Into the Great Outdoors – Dining Al Fresco
From the all-American standard of hotdogs and burgers to a white-glove served gourmet meal, dining outdoors in the open air can be an incredible culinary experience.
by Shoshana Isaacson
UNORTHOBOXED Magazine Food Editor
The Out of Town Cook
Ahhhh . . . dining al fresco. Whether the image that comes to mind is one of a romantic picnic blanket under the perfect tree, a lovely table for two with a bottle of wine on a red checked tablecloth and soft music playing in the background, a formal table set on a stone patio with flowering vines growing all about or simply a few logs set around an open campfire on a beach with the sounds of the waves hitting the shore, eating outdoors has an air of romance and leisure. From the all-American standard of hotdogs and burgers to a white-glove served gourmet meal, dining outdoors in the open air can be an incredible culinary experience.
The phrase ‘al fresco’ just sounds special and elegant. Taken from the Italian, ‘al fresco’ literally means ‘in the chill’ but in current Italian vernacular ‘al fresco’ means ‘in jail’ and although the Urban Dictionary gives a few more colorful meanings that have absolutely nothing to do with food or dining, the most common definition and interpretation of the phrase is still to dine outdoors in the open air.
Where and how one chooses to eat outdoors impacts the preparation and experience. The simplest way that requires no effort other than making a reservation is to dine al fresco at a restaurant. One positive outcome of the coronavirus pandemic has been the proliferation of outdoor dining venues around the world. From cafes to five star establishments, many restaurants now offer some form of outdoor seating. Another way is to have your favorite restaurant prepare a meal to go. Many restaurants that traditionally did not offer take-away service now do, and if you specify that you will be picnicking they may be able to include everything from the food to all of the tableware.
If you prefer to prepare your own picnic fare, the sky’s the limit based on your tastes and preferences. From simple sandwiches with bottles of pop or beer to a spread of cheeses or a charcuterie board served with a fine bottle of wine. Having the appropriate packaging can make even the simplest foods seem elegant and special. A picnic requires a place to sit in the chosen location. A favorite blanket works well, as does a large patterned tablecloth. Choosing to bring some shade along is also an option when dining outside during the day, and there are many simple pop-up lightweight variations available. Picnicking also requires a method of carrying and insulating the foods to be served. Again there are multiple options from a simple insulated bag or basic wicker basket to an over-the-top extravagant English picnic basket with everything one could possibly need to have a complete gourmet experience out of a basket. Once all of the equipment is decided upon it is time to plan the menu. Here are three menus to choose from, the items in bold have recipes at the end of the article.
1. Family Fun Picnic: Know your customer! If you are packing for kids, keep it super simple and make sure to pack the foods they like. A few extras for the adults are also nice. Be sure to include sandwiches, chips, cut-up fruits and vegetables with some salad dressing to dip into. Don’t forget assorted beverages and for a treat, assorted cookie bars. Keep things cool with reusable ice packs or freeze the beverages and use those to keep things cool.
2. An Outing on the Beach: The key here is to keep the sand out of the food and to make sure the food stays chilled. Start by picking a vinyl zipper sealed insulated bag or cooler. Put a few frozen ice packs, frozen water bottles or frozen juice boxes on the bottom of the bag and then layer reusable containers with your food, topping the bag off with more frozen bottles of water or ice packs (remember heat rises). Keep dry non-perishable snacks in a second bag. Some great things to pack for a picnic on the beach are: frozen grapes, individual containers of cut up veggies and fruits with dip or dressing,
nut butter and jelly sandwiches or a Philly Italian Hoagie Wrap. For the kiddos squeezable snacks are great on the beach (again freeze these to keep them cool and refreshing). Individual containers of vegetable sushi rolls are another easy beach bite (without fish these are not likely to spoil in a well-insulated cooler).
3. Romantic Picnic for Two:(Dairy/Parve) Perfect for a date with your special someone. A chilled bottle of your favorite wine or non-alcoholic beverage, with an array of delectable hors d’oeuvres, such as mock liver pate with crispy toast points, cucumber sandwiches, assorted cheeses, briny pickles and olives, a main course of poached salmon with dill sauce followed by chocolate-covered strawberries.
If you’d prefer a meaty meal, include a chilled bottle of wine or your preferred beverage accompanied by an artistically packed charcuterie spread with soda water crackers and grainy mustard accompanied by a main course of roast duck breast with orange, cranberry and praline salad finished with poached pears or a slice of decadent chocolate cake.
For many, a meal eaten outdoors means cooking on a grill or over an open fire. There are more ways to cook on an outdoor grill or over an open fire than it is possible to list. Every culture seems to have their preferred method. If you live in the northeastern US when someone says BBQ you automatically think hotdogs and hamburgers. In the southwestern US BBQ is altogether different and involves a smoker and a dry rub. It is taken very seriously and there are people who are considered smoke masters. For most people throwing the protein of their choice and a few sides on the grill makes everyone happy. Here are a few menus for the perfect outdoor grilling / BBQ experience:
1. All-American Backyard BBQ: Whether in a park or in a backyard the classic BBQ has remained relatively the same for generations. Perhaps today the addition of vegan options being the only noticeable difference. Burgers, hotdogs, potato salad, coleslaw and all of the toppings for those grilled items are classic fare. All of this followed by a freshly sliced watermelon makes the backyard BBQ experience complete.
2. Southwestern BBQ (a meat lover’s delight): The debate over dry or wet rubs is regional and will never be resolved. Deep in the heart of Texas BBQ means slow-smoked meats over mesquite or applewood fires. The dry rub recipes are family heirlooms that are rarely shared. Smoking a brisket to perfection requires patience and practice; but the results are spectacular and nothing like the briskets that Bubbie made. A typical Texas-style BBQ will include at least one type of smoked meat, often Smoked Brisket (smoking a brisket the traditional way requires a smoker and time; this recipe lets you use your oven for results that will fool all but a true BBQ master), grilled roast corn on the cob, southwestern black bean corn salad, cornbread, southern style coleslaw, all followed by a Texas peach cobbler.
3. Beach or Beachside Grilled Bake: Most traditional beachside grills or bakes are made of treif (unkosher) shellfish. Our menu takes advantage of the abundance of kosher fish available today: Grilled whole fish (either fish you have caught yourself or whole fish from the market. If purchasing, ask your fishmonger to scale and butterfly the fish, removing all of the bones and the head if you choose), beachside Old Bay boiled pot, wrapped up with s’mores roasted over the dwindling embers of your bonfire. To make the boiled pot, you will need to dig a pit to hold your fire and to place a grate over to hold your stock pot. (If cooking or making a bonfire on a beach check with local municipalities to make sure you have the proper permits required.)
Philly Italian Hoagie Wrap
Serves 1
Ingredients
Per Wrap:
1 Flour tortilla of your choice
Mayonnaise
3 slices thinly sliced salami
3 slices thinly sliced pastrami
3 slices thinly sliced turkey breast
3 slices thinly sliced bologna
Shredded iceberg lettuce
Thinly sliced red tomatoes
Thinly sliced dill pickle chips
Thinly sliced red onion
Sliced banana peppers
Sliced sweet peppers
Oregano
Red pepper flakes
Olive oil & Red wine vinegar
Step by Step Instructions
Step 1
Lay the tortilla on a cutting board or hard surface
Step 2
Evenly spread a thin layer of mayonnaise over the surface of the wrap leaving about a ¼ inch space around the edges.
Step 3
Slightly off center and leaving 1” on either side layer the deli evenly.
Step 4
Then place some of the shredded lettuce next.
Step 5
Next, add a few slices of tomato.
Step 6
Continue layering the remaining ingredients.
Step 7
Before rolling the wrap, sprinkle some oregano and red pepper over the fillings and drizzle some olive oil and red wine vinegar.
Step 8
Begin folding the wrap by folding away from yourself and then fold the sides in and continue rolling until the wrap is complete.
Step 9
Wrap the sandwich in parchment paper to hold it together in transport. You can cut in half directly through the parchment paper and eat burrito style, pushing the sandwich up and out of the paper as you eat.
