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Southern Picnic

Putting together a great Southern-style picnic means going all out; from sides to sauces, and small nibbles to punchy main dishes, these recipes are perfectly suited to grab-and-go and enjoy outdoors.

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Course Details

Tutorials in this course: 16
Total viewing time: 1 hour 17 minutes
Total course time (including prep and cooking): 1 week *

* This lengthy prep time is due to a week long fermentation process.

What would a traditional Southern picnic be without perfectly fried chicken, sweet and vinegary pickles, or a New Orleans-style po'boy sandwich? It would just be a regular picnic - tragically void of the richness and soul of Southern-style food. 

This course features classic recipes from our American South-based chefs that pack a serious Creole punch. Pull together the perfect picnic with a foolproof balance of tangy slaws, rich meats, and decadent desserts. End your picnic on a sweet note with red velvet cupcakes or chocolate brownies, and savor the happy memories of a fabulous Southern meal. 

Chef Instructors

Chef Reid Guess

Reid Guess is the executive sous chef at Austin's "fancy barbecue" joint, Lambert's. At Lambert's, Chef Reid serves classic Texas barbecue dishes with a sophisticated twist. Lambert's has been called "An Austin Landmark" by the Austin Chronicle.

Chef Joe Henderek

Joe Henderek is the chef at JM Curley, a Boston restaurant that serves American cuisine with a focus on the intersection of innovation and comfort. Joe is recognized in the Boston restaurant scene for his ability to pull small inspirations from a variety of sources and synthesize them into a delicious dish that is uniquely his own.

Chef Makani Gerardi

Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.

Chef Tommy Habetz

Chef Tommy Habetz began his career at Bobby Flay’s famous Mesa Grill restaurant. He also trained under Mario Batali at Po. After working in many Portland restaurants and serving as the head chef at Ripe Family Supper and Gotham Building Tavern, Chef Tommy opened Bunk sandwiches in 2008 with business partner Nick Wood. At Bunk, Chef Tommy uses his love of sandwiches to craft unique and creative fare.

Chef Bryon Freeze

Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.

Chef Phillip Lopez

Phillip Lopez is executive Chef and co-owner of Root, Square Root, and Root² in New Orleans, Louisiana. In 2011, Lopez was named a “Chef to Watch” by Louisiana Cookin’ Magazine. In 2012, he earned the title “Chef of the Year” by Eater New Orleans, and became a Star Chef “Rising Star Chef.”

Chef Alex Heath

Alex Heath is the chef de cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with flair.

Chef Jane Soudah

Jane Soudah owns and operates Sweet Jane Bakeshop, and leads the pastry program at Sunset Boulevard’s rustic and charming Eveleigh restaurant. Jane has a background in science and earned degrees in Food Science and Food Microbiology from Cornell University.

Chef Jay Mofenson

Jay Mofenson is a craft cider specialist and apple expert by marriage. His wife's parents, Steve and Joan Belkin are the current owners of the 364-year-old Belkin Family Lookout Farm in South Natick, Massachusetts. Jay is responsible for managing their operations, and most recently, opening their new hard-cider tap room. Jay's strategic mind and fresh ideas continue to drive the success of Lookout farm.

Chef Olivia O'Neal

Chef Olivia O’neal is the owner of Sugar Mama’s Bakeshop in Austin, Texas, where she produces sweets made with high-quality and responsibly sourced ingredients. She was recently named one of Austin’s “Influential Foodies Under 35” by Austin Gastronomist.

Chef Tyler Kinnett

Tyler Kinnett is the executive chef of Harvest in Boston, where he showcases regional ingredients and produce-centric cuisine though fresh and sophisticated dishes. He has been featured in Boston Magazine and Zagat.

Chef Charlie McKenna

Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. His signature Southern dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.

What You Need


- Chef’s knife
- Paring knife
- Serrated knife
- Channeling knife 
- Cutting board
- Mixing bowls
- Large pot
- Medium saucepots 
- Cast iron pot or deep fryer 
- Rubber spatula
- Wooden spoon
- Large spoon
- Whisk
- Tongs 
- Pastry brush 
- Fine mesh strainer
- Metal strainer with larger holes
- Large sheet pan
- Baking pan (9” x 13”)
- Grater
- Food processor
- Blender
- Cheesecloth
- Kitchen towel or paper towels 
- Large heatproof container
- 32-ounce mason jar with lid
- Plastic containers (2)
- Fry thermometer
- Cooling rack
- Smoker or indirect heat source
- Wood chips
- Cupcake tin 
- Cupcake liners 
- Ice cream scoop 
- Piping tips
- Piping bag 
- Parchment paper 
- Silpat
- Cotton candy machine
- Paper cotton candy cones
- Needle-point tweezers
- Egg slicer (optional)
- Kitchen scale


- Ingredients are listed within each respective tutorial


How to Turn Brisket Into BBQ Chopped Beef

Reid Guess

This simple technique repurposes leftover brisket to create a fast and flavorful barbecue dish.

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How to Make Homemade Hot Sauce

Ryan Shields

Learn to make your own hot sauce with just the right balance of spiciness, sweetness, and tang.

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Classic Bread and Butter Pickles

Reid Guess

These sweet and tangy pickles are easy to make, and pair perfectly with savory barbecue flavors.

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How to Break Down Melons

Bryon Freeze

Perfect for summertime, this technique will show you the basics of handling fresh melons.

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Spicy Creole Mayo

Joe Henderek

This spicy rendition of a basic mayonnaise will add fiery Creole flare to sandwiches, meats, and fish.

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Pink Coleslaw

Makani Gerardi

"A nice creamy coleslaw that I love for barbecues. It's also really great for pairing with anything spicy."

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Potato Salad with Bacon and Eggs

Tommy Habetz

This potato salad incorporates bacon and eggs for a delicious savory twist on a summer picnic classic.

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Perfect Southern Fried Chicken

Phillip Lopez

This dry battered, fried chicken has a satisfying crunch and the perfect amount of spicy creole flavor.

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How to Prepare Baby Back Ribs

Charlie McKenna

Learn to prepare a classic American favorite with a wonderful smoky flavor.

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Beef Short Rib Po Boy

Alex Heath

Originally a inexpensive way to feed striking streetcar workers in New Orleans, the modern po'boy sandwich is a simple staple with a rich history.

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How to Make Apple Cider

Jay Mofenson

This cider is a sweet beverage made from a simple technique to preserve the best flavors of apple season.

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An Overview of Red Velvet Cake

Olivia O'Neal

Learn the about the history and basic techniques behind making red velvet cake.

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Southern Belle Red Velvet Cupcake

Olivia O'Neal

Enjoy this bright, playful southern cake in a bite sized cupcake.

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The Perfect Fudge Brownie

Jane Soudah

These rich one-pot brownies are a chocoholic’s dream come true.

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