The smell of charcoal and burgers cooking wafts across campus. As you wander closer to the white tent set up by Zumberge Pond, you can hear brats sizzling on the grill as well. A variety of salads is set out and cookies and brownies are arranged on a side table to finish out the meal. The warm weather and bright sun call you to the outdoors and with a couple hours off between classes, it’s the perfect time for a Picnic by the Pond.

The Picnic by the Pond events, put on by Classic Fare Catering, take place on one Thursday every month. The entire campus community is invited to stop by between 11:30 a.m. and 1 p.m., with admission to the buffet-style meal costing $7.

“(Picnic by the Pond) makes the whole summer experience … a little more exciting, a little more fun,” said Chuck Brown, Campus Dining senior food service director. “It provides a break for everybody and a nice meal in the outdoors.”

Picnics for the rest of the summer are set for July 8 and August 12. Brown said the turnout at the last few picnics has been around 100 people, making this summer one of the most popular in the six years since the program began.

For Executive Chef Paul Mixa, Picnic by the Pond offers an opportunity for a more personal experience between him and the diners.

“It’s kind of nice to get out of a building,” Mixa said. “It’s nice in the summer. You’re more in front of people; you get to talk to them.”

Mixa has worked with Campus Dining for almost six years and has been planning the menu for Picnic by the Pond for about three years. He said has to take into account what the weather will be like, what foods are easy to grill and what seasonal produce is available when selecting dishes for picnics.

“I like the freedom to work with different menus,” Mixa said. “I try to work with different foods that otherwise I might not buy.”

While Classic Fare Catering offers more high-end options, Mixa said college students can easily do their own grilling as long as they take the time to do it right.

He said it is important to have a good grill and be aware of the type of meat being used because each type requires a different heat intensity and amount of time to cook properly. He added vegetables require the same type of care.

Mixa listed a number of different meal options for college students, though he said the most popular choices at the Picnic by the Pond have been the ethnic foods.

“People like something with a little different culture than our own behind it,” Mixa said.

For more information about the Picnic by the Pond and Classic Fare Catering, visit www.gvsu.edu/catering.

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