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Mexican flavors and warm weather.....doesn't get any better (ok, a few strong margaritas please) ...like this grilled avocado stuffed with pico and served over a tortilla verde sauce. This sauce has been part of our… instagram.com/p/B_YR3Amjg2-/…

Got out of the city yesterday to see some dear friends (at a distance), get some fresh air and pick up our years long pursuit to find a rural property for events and farm dinners (hopefully more on that soon). instagram.com/p/B_c7e89jqOa/…

Here's a little more seitan love for ya.... These roasts were brined for 24 hours then rubbed with lots and lots of dry everything spice. Heavy on the mustard and caraway seed. Wet wash was sunflower oil, tamari and… instagram.com/p/B_fjcbcjFPX/…

There are some #dirtlist dishes Vedge Restaurant that we loved so much that we just can't wait to put them back on the menu again when the season comes around again. This dish was one of those. It was a Leek tart at… instagram.com/p/B_kdRIWD2X1/…

Shiny and juicy ! Everyone who has ever worked in our kitchens is rolling their eyes right now because that's all they hear from me. The food must be shiny and juicy and people need to fall in love with it before… instagram.com/p/B_nm-wJD_KN/…

Of course we are baking bread. Kate's crushing it ! Sooo... it looks like dine in restaurants are still a long way away. Late July at 20% capacity. Ugh. It's time for us to get into the take out game so we can… instagram.com/p/B_qBTbKjFVz/…

It's asparagus season! There are some vegetables that are just iconic for their season. Corn in the summer, butternut squash in the fall. And for me spring is all about the asparagus. Here's a dish we did last… instagram.com/p/B_sayJMDZ16/…

It took us years to perfect our applewood smoked tofu. It's one of my favorite pieces of protein ever. Here we have it dressed up in a poppy seed heavy everything spice. It's over a creamy fava bean hummus and… instagram.com/p/B_x-eMRjC-2/…

Congratulations to all of the James Beard Foundation's 2020 Awards Nominees, including 5 Philadelphia Nominees - marcvetri, nicholas elmi, Vedge Restaurant, South Philly Barbacoa and Kalaya - announced this evening in partnership with Visit Philly. Winners revealed on 9/25!

Thank you so much James Beard Foundation .....I am truly honored!! What can I say? 6th year, I'm kinda diggin the nominee thing cause you may forget about me if I ever win 🤭. But in all seriousness, I know what this… instagram.com/p/B_2z-U-jTmX/…

Fun with sunchokes. Literally the root of a sunflower plant, they have a delicious sunflowery nutty flavor. I've never been a huge fan of the texture. Kind of like a water chestnut and they're very difficult to… instagram.com/p/B_7xhZ3jmcm/…

#wishyouwerehere Vedge Restaurant ... We walk these empty dining rooms and we miss seeing your smiling faces sipping a glass of wine or a cocktail waiting for your first plates to arrive. Until then... our first… instagram.com/p/B_-xpCYj9H2/…

Who's that with those old school foccocia moves ?? Yup, it's part of our Italiano dinner for two available this Friday and Saturday night Vedge Restaurant. AND we'll have some a la carte goods AND a wine package… instagram.com/p/CAJCjEGDpbo/…

#chioggiabeets One of the most beautiful vegetables. instagram.com/p/CAL3PvZDTmJ/…

Whole Roasted Carrots with Black Lentils and Green Harissa on the feedfeed thefeedfeed.com/tv/episode/who…

An early version of our #portobello carpaccio Vedge Restaurant. I was first introduced to these mushrooms in 1992 when I worked at Sonoma restaurant with Derek Davis. He was brilliant in the way he brought new… instagram.com/p/CAdE-v2DzJT/…

Vedge owners approach the pivot with a positive attitude and fun 6abc.com/business/vedge… via Action News on 6abc

Yeah Chefs can make cocktails. I even used to be a bartender in the 90s (I think kinda remember that). I would never serve you a cocktail I wouldn't drink myself. This is our Sriracha Bloody Mary for two. With… instagram.com/p/CAyLO6hDa3V/…

Feels so good to be back! instagram.com/p/CCZhYGeDZ6k/…