About three weeks ago, we played hookey on a Tuesday night, and headed to Denver to catch a Gipsy Kings concert and a picnic dinner at the Denver Botanic Gardens with dear friends (and fellow food revelers), Nicole and Telly. Between the four of us and their bountiful garden, we had quite a picnic. We started with Nicole’s mushroom crostini which I inhaled because I was starving and it was delicious. Then we pulled out a fresh water buffalo mozzarella from California that I had bought at the Vail farmer’s market a few days before, and paired that with their drop-dead-gorgeous heirloom tomatoes, some olive oil, balsamic, and microgreens.
Did I mention the Gipsy Kings were playing? We four are huge fans, and it felt very fitting to be watching them perform while dining al fresco (lounging on picnic blankets, nearly buried in food and wine). We almost forgot we weren’t in in the south of France. I think the Gipsy Kings would have approved and even joined us (I’d like to think) if there wasn’t risk of being mobbed by the crowd.
But back to the food . . . Nicole’s preparation of her garden fresh green beans with chopped raw almonds was new to me and now a favorite. And there was cheese, of course: a goat gouda, raw milk manchego, along with Salame Rosa, Proscuitto di Parma, olives, pistachios, and a nice rustic loaf of bread. Meanwhile, Dave and Telly kept pulling bottles of wine out to pair properly with the food.
And then there was GOAT BUTTER. Have you had it? I must know. I had not, until early this summer. It was at a picnic on the beach of Jacksonville, FL, that a baguette became a mere vehicle for large smears of goat butter. Thinking of this butter, and my absolute favorite way to eat radishes (thank you, Prune, for the introduction), we ate radishes smeared with goat butter and sprinkled with black lava sea salt. Why black lava salt? Because it looks SO beautiful in contrast, AND it is delicious salt. If you have never tried this trio, put it on your list while these good roots are still being harvested. Sometimes the simplest things are truly the tastiest.
Sounds like a heavenly evening! Truly, isn’t it amazing what simple, delicious food can do to transform a great concert into an enchanted evening? It takes a little effort but has such a huge payoff. We saw Bonnie Raitt at Red Rocks the end of August…a slice of heaven in itself! I packed a picnic dinner of mandoline sliced layered salad of cucumber, carrot, beets and quinoa with Vietnamese dressing and filet mignon bundles filled with roasted veggies and a Vietnamese dipping sauce. Home dipped Ghirardelli chocolate tipped strawberries and we just sat back and grinned. Glad you had such a lovely time!
Oh wonderful!!! I wish so much we could have been there with you – the descriptions and photos are delicious!! Am on my way out for more goat butter and that black lava sea salt. You are an artist!!
All of these food combinations sound almost too good to be true! I miss having my own veggie garden and want to sneak into Nicole and Telly’s. I am inspired.
Amy — wouldn’t I like to be a little ant inside YOUR picnic basket?! Yum and YUM.
MB — Thank you, and how I wish you could have joined . . .
Rita — Nicole and Telly’s garden makes us all jealous, and gives us theiving tendencies ;-).