Picnics fills a culinary void in Costa Mesa
Jeana Lee made a wrong turn at Polk Street in San Francisco, which
turned out to be the right turn for just about everything else in her
life. It was the first day of culinary school, and fellow student
Robert Whitesell helped Jeana find her way to class. He even walked
her home at the end of the day.
Now they are co-owners of Picnics Deli in Costa Mesa. And that’s
the right turn for Costa Mesa/Newport residents.
After their graduation from San Francisco’s California Culinary
Academy, Jeana and Robert were married. They have worked at some of
the city’s top restaurants: Rubicon, Acquerello, Boulevard, La Folie;
and in Yountville, Domaine Chandon.
The Whitesells eventually relocated to Orange County. Robert
worked as the private chef of Fletcher Jones Jr., owner of Fletcher
Jones Motor Cars in Newport, for three years. He even spent the first
year on Jones’ yacht cooking his way across the Mediterranean Sea and
around the Caribbean Islands.
Yet the lovely and talented couple always dreamed of owning a
business. On June 1, they opened Picnics Deli (Dish’s former
location) in Costa Mesa. At the start, they were unsure of what
direction they should take. So they tried it all. Now the deli,
catering, lunch and dinner are thriving.
Now, Picnics is the talk of the town. And for good reason. What a
great little place! It fills a void in Eastside Costa Mesa -- the
only deli for fine foods to go. And it has hors d’oeuvres, salads,
fish, chicken and meat entrees, fresh pastries and other great
desserts. (They’re still working on the pastry case.) Stop by on the
way home from work and pick up gourmet dinners, or do the same for a
memorable picnic, lunch or bay cruise.
The Whitesells do all the cooking. Everything is fresh. Many
dishes are inspired from the top restaurants where they worked.
French, Thai, Greek and Italian dishes make up the eclectic menu.
Every Thursday through Saturday, they bake extra moist Ligurian
focaccia. It’s available in rosemary and garlic, sun-dried tomato and
pesto, and salami and Swiss. Sandwiches are served on superior
sourdough bread.
The deli selection changes daily -- always something new for the
palate. Try the hot chicken breast sandwich ($8.95), or the Greek leg
of lamb served on pita, with a side of hummus and yogurt ($9.95).
Specialties include grilled vegetables, albacore tuna salad (light on
mayonnaise with lemon zest and celery); grilled petite filet mignon
with blue cheese, rosemary, walnut topping ($7.95); Thai shrimp with
basil and green peppercorns ($7.95), halibut with herb crust ($6.95);
kale with pancetta and onions ($8.95); and brown rice lentil pilaf
($6.95).
Pastry selections include mini coconut cakes ($3.50), fruit tart
($4), white chocolate macadamia nut cookies (1.75) and coconut pecan
cookies ($1.50)! Prices can vary depending on the amounts ordered.
There’s catering for every occasion, offering the deli’s best
items, such as the Greek salad ($29.95, serves six) and poached pear
and candied walnut salad in a sherry-honey vinaigrette ($39.95,
serves six).
Delicious appetizers (especially for fish lovers) include the
petite Dungeness crab cakes with mango salsa ($32.95 per dozen); and
fresh shrimp or tofu spring rolls in rice paper with spicy Hoisin
sauce ($29.95 per dozen). Crowd pleasing entrees are the rotisserie
chicken dinner ($29.95 serves two); and honey mustard pork chops and
apple sauce ($35.95 serves two).
Some clients have food catered every weekend. Orders must be made
24 hours in advance. Some items could require 48 hours.
Picnics also has a grocery section. Though limited, it carries
only the finest items. The dairy selection includes French Feta,
England’s best Farmhouse cheddar, Danish extra-creamy blue cheese,
Emmi Swiss yogurt; and Creme Chantilly from Normandy with Madagascar
vanilla.
Other items are hard-to-find Boyds organic coffees; Northern
Italy’s, Gavioli, a sparkling juice that’s a great alternative for
teetotalers; and Clearbrook Farm’s tart shells and fruit fillings.
* BEST BITES runs every Friday. Greer Wylder can be reached at
greerwylder@yahoo.com; at 330 W. Bay St., Costa Mesa, CA 92627; or by
fax at (949) 646-4170.
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