Random US Presidents Served At State Dinners (17 items)

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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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  (#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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  (#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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  (#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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