Search results for "pigall"
Results 1 - 50 of 59
|
Page 1 of 2
|
Sorted by: Relevance | Sort by: Date
|
Results per-page: 10 | 20 | 50 | All
|
[…]and is the only restaurant in Ohio, Indiana, or Kentucky with that high a rating. The closing of Pigall’s presents a great opportunity for Chef Jean-Robert to reinvent himself, unshackled from growth-hungry non-restaurateur owners! The closing of Jean-Robert at Pigall’s is a tremendous loss for the city, of course, but […]
[…]the Titanic party being hosted at school on Sunday, working on proteins. At 1:00, I went down to Pigall’s where I’d spend the rest of the day (and most of the night!). Dinner was family meal at Pigall’s — creamy pasta, Alton Brown’s chicken, carrots, peas, and corn. Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
I went down to Jean-Robert at Pigall’s after my day job today hoping to spend some time in the kitchen, but when I got there and checked the books, I knew that they’d have it well in hand without me, so I finalized plans with Jeremy as to when I’ll […]
[…]Maisonette closed in July, but there is now a four-star restaurant downtown. Jean-Robert at Pigall’s has earned that rating from the Mobil Travel Guide. “I’m very proud about it, proud for my staff. I am extremely happy,” says owner Jean-Robert de Cavel. “Getting four stars was one of our goals.” […]
 On Saturday, November 12, 2005, I worked at Jean-Robert at Pigall’s for my eighth night. I’d been unable to work there during the summer because of busy schedules so it was a tremendous amount of fun to get back into the kitchen with the crew (some of whom were […]
[…]job. I enjoyed working with Flo. He’s a hard worker and well-liked in the kitchen at Pigall’s, so I would imagine his send-off after service will be quite …messy… and fun (well, fun for the rest of the gang; maybe not so much for Flo!). Best of luck with culinary […]
I worked prep at Jean-Robert at Pigall’s this afternoon, spending time helping out wherever I was useful. My most useful contribution today was that I made a ton of ravioli (brunoise of squash, shrimp, mushroom, and greens) pretty much from start to finish. Also, I hadn’t seen Jean-Robert since they gave […]
Since I worked at Jean-Robert at Pigall’s this evening, my dinner was the remains of ‘family meal’ — barbecued chicken. It was a simple meal because the official mealtime was over, but I was grateful for the food since I was hungry! Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
 On Saturday, May 4, 2005, I worked at Jean-Robert at Pigall’s for my sixth night. Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
I thought I might have to go in to Pigall’s this evening, but in conversation with Jeremy, it was determined that I’d be more useful tomorrow, when I can work a full shift. So I had an unexpected, but welcome, evening at home with Wendy. We sat on the couch […]
   After work tonight, I headed over to Pho Paris restaurant because I’ve been invited to join the planning committee for the 7 Days for SIDS events that take place every June. Being invited to join the committee is very exciting for me. I’ve worked on the event for the […]
[…]been published… So, here it is — the menu from a wonderful meal at Jean-Robert at Pigall’s on September 13, 2008 — nearly 5 years later! =-=-=-=-=- Local tomatoes, chevre, balsamic reduction Tuna tartar with quail egg Seared Foie Gras with Ravioli with duck three ways (foie gras, confit, roasted) […]
 On Saturday, June 18, 2005, I worked at Jean-Robert at Pigall’s for my seventh night. This evening would be the last time I worked there for the summer. Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]What’s that? No dinner tonight, as I went from work at UC down to work at Jean-Robert at Pigall’s preparing a special dinner for a bunch of wine people. I nibbled a bit here and there, but no real dinner was consumed. Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
 This afternoon, I spent my thirteenth day in the kitchen of Jean-Robert at Pigall’s, the 4-star French restaurant in downtown Cincinnati. I arrived at 1:00 and stayed until 5:30 since we had dinner plans this evening. While there, I prepped a variety of products and helped Chef get ready for […]
 On Saturday, January 7, 2006, I worked at Pigall’s for my eleventh night. I arrived around 1:00pm, washed up, and quickly got to work. Robbie had me cutting up wild boar and duck meat on the slicer (which I first had to clean and sanitize). Once that was done, […]
[…]| The list of good band names | Travel | Bell Training your Dog | Photo Gallery | Jean-Robert at Pigall’s Restaurant | Philadelphia | Scuba Diving – Pics | Happy Mouth Supper Club | Search | Using This System Please explore and enjoy the site! Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
I arrived at Pigall’s at 1:15, and worked prep, doing a variety of tasks like picking Arugula, slicing cucumbers, peeling onions, assembling garnishes, helping prepare the amuse bouche, and a few other things. I couldn’t stay long today because this evening was HAPPY MOUTH, so I headed to Lebanon around […]
 On Saturday (January 29, 2005) I worked at Jean-Robert at Pigall’s restaurant for my second night.Jean-Robert at Pigall’s serves French-American cuisine in a modern Parisian setting, with a little New York ambiance and plenty of Cincinnati charm. Chef and owner Jean-Robert de Cavel’s innovative prix fixe menu features a […]
 On Saturday, April 2, 2005, I worked at Jean-Robert at Pigall’s for my fourth night. This was the second night of their new spring menu, so I worked prep and left before service began (my thinking being that the last thing the guys needed was me cluttering up the […]
After working a full day at UC, I headed down to Jean-Robert at Pigall’s to help prepare a special dinner (the restaurant is usually closed on Mondays) for 60 members of a wine club. When I arrived around 5:15, the kitchen was in full swing. Jeremy, Rob (who left for […]
[…]Our reservations were for 6:00, but we’d decided to meet at 5:30 to have a drink in Pigall’s intimate bar. We perched around the tall table in the corner and enjoyed our drinks (white chocolate martini, bourbon, Pigall’s martini, Rex Hill wine) before Richard Brown, the Maitre d’, led us […]
[…]working at the restaurant last night (February 28, 2009) — the last night of Jean-Robert at Pigall’s — and helping the restaurant to close forever. It was an emotional night — from the overwhelming gravity of the situation that this is our last night, to unexpected surprises (like former-employee Raymond […]
I was contacted by the chef d’ cuisine at Jean-Robert at Pigall’s to see if I could provide some relief services (ie: work some shifts) while one of the staff goes on vacation or something. As I understand it, I’ll be covering a full station for the nights I’ll be […]
 On Saturday, April 23, 2005, I worked at Jean-Robert at Pigall’s for my fifth night. I arrived around 1:00pm and immediately went to work making ravioli filling and assembling the ravioli, helping prep the candied baby onions, prepping lobster, and a bunch more. During service, I worked the ‘hot […]
 For the first time in about 6 weeks, I worked at Jean-Robert at Pigall’s. For the first time in far too long, I stayed all the way through service instead of doing prep and leaving, which has been the style for some time owing to my schedule. And, or […]
I’ve worked at Jean-Robert at Pigall’s a few times this year, and noticed that I failed to blog those visits. Back on Saturday, February 3rd, I worked at the restaurant and cut the daylights out of my left middle finger (see this picture for a diagram of the cut) with […]
[…]with Chef Jean-Robert de Cavel, owner and chef of Cincinnati Ohio’s Jean-Robert at Pigall’s at 7 Days for SIDS: A One Week Fundraiser for Sudden Infant Death Syndrome, an event that he and his wife Annette founded after losing their daughter Tatiana to SIDS in June of 2002. In the […]
[…]fun to cook with Chef Winterrowd and the Summit staff. Also, Rob (who I used to work with at Pigall’s) was there, too. It was great to see him (twice in two days!). Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]wild asparagus, fennel, and (especially) morels more than completed the plate. We love dining at Pigall’s during morel season! Braised Walleye, Truffle Nage, Fiddlehead Fern and Peas, Piopini Musrooms, and Pinot Noir Risotto served with Lake Chalice Pinot Noir, 2005. The walleye was attactively presented, skin side up. I love […]
[…]at 3:00 and reported to the kitchen. I was assigned to work with the gang from Jean-Robert at Pigall’s, Chef Meg Galvin, and a few other students. The dishes we were serving were a red wine risotto with provincal vegetables and basil cream sauce; and a vichyssoise (made with watercress […]
[…]in (thanks Ted & Tracy!) so we hung out at the theater. A bunch of my co-workers from Pigall’s came to the midnight show and hung out for a bit afterward to chat and catch up. Thanks to Jeremy, Rob, Amanda, Richard, Abby, and Luke for coming to the show! I hope […]
After working at my day job, I headed down to Jean-Robert at Pigall’s to work a party with Raymond in the third-floor kitchen. The atmosphere in the main kitchen was very different than when I work on Saturdays. Saturday nights are very busy at the restaurant, and everyone is extremely […]
[…]September 25, 2007 On Tuesday, September 25, 2007, Wendy & I ate at Jean-Robert at Pigall’s for an amazing dinner to celebrate Wendy’s birthday. The menu with wine pairings is below. Stupidly, I had my suit dry-cleaned and my notes from the dinner didn’t come back with it. Salutation Cove […]
[…]and Community College. Since early January 2005, I have been volunteering at Jean-Robert at Pigall’s (“Pigall’s”) to gain real-world restaurant experience to compliment my ongoing culinary training at Midwest Culinary Institute. This experience has been outstanding, and I’ve accelerated my learning and skills tremendously since starting with Pigall’s. When I […]
 On Friday, December 30, 2005, I worked at Jean-Robert at Pigall’s for my tenth night of 2005. It was January of 2005 that I started volunteering at the restaurant. Today, I arrived around 1:00 and walked in to find the place buzzing with activity. The guys were working hard […]
 On Saturday, December 10, 2005, I worked at Jean-Robert at Pigall’s for my ninth night. I took some delicious chocolate bark that Wendy & I made for the gang in the kitchen, and judging from how quickly it disappeared, they enjoyed it. I arrived around 1:30pm and got started […]
I worked at Jean-Robert at Pigall’s today, from 1:30pm until about 10:30pm. During that time, I worked prep in the main kitchen doing things like preparing an amuse bouche of steamed asparagus and goat cheese wrapped in puff pastry. This will be baked, sliced, and served to the guests with […]
On Saturday, June 16, 2007, I worked in the kitchens of Jean-Robert at Pigall’s. It was a good evening to work — the Chef de Cuisine and one of the line cooks were both out. Adequate plans for coverage were made, though — the sous chef from one of Jean-Robert’s […]
    On Saturday, May 28, 2005, Wendy & I dined at Jean-Robert at Pigall’s in downtown Cincinnati. Jean-Robert at Pigall’s innovative three-course prix fixe menu features a delectable array of appetizers, entrees, and desserts accompanied by an extensive wine list. A five-course degustation menu is also offered and […]
[…]the professional kitchen, even this kitchen-in-a-tent-in-a-parking-lot. Some of the crew was from Pigall’s, and some were from Jean-Robert’s other restaurants. I worked wherever I was needed today, everything from bread service to running dishes to rolling silverware to tables to clearing plates. Any task that needed help, I helped. Wendy […]
[…]at school, I changed into my chef whites (behind my car!) and went down to Jean-Robert at Pigall’s restaurant to work for the evening. I think I’ve been remiss in documenting all of my visits to the restaurant; I’m nearly convinced that I’ve worked there much more than fourteen times. […]
[…]strong!” during this culinary tour-de-force. Wendy & I dined at Jean-Robert at Pigall’s, a 4-star French restaurant in downtown Cincinnati. Jean-Robert at Pigall’s innovative three-course prix fixe menu features a delectable array of appetizers, entrees, and desserts accompanied by an extensive wine list. A five-course degustation menu is also offered […]
[…]Chicken, and Marinated Pork Tenderloin. All served with delicious mashed potatoes and vegetables. Pigall’s worker/chef-instructor Drew was allowed to enjoy his meal rather than being forced to “chop broccoli” all night… http://www.youtube.com/watch?v=TVe1W_fFzoo A good time was had by all and another successful Happy Mouth is officially in the books! Share:PrintEmailFacebookTwitterMorePinterestRedditLike […]
[…]Indentifying myself as a foodie, a culinary student, and a sometimes-cook at Jean-Robert at Pigall’s, we figured a visit from the chef was inevitable. And when Suzy came over, she was delightful. We ‘dished’ a bit about the current restaurant scene in Cincinnati and about some plans that Suzy had […]
 On Saturday, February 11, 2006, I spent my twelfth night in the kitchens of Jean-Robert at Pigall’s. I arrived around 1:15 and was greeted by Todd, the sous chef, with, “Are you here all night?”. Each time he’s said that to me in the past, I came to find […]
[…]is that I get to see my friends Raymond and Jonathan, both of whom I cooked with at Jean-Robert at Pigall’s, and both of whom now live and work in DC (well, Arlington). So, last night after the conference activities, I cabbed it over to the apartment they just moved […]
[…]SIX: In the past month… Drank alcohol: Yes. Wine dinners, a meal at Jean-Robert at Pigall’s, and a glass of wine here and there. I would classify myself as a “social drinker”. Smoked: No. Done a drug: No. Made out: Yes, please! Gone on a date: Yes. Wendy & I are […]
 On Saturday (February 19, 2005) I worked at Jean-Robert at Pigall’s restaurant for my third night. I arrived around 1:30pm and worked until almost 11:00pm. Before the family meal (which was La Rosa’s pizza that Scott provided), Chef held a meeting of the kitchen staff to which I was […]
[…]on the details for several months, on Saturday (January 8, 2005) I worked at Jean-Robert at Pigall’s restaurant, which serves French-American cuisine in a modern Parisian setting, with a little New York ambiance and plenty of Cincinnati charm. Chef and owner Jean-Robert de Cavel’s innovative prix fixe menu features a […]