The Tara Palmeri Show

Episode: “RFK Jr Steals Michelle Obama’s Food Playbook with Top Chef's Spike Mendelsohn”
Date: November 30, 2025
Host: Tara Palmeri
Guest: Spike Mendelsohn (Celebrity Chef, restaurateur, and former Top Chef contestant)

Overview

In this episode, Tara Palmeri explores the intriguing intersection of politics, policy, and the Washington, D.C. food scene with acclaimed chef Spike Mendelsohn. They unpack how each administration leaves its mark on D.C.’s restaurants, the evolution from the Obama to Trump to Kennedy years, and how food policy is both a symbol and a tool of political influence. A special focus is placed on Robert F. Kennedy Jr.’s recent moves to adopt food reforms reminiscent of Michelle Obama’s wellness agenda, highlighting surprising ideological shifts and the real-world implications for restaurateurs and consumers.

Key Discussion Points & Insights

1. The Obama Effect: Transforming D.C.'s Food Culture

• Spike’s Arrival & D.C.’s "Stodgy" Scene:
  Tara recalls how Spike and other young chefs energized a once “stodgy” Washington food scene that was “just old ebbing [grill]...mid Atlantic bistro fare” ([02:35]).
• Rise of Eclectic Dining:
  The Obama administration’s fondness for diverse restaurants created a more vibrant food scene. “They really leaned into the city...supporting small businesses, celebrating all sorts of different restaurants...” (Spike, [06:48]).
• Entrepreneurial Boom:
  The influx of young entrepreneurs, spurred in part by Obama’s approachability, led to a rejuvenated local industry.

2. Politics at the Table: How Administrations Shape Eating Habits

• Steakhouse Republicans vs. Trendy Democrats:
  Tara and Spike discuss how restaurant choices among politicos mirror party lines—Republicans flock to steakhouses; Democrats opt for trendier, diverse spots ([05:24], [06:44]).

  “When the Republican administration’s here, the defense budget goes up...That usually leans to steakhouse vibes...when the Democratic administration is in power...those tend to be more trendy, a little bit more fast casual, a little bit more ethnic restaurants.” (Spike, [07:20])

• Physical and Cultural Transformation:
  The example of Butterworth (a former Capitol Hill pub now a MAGA hotspot serving caviar and duck lard) illustrates shifting tastes and the symbolic meaning of food among political cliques ([09:43]).

3. Navigating Trends: From Plant-Based to Food Dyes

• Keeping Up with Dietary Shifts:
  Spike describes how he adapts to changing consumer trends, from almond milk and gluten-free pastas to opening PLNT Burger, his plant-based fast-casual concept ([05:26], [12:23]).
• Happy Hour as a Political Barometer:
  “It’s just interesting to see how the happy hour vibe changes on Capitol Hill...leaning into Republican sayings or what have you.” (Spike, [12:58])

4. From Michelle Obama to RFK Jr.: Food Policy Déjà Vu

• Republican Resistance, Then Embrace:
  Tara observes how Michelle Obama was once ridiculed for her healthy eating campaign, yet RFK Jr. is now pushing similar reforms, with far less partisan backlash ([18:17]).
• Policy Details:
  RFK Jr., as Health and Human Services Secretary, aims to ban petroleum-based food dyes found in thousands of U.S. foods.

  “Food dyes are not great...in Canada, our Fruit Loops look a lot more ordinary than the American Fruit Loops...” (Spike, [20:00])

• Spike’s Crossover Role:
  Spike, who worked closely with Michelle Obama, now consults with the Kennedy team, highlighting continuity amid changing political winds ([19:20]).

5. The Cost of Cleaner Food

• Price Implications:
  Tara asks about the potential increase in food costs when switching to natural ingredients and eliminating dyes and seed oils ([22:55]).
• Spike’s Supply Chain Reality Check:
  “With tariffs, we have to look at every single tariff and see how much we’re being affected...we are, the price for a lot of our ingredients are going up substantially...” (Spike, [24:08])
• Winners & Losers:
  He notes restaurants focused on fresh food may feel less pinch than consumer packaged goods (CPG) companies and candy makers reliant on food dyes ([26:20]).

6. Political Burgers and Cheeky Campaigns

• Election-Themed Dishes:
  Spike’s restaurants created menu items like the Obama Burger and “Michelle Melt” and hosted “burger elections” where diners could ‘vote’ with their orders.

  “People were coming and ordering it and making sure that we got the vote right...‘Hey, I’m having the Obama Burger. That’s a vote for Obama.’” (Spike, [16:28])

• Staying Neutral:
  Recent years’ polarization has forced restaurants to tread carefully; Spike now offers a “Prez Burger” without naming names to avoid controversy ([17:41]).

7. Food as a Unifier—and a Right

• The Table as Common Ground:
  Spike stresses that, despite political divides, his aim is “celebrating coming together to have important conversations” ([17:05]).

  “We often treat food as a privilege here in the United States, but it should be treated much more as a basic human right. And that’s kind of what I strive for.” (Spike, [28:53])

8. Memorable White House Anecdotes

• Weirdest White House Order:

  “It was Jared Kushner’s order. He has basically the same thing every day for lunch. He has basically a PF Chang’s version of a Mandarin spinach salad...” (Spike, [27:22])
  The chefs were in disbelief when preparing this plain order during a formal White House event.

Notable Quotes & Moments with Timestamps

• On Obama Changing D.C. Food:

  “You saw [the Obamas] going out and about, supporting small businesses, celebrating all sorts of different restaurants...”
  —Spike Mendelsohn ([06:44])

• On Food Policy Coming Full Circle:

  “It’s funny how they came after [Michelle Obama] back then about it and now less so with RFK in the midst. But for me, as long as the job’s moving forward...that’s what I really care about.”
  —Spike Mendelsohn ([21:30])

• On Price Pressures:

  “We are, you know, the price for a lot of our ingredients are going up substantially, and...we have to look at every single tariff and see how much we’re being affected.”
  —Spike Mendelsohn ([24:08])

• Philosophy of Food:

  “We often treat food as a privilege here in the United States, but it should be treated much more as a basic human right.”
  —Spike Mendelsohn ([28:53])

Timestamps for Key Segments

• D.C. Food Scene Transformation & Spike’s Early Years - [03:11]–[05:20]
• Political Parties’ Dining Preferences - [05:20]–[06:44]
• Obama vs. Trump Era Shifts - [06:44]–[09:03]
• Butterworth: MAGA Bistro on the Hill - [09:03]–[10:44]
• Trends & Happy Hour Politics - [12:23]–[14:02]
• Family Business & the American Dream - [14:02]–[15:57]
• Election-Themed Burgers & Neutrality - [15:57]–[17:41]
• Transition from Michelle Obama to RFK Jr. Food Policy - [18:17]–[22:22]
• Impact of Ingredient Costs & Tariffs - [22:55]–[27:17]
• Weirdest White House Order Story - [27:17]
• Spike’s Food-as-a-Right Philosophy - [28:53]

Episode Takeaways

• Every administration puts its own flavor—literally and figuratively—on Washington’s foodscape, serving as a microcosm for national trends and cultural rifts.
• As policies cycle from partisan flashpoints to bipartisan consensus (or indifference), figures like Spike Mendelsohn bridge the worlds of policy, entrepreneurship, and the everyday ritual of sharing a meal.
• Food isn’t just about sustenance; in D.C., it’s about identity, message, and even quiet resistance (or complicity) with shifting tides of power.

This episode is a must-listen for anyone interested in how food, politics, and culture quietly but powerfully influence each other beyond the headlines.