Obama’s final state dinner took place on Tuesday evening and, as expected – all the stops were pulled out, especially in the food department.
World renowned chef Mario Batali collaborated with the White House executive chefs as a guest chef for the night.
He incorporated some of first lady, Michelle Obama’s favourite foods – sweet potato and steak – into the menu. Featuring in the Italian-inspired dishes were fresh vegetables and herbs from none other than Michelle’s White House kitchen garden.
Here’s what was on the four course menu.
Sweet Potato Agnolotti with Butter and Sage -described by The White House as a “velvety pillow of paper-thin pasta” stuffed with sweet potato puree, a hint of nutmeg , Italian parsley, topped with browned butter, sage leaves and cheese.
Warm Butternut Squash Salad with Frisee and Pecorino di New York. It comprised of roasted butternut, topped with bitter chicory, preserved pumpkin, shaved ewe’s milk cheese and was drizzled with raw apple cider vinegar and extra virgin olive oil. The dish is said to capture the taste, colour and texture of the season.
Beef Braciole Pinwheel with Horseradish Gremolata and Broccoli Rabe. A vegetarian version of this dish was also available.
Green Apple Crostata with Thyme Caramel and Buttermilk Gelato – an Italian apple pie with thyme caramel sauce (from The White House Kitchen Garden), crunchy toffee crumble topped with buttermilk gelato.
And that’s not all…
Petit Four Display:
Sweet Corn Crema and Blackberry Cup
Concord Grape Bittersweet Chocolate Leaf
Orange Fig Slice
Pumpkin Cranberry Tart
The dinner took place in a luxurious white tent on the White House South Lawn.