Inauguration Dinners, Redux

On January 10, before Gov. Bill Ritter’s inauguration dinner, I posted what I then knew about the festivities. Denver Post food writer Ellen Sweets hovered around the cavernous kitchens of the Denver Convention Center to tell us more. Her story, “Cooking for 7,000,” appeared in Wednesday’s paper. In addition to the Ritter banquet, meals had been ordered for one group of 2,500 and one of 300 meeting there. The convention center’s catering staff plus hired guns from out of town, culinary schools and the occasional retiree who comes in to help for such “monster events” prepared something like 7,000 meals for the Ritter banquet and for two groups, one of 2,500 and one of 300, who were meeting there.

In my earlier post, I wondered what non-meat-eaters would be served. “We usually figure that in a gathering this large, about 5 percent of the diners will be vegetarians,” executive sous-chef Carmen Callo told Sweets. Vegatable Wellingtons were available for them.

The paper also published recipes for the entree (Governor’s Beef Wellington with Cabernet Sauvignon Demi-Glace Sauce) and for the dessert (White Chocolate Winter Wonderland Parfait of Blackberry Swirl Mousse Topped with Biscotti Crunch). Mercifully, the beef Wellington recipe is broken down to serve six and the parfait serve three.