A Platter of Thoughts · Food!!

Diner en Blanc Philadelphia picnic food ideas

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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.

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Dressed in white from head to toe, attendees will celebrate and re-purpose an unexpected public space that is revealed only moments before the event begins. Past locations have included Logan Circle, JFK Bridge, Avenue of the Arts and The Navy Yard. Where will Diner en Blanc Philadelphia pop-up in 2016? Stay tuned for the biggest secret of the summer!
Guests will bring their own gourmet feast, table, chairs and table setting. Over the course of the evening, they will eat and celebrate amid music, entertainment and dancing.
This is where I come in to give you a couple of ideas on what to bring. Below you will find 3 delicious dishes that are easy to pack and bring along on this magic night. 
Asparagus pesto crostini 
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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 

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Brie and apricots tea sandwiches Ingredients:
 
4 slices rye bread
4 slices Brie cheese
2 tablespoons apricot jam
6 sprigs mint, chiffonade
 
Preparation: 
 
Take the four slices of bread and spread the apricot jam on 2 slices. Next lay cheese on top of jam and sprinkle mint, place the other 2 slices on top. Cut into mini squares and serve or pack up. 
 
Chicken, cucumber and chives cream cheese tea sandwich ingredients; 
 
1 cup chicken breast, shredded 
2 tablespoons chive cream cheese 
4 slices cucumber, angled 
4 slices pumpernickel bread 
 
Preparation: 
 
Take 4 slices of bread and spread cream cheese. Next top with chicken and cucumber. Take last 2 slices; top and cut into mini squares. Pack and enjoy. 
 
No Bake marscarpone cheesecake cup 
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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).” 

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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
 

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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. 

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For more information please visit http://philadelphia.dinerenblanc.info

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