OBX Epicurean

When we started this column it was our intention to share locavore spottings and trends and global-grandma inspired culinary memories, musings and recipes. We made a purposeful decision to not create what would be considered an editorial advertisement about Outer Banks Epicurean.

It seems, however, that we did not take into account that some readers might like to know a little more. So we have sorted through our Frequently Asked Question Box of Real Life Questions and decided to share bits and pieces about what is happening in that red building on Colington Road that used to be Charlenes.

Q: What the heck is an Epicurean?

A: A person who loves food.

Q: Do y’all sell food?

A: We sell prepared meals that you can take home and eat when you are ready. Epicurean is mindful of the economy and keeps all meals in the $9 to $12 range. Only antibiotic-free and hormone-free meats are served and we use only local, wild-caught seafood. We even have daily vegan specials.

Q: Huh?

A: Yes. We sell food. We have your dinner ready in a box. It may remind you of something your grandma made with a touch of fancy-yet-healthy-restaurant thrown in. You take it home and put it in the microwave or oven to warm.

Q: Do y’all have seats so we can sit and eat?

A: No.

Q: Y’all should consider getting a sign; are you going to get a sign?

A: Yes. A sign is in the works and it will be two-sided. Epicurean opened the doors on July 2, 2010 after taking possession in early May and completely rebuilding the kitchen. The sign budget had to take a back seat. It is coming.

Q: Are y’all gonna be open this winter?

A: Absolutely. Epicurean is open year-round, Monday thru Saturday. The hours are 10 a.m. until 9 p.m.

Q: Tell me a little bit more about Outer Banks Epicurean.

A: Since 2005 Epicurean has presented mobile culinary adventures and taught cooking classes both in private homes and local restaurants. Classes have been attended by hundreds of locals and visitors to the Outer Banks. Our passion is food, and we love to share that with the community.

Q: Who teaches the classes and the private lessons?
A: Epicurean founder Amy Huggins and head kitchen guy Bruce Crouch teach most of the cooking classes. All classes emphasize the Slow Food philosophy and use the best available seasonal, local produce. Guest Chef night will be Tuesdays later this fall and winter featuring favorite local foodie personalities.

Q: What is that Cookin’ Outer Banks Style lesson?

A: After living on the Outer Banks for over two decades, Epicurean recognizes a certain style of cooking we have all come to appreciate, even if we never discuss it. This lesson revolves around how we have to learn to cook on the Outer Banks. The lesson may help you avoid the frustration we have all felt when we have longed to try or re-create a recipe only to not be able to find key ingredients anywhere within a three-hour radius. Keeping a well-stocked pantry and appreciating substitutions is a key theme. The lesson also features cooking tips, techniques and fresh tastes of the Outer Banks. The lessons often focus on preparing local watermen’s freshest catches.


Q: How many people can attend a class?
A: Class size is usually limited to 14 people. Private lessons and parties can include more participants.

Q: Are reservations required?
A: Yes. Call or e-mail and we’ll save you a space.

Q: What is all that other stuff?

A: Epicurean is all about food. We feature locally made culinary art and food products and vintage linen. The culinarily unusual and one-of-a-kind food gift baskets are always fun to explore. You may see that tablecloth your grandma used to have.

Q: Are y’all sure that people in Colington will know what an Epicurean is?

A: Colington Island has one of the most diverse populations on the Outer Banks, and there is no shortage of brain power and natural curiosity. Epicurean is confident that we can all help each other figure it out.

A couple of random recipes . . .

Crispy Baked Scallops

3/4 cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter, melted
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1 garlic clove, minced
1 tablespoon snipped chives
Kosher salt and freshly ground black pepper
1 lb fresh sea scallops
Lemon wedges, for serving

Heat the oven to 375°. Lightly butter a medium-size baking dish or 
2– 4 small serving dishes.

Mix the panko with the melted butter, olive oil, dry mustard, cayenne, garlic and chives and season with salt and pepper.

Sprinkle the scallops with salt and pepper. Divide them into the baking vessels and sprinkle the scallops evenly with the panko mixture. Bake for about 8 minutes, or until barely cooked through.

Right before serving, broil the scallops 3 inches from the heat until the panko topping is crisp and golden brown. Watch closely! Squeeze on a bit of lemon and serve.

Beet Tzatziki

3-4 medium size beets
2 large cloves minced garlic
Juice of ½ lemon or dash red wine vinegar (or both!)
1½ cups plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
2 tablespoons fresh dill
SeaSalt
Black pepper

Steam, boil or roast beets until tender. Cool, remove skin and grate.

Mix all ingredients together, chill and serve.

This is great as a dip with pita wedges and crunchy veggies or as a tasty and colorful side to baked scallops.

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