Variations on a Picnic Theme
Ideas, Suggestions, Fantasies & Recipes
There are many reasons to have a picnic. Once, while I was food editor of a new Reader’s Digest magazine in New York, I suggested that we create a picnic at a ski resort in Alta, Utah, on the way back from a California photo shoot for the spring issue. I planned everything ahead of time, and when we arrived in Alta, I went to work, hiring a snowmobile to transport some of the photography equipment, a small grill, props and some of the food. We carried everything else up in the chairlifts, followed by the people who would be in the photographs. This extreme picnic was challenging—but fun.
Another time, I hosted an elegant picnic on a long, beautiful beach in Mexico, using all local ingredients. It was very romantic; the guests came dressed in caftans and flowing linen outfits, and we sat at a large table in a cabana. Before the meal we sipped margaritas and had salsa and guacamole with fresh tortilla chips, and our meal consisted of grilled fish direct from the ocean, refried beans, rice and local vegetables. The three-hour meal ended with a bowl of iced tropical fruit.
This article focuses on three suggestions for a summer picnic here on gorgeous Cape Cod. The first takes advantage of local ingredients, with a twist on a lobster salad. Teresa Parker of Spanish Journeys gives her picnic a Spanish flavor, and Chef Philippe Rispoli of PB Boulangerie Bistro presents a menu he shares with his wife Elisa and young daughter, Chloe.
Planning, Packing and Food Safety
Plan the entire concept: food, preparation and setting. Organization is key when you must prepare and transport everything to your favorite spot on the beach, boat or even the tailgate of your car. Paying attention to details and making lists will help ensure a successful picnic.
My feeling is that an elegant picnic should not be served on plastic or paper plates. Since most beaches do not allow glassware or dishes, enjoy this meal in a backyard or other place where it is allowed. Lately, however, I have been noticing in shops around the Cape many attractive plastic plates and picnic accessories that will do nicely for beach meals.
Carrying china, along with glasses and silverware, may seem troublesome, but is worth the effort. Choose a large wicker basket of your own, fitted with your favorite serving pieces, or buy one already outfitted. Some come with stemmed wine glasses (usually plastic), tablecloths, napkins, and corkscrew. Baskets can range from basic to luxurious depending on your budget.
To transport food safely, particularly in warmer weather, pack all in a large cooler topped with a bag of ice wrapped in a linen towel (the ice will be used in the spritzers and for anyone wanting plain mineral water). Place each course in a plastic bag or container with a tight-fitting lid. For delicate foods like greens, clean and rinse, pat dry and place each green in a separate plastic zip bag with some air left in to cushion the leaves.
