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Pig and Pinot Vidalia Style


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#1 RJ Cooper

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Posted 16 October 2009 - 04:42 PM

So...not for senseless self promotion but Mike Nevarez our GM for 17 years has challanged me to create a pig and pinot happy hour....We are starting this tonight and will be every friday evening if im here (which is usually the case) or not.

Ed will pick a pinot I will come up with 6 different pig dishes. Next friday I will bring in a shoat and do 10 elements. So we will change this up and have fun with it for the fall and winter.

Tonight's Menu includes (this is the pilot people)

applewood bacon, bibb lettuce, blue cheese 4.50

pig tail croquette, apple butter, quail egg 5.25

country pate, grainy mustard, grilled bread 4.25

smoked ham baked macaroni and cheese 5.00

our shaved pig reuben sandwich 8.00

cornmeal fried bacon, mole 5.00

south carolina braised shoulder, greens 7.00

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50

Anything you all want to suggest, let me know.

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

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the kid can cook llc.
202.297.6240


#2 ol_ironstomach

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Posted 16 October 2009 - 06:08 PM

'scuse me while I tidy up my drool. What hours will this be on offer?

Dave Hsu
--------"Cuisine represents a knife edge that separates attractive stimulation from death."--- Art Ayers


#3 RJ Cooper

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Posted 16 October 2009 - 06:48 PM

'scuse me while I tidy up my drool. What hours will this be on offer?

for now 530-700pm fridays only could change with demand

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#4 agm

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Posted 19 October 2009 - 07:08 PM

Next friday I will bring in a shoat and do 10 elements.

It sounds like you guys are creating the perfect meal - for me :( And it isn't even my birthday. Oh, wait, yes it is. Or it will be on Friday. You shouldn't have. Really, no, you shouldn't have. But I'm glad you did.

agm - it's my name, not my job.


#5 RJ Cooper

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Posted 23 October 2009 - 10:39 AM



!!!!!!PIG AND PINOT TONIGHT ALL!!!!!!
WE ARE GOING TO RUN IT FROM 5:30 TO 9:30 TONIGHT

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#6 DanCole42

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Posted 23 October 2009 - 10:42 AM



!!!!!!PIG AND PINOT TONIGHT ALL!!!!!!
WE ARE GOING TO RUN IT FROM 5:30 TO 9:30 TONIGHT

leleboo and I will be there from 5:30 to 6:30. Can't wait!
-Dan

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MORBO: The challenger's ugly food has shown us that even hideous things can be sweet on the inside.

#7 leleboo

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Posted 23 October 2009 - 10:49 AM

<br>leleboo and I will be there from 5:30 to 6:30. Can't wait!</br>

[actually, leleboo may be there long *past* 6:30 as well. you're the only one funny enough to have to <a href="http://comedyindc.co...ht.htm">perform later</a>. only thing on my agenda is pig and pinot, and maybe coming to The Modules blue show. ]

eta: no idea why the html is showing up all of a sudden. boo-urns.

Edited by leleboo, 23 October 2009 - 11:08 AM.

"He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea." ~THHGTTG
"Are you from the future? Do they still have sandwiches there?" ~Montgomery Scott, Star Trek
------
Leigh


#8 GennaroE

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Posted 23 October 2009 - 11:21 AM

I might have to head over as well after the internship.

#9 FunnyJohn

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Posted 23 October 2009 - 01:58 PM

I'll be there to PIG OUT

John Herzberg
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#10 agm

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Posted 23 October 2009 - 03:03 PM

NQD and I will be there around 6:00.

agm - it's my name, not my job.


#11 leleboo

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Posted 23 October 2009 - 08:06 PM

Pig-tastic. For sure.

I'm still thinking about the Beaune Ed was pouring. Beaune is where I had wine for the first time (that wasn't part of a seder). I was 14 (or 15) and my host father, during my time as an exchange student, decided we had to go and have some wine. I'm pretty sure we showed up on a Sunday, and the town was shut down, except of course the monks were around, and took us into les caves for a tasting. Which, of course, meant nothing to me, having absolutely no concept of wine ... but since then, I've tried almost every Beaune I could when I saw it (especially when by the glass).

The 2005 Gaunoux from tonight was absolutely exceptional with the pate and the pork belly. I'd live on that combination were it possible.

"He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea." ~THHGTTG
"Are you from the future? Do they still have sandwiches there?" ~Montgomery Scott, Star Trek
------
Leigh


#12 agm

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Posted 23 October 2009 - 09:10 PM

Say hi next time :(

agm - it's my name, not my job.


#13 leleboo

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Posted 23 October 2009 - 09:15 PM

Say hi next time :P

Thought the birthday boy might not appreciate it. :( Hope you had fun!

"He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea." ~THHGTTG
"Are you from the future? Do they still have sandwiches there?" ~Montgomery Scott, Star Trek
------
Leigh


#14 DanCole42

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Posted 24 October 2009 - 09:06 AM

Pig-tastic. For sure.

I will second that. I've said this before many times: Vidalia is the most accessible fine dining in the city. Even if you ordered every item on the Pigs and Pinot menu, it would amount to only $45. Think about it. You're paying only $45 for what amounts to an eight course dinner from a James Beard Award winner. Nine if you count the excellent bar-side lagniappes.

The Reuben, which could have stood up as an entire meal on its own, was hands down the best sandwich I have ever had.
-Dan

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MORBO: The challenger's ugly food has shown us that even hideous things can be sweet on the inside.

#15 RJ Cooper

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Posted 24 October 2009 - 09:19 AM

Thank you all for coming out and supporting the pig and Pinot promo next week more pig and more sub primals. This is going to be fun. We start next week again on our chrarcuuteue madness. 200 pounds of pig transformation into many cured meats with more international flavors. Have been reading allot about Asian cures balkin cures as well. End of November getting 2 250 lb black foot pigs finished on chestnuts acorn and goats milk. Gonna be good follow on Twitter. Off to windy city.

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#16 FunnyJohn

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Posted 26 October 2009 - 06:21 AM

Already planning to go back this Friday. RJ: are you still going to have that shoate? If so, how 'bout baby baby back ribs? This time I'm bringing reinforcements too.

John Herzberg
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#17 KMango

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Posted 27 October 2009 - 07:21 AM

I'm planning a Friday trek as well. If anyone wants to merge their table with +1 or +2 and enjoy more pork-adoring exaltation, PM me and stuff.
-KMango

"Everyone expects me to do certain things. It puts a ceiling on your progress. You’re blocked by your pride. To get good, you have to throw your board around and fall." -Rodney Mullen

#18 RJ Cooper

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Posted 29 October 2009 - 06:19 AM

I'm planning a Friday trek as well. If anyone wants to merge their table with +1 or +2 and enjoy more pork-adoring exaltation, PM me and stuff.

Okay all, Im off to Oxford Mississippi to cook at the Southern Food Alience. You all are in good hands..

Menu ideas, braised then fried pork short ribs tossed with s.c. bbq sauce
little pork burgers, truffle mustard
choopped jowl w. peanut sauce and lettuce cups

no shoat until next weekend sorry all!!!

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#19 RJ Cooper

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Posted 03 November 2009 - 08:40 PM

Okay all, Im off to Oxford Mississippi to cook at the Southern Food Alience. You all are in good hands..

Menu ideas, braised then fried pork short ribs tossed with s.c. bbq sauce
little pork burgers, truffle mustard
choopped jowl w. peanut sauce and lettuce cups

no shoat until next weekend sorry all!!!

pork
hog jowl rillettes, cranberry mostarda 5.75

pig tail croquette, apple butter, quail egg 5.25

crispy pig ears, frisée, apple 5.75

smoked ham baked macaroni and cheese 5.00

fried pork rib, south carolina bbq sauce, cucumber salad 7.50

twice cooked jowl, peanut sauce, lettuce cups 6.50

pork burger slider, pickled onions, truffle mustard 4.00/ea

cornmeal fried bacon, mole 5.00

pork belly, greens, rye 7.00

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50


I have a whole shoat thinking about roasting it will be around 15 bucks a person

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#20 chaofun

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Posted 05 November 2009 - 03:52 PM

pork
hog jowl rillettes, cranberry mostarda 5.75

pig tail croquette, apple butter, quail egg 5.25

crispy pig ears, frisée, apple 5.75

smoked ham baked macaroni and cheese 5.00

fried pork rib, south carolina bbq sauce, cucumber salad 7.50

twice cooked jowl, peanut sauce, lettuce cups 6.50

pork burger slider, pickled onions, truffle mustard 4.00/ea

cornmeal fried bacon, mole 5.00

pork belly, greens, rye 7.00

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50


I have a whole shoat thinking about roasting it will be around 15 bucks a person

That pig reuben the other Friday was magnificent, my favorite. I'll be there tomorrow with some friends, looking forward to it.

#21 RJ Cooper

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Posted 12 November 2009 - 11:38 AM

This Friday's Pig menu!!!

I am throwing out an idea to do Rocks night with Pig and Pinot the first Friday in December, need to have a strong commitment. And feed back. If there is enough goers the shoat will be roasting.

SWINE AND DINE ALLLLLLL!!!

pig
benton’s bacon, apple, chestnuts, frisée 4.50

pig tail croquette, apple butter, quail egg 5.25

duroc hog jowl rillettes, radish, cranberry 5.50

berkshire belly, steamed buns, ginger-hoisin 5.00/ea

fried karabouta ribs, south carolina bbq sauce, cucumber 7.50

crispy shoat head, creamed cabbage, cider 6.50

our shaved pig reuben sandwich 8.00

benton’s smoked ham-mac and cheese 6.75

rj’s 18 month black foot ham, pickled vegetables 8.00

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#22 Rovers2000

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Posted 12 November 2009 - 11:47 AM

I would be in for the first Friday in December idea (+1 or +2 based on the bacon chocolate chip cookies/sweet onion bacon ice cream alone)

Dave

"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill to his Secretary of War, 1944


#23 JoshW0615

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Posted 13 November 2009 - 11:49 AM

This Friday's Pig menu!!!

Mmmm...Hopefully I can finally make it today! What time does this run?

#24 chaofun

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Posted 14 November 2009 - 04:07 PM

Wife (jchao) and I are interested in the Rocks Pig and Pinot. First friday in Dec is perfect. We went the other week with our crew and you said we ate all the pig :( Good stuff. Looking forward to the next time.

#25 ol_ironstomach

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Posted 15 November 2009 - 04:54 PM

I am throwing out an idea to do Rocks night with Pig and Pinot the first Friday in December, need to have a strong commitment. And feed back. If there is enough goers the shoat will be roasting.

SWINE AND DINE ALLLLLLL!!!

Did Carême wear a funny hat? Sign gubeen and me up for some piiiiiig!

This could come in handy, as I need to lay in a base for Dec 5.

Dave Hsu
--------"Cuisine represents a knife edge that separates attractive stimulation from death."--- Art Ayers


#26 rkduggins

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Posted 15 November 2009 - 07:52 PM

I second the base-laying! I'm in, maybe plus one.
Rachel
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#27 leleboo

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Posted 15 November 2009 - 08:00 PM

From "into the Woods":

BAKER
Giant?

WITCH
Possible.
Very, very, possible...

I second the witch's comment for my presence at the Rocks P&P. That shoat better be a giant...:(

"He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea." ~THHGTTG
"Are you from the future? Do they still have sandwiches there?" ~Montgomery Scott, Star Trek
------
Leigh


#28 porcupine

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Posted 16 November 2009 - 04:16 PM

I am throwing out an idea to do Rocks night with Pig and Pinot the first Friday in December, need to have a strong commitment.

Strongly committed. MrP is, too.

Elizabeth Miller
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#29 Mrs. B

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Posted 16 November 2009 - 04:55 PM

Alas we will be in NYC to celebrate some birthdays. :(
This is some seriously porky goodness people. Go.

#30 GennaroE

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Posted 16 November 2009 - 11:34 PM

Barring work conflicts, I'll definitely be there.

#31 schulju

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Posted 17 November 2009 - 09:47 AM

Darn it! Returning from Florida on a plane that lands much to late to attend. I wish you all a "piggy" good time!

Judi Schulman Bradley
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#32 brr

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Posted 17 November 2009 - 03:54 PM

in

#33 sphere777

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Posted 18 November 2009 - 11:10 AM

I'll be there.

#34 RJ Cooper

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Posted 18 November 2009 - 01:16 PM

This Friday the 20th will be the last pig and pinot happy hour until December 4th!!!!!

Come and stuff yourselves with pig before the turkey stuffs you. Unlike turkey, stuffing yourself with pig doesn't make you sleep, it makes you wanna drink!!!!

So here is the menu for Friday. Hope to see all before December.

heritage pig
benton’s bacon, apple, chestnuts, frisée 5.75
pig tail croquette, apple butter, quail egg 5.25
duroc hog jowl rillettes, radish, cranberry 5.50
berkshire belly, steamed buns, ginger-hoisin 4.00/ea
koren bbq ribs, kimchi, scallion 7.50
crispy shoat head, creamed cabbage, cider 6.50
our shaved pig reuben sandwich 8.00
pozole, col, cilantro, oído de los cerdos 7.75
rj’s 18 month black foot ham, pickled vegetables 4.00
bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50

And if I remember to bring in pop corn we will do bacon-caramel corn!!!!
As well Sara and I are playing with bacon-peanut brittle. Could be a go for December.

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#35 marketfan

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Posted 20 November 2009 - 08:43 PM

This Friday the 20th will be the last pig and pinot happy hour until December 4th!!!!!

Come and stuff yourselves with pig before the turkey stuffs you. Unlike turkey, stuffing yourself with pig doesn't make you sleep, it makes you wanna drink!!!!

So here is the menu for Friday. Hope to see all before December.

heritage pig
benton’s bacon, apple, chestnuts, frisée 5.75
pig tail croquette, apple butter, quail egg 5.25
duroc hog jowl rillettes, radish, cranberry 5.50
berkshire belly, steamed buns, ginger-hoisin 4.00/ea
koren bbq ribs, kimchi, scallion 7.50
crispy shoat head, creamed cabbage, cider 6.50
our shaved pig reuben sandwich 8.00
pozole, col, cilantro, oído de los cerdos 7.75
rj’s 18 month black foot ham, pickled vegetables 4.00
bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50


And if I remember to bring in pop corn we will do bacon-caramel corn!!!!
As well Sara and I are playing with bacon-peanut brittle. Could be a go for December.

Our first time and boy, do we regret not having come every friday. In two weeks, whole barbecued shoat with a break for Thanksgiving week!

#36 DanCole42

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Posted 30 November 2009 - 09:47 AM

I am throwing out an idea to do Rocks night with Pig and Pinot the first Friday in December, need to have a strong commitment. And feed back. If there is enough goers the shoat will be roasting.

I'm going, but only because leleboo is making me...
-Dan

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MORBO: The challenger's ugly food has shown us that even hideous things can be sweet on the inside.

#37 Heather

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Posted 30 November 2009 - 10:17 AM

I am throwing out an idea to do Rocks night with Pig and Pinot the first Friday in December, need to have a strong commitment. And feed back. If there is enough goers the shoat will be roasting.

I'll be there, if you'll burn a couple of Allman Brothers shows for me. :(

#38 RJ Cooper

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Posted 01 December 2009 - 06:01 PM

pig and pinot
a celebration of heritage pigs from head to tail and pinot noir
heritage pig
whole roasted shoat, cornpone, carolinas bbq 8.75

benton’s ossabaw bacon, apple, pecans, frisée 5.75

durac pig tail croquette, apple butter, quail egg 5.25

duroc hog jowl rillettes, radish, cranberry 5.50

berkshire belly, steamed buns, ginger-hoisin 5.00/ea

old spot jowl, kimchi, scallions, korean bbq 7.50

whipped mangalista lard, smoked salt, 6.00

our shaved pig rueben sandwich 8.00

pozole, cabbage, cilantro, cracklings 7.75

rj’s 18 month black foot ham, pickled vegetables 4.00

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50

R J Cooper III
Chef/Owner

Rogue 24

922 N St Nw Rear Blagden Alley

202.408.9724

 

Gypsy Soul

Mosaic District

Merryfield VA

opening-when the wind blows cold again


the kid can cook llc.
202.297.6240


#39 leleboo

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Posted 01 December 2009 - 11:41 PM

whole roasted shoat, cornpone, carolinas bbq 8.75

you had me at "shoat"...

durac pig tail croquette, apple butter, quail egg 5.25

this continues to be my favorite thing ever. no, really ... ever. it's absurd.

what i'm saying is, anyone who doesn't show up? their croquette is mine...:(

"He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea." ~THHGTTG
"Are you from the future? Do they still have sandwiches there?" ~Montgomery Scott, Star Trek
------
Leigh


#40 GennaroE

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Posted 02 December 2009 - 12:36 AM

what i'm saying is, anyone who doesn't show up? their croquette is mine...:(

I'll definitely be there - no work on Friday means I can finally satiate my craving for bacon chocolate chip cookies. Plus the bacon, apple, pecan, and frisee and the Korean BBQ are sound really good.

#41 Escoffier

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Posted 02 December 2009 - 04:29 AM

You got Grover at kimchi...

In memory of David Weber of Malvern Racing, Desmo4USA, and StephenB. Good friends gone forever.


#42 KMango

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Posted 02 December 2009 - 07:43 AM

You got Grover at kimchi...

Ha ha, that needs to be Jamie's password for the next charcuterie pickup.

I'll be there Friday, too. My main goal of the happy hour will be to turn shoat into a verb.
-KMango

"Everyone expects me to do certain things. It puts a ceiling on your progress. You’re blocked by your pride. To get good, you have to throw your board around and fall." -Rodney Mullen

#43 Kibbee Nayee

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Posted 02 December 2009 - 09:58 AM

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50

Count me in on Friday. I never, ever eat dessert, but this must be consumed.

Do you eat chicken with your fingers?
No, I eat my fingers separately.


#44 chaofun

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Posted 03 December 2009 - 10:32 AM

Me and a small group will be there tomorrow! Looking forward to it.

#45 Escoffier

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Posted 03 December 2009 - 10:53 AM

Sign me up....

In memory of David Weber of Malvern Racing, Desmo4USA, and StephenB. Good friends gone forever.


#46 Heather

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Posted 03 December 2009 - 12:26 PM

Is anyone keeping count of how many people have said they're coming? I am counting at least 16.

#47 leleboo

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Posted 03 December 2009 - 12:35 PM

Is anyone keeping count of how many people have said they're coming? I am counting at least 16.

I was counting but hadn't checked in today. With Chaofun's "small group" maybe 20 by now?

"He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea." ~THHGTTG
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Leigh


#48 Heather

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Posted 03 December 2009 - 12:36 PM

About 20 is about what I was coming up with once we add the "small group."

ETA: anyone else that hasn't spoken up yet?

#49 DameEdna

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Posted 03 December 2009 - 02:57 PM

About 20 is about what I was coming up with once we add the "small group."

ETA: anyone else that hasn't spoken up yet?

I plan to show up, unless there is a 'Hello, Cupcake' length line out the door.

Craig Johnson


#50 ol_ironstomach

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Posted 03 December 2009 - 03:24 PM

ETA: anyone else that hasn't spoken up yet?

I believe 1000yregg plans to be there on the late side, on account of the travel time from B'more.

Dave Hsu
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