It’s OK to pig out when Iron Chef Jose Garces is doing the cooking.
Credit: Jason Varney
It’s important that we all take a moment to reflect on what today is. It’s Friday, sure, but beyond that, today is a very special holiday. Get out your carving knives, because today is National Pig Day. Sorry, vegetarians, but it’s true. This is a day where we celebrate, snout to tail, all the things we love about swine.
If adding a little bacon to your sandwich isn’t enough of a pork party on this holiday, head over to Amada in Old City. Who else but acclaimed Iron Chef Jose Garces could put together such a serious spread of pig-centric delights? “I think by now everyone knows pork is a favorite ingredient of mine! It’s so integral in Latin cooking and so flavorful that it truly brings many dishes to life,” says Garces.
The Spanish tapas restaurant will host its Pig Happy Hour on Friday night. And yes, that includes pork specials like foie gras and bacon mousse, but it also means drinkable, boozy bacon. Heaven, right?
“Desayuno is a drink we’re pouring on National Pig Day,” Garces says. “Made with maple-aged whiskey — another of my favorites — Carpano Antica, and a thick slab of candied bacon.”
And the hog-loving doesn’t stop at just one happy hour. Amada’s beloved Pig Out Dinner, slated for March 10, is already sold out, though you can still snag a spot on the waiting list for the three-course, all-you-can-eat dinner, featuring salad and skewers enhanced by bacon and chorizo sausage before Garces goes whole-hog with, well, a whole hog.
If you go
Pig Happy Hour
Amada
March 1, 5 to 7 p.m.
217-219 Chestnut St.
215-625-2450
