Food & Wine is running a contest to recognize America’s best up-and-coming chefs. Six Philadelphia chefs are nominated for “The People’s Best New Chef – Midatlantic.”
Among the not-entirely-new chefs nominated are:
‘Rare’ as in ‘uncommon’. As in ‘not-just-another-plate-of-spaghetti-and-goddamn-meatballs’. Rare as in frascarell (a kind of Abruzze cous cous) and culurgiones from Sardinia–stuff that, even in this pasta-mad city, isn’t seen often or at all.
Chef Joe Cicala is doing his weirdo pasta all through the spring, starting tonight with something that’s always been on his menu–the Maccheroni alla Mugnaia. Hand-made and with noodles stretching up to 60 feet long, it’s served with olive oil, grated pecorino, a basket of chiles and a pair of scissors. If you’ve been living under a rock and haven’t already heard about the stuff (or if my description of it just confused you), have no fear. There’s a video of Cicala learning how to make it at Ristorante La Bilancia in Loreto Aprutino, Abruzzo. Check it out after the jump.
Tonight Joe Cicala of Le Virtu is joining forces with Amis for the Vetri Family’s monthly industry night. The industry night is at Amis this month and will feature lots of offal from Cicala and Brad Spence.
As always, the fun starts at 10 p.m. with free food and discounted drinks. Be ready to present proof of hospitality industry employment at the door.
The Washington Post was at the 40-course La Panarda dinner at Le Virtu. Check out Domenica Marchetti’s recap of chef Joe Cicala’s epic feast.
La Panarda is indeed a marathon, but not the eat-all-you-can-as-fast-as-you-can kind that you find at county fairs or see on bad food TV. The feast is a centuries-old tradition steeped in cultural and religious significance, and in lore. It still takes place in some Abruzzo villages, especially in the mountains, where winters can be bitter and where a celebratory meal that requires days of preparation goes a long way toward providing purpose, not to mention comfort.
For more on La Panarda, check out our recap of the 2012 Dinner At Le Virtù.
Yes, the event here is about a month away. And yes, that’s generally kind of outside the window for most peoples’ dinner planning. But this is one of those collaboration dinners where it might be best to reserve first just so you’re not regretting it later, you know?
As of right now, there are 62 tickets left for the November 6 Duck, Duck, Goose celebrity chef dinner and Hank Shaw book signing at Brauhaus Schmitz. The deal here is that six chefs are all coming together to cook a single dinner, with each course inspired by the recipes in Hank Shaw’s book Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated.
Cool, right? And there’s going to be booze and a book signing and everything else you’d expect at one of these things. But what’s really cool about this one are the chefs that are involved. For one night only, the kitchen at Brauhaus Schmitz will be home to Jeremy and Jessica Nolen (who, okay, are there pretty much every night), Jenn Carrol, Jason Cichonski, Joe Cicala and Ben Puchowitz.
And wait ’til you see what they’re going to be cooking…
So last night was our big, Best of Philly 40th Anniversary Open Stove Masters showdown, pitting Joe Cicala from Le Virtu against Joey Baldino from Zeppoli in a five-course, knock-down, drag-out culinary battle to the death. And it was a night that truly had everything–from Cicala showing up with no sous chef and cooking the entire night solo (a first for Open Stove) to Solo himself, Michael Solomonov, showing up out of the blue to hang out, shake hands and check in on the competitors.
Since we had two incredibly talented Italian chefs in the house, we gave them the worst Italian ingredients we could find to work with–dry, grocery store pasta, plastic shaker cans full of generic parmesan cheese, Italian salad dressing and the like. We shocked them with ingredients, we messed with their heads, we forced them to cook on a wickedly short schedule (35 minutes to plate 22 finished entrees). And yet the guys still triumphed–knocking out course after amazing course of Italian grub for the packed house.
In the end, it was Team Zeppoli that brought home the win. But it was a close and hard-fought contest. And for those of you not lucky enough to be in attendance, we had champion shooter and friend of Foobooz, Yoni Nimrod, on hand to snap some gorgeous pictures.
Check ‘em out after the jump. Don’t forget to pick up a Best of Philly issue (on the stands right now). And be looking out for our next sneak preview of the new COOK schedule coming later this week.
American Sardine Bar and Scott Schroeder offer a “celebrity” sandwich each month. The honor for July is bestowed upon Le Virtu’s Joe Cicala. Cicala has created a mortadella piadina. The sandwich includes mortadella, robiola, arugula and mustard. Get it all month at the Point Breeze bar.
American Sardine Bar [Official Site]
As we do every month, we’re giving you, the wise Foobooz reader, a chance to get ahead of the curve and take an early look at the schedule of upcoming classes at COOK. Like always, we’re showing this to you today in advance of the schedule being released to the public tomorrow and tickets for classes going on sale at 2pm. Like always, there are a bunch of really interesting classes coming up that a lot of you are no doubt interested in.
But this time around, we also have something special. Something REALLY special. It’s a Foobooz Open Stove night that we organized as part of the 40 public events Philadelphia magazine is doing to celebrate the 40th anniversary of our Best of Philly issue. And it truly will be a night you don’t want to miss.
Le Virtu’s recently redesigned outdoor dining area is officially reopening (they’ve been serving outdoors for about a month now) this Sunday, May 19th with a festive event and new dishes from chef Joe Cicala. The outdoor area has been paved with stones and bordered with shrubery that should soon be blossoming. In the rear of the space is a wooden canopy with clingin vines and attractive lighting. The canopy will eventually offer a small counter for guests to sit around to enjoy drinks and host special chef’s table dinners.paved with ivory-hued stone and bordered with smaller landscaping stones and lush shrubbery which will soon blossom.
This Sunday from 1 p.m. to 3 p.m. Le Virtu will be hosting a gathering on the patio. Cicala will be serving Le Virtu soup, the restaurant’s namesake spring soup of 49-ingredients. Grilled Arrosticini (lamb skewers), grilled sausage and vegetables plus wine from the new tap wine system. Tickets cost $45 per person and include food and beverges.
Inside, Cicala’s latest menu additions will be served.