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Early Temptations
Come be tempted with some of our Chef’s most innovative creations between 6 - 6:30 p.m. at a special price! The three-course dinner is offered at $35.
Author Archives: admin
Our Secret to Sumptuous Meat: Sous Vide Cooking
Cooking in a Vacuum at a Constant Low Temperature Gives Consistent Results
Although a cooking process that has been used for decades, sous vide has really only made into the American restaurant kitchen in the last ten years. The problem is, it really requires specialized equipment to do it, and up until recently, this equipment [...]
Kudos to Vernona from YourSarasota.com
Vernona garnered high praise from reviewer, Jack D. Winner, in his recent review, Simply elegant selections at Ritz.
He noted that, “The culinary style at Vernona is one of elegant simplicity with strong emphasis on organic ingredients and, where possible, on local ones. Further highlighting local produce, citrus flavors accent many of the dishes.”
Winner also complimented [...]
We Demonstrate New Cooking Technique for ABC7 Viewers
Does Olive Oil Poached Beef Tenderloin sound good to you?
Watch this clip on ABC TV and learn our secrets for making one of Vernona’s best dishes. With the right equipment you can make this flawlessly at home, too.
Click here to view the video from Suncoast ABC7
If you’d like to prepare our Olive Oil Poached Beef [...]
Sample the Best Fresh Food from Sarasota at Our Market Lunch
Join Our Small Groups as We Explore the Downtown Farmer’s Market and Enjoy the Freshly Prepared Lunch that Follows
I have always been an avid fan of our Downtown Farmer’s Market, as I feel that it displays the hard work of our local growers to the public in a way that is very appealing and, [...]
Posted in Chef's Blog, Cooking Classes, News, Sarasota Tagged fresh produce, market lunch, sarasota farmers market Comments closed
Chef Greg’s Sashimi Tuna
This is one version of an endless series of variations that is Japanese sashimi, or raw fish. We integrate both a crab salad and a Kohlrabi salad.
Only use the highest-grade tuna for this recipe — although you can use any kind of tuna. Sashimi is all about clean flavors and presentation.
Lots of fish [...]
Chef Greg’s Cooking Class February 27
Here’s where we put in a lot of detail.
Posted in Cooking Classes, Events, News Comments closed
Unique Tres Sabores Wine Dinner February 6
Organically Grown Wines Featured
Tres Sabores Wine Dinner: 6:30 p.m. Sat., Vernona, 1111 Ritz-Carlton Drive, Sarasota. Husband and wife winemakers of Napa’s Tres Sabores (Three Flavors) pair their single-vineyard wines with four courses that end with chocolate tasting. $95.
This small, family-owned ranch is located on the western Rutherford Benchland of California’s Napa Valley, where they [...]
Heirloom Tomato Carpaccio with Squash Blossom
Ingredients:
3-4 good Heirloom tomatoes, peeled and sliced thin
8 squash blossoms; cleaned and fried crispy
4 tbsp olive salad
2 c goat cheese foam
tomato water gel
micro herbs
herb olive oil
sea salt and pepper to taste
Tomato Water Gel
1 c tomato water
1 tsp minus 8 vinegar
1/2 tbsp agar agar
cook water and [...]
Posted in Recipes Comments closed
How to Prepare Perfect Meat Every Time
Use the Vacuum/Water Method for Flawless Results
Place vacuum bag in 138° water for about an hour*, or until the internal temperature reaches 138° (the beef will hold in the water for an additional hour until needed).
At Vernona we use a thermal regulated water bath that maintains the same digital temperature constantly. At home, you [...]
Posted in Chef's Blog, Cooking Methods, News Comments closed
Why Diver Scallops Are So Special and So Delicious