You might want to sit down for this: The Garces gang is going to get bacon all up in its foie gras for the forthcoming National Pig Day festivities at Amada next month. This morning, Grub Street got its tubby trotters on the menu for the porcine party (its pasted below), and nearly fainted upon first glance at the words foie gras bacon mousse. And thats just one of a handful of hedonistic hors d'oeuvre that the Iron Chef and his team will be serving at a special, pork-themed happy hour.
A full range of pork treats will be on offer during the happy hour celebration on Friday, March 1. They will also have a chicharones-spiked cocktail available, and another thats garnished with candied bacon.
Then on Sunday, March 10, the popular Pig Out Dinner returns with you may want to sit down again all-you-can-eat whole roasted suckling pig! The three course belly-bustin feast will set you back $55, but in addition the repeated pig feedings, the entry fee gets you all the traditional fixins, and for an additional $20, an endless supply of red and white sangria. The Pig Out Dinner will be served at old original Amada in Old City, and at Revel in Atlantic City. Revel Amada will also host an encore presentation for Fathers Day on June 16.
Pig Day Happy Hour
Dishes range in price from $2 to $5 and cocktails are $8.
Foie Gras and Bacon Mousse
Pickled Mussels with chorizo and apple
Octopus and Pork Belly Brochettes
Taylor Bay Scallop Brochettes with bacon fat and chicharones
House-made Head Cheese
Ham Croquettes with romesco sauce
Desayuno Cocktail, maple-aged whiskey with Carpano Antico vermouth and candied bacon
Carne Tremula Cocktail, Titos vodka with chicharones, pickled carrot and horseradish crema. Dishes range in price from $2 to $5 and cocktails are $8.
Pig Out Dinner
Spinach Salad with figs, almonds and bacon vinaigrette
Chorizo a la Plancha, grilled skewers of chorizo sausage
Padron Peppers, small green peppers that are blistered and dressed simply with olive oil and sea salt
All-You-Can-Eat Roasted Suckling Pig, accompanied by rosemary white beans; roasted fingerling potatoes; and garbanzos a la Catalana, chickpeas with chard, onion and sherry vinaigrette; and house-made flan for dessert.