Brunche Vita: Urban Picnic

You can walk by a certain place several times and not truly get to appreciate its beauty. This was the case when the Dutchman and I went to the Netherlands Carillon for the remembrance day ceremony. Although I have ran past the Carillon many times, it was not until that moment that I got to see the beautiful view of the DC skyline from the high ground where it is located. When the ladies of It's Julien and SpicyCandyDC approached me to put together a picnic menu for their look book, I suggested this location. Less crowded than other monuments, it is the perfect place to have an Urban Picnic.


In regards to preparing the menu, I chose items easy to carry and with very little prep time. I used a variety of cheese, charcuterie, and fruit to put together a tasty platter which can be easily packed and shared. This was accompanied by crackers with a homemade rhubarb-strawberry jam. For a sweet ending, I baked carrot-banana muffins I adapted from a recipe on Epicurious.

For the occasion, I took the opportunity to check out the new Trade Joe's on 14th street to buy most of the items I needed to the shoot. I was happy with the great finds I found at the cheese section. I picked up a nice brie, a truffle cheese that was to die for, and an Italian cheese with a rind soaked in red wine. I also bought an Italian charcuterie sampler with salamis and prosciutto. These were rounded with strawberries and grapes. I wanted to buy everything at Trade Joe's: all the items look fresh and at an unbeatable price right on 14th Street!


When it was time to find props for the shoot, I used a beautiful picnic basket I found at the clearance table at T.J. Maxx for $20 (which I also used for my card box at my wedding).  I used large mason jars to arrange a pretty mixed bouquet I got at Trader Joe's for $3.99. In order to make the feast look more appealing, I used small wood boards I bought at HomeGoods and I made a makeshift cupcake stand with a bowl and a plate (invert sturdy deep bowl and place plate over). Although this seems challenging on paper, I assure you can put it all together with a two-person team!

We loved the experience of having a collaboration where food meets fashion meets sightseeing. I loved the scene with beautiful flowing dresses from Free People, the bright green grass, and the iconic view of the Capitol from afar. The best part is we got to to sit after the shoot and indulge in the goodies I brought and discuss our summer plans. Here I share my rhubarb-strawberry jam. Note the quantity is small as I don't use pectin so it has to be consumed within a few weeks.
Rhubarb-Strawberry Jam: 1 Pound Strawberries, hulled, coarsely chopped ,1 Pound Rhubarb, cut into 1/2 inch pieces 1 1/4 cup Raw Sugar Juice of 1 lemon 1/2 packet gelatin In a large saucepan, combine all ingredients in medium high heat until thick (around 20-25 minutes). Place in sterilized jars, let cool, and then refrigerate. Enjoy!

All Photos Take by Julien Garman from It's Julien