Restaurants & Bars

picnic report: Entrees

anti-foodie | Oct 26, 2003 05:38 PM

The reports you've all been waiting for. Sorry for the delay; it's only due to my own personal technical and time management issues. ;)

I will be posting the initial picnic reports one by one. If we've forgetten anything or made any fact checking errors, email me at the above address, and I'll fix it. When everything is perfect we will be posting it to

Thanks to Squid-kun for the following report on entrees:

-- Shellfood's chile verde, tender pork shoulder in a stew full of flavors, including jalapeno and ancho chiles, and tangy tomatillo, served with tortillas, queso fresca, crema and more chiles. Voted Best in Show and favorite entree.

-- David Henry's tamales with pork in mole negro, a complex Oaxacan sauce with spices, nuts, fruit, a hint of chocolate, five chiles, and the hard-to-find huitlacoche (corn fungus) -- a recipe attributed to a Oaxaquena named Soledad. Voted runner-up in the Best of Show category.

-- RWCFoodie's chicken cheddar chowder, made with chicken thighs, new potatoes, corn, red bell pepper, sharp cheddar, Niman Ranch bacon and smoked chorizo, enriched not with cream or butter but with milk and flour; voted runner-up for favorite entree.

-- Robeo's paella, cooked over hardwood charcoal on a Weber he brought to the park. Lots of good stuff in there, including chicken, shrimp, calamari, mussels, cured chorizo and Bomba rice from Calasparra, Spain.

-- Jaweino's chicken cashew curry, with flavors of onion, garlic, ginger, curry and chile powders, garam masala, curry leaves and mint, among other things, smoothed out with yogurt.

-- Joanne Lafler's duck confit salad, tender hand-shredded duck with mixed greens, roasted fig, pecans, crumbled blue cheese and a vinaigrette of olive oil and red wine vinegar.

-- Joanne Lafler's duck confit salad, tender duck with greens, fig and blue cheese, among other things.

-- Han Lukito's Indonesian beef semur, stewed meat in a gravy of spices and sweet dark soy, topped with fried onion and accompanied by carrots and green beans.

-- Steve Schatken's salad with vegetables and pasta.

-- Yimster's roast pork, seasoned with salt and spices and cooked slowly (3 1/2 hours), the meat taking on a robust red color thanks to the salt.

-- Katrina's tamales from Paulo's, a storebought entry from L.A.’s answer to SF’s tamale lady

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