Dining Under The Wild Blue Yonder
Impromptu Al Fresco Meals
July 12, 2007
By Andrea Farnum
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Whether it’s at a barbecue, picnic, garden party, clambake or out-door café, nothing beats eating outdoors in the summer. Al fresco dining has been around since the days of the caveman, when sitting about the fire gnawing hunks of grilled mammoth was the height of sophistication. Luckily, we have a myriad of choices today when it comes to enjoying meals in the open air. (But sorry, no mammoth.)
For suburbanites and country folk, the backyard barbecue is a summer staple. Whether you’re just grilling some burgers and dogs or getting elaborate with marinated meats and mesquite, barbecuing is king — in some quarters it’s a near-religion. Luddites may be content with a good ole’ kettle grill and some charcoal, while serious barbecuers will haul out their shiny Weber gas appliances. The even more devout have started building elaborate outdoor kitchens, sort of barbecue shrines. Before I get started, a word to the ladies: Don’t be intimidated by the macho barbecuing thing. Especially if you’re tired from cooking inside all week, let your guy do the work. But FYI: It’s not that hard.
(Also, good grilling is not only about meats. Seafood lovers and vegetarians can enjoy the same taste sensations as carnivores with easy marinades and some basic barbecue know-how.)
Urbanites can have a hard time finding a place to grill and eat outside. The lucky ones have decks, porches or even rooftops. In a pinch a fire escape can be transformed into a great, bohemian dining spot with a blanket and some candles. If none of these places is an option, there’s always an old-fashioned picnic in the park.
When it comes to picnics, simple is always best: Some sandwiches, maybe fried chicken or even just cheese, fruit and some cold white wine can be enough. Remember that keeping perishable foods cold is key. Don’t forget your ice packs!
For beach lovers, there’s nothing better than a clambake. Much more time-consum-ing than a picnic, a clambake requires you to dig a two- to three-foot hole, line it with rocks and start a wood fire. Once you get the blaze up to 400 degrees you can begin layering the pit with seaweed and your dinner ingredients. Then cover the pit with a tarp and let the food steam for three hours. Traditional clambakes usually include potatoes, lobster, clams and corn in husks. More adventurous clambake chefs add chicken, sausage, onions and even eggs.
A clambake is an intensive undertaking, so if you don’t have enough sunscreen to get through the day you might consider a stovetop clambake. Just layer the same ingredients in a large stockpot and steam till ready. You’ll enjoy the same wonderful flavors without sand everywhere.
Whether you’re on sand, grass or backyard decking, don’t forget to create a festive atmosphere. Keep it simple with paper or plastic cups, plates and utensils, but add some flair with colorful cushions, paper lanterns, luminaries and candles. Beach towels and even hula skirts can double as table linen, and blow-up kiddie pools can be transformed into beer and soft-drink coolers. With a little imagination you can make your al fresco dinner a unique and memorable occasion.
Tips for Outdoor meals
Picnics and barbecues should be as relaxed as possible, but a few basic safety rules apply.
Here are a few tips to keep everyone safe, sound and comfortable.
- Be sure to scrub the grill, outdoor utensils, coolers and other containers with hot, soapy water before and after cooking.
- Keep raw meats and ready-to-eat foods separate. Pack extra plates — and always use one plate for raw food and another for cooked food to prevent cross-contamination. Watch your temperatures. Favorite outdoor eats can be harmful if not fully cooked.
- Use a meat thermometer to make sure hamburgers are cooked to 160 degrees Fahrenheit, chicken to 170 degrees and hot dogs reheated to 160 degrees.
- Stock coolers with plenty of ice and/or ice packs to keep food under 40 degrees. Drop a refrigerator thermometer in your cooler to make sure food is stored at the right temperature. Transport food in the back seat of your air-conditioned car instead of in the hot trunk. Once at your out-door dining destination, keep food out of direct sunlight. Set up camp in the shade to make sure your food and guests stay cool.
- Pack bug spray and/or citronella candles to keep insects from annoying your guests and contaminating the food.
ANDREA FARNUM is a caterer, event planner and entertaining specialist with more than 15 years of culinary experience. Before turning to catering, Farnum worked for four years as a police officer in New York City. Visit her website at www.fullbloomevents.com.
