Picnic at the Shell
Fans make food key part of free concert experience
The 2013 Free Music Concert Series at the Levitt Shell is in full swing, and the food that concertgoers enjoy is just as diverse as the music.
“We welcome people to pack a picnic basket and bring it with them. It’s all part of the communal spirit of free music at the Levitt Shell,” said Anne Pitts, executive director of the Overton Park concert venue. She’s seen everything from PB&J sandwiches for the kids to gourmet spreads on blankets with candelabras.
Pitts noted that they don’t have any restrictions on the food brought in, but no cooking is allowed, and they ask that people clean up their space before leaving. Alcohol is also permitted for patrons 21 years old or older.
Maggie Conway, a frequent visitor, said most of her food for the Shell is thrown together, like her chicken salad sandwiches or shrimp pasta salad. (The shrimp pasta salad is a mixture of several Skinnytaste.com recipes that she enhances with Tony Chachere seasoning.) “I always try to have fresh strawberries with fatfree Cool Whip or fresh pineapple, especially after seeing all my ‘neighbors’ at the Shell with good-looking fresh fruit,” Conway said.
She and her husband take towels or cloth napkins to put on their laps while sitting in camp chairs, a grocery trash bag, bug spray and a flashlight, which all fit in a small cooler. “We don’t take ice packs generally because we get there between 7 and 7:30 and eat immediately and the show is over by 9,” she said.
As for drinks, Conway takes Gatorade and water, although she’s taken wine and champagne in covered “go” cups at times. “I’ll also buy a beer there,” she said.
Midtowners David and Zandra Hamilton love the concert series and have been several times this season. “It’s a cheap date night,” said David, noting that he always makes a nice donation when “the bucket” comes around. For Todd Snider’s recent “What the Folk?” Fest, he and Zandra packed Genoa salami, pecan chicken salad, water crackers, assorted olives, fruit, cheese and Black Forest cheesecake from Kroger at Poplar Plaza. Zandra said she sometimes gets picnic items at Fresh Market. David packs everything in a bag on his bike.
Terry Jones and Penny Rosenberg of East Memphis also like to hit Kroger before the shows. At the “What the Folk?” Fest, they met up with friends they hadn’t seen in a long time. “We wanted finger foods to keep it simple,” said Jones, who had various meats, cheeses and crackers spread out on his blanket. They also had wine and beer to enjoy during the show.
Midtowner Elizabeth Domas made a splash on her f irst visit of the season. She and about 15 to 20 friends brought in a 5- gallon keg of Ghost River beer. “We are going to stay all night and have fun,” she said, adding t hat t hey also brought mojitos.
Another standout was 32-year-old Joshua Bates, who had a small table set up. He was constructing flank steak wraps filled with red and green peppers and onions, then garnished with romaine lettuce, Roma tomatoes, avocados, Colby Jack cheese, light sour cream and taco sauce.
“I don’t do it for money. I just love to cook and my friends like food, so this is what I have to offer,” Bates says. He feeds his friends, and they typically give him beer in exchange.
It is common to see concertgoers walking in with pizza boxes and various other takeout containers. Ellen Hester, a student in Jonesboro, Ark., likes to get Gus’s World Famous Fried Chicken on her way to the show. Sarah and Jacob Edwards, who live just down the street, pick up sandwiches from the I’m there, I make a glutton of myself. Typically I/we will eat at least three orders. That should tell you how good they are. Deni Reilly, The Majestic Grille It has to be a tie between the chips and blue cheese dip from Central BBQ and Tiger Cry from Bhan Thai. Paul Knipple, Cookbook author It’s a new place, but I have to go for the fire-roasted wings at Ciao Baby. They’re a brilliant and unique take on a Memphis favorite. Felicia Willett, Felicia Suzanne’s Fuels’ food truck steals my heart every nearby Kwik Check, tacos from the newly opened Chiwawa, or just pack PB&Js with their son, Oliver.
Chiwawa on Madison is a popular choice due to its to-go specials designed with Shell concerts in mind. The restaurant offers the following takeoutonly specials from 5 to 7 p.m. on music nights: six tacos and two sides for $20; 12 tacos and four sides for $35; two hot dogs and two sides for $15; and four hot dogs and four sides for $25.
Cooper-Young residents Charles and Kristin Ferryman are regular Shell goers who like to bring their own beverages. Kristin jokes that she “disembowels” a box of white wine and keeps the “bladder” on ice. Charles usually mixes a bourbon cocktail and sips from an icy Nalgene bottle.
Chasati Woelfel, a special education teacher, packed fresh pineapple soaked in Malibu Coconut Rum and made her own Arnold Palmers with sweet tea, vodka and lemonade. Woefel says these treats “just taste like sum- Bert Smythe, McEwen’s, Alchemy Folk’s Folly’s famous fried dill pickles! Thick and a tiny bit chewy, the slightly sweet breading with a hot steaming pickle slice inside makes for a delicious twobite snack. Jennifer Chandler, Cookbook author mertime.”
For those who don’t want to pack and bring their own, Pitts says the Levitt Shell works with popular food vendors to offer a great selection for fried portobello mushrooms at The Grove Grill, the tuna nachos at Tsunami, the spinach and artichoke dip at Houston’s, and the Rendezvous’ sausage and cheese plate! Some are fancy — others not — but all are delish! purchase.
On Thursdays, they have the Fuel Food Truck; on Fridays, Deja Vu offers Creole dishes; On Saturdays, it’s Central BBQ ; and on Sundays, it’s One & Only BBQ.