RJ Cooper
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Everything posted by RJ Cooper
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yeah yeah yeah i tried to attach it and got rejected said i wasnt allowed wtf is up with that -
The menu is done: We are having problems with the IT....As you all call it. I have attached the menu here.
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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.
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Vidalia, an award-wining contemporary American restaurant, is looking for passionate professionals to join our team led by James Beard winners RJ Cooper and Jeffrey Buben. Pastry Chef-passionate individual with contemporary pastry dynamics with respect of the classics to enhance the contemporary seasonal modern menus developed by Chef Cooper. Minimum of 3 years experience in a four star restaurant. Perfect position for an assistant to step up and create a name in the restaurant community. Petite fours and chocolate experience is critical. Asst. Pastry Chef-dynamic individual that has the passion to excel in pastry. An intricate eye for detail and a willingness to learn. A minimum of one year experience in fine-dining is preferred. Sous Chefs-dynamic cooks that are passionate about food, seasonality and sustainability. An eagerness to excel and commitment to excellence. A willingness to maintain systems. Chef de Parties-over achieving cooks that want to learn from the modern and classical approaches of the chefs. A rare opportunity to learn from the best with pristine local products. All culinary positions are an eighteen month commitment. Service Staff-a commitment and passion to take care of the guest as they are in your own home. Detailed oriented, passionate about food, wine and service. 1 year experience in fine dining. Email all resumes to dining@vidaliadc.com, fax 202.223-8572 or Please apply in person Monday-Friday from 2:00 pm - 4:30pm.
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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
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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
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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!!!
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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.
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!!!!!!PIG AND PINOT TONIGHT ALL!!!!!! WE ARE GOING TO RUN IT FROM 5:30 TO 9:30 TONIGHT
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for now 530-700pm fridays only could change with demand
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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.
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we will organize a sit in with past and present cooks, managers, servers, bussers from vidalia..... this is a place that intertwines the incestuous nature of the restaurant business. vidalia employees have been running there after work to find tranquility in the dark bar since vidalia opened its doors. we will play jam band music and beat drums like the a hole labor people did outside vidalia all day today!!! (not endorsed by vidalia owners, managers, chef)
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New Menus!!!!!!!!!!! Fun stuff for this early fall.
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The fish was potato crusted alaskan halibut!!! and the etouffee is made by blending the carolina gold rice into the sauce.
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No no only in house we make all our stuff
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Don would be really cool to have an iphone app so we can go right to your fantastic dining guide!!
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The Vidalia Burger will be back on tour in October when Texas Sweets will be availible. We just finished RW with steller numbers, have closed for two days into the holiday weekend, have to impelment 3 new menus for service tuesday, couple large parties, fly to napa for the crush!!! When I return it will be back!!! PROMISE you all and it will be better then ever!!! Thinking duck eggs, foie gras mustard... As well thinking about a new sandwich the other night. House cured duck ham, foie gras torchon, grilled endives, duck schmoltz, preserved cherry mustard, bitter chocolate boule..........Feed back is appreciated!!!
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wow wow wow!!!!!!!!!!!!! its like the dead the sometimes goes on tour for awhile then take a break then goes on a long tour when they reinvent themselves then again its a long strange trip!!!!!!!!!!!!!
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thank you don, from all of us at Vidalia. Restaurant people bitch alot about rw, we take it as a challange can we stay creative, can we keep our level of exelence, can maintain our graciousness of service. Restaurant week is like a marathon (yeah i know your saying chef have you ran one) we pace ourselves to survive the onsalught. I as the masacist dE ides we should have a 5 course option, we have sold 50% tasting menus. That may not sound like alot but we estimate that we have put up an aditional 1300 plates or if are in terms of 3 courses it turns into an additional 460 plus people. And lunch was out of control averaging 200 guests in 3 hours or 66 guest per hour. We have gone thourgh 400# of shrimp 450 lobsters 300# monkfish into 180# halibut (monk boats didn't go out because of storms) 450# lamb leg 300# octopus ect. Dons halibut dish was with spinach and sheeps ricotta gnudi pine neddle bordelaise. In all the guests are apricative of our efforts the staff as tired as they are not at each others throats and we still have ONE MORE WEEK!!!!! Reporting in the trenches. Yep off to work
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If I keep giving you all my secrets then you all wont like me stay on your toes
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3 large cucumbers-split in half length wise and seeded (leave the skins if they are the euro cukes)sliced 1/4 inch 1 small vidalia onion or sweet onion julienned 1/2 c sugar 1/2 c champagne vinegar salt and black pepper to taste for puree 1 c sheep milk yogurt 1/2 c butter milk mix all ing. together and let stand 3 hours....drain the liquid off the cukes. Place the cuke mixture in the blender. add the dairy. Puree until smooth making sure the puree doesnt get to hot. Pass through fine mesh sieve. adjust seasonings. Chill again. Serve!!!!! You can garnish in so many ways with this soup.
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Sorry to disapoint about the lemonaide. We make it with fresh fruit purees and yesterday was toigo cherry-rosemary. The peach everyone likes so much is peach-ginger-lavender. We make the simple syrup by steaping the aromatic into the hot syrup then adding purees, lemon juice.
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Dude count me in!!!!!!!! I'll supply cookies, you supply hookers and attorneys!!!!!!
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Restaurant week menu we are extending it to labor day weekend: restaurant week summer 2009 create your own 5 course tasting menu 45.09 (for each guest at the entire table) create your own 3 course menu 35.09 first course cocoa nib cured cobia watermelon textures, key lime gelée, puffed rice vidalia’s rabbit mortadella red mustard greens, spiced pecans, rabbit bacon, truffle honey vinaigrette smoked red waddle pork jowl rillettes with pickled okra, radishes, creole mustard, country bread toigo orchard cucumber soup heirloom tomato-vidalia onion salad, black olive croquant second course grilled octopus avocado, red rubin, heirloom cherry tomatoes, smoked chili vinaigrette heritage pig tail croquette red wine apple butter, pickled pheasant egg, kale young garlic velouté florida frog legs, parsley emulsion, preserved meyer lemon preserved heirloom beets mascarpone enriched emmer wheat risotto, wild horseradish third course slate roasted maine monkish wild mushroom-spinach gnudi, pine needle infused bordelaise potato crusted chatham cod marble potatoes, smoked pork belly, sweet corn velouté shrimp and grits yellow corn grits, vidalia’s shrimp chorizo, heirloom onions king trumpet mushrooms yellowfin potato pave, black garlic emulsion, parmesan emulsion fourth course braised red waddle pork cheeks crayfish, okra, guanciale, étouffée rosé veal liver parsnip purée, abalone mushrooms, sweetbread ravigoté shenandoah lamb shoulder heirloom eggplant caviar, pot belly farm fig mostarda, smoked garlic caramelized vidalia onion crêpe heirloom tomato-goat cheese emulsion, fried hen egg locally raised, hand cut steaks and chops potato pave, vidalia onion purée, mushrooms 12 dollar supplemental charge
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Its a recipe adaptation from Marcus Samuelson's cook book.
