Viva Ravinia! Drum up memorable, safe picnic

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Chef/Owner Javier Fernandez closes up a guava and cream cheese empanada before cooking it.

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It's Ravinia time! And drumming up a memorable menu for your picnic will be as important as picking a performance that most of your friends will enjoy. Make your event a hit on both fronts, and plan your food around the band. Orchestrate a Cuban-themed menu for June 26 when the Buena Vista Social Club, a collaboration inspired by 1940s Havana, will bang the conga drums at the 106-year-old outdoor concert venue in Highland Park.

Cuban menu

"We had a Spanish flair last year when we saw the Gypsy Kings," said Mayra Fernández. She and her husband, Javier, who was born in Havana and moved here with his family at the age of 5, own the newly renovated Cafe Cubano, a Cuban restaurant in Elmwood Park. They entertained friends at Ravinia last year with foods they also serve at Cafe Cubano, such as arroz con pollo (chicken and rice). They also packed Cubanas, classic, panini-style Cuban sandwiches made with ham, pork, Swiss cheese, pickles, and Javier's father's secret sauce. They pressed them in a panini machine to melt the cheese and get them hot, cut them into finger-size pieces, wrapped them in wax paper, and then again in aluminum foil to keep them warm.

Watching temps

Arroz con pollo and Cubanas can be prepared ahead of time and kept on ice to be served cold at the park. They can also be kept warm in an insulated container, as long as a safe temperature is maintained. "With the exception of baked foods, keep warm foods at 145 degrees and above," said Dale Kehr, a Lake County food safety instructor for the University of Illinois Extension in Grayslake. "Cold foods should remain at 40 degrees and colder. The most active bacteria growth occurs in food at between 40-140 degrees." Pack a reliable food thermometer to monitor temperatures.

And save enough ice for the mojitos. No Cuban-inspired fiesta would be complete without this popular rum-based drink that is made with sugar and fresh mint. The Fernandez' are known for them. "Our mojitos taste natural because we use only fresh ingredients and sugar," Mayra said. "We don't use pre-mixes, or even simple syrup. It gives mojitos a fake taste, like an artificial sweetener would."

Dessert ideas

The Fernández' have two simple dessert ideas that could end any event on a high note. Maduros, or plantains, are similar to bananas. Baked or fried, they're typically served alongside Cuban entrees, but they're sweet enough to qualify as a dessert. Empanadas, which are usually made as savory main dishes, are another easy-to-pack dessert when made with sweet ingredients, rather than the more expected meat fillings. "When customers see dessert empanadas on our menu, they get surprised," Javier said. "I tell them it's like a hot pocket with guava and cream cheese inside." The empanadas taste good when they are deep fried, but for a healthier option, they can also be baked.

Javier Fernández' Guava and Cream Cheese Empanadas

1 (10-oz.) pkg. frozen pastry discs

1 (8-oz.) pkg. cream cheese (room temperature)

1 (16-oz.) pkg. guava paste

1 C water

1/2 C powdered sugar

Defrost pastry discs. Cut guava paste and cream cheese into 1-inch strips. Place guava and cream cheese strips on center of pastry disc. Fold over disc to cover guava and cream cheese. Brush water over edge of disc with pastry brush. Press edges of disc with a fork to seal. Bake in oven at 350 degrees for 20 minutes. Dust with powdered sugar.

Javier Fernández' Plantains (Maduros)

3 ripe plantains (yellow and brown color, the darker the sweeter)

3 C vegetable oil

Peel off the hard skin of the plantain by cutting ends with knife and slicing lengthwise. Slice plantains into 1-inch thick pieces, in an angle. Heat oil to 350 degrees. Carefully place plantains in hot oil for about 1 1/2 minutes, or until brown on edges. Flip, and continue to brown for another minute or so. Place plantains on a plate with paper towel to soak up extra oil. Serve warm.

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