DiBona and Moran are combining their passion for planning unique events with the culinary and hospitality expertise of the Cescaphe Event Group to provide a delightfully Parisian New Year’s Eve experience. “We know how much Dîner en Blanc guests love the event’s French heritage, so we decided to expand on that really have fun with the theme”, said DiBona. Cescaphe's signature food stations will offer a culinary tour of France in each space, featuring such classic dishes as Coq au Vin, Boeuf Bourguignon, Ratatouille, Bouillabaisse and much more.
As with Diner en Blanc, the co-hosts are working with Mole Street to provide the entertainment for the evening which includes New York’s La Vie en Rose and two European-trained DJ’s: DJ Sabeel Chohan (who performed at the inaugural Dîner en Blanc in DC this past September) and DJ Sean Smoove. Edith Piaf will also make an appearance with members of The Bearded Ladies cabaret. The Professional Dance Ensemble from Philadelphia Dance Academy will also be performing and fashion illustrator Denise Fike will be sketching guests. There will be a midnight toast and the Down Town Club’s floor-to-ceiling windows will offer spectacular views of the fireworks on the Delaware River.
TICKETS
Tickets are on sale at www.philadelphianyeparty.com. General admission from 10:00pm to 2:00am is $145.00 per person. VIP experience starting at 9:00pm is $200.00 per person and includes a phase one registration to 2015 Diner en Blanc Philadelphia (ticket registration still required). Complimentary valet parking included.
VIP EXPERIENCE
Guests may start New Year's Eve at the Down Town Club an hour early! A very special VIP reception will be held from 9:00pm to 10:00pm that includes a tasting of grower champagne, curated by local wine expert Brian Freedman, paired with a pre-party menu from CEG Executive Chef Eric Hall that includes: American Caviar, Crème Fraiche, Golden Potato Blini; House Cured Duck, Mango Compote, Black Pepper Crisp; Yellowfin Tuna Tartare, Potato Gaufrette; Seared Diver Scallop with Parsnip Crème, Benton’s Bacon; and Roast Chiogga Beet, Chevre, Apple Chip; and Seared Foie Gras, Sweet Potato and Black Currant Gastrique. Live music, engraved tasting glass and valet parking included. All VIP ticket holders will receive phase one invitations to next year’s DEB (ticket purchase required). Space is limited.
FULL MENU
** Les Fromages & Charcuterie
An array of French cheeses and charcuterie; Baked Brie de Meaux en Croute with fresh Raspberry filling, Boucheron, Roquefort, Cow Affinois, P’tit Basque, and St. Andre. Pate de Campagne, Garlic Sauccisons, Smoked Duck Breast, Vegetable Pate, Herbes de Provence Salami. Accompanied with fig jam, orange marmalade, port wine preserves, Marcona almonds, pistachios, honeycomb, and dried fruits.
** Fruit de Mers
Chilled Shrimp, Jumbo Lump Crabmeat, Crab Claws, and Canadian Lobster; Freshly shucked Oysters and Clams; Alaskan King Crab Legs and Cold water Lobster tails; accompanied with horseradish, cocktail sauce, shallot mignonette, and lemon.
** Les Poissons
Chef Carved Salmon en Croute with sauce aux fines herbs, garlic aioli; Griddle Seared “Loup de Mer”, Mediterranean Sea bass with caper and herb olive oil, “Truite Amandine”, crisp Trout fillet with Almond Sauce. Escargots, sautéed to order in Pernod Butter, served in a pastry shell. Accompanied by Saffron Pilaf, Haricot Verte with red peppers.
** Salades Composées
Salade Niçoise – composed salad of Mesclun greens, Seared Tuna, Haricot Verte, Egg, Tomato, Fingerling Potato, and Lemon Anchovy Vinaigrette, served in a mini martini glass.
Salade Betteraves - Roasted Beets over greens with candied Walnuts, Crumbled Goat Cheese, Pickled Shallot and Aged Sherry Vinaigrette, served in a mini martini glass.
** Les Classiques
Carved Meats:
Carre d’ Agneau Rôti a la Provençale - Chef Carved Provençale style Rack of Lamb with minted Tomato Coulis;
Herb Roasted Tenderloin of Beef with Roast Garlic-Horseradish Aioli and Mushroom Demi-glace; served accompanied with Artisan French rolls
Coq au Vin – Roasted Chicken with bacon, Pearl onion, in a Red Wine Sauce;
Boeuf Bourguignon – Slow Cooked Short Rib with Root Vegetables, Burgundy Wine.
Bouillabaisse – Traditional Fisherman’s Stew with Scallops, Monkfish, and Shrimp in a Fennel laced Tomato broth, served in a pastry shell
Pommes “Dauphinoise” - Classic garlic and onion flavored scalloped potatoes.
Ratatouille – Provençale dish of slow cooked eggplant, zucchini, tomato and peppers.
** Soupe et un Sandwich
Mini Grilled Brie and Brioche
Mini Croque Monsieur with Sauce Mornay
Served with shooter glasses of:
Fall Spiced Butternut Squash Bisque
Lobster Bisque
Tomato Basil Bisque
** Les Desserts
Fondue au Chocolat – Bittersweet Chocolate fondue with strawberries, bananas, pineapple, pound cake, lady fingers, apples, and marshmallows
Butlered French Miniatures – A variety of miniatures including Palmiers, Chocolat Pots du Crème, Tarte Tatin, Eclairs, Truffles, Berry Financier, Mille Feuille, and Macrons
Crouquembouche – classic French dessert tower of profiteroles bound with spun caramel.
Crème Brulee – miniature Vanilla Crème Brule, topped with a burnt sugar crust.
