Does butter really make everything better?

Menus for the week of February 22nd.

Have you tried our Cat Eye Coffee yet? Espresso + a dab of cardamom-infused butter (yes, butter in coffee!) + a drop of simple syrup = Magic. Coffee cocktails… it’s the future, I’m telling you.

Here’s what we’ve got planned for this week:

  • Monday rests in Cusco, Peru before the big hike
  • Tuesday pre-emptively plays the Rite of Spring
  • Wednesday says yes to everything in Chengdu, China’s food capital
  • Thursday presents a hodgepodge of Sunday Potluck goodness
  • Friday tips a straw hat to South Carolina Low Country

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Hot Pastrami. Cauliflower Gratin with Breadcrumbs. Roasted Acorn & Butternut Squash.
(served last Wednesday)

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Braised Savoy Cabbage with Leeks. Pearled Barley with Spiced Parsnip & Apples. Peas with Pearl Onions & Sorrel Sauce. Roasted Carrots with Fried Herbs.
(served last Thursday)

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Sweet Chile Sauce Chicken. Rice Noodles with Grated Zucchini & Fried Peanuts Bean Sprouts, Cucumber, Mint, & Thai Basil Salad.
(Served last Tuesday)

A day late and a dollar short but a penny wiser

Menus for the week of February 16th.

Nothing like a beautiful, hot, sunny February weekend to remind you that the globe is getting hotter but it ain’t gonna be all bad.

Here’s what we’ve got planned for this week:

  • Monday we were closed, remember?
  • Tuesday asked an immigrant taxi driver where he likes to eat that reminds him of home, to which he replied, Pho Ha Nam Ninh – order the “#25 dry” and don’t ask questions!
  • Wednesday is served by your Jewish mother, who you never call anymore
  • Thursday shows you what cold is really like in Oslo, Norway
  • Friday shows you what heat is really like Lagos, Nigeria (chile-files, this is your day!!!)

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Slow Cooked Brisket with Molasses-Espresso BBQ Sauce. Ranch-Style Pinto Beans. Crunchy Red and Green Cabbage Slaw.
(served last Friday)

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Roasted Yams with Fresno Chiles and Cilantro. Roasted Carrot, Bell Pepper, and Eggplant Medley. Cabbage & Green Mango Salad. Coconut Rice.
(served last Tuesday)

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Thai Red Curry with Chicken and Pumpkin. Braised Mustard Greens with Ginger. Steamed Jasmine & Brown Rice.
(Served last Monday)

“Super” bowl, you say? Never heard of it.

Menus for the week of February 8th.

As it turns out, if you aren’t planning on attending the game in-person, and your team isn’t there, having the Super Bowl in your backyard doesn’t really have much benefit. In fact…

Anyway, here’s what we’ve got planned for this week:

  • Monday invites over our Thai mother-in-law
  • Tuesday plays the steel drums in Jamaica
  • Wednesday wears a pince-nez in Berlin
  • Thursday sends a postcard from Casablanca
  • Friday cooks it low & slow in Austin

Just a heads up that we had to change our “Valentine’s Dinner” to a “Valentine’s Brunch” with a special menu. Still not a bad way to score points with your lovah.

Also, we’re taking Monday the 15th off because we’ve heard that many offices nearby are as well… and we like days off, too.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Savory Beef Meatballs. Pasta e Fagioli Salad. Spinach Salad with Reduced Balsamic, Roasted Grapes, & Sunflower Seeds.
(served last Tuesday)

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Sriracha Deviled Eggs. Braised Beans with Celery & Carrots. Stewed Okra. Baked Sweet Potatoes with Buttered Pecan Topping.
(served last Thursday)

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Pan Fried Chicken in Tomato Sauce. Cucumber, Bean Sprout & Fresno Chile Slaw. Millet cooked in Coconut Milk.
(Served last Wednesday)

Politics shmolitics, I’m hungry.

Menus for the week of February 1st.

Seats are selling out for our special dinner on Sunday, February 14th. Reserve your table now for a romantic evening with your hot date, or a totally plutonic evening with a friend who likes to eat good food.

picniconthird.com/be-mine
(vegetarian menu will be announced soon)

Here’s what we’ve got planned for this week:

  • Monday remixes food from Baghdad
  • Tuesday says “aaaaaaayyyye” to Italian relatives in Jersey
  • Wednesday takes it easy in Penang, Malaysia
  • Thursday dines upscale Appalachian in Asheville, North Carolina
  • Friday pinches its nose and opens the Kimchi Fridge

Stop in, say hello, grab a bite to eat.

-Jesse-

The menu for the day can always be found at www.picniconthird.com. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Coriander & Fennel Ribs. Sunchoke & Freekah Salad. Slow Cooked Favas.
(served last Tuesday)

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Four Pepper Collards (Jalapeno, Poblano, Black Pepper, Paprika). Mixed Chicory Salad with Golden Raisin & Apple Cider Vinaigrette. Red Beans & Stewed Tomatoes. Dirty Rice.
(served last Friday)

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Minced Chicken Keema with Peas. Roasted Cauliflower & Cabbage with Cumin Date Syrup. Basmati Rice with Fresh Turmeric.
(Served last Monday)

Whether you love a person… or just good food.

Menus for the week of January 25th

Valentine’s Day is three weeks away, and whether you think it’s (a) a wonderful annual reminder to show your love to your sig-o, or (b) a forced corporate-sponsored guilt ritual for everyone regardless of their relationship status, you should be excited to you know that Picnic is holding it’s first pop-up by our very own Chef Leigh.
(Can you pop-up in your own restaurant? Not sure, but we’re doing it anyway. Perhaps we’ll call it Le Pique-Nique)

Chef Leigh studied at the CIA in Napa and has spent countless hours on the line at Quince, so you can expect nothing short of culinary excellence. On the evening of Sunday, February 14th, our guests will be treated to an elegant multi-course meal with table-service and wine pairings, experiencing a whole new side of Picnic.

Learn more and purchase your reservations at picniconthird.com/be-mine
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Meanwhile, here’s what we’ve got planned for this week:

  • Monday takes notes from Tamil cuisine
  • Tuesday takes bumpy roads to find true South Carolina BBQ
  • Wednesday spends a wintery day in northern Japan
  • Thursday backpacks through Budapest
  • Friday explores rural Creole in Lafayette, Louisiana

We’re still serving the excellent beers of Berkeley’s own Fieldwork Brewing Co for SF BeerWeek. Drink ‘em while you can!

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Slow Cooked Beef Bolognese. Three Cheese Lasagna. Citrus Salad- Cara Cara, Blood Orange, Fried Capers & Rosemary.
(served last Monday… and damn you missed out if you didn’t get to try this!)

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“Dinosaur” Tea Eggs. Raw Broccoli Salad with Peanut Dressing. Garlicky Choy Sum. Fried Brown Rice with Peas.
(served last Tuesday)

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Confit Tuna Salad. Gigante Beans with Chard and Fresh Turmeric. Beet, Arugula & Pine Nut Salad.
(Served last Wednesday)

There’s no place like home… if your home is Oaxaca.

Menus for the week of January 18th.

This week’s installment of “what inspired us while in Mexico” showcases Chef Rodolfo, of Origen. This was easily the most informative and inspirational culinary day of our trip. Besides their absolutely gorgeous chalkboard menu, Chef Rodolfo was a limitless fountain of insight into haute Oaxacan cuisine.

Having led prominent kitchens in SF, Monaco, and Mexico City, he returned to his native Oaxaca to do his part in raising the profile of this food paradise. If you’re ever in the area, you should without a doubt take a day for a cooking class with the chef.

Here’s what we’ve got planned for this week:

  • Monday cooks like an Italian prostitute
  • Tuesday bows to the commitment of family-run Chinese restaurants
  • Wednesday flips through the beautiful cookbooks of Yotem Ottolengi
  • Thursday is indebted to Chef Rodolfo at Origen
  • Friday celebrates the proliferation of incredible Bay Area Brewers, like Fieldwork Brewing Co

This Friday kicks off SF BeerWeek, and our contribution is a tap takeover by Fieldwork Brewing Co from Berkeley. We’ll have a food-friendly Tart Saison, a Mosaic-Hop IPA (single-hop being a major step toward having “beer varietals” similar to wine grapes), and a Double IPA for you hop-heads out there. Try them all! Twice!

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Slow Roasted Pork Loin with Rosemary. Barlotti Bean Ragout with Roasted Fennel. Roasted Escarole with Lemon.
(served last Thursday)

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Roasted Rainbow Carrots with Pecan Dust. Stewed Mustard Greens. Southern-Style Cornbread. Black Eyed Pea Ragout.
(served last Tuesday)

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Chicken and Long Bean Stir Fry with Holy Basil. Roasted Purple Daikon with Soy. Jasmine and Forbidden Rice.
(Served last Monday)

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Chef Rodolfo identifying some local produce at the market.

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An intense conversation about tomatoes.

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Chef Rodolfo’s recipe for unbelievably good masa dumplings.

Nuestra abuela de Oaxaca, Soledad

Menus for the week of January 11th.

This week’s gift from our trip to Mexico is based on a cooking lesson Natalia & Leigh had with a tiny little Mexican grandmother in Oaxaca, named Soledad. Our two chefs spent the day with her, learning many old recipes and techniques for traditional Oaxacan moles and other dishes. Not the least of which was how to cook on these:

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Here’s what we’ve got planned for this week:

  • Monday takes a river-trip down to Hoi An, Vietnam
  • Tuesday gets wild on New Years in N’Oleans
  • Wednesday discusses social justice at a BBQ in Berkley
  • Thursday thinks only of food while in Emilia-Romagna, Italy
  • Friday thanks our adopted Oaxacan grandmother, Soledad

If you smell hops in the air, it’s because beer week is just a couple weeks away! We’re celebrating with a Tap Takeover by Fieldwork Brewing Co (based in Berkeley) from Friday, January 23rd through Sunday, January 31st.

We’ll be serving their Tart Saison, a Single-Hop IPA (Mosaic hops from Yakima Valley in Washington), and of course a West Coast Style DIPA bomber. We’re also kicking off the event with a special beer friendly lunch menu on the 23rd, so schedule a long “lunch meeting” for that day, or just be prepared to take the afternoon off. ;)

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Roast Pork with Pomegranate Reduction. Caviar Lentils with Chopped Parsley & Olio Nuevo. Grated Beet & Carrot Slaw with Fried Garlic Vinaigrette.
(served last Tuesday)

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Little White Potatoes with Chiles Piquin. Nopales, Avocado & Spring Onion. Seared Zucchini with Queso Ranchero & Lime Wedges. Frijoles La Olla.
(served last Monday)

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Teriyaki Chicken with Green Onions. Toasted Edamame with Sesame & Ginger Vinaigrette. Cold Soba Noodles with Rice Wine Vinaigrette & Spinach.
(Served last Wednesday)