Arlington’s Design Cuisine Scores Fifth Time as Inauguration Caterer

For the fifth time in a row, Design Cuisine of Arlington, Virginia, will prepare and
serve the official inaugural luncheon, which traditionally follows the swearing-in ceremony
and is served in the Capitol’s impressive Statuary Hall. It’s considered quite a feat
for the chosen caterer, because the elegant meal has to be completed in near record
time so the inaugural parade can begin. The floral designer is also local, Jack Lucky
Floral of Alexandria, Virginia. Another local presence will be the water served to
those who request tap water—DC’s own.

The meal served to the President, Vice President, their families and guests, and members
of Congress will come in three courses:

First course: Steamed lobster with New England chowder

Second course: Hickory grilled bison with wild huckleberry reduction and red potato
horseradish cake

Third course: Hudson Valley apple pie, sour cream ice cream, aged cheese, and honey

The wines represent the two coasts. From New York there will be Anthony Road Winery,
Fox Run Vineyards, and Newt Red Cellars; Tierce 2010 Riesling of the Finger Lakes
region; and from the Long Island there will be Bedell Cellars 2009 Merlot. With the
dessert, as at past inaugurals, the sparkling wine will be Korbel Natural, Special
Cuvee Champagne. While the lunch is served, the Eastman String Quartet of the University
of Rochester will perform pieces by Aaron Copland, Haydn, Mozart, Antonín Dvorák,
and Scott Joplin.

According to the Joint Congressional Committee on
Inaugural Ceremonies, organizers
of the Capitol Hill phase of the inauguration, the luncheon
will feature the Lincoln
Table, which is currently on exhibition at the Capitol Visitor
Center. It has an interesting
backstory altogether, particularly in respect to the
inauguration of President Reagan.

Carol Ross Joynt