I love summer concerts. Outside, in a park, it's one of my favorite family time activities.
Typically we hit up the Botanical Garden for their summer concert series. And I had every intention of doing it again this year, when I noticed that one of our favorite entertainers was performing a little closer to home.
Thatkid loves Hullabaloo, so that's the band we usually see during the summer concert series. They're ubiquitous with kids concerts here in San Diego. So it really wasn't terribly surprising to find out they were performing at the Children's Discovery Museum's Summer Concert Series too. Since we already are huge fans of the Children's Discovery Museum, the idea of getting to play, picnic, and listen to music seemed like a really great way to spend a Friday night.
The museum has extended hours the nights of the concerts. We tried to get there a little early for the boys to play. Thatkid made a beeline for the outdoor area and we set Thatbaby up with the water and legos.
In addition to extended hours, the museum had food and beverages for the concert goers. There was a food truck with organic meals.
Wine and beer for $5 a glass, and Italian Ice for dessert.
We settled in for dinner while we waited for the music to begin. Thatboy had lamb and brussels sprouts, while the boys and I had macaroni and cheese. Mine was a little more grown up with lobster in it.
When the music started, the kids rushed the stage.
As did Thatkid.
When Hullabaloo took a break we enjoyed some Italian Ice.
This was the first time Thatbaby was really able to enjoy the museum. He went down the slide, played with magnets and compressed air, and especially the little air hose!
There's one more concert, this Friday, August 5. I highly recommend it if you don't have plans and you're in the area. They allow you to bring your own food if you're not so into the food truck. And since sandwiches are my favorite summer picnic food, let me recommend one of those too.
A panini is the ultimate comfort food sandwich, with warm, melty cheese and crunchy bread. Making it on a grill pan makes it seem like a great summer alternative to anything requiring an oven. And grilling is so summery, right? This one, with mozarella, tomato, basil, and prosciutto seems like a bright Italian day, sitting in a piazza and listening to a local musician serenade you. Bring that same feeling to a summer concert near you!
Classic Italian Panini with Prosciutto and Fresh Mozzarella (From Cooking Light)
1 loaf french bread, cut in half horizontally
1/4 cup reduced fat mayonnaise
1 cup shredded fresh mozzarella cheese, divided
2 Tbsp chopped fresh basil
2 oz very thinly sliced prosciutto
2 plum tomatoes, thinly sliced
- Hollow out top and bottom halves of bread, leaving a 1/2 inch thick shell, reserve torn bread for another use. Spread 2 Tbsp mayonnaise cut side of each bread half.
- Sprinkle 1/2 cup cheese and basil on bottom half of loaf.
- Top evenly with tomato slices, prosciutto and 1/2 cup cheese.
- Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.
- Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted. Remove from heat and serve immediately.