A Mile In Our Shoes: Inauguration Feast

I'm late with this post due to the food coma I have been in since the party :o)
Here it is......

Sunday, January 20, 2013

Happy Inauguration Weekend!!!!!!!

To say that we are delighted about the second inauguration for Barack Obama would be an understatement. We are ECSTATIC!!!! So much in fact, that we have decided to lay on the exact inauguration luncheon that will be served to over 200 people at the January 21st event. We are doing our luncheon today as it is a Sunday and I have time to cook like a mad woman :o) plus, I will want to be watching the inauguration tomorrow instead of standing at the stove.

So, we have invited a few of our friends over to join us who are also all chipping in on finding the exact ingredients, including the wines, as well as making some of the dishes offered. There are 3 courses to the official luncheon. We are offering only 2 - the first course and dessert course (doing the buffalo course is just too much for our luncheon so we will have that on it's own at a later date).

Here is the official menu:
(I have also included the official photos of what the dishes are supposed to look like. We will see how we do with our attempts at reproducing this).

President Obama's 2013 Inaugural Luncheon Menu

First

Steamed Lobster

with New England Clam Chowder Sauce

Served on Sauteed Spinach

with Sweet Potato Hay

Wine: Tierce 2009 Finger Lakes Dry Riesling (NY)

Main

Hickory Grilled Bison

with Wild Huckleberry Reduction

Strawberry Preserve and Red Cabbage

Red Potato Horseradish Cake

Baby Golden Beets and Green Beans

Butternut Squash Purée

Wine: Bedell Cellars 2009 Merlot (Long Island, NY)

Dessert

Hudson Valley Apple Pie with Sour Cream Ice Cream

with Maple Caramel Sauce

Aged Cheeses and Honeycomb

Toma Celena and Jersey Girl Colby,
Cooperstown Cheese Company (Milford, NY)

Wine: Korbel Natural, Special Inaugural Cuvée Champagne (California)

Go here for the recipes: http://www.inaugural.senate.gov/luncheon/menus

The table was set with our finest antique white lace tablecloth and all sorts of political party favors like inauguration buttons, Obama million dollar bills and the Obama bobble head figure (no pun intended :o) we picked up at his last inauguration in 2009.

Preparing the first course: The clam chowder has a variety of vegetables, so the first task was to chop, chop, chop and then chop some more.

Getting the clam boil ready with shallot, white wine, garlic and fish stock

That yummy bowl of clam meat ready to go into the chowder.

OK, so this dish is not for the fainthearted.....literally! There is lots of heavy cream (none of that low fat stuff), the clam liquid, sauteed vegetables, etc. this is all reduced down before you add the clams and fresh tarragon.

The yummy end result is just TO DIE FOR!!! A huge pot of comfort and love :o)

Suddenly, there was a knock at the door...........the guest of honor, including his glowing personality, had arrived! :o)

The rest of the guests were also at the door. We couldn't wait to have our photo taken with the Prez.

The next order of business for getting the first course ready was cooking the lobster tails.

The lobster tails go into a large stock pot........

Next, the cooking stock is prepared using 1 gallon of water, kosher salt, white wine, star anise, diced carrot, celery, onion & leek. All this comes to a boil and is then poured over the lobster tails in the other pot and allowed to steam for 6-10 minutes.

The hot liquid is then poured off and the tails are thrown into an ice bath to stop the cooking.

Releasing the tails from their shells.

YUM!!!!

Preparing the sauteed spinach with shallot, olive oil and salt & pepper.

Plating the first course: Spinach first, then lobster tail cut into 5-6 pieces. Ladle chowder over spinach & lobster........

..........top off with sweet potato hay and a sprinkle of fresh tarragon. I didn't take photos of making the sweet potato hay, but all it is is about 4 cups of canola oil in a heavy pan heated to deep frying temperature, then shredding some sweet potato on a thin grater and throwing it into the hot fat. It produces a delicious crunchy sweet potato hay. This is so delicious it will knock your socks off!

We all had a champagne (and beer) toast to Barry before we went to the table for our first course.

It all looked so beautiful on the table. Just like we were in DC at the luncheon.

Barry was the first to the table :o)

Nowana and Sally with The Prez.

Our next course was dessert. Nowana made the DELICIOUS Hudson Valley Apple Pie with Sour Cream Ice Cream and the maple caramel sauce all from scratch too. It was unbelievably rich and delicious. We even had the cheese and honeycomb with it.