Behind the Scenes: State Dinner Preview

While the State Dinner is being held in the East Room of the White House this evening, I'm delighted to share a few photos from the State Dinner Preview held this afternoon (please excuse the amateur photography!). The theme of the evening is "A Fall Harvest Dinner," as produce grown in the White House Kitchen garden is being used in the menu constructed by Executive Chef Cris Comerford and Executive Pastry Chef William Yosses.
The fall harvest concept appears to have directed the decor as well, which features an autumnal palette of oranges, reds, and greens. Centerpieces include apples mixed with chrysanthemums -- the latter being a sign of a productive and fruitful life in Korean culture.
Dinner
First Course: Butternut Squash Bisque, Honey Poached Cranberries, Virginia Cured Ham, Pumpkin Seed Praline, Creme Fraiche
Second Course: Early Fall Harvest Salad on Daikon Sheets, Masago Rice Pearl Crispies, Rice Wine Vinaigrette
Main Course: Texas Wagyu Beef, Orange-Ginger Fondue, Sauteed Kale, Roasted Kabocha Squash
Dessert: Chocolate Malt Devils Food Layers with Pear and Almond Brittle.
An American wine will be paired with each course.
Entertainment
The White House will host entertainment in the State Dining Room following the dinner in the East Room, featuring performances by the Ahn Trio and selections by Janelle Monae.