Posts Tagged With: luncheon

Obama’s 3000+ Calorie Inaugural Luncheon

For those guests attending the 57th Presidential Inaugural Ceremonies today, January 21st, 2013, I might recommend skipping breakfast…and dinner. Why? Because the inaugural luncheon’s 3 courses add up to a whopping 3027 calories (and that doesn’t include the wine).  Most adults’ calorie needs are closer to 2000 calories, so a 3027 calorie lunch definitely provides more than enough calories for the entire day.

I am all for indulging yourself on certain special days such as Thanksgiving, Christmas, birthdays, etc… and I suppose the 57th Presidential Inauguration falls into the “special event” category, so I’ll give a little leeway to those attending the luncheon. Heck, if I was invited, I’d try a little bit of everything.  It sounds pretty good, especially the hickory grilled bison in the second course. Yum!

You can find the menu items and even the recipes at the links below, if you feel like re-creating the luncheon for your family and friends.  Just be aware the calorie counts are a little crazy!!



Per Serving: Calories 783, Fat 45.7g, Saturated Fat 16g, Cholesterol 247 mg, Sodium 1819 mg, Carbohydrates 55g, Dietary Fiber 7.5g, Sugar 14g, Protein 29g

Per Serving: Calories 1184, Fat 34.6g, Saturated Fat 16g, Cholesterol 177mg, Sodium 7445mg, Carbohydrates, 149g, Dietary Fiber 16.7, Sugar 97.2g, Protein 51g

Per Serving: Calories 1060, Fat 64.4g, Saturated Fat 39g, Cholesterol 331mg, Sodium 488mg, Carbohydrates, 108.5g, Dietary Fiber 1.7g, Sugar 75g, Protein 14g


Calories 3027, Fat 145 g, Saturated Fat 71g, Sodium 9752 mg, Total Carbs 312.5g, Sugar 186.2g, Fiber 25.9g, Protein 94g

All this means that the lunch has around 43% calories from fat (21% calories from saturated fat!!), 41% from carbohydrates, and 12% from protein. Healthy recommendations are closer to 45-60% from carbohydrates, under 30% from fat, and 15-20% from protein. Additionally, the sodium content of the luncheon is close to 406% of recommended daily sodium intake! At least the lunch has fiber – 25.9g is within the healthy range for adults (around 25-35 g/day).

It is surprising that the first lady, Michelle Obama, through all her childhood obesity prevention and her Let’s Move campaign, didn’t take the inaugural luncheon as an opportunity to promote healthy eating.  “It was definitely a missed opportunity for nutrition education, for example, to offer lightened-up recipe alternatives (even if just on the website),” says Rachel Berman, RD, CSR, CDN who compiled the nutrition data for this year’s inaugural luncheon.  Fighting childhood obesity is an important and noble cause, but lets not forget that as adults we have the responsibility to be good examples for kids, and that includes choosing to eat healthy.  Especially when there is such media attention surrounding this national event.

Categories: Current News | Tags: , , , , , , , | 2 Comments

Close-Up Look at a Catering Event

Today I spent my rotation with catering both in the prep area under Hatfield’s and at the actual catering event held in the Mountainlair Ballroom in the Mountainlair on Downtown Campus.  The event, coincidently, is one that I was invited to – the Welcome Lunch for graduate students, held by the Office of Graduate Education & Life. The event was from 12:00 until 1:30pm and was open and free for all WVU graduate students, faculty, and staff.

The catering and production staff were told to prepare for about 500 people (even though the population of WVU graduate students exceeds 6,000).  There were orders for fruit trays, veggie platters, veggie dip (all of which I helped prepare), sesame chicken, Spanakopita, Swedish meatballs, tea sandwiches (egg salad, tuna salad, and cheese spread), top round & dinner rolls, a variety of desserts, and fruit punch, water, and coffee for beverages.I have experience with catering before, as in undergrad I worked a formal banquet for about 5 hours one night for some extra money. I dressed up in all black, learned a quick crash course in serving & catering etiquette, and was able to experience a behind-the-scenes look at how a catering event works from beginning to end.

The graduate luncheon went smoothly and the only food items left at 1:30 were dinner rolls, top rounds, and a tray or two of flying WV cookies.   For a catering event to occur, many different people have to work together and communicate effictively: the catering sales manager, catering manager, assistant director of catering, executive chef, chef, production team, and catering staff.

4 serving lines

Top round on the carving board

Sesame Chicken


Tea Sandwiches (tuna, egg, or cheese)

Vegetable High Rollers

Fruit & Vegetable Trays (with Ranch/Sour Cream Dip for Vegetables)

Cookies, mini cheesecakes, mini pecan pies, macaroons

Flying WV Cookies

Fruit Punch, Ice Water, & Coffee

Hot storage in the back room

Storing extras to re-stock the serving lines as needed

Over 400 students, faculty, and staff attended the luncheon

Enjoying the event

Categories: Food Service | Tags: , , , , | 5 Comments

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