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Inauguration 2009

By Jordan Wright

Since November’s election results were tallied, nearly every chef worth his or her salt has conjured up an inaugural dinner menu to commemorate President-elect Barack Obama’s historic move to the White House (Though as we go to press I can tell you that beloved former Bush White House Executive Chef Cristeta Comerford will be staying on with the Obamas).
Still, most chefs would like the chance to cook at least one meal for our new President. There are those who have paid tribute to his Hawaiian roots, such as Chef John Zaner, flown in for the occasion, who is creating a Hawaiian-themed menu for Fyve Restaurant Lounge at the Ritz-Carlton Hotel in Pentagon City. Others have recognized (and tweaked new recipes in honor of) Obama’s love of chili, Chicago pizza and arugula.
All around town, cocktails are being shaken and stirred to the delight of our visitors on this momentous occasion.
Urbana offers a “Barack’s Fizz” made with cognac, Grand Marnier, maraschino liqueur, orange juice, muddled strawberries and topped with Domaine Carneros for that celebratory fizz.

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