The President and Mrs. Obama will host His Excellency President Lee Myung-bak and Mrs. Kim Yoon-ok for a State Dinner on the night of October 13th, 2011. The State Dinner will be held in the East Room of the White House. White House Executive Chef Cris Comerford and White House Executive Pastry Chef William Yosses have constructed the evening’s menu using local ingredients, including produce grown in the White House Kitchen Garden.
A Fall Harvest Dinner
The Korea State Dinner Menu is a celebration of an early Fall Harvest. Last week, on October 5, the First Lady and local students from Tubman and Bancroft Elementary Schools in Washington, DC worked together to harvest vegetables in the White House Kitchen Garden as part of Mrs. Obama’s Let’s Move! initiative. Vegetables from that harvest are highlighted in this evening’s dinner and perennial herbs from the garden are used throughout the meal.
Local Menu Selection
The first course, Butternut Squash Bisque, represents the best in local, seasonal fare: the dish is light yet robust and features the scents of fall. It includes squash from the White House Kitchen Garden and honey from the White House beehive. The Early Fall Harvest Salad, featuring daikon sheets and masago rice pearl crispies, is a nod to Korean traditions, and includes greens from the White House Kitchen Garden. The main dish features wagyu beef from a Texas ranch, fresh kale from a DC-area source and squash from the White House Kitchen Garden. The dessert features a classic recipe of chocolate cake layered with a harmonious blend of Korean and American pears.
Butternut Squash Bisque, Honey Poached Cranberries,
Virginia Cured Ham, Pumpkin Seed Praline, Crème Fraiche
Early Fall Harvest Salad on Daikon Sheets,
Masago Rice Pearl Crispies, Rice Wine Vinaigrette
Texas Wagyu Beef, Orange-Ginger Fondue,
Sauteed Kale, Roasted Kabocha Squash
Chocolate Malt Devils Food Layers
With Pear and Almond Brittle
An American wine will be paired with each course