Inside the White House Kitchen
M. OBAMA: One of the delights of living here is working with everyone here who has just gone above and beyond to make this place feel like a home. Everything from Bill, you know, helping the kids make desserts with friends to, you know, Tommy and the guys making French fries whenever you want. They can do this, but they can also make a mean batch of French fries, when you want it done.</s>COOPER: Mmm, french fries. My guess is french fries were not on the menu last night. In a black-tie event to rival the Oscars, President and Mrs. Obama hosted their first formal White House dinner. Their guests: the nation's governors and spouses in town for the National Governors Association meeting. For the first lady it was more than a chance to wine and dine in style. Erica Hill takes us up close for a White House kitchen confidential, Michelle Obama style.</s>HILL: Before the Obamas arrived in the state dining room for the administration's first official White House dinner, there was work to do, starting in the kitchen. For the first lady, this continued a long-standing tradition; reviewing the menu for the press with the White House chef.</s>CRISTETA COMERFORD: We tried to do really very good with choosing the best of the local products.</s>HILL: As part of her pledge to open up the White House, six local culinary students were also invited and encouraged to ask questions.</s>M. OBAMA: So you guys, any questions that you have, feel free.</s>CAPRICIA MARSHALL, SOCIAL SECRETARY, CLINTON WHITE HOUSE: I thought that inviting in those young culinary students was a wonderful idea; really, really wonderful. Fresh idea to have those young people in to work with and learn from the great Cris Comerford, I remember her fondly from my days in the White House.</s>HILL: Capricia Penavic Marshall was White House social secretary during the Clinton administration. She gives the current first lady high marks.</s>MARSHALL: Ideally, you want several months, but she wasn't afforded that time. She had to learn everything there was in the White House. What kind of table cloths do they own? Linens, do I need to find others? Learn about the china. There's a whole host of decisions that have to be made.</s>HILL: Mrs. Obama decided on the Wilson china, a close-up here with the huckleberry cobbler dessert. The place settings were brought to the White House in 1918 and chosen by this first lady because they didn't take away from the food.</s>M. OBAMA: This was a very simple, approachable, but elegant pattern. And this will probably be one that we use a lot.</s>HILL: As for the meal, a heavy focus on American ingredients; many of them local like the crab cakes and also healthy. The creamed spinach wasn't made with any cream at all. The main course included a favorite of the president.</s>M. OBAMA: The president loves scallops.</s>HILL: The president is also a big fan of the pastry chef, William Yosses. He dubbed him the Crust Master. These culinary students seem to agree with the president's assessment. With the tastings behind them, the Obamas welcomed 130 governors and their guests.</s>B. OBAMA: The last thing I want to do is hold up the food. So Michelle and I want to say welcome.</s>HILL: After dinner, a chance to let loose with music from Earth, Wind and Fire and perhaps for the President and Mrs. Obama to reflect on the first of many dinners to come.</s>HILL: Little boogieing down there with Earth, Wind and Fire. One other thing that I found interesting at one point, when the students got over their shyness and actually did start asking questions, Anderson, one of them said, "Do you ever take interns?" And they said, "Absolutely. We're always looking for part-time help."</s>COOPER: Really?</s>HILL: "Especially around the holidays. We love new ideas, so send in your resumes."`</s>COOPER: Wow. Did I hear huckleberry pie?</s>HILL: It was actually a huckleberry cobbler. And I don't know exactly what huckleberry is. I'm guessing it's sort of blackberry- esque. But I heard the chef talking about how it was a small blueberry, according to Marshall.</s>COOPER: I know what Huckleberry Hound is. I mean...</s>HILL: Right. They're is totally different. I don't think that serve that as dessert, so much.</s>COOPER: OK. I like Huckleberry Hound. Not to eat.</s>HILL: It's a berry, which I believe I heard the pastry chef talking about that it's difficult to cultivate, they just find them in the wild. Maybe you could use huckleberry hounds to find the wild huckleberries to bring home for the cobbler.</s>COOPER: Maybe that's what the Huckleberry Hound does.</s>HILL: I think it may be.</s>COOPER: Erica, thanks.