Picnic: Sunrise picnic at Goat Rock Beach e

There is something so relaxed and luxurious about brunch, but it can also be pretty pricey.  Mark Weiss from Raymond’s Bakery has created an elegant picnic brunch that rivals some of Sonoma County’s finest restaurants—and the view is to die for.

If you go in Spring, you can sip a take-out latte and watch the seal pups cavort on the beach; they’re more active early in the morning when the grown seals are back from their evening hunts. You may well have the beach to yourself in the morning, but if experiencing dawn on the beach is not your idea of fun, Weiss has some lunch picnic suggestions, as well.

The picnic site:

Goat Rock Beach is located at the mouth of the Russian River—it’s a big crescent shaped sand beach with a view of the massive Goat Rock-just barely attached to the mainland by a narrow isthmus. It is the home of a harbor seal rookery so you’ll see pups in Spring. Stay at least 50 yards from the seals during the pup season. Also, watch the rip current here, the beach is steep and there’s an underwater trench parallel to the beach that enhances the rip current’s effect.

The menu:

“For a sunrise picnic, we could have a fresh baby portabella mushroom, roma tomato, spinach quiche (recipe follows) along side of a couple of fresh lattes, fresh croissants and our gold medal winning organic blueberry muffins,” Weiss says. “Or, for later risers, a lunch picnic with one of our Raymond Focaccias (mozzarella, gorgonzola, Italian red onion, and fresh rosemary from our garden), a crusty baguette rustica accompanied by some brie and fresh fruit.  Sweets for dessert could include our double chocolate brownies and apricot-coconut shortbread bars. ”

The recipe:

Raymond’s Bakery Quiche

• 1 recipe of your favorite flaky pie crust
• 1 1/2 cup half & half
• 3 large eggs
• 1/2 teaspoon salt
• couple twists of pepper
• 1 large spring of thyme – stripped
• A grind or two of fresh nutmeg (or a small pinch of powdered if fresh is not available)
• 1 1/2 cups grated mozzarella
• 1/2 cup grated Compte de Gruyere cheese
• 1/2 – 3/4 cup sliced crimini mushrooms
• 2 large roma tomatoes (sliced)
• 1/2 cup thinly sliced red onion

1. Whisk together the half and half and eggs.  Mix in the thyme, salt and pepper.
2. Spread the 1 cup of mozzarella in the bottom of the pie crust.  Layer the tomato, mushroom and red onion.  Sprinkle the remaining mozzarella and the Gruyere on top.
3. Pour the egg mixture in to just under the rim of the pastry crust.
4. Bake at 350 for 35 to 45 minutes until the center seems firm when shaken slightly and a knife blade comes out clean.
5. Allow to cool for at least 15 minutes before serving.

Variations include adding  smoked ham or bacon.

Raymond’s  Bakery

5400 Cazadero Hwy (1 mile from downtown Cazadero)

707-632-5335

Don’t forget to add a comment below—your favorite picnic spot, favorite picnic food, worst picnic story, whatever—for a chance to win the Vineyard Cookbook.

Other picnics that may interest you:

A local ingredient lunch at Arista Vineyards

A sunny afternoon at Chateau St Jean