Foie Gras and Bacon: Two Great Tastes That Taste Great Together at Amada

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Amada's whole raosted suckling pig Photo: Jason Varney

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 (it’s pasted below), and nearly fainted upon first glance at the words foie gras bacon mousse. And that’s 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 that’s 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 fixin’s, 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 Father’s 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, Tito’s 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.