DANIEL HEINZE

OF VERN’S (CHARLESTON, SC)

Here’s a collab we’ve been pretty excited about for a long time. It’s no secret that Charleston is a treasure island of some of the most exciting restaurants in the nation. Our little city is full of talent, boasting gorgeous dining rooms as swoon-worthy as the delectable plates that grace our tables at night. When it comes to Vern’s, however, it’s personal. Daniel & Bethany Heinze are some of the most adored personalities in the Charleston Food & Beverage scene, both culinary vets that led the helm of McCrady’s Restaurant (RIP), before a move to L.A in 2016. The two returned to open their highly-anticipated neighborhood restaurant, Vern’s, which opened this past July. We’re giddy to have them back in town, but even more thrilled to have them contribute a home cook recipe for our fam in Extra Sauce. - Graft

Photos by Lizzy Rollins

“Vern is my late grandfather on my father’s side. He owned grocery stores in Wisconsin, and a butcher shop. There’s a picture of him on the postcard that we hand you at the end of your meal. It’s him standing in front of his butcher case with his hand on his hip.”

-Daniel Heinze (Charleston Magazine)

Vern’s Flatbread with Taygetus Oregano Butter

Featuring Daphnis & Chloe Taygetus Oregano

Garlic confit recipe (yields 15 cloves garlic confit)

  • 15 ea. Garlic cloves, root removed

  • 1 cup EVO

  • Preheat oven to 275°F

Using aluminum foil, make a foil pouch and add EVOO and and garlic cloves- making sure cloves are completely submerged in oil.  Tightly cover the pouch and place on a baking sheet.  Place garlic in the oven for 2 hours and slowly cook garlic.  Garlic should be caramel in color and very soft.  Let cool at room temp and strain garlic from oil.  Reserve confit garlic for Taygetos Oregano butter recipe.

Note:

If you don’t use all of the garlic, place it back in the oil.  Oil can be used for marinades, vinaigrettes and seasoning almost all of your favorite vegetables and proteins.  Keep under refrigeration for up to 1 week.

Taygetus Oregano Butter recipe

(yields 1 cup of Oregano Butter)

  • 227 grams of  (½ lb) butter (room temperature)

  • 50 grams garlic garlic confit (¼ Cup) (see recipe above)

  • 10 grams garlic powder (2T.)

  • 10 grams salt (2T + 1t.)

  • 10 grams Oregano from Taygetus

  • Red Chili Flake ¼ t.

Combine all ingredients in a mixing bowl and whisk together until well combined.  Reserve for flatbread recipe.

Vern’s Flatbread (yields four 6- inch flatbreads)

  • 153 grams 00 flour (1 cup plus 1 tablespoon)

  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)

  • 8 grams fine sea salt (1 teaspoon)

  • 2 grams active dry yeast (¾ teaspoon)

  • 4 grams extra-virgin olive oil (1 teaspoon)

  • 2 tablespoons Maldon salt or Fleur de sel

  • 1 cup of EVOO (for cooking and brushing bread for cooking

Preparation:

Step 1

In a large mixing bowl, combine flours and salt

Step 2 

 In a small mixing bowl stir together 200 grams (a little less than a cup) lukewarm tap water, the yeast and the olive oil, then pour it into the flour mixture.  Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Step 3

Knead rested dough for 3 minutes.  Cut into 4 equal pieces and shape each into a ball.  Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 2 to 24 hours in the refrigerator.  (If you refrigerate the dough, remove it 1 - 1.5 hours before you begin to shape it for the flatbread.)

Step 4

Preheat a large skillet over medium high heat.

Step 5

To make the flatbread, place each dough ball on a lightly floured service and use your fingers to stretch it,  then use your hands to shape it into rounds.  Using a pastry brush lightly coat the top side of each of the flatbread with evo.  Reserve evo to coat the other side while cooking.

Step 6

Add 1 tablespoon of EVOO to the skillet and using a thick paper towel (careful not to burn yourself)  coat the inside of the pan so the evo is evenly dispersed. 

Step 7 

Gently add the bread to the skillet evo side down.  Lightly brush the top side with evo.  Let the bread cook until lightly charred  (not burned) 1 to 2 minutes - light and airy.  Flip bread and repeat the process on the other side.  Once bread is lightly charred, remove from the pan and use a pastry brush lather with the oregano garlic butter and season with flaky sea salt and fresh black pepper.