This set of documents is part of a collection of social files maintained by the White House Social Entertainment Office. The items in this file pertain to a luncheon hosted by President Lyndon B. Johnson for Olympic medal winners. President Johnson hosted the luncheon and reception to congratulate approximately 100 U.S. Olympic medalists for their achievements at the 1964 Summer Olympic Games in Tokyo, Japan. At the 1964 Tokyo Games, the American team took home 90 medals, including 36 gold medals. This folder includes invitation telegrams; drafts of the luncheon menu; a booklet by the Lake Oswego Chamber of Commerce about Olympic athlete Don Schollander; a booklet by the American Diary Association and United States Olympic Committee including maps, schedules, rules, former champions, athlete rosters, and administrative selecting committees at the 1964 Olympic Games; guest list drafts and correspondence; and press releases including remarks by the president to be delivered during the luncheon.

This photograph, taken by Eric Draper on November 9, 2007, shows a table set for a social dinner hosted by President George W. Bush in honor of Chancellor Angela Merkel of Germany and her husband, Joachim Sauer. The dinner was held at the Prairie Chapel Ranch, the president's home near Crawford, Texas. This photograph shows the president's place setting at the table. At the dinner, guests dined on citrus and arugula salad, pecan-smoked beef tenderloin, a green chili-cheese grits soufflé, and Prairie Chapel pecan pie served with Blue Bell ice cream. Food preparations were overseen by chef Matthew Wendel. Wendel became acquainted with the Bush family in 1995, while working as a waiter-caterer at the Governor's Mansion in Austin, Texas. After Bush was elected president in 2000, Wendel continued to serve the first family during visits to Camp David and the Prairie Chapel Ranch. Wendel's duties included cooking meals for the family, and ensuring the homes were ready for the arrival of the first family or their distinguished guests.

This photograph, taken by Eric Draper on May 20, 2007, shows the place setting for Jaap de Hoop Scheffer, secretary general of the North Atlantic Treaty Organization (NATO), for a social dinner hosted by President George W. Bush at the Prairie Chapel Ranch, his home near Crawford, Texas. The dinner, prepared by chef Matthew Wendel, included arugula and citrus salad, pecan-smoked beef tenderloin with horseradish sauce, green chili cheese grits soufflé, and roasted asparagus. For dessert, guests dined on peach cream pie adapted from a recipe compiled by First Lady Laura Bush, featuring fresh Texas Hill Country peaches.

This is a menu from the dinner held in honor of the President Vladimir Putin of Russia, and his wife Lyudmila Aleksandrovna on November 14, 2001 during the George W. Bush administration. Chef Matthew Wendel prepared peppered beef tenderloin and fried catfish for the occasion. Wendel became acquainted with the Bush family in 1995, while working at the Governor's Mansion in Austin, Texas, as a waiter-caterer with the Word of Mouth catering company. After Bush was elected president in 2000, Wendel prepared comforting meals for the first family during their trips to Camp David and during visits home to the Prairie Chapel Ranch near Crawford, Texas.

This photograph is of a signed dinner menu from the personal collection of chef Matthew Wendel. The dinner was held in honor of Prime Minister Anders Fogh Rasmussen of Denmark and his wife, Anne-Mette, at President George W. Bush’s Prairie Chapel Ranch on February 29, 2008. The prime minister and his wife, along with President Bush and First Lady Laura Bush, signed this dinner menu for the chef as a token of their appreciation. The meal included mixed organic greens and citrus salad, pecan-smoked beef tenderloin, green chili-cheese grits soufflé, and roasted asparagus. Wendel became acquainted with the Bush family in 1995, while working at the Governor's Mansion in Austin, Texas, as a waiter-caterer with the Word of Mouth catering company. After Bush was elected president in 2000, Wendel prepared comforting meals for the first family during their trips to Camp David and during visits home to the Prairie Chapel Ranch near Crawford, Texas.

This is a menu from the luncheon held in honor of the president of the Republic of Korea, Lee Myung-bak, and his wife, Kim Yoon-ok, at Camp David on April 19, 2008, during the George W. Bush administration. Chef Matthew Wendel prepared a variety of comfort foods for the occasion including fried chicken, deviled eggs, and hummingbird cake. Wendel became acquainted with the Bush family in 1995, while working at the Governor's Mansion in Austin, Texas, as a waiter-caterer with the Word of Mouth catering company. After Bush was elected president in 2000, Wendel prepared comforting meals for the first family during their trips to Camp David and during visits home to the Prairie Chapel Ranch near Crawford, Texas.

This is a menu for a dinner held for the Prime Minister Tony Blair of the United Kingdom of Great Britain and Northern Ireland and his wife, Cherie Blair, at President George W. Bush’s Prarie Chapel Ranch on April 6, 2002. Chef Matthew Wendel prepared pecan-smoked beef tenderloin and pineapple upside-down cake for the occasion. Wendel became acquainted with the Bush family in 1995, while working at the Governor's Mansion in Austin, Texas, as a waiter-caterer with the Word of Mouth catering company. After Bush was elected president in 2000, Wendel prepared comforting meals for the first family during their trips to Camp David and during visits home to the Prairie Chapel Ranch near Crawford, Texas.

This is the inside of a menu for a luncheon hosted by President Richard M. Nixon and First Lady Pat Nixon in honor of President Nicolae Ceaușescu of the Socialist Republic of Romania and his wife, Elena Ceaușescu, on August 3, 1969. During the meal, held in the Romanian State Guest House in Bucharest, guests dined on dishes featuring regional American ingredients, such as Florida crab mousse, Colorado beef sirloin, New Mexico tomato salad, and New Jersey blueberries with petite fours. President Nixon's trip of August 2-3, 1969 was the first time an American president had traveled to Romania for an official visit. This menu is part of the personal collection belonging to White House Executive Chef Henry Haller. Haller served five first families as executive chef at the White House from 1966-1987. To see the full menu, please see 1127685.

This is the menu for a luncheon hosted by President Richard M. Nixon and First Lady Pat Nixon in honor of President Nicolae Ceaușescu of the Socialist Republic of Romania and his wife, Elena Ceaușescu, on August 3, 1969. During the meal, held in the Romanian State Guest House in Bucharest, guests dined on dishes featuring regional American ingredients, such as Florida crab mousse, Colorado beef sirloin, New Mexico tomato salad, and New Jersey blueberries with petite fours. President Nixon's trip of August 2-3, 1969 was the first time an American president had traveled to Romania for an official visit. This menu is part of the personal collection belonging to White House Executive Chef Henry Haller. Haller served five first families as executive chef at the White House from 1966-1987.

This is the front cover of a menu for a luncheon hosted by President Richard M. Nixon and First Lady Pat Nixon in honor of President Nicolae Ceaușescu of the Socialist Republic of Romania and his wife, Elena Ceaușescu, on August 3, 1969. During the meal, held in the Romanian State Guest House in Bucharest, guests dined on dishes featuring regional American ingredients, such as Florida crab mousse, Colorado beef sirloin, New Mexico tomato salad, and New Jersey blueberries with petite fours. President Nixon's trip of August 2-3, 1969 was the first time an American president had traveled to Romania for an official visit. This menu is part of the personal collection belonging to White House Executive Chef Henry Haller. Haller served five first families as executive chef at the White House from 1966-1987. To see the full menu, please see 1127685.

This is the unfolded third page of an event program presented to a Mr. Walsh for a State Dinner hosted by President Jimmy Carter in honor of the prime minister of Ireland, or Taoseach, John Lynch and his wife, Máirín Rita Lynch. The event was held on November 8, 1979. Following the dinner, guests enjoyed operatic selections in the East Room. This page of the program includes the dinner menu, which was served in the State Dining Room. To view the complete program, see 1127256. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is an event program presented to a Mr. Walsh for a State Dinner hosted by President Jimmy Carter in honor of the the prime minister of Ireland, or Taoseach, John Lynch and his wife, Máirín Rita Lynch. The event was held on November 8, 1979. Following the dinner, guests enjoyed operatic selections in the East Room. This program also includes the menu for the State Dinner, which was served in the State Dining Room. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is the fourth page of an event program issued to guests at a luncheon held for the spouses of United States senators on May 3, 1976, during the Gerald R. Ford administration. The event was held in the State Dining Room. Guests were invited to mingle and admire antique dolls representing different periods of American history, on loan from the Shelburne Museum of Shelburne, Vermont. The dolls also served as centerpieces during the luncheon, which included watercress and apple soup, veal medallions, and lemon sherbet. To view the complete program, see 1127517. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw many formal luncheons at the White House.

This is an event program issued to guests at a luncheon held for the spouses of United States senators on May 3, 1976, during the Gerald R. Ford administration. The event was held in the State Dining Room. Guests were invited to mingle and admire antique dolls representing different periods of American history, on loan from the Shelburne Museum of Shelburne, Vermont. The dolls also served as centerpieces during the luncheon, which included watercress and apple soup, veal medallions, and lemon sherbet. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw many formal luncheons at the White House.

This is an unfolded central page of an after-dinner entertainment program for a State Dinner hosted by President Jimmy Carter in honor of Prime Minister James Callaghan of the United Kingdom and his wife, Audrey Callaghan. The event was held on March 10, 1977. Tenor Robert White and mezzo-soprano Jan De Gaetani performed for guests in the East Room. This page also includes the menu for the dinner. To view the complete program, see 1127412. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is an after-dinner entertainment program for a State Dinner hosted by President Jimmy Carter in honor of Prime Minister James Callaghan of the United Kingdom and his wife, Audrey Callaghan. The event was held on March 10, 1977. Tenor Robert White and mezzo-soprano Jan De Gaetani performed for guests in the East Room. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is the unfolded third page of a program for a State Dinner hosted by President Jimmy Carter to honor President Carlos Andrés Pérez of Venezuela and his wife, Blanca María Rodríguez de Pérez, on June 28, 1977. The after-dinner entertainment featured performances on the South Lawn by ballerina Cynthia Gregory and dancer Ted Kivitt of the American Ballet Theatre. This unfolded page includes the menus and description of the Sleeping Beauty-themed table centerpieces. To view the entire program, see 1127452. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is a program for a State Dinner hosted by President Jimmy Carter in honor Venezuelan President Carlos Andrés Pérez and his wife, Blanca María Rodríguez de Pérez, on June 28, 1977. After dinner entertainment featured performances on the South Lawn by ballerina Cynthia Gregory and dancer Ted Kivitt of the American Ballet Theatre. This program also includes the menu for the dinner. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is the unfolded third page of an event program, probably prepared for Senator Dick Clark, for a State Dinner hosted by President Jimmy Carter on September 7, 1977. The event was held to honor the Heads of Delegations attending the signing of the Panama Canal Treaties. Former President Gerald R. Ford and former First Lady Lady Bird Johnson were also honored guests at the event. Violinist Isaac Stern, conductor and pianist André Previn, and soprano Martina Arroyo, accompanied by pianist Thomas Muraco, provided the evening entertainment in the East Room. This fold-out page lists the performances for the evening as well as includes the menu for the dinner. To view the complete program, see 1127439. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is a program, probably prepared for Senator Dick Clark, for a State Dinner hosted at the White House by President Jimmy Carter on September 7, 1977. The event was held to honor the Heads of Delegations attending the signing of the Panama Canal Treaties. Former President Gerald R. Ford and former First Lady Lady Bird Johnson were also honored guests at the event. Violinist Isaac Stern, conductor and pianist André Previn, and soprano Martina Arroyo, accompanied by pianist Thomas Muraco, provided the evening entertainment in the East Room. This program also includes the menu for the State Dinner. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is the unfolded third page of a program for a State Dinner hosted by President Jimmy Carter in honor of President Josip Broz Tito of the Socialist Federal Republic of Yugoslavia on March 7, 1978. Entertainment in the East Room was supplied by the Romero family of guitarists. Patriarch Celedonio Romero founded the guitar quartet, which featured his three sons Celin, Pepe, and Angel Romero. This unfolded page includes a listing of performances as well as the menu for the State Dinner. To view the complete program, see 1127448. This program was part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is a program for a State Dinner hosted by President Jimmy Carter in honor of President Josip Broz Tito of the Socialist Federal Republic of Yugoslavia on March 7, 1978. Entertainment in the East Room was supplied by the Romero family of guitarists. Patriarch Celedonio Romero founded the guitar quartet, which featured his three sons Celin, Pepe, and Angel Romero. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is the unfolded second page of an event program for a State Dinner hosted by President Jimmy Carter in honor of President Nicolae Ceaușescu of the Socialist Republic of Romania and his wife, Elena Ceaușescu, on April 12, 1978. Following the dinner, pianist George Shearing and soprano Clamma Dale performed selections of songs written by George Gershwin in the East Room. This page includes a list of songs performed, as well as the State Dinner menu. To view the complete program, see 1127390. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is a program for a State Dinner hosted by President Jimmy Carter in honor of President Nicolae Ceaușescu of the Socialist Republic of Romania and his wife, Elena Ceaușescu, on April 12, 1978. Following the dinner, pianist George Shearing and soprano Clamma Dale songs written by George Gershwin in the East Room. This program includes a handwritten inscription, possibly in Romanian. This program also includes the menu for the State Dinner. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw the menus for over 250 State Dinners at the White House.

This is an event program for a luncheon hosted by First Lady Rosalynn Carter on April 13, 1978 in honor of First Lady Elena Ceaușescu of Romania. The event was held at the Smithsonian's Museum of History and Technology, later known as the National Museum of American History. Although Elena Ceaușescu was in Washington, D.C. to accompany her husband, Nicolae Ceaușescu, during his State Visit, this luncheon recognized Mrs. Ceaușescu's unique achievements in Romania's chemical research, scientific, and political communities. Guests at the luncheon also had the opportunity to explore the museum's "Atom Smasher" and "Art and Science" exhibits. This program includes a menu from the luncheon. This program is part of a personal collection belonging to former White House Executive Chef Henry Haller. As executive chef from 1966-1987, Haller oversaw many formal meals for distinguished guest from around the world.