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[…]| 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 […]
[…]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) […]
[…]Jean-Robert and the team after working part-time for 4 years at the now-shuttered Jean-Robert at Pigall’s. I am really happy that Cincinnati has retained this great chef. In preparation for opening, we did a “friends and family” evening on Saturday August 7 2010 which I cooked with Jean-Robert, Rob, and […]
[…]in beautiful Adams County Ohio. Joanne and I met when we worked together at Jean-Robert at Pigall’s, shortly before she was opening executive chef for Lavomatic. We also worked together at Slims Restaurant. We’ve became good friends since we share the same geeky passion about food (and comic books, like […]
[…]of us. What a beautiful dining room! It was great to reconnect with Steven M, former colleague at Pigall’s, now serving at Orchids. After practically tackling us when we entered the hotel lobby, he led us to our banquette in the corner of the fabulous room where a lovely bottle […]
[…]was a beautiful presentation (on plates that reminded me of the “football” plates we used at Pigall’s) of three very distinctly-flavored tiny dumplings. My favorite was the Sui Mai because the textures of the seafood components were distinct, the flavors precise, and the lobster-uni emulsion added a wonderful unctuousness and […]
[…]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 […]
[…]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 […]
[…]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 […]
[…]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 […]
[…]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 […]
[…]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 […]
[…]week of vacation in Mexico’s Mayan Riviera (report coming soon), I worked at Jean-Robert at Pigall’s. When I arrived, I was greeted warmly and asked immediately if I was there all night. I said I was, and Raymond told me that I’d be running the amuse bouche and cheese stations […]
[…]for our 7:00 reservation, were warmly welcomed by Richard Brown, maitre’d, and enjoyed Pigall’s Martinis in the cozy bar area before heading to our table, a four-top in a corner near the front of the restaurant. Before settling in, we all went back to the kitchen to say hi to […]
[…]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 […]
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 […]
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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 […]
   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 […]
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 […]