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(#9) Gerald Ford
- Dec. at 93 (1913-2006)
Apparently, President Gerald Ford really liked rice. At least that's what his state dinner menus would have you believe. Rice wasn't always included, however, and at his first state dinner in August 1974; President Ford served King Hussein of Jordan salmon, roast sirloin, vegetables, salad, and chocolate mousse. When King Hussein visited again in April 1975, the dinner included beef tenderloin, spring vegetables, more salad, and a macadamia nut souffle.
There was a lot of continuity in President Ford's state dinners from the Kennedy and Nixon administrations, so the formula stayed the same. A light seafood, soup, or fruit dish to start; meat and vegetables (or rice) as an entree with salad and cheese; and a dessert. In September 1975, President Alfonso Lopez Michelsen of Colombia enjoyed melon and prosciutto before being served filet mignon, mushrooms, and artichokes with salad, followed by bombe nougatine (a cake of sorts) and petits fours. The following month, President Anwar Sadat of Egypt was served filet of sole; pheasant with rice and eggplant; a salad and cheese; as well as peach melba (peaches, raspberry sauce, and ice cream) and petits fours for dessert.
It's interesting to note that, within a year of his taking office, American wines were dominating President Ford's menus.
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(#7) Lyndon B. Johnson
- Dec. at 65 (1908-1973)
President Lyndon B. Johnson kept Chef René Verdon on briefly, but in 1965, the French chef parted ways with the White House. Verdon made no secret of disagreeing with President Johnson's food preferences, especially after he hosted the West German chancellor for a barbecue at his ranch in Texas.
After the Johnsons served beans, spare ribs, cole slaw, and beer, Verdon made a point of stating that no such food would appear at the White House, saying, "You do not serve barbecued spare ribs at a banquet with the ladies in white gloves."
President Johnson's personal food preferences tended toward simpler, down-home meals; most of his state dinners included beef dishes. At a state dinner on August 5, 1964, the Johnson administration served crabmeat surprise before the main course of Chateaubriand White House - a big steak. As was common during President John F. Kennedy's dinners as well, dessert items could reflect the names of distinguished guests. In October 1964, President Diosdado Macapagal of the Philippines enjoyed "Glace Macapagal."
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(#4) Harry S. Truman
- Dec. at 88 (1884-1972)
When President Harry S. Truman hosted guests at formal meals, he was known to serve watermelon pickles and strawberry shortcake, two Missouri-styled foods prepared by White House chef Vietta Garr. Both Winston Churchill and Princess Elizabeth (later Queen Elizabeth II) both dined on watermelon pickles - but it was the Fritos that Truman served Dutch Prime Minister Willem Drees and his British counterpart, Churchill, that perhaps stand out as the most unique offerings from a president.
Though the Fritos were part of lunch, the snack demonstrated President Truman's simple taste in food. Other items on the menu when Princess Elizabeth visited in 1951 included baked ham and fried potatoes. Lobster thermidor was also served, but the princess probably didn't imbibe the wine, Scotch, sherry, and other alcoholic drinks the president served men like Churchill and President Elpidio Quirino from the Philippines. The men toasted each other at the Carlton Hotel in 1949 because the White House was undergoing a large-scale remodeling.
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(#10) Jimmy Carter
- 95
President Jimmy Carter entertained often, and his state dinners were as significant for their politics as for the food, with significant treaties involving the Panama Canal and Egyptian-Israeli policies being hashed out alongside the meals. The Carter state dinners were served along the same pattern as other presidents - light courses supplemented with heavier entrees followed by desserts.
For his first state dinner with President Jose Lopez Portillo of Mexico on February 14, 1977, President Carter served shrimp gumbo and corn sticks with capon in grape sauce, saffron rice, and asparagus tips in butter. The dessert included burnt almond ice cream with butterscotch sauce and cookies. Over his next 37 state dinners, the president mixed in more traditional Southern cuisine - like gumbo and corn sticks - serving chilled crab gumbo with cheese straws, glazed Virginia ham with brandied peaches, corn pudding, and green squash to Chancellor Helmut Schmidt of West Germany on July 13, 1977.
At what was the biggest state dinner ever held, with more than 1,300 guests - the Egyptian-Israeli Peace Treaty dinner on March 26, 1979 - diners enjoyed Columbia River salmon, cheese straws, roast sirloin with spring vegetables, and hazelnut mousse with petits fours.
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(#12) George H. W. Bush
- 95
President George H.W. Bush and his wife Barbara blended tradition and innovation when they held state dinners, adding new items to the menu - much like the Reagans had done - while staying true to the meal template. Mousse was often a feature on President Bush's menus, appearing at any point during a meal.
When Queen Elizabeth II of England visited the United States in 1991, she was served lobster, cucumber mousse, vegetables, and elaborate desserts made by Executive Pastry Chef Roland Mesnier. The raspberry-filled chocolate carriage Mesnier prepared was indicative of his affinity for the fruit, as he'd prepared raspberry souffle for Queen Margrethe II of Denmark and His Royal Highness Prince Henrik of Denmark only a few months prior.
Unfortunately, President Bush is better-known for a state dinner thrown in his honor in Japan in 1992. President Bush vomited in the lap of Prime Minister of Japan Kiichi Miyazawa before fainting.
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(#5) Dwight D. Eisenhower
- Dec. at 79 (1890-1969)
Like many of his predecessors, Dwight D. Eisenhower's early state dinners were characterized by simple foods. Mamie Eisenhower was known to oversee the menus and even throw in a few personal recipes in the process. Her "Frosted Mint Delight" dessert was occasionally included in the list of state dinner items - however, as his presidency progressed, Eisenhower upped the dining game with foods like foie gras and a selection of fine wines.
Much like his wife, President Eisenhower also liked to cook. When the president hosted the prime minister of Canada and the president of Mexico in 1955, his green turtle soup was on the menu.
When the president and Mamie hosted King Paul and Queen Frederika of Greece in 1955, the menu showed a growing sophistication while maintaining some personal charm, featuring items like shrimp cocktail and roasted lamb alongside Boston brown bread sandwiches, toasted Triscuits, and Saltine crackers.
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About This Tool
The US state dinner began in 1874 and is the most solemn courtesy to foreign guests in the US. According to tradition, the first state dinner after the new president takes office usually entertains the leaders of Canada or Mexico, but several presidents did not follow this tradition. Dinner meals have always been the focus, ranging from simple light meals to high-end dishes, and are usually affected by social and economic factors, as well as the customs and hobbies of the guests.
From the day it was built, the White House has become the venue for official state dinners hosted by the US President. You could find random 16 US Presidents who served at state dinners, the generator includes some historical stories.
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