President Obama and his staff released the menu and recipes from the Inaugural Luncheon. Click Here for an amazing lunch menu! Good luck on preparing some of these. Wonder how long it took to come up with the menu and then the preparation.
Inaugural Luncheon Recipes
26 Monday Jan 2009
Boise Foodie Guild 
Senator Diane Feinstein was the congressperson in charge of the Obama Innaugural Activities. Since this Congressional Luncheon menu included “Idaho Potatoes” and Canned Cherries from Oregon, I think the NW was well represented. Who paid for the Congressional Luncheon ? – I don’t know. We should ask our congressmen. It seems there was a choice for Course #2 – either the Duck with Cherry Sauce and Sweet Potatoes or the Pheasant with wild rice stuffing [was the wild Rice from St. Maries Idaho or the midwest?] with Spring Vegetables. I used to work with Diane’s first husband – Bert Feinstein, a neurosurgeon at Mt. Zion in SF. Her housekeeper/cook was a nice lady from Guatemala – who also worked for my mother’s sister in law – and she gave me her recipe for Guatemalen cornbread – it included fresh corn, cheese, green chiles and sugar and was more like a cake than a bread – it was yummy. I wondered if they had wine with the luncheon? If so, it was probably from California? Diane Feinstein is a spunky, classy lady with high gastronomic standards.
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