The committee organized its first luncheon in 1953, when lawmakers welcomed President Dwight Eisenhower for creamed chicken, baked ham and potato puffs in the Capitol's Old Senate Chamber.
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The chain is also known for its other Southern specialties, like barbecued meats, catfish fillets, steaks, baked potatoes, Southern-style green beans, and deep-fried jalapeno potato puffs.
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The joint committee, which took over planning inaugural activities in 1901, started organizing the luncheon in its current form in 1953, when President Dwight D. Eisenhower and 50 guests dined on creamed chicken, baked ham and potato puffs in the Old Senate Chamber.
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Quavers are a British snack food, originally made by Smiths, and now produced by Walkers. Walkers, owned by PepsiCo, purchased the Quavers brand in July 1995, when it became one of the Frito Lay International brand names. Quavers were launched in 1968 with the advertising slogan "you get a lovely lot of Quavers in a bag". Packaging described them as "curly potato puffs".
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LesserEvil was founded in March 2004 in Tuckahoe, New York. Their first products included potato puffs and a line of four Kettle Corns, which they touted as low in carbohydrates, free of trans fats, preservatives, and high-fructose corn syrup. In early 2005, the company shifted from a low-carb line to an all-natural line. In November 2011, the company was sold to Charles Coristine.
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The first Burton's biscuits were baked by George Burton (born 1829, Leek, Staffordshire), who began production on Corporation Street, Blackpool, Lancashire. The Burton's Biscuits firm was founded by George's grandson, Joseph Burton, in 1935. It had a factory in Slough, Berkshire, until the early 1980s, manufacturing potato crisps and snacks, including Potato Puffs and Fish 'n' Chips savoury snacks. In 2014, Burton's re-launched their Fish 'n' Chips snacks due to popular demand.
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Pommes dauphine (lower front, center & around the plate) accompanying Saddle of Rabbit, baby leeks and tomato confit Pommes dauphine (sometimes referred to as dauphine potatoesLarousse Gastronomique (2009), p. 355. Hamlyn) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or balls, and then deep-frying them at 170° to 180 °C. Pommes dauphine typically accompany red meats or chicken.Elizabeth David (1970), French Provincial Cooking, p. 273.
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