NLGA at the Indiana State Museum

Each year the National Lieutenant Governor’s Association hosts a summer event for members as an opportunity to showcase the states’ resources and unique assets. It’s a forum to bring NLGA members together to discuss the shared challenges and policy issues that impact state government.

Prior to a reception at Indiana State Museum, the Governor opened his residence to select guests for a cocktail hour featuring wine and butler passed hors d’oeuvres.

Butler Passed Hors D’oeuvres
Strawberry Bruschetta with Goat Cheese, Mint and Balsamic Syrup
Red curry cashew chicken salad in crispy wonton
Maple glazed pork belly “BLT”
Shrimp Cocktail Shooters
Fingerling potatoes stuffed with camembert, truffle oil and spring onion
Cinnamon duck confit wellington with Sweet Cherry Bordelaise

This year’s event reflected a theme of the Emancipation era. Linens in bold and navy pintuck, white glove service, and hydrangea centerpieces with white roses kept the spirt of the 1800’s alive throughout the night. Additionally, both Abraham Lincoln and First Lady Lincoln were in attendance to entertain guests. President Lincoln gave a humorous and impactful speech about what this era was all about and what the Emancipation Proclamation meant during that time. The curator of the Lincoln exhibit also spoke about the Emancipation Proclamation and provided detail over aspects that many may not have been familiar with such as that Lincoln couldn’t legally sign and pass this kind of document without the states passing it.

First Lady O’Bannon welcomed everyone and opened the evening with a moving and empowering speech to the Lt. Governors. She discussed how long it too her husband to get the Indiana State Museum build and how, even though the Lt. Governor’s may no longer be in office when legislation is finally carried out, it’s about how it impacts our states and our communities.

Following the reception at the Governor’s Residence guests were welcomed to the Indiana State Museum’s O’Bannon Great Hall and Ball Terrace. Preset at each place setting an amuse bouche of crab caper lemon salad with micro heirloom caprese stack, balsamic reduction, micro basil awaited for guests to enjoy as the welcome concluded.

First Course
Tender living greens bundled in cucumber wrap
with candied cashews, cranberry crusted goat cheese truffle,
granny smith apple fennel slaw
and orange blossom honey emulsion
Served with assorted rolls, flatbreads, french butter and herb sun-dried tomato butter

Second Course
Pistachio crusted red snapper with coriander cream
Porcini crusted filet of beef with pink peppercorn brandied demi-glace
Goat cheese souffle potatoes
with asparagus with julienne of carrots and petite pan squash

Third Course
Chocolate hazelnut tower with red berry sauce
Vanilla bean cheesecake parfait
Estate roasted coffee with cream and sweeteners

The evening’s meal was plated and offered with white glove service, a note of the Emancipation era which kept the theme of the evening alive. Third course was presented as a dessert station for guests to mingle and socialize as the evening rounded out to an end.