Spring Elegance: Chef Greg Vernick at the James Beard House

My second dinner at the James Beard House featured Chef Greg Vernick, who grew up in NJ and went to undergrad at Boston University — just like me! He worked for both Jean-Georges Vongerichten and Ken Oringer before opening his own restaurant, Vernick Food & Drink, in Philadelphia last year. Some of my favorite dishes of the night included the artic char with crispy skin (I could have eaten ten of those — OK, maybe more), uni with warm scrambled eggs (need I say more? It was heavenly), and the smoked salmon with golden egg & caviar (a truly amazing dish). It was exciting to watch Chef Vernick and his team working intensely in the kitchen during the cocktail reception (the kitchen is open so you can pop in and sneak a peek). His food is clean, creative, and delicious. We also had the great pleasure of chatting with his lovely wife, Julie, another BU alum and one of the warmest people I’ve ever met. She told us about the process of opening the restaurant and how she works in the front of the house as well as the business end. Impressive! After the wonderful experience tonight, I’m looking forward to taking a little road trip to Philly this year to check out Vernick Food & Drink. :)

James Beard House: 167 West 12th Street (between 6th and 7th Avenue)
Vernick Food & Drink: 2031 Walnut Street, Philadelphia, PA

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Trout Roe on Hand-Pulled Mozzarella

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Arctic Char with Crispy Skin and Dill

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Island Creek Oysters with Young Ginger Vinaigrette

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Uni with Warm Scrambled Eggs

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Chef Vernick and his team doing their thing in the Beard House kitchen

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At our table

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Spring Pea Soup

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Gently Smoked Skuna Bay Craft Raised Salmon with Golden Egg and Caviar

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Asparagus with Charred Spring Onions, Lemon, and Romesco

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Steamed Atlantic Halibut with Mushroom–Lemon Fumet

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Potato Ravioli with Braised Lamb, Fava Beans, and Rosemary

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Citrus Crème with Gingered Raspberries and Sicilian Pistachios

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Macarons

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The Beard House dining room

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A little take home treat: VERNICK Housemade Rose Vermouth, chocolates, and a Vernick pen!

Spring Elegance: Chef Greg Vernick at the James Beard House