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Canadian State Dinner Preview
Gallery
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The President and Mrs. Obama will host the Prime Minister and Mrs. Grégoire Trudeau for a State Dinner on the evening of March 10, 2016. The dinner will be held in the East Room, followed by a performance in the State Dining Room. The State Dinner will use the Obama China Service and the meal will feature an array of ingredients from the Pacific Northwest to the Atlantic Coast.
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White House Chief Floral Designer Hedieh Ghaffarian talks about her arrangements, which will create an ambiance that celebrates the coming of spring. Signifying new growth, the East Room will dazzle in greens and whites. Blooming orchids, hydrangeas, and amaranth will be featured in the Grand Foyer and Cross Hall.
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The dinner will be held in the East Room, followed by a performance by Sara Bareilles in the State Dining Room. The meal will feature an array of ingredients from the Pacific Northwest to the Atlantic Coast. Dinner and dessert will be served on the Obama China Service.
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The dinner menu for the Canadian State Dinner features Alaskan Halibut “Casseroles” with Cepes, Asparagus, Chanterelles, Baby Onions, and Lardon and Herbed Butter; Roasted Apricot Galette with Appalachian Cheese, Heirloom Lettuces, Pine Nut Crisps; Baby Lamb Chops with Yukon Potato Dauphinoise and Fricassee of Spring Vegetables; and Maple Pecan Cake with Cocoa Nib Wafer, Butterscotch Swirl Ice Cream. Entertainment after the meal will be provided by Sara Bareilles.
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White House Executive Chef Cris Comerford holds the Obama China soup tureens, which are being used for the first time to hold baked Alaskan Halibut “Casserole” accented with asparagus, chanterelles and spring onion, and finished with herbed butter sourced from Mrs. Obama’s White House Kitchen Garden.
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A closeup of the first course: Baked Alaskan Halibut “Casserole” accented with asparagus, chanterelles and spring onions, and finished with herbed butter sourced from Mrs. Obama’s White House Kitchen Garden. This will be served in individual tureens from the Obama State China service; this occasion is the first time these tureens have been used.
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Executive Pastry Chef Susie Morrison holds the individual and passed desserts for the Canadian State Dinner. Keeping with the dinner theme, the dessert course reflects the memory of winter and celebrates the coming of spring and the relationship between the United States and Canada.
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For the individual desserts, guests will be served a cake with toasted Texas pecans and caramelized New England maple syrup. The cake is accompanied by creamy butterscotch swirl ice cream, vanilla scented California strawberries, and a crispy cocoa nib wafer.
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The passed dessert is inspired by the Rocky Mountains — “A View from the Mountain Top” is a sugar sculpture, made by Chef Morrison, that illustrates the region’s breathtaking scenery. Included in this design are cranberry squares, white chocolate snowballs, golden raisin tarts, fleur de sel caramels, and chocolate coconut slices.
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The place setting for President Barack Obama at the Canadian State Dinner Preview on March 9, 2016.
White House Historical Association
About this Gallery
President Barack Obama and First Lady Michelle Obama hosted The Right Honorable Justin Trudeau, P.C., M.P., Prime Minister of Canada and Mrs. Sophie Grégoire Trudeau for an Official Visit on March 10, 2016, followed by a State Dinner. At a preview of the State Dinner, the meal, which features an array of ingredients from the Pacific Northwest to the Atlantic Coast, and the china, which will be the Obama China Service, were highlighted for the press.
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