From Laura Koster of The Daily Local:
“We lived in Germany for five years where all the food was made from scratch. It was disappointing to come back to the U.S. and find so much of our everyday food processed,” she shared. “My food philosophy for Dixie Picnic is to provide freshly made cuisine. Fine dining restaurants do a great job of providing this, but I want to make it accessible on an everyday basis.”
Deschaine took many recipes from family cookbooks and transformed them into the offerings found at Dixie Picnic. Most everything is made from scratch, from the sandwich bread and apple sauce, to the strawberry jam and the vanilla wafers in the banana pudding that flies off the shelf.