Taste Makers
DIPPIN’ WITH DEEP-FRIED PITA
April 20, 2014
Humble, wholesome pita bread takes a break from hummus at the Reflect Bistro at Cambria Suites.
There, it’s quartered, fried, dusted with Parmesan, and paired with a cream cheese, spinach, and artichoke dip.
Scott Neumann, Cambria’s assistant GM and director of food and beverage, came up with the recipe after first trying a few other combinations, like a bleu cheese dip, then the artichoke dip with crostinis.
Diners, however, kept requesting the pitas, so Neumann gave in and put them back on the menu.
He said he brought the recipe over from Scott’s Harbor Grill, the popular west side eatery he owned and ran for 22 years.
"Dan Kelly had pita nachos at his old DJ Kelly’s [restaurant on Park St.]," he said. "I thought they were wonderful, and wondered what I could do."
What he did was create one of tastiest – if not richest – combinations around.
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