Third Course Cinnamon Apple Sponge Cake Yield: 10 servings Ingredients Apple Filling 4 lbs Granny Smith apples, peeled, cored and thinly sliced 4 tablespoons unsalted butter ¼ cup water 1 cup granulatedMore >>
by Patrick Tolbert
The Inaugural event most shielded from the media is the Luncheon. Hosted by members of the Joint Congressional Committee on Inaugural Ceremonies, the luncheon has been a tradition for more than a century.
The Capitol's Statuary Hall will be filled with nearly 200 guests, including the new President, Vice President, members of their families, the Supreme Court, Cabinet designees and members of the Congressional leadership.
The details of the luncheon have been designed to reflect the theme of the 2009 Inaugural ceremonies, "A New Birth of Freedom," which celebrates the bicentennial of the birth of President Abraham Lincoln.
The menu, created by Design Cuisine, a catering company based in Arlington, Virginia, ties it self to Presidency of Abraham Lincoln. Growing up in the frontier regions of Kentucky and Indiana, the 16th President favored simple foods including root vegetables and wild game. As his tastes matured, he became fond of stewed and scalloped oysters. For dessert or a snack, nothing pleased him more than a fresh apple or an apple cake.
First Course: Seafood Stew Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley
Second Course: A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes Goldeneye, 2005 Pinot Noir, Anderson Valley
Third Course: Apple Cinnamon Sponge Cake and Sweet Cream Glacé Korbel Natural "Special Inaugural Cuvée," California Champagne