The Wayfarer
Jose Garces brings an atlas's worth of cuisines to Philadelphia
What do China, France, Mexico, Peru, Spain and the U.K. have in common? Answer: Jose Garces.
The Philadelphia-based chef--who just won his first James Beard Award--draws inspiration from his travels all over the world for his growing empire of restaurants. His flagship, Amada, is an Andalusian tapas joint; Tinto is a Basque-inspired wine bar; and Distrito celebrates the cuisine of Mexico City. His latest, Chifa, takes its name from the Asian-Latin restaurants of Peru.
And then there’s the forthcoming Village Whiskey, an intimate, 30-seat bar set to open next month. Not only does Garces plan to stock around 100 whiskies from across the globe, but he’ll also serve highbrow bar snacks like ground-to-order burgers and duck-fat fries.
If, unlike Garces, your next meal doesn’t involve hopping on a plane for some multinational food inspiration, try making Village Whiskey’s addictive, sherry-flavored pecans at home, compliments of the chef.
Village Whiskey's Spicy Pecans
Recipe adapted from Jose Garces
Makes 4 servings
½ cup dry sherry
½ cup light brown sugar
1 tablespoon kosher salt
½ cup water
1 tablespoon hot sauce, preferably Crystal brand
8 ounces blanched pecan halves
2 egg whites
1. Preheat the oven to 350° and line a baking sheet with parchment paper. In a saucepan, bring the sherry, sugar, salt, water and hot sauce to a simmer. In a bowl, whip the egg whites until foamy.
2. Place the pecans in a medium bowl and add the sherry mixture; toss to coat thoroughly. Fold in the egg whites and drain off any excess liquid.
3. Spread the pecans on the prepared baking sheet and roast until golden brown, about 3 to 5 minutes. Let cool, then serve.
Village Whiskey, 118 S. 20th St., Philadelphia; 215-662-1088 or grg-mgmt.com
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