Two Young Philly Studs Cooking at The Beard House

With Philly's food scene becoming a national darling, our young talents are getting opportunities that previously weren't the norm around these parts. Next month, Joe Cicala of Le Virtu and Jeremy Nolen of Brauhaus Schmitz are doing separate dinners at the legendary James Beard House in NYC. Tickets are $170 for each event for non-Beard members, and $130 for members.

On February 2, Nolen will be crashing the Beard House with his take on German cuisine (both new and old), partnered up with sommelier Marnie Old, who is bringing the wine for pairings. Some of the dishes he'll be presenting from the old school are rollmops, pickled trout, and a Berkshire pork chop. The modern side will include cold-smoked venison carpaccio, hazelnut soup, and parsnip-stuffed pasta with halibut.

On February 22, Cicala is bringing the "Treasures of Abruzzo" which have made him a headliner on EPX, which includes juniper-smoked potato gnocchi with lamb ragù, house-cured prosciutto, farro and chestnut soup, and roasted porchetta-style rabbit.

· Bold German Cuisine with Jeremy Nolen [James Beard Foundation]
· The Treasures of Abruzzo with Joe Cicala [James Beard Foundation]