For a summer picnic with a French flare, Kelley Courter made olive tapenade, which she served on a baguette. She also made pork liver pate using a recipe from Jacques Pepin and served both with cheese and fresh fruit.
Photo by Tim Barber /Chattanooga Times Free Press .
published Tuesday, July 2nd, 2013
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BARRY SAYS: I suppose picnic food can mean different things to different people. Growing up, it meant a trip to see the Colonel and big bucket of chicken.