All eyes are fixed on Washington D.C. this week, as we prepare to welcome in our 44th president, Barack Obama. What might be more fascinating than the poignant speech he’ll make to what is predicted to be the largest gathering of people in the western hemisphere ever, is what Michelle will be wearing, and what the new first couple will be eating.
This morning on the Today Show, Chef Shannon Shaffer of Design Cuisine shared the menu and recipes for the inaugural luncheon, taking place in the Capitol’s Statuary Hall with 230 guests. After leaving the formal inauguration ceremony, where temperatures are expected to be in the 20s, the newly sworn-in president, his family and members of congress will warm up around this beautiful and decadent feast.
Feel free to prepare your own home version of this inaugural meal, with the recipes from all three courses. We’ve also noted the wine pairings being served at the luncheon.
Seafood Stew. This hearty blend of lobster, scallops, shrimp, cod, root vegetables and seasonings will definitely warm the chilly president. Paired with Duckhorn Vineyards’ 2007 Sauvignon Blanc.
Duck Breast with Cherry Chutney. A well seasoned duck breast is served with a glaze made of fresh bing cherries, hot pepper flakes and golden raisins.
Herb Roasted Pheasant with Wild Rice Stuffing. Wild long grain rice is prepared with rosemary, thyme and sage, then stuffed with carrots and onions inside the roasted pheasant breast.
The inaugural luncheon will be completed with a Cinnamon Apple Spongecake, served along with Korbel’s Natural “Special Inauguration Cuvee” California Champagne.
January 19th, 2009