Locals get a taste of presidential feast - KCTV5 News

Locals get a taste of presidential feast

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President Barack Obama will be sworn in for his second term Monday, and some locals are literally getting a taste of the festivities.

Chef Marc Lewis serves crab soup monthly to people living at Tallgrass Creek retirement community in Overland Park, KS. It's the same soup his colleagues at their sister facility in Baltimore, MD, created and will serve in the first course at Obama Inaugural Gala dinner.

The savory seafood concoction took first place in the Maryland Crab Soup Competition where the winning chef won the chance to dish it up at the dinner.

"I think it's kind of a privilege to be serving the same soup that President Obama is going to be eating," Chef Marc Lewis said.

And residents are tickled to be getting a taste of presidential life.

"The president is just my favorite president in the whole world," Carolyn Stiles said. "This is a soup fit for the president, I'll say that, and it's delicious."

While the thought doesn't really stir the pot for others.

"I could care less," Hugh McCreery said when asked what it's like to know that he's eating what the president is eating.

But there's no politics in soup, and that's one thing everyone at Tallgrass Creek can agree on.

"I like it, it's good," McCreery said.

Lewis said the secret to success with the soup is the bacon. You cook it first, then add the vegetables so they cook in the bacon grease. Lewis said it marries the flavors early on.

Below is the recipe for the crab soup:


1 tsp. unsalted butter
¼ cup small diced yellow onions
½ cup small diced celery
1 quart crab stock or (1 quart water, 1 tbsp. crab base or chicken base)
½ cup diced tomatoes
1 ½ cup mixed vegetables fresh or frozen (green beans, corn, peas, carrots)
1 cup small diced green cabbage
½ cup small fresh diced potatoes
4 oz. crab meat claw
4 oz. crab meat lump
2 tbsp. tomato paste
¾ tsp. old bay or, to taste, 1 tsp. sugar, 1 bay leaf, ¼ tsp. ground oregano, ¼ tsp. ground thyme, 1 tsp. parsley, 2 splashes Tabasco (optional)


Peel and small dice all vegetables, melt butter in a 4-quart pot over medium heat and sauté onions and celery until onions are translucent.

Add the rest of the vegetables and cook for five minutes. Then add herbs and seasonings, diced tomatoes, crab stock and tomato paste.

Bring to a boil then turn heat down and simmer the soup for one hour.

To finish, add the crab meat and Tabasco to taste.

Cook for two minutes, then take off heat and let stand for five minutes.


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