And while many are evaluating the guest list (try George Clooney, Hugh Bonneville and Elizabeth Lee McGovern among others) or the fashions worn (Georgina Chapman, Tom Binns, Chanel and Alessandra Rich)this morning, chefs everywhere want to know, first and foremost, what was served.
So here’s the creative menu developed by the White House’s talented Executive Chef Cris Comerford, who deftly blended the cuisine of these two countries together - nations that have long been allies and friends during the best and the worst of times:
First Course: Crisped halibut with potato crust, served on a bed of braised baby kale from the White House garden. Shaved Brussels sprouts, Applewood smoked bacon
Salad Course: Spring garden lettuces with shallot dressing and shaved radish, cucumbers and avocados
Main Course: Bison Wellington, pairing the pastry case created for the British soldier and statesman, the Duke of Wellington with American buffalo tenderloin from North Dakota, instead of beef. Red wine reduction, French beans, cipollini onion
Dessert: Steamed lemon pudding with Idaho Huckleberry Sauce and Newtown Pippin apples
Wine: American vineyards
And the setting couldn’t have been better – a beautiful spring evening in a tent under the sparkling stars on the White House's South Lawn. Well done and bravo!
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012