Random US Presidents Served At State Dinners (17 items)

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  (#1) Ulysses S. Grant

  • Dec. at 63 (1822-1885)

  Ulysses S. Grant hosted the first official state dinner on December 22, 1874, hosting David Kalākaua, the last king of Hawaii. The event was elaborately planned with President Grant and his wife, Julia, presenting what newspapers called a "brilliant" display of flowers, expensive crystal, and imported china.

  President Grant reportedly wasn't too concerned with entertaining, but his wife wanted to move past her husband's preference for simple foods, which were comparable to what he had in the military. Julia hired restaurateur Valentino Melah as White House steward to add sophistication to events.

  President Grant's state dinners, according to newspaper columnist Emily Edson Briggs, were multi-course meals that began with "fruits, flowers, and sweetmeats" along with "bread and butter" to accompany the soup in the first course. Diners then enjoyed "a French croquet of meat," followed by the third course of meat and potatoes. Additional dishes included partridge legs, as well as a rice pudding dessert. Diners also imbibed multiple glasses of wine throughout the meal. 

  The meal itself was designed to please the "Merrie Monarch," King Kalākaua. The details of the menu are unclear, but during the dinner, a Hawaiian official stood behind the king and inspected the dishes before the monarch ate them. 
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  (#2) Herbert Hoover

  • Dec. at 90 (1874-1964)

  Herbert Hoover liked to entertain. He reportedly had horrible table manners, but he also didn't like to eat alone. Supposedly, he even shared his morning eggs with his dogs. For formal affairs like state dinners, President Hoover and his wife, Lou Henry Hoover, served multiple courses. 

  One of these dinners included "rare species of fish, cold lobster, cunningly devised baskets of beets, stacked with cucumbers, smothered chicken breast, endive in spring salad, fruits, ices, and candy." This menu was offered to King Prajadhipok of Siam in April 1931.
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  (#3) Franklin D. Roosevelt

  • Dec. at 63 (1882-1945)

  State dinners during Franklin Delano Roosevelt's administration were much less upscale than what modern diners would experience today. President Roosevelt once served hot dogs to King George VI and Queen Elizabeth of England at his home in New York, but at the White House, the choice of food was as much a symbol of Americana as the economic and social climate.

  When President Roosevelt took office, the world was in the midst of the Great Depression. When the Roosevelts moved into the White House, they adopted a relatively austere diet and cut down on waste to serve as a model to other Americans. For state dinners, the Roosevelts still served multiple courses, but Eleanor Roosevelt cut out soup if there was a sufficient entree, and seafood was omitted if other items were thought to be enough. There was no fruit course included. 

  In terms of the entrees, these were often turkey or chicken dishes in what might be considered a Thanksgiving-style meal. Side items included vegetables that White House housekeeper Henrietta Nesbitt procured at an affordable price, such as lima beans and rutabagas. On one occasion, the White House served marshmallow-covered sweet potato casserole. Diners enjoyed wine or sherry, according to menus, though Cuba's Fulgencio Batista was treated to a whiskey sour in 1942.
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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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  (#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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  (#6) John F. Kennedy

  • Dec. at 46 (1917-1963)

  French chef René Verdon changed the nature of White House food in general, combining his classical training with a new herb garden on the roof of the East Wing. First Lady Jacqueline Kennedy also altered the way diners ate, opting for round tables instead of long banquet-style seating. 

  When the Kennedys entertained, dinners were shorter and included only four courses. This was done to leave more time for socializing - cigar breaks for the men and coffee-drinking for the women. Meals included French-inspired - and French-named - foods like Tournedos Héloïse (steak in black truffle sauce) and roast sirloin vert-pre (steak with greens and straw potatoes). President John F. Kennedy was also known for serving the first American wine at a state dinner. 

  One of President Kennedy's most celebrated state dinners took place at Mount Vernon on July 11, 1961. The president served a meal of whipped avocado and crabmeat mimosa, poulet chasseur (hunter-style chicken), and raspberries with whipped cream brought from the White House kitchen for the President Mohammad Ayub Khan of Pakistan.
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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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  (#8) Richard Nixon

  • Dec. at 81 (1913-1994)

  President Richard Nixon's state dinners included more sophistication than those served by President Lyndon B. Johnson, aspiring to have as much class as those given during the Kennedy administration. At a dinner hosted by the Nixons on April 25, 1972, the menu included imperial crab, roasted sirloin, and stuffed zucchini.

  During his more than 40 state dinners, President Nixon served Leonid Brezhnev, the Russian general secretary, lobster en Bellevue (stuffed, chilled lobster), contre-filet of beef Bordelaise (steak and wine sauce), paillettes dorées (cheese sticks), pommes aux amandes (apples with almond cream), eggplant and green beans, a Bibb lettuce salad with Port Salut cheese, and vacherin glacé aux framboise (raspberry ice cream) for dessert.

  After elaborate state dinners, President Nixon was known to eat light fare. According to Chef Henry Haller, he stuck to simple meats and vegetables. It's unclear if one of the president's favorites, cottage cheese (with or without ketchup) was served.  
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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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  (#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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  (#11) Ronald Reagan

  • Dec. at 93 (1911-2004)

  State dinners during the administration of President Ronald Reagan brought about some of the most unique interactions among celebrities and political rulers. John Travolta dancing with Princess Diana of Wales on November 9, 1985, is just one example of Hollywood and Washington, DC, coming together under the auspices of the president (though it wasn't, technically, a state dinner). 

  Nancy Reagan was heavily involved in the planning that went into her husband's state dinners, overseeing menus and making sure no mistakes were made. Nancy also managed the introduction of new foods to the traditional state dinner fare. Items like pita bread and more salads contrasted with heavier French food that had characterized the previous decades. The Reagans were also more interested in bringing in California wines, something that reflected their roots.

  With good wine to be had by all, the toasts exchanged between President Reagan and his honored guests, people like President José Sarney de Araújo Costa of Brazil in September 1986, helped symbolize growing friendships. 
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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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  (#13) Bill Clinton

  • 73

  First Lady Hillary Clinton took the lead for her husband's state dinners, hiring Walter Scheib to work as the executive chef in 1994. Scheib had worked for the White House during George H.W. Bush's administration, but under President Bill Clinton, he introduced healthier options into the executive diet. Scheib reportedly eliminated the cheese course and incorporated more greens into the meal. 

  There wasn't a lot of meat served at state dinners hosted by the Clintons and, to keep fat in check, 2% milk was used to make treats like ice cream. Foods changed at the White House, not so much because the Clintons preferred it, but because eating a low-fat diet was en vogue. The president and first lady wanted to send a message to the American people: the Clintons ate healthy, too.  

  Not all decadent items were removed, however. When the emperor and empress of Japan visited the White House on June 13, 1994, they were served a dessert made of football-sized sugar balls set on white chocolate bases with ice cream, cherries, sorbet, and kumquat tartlets in strawberry sauce. 
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  (#14) George W. Bush

  • 73

  President George W. Bush only held about a dozen state dinners during his eight years in office. He wasn't much for dining (he reportedly didn't enjoy the food), dancing, or staying up late, and the menus were fairly reserved.

  When President Bush and Laura Bush hosted John Agyekum Kufuor, the president of the Republic of Ghana, and his wife, Theresa, on September 15, 2008, they served lobster, corn pudding, lamb, potatoes, spinach and beets, and banana coconut pudding for dessert. 

  The final state dinner of the Bush administration, served to President of Poland Aleksander Kwasniewski and his wife, Jolanta, was a bit more elaborate. The menu included items like lemon-basil seared striped bass, roasted golden tomato sauce, BBQ shallot sauce, crispy potato tartine, and ginger almond ice cream - to name a few dishes.

  Wines accompanied the meal, but alcohol wasn't as much of a concern due to President Bush's teetotalism. 
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  (#15) Barack Obama

  • 58

  The Obama White House incorporated many of the traditional foods of their guests into state dinners, serving a mix of American and Nordic fare to the prime ministers of Norway, Sweden, Denmark, Iceland, and the president of Finland in 2016. Foods included dishes like canapes of chicken and waffles served alongside aquavit seafood cocktail; salt-cured ahi tuna with watermelon juniper and pickled radish; as well as red wine-braised short ribs with hot kale salad and thyme dumplings.

  When President Barack Obama and his wife, Michelle, hosted Mexican President Felipe Calderon in 2010, he was served a mixture of Hawaiian, Mexican, and American items, none of which were ever featured at a state dinner again.

  President Obama's final state dinner, held for Italian Prime Minister Renzi and his wife, Agnese Landini, in October 2016, included sweet potato agnolotti, warm butternut squash salad, and a green apple crostata with thyme caramel and buttermilk gelato. The petits fours that accompanied dessert highlighted autumn. 

  The Obamas hosted the first of several Kids' State Dinners in 2012. The event brought together chefs and children for a food summit of sorts featuring recipes created by kids. Each year, the Kids' State Dinner highlighted the importance of healthy eating. 
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  (#16) Donald Trump

  President Donald Trump held his first state dinner in April 2018, hosting French President Emmanuel Macron and his wife, Brigitte. The menu included the foods of White House Executive Chef Cristeta Comerford, who worked under the Bush and Obama administrations as well. Diners enjoyed goat cheese gateau with tomato jam, buttermilk biscuits, varied lettuces, rack of lamb, Carolina Gold rice jambalaya, and a nectarine tart with ice cream. 

  On the whole, the menu featured items from parts of the United States with heavy French influence, such as a Louisiana-inspired jambalaya.

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