With just over a week to go before the inaugural ceremonies begin in Washington, details about the related events are slowly emerging from the Joint Congressional Committee on Inaugural Ceremonies. One of these events is the Inaugural Luncheon, a tradition dating back to President William McKinley’s 1897 inauguration.

Arlington, VA-based catering company Design Cuisine has been hired to cater the official luncheon that is held in Statuary Hall (the old House Chamber) at the Capital building immediately following the swearing-in ceremony. Over two hundred guests will be attending, including the President, Vice-President, his cabinet, justices of the Supreme Court, and members of the Congressional leadership.

The menu for the lunch features classic American foods with contemporary twists. Senator Chuck Schumer (D-NY), chair of the hosting committee, said this of the menu in a statement:

Agriculture has always played a starring role in American culture and has been at the heart of our cuisine since the birth of our nation. This Inaugural luncheon menu incorporates foods that the first Americans enjoyed, but with a modern, forward looking approach. I’m confident that Democrats, Republicans, and representatives from all three branches alike will enjoy these incredible dishes from all corners of our nation.

Among the reactions to the menu, the French Champagne Bureau has once again voiced their objection to the press statements which describe Korbel’s California Champagne as champagne. A mainstay of inaugural receptions now for at least eight inaugurations, “Korbel Natural, Special Inaugural Cuvée Champagne, California” will be served with the dessert course in keeping with the theme of having all-American foods. The Bureau insists that only sparkling wines made in the Champagne region of France may be classified as Champagne.

For those unable to get a coveted invitation to the three-course lunch, the committee has posted recipes along with the menu:

• First Course: Steamed Lobster with New England Clam Chowder Sauce
  Wine: Tierce 2009 Finger Lakes Dry Riesling (NY)
  • Lobster Tails
  • New England Clam Chowder Sauce
  • Sautéed Spinach
  • Sweet Potato Hay 
• Second Course: Hickory Grilled Bison with Red Potato Horseradish Cake and Wild Huckleberry Reduction
  Wine: Bedell Cellars 2009 Merlot (Long Island, NY)
  • Bison
  • Butternut Squash Purée
  • Baby Golden Beets and Green Beans
  • Red Potato Horseradish Cake
  • Strawberry Preserve and Red Cabbage
  • Wild Huckleberry Reduction 
• Third Course: Hudson Valley Apple Pie with Sour Cream Ice Cream, Aged Cheese and Honey
  Wine: Korbel Inaugural Cuvee Champagne (California)
  • Pie Dough
  • Cinnamon Crumble
  • Apples
  • Sour Cream Ice Cream
  • Maple Caramel Sauce
  • Garnish
  • Artisan Cheeses

I like the ideas, the commitment to American ingredients, and the playfulness of the menu (e.g. Clam Chowder sauce), which is fitting an event of this caliber. Even though I won’t be recreating the whole lunch, several of the recipes look enticing, including using strawberry preserves with red cabbage which seems like a super smart alternative to apples.

First Posted: January 11, 2013