Tradition – make that 103 years of traditions. That’s how many years The Muny celebrated with its season opener, “Smoky Joe’s Café.” It’s a celebration the cast, crew, management and the thousands of fans have looked forward to after a year of shutdowns and social distancing. And while mask precautions are in effect, it doesn’t stop one of The Muny’s most cherished traditions, pre-show gatherings, where noshing and lifting a glass with friends has become a Muny must.
And concessioners can’t wait to welcome Muny goers back.
Concession stands have been a part of The Muny experience since its beginning, providing al fresco dining, including all the favorites – cold drinks, pretzels and of course, hot dogs, which when paired with the pre-show entertainments equals any ballpark dog. However, this year is a little different.
“While Culver Pavilion (the pre-show buffet) may be taking an intermission this season, we still have your concession stand favorites, including Ronnie’s Rocky Mountain Ice Cream Cones, Muny popcorn, frozen drinks and much more,” said Muny director of food and beverage Retta Berberich. “Nothing pairs better with a Muny show than ice cold treats and delicious eats from one of our six stands.”
Café One has long been a standout for the hungry before the show and during intermission where its grab and go specialties are pizza, sandwiches, cold beer and frozen treats. Order up and find your picnic table or shaded space on The Muny grounds at the Broadhurst Pavilion and Purina Plaza, formerly known as the West Platform and West Lawn, respectively.
Another time-honored tradition is to pack your own picnic basket. Seasoned Muny picnickers know to arrive early. It’s the best way to grab a table at the May Plaza picnic area located near The Muny’s east entrance and Culver Pavilion. If the tables are full, no worries, just plan ahead and bring a blanket and folding chairs. My favorite spot is The Muny’s front lawn next to the iconic Nathan Frank Bandstand and lake. Since you need to pack your coolers and picnic gear away before the show, many tailgate in the parking lot.
When packing my summer picnic, I make it easy. I pack an assortment of cheese, charcuterie and crudité (cut up veggies). I toss in a fresh French baguette, bread sticks or a box of fancy crackers and voilà – an international picnic. That said, shop for interesting cheeses, both international and domestic. Choose those that will hold up in hot weather, like an aged cheddar or parmesan. A recent cheese find that works well is Parrano, a unique cheese aged five months that has a smooth Gouda-like texture and a nuttiness similar to parmesan. Another cheese that holds well is Red Barn Heritage Cheddar cheese, and Saxon Asiago Fresca cheese.
Finally, don’t forget the wine. To toast The Muny’s return, fill your glass with a Missouri wine. Missouri Wine offers pairing suggestions on its website. After checking it out, I chose a Missouri Chardonel to pair with my Parrano.
Once you have your plans in place or your basket packed, head to The Muny. I’ll meet you there.
PARRANO PICNIC CHEESE BOARD
Servings: 2-4
1 wedge Parrano Originale cheese
1 bunch seedless green grapes
2 cups strawberries, blackberries or blueberries
1 cup raw pecans
1 ramekin clover honey
1 ramekin apricot jam
Place all ingredients on a platter and embrace the bright flavors of spring with this colorful, fruit-filled cheeseboard featuring creamy Parrano Originale cheese.
