One of my favourite “political” memoir, Sucré d’Etat*, wasn’t written by a politician at all, but by a pastry chef. And not just any pastry chef: the longest serving executive pastry chef to ever work in the White House kitchen. And a Frenchie of course 😉 Chef Roland Mesnier made delicious desserts for 5 different presidents starting with Jimmy Carter in 1979 and wrapping up with George W. Bush in 2004.
White House pastry chefs are responsible for the planning, managing and preparing of all desserts and pastries served at the White House, including for State Dinners and for the private entertaining by the First Family. Among the many confections that the White House pastry chef is responsible for is the yearly gingerbread house that is one of the highlights of the holiday displays at 1600 Pennsylvania.
Friday (December 19), he’ll be on hand to talk about his latest book, The White House in Gingerbread, a memoir and cookbook that tells among other things the story behind each of the holiday gingerbread houses he created for display in the White House State Dining Room. And what better place to do that than in front of his latest creation, a STUNNING replica of the White House (the largest one ever created) currently displayed at the Historic Decatur House across from the White House. He’ll be joined by the co-author of The White House in Gingerbread, Chef Mark Ramsdell of Praline Bakery and Bistro in Bethesda from 3-5PM (reservations required here, $25 without the book, $55 with a copy of the book) to sign copies of the book and demonstrate how to build a gingerbread house. The Gingerbread White House is on display until December 22, from 10AM-3PM, Monday-Saturday and is is complimented by a White House holiday inspired décor designed by HGTV design star Genevieve Gorder, host of the annual HGTV White House Christmas Tour. Go check it out!!