For the rest of the country, picnic season doesn't start for a few months. Valley dwellers, though, are breaking out the blankets and heading to their nearest park now that the temps are back to two-digit territory. Read on to learn how to whip up two lavish Alfresco spreads, brought to you by Executive Chef Todd Sicolo of Arizona Biltmore Resort and Pastry Chef Tracy Dempsey of Cowboy Ciao.

The Friendly Feast by Todd Sicolo
Beer-can barbecue chicken sandwich, potato salad and watermelon-ginger mojito.

Barbecue Chicken Sandwich

Barbecue sauce (1 cup)

Coca-Cola soda - open to let soda become flat (1 cup)

Bottle beer, any kind (1)

Balsamic vinegar (1/2 cup)

Ginger, minced (1 T)

Garlic, chopped (1 T)

White onion, chopped (1)

Baguette of French bread (1)

Season and sear chicken breast, and place into a small pan with sides. Pour beer, ginger, garlic, balsamic vinegar and soda into pan. Put into a 400-degree oven and braise for one hour until poultry can easily fall apart with a fork. When the chicken is completely cooked, remove to cool. Cool and reserve liquid. With fork, pull the meat so it is shredded. Toss chicken meat mix in reserved barbecue sauce. Serve on crusty French bread. Yield: Four servings.

Potato Salad

Russet potatoes, peeled and cooked tender in boiling salted water (2)

Mayo (1/2 cup)

Diced celery (1/4 cup)

Diced white onion (1/4 cup)

Chopped thyme (1 T)

Salt and white pepper to taste

Mix well and serve as side salad.

Watermelon and Ginger Mojito

White sugar (1/2 cup)

White rum (6 oz.)

Watermelon, seeded, skinned and diced small (1)

Ginger (1 tsp)

Purée all ingredients until smooth. When ready to serve, take watermelon mix, add crushed ice and blend until slushy consistency. Top with a rum floater and then serve. (For a nonalcoholic version, omit rum and add pineapple juice.) Yield: Serves four.