May 11, 2007
May 11, 2007 - What does one serve Her Majesty the Queen at a State Dinner? The answer: American lamb.
The President and Mrs. Bush hosted their first white tie event this week in honor of Her Majesty Queen Elizabeth II of Great Britain and His Royal Highness The Prince Philip Duke of Edinburgh.
Mrs. Bush planned the dinner menu with the assistance of Executive Chef Cristeta Comerford who has worked in the White House kitchen since 1995.
The guest lists included 134 guests seated at 13 tables for a five course meal in the State Dining Room. The course of saddle of spring lamb with chanterelle sauce and fricassee of baby vegetables was part of a menu that included spring pea soup with fernleaf lavender and chive pizzelle with American caviar; Dover sole almondine, roasted artichokes, pequilloa peppers and olives; arugula, Savannah mustard and mint romaine with Champagne dressing and trio of farmhouse cheeses; and rose blossoms for dessert.
A source at the White House confirmed that the delicious lamb was definitely fresh American.
The British Broadcast Corporation touted this event as "a dinner of high American cuisine." Among many other occasions, First Lady Laura Bush also chose American lamb as the entr?e' at a senate spouses lunch.
The American sheep industry is proud that American lamb remains a top choice of American chefs.