After President Obama is officially sworn into office for a second time, he's going to have a full plate on his hands, and we're not talking about a divided Congress or the lingering debt crisis.
The president, along with the first lady, members of the Supreme Court, and Congressional politicos will partake in a three-course meal of steamed lobster with New England clam chowder sauce, hickory-grilled bison with a red potato horseradish cake and wild huckleberry reduction, Hudson Valley apple pie with sour cream ice cream, aged cheese and honey.
The year's Inaugural luncheon coincides with the theme of this year’s inauguration: “Faith in America’s Future” and features artisanal and sustainably produced food. The wines served at the luncheon come from New York.
“This Inaugural luncheon incorporates food that the first Americans enjoyed, but with a modern, forward looking approach,” said New York Sen. Charles Schumer, the chair of the Joint Congressional Committee on Inaugural Ceremonies. "I'm confident that Democrats, Republicans and representatives from all three branches alike will enjoy these incredible dishes from all corners of our nation.”
The dishes were designed by executive chef Shannon Shaffer of Arlington, Virginia’s, Design Cuisine. He also prepared the Inaugural lunch four years ago.
"It's a four-day process but we've been working on this for five months. It's the most important lunch I've ever done," Shaffer told HLN affiliate WUSA.
Don't worry if you can’t make it to the big shindig, but still want to wine and dine like the president. All the recipes for the food being served can be found here.
If the dishes listed above don't make your mouth water, then check out a list of culinary delights were served at past Inauguration luncheons.
2009: Seafood stew, brace of American birds with sour cherry chutney and molasses sweet potatoes and apple cinnamon sponge cake and sweet cream glacé
2005: Scalloped crab and lobster, roasted Missouri quail with chestnuts and brined root vegetables and steamed lemon pudding and apple wild cherry compote
2001: Lobster pie, grenadin of beef supreme and toffee pudding with vanilla bean ice cream
1997: Shrimp, oyster and scallop pie, beef a la mode and beggars pudding with quince ice cream
1993: Grilled salmon with lorrel sauce, rosemary chicken with pecan rice, baby ginger carrots and broccoli flowerets and apple-cranberry brown betty with creme anglaise.
1989: Lobster scallop ragout, grilled poussin with four-grain rice pilaf and asparagus, brandied pear crisps with vanilla ice cream
1985: Hot mousse of sole, sauteed spinach with lobster and shrimp and truffle sauce, medallions of veal with morel sauce, glazed vegetables and wild rice with chestnuts and cold praline souffle with raspberry sauce
1981: California garden salad, medallions of chicken piquante with rice pilaf and fresh, hot asparagus with lemon vinaigrette and fresh strawberries framboise