President Obama and first lady Michelle Obama pulled out all the stops for their last state dinner. The guests of honor were Italy’s Prime Minister Matteo Renzi and his wife Agnese Landini, so hosting obviously called for Italian cuisine. The guest chef for the state dinner was none other than Chef Mario Batali, who worked with White House Executive Chef Cris Comerford and White House Executive Pastry Chef Susan Morrison.
As fans know, Batali is kind of a big deal. He’s the award-winning owner of over two dozen restaurants, author of 10 cookbooks and co-host of The Chew, among other shows.
Batali, Comerford and Morrison came up with the kind of Italian feast we dream of. Read and drool, my friends!
The first course of sweet potato agnolotti with butter and sage consisted of paper-thin pasta stuffed with mashed sweet potatoes topped with butter and sage leaves. Grated Monterey Jack cheese added a tangy flavor that balances out the sweetness and completes the dish.
The salad course, warm butternut squash salad with frisée and pecorino di New York tied in the theme of the bountiful American fall harvest and used vegetables from the FLOTUS’ beloved garden.
Beef braciole pinwheel with horseradish gremolata and broccoli rabe was the main course, and it looks delicious. The meal was an Italian classic that's been given a bit of a twist.
The dessert, green apple crostata with thyme caramel and buttermilk gelato, was made with a semolina batter and a lightly poached green apple and featured thyme from the White House garden.
The White House state dinner was truly a decadent affair — not to mention the performance by Gwen Stefani and FLOTUS' amazing dress. Have to say, nobody throws a dinner party like the Obamas. We are so going to miss them.
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