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