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Pig and Pinot Vidalia Style


RJ Cooper
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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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Next friday I will bring in a shoat and do 10 elements.

It sounds like you guys are creating the perfect meal - for me :( And it isn't even my birthday. Oh, wait, yes it is. Or it will be on Friday. You shouldn't have. Really, no, you shouldn't have. But I'm glad you did.

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<br>leleboo and I will be there from 5:30 to 6:30. Can't wait!</br>
[actually, leleboo may be there long *past* 6:30 as well. you're the only one funny enough to have to <a href="http://comedyindc.com/geeknight.htm">perform later</a>. only thing on my agenda is pig and pinot, and maybe coming to The Modules blue show. ]

eta: no idea why the html is showing up all of a sudden. boo-urns.

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Pig-tastic. For sure.

I'm still thinking about the Beaune Ed was pouring. Beaune is where I had wine for the first time (that wasn't part of a seder). I was 14 (or 15) and my host father, during my time as an exchange student, decided we had to go and have some wine. I'm pretty sure we showed up on a Sunday, and the town was shut down, except of course the monks were around, and took us into les caves for a tasting. Which, of course, meant nothing to me, having absolutely no concept of wine ... but since then, I've tried almost every Beaune I could when I saw it (especially when by the glass).

The 2005 Gaunoux from tonight was absolutely exceptional with the pate and the pork belly. I'd live on that combination were it possible.

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Pig-tastic. For sure.

I will second that. I've said this before many times: Vidalia is the most accessible fine dining in the city. Even if you ordered every item on the Pigs and Pinot menu, it would amount to only $45. Think about it. You're paying only $45 for what amounts to an eight course dinner from a James Beard Award winner. Nine if you count the excellent bar-side lagniappes.

The Reuben, which could have stood up as an entire meal on its own, was hands down the best sandwich I have ever had.

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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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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!!!

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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!!!

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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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

That pig reuben the other Friday was magnificent, my favorite. I'll be there tomorrow with some friends, looking forward to it.

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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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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!!!

Did Carême wear a funny hat? Sign gubeen and me up for some piiiiiig!

This could come in handy, as I need to lay in a base for Dec 5.

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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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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.

Our first time and boy, do we regret not having come every friday. In two weeks, whole barbecued shoat with a break for Thanksgiving week!

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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.

I'll be there, if you'll burn a couple of Allman Brothers shows for me. :(

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pig and pinot

a celebration of heritage pigs from head to tail and pinot noir

heritage pig

whole roasted shoat, cornpone, carolinas bbq 8.75

benton’s ossabaw bacon, apple, pecans, frisée 5.75

durac 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

old spot jowl, kimchi, scallions, korean bbq 7.50

whipped mangalista lard, smoked salt, 6.00

our shaved pig rueben sandwich 8.00

pozole, cabbage, cilantro, cracklings 7.75

rj’s 18 month black foot ham, pickled vegetables 4.00

bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50

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whole roasted shoat, cornpone, carolinas bbq 8.75

you had me at "shoat"...

durac pig tail croquette, apple butter, quail egg 5.25

this continues to be my favorite thing ever. no, really ... ever. it's absurd.

what i'm saying is, anyone who doesn't show up? their croquette is mine...:(

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what i'm saying is, anyone who doesn't show up? their croquette is mine...:(

I'll definitely be there - no work on Friday means I can finally satiate my craving for bacon chocolate chip cookies. Plus the bacon, apple, pecan, and frisee and the Korean BBQ are sound really good.

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