White Linen Night....It's whats for dinner.

Take Away - Grilled Beet Salad with Goat's Cheese and Walnuts

Despite what we knew would be overwhelming heat, Mollie and I decided to rove around Julia Street last night for the 2010 White Linen Night.  When we left our condo and headed to Julia around 6 pm, we noticed that the White Linen goers had already taken to the streets in droves.  The galleries, food stands and outdoor makeshift bars were being bombarded.  But what would we have for dinner??

First stop, a party being thrown by our friends, Lizzie and Craig Webb.  The newly-wedded Webbs live in a condo situated on the corner of Julia and Magazine streets.  When we arrived, everyone was on the roof watching what it must look like when you kick over a white linen ant pile.  As much fun as this was, it was HOT!!  So, we made our way down from the roof and inside where food, wine and MUCH COOLER temperatures welcomed us. 

Lizzie and Craig, being true New Orleanians, did not let an unexpected broken refrigerator get in the way of their party plans...there was a cooler like I have never seen in a residential home with plenty of ice and drinks.  Also, there was a ton of wine chilling in the various places around the party.   And even though the party food was delicious, I kept thinking...what will we have later for dinner??

Upstairs at Martine Chaisson Gallery

After visiting and grazing for awhile, we promised to return and made our way to the street to look into the various galleries.  Eventually, we got to Martine Chaisson's Gallery.  The place was fully pumping and was extremely packed on the first floor (more than I had seen in most galleries), so we made our way upstairs to the ballroom.  Apparently, we were not the first to arrive.  The white linen wave had already descended on the food like "locuste bianco."  Our friends, Eric and Julie Lafleur were still there with their children, who (after a day of swimming) were 100% over White Linen Night.  We had a good visit with them and our friend Nyka Scott, but I continued to think.....what will we have for dinner? 

   

Senator and Mrs. Eric Lafleur

With a cold traveler in hand, we bid the Lafleurs and the Chaissons goodbye and made our way to the anti-White Linen Night at the Transportation Revolution.  As we got closer to the Transportation Revolution building, I remarked to Mollie that the crowd was getting larger and some form of music was getting louder.  Then we walked in....

It was as though we stepped through a portal that took us from the New Orleans art scene to some sort of movie filmed in L.A....the place was the polar opposite vibe of White Linen Night....no talk of art here, no polite "How do you do's?"   

Zach Materne and a Ducati Motorcycle

 

Here, there was the art of European Motorbikes, a DJ cranking out music for a club-like feel and a line for drinks (Red Bull and Vodka) that went from one side of the bike showroom to the other.  I was waiting for The Most Interesting Man in the World to walk up and offer me a Dos Equis.

Aidan Gill and Steve Materne

There were folks from Uptown, Downtown, Mid City, Old Metairie, Not-So-Old Metaire, Lakeview, Kennah Bra, etc.  All were hanging out, beating the heat, checking out the motorcycles and visiting with the brothers (and parents) Materne...

I made my way upstairs to the new massage salon (I have no idea how this fits in with motorcyles, but am not a man to question good things) where I was told there was wine.  I fetched a glass for Mollie and myself.  However, somewhere in the middle of all the chaos, I started thinking...what will we have for dinner?

Mollie and Cat Morrell

Senator JP Morrell with Gayle and Zach Materne

Max Materne  and his entourage

Robert and Danielle Leblanc

 

Lee and Jessica Reid

Brendon Sumich and Zach Materne

 

After making plans to eventually meet our friends Brendon and Jenna for dinner, we stepped out of the Transportation Revolution portal and back to the streets of White Linen Night.  At our revisit of the Webb party, we were greeted by additional snacks that had made a late appearance.  After sampling a bit to make sure that nothing was poisoned, I realized something....I was full.

Earlier in the day, before we ever thought about embarking upon the White Linen Night outing, Mollie and I had attacked an unsuspecting lunch at Lillette with friends.  This late lunch, coupled with my food and wine grazing at every stop during the night, made me realize that dinner was not going to happen.

However, it was of no moment.  All the walking, sweating, visiting and sampling had not only satisfied me, but wore me out.  After we got home, I let Brendon know that we would have to take a raincheck on dinner because we were too full and in need of the bed.  His response was, "Sounds painful, but awesome."

I agree....

I have included the recipe for the beet salad that began our earlier schmorgesborg at Lilette.  If you have the opportunity to try this restaurant, I highly recommend it.  However, I speak from experience when I would suggest you pace yourself if you have later dinner plans....

Lilette's Grilled Beets With Goat Cheese And Walnuts

6 Large Whole Beets

1/2 lb Goats Cheese (soft)
1&1/4 cup Walnuts
1/4 cup Chives (cut into match sticks)
1/2 Stick of Butter

Ingredients For Vinaigrette
1.5 oz Red Wine Vinegar
2 oz Pomace Olive Oil
1 oz Walnut Oil

Salt and Pepper to Taste

Ingredients For Marinade

1/4 t Salt

1/4 t Dry Thyme Leaves

1/4 t Paprika

1/4 t Dry Basil Leaves
1/2 t Dry Oregano
1/8 t Dry Oregano
1/8 t Onion Powder
1/8 t Garlic Powder
3/4 C Vegetable Oil
Pinch Cayenne Pepper

Cover beets by 3 inches with cold water in a large saucepot. Bring water to a boil and simmer until paring knife slides out of beet when pricked.  Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2 inch rounds.

Prepare marinade by combing all dry ingredients in large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.

To prepare the walnuts, melt butter in a 10 inch skillet and add walnuts. Cook, stirring occasionally for 5 minutes and season well with salt and pepper. Reserve left over butter.

For the vinaigrette, combine all ingredients (above) in a bowl with the walnut butter.  Whisk well.

To finish, grill beets on both sides for 3 minutes and toss in vinaigrette. Place 4-6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollups of goats cheese (1 to 2 oz) per perving, sprinkled with walnuts and chives.

Serves 4-6