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Marc Vetri head shot - Epicurious

Marc Vetri

Chef and Cookbook Author

Trained in Bergamo, Italy, by some of the region's most noted chefs, Marc Vetri is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, and the New York Times, and is the author of Mastering Pasta, Mastering Pizza, Il Viaggio di Vetri, and Rustic Italian Food

Recipes & Menus

Roasted Turbot on a Crisp Potato Cake with Teardrop Tomatoes and Gaeta Olives

The turbot is roasted on a thin cake of overlapping potato slices and then sauced with a simple pan sauce, garnished with tomatoes and black olives. Turbot is rarely available in the United States, but another flatfish such as a fluke or flounder makes a good substitute. You will need a mandoline or other vegetable slicer to slide the potatoes very thin. Ovenproof nonstick frying pans work best here, so the potato cakes don't stick, but if necessary you can use other 8-inch frying pans or cake pans; line them with rounds of parchment paper.