after dinner sneeze

a lot of g says, t says

Our Philly Diner en Blanc Primer

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t says:  Ah yes.  Diner en Blanc.  Pictures are everywhere.  We have some, too, but a lot of them have our mugs on ’em, so we’re not going to be able to show those off.  Instead, we’re going to treat this kind of like a “how g-&-t-&-a-&-v do Diner en Blanc”.  Hopefully this post will be helpful for our planning next year …

g and I easily sourced our table and chairs, but we had to decide what was going to go on the tabletop.  There were so many options of glasses and utensils that we needed to visualize it.  Fortunately, Dr. Moody (a gift from lc) was ready-willing-and-able to help out:

Dr. Moody lends a helping hand by modeling different dinnerwares …

Eventually, we did decide on our tabletop selections, and everything looked pretty darn spiffy:

our tabletop!

The ONLY regret we had was that our selections were damn-heavy.  The glasses: real glass.  The dishes: real porcelain (and there were two!).  The silverware: real metal.   That bottle our water was in: real glass.  g and I are not World’s-Strongest-Man material – we can say that by the time we got to the site, we were quite pooped.  And we can only imagine what a was going through, as his table was even heavier than ours!  Of course, part of why we were pooped was due to stupid-as-crap route they took us to go from 30th street to Logan Square, but that’s another rant …  (“To the Main Line!”)

The official g & t mascots of Diner en Blanc … hiding under the shrubbery … we should have won “best table” for them alone … nevermind the edited, classy display of properly placed utensils, a single vase, a single candle, real steak knives, antique cheese spreader-thingees, big wine glasses …

The four of us also brought our own home-made food.  There were others who did the take-out thing with some classy-looking foods (table next to us had some sliders, I saw some Italian take-out elsewhere).  I saw there were a lot of people there trying to be “unique” by bringing sushi, but that ultimately ended up being as “unique” as getting a butterfly tramp stamp <re-read this sentence and play the effect at sadtrombone.com for full effect>.  Ultimately, v and g took it upon themselves to craft a meal that was built especially for DeB.  The food needed to be able to be served at room/outdoor temperature.  It needed to be transportable.  It needed to be light.  It needed to be filling.  It needed minimal number of components (i.e. minimal number of gladware).  It needed to lack any sauces that would dribble everywhere or leak in our picnic basket.  It needed to be pair-able with wine.  It needed to be shareable in case we got friendly with neighbors.  It needed to be eaten with fork and knife (after all, this is a classy event …)  This is what they came up with …

quinoa salad

v made a quinoa salad and it was scrumptious.  v said that it was based on a recipe she found here – except no gouda and a different vinegar; it turned out to be a feast for the eyes as well as the mouth.  We paired it with a rose that a picked out from the PLCB and we were in heaven (seriously, this may have been the best rose I’ve had all year … it’s been such a tough year of roses for me – nothing like a legit Bandol to really show the world how to do a proper rose).  I could not think of a more fitting start to an outdoor summer meal.

“g surprise”

g whipped up a pasta dish inspired by something her mom crafted the other day.  The main idea was pasta and cheese and chorizo and wilted spinach and multi-colored bell peppers for some crunch.  g’s still got it!  And, of course, we microplaned some more cheese at the table.  For this course, a pulled out a delightful red he found at Moore Bros.  I was worried at first that it was going to overtake the summery pasta, but the tango was pleasant (there was a good amount of cheese in the pasta, so there was some richness and flavors in there to compete with the red).  The pairing probably wasn’t “perfect”, but of course a also had no idea what was going to be in the pasta, either (we literally called it “g surprise” when we made up the sample menu).

cheese plate

For the cheese plate, we had some Pecorino Fulvi, a triple creme goat/cow blend from GTC, and garrotxa.  This was accompanied by garlic dulce de leche (not pictured), some pistachios, prosciutto, and fig.  It was a very interesting assortment of mild cheeses – fun to mix-and-match with accompaniments and wine.  By now, we moved on to Erath “Le Jour Magique” White Pinot Noir … it rocked my socks again.

dessert …

We finished with an apple tart that v made (recipe here).  It was beautiful (and somehow we managed to transport it still intact).  I topped it with some crushed heath bar, and we would have had some diced cherries had I not forgotten them at home (my one actual regret!)  Nevertheless, the tart was bold enough to stand on its own, proudly proclaiming its appleness and showing off a crust that kept me coming back for more.  The dessert, combined with a Vouvray bubbly (NV Francois Pinon Brut, of NYT fame) was a solid outdoor sparking wine (not that I could drink the bubbly … but I’m told!).  I heard so many positive things that I bought another bottle!

In all, DeB was a great time.  We liked our food choices.  We liked our wine choices.  The “lows” of the evening were probably the lugging of our stuff to Logan Circle/Square and trying to manage a cracked cork without spilling red wine everywhere (I hope a’s official DeB attire is ok!).  The people around us were nice enough.  Fun was had by all.  Can’t wait for next year!

Written by afterdinnersneeze

31 August 2012 at 12:39am

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