Greg Vernick
Greg Vernick

Greg Vernick

Restaurant: Vernick Food & Drink (Read a review) Location: Philadelphia Why He’s Amazing: Because he has talent for amplifying natural flavors in simple yet striking combinations, as in a dish that combines creamy morels with Meyer lemon glaze on sourdough toast. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Per Se, Perry St., Jean-Georges, Tocqueville (/sites/default/files/ew York City) Quintessential Dish: Arctic char carpaccio with crispy skin, dill and chile oil Born into the Business: “My mom owned a restaurant in Haddonfield, New Jersey. The bus stopped right in front of it and I’d go there after school. That’s where my childhood took place.” What He Learned from Jean-Georges Vongerichten: Take “the most direct route to delicious. I think all of his restaurants kind of encompass that. [At Vernick Food & Drink] we don’t try to go too far in any direction.” Dream Job: For a year, Vernick flew between Vancouver, Doha (Qatar), Dubai and Tokyo, hiring and training crews at new Jean-Georges restaurants.
At his Philadelphia restaurant, Chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.
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When opening his eponymous Philadelphia restaurant in 2012, Greg Vernick tested about 60 different brines to find the perfect one for his roast chicken, ultimately selecting a brine that delivers serious oomph through the use of seaweed and soy sauce, which enhance the savory qualities of the dish. Pulling off a restaurant-quality roast chicken at home starts with bagging the best bird you can find. Skip the bulked-up mega-market hens and source a smaller, free-range hen from your local butcher or specialty grocery, such as Whole Foods.