The color of spring

Menus for the week of April 27th.

“Cooking is like love, it should be entered into with complete abandon or not at all.”
– Harriet Von Horne

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

  • Monday journeys to Hyderabad, in South India
  • Tuesday lays out the blanket for a spring picnic
  • Wednesday serves up Mexican soul food from Michoacán
  • Thursday sees a visit from your babushka
  • Friday relaxes on the coast of Sumatra

We have a batch of new, colorful Squidy stickers! Clearly, we love stickers, but who doesn’t? Really now.
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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 Chicken with Chicken Cracklin’s. Creole Smashed Red Potatoes. Roasted Garlic Kale.
(served last Monday)

4-24 Veg
Fingerling Potato Salad with Pickled Red Onions. Shell Bean Ragout with Braised Leeks. Grilled Zucchini with Green Garlic Aioli. Roasted Asparagus with Preserved Kumquat Vinaigrette.
(served last Friday)

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Slow Roasted Pot Roast with Potatoes. Braised Red Cabbage with Celery & Butter. Stuffed Mushrooms with Spinach.
(Served last Wednesday)

Take me out to the ballgame

Menus for the week of April 6th.

Baseball season is underway, and the first SF home game takes place on Monday, April 13th. Be sure to stop by Picnic on the way for happy hour beer prices, as well as ballpark snacks that can be taken into the stadium. We’ll have goodies like fried peanuts, seasoned popcorn, and melt-in-your-mouth chicharróns from 4505 Meats.

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

  • Monday gets funky with food from Seoul
  • Tuesday offers a taste of Tunisia
  • Wednesday reminisces of Momma’s chili
  • Thursday explores the Parsi cooking of Niloufer King
  • Friday is a field trip to South Carolina lowcountry

“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.”
― Thomas Keller

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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Braised Brisket with Prunes. Potato, Thyme & Olive Oil Gratin. Carrots with Horseradish & Honey.
(served last Friday)

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Rainbow Carrot Tart Tatin with Goat Cheese. Israeli Cous Cous “Tabbouli” with Lots of Herbs. Green Garlic Hummus. Roasted Rapini with Romesco.
(served last Tuesday)

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Crispy Chicken Thighs. Salt Roasted Potato Salad with Roasted Garlic Vinaigrette. Creamed Spinach & Onions.
(served last Wednesday)

TMI?

Menus for the week of March 30th.

For those of you who are signed up for the weekly newsletter (if not, get on it! There’s a signup form below), we’re going to try something new for a bit: I’m listing all of the meals for the upcoming week at the bottom for those who are interested. If you like it, let me know. We suspect that some people like the serendipity of seeing what’s on the chalkboard that day, but we’ll see.

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

  • Monday takes some notes from Nagasaki cuisine
  • Tuesday is where France meets the Mediterranean: the French Riviera
  • Wednesday slow-cooks like they do in Austin, with coffee-rubbed pork shoulder
  • Thursday is what you might eat in Veracruz, Mexico
  • Friday is a Passover menu, sans the matzah

We’ve got the new stickers & cards in. Come grab a few and help spread the word to friends & colleagues. FYI, this sticker design is a limited run.
enjoy today thatch sticker

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 bottom 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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Country Sausage Gravy, Leigh’s Homemade Buttermilk Biscuits. Southern-Style Greens
(served last Tuesday)

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Green Garlic & Red New Potatoes, Seared King Trumpet Mushrooms, Roasted Mixed Chicories with Balsamic Reduction, Roasted Brussel Sprouts.
(served last Thursday)

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Phuket Style Sweet Pork Braised with Soy Sauce. Cucumber Salad with Red Shallots & Peanuts. Steamed Jasmine Rice.
(served last Friday)

Who doesn’t love stickers?

Menus for the week of March 23rd.

“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.”
-Julia Child

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

  • Monday showcases Andalusia, where the meals are as hearty as the people
  • Tuesday is a taste of N’Oleans with our legendary Jumpin’ Jambalaya and the soon-to-be-legendary housemade biscuits & gravy
  • Wednesday’s menu was pretty much just an excuse for Chef Leigh to use kumquats before they go out of season
  • Thursday wanders over rolling hills of Tuscany
  • Friday longs for the once-pristine beaches of Phuket

Sometime this week, we’re getting the first of a series of “limited edition” Picnic stickers and cards. Just like our menus, each design won’t be repeated for a loooong time, if ever. Get ‘em while they last!

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 bottom 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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Romesco Braised Beef. Chopped Broccoli Rabe with Fried Garlic & Fried Onions. Toasted Barley.
(served last Thursday)

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Spicy Red Bean Stew. Collards & Potatoes. Asparagus & Broccoli with Green Garlic Sauce. Marinated Red Bell Peppers & Carrots.
(served last Friday)

week19 - Tandoori Roasted Chicken. Rainbow Cauliflower with Ginger. Basmati Rice2
Tandoori Roasted Chicken. Rainbow Cauliflower with Ginger. Basmati Rice.
(Served last Wednesday)

St. Patrick certainly left a legacy, not sure it was the one he intended…

Menus for the week of March 16th.

While researching the menu for Tuesday, we found these fun facts about Irish food:

  1. Corned beef was not invented in Ireland. It was popularized by Irish immigrants after they got to America.
  2. The Irish apparently LOVE boiled cabbage. I thought they only ate so much of that because they had to.
  3. The dish Colcannon has a folk song written about it. Pretty sure it’s their equivalent of Yankee Doodle.

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

  • Monday shows some respect for eastern European Jewish grandmothers
  • Tuesday tips one back for St Patrick
  • Wednesday attempts to touch each of the 4 distinct quadrants of India
  • Thursday pierces the heart of Spain
  • Friday goes to the very edge of the old world: Portugal

For those of you who work nearby, we’ve formalized our office lunch program. It’s a full spread of everything on the menu that day, portioned generously for the number of people, at $15 per person. You can swing by to pick it up or you can schedule a delivery with a courier (we recommend Cricket). Orders should be placed at least a day in advance by emailing info@picniconthird.com or calling (415) 590-7121.

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 bottom 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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Chicken with Achiote. Black Beans with Epazote. Avocado & Chayote Salad.
(served last Friday)

week18 - Moros y Christianos. Cuban-Style Black Beans and Rice. Collards Braised in Coconut Milk. Roasted Sweet Potato Salad. Zucchini Slaw.
Moros y Christianos: Cuban-Style Black Beans and Rice. Collards Braised in Coconut Milk. Roasted Sweet Potato Salad. Zucchini Slaw.
(served last Tuesday)

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Vietnamese Caramelized Pork Ribs. Shaved Cabbage & Cucumber Salad with Crispy Fried Shallots. Rice Noodle Salad
(Served last Wednesday)

And the winner is…

Menus for the week of March 9th

So, the results are in, and the first produce showing promise in the new season are the plants of the Order of Asparagales. That includes the obvious asparagus, but also the flavor-packed-Family of Alliums (garlic, onions, shallots, leeks & chives). Following in close pursuit is the flowery Asteraceae from which we’re getting everything from artichokes to lettuce to the chrysanthemums in our vases.

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

  • Monday’s menu is as gratifying as a Mediterranean sea breeze
  • Tuesday brings out the brass for Havana
  • Wednesday takes you to back alleys in Hanoi
  • Thursday dials up the charm with southern comfort foods like chicken n’ dumplins
  • Friday closes out the week with classics from central Mexico

We have a new line of teas to try, and a fun way to choose from them. They’re hand-blended compositions from The Art of Tea, and presented in jars in which you are fully encouraged to bury your face into and take a good whiff. It’s a really fun and immersive way to get your tea fix.

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 bottom 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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Chicken Roasted with Banyuls Vinegar. Toasted Brown Rice with Paprika Oil. Asparagus in Vinaigrette.
(served last Friday)

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Sexy Three Bean Salad. Warm potato salad with Dijon Vinaigrette. Roasted Broccolini with Confit Shallot. Shaved Celery and Fennel Salad
(served last Monday)

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Short Rib Ragu with Caramelized Pearl Onions. Roasted Carrots with Fennel Seed. Puntarelle & Watermelon Radish Alla Romana
(Served last Wednesday)

Beans are sexy. There, we said it.

Menus for the week of March 3rd.

We are twitchy with excitement about the upcoming transition to a new food season! Stay tuned for more info, but in the meantime, we’re getting our final tastes of squashes and winter vegetables.

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

  • The star of Monday is a sexy three bean salad. What makes it sexy? You’ll just have to come in and find out.
  • Tuesday satiates with Japanese comfort food
  • Wednesday celebrates the glory of Rome (or at least, their food) {Hail Ceasar}
  • The theme of Thursday is no theme: with dishes that range from Jordanian to German to Peruvian, it’s just food that we want to serve. Simple enough.
  • Friday reminisces of Catalonia, Spain

We recently came across a food webseries that is too hilarious not to share. It’s called the Katering Show, and it is an absolute riot. WARNING: Not Safe For Work, Moms, or People Who Don’t Get The Internet. If you’re only going to watch one episode (they’re only 8-9 minutes each) it should probably be this one, but I totally recommend setting aside an hour and watching all 6.

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 bottom 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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Beef Pot Roast with Balsamic Pan Gravy. Rosemary Smashed Potatoes. Roasted Asparagus with Blood Orange Vinaigrette.
(served last Thursday)

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Chickpeas with Ginger & Tomato. Saffron Cous Cous. Turmeric Roasted Delicata Squash. Raw Kale Salad with Pomegranate, Lime & Dates.
(served last Monday)

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Garlic Chicken with Chiles. Bulgar with Toasted Almonds and Golden Raisins. Chermoula Eggplant.
(Served last Friday)