leleboo Posted December 3, 2009 Share Posted December 3, 2009 I believe 1000yregg plans to be there on the late side, on account of the travel time from B'more. And I have to be on the early side (er, almost shamefully early) so I can get home and pack for a crack-of-dawn flight out on Saturday. Hope some others will be out early to join me! Link to comment Share on other sites More sharing options...
marketfan Posted December 3, 2009 Share Posted December 3, 2009 And I have to be on the early side (er, almost shamefully early) so I can get home and pack for a crack-of-dawn flight out on Saturday. Hope some others will be out early to join me! I will be there with a friend but don't know what time yet. Link to comment Share on other sites More sharing options...
Heather Posted December 3, 2009 Share Posted December 3, 2009 And I have to be on the early side (er, almost shamefully early) so I can get home and pack for a crack-of-dawn flight out on Saturday. Hope some others will be out early to join me! I am planning to be there as soon as the doors open, because I'm bailing to have dinner w/friends at PS7's at 7pm. Link to comment Share on other sites More sharing options...
Flavortown Posted December 3, 2009 Share Posted December 3, 2009 I'll be there pretty early as well - heading over when I leave DCCK around 4:45 - 5:00, should get there at 5:30. Link to comment Share on other sites More sharing options...
grover Posted December 4, 2009 Share Posted December 4, 2009 I'll be there. Link to comment Share on other sites More sharing options...
1000yregg Posted December 4, 2009 Share Posted December 4, 2009 All I ask is to be saved some jowl and tail. After seeing RJ's pig butchering demo a few weeks ago, I'm excited to try the results. Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 4, 2009 Author Share Posted December 4, 2009 All I ask is to be saved some jowl and tail. After seeing RJ's pig butchering demo a few weeks ago, I'm excited to try the results. Do to selling the shit out of tails this week.....its not going to make the menu tonight.....but there are other cool pig dishes.....sara and i have done two other sweets peanut butter-bacon-66% chocolate fudge......peanuts-60% chocolate-bacon bark. Link to comment Share on other sites More sharing options...
leleboo Posted December 4, 2009 Share Posted December 4, 2009 (edited) Do to selling the shit out of tails this week.....its not going to make the menu tonight..... I will attempt to take this as a push to branch out, rather than being devastated that my favorite item is off the menu tonight. Without warning. Grrrr. ETA: My group of "me and Dan" will shortly be expanded to "me, Dan, a friend of his, my +1, and another random person." I have good feelings about tonight's turnout. Edited December 4, 2009 by leleboo Link to comment Share on other sites More sharing options...
KMango Posted December 5, 2009 Share Posted December 5, 2009 Sorry to miss you lovely peeps tonight, was under the weather. (Which hopefully will mean under the snow, tomorrow!) Looking forward to living pigariously through the recaps. Link to comment Share on other sites More sharing options...
ed209 Posted December 5, 2009 Share Posted December 5, 2009 great to see everyone tonight, thanks for your support Ed Link to comment Share on other sites More sharing options...
goodeats Posted December 5, 2009 Share Posted December 5, 2009 Could. Not. Resist. Hey, There's a party in my tummy! So yummy, so yummy!Now, There's a party in my tummy! So Yummy, so yummy! Hey there's a party in my tummy! So Yummy, So Yummy! Now there's a party in my tummy! So Yummy, So Yummy! Yummy Yummy Link to comment Share on other sites More sharing options...
Flavortown Posted December 5, 2009 Share Posted December 5, 2009 Could. Not. Resist. Haha, that's priceless. But "so yummy" does a pretty good job of capturing the thoughts that ran through my mind upon tasting some of the dishes on the Pig & Pinot Menu. I managed to snag a bite of every dish thanks to the teamwork of the group that collected in the center of the lounge area; while all had their merits, I thought that there were two major standouts: the bacon, pig ear, apple, pecan and frisee salad; and the shoat. Somehow that salad was just utterly permeated by bacon flavor - my first bite was only frisee and yet I could clearly taste the hit of bacon. When I finally got a bite that brought together the sweetness of the apple and actual bits of the bacon itself, it was simply awesome. As for the shoat, it was just ridiculously tender and rich - I don't think I could have taken on a whole plate of it, but the one bite I got was utterly satisfying. Of course, while all that pig was delicious, the parade of little bites just makes me more eager to finally get around to having a full meal at Vidalia. And the food wasn't the only thing worth mentioning (Now that I've provided some fodder for KMango to live "pigariously," I can go on): seeing a bunch of you all again was great, as was meeting others and continuing the process of matching faces to names. Hopefully it'll happen again soon. Gennaro Link to comment Share on other sites More sharing options...
Heather Posted December 5, 2009 Share Posted December 5, 2009 I had chocolate bacon bark, and bacon fudge as a bedtime snack. Fudge was good, but the bark is outstanding. I hope some of the folks at happy hour left room for dessert. Thanks RJ & Sara. And thanks also to Mike, Ed, Larry, and the rest of the Vidalia crew. I didn't want to leave. Link to comment Share on other sites More sharing options...
chaofun Posted December 5, 2009 Share Posted December 5, 2009 Another awesome Pig and Pinot chef. Loved the Shoat, must have ordered at least 6 of them. The new deserts were wonderful as well. We'll be back very soon at our usual table Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 10, 2009 Author Share Posted December 10, 2009 pulled shoat, cornpone, our bbq 6.50 benton’s ossabaw bacon, ear, apple, pecans, frisée 5.75 brad’s berkshire skirt adobo, avocado, chimichurri 6.00 duroc hog jowl rillettes, radish, cranberry 5.50 liver parfait, cranberry jam 4.75 cured bacon, egg “crêpe”, red pepper jelly 6.75 smoked jowl, kimchi, pancake 6.00 hog’s head-soy bean stew, mustard, cracklings 7.75 rj’s 18 month black foot ham, pickled vegetables 5.00 bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50 peanut-bacon-chocolate bark 2.75 peanut butter-chocolate bacon fudge 3.00 Link to comment Share on other sites More sharing options...
Scott Johnston Posted December 11, 2009 Share Posted December 11, 2009 how late is this served? Says the man who has to pick up his wife at National at 7pm? Link to comment Share on other sites More sharing options...
DonRocks Posted December 11, 2009 Share Posted December 11, 2009 how late is this served? Says the man who has to pick up his wife at National at 7pm? They run 24 hours a day, pop. Claudia, we'll save you some crispy skin? Link to comment Share on other sites More sharing options...
Scott Johnston Posted December 11, 2009 Share Posted December 11, 2009 Meet you there! Link to comment Share on other sites More sharing options...
1000yregg Posted December 11, 2009 Share Posted December 11, 2009 I loved the ear salad, and the bacon ice cream last week. I'm actually coming to dinner tonight with some friends who've never been (their treat). woot. Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 16, 2009 Author Share Posted December 16, 2009 PLEASE ALL!!!!!!!!!!!!! READ AND COME PARTY!!!!! THE LAST PIG AND PINOT OF 2009 IS THIS FRIDAY!!!!! YES IM WRITING IN CAP LOCK!!!!! I DONT KNOW WHY!!! WOULD LOVE TO SEE THE LEGENDARY DON ROCKWELL THERE!!!! OTHERS PLEASE COME IT WILL BE A HELL OF A PIG OUT!!! MENU WILL BE POSTED TOMORROW. SWINE AND DINE ALL CHEF RJ Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 17, 2009 Author Share Posted December 17, 2009 This Friday come on come all the the last pigout of the year!!!! babi panggang--indonesian bbq, coconut rice, cashews, pineapple 6.50 benton’s ossabaw bacon--apple, pecans, frisée 5.75 orejas—cripsy ear soft taco, adobo, avocado 6.00 waddle rillettes—cranberry mostarda, country bread 6.25 char siu bao—chinese bbq, steamed bun 4.00 per each liver parfait, apple butter, pickled green tomatoes 4.75 cured bacon, johhny cakes, red pepper jelly 6.75 baeji bulgogi-pajeon korean bbq, scallion cake 7.00 posole, lime, cilantro, cabbage, cracklings 7.75 rj’s 18 month black foot ham, pickled vegetables 5.00 bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50 peanut-bacon-chocolate bark 2.75 peanut butter-chocolate bacon fudge 3.00 Link to comment Share on other sites More sharing options...
DonRocks Posted December 21, 2009 Share Posted December 21, 2009 THE LAST PIG AND PINOT OF 2009 IS THIS FRIDAY!!!!! WOULD LOVE TO SEE THE LEGENDARY DON ROCKWELL THERE!!!! And so you did. Are you a richer, wiser man for it? Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 21, 2009 Author Share Posted December 21, 2009 And so you did. Are you a richer, wiser man for it? As my momma says.......your only as rich as the cash you have in your pocket and only as wise as you spend it Link to comment Share on other sites More sharing options...
w3wa2003 Posted January 8, 2010 Share Posted January 8, 2010 is pig and pinot continuing? Link to comment Share on other sites More sharing options...
RJ Cooper Posted February 17, 2010 Author Share Posted February 17, 2010 is pig and pinot continuing? After a looonnnnggg hiatus, pig and pinot is back!!!! This Friday starting at 5:30 pm. My idea so it doesnt get boring (please add your comments) is to do the promotion every other Friday. The second Friday we will roast a piglet. I am going to use this promotion to us you all as my judges for the up coming cochon 555 which I need to defend my crown from last year. This weeks menu: daeji bulgogi-pajeon korean bbq, scallion-kimchee cake 7.00 benton’s ossabaw bacon, apple, pecans, frisée, ears 5.75 headcheese scrapple, 62˚ quail egg ravioli 8.75 clams casino, piquillo peppers, bentons bacon, hollandaise 7.00 carbonara, pancetta, garlic, parmesan 8.75 rj’s 18 month black foot ham, croque madame 8.50 benton’s bacon-chocolate chip cookies, pineapple sorbet 6.50 Swine and Dine All!!!!!! RJ Cooper Link to comment Share on other sites More sharing options...
DanCole42 Posted February 20, 2010 Share Posted February 20, 2010 Where the hell was everyone last night? We had one of everything... and two helpings of carbonara. My companion and I had seven or eight drinks between the two of us. The grand total for more than three hours of feasting and drinking at one of the top restaurants in DC? $144. Even our worst prostitutes aren't that cheap. Link to comment Share on other sites More sharing options...
mdt Posted February 20, 2010 Share Posted February 20, 2010 Where the hell was everyone last night? We had one of everything... and two helpings of carbonara. My companion and I had seven or eight drinks between the two of us. The grand total for more than three hours of feasting and drinking at one of the top restaurants in DC? $144. Even our worst prostitutes aren't that cheap. Possibly because it was the first Friday of Lent? I still have not been and now it will have to wait until after Easter. The menu sounded damn good though. Link to comment Share on other sites More sharing options...
RJ Cooper Posted February 20, 2010 Author Share Posted February 20, 2010 Possibly because it was the first Friday of Lent? I still have not been and now it will have to wait until after Easter. The menu sounded damn good though. My idea is this: Every other thursday will be pig and pinot................over other friday will be sauvignon and seafood cast your votes on vidalias or my facebook page all.. Link to comment Share on other sites More sharing options...
crazeegirl Posted February 21, 2010 Share Posted February 21, 2010 My idea is this: Every other thursday will be pig and pinot................over other friday will be sauvignon and seafood cast your votes on vidalias or my facebook page all.. what time does the event end thursdays/fridays? Thanks! Link to comment Share on other sites More sharing options...
leleboo Posted February 21, 2010 Share Posted February 21, 2010 what time does the event end thursdays/fridays? Thanks! In the past it's been all night -- no end time. Link to comment Share on other sites More sharing options...
winger1930 Posted February 26, 2010 Share Posted February 26, 2010 My idea is this: Every other thursday will be pig and pinot................over other friday will be sauvignon and seafood cast your votes on vidalias or my facebook page all.. Any word yet on having a Friday Savignon and Seafood? My 'rents are coming into town on March 5 and, being the good Catholic son that I am, want to get them some seafood. Link to comment Share on other sites More sharing options...
RJ Cooper Posted February 26, 2010 Author Share Posted February 26, 2010 Any word yet on having a Friday Savignon and Seafood? My 'rents are coming into town on March 5 and, being the good Catholic son that I am, want to get them some seafood. We will be running a impromptu seafood and sauvignon tonight!!!!!!!!!!!!!!! We will kick it off next Friday. RJ Link to comment Share on other sites More sharing options...
winger1930 Posted February 26, 2010 Share Posted February 26, 2010 We will be running a impromptu seafood and sauvignon tonight!!!!!!!!!!!!!!! We will kick it off next Friday. RJ Sweet - can't wait until next Friday! Wish I could make it down there tonight for the trial run... Link to comment Share on other sites More sharing options...
chaofun Posted March 14, 2010 Share Posted March 14, 2010 Chef, is the Thursday Pig and Pinot still a possibility? Link to comment Share on other sites More sharing options...
chaofun Posted April 8, 2010 Share Posted April 8, 2010 From Facebook: ""Pork & Pinot" at Vidalia! Come in between 530pm-930pm Friday night as Chef RJ Cooper creates a variety of small plates using heritage pig, while Sommelier Ed Jenks pairs them with fabulous Pinot Noir!" So it looks like its back on. I asked on FB how they would work it in the lounge as the photos online showed Vidalia 24 taking most of the lounge/bar space up. They said "Come in tomorrow night and you shall see! It is sure to be a fun evening!" Might have to check this out.... Link to comment Share on other sites More sharing options...
RJ Cooper Posted April 8, 2010 Author Share Posted April 8, 2010 From Facebook: ""Pork & Pinot" at Vidalia! Come in between 530pm-930pm Friday night as Chef RJ Cooper creates a variety of small plates using heritage pig, while Sommelier Ed Jenks pairs them with fabulous Pinot Noir!" So it looks like its back on. I asked on FB how they would work it in the lounge as the photos online showed Vidalia 24 taking most of the lounge/bar space up. They said "Come in tomorrow night and you shall see! It is sure to be a fun evening!" Might have to check this out.... The time that posted is incorrect!!!! Its from 5:30 to 8:00pm because Vidalia 24 takes up the end of the wine bar. There are no tables just our couches. heritage pig daeji bulgogi-pajeon korean bbq, scallion-kimchee cake 7.00 benton’s ossabaw bacon, apple, pecans, romaine 5.75 blood sausage, hen egg, béarnaise 6.75 posole, lime, hominy, cabbage, cracklings 7.75 carolina bbq, cornpone, dueling sausage 7.25 rj’s 18 month black foot ham, pickled vegetables 8.00 pain perdu, vidalia onion-bacon ice cream, candied bacon 6.00 Ed Mike and I are glad to start to do this promotion again...... Link to comment Share on other sites More sharing options...
zurich Posted May 17, 2010 Share Posted May 17, 2010 Chef, when is the next round of Pig & Pinot scheduled? The last 2 I went to a couple months back were great BTW. Link to comment Share on other sites More sharing options...
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