Secrets of Vernick

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Greg Vernick of Vernick Food and Drink. (CHARLES FOX / Staff Photographer)

Conde Nast Travel called on Gregory Vernick at Vernick Food + Drink (2031 Walnut St.) and got the inside information on certain key dishes on his menu.

His whole Amish chicken with lemon and herb jus, for example?

"First, we buy a local chicken from a cooperative of farms that raise their chickens under very strict and humane guidelines. The chicken goes under a brine for 12 hours, and the surprise component is we steam it first at a really low temperature for about two hours to keep it nice and moist without putting any aggressive heat into the protein. Then we finish it in the wood-fired oven at a very high temperature to char the skin, and it comes out really crackly and crispy, but super moist on the inside."

This story will make you mighty hungry.

Story is here.

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