Le Dîner en Blanc — the world’s most stylish dinner party — is fast approaching, and the Chow Society team has upped the ante to create a stunning all-white affair that will be etched in the memories of the 1,000 or so guests for a long time to come.

Celebrated Chef Jacqui Tyson — a master at cooking up scrumptious recipes — has prepped us on how to make Dîner en Blanc that more memorable, by sharing some simple yet essential planning tips for keeping our gourmet picnic elegant and delicious.

“Dîner en Blanc is a perfect opportunity for friends to enjoy an evening of camaraderie complemented by good food and drink,” Tyson said. “Whether you’re going for your terrific two or joining in for the first time, here are some handpicked foodie tips for you to pack for the event of a lifetime.”

Don’t forget napkins, plates and utensils. You won’t need them for an evening of fine dining, but for Dîner en Blanc you get to set the table, literally.

Be reasonable when packing. We know you can get carried away with the details of your list; however, you do not want to end up with more than you need for the evening, so keep it simple.

Pack food that will be easily plated. This will lessen the time you spend setting up, leaving more time to enjoy the festivities.

Chicken is a perfect picnic dish, whichever way you choose to prepare it. Check out these great options for chicken in your basket.

Show your unique taste by packing your favourite foods and, of course, include small plate options for the ease of serving.

Use sealable containers to avoid spills and basket messes. Imagine having red sauce spill on your pearly white outfit as soon as you arrive at Dîner en Blanc. Catastrophic! Sealable containers, which come in a range of shapes and sizes, will lessen the chances of this happening.

Insulated bags are perfect for keeping food and beverages warm/cold. Ensure that you have one on hand for Dîner en Blanc.

A Thermos will come in handy for those with soups or hot beverages; make sure to use one!

Pack dessert in individual dishes so it makes serving that much easier.

Bon Appétit!

The Best Dressed Chicken Breast Stuffed with Callaloo

Ingredients:

4 Best Dressed Chicken breasts, halved

1 tbsp olive oil

1 cup chopped yellow onion

2 tbsp fresh dill, chopped

5 oz callaloo

2 oz crumbled feta cheese (about ½ cup)

½ tsp kosher salt

¼ tsp black pepper

1 ½ tsp olive oil

Method:

• Heat a large skillet over medium heat.

• Add 1 tablespoon olive oil to pan.

• Add onion; cook for 8 minutes, stirring frequently.

• Remove pan from heat; stir in dill, callaloo, and feta cheese.

• Cool for 10 minutes.

• Cut a horizontal slit through the centre of each chicken breast to form a pocket.

• Stuff each pocket evenly with callaloo mixture.

• Close pockets with toothpicks.

• Sprinkle with salt and pepper.

• Heat skillet over medium-high heat.

• Add 1 ½ teaspoons olive oil to pan.

• Add Best Dressed Chicken; cook for 4 minutes.

• Turn chicken.

• Cover pan, reduce heat to medium, and cook for 5 minutes or until chicken is done.

Garlic-roasted Best Dressed Chicken with Orange

Ingredients:

1 3 ¾-pound chicken

3 garlic cloves, halved

1 orange, thinly sliced

2 basil sprigs

2 rosemary sprigs

2 oregano sprigs

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

Method:

• Preheat the oven to 350°. Place The Best Dressed Chicken in a flameproof roasting pan and fill the cavity with the garlic, orange slices and herb sprigs. Truss the chicken. Drizzle with olive oil and season with salt and pepper.

• Roast the chicken for 20 minutes. Lightly baste the chicken with more olive oil and roast for about 1 hour longer, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the chicken to a work surface and let it rest for 10 minutes. Carve the chicken and serve.

The Best Dressed Grilled Chicken with tomatoes, spinach and cucumber salad

Ingredients:

Salad:

1 clove garlic

1 tsp kosher salt, plus more to taste

1 tbsp extra-virgin olive oil

¼ lemon, juiced (about 1 tbsp)

1 cup pear tomatoes, sliced in rounds

1 cucumber, unpeeled, quartered lengthwise and sliced

3 pepperoncini peppers, stemmed and minced

1 tbsp chopped fresh dill

1 5 oz package baby spinach leaves

Freshly ground black pepper

Grilled Chicken:

4 Best Dressed Chicken breasts, halved

Olive oil spray

Freshly ground black pepper

Method:

• Smash the garlic clove, sprinkle with a teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini and dill, then toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.

• Preheat a grill pan or nonstick skillet to medium high. Spray Best Dressed Chicken breast lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each breast on a plate and serve topped with the tomato cucumber salad.

The Best Dressed Chicken Kabobs with Tomato

Ingredients:

1 ½ lbs Best Dressed Chicken halved breasts, cut into 1-inch pieces

2 tbsp honey

1 tbsp apple cider vinegar

1 tbsp sesame oil

1 tsp fresh ginger, grated

¼ tsp garlic powder

½ red onion, chopped

1 cup cherry tomatoes, halved

Fresh pineapple, cut into slices

Method:

• In a small bowl, mix together the honey, vinegar, sesame oil, ginger, and garlic powder. Place the marinade and The Best Dressed Chicken halved breasts into a large Ziploc bag and toss to coat.

• Marinate in the refrigerator for at least 2 hours. If using wooden skewers, soak in water for 30 minutes.

• Preheat the grill to medium-high heat. Place the marinated chicken, red onion, and cherry tomatoes alternately onto the skewers.

• Brush the chicken with any remaining marinade.

• Grill the kabobs for approximately 8-10 minutes, turning occasionally, until the chicken reaches desired doneness.