On Thursday evening, June 22, the White Home made historical past by internet hosting a state dinner that featured an beautiful collection of plant-based dishes. The event was in honor of the go to of Indian Prime Minister Narendra Modi, a strict vegetarian. This unprecedented occasion, orchestrated by First Woman Dr. Jill Biden, showcased the administration’s dedication to strengthening bilateral ties with India and marked a big milestone in selling sustainable and inclusive culinary practices.

Curating an Progressive Menu

First Woman Dr. Jill Biden invited celebrated plant-based chef Nina Curtis to curate the menu for the big day. Chef Curtis labored in collaboration with White Home Government Chef Cristeta Comerford and Government Pastry Chef Susan Morrison to create a menu that celebrated American delicacies whereas incorporating Indian flavors and components. The collaboration aimed to focus on the perfect of American culinary traditions whereas drawing inspiration from Indian fare. Chef Curtis shared, “When the First Woman Dr. Jill Biden first reached out to me, she expressed her need to focus on the perfect of American delicacies whereas gathering inspiration from Indian fare. Along with Chef Comerford and Chef Morrison, we curated a menu that mixed the best components of American culinary traditions with Indian affect.”

A Fusion of American and Indian Flavors

The three-course dinner, attended by 400 distinguished company on the White Home, offered a novel cultural expertise by mixing American and Indian flavors. The menu was rigorously designed to include components from each cuisines, paying homage to the shared cultural connections.

The culinary journey started with a pleasant Marinated Millet and Grilled Corn Salad. The salad featured seasonal produce resembling silver corn, cherry tomatoes, and English cucumbers, all tossed in a balsamic French dressing. Blanched millet, aromatic basil, tarragon, dill herbs, arugula, and frisée lettuce adorned the salad, accompanied by a tangy avocado sauce. Compressed yellow and purple watermelon garnished with marigolds and basil flowers added a colourful contact.

The second course featured Stuffed Portobello Mushrooms and Creamy Saffron-Infused Risotto. Roasted portobello mushrooms have been filled with a flavorful mix of roasted summer season squash, purple bell peppers, sun-dried tomatoes, and sautéed chard. The mushrooms have been positioned on a luscious saffron-infused creamy risotto made with plant-based milk and cheese. Tri-color child carrots drizzled with basil oil, garnished with mint microgreens, and topped with crisped mushroom bacon complemented the dish.

There was an choice for company to request fish, if desired. However all different substances on the dinner have been vegan.

Lastly, company loved a Rose and Cardamom-Infused Strawberry Shortcake with Coconut Whipped Cream. This pleasant fusion of Indian spices with a traditional American dessert was garnished with candied lemon zest, mint microgreens, marigold flowers, and pulled sugar twists, integrating the colours of each the American and Indian flags.

Setting an Inspiring Instance

This landmark occasion demonstrates the evolving culinary panorama and the rising reputation of plant-based delicacies on the worldwide stage. The White Home’s dedication to embracing numerous dietary preferences, selling sustainability, and celebrating cultural connections units an inspiring instance for future eating experiences.

Plant-Primarily based Chef Nina Curtis

Chef Nina Curtis, based mostly in California, is an esteemed member of the James Beard Basis and the State Division’s American Culinary Corps. She is famend for her groundbreaking work as a thought chief and trailblazer within the sphere of plant-based delicacies. With unwavering dedication, Chef Curtis seamlessly integrates the rules of plant-based cooking into each side of American delicacies and past, reworking the best way we understand and luxuriate in meals.