Headed to the Metropolitan Opera’s performance of “The Barber of Seville” tonight on the Great Lawn? Pack a sunset picnic a la Daniel Boulud. The chef of Daniel, Cafe Boulud and DB, who grew up picnicking with his parents in the countryside near Lyon, now dines alfresco with his family in Central Park. “The right spot with a view and dry ground are almost as important as the food,” says Boulud. Here’s his checklist:
A pocketknife with corkscrew.
This story first appeared in the June 17, 2002 issue of WWD. Subscribe Today.
Very good bread.
Something to eat with your hands.
Ice packs to keep cold food chilled and fresh.
A beautiful woman…”such as my wife, Micky.”
And a menu from the master:
Chilled Sweet Carrot Soup with tangerine, shrimp and ginger.
Pate de Campagne with wild mushrooms, lentil salad and pickled wild leeks.
Marinated baby artichokes with pistou dressing.
Pineapple cake with wedges of chilled fresh pineapple on ice.
Vouvray Domaine Foreau, 1998.””