On November 23rd Chef Benny Cheung and I presented our "White House State Dinner " to 14 guests. The theme and menu inspiration came from a dinner honoring the British Prime Minister David Cameron. The menu theme was called "America's Back Yard" We took the menu and presented our interpretation
of it so we could prepare it and plate it in the private dining room. However, we cannot take credit for the extravagant
dessert that was prepared by Pastry Chef Robin. The theme is actual because the produce harvested at the actual dinner came from the White House gardens. They are able to have produce flourish year round because they use "hoop houses" this is a hoop of plastic that traps in the warm air during the day to prevent plants from freezing at night and results in year long harvest. We also quizzed quests with White House trivia to add a little entertainment which everyone enjoyed.
The Menu
Potato Crusted Halibut with Shaved Brussels Sprout-Bacon Salad
Lollo Rosso
Bouquet with Caramelized Shallot-Tarragon Vinaigrette
Pan Seared Filet of Bison with Red Wine Reduction, Potato Hash and French Green Beans
Warm Lemon Pudding with Lingon
Berry Coulis
and Spun Sugar
Christopher Moore
System Executive Chef-
Presbyterian Homes
Westminster Place
