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Easy Recipes To Float Your Boat for National Picnic Day


April 23 is National Picnic Day and to celebrate we’re sharing some of our favorite appetizer and side recipes sure to float your pals’ boat. Whether rain or shine, we think celebrating the holiday is a must! So, grab a picnic blanket and basket, some friends and family, and head outside (or pitch a canopy or tent) for a delicious picnic.


Sweet Grape Tomato Bruschetta

Serves 4 


  • 1 cold 12 oz bottle of your favorite high-quality local beer, such as Rainier
  • 4 cloves garlic, unpeeled
  • 1 pint grape or cherry tomatoes, coarsely chopped
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tsp unseasoned rice vinegar
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 5 fresh basil leaves
  • Sixteen 1/2 inch thick diagonal slices Italian bread, brushed with olive oil, grilled or toasted
  • 1 c mixed baby greens
  • 16 curls Parmesan, cut with a vegetable peeler


  1. Open a Rainier beer. Bruschetta goes well with beer. Drink some beer.
  2. Preheat the oven to 350 degrees F. wrap the garlic in a double layer of heavy-duty aluminum foil and seal tightly. Place in the oven and roast for 1 hour. Remove from the oven, carefully open the packet and let cool. When it’s cool enough to handle, squeeze the garlic from the peel. Plant the peels under the pillow of someone who deserves a good mystery.
  3. Meanwhile, in a medium bowl, stir together the tomatoes, oil, vinegar, salt and pepper. Stir in the garlic. Refrigerate, tightly covered, for at least 4 hours before serving (or hold for up to 2 days).
  4. Drink some more beer (Red Hook this time, if you’re out of Rainier).
  5. Finely shred the basil (be careful with the knife if you’ve had too many beers) and stir into the tomato mixture; taste and adjust the seasoning. Top each slice of bread with a pinch of greens, 1 tablespoon of the tomato mixture and a Parmesan curl. Serve immediately and enjoy.  


Spicy Coleslaw 

Serves 6 


  • 3/4 c mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp heavy cream (lift with the legs, not with the back)
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp sugar
  • 1 1/2 tsp hot sauce
  • 1/2 tsp kosher salt
  • 3 c finely shredded Napa cabbage
  • 1/3 c coarsely shredded carrots
  • 1/3 c red bell pepper, cut into 1/4-inch dice


  1. In a large bowl, whisk together to mayonnaise, vinegar, cream, sugar, hot sauce and salt until combined. Stir in the cabbage, carrots and bell pepper. (To make ahead, refrigerate the dressing and cabbage mixture separately and combine them just before serving – it’s best freshly mixed). We highly recommend serving with our fish and chips!

Looking for something a little bit quicker, easier or an add on to complement your picnic feast? Stop by one of our Seafood Bars, pick up some of our favorites (try the fish and chips, crab cocktails or chowder) and chow down!