Home » America Travel News » Four Seasons Philadelphia Sets the Stage for Chef Link’s Culinary Debut in the City
Thursday, August 22, 2024
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Philadelphia’s Voi-áge Dinner Series, hosted by Chef Eli Kulp’s CHEF Radio Podcast and underwritten by Visit Philadelphia, gears up for an exquisite culinary event this September. On the evening of September 25, 2024, Philadelphia will play host to renowned Chef Donald Link of New Orleans’ Link Restaurant Group. He’ll be joining forces with the acclaimed Chef Greg Vernick at Vernick Fish, located within the Four Seasons Hotel Philadelphia, for an exclusive dining affair.
The event will kick off at 5:30 pm with a reception where guests will enjoy a welcome drink and a selection of canapés. The night will progress into a lavish five-course tasting menu meticulously crafted by Chefs Link and Vernick. Each will contribute two dishes that echo the vibrant flavors and traditions of New Orleans, capped with a delightful dessert finale. Attendees can also opt for a curated wine pairing to enhance their meal or choose from a specially designed cocktail menu from Chemin À La Mer, Link’s eatery in Four Seasons Hotel New Orleans. The backdrop of jazz tunes will complement the New Orleans-themed ambiance throughout the dinner. Up to six guests can secure their reservations via the Vernick Fish website, with tickets going on sale on August 23, 2024, priced at USD 210++ per person.
“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.”
Chef Donald Link, creator of Chemin à la Mer and founder of the Link Restaurant Group in 2009, oversees a portfolio of acclaimed restaurants including Herbsaint, Cochon, and Gianna, among others. His significant contributions to the culinary world were recognized early when Herbsaint garnered him a James Beard nomination for Best New Restaurant and later, a win for Best Chef: South in 2007. His first cookbook, “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana,” received the James Beard Foundation’s highest accolade for Best American Cookbook. This upcoming visit to Philadelphia marks his first culinary venture into the city.
The Voi-áge series not only showcases gastronomic excellence but also supports philanthropic causes. Each participating chef contributes a portion of the proceeds to a charity of their choice. The forthcoming dinner will support the Partnership for The Delaware Estuary Inc, a beneficiary of Vernick Fish’s oyster-recycling initiative. This organization is dedicated to enhancing the Delaware River and Bay’s ecological health to benefit the community, wildlife, and the local economy.
