One of the most difficult aspects of this pandemic has been missing out on life’s milestones. Some have opted to celebrate in alternative ways, with drive-by honkings and socially distanced backyard hangs. Most of us, however, have struggled to figure out how to acknowledge a milestone in our lives while remaining safe.

My wife and I usually celebrate our July anniversary by going to dinner at one of Spokane’s many excellent fine dining restaurants, where we indulge in three courses and expensive cocktails. But what if you’re a low-key person or you’re not interested in dining out right now? 

That’s where Wanderlust Delicato comes in. Wanderlust is a cheese shop that opened downtown Spokane last fall. It offers cured meats, cheeses, wines, and other delicacies. If you’re not a charcuterie connoisseur, that’s fine. Wanderlust offers pre-made platters, small to-go options, and sandwiches.

With the help of employee and chocolatier Drew Smith, I chose four cheeses for my platter, including a Croation Paski Sir with beautiful crystals, and three meats: Spanish chorizo, smoky tasso coppa, and a mild jamon serrano. We threw in sides, like cornichons, which are tiny pickles, and sweety drops, which are tiny red Peruvian peppers that burst in the mouth with a delightful and satisfying pop. Smith also added some of his custom-made decadent chocolate bars. 

At home, I prepared a white sangria using sauvignon blanc and local fruit to go with it all. A wooden cutting board artfully displayed our fare, but all of these items could be placed in a picnic basket or pack and taken to your favorite park or trail.

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On a stick: You can put almost any food on a stick, and wooden skewers come in a variety of lengths. You can layer tomatoes, basil, and mozzarella balls with a balsamic dipping sauce for a traditional caprese treat, or mix it up with juicy blackberries, basil, and cheddar cubes (courtesy of Tina Vandenheuvel on Facebook). You can also stack cooked chicken pieces, roasted jalapeno halves, bacon, and pepper jack cheese for a deconstructed popper meal. Serve with ranch dressing. 

In a jar: Cold soup and salad are a perfect picnic combination. Try a raw, sun-cooked tomato soup. Combine soaked sun-dried tomatoes, tomato paste, chopped fresh tomatoes, minced garlic, and fresh herbs in a jar and set in the sun, covered, for 3-4 hours. Season, run through a blender, pour into jars, and top with a drizzle of olive oil or chunks of avocado. Layer salad ingredients in another wide-mouth jar, starting with wet ingredients like chopped tomatoes and dressing and ending with greens on the top. Include some cooked quinoa or a nut and seed mix for added protein. When you’re ready to eat, just shake, open, and enjoy.  

Fill your cup: Whether you’re packing for two or a larger family, it helps to pre-mix creative drinks and just pour. I make my own simple and shrub syrups, from “Shrubs: An Old-Fashioned Drink for Modern Times” by Michael Dietsch, and mix them with soda water and ice in an insulated travel mug. Just be careful when opening—the carbonation builds up with heat! You can also steep some sun tea on your back while hiking to your destination. During quarantine, we also discovered how easy it is to make cocktails to go in a bottle, jar, or mug. Just keep in mind that some parks don’t allow alcohol.

Orginally published as “Get Out & Picnic” in the July-August 2020 issue.

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