White House Executive Chef Cristeta Comerford discusses the evening's menu with the press in the State Dining Room Thursday, June 29, 2006. The entrée for the dinner is Texas Kobe Beef with cracked black pepper, shitake mushroom jus, silver corn pilaf and sesame-coated wild asparagus. White House photo by Shealah Craighead (Text Only)

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White House Executive Chef Cristeta Comerford discusses the evening's menu with the press in the State Dining Room Thursday, June 29, 2006. The entrée for the dinner is Texas Kobe Beef with cracked black pepper, shitake mushroom jus, silver corn pilaf and sesame-coated wild asparagus. White House photo by Shealah Craighead

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