Photo Credit: Aversa PR

This past Thursday for Small Bites Radio, I attended my first ever Dîner En Blanc in Philadelphia. The Philadelphia incarnation of DEB was established in 2012. Since, I have heard mixed reviews from friends and strangers. Common complaints included the event is only for elites, isn’t diverse and it’s too much work; while others praised it as the best party they have ever attended and liked the pure enjoyment of being a participant in the spectacle. You name it, I’ve heard it, and everything in between, more on that later. So, I walked in with some basic background information, a few points to look for and ready to form my own opinion. Founded in France, DEB was formed so a group of friends could meet for dinner in a public space and recognize each other by wearing the same color clothes. Now in over 70 cities around the world, we can thank co-hostesses Kayli Moran and Les Dames d’Escoffier Philadelphia chapter president Natanya DiBona for introducing it to Philly. After last night, our city now boasts the  largest DEB in the country.

My journey began in a holding pattern with specific instructions to wait near a popular landmark for the next step. Suddenly, I got the message, “We’ll be at Franklin Square!” Along the way, I saw thousands, literally thousands of people, lined up in white, carrying chairs, tables, and coolers. Some had wagons while others relied on their muscles. Admittedly, carting in and out everything for a dinner was one of my apprehensions about this event, especially in this heat. But here were thousands of people willing and able, making it work by any and every means necessary. Should you be unwilling to cart EVERYTHING to the party, don’t worry you have options. This year, Feast Your Eyes Catering, featuring Berks County’s Collective Creamery and 1732 Meats were on deck to supply all your culinary needs.

About a block away from the event, I ran into a new friend, Ram. We just recently met on Monday and here he was decked out in white, table and food in tow. Let that sink in! Over 5,300 people converging on one space to have dinner with friends and before we enter; I run smack dab into my recent new found friend. As soon as guests enter, they are sent to the area to set up their tables and everyone here is quickly ready to get this party started. The start of dinner is announced by the waving of everyone’s white napkins.People dine, drink and mingle while the music plays in the background. For those who did decide to do their own cooking, the results were spectacular to say the least!

As I walked around I ran into a fellow alumni from West Catholic, chef friends, some old friends I hadn’t seen in ages, and made quite a few new friends along the way. The diversity of attendees is amazing to say the least. Lawyers, school teachers, business owners, millenials to baby boomers all gathered for the largest outdoor party in Philly was suddenly very small, very intimate and all (ok, ok, A LOT) of my friends were here. Thousands of sparklers in the darkness signaled the end of dinner.

Announcing the beginning of the dancing, the crowd definitely indulged! They danced in Franklin Square. They danced in the middle of the shuttered 7th street, and they danced without inhibition. The DJ kept the music going right up until the last moments. It was in these last few that I saw the cigar truck, the face paintings and Philly Girls Jump. This party really had so much going on!

As the night wound down and the drummers marched out, I posted a few pictures to social media and got messages from friends wishing they had seen me there. A few asked what I thought as they either missed or have DEB coming up in their city. One opinion was evident, there was a stigma (mostly from people who have never attended) that Dîner En Blanc was on par to #OscarsSoWhite. I found this to be unfair and far from the truth. I was sweaty, had been glittered, and understood exactly why many people won’t miss the largest, most culturally diverse and peaceful party in the streets of Brotherly Love.

Had a blast? Make sure to like them!
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Missed the blast? Make sure to sign up for next year ASAP!
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Want to travel for the blast? Pick a city to visit some friends who have the party!
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Here’s a quick list of United States DEB cities still left to party in 2017:
Albuquerque- September 7th
Boston- September 9th
Chicago- August 24th
Dallas- October 6th
Honolulu- September 9th
Las Vegas- October 8th
New York- August 22nd
Pittsburgh- September 8th
Sacramento- October 7th
San Diego- September 14th
Washington, DC- August 26th

Additional Photo Credit:
Ram Krishnan
Christina Martin

Roasted Baby Eggplants

Serves 6 as a side

6 baby eggplants, about 3 inches in size

1/2c plain bread crumbs

2 Tablespoons grated parm

1 Tablespoon fresh parsley, chopped

1 Tablespoon olive oil

salt and pepper, to taste

Preheat oven to 400F.

1. Cut stems and halve eggplants. Arrange cut side up on a baking sheet or in a casserole. Season with salt and pepper.

2. Mix breadcrumbs, cheese, herbs, salt and pepper. Top eggplants with mixture. Drizzle with olive oil.

3. Bake eggplants for 20-25 minutes until tender and bread crumbs are browned.

Shrimp and Grits

Serves 4

Ingredients:
• 4 cups water
• 1 cup stone ground grits
• 1 cup sharp cheddar cheese, shredded
• 1 lb (pound) shrimp, peeled and deveined
• ¼ c butter
• ¼ c flour, all purpose
• 1 c shrimp stock
• ¼ c sweet onion, chopped
• ¼ c each red, yellow, green pepper
• 1 clove of garlic, crushed
• 1 bay leaf
• Juice of ½ lemon
• Salt and pepper to taste
Method of Preparation:
1. In a medium sized sauce pot over high heat, bring 4 cups of water to a boil with 1 tsp salt. Sprinkle in grits. Stirring often, reduce to low for 35-40 minutes.
2. In a large sauté pan melt butter, sauté onion, peppers, bay leaves and garlic. Sprinkle with flour and cook for 2 minutes. Whisk in shrimp stock. Simmer 5 minutes stirring often.
Add shrimp to the sauce and cook through, 5 minutes, add lemon juice, salt and pepper. Add the cheese to the grits.
3. Serve Shrimp and sauce atop the grits

Ingredients:

• 2 medium Sweet Onions, peeled and halved
• 1 tsp Vegetable Oil
• 24 ounces Sour Cream
• Salt and pepper, to taste

1. Preheat oven to 350◦F. On a roasting pan, drizzle onions with oil and season with salt and pepper. Roast in oven for 1 hour. Allow to cool.
2. In the bowl of your food processor, combine  cooked onions and sour cream. Pulse until smooth or desired consistency. Season with salt and pepper and chill for 1 hour.
3. Serve with your favorite chips or vegetables

Macaroni and Cheese with

Stewed Tomatoes

Serves 4

Ingredients:

• 14 oz whole peeled tomatoes, chopped
• ¼  c sweet onion, diced
• ¼  c celery, diced
• 2 T dry vermouth
• 1 tsp grapeseed or vegetable oil
• 2 oz butter, unsalted
• 4 oz all purpose flour,
• 2.5 c milk
• 1 tsp dry mustard
• 8 ounces Tomme de Linden Dale Farm or another sharp cheese, grated
• 8 ounces macaroni,
• Salt and Pepper, to taste

Method of Preparation:

1. In large pot of salted water cook macaroni to al dente or desired texture according to the package instructions and drain.
2.  Heat a medium size sauce pot over medium heat. Add grapeseed oil, celery and onions. Saute until translucent add tomatoes, vermouth and simmer 20 minutes.
3. In medium sized pot over medium heat, melt butter. Whisk in flour and cook 2-3 minutes stirring often. Add the dry mustard and whisk in the milk. Stir continuously cooking for 10 minutes until thickened. Add the cheese, drained macaroni and salt and pepper.

Icing Ingredients
• 1 (8-ounce) package cream cheese, softened
• 1 cup heavy cream
• 1 box confectioner’s sugar
• ½ teaspoon vanilla
Cupcake Instructions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix the cocoa, sugar, flour, baking soda and salt until thoroughly mixed.
3. In a medium-sized bowl, combine the stout beer, melted butter, vanilla and ginger. Beat in eggs, adding one at a time. Mix in sour cream and mix thoroughly until smooth.
4. Gradually add the dry ingredients to the wet ingredients.
5. Lightly grease tims or use liners. Pour batter into muffin tins, filling to ¾ full. Bake for 24 minutes,
6. Remove from oven and let cool slightly before removing from the muffin tin.

Icing Instructions
1. In a medium-sized bowl, beat the cream cheese and vanilla with a hand mixer until light and fluffy. Gradually add the heavy cream, continuing to mix on low. Add the confectioner’s sugar, one cup at a time, and mix thoroughly until smooth. Frost cupcakes, dust tops with cocoa powder and garnish with candied ginger slice.

Ingredients:
Makes 4-6 servings
1 medium butternut squash
3c chicken or vegetable broth
Salt & pepper
Fresh grated nutmeg
½ c heavy cream, optional
½ c toasted pumpkin seeds, optional

Method of Preparation:
1. Halve and remove seeds from squash. Drizzle with 1 T olive oil and season with salt. Roast in a 350° F oven for 1 hour or until tender. Allow to cool and scrape squash from the skin.
2. Add squash puree to a medium sized stock pot, add stock and bring to a boil. Season with salt, pepper and nutmeg and reduce to simmer 10 minutes.
3. Blend carefully or use a stick blender until the soup is smooth.
4. Stir in heavy cream and garnish with toasted pumpkin seeds.