Presidential State Dinners: The Ultimate Dishes Paired with the Best Wines to Create Your Special Evening

By Bill Stefan

Presidential State Dinners are the pinnacle of Presidential meals. These formal meals are prepared for visiting Kings, Queens, Presidents, and other heads of state. These formal meals include phenomenal dishes paired with the best wines. The President and First Lady are engaged with the White House Staff, State Department, famous Chefs

• Language: English
• Publisher: Self Publisher
• Release date: Oct 11, 2023
• ISBN: 9798868917394

Book preview

Presidential State Dinners:

The Ultimate Dishes Paired with the Best Wines to Create Your Special Evening

U.S. President Barack Obama speaks during a State Dinner in honor of Chinese President Xi Jinping in the East Room of the White House in Washington, DC, September 25, 2015. 

Image Credits: SAUL LOEB/AFP via Getty Imagess

Bill Stefan

Copyright © 2023

All Rights Reserved

Dedication

To you, your family, and your friends who make and enjoy these world-class food and wine pairings.

Thank you to my family and friends with whom we have enjoyed our love of each other, along with our love of food and wine.

Cheers!

Acknowledgment

I would like to acknowledge The University Club of Washington, D. C., its staff, and its members for their support in recreating and making two Presidential State Dinners an enjoyable and memorable reality for their members and me.

On March 3, 2023, The University Club hosted the first of these events. On October 18, 2023, The University Club held the second event, featuring one dish from each of the 6 State Dinners contained in this book.

Thank you very much to JM Hamlet, Anita Lo, and the many chefs who contributed their time and reviewed the recipes in this book.

Also, a huge shoutout and appreciation to the wineries for making these great wines and for the pictures and other information about their winery that was included.

Contents

Dedication

Acknowledgment

About the Author

Preface

Introduction

A Brief History

About the Dinner

The State Dining Room

The Seating and Entertainment

Chapter 1: Six Keys for Food and Wine Pairing

Tasting Notes

Matching the Weight of Food and Wine: Balancing the Scales

Wine Weight

Matching Food and Wine

Changing Food Weight

Chapter 2: President Barack Obama State Dinner for President Xi Jinping of China

on September 25, 2015

The Guests

The Dinner Guests

The Dinner Speech

The Chef

The Dinner Menu

The Wine

Savor the Food and Wine

Chapter 3: President Richard Nixon State Dinner for Postmaster General Winston

M. Blount on June 29, 1971

The Guest

The Dinner Guests

The Speech Leading to the Dinner

The Chef

The Dinner Menu

The Wine

Savor the Food and Wine

Chapter 4: President Ronald Reagan’s State Dinner for King Hussein I of Jordan on November 2, 1981

The Guests

The Dinner Guests

The Entertainment            

The Dinner Speech

The Chef

The Dinner Menu

The Wine

Savor the Food and Wine

​Chapter 5: President Bush’s State Dinner: Celebrating the Spirit of Special

Olympics on December 13, 2001………………………………………………………………………...

The Guests

The Dinner Speech

The Chef

The Dinner Menu

Savor the Food and Wine

Chapter 6: President Clinton State Dinner for King Juan Carlos I and Queen

Sofia of Spain on February 23, 2000……………………………………………………………………

The Guests

The Dinner Speech

The Entertainment

The Chef

The Dinner Menu

The Wines

Savor the Food and Wine

Chapter 7: President Carter State dinner for Vice Premier Deng Xiaoping of China

on January 29, 1979

The Guest

The Speech

The Chefs

The Menu

Savor the Food and Wine

Chapter 8: Conclusion

Awareness

Discover

Enjoy

Share Your Enjoyment

Paired Wines and Dishes

A

Artesa Limited Release Pinot Noir ($50) ​142

B

Beaulieu Vineyard Napa Valley Cabernet Sauvignon ($30) ​56

Bibb Lettuce Salad with Brie Cheese ​84

Bibb Lettuce Salad, Port du Salu Cheese ​58

Bouquet of Lettuces with a 25-year-old Sherry Dressing ​146

Bruised Winter Vegetables with Parsnip Puree ​140

Butter Poached Maine Lobster with Spinach, Shiitake, and Leek Rice Noodle Rolls ​29

C

Caramel Walnut Candy with Butter Raspberry Ginger Cookies ​152

Chateau Montelena Chardonnay $70 ​78

Chestnut Bombe Acorn Petits Fours ​88

Chestnut Mousse,  Chocolate Truffles ​180

Coquille of Seafood Neptune,  Paillettes Dorees ​51

D

Dom Perignon ($300)             59, 63

E

Endive and Watercress Salad,  Trappist Cheese ​176

G

Gateau Glacé Alabama, Sauce Melba ​61

Gloria Ferrer Royal Cuvee Brut ($72) ​148, 154

Grilled Cannon of Colorado Lamb with Garlic Fried Milk and Baby Broccoli ​33

Grilled Rack of Lamb, Blood Orange and Rosemary Sauce, Braised Winter Vegetables with Parsnip Puree              138

H

Hanns Kornell Champagne               179, 185

Herb-crusted Lamb, Corn and Chive Timbale, Shallot Jus ​109

J

Jordan Cabernet Sauvignon $60                         83

L

Lobster and Maine Shrimp, Saffron Risotto and Chorizo ​134

M

Miramar Estates La Maisa Chardonnay ($50) ​132, 136

P

Paul Hobbs Chardonnay Dinner Vineyard ($90) ​108

Paula Kornell California Brut $22 ​168

Pear and Bleu Cheese Terrine, Bouquet of Lettuces, 25-Year-Old Sherry Dressing ​144

Penner-Ash Viognier Oregon ($40) ​32

Pheasant and Morel Consommé, Dumplings of Foie gras, and Confit ​130

Poached Halibut in Dill Sauce Fleurons ​76

Poppyseed Bread and Butter Pudding with Meyer Lemon Curd Lychee Sorbet ​25

Pride Mountain Merlot Vintner Select $92 (Sold Out) ​35

R

Roast Prime Rib of Beef,  Pommes Mascotte,  Zucchini SauteMenagerie ​54

Roast Stuffed Loin of Veal,  Saffron Rice with Broccoli Spears ​170

Rosemary-scented Grilled Blue Prawns, Saffron Risotto with Tasso Ham, Citrus Sauce ​105

S

Salad of Mache and Chicory, Oven-roasted Beets, Soft-ripened Blue Cheese, Balsamic Vinaigrette              113

Schloss Johannisberg Riesling ($30) ​53

Schramsberg Cremant Demi-Sec ​39

Schramsberg Cremant Demi-Sec ($40) ​87, 91

Shaoxing Marriage Wine ($25) ​ 24

Sliced Tenderloin of Beef with Sauce Choron, Souffle Potatoes, Broiled Tiny Tomatoes, Artichokes St. Germain              79

Special Olympics Snowball,  Raspberry Sauce, Chocolate Sauce ​116

T

Talley Point Noir Rosemary’s Vineyard ($95) ​112

The Paul Masson Pinot Chardonnay is no longer made. ​167

The Simi Rose Cabernet Sauvignon is no longer made. ​174

Timbale of Seafood Fleurons              ……165

Topiary Valencia, Glazed Kumquat Sauce, Caraml Walnut Candy, Butter Raspberry Ginger Cookies              149

W

Wild Mushroom Soup with Black Truffle ​22

Wolffer Christian Cuvee Brut is no longer made ​175

Wolffer Christian Cuvee Brut is no longer made. ​115, 119

About the Author

Bill Stefan is a winemaker, certified wine-judge, wine-author, wine-speaker, and a Knight of the Vine. As a winemaker, he has won three Best of Shows in international competitions and numerous Gold, Silver, and Bronze Medals. Bill is one of about a dozen Certified Wine Judges with Merit and has judged at numerous National and International competitions. 

He is also a Certified Specialist of Wine with the Society of Wine Educators, WSET Level 3 Award in Wines with Distinction, Certified Level 3 Sommelier with the National Wine School, Certified Sherry Wine Specialist by the Regulatory Council of Jerez-Xeres-Sherry Denomination of Origin, and Certified Provence Wines Master Level with the Wine Scholar Guild.

He has written articles for several blogs, including an article for Spain’s Sherry Jerry titled Shery’s Challenges Today and Opportunities Tomorrow.

In addition to speaking at the University Club, he has spoken to various organization ssuch as the following: the American Association of Wine-Economics, Exxon-Mobil Retirees, KPMG, Deloitte, Association of Foreign Service Worldwide, International Club of Washington, DC, Leadership Initiatives, Winter Wine Weekend, Heritage Hunt Country Club, Farrcroft Community Center, Hampton Chase Garden Club, Royal Caribbean Cruise Lines, and others. 

Bill is a Knight of the Vine in the Washington, DC Chapter, and a Knight in the Confraria do Vinho Porto and Vinho Verde, as well as Confraria Dos Enofilos Do Alentejo. He currently serves as the President of the American Wine Society – the largest and oldest wine educational non-profit in the United States.

Preface

Presidential State Dinners cost between $250,00 to $550,000 or about $2,000 to $4,500 per person. American Presidents host these events to honor visiting heads of State, from Queen Elizabeth to President Xi of China. These events are usually planned by the First Lady and White House Staff with support from the State Department. The White House brings in the finest Chefs, who prepare phenomenal dishes specifically tailored for the visiting head of state, and they leverage their knowledge about pairing the best foods and wines.   

Attending one of these events is out of reach for almost everyone. So, I decided to write this book to make the pairings of these dishes and wines more accessible to all of us. The goal was to make these phenomenal food and wine pairings available to everyone, not just those fortunate enough to attend these remarkable events.

It is my desire that you can experience the synergy of these well-paired dishes and their wines. To do so is to understand that one wine plus one dish does not equal two but creates a synergy that expands based on the quality of the pairing.  In order to make these recipes accessible to all, it is necessary to:

Share similar recipes that are easy to prepare, contain the same key ingredients, and use inexpensive ingredients.   Where possible, time-saving tips are included with the recipes.

Inform about the wines used, but also recommend inexpensive alternatives. The exact vintages are no longer available or would have changed over many years, so we used the same winery to obtain the same style of wine.  If the winery does not exist or no longer makes that wine, then we substitute a similar wine. In recommending alternative wines, we considered cost and similarity with the wine served.

Explain why the pairing works so the reader can substitute or modify the components to their individual taste. 

Provide helpful tips to help with making the pairings work.

Please feel free to try just a single dish from any menu with its wine. Or maybe select a main course and dessert for an evening with family or friends.  Maybe you want to try a salad, main course, and dessert from one of these menus. 

Or do it like the University Club, pick and choose a course from 6 different menus.

Or better yet, if a member of the University Club, just attend the next one of these events. 

Or maybe see if your club or favorite restaurant can do something similar.

Please feel free, if you are an overachiever, to make a complete menu on your own.  While you could freeze and reheat the leftovers, I encourage you to invite family and friends to enjoy the menu with you. After all, isn’t it one of the most memorable parts of eating a meal and enjoying it with your family and friends?

Foreword

On March 3, 2023, the University Club of Washington, DC, prepared a six-course menu from 6 Presidential State Dinners for its members at a cost of only $100 per person – a far cry from the $2,000 to $4,500 per person at a State Dinner. I was privileged to speak about the wine and food pairings at this University Club event. This six-course meal included the following dishes from these Presidential State Dinners:

President and Mrs. Obama hosting the Leaders of the Nordic Countries of Sweden, Norway, Finland, Denmark, and Iceland

Tomato Tartare, Cardamom Yogurt, Citrus Vinaigrette

Grgich Hills Fume Blanc Estate

President and Mrs. G. W. Bush hosting Queen Elizabeth II

Corn Soup with Avocado and Fried Tortilla

Newton Chardonnay

President and Mrs. Reagan hosting French Prime Minister Jacques Chirac

Lobster Mousse, Fines Herbs Sauce

Sonoma Cutrer Chardonnay

President and Mrs. Clinton hosting President Constantinos  Stephanopoulos of Greece

Grilled Lamb Tenderloin, Spinach Orzo, Spicy Olive Slivers, Yellow Pepper Reduction

Topolos Zinfandel Priner Heights

Topolos acquired and changed their name to Russian River Valley Vineyards.  The Russian River Valley Vineyard Zinfandel was served at the University Club.

President and Mrs. G. Bush hosting Queen Sirikit of Thailand

Almond Brie Cheese, Autumn Salad

Domain Chandon Brut

President and Mrs. Kennedy hosting President Mohammad Ayub Khan of Pakistan

Framboise à la Crème Chantilly

Moet et Chandon Imperial Brut

The University Club Dinner was a huge success!  The University Club decided to have another event six months later. They asked that I come back and speak on October 18, 2023, for a second recreation of another six courses from six more Presidential State Dinners. The entire six Presidential State Dinners are featured in this book. The six courses selected by the University Club for their dinner menu were:

President Obama and Mrs. Hosting President Xi Jinping of China

Wild Mushroom Soup With Black Truffle

Shaoxing Wine (The Shaoxing Marriage Wine)

Ours was aged eight years, not the Shaoxing Cooking Wine. We also served an Amontillado Sherry since some people do not care for rice wine.

President and Mrs. Nixon hosting U. S. Postmaster General Winston M. Blout

Coquille of Seafood Neptune

Concannon Johannisberg Riesling

Concannon does not make this Reisling anymore, so the Schloss Johannisberg Riesling was served instead.

President and Mrs Reagan hosting King Hussein I of Jordan

Poached Halibut in Dill Sauce Fleuron

Chateau Montelena Chardonnay

President and Mrs G. W. Bush honoring the Special Olympics

Herb Crusted Lamb Corn and Chives Timbale Shallot Jus

Talley Pinot Noir

President and Mrs. Clinton hosting King Juan Carlos I and Queen Sofia of Spain

Pear and Blue Cheese Terrine

Gloria Ferrer Royal Cuvee Brut

President and Mrs. Carter hosting Vice Premier Deng Xiaoping of China

Chestnut Mousse Chocolate Truffle

Hanns Kornell Champagne

We substituted a Paula Kornell sparkling wine since her father, Hanns Kornell, passed away, and his wines are no longer made.

I hope you enjoy this book and recreating these menus for yourself, your family, and your friends!

Cheers!

Introduction

Wine makes every meal an occasion, every table more elegant, every day more civilized.

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