Because it's the perfect picnic weather out there right now, OPB asks several local chefs for their tips and go-to items to help pack the perfect al fresco meal. din din Supperclub chef Courtney Sproule suggests an oyster and crab-filled basket at the beach, because after all, "a picnic is most effortless when you can jettison what you don't want to cart home as you eat." [OPB]
