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

Does anyone have a menu for Vidalia's Thanksgiving? I have a reservation but I can't find a menu on the website.

The menu is done: We are having problems with the IT....As you all call it. I have attached the menu here.

chef’s featured thanksgiving menu

for the table

rappahannock river shellfish

oysters (olde salt, stingray, rappahannock) 2.75 each, minimum of 3

clams (olde salt little neck) 1.50 each, minimum of 3

butcher’s board charcuterie

patés, terrines, cured meats, condiments 19.90

appetizers

cold

alaskan king crab

heirloom apples, cilantro, almonds 18.50

hot

upland game consommé

raviolini, hen o’ the woods, cocks combs, root vegetables 15.50

entrées

fish and crustaceans

point judith monkfish

tête de shoat, creamed cabbage, mcintosh cider jus 31.50

north shore dover sole

chef’s market inspired preparation mkt. price

(pre fixe and tasting menu…25 supplement)

meat & poultry

maple lawn farm heritage turkey

oyster-bacon dressing, brussel sprouts, whipped potatoes, giblet gravy 33.50

---

market vegetable menu

appetizers

path valley heirloom beets

brad’s goat cheese, endive, apples, rye crumble 12.50

queensland blue squash soup

chestnuts, mutsu apple, spiced egg sabayon 12.75

entrées

heirloom pumpkin parfait

quince, chestnuts, bliss syrup, cranberry gomasio 24.50

new crop marble potatoes

black garlic soubise, hen egg, truffle 26.00

---

menu options

à la carte

three course pre fixe, appetizer, entrée and dessert…$62.00

five course tasting menu… $78.00 (entire table only)

appetizers

cold

pamlico sound scallops

orange, fennel pollen, grinnell pike caviar 15.50

sonoma foie gras terrine

plums, pecan gomasio, brioche tuile, berry vinegar 18.00

red waddle pork jowl rillettes

pickled radish, circus frisée, fried ears, cranberry mostarda 13.25

hot

smoked hand cut pasta

guanciale, apple, queensland pumpkin, chestnut 15.50

poached fowler creek duck egg

soybeans, duck tongue, gizzards, burgundy truffles 16.75

stuffed point judith calamari

linguisa, blue potato, avocado, romesco, cilantro 13.75

entrées

fish & crustaceans

potato wrapped rouget

clams, celeri hearts, pearl onions, chowder nage 34.00

tasmanian sea trout

lentils, headcheese croutons, honey mushrooms, syrah 32.00

shrimp and grits

yellow grits, heirloom onions, shrimp chorizo 31.50

meat & poultry

vidalia’s stuffed stolfus farm shoat

sweet potatoes, brussels sprouts, apples, rye 35.00

marcho ranch veal brisket

tongue, sweetbreads, sausage stuffed cabbage, sunchokes, spaetzle 33.00

van voreen farm ring neck pheasant

cobbler potato-mushroom torte, black garlic soubise 37.00

hand cut steaks & chops

prime steak, free range chops

à la carte…priced daily (tasting menu…$15 supplement)

gunma kuroge wagyu beef

$30 per ounce with three ounce minimum (tasting menu...$35.00 supplement)

signature sides

beauregard sweet potato soufflé

spiced pecans, bliss maple syrup, spiced meringue 8.75

vidalia’s baked macaroni

amish cheddar, goat cheese, smoked ham 9.00

with shaved burgundy truffle…18.50

green bean casserole

amish cheddar, crispy sweet onions, trumpet mushrooms 9.25

roasted brussels sprouts

vidalia’s guanciale, dried cranberries 8.75

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.

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.

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

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

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!!!

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.

!!!!!!PIG AND PINOT TONIGHT ALL!!!!!!

WE ARE GOING TO RUN IT FROM 5:30 TO 9:30 TONIGHT

'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

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.

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)

New Menus!!!!!!!!!!! Fun stuff for this early fall.

appetizers

cold

cocoa nib cured cobia

compressed melons, serrano chilies, key lime beads, coconut 14.00

jumbo lump crab and big eye tuna

cucumber textures, whitefish roe, wild horseradish emulsion 16.50

snake hill wagyu beef carpaccio and tartare

smoked bean curd, quail egg, porcini, tomato compote, mozzarella 15.50

hot

sweet garlic velouté

florida frog legs, wheat berries, parsley, preserved lemon 12.75

warm foie gras terrine

plums, duck crackling-pecan gomasio, berry vinegar gelée 18.00

barcat oyster soup

champagne, smoked caviar, celeri, oyster boudin, heirloom potatoes 15.50

entrées

fish& crustaceans

roasted alaskan halibut

octopus, piquillo peppers, parsley root, rouille emulsion 31.50

atlantic spotted skate wing

cauliflower, golden raisins, almonds, lime-brown butter 29.00

maine diver scallops

globe artichoke purée, lemon arancini, basil sabayon 29.50

meat& poultry

stuffed goat saddle

panisse, goat’s milk panna cotta, eggplant, romesco 31.50

charles farm pekin duck

wild rice, grape leaves, pickled grapes, heirloom beets 34.00

braised snake river wagyu short ribs

marrow, field peas, leeks, chanterelle mushrooms, burgundy gelée 32.75

hand cut steaks and chops

dry aged, prime steak and free range chop

à la carte…priced daily

(tasting menu…$15 supplement)

market sides

smoked matsutake mushrooms

anson mills grits, smoked pine-bordelaise emuslion 16.00

vidalia’s succotash

green chic peas, roasted peppers, cipolinni onions, fall corn 9.50

for the table

butcher’s board charcuterie

patés, terrines, cured meats, summer condiments 19.90

the signatures

appetizers

cold

sweet onion-lobster tart

fennel, caviar -lobster vinaigrette 16.50

hot

five onion bouillon

turnips, kale, duck confit, foie gras, onion jam 16.75

entrées

fish and crustaceans

shrimp and grits

yellow corn grits, vidalia onions, shrimp chorizo 28.50

meat and poultry

st. mary’s county stuffed pork loin

sausage, kale, collards, macaroni croquette, apple butter rye jus 30.50

market vegetable menu

appetizers

grilled belgian endives

blue cheese fondue, pecans, apple sauce fritters 12.50

smoked corn agnolotti

pipérade, green onion emulsion 13.75

entrées

eggplant parmesan

heirloom eggplant, cherry tomatoes, parmesan 24.50

cauliflower panna cotta

hen o’ the woods mushrooms, almond coulis, truffle sabayon 25.50

appetizers

cocoa nib cured mid atlantic fluke

compressed melons, serrano chilies, key lime beads, coconut 11.75

goat shoulder terrine

fingerling sweet potatoes, bliss syrup, pistachio, onion jam 10.25

mercer farm hen egg

emmer wheat risotto, sweet corn, chanterelle mushrooms 11.00

slanted lane farm field greens

soft herbs, market vegetables, croutons, tomatoes, vidalia onions 10.75

lemon arancini

globe artichoke purée, white anchovies, basil sabayon 11.50

five onion bouillon

turnips, duck confit, kale, foie gras, onion jam 12.75

grilled belgian endives

blue cheese fondue, pecans, apple sauce fritters 11.00

barcat oyster soup

champagne, celeri, oyster boudin, heirloom potatoes 12.00

entrées

shrimp and grits

yellow corn grits, vidalia onions, shrimp chorizo 17.50

merguez spiced goat sausage

field pea purée, arugula, tomato confit, verbena-yogurt emulsion 14.50

spotted skate wing

cauliflower, golden raisin, almonds, lime-brown butter 16.50

frogmore stew

shellfish, pee wee potatoes, sweet corn, pearl onions 18.50

southern fried young amish chicken

whipped potatoes, bacon braised collard greens, black pepper gravy 18.00

carolina fingerling trout

crayfish, okra, tasso, étouffée 15.50

braised beef cheeks

red peas, marrow, chanterelles, red wine emulsion 16.50

vidalia’s blue plate

four composed market inspired vegetable compositions 17.25

vidalia’s signature sandwiches and salads

sandwiches served with potato chips, pickles

heritage pork jowl blt

heirloom tomatoes, romaine, duck egg, country bread 14.75

vidalia’s cuban sandwich

house cured ham, pork belly, pickles, mustard 14.50

maine lobster salad

pole beans, heirloom beets, pee wee potatoes, smoked cumin 19.90

appetizers

hog jowl rillettes

pickled okra, amish mustard, radishes 10.25

chilled cucumber soup

heirloom cherry tomatoes, black olive croquant 9.75

entrées

butter poached maine lobster

sweet corn, smoked pork belly, parmesan emulsion 22.50

vidalia onion crepe

heirloom tomato-goat cheese fondue, fried egg 15.50

market sides

running springs farm bi color corn on the cob

preserved white truffle butter, smoked sea salt 4.00

chicken fried chanterelle mushrooms

our bacon, black pepper-chicken gravy 10.50

Mr's next course was potato-crusted cod with ??? gnudi and pine needle bordelaise. He was enchanted by that fish! I enjoyed the shrimp and grits, which were superlative, with shrimp chorizo and heirloom onions--truly delicious!

Fourth course for Mr. was roast lamb loin (?) with okra (smoked/grilled?) and fig moutarda, which he pronounced perfectly cooked. Also perfect was my Red Waddle braised pork jowl, with crayfish, okra, guanciale and etouffee. It was nice to be able to enjoy the etouffee, which was made with a rice flour roux (the server double-checked before taking my order).

The fish was potato crusted alaskan halibut!!! and the etouffee is made by blending the carolina gold rice into the sauce.

No no only in house we make all our stuff

Don would be really cool to have an iphone app so we can go right to your fantastic dining guide!!

This is devastating news! I've made three visits to Vidalia in the past month, and I was saving the best for last! I've never even had the burger!!! As you can see from this thread, missing out on the Vidalia burger would be tantamount to missing out on a threesome with my wife and Rachael Ray.

So this question is, if not at the bar, where can I get my hands on RJ's reportedly superb ground meat and buns???

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!!!

I had dinner at the bar last night that included many of the same courses. I opted for the chilled cucumber soup instead of the croquette, and the goat cheese bavarian instead of the peanut butter bar, but came away with the same impression - that Vidalia does Restaurant week very well, well enough that I may stop avoiding it.

I had a talk with RJ, and he said that the burger will not be appearing on the bar menu anymore. I am heartbroken.

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!!!!!!!!!!!!!

It takes guts to walk into Vidalia at 6:30 PM on a Friday during Restaurant Week, thinking you'll find a seat at the bar, but that's precisely what I did, and I nabbed the last seat available.

And I'm glad I did, because I had a terrific meal. Along with the regular three-course offering, Vidalia is offering a five-course dinner for the somewhat ridiculous price of $45.09. My selections:

Red Waddle Pork Jowl Rillettes with pickled okra, radishes, creole mustard, country bread

Heritage Pig Tail Croquette with red wine apple butter, pickled pheasant egg, kale

Roasted Alaskan Halibut with a prep I didn't catch, and isn't online

Briased Red Waddle Pork Cheeks with crayfish, okra, guanciale, étouffée

Peanut Butter Crunch Bar with caramelized banana compote, sea salt caramel

I came in thinking this would be three courses, $35.09, and out in sixty minutes; it was not to be. What a meal, and you never know what sort of rogue's gallery you're going to encounter at Vidalia's lounge - I was summoned over to a four-top, where a friend was having dinner with his charming companion, and much plate-sharing and wine-sharing ensued. It turned into something of an orgy, and a big, hearty thanks to "Ray" for his hospitality and graciousness. Likewise, Mike, Khoa, Ed, Al, RJ, and the rest of Vidalia's outstanding crew.

Nobody can possibly do restaurant week any better than Vidalia. If you're wondering where to dine this evening, I strongly suggest getting to Vidalia early and grabbing a couple seats at the bar.

Cheers

Rocks.

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

When's the cookbook coming out?

If I keep giving you all my secrets then you all wont like me stay on your toes

Sorry that Johnny was not helping out at Toigio yesterday at the farmer's market since I wanted to verify that everything in this is raw and that the first two ingredients weren't braised first. I am making a small batch to go w dinner tonight. Since I have three cucumbers in the fridge, I figure I can try a cooked version later in the week. This would be something that makes a Vita Mix blender worthwhile.

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.

Took a bunch of coworkers to Vidalia for lunch. I will have to start by saying that I am biased because I already love this place. Oddly, I had never been there for lunch. IMO it is the best value in town (the butter rolls are worth the lunch by themselves!) One note of disappointment is that they were not serving the ginger and rosemary lemonade.

As for lunch, I started with the seasonal carpaccio, which was not only delicious but also beautifully presented (it all was). It melted in my mouth, was cut perfectly and the flavors play with your senses. For the entree I had the Shenandoah lamb tenderloin, it was cooked medium rare and once again it melted in my mouth. The goat cheese emulsion was orgasmic. Mississippi Mud for dessert completed the perfect meal. Another great meal at Vidalia, Gracias!

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.

. The diabetic shock from the cookie counteracts the cardiac arrest from the bacon. If I were dying in a week I'd be flying out to Cabo with two suitcases full of these, along with a Senator-level hooker who would feed them to me out of a bucket while I lied on the beach sipping milk directly from a cow sired by Zeus himself.

Dude count me in!!!!!!!! I'll supply cookies, you supply hookers and attorneys!!!!!!

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

Wow! The whole thing sounds amazing!

What does "African curry" entail?

Its a recipe adaptation from Marcus Samuelson's cook book.