Well, fair is fair. We’ve called the first lady on all the fattening stuff she eats and ladles out to her guests even as she campaigns for our children to straighten out their diets and rein in their bellies.
But at tonight’s State Dinner, German Chancellor Angela Merkel is to be treated to a tasty yet not particularly lard-heavy meal. There’s fish, salad, vegetables and some lean meat.
Angela might be a little disappointed that she’s not going be gorging on this wurst or that wurst and won’t have her meat all schnitzeled up. And perhaps wurst of all, no beer! But, lets be frank, she could lose a little weight.
She’ll have only the strudel to look forward to at the end.
Michelle, baby, you’re finally walking the walk!!
From the White House:
White House Garden Chopped Salad Fine Herbs White House Honey Gastrique
Tuna Tartare with Rye Crisps Pickled Young Carrots and Mustard Oil Spring Pea Salad Shaved Ham and Ginger Snaps
Petite Filet With Maryland Crab Ravioli Wild Ramp Puree
Apple Strudel Golden Raisins and Topfen
An American wine will be paired with each course.
All of the courses are subtly infused with the perennial and annual herbs from the garden.
The first course reflects a cornucopia of spring harvest, aptly named, “White House Garden Chopped Salad.” The salad is tossed in a vinaigrette made with White House honey and apple cider vinegar and garnished with spiced Mammoth Pecans from Georgia.
The tuna in the second course is from Hawaii. The main course consists of Maryland blue crab and is served on a bed of wild ramp puree from West Virginia.
The meal is completed with a delicious dessert, an apple strudel. The apples are from Maryland, the raisins from California and the topfen, a Farmer’s Cheese, is from Vermont. The apple and topfen combination is a twist on a traditional German recipe for strudel and will be served with schlag, an unsweetened whipped cream.