8 Ways to Eat like a Commander in Chief this President’s Day
John F. Kennedy (1961-1963): Fish Chowder
Franklin D. Roosevelt (1933-1945): Grilled Cheese
Despite all the delicacies available to the leader of the free world, FDR was happiest with a simple grilled cheese sandwich. And we can’t blame him! This one calls for a mix of Gruyere, fontina and mozzarella.
Ronald Reagan (1981-1989): Mac and Cheese
As far as non-jelly bean foods go, Reagan was a big fan of our favorite creamy carb dish: mac and cheese. At Slows Bar BQ, Brian Perrone makes his mac and cheese using just cheddar, but its flavor is so rich that customers often assume he uses several cheeses. That inspired Perrone to create this decadent version, which includes cheddar, Muenster, Swiss and just a touch of cream cheese.
Harry S. Truman (1945-1953): Fried Chicken
Abraham Lincoln (1861-1865): Chicken Fricasee
Abraham Lincoln wasn’t the most voracious eater, perhaps due to the fact that he was dealing with stress associated with being president during the Civil War, but one dish that supposedly could tempt him was a creamy Chicken Fricasee. This version, from Chef Andrew Carmellini, has meaty shiitake mushrooms, white wine, sour cream and celery leaves for fresh garnish.
Grover Cleveland (1883–1885, 1885–1889) : Corned Beef and Cabbage
Cleveland wasn’t of Irish descent, but that didn’t stop him from loving this classic from the Emerald Isle. Serve it with carrots and potatoes for a quintessential Irish meal.
Ulysses S. Grant (1869–1877): Rice Pudding
Besides being a Union Army Civil War hero, America’s first four-star general, and the 18th President of the United States, Ulysses S. Grant was a rice pudding aficionado. A quick thyme-scented butterscotch sauce made with butter, brown sugar and Scotch adds a terrific flavor boost to this rice pudding.
James Madison (1809-1817): Ice cream
In the days before modern refrigeration, ice cream was a novelty that James Madison and his wife Dolley loved. This recipe for American Style (meaning it contains only milk, cream and sugar, no eggs) is from Molly Neitzel, owner of the hip Seattle ice cream shop Molly Moon’s. She recommends using the best-quality local milk and cream. "You can really taste the difference when making American-style ice creams," she says.