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Obama's Inaugural Lunch Menu w/ Recipes

For those of you wondering what to cook at home for inauguration day, here is the lunch menu with the recipes for the inauguraiton lunch. Looks pretty good to me!

http://inaugural.senate.gov/documents...

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  1. Thanks, this was interesting! I know I'll try at least one of these recipes on that day, just for fun, just to celebrate. Surprised to see cumin in the sweet potato dish, and glad to see I can substitute chicken for pheasant--I knew that already haha.

    2 Replies
    1. re: blue room

      I'm thinking the duck with cherry chutney might be worthwhile.

      1. re: FoodChic

        Here's an article with the wine pairings, in case you're interested.

        http://uk.reuters.com/article/reuters...

        Personally, I'd have gone with Honig rather than the Duckhorn SV, but it's nice to see the 05 Goldeneye Pinot paired with the duck.

    2. Does anyone know what the 4 ex plus Obama ate at their special luncheon? Was it Jan 7?

      7 Replies
      1. re: walker

        No, the White House would not say. The only thing tidbit offered is that they ordered off the White House menu.

        1. re: walker

          Hmmmm...I heard on the radio that they had steak and garlic mashed potatoes. Apparently there's some kind of "Texas" steak that was added to the menu during "W's" term and the question is will it remain on the menu when Obama comes in.

          ~TDQ

          1. re: The Dairy Queen

            All the news agencies say the same thing; no comment.

            http://news.yahoo.com/s/ap/20090107/a...

            But here is a site I found that lists the menu:

            The menu is described as traditional American, and during the outgoing president's time in office has featured the White House Signature Steak, the West Wing Burger, spaghetti marinara, shrimp prepared with herbs and mustard, and a dish called Chocolate Freedom blending patriotism and calorific overload in a single dessert.

            http://justsamachar.com/search?c=2&am...

            Love the description of the dessert.

            1. re: FoodChic

              Chocolate Freedom? I can't stop laughing. These guys will put "freedom" on anything.
              Lol at FoodChic's post.

              1. re: oakjoan

                Isn't that just ridiculous. Like there isn't a thousand other names they couldn't have come up with, and still retained a patriotic theme. Here's a couple:

                Chocolate Constitution, Pennsylvania Ave Chocolate, USA Chocolate. Then there's my personal favorite: 1st Amendment Chocolate - tastes so good you'll say things you shouldn't.

                Just a thought.

              2. re: FoodChic

                mr. bush is apparently extremely fond of texas beef. i believe he insists on a lot of beef on the WH menus-- perhaps as a nod to his campaign contributors, perhaps not.

                1. re: FoodChic

                  The ABC news correspondent said Clinton, Obama and W all had the steak, which apparently came with garlic mashed potatoes.

                  ~TDQ

            2. Oooh how fun! Maybe I'll do a mini-version at home.

              But, what are "pheasant tenders"? You're supposed to remove them from the breasts and puree them...

              ~TDQ

              5 Replies
              1. re: The Dairy Queen

                you know the thing called a chicken tender? like a finger-size flap of meat that kind of dangles from the underside of a boneless skinless chicken breast? most people at home cook it & serve it with the rest of the breast, but restaurants often remove it for a cleaner-looking presentation. chicken tenders were often fried up as a cook's snack, but then some marketing genius added "chicken fingers/tenders" to menus, and now the poultry processors are cutting oversize "chicken tenders" out of whole breasts *sigh.* but pheasant tenders would be the same piece of breast meat, only much smaller. more delicious than the rest of the breast meat because it's a little fattier and closer to the bone, but apparently not making for the desired elegant presentation in the WH, so they cut them off and thriftily use the meat in stuffing. it looks like a solid recipe, though a little boring and hotel-y.

                1. re: soupkitten

                  Thanks S-K. Boring and hotel-y is about my speed in terms of cooking ability. ;-) I've never made pheasant before, so, this will be my first attempt. We'll pretend we're at the luncheon.

                  ~TDQ

                  1. re: The Dairy Queen

                    sorry to drift off with the pheasant & wild rice topic-- hopefully i'm not boring everyone-- but a hunter friend of ours gave us a bunch of wild pheasant breasts recently and we breaded them in wild rice flour (complete with "pheasant tender" LOL), wrapped them in thick berkshire bacon, and baked them nestled into more wild rice, mushrooms and veggies. OMG, delicious, & we were able to cook the pheasant til just lightly pink inside, but the breading kept it from drying out, just perfect! one of the more awesome local-seasonal "hot dish"es i've ever had, i'm still dreaming about the meal (& the leftovers) and drooling just thinking about it! it's hard to beat the pheasant/wild rice combo, & i'm sure you'll love it! :)

                    1. re: soupkitten

                      Who could be bored with that description! Sounds heavenly!

                      1. re: soupkitten

                        It does sound delicious indeed! When I read the Inaugural Luncheon Menu, I immediately wondered if it was MN wild rice, hand-harvested and hand-parched.

                        I hear wonderful stories about pheasant breast, bacon, apples, walnuts and wild rice in the crockpot after a day of hunting.

                        ~TDQ

                2. Interesting, thanks! That apple cake sounds tasty as does the seafood stew. But in what hemisphere is asparagus a winter vegetable do we think?

                  4 Replies
                  1. re: Splendid Spatula

                    certainly not a winter veg, but widely available here, anyway (CA). even brussels are more fall than winter, I think.

                    1. re: jaykayen

                      Pelosi is from California. Reid is from Nevada.
                      This luncheon is being hosted by Congress.
                      Who know what that bunch considers Winter.

                      Remember that the group is called the Joint COMMITTEE on the Inauguration....
                      This is a luncheon by committee, cooked by the food service company that Pelosi hired when she canned the long-term in-house staff that used to run the food-service operation.
                      Think institutional food.
                      This ain't the White House, folks.

                    2. re: Splendid Spatula

                      Barack hates asparagus. I am disappointed in them. Should have gone with chard.

                      1. re: sophie.

                        Chard would have looked messy. It's a catered meal for a lot of people that has to be served very quickly. They only have a little over an hour, start to finish.
                        Look at the recipe for the vegetable dish. Each vegetable is cooked separately and kept warm until ready to serve. Then they're mixed at the last minute.
                        Asparagus, carrots, Brussels sprouts, wax beans. Chosen for color and because each would hold its shape.
                        I've worked often with the caterer who's doing this event - real pros - and they're very good at making sure that the food looks as good as it tastes, and that everything hits the table hot.
                        This is not a luncheon that anybody wants to mess up.
                        BTW, the President can pick around the asparagus. This won't be the last time he's served something he's not fond of. He'll cope just fine. They all do. Comes with the job.

                    3. Duck Breast with Cherry Chutney calls for 3/4 tsp of salt for nearly 3.75# of duck breast... probably more like 3/4 T.

                      2 Replies
                      1. re: jaykayen

                        I thought that was a bit low. I'm going to try this, or something like it anyway,,,

                        1. re: jaykayen

                          and they spell brussels sprouts as brussel sprouts. because brussel is the capital of elgium, donchaknow. :)

                        2. Do we really think that they are using store-bought caramel sauce? Fire that chef!!

                          1 Reply
                          1. Pheasant and duck seem like quite a lot of fowl for one meal, no?