Pack a Picnic Like a Pro

Along with her sisters, Lai manages Four Sisters, a Vietnamese restaurant where her mother and a brother are chefs. When asked about her favorite picnic, she recalls summer days growing up with her family in Northern Virginia. The Lais would do all the cooking on-site to keep everything fresh and make the prep work an activity. "While the children swam, my mom and dad would prepare the grill that's available at the picnic area," she says.

Essential ingredients: "Mom always marinated the meat the night before to make sure the lemon grass, star anise, garlic and all the spices were well-absorbed before grilling. The seafood was cooked as is because it would later be dipped into salt, black pepper and lime."

Super sides: "Corn is a family favorite when grilled and served with chopped spring onion cooked in oil as a spread."

Thirst quencher: Fresh-squeezed limeade prepared at the park. "Just a whole lime, two tablespoons of sugar, water and ice," she says. Lai also likes coconut drinks.

Dessert: Watermelon, berries, cantaloupe and litchis. "All were bought on the way to [the park] except for the litchis," she says.

Favorite spot: "My family would usually head out toward Point Lookout Park, Maryland." says Lai. The park is at the junction of the Potomac River and the Chesapeake Bay. "We liked it because it has an area for crabbing and another for clamming. After having a great time catching our lunch we could also go swimming."

Point Lookout State Park, 11175 Point Lookout Rd., Scotland. $3-$6. 301-872-5688. http://www.dnr.state.md.us/ .

ANN YONKERS OF FRESHFARM MARKETS, Washington. 202-362-8889. http://www.freshfarmmarket.org/ .

"Four years in the Peace Corps in West Africa introduced to me really fresh food, such as tropical fruits, seafood, vegetables," says Yonkers, president and co-director of a local farmers market cooperative.

Essential ingredients: "Simple seasonal foods. . . . Look for anything that jumps off the farm tables with freshness." Yonkers suggests roasting a rabbit raised in the Shenandoah Valley (available at the Dupont Circle market) with fresh rosemary, marjoram and thyme -- served cold. (For a recipe, Yonkers recommends "The Zuni Cafe Cookbook.")

Super sides: A salad of sugar snap or English peas and new potatoes. "Peel and steam the potato until cooked but not falling apart," she says. "Try to keep the potatoes in proportion to the peas." She suggests dressing the salad with yogurt, olive oil, lemon juice, mint and chopped chives. Complete the meal with a baguette and a platter of local cheeses.

Thirst quencher: Pinot blanc or chenin blanc would both go well with this menu, Yonkers says. She also likes the option of iced tea with mint or sparkling water.