Walrus Posted October 1, 2008 Share Posted October 1, 2008 Come join your fellow Rockweilers at Vidalia on Wednesday, October 29, at 6:30 pm for a bird-centric meal prepared by Chef RJ Cooper! Cost is TBD -- we must have a minimum of 14 interested in attending this special event for it to happen, so sign up now! PM me with your name and the number of people in your party. The cost and menu will be posted closer to the event. For more information about Vidalia, see http://www.vidaliadc.com/. See you there! Link to comment Share on other sites More sharing options...
TheMatt Posted October 1, 2008 Share Posted October 1, 2008 Woo-hoo! Been waiting for this. Link to comment Share on other sites More sharing options...
Walrus Posted October 1, 2008 Author Share Posted October 1, 2008 Update! Menu: bird of a feather passed canapes featuring birds pressed capon and foie gras terrine bobwhite quail from beaver creek red tail partridge wild scottish grouse pre dessert dessert Cost: $150 per person, all inclusive: food, wine, private room, tax, tip. Anyone else salivating at the thought?!? If so, PM me to be put on the list. I'll send out payment info as soon as we hit 14 -- the magic number! Link to comment Share on other sites More sharing options...
TheMatt Posted October 2, 2008 Share Posted October 2, 2008 As always, my usual query: does RJ know the teetotaler price? I'm guessing $120 based on last time... Link to comment Share on other sites More sharing options...
Walrus Posted October 2, 2008 Author Share Posted October 2, 2008 As always, my usual query: does RJ know the teetotaler price? I'm guessing $120 based on last time...I think right now we're waiting with bated breath to see whether the dinner will happen at all. I'd say that $120 is a good guess, and I'll post as soon as I know anything. Link to comment Share on other sites More sharing options...
Walrus Posted October 6, 2008 Author Share Posted October 6, 2008 We only have 7 people signed up for this dinner -- if we don't get 7 more, Vidalia can't do this dinner for us. I hope we can get just a few more folks signed up! Send me a PM to put your name on the list! Link to comment Share on other sites More sharing options...
Walrus Posted October 9, 2008 Author Share Posted October 9, 2008 Good news! RJ let me know today that Vidalia is able to lower the price on the bird dinner! It's now just $135/person. We still need more folks signing up to make it happen, so PM me if you'd like to come! Link to comment Share on other sites More sharing options...
RJ Cooper Posted October 9, 2008 Share Posted October 9, 2008 birds of a feather, flock together reception wing popper duck ham, pear gizzard hush puppy amuse bouche hen tail, mushroom, liver parfait first course compressed capon, foie gras, plum second course quail, crosnes, truffle, consommé third course partridge, salami, apple, chestnuts fourth course grouse, hubbard squash, smoked cranberry fifth course pumpkin pie 2008 mignardises rjc III-executive chef de cuisine Nothing better on a cool fall evening then eating game birds and drinking rhones!!!!!!!! Im in dont wanna cook wanna eat!!!! Link to comment Share on other sites More sharing options...
goldenticket Posted October 9, 2008 Share Posted October 9, 2008 Crosnes - for the uninformed (like me). Link to comment Share on other sites More sharing options...
Heather Posted October 9, 2008 Share Posted October 9, 2008 This is too good to pass up. I'm in. Link to comment Share on other sites More sharing options...
Sthitch Posted October 10, 2008 Share Posted October 10, 2008 Crosnes - for the uninformed (like me). There is not much I won't eat (especially meat-wise), but crosnes give me the creeps, they look like cocoons. Still even with these things on the plate I am definately in. And yes Heather even without a cone of silence. Link to comment Share on other sites More sharing options...
Heather Posted October 10, 2008 Share Posted October 10, 2008 There is not much I won't eat (especially meat-wise), but crosnes give me the creeps, they look like cocoons. I have never seen them before, but agree that the picture is unsettling. Maybe the chef could let us know where he gets them, and how he's going to cook them? Still even with these things on the plate I am definately in. And yes Heather even without a cone of silence.I'd be delighted to meet you, and promise not to get too rowdy. Link to comment Share on other sites More sharing options...
Tweaked Posted October 10, 2008 Share Posted October 10, 2008 I'm still in! Come on people let's get this done! Link to comment Share on other sites More sharing options...
Walrus Posted October 10, 2008 Author Share Posted October 10, 2008 I'm still in! Come on people let's get this done! We are a mere THREE people short of having this dinner come off... Link to comment Share on other sites More sharing options...
RJ Cooper Posted October 10, 2008 Share Posted October 10, 2008 I have never seen them before, but agree that the picture is unsettling. Maybe the chef could let us know where he gets them, and how he's going to cook them?I'd be delighted to meet you, and promise not to get too rowdy. crosnes or japanese artichoke Link to comment Share on other sites More sharing options...
Sthitch Posted October 10, 2008 Share Posted October 10, 2008 I have never seen them before, but agree that the picture is unsettling. Maybe the chef could let us know where he gets them, and how he's going to cook them? The first time I had them was at Trotter's about 10 years ago, I still remember thinking that he put bugs on my plate. Funny as fine a meal as that was, it was the most memorable part of that dinner. If memory serves they had been poached and accompanied a similarly prepared fish. The only place that I have actually enjoyed them was at the now defunct Elisabeth Daniel in San Francisco where they had been perfectly sautéed. Link to comment Share on other sites More sharing options...
Sthitch Posted October 10, 2008 Share Posted October 10, 2008 We are a mere THREE people short of having this dinner come off... If we can get the other 3 people and it is OK with RJ, I would be happy to offer up either a magnum of 1999 Gosset Grand Millésime or a Jeroboam of Gosset Brut Excellence to be consumed during the reception. Link to comment Share on other sites More sharing options...
DonRocks Posted October 11, 2008 Share Posted October 11, 2008 If we can get the other 3 people and it is OK with RJ, I would be happy to offer up either a magnum of 1999 Gosset Grand Millésime or a Jeroboam of Gosset Brut Excellence to be consumed during the reception. This will probably cost Vidalia $100 in drink orders. Still, DO IT! The Magnum of 99 is worth $150 and the Jeroboam (equivalent to 4 bottles) of Excellence is easily worth $250 - this is quite a generous offer that I hope people appreciate). In exchange, everyone has to take pictures and give Vidalia a little Public Luv, as well as a little extra tip for opening and serving the Champagne - just give five bucks to Michael Navarez and he'll distribute accordingly. I have it on good word that they aren't going to be making any money from this dinner. To quote that great philosopher, Aristotle: "fucking grouse are way expensive like 25 buck a bird so im taking it in the ass a bit. its cool though." Link to comment Share on other sites More sharing options...
alan7147 Posted October 11, 2008 Share Posted October 11, 2008 This will probably cost Vidalia $100 in drink orders. Still, DO IT! The Magnum of 99 is worth $150 and the Jeroboam (equivalent to 4 bottles) of Excellence is easily worth $250 - this is quite a generous offer that I hope people appreciate). In exchange, everyone has to take pictures and give Vidalia a little Public Luv, as well as a little extra tip for opening and serving the Champagne - just give five bucks to Michael Navarez and he'll distribute accordingly. I have it on good word that they aren't going to be making any money from this dinner. To quote that great philosopher, Aristotle:"fucking grouse are way expensive like 25 buck a bird so im taking it in the ass a bit. its cool though." Hmm. I would be all over this Roy Cloud gem---Voillot Pommard 1er Cru Les Rugiens. Might have to sign up for this Link to comment Share on other sites More sharing options...
qwertyy Posted October 11, 2008 Share Posted October 11, 2008 OK. I should be home packing to leave on an impending long trip that night, but I can't resist--you all are pretty darn convincing! Count me in! Link to comment Share on other sites More sharing options...
RJ Cooper Posted October 11, 2008 Share Posted October 11, 2008 If we can get the other 3 people and it is OK with RJ, I would be happy to offer up either a magnum of 1999 Gosset Grand Millésime or a Jeroboam of Gosset Brut Excellence to be consumed during the reception. that sounds great will do contact ed our som 6591990 Link to comment Share on other sites More sharing options...
RJ Cooper Posted October 11, 2008 Share Posted October 11, 2008 This will probably cost Vidalia $100 in drink orders. Still, DO IT! The Magnum of 99 is worth $150 and the Jeroboam (equivalent to 4 bottles) of Excellence is easily worth $250 - this is quite a generous offer that I hope people appreciate). In exchange, everyone has to take pictures and give Vidalia a little Public Luv, as well as a little extra tip for opening and serving the Champagne - just give five bucks to Michael Navarez and he'll distribute accordingly. I have it on good word that they aren't going to be making any money from this dinner. To quote that great philosopher, Aristotle:"fucking grouse are way expensive like 25 buck a bird so im taking it in the ass a bit. its cool though." Mike will not be on his feet yet but we will have him there in spirit Link to comment Share on other sites More sharing options...
Walrus Posted October 14, 2008 Author Share Posted October 14, 2008 We're on! Attendees include TheMatt Tweaked Ilaine Nashman1975 ScotteeM +1 Sthitch Heather qwertyy Walrus +1 Hobbes Mr. Chefleen +1 See you all soon! Link to comment Share on other sites More sharing options...
Sthitch Posted October 14, 2008 Share Posted October 14, 2008 I spoke with Ed last night and there will be a Jeroboam of Gosset Brut Excellence delivered to the restaurant with plenty of time to give it a nice chill. Link to comment Share on other sites More sharing options...
Walrus Posted October 14, 2008 Author Share Posted October 14, 2008 Just a note -- we still have plenty of room for this dinner, so PM me to sign up for this avian adventure! Link to comment Share on other sites More sharing options...
chefleen Posted October 15, 2008 Share Posted October 15, 2008 I'm sending my DH (yes, the designated hitter) and his hunting buddy...as I have to WORK! Total injustice...watch he doesn't drink all the bubbly! still dreaming of something 'chicken fried'...anything. Link to comment Share on other sites More sharing options...
Hobbes Posted October 15, 2008 Share Posted October 15, 2008 Hey there all! I am new here to Don Rockwell but have been a member of both egullet and DR since 2005. But this so happens to be my first ever post onto DR. I lived in Chicago a while ago and was most active on egullet while I lived in that city and added my DR account when I moved back to DC a couple of years ago. I just want to give everyone here a warm "hello" and to say I put my name down as a 'yes' to coming to this special dinner at Vidalia. (Thanks Walrus for the info!) I look very much to this wonderful menu and to meeting all of you. Well, take care and I will see you soon enough on the 29th. .erik Link to comment Share on other sites More sharing options...
Walrus Posted October 21, 2008 Author Share Posted October 21, 2008 Just a quick reminder -- we have just 6 places left available for this dinner, and Thursday is the last day to sign up, so PM me now to put your name down for the bird feast! Link to comment Share on other sites More sharing options...
Heather Posted October 21, 2008 Share Posted October 21, 2008 And I am out. Scott's out of town on business, and I can't drink. Link to comment Share on other sites More sharing options...
Walrus Posted October 23, 2008 Author Share Posted October 23, 2008 (I recognize that this was only one aspect of the equation for Heather, but I wanted to note that there is a nondrinking option for this meal ) Link to comment Share on other sites More sharing options...
Walrus Posted October 27, 2008 Author Share Posted October 27, 2008 Just a quick reminder for our 14 guests, from Chef RJ: "Please remind all that dietary restrictions for this dinner are a minimum. There will be Bacon and bacon fat used as well as other fats." Mmmm. Bacon. Link to comment Share on other sites More sharing options...
Sthitch Posted October 29, 2008 Share Posted October 29, 2008 If I am a few minutes late, would someone please get the champagne cork and cap for me? Link to comment Share on other sites More sharing options...
DanCole42 Posted October 30, 2008 Share Posted October 30, 2008 Well? How was it??? Link to comment Share on other sites More sharing options...
Walrus Posted October 30, 2008 Author Share Posted October 30, 2008 It was awesome I'm going to let someone who wasn't on powerful drugs last night give a blow-by-blow, but my thanks to Chef RJ and the rest of the crew at Vidalia for a great dinner. Link to comment Share on other sites More sharing options...
Sthitch Posted October 30, 2008 Share Posted October 30, 2008 The wing poppers were what all wings should strive to be. The Hentail, mushroom, liver parfait was for the me dish of the night, too bad it was only one bite The Chestnut and Foie Gras had too much acid in it Compressed Capon, foie gras, and plum could have used a touch more salt to bring out the capon flavor, but was otherwise delicious Quail, sunchoke (Crosnes did not arrive), truffle, consommé was a hit and miss dish for me, the quail meatballs were delicious as was the consommé, but the quail breast needed to be cooked a little longer Partridge, salami, apple, brussel sprouts was delicious, the star being the salami made from the legs of the partridge (look for it on the Vidalia menu soon) Grouse, hubbard squash, smoked cranberry the grouse was well prepared, and delightfully gamey, I was not much of a fan of the ravioli which I found to be too heavy and the dough was too stiff. Pumpkin pie was a delicious deconstructed version that would have benefited by a little more caramel. All around delectable evening with far more hits than misses. Link to comment Share on other sites More sharing options...
Tweaked Posted October 30, 2008 Share Posted October 30, 2008 Thanks again for a great meal and delicious birds of all different kinds! The little quail meatballs and the grouse were the standout for me! Honorable mentions to the liver parfait amuse, foie gras and chestnut soup, and the partridge salami. All rounded off by the delicious Pumpkin Pie 2008. I believe we had two winners in the "shot"glass competition. Thanks for taking the time to join us at the end. See you soon...for a snout to tail dinner perhaps? I believe ScotteeM has photos. Link to comment Share on other sites More sharing options...
qwertyy Posted October 30, 2008 Share Posted October 30, 2008 The wing poppers were what all wings should strive to be.The Hentail, mushroom, liver parfait was for the me dish of the night, too bad it was only one bite The Chestnut and Foie Gras had too much acid in it Compressed Capon, foie gras, and plum could have used a touch more salt to bring out the capon flavor, but was otherwise delicious Quail, sunchoke (Crosnes did not arrive), truffle, consommé was a hit and miss dish for me, the quail meatballs were delicious as was the consommé, but the quail breast needed to be cooked a little longer Partridge, salami, apple, brussel sprouts was delicious, the star being the salami made from the legs of the partridge (look for it on the Vidalia menu soon) Grouse, hubbard squash, smoked cranberry the grouse was well prepared, and delightfully gamey, I was not much of a fan of the ravioli which I found to be too heavy and the dough was too stiff. Pumpkin pie was a delicious deconstructed version that would have benefited by a little more caramel. All around delectable evening with far more hits than misses. This was such an interesting dinner--a unique opportunity to taste and compare so many different kinds of birds next to each other. For me, the "duck, eel, bbq" appetizer, the compressed capon, and the partridge were standout winners, as were each of the spot-on wine pairings. I agree with Sthitch on the quail dish; undercooking may have been why in the first few bites I didn't really like the quail breast, but as it warmed in the excellent consomme, the flavor became much more mild and lovely. Thanks to Sthitch for donating the champagne, which made a terrific start for the evening. And a huge thanks to the chef and his wonderful staff for being such gracious--and generous--hosts. It was a really enjoyable night, and I'm looking forward to getting back to Vidalia soon! Link to comment Share on other sites More sharing options...
ScotteeM Posted November 4, 2008 Share Posted November 4, 2008 I believe ScotteeM has photos. I do have photos! But I have no idea how to post them here. Can someone please PM me with help to post my photos? Link to comment Share on other sites More sharing options...
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