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Pig and Pinot Vidalia Style


RJ Cooper

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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!

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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.
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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.

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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. :P

Edited by leleboo
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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

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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. :angry:

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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

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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

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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

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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

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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.

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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.

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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..

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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.

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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

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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! :lol: It is sure to be a fun evening!" Might have to check this out....

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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! :lol: 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......

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