The first of summer’s long weekends are under our belts (along with a few hamburgers, hot dogs, Margaritas and slices of strawberry pie); let the Olympic games of summertime fun begin: vacation getaways and outdoor dining with Mother Nature. Thanks to meal-free flights and the Dunkin Donutization of train stations and bus terminals everywhere, we Bullfroggers have mastered the art of BYO…and learned the hard way that not everyone else on the plane feels the same way about the delicate aroma of tuna that we do. Here’s how to perfect the art of food travel:

Treat Yourself: Bringing a special snack gives you something to look forward to and speeds up the trip. donatella Hand Crafted Almond Cookies boast a sweet and spicy taste, and are individually wrapped to maintain freshness.

Avoid Sogginess: Don’t add dressing to sandwiches or salads until ready to eat.

Can It: Chef David Burke puts sandwiches in a tennis ball canister to avoid getting squished, and adds a soda can to keep it cool. Keeping clever packaging in mind, David wraps the many takeaway dishes from his casual eatery Burke in the Box (1000 3^rd Avenue in Bloomingdale’s) in special containers, so entrees like Braised Short Ribs with Truffled Mushroom Cavatelli survive the trip unharmed.

Get Fresh: oso*fresh food storage containers contain silver micro particles which help to keep food fresh up to four times longer than competitors. Take that, Tupperware!

Go Flat: Stay away from carbonated drinks that cause bloating; nothing’s worse than being stuck in the same seat for hours on end feeling like an air mattress.

Cook Out: Have a picnic in style with Broadway Panhandler’s (65 East 8^th Street) Picnic Trunk, which is equipped with a fold-out table and place settings for two. Bring a Flavor Magic Gourmet Seasoning Sheet if grilling on the barbie to avoid lugging your entire spice rack.

Though long trips in cramped conditions might encourage a few drinks, remember that each beverage means another trip to that lovely loo or bus stop bathroom…

Memorial Day embodies summer’s official beginning, and we’ll be taking advantage of the season’s first extra special weekend by partaking in our two most cherished activities: traveling and eating. Whether we find ourselves on the expressway or behind the stove, we’re looking for the ultimate summer soundtrack. So we turned to our favorite chefs to see which of their summer jams work equally well in the kitchen and on the road. May we present Bullfrog’s Summer Mix ’07!

Chef David Meyers of Sona (401 North La Cienega Boulevard), despises a silent kitchen, so he always has these albums playing in his Los Angeles workspace:

Sigur Ros, Takk

          Radiohead, Okay Computer

Thom Yorke, The Eraser

John Coltrane, A Love Supreme

Wolfmother, Wolfmother

On the East Coast, Chef Rene Ortiz grooves through the kitchen at La Esquina (106 Kenmare Street) with a selection as eclectic as the restaurant’s authentic Mexican menu:

What's Your Fantasy–Ludacris, Coolsweat, Volume 8

Guacamole–Texas Tornados, Hangin’ on by a Thread

Los Angeles–X, Los Angeles

My Baby Just Cares For Me–Nina Simone, Little Girl Blue

When Andrew Carmellini isn’t commanding the kitchen at A Voce (41 Madison Avenue), he’s at work on his second album with his acid jazz/hip-hop ensemble, The Crown, for which he writes the music, plays and records all the instruments, and mixes it together. Aside from The Crown’s “Show and Prove,” the title track to their first album, Andrew’s favorite summer beats include:

Definition–Black Star, Black Star

Forty 6&2–Tool, Ænima

N.Y. State of Mind–Nas, illmatic

B.Y.O.B–System of a Down, Mezmerize

New Wave Electro beats get Rain’s (100 West 82^nd Street) Executive Chef Gypsy Gifford totally pumped for summer’s warmer weather and high spirits:

I Love New York–Madonna, Confessions on a Dance Floor

          Bizarre Love Triangle–New Order, Brotherhood

Ouest’s (2315 Broadway) Tom Valenti, goes for a soulful ‘70s summer anthem:

Hot Fun in the Summer Time –Sly and the Family Stone, 

Greatest Hits 

Executive Chef Wayne Nish of Varietal (138 West 25^th Street) likes to keep things classic as well:

I Can't Stand the Rain–Ann Peebles, I Can’t Stand the Rain

In My Life–The Beatles, Rubber Soul

(I Know) I'm Losing You–Rod Stewart & the Faces, Every Picture Tells A Story

Provence’s (38 MacDougal Street) co-owner/chef de cuisine, Lynn McNeely, can’t envision summer without the easygoing vibe present year after year in New York:

One Day You’ll Dance for Me, New York City–Thomas Dybdahl, One Day You’ll Dance for Me, New York City

According to Pino Maffeo, executive chef of Boston Public (inside Louis Boston at 234 Berekely), there’s only one band that matters: The Clash.

And up in Toronto at rain (19 Mercer Street), Executive Chef/Co-Owner Guy Rubino rocks nonstop in the kitchen to:

So Lonely–The Police, Live from Boston
There is a Light That Never Goes Out–Neil Finn, 7 Worlds Collide
Pablo Picasso–David Bowie, Reality  

Malignant Narcissism–Rush, Snakes and Arrows

Rock on.

As city dwellers, the closest many of us come to our own garden is the potted plant positioned by the window with the view of the fire escape, but that doesn’t mean we should miss out on spring's glorious buds. We can simply find those dandelions, elderflowers, herbs and fresh vegetables sprouting up in restaurant plates and glasses.

Wild Flowers

Aquavit

65 East 55th Street, NYC, 212-307-7311

Kick back with the refreshing Elderwhite cocktail in the sexy bar at Aquavit made with  AQUAVIT NEW YORK - White Cranberry, white cranberry juice, St. Germaine liquer and a splash of Chambord.

BLT Prime
111 East 22nd Street, NYC, 212-995-8500

It may be serious about steak, but BLT Prime can still be flowery. Try the Pears and Flowers cocktail made with gin, Poire William, elderflower cordial, lime juice and raspberries.

Cookshop

156 Tenth Ave., NYC, 212-924-4440

The simple, rustic pleasures of an Italian garden, or giardino, spring to life in Executive Chef Marc Meyer’s “bellissima” Treviso and Raddichio Salad tossed with green dandelions and finished off with anchovy-lemon vinaigrette, parmesan and bread crumbs.

Herbs, Herbs, Herbs

Butter

415 Lafayette Street, NYC, 212-253-2828

Butter’s Executive Chef, Alexandra Guarnaschelli doesn’t need to fish for herbaceous ways to enhance her seafood dishes. The Seared Montauk Point Striped Bass “Au Poivre” enjoys the privileged company of a blood orange salad that’s given a crunchy texture and aromatic zing with shaved fennel.

Varietal

138 West 25^th Street, NYC, 212-633-1800

Executive Chef Wayne Nish’s Escargot Lasagna at Varietal has garden written all over it, with its legions of chanterelles, spring baby vegetables and kisses of tarragon.

Veg Out 

Anthos

36 West 52^nd St., NYC, 212-582-6900

The Greek Salad at this hotspot using only the freshest, artisanal vegetables – think English Breakfast radish, watermelon radish, baby greens and baby cucumbers. Chef Michael Psilakis braises, pickles and roasts these garden varieties before tossing them with feta cheese and a red wine vinaigrette.

Cronkite Pizzeria

133 Norfolk St, NYC, 212-375-1500

Cronkite’s Spinach Pizza is in the green; it’s made with mozzarella, ricotta, pecorino, pignoles white truffle oil and a heaping of baby spinach.

Garden Style

As you taste your way through these gastronomic gardens, you may want to arm yourself. We suggest doing it in style with a cuff from JacarandaStyle.com and an spf from by142! JacarandaStyle works exclusively with South African artists and the Lucite cuff creations are the perfect arm candy for spring with whimsical hibiscus flowers, elegant gold roses and other beautiful floral assortments adorning the bracelets. by142, on the other hand, makes dining al fresco easier than ever – the Body Wash now includes spf 15 that stays on all day long. And if you really do find yourself in the garden, try by142 skin fortifier that protects from poison ivy and other garden pests.

The 2007 James Beard Foundation Awards Ceremony, which marked the 20th Anniversary of the James Beard Foundation, is now over. The red carpet has been rolled up and the medals of  honor have been proudly placed on mantels and other coveted spots. But just when you thought  the award-bestowing was over, we Frogs would like to give a hearty nod to some of the most delicious dishes presented at the Gala Reception. This year’s fine array of food was prepared by  a stellar team of Rising Star Chef winners and nominees.

Here are the Frogs’ Top Five                             

David Chang, Momofuko Ssam: Poached Green Asparagus with Miso Butter and Rice Crackers

Daniel Humm, Eleven Madison Park: Peekytoe Crab Cappuccino with Lemon Verbena

David Carmichael, Gilt: Marionberry Brulee Strudel with Muscovado Granite

Todd English, Olives: Free-Form Morel Lasagna with Maine Crab, Fava Beans and Parmesan

April Robinson, A Voce: Chocolate Diablo Panna Cotta with Amarena Cherries and Cocoa Nibs

Thanks to all and see you next year!