Guests sampled cuisine from the home states of the new President and Vice President. The Inaugural Committee said on their website: "While this tradition dates as far back as 1897, when the Senate Committee on Arrangements first gave a luncheon for President McKinley and several other guests at the U.S. Capitol, it did not begin in its current form until 1953." The first course was a seafood stew made from shrimp, scallops, black cod and lobster. Next was a brace of American birds (pheasant and duck) served with sour cherry chutney and molasses sweet potatoes. Rounding off the luncheon was apple cinnamon sponge cake and sweet cream glace. All courses were matched with wines and champagne. To download the recipes and recreate them for yourself, click on the PDF below.