The earliest memories chef Steeve Raye has of picnics are as a young boy in his hometown of Albertville, France.
On fieldtrips, we would take a cold lunch like a ham and cheese sandwich, cheese, fruit, salad, says Raye, executive chef of (2836 W. 4th). Or maybe a hardboiled egg. Very simple things.
Since moving to Canada 14 years ago, Raye has noticed that the picnicking tradition here is different because of one very important detail. In Canada, when I think of picnics, I think of barbecues, he explains. Here, when I go to the beach, I see a lot of barbecues we dont really do that in France.
But Raye has embraced the barbecue picnic, frequenting his favourite spots that include Spanish Banks and Mount Seymour. This chefs ideal picnic menu includes some sort of grilled protein (spot prawns or a marinated half-chicken from Market Meats on W. 4th) with a salad (potato) and some snacks (fruit and nuts).
One of his favourite salads to prepare is a soy quinoa salad with pine nuts and mango (see recipe below). I think it is important to prepare something that is light and simple, he says. Something that tastes good in the sun.
This rule applies to the beverages as well and Raye like to bring along a cold beer or a bottle of white wine. I really like the Cotes de Rhone, Its a really good summer wine.
But I really think you should stay away from the hard liquor, he adds with a laugh. Thats not good on a picnic.
Mango Quinoa Salad
300 g black quinoa
150 g white quinoa
900 g water
10 leaves of fresh basil
2 chopped mangos
30 g of roasted pine nuts
roasted sesame seeds to garnish the salad
Dressing:
60 g olive oil
30 g lemon juice
30 g soy sauce
black pepper
Bring the water to a boil. Add the quinoa. Boil for 4 minutes. Turn of the heat and leave it covered until completely cooled down. Peel and dice the mango. Chop the basil. Mix together the quinoa, the basil, the mango, the pine nuts and the dressing. Top with roasted sesame seeds.
By Gen Handley
