Chefs Answer Our Picnic Quickfire
In the spirit of Picnic for the Planet, we grilled (pun intended!) a few renowned chefs with a set of picnic quickfire questions. Find out their favorite picnic recipes and who they'd invite to their Earth Day picnic.
Kristofor Lofgren
Founder and CEO of Bamboo Sushi
What’s your favorite food to eat at a picnic?
My favorite food to eat at a picnic is smoked wild Alaskan salmon. It is easy to pack and delicious on bread, crackers, or by itself.
What makes a food suitable for taking on a picnic?
It has to travel well and be something that is enjoyable outside. I traditionally like foods that make me feel relaxed, like cheeses, breads, sustainable caviar, etc. Then you really feel like you are taking some time away from it all and enjoying the moment.
What classic picnic recipe would you love to re-invent?
Honestly, I love the fact that with a picnic you can bring whatever your heart desires. If I were to bring back something from the past — my past — it would be an adult version of a great PB&J.
Who would you most like to have a Picnic for the Planet with?
Danny Meyer for the restaurant side of myself, and probably Warren Buffet or Richard Branson for my business side.
What chef would you most like to cater your Picnic for the Planet?
Alice Waters simply because she is a master of the best ingredients. Picnics are not about sauces or cooking temperatures so much as they are about superb ingredients done elegantly... so yeah, Alice it is!
Jason Sobocinski
Owner and creator of Caseus Fromagerie and Bistro
Star of Cooking Channel's "The Big Cheese"
What are you doing at Caseus these days to be more sustainable?
We recycle everything. We have a 1984 BMW 524TD we've converted to run on waste peanut oil. We compost our food waste, and we use the compost in our rooftop garden and give it to the local farmers who provide for us during the growing season.
We use only Monterey Bay Aquarium-designated sustainable fish and grass-fed beef. When we can, we bring in whole animals, break them down and use everything! We use 100 percent compostable paper goods for all of our Cheese Truck’s to-go containers.
And we give back to our community and local charities.
What are you doing to celebrate Earth Day?
I’m riding with The Nature Conservancy in the Rock to Rock bike ride to raise funds to protect Long Island Sound. And at a Picnic for the Planet at the end of the ride, I’ll go head-to-head with Chef Bun Lai of Miya’s Sushi to see who can craft the most delicious and sustainable picnic dish.
What can people do to have a sustainable picnic this Earth Day?
Use compostable disposables — or no disposables at all. Eat ingredients such as grass-fed beef and sustainably -raised and harvested fish. Be sure to clean up after yourself, and only make as much as you know you’ll eat. You can compost your leftovers as well.
What’s your favorite food to eat at a picnic?
Come on now, that’s too easy! Beer and Cheese!
What classic picnic recipe would you love to re-invent?
The classic cheese sandwich on a baguette is what I think of when I think of picnics. I'd reinvent it with some serious additions: Hot peppers, wicked amounts of cured meats, mustards and maybe some other fun bread, like a cheese-and-pepper loaf. Not super original, but spot on delicious and satisfying.
Who would you most like to have a Picnic for the Planet with?
If they're cooking, I'd love to have chef Thomas Keller whip me up a nice basket. If I'm cooking, then I'd want to picnic with my wife Kelly, my son Tavin and our dog Brisket. Sorry if it's cheesy, but that's me.
Jeffrey Zurofsky,
Partner of ‘wichcraft
What’s your favorite food to eat at a picnic?
Cold fried chicken, cold ribs, or antipasto
What makes a food suitable for taking on a picnic?
If it holds well at outdoor temp, is easy to eat, and well-seasoned.
What classic picnic recipe would love to re-invent?
I’ve already re-invented our potato salad.
What chef would you most like to cater your Picnic for the Planet?
Sisha Ortuzar, of course.
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