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Tailgate picnic should be
planned for portability
By Rebecca Kinsella
Times Newspapers Special Writer
As summer fades to fall, and autumn is just a sweatshirt away, everybody’s priority should shift to embracing Outdoor living before cold weather sets in. Here in temperate Northern Virginia, we are lucky to have plenty of warm, sunny afternoons to spend with friends and family, in the backyard or on the deck, gathered around a grill for the final outdoor meals of the year.
One of the best opportunities for spending a fall afternoon outside with friends is to grab a cooler and head to any of Virginia’s nine days of racing.
Here is a menu specially designed for a Virginia al fresco picnic. Most of the ingredients can be locally purchased (or home-grown), and every item can be pre-cooked and served at room temp.
This is one menu that won’t trap you in the kitchen for days before the races, even if you’re cooking for a crowd. Ease and portability are key to a successful tailgate party.
Think fresh, fresh, fresh, and local if you can.
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