'We have tickets for five events at Chastain this summer. Can you give me menu ideas and recipes I can use to create wonderful meals for the shows? I want something different for each event. I am sure other people are facing the same problem.'

MARCIA RAFIG, Riverdale

With so many fabulous outdoor concert venues dotting the metro area, packing the perfect picnic can be a challenge. Let's face it, when dining alfresco, you want a meal that is worthy of the event and will impress your guests. While the goddess hasn't gotten to the great lawn at Chastain yet this season (why pay for a ticket when she can look down from the best seat, or should she say cloud, in the house?), this heavenly hostess has more than mastered the take-and go genre of dining.

When choosing menus for entertaining away from home, try to find the balance between items that can be made ahead and that also don't require an arsenal of utensils (i.e., no steak knives required). We're concertgoers after all, not Sherpas.

An out-of-the-ordinary sandwich is always a hit. The goddess's favorite is a muffuletta, filled with Italian meats and a zesty olive relish. A simple pasta salad rounds out that meal. If you don't have time to make your own, pick one up at the East 48th Street Market in Dunwoody or at Parish near Inman Park.

Another fan favorite is a well-seasoned, thinly sliced marinated flank steak or pork tenderloin. It can be grilled and sliced at home and nestled between a sliced crisp baguette or served as an entree with roasted vegetables and corn bread salad, an unexpected and refreshing side dish.

You'll find the recipes for the Muffuletta Sandwich, Marinated Flank Steak and Corn Bread Salad in the Evening Edge recipe file, www.eveningedge.com/recipes. You can also find a spot to offer your own suggestions in the Feeding Frenzy blog. Go to www.eveningedge.com/feedingfrenzy and click the headline, "What's on your menu for a concert at Chastain?" Or write to the goddess and let her know your favorite dishes to take to an outdoor event. She promises to share the results so we can all share in the yumminess.

Recipe swap

Frequent contributor Joan Demer of Stone Mountain is looking for a recipe to make jam or preserves using dried fruit, such as apricots.

Carol Sue Kidd of Acworth is looking for a muffin recipe that uses watermelon rinds. She saw mention of it in a recent Farmers and Consumers Market bulletin.

Charlotte Nottingham of Tucker is mourning the demise of Jim White's Half Shell and wishes she could have the Fish Pontchartrain one more time. Does any former cook want to share the recipe for this tomato-based topping?

The Food Goddess wishes to answer all your food questions and share your kitchen tips and recipe requests. Write to foodgoddess@ajc.com or to Food Goddess, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303.

Search ajc.com's recipes, ajc.com /food.