Chef Matt McNamara of Sons & Daughters and the Square Packs the Perfect Summer Picnic

Chef Matt McNamara share his go-tos for packing a scrumptious summer basket

Matt McNamara—chef and co-proprietor (along with Teague Moriarty) of San Francisco favorite Sons & Daughters and newly launched The Square—shares his go-tos for packing a scrumptious summer basket.

Chef Matt McNamara1 Blueberries straight from our garden. Who doesn’t love blueberries? Trick of the trade: Pour some apple cider vinegar in the soil for extra-good blueberry flavor.

2 Txiki sheep’s milk cheese from Barinaga Ranch, based in Petaluma. I personally like harder cheeses that sit well and do not disintegrate, that way you can enjoy them when you want. This cheese is great on its own, but if you want to pair it with a cracker, Rosemary Raisin Pecan Raincoast Crisps go with any almost any cheese.

3 Hondarrabi Zuri. We pour Ameztoi at Sons & Daughters, and it’s the perfect white wine for a picnic.

4 Toasted walnuts from Capay Organics. Buy them fresh and toast them in the oven at 350 degrees for 8 minutes. Delicious.

5 Opinel knife: I always carry one of these with me and it makes for a great picnic knife. It’s small and easy to use with its foldable carbon steel blade. Sharp and nice looking.

6 Salumi: Beef jerky from Fatted Calf has a light smoky bourbon flavor. Orange & Wild Fennel salumi from Boccalone is also a great choice.

7 You have to have something sweet, and I’m a sucker for candy. A classic go-to for me is Poco Dolce’s olive oil and sea salt chocolate bar.

A version of this article appeared in the Summer 2014 issue of San Francisco Cottages & Gardens with the headline: An Epicure's Picnic.