Last week Duvall hosted a dinner at the Presidential Sequoia Yacht in Washington D.C. Sous Chef Matt Grenne and Executive Pastry Chef Chip Plaistowe enjoyed shopping at fresh seafood markets and searching for organic and local produce to create the delicious seasonal menu below. Above all else, they loved being a part of the rich history of the Sequoia.
The Sequoia is a 104 foot yacht that has served presidents since Herbert Hoover. The yacht is a national historic landmark and home to some of America’s most interesting history.
The Sequoia’s website explains a bit of its history, “It was used during the Harding administration to enforce Prohibition; FDR and Eisenhower planned D-day; Truman decided to drop the bomb on Hiroshima; Kennedy celebrated his last (46th) birthday party; LBJ lobbied for civil rights legislation, and planned Vietnam War strategy; Nixon negotiated the first arms control treaty with the Soviet Union, and later decided to resign on board.”
Passed Hors D’oeuvres
Black Mission Fig Stuffed | Creamy Gorgonzola | Balsamic Glaze
Little Neck Clam Casino
Bacon Wrapped Country Style Pate | Duck | Pancetta | Pork | Chicken Liver | Quialuail Confit inlay | Frisee | Truffle Vinaigrette
Lemon-Herb Ricotta Gnocchi | Bell Peppers | Corn | Andouille Sausage | Crawfish | Cream Broth
Pan Seared Rockfish | Risotto Style Butternut Squash |Beurre Rouge
Honey Crisp Apple Gallette | Cinnamon Cream | Apple Caramel