79: Chef Jennifer Johnson on Cooking a Presidential Meal
Chef Jennifer Johnson and her partner Serafina Palandech co-founded Hip Chick Farms, an organic, frozen poultry product company. Hip Chick Farms makes gourmet, “farm to freezer” chicken fingers that provide time-crunched families delicious, simple and easy food solutions. Their food is made from free range chickens with access to outdoors; not fed antibiotics, hormones or feed that is made with animal by-products; and avoid any stabilizers and preservatives.
Recently, Chef Jen got to cook for the President Obama at the Getty family’s home during his visit to San Francisco.
Chef Jen was a former sous chef at Chez Panisse under Alice Waters, credited with starting the global sustainable foods movement. For the last 14 years, Jen has served as the Executive Chef for Ann & Gordon Getty, one of San Francisco’s most prominent families – where she was also tasked with preparing healthy, home-cooked lunches for students at the household’s Montessori school. In 2015, Chef Jen and Serafina were named Most Innovative Women in Food & Drink by Food & Drink Magazine (TIME, inc.). Jen attended the California Culinary Academy where she earned an AA degree.
What was on Pres. Obama’s menu?
First of the season dungeness crab salad with citrus, avocado, golden beets and a kumquat shallot vinaigrette (micro green garnish)
Snake River Kobe braised beef short ribs with Plumpjack Cabernet, potato puree, roasted baby carrots, spring onion onion rings and freshly grated horseradish salsa verde
Chocolate Mousse cake with hazelnut praline, cream caramel and Tahitian vanilla bean ice cream (gold fleck garnish).
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