The Best of The Big Easy at Four Seasons Hotel Philadelphia

Philadelphia’s “Voi-áge Dinner Series” (pronounced “voi-ahj”) presented by Chef Eli Kulp’s CHEF Radio Podcast and sponsored by Visit Philadelphia, is welcoming its third out-of-town star chef to Philadelphia. On Wednesday, September 25, 2024, celebrated Chef Donald Link of the Link Restaurant Group in New Orleans will join award-winning Chef Greg Vernick in the kitchen at Vernick Fish at Four Seasons Hotel Philadelphia for a one-night-only special dinner experience.

Guests will be welcomed by the two chefs during a reception beginning at 5:30 pm featuring a welcome beverage and canapés, followed by an indulgent five-course tasting menu. The evening will include two dishes from each chef and a dessert course to top off the evening. Both Link and Vernick will draw inspiration from traditional New Orleans-styled dishes, ingredients, and flavours. A supplemental wine pairing will be available for guests who want to elevate their dinner, along with a cocktail menu adapted by Chemin À La Mer, Link’s restaurant inside Four Seasons Hotel New Orleans. Jazz music will create a New Orleans-inspired ambiance throughout the evening. Reservations for up to six guests, priced at USD 210++ per person, will be available on Vernick Fish starting Friday, August 23, 2024 at 12:00 noon.

“New Orleans is a storied American seafood town with a great culinary heritage that we look forward to honouring with guests and Chef Link, who I’ve long admired,” says Vernick while reflecting on his many visits to Link’s restaurants he’s always enjoyed when in New Orleans. “His food is synonymous with many of our favourite regional flavours and ingredients we’ve incorporated since the opening of Vernick Fish and the chance to collaborate with him will be a lot of fun.”

Donald Link, the chef partner behind Chemin à la Mer at Four Seasons Hotel New Orleans, founded the Link Restaurant Group in 2009. The group owns and operates a family of celebrated restaurants including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche, La Boulangerie, and Gianna. In 2007 Link’s flagship restaurant, Herbsaint, earned him a James Beard nomination for Best New Restaurant and was awarded for Best Chef: South the same year. The James Beard Foundation also honoured Link’s first cookbook – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana – with their top award for Best American Cookbook. With 15 James Beard nominations, Link’s upcoming visit marks his first culinary journey to Philadelphia.

The Voi-áge dinner series has previously featured local James Beard awarded chefs including Kalaya Chef and owner Chutatip “Nok” Suntaranon and James Beard Award Finalist and Top Chef winner Chef Nicholas Elmi of Lark, In the Valley, and Laurel. With each dinner, the participating chefs will donate a portion of ticket sales to a charity of their choice. The September 25 dinner will benefit Partnership for The Delaware Estuary Inc, an organization that Vernick Fish already supports through its oyster-recycling program. The Estuary leads collaborative, science–based efforts to improve the Delaware River and Bay with a vision for clean water, thriving fish and wildlife, and accessible recreational activities in and around the Delaware River and Bay to support people, communities, and a robust economy.

About Vernick Fish

Vernick Fish is Chef Greg Vernick’s American oyster bar. Ingredient-driven cooking paired with a love for global flavours results in an inventive menu of dishes ranging from fresh fish and shellfish to vegetable presentations. Taking a detailed, seasonal, and sustainable approach in small and large plate offerings, Vernick Fish brings new life to the favourite hallmarks of oyster bar fare.

About Chef Eli Kulp

Chef Eli Kulp, a Culinary Institute of America graduate, enjoyed stints in New York City before arriving in Philadelphia in 2012 to oversee the kitchens at Fork, a.kitchen and a.bar, and High Street on Market. He was a James Beard finalist and a Food and Wine Best New Chef in 2014. Kulp has stayed involved in Philadelphia’s culinary industry in various ways over the past six years, including launching his podcast ventures: The Chef Radio Podcast and Delicious City.