[Diana in Wisconsin]

Congratulations on the new baby girl...and the Perch! :)

[Liz]

At the Trumps’ second state dinner, a garden party under the stars

President Trump and first lady Melania are hosting Australian Prime Minister Scott Morrison and his wife, Jenny Morrison, with a menu the White House said “highlights the lush, late summer season across the vast lands of America.”

The bounty of produce that will be served to guests in the Rose Garden includes sunchokes, which will be served roasted, pureed and encased in ravioli, and dressed with a lemony Parmigiano-Reggiano sauce. Bonus veggies come in the form of shavings of sun-gold carrots, baby kale and sunchoke chips atop the first-course pasta dish.

The entree, Dover sole, served with a fennel mousseline (a rich, hollandaise-adjacent sauce) has a classic feel. It’s accompanied by summer squash blossoms, whose green and gold hues echo the decor — and, certainly not coincidentally, the colors of the guest country.

Hyperlocal sourcing is in effect, with herbs from the White House garden topping a rouille, a mayonnaise-like condiment spiked with garlic.

Also traditional is the dessert, a gussied-up apple pie made with Lady apples from Pacific Northwest and Mid-Atlantic trees. The tart is accompanied with a scoop (or two, if you’re the commander in chief?) of ice cream spiked with Calvados, an apple brandy that offers a double dose of the trademark American fruit.

[Liz]

At the Trumps’ second state dinner, a garden party under the stars

President Trump and first lady Melania are hosting Australian Prime Minister Scott Morrison and his wife, Jenny Morrison, with a menu the White House said “highlights the lush, late summer season across the vast lands of America.”

The bounty of produce that will be served to guests in the Rose Garden includes sunchokes, which will be served roasted, pureed and encased in ravioli, and dressed with a lemony Parmigiano-Reggiano sauce. Bonus veggies come in the form of shavings of sun-gold carrots, baby kale and sunchoke chips atop the first-course pasta dish.

The entree, Dover sole, served with a fennel mousseline (a rich, hollandaise-adjacent sauce) has a classic feel. It’s accompanied by summer squash blossoms, whose green and gold hues echo the decor — and, certainly not coincidentally, the colors of the guest country.

Hyperlocal sourcing is in effect, with herbs from the White House garden topping a rouille, a mayonnaise-like condiment spiked with garlic.

Also traditional is the dessert, a gussied-up apple pie made with Lady apples from Pacific Northwest and Mid-Atlantic trees. The tart is accompanied with a scoop (or two, if you’re the commander in chief?) of ice cream spiked with Calvados, an apple brandy that offers a double dose of the trademark American fruit.