From a menu … Epicurean Cafe, 3579 W. Lawrenceville Street, Duluth. 770-476-2989, www.facebook.com/EpicureanCafeAtl
Girlfriends and we have lunched during a Epicurean Cafe, once a Park Cafe, several times. One thing we always suffer is their Vidalia Onion Dip with comfortable pita chips. We have attempted to investigate a mixture given it is creamier than my recipe or ones I’ve tasted. we would like if they would share their recipe, though do check out this grill for yourself in a ancestral Knox House on a Town Green in downtown Duluth. — Pam Gates, Peachtree Corners
Chef Omar Powell was happy to yield a recipe. It’s one he hereditary and afterwards tweaked. “We trust a drop is good perceived since it is simply yummy. It can be systematic as partial of a contingent of appetizers we serve, or by itself. With pita chips, it’s a ideal starter.”
For a white booze he suggests regulating a same booze they do during a restaurant, an oaky California chardonnay. And in a grill they use a blended oil to saute a onions. Their mix is 20 percent olive oil and 80 percent canola. If we don’t have blended oil in your pantry, surrogate canola oil instead.
Is there a recipe from a metro Atlanta grill you’d like to make during home? Tell us and we’ll try to get it. We’ll also exam it and adjust it for a home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your residence and phone series to email@example.com and put “From a menu of” and a name of grill in a theme line.