New York Times article on Picnic

The following article ran in The New York Times on Sunday, March 5, 2006, in the New Jersey section’s Quick Bite column.

Quick Bite

Emerson

Even the Ants Are Organic

When the weather is freezing, the last thing on your mind is a picnic. But at Picnic Caterers here, you can have your little slice of spring perhaps a bit early, though your spread may have to be laid ou in your office lunchroom.

Christine Nunn, a graduate of the Culinary Institute of America, decided to pass on a career as a restaurant chef to start a catering business that expresses her cooking philosophy of focusing on fresh ingredients and sustainable organic agreculture. Everything is made to order here, and nothing is frzen. That means everything is of pristine quality, but is rarely made the same way twice. Ms. Nunn is always obtaining different premium meats, breads and cheeses, thus her daily menu is truly daily.

So, you can order from Picnic every day and never be bored. But beware, if exacting consistency is important to you: ingredient substitutions occur, and Ms. Nunn prides herself on not offering the same dish more than every couple of weeks. Specials appear each morning at www.picniccaterers.com. Even within the chaos, there are themes. Ms. Nunn’s mac’ and cheese is cooked on the stovetop in a pot, and always has five different types of cheese. It’s creamy, complex and rich. Dan’s Fat Sanich is a giant sandwich wrap that usually consists of fresh rare roast beef, with the cheese of the day, organic salad greens and homemade dressing. About 10 different sandwiches and salads are prepared daily, but be sure to order early, as the store has its dedicated fans, especially for the Ultimate Cheese Steak, which makes an appearance every week or so: sliced filet mignon, with melted premium aged cheese, sautéed peppers and onions in a fesh baguette.

JASON PERLOW

Picnic Caterers, 180 Kinderkamack Road, Emerson; (201) 262-5505.