RJ Cooper

Hay isnt that wabecks cat?

dint know and which hunk from marcel's robert or ramone if it is ramone he is now off the market

YES ITS THAT TIME OF YEAR WHERE YOUR FAVORITE CHEFS AND RESTAURANT FOLKS HOP ON TWO WHEEL MACHINES AND ROAR AROUND THE COUNTRY SIDE!!!!!! IF YOU WANT TO ATTEND OR PLEDGE YOUR FAVORITE CHEF HERE IS THE LINK!!!!! CHEFSONBIKES.COM IT IS ALL TO HELP HUNGRY KIDS!!!!!!!!! Celebrating its 5th anniversary, Chefs on Bikes invites hospitality professionals from throughout the Mid-Atlantic to: * Enjoy a beautiful ride while networking * Learn about new products and offerings from the trade * Feast on delicious food with

à la carte menu or create your own five course tasting menu (for the entire table only) for $85.00 first course smoked eel and seared kuroge wagyu beef with fava bean purée, salt roasted fava beans, lipstick radish and radish sprouts 18.00 torchon of la belle farm foie gras smoked duck liver with rhubarb, bitter-sweet cocoa, vidalia onion jam and black pepper brioche 16.50 yellowtail hamachi cru with kusshi oyster, preserved melon, spicy cucumber, anchovy and avocado sorbet 15.00 lime basil vichyssoise with buffalo mozzarella, preserved tomatoes, olive crumble, verbena gelée and sourdough tuiles 13.75 second course coddled duck egg with roasted royal trumpet mushrooms, tête de cochon, pickled wild ramps and smoked pork consommé 13.00 “dirty rice” creamy arborio rice with chicken livers, green apples, crisp sage and bourbon emulsion 14.50 point judith calamari oyster-sausage stuffed squid with preserved tomatoes, haas avocado and periwinkles 15.00 goat cheese ravioli with bull’s blood beets, mexican marigold tarragon, bull’s blood beet greens and butter fondue 14.00 signature sides eastern shore succotash with jumbo lump crab meat 10.50 baked macaroni with cave aged cheddar and smoked shoat ham 8.50 chicken fried morel mushrooms with black pepper gravy and chive biscuit 10.00 Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food related illness, especially if you have certain medical conditions. third course big eye tuna niçoise seared rare with sweet peppers, fingerling potatoes, anchovy, green beans, quail egg and limestone lettuce emulsion 33.00 vidalia’s fish and chips beer battered fluke with kennebec potatoes, vidalia onion rings, spicy vinegar and tartar sauce 29.50 maine diver scallops with surry sausage crust, rice beans, chow chow and key lime infused bouillabaisse emulsion 32.00 grilled vidalia onion bread pudding with glazed path valley farm heirloom baby carrots and orange-sage emulsion 24.50 fourth course roasted squab stuffed with foie gras and served with yellowfin potato-gizzard confit torte, fava bean purée and morel mushrooms 36.00 shenadoah valley young goat stuffed saddle, shoulder meat balls and roasted leg with chickpea polenta, preserved lemon, eggplant purée and peanut sauce 33.00 braised schultz farm pork belly with rye berry pilau, snap peas, boiled virginia peanuts, gulf prawns and ham hock broth 31.00 roasted king trumpet mushrooms with yellowfin potato pavé, truffle emulsion and fondue of nancy’s camembert 26.00 vidalia’s classics shrimp and grits wild caught gulf shrimp with creamy grits, arugula, house made andouille sausage and sweet onion ravigote 29.75 slow roasted berkshire rack of pork with st. mary’s county style stuffed savoy cabbage, crushed fingerling potatoes, apple butter and rye jus 32.00 hand cut steaks dry aged, prime à la carte…priced daily tasting menu… $18 supplement japanese wagyu à la carte…$20.00 per ounce, minimum of 3 oz. tasting menu…$28 supplement for 3 oz. à la carte menu or create your own three course tasting menu for $28.00 appetizers lime basil vichyssoise with buffalo mozzarella, preserved tomatoes, olive crumble, verbena gelée and sourdough tuiles 12.00 the butcher’s salad farm lettuces with dried sausages and ham, sweet peppers, onions and creole mustard vinaigrette 11.75 coddled duck egg with roasted royal trumpet mushrooms, tête de cochon, pickled wild ramps and smoked pork consommé 11.00 vidalia’s wedge salad bibb lettuce with vidalia onions, apples, bacon and bailey hazen blue cheese dressing 11.75 grilled vidalia onion bread pudding with glazed path valley farm heirloom baby carrots and orange-sage emulsion 11.25 vidalia’s seasonal lettuce blend with pipe dream farm goat cheese, hazelnuts, dried apricots, fines herbes and champagne vinaigrette 11.50 yellowtail hamachi cru with kusshi oyster, preserved melon, spicy cucumber, anchovy and avocado sorbet 14.00 baby red mustard green salad with concord grapes, everona farm ash sheep cheese, spiced pecans and buttermilk dressing 12.00 maryland hot brown layers of brioche and jumbo lump crab meat with sweet peas, asparagus and béchamel sauce 14.50 melon mosaic local market melons and country ham with mizuna, vanilla essence and verjus gelée 11.50 Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food related illness, especially if you have certain medical conditions. entrées shrimp and grits wild caught gulf shrimp with creamy grits, arugula, house made andouille sausage and sweet onion ravigote 18.50 “dirty rice” creamy arborio rice with chicken livers, green apples, crisp sage and bourbon emulsion 14.50 point judith calamari oyster-sausage stuffed squid with preserved tomatoes, haas avocado and periwinkles 15.00 goat cheese ravioli with bull’s blood beets, mexican marigold tarragon, bull’s blood beet greens and butter fondue 14.00 vidalia’s corned veal tongue salad with pickled vegetables, mustard greens and amish mustard vinaigrette 15.00 roasted king trumpet mushrooms with yellowfin potato pavé, truffle emulsion and fondue of nancy’s camembert 16.50 vidalia’s fish and chips pan fried fluke with kennebec potatoes, vidalia onion rings, spicy vinegar and tartar sauce 17.50 shenandoah valley young goat meatballs with yogurt béchamel, spring onions, morel mushrooms and spicy peanuts 15.50 vidalia’s eastern shore clam roll fried soft clams with grilled potato roll, ocean city boardwalk fries and vidalia onion coleslaw 18.50 braised schultz farm pork belly with rye berry pilau , snap peas, boiled virginia peanuts, gulf prawns and ham hock broth 17.50 vidalia’s hand cut steaks dry aged, prime selection (à la carte)…priced daily wagyu selection from japan, minimum of 3 ounces (à la carte)...priced daily signature sides eastern shore succotash with jumbo lump crab meat 10.50 baked macaroni with cave aged cheddar and smoked shoat ham 8.50 chicken fried morel mushrooms with black pepper gravy and chive biscuit 10.00 lunch 6-16-2008

thank you for these kind words. I will enjoy passing them on to my staff and your server Larry. Menus chaning again in june, hope to see you all again

smoked goat gouda (amish), cave aged cheddar (amish) and brad's (dude) goat curd..............all local all fantastic!!!!!!!!!!!

the salt is a sulfuric salt from India that our comptroller brought back to me from her native country india

The general concensus from my staff is priggish no....piggish yes!!!!! lol have a great holiday people of the rockheads

shall i taKE THAT AS A COMPLEMENT???!!!!!!!!!!

im in for that

OKAY!!!!! OKAY!!!!!!!! OKAY!!!!!!1 LETS CHILL EVERYONE ITS ALSO MY DAY OFF AND WE CHANGED OUR MENU TODAY!!! THE FOOD COST IS 50 BUCKS THE WINES ARE: VILLARD VIOGNIER @ 4 BUCKS FOR 2 OZ POUR AND 12 GLASS THE RED IS MUSTIGUILLO BOBAL BLEND 3.50 FOR 2 OZ AND 10 BUCK PER GLASS THESE ARE WHAT DOUG HAS PICKED TO GO WITH THE COW HERE IS THE WAY THIS CIRCUS WILL WORK!!!!! 7:05 WE WILL SERVED THE FIRST PLATES WHICH WILL BE CARPACCIO 7:35 WE WILL SERVE THE SEARED 8:10 WE WILL SERVE THE SECOND TIER 8:45 THE SEAR PLEASE DONT BE LATE!!!!!! RJ

POSTED ONLINE IS THE FORMAT AND MENU ITEMS!!!!!

vidalia

The James Beard Foundation is embarking on it first-ever national food festival, landing in 19 cities, including Washington, this fall. Dubbed Taste America, the event kicks off September 28 with a benefit dinner prepared by Vidalia and Bistro Bis chef RJ Cooper (who won the 2007 James Beard Chef of the Year for the Mid-Atlantic), in addition to other Beard heavyweights, including Bebo's Roberto Donna and Ris Lacoste. The dinner is open to the public for a fee. On September 29, the festival will head to Williams-Sonoma Mazza Gallerie from 11 a.m. to 4 p.m, where Cooper will host a cooking demonstration and local chef Bob Kinkead will sign his book—the aptly named Kinkead's Cookbook. Other highlights of the open-to-the-public day include "Foodies of the Future" activities for children and a culinary sampling from local artisans and farmers.

Rodney Joseph Cooper III

I dont think that in the environment that we're in that it matters if its one wheel or two. We had one really hot day, and the dining room was hot, but that should not deter us from the promotion. Wait for the book on the pork belly - or call me!

As I reflect on the past Restaurant Week, I have come to a realization about what it is, and how we go about doing it. We serviced 2800 people of which 340 of were walk-ins. Did we do a great job in giving an overall experince? We tried. Did we give a 100% effort on what we do? Yes. Will we take a different approach next time to what restaurant week is? Yes. We will always feel gracious when we have a promotion like restuarant week. We will always try to provide the best we can. We will always try to live up to the standards we all hold for each other here at Vidalia. Thank you for the comments - the chance to give a voice behind the scenes and your comments. Until next time ... keep the shiny side up!!!! RJ

Happy hump day, all!!!!! We are almost at the halfway point of Restaurant Week. So to keep the team motivated, contests have been started, off-hand betting on cover counts etc. I have not even come close to winning. Today brought in the hottest and most humid day of the year. The cooks sucked down Gatorade, Red Bull, and lemonade. Lunch was rocking - we had started slowly, but by 1:00 pm the house was jumping. Dinner was slower due to some Metro problems and the heat. But the cold soups were a hit. Softshell crab with gazpacho and the vichy were flying. No real weirdness again, great crowd that we have enjoyed showing some of our craft. The bbq pork belly otherwise known as pork and beans has been a hit. We are going to be here all week, but dont forget that we have a lunch tasting menu that is 24.50 monday -friday. Drink of the day: cold coffee and Red Bull with a splash of lemonaide (10 today for me) Water of the day: 3 liters of Fiji (cool) Food of the day: Peanut butter crunch for me lunch and dinner - will make nachos when I get home Quote of the day: just cook everything!!!!!!!! Have fun and happy dining. Please dont break up with you b-friend or g-friend over a pie; do it over caviar and foie gras - we can always get more pie.

We do have a chance to adjust the menu if need be. However, the run we had last night on the vichy we won't be doing it. Tuesday was very good..........Lunch diners were in and out within an hour, it is amazing that with the volume we do for restaurant week this gets done. Our sous chefs and chefs de partie are so amped up (yes red bull and coffee help) that it turns into a contest on how fast and consistent we can bang out the food. With no exception lunch was 230 people and dinner went from 230 and finished with 273. Doug in the door was a great offensive coordinator and we rocked out. We will have some adjustments on a couple dishes we are doing thanks to the comments from the guests. Today I got a phone call from my fish monger to inform me that he has an influx of softshell crabs so they may be making a one-time appearance tonight. We are at hump day with 8 more services so far - front to back awesome jobs!!!!!!!!! Guests pleasant and fun!!!!!!!!!!!! We shall chat later

Thanks Don for this last little blog Q&A. The staff and I take the opportunity of Restaurant Week as a challange. We normally don't do as much volume as we do during the week, and must be creative with cost limitations as well as giving a sample of the food ideas of Vidalia. We kicked off Restaurant Week in the usual manner with an offering of herbs and mirepoix to our food gods, thanking them for this opportunity to shine. Lunch was smooth, and dinner the same way. We have been surprised with what guests have been ordering: The salmon cru has been a hit while the parsley-root vichyssoise has been missed. Fried green tomatoes have stolen the appetizer show while duck and catfish are equal in popularity on the entree side. Desserts... the big two are still leading the way (lemon chess and pecan pies). No hiccups and no weird happenings today. The marathon has just started and we will be running all the way to the end. This year we're opening the doors on Sat and Sun for lunch and brunch, so this weekend no big chefs ride on the pumpkin. Have a great Restaurant Week and enjoy the restaurants that you all go to.

Don and all the "Rockheads", thank you for all your questions and letting me share pieces of the life of Vidalia. We are always striving to do the best we can and cook better then we did the day before. On that note, when you all come in please say hi - I am always available to meet any and all guests who come into Vidalia. The question of restaurant week - we are offering a full menu that has nine appetizer choices (yes 2 with supplemental charges) and 9 entree choices (2 with supplemental charges). The menu can be viewed on our newly designed web site at vidaliadc.com. Our idea is to give an array of dishes that show our cooking philosophies. We have, however, changed or service times by adding lunch on saturday and brunch on sunday - there is still room on those days. We have developed a bar menu that is an a la carte tasting menu with small plates that are on our dining room menu. It is a great way to enjoy the wine bar, Doug, Mike and the Bartender du jour's company and knowledge of food and wine. Yes there is a corn dog boudin blanc. We still have our daily wine tastings and Don asked about Mini Coopers which are defined as the canapes we provide during the tastings, and a chef prepares these at the bar. However it will be suspended during restaurant week. We have just gone through a total menu change and will modify the menu again after resaurant week. The mid-atlantic region at this moment has some of the best provisions in the country. Thanks again, and please stop by and say hi, if the Harley is out front, I'm there. RJ

The term gourmet I find a little vague these days (i.e. when in NYC how can a deli be gourmet????????) But anymay, read and experiment as much as possible. Home cooks have a great passion to try and duplicate what they had in a restaurant but we have a huge advatage of staff, product ect. Home cooking is about putting as much passion and love inot each dish made because genrally you our feeding ones you love. Last I spoke with you, you were playing with foie gras. Ice cream or something in that medium. I took that simple idea you shared with me and tried it in a few mediums. That idea to form a different cooking medium at home is fun for you and makes one think about cooking more. i tend to keep it extremely simple at home.

We like to go off the menu, improv cooking not only challanges my team and I but develop cookng skills that allow one to think outside the box. You can go about this two ways, when making a reservation ask to have a improv tasting menu or simply ask the server and they will ask facts about likes, dislikes and dietary restrictions. We would like to limit this to the entire table, we tend to send differnt dishes to each guest, tghe cost starts a 75 dollars for five courses (not including amuse), and additional courses depending on the elemental ingredients (truffles, foie gras ect.) are a fifteen dollars per person. To have a proper flow of service 5,7 or 10++++n are what we recomend. My dear friend, colegue and x-sous chef Teddy "chicken bone" Walker on his last night before moving to Bis busted or hands with 21 courses. He holds the record!!!!!!!!! It was a blast. You last question Don is simple "I wish I could but...........no cant do it." LOL. Last we spoke I had mentioned that we have revamped tha bar menu with small tasting portions from our regular menu. It is a great way to dine a vidalia with or without a companion. We will not be offering a tasting menu for restaurant week, we have expanded our services to included Saturday lunch and Sunday Brunch.

Join the Team of James Beard Winning Chefs Jeff Buben and RJ Cooper at Vidalia and Bistro Bis. Learn from two of the top chefs in Washington DC and an enthusiastic team of culinarians. Please email resume to dining@vidaliadc.com or by fax to 202.223.8572.

I am sorry that I misspoke. The last sonogram I was shown there were two girls and the house still has not come back to the guy side, moto in Chef Cooper's House Girls Rock!!!!! and Rule!!!!!!!!