Popular Old City’s bars Royal Boucherie (52 S 2nd St.) and Khyber Pass Pub (56 S 2nd St.) are joining forces to bring Philly a brand-new food-focused fall festival Cochon et Cidre, as a celebratory kickoff to Philly Cider Week, on Sunday, October 23 from 12pm – 6pm. 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.
An outdoor station, smack in the middle of both restaurants on 2nd 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. A selection of small plates, entrées, and desserts will be offered including Oysters, Pork Tenderloin, Red Wine Braised Pork Cheek, Cajun Deviled Eggs, Pork, Apple, and Blue Cheese Tartlet, Beignets, and Bananas Foster Pudding.
Cochon et Cidre is the official kickoff to Philly Cider Week, an annual weeklong series of events celebrating orchard-driven cider, with a focus 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.
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. Reservations for indoor dining are encouraged and can be made by calling either restaurant or visiting Royal Boucherie’s website/OpenTable.