RJ Cooper Posted October 16, 2009 Posted October 16, 2009 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.
ol_ironstomach Posted October 16, 2009 Posted October 16, 2009 'scuse me while I tidy up my drool. What hours will this be on offer?
RJ Cooper Posted October 16, 2009 Author Posted October 16, 2009 '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
agm Posted October 20, 2009 Posted October 20, 2009 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.
RJ Cooper Posted October 23, 2009 Author Posted October 23, 2009 !!!!!!PIG AND PINOT TONIGHT ALL!!!!!! WE ARE GOING TO RUN IT FROM 5:30 TO 9:30 TONIGHT
DanCole42 Posted October 23, 2009 Posted October 23, 2009 !!!!!!PIG AND PINOT TONIGHT ALL!!!!!! WE ARE GOING TO RUN IT FROM 5:30 TO 9:30 TONIGHT leleboo and I will be there from 5:30 to 6:30. Can't wait!
leleboo Posted October 23, 2009 Posted October 23, 2009 (edited) <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. Edited October 23, 2009 by leleboo
Flavortown Posted October 23, 2009 Posted October 23, 2009 I might have to head over as well after the internship.
leleboo Posted October 24, 2009 Posted October 24, 2009 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.
leleboo Posted October 24, 2009 Posted October 24, 2009 Say hi next time Thought the birthday boy might not appreciate it. Hope you had fun!
DanCole42 Posted October 24, 2009 Posted October 24, 2009 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.
RJ Cooper Posted October 24, 2009 Author Posted October 24, 2009 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.
FunnyJohn Posted October 26, 2009 Posted October 26, 2009 Already planning to go back this Friday. RJ: are you still going to have that shoate? If so, how 'bout baby baby back ribs? This time I'm bringing reinforcements too.
KMango Posted October 27, 2009 Posted October 27, 2009 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.
RJ Cooper Posted October 29, 2009 Author Posted October 29, 2009 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!!!
RJ Cooper Posted November 4, 2009 Author Posted November 4, 2009 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
chaofun Posted November 5, 2009 Posted November 5, 2009 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.
RJ Cooper Posted November 12, 2009 Author Posted November 12, 2009 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
Rovers2000 Posted November 12, 2009 Posted November 12, 2009 I would be in for the first Friday in December idea (+1 or +2 based on the bacon chocolate chip cookies/sweet onion bacon ice cream alone)
JoshW0615 Posted November 13, 2009 Posted November 13, 2009 This Friday's Pig menu!!! Mmmm...Hopefully I can finally make it today! What time does this run?
chaofun Posted November 14, 2009 Posted November 14, 2009 Wife (jchao) and I are interested in the Rocks Pig and Pinot. First friday in Dec is perfect. We went the other week with our crew and you said we ate all the pig Good stuff. Looking forward to the next time.
ol_ironstomach Posted November 15, 2009 Posted November 15, 2009 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.
rkduggins Posted November 16, 2009 Posted November 16, 2009 I second the base-laying! I'm in, maybe plus one.
leleboo Posted November 16, 2009 Posted November 16, 2009 From "into the Woods": BAKER Giant? WITCH Possible. Very, very, possible... I second the witch's comment for my presence at the Rocks P&P. That shoat better be a giant...
porcupine Posted November 16, 2009 Posted November 16, 2009 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. Strongly committed. MrP is, too.
Mrs. B Posted November 16, 2009 Posted November 16, 2009 Alas we will be in NYC to celebrate some birthdays. This is some seriously porky goodness people. Go.
Flavortown Posted November 17, 2009 Posted November 17, 2009 Barring work conflicts, I'll definitely be there.
schulju Posted November 17, 2009 Posted November 17, 2009 Darn it! Returning from Florida on a plane that lands much to late to attend. I wish you all a "piggy" good time!
RJ Cooper Posted November 18, 2009 Author Posted November 18, 2009 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.
marketfan Posted November 21, 2009 Posted November 21, 2009 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!
DanCole42 Posted November 30, 2009 Posted November 30, 2009 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'm going, but only because leleboo is making me...
Heather Posted November 30, 2009 Posted November 30, 2009 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.
RJ Cooper Posted December 1, 2009 Author Posted December 1, 2009 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
leleboo Posted December 2, 2009 Posted December 2, 2009 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...
Flavortown Posted December 2, 2009 Posted December 2, 2009 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.
KMango Posted December 2, 2009 Posted December 2, 2009 You got Grover at kimchi... Ha ha, that needs to be Jamie's password for the next charcuterie pickup.I'll be there Friday, too. My main goal of the happy hour will be to turn shoat into a verb.
Kibbee Nayee Posted December 2, 2009 Posted December 2, 2009 bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50 Count me in on Friday. I never, ever eat dessert, but this must be consumed.
chaofun Posted December 3, 2009 Posted December 3, 2009 Me and a small group will be there tomorrow! Looking forward to it.
Heather Posted December 3, 2009 Posted December 3, 2009 Is anyone keeping count of how many people have said they're coming? I am counting at least 16.
leleboo Posted December 3, 2009 Posted December 3, 2009 Is anyone keeping count of how many people have said they're coming? I am counting at least 16. I was counting but hadn't checked in today. With Chaofun's "small group" maybe 20 by now?
Heather Posted December 3, 2009 Posted December 3, 2009 About 20 is about what I was coming up with once we add the "small group." ETA: anyone else that hasn't spoken up yet?
DameEdna Posted December 3, 2009 Posted December 3, 2009 About 20 is about what I was coming up with once we add the "small group." ETA: anyone else that hasn't spoken up yet? I plan to show up, unless there is a 'Hello, Cupcake' length line out the door.
ol_ironstomach Posted December 3, 2009 Posted December 3, 2009 ETA: anyone else that hasn't spoken up yet? I believe 1000yregg plans to be there on the late side, on account of the travel time from B'more.
leleboo Posted December 3, 2009 Posted December 3, 2009 I believe 1000yregg plans to be there on the late side, on account of the travel time from B'more. And I have to be on the early side (er, almost shamefully early) so I can get home and pack for a crack-of-dawn flight out on Saturday. Hope some others will be out early to join me!
marketfan Posted December 3, 2009 Posted December 3, 2009 And I have to be on the early side (er, almost shamefully early) so I can get home and pack for a crack-of-dawn flight out on Saturday. Hope some others will be out early to join me! I will be there with a friend but don't know what time yet.
Heather Posted December 3, 2009 Posted December 3, 2009 And I have to be on the early side (er, almost shamefully early) so I can get home and pack for a crack-of-dawn flight out on Saturday. Hope some others will be out early to join me! I am planning to be there as soon as the doors open, because I'm bailing to have dinner w/friends at PS7's at 7pm.
Flavortown Posted December 3, 2009 Posted December 3, 2009 I'll be there pretty early as well - heading over when I leave DCCK around 4:45 - 5:00, should get there at 5:30.
1000yregg Posted December 4, 2009 Posted December 4, 2009 All I ask is to be saved some jowl and tail. After seeing RJ's pig butchering demo a few weeks ago, I'm excited to try the results.
RJ Cooper Posted December 4, 2009 Author Posted December 4, 2009 All I ask is to be saved some jowl and tail. After seeing RJ's pig butchering demo a few weeks ago, I'm excited to try the results. Do to selling the shit out of tails this week.....its not going to make the menu tonight.....but there are other cool pig dishes.....sara and i have done two other sweets peanut butter-bacon-66% chocolate fudge......peanuts-60% chocolate-bacon bark.
leleboo Posted December 4, 2009 Posted December 4, 2009 (edited) Do to selling the shit out of tails this week.....its not going to make the menu tonight..... I will attempt to take this as a push to branch out, rather than being devastated that my favorite item is off the menu tonight. Without warning. Grrrr. ETA: My group of "me and Dan" will shortly be expanded to "me, Dan, a friend of his, my +1, and another random person." I have good feelings about tonight's turnout. Edited December 4, 2009 by leleboo
KMango Posted December 5, 2009 Posted December 5, 2009 Sorry to miss you lovely peeps tonight, was under the weather. (Which hopefully will mean under the snow, tomorrow!) Looking forward to living pigariously through the recaps.
ed209 Posted December 5, 2009 Posted December 5, 2009 great to see everyone tonight, thanks for your support Ed
goodeats Posted December 5, 2009 Posted December 5, 2009 Could. Not. Resist. Hey, There's a party in my tummy! So yummy, so yummy!Now, There's a party in my tummy! So Yummy, so yummy! Hey there's a party in my tummy! So Yummy, So Yummy! Now there's a party in my tummy! So Yummy, So Yummy! Yummy Yummy
Flavortown Posted December 5, 2009 Posted December 5, 2009 Could. Not. Resist. Haha, that's priceless. But "so yummy" does a pretty good job of capturing the thoughts that ran through my mind upon tasting some of the dishes on the Pig & Pinot Menu. I managed to snag a bite of every dish thanks to the teamwork of the group that collected in the center of the lounge area; while all had their merits, I thought that there were two major standouts: the bacon, pig ear, apple, pecan and frisee salad; and the shoat. Somehow that salad was just utterly permeated by bacon flavor - my first bite was only frisee and yet I could clearly taste the hit of bacon. When I finally got a bite that brought together the sweetness of the apple and actual bits of the bacon itself, it was simply awesome. As for the shoat, it was just ridiculously tender and rich - I don't think I could have taken on a whole plate of it, but the one bite I got was utterly satisfying. Of course, while all that pig was delicious, the parade of little bites just makes me more eager to finally get around to having a full meal at Vidalia. And the food wasn't the only thing worth mentioning (Now that I've provided some fodder for KMango to live "pigariously," I can go on): seeing a bunch of you all again was great, as was meeting others and continuing the process of matching faces to names. Hopefully it'll happen again soon. Gennaro
Heather Posted December 5, 2009 Posted December 5, 2009 I had chocolate bacon bark, and bacon fudge as a bedtime snack. Fudge was good, but the bark is outstanding. I hope some of the folks at happy hour left room for dessert. Thanks RJ & Sara. And thanks also to Mike, Ed, Larry, and the rest of the Vidalia crew. I didn't want to leave.
chaofun Posted December 5, 2009 Posted December 5, 2009 Another awesome Pig and Pinot chef. Loved the Shoat, must have ordered at least 6 of them. The new deserts were wonderful as well. We'll be back very soon at our usual table
RJ Cooper Posted December 10, 2009 Author Posted December 10, 2009 pulled shoat, cornpone, our bbq 6.50 benton’s ossabaw bacon, ear, apple, pecans, frisée 5.75 brad’s berkshire skirt adobo, avocado, chimichurri 6.00 duroc hog jowl rillettes, radish, cranberry 5.50 liver parfait, cranberry jam 4.75 cured bacon, egg “crêpe”, red pepper jelly 6.75 smoked jowl, kimchi, pancake 6.00 hog’s head-soy bean stew, mustard, cracklings 7.75 rj’s 18 month black foot ham, pickled vegetables 5.00 bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50 peanut-bacon-chocolate bark 2.75 peanut butter-chocolate bacon fudge 3.00
Scott Johnston Posted December 11, 2009 Posted December 11, 2009 how late is this served? Says the man who has to pick up his wife at National at 7pm?
DonRocks Posted December 11, 2009 Posted December 11, 2009 how late is this served? Says the man who has to pick up his wife at National at 7pm? They run 24 hours a day, pop. Claudia, we'll save you some crispy skin?
1000yregg Posted December 11, 2009 Posted December 11, 2009 I loved the ear salad, and the bacon ice cream last week. I'm actually coming to dinner tonight with some friends who've never been (their treat). woot.
RJ Cooper Posted December 16, 2009 Author Posted December 16, 2009 PLEASE ALL!!!!!!!!!!!!! READ AND COME PARTY!!!!! THE LAST PIG AND PINOT OF 2009 IS THIS FRIDAY!!!!! YES IM WRITING IN CAP LOCK!!!!! I DONT KNOW WHY!!! WOULD LOVE TO SEE THE LEGENDARY DON ROCKWELL THERE!!!! OTHERS PLEASE COME IT WILL BE A HELL OF A PIG OUT!!! MENU WILL BE POSTED TOMORROW. SWINE AND DINE ALL CHEF RJ
RJ Cooper Posted December 17, 2009 Author Posted December 17, 2009 This Friday come on come all the the last pigout of the year!!!! babi panggang--indonesian bbq, coconut rice, cashews, pineapple 6.50 benton’s ossabaw bacon--apple, pecans, frisée 5.75 orejas—cripsy ear soft taco, adobo, avocado 6.00 waddle rillettes—cranberry mostarda, country bread 6.25 char siu bao—chinese bbq, steamed bun 4.00 per each liver parfait, apple butter, pickled green tomatoes 4.75 cured bacon, johhny cakes, red pepper jelly 6.75 baeji bulgogi-pajeon korean bbq, scallion cake 7.00 posole, lime, cilantro, cabbage, cracklings 7.75 rj’s 18 month black foot ham, pickled vegetables 5.00 bacon chocolate chip cookies, sweet onion-bacon ice cream 4.50 peanut-bacon-chocolate bark 2.75 peanut butter-chocolate bacon fudge 3.00
DonRocks Posted December 21, 2009 Posted December 21, 2009 THE LAST PIG AND PINOT OF 2009 IS THIS FRIDAY!!!!! WOULD LOVE TO SEE THE LEGENDARY DON ROCKWELL THERE!!!! And so you did. Are you a richer, wiser man for it?
RJ Cooper Posted December 21, 2009 Author Posted December 21, 2009 And so you did. Are you a richer, wiser man for it? As my momma says.......your only as rich as the cash you have in your pocket and only as wise as you spend it
RJ Cooper Posted February 17, 2010 Author Posted February 17, 2010 is pig and pinot continuing? After a looonnnnggg hiatus, pig and pinot is back!!!! This Friday starting at 5:30 pm. My idea so it doesnt get boring (please add your comments) is to do the promotion every other Friday. The second Friday we will roast a piglet. I am going to use this promotion to us you all as my judges for the up coming cochon 555 which I need to defend my crown from last year. This weeks menu: daeji bulgogi-pajeon korean bbq, scallion-kimchee cake 7.00 benton’s ossabaw bacon, apple, pecans, frisée, ears 5.75 headcheese scrapple, 62˚ quail egg ravioli 8.75 clams casino, piquillo peppers, bentons bacon, hollandaise 7.00 carbonara, pancetta, garlic, parmesan 8.75 rj’s 18 month black foot ham, croque madame 8.50 benton’s bacon-chocolate chip cookies, pineapple sorbet 6.50 Swine and Dine All!!!!!! RJ Cooper
DanCole42 Posted February 20, 2010 Posted February 20, 2010 Where the hell was everyone last night? We had one of everything... and two helpings of carbonara. My companion and I had seven or eight drinks between the two of us. The grand total for more than three hours of feasting and drinking at one of the top restaurants in DC? $144. Even our worst prostitutes aren't that cheap.
mdt Posted February 20, 2010 Posted February 20, 2010 Where the hell was everyone last night? We had one of everything... and two helpings of carbonara. My companion and I had seven or eight drinks between the two of us. The grand total for more than three hours of feasting and drinking at one of the top restaurants in DC? $144. Even our worst prostitutes aren't that cheap. Possibly because it was the first Friday of Lent? I still have not been and now it will have to wait until after Easter. The menu sounded damn good though.
RJ Cooper Posted February 20, 2010 Author Posted February 20, 2010 Possibly because it was the first Friday of Lent? I still have not been and now it will have to wait until after Easter. The menu sounded damn good though. My idea is this: Every other thursday will be pig and pinot................over other friday will be sauvignon and seafood cast your votes on vidalias or my facebook page all..
crazeegirl Posted February 21, 2010 Posted February 21, 2010 My idea is this: Every other thursday will be pig and pinot................over other friday will be sauvignon and seafood cast your votes on vidalias or my facebook page all.. what time does the event end thursdays/fridays? Thanks!
leleboo Posted February 21, 2010 Posted February 21, 2010 what time does the event end thursdays/fridays? Thanks! In the past it's been all night -- no end time.
winger1930 Posted February 26, 2010 Posted February 26, 2010 My idea is this: Every other thursday will be pig and pinot................over other friday will be sauvignon and seafood cast your votes on vidalias or my facebook page all.. Any word yet on having a Friday Savignon and Seafood? My 'rents are coming into town on March 5 and, being the good Catholic son that I am, want to get them some seafood.
RJ Cooper Posted February 26, 2010 Author Posted February 26, 2010 Any word yet on having a Friday Savignon and Seafood? My 'rents are coming into town on March 5 and, being the good Catholic son that I am, want to get them some seafood. We will be running a impromptu seafood and sauvignon tonight!!!!!!!!!!!!!!! We will kick it off next Friday. RJ
winger1930 Posted February 26, 2010 Posted February 26, 2010 We will be running a impromptu seafood and sauvignon tonight!!!!!!!!!!!!!!! We will kick it off next Friday. RJ Sweet - can't wait until next Friday! Wish I could make it down there tonight for the trial run...
chaofun Posted March 14, 2010 Posted March 14, 2010 Chef, is the Thursday Pig and Pinot still a possibility?
chaofun Posted April 8, 2010 Posted April 8, 2010 From Facebook: ""Pork & Pinot" at Vidalia! Come in between 530pm-930pm Friday night as Chef RJ Cooper creates a variety of small plates using heritage pig, while Sommelier Ed Jenks pairs them with fabulous Pinot Noir!" So it looks like its back on. I asked on FB how they would work it in the lounge as the photos online showed Vidalia 24 taking most of the lounge/bar space up. They said "Come in tomorrow night and you shall see! It is sure to be a fun evening!" Might have to check this out....
RJ Cooper Posted April 8, 2010 Author Posted April 8, 2010 From Facebook: ""Pork & Pinot" at Vidalia! Come in between 530pm-930pm Friday night as Chef RJ Cooper creates a variety of small plates using heritage pig, while Sommelier Ed Jenks pairs them with fabulous Pinot Noir!" So it looks like its back on. I asked on FB how they would work it in the lounge as the photos online showed Vidalia 24 taking most of the lounge/bar space up. They said "Come in tomorrow night and you shall see! It is sure to be a fun evening!" Might have to check this out.... The time that posted is incorrect!!!! Its from 5:30 to 8:00pm because Vidalia 24 takes up the end of the wine bar. There are no tables just our couches. heritage pig daeji bulgogi-pajeon korean bbq, scallion-kimchee cake 7.00 benton’s ossabaw bacon, apple, pecans, romaine 5.75 blood sausage, hen egg, béarnaise 6.75 posole, lime, hominy, cabbage, cracklings 7.75 carolina bbq, cornpone, dueling sausage 7.25 rj’s 18 month black foot ham, pickled vegetables 8.00 pain perdu, vidalia onion-bacon ice cream, candied bacon 6.00 Ed Mike and I are glad to start to do this promotion again......
zurich Posted May 17, 2010 Posted May 17, 2010 Chef, when is the next round of Pig & Pinot scheduled? The last 2 I went to a couple months back were great BTW.
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now