Now is the perfect time for a picnic: Andrew Coppolino

Curbside pickup, meal kits and expanded patios have become the new normal in restaurant dining. While the new Phase 3 re-opening has meant limited seating in dining rooms, let's not forget the power of the picnic as an enjoyable and satisfying way to enjoy local food.

Local bounty

Picnics can be more than simple sandwiches and potluck potato salad. A first stop could be farm stores like Herrle's Country Farm Market or Oakridge Acres for fresh corn on the cob and fruit like strawberries, raspberries and Niagara peaches.

Hit up these local farm stores and buy some produce fresh out of the fields. The corn can be used for a corn salsa or elote, the Mexican street-food corn.

Once you've stocked up on sugar snap peas, red peppers and carrots, visit one of the region's Middle Eastern restaurants for a dip such as baba ghanoush or hummus.

Rootham's of Guelph makes salsas, both mild and hot, with fresh Barrie's asparagus that you can purchase at Barrie's in Cambridge. Scoop the salsa with a Barrie's chia crisp

"We started with a quinoa chip, but the chia crisp tasted so much better," Tim Barrie says. 
 
For protein, Brady's Meat and Deli can fix you up with some mango-chili chicken thighs, if you have access to a barbecue.

"They are great hot off the barbecue with a cold one," butcher Rob Brady says. "Our chicken kebobs are popular as well."

"Pizza box" picnic

It's not pizza, but a unique family meal that includes dishes from a range of Eastern cuisines, available at Gayuma Catering.

Included is pork katsu (Japan), honey-garlic ribs (China), pork adobo (Philippines), satay chicken (Indonesia), glass noodles (South Korea) and a cold noodle salad (Vietnam). The boxes changed regularly and sell out quickly.

"We wanted to showcase our food during COVID-19 in a memorable and fun way for families. The Asian Family Pizza Box was our solution for the backyard or the park," says Gayuma co-owner Jin-Hee Song.

Taste of Seoul also offers a "picnic combo box" with sushi, chicken or tofu and sauce choices.

Breakfast sandwiches "the bomb" for a picnic

As for a brunch picnic, there's a veggie breakfast burrito with curried tofu, tomatoes, onions and goat's cheese from Korner Kitchen.

"The breakfast burrito travels well and can come with hash browns or you can add fruit or yogurt," according to co-owner Kate Papadopoulos.

Clementine Catering has a popular Sunday-only sandwich starting at 9 a.m. until sold out, says Emily Schlieper.

"It's pretty bomb," she says. "Toasted English muffin, omelette patty, crispy potato and onion pancake with aged Cheddar, bacon, tomato and chipotle mayo."  

Small bites and tapas-style

La Lola Catering in Cambridge puts together a Tapas Thursdays package good for picnics. It includes roasted red pepper salad, meats, cheeses, marinated olives and home-made flatbreads. 

Available at Ambrosia Corner Bakery is Little Mushroom Catering's charcuterie box, which is Ontario summer sausage, prosciutto and Ontario aged Cheddar, Gouda and goat's cheese, along with Little Mushroom's house-pickled veg.

While at Ambrosia, pick up their "cake in a cup." They travel well and are easy to eat, says Ambrosia's Aura Hertzog.

"We bake it in the cup and you eat it directly from the cup. No need for cutting, or plates. They are good for picnics, and people have been getting them for birthday parties as they're safer than a cupcake and twice the size," says Hertzog.

Flavours change but have included strawberry shortcake, classic carrot, chocolate with Bourbon cream and pecan.

For (slightly) out-of-town picnics  

MeMe's Café in New Hamburg has a picnic promotion starting next week with vegan and gluten-and-dairy-free options and ingredients from Pfenning's. Pick up a bowl and head to the park a block or so away.

"We are known for our feta salad, which is organic greens, marinated feta, organic raisins, almonds, sunflower seeds and sesame seeds topped with red peppers. Also, our vegan Health Bowls change weekly," says Meredith Hagen of MeMe's Café.
 
If you consider Blair, Cambridge, off the beaten path, consider a Sunday picnic under a 100-year-old apple tree on the grounds of Langdon Hall. Order the picnic for two by noon Monday for the following Sunday.

Chef Jason Bangerter packs up Langdon's sourdough bread, cheese with dried sausage, pâté, poached chicken and wild blueberry cheesecake for dessert. Wine is available. Bring your own blanket.

And now, for something completely different...

How about a picnic crab boil? It's a quintessential summer event and fun southern U.S. fare. Chef Rich Hodge of Kitchener's Grand Trunk Saloon has created a recipe for home preparation or if you have permitted access to a picnic barbecue or campfire.

"It can be done in area where you can have a fire or at home in the backyard," says Hodge. "It's a great way to get together with family and your social bubble friends."

Equipment

• 1 large pot (30-litres) with colander insert
• Barbecue tongs
• Large ladle
• Large serving bowl 
• 20-litres cold water

Ingredients

• 1 cup salt
• 30 grams equal parts mustard seed, coriander seed
• 15 grams cayenne, bay leaves, dill seed, allspice
• 2 lemons, halved
• 2 whole heads garlic, halved
• 3 spanish onions, halved
• 3 stalks celery
• 2 lbs smoked andouille or other spicy sausage, cut in 3-inch pieces
• 4 ears of corn, halved
• 2 dozen medium-sized blue crab (live if possible or cooked at store)
• 10 medium-sized new potatoes, halved
• 3 bell peppers, seeded and diced

Method

Bring water to a boil, add seasonings and first group of vegetables and simmer for 10 minutes. Add sausage and simmer for 15 minutes. Add corn, potatoes, crab and peppers and simmer for 10 minutes. Turn off the heat and let cool for 15 to 20 minutes.

Pull the colander insert out of the water and pour ingredients into a large serving bowl.

Enjoy!