Newswise — After being sworn in for a second term on Jan. 20, President George W. Bush will head inside the Capitol to join family members, guests and Congressional leaders for the inaugural luncheon, in keeping with a tradition introduced by Harry S. Truman and embraced by every subsequent president except Jimmy Carter.
So, what's cooking for the president between the receptions, candlelight dinners, Pennsylvania Avenue parade and myriad balls that will mark this year's inauguration and the days and nights leading up to the oath of office?
For now, 2005's inaugural luncheon menu is tantamount to a state secret. Still, Florida State University College of Human Sciences professor Elizabeth Goldsmith -- an expert on life in the White House -- can describe the food, china and all manner of spirits from previous inaugurations and share a smorgasbord of other insider anecdotes.
"The luncheons are important not only because they are the president's first meal as commander-and-chief, but also because they are genuinely happy events where politics are put aside and the nation comes first," Goldsmith said.Since 1992, Goldsmith has conducted her research in venues ranging from the White House curator's office and the Smithsonian to presidential libraries and Senator Claude Pepper's library on the FSU campus.
"What has happened over the years is that the luncheons have become more and more elaborate," she said. "For instance, President Bill Clinton's 1997 luncheon included champagne toasts as well as an impressive menu."
"Before Truman there were lots of different ways that the luncheons took place. Sometimes they were held in hotels. On the other hand, President William McKinley grabbed a corned beef sandwich and a cup of coffee in one of the Senate's committee rooms."
In 1941 President Franklin D. Roosevelt and 1,200 guests convened in the White House for a buffet lunch of tomato soup, salad, beef, ham, and tongue, cake, ice cream and coffee, according to a description of the event, cited by Goldsmith, from Henrietta Nesbitt, the executive mansion's housekeeper.
"Roosevelt requested chicken a la king for his final inaugural lunch, but Nesbitt explained that they couldn't keep it hot for 2,000 guests and instead offered up chicken salad and rolls, unfrosted pound cake and coffee," Goldsmith added.
President Truman decided to move his luncheon to the Capitol, and, in his customarily understated manner, downsized the number of guests.
"As might be expected, President and Mrs. Kennedy held an elegant affair," noted Goldsmith. The 1961 inaugural luncheon menu in the Capitol's historic Supreme Court Chamber included delicacies such as cream of tomato soup with crushed popcorn and New England boiled stuffed lobster, and concluded with patisserie bateau blanche, mints and coffee.
In 1965, President Johnson's inaugural menu offered pink grapefruit supreme, relish tray, Texas heart of filet mignon, tomato surprise, string beans in butter, avocado and romaine salad, rolls and butter, and "The President's Delight" as featured dessert.
After seeing off former President Clinton from the East Front of the Capitol, George W. Bush began his first term in 2001 by joining 230 guests for a gourmet repast in the Capitol's Statuary Hall featuring the Senate's best china and music from the U.S. Army Brass quintet. The luncheon featured lobster pie, grenadine of beef supreme; chartreuse of vegetables in a puff pastry ring; puree of small celery and parsnip roots; biscuits; toffee pudding with ice cream; and demitasse café and tea along with trays of chocolate-dipped ginger, candied fruit rinds, fresh strawberries, macaroons and truffles.
The honor of both planning and hosting the luncheon for each inauguration falls to the Congressional Committee on Inaugural Ceremonies.
"One thing that never changes is the mood, which is always celebratory," said Goldsmith.
RSS