Last summer, I posted a two-part series with tips and tricks of eating at Outdoor Concerts. Apparently that’s been a dilemma for many of you, because they have become quite popular posts at a scrumptious life. The first post focussed on the logistics and ‘equipment’ of dining al fresco. The second offered menu ideas. So I thought I’d offer up a few more ideas to freshen up your menus.
As I stated before, keeping it simple is the key… One appetizer, a one-dish main course and individual desserts work perfectly in the tight quarters and/or rough terrain, that is Outdoor Concert Dining. Here are some new ideas!
A cold tomato based soup that can be transported in a thermos or screw top container. Serve it in cups – no utensils needed!
Great with veggie dippers or Blue Corn Tortilla Chips
A zippy take on a southern classic.
Sliced bread with yummy toppings- I could make a meal out of these ! Maybe this should be a main course?!
Everything is cut up into bite sized pieces – perfect for a one fork meal.
Add some grilled or Jerk Chicken and a little pineapple for an Island twist! For fun – serve them in chinese food containers.
Chicken with olives, capers, wine ……. Delicious hot or cold, perfect with a little couscous on the side.
Bread Salad – add a little pepperoni or salami, to add a little protein in your salad.
Make them in a shape that’s appropriate for the musician – such as palm trees or flip flops for Jimmy Buffett or a guitar for James Taylor.