It looks like the good weather is here to stay. That means it time for some sun and surf at the beach and with a little planning we can be enjoying the sand in no time. When preparing a snack for outings like these there are a couple of things to keep in mind. First, food safety; it can be tough to keep your cold foods cold. Secondly, convince; you donít want to spend your whole day setting up or cleaning after lunch.
- Set up a kit beforehand with your basic necessities such as: cutlery, napkins, plates, a picnic towel and some toys or a deck of cards for the kids
- Get yourself a well insulated cooler bag with sturdy straps to support the weight of the water and salads
- Use frozen water bottles as cooler packs, as they thaw you can drink them. Be sure to remove some water before freezing to allow for expansion
- While transporting your food keep it in the car with you and not in the trunk. The trunk can heat up quickly even during a short trip
- Avoid using egg and mayonnaise based dishís, instead try substituting with olive oil and vinegar
- All your proteins should be fully cooked and chilled overnight, also try to keep them as close to the ice packs as possible
- When packing your food use self locking bags mostly and plastic containers for only highly perishable items. Bags are easier to dispose of and donít need to be washed
- Pita bread and wraps are perfect for sandwiches, they are easy to handle and donít take up much space. Stuffing a pita or rolling up wraps can also save on cutlery
- Grill some zucchini and peppers and toss with a little olive oil and balsamic vinegar for a great snack
- Just before leaving blend some mango, papaya, banana, coconut milk and ice for a healthy refreshing tropical shake
Have a Great summer.
Chef Patrick Farrell is a graduate of the George Brown College School of Hospitality and has a varied culinary background. He is an award-winning chef having achieved international success at the Luxembourg World Culinary Championships.