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Cristeta Comerford: The United Kingdom State Dinner takes its inspiration from our
kitchen garden winter harvest.
Yesterday we have chefs out there harvesting some
vegetables, some greens, that are actually being used today
for our state dinner.
In Washington, D.C., during this time it's really hard to find
anything that's growing, but we do have hoop houses that's
really generated some good produce that we're able to use.
Our main course for this evening is bison wellington,
and it's pretty much like a little twist.
Since beef wellington is such a traditional British culinary
fare, we kind of want to give it like something American.
And what's more American than our wonderful bison?
Our bison came from North Dakota.
So, as you see, throughout the menus for tonight,
it's pretty much a marriage of the two countries.
Bill Yosses: Tonight's dessert is a steamed lemon
pudding in English style.
It's also served with an American element,
including Newtown Pippin apples.
And the symbolism of the apple is that these apples have been
developed here in the states.
They were grown by George Washington and Thomas Jefferson.
And they were actually sent as a gift to Queen Victoria in 1838,
and she liked them so much that she eliminated the duties on
apples imported from America.
So it's one of the first examples of a partnership
between British and American interests.
And then we also have petit fours.
Susan Morrison: Here I'm showing you the chocolates that are being
used for tonight's dinner.
We made salted caramel, coffee with Dulce de Leche,
dark chocolate with White House honey,
dark chocolate with Earl Grey tea.
The President likes salted caramel.
So we made sure we had that tonight.
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