Jenny Kessler Klump

food, bubbles, friends. check check check.

The excitement that ran high this weekend is finally slowed enough to wrap my head around. Slowly, the apartment is getting put back together after the frenzy of activity had bits and pieces strewn from one end to the other. Dresses and pants washed and put away. Champagne flutes stored for the next special occasion. They never mention whether Cinderella had a giant pumpkin guts and mouse-horse mess to clean up when she returned from the ball, but I feel her pain.

The Dinner in White returned to Cincinnati for a second year. This time around we were much better prepared. Combining efforts in a group of six helped make for a more streamlined, less harried process. Best of all, the friends we gathered were genuinely excited about the event, and put time, money and effort into preparation. Liz and Kelly sewed chair covers. Dana created exquisite table arrangements. Ali came from Indianapolis. Keith splurged on champagne. We had a pre-planning meeting, divvying up tasks and food preparation and discussing hairstyles. I haven't put this much work into an evening since Duct Tape Prom back in 2004.

Our hard work paid off. Despite the annoyance of walking our stuff PAST the event location to get to the meeting spot (and then turning around and going right back), once the table was set up and the first bottle of bubbly popped, I couldn't imagine a more magical night. Balloons and jazz music floated gently through the trees, and as the sun went down, candles and twinkly lights lit the scene.

For Keith to spend his last evening in Cincinnati in Washington Park - the crown jewel of the neighborhood we both love so much (and have spent years living, working, and playing in) with good food, friends, and dancing was a pretty great send-off. At the end of the night we all felt really lucky to have been able to partake of it.

Freakin tart. You are So FRANCH!

Obviously I had to make a pie for this enchanting evening. I picked the fussiest, French-est one on the list - Raspberry Hazlenut Tart. It required French butter (did you know that's a thing? apparently it has a higher melting point), hazelnut flour, yet another Loose Bottomed Tart Pan (thanks to my friend Margaret now I have one of my own!) and two days of preparation. I was nervous I was going to mess it up - or drop it en route to the picnic - but neither happened.

This pie is seriously ridiculous. If you don't wish to try it out, readers, I don't blame you. First you make the pâte sablée then refrigerate for at least 24 hours. Everything must be sifted, and measured out with a digital scale. Using special butter, making a hazelnut cream, pre-baking the shell, even down to finding fresh raspberries in September - who would bother with such an undertaking? Is it worth it?

And maybe, this is the question that everyone is ultimately asking of Diner-en-Blanc. It is easy to stand back and ridicule. To scoff at the pretentiousness of those with the ability, means and desire to pay for the privilege to drag their own stuff to the middle of a park. There are many examples of people spending money on something that seems ridiculous. Skiing, manicures, and football games, to name a few.

Gatsby-style. With dirty feet.

Should I feel bad about spending my time and money in this way? I wish some of the proceeds for DeB went to charity, but after chatting with a friend who helped put it on, I know that no one is making a profit on it. It's really expensive to rent facilities, purchase insurance and security, lights, sparklers, and more. I budgeted in a big way for the night - borrowed and combined costs where I could, found my dress at a thrift store, made things by hand. I wonder if it's as much of a "show off your wedding china" society-type event in other countries. We Americans tend to make things more complicated than necessary.

Color me naiive, but maybe the goal of this event was simply to create a magical evening. That's what it was for me and mine. Lifted up on good music, bubbles, and the exhilaration of a shared experience with people I love, the night is one of my favorites in recent memory.

It's obviously not for everyone - but that's how it works sometimes. Not every event, new bar, restaurant, or the like is going to appeal to every person - but it's important for the vitality of a city to have a healthy mix of all things. I don't spend a lot of time at Mixx or Toby Keith's I Love This Bar and Grill - but I am glad they exist, if for no other reason than to bring people in. Maybe we can all take a page from Sly and the Family Stone - different strokes for different folks.

Check out more pictures!

Raspberry Hazelnut Tart - from this recipe

Takes about 1 hour 15 minutes, plus 24 to 48 hours’ chilling. (It took me longer than this, but I am no French pastry master.)

This is what you need:

FOR THE PÂTE SABLÉE:

290 grams all-purpose flour (about 2 1/3 cups), plus more for dusting
35 grams hazelnut flour (about 1/3 rounded cup)
110 grams confectioners’ sugar (about 1 cup)
175 grams French-style 82 percent fat butter, such as Plugrà (6 ounces), plus more for greasing pan, at room temperature (I found 7 oz of Presidente at Dean's Imports)
3 grams fine sea salt (about rounded 1/2 teaspoon)
3 grams vanilla extract (about 1/2 teaspoon)
80 grams egg yolk (about 5 yolks)

FOR THE TART:

30 grams whole hazelnuts, toasted and skinned (about 1/4 cup)
70 grams hazelnut flour (about 3/4 cup) (couldn't find hazelnut, had to sub chestnut)
70 grams confectioners’ sugar (about 3/4 cup)
2 grams cornstarch (about 3/4 teaspoon)
2 grams cake flour (about 1 teaspoon)
70 grams French-style 82 percent fat butter, such as Plugrà (2 1/2 ounces), at room temperature
Pinch of sea salt
2 grams vanilla extract or paste (about 1/2 teaspoon)
1 egg, beaten
12 grams dark rum (about 1 tablespoon), optional
150 grams good quality raspberry jam (about 1/2 cup)
250 grams raspberries (9 ounces or about 2 cups)
Powdered sugar, for dusting

This is what you do with it:

Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners’ sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners’ sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn’t warm up and become sticky.
Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
Sift together 70 grams hazelnut flour, 70 grams confectioners’ sugar, the cornstarch and the cake flour.
Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.

Unless you were under a social media rock last Saturday, you saw various outlets explode with tweets and pictures about this Dinur and Blank thing.

I went.

I saw.

I managed not to get tomato sauce on my borrowed white dress.

You want to know the truth behind the flash-mob paid picnic craze that's sweeping the world?

It's a giant pain in the ass. How French!

A very pretty, fun, champagne-floaty bother in the rear end. But my, the people watching was exquisite. And you know I can't resist a chance to a) do something unique b) that might be kind of exclusive and c) requires dressing up where d) I'll get to talk about it afterwards.
And so here I am, talking bout it.

Judging from my fellow picnickers (and come on, everyone was judging each other), attendees fell into three categories (note: none of these are bad or wrong, just my snarky assessment!):

1) Older Couples - older men and women who have things like wedding china, fold up tables, and rolling carts already in their possession. White linen pants? Check. Fancy silver? Check. Pay the registry fee, stop by Fresh Market, and wham bam thank you mam - they were ready for a picnic.

2) Younger Socialites - The "In" Crowd was able to go out and buy all the things they needed for an exquisite picnic on the lawn. Designer dresses, catered dinners, elaborate table setups - no worries. If you have the cash, your picnic evening was a multi-champagne-bottle, $100 Orchid picnic basket breeze.

We fall under #3 - borrowed dresses, pants on clearance, and accessories from Cappel's

3) The Rest of Us Who Like Weird Hard Things To Do Because It's Fun: after days of thrift store and outlet scrounging (white pants after Labor Day?!), borrowing furniture from three sets of relatives (thank you Aunt Karla, Liz's mom, and Ali's grandma), my roommate, boyfriend, and other friend scraped together a quasi-acceptable get up. We made our own, very French dinner... totally oblivious to the fact that our courses were all tomato based until after we arrived to the picnic. (No one spilled, amazingly.)

That afternoon we scrambled to get everything packed and ready, adjusted our white accoutrements, and set off to hoof it down from 14th Street to the meeting point at 3rd Street - not a far jaunt until you're trying to juggle folding tables, chairs, still-drying spray painted plastic animals, and a 60 pound dolly with leaky chicken tangine and squished linens and flowers. In heels.

this got turned into

this (Horatio, Polonius, Demetrius and Vernon)

Luckily for us my dear friend Lauren happened to be driving by and took pity on us. She helped us transport most of the stuff in her car, chuckling at us being all stressed out about a picnic.

Once we were settled in, unpacked, eating (AND DRINKING), the night was exquisite. After feasting on our delicious dinner, naming our silver plastic animals (Horatio, Demetrius, Polonius, and Vernon), and splitting a few bottles of bubbly, the effects of the night set in. We were surrounded by hundreds of others dressed in white. The candlelight flickered softly, the French music was in the air, and everyone was laughing, drinking, eating, and eventually dancing.

Liz and Ali and our lovely table

We saw lots of friends, and at the end of the evening, lighting sparklers and releasing white balloons in the air was a beautiful, unique experience (I was tipsy enough to not let the thought of hundreds of balloons ruining the environment bother me). The DJ at the end of the evening was killer, and we all got our dance on.

all's well that ends very well

Would I do it again? Yeah, probably.
With one under my belt, I'm feeling a little better prepared. Next year can only be even better!

For much better photography (and food) check out 513{eats}.

Tips for Diner-En-Blanc:

* Share food with friends.
* Make sure your food is not soupy or red.
* Bring lots of champagne.
* Travel most of the way in a car if you can.
* Simple is easier
* Enjoy!