Claim: Recipe winners dine on brussels sprouts, smoothies at White House.
Verdict: SUPPORTS

Retrieved passages:
title: Celebrity Cooking Showdown
text: with Raspberries by a final score of 36-34. Gabrielle finished a distant third, her meal of Tuna Tartare with Crispy Nori and Fresh Wasabi, Dover Sole with Artichoke Purée, Green Beans, and Marinated Tomatoes, D’Anjou Napoleon with Spiced Cranberry Reduction scoring a very mediocre 26 points. On Wednesday, April 19, the pairings were Tom Arnold with Wolfgang, Chelsea Cooley with Cat and Big Kenny with Govind. Chelsea's menu of Charred Kobe-style Beef with Asian Pear Slaw and Honey-Miso Vinaigrette, Spicy Tuna Belly and Asparagus Roll with Wasabi Crème Fraîche, and Green Tea Parfait with Kiwi and Cashews eked out a

title: White House Vegetable Garden
text: heirloom seeds and 10 different herbs such as anise hyssop and Thai basil. Former presidents' favorite produce were also sown, such as President Thomas Jefferson’s preferred vegetables, “Brown Dutch and Tennis Ball lettuce, Prickly Seed spinach and Savoy cabbage” but beets were not grown because President Obama did not like them. Along with the vegetable garden, a beehive was added near the chef’s kitchen that is overseen by Charlie Brandts, a beekeeper and White House carpenter. Honey collected from the beehives has been used to brew White House Honey Ale. The contributing gardeners responsible for the early stages of the

title: Bruno Serato
text: KFI Pastathon will be held on December 7, 2018 at the Christ Cathedral. The Anaheim White House serves a variety of delicate and exquisite food ranging from steak and lobster to beautifully-plated sushi dishes and desert Bruno's prized Anaheim White House Restaurant is also available for private events in its west-wing banquet room as well as the restaurant floor. Joining the ranks of other restaurant industry greats including Ella Brennan, the 92-year-old owner of Commander's Palace, Ted Balestreri of Cannery Row in Monterrey and Ruth Fertel, founder of Ruth's Chris Steakhouse, Sir Bruno Serato of the Anaheim White House will

title: White House Vegetable Garden
text: the South Lawn of the White House on March 20, 2009. This L-shaped garden is located by the mansion’s tennis courts and can be seen from E street. The plot provides more than 55 varieties of vegetables along with fruits that were incorporated into meals made for the Obama family and invited guests. Another portion of the yields are donated to the local soup kitchen and the Food Bank Organization. The vegetables grown include: arugula (rocket), cilantro (coriander), tomatillo, hot peppers, spinach, chard, collards, black kale, berries and lettuce. In addition to the seeds selected to be planted are 25

title: Celebrity Cooking Showdown
text: Blue-Cheese Stuffed Tenderloin and Citrus Crepes finished a close third with 31 points. Alison also suffered a burned hand when she grabbed a hot metal saucepan without a mitt. On Tuesday, April 18, the pairings were Ashley Parker Angel and Wolfgang, Patti LaBelle and Cat, and Gabrielle Reece and Gorvind. Ashley's choices of Curried Chicken and Shrimp Satays with Peanut Sauce, Vegetarian Pizza with Wild Mushrooms and Pesto, and Caramelized Lemon Crème Brûlée with Fresh Berries defeated Patti's Black-eyed Pea Croquettes with Spicy Aioli and Dandelion Greens-Tasso Ham, Blackened Shrimp and Grits with Spring Asparagus Petite Salad and Coconut Cake

title: Celebrity Cooking Showdown
text: 35-34-34 victory over Tom's Scalloped Corn Casserole with Apple Smoked Bacon, Prime Beef Burgers with Gorgonzola and Special Sauce, Molten Chocolate Cake with Whipped Cream and Kenny's Dungeness Crab with White Asparagus and Hazelnut Vinaigrette, Seared Kobe-style Beef with Potato Mousseline and Chanterelle Mushroom Salad and Fried Cookies and Cream. The finals, broadcast over both NBC.com's website and on television on April 22, paired Cindy with Wolfgang, Ashley with Cat, and Chelsea with Govind. For this round, the contestants were paired up with their chefs by random draw and given just one day to practice their dishes. The competition started

title: White House Vegetable Garden
text: to make more fruits and vegetables accessible to children. The vegetable garden's supporters believe the Obamas' role modeling of local sustainable gardening will have a positive effect. The White House’s Executive Chef Walter Scheib is enthusiastic about the fresh ingredients and states, "There has always been a small garden at the White House, but this commitment by Mrs. Obama to a local and freshly grown product is a progressive move forward that will raise the profile and awareness of local and sustainable food both at the White House and nationally to an unprecedented level.” Vegetable gardens were non-existent for a

title: Walter Scheib
text: the Clintons was demanding. Hillary Clinton enjoyed hot sauces, and Bill Clinton loved to gorge on cheeseburgers and a 24-ounce porterhouse steak with béarnaise sauce and onion rings whenever the First Lady was absent. Chelsea Clinton's decision to become a vegetarian in 1999 created major problems for the kitchen staff, who could no longer use the same utensils and pans for cooking meat and vegetables. White House Executive Chefs do not normally change when a new administration arrives, and, as usual, President George W. Bush and First Lady Laura Bush retained Scheib when they entered the White House in 2000.

title: René Verdon
text: of food served by the White House. Meals had previously been supplied by either outside caterers or Navy stewards and were not known for their high standard. Verdon's first commission was an informal luncheon the Kennedys' hosted for Princess Grace and Prince Rainier of Monaco. He used ingredients such as crab, spring lamb and strawberries. His first official meal was for sixteen guests including British prime minister Harold Macmillan. Verdon served a menu of trout in Chablis and sauce Vincent, beef filet au jus and artichoke bottoms Beaucaire as well as his own dessert of meringue filled with raspberries chocolate.

title: Walter Scheib
text: distinctively American cooking techniques, dishes, and presentation, something she believed Scheib could bring to the White House. She also wanted to get away from the cream- and fat-heavy dishes of French cooking. Scheib was competing against some of the best chefs in the United States, including Nora Pouillon and Patrick Clark (then at the Hay–Adams Hotel). Scheib auditioned before the First Lady and several other women by presenting pecan-encrusted lamb, red-curried sweet potatoes, and morel sauce. While other chefs primarily brought in dishes they normally serve in their restaurants, Scheib's lunch featured a wide variety of American cuisines: Cal-Italian, Mid-Atlantic,

title: Inauguration of Donald Trump
text: representative of the home states of the new President and Vice President, included more traditional dishes from around the country. The first course consisted of Maine lobster and Gulf shrimp with saffron sauce and peanut crumble, accompanied by a J. Lohr 2013 Arroyo Vista Chardonnay. The second dish contained Seven Hills Angus beef in dark chocolate and juniper jus with potato gratin, served with a Napa Valley Cabernet Sauvignon, and dessert included a chocolate soufflé and cherry vanilla ice cream with California Champagne. Since 1985, a painting has served as a backdrop for the head table. For the 2017 inaugural

title: Thanksgiving dinner
text: traditional dinner in New England. A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes. The "White House Cook Book", 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled

title: Gabriel Tschumi
text: beef, vegetable soup, pheasant consommé with quenelles (dumplings, possibly lobster), cod, ham with cucumber, braised cabbage, stuffed turkey, haricot beans and Brussels sprouts. Edward VII's 1902 coronation banquet included sole poached in Chablis garnished with oysters and prawns, a quail and a third of "a very plump" roasting chicken (per person), asparagus with Hollandaise, roast beef, snipe cutlets, a soufflé Parmesan, and a strawberry dessert that took three days to assemble. The 250 guests were each given a handmade sugar crown as a table favor. Tschumi was also responsible for the wedding breakfast for The Duke and Duchess of York

title: Walter Scheib
text: The number of expected guests at both informal and formal dining occasions fluctuated greatly, and pleasing both First Families took a great deal of attention and care. Both the Bushes and Clintons loved enchiladas, fresh fruit, salads, and sorbets, and both presidents asked for junk food when their wives were not present. During his tenure at the White House, Scheib cooked for a large number of heads of state and VIPs, including Akihito, Emperor of Japan; Tony Blair, Prime Minister of the United Kingdom; Diana, Princess of Wales; Jacques Chirac, President of France; Nelson Mandela, the President of South Africa;

title: Top Chef: Just Desserts (season 2)
text: and Carlos) Display piece: Red blown sugar Entremet cake: Hazelnut Dacquois, passion fruit gelee, milk jam and whipped java cream Savory bread: Focaccia with olive oil, fresh thyme and salt Bonbons: Key lime ganache and speculoos Plated dessert: Dark chocolate flourless cake, raspberry mousse, pecan streusel and milk ice cream Sally (sous chefs Vanarin and Orlando) Display piece: Chocolate with orange chocolate flowers Entremet cake: Chocolate mousee, mango vanilla cream, caramel cremeux and almond petit fours Savory bread: Parker house roll with bacon, onions and gruyere cheese Bonbons: Salted caramel milk chocolate Plated dessert: White chocolate espresso mousse, chocolate cremeux,

title: Head Chef (TV program)
text: Writer then Editor of food and drink industry publication, ShelfLife. She is the wine columnist for The Irish Garden Magazine and sits on the TASTE council of Ireland. The remaining 3 contestants were each asked to prepare two courses from a six course menu consisting of Pan Seared Scallop on a Bed of Celeriac Moussilin with Bacon Crisps (Phillip), Cured Salmon with Pistachio Crust, Potato Salad and Chive (Harry), Butternut Squash Risotto, Loin of Lamb over Tapenade on Toast (Mary), Roast Breast of Duck with Carrot Puree, Trompette Mushroom and Truffle Foam (Phillip), Cubre Libre Jelly with Lime Cream and

title: Brussels sprout
text: to cook them to enhance flavor. Common toppings or additions for Brussels sprouts include Parmesan cheese and butter, balsamic vinegar, brown sugar, chestnuts, or pepper. Another way of cooking Brussels sprouts is to sauté them. Brussels sprouts can be pickled as an alternative to cooking them. Brussels sprout The Brussels sprout is a member of the Gemmifera Group of cabbages ("Brassica oleracea"), grown for its edible buds. The leafy green vegetables are typically 2.5–4.0 cm (1.0–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name

title: David Burke (chef)
text: Chocolate Soufflé with Orange Peel & Raspberry Sauce. At the BLT Prime in the Trump International Hotel Washington, D.C., Burke has cooked steak for President Donald Trump, and disputed allegations that the President ate his steak with ketchup. He was rumored to be under consideration for the post of White House Executive Chef, but has stated that he would likely not be interested in the position. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians

title: Thanksgivukkah
text: applesauce. Others focused on sweet potato latkes, latke-crusted turkey cutlets, stuffing a turkey with challah bread, pecan pie rugelach, turkey doughnuts, pumpkin kugel, sufganiyot filled or topped with a sweet cranberry or apple compote or canned pumpkin, and sweet potato, prune and carrot tzimmes. Lower Manhattan restaurant Kutsher’s Tribeca announced that it would serve a three-course Thanksgivukkah dinner, including sweet potato latkes topped with melted marshmallows. The Manischewitz company launched a multimillion-dollar multimedia campaign in support of the holiday. Chicago chef and 2013 Kosherfest honoree Laura Frankel, Executive Chef at Spertus Institute for Jewish Learning and Leadership, curated a menu

title: Cafe La Haye
text: grapefruit salad, or a tomato bread salad. Appetizers may include house-smoked trout crepes, crab cakes, or portobello mushroom and polenta. The nightly menu includes a seasonal risotto entree, which may be prepared with pine nuts in cauliflower broth. Seafood is also on the nightly menu, which may include soy-sesame glazed halibut with whipped potatoes and braised kale or dayboat scallops. A pasta special is often on the menu, which may include housemade tagliarini with lamb meatballs in a sauce comprising picholine olives, feta and goat cheese, eggplant and roasted peppers. Other offerings include steak and quail. The dessert menu includes