Monthly Archives: February 2016

Kindred’s in Davidson NC Garners James Beard Accolades

Posted in Restaurants & Chefs by

JBF_AWARDS_MEDALLION-BLOGOn Wednesday February 17, 2016 The James Beard Foundation announced  its list of Restaurant and Chef Award semifinalists for the 26th annual James Beard Foundation Awards. Selected from more than 20,000 online entries, the prestigious group of semifinalists in 21 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations in ten different regions across the United States, to the nation’s top wine & spirits professionals, best new restaurants, rising star chefs, pastry chefs and bakers.

For the uninitiated, a James Beard Award is  the culinary equivalent to an Academy Award, a Grammy, and a Tony all rolled up into one. Its the Superbowl ring for chefs, bartenders, restaurants and cookbooks – the proverbial  gold seal of approval.

Carolina Chefs are on the World’s Radar

We are most fortunate across the Carolinas in general, and in the Charlotte area in particular, to have many chefs and restaurants worthy of award-winning consideration  –  guys and gals who love what they do and it shows. Chefs who turn out top notch fare day in and day out, support local farms and producers with the honor and respect they deserve; and treat clientele as they would friends and family.

I consider myself fortunate to be among those  who have the pleasure of telling the story of many of these chefs on a daily basis.  Sharing their talent in print, on the radio and on television; all the while posting social media chronicles of nearly each and every delicious bite!

This year, I am incredibly proud to see confirmation that the world is watching, as is evidenced by the fact that so many North and South Carolina chefs and restaurants appear on the list of 2016 James Beard Award nominees.

Among the great reasons for the ever wining and dining crowd from across the country to come to explore the culinary talents of North & South Carolina are Raleigh’s Death & Taxes, nominated in the Best New Restaurant category; the, oh so, talented (and my good friend) Lionel Vatinet of La Farm Bakery in Cary NC nominated in the Outstanding Baker category; Chef Ashley Christensen of Poole’s Downtown Dinner in Raleigh nominated for Outstanding Chef; and these 2016 nominees  for Best Chef in the SouthEastern Region (Chefs who have set new or consistent standards of excellence in their respective regions):  Nate Allen of Knife and Fork, Spruce Pine, NC; Jeremiah Bacon of The Macintosh, Charleston, SC; Brian Canipelli of Cucina 24, Asheville, NC;  Scott Crawford of Standard Foods, Raleigh, NC;  Steven Devereaux Greene of Herons in the Umstead Hotel, Cary, NC;  Vivian Howard of Chef & the Farmer, Kinston, NC; Kevin Johnson of The Grocery, Charleston, SC;  and Matthew Kelly of Mateo, Durham, NC.

I am thrilled to see each of these chefs singled out from the thousands of entries, I am proud to say I know most of these chefs, have eaten in these restaurants and have written about many of them.  And, I am  particularly proud to also see my friend Joe Kindred of chef and owner of the popular Kindred’s in Davidson NC also among the list of Best Chef nominees.

The Calm Before the Storm: Joe & Katy Kindred at the bar before Kindred's was open to the public

The Calm Before the Storm: Joe & Katy Kindred at the bar while Kindred’s was still under construction

You may remember an article I wrote for Charlotte Living Magazine shortly after the much anticipated Kindred’s opened for business.

Well, maybe you don’t remember – my article came out the same week (in fact the same day) as Bon Appetit magazine published and named Kindred’s one of 2015 Best New Restaurants. As you can imagine, my article was a  bit overshadowed; but that’s okay, it was for good reason and  I felt in good literary company.

My feature on Kindred’s is still up online on the Charlotte Living website – I’d be pleased if you would read it by using the link at the end of this post.

Then as he does now, Joe credits his wife Katy and his talented staff as the forces behind all the accolades. He is right – it takes a team; but every team has a leader who sets the pace. the tone and the positive sense of spirit.

Kindred's Milk Bread is one of the dishes that sparked the attention of Bon Appetit magazine...and with good reason!

Kindred’s Milk Bread is one of the dishes that sparked the attention of Bon Appetit magazine…and with good reason!

Being a chef, a great chef or even a good chef, is hard work – any award or accolade is a fabulous but fleeting moment in the day to day life of a leader who must still inspire the team, honor the farmer, shop the market, write the menus and keep up the rhythm to cook from his heart, and please customers every day with the same hustle he or she had from the start.

Joe Kindred is that guy.

When I visited Kindred’s while the restaurant  was still under construction, Joe took me into Kindred’s kitchen, showed me around and introduced me to each and every chef on the line. He shared what their individual specialty and background was and how they came to be a part of his culinary  team and how they had and would contribute to the whole.

Its that kind of spirit and willingness to share the spotlight that makes a good chef, a great chef. In a Facebook post after the nominees were announced, Joe shared the limelight once again, saying…

“Thanks for all the shout outs and support yesterday. I (heart) y’all. Although I am beyond grateful for the recognition, let’s tell it like it is. I don’t cook your food, our kitchen team does. Sure I lead them but they’re the ones that are executing day in day out on a high-level, so this is for them. And if it wasn’t for the brilliantly creative and hospitable people like my wife Katy, Blake Pope, Justin Burke-Samson  and our crazy good service team you would be being served food, by me, in a poorly lit gray box, listening to my bad music, and believe me it wouldn’t be nearly as magical as it is at Kindred Restaurant. All of us chefs are kidding ourselves if we think for a second we would get any recognition if it wasn’t for the people that set the stage for us. They are the difference makers.”

As are you Joe Kindred, as are you. Thanks for letting all of us come along for the ride! Cheers!

 

summer 2015 CLM coverIf you haven’t had the opportunity to eat at Kindred’s yet, you must; but first read the piece I wrote just after they opened in the Summer 2015 Charlotte Living issue.    Kindred: Crafting Culinary Experiences to Soothe Your Soul  While the seasonal featured menus may be different, all the love and attention they put into what they do still applies.

It’ll whet your palate for more and you won’t be able to wait to make a reservation! Kindred’s is located at 131 North Main Street in Davidson Nc. Kindred Menu, Reviews, Photos, Location and Info - Zomato

 

heidi head shot 1 -But that’s not all,

In addition to handing out awards, the James Beard Foundation also promotes chefs across the country as they cook at series of dinners promoting their local cuisine. In 2016 two teams of talented Charlotte chefs will participate in two separate James Beard Dinners.

The first, a group of five invited to fly up to New York and cook at the James Beard House. Four tremendously talented chefs and one craft cocktail driven mixologist will represent the Queen City at the Beard House in March. They are: Executive Chef Blake Hartwick – Bonterra Dining & Wine Room 
Executive Chef & Owner Paul Verica – Heritage Food & Drink       Executive Chef Chris Coleman – The Asbury at the Dunhill Hotel
Pastry Chef Ashley Boyd – 300 East & Heritage Food & Drink and Mixologist Bob Peters – The Punch Room in the Charlotte Ritz Carlton Hotel. 

The group is going to hold a Preview Dinner of what they will be cooking in New York at Bonterra Dining & Wine Room on Feb 28. The dinner is already sold out, however you can live vicariously through me that night as I will be in the kitchen taking photos and at the bar sampling each and every dish (as well as the cocktails Bob mixes up with NC own organic TOPO spirits) and posting live on Facebook and Twitter with each and every bite!

But wait, there’s more….

CCT logo_40On March 23, 2016  6:30-10 pm The James Beard Celebrity Chef Tour is back for the second year in a row at Bonterra Dining & Wine Room, located at 1829 Cleveland Ave. in Charlotte!  Five more of Charlotte’s bright and brilliant chefs will cook their way through a menu of amazing food & wine pairings.  Proceeds from the dinner benefit the James Beard Foundation.

Your host this night is chef Blake Hartwick of Bonterra Dining & Wine Room and he will be joined in the kitchen by Chef Joe Kindred of Kindred Restaurant, Davidson, NC; Chef Bryan Skelding (visiting chef from) The Greenbrier, White Sulphur Spring, WV; Chef Paul Verica, Heritage Food & Drink, Waxhaw, NC;  Chef Rocco Whalen, Fahrenheit, Charlotte, NC (and of Fahernheit & Rosie and Rocco’s both in Cleveland, Ohio); Charlotte, NC and Pastry Chef Jason Lemon of Bonterra Dining &  Wine Room

Tickets for this March 23 dinner are still available, but going fast! I’ll be there dining & wining & tweeting, posting it all – but instead of just reading about it, why don’t you just come and join me?

I’ve posted the menu below to tempt you… use the caption to my logo as the link to make your reservation and order tickets or call the number listed below. Hope to see you there!

2016 Charlotte James Beard Celebrity Chef Dinner


Passed hors d’oeuvres:
Joe Kindred : North Carolina Shrimp Rolls on Milk Bread ( Yes THAT milk bread)

Bryan Skelding: Hudson Valley Foie Gras Torchon “Old Fashioned”, Bourbon Cured, Orange Confit, Luxardo Cherry

Jason Lemon: Ashe County Cheddar Gougeres , Lusty Monk Mustard, Fines Herbs

Blake Hartwick: Cold Water Creek Griddle Cakes, NC Ostera Caviar, Benne Seed Oil Ice Cream, Pickled Ramps

Paul Verica: Green Garlic Panna Cotta, Shaved Veggies, Petite Greens and Flowers

Rocco Whalen: Rare Beef Roll, Greens, Sprouts, Miso, Apple Syrup

Entree :
Joe Kindred: Flounder Crudo, Sea Urchin, Carrot, Trout Caviar

Bryan Skedling: Smoked Heritage Farms Pork Loin, Ham Hock Fritter, Boudin Noir, Bloody Butcher Grits, Fried Spoonbread, Ramp Aioli, Bacon Jus

Blake Hartwick: Pinot Braised Chicken Thighs, BBQ Cauliflower, Sweet Potato Nage, Foie Gras Stuffed Morel Mushrooms, Fried Chicken Skins

Paul Verica: Brasstown Beef Tenderloin, NC shrimp, Root Veggies, Spinach, Demi

Rocco Whalen: Chilled Thai Cucumber Soup “Raita”, Served with Crispy 27 Vegetable Samosas

Dessert:
Jason Lemon: Marcona Almond Clafoutis, Honey Spelt Crust, Blond Chocolate Cremeux. Bee Pollen, Cacao Nibs

Tickets for the March 23 dinner are  $150 per person, all inclusive (includes wine pairings & gratuity)
6:30pm cocktail reception with passed hors d’oeuvres; 7:00 pm dinner
For reservations use the link listed above or please call 704.334.6944 #TellThemHeidiSentYou

 

Winter Farmers’ Market Cooking Class

Posted in Cooking Classes, Culinary Events by

Fresh From the Winter MarketCooking ClassAlready lots to celebrate this month and its just the second week of February!

Between the Superbowl Bowl, the Chinese New Year and Valentines Day  we’ve had a lot of occasions to cook and gather with friends in the kitchen.

Now, here’s is one more  – a fun hands on  At Home With Heidi cooking class this Thursday evening Feb 11, 2016.

The evening starts at 6:30 pm.

Our local farms grow and produce product all year long and this past weekend I had a the pleasure of shopping at three local markets – its my very favorite Saturday morning activity!  I found delicious local product, produce and proteins at the Matthews Community Farmers’ Market, The Charlotte Regional Market on Yorkmont Road and the Atherton Mill and Market and will pick up a few more freshly harvested items and locally produced product this week as I prepare for this fun hands on cooking class on Thursday night. Look for my recipes to feature local lamb, chicken, pork, cheese, milk, honey, eggs, smoked trout, lettuce and microgreens, sweet potatoes, carrots, turnips and more – wow

I love teaching and with this casual, comfortable hands-on format, I can demonstrate technique and talk about the product and then you can get in on all the slicing and dicing, too!

In the end, we’ll put it all together for four courses of Farm to Fork fare for all of us to enjoy.

Count on enjoying tasting pours of wine pairings with each course ad going home with a complete packet of recipes and wine notes plus coupons to several of my favorite food-centric spots in town. Its always a blast and the only thing missing in this week’s class right now is You!

HEIDI BILLOTTO FOOD

Cost is $75 per person.  Call your friends and plan a fun night out. Make your reservations my emailing me at Heidi@HeidiCooks.com and I’ll send you all the details.  Your advance payment confirms your spot in class. Looking forward to having you join us! Cheers!

 

Superbowl 50: The Party of the Year!

Posted in Recipes, Television Appearances by

Heidi's football shotAsk anyone who knows me well and they’ll tell you  – even though I can dress the part – as evidenced in the photo here, I really don’t know much about the game of football. That said  I do know how to throw  party and I love a theme! This year with the Carolina Panthers in the Superbowl its time for the party of the year!

If you live in or around Charlotte, the Carolina’s Panther themed stuff is not a hard find, particularly this week. Jerseys, blankets, flags and all sort of ways Panther fans can strut their stuff and express their pride in the home team is to be found on nearly every street corner in town. For even more of a selections local fans can check out the team store at the stadium; and those out of town can place orders online.

What to serve to your arm chair quarterbacks is always a dilemma, but it shouldn’t be – the formula here is easy: keep it simple, filling and good. Wings, BBQ, a sandwich platter or always good-tos, but today I think I’ve got something even better…

The classic recipe for Chicken pot pie is a crowd pleaser and one that transforms beautifully into stunning Superbowl fare ( particularly when its served with the “out of the pie pan and into the helmet” approach I shared on the video that will accompany this  post.

On Feb 3 at 11 am I’ll prepare the recipe below from start to presentation on WCNC’s Charlotte Today, but thought those of you who subscribe to my blog might want the recipe ahead of my broadcast.  You can make it your own by creating a pork, beef, seafood or veggie version of the same.

video graphic

 

Later today I’ll update this post with photos and links to the video, and then will post it out to the public via social media – so you’ll want to check back for the rest of the story, but for now – here’s what I’ll be cooking on WCNC’s Charlotte Today this morning, Tune it at 11 am!

 

 

Perfect Chicken (pork, beef, seafood or veggie) Pot Pie

-a classic recipe you can put your own spin on and have crowd pleasing results every time…

4 tablespoons butter

5 tablespoons organic flour

2 1/2 cups rich chicken beef or vegetable broth (make the broth rich by taking 5 cups of broth + 2 carrots, a bay leaf and a small onion and reducing it with a slow simmer to one half the volume)

2 tablespoons fresh minced thyme leaves

Sea salt and Heidi’s pepper blend

1/2 cup organic or local heavy cream or half-and-half or whole milk

6 cups cooked chicken, beef, pork or seafood, sliced or shredded

1/2 pound sliced fresh mushrooms, sautéed

2 cups  artichoke hearts from a can or jar, drained ( you may use marinated or unmarinated as you would like)

6 local or organic carrots, sliced

1 recipe for Vodka Pie Crust or 2 rounds of your favorite organic refrigerated pie crust (see below)

Melt the butter and whisk in the flour in a medium sized saucepan. Cook the “roux” until well blended. Gradually whisk in the rich broth, then season to taste with salt and pepper. Add cream. Stir to blend well.

Add the chicken, mushrooms artichokes and carrots. Pour the filling into a buttered 13 x 9″ pan.   For the crust use strips of pie crust over the top of the casserole shaped into in a basket weave pattern. Bake for 35 minutes in the preheated 400° oven.

Vodka Pie Crust

Makes enough for one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 tsp. salt
2 Tbsp.  sugar
12 Tbsp. (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into small bits
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 15 seconds .

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.