Louisiana Seafood at the White House

To demonstrate the safety and deliciousness of Gulf Coast seafood at the White House, the Louisiana Seafood Board prepared a special shrimp and oyster po' boy lunch at the White House on August 9. Several D.C. chefs with ties to the Louisiana seafood industry helped to prepare it, including Jeff Tunks from Acadiana, Ann Cashion and John Fulchino from Johnny’s Half Shell, Jeff Buben from Vidalia, and David Guas, from the soon to open Bayou Bakery.

Bayless Serves Mole to Mexican Prez at White House

IACP member and celebrity Chef Rick Bayless served as guest chef at the Obama White House’s second state dinner on May 19 honoring Mexican president Felipe Calderon Hinojosa and his wife, Margarita Zavala, as well as 200 other guests. Bayless created a menu of jicama with fruit, a green ceviche, wagyu beef with black mole, and a chocolate tart with goat cheese ice cream.


It was “the first time that real Mexican food will be served in the White House like this," said Bayless, author of several acclaimed cookbooks, host of the PBS TV show called “Mexico—One Plate at a Time,” and owner of Chicago’s fine dining Mexican restaurants, Frontera Grill and Topolobampo, that are favorites of the Obama family.

Tune in to Friday's White House childhood obesity meeting

On Friday, April 9, a broad array of experts, industry leaders, and people who work on child obesity issues every day in their communities will meet at the White House to share their specific ideas about how to empower parents to make healthy choices for their children, provide healthy food at schools, improve access to healthy, affordable food in local communities, and get kids more physically active.


You can watch tomorrow's discussion live on WhiteHouse.gov/live from 1:30-5:00PM EDT