Canada State Dinner Preview
The President and Mrs. Obama hosted the Prime Minister and Mrs. Gregoire Trudeau at a State Dinner on March 10, 2016. The dinner was held in the East Room of the White House.
The White House held a preview of the table settings and the menu dishes that was served on March 9, 2016. The theme for the State Dinner was, "The Anticipation of Spring". The White House Executive Chef Cris Comerford and Executive Pastry Chef Susie Morrison presented dishes from America's farms and seas.
Dinner and dessert was served on the Obama China Service. The first course was a baked Alaskan Halibut Casserole accented with delicate angel hair asparagus, chanterelles and spring onion from a farm in Ohio, and finished with herbed butter sources from Mrs. Obama's White House Kitchen Garden. This was served in individual tureens from the Obama State China service.
The dessert course reflected the memory of winter and celebrates the coming of spring. Guest were served a cake with delicate nuances of toasted Texas pecans and caramelized new England maple syrup. The cake was accompanied by creamy, butterscotch swirl ice cream, vanilla scented California strawberries, and a crispy cocoa nib wafer. The dessert was inspired by the Rocky Mountains, which extend from New Mexico to Canada, "A View from the Mountain Top" is a sugar sculpture, handmade by Chef Morrison, that illustrates the region's breathtaking scenery. Included in this design are cranberry squares, white chocolate snowballs, golden raisin tarts, fleur de sel caramels and chocolate coconut slices.
Read MoreThe White House held a preview of the table settings and the menu dishes that was served on March 9, 2016. The theme for the State Dinner was, "The Anticipation of Spring". The White House Executive Chef Cris Comerford and Executive Pastry Chef Susie Morrison presented dishes from America's farms and seas.
Dinner and dessert was served on the Obama China Service. The first course was a baked Alaskan Halibut Casserole accented with delicate angel hair asparagus, chanterelles and spring onion from a farm in Ohio, and finished with herbed butter sources from Mrs. Obama's White House Kitchen Garden. This was served in individual tureens from the Obama State China service.
The dessert course reflected the memory of winter and celebrates the coming of spring. Guest were served a cake with delicate nuances of toasted Texas pecans and caramelized new England maple syrup. The cake was accompanied by creamy, butterscotch swirl ice cream, vanilla scented California strawberries, and a crispy cocoa nib wafer. The dessert was inspired by the Rocky Mountains, which extend from New Mexico to Canada, "A View from the Mountain Top" is a sugar sculpture, handmade by Chef Morrison, that illustrates the region's breathtaking scenery. Included in this design are cranberry squares, white chocolate snowballs, golden raisin tarts, fleur de sel caramels and chocolate coconut slices.
