how to cook

Learn How To Cook with Heidi Billotto

Want to learn how to cook?

Although I hate that we can’t be gathered together in the kitchen, on the farm or around the table; I love being able to offer you an online forum to help hone your cooking skills. We’re having a ton of fun with my Springtime series of online cooking classes, and you will, too!

how to cook
A quick screen shot grab and a start of class toast from one of my recent online cooking classes via zoom…Cheers Everyone!

Heidi Billotto teaches you How to Cook in this May & June series of online classes

Thursday May 14, 4-5:30 pm – Cooking with Olive Oil and Vinegar  – So many wonderful ways to use olive oil and vinegar! In this class we will be joined by my friends from Olive Crate who are currently offering FREE delivery and FREE shipping on their imported Greek products since we can’t all be together. On the menu – salad dressings, marinades, pickles and of course an olive oil cake with fresh strawberries and cream! Cost $25, recipes will be emailed before the class starts Email Heidi for Reservations  (

But wait, there’s more…

Wednesday, May 21, 5:30-7 pm – Springtime Hors D’oeuvres – At Home with Heidi. Nothing like a lovely bottle of wine, your back deck or patio and an array of quick and easy Springtime Hors D’oeuvres. We’ll prepare 3-5 different apps in this class – put them together and you have a meal! Cost $25, recipes will be emailed before the class starts Email Heidi for Reservations  (

Thursday May 28, 5:30-7 pm – Open a Bottle, A Package or a Jar.  Quick local ways to shortcut summer meal prep. If you follow my regular Eat Local/Drink Local posts you know how many wonderful local products from across the Carolinas I work with on a daily basis. In this class I’ll use as many as possible to create a fun summer cocktail, an appetizer, a main course and a dessert. Cost $25, recipes will be emailed before the class starts Email Heidi for Reservations  (

Tuesday June 9, 5:30-7 p.m. – Summer Seafood- At Home with Heidi – This class was so popular in the spring, I thought we’d do it again with a focus more on summer. We’ll go with what’s available from the coast, but I’d expect a good bit of local harvest from the coast on the menu. Cost $25, recipes will be emailed before the class starts Email Heidi for Reservations  (

Here’s How It Works:

In each of these live interactive class you can learn how to cook for just $25! The fee includes a code to access the Zoom meeting for the class. Printed recipes and a list of local resources to make your after class shopping easy and help keep it all local, will be emailed to you after you’ve confirmed your reservation with advance payment.
I’m recording each class, so if the live dates or times don’t work for you, you may purchase the replay and still get the printed recipes and where to shop info. The cost of each replay is just $16.

ICYMI – Learn how to cook with the Video Replay

On the Farm at Tega Hills Farm – Farmer Mindy Robinson joins us from the line up of greenhouses at Tega Hills Farm where she and her family raise hydroponic lettuces and microgreens, squash blossoms, cukes, tomatoes and more. Mindy takes us on a virtual tour and talks about the harvest; while, Heidi cooks to make Green Tomato Quickles; A summer Strawberry Vinaigrette for your next leafy green salad; THF squash “ravioli” and two versions of stuffed squash blossoms.  Cost for the video replay is $16 and includes all the recipes  Email Heidi for Reservations  (

This isn’t the ” real deal” but when you get to the shop at the Tega Hills Farm website, just look for this section and you can add the “Heidi Bundle” box with everything you’ll need for the class recipes into your shopping cart.

Plus – Tega Hills farm is offering a special “Heidi Bundle” with everything from the farm that you will need to make each of the recipes you’ll get with the replay – order online here; then arrange to pick up any weekday at the Farm Store; or on Saturday mornings at the Matthews Community Farmers Market.

how to cook
Mushroom “Parmesan” made with Urban Gourmet Farms Mushrooms and a Chapel Hill Creamery Brie Bechamel Sauce.

How to Cook with Mushrooms – Replay Video Available for Purchase At Home with Heidi featuring Urban Gourmet Farms Mushrooms. On the menu, Baked Oyster Mushrooms “Parmesan” with Marinara and a local NC Brie Bechamel; Mushroom Risotto and a mushroom/ricotta crostini $16 for the recipes and video replay. Email Heidi To Purchase 

how to cook
Seared Salmon with a fresh herbs de Province blend from our Cooking with Fresh herbs and Windcrest Farms online class.

Cooking with Fresh Herbs from Windcrest Farms – Replay Video Available for Purchase This On the Farm class includes Tips And Tricks on how to plant your own Herb Garden with Mary Roberts from Windcrest Organic Farms in Monroe, NC. On the menu: Spinach and herb crusted Wild Alaskan Halibut; A Way of Life Farm Sugar Snap Peas with Mint pesto; Strawberry lavender martini, and a Saute of Salmon with fresh minced Herbs de Provence. $16 for the recipes and video replay. Email Heidi To Purchase 

how to cook
Proffitt Cattle Co meatballs with tempura bay leaves -its a crowd pleaser, folks!

Cooking with Proffitt Cattle Co. Beef – Replay Video Available for Purchase – Online with local Rancher Shelley Eagan from Proffitt cattle Company in Kings Mountain. On the menu: Beef, caramelized onion and cheese tart; Beefy Mushroom Meatballs with Tempura Bay Leaves; and a tasty surf and turf – Beef and Tuna Spicy Thai Salad. $16 for the recipes and video replay. Email Heidi To Purchase.

Its all about the ways we can all Eat and Drink Local

how to cook
THIS – a galette of New Town Farms Spinach and Uno Alla Volta Ricotta from our Cooking with Cheese online class.

Its The Cheesiest – Replay Video Available for Purchase . This cheesy online class featured ricotta, cottage cheese, mozzarella and yogurt cheese from cheesemaker Zack Gadberry of Uno Alla Volta in Charlotte. Victoria Gadberry of Haw River Wine Man was there too and delighted us with a trio of wine pairings. On the menu: a spinach, mushroom and ricotta Galette; roasted root veggie salad with cheesy Verdant Bread croutons and fried mozzarella. Finally, a super simple take on tiramisu with UAV yogurt and we baked the cookies with UAV granola instead of flour!! $16 for the recipes and video replay. Email Heidi To Purchase.

how to cook
These high rising cheese and spinach souffles were the first course of our trio of recipes all made with the seasonal harvest at New Town Farms

On the Farm at New Town Farms – Springtime Harvest – Replay Video Available for Purchase. This class was just so much fun. Farmer Sammy Koenigberg at the farm in Waxhaw and me with lots of the harvest in my home kitchen. The class included a trio of dishes. From a Cast Iron Saute of Carrots with Tofu and Miso, to Swiss Chard wrapped, tapenade topped Halibut steaks, to New Town Farms Spinach souffles it was a delicious 90 minutes for sure. Can’t wait till we can do it again. $16 for the recipes and video replay. Email Heidi To Purchase.

Watching the Replay is almost like being there!

how to cook
Craving a fried Carolina Catfish po boy? I’ve got the recipe right here in the Cooking with Seafood class -lots of local between these two buns! The Ya’ll Sauce Co. Come Back Sauce is an amazing substitute for homemade remoulade!

Cooking with Seafood – At Home with Heidi – Replay Video Available for Purchase – This class went swimmingly thanks to a fabulous Home Delivery of fresh Tuna, Halibut, Crab and Carolina Catfish from my friends at Inland Seafood. We made a crab stuffing and baked it with the halibut two ways; made tuna tartar and breaded and fried the catfish for a perfect seafood po boy! $16 for the recipes and video replay. Email Heidi To Purchase.

How to Make Veggie Burgers – At Home with HeidiVideo Replay available for purchase soon. On the menu: several delicious high protein do-ahead plant-based options for best burger accolades. Plus a great little recipe for cucumber “Quickles” Recipes feature a combo of beans, nuts, legumes and seasonal vegetables are based on a single fabulous master recipe.  $16 for the recipes and video replay. Email Heidi To order for Purchase.

Can’t wait to “see” you in one of these Online Classes

how to cook

Even as we start to transition to a new normal during the month of May, I hope you will continue to join me for a class or two! Help yourself to something to drink or snack on from your fridge or pantry and enjoy as you take in cooking technique, info on local resources and lots of new Springtime recipes. Attend one, attend them all, now, thru the end of May, and then some, from the comfort of your own home! Hope to “see” you in a class soon!

10 Reasons You’re Gonna Love These Online Cooking Classes

  • You won’t have to worry about traffic on the way to my home or the drive out to a local farm.
  • Weather is not a factor. These classes will take place, rain or shine.
  • You can plan to join us for a cooking class even if you live out of town!
  • If the class time and day doesn’t work for you, you can still get all the info by purchasing the replay.
  • You can participate from the comfort of your own home, front porch or patio.
  • There is no dress code and you don’t have to wear shoes!
  • For those of you who have asked about bringing kids to a class, consider the replay of a class the opportunity to share the experience.
  • And, because everything is virtual, I can offer these culinary experiences at an easy on your pocket book price tag.
  • While the classes can’t be hands on, I will send you grocery lists with local sources to shop, wine pairing suggestions and recipes once you have made and confirmed your reservation. You’ll have full access to the video for class and after, so you can go back and watch it again.
  • If you can’t join us for the live class, consider purchasing a replay. You’ll receive the recipes, shopping list with local and home delivery resources, and a code to access the video of the live class.

Questions?… I am just a text or an email away

I’d never leave you hanging… if you have a question about any ingredient or technique in nay of mine, or any other recipe, just give me a shout. I am always here to help!

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