CUISINE
The Art of the Picnic
By Suzanne Corbett
“It depends on the mood, the theme and location,” Ziegenfuss said.
“In my basket, I like to keep it simple, and include high-end meats
like Black Forest ham and German sausages from G & W Meats, or
sausages from Salume Beddu.
“I’ll add good cheeses, some grapes, seasonal fruit (berries are
in season now), and I also like to have a couple of different crusty
breads,” he added. “And I have to have wine in that basket - or beer, if
you like. We certainly don’t have a shortage of good beers here.”
Ziegenfuss recommends bringing together a little bit of this and
a little bit of that - a variety of items designed to please your guests.
While he likes to keep it simple, he enjoys presenting the unusual
or unexpected, such as his jarred salad layered in a mason jar. It’s a
Simple and sophisticated –
Cedar Lake Cellars’ picnic
trays bring a gourmet
touch to the grab-and-go
picnic concept.
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GAZELLE
Cellars
W
arm weather and countless outdoor venues
call to the culinarian within to pack a picnic
and dine al fresco; to create a basket repast
that reaches beyond the humdrum quick fix
sandwich and chips.
I strive for something a little gourmet and something a little
nostalgic that will craft a menu of delectable delights guests can nosh
and linger over while lounging on the lawn or at the patio table.
Wondering how a chef would pack a picnic, I asked Butler’s Pantry
executive chef, Greg Ziegenfuss, for his thoughts. Before assembling a
picnic or menu, he first considers the event and what he thinks people
will like.