From the menu … Epicurean Cafe, 3579 W. Lawrenceville Street, Duluth. 770-476-2989, www.facebook.com/EpicureanCafeAtl
Girlfriends and I have lunched at the Epicurean Cafe, once the Park Cafe, several times. One thing we always enjoy is their Vidalia Onion Dip with warm pita chips. We have tried to analyze the ingredients since it is creamier than my recipe or ones I’ve tasted. I would like if they would share their recipe, but do check out this restaurant for yourself in the historic Knox House on the Town Green in downtown Duluth. — Pam Gates, Peachtree Corners
Chef Omar Powell was happy to provide the recipe. It’s one he inherited and then tweaked. “We believe the dip is well received because it is simply yummy. It can be ordered as part of a trio of appetizers we serve, or by itself. With pita chips, it’s a perfect starter.”
For the white wine he suggests using the same wine they do at the restaurant, an oaky California chardonnay. And in the restaurant they use a blended oil to saute the onions. Their blend is 20 percent olive oil and 80 percent canola. If you don’t have blended oil in your pantry, substitute canola oil instead.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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