The inauguration ceremony of the President of the United States is something that individuals around the globe take interest in. From who will show up to what will be offered at the inaugural feast, there is invariably a lot of conjecture, chitchat, and suggestions on what to prepare for the president-elect, as he makes his transition into power. One local DC renowned chef chimes in with his idea of what would make for a great meal for President-elect Donald Trump’s inaugural ball dinner.
“From what I’ve learned, President-elect Donald Trump is a man of great culinary tastes, but certainly has some favorite dishes when it comes to the food he’s fond of,” explains Steven Rosenthal, the new executive chef at Sea Catch Restaurant & Raw Bar, located in the Georgetown area of Washington, D.C. “While he seems to love a good steak, he also touts hamburgers and pasta as being some of his favorite foods. Although he may be a shark in the boardroom, he may be easy to please with simple, but elegant dishes that are timeless in nature.”
From green turtle soup being served at Harry S. Truman’s inauguration to crab gumbo being served at John F. Kennedy’s, there is always interest in what culinary delights will be a part of this historic occasion that takes place this month. The president-elect and his team are aiming for record-breaking fundraising events with the sale of the tickets, which range from $25,000 each up to over $1 million each.
Given the opportunity to serve up a culinary inauguration meal for the President-elect, Rosenthal suggests the following items from the Sea Catch Restaurant & Raw Bar’s new menu:
- Start by offering appetizers featuring locally caught seafood,including Prince Edward Island mussels, fried calamari, oysters Rockefeller, and conch fritters, one of the chef’s signature dishes.
- Add in a beet salad that offers roasted beets, goat cheese, pecans, and a lemon vinaigrette.
- Offer two main courseoptions, including the prime ribeye steak, which is a 16-ounce certified Angus prime beef, with grilled onions, topped with a red wine demi-glace for the first option. For the second option,the seafood linguine, which offers shrimp, scallops, clams, mussels, spinach, tomatoes, and a pink vodka sauce. Although the president-elect doesn’t drink alcoholic beverages, the alcohol has been cooked out of the dishes when it is used in a sauce, and all that is left is a unique and delicious flavor.
- Fordessert, good old-fashioned apple pie, to go along with his theme of making America great again. Alongside the all American apple pie, a nice dish of cherry vanilla ice cream, which he has suggested is his favorite flavor.
“Being able to prepare an inaugural meal for any president would be an amazing experience,” added Rosenthal. “We may not be serving up the food at the ceremony, but we will be here at the restaurant serving up dishes all day that those visiting the area for the inauguration would love. Just as great food is bound to be at the official ceremony, we also guarantee that it will be here as well.”
Steven Rosenthal, the new chef at the Sea Catch Restaurant & Raw Bar, comes to the kitchen with an abundance of expertise and culinary integrity. Having been educated at Le Cordon Bleu, he has traveled through Italy, France, and England, where he enhanced his culinary skills. Known for his commitment to cooking from scratch, Chef Rosenthal’s signature dishes include dorade, conch fritters, and seafood cioppino (a dish that includes shrimp, salmon, sea bass, swordfish, clams, mussels, potatoes, fennel, tomato, cream, fish brodo).
“We are ready to serve inaugural quality dinners for locals and tourists alike,” added Ryan Fichter, the general manager of Sea Catch Restaurant & Raw Bar. “We have some options the president-elect would enjoy, as well as everyone else who enjoys great seafood.”
The Sea Catch Restaurant & Raw Bar has the exclusive rights on two types of oysters, the wild cats and fat babies, offers a broad raw bar menu, as well as serves lunch and dinner. They recently revealed a revised menu that highlights some of the new signature dishes of Chef Rosenthal. The establishment offers a view of the C&O Canal, and holds a weekday happy hour menu, offering discounted specials Monday-Friday from 4 p.m.–7 p.m., including $1 oysters. The restaurant has been a hot spot for those in business and politics for years, with politicians frequently dining there. They offer seasonal menus, locally sourced seafood, an extensive raw bar menu, seasonal outdoor dining, and an indoor historic stone fireplace for cold evenings. The continued effort toward excellence helps people “Get hooked on Sea Catch!”
Sea Catch Restaurant & Raw Bar, located at 1054 31st St. NW in Washington, DC, is also available for private parties, able to seat up to 120 people, or accommodate 175 for a standing cocktail party. The entire restaurant can also be rented for weddings and other special events, accommodating up to 300 people. Complimentary valet three hour parking is available. For more information on the restaurant, visit their site at: www.seacatchrestaurant.com.
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© Taryn Jeffries 2017