Picnics, a cherished summer tradition worldwide, offer a variety of dining experiences. Each country brings a unique flair to the outdoor dining experience, making it a fascinating exploration of different cultures. Let's look at the diverse ways in which picnics are enjoyed in the summer and the joy of discovering new cultures and summer picnic themes through their unique culinary traditions.
France: A Gourmet Affair
A while ago, I read an article about how our favorite and famous chef in New York, Daniel Boulud, would enjoy a picnic. He would start with a little aperitif, celery heart and radish crudités, freshly baked tear-and-eat Pritzles, and saucisson sec. The thought of a simple roast chicken with cold roasted asparagus, a bottle of Rose, and an Apricot tart makes any food lover's stomach glow with anticipation. (Photos Courtesy of Alex Lou on "Bon Appetite")
Spain: A Taste of Tradition
One of our In-Home Meal Prep clients recently visited Spain, and they told us about the incredible dishes they had there. Picnic staples include Spanish Tortillas, Chorizo, Jamon Iberico, olives, manchego cheese, and Pan con tomate while refreshing your mouth with sangria. They brought us a souvenir with a little jar of anchovies. They told us how the Spanish people eat as an appetizer/snack called "Gilda Pintxos," which is very simple. It's skewers of olives, anchovies, and a pepper called Guindilla. This savory snack started in 1940 (!) in San Sebastian, Spain. (To the Right: Photo Courtesy of "Longer Table with Jose Andreas")
Italy: A Feast of Flavors
Italians enjoy picnics with cured meats like prosciutto, salami, and mortadella. Fresh mozzarella or burrata cheese, olives, marinated vegetables, and bruschetta (grilled bread with various toppings) are standard. Pasta salads and fresh fruits, especially figs and melons, are also popular. Many people enjoy wine or sparkling water with the meal.
We want to visit many countries, but France, Spain, and Italy are definitely on our "bucket list!"
Mexico: Vibrant and Flavorful
When Chef Aric and I lived in Puerto Vallarta, Mexico, for a few years, we used to go to the beach nearby and dip our feet in wavy water. Many hard-working Mexican people walking on the beach sold oysters, grilled shrimp on skewers, coconut juice, Churros, Elotes, Chicharrones, and agua fresca to tourists. Others with family put Sunbrellas to secure shades on the beach, and they'd bring tortas, tamales, fresh fruit, a simple salad with jicama and cucumber with a little bit of lime juice and Tajin spice. Miniature Corona (called Coronita) was almost always in their cooler box.
What we loved the most was what we called "Beach Fish." There are restaurants on the beach where the trees cover the ceiling as the roof, no door to open to enter, and no walls around it. They open their restaurants when the sun goes up and close them when the sun goes down. On the weekend, you'll see many "Mariachi-wanna-be" who'll ask you if we have a special request for them to play or other would target tourists to sell boxes full of jewelry, toys, shirts, and hats. When you get to the restaurant, workers greet us by saying "Adelante" ("come forward") with big smiles on their faces. You can pick wherever you want to sit, and a server will come and take your drink order. (We always order margaritas because they are the best and taste even better when we listen to the ocean waves next to us.)
The fun begins after the server brings your drinks and asks you what to eat. You would order "Huachinango Zarandeado," the famous grilled snapper in Nayarit, the next city, a few hours from where we lived, Puerto Vallarta. They cook the snapper on the open-fire grill, using a paste with Chili Albol, Garlic, Chile Abodo, Tomatoes, Onions, mayo (or butter), and mustard. When you order it, the server will take you to the kitchen. Again, there are no walls and no doors to enter or exit. The server will open a big white cooler (not a refrigerator.) and ask you which snapper you want to order. The cooler is full of fresh snapper on the ice they just got from the ocean. You pick one you want, and the server weighs and gives it to the cook. The cook won't tell you what's in the sauce (it's a secret to each restaurant!) but will let you take photos and videos as much as you want while he smiles and cooks the freshest snapper. The server will bring handmade tortillas, salsa roja, salsa verde, pico de gallo, frijoles, and rice when ready.
You will have one fantastic Sunday afternoon with your family and friends over the mouthwatering snapper, handmade tortillas, and huge glasses filled with delicious margaritas. That's how we remember the picnic in Mexico. Watch the video to see how cool this place is!
USA: Classic Comfort
In the USA, hot dogs, burger sliders, fried chicken, and cold sandwiches are the usual suspects, along with potato salad, coleslaw, pasta salad, and corn on the cob. Sweet watermelon, apple pie, lemonade, and soda are the usual suspects for desserts and drinks. Chef Aric's mom, Margie, used to make us mini sandwiches with cold-cut meats and veggie sticks for a drive back to Denver whenever we visited her in Mancos, Colorado.
I remember when Chef Aric took me to the top of Mount Evans the first time. Chef Aric and I had fried chicken in our lunch box, but we had to stop in the middle of the road for a while because big horn sheep were trying to cross the road. I was so excited to see so many of them so closely, but a few got a little much "up close and personal" with our rolled-down car window. They were innocently curious about our lunch box, but thankfully, they just sniffed it, said "hi" to us, and left us alone. We laughed and talked about the big horn sheep over the fried chicken when we got to the picnic area, although I was so scared that "touching the wild animal" never came to my mind when they peeked out our car window.
Japan: Culture, Community, and Aesthetics
In Japan, bento is more than just a meal; it is an artistic expression. Preparing a bento is a way to
show love and care. It is usually homemade and personalized and features a balanced variety of foods. Ingredients are carefully arranged for visual appeal, and small containers or dividers separate different types of food. Here are two of the most well-known celebrations that accompany a lunch box.
Cherry Blossom Season: Cherry Blossom season, or "Hanami" (flower viewing), occurs from late March to early April. During this time, cherry trees (sakura) bloom, filling the landscape with pink and white flowers. It is many Japanese people's favorite season for outdoor picnics and appreciating nature's fleeting beauty. During the samurai era (1185-1868), cherry blossoms symbolized the transient beauty of life, reflecting the samurai ethos of living fully despite life's impermanence. Hanami became popular thousands of years ago, and to this day, people gather under the blooming trees to enjoy bento boxes, which are convenient, aesthetically pleasing, and foster a sense of community.
Osechi: Osechi is traditional Japanese New Year's cuisine, served in multi-tiered lacquered boxes called "jubako." Each dish has symbolic meanings, representing wishes for health, happiness, and prosperity in the coming year. Key dishes include Kuromame (black soybeans) for health and diligence, Kazunoko (herring roe) for fertility, Tazukuri (Candied Sardines) for an abundant harvest, and Ebi (Shrimp) for longevity, to name a few.
Osechi is prepared in advance to avoid cooking during the first few days of the New Year, allowing families to spend time together. The beautifully arranged dishes in jubako boxes highlight, yet again, aesthetics and cultural continuity. Japanese bento is uniquely positioned by history, culture, care, and attention.
(I wrote this blog a while back about fond memories of the bento my grandma used to make and the picnic I enjoyed with my dad.)
It's funny how Chef Aric and I pack our lunch boxes when we picnic. Sometimes, Chef Aric makes something like a traditional French picnic basket with Roasted Konish Hen with Rosemary Aioli, BBQ Rubbed Smoked Salmon with Cream Cheese on Crostini, and Blueberry and Almond Tart. Other times, I would make Salted Rice Balls with Pickled Plum and Nori, Kara-age (Japanese Popcorn Fried Chicken), and Potato Salad. Other times, Chef Aric would make Tender, Juicy Roast Beef Sandwiches with Arugula, Red Wine Vinaigrette, and Homemade Potato Chips, and sometimes, we would grab some meat and cheese, sneak in a half bottle of wine on a hot summer day.
What is your "Go-To" Picnic lunch?
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