Chef Duskie Estes shares tips for creating the perfect summer picnic
Welcome to picnic country.
Sonoma County not only has a raft of refreshing wines - hello rosé - but a delicious array of artisan bread and cheese, salumi and charcuterie, perfectly ripe roadside strawberries and peaches alongside a plethora of picnic-friendly destinations.
We’ve got panoramic views from every redwood ridge and hillside vineyard plus, in summer, live concerts and performances almost every day of the week - often free to the public - in every city and hamlet. We’ve even got bocce ball and pétanque courts to keep your muscles limbered up between bites and sips.
If you want to add extra pizzazz to your picnic basket - whether it’s a side of pickled fruit for your cheese board or a homemade cookie for a sweet finale - we’ve got you covered like a plaid blanket.
Chef Duskie Estes, chef/owner of the flooded-out Zazu Kitchen + Farm in Sebastopol’s The Barlow, is currently running The Black Piglet food truck with her husband John Stewart. The couple are serving their BLTs and other tasty fare al fresco at various wineries and music festivals this summer. (see sidebar for their pop-up schedule.)? An inveterate chip’n’dip girl, savvy salad-maker and mad cookie-baker, Estes shared a few of the delicious dishes she would make for her own picnic in the North Bay, as well as some essentials she would pick up to jazz up her moveable feast.
“When I go on a picnic, the first thing I want to pick up is some bread, meat and cheese,” she said. “It’s so easy, and we have some amazing products here.”
For a cheese board, Estes would head straight to one of the Oliver’s Markets to source one of the local cheeses from Andante Dairy, Cowgirl Creamery, Joe Matos Cheese Factory, Bellwether Farm and Point Reyes Farmers Cheese, among others.
“I would get a cheese from Soyoung (Scanlan) of Andante Dairy,” she said. “I love her Minuet, Picolo and Largo (triple-cream, soft-?ripened cheeses made from goat’s milk and cow’s milk).”
Next up, she would head up to Journeyman Meat Co. in Healdsburg or down to Thistle Meats in Petaluma for a selection of salumi; then source a crunchy baguette from one of the county’s beloved bakeries: Della Fattoria in Petaluma, Nightingale ?Bread in Forestville, Redbird in Cotati or Goguette Bread in Santa Rosa, to name a few.
After stopping by a roadside stand such as Lao’s in Sebastopol for fresh strawberries, she would head back to her home kitchen in Forestville to whip up a few homemade dips, salads and condiments to tuck into her picnic basket.
One of her favorite things to serve with a cheese board is a side of pickled cherries or grapes, to offset all that creamy goodness.
The tart and the sweet in the pickled cherries is awesome with meat and cheese,” she said. “It cuts the fat.”
Then she would whip up one of her favorite dips - the South’s trusty pimento cheese - a yummy concoction that started in New York in the 1870s when Spain started exporting its pimiento peppers.
The cream cheese spread was such a hit that Georgia farmers started growing their own red peppers and roasting them. As its popularity spread, the dip got even more comforting (and calorie laden) with the addition of Cheddar cheese and a dollop of mayonnaise. Yum!
“We always had it on the menu at Zazu,” Estes said. “I make the pimento cheese with Fiscalini Cheddar, cream cheese, aioli, piquillo peppers and oil-marinated Calabrian chiles.”
While she likes to serve pimento cheese with baguette slices or pretzels, she suggests serving her Smoky Eggplant Dip with a side of crunchy, salty pita chips, preferably from Stacy’s. The dip is similar to the Middle East’s beloved baba ghanoush.
“I slash the skin of the eggplants and grill it until the inside is soft,” she said. “Then you scoop it out with a large spoon.”
Summer salads are delicious cold or at room temperature, making them ideal picnic fare. Estes suggested a simple Chickpea and Feta Salad along with an Orzo Salad with Sungold Tomatoes, perfectly ripe, of course.
“For the Orzo Salad, we toast the orzo first, then put it in boiling water,” she said. “That gives it a nutty flavor.”
When the heat is soaring, it’s always a good idea to bring a non-alcoholic beverage along with that chilled rosé or viognier. Estes likes to pack a rosewater lemonade to slake thirst.
And for dessert? The cookie queen suggests a handful of her Salty Oat Cookies, a crumbly shortbread made with butter, sugar, oats, a little bit of flour and brown sugar. Those can be dipped in chocolate and served alongside a basket of fresh strawberries.
“On my picnics, I like to bring a little jar of Nutella for dipping,” she said. “Everything is better with a little chocolate.”
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