Dining in Style

This is a trifecta, a combo of three things I love: politics, food and India. Based on the photos, it looks like Obama's first state dinner was spectacular.

Full coverage of every detail of the dinner is over at Obama Foodorama (there's a blog for everything!)...

President Obama and First Lady Michelle Obama's State Dinner guests --a heady combination of Hollywood execs, political powerhouses and cultural visionaries, as well as members of the administration--took their seats in the "tent" on the South Lawn.

The overhead lights of the tent were very dim during the pre-dinner period, and branches of (sustainably harvested) magnolia were twisted into the chandeliers, which cast dramatic shadows. The glass skylight panels of the roof glittered from reflected candlelight, and seemed to be stars in the night sky. And the panels were transparent for a purpose: The Washington Monument and the Lincoln Memorial were clearly visible. The flower arrangements in the center of each table, a palette of purples (hydrangea, garden roses, sweet pea) in honor of India's state bird, the Indian Peacock, also popped in the candlelight.

Soft jazz piano was played during the start of the evening; it was sedate, formal, but not too formal. The tent almost seemed like a magical, secret garden, because the wall coverings were also a deep green.

President Obama welcomed the guests in Hindi, and he noted the contributions of Mohandas K. Gandhi and the Rev. Dr. Martin Luther King Jr., saying that such “giants” are “the reason why both of us can stand here tonight.” At his joint press conference with the Prime Minister earlier in the day, Mr. Obama had opened with "Namaste," a traditional Indian greeting.

The State Dinner Menu

First
Potato and Eggplant Salad
White House Arugula with Onion Seed Vinaigrette
2008 Sauvignon Blanc, Modus Operandi, Napa, California

Red Lentil Soup with Fresh Cheese
2006 Riesling, Brooks "Ara," Willamette Valley, Oregon

Entree
Roasted Potato Dumplings
with Tomato Chutney
Chick Peas and Okra

or

Green Curry Prawns
Caramelized Salsify
with smoked Collard Greens
and Coconut Aged Basmati
2007 Grenache, Beckmen Vineyards, Santa Ynez, CA

Dessert
Pumpkin Pie Tart
Pear Tatin
Whipped Cream and Caramel Sauce
Sparkling Chardonnay, Thibaut Janisson Brut, Monticello, Virginia

Petis Fours and Coffee
Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Glaces
Chocolate-Dipped Fruit

I wish I could have been a fly on the wall but the closest I got to this dinner is a meeting with one of the guests when I was in India in September. Some folks have all the luck!

Update: There was a guest chef, Marcus Samuelsson, for the State Dinner last night. His background is quite interesting.