So what’s on the White House dinner plate for the state dinner?
The theme of President Barack Obama's Wednesday night state dinner for U.K. Prime Minister David Cameron is "America's Backyard." In this case, the backyard is the South Lawn of the White House, which will be viewed by dinner guests through a 150-foot-long glass wall in the dinner tent.
The meal itself builds on the theme of "A Winter Harvest," a reference to vegetables, including lettuce and baby kale, that come from the White House kitchen garden. The year-round fruit and vegetable garden is one of first lady Michelle Obama's most visible contributions to the White House grounds.
The menu, printed below, blends British and American culinary traditions in such dishes as Bison Wellington -- buffalo tenderloin baked in a traditional British pastry. The dinner is being prepared by White House Executive Chef Chris Comerford, with dessert from Executive Pastry Chef Bill Yosses.
The First Course, Crisped Halibut with Potato Crust, will be served on a bed of braised baby kale fresh from the White House garden, shaved Brussels sprouts and micro cabbage sprouts. A hint of applewood smoked bacon from a local smokehouse ties the dish together.
The Salad Course, Spring Garden Lettuces with Shallot Dressing and Shaved Radish, Cucumbers and Avocados, is light and crisp and includes different types of greens, which are also from the Kitchen Garden.
The Main Course, Bison Wellington, is a perfect pairing of US and UK cultures. The Wellington is a classic English dish given an American twist with the use of buffalo tenderloin.
The dessert is Steamed Lemon Pudding, a nod to the traditional British treat. The pudding is prepared with Idaho Huckleberry Sauce to unite the British and American flavors.
I actually had halibut dinner for dinner...probably not the same caliber!