The state banquet at the White House was a menu that reflects both season and situation, with a starter of autumn mushrooms that immediately set the tone. The chef also carefully introduced elements that created comfort zones for the diners' eyes, as well as tastebuds.

After all, this had to be one of the most carefully scrutinized state dinners hosted by President Barrack Obama in quite a while.

The ingredients used were definitely American, with Colorado lamb and the equally famous Maine lobster taking pride of place. Dessert was another down-home American classic - bread and butter pudding spiced up with poppy seeds and lemon.

But, as always, the devil is in the details, and it is in the details too that we see the homework done by the culinary team.

Obviously, great care had been taken to make sure every dish had some Chinese elements.

The mushroom soup starter was served with shaoxing wine, a sweet but potent brew from Southern China. Its mellow flavor would have complemented the musky soup well.

Next on the table was Maine lobster, butter poached, but served with more Asian touches in the shiitake mushrooms and leek rice noodle rolls. It was paired with a Viognier from Oregon, a fresh tasting white wine.

Even the cannon of Colorado lamb had an unexpected side dish - garlic fried milk. Fried milk is a famous Cantonese dish that is pretty tricky, and only attempted by the most confident Chinese master chefs.

As for the sweet course, the very American pudding was accompanied by lychee sorbet, and nothing can be more elegantly Chinese than that.

The presidents also feasted on a shared platter of "landscaped garden" of tiny pastries decorated with a Chinese pavilion constructed of chocolate.

Contact the writer at [email protected]

(China Daily USA 09/26/2015 page3)