I’m not sure anyone really fully appreciated the importance and potential impact of that visit to the State Department. Not even Secretary of State Hillary Clinton, who had invited us.
It was the official launch of an effort to institutionalize using local, seasonal and artisanal foods in all U.S. diplomatic efforts. We had all gathered – cheese makers, meat curers, olive oil pressers, farmers, chefs, writers and other pros – to share good, simple food and clear, purposeful thought.
Throughout the evening, we discussed the details of the program. Chefs from across the country will help the State Department in planning menus for foreign leaders who visit the U.S. These heads of state and other dignitaries will then be served regional American foods – think Virginia ham or California olive oil -- in addition to items from their home countries. Shocked at the simplicity, I was surprised this wasn’t what as a country we already did.
The notion and program had grown out of a series of meals served to Clinton and guests by Executive Chef Jason Larson. The idea came from a natural inclination towards warm hospitality – share what we have and how we do it, offer a gracious welcome and add some edible nod to the traditions of the guests.
So logical and familiar. We’ll see where this goes. To learn more about the Diplomatic Culinary Partnership, click here.
Full article here
Comments