Chef John Moeller.
One of the longest tenured chefs in the history of the White House, chef John Moeller (diningatthewhitehouse.com) served during the terms of presidents George H.W. Bush, Bill Clinton and George W. Bush (from 1992 to 2005). Moeller also prepared gourmet meals for such guests as Tony Blair, Nelson Mandela, Julia Child and Sophia Loren. Moeller is currently on a book tour promoting Dining at the White House: From the President’s Table to Yours (American Lifestyle Publishing, 2013), and he will be a guest speaker at the Osprey Nokomis Community and Business Expo from noon to 7:30 p.m. Sat. March 28 at Bentley’s Boutique Hotel (1660 S. Tamiami Trail, Osprey, 966-2121; bentleyssarasota.com, ospreynokomischamber.com). There will be free workshops, a free chef competition (with Moeller as the head judge) and a $30 “After-Expo Wine, Cheese & Jazz Mingle.”
Q: What was one of the most memorable meals you made at the White House?
A: I had the great opportunity to serve many important guests from around the world but, as a chef, it was a very memorable experience when Julia Child showed up for a luncheon one day when we were serving one of my menus. I didn’t know she was coming. I decided to start off my book, Dining at the White House, with this story. She was very impressed and wanted to meet us after the luncheon. Then, a week later, she wrote a very complimentary letter to Mrs. Clinton about her experience.
Q: What were some challenging and exciting aspects of being a White House chef?
A: The most rewarding part was to have the opportunity to serve the president, first lady and their guests on the second floor of the White House. I was able to get to know them on a personal basis. The most challenging part was coming up with new and fresh menu items. When you serve the same people every day, you want to have them try new things.
Q: When you reflect on your career, what makes you the most grateful?
A: I’m so glad I worked with chefs that taught me so much, and I’m also grateful to have taken the opportunity to travel and experience France when I did. After receiving a culinary degree from Johnson & Wales University in Providence, R.I., I traveled for 2½ years in France, studying under some of the finest French chefs, including Chef M. Poinsot of Chez Camille and Michelin Star-awarded chef Bernard Loiseau. I also traveled to the Virgin Islands and New England, working under some very inspiring chefs.
Q: What has the book tour experience been like for you?
A: I love being on my book tour. It has been a great opportunity to visit parts of the country that I may have not had a chance to visit, and to tell my story. Folks seem to love it.
Q: When you unwind in-between stops on your tour, what do you like to do?
A: I love the outdoors, especially fishing, biking, skiing, playing a round of golf and doing woodworking projects.
HERB-CRUSTED CHICKEN BREAST WITH WHITE WINE BUTTER SAUCE
For the chicken:
Ingredients:
1 teaspoon fresh flat-leaf parsley, finely chopped
1 teaspoon fresh chives, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon chervil, finely chopped
¼ cup flour
¼ teaspoon salt
¼ teaspoon pepper
6 5-ounce skinless, boneless chicken breasts
1 egg white, lightly whipped
¼ cup unsalted clarified butter
Method:
Preheat the oven to 350 degrees and combine the herbs in a shallow bowl. Place the flour in separate small bowl, and stir in the salt and pepper. Dredge the skin side of the chicken breast in flour and shake off the excess. Repeat on the other side. Place the chicken breast on a plate (floured-and-egg side up) and evenly sprinkle it with the herb mixture. In batches, place the chicken (herb side down) in a saucepan over medium-high heat with clarified butter, and gently sauté for 5 minutes per side. Transfer the dish onto a sheet pan (herb side up), finish it in the oven for 10 minutes, remove it from the oven and let it rest.
For white wine butter sauce:
Ingredients:
½ cup dry white wine
1 shallot, peeled and sliced
6 black peppercorns
2 bay leaves
½ cup heavy cream
2 sticks unsalted butter (at room temperature)
½ lemon, juiced
Salt and fresh black pepper
Method:
In a small saucepot over medium-high heat, combine the wine, shallots, peppercorns and bay leaves, and bring the mixture to a simmer for 10 to 12 minutes. Add the cream and simmer for 5 minutes or until it is reduced by half. Reduce the heat to medium-low and whisk in the butter (a tablespoon at a time). Stir in the lemon juice, and season with salt and pepper. Strain the mixture through a fine mesh strainer into another small saucepot, and keep it warm over low heat. Serve the sauce with the chicken.
