Our four local foodies tell you what to bring and where to enjoy it.

I recently dreamed of a picnic. It was a warm summer day, with the softest of breezes. I walked up a winding hill, admiring the striking views. Just as I was beginning to feel slightly hungry and slightly thirsty, I came to a plateau of velvety grass shaded by a proud old tree. I sat down and leaned into the wide trunk for just a few moments. I closed my eyes to rest and listen to bird song and the sound of water dancing over rocks in the nearby brook. When I opened my eyes, a smiling chef was spreading a snowy-white cloth on the emerald grass. Without a word, he placed a brimming wicker basket in the middle of the cloth, acknowledged me with a polite bow, then vanished. I blinked, twice, then delved into the basket that was filled with all manner of delectable goodies, including the proverbial loaf of bread and jug of wine. I heard voices and laughter as all the people I love the most approached. Together, we all explored the wealth that had mysteriously appeared, devouring each delicious morsel.

Because of this lovely dream, I was curious to know not only what area chefs are likely to pack in their picnic baskets, but where they like to go to enjoy their favorite al fresco fare. Our four chefs today are in agreement that picnics should be healthy, light, refreshing, and original.

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Olga Dolgicer

The effervescent, Russian-born Olga Dolgicer, owner and chef at The Munroe Inn in Auburn, was quick to respond when I put out the call about picnics. She said, “It’s all about relaxing and making the meal as easy as possible!

“There’s nothing revolutionary about this classic Italian way to cook pork,” she said, referring to the centerpiece of her dream picnic. “It can be enjoyed hot, or at room temperature. These sandwiches are the ‘rock-and-roll’ of the picnic basket. The roast can be cooked the night before, or in the morning, if there’s time.”

Dolgicer packs the sliced meat, a garlicky homemade mayonnaise, spicy arugula, and fresh focaccia or ciabatta bread separately. The sandwiches are then assembled just before eating them.

The locale

Anywhere near the water where Dolgicer can gather her friends and family around her to share activities, such as sailing, swimming or hiking. She’s a firm believer in working up a sweat so she can say she “earned” her meal and the time to relax. www.geology.com/lakes-rivers-water/maine

The Munroe Inn’s picnic basket

* Italian-style roast pork sandwiches

* Sliced tomatoes and cucumbers

* Fresh strawberries, cherries or peaches

* Chilled white wine

Recipe: Italian-style pork roast rolled with fontina cheese and prosciutto

2 pounds pork loin, trimmed of excess fat

1/2 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

6 sage leaves, washed and dried, stems removed

3  1/8-inch-thick slices fontina cheese (mild provolone, gruyere or gouda may be substituted)

3-5 thin slices prosciutto

2 tablespoons virgin olive oil

Preheat oven to 350 degrees. Create a sheet of meat by cutting the pork loin into a short spiral and laying the meat flat. Sprinkle with salt and pepper and sage leaves. Top with cheese slices then place the prosciutto over the cheese. Sprinkle with more pepper then add the remainder of the cheese. Roll the meet into a fat roll and tie butcher string tight around it, about an inch apart. Be sure the roll is tight and compact, but not so tight that the string cuts into it once it’s cooked. Position a rack in the upper third portion of the oven and place the pork loin in an open roasting pan that has been coated with olive oil. Pour the remainder of the olive oil over the meat. Roast for 1 to 1 1/2 hours, until done, approximately 16 minutes per pound or until a meat thermometer reads 145 degrees. Cool at least 30 minutes before cutting the strings. It can rest for up to 3 hours before cutting 1/3-inch-thick slices. Makes 6-8 sandwiches.

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Dan Gagnon

People in the area may know Dan Gagnon as a businessman who owns National Protective Security, a security contracting firm in Auburn. What folks might not know is that Gagnon is the new owner of Cafe LA, the former Library Cafe at the Auburn Public Library. Gagnon explained, “I’ve worked in the restaurant business for many years, starting at the age of 15, having almost every job in the business at one time or another. I’ve always wanted a restaurant of my own. When the cafe came up for sale, I saw my opportunity, and Cafe LA was born.”

Gagnon’s luscious Mediterranean dream picnic offers an array of tantalizing flavors, including a sandwich made on lavash (a thin flatbread), as well as a surprising combination of ingredients in a refreshing tabbouleh.

The locale

Gagnon especially likes to admire the beautiful vignettes of old mill foundations and the rocky outcroppings along Lisbon’s Paper Mill Trail. The northern segment of this tranquil and easy paved trail passes through open fields before heading into a densely wooded segment along the river, with views of white water. Miller Park, located at the trail’s southern end, offers a boat launch and picnic facilities. www.traillink.com

Cafe LA’s picnic basket

* Prosciutto-wrapped honeydew and cantaloupe spears with honey for dipping

* Watermelon-feta quinoa tabbouleh, with pita chips

* Tuna lavash with spinach, capers, lemon and tarragon

* Pimm’s Pomegranate Punch

Recipe: Watermelon-feta quinoa tabbouleh

1 cup rinsed rainbow quinoa

1 teaspoon kosher salt

Juice and zest of 1 medium lemon

1 garlic clove, minced

1/3 cup extra virgin olive oil

4 scallions, thinly sliced on the bias

1 large seedless cucumber, not peeled, diced

8 ounces seedless watermelon flesh, diced

5 ounces crumbled feta cheese

1 teaspoon fresh ground black pepper

1 cup chopped fresh mint leaves

1 cup chopped fresh flat-leaf parsley

Rinse quinoa well and cook in salted water according to package directions. Once cooked, add juice and zest of lemon, olive oil, salt and pepper. Stir well to combine. In a large bowl, combine cucumber, watermelon, feta, mint, parsley, garlic and scallions. Add quinoa mixture; gently fold in to combine. This is equally delicious served cold or at room temperature, with pita or bagel chips. Serves 4.

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Eric Agren

Eric Agren, owner of Fuel bistro in downtown Lewiston, has brought his expert guidance to the restaurant since 2007. What you may not know is that the busy restaurateur is also an avid cyclist. “You’ll often find me mountain biking on the trails at Bradbury Mountain,” he said. With a passion for honest outdoor exercise, as well as good food, Agren is another perfect person to ask for picnicking advice. “I love tartines (open-faced sandwiches). I put all the ingredients in Ziploc bags and make the sandwiches onsite. I really don’t consider this to be fancy. When you think about it, this is just cheese and crackers, a salmon sandwich and a beef sandwich.” OK, Chef Eric, if you say so!

The locale

Agren gives two thumbs-up to Acadia National Park’s Wonderland Trail along the southern shore of Southwest Harbor. Located in a beautiful wooded fairyland carpeted with many varieties of moss, the short, easy trail leads to spectacular ocean views with plenty of privacy for picnicking and that much-needed after-nap! www.acadiamagic.com

Fuel’s picnic basket

* A cheese platter, including a camembert, a cave-aged cheddar and a 5-year-old gouda, with a crusty baguette and quince paste

* Gravlax tartine with cucumber, pickled red onions and herbed Greek yogurt on ciabatta bread

* Oxtail marmalade tartine with taleggio cheese and fresh chives

* Fresh Maine blueberries

* Bordeaux sauvignon blanc wine to accompany the gravlax tartine

* Bourgeil wine to accompany the oxtail marmalade tartine

Recipe: Oxtail marmalade

4 pounds oxtail, trimmed of fat

6 cups dry red wine

1 head garlic, halved crosswise

1/2 bunch of fresh thyme or oregano

1 tablespoon black peppercorns

8 tablespoons (1 stick) unsalted butter

3 tablespoons all-purpose flour

1 pound carrots, peeled, trimmed and cut into 1/4-inch cubes (about 3 cups)

1 pound onions, peeled and finely diced

Kosher salt and freshly ground black pepper

1/3 cup granulated sugar

1/3 cup brown sugar

1 cup red wine vinegar

Place the oxtails, 4 cups of the red wine, garlic, thyme and peppercorns in a large pot or saute pan. Add water to cover by 1/2 inch. Bring the mixture to a boil, reduce heat and simmer until meat is falling off bones, about 3 hours. Transfer the oxtail to a bowl; when cool, remove the meat from the bones and shred.

Strain the stock into a large skillet and bring the liquid to a boil over high heat. Reduce heat to medium and simmer until the mixture is reduced to 3 cups, for about 1 hour.

While the stock reduces, combine 3 tablespoons of the butter with the flour to form a roux. Over medium heat, whisk the paste, 1 tablespoon at a time, into the reduced liquid. Cook until the mixture thickens slightly, for about 3 minutes. Remove from heat and set aside.

In a separate large skillet, melt the remaining 5 tablespoons of butter over medium heat. Add the carrots, onions and a pinch of salt and cook until slightly softened, about 15 minutes. Stir in the sugars, the remaining red wine, the vinegar, 1 1/2 teaspoons salt and pepper. Cook over medium-high heat, stirring frequently until the liquid has completely evaporated, about 45 minutes.

Stir in the oxtail meat and thickened oxtail stock. Season to taste with salt and pepper. Refrigerate overnight. Spread slices of ciabatta bread with the marmalade, top with cheese and sprinkle with fresh chives. Makes 6-8 sandwiches.

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Kevin Cunningham

Kevin Cunningham, manager and executive chef of Marche Kitchen and Wine Bar in Lewiston, is a man who likes to keep life simple. That’s why he has recommended an easy Italian snack for outdoor picnicking pleasure. According to Cunningham, the key is to pack the freshest, best ingredients you can afford and keep things “lazy, fun and casual.” He added, “There must be fruit, whatever is ripest and in season, such as peaches, strawberries and melon of any kind. There must also be wine; it can be whatever you like. Take all this goodness, add a small cutting board, a sharp knife and remember to bring the wine opener!” Chef Cunningham’s recipe for herb-infused focaccia bread is a wonderful complement to an assortment of Italian meats and cheeses.

The locale

Cunningham suggested Thorncrag Nature Sanctuary in Lewiston as a primo place for dining “en plein air.” At an elevation of 510 feet, the 372-acre forested oasis, surrounded on three sides by urban and suburban development, is Lewiston’s highest point. There are four different trails to explore, abounding with an abundance of birds and other wildlife. www.mainetrailfinder.com

Marche’s picnic basket

* Sliced salami or sopressata

* Sliced tasso ham and roasted chicken

* A very firm cheese such as cave-aged cheddar or parmesan

* Focaccia

* Melon wedges with peaches & strawberries

* Chilled white wine

Recipe: Focaccia with rosemary and garlic

Starter:

4 cups lukewarm water

1.5 tablespoons sugar

1 tablespoon active dry yeast

Dough:

12 cups bread flour

1/4 cup garlic oil (plus more to grease pans)

1 cup white wine

3 tablespoons kosher salt

2 tablespoons Italian seasoning

4 tablespoons fresh rosemary, minced

Extra virgin olive oil

Mix sponge (starter) ingredients in a 3-gallon container. Cover and place on top of oven to proof, about 40 minutes. Combine flour, salt and Italian seasoning in bowl of stand mixer. Once sponge has proofed, add to dry ingredients along with wine and garlic oil. Combine on “stir” setting for 2 minutes, cleaning paddle at least once. Continue to mix until dough stretches rather than breaking apart. Spray a large bowl with cooking spray and add dough. Cover with plastic wrap and allow to rise in a warm place until the dough is tripled in size. Roll out on floured surface and knead until firm. Let rest for 10 minutes. Stretch and roll dough to remove air bubbles. Cut into 2 equal pieces; spread each into a circle or free-form shape in two sheet pans after greasing with 2 tablespoons garlic oil and 1/4 cup olive oil (in total). Rest in a warm place until dough rises to about 1/4 inch above the pan rim. Dot lightly with fingers to form slight prints and top each dough with rosemary. Drizzle on a touch of olive oil and sprinkle with kosher salt. Place on middle rack of oven and bake at 400 degrees for 16 minutes. Makes 2 loaves.

And don’t forget . . .

* Eating utensils

* Napkins

* Tablecloth

* Salt and pepper

* Condiments

* Cups or glasses

* Cork puller

* Trash bag

* Jug of water

* Sunscreen

* Insect repellent

* Jacket and hat

* Good book

* A Mason jar to hold wild flowers

* Cushions and a blanket for the apres-picnic nap

Bringing the kids?

* Wet facecloths in Ziploc bags or disposable washcloths for sticky fingers

* Bubbles

* Kite

* Other fun stuff: Frisbee, whiffle ball and bat, glove and ball, etc.

* Camera

Lastly, turn off your cell phones and leave your other electronic devices at home!