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.

Over the last year or so, several companies and organizations have managed to embarass themselves in some way online. Social media is still something of a wild west, and even the biggest brands have the potential to really mess up their marketing. One wrong move and the People of The Internet let them have it. Everyone makes mistakes, but an online gaffe seems to have more impact - say or do the wrong thing and your idiocy will be on display for the whole world to mock.

I'm something of an expert when it comes to sticking my foot in my mouth in personal and professional interactions- thought I've gotten a LOT better since my first co-op job in 2007. I've culled my favorite Foot in Online Mouth moments from brands over the past year and siphoned out some lessons we can all learn.

1. Kony 2012- the video and activism campaign to bring Joseph Kony to justice went viral beyond Invisible Children's wildest imaginings - and stirred up global criticism. I'm of the opinion that IC was in the wide-eyed optimist camp and never imagined that their video would become as popular as it did - and were totally unprepared for the questions and backlash that subsequently followed. Their inability to completely answer the questions about the organization and affiliations caused a lot of confusion and diluted their original message - and the leader of the movement pretty much lost his mind. I would, too.

Lesson: For your sanity, vet yourself before everyone else does.

2. General Motors"bikes are lame" campaign- General Motors rolled out a huge ad campaign geared towards college students. The goal: shame bike riding and pedestrian college students into buying a new car. The problem? College students are among the top bike-riding demographic in the country, and the Millenial generation is particularly passionate about environmentalism - and voicing their opinions on the Internet. After thousands of irate college kids and bike supporters told GM how very wrong they were, the car giant sheepishly pulled the campaign - and made lots of apologies to individuals.
(picture source)

Lesson: Get outside opinions of your work before displaying it to the public - ESPECIALLY from your target demographic.

3. Chapstick - Chapstick's social ad campaign featured the above image. Someone online didn't like the prominence of the girl's booty in the air and wrote a comment on Chapstick's Facebook wall letting them know. Instead of responding to the message, the admins for the page deleted it. Other people also wrote on Chapstick's wall voicing their opinions about the ad - those got deleted, too. The sticking point is that the campaign hinged on one sentence:
"Be heard at facebook.com/chapstick" - Pretty soon people were posting so much that the admins couldn't keep up with deleting all the comments. The message ran away from them, and they posted a half-hearted apology without actually admitting they'd done anything wrong. (picture source)

Lesson: Own your mistakes - don't hide from critics. They won't go away.

4. Tidy Cat- a bit closer to home, Tidy Cat recently retracted an ad campaign that was directed at the Over-the-Rhine neighborhood. As part of their NoMorePU #lifestinks campaign, the kitty litter manufacturers posted a billboard: "You're so over Over-the-Rhine. #lifestinks" - The marketing team meant the joke to be directed towards the view of OTR from 10-15 years ago - a scary ghetto that no one would want to visit. Apparently they missed the memo that the neighborhood is in the midst of a renaissance, with new trendy businesses, arts groups, and a VERY passionate fan club. Word spread and Twitter revolted - taking Tidy Cat to task over their ignorance. The billboard was gone in less than three days. (picture source: Noel Prows)

Lesson: Do your homework! A city-specific ad + outdated opinions = very pissed off Cincinnati.

Maybe these lessons are obvious (they weren't to the big guys), but as more and more attention is focused in the digital realm, a haphazard or half-assed attempt at marketing online just isn't going to cut it.

Did I miss any?