about us
"picnic" strips eating down to a simpler form. The trappings of a restaurant and its flurry of activity is absent. One can focus on the beauty of their natural surroundings and the food and drink that nourishes them. In essence, our menu is what we offer on our shelves. With the continual rotation of the seasons, our cuisine reflects the weather outside.
Wine, cheese, pate, salumi, duck confit and pork rillettes and other charcuterie, salads of locally grown vegetables and fruits at the peak of their season and bursting with flavor and juice. At picnic, we provide our neighbors with restaurant caliber meals to be enjoyed in the privacy of their own home or even on a blanket in the park.
It’s the summer season where Seattle truly shines. Right in the Phinney Ridge neighborhood there are many opportunities for people to spend time outside - and they do. One example is the Concerts at the Zoo series which are perfect for a picnic. We will offer ready-to-go picnic baskets loaded with a selection of items to help enhance one’s enjoyments of the great weather and the great music. Cheeses, freshly sliced salumi, olives, fruits, soups, salads, and sandwiches. Clients can also customize a basket from a vast array of our offerings. This can be arranged in advance and the client can quickly drop in on the way to the concert.
people
anson and jenny klock
We are the people behind picnic. Professionally trained chefs and lifelong lovers of food and wine. This venture has been formulating in our minds over the course of the past several years. Our inspiration for picnic was to offer restaurant caliber food to takeaway paired with an extensive collection of affordable excellent wine. Our focus is on flavor with sustenance. We are also huge proponents of sustainability with much respect for nature and for the earth and what it provides all of us.
We have traveled together extensively in the wine country of California, Oregon, and Washington. And we have dined in the finest restaurants in Seattle, Northern California, New York, Chicago, Washington DC and Europe. We have eaten a lot! We know food and we love working with our hands to make beautiful, balanced, and proper food. We will both work to develop relationships with farmers, local artisans and our customers.
Most recently, Anson helped Jason Wilson open the hugely popular Crush restaurant. While Jenny graduated at the top of her class from the highly-esteemed Seattle Culinary Academy.
Cooking is our craft. We thank those who shared this craft with us. It is with pride that we share all that we have learned with you.
The menu at picnic will be a collaboration of what we each feel like cooking that day.
We look forward to feeding you. Thank you for your support.
Cheers!
Anson + Jenny
February 2009
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