RJ Cooper

Poutine ain't exactly haute cuisine, shall we way.

Hay isnt that wabecks cat?

Where are the pictures from last year??!! And, is that really buff guy from Marcel's riding again this year?

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

First time to vidalia and I had a great lunch a few friday´s ago (memorial day weekend). The details are a little fuzzy but my +1 and I ordered the following dishes:

- Yellowtail hamachi cru

- Soft shell crab

- corned beef tongue

- goat meat balls in yogurt with a side of pappardelle and morel mushrooms.

We also ordered a bottle of Txakoli wine and finished the meal with the "whoppers" dessert and 2 espressos. This place is f$&%ing awesome and I can't believe I've never been before, i definately had the best soft shell crab this year which was the highlight of the meal. I've been reading on Tom's chat about people saying Vidalia has gone downhill and if this is downhill, but i've learned to ignore much of what is said there and glad i the chance to try an excellent restaurant I will gladly visit over and over. By the way we had excellent service, I forgot his name but he's the tall black guy at the bar, he was really good and did an awesome job of coursing and reading us and added for some great conversation, service was a 10.

Gruyere. I just think it screams "MELT ME!". Cheddar? Not so much.

The Screaming Cheese would be a good name for a band.

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

It is called Black Salt, from India. Chef R.J. had a big solid chunk of it that he was flaking with a rasp. It's usually found already finely ground in small containers, and when ground has a pinkish color. It gets its color and smell from being bound with sulfur. Red salts (Hawaiian and Himalayan) are bound with iron, which gives them their color.

You can find black salt at Penzey's, at Indian grocery stores, and when BlackSalt Market opened, it was one of the spices that we were selling in small tins that were packaged with the BlackSalt logo. I don't know if they still have it--it was not a big seller.

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

Morning, chef!

The general concensus from my staff is priggish no....piggish yes!!!!!

lol

have a great holiday people of the rockheads

You don't find him a bit priggish?

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

It most reminded me the top-quality toro I was fortunate enough to sample while in Japan. The dominant sensation was the buttery mouthfeel with a slight undertone of beefiness. It was far less beefy than I had expected just as that toro was much less tuna-y. If presented both in a blind taste test I would seriously have a difficult time differentiating them (note to Don and RJ: that's a taste test I would shell out some serious coin for!).

Was it worth it? I think so, but only at this price point and in this setting. It was a good thing to be presented this as a treat without too many other distractions. I would have a hard time paying $50, let alone $90, for a similar serving as part of a larger meal. Being able to savor it alone made it worth the price of admission.

And more thanks to the folks who put this together. It was great putting more faces to names!

im in for that

I'm planning on heading to Vidalia around 6pm, so please count me in as well!

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

We are going here for NYE. I heard that there might be a special tasting menu, can anyone confirm?

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.

Before you sign off there's one question you still haven't answered:

Rodney Joseph Cooper III

Chef, how would you feel about the promotion (or your participation in it) scaling back to one Restaurant Week a year? I don't work in the business but found myself feeling for restaurant workers running themselves ragged in 95 degree heat.

And, while I have you here, if I were to attempt recreating your pork and beans at home, what advice would you have for me? Thanks! (That's probably my favorite Vidalia dish.)

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

It's very cool to hear about Restaurant Week from a (wonderful and non-bitter) chef's perspective--thanks!

My boyfriend and I were in on Monday, and we had a lovely experience, as always. The peach-chardonnay dressing on the frisee salad was divine--I'd buy it by the gallon if I could. I rarely order poultry when dining out, but the roasted poussin was beautiful and satisfying. I'm allergic to peanuts, but my man raved about the "peanut butter crunch"--and, of course, my pecan pie was out of this world. I almost broke up with my boyfriend when, after a mid-dessert trip to the restroom, I found an empty plate upon my return! :-)

As usual, there were plenty of affordable wines available to highlight your amazing food--yet another reason why Vidalia is our favorite restaurant in the city! Bravo, and good luck for the rest of the week.

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.

Thanks for giving us this inside peek. Do you have the opportunity to adjust your menu as you go? Will you be able to swap the vichyssoise that people don't seem to be getting for some other dish that can showcase what Vidalia can do?

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.

RJ, thank you again for letting us highlight you for so long. I'd like to ask two more questions before you ride into the sunset on your Harley-Davidson.

What will Vidalia be doing for Restaurant Week?

And more importantly, would you mind discussing the small plates you're currently featuring at the bar? What they are, how much they cost, what hours they're being offered? I suspect not many people know about these, but they're an easy, inexpensive way to enjoy Vidalia (the atmosphere and the terrific wine list being included in the price of admission).

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

I hear that it's paired with lafite and rothschilde wines for only a 6 dollar upgrade.

Anyways, what advice would you give for the home cook who wishes to elevate their cooking to a more "gourmet" level?

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.

RJ told me he's going to hang with us for a few more days, so here's another question:

RJ, you've mentioned before that you'll go off-menu for anyone who asks. Can you expand on this so that someone walking into Vidalia wanting to plumb the considerable depths of your culinary armory knows what to do? Is there a minimum number of courses required? Does it need to be for the entire table? How much can people expect to spend? Is it true you're offering dr.com members a $7.95 fifteen-course meal through the end of 2009?

Cheers,

Rocks.

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.

Thanks for the good wishes, but, unless the sonogram is wrong, we are having a girl.

By the way, the fried Camembert Cheesecake that you are currently serving is insanely good...like liquid crack surrounded by fried, crunchy goodness.

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!!!!!!!!