from Award-Winning Chef and Mercedes-Benz USA
Few
things are more reminiscent of summer than enjoying the perfect outdoor
picnic. With the summer season in full swing, Mercedes-Benz sets the
stage for the perfect escape with an “On the Road” picnic menu created by renowned chef Michael White,
Executive Chef and Partner of Alto, Convivio and Marea in New York
City. Marea, his most recent restaurant, was awarded the 2010 James
Beard Foundation Award for Best New Restaurant.
A pioneer of American-style gourmet cooking, Beard was an avid lover of picnics. Mercedes-Benz
and The James Beard Foundation have turned to Chef White to create an
innovative menu that inspires food lovers to hit the road.
This
fruitful partnership aims to incorporate the James Beard Foundation’s
mission of preserving and celebrating America’s culinary heritage
alongside Mercedes-Benz cultural heritage as the inventor of the
automobile - a fusion of the finer things in life, namely travel and
enjoying good food!
In addition to White’s delicious, yet easy to prepare recipes, Mercedes-Benz offers the following tips and checklist to enjoy the ultimate “On the Road” picnic:
o Bottled water (tip: freeze overnight and use as an ice pack)
o Outdoor dinnerware
o Flatware or plastic silverware
o Napkins / paper towels
o Sturdy glassware
o Corkscrew and/or bottle opener
o Tablecloth or blanket
o Trash bag
o Hand sanitizer or wipes
o Salt and pepper
o One sharp knife (consider using a Swiss army knife)
o Camera
o Sunscreen (depending on day or evening picnic)
o Bug spray or citronella candles (don’t forget matches for candles)
o Decorative centerpiece (a cup of freshly plucked wildflowers, a beautiful dessert)
o Candles or lantern (evening picnic)
o Bug net
· Plan the menu based on the number of people, how much you can carry, and how long the trip will be, factoring in when food will be ingested.
· Rose wines and Reislings have broad appeal, and go well with picnic food - such as chicken and grilled meats
· Cheese and meat plates can pair well with a Cabernet or Beaujolais
In addition to White’s delicious, yet easy to prepare recipes, Mercedes-Benz offers the following tips and checklist to enjoy the ultimate “On the Road” picnic:
Picnic Checklist:
o Picnic basket or cooler o Bottled water (tip: freeze overnight and use as an ice pack)
o Outdoor dinnerware
o Flatware or plastic silverware
o Napkins / paper towels
o Sturdy glassware
o Corkscrew and/or bottle opener
o Tablecloth or blanket
o Trash bag
o Hand sanitizer or wipes
o Salt and pepper
o One sharp knife (consider using a Swiss army knife)
Optional Items
o Portable speakers and iPod (don’t forget to charge!)o Camera
o Sunscreen (depending on day or evening picnic)
o Bug spray or citronella candles (don’t forget matches for candles)
o Decorative centerpiece (a cup of freshly plucked wildflowers, a beautiful dessert)
o Candles or lantern (evening picnic)
o Bug net
Location and Planning:
· When
choosing a location for your outdoor meal, you should consider all
types of scenic options -- parks, beaches, concerts or open fields are
great places.· Plan the menu based on the number of people, how much you can carry, and how long the trip will be, factoring in when food will be ingested.
Beverages:
· Pair wines based on the menu, but for a picnic, you should chill the wine you choose, white or red · Rose wines and Reislings have broad appeal, and go well with picnic food - such as chicken and grilled meats
· Cheese and meat plates can pair well with a Cabernet or Beaujolais
The ultimate picnic menu features the following items:
¼ cup Taggiasca olives
¼ cup caper berries
2 tbsp chopped Parsley
½ cup olive oil
Celery leaves for garnish
2 tbsp lemon juice
2 tbsp red wine vinegar
4 ounces calamari, cleaned and rinsed
4 ounces mussels, de-bearded
4 ounces shrimp, peeled and deveined
Directions:
Blanch all seafood in boiling salted water. Mix all ingredients together and dress with olive oil and lemon juice. Season and garnish with chopped celery leaves.
FOR THE SALAD
1 large head napa cabbage, shredded
1 red bell pepper, seeded, de-ribbed and julienned
1 large carrot, grated
1 tbsp coarse salt
1 tbsp sugar
FOR THE DRESSING
1 cup apple cider vinegar
1 cup sour cream
1 green apple, washed and grated
1 1/2 tbsp sugar
1 tbsp celery seeds
1 tbsp coarse salt
1 tsp Dijon mustard
1/4 tsp red pepper flakes
Directions:
Salad: In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar. Toss to combine. Cover, and refrigerate overnight.
Dressing: Combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes
Remove salad from refrigerator and discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.
1 cup apple cider vinegar
1 cup sour cream
1 green apple, washed and grated
1 1/2 tbsp sugar
1 tbsp celery seeds
1 tbsp coarse salt
1 tsp Dijon mustard
1/4 tsp red pepper flakes
Directions:
Salad: In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar. Toss to combine. Cover, and refrigerate overnight.
Dressing: Combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes
Remove salad from refrigerator and discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.
2 tbsp white balsamic vinegar
1 tsp Dijon mustard
6 large radishes, thinly sliced
1 fennel bulb, cored and thinly sliced
1/2 pound asparagus, thinly sliced on the bias
1 large carrot, finely julienned
1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks
1 head of Boston lettuce, torn into bite-size pieces
2 tbsp shredded basil leaves
1 tbsp coarsely chopped tarragon
Salt and freshly ground black pepper
Directions:
In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil and season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil and tarragon and toss gently to coat. Serve the salad right away.
Gemelli e Heirloom Tomatoes e Basil

Vinaigrette
3⁄4 cup extra-virgin olive oil
1⁄4 cup balsamic vinegar
2 tbsp Dijon mustard
2 eggs, hard-boiled, finely chopped
Salad
1 pound gemelli, cooked al dente, rinsed to prevent sticking
6 ounces pecorino, shaved
3 mixed heirloom tomatoes
1 small bunch of basil, leaves torn
Salt and freshly ground black pepper
Directions:
Vinaigrette: Add all ingredients into a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.
Salad: Put all the ingredients in a large bowl and toss together with the vinaigrette. Season with salt and pepper. Serve at room temperature.
1 pound gemelli, cooked al dente, rinsed to prevent sticking
6 ounces pecorino, shaved
3 mixed heirloom tomatoes
1 small bunch of basil, leaves torn
Salt and freshly ground black pepper
Directions:
Vinaigrette: Add all ingredients into a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.
Salad: Put all the ingredients in a large bowl and toss together with the vinaigrette. Season with salt and pepper. Serve at room temperature.
1 lb. baby red bliss potatoes, pre-cooked
Vinaigrette
6 anchovy filets, packed in oil
2 garlic cloves
3 tbsp fresh lemon juice
¼ cup extra virgin olive oil
1 tbsp salted capers, rinsed and soaked overnight
3 tbsp heavy cream
freshly ground black pepper
Directions:
Potatoes: Bring 1 lb. of potatoes in cold, salted water up to a boil. Reduce to a simmer. Cook until tender. Drain and chill. Once cold, quarter potatoes and store in refrigerator.
Vinaigrette: In a food processor, combine anchovies, garlic and capers. Puree until smooth. Add lemon juice and oil. Process until smooth. Pour in the cream and process until smooth. Season with freshly ground black pepper.
6 anchovy filets, packed in oil
2 garlic cloves
3 tbsp fresh lemon juice
¼ cup extra virgin olive oil
1 tbsp salted capers, rinsed and soaked overnight
3 tbsp heavy cream
freshly ground black pepper
Directions:
Potatoes: Bring 1 lb. of potatoes in cold, salted water up to a boil. Reduce to a simmer. Cook until tender. Drain and chill. Once cold, quarter potatoes and store in refrigerator.
Vinaigrette: In a food processor, combine anchovies, garlic and capers. Puree until smooth. Add lemon juice and oil. Process until smooth. Pour in the cream and process until smooth. Season with freshly ground black pepper.
Assembly: Toss quartered, chilled potatoes with the vinaigrette and serve.
2 cloves garlic
2 sprigs rosemary, stemmed
½ cup and 1 tbsp olive oil
16 large head-on shrimp, peeled and deveined
2 tbsp red wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
4 cups mixed cherry tomatoes, quartered
3 cups arugula
1 lemon
Directions:
Mince garlic and rosemary together and place in a large bowl. Pour in 1/3 cup olive oil and combine. Add shrimp and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for up to 24 hours.
After the shrimp has marinated, combine red wine vinegar, shallot, 4 tablespoons olive oil, salt and pepper in the bottom of a large bowl and whisk to combine.
Add the
tomatoes and arugula and toss gently to coat. Put the mixture aside.
Next, heat the grill. Once hot, remove the shrimp from the marinade and
skewer shrimp (two per skewer) and place on grill. Season with salt and
pepper and cook for 1 ½ minutes. After 90 seconds, flip to the other
side, season with salt and pepper and cook 90 seconds more. Once cooked,
remove from heat and place 4 shrimp on each of the four plates.
To serve,
divide the tomato salad onto four plates and top each with two shrimp
skewers. Finish with a squeeze of lemon juice and a drizzle of remaining
olive oil and serve immediately.
1 whole flatiron steak, cleaned and trimmed
1 ciabatta loaf, sliced
1 bag arugula, rinsed
4 ounces parmigiano
olive oil to drizzle
lemon juice
rosemary, chopped
sea salt
freshly ground black pepper
Directions:
Season meat with salt, pepper and olive oil. Grill until desired temperature. Allow to rest.
Combine fresh, chopped rosemary with sea salt.
While meat is resting, brush sliced ciabatta bread with rosemary salt and olive oil. Grill each slice until slightly toasted.
Thinly slice meat and assemble steak atop
grilled ciabatta. Top with arugula and freshly ground black pepper.
Drizzle with lemon juice and olive oil. Serve.
4 cups canned white beans drained, rinsed and chilled
1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks
1 small red onion, very thinly sliced (about 1 1/2 cups)
1/4 cup extra-virgin olive oil
Directions:
Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and a generous amount of freshly ground black pepper.
Serves four
2 pints strawberries, stems removed
¼ cup water
¼ cup sugar
1 cup marscarpone cheese
2 tbsp honey
1 bunch of fresh mint
aged balsamic vinegar, for garnish
Directions:
Wash strawberries. Pat dry. Place 1 cup of strawberries in a blender with the water and sugar. Set aside. Marinate remaining whole strawberries in pureed strawberry mixture. Allow to sit for 30 minutes in the refrigerator. Mix honey and marscarpone. Divide the strawberries and 2 tablespoons of the strawberry puree in four high ball glasses. Layer a spoonful of the honeyed marscarpone mixture between each layer of the strawberries until glass is ¾ full. Drizzle aged balsamic atop each glass. Garnish with fresh mint.
¼ cup water
¼ cup sugar
1 cup marscarpone cheese
2 tbsp honey
1 bunch of fresh mint
aged balsamic vinegar, for garnish
Directions:
Wash strawberries. Pat dry. Place 1 cup of strawberries in a blender with the water and sugar. Set aside. Marinate remaining whole strawberries in pureed strawberry mixture. Allow to sit for 30 minutes in the refrigerator. Mix honey and marscarpone. Divide the strawberries and 2 tablespoons of the strawberry puree in four high ball glasses. Layer a spoonful of the honeyed marscarpone mixture between each layer of the strawberries until glass is ¾ full. Drizzle aged balsamic atop each glass. Garnish with fresh mint.
2 cups and 3 tbsp all purpose flour
¾ tsp salt
¾ tsp baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup light brown sugar
2 eggs
1 ½ tsp vanilla extract
10 ounces gianduja, chopped
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Do not spray sheets.
Using an electric mixer and paddle attachment, cream the butter and all sugars (granulated, light and dark brown) until light and fluffy. Add the eggs one at a time until combined, followed by the vanilla extract.
Combine all
the flour, salt, and baking soda and whisk to remove lumps. Add dry
ingredients to the above mixture and stir just until combined. Fold in
gianduja chunks.
Place small
spoonfuls of dough onto the cookie sheet about 2 inches apart. Bake
until cookies are lightly golden brown around the edges, about 10
minutes. Let cookies rest for 2 minutes before removing from cookie
sheet.
Source: Mercedes-Benz USA
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