With the advent of a second Epicure on the Park this spring, Dallasites have gotten a taste of the elegant fare that has made this Fort Worth restaurant and catering company so popular. Executive chef Michael Thomson’s repertoire of take-out food adapts easily to a stunning supper that can be prepared a few days in advance. This innovative menu for eight blends Italian and American influences. Thomson’s Texas Belinis made with fresh Parker County peaches will set a festive tone at the cocktail hour. Next, Southwestern crab cakes with an ancho chile bite are accompanied by tortellini with tomato vinaigrette and a roasted-eggplant salad. To complete the meal, citrus stars in a raspberry pureé are light years beyond lemon bars.


Texas Bellinis Recipe
Mexican Beer
Crab Cakes With Ancho Chile Sauce Recipe
Tortellini With Tomato Vinaigrette Recipe
Roasted-Eggplant Salad Recipe
Citrus Stars With Raspberry Puree Recipe