Cramming with Food Arts

Seriously, what the Besmirched House dishes up for state dinners is almost parody material. Why, if you were serving smoked quail, would you cite “fruitwood” and not whatever the hell tree you chopped down? Can you actually “thyme-roast” lamb? (In a burning bush, maybe?) And how do you jus a chanterelle? Just like everything else in the last miserable eight years, it’s a heckuva job passing as competence. Pretty bad when even Rick Bayless would be an improvement over the affirmative action chef.