w my name is cris comerford. i'm the white house executive chef and for the state dinner we want to showcase everything from the pacific north west all the way to the atlantic side of the north americas. for the first course this is the first time ever we will be unveiling this wonderful soup terrine that is a part of theart obama china service come and what we are going to do is doing a little review. it's called the big halibuthaliu casserole which is a comfort t food of the americas, and so i'm going to show you later on that -- you get closer, you can take a close-up picture of this, but it's a wonderful big halibut that is garnished with asparagus, angel asparagus and some spring onions. so pretty much what we want to show is anticipation of spring. for the style but we are roasting some apricots in white house honey and also some w wonderful cinnamon. the wonderful salad that is garnished with slivers of appellation achieves that is such a wonderful salty and dainty, nation. and then for the main course we