Greetings, loyal minions. Your Maximum Leader didn’t write a whole bunch o’ posts about Queen Elizabeth II’s visit to the US. But he did, certainly follow along with the news accounts of her visit.

There was one article that many people likely missed, but your Maximum Leader wanted to comment upon. The article was called “The Crowning Touch” and was concerning a luncheon in Richmond for Her Majesty that was catered by Patrick O’Connell. For those of you not in the know, Patrick O’Connell is one of (if not THE) premier chef in the greater Washington DC area. He is the owner/proprietor/chef of the famed Inn at Little Washington. Your Maximum Leader has dined a few times at the Inn at Little Washington. It is a delight.

Anyhoo… Virginia Governor Tim Kaine requested that Chef O’Connell cater a private reception for the Queen during her visit. Here is an excerpt containing some of the dishes:

O’Connell has every right to be a diva, but he is not. Like his food, he is playful but serious, treating his staff at the Monday run-through with kindly paternalism and welcoming all ideas eagerly.

Cook Katie Kopsick, 23, offered O’Connell a tray of homemade chocolates. “I can’t get my fingers between them,” the chef said. “Take some off but connect them in some way.” Moments later, she returned holding a crystal plate with six bonbons dotted along a colorful ribbon. That did the trick.

The pièce de résistance, custard-like scrambled farm eggs with morel mushrooms, local asparagus and creme fraiche, proved problematic. The lidded glass egg that held them required the guest to hold the bottom, remove the top and deal with a spoon. The solution: have a second waiter on hand to facilitate the process.

One by one, each dish was adjusted until all passed muster: tasting spoons of roasted beet mousse, Virginia country ham with mango, baby rock shrimp with guacamole, cucumber sorbet and Maine lobster with grapefruit butter sauce; lacy Parmesan wafers standing between polished stones; delicate cups of sorrel jelly with osetra caviar and rhubarb, blueberry and vanilla panna cotta parfaits; cornets of smoked salmon poked into a loaf of bread to resemble the quills of a porcupine; tempura squash blossoms with Asian dipping sauce; tiny crocks of chocolate creme brulee.

What can be said except “Yumma!”

The most interesting part of the article… The Queens dislikes and likes:

When it came to her [the Queen’s] preferences, though, O’Connell had left nothing to chance. He consulted Michel Roux, a chef favored by the royal family, about likes (eggs, seafood) and dislikes (raw fish, garlic, strawberries).

Humm… Your Maximum Leader loves the three things Her Majesty dislikes. How can someone not like strawberries? Really now? It seems wrong. Very very wrong.

Carry on.