One of the biggest events of the year is finally here. Diner en Blanc happening in Philadelphia on August 18th, the location is a mystery revealed just moments before the picnic begins. In honor of the event’s fifth anniversary, the très chic picnic will expand to 5,000 guests in 2016, tying New York City as the largest in America and one of the largest in the world.
Ingredients:
1 bunch asparagus, trimmed, cooked and blanched in cold water.
1/2 cup parsley, roughly chopped
Salt & pepper, to taste
1/4 cup raw almonds
1-2 garlic cloves
1/2 cup Parmesan cheese
1 1/4 cups evoo
1 French baguette, sliced and toasted
Parmesan Reggiano, garnish optional
Baked Prosciutto slices, garnish optional
Ricotta, garnish optional
Baby arugula, garnish optional
Preparation:
Slice the French baguette and place on a baking sheet. Take 1/4 cup of evoo and brush it over the slices of bread. Sprinkle a little salt over the slices. Once toasted set aside.
In a food processor add, asparagus, almonds, parsley, Parmesan cheese, garlic and s&p. Pulse and slowly add evoo until desired consistency.
Spread over slices of bread and top with desired toppings
Mini tea sandwiches
Ingredients:
2 cups finely crushed graham crackers
8oz package cream cheese, room temperature
8oz package marscarpone, room temperature
6-8 scoops apricot preserve
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest
2/3 cups powdered sugar
Preparation:
In a mixing bowl add cream cheese, marscarpone, lemon juice, lemon zest, vanilla extract and powdered sugar. Mix for about 2 minutes until everything is well incorporate and smooth.
Take serving cups or bowls and layer some graham crackers then cream cheese filling and a scoop of apricot preserve. Repeat until desired amount.
If you don’t have time to cook anything don’t worry. This year’s official caterers are 33rd Street Hospitality Catering (who also own Revolution Taco, Street Food Philly, Say Cheese Philly and Taco Mondo).”
MENUS
1) 33rd Street Hospitality
Option 1 – Premium Dinner
HORS D’OEUVRES
Asparagus & Beef Filet Tip Salad
with baby greens, blood orange, & chipotle vinaigrette
Horseradish Pimento Spread
with toasted baguette
ENTRÉE
Filet of Smoked Rainbow Trout
with corn succotash, roasted potato & baby carrot romesco and salsa verde.
DESSERT
Salted Fudge Brownie
with macerated berries
Option 2 – Standard Dinner
HORS D’OEUVRES
Marinated Chargrill Shrimp
with papaya salad
Vietnamese Summer Roll
mango, cucumber, lettuce, mint, cilantro, vermicelli noodle with sweet chili sauce.
ENTRÉE
Lemongrass Cured Smoked Salmon Banh Mi
with cilantro cream cheese, pickled vegetables, cucumber
DESSERT
Trio of French Macarons
Option 3 – Vegetarian Dinner
HORS D’OEUVRES
Greek Watermelon Salad
feta, red onion, cucumber, olives, and red wine vinaigrette
Smoked Mushroom Pate
with crackers
ENTRÉE
Roasted Cauliflower Eggplant Caponata Sandwich
with smoked mozzarella, & garlic parmesan aioli
DESSERT
Trio of French Macarons
I look forward to seeing you there.
For more information please visit http://philadelphia.dinerenblanc.info
Homemade Delish 
What a fabulous and fun idea!