If you’re anything like me, when you host a dinner party and it doesn’t matter the size you obsess about the menu. So, it shouldn’t come as a surprise that I followed closely Queen Elizabeth’s visit to the White House, not for the sake of seeing what she wore or reading about what she said, but to learn what White House Executive Chef Cristeta Comerford prepared for Her Royal Highness and 134 other guests at the State Dinner on Tuesday night.
The five-course menu was a reflection of both the UK and US and included spring pea soup with fernleaf lavender; Dover sole almondine; saddle of spring lamb, arugula, Savannah mustard and mint romaine; and a dessert of sugared roses. I need to go to ChefsLine.com to learn how to make them. I saw a photograph of the plated white roses, and they were exquisite.
Speaking of white, the dress code for the event was white tie the most formal dress code that exists. That’s right. Dinner clothes, tuxedos and other forms of black tie are considered semiformal. I know, I know. This is totally unrelated to food, but it is related to taste, so I thought I’d share!
Until the next time!