A Slice of Americana: Summer Picnic Recipes

Styling and designs by Matthew Huddleston and Louis Boutier, 50Fifty Creative Services
Menu by Chef Lisa Resch, Carolina Catering Co., Naples
Photography by Vanessa Rogers

To celebrate our nation’s independence, we’re going back in time with a vintage-themed Fourth of July tablescape and picnic. The setting is a private residence in Old Naples that provides a stunning Gulf-view backdrop. “Taking a cue from the venue, we focused on an idyllic period, post-war late ’40s to early ’50s—a time when patriotism was especially high,” says Matthew Huddleston of 50Fifty Creative Services in Naples.

   The festive table is dotted with bunches of classic red carnations and precious red ranunculus tucked in vintage cans and old tins. For the table setting, chargers are replaced with ruffled mats reminiscent of time-honored ribbon rosette badges. Large glass hurricanes with silver rims add a sense of luxury. The picnic menu leans towards traditional comfort foods, but with a sophisticated twist. The Fried Chicken Sage Biscuit is dusted with panko and could easily be baked instead of fried for a lighter version. But don’t skip the jelly. “We’ve been making our own pepper jelly for years and adding it to biscuits and bacon, and it’s good on fried chicken,” says Chef Lisa Resch, who prepared the menu.
   Resch sourced many of the ingredients from Collier Family Farms, including the herbs and vegetables in the Gulf Shrimp with Kale Pesto. “Kale adds texture. It’s a great ingredient—and so good for you,” she says. And you can’t have a picnic without watermelon; this  flavorful version is spiced with cracked black pepper, specialty vinegar and farmer cheese. Let the fireworks begin!

Make your summertime picnic a gourmet affair with these tasty recipes.