2011 White House Easter Egg Roll: Play with Your Food with the White House Chefs

2011 White House Easter Egg Roll: Play with Your Food with the White House Chefs


Chef Bill:
Hello, everybody. Welcome to the White
House Easter Egg Roll. My name is Bill Yosses, and
I’m one of the chefs in the White House kitchen. And — Chef Rissa:
My name is Rissa, and it’s
wonderful to see you today. Welcome to the White House. Thank you for coming. Anyway, today — Chef Bill:
And so this is part of
Mrs. Obama’s “Let’s Move!” campaign, and let’s move means
two things: It means, one, we get out and play outside,
exercise, keep moving around, leave the TV alone for a while,
leave the video games off, and get outside on a
beautiful day like today. That’s number one. Number two is
eating healthy food. So no soft drinks, we like to
eat a lot of vegetables — and we’ll talk about
that in a minute, because we grow our own
over there in the garden, and later on I want you to
go over and look at that. So let me ask, how many — is
anybody here five years old? Raise your hand if you’re five. Okay. A lot. Wow. And is anybody
here six years old? Okay. A lot. Seven years old. Who’s seven years old here? Okay. Now, remember what you said you
were even if you’re not telling the truth about your age,
because we’re going to start with five years old and I want
you to, along with Rissa and me, we’re going to start jumping
up and down and we’re going to Let’s Move. So if you’re five years
old, start jumping. Okay, five. Five-year-olds,
five-year-olds jumping. Wow. Okay, now you guys
have to go the longest. Okay, now six-year-olds,
start jumping. Six-year-olds, you’re six. Chef Rissa:
Wow. Chef Bill:
Now if you’re seven
years old, start jumping. Yes. Eight. Eight, eight
years old, keep going. Chef Rissa:
Get the heart pumping. (laughter) Chef Bill:
There we go. So, I can just feel all that, my
lunch just went all the way out. Now I’m hungry again. So when you get outside, the
first thing to do is start jumping and get active and
get your juices flowing. That’s what’s going
to keep you healthy. So many fun things
we can do outside. So, that’s the first
part of “Let’s Move!”, is moving and jumping and
doing all those fantastic games up there. And the second part is
what this tent is about. And this is about
eating healthy foods. So, Rissa, what are we
going to make today? Chef Rissa:
Well, today we will
demonstrate a vegetable wrap, spring roll wrap. What we’re trying to do is
to show you ways that you can utilize whatever you wish. Okay, there’s no limit, that’s
the beauty of a recipe that’s something like this, is that
you can pretty much use what you have at home, right at home,
your cupboard, your cabinets, and then just sort of like bring
in something fresh to it like herbs or any vegetables. Any vegetables that you prefer. Chef Bill:
What kind of herbs?
What are those? What kind of herbs are those? Chef Rissa:
This one, and you can get
creative, as much as you want. This is cilantro that we have. All right? Chef Bill:
Fantastic. Chef Rissa:
Cilantro. We also have
chervil, smaller version. Chef Bill:
Chervil. Chef Rissa:
All right, chervil. Chef Bill:
So you see how beautiful
and green this is. And later on, when I’m going
to show you over there in the garden, if you look in
the far right-hand side, we have this growing
in our own garden. So we can clip it right
fresh from the garden, and the flavor’s very strong. Chef Rissa:
Yep. We have chopped chives
as well here, we already cut it earlier. Parsley, some fresh mint. The idea is whatever you like,
whatever flavors you like. So, but anyway, today I have
a spring roll wrapper that is very, very easy to work with. But just to show you, we also
have different ingredients that you can use to
substitute or utilize, whatever style spring
roll you’d like to make. Chef Bill:
See, so there we
have the spring roll, and what we like about that is
it’s very easy to make a roll or wrap out of it. You can make them hours in
advance or even the day before because they don’t
get very soggy. They’re rice flour,
so they’re very thin, but they keep their shape. So you can make them a
couple days in advance. And all these vegetables that
we’re going to talk about can go in there with just a little bit
of different seasoning and all kinds of salad dressings
that we’re also going to show you about. Now there’s another
thing in here, this is really interesting,
this is called brick. It’s not the bricks that
we use to build a house, it’s a middle eastern
type of dough. Look at this. Look how thin that is. It’s flapping in the wind. And this is a very nice, also,
something to use which you can wrap the vegetables in, you can
have it like this or you can bake it and make it kind
of like a spring roll. But it’s very healthy
because you can just put some interesting oils on it like
safflower oil, canola oil, or even some healthful nut oils
like walnut oil or hazelnut oil. Wrap, just you brush
that lightly with it, wrap your vegetables
in it and bake it. Or you can even just have it
just the way it is, just plain. Chef Rissa:
Bill. Chef Bill:
Yes. Chef Rissa:
Can you just tell them
what other things you can do with that? With the brick? Chef Bill:
Oh, with feuilles brick,
there’s many things you can do. You can even make
desserts with it, we sometimes take these
layers here and we fold them. Let me see if I can show you. We fold them around
a little bowl. Here we go. So, you can take
a bowl like this, and you take this feuille brick,
and you have to go kind of quickly because it dries
out once it’s outside of that package. So you kind of wrap
it in to a basket, and then you can
drizzle honey on it, honey and maybe a
little cinnamon, and then you bake
that in the oven. (coughing) Excuse me. You bake that in the oven
for about five minutes at 350 degrees, and then
that becomes very crispy. And it becomes a very
delicious kind of basket, and then you can put your
strawberries in there. That makes a really healthy
and delicious desert. So it’s called brick, and it’s
spelled B-R-I-C-K feuilles, feuilles is a French
word meaning leaves, and you can buy it in the
frozen food department. Chef Rissa:
All right, so wonderful use
of the different wraps that you can do. This type of wrapper,
it’s meant to be fried. You can also use it for
savory dishes as well, it’s not just spring roll with
fresh vegetables but you can use bananas and fry it, put a
little honey if you like. This is another type that you
can use, this is more for the, more like Thai dishes. But with this one
it’s a little tricky. You want to use this
with warm water. Warm to hot water. You have to soak it a
little bit, get it soft, and then just fill it up
with whatever ingredients you’d like to use. You could do the vegetables,
you could do seafood, chicken, add your herbs and you’ve got a
very, very tasty wrap or roll. Chef Bill:
So, yeah. So this is
a spring roll wrapper, also called galettes de riz,
which means rice flour wrapper, and it’s from Vietnam, it’s
called Banh trang in Vietnamese. So these are something
like that Rissa said, you soak them in warm water
until they’re pliable the way these spring rolls are,
and then you can wrap them in the same way. They all have different
properties and a little bit different flavor. But maybe the easiest one
to go with, I would guess, is the spring roll. Chef Rissa:
Yes. Yes. Chef Bill:
Because it’s ready to
work, ready like that. Chef Rissa:
Yes. Chef Bill:
And we can, we can
start making our wrap. Now, we have a bunch of
different things that we can put on here that we’re going to mix
in with our vegetables to give them a lot of flavor. So I’ll use this clear
bowl here where we have, you can see what’s going on. So now, what shall
we start with, Rissa? Chef Rissa:
Absolutely. Well, just to let you know
we have this prepared dishes already, I mean
vegetables cut up. It is already sliced using
this handy dandy what we call mandolin, and it’s — Chef Bill:
Shall I — go ahead. Yeah, okay. Chef Rissa:
All right, be careful
with this, though. A lot of professional
kitchens, we use this a lot, but it’s very sharp. There’s also an Asian
version where it’s plastic, but it has the same
type of teeth in here with different sizes. But basically the idea is you
want to have a stable surface, and just to give you an
example how we use it, again, please be very careful,
it’s very sharp. We have a zucchini here,
and just basically you’re running it down. Now I don’t want to rush and cut
myself so I’m doing it steadily, making sure I have complete
control of what I’m slicing. And there you go. Chef Bill:
There you go. So just with a few swipes like
that you get some very small what we call julienne or little
sticks, like little matchsticks. So they’re easy to crunch into,
and also what we like about them is they absorb the many
different seasonings that we’re going to put on them. A lot of times in cooking, what
we like to do is cut things very small because the smaller it
is, the more surface area is exposed, and that’s able to
collect a lot of flavors. So in this case we have
a little powdered ginger, we’ll put that in. Chef Rissa:
And we are going to
go ahead, you know, what we did in advance is
do some, slice some carrots, some radish. Chef Bill:
Okay. Chef Rissa:
I have some wonderful
cucumber here. Chef Bill:
Yes. A little poisson. Chef Rissa:
Yep. Chef Bill:
And we’ll spice it up a little
bit, we’ll put some Sriracha, a little of the hot
pepper oil, and a little, a little salad dressing. Okay? So we’ll get it not
too wet because we want to, we want it to hold in that
wrapper that we’re going to use. And, but just, just to give you
an idea of how many different varieties there are, here we
have these radishes which are called rainbow radishes. I don’t know if
you can see that. They almost look
like watermelon. They’re also called
watermelon radishes. So they have these beautiful
fuscia and green colors. Chef Rissa:
These are actually
purple baby carrots. They’re beautiful, beautiful. Chef Bill:
Oh, yeah, you can show that. Chef Rissa:
And it’s this one,
believe it or not. There you go. But beautiful,
beautiful baby carrots. Chef Bill:
So carrots come in all
different colors now. Just like your Crayola box, when
you open the Crayola box and you can pick your
favorite color, well, you can do the same
thing with carrots. So you have the red, you
have the traditional orange, you have bright yellow. You can put them all together
and make a very colorful sandwich, just like you
do with your Crayolas. And they taste
better than Crayolas. Chef Rissa:
All right. Now, what we were
going to do, Bill, put the seasoning and
make it flavorful, you can put all kinds of
herbs like we talked about. Chives, just to bring
it some, bring it alive. Make it fresh. I can put some fresh herbs. Chef Bill:
Oh, yeah, I love that. Chef Rissa:
Again, there’s no limit
to what you want to use. Now here’s an interesting one. Mint. You’d think it’s
just for dessert, but actually it really
adds to the flavor, freshness to the
taste of the dish. Chef Bill:
Yeah, especially with those
Vietnamese rice flour crepes, because with shrimp,
mint goes very well. Chef Rissa:
All right. Now here, this one is an
interesting ingredient, it’s endive. I’m just putting it, adding it
just to give it a nice fresh crunch to the mix. Chef Bill:
You see, they’re very crunchy,
let’s see if we can get close to the mic. Chef Rissa:
Okay, but this one you really
want to cut it like last minute because it turns brown,
the color changes, but it adds a nice crunch to it. And basically I’m just going
to slice it, very simple, very easy, just slice it that
way, add it to your ingredients. Chef Bill:
Add it in there. Can I put some chives in? I love chives. Chef Rissa:
Absolutely. Absolutely. All right. We could have added
cilantro, okay. But anyway, all right,
Bill, what do you think? Is it ready? Chef Bill:
Fantastic. Yeah,
it’s very colorful. And it’s very good. Okay. Chef Rissa:
Okay. Chef Bill:
I’m going to put it on
our wonton paper there. Chef Rissa:
Yes. Chef Bill:
I wonder if I can
get a volunteer. Do we have any young
people who like to cook? Anybody cook at home? Chef Rissa:
All right. Chef Bill:
Yes, come on up, come
around over here. Autumn, can this
gentleman come in? He’s going to help
us with the roll. Okay. Come on up.
What is your name? Andrew:
Andrew. Chef Bill:
Andrew. I’m Bill. This
is Rissa. Nice to meet you. Chef Rissa:
How are you? Nice to meet you. Chef Bill:
Thank you for helping us today. Chef Rissa:
Wonderful. Chef Bill:
Okay. Now you see all these
great vegetables, we want you to do, we’re going to
let you do the fun part. So you kind of pull this around
and I’m just going to start it for you, you go like this and
then you have to make it very tight by pulling it like that. And then keep rolling. Okay? So I’ll let you do that. Chef Rissa:
Practice. Wow. Chef Bill:
Yeah, keep it very tight. That’s right, pull this out. There you go. Okay. And then we take a
little bit of water. Then we take a little
fresh water here. Either with a brush or
even with your fingers, and put some water there. Okay. Chef Rissa:
And that’s to seal it. Seal it well. Chef Bill:
Okay. Then we’re going to cut
it, and depending on the size, here, you want to cut two
more there or one more in the middle there, yeah. So, and there we have these
beautiful little nuggets of delicious herbs and
fresh vegetables. Would you like to try it? Andrew:
Sure. Chef Bill:
Okay, how about you, Rissa? Chef Rissa:
Wonderful. Thank you. Yes. How does it taste? Very fresh, right? Chef Bill:
It’s very crunchy, very fresh,
especially on a day like today. Chef Rissa:
Very healthy as well. Very light. So that’s the main message
that we want to, you know, share with everybody, that you
can do whatever with wraps, you can make it for dessert,
you can make it for appetizers. Chef Bill:
It’s good, right?
Do you like it? Chef Rissa:
It’s wonderful. Thank you. Chef Bill:
So here’s the proof. Andrew says it’s delicious. So when we talk about healthy,
one of the most important messages that we want to
bring today is that it can also be delicious. You just have to think about
adding some things which bring like crunch and flavor,
like our salad dressings, great fresh vegetables, and to
use kind of ingredients that keep the whole healthy
package together. So that’s our message
today, try new things, try eating new vegetables. You don’t have to — maybe you
won’t like it and you don’t have to try it again, but we want
to encourage you, everybody, grownups, young kids,
try those new things. Look at these beautiful colors,
of all the colors of the rainbow that you can find. If you don’t like
them the first time, then you don’t have to go
back, but try everything, and eventually you might
find some great vegetables that you love. Now, over here by the garden,
if you go over that way, you’ll see there’s
a beautiful array, there’s over 55 different
vegetables there. All different colors, and
when they come fresh out of the garden they’re so good. And we here at the White House,
we use that garden to pick the vegetables for the First Family. So the President and Mrs. Obama
and the girls and grandma, they always have the
freshest vegetables there, and they love to eat
very healthy foods. They love to have like brown
rice which has the bran on it so there’s still delicious
and healthful things. And as Andrew has testified
here for all the world to see, they can be delicious, too. Andrew:
Yes. Chef Bill:
Where are you from, Andrew? Andrew:
Norwalk, Connecticut. Chef Bill:
Norwalk, Connecticut. Chef Rissa:
Wow. Chef Bill:
Okay. So you came all the way
from Connecticut to come here. Great. And did you, did
you get the ticket through the lottery system? Andrew:
Yeah. Chef Bill:
That’s fantastic. Andrew:
It was in the newspaper. Chef Bill:
It was in the newspaper. That’s wonderful. Are you having a good time? Andrew:
Yeah, it’s a lot of fun. Chef Rissa:
All right. So Andrew, when you
go back home to Connecticut, make sure you share your
experience and tell your friends in school what
you’ve tried, okay, and seen. Wonderful. Chef Bill:
Yeah, yeah. Okay. Chef Rissa:
Wonderful. All right,
well thank you so much. Chef Bill:
Thank you very much
for coming today. Chef Rissa:
Enjoy. Enjoy the
rest of the day. Chef Bill:
Thanks, buddy. Andrew:
Very nice to meet you. Chef Bill:
Great job. Nice
to meet you, too.

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