China State Dinner Preview
This was an opportunity to preview the table settings for the China State Dinner to be held on Friday, September 25, 2015.
Guest will sit in gold Charivari chairs, covered in sheer overlay of dusty pink fabric, atop a velvet magenta seat cushion. The tables will be adorned with place settings of gold china, four crystal glasses, and one for champagne. In front will be a plate topped with a rose-embossed menu. The rose theme has two calligraphies of the flower on a very large, 16-foot hand printed silk scroll. The China State Dinner theme is inspired by Autumn, and by the harvest of the late summer.
White House Executive Chef Cris Comerford and White House Executive Pastry Chef Susie Morrison created a menu featuring delicacies inspired by Chinese and American culinary traditions. The courses will begin with a consommé of locally grown mushrooms, hinted with black truffle and Shaoxing Wine. It is finished with slivers of squashes from the White House Kitchen Garden, crisped squash seeds, and drizzled pumpkin seed oil.
The Fish Course pairs a Butter Poached Maine Lobster with traditional rice noodle rolls embedded with morsels of spinach, shiitake mushroom, and leeks. It is gingerly coated with the lobster reductions and dotted with tomalley butter.
The Main Course showcases a Grilled Cannon of Colorado Lamb garnished with garlic fried milk, and a crunchy variation of savory panna cotta dipped in a light tempura, then fried into a crispy perfections. This is complemented with a crisped sauté of baby broccoli.
The Dessert Course is called, "A Stroll Through the Garden", and is composed of handmade chocolate pavilion on a bridge, pulled sugar roses, and white lotus flowers, that symbolize good fortune.
Read MoreGuest will sit in gold Charivari chairs, covered in sheer overlay of dusty pink fabric, atop a velvet magenta seat cushion. The tables will be adorned with place settings of gold china, four crystal glasses, and one for champagne. In front will be a plate topped with a rose-embossed menu. The rose theme has two calligraphies of the flower on a very large, 16-foot hand printed silk scroll. The China State Dinner theme is inspired by Autumn, and by the harvest of the late summer.
White House Executive Chef Cris Comerford and White House Executive Pastry Chef Susie Morrison created a menu featuring delicacies inspired by Chinese and American culinary traditions. The courses will begin with a consommé of locally grown mushrooms, hinted with black truffle and Shaoxing Wine. It is finished with slivers of squashes from the White House Kitchen Garden, crisped squash seeds, and drizzled pumpkin seed oil.
The Fish Course pairs a Butter Poached Maine Lobster with traditional rice noodle rolls embedded with morsels of spinach, shiitake mushroom, and leeks. It is gingerly coated with the lobster reductions and dotted with tomalley butter.
The Main Course showcases a Grilled Cannon of Colorado Lamb garnished with garlic fried milk, and a crunchy variation of savory panna cotta dipped in a light tempura, then fried into a crispy perfections. This is complemented with a crisped sauté of baby broccoli.
The Dessert Course is called, "A Stroll Through the Garden", and is composed of handmade chocolate pavilion on a bridge, pulled sugar roses, and white lotus flowers, that symbolize good fortune.
