Chef Nina Curtis curated a three-course vegan dinner for 400 distinguished guests last Thursday night.
On Thursday night, June 22, the White House made history by hosting a state dinner that featured an exquisite selection of plant-based dishes. The occasion was in honor of the visit of Indian Prime Minister Narendra Modi, a strict vegetarian. This unprecedented event, orchestrated by First Lady Dr. Jill Biden, showcased the administration’s commitment to strengthening bilateral ties with India and marked a significant milestone in promoting sustainable and inclusive culinary practices.
Curating an Innovative Menu
First Lady Dr. Jill Biden invited celebrated plant-based chef Nina Curtis to curate the menu for the special occasion. Chef Curtis worked in collaboration with White House Executive Chef Cristeta Comerford and Executive Pastry Chef Susan Morrison to create a menu that celebrated American cuisine while incorporating Indian flavors and elements. The collaboration aimed to highlight the best of American culinary traditions while drawing inspiration from Indian fare. Chef Curtis shared, “When the First Lady Dr. Jill Biden first reached out to me, she expressed her desire to highlight the best of American cuisine while gathering inspiration from Indian fare. Together with Chef Comerford and Chef Morrison, we curated a menu that combined the finest elements of American culinary traditions with Indian influence.”
Plant-Based Dinner Menu Courtesy of Chef Nina Curtis
A Fusion of American and Indian Flavors
The three-course dinner, attended by 400 distinguished guests at the White House, provided a unique cultural experience by blending American and Indian flavors. The menu was carefully designed to incorporate elements from both cuisines, paying homage to the shared cultural connections.
The culinary journey began with a delightful Marinated Millet and Grilled Corn Salad. The salad featured seasonal produce such as silver corn, cherry tomatoes, and English cucumbers, all tossed in a balsamic vinaigrette. Blanched millet, fragrant basil, tarragon, dill herbs, arugula, and frisée lettuce adorned the salad, accompanied by a tangy avocado sauce. Compressed yellow and red watermelon garnished with marigolds and basil flowers added a colorful touch.
Marinated Millet and Grilled Corn Salad Courtesy of Chef Nina Curtis
The second course featured Stuffed Portobello Mushrooms and Creamy Saffron-Infused Risotto. Roasted portobello mushrooms were stuffed with a flavorful blend of roasted summer squash, red bell peppers, sun-dried tomatoes, and sautéed chard. The mushrooms were placed on a luscious saffron-infused creamy risotto made with plant-based milk and cheese. Tri-color baby carrots drizzled with basil oil, garnished with mint microgreens, and topped with crisped mushroom bacon complemented the dish.
There was an option for guests to request fish, if desired. But all other ingredients at the dinner were vegan.
Finally, guests enjoyed a Rose and Cardamom-Infused Strawberry Shortcake with Coconut Whipped Cream. This delightful fusion of Indian spices with a classic American dessert was garnished with candied lemon zest, mint microgreens, marigold flowers, and pulled sugar twists, integrating the colors of both the American and Indian flags.
Rose and Cardamom-Infused Strawberry Shortcake with Coconut Whipped Cream Courtesy of Chef Nina Curtis
Setting an Inspiring Example
This landmark event demonstrates the evolving culinary landscape and the increasing popularity of plant-based cuisine on the global stage. The White House’s commitment to embracing diverse dietary preferences, promoting sustainability, and celebrating cultural connections sets an inspiring example for future dining experiences.
Plant-Based Chef Nina Curtis
Chef Nina Curtis, based in California, is an esteemed member of the James Beard Foundation and the State Department’s American Culinary Corps. She is renowned for her groundbreaking work as a thought leader and trailblazer in the sphere of plant-based cuisine. With unwavering dedication, Chef Curtis seamlessly integrates the principles of plant-based cooking into every facet of American cuisine and beyond, transforming the way we perceive and enjoy food.
