: President George H.W. Bush, President William Jefferson Clinton and President George W. Bush, and their families.
Featuring a foreword by President and Mrs. Clinton, the book details the challenges of preparing très soigné cuisine in America’s most famous home. The book includes recipes Chef Moeller created for formal events and more intimate gatherings (with chef notes for the home cook) and a behind-the-scenes glimpse at the challenges of cooking in the White House. Throughout the narrative, Chef Moeller promotes his trademark use of fresh, healthy ingredients in one-of-a- kind dishes inspired by his classical French training with an American and Caribbean twist.
The descriptions of preparations for Inaugural events and State Dinners, china selection, holiday parties in the White House, shopping on the First Families’ budget, and trips to Camp David are interspersed with memorable anecdotes, from President George H.W. Bush’s declaration of the White House as a broccoli-free zone, to cooking lessons for a young Chelsea Clinton, and the frightening behind-the-scenes details of working in the Bush White House in the aftermath of the tragic events of 9-11.
About the Author
Chef John Moeller is a member of the elite corps of chefs who have served in the White House preparing très soigné cuisine for Presidents, First Families, and their guests. Chef Moeller served three First Families in the White House from 1992 until 2005. He is noted for his trademark use of fresh, healthy ingredients in dishes inspired by his classical French training with an American twist.