PHILADELPHIA – Old City’s beloved bars and next-door neighbors Royal Boucherie and Khyber Pass Pub are joining forces to bring the City of Brotherly Love a brand-new food-focused fall festival Cochon et Cidre, as a celebratory kickoff to Philly Cider Week, on Sunday, October 23 from 12 pm – 6 pm.
The first-ever pork and cider fest is a collaboration complete with a whole roasted pig, an assortment of pork-influenced apps and small plates, themed craft cocktails, a bevy of locally-made and French ciders, live music and entertainment, and much more, held indoors and al fresco at the 2nd Street dining destinations.
Cochon et Cidre is the brainchild of Chef Brian Lofink, Culinary Director of Simons, Frank & Co., in addition to Royal Boucherie’s Executive Chef Christopher Conrow and Khyber Pass Pub’s Executive Chef Nic Macri. The goal with Cochon et Cidre is to showcase the New Orleans style of food and beverage at Khyber Pass Pub and the traditional French influences featured at Royal Boucherie for an extravagant culinary experience reminiscent of pig roasts in Louisiana and France.
“With Cochon et Cidre, we are inspired by the spirit and traditions of a Cajun Boucherie, which is the ultimate celebration of family, community, and (of course) pork,” said Macri.
Travelers and locals alike can visit either restaurant from 12 pm – 6 pm on Sunday, October 23, for an expertly curated menu of French-focused and New Orleans-inspired fare courtesy of Conrow and Macri. An outdoor station, smack in the middle of both restaurants on 2ndnd Street, will offer guests one massive Whole Roasted Pig served with apple mustard slaw, as a choice of platter or poboy, alongside pork belly cracklins with hot sauce, smoked sausage with grilled peppers and onions, boudin and vegan boudin, and more. Outdoor seating is first come, first served, with plenty of covered space available.
For diners who prefer to sit indoors at Royal Boucherie and Khyber Pass Pub, reservations are encouraged. They can be made by calling either restaurant or visiting Royal Boucherie’s website/OpenTable. A selection of small plates, entrées, and desserts will be offered, including:
- · Charcuterie Board
- · Vegan “Pork Belly” Cracklins with pickled okra and hot sauce
- · Pork, Apple, and Blue Cheese Tartlet
- · Oysters
- · Cajun Deviled Eggs with pork dust
- · Red Wine Braised Pork Cheek with pomme purée and roasted carrots
- · Pork Tenderloin with cider-braised cabbage and roasted fingerlings
- · Bananas Foster Pudding
- · Warm Crumb Cake with apple compote and whipped cream
- · Beignets with Powdered Sugar
Cochon et Cidre is the official kickoff to Philly Cider Week, an annual weeklong series of events celebrating orchard-driven cider, focusing on Pennsylvania-based cideries and PA-grown apples. Festival-goers can enjoy featured pints from Ploughman Cider, ANXO Cider, and Dressler Estate being poured from the Khyber Pass Pub bar, and French-focused ciders at Royal Boucherie, including Oiharte Sagardoa Cider and Maison Toutain Cidre Bouché by Calvados Toutain. As for spirited sippers, Royal Boucherie will be mixing up a Pork Fat Washed Calvados Old Fashioned, curated by Lead Bartender Eden Beschen. All ciders and Calvados Toutain utilized on Royal Boucherie’s tailored beverage menu for Cochon et Cidre are sourced directly from Philadelphia-based, small-production purveyor Le Bouchon Imports.
“It’s been a blast collaborating with our neighbors and close friends at Khyber Pass Pub on a menu and event that perfectly represents our ethos and character,” said Conrow. “We’re pumped to show our loyal customers and new guests alike that after a major renaissance for both restaurants, we’re coming together for a fun, unforgettable experience that will surely showcase the flavors of the season.”
Live music and entertainment will be held on the front sidewalk and streetery throughout the duration of Cochon et Cidre. Guests drinking and dining outdoors can enjoy the smooth sounds of jazz from Ben Karp Trio and Drew Nugent & The Midnight Society. Cochon et Cidre is open to the public and free to attend, with pay-as-you-go food and beverage from 12 – 6 pm on Sunday, October 23.