Le Grand Fooding kicked off its Rockaways picnic lunches yesterday with bright flavors that perfectly complemented the gorgeous summer weather.

The picnic area at Beach 97th Street has been transformed into Le Fooding & San Pellegrino Fruitstock at The Rockaways, with a rotating group of chefs offering their twists on beach eats. Yesterday, Ivan Orkin of Ivan Ramen created a light, yet surprisingly filling, summer chilled lemon shio dashi ramen. And today, Los Angeles chef Ludo Lefebvre is making grilled veal breast, crispy artichoke, parmesan cream, dried bonito; on Sunday, Cosme's Enrique Olvera is serving red chilaquiles and burrata.

In addition to the rotating meat dishes, all weekend long, Rockaway Taco's Andrew Field will hit the savory spot with cornmeal crostini sopes. Momofuku Milk Bar dessert guru Christina Tosi, who is serving up popsicles this weekend, told us earlier this week, "I love to make refreshing desserts when it's hot out! Something light with citrus notes or effervescence is always a great start. Popsicles are an easy go to if I have the foresight"—diners can pick between grapefruit popsicles or cereal milk pudding popsicles. Mixologist Lynnette Marrero's Italian "mocktails," made with San Pellegrino's Clementine and Pomegranate-and-Orange sodas also round out the menu.

Plus, there's music from the New York Brass Bands and a rotating group of DJs—the food-loving duo Cibo Matto (remember "Sugar Water" and "Know Your Chicken"?) were there yesterday:

Tickets, which are $40 per person, are sold out but some tickets will be available during each of the two sessions—between 12 p.m. and 4 p.m.— today and tomorrow. Ten percent of proceeds are going to Graybeards, a Rockaways community non-profit.