Farm to FLOTUS
January 12, 2017
First Lady Michelle Obama walks through the White House South Lawn vegetable gardens, photo by John Shinkle for Politico
To prepare for a dinner hosted by the White House Historical Association to honor First Lady, Michelle Obama, Occasions’ owner, Eric Michael and chef Alicia Mehr shop at the FreshFarm farmer’s market, just blocks from the First Lady’s own South Lawn vegetable garden. The menu was designed, to feature seasonal, local ingredients to reflect Mrs. Obama’s enthusiasm for home gardening, local growing and healthy eating.
Planning and logistics were seamlessly managed by the WHHA staff and Dufour and Company Productions.
Our market ingredients are transformed into a tasty and sophisticated dinner that starts with passed hors d’oeuvres. Seasonal flavors abound in Butternut Squash Roulade with Smoked Duck and Apple; Beet-cured Salmon on Pickled Jicama with Micro Basil and Citrus Foam; and Cherry Tomato Cups filled with Roasted Eggplant Salad.
Served in the tented Courtyard of the historic Decatur House, more fresh touches appear on the dinner menu.
The first course salad showcases grilled market vegetables, Beets, Carrots, Little Gem Lettuce, Zucchini and Fennel and is finished with charred Feta, Carrot Oil and Arugula Chimichurri.
Sustainably-harvested Halibut is the center-plate star of the main course, topped with a refreshing slaw of Radish, Hubbard Squash, Sea Beans and Shallots in a Grape Verjus. Sunchoke Puree, Haricots Verts with Tomato Concasse and Potato Risotto complete the plate.
A little bit of drama on the dessert plate is created with a pulled Candied Pecan Spire on top of a Chocolate, Pecan and Sweet Potato Charlotte. Served with Brown Butter-Pecan Ice Cream and tiny Candied Sweet Potatoes.
Event Logistics: Dufour and Company Productions
Tenting: Sugarplum Tent Company
Decor: Design Foundry
Florals: Philippa Tarrant
Equipment Rentals: Perfect Settings
Photography: Abby Jiu