Petaluma tasting dinner
The menu, created by Design Cuisine, a catering company based in Arlington, Virginia, draws on historic ties to the Presidency of Abraham Lincoln. Growing up in the frontier regions of Kentucky and Indiana, the sixteenth President favored simple foods including root vegetables and wild game. As his tastes matured, he became fond of stewed and scalloped oysters. For dessert or a snack, nothing pleased him more than a fresh apple or an apple cake.
The wines to be served during the luncheon were produced by some of the finest winemakers in California, the home state of Senator Dianne Feinstein, the Chairman of the Joint Congressional Committee on Inaugural Ceremonies. Each wine was selected to complement the flavors of the luncheon ingredients.
The 2009 Inaugural Luncheon Menu
Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley
A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes
Goldeneye, 2005 Pinot Noir, Anderson Valley
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Korbel Natural “Special Inaugural Cuvée,” California Champagne