This alfresco feast from Eureka!, a Dallas restaurant and gourmet-to-go emporium (4011 Villanova), can turn a backyard cookout or tailgate picnic into a classy occasion. A grilled chicken breast marinated in lemon and garlic provides this custom menu’s mainstay, with assistance from an emphatic tomato-basil sauce touched with Parmesan. A cool salad of roasted corn and red bell peppers offers a colorful counterpoint, and for dessert, there’s a heavenly baked meringue cloud. Topped by strawberries and raspberries spiked with hazelnut flavoring, the billowy sweet looks as if it might well float off the plate.

Lemon-Garlic Chicken With Tomato-Basil Sauce

4 whole chicken breasts
Juice of 1 lemon
1 1/2 tablespoons lemon zest
1/2 cup low-sodium soy sauce
2 teaspoons brown sugar
1 tablespoon minced garlic
3 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Marinate chicken in remaining ingredients for one hour in refrigerator. Grill over charcoal, 3 or 4 minutes to a side.

Tomato-Basil Sauce

1 pound whole Roma tomatoes
2 tablespoons chopped sun-dried tomatoes
1 teaspoon sugar
1/4 cup water
2 tablespoons Parmesan cheese
Salt and pepper to taste
1 tablespoon finely chopped basil

Grill Roma tomatoes until skins blister. Cool. Combine with other ingredients in blender, except stir in basil by hand. Serve with chicken.

Grilled Corn Salad

8 ears of corn, shucked
2 red bell peppers
Juice of 1 lime
Juice of 1 1/2 oranges
1/3 cup finely chopped cilantro
1/2 cup thinly sliced green onions
1/2 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Grill corn and peppers over charcoal until skins blister. Cool. Cut corn from cob. Core, seed, and dice peppers. Combine with other ingredients and refrigerate 2 hours.

Meringue Clouds

2 egg whites
Pinch of salt
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 pints fresh mixed strawberries and raspberries
Sugar to taste
Hazelnut or almond flavoring

Preheat oven to 250 degrees. Whip egg whites and salt until stiff. Add sugar slowly, whipping until stiff peaks form. Fold in vanilla. Spoon 3- to 4-inch meringues onto a greased cookie sheet. Bake 45 minutes. Cool and top with berries marinated in sugar and flavoring. Serves 4.