Today Food Fashionista celebrates the common appreciation of the love of great food and wine by sharing the sumptuous menu for the 2009 Inaugural Luncheon. This luncheon will follow the Presidential swearing in ceremony and be attended by approximately 200 guests. The first course Seafood Stew with Maine Lobster, Black Cod, Large Peeled Shrimp, and Sea Scallops with root vegetables sounds divine and perfectly paired with a crisp aromatic glass of Sauvignon Blanc.
According to the CIC, “The details of the luncheon have been designed to reflect the theme of the 2009 Inaugural ceremonies, “A New Birth of Freedom,” which celebrates the bicentennial of the birth of President Abraham Lincoln.
The menu, created by Design Cuisine, a catering company based in Arlington, Virginia, draws on historic ties to the Presidency of Abraham Lincoln. Growing up in the frontier regions of Kentucky and Indiana, the sixteenth President favored simple foods including root vegetables and wild game. As his tastes matured, he became fond of stewed and scalloped oysters. For dessert or a snack, nothing pleased him more than a fresh apple or an apple cake.
Duck Horn Sauvignon Blanc for First Course
The wines to be served during the luncheon were produced by some of the finest winemakers in California, the home state of Senator Dianne Feinstein, the Chairman of the Joint Congressional Committee on Inaugural Ceremonies. Each wine was selected to complement the flavors of the luncheon ingredients.
Inaugural Luncheon First Course China
The first course will be served on replicas of the china (pictured above) from the Lincoln Presidency, which was selected by Mary Todd Lincoln at the beginning of her husband’s term in office. The china features the American bald eagle standing above the U. S. Coat of Arms, surrounded by a wide border of “solferino,” a purple-red hue popular among the fashionable hosts of the day.”