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Presidential Inauguration Menu and Recipes

Stephen Brown

   For the luncheon for the inauguration of the president of the Untied States, Executive Chef Shannon Shaffer utilized sustainable, aritisanal and, when applicable, locally sourced ingredients to create a three-course masterpiece shared by 225 guests at Statuary Hall in the Capitol on January 21 following the swearing-in ceremony.

    Though you may not have received one of the most coveted luncheon invitations of the year (reserved for the VIPest of VIPs), that can’t stop you from dining like the commander-in-chief. Below are the recipes from the luncheon so you can recreate the dining experience, sans pomp and circumstance.

 

First Course

Steamed Lobster with New England Clam Chowder Sauce - 57th Luncheon for the Inauguration of the President of the Untied States

 

Steamed Lobster with New England Clam Chowder Sauce

Recipe...


Second Course

Hickory Grilled Bison with Red Potato Horseradish Cake and Wild Huckleberry Reduction - 57th Luncheon for the Inauguration of the President of the Untied States

 

Hickory Grilled Bison with Red Potato Horseradish Cake and Wild Huckleberry Reduction

Recipe...


Third Course
Hudson Valley Apple Pie with Sour Cream Ice Cream, Aged Cheese and Honey - 57th Luncheon for the Inauguration of the President of the Untied States

 

Hudson Valley Apple Pie with Sour Cream Ice Cream, Aged Cheese and Honey

Recipe...

 

For a run down of the Inauguration wine list, visit our blog Global Gourmet here.


 

Photography by Brendan Hoffman.

Recipes courtesy of the Joint Congressional Committee on Inaugural Ceremonies.

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