White House Correspondents’ Association dinner guests feasted on steak and shrimp at the Washington Hilton hotel’s International Ballroom.
The appetizer consisted of diver scallops, topped with sweet potato mousseline, caramelized corn and espelette cream.
For the entrée, guests tasted a petite filet steak au poivre, paired with honey and orange-infused shrimp. On the side was a duck confit souffle potato, asparagus, zucchini, carrots and a roasted pepper.
For dessert, attendees had a wide selection of petite sweets on a platter at the center of the table. Small clear glasses featured tastes of strawberry shortcake, dolce de leche and textured chocolate mousse. The tray was complete with miniature French pastries.
Each of these offerings was paired, of course, with red and white wine.