First Taste of Spring at The SavorNC Cooking Stage

4452defe-d5bd-4fc1-9cc8-2289ed2d4211Tomorrow Friday Feb 23, 2017 marks the first day of all the food flavor and fun at the SavorNC Cooking Stage at the Southern Spring Home & Garden Show at the Park Expo in Charlotte NC. The show runs for 6 full days – this weekend of Feb 23-26 and then again the weekend of March 3-5. Attendance at the SavorNc Cooking Stage is free with your ticket to the show and we will be located right by the show entrance, so you can’t miss us!

 

savorncI happily play the part of host of the cooking stage and have invited over 40 restaurant chefs, private chefs, caterers, farmers and other food-centric folk to be on stage with me cooking with tons of local produce, proteins and products.  The North Carolina Department of Agriculture has come on as the title sponsor of the stage, so we are the SavorNC Cooking Stage and each day we have a different local day sponsor involved in all the action.

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The cooking demos each day start at 10:30 am and run every hour on the half hour. Chefs will be cooking, sharing technique, tips about buying local and handing out complimentary samples at each and every demonstration.

At the end of each demo, we’ll ask a couple of fun trivia questions pertaining to what each chef said, and where ingredients might have come from and the winners will get great prizes which will include gift  bags of swag from the NC Department of Agriculture, gift certificates from the participating restaurants and special samples and or coupons from our day sponsors.

Recipes from each day of demos and a photo recap of the day will be posted on these blog pages each evening of the show, so stay tuned for the word on lots of local eats and how to make them in your kitchen over the next ten days. Consider these two weekends a first taste of Spring with all the wonderful local ingredients this, my favorite season of the year, brings.

Here is the line up of chefs for each day  and a little bit about our GotToBeNC Day Sponsors for this first weekend of the 2017 Southern Spring Show… Look for a similar article next week on the line up of all the action for the March 3-5 weekend or check here for a link to the complete list of participating chefs

img_7229Goodnight Brothers Country Ham from Boone North Carolina kicks off our list of day sponsors this year on Friday February 24, 2017. Throughout the day chefs will be hamming it up with Goodnight’s all natural line of thin sliced dry cured ham (I like to call it North Carolina’s answer to  Italian prosciutto) as well as Goodnight’s classic Country Ham. Goodnight Brothers has sent me two HUGE boxes of  sample sized packages of ham to hand out to the crowd and at 12:30 I will be on stage with Bill Goodnight of Goodnight Brothers, cooking with both varieties of this locally cured ham and talking about the history of this family owned company and how they do what they do.  if you have ever eaten a ham biscuit at Bojangles, then you know how wonderful Goodnight Brothers Ham really is – take this opportunity to come to the Spring Show on Friday, to try, taste and learn more about it.

Cooking onstage with me Friday February 24, 2017 –

10:30 am
Springtime Favorites

Chef Blake Hartwick, Bonterra Dining & Wine Room

11:30 am
WCCB Everyday Eats Hamming It Up

Chef Troy Gagliardo
WCCB Charlotte

12:30 pm
Cooking with Goodnight Brothers Country Ham
Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto and Bill Goodnight from Goodnight Brothers Country Ham

1:30 pm
The Sweet & Savory Sides of Eating Local
Chef Paul Verica and Chef Ashley Boyd, Heritage Food Drink, Waxhaw NC

2:30 pm
It’s Cookin’ at The Cowfish

Chef David Lucarelli, The Cowfish Sushi & Burger Bar

3:30 pm
Charcuterie and Cooking with Beer 

Chef Terra Ciotta and Chef Philip Lloyd, The Art Institute

4:30 pm
Dinner from the Springtime Garden

Chef Michael Rayfield, U.S. National Whitewater Center

5:30 pm
Gluten Free Vegan and Vegetarian

Chef Beverly McLaughlin, Beverly’s Gourmet Foods

img_7234On Saturday February 25, 2017 Parla Pasta from High Point North Carolina is our day sponsor and you won’t believe all the delicious Pastabilities we’ll have on hand. Simone Drake from Parla’s parent company Drake’s Pasta will be with us all day and is bringing a wonderful pasta salad for show goers to snack on between demos as well as plenty of coupons to hand out, so everyone can go and buy their favorite variety of Parla Pasta from their grocer’s freezer case after begin inspired by the culinary action onstage. Again, chefs will be cooking with the different varieties of Parla Pasta throughout the day and at 12:30 Simone and I will take the stage together to cook and talk pasta. Parla Pasta is available at grocery stores across Charlotte – find it in the freezer section at your favorite locations of Harris Teeter, The Fresh Market, Publix, Ingles, and Lowes Foods.

And here is who will be cooking onstage with me for Saturday February 25, 2017:

10:30 am
Little Plates, Big Flavor with Stoke Restaurant’s infamous Pork Ragu

Chef Chris Coleman, Stoke at the Marriott

11:30 am
Sweet Springtime Dreams

Chef Ashley Boyd and Chef Miranda Brown, 300 East

12:30 pm
Ah, The Parla Pastabilities

Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto with SImone Drake of Parla Post

1:30 pm
It’s Got to Be NC!

Clark Barlow, Heirloom Restaurant

2:30 pm
Kale Yeah!

Heidi Billotto cooks with the Greens that Grow at Tega Hill Farms

3:30 pm
Entertaining on the Fly: From Zero to Party in under and Hour
Susan Murray Innkeeper and Cookbook Author, Carolina B&B, Asheville

4:30 pm
Pasta and Prosciutto with Springtime Style
Chef George DiPaolo from the Community Culinary School of Charlotte

5:30 pm
Risotto From the Springtime Garden
Chef Geoff Bragg from the Community Culinary School of Charlotte

cloister-honeyOn Sunday February 26, 2017, our friends Randall York and Joanne di la Rionda from Cloister Honey are in the house with their entire line of sweet and savory locally raised honey. Cloister Honey will be available to sample and purchase throughout the day right at the cooking stage. Many chefs will be incorporating the line of Cloister Honey into their recipes and  in the 12:30 time slot this day, I’ll be cooking with Cloister and Randall and Joanne will join me onstage to talk about raising bees, how they came to build a hobby into a company and we might even get  Joanne to share her secrets ( well some of them) on how she develops her delicious honey blends and flavor infused varieties. Cloister will be giving away samples as a part of each prize package during each of the chefs demos throughout the day  – its going to be a sweet way to wind up this first weekend of fun and local flavor on the SavorNC Cooking Stage at the Southern Spring Home & Garden Show.

On the SavorNC Cooking Stage Sunday, February 26, 2017:  

10:30 am
Sunday Brunch Fresh from the Farm

Chef Kevin Woods cooks with  Two Moons Family Farms

11:30 am
The Art of Japanese Cuisine From Yama, Yama Izakaya and Baku Restaurants

Chef and Sake Specialist Birdie Yang

12:30 pm
Catch the Buzz – Cooking with Cloister Honey

Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto with Cloister’s Randall York and Joanna de la Rionda

1:30 pm
Jamie’s Favorite Top Chef Recipes

Chef Jamie Lynch of 5 Church and Top Chef Charleston contestant

2:30 pm
Donuts: Not Just for Breakfast
Courtney Buckley, Your Mom’s Donuts

3:30 pm
Wine Pairings with Local Favorites 
Josh Villapando, Assorted Table Wine Shop

So Many great local GotToBeNc products to feature on the Savor NC Cooking Stage this first weekend of the show, and so many chefs to help create the show. I’m proud to say we have a truly great line up of award winning and nationally recognized chefs here in Charlotte and our surrounding areas and  I am thrilled to promote them on the SavorNC Cooking Stage this weekend and next.

charlotte-living-winter-2017-coverIn addition to recipes and samples and all the fun you’ll have at the Savor NC Cooking Stage, remember to also pick up a copy of the new issue of Charlotte Living Magazine. That beautiful dish on the cover was prepared by Chef Thomas Marlow of Mimosa Grill in Uptown Charlotte.

As many of you know, In addition to this blog, I also am the food editor at Charlotte Living and this first issue of the year is our annual food issue. So excited to see my “100 + Restaurants Worth Your While Restaurant Guide” finally done and printed up in living color. A TEN-PAGE spread of great places to eat in Charlotte and a word or two about many chefs who make this such a wonderful food-centric city. Pick up a copy of the magazine at the SavorNC Cooking Stage and enjoy the guide, articles on Mimosa Grill in Uptown Charlotte and Highland Avenue Restaurant in Hickory as well as a piece on local Moorseville woodworker Jeffrey Mathews of Old World Moulding Company who creates incredible cutting boards for chefs around the world; and  a section on 6 ways to open a package, box, bottle or jar to Eat Local and more. Can’t wait – you can check out the Restaurant Guide and some of these other articles online at CharlotteLiving.com

 

 

 

Weekend Eats Atlanta: Restaurants to Put on Your Radar

2-where-to-eat-in-atlantatellthemheidisentyouAtlanta has a lot of great restaurants  – and, not to pick sides this close to the Superbowl, one pretty good football team.   And its just a three to four hour drive from the Queen City – in fact, many say its faster to drive to Atlanta than it is to fly down, once you consider negotiating the parking and TSA wait time. Can you say Three Day Weekend? 

fox-theatre-altantaLots of reasons to head south and visit this bustling city, football not withstanding of course. Plan to check out the High Art Museum, The Fox Theatre, Centennial Park, and the World of Coca-Cola. Tour CNN headquarters, stroll through the Atlanta Botanical gardens and visit the historic birthplace of Martin Luther King.

And then, there are  all the places to eat. Impossible to cover them all in a weekend or just one blog post. Tom and I made a quick 3 day jaunt down a week or so ago with friends  to check out what’s new at the Atlanta Merchandise Mart and Gift Show and made it a point to go in search of some good eats.  The result? This quick little restaurant round up of several great places to eat in Atlanta, places you simply should not miss.   

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Heidi Billotto and Chef Jamie Lynch of 5 Church in Charlotte,  Charleston and Atlanta

Of course there is 5 Church. Atlanta was the group’s third home away from home and executive chef Chef Jamie Lynch, now of Top Chef fame, oversees the operation in Atlanta as he does in Charleston and Charlotte. But honestly, if you are going to eat at 5 Church – and you should – go in Charlotte to the  first and original location in Uptown at the corner of Church and Tryon, where we have bragging rites and  can say, we knew  him first.  Enjoy the great bar – even better food and open for lunch, dinner and Sunday brunch.

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Butternut Squash Agnolotti from 5 Church Charlotte

 

 

 

On the dinner menu, we love the Autumn salad, the charred octopus and the tuna poke to start – or combine several for a dinner of apps. Favorite entrees include the butternut squash agnolotti, the lamb burger and the herb and citrus encrusted whole fish.  In Charlotte  you’ll find all the detes and reservation info at  5 Church at 5churchcharlotte.com; and just in case, in Atlanta, look them up at 5churchatlanta.com.

Now back to Atlanta, First and foremost you must stop for drinks in the  bar in the Ritz-Carlton Buckhead. Its warm and charming and the service is spot on. With a recent buy-out, things may change but I am hoping not.  Word has it the hotel is undergoing a 5 million dollar upgrade to the bar area and putting in a cafe as well. Only time will tell, but for now its one of our go-to’s to unwind from the day and start the evening off, for sure.

img_8279Also in Buckhead, a stone’s throw from the Ritz, don’t miss St. Cecilia. Enter the lobby for the Pinnacle Building and you’ll be greeting by a beautiful glass Chihuly sculpture hanging in the lobby. The restaurant is the anchor tenant just off the lobby and its massive dining room is  gorgeous. Despite the size and the oh, so high ceilings, the restaurant has a warmth that makes you feel welcome. Look for wonderful Italian fare, an excellent wine list and if you are in town for the weekend, be sure to book reservations for Sunday Brunch.

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Cauliflower Soup at St Cecelia

Our favorites: Well, we couldn’t resist starting with an order of Crispy Punched Potatoes for the table to share – dressed with a cacio e pepe aioli and fresh grated parmigiano cheese it was the perfect pairing with the Italian red wine. We were so intrigued by the starters and pasta, that we didn’t get to the fish and beef entrees this time, but will most certainly come back for more of Chef Craig Richards fine food on the next trip. For now, the cobia tartar with salt & vinegar chips, lemon  puree and trout roe was a great way to start the evening as was the Cauliflower soup; ditto for the wood grilled octopus with brown butter, pickled onions and a hint of citrus. The cacio e pepe – homemade pasta with pepper and parmigiano was every bite as good as we remember from a trip to Italy several years ago and we loved the gnudi bathed in hazelnut brown butter as well. For more info, check it all out on their website at stceciliaatl.com

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Cheers to Centro Storico, Atlanta’s own Little Italia

Next , more Italian but this time a bit more – well, a lot more laid back, bring your own wine and enjoy Antico-Pizza Napoletana . This is the best pizza around and when the dough is gone, they are done for the night and there is no making a reservation,  so plan to go by early in the evening. All pizzas come well done and slightly charred and therein lies their beauty. The restaurant with its tiny counter and large dining room with family style tables is  smack dab in the middle of its own 4 building little Italia called Centro Storico on Hemphill Avenue –  for dessert check out the gelato and coffee across the street, at Cafe Antico Gelateria and Pasticceria;  in season the open air Bar Amalfi  and don’t miss  the Maccheroni Naoletani or the chicken dishes right next door at Gio’s Chicken Amalfitano as well!  

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Spicy Maccheroni Arrabbiata at Gio’s Chicken Amalfitano

Gio’s may win the award for the most for less – pasta and salad and bread for two – with enough to share or take home for lunch the next day was just $14 per person for the maccheroni or $17 per person for the chicken. Fantastico! The one website, highlight in this paragraph include info on all the restaurants and bars I mentioned.

 

For some of the best vegan/Asian food yu might ever have – don’t miss Herban Fix Vegan Kitchen located at 565 Peachtree St. NE in Midtown.  

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Steamed Buns at Herban Fix Vegan Kitchen

The restaurant is huge with several private rooms upstairs and an adjacent bar and lounge. The menu all looked so good when we went for lunch, that we relied on our server’s suggestions and ,as she promised when she said, “Just trust me”, she didn’t steer us wrong.  Tom and I ordered several dishes and shared and it was the way to eat here – after all its always much more fun when you get to taste a bit of everything, don’t you think?  

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Sticky Rice with Shiitakes at Herban Fix Vegan Kitchen

We’re talking  a creamy rich Organic White Bean, Root Vegetable and Pumpkin Bouillon;  Sweet Pea Ravioli inCurry Jus with Leeks & Assorted Mushrooms; Crispy Purple Yam Cakes; Steamed Buns with crispy Soy Duck, Cucumber & Cilantro; Sticky Rice fused with Shiitake Mushrooms and Taro; Sesame Ginger Soy Chicken & Shiitake Kebabs; and Aburaage (the same flat fried tofu used to wrap inari sushi) stuffed with radish, cucumber, tomato and seaweed noodles.  I cannot begin to desrcibe the deliciousness. For anyone who thinks vegan means uninteresting or lacking in flavor, add Atlanta’s Herban Vegan Fix Kitchen to your Must-Eat-Here list and allow the chefs here to prove you wrong.

 

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Warm chips and Salsa – a great way to start the evening

Mexican seems to be a hard find in Atlanta. We asked several locals, Uber drivers and the people at our hotel for suggestions and everyone seemed to come up “sin pan ni pedazo” (a Spanish expression which means empty-handed.) Finally we did as any good tourist would do and turned to the magazine in the hotel, it was an advertisement but it seemed worth a shot – winner of the “Best of Atlanta” Awards since 1992  and promising the “Salsa that ends your search” we decided to give Nuevo Laredo Cantina a try.  Located at 1495 Chattahoochee Avenue NW, it is definitely off the beaten path and as we had expectations of margarita’s and cerveza with our tacos and tamales, we opted to Uber.

img_8326Nuevo Laredo is a charming cantina pretty much in the middle of nowhere. The place is hustling and bustling and again no reservations, so you can sometimes expect to wait. We went early in the evening and were seated within a few minutes and immediately presented with warm chips ( yes!) and salsas that did not disappoint. My plan was to order the Chile Relleno, that was until I saw this: Holy Tacos or Tacos Sagrado, served 2 to a platter, these are white corn tortillas stuffed with mashed potatoes, white cheese, onion and cabbage and topped with a green sauce. The menu says these are “as sold on the corner of Igelsia del Santo Nino, Ocampo y Victoria, Nuevo Lareda, Tamps, Mexico”

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Holy Tacos at Nuevo Laredo Cantina

How could we not? What the steaming hot platter lacked in color – white potatoes, white cheese, white flour tortillas – you get it; the dish more than made up for in flavor. If a mashed potato taco isn’t your bag, there are  about 100 other offerings including chicken, beef  and seafood specials, and the expected assortment of enchiladas, faijtas, tacos and tortillas all of which we will try on our next road trip down – I’ve since read the lobster tacos are life changing… I’ll keep you posted, until then suffice to say, the menu offerings are authentic, simply prepared and worth the drive. For more information visit nuevolaredocantina.com


img_7806Feeling Hungry?
If this post as whet your palate for more why not subscribe to my  blog at HeidiBillottoFood.com and each post will come directly to your in box as soon as I hit the “Publish” button. I post about restaurants in Charlotte, across the Carolinas and as in the case of this post in food-centric travel blogs as well. As always, remember to #TellThemHeidiSentYou

Don’t Miss my great new series of Cooking Classes !! If you’d rather cook yourself than eat out – check out my all new list of 2017 February and March cooking classes – now on the home page of this blog and under the Cooking Class tab as well. Registration is easy – just email me with the class or classes you’d like to attend and I’ll email you right back to secure payment and confirm your reservations. 

Charlotte NC Chefs head to James Beard House in NYC

james-beard-dinnersCharlotte, North Carolina chefs continue to take the James Beard house in NYC by storm and 2017 kicks off with several big dinners featuring Queen City-based culinary talent. Last night it was my pleasure to be a guest at a practice run of a collaboration dinner between 2 of Charlotte’s finest, Chefs Luca Annunziata of Passion 8 on Elizabeth Avenue and Chef Sylvain Rivet of Renaissance Patisserie on South Blvd.

While I love seeing and tasting what chefs do in their restaurants on a regular basis, it is always nice to take advantage and attend special dinners like this to see what happens when chefs think outside the box. I particularly enjoy collaborative dinners  – there are lots on the calendar in Charlotte. I suggest you take advantage and make reservations as you see them pop up!  It is always a fun and unique experience every time.  No matter the chefs involved, their culinary talents challenge each other and play off of one another to truly bring it to the table.

 

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From left, The Butcher, chef Marc Pauvert; The Baker, chef Sylvain Rivet; and The Chef, chef Luca Annunziata

The Charlotte chef and the pastry chef were joined in the kitchen last evening as they will be next week in NYC by Baltimore based Master Butcher, chef Marc Pauvert of the Four Seasons Hotel.

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Chef Philippe Haddad

Rounding out the culinary team in New York will also be Atlanta-based chef Philippe Haddad of the Cape Dutch Restaurant in Atlanta. Haddad was unable to attend the dinner in Charlotte last night, but his contributions will only add to the excitement in New York. Also lending a helping hand at the New York event ,the Carolina’s own chef Joe Bonaparte of the Myrtle Beach Culinary Arts Institute.

 So, a butcher, a baker, and a chef  (or two) walk into the Beard House kitchen—but as was experienced by a supportive and happy crowd last night, this dinner is no joke.  In New York, these culinary compatriots will demonstrate the exceptional art of whole-animal butchery in a collaborative French–Italian feast celebrating their combined heritages and crafts.

The  trial run, if you will, evening in Charlotte started with a round of passed hors d’oeuvres – creamy chicken liver pate profiteroles with berry coulis, savory beef short ribs, skewered a la plancha, spherical chicken croquettes in bamboo boats and crispy dirty rice arancini with tomato jam.

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And for me, a “HoneyBunny” and orange/vodka/honey infused craft cocktail from the Passion 8 bar.

An assortment of fresh baked rolls hit as soon as we  were seated – nothing better to me than a course of delicious bread and butter and I was glad it arrived first with time to enjoy.

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Dinner  officially started with a beautiful plate of dinner co-sponsor Springer Mountain Farms Chicken in a duo of savory bites: a tender and delicious chicken porchetta with fennel salad, extra virgin olive oil powder, and  a drizzle of vincotto; paired with a melt-in-your-mouth braised chicken scarpariello topped with shishito peppers and  house-made pork sausage – things were off to a fabulous start….

 

img_8386Next course, a charcuterie platter of sorts – duck three ways or in French, Canard Trois Facons.  On the plate, a “Yes, please I believe I will”  foie gras torchon with onion jam;  a scrumptious duck confit with apple–frisée salad; and sliced duck prosciutto with a small round of made-in-house burrata and a crisp toasted slice of fresh baked pan de mie.

 

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With such a wonderful Italian chef on the team it stood to reason there would be a pasta course. This night the small plate of tiny but tender gnocchetti verdi  ( small green gnocchi) were tossed into a tomato-y rich lamb ragù. The crunch of fried Rappahannock oysters, added texture and a thin slice of Parmigiano-Reggiano served as the perfect slightly salty finish.

 

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All of this led to the beef course where the French butcher showed his chops. So tender and perfectly grilled grass fed beef tournedos, cut from the tenderloin of beef served atop a celery root puree, garnished with  with brussels sprout leaves, and finished with a grilled half of Charlotte’s own Urban Gourmet Farms king trumpet mushrooms, and au jus – perfect!

And then there was dessert – two courses of dessert, in fact, and a take home box as well – gotta love having a French pastry chef on the team!

img_8396For me the blood orange crème brûlée echoed the cocktail I had enjoyed at the start of the evening. It was sweet but not too sweet and creamy enough to provide the perfect finish after the course of rich savory beef. The surprise here was the accompanying tuille – made  with crispy almonds and believe it or not, bacon fat..,

 

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img_8406Then, for the table (and as this photo shows, the chefs to share) a  secondary dessert course of  three types of wonderful petits fours:  miniature chocolate brownie bomb; popcorn macaroons; and petit Grand Marnier–vanilla puffs – Yes!  And as a take-home for  the-day-after-dinner breakfast ( or to eat in the car on the drive back home) a chocolate truffle and two sweet bite-sized cakes. what a fabulous finish!

 

And then this happened….Big News from Passion 8

jessicaandlucaTalk last night after dinner was not just about the Beard House ,but of some big changes to come to Passion 8 as well. In February, look for the husband and wife team of Luca and Jessica Annunziata to take their passion for all things Italian to a whole new level. Passion 8 will be changing names and styles and while Jessica and Luca will remain at the helm and the Elizabeth Avenue location will remain the same, the new restaurant name and concept will be LUCA, Modern Italian Kitchen. This talented couple will still offer a menu that is locally inspired with a focus on Farm-to-fork product, but recipes and menu features will all hail from Chef Luca’s Italian heritage.  I am proud to say I was the first food writer to ever write about Passion 8, when the restaurant was located on HWY 51 in Ft Mill and I’ve kept you up to date on everything this talented couple has done since – stay tuned… I can’t wait to tell you about it all as the new menu is revealed and name changes occurs, so that you can make your reservations at LUCA soon and, in the process, #TellThemHeidiSentYou

Want to go to the Beard House or at least see it for yourself?

img_8414The  dinner last night, billed as practice round, gave the guests an opportunity to give feed back, so that the team of chefs can tweak as needed before the big dance in New York.  Its no small production – Luca will load up all the local product and drive to Baltimore two days before the dinner. He and Marc will prep in Baltimore the day before then drive to New York for a day of cooking in the infamous Beard House kitchen the day of the dinner. Thanks to the magic of digital technology, you can follow each of the chefs involved on their individual social media streams and the night of the dinner, Friday January 27, you can stream the action from the kitchen live via the James Beard Kitchen Cam – check it out on the Beard House website 

If you’ve a mind to go, see, taste and enjoy it all in person, tickets for the Butcher, Baker & Chef dinner in NYC are still available – make your reservations here.  

charles-grill-678x1024Mark your calendars as more Charlotte-based chefs participate in upcoming Beard House dinners as well.  Chef Charles Semail of Chef Charles Catering in Charlotte will also cook at the James Beard House the end of this week, in fact,  at a separate dinner with a team of five other chefs. Chef Charles dinner will focus on The Art of Charcuterie. The dinner in New York is on Jan 20. If you can’t get to NYC for the dinner Chef Charles is participating in, then head to the Matthews Community Farmers’ Market on Saturday to buy and for a taste what Chef Charles Catering does so well.

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Then, save the date in February as Chef Jamie Lynch of 5 Church in Charlotte, Charleston and Atlanta (and Top Chef fame) present a “Take Me To Church” dinner on Feb 5, 2017.  

 

 

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If this post about some of our fabulous Charlotte-based chefs inspired you – I want to know where you are eating and what you are cooking. Remember  Charlotte, Queen’s Feast: Charlotte Restaurant Week  kicks off on Friday Jan 20 – where are you going to eat?

Post  your photos and then tag me on your social media posts – @HeidiBillotto and @HeidiBillottoCooks on Facebook; @HeidiCooks on Twitter and @HeidiBillotto on Instagram   Food is always so much better when you share it with friends!

Consider me your go-to-gal for info on chefs, restaurants, recipes, cooking tips, trends and food-centric travel.

I invite you to join me in all my culinary adventures, by signing up to follow this blog. You’ll get my recipes, reviews and articles as soon as they  post, directly to your in-box.

Almost here, Stay Tuned…my list of Jan, Feb and March 2017 hands-on cooking classes posts on Monday January 22, 2017 – can’t  wait!

On Your Charlotte Restaurant Radar: 5 Asian Restaurants you must not miss!

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Plating and setting up the line up of Asian Flavors featured in my December Restaurant Round up for Charlotte Today

After all the holiday trimmings, visions of sugarplums, Hanukkah candles and potato latkes have come and gone this holiday season, lets take a break and head out to enjoy some of Charlotte’s delicious Asian cuisine.

There was a time, not so many years ago when all the Charlotte  Asian offerings were Chinese-American options, but times have changed and as our community has grown, our Asian food alternatives have as well.  No matter the country of origin, Asian food is all about flavor and with so many excellent choices, I thought I’d take the opportunity to share  five of our favorites. It gives me even greater pleasure to say that these spots are all family owned, local business. All but one are family friendly  and all provide dine in and take out options, too.

In my December Restaurant Roundup segment on the WCNC Charlotte Today program I shared all five of these restaurants as well and talked about three different dishes from each of them. In case you missed it, here is the video segment with show hosts Colleen Odegaard and Eugene Robinson. Take a look, then scroll down for more photos and all the delicious details.

Thai Orchid Restaurant

In classic Thai recipes the flavors of sweet, sour, salty and hot are featured in each dish. The team at Thai Orchid has been serving up delicious plates of classic Thai Cuisine for years, in fact, in 2005 this restaurant was on my Top Ten List.  It has recently come back on my restaurant radar and I am delighted to report that things are better than ever! Open for lunch and dinner.  Pictured below – from right, Classic Pad Thai; The Mee Krob, a Thai lettuce wrap, to start; and finally my new Thai Orchid Favorite: Pad See Ew – each finished with a beautiful edible purple orchid!

Thai Orchid, 4223 Providence Road, In the Strawberry Hills Shopping Center, 704-364-1144. Eat In, take and out and delivery, too! Holiday hours:Closed for Christmas weekend Dec 24-26 – open again regular hours Dec 27.

Doan’s Vietnamese

What I love about Vietnamese food is the light fresh  flavors. Some hot and spicy, some sweet or sour -all of it delicious. Hands down my favorite Vietnamese dish is Pho, the big bowl of noodle soup with fresh herbs, veggies and often beef or tofu. Time for true confessions here. The television segment that paired with this post, aired on Wednesday, and so usually I drive around the night before picking up all the food I will showcase. With all the holiday hubbub, I forgot that Doan’s Restaurant, one of my favorite Vietnamese places is closed on Tuesdays, so for the show for these photos we have my interpretation of the Make-your-own Spring Roll Plate at Doan’s. Fresh cilantro, mint and basil with rice noodles, lettuce, sprouts and your choice of protein ( we love it with tofu). Dip the crisp Vietnamese rice papers in water and they take on the texture of a soft noodle,  so you can wrap all the fresh flavors up inside. Other not to be missed dishes at Doan’s – the Vietnamese Pancake, the hot pots and the fried crispy quail. For more, do check out the article I wrote about Bone Broths and the fabulous Pho at Doan’s in the spring 2016 issue of Charlotte Living Magazine 

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All the makings for the spring rolls at Doan’s come to your table on a large platter and then you have the fun of rolling your own!

Doan’s Restaurant,5937 South Blvd near the corner at Archdale, 704-733-9077. Eat in and take out

88 China Bistro

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88 China Bistro’s Kim Lam poses with the first article I wrote about this wonderful spot for Chinese Cuisine back in 2005. I am proud to be framed and on the wall!

I first wrote about  88 China Bistro in 2005 when I had the great pleasure to meet owners Kim and Chung Lam. Prior to opening their own place, Chung was the chef at Baoding in Charlotte’s SouthPark neighborhood and Kim worked the front of the house at Wan Fu just off of Hwy 51 near Pineville. Both restaurants were then owned by Robert Lee, a front runner in Charlotte’s restaurant community. In 2005 the Lam’s opened their own place on 4th street near uptown and have been going strong since. Look for the classics here with the traditional  slightly thicker Chinese sauces than you will find in most Asian cuisines

For the television segment we showcased three of 88 China Bistro’s most popular offerings: Pineapple Chicken, beautifully presented in a carved half pineapple; Salt and Pepper shrimp with stir fried veggies and Singapore Noodles with shrimp and chicken. The Singapore noodles are a thin vermicelli seasoned but essentially served unsauced – all three delicious ways to enjoy what 88 China Bistro has to offer.

China 88 Bistro, 1620 E 4th Street ,704-335-0288. Open regular hours through the holiday weekend. Eat in and take out. Private dining room as well!

Baku Restaurant

Used to be, when I wrote for a weekly publication, I published a Top Ten list of restaurants I had enjoyed over the year during the week between Christmas and New Year. Now, I find there are just too many great restaurants in Charlotte and surrounds to narrow it down to a list of ten. That said, if I was going to pick a restaurant of the year this year, it just might have to be the next spot on the list for this roundup:  Baku.

Interestingly I might not have said that two months ago. Recently Baku was purchased by Birdie and Janine Yang, also owners of Yama in the Southpark area and Yama Izakaya in PlazaMidwood.  Birdie talks the talk and walks the walk and has, seemingly overnight, taken Baku up a huge notch.

img_7682Now, with much more of a focus on traditional  high end Japanese cuisine, the food at Baku is as beautiful to look at as it is to eat. Look for Waygu Beef, specially ordered seafood offerings, as well as a host of excellent sushi. There are Robata bar specialties grilled over imported Japanese wood charcoal and without a doubt the best and most inclusive list of high-end Japanese  Sake in town, maybe in the state.

If there is something you want, Birdie Yang is determined to make it happen! Plan to enjoy tasting dinners, wine and sake specials and more. The bar is still upstairs and with the new year, there is still a focus on spectacular sushi, but Birdie is transforming the sushi bar downstairs to serve sushi and Omakase, a chef’s choice of traditional small plates as well.

For the televised segment and this blog post, just a taste of all that is happening at Baku – classic Kamameshi pots -sweet Japanese rice cooked to order and topped with a variety of proteins – here we have a rosette of salmon and Ikura or salmon roe; two fabulous sushi rolls, one a spicy tuna with yuzu cream and tobiko; and the other King salmon, bruleed with a torch just before serving; and a starter of Alaskan King crab, charred over the coals at the Robata bar then cracked, bathed in butter, sprinkled with black sesame seeds and served. My oh my!

Baku , 4515 Sharon Road, 704- 817-7173. Open for dinner only;  you’ll see me for sure at the Tuesday night sake flights – $10 gets you an unstructured tasting of three incredible sakes and a special pricing should you wish to by a bottle of your favorite

The Korean Restaurant

Finally our Asian restaurant travels across the city of Charlotte takes us to Korea. Charlotte is  still building a series of good traditional Korea restaurants in the city, but with time they will come. Meanwhile you should check out The Korean Restaurant in the Super G Mart in Independence Blvd. The Korean Restaurant is the anchor tenant is a food court of sorts in the back corner of Super G. Korean flavors center in tastes that are hot, salty and fermented and dishes are rustic, and I say that in the very best home-style cooking, sense of the word.

I am relatively new to Korean Cuisine and so I just keep going back and tasting different dishes and am sharing two of my favorites here: the classic Bibimbap ( as much fun to say as it is to eat!) Served with or without meat, in a platter to go, or in a hot pot on site. This is  rice, served with sautéed and seasoned veggies, chili pepper and fermented soy bean paste all topped with a fried egg. Stir it up before you eat to get a taste of all the flavors in one bite.

I also enjoyed the simply but delicious Galbi ( pronounced Ka-bee) that is short ribs seasoned, seared and served over rice. To round out each plate, enjoy any version of The Korean Restaurant’s Kim Chi a spice fermented vegetable served as a condiment with almost every dish – here I showed the fermented baby bok choy – hot, spicy and delish!

The Korean Restaurant in the Super G Mart , 7323 E. Independence Blvd.  Open Christmas Eve till 6 pm, Closed Christmas Day and Dec 26. for the New Year Holiday The Korean Restaurant is Closed at 6 on New Years’ Eve and closed Jan 1 and 2. 

heidi-billotto-2017-headshot#IllHaveWhatHeidisHaving   If you love hearing about all the Charlotte restaurant scene in general and other great spots across the Carolinas that really should be on your dining out radar, stay tuned, because there is a lot more to come in 2017. Three day weekend jaunts, recipes, great ways to Eat Local and more, all on the docket as well.

Why not subscribe to this blog and  be among the first to be in the know as each and every post comes straight to your in-box just as soon as I finish writing it. Subscribing is easy, just follow the prompts on the home page. Then you can join with all the food-centric folk who can say, #TellThemHeidiSentYou

3 Day Weekend: Durham NC

center-city-bull-for-the-bull-cityWhadaya say, time to get the heck outta Dodge and plan a relaxing 3Day weekend?

Consider a visit to the Bull City – just an hour and half way its an easy drive and you won’t believe what you’ll find there.   You probably know that Durham, NC is a part of North Carolina’s Research Triangle region and that it is home to Duke University; but did you know that included in this city’s rich history is the fact that it is the site if the largest surrender of Confederate troops, effectively making it the city in which the Civil War ended or that it is now the happy home to Burt’s Bees?
bull-durham-tobaccoDurham is a great food-centric town and the perfect destination for a relaxing fun and flavorful 3 day weekend!

Known as the Bull City ,due to the fact that the first brand of Tobacco sold and shipped out of Durham was Bull Durham brand, Durham is home to many old textile mills and tobacco factories. A cast bronze bull now sits in the center city square and many think it good luck to give the bull a rub on the head. When Durham’s last producing textile mills closed in the late 1980s and  a decade later the last of the city’s working Tobacco factories closed. But instead of planning the demolition of these large mills and factories, or letting them sit empty to decay, city planners have wisely repurposed most to be shopping and entertainment  venues and malls.

thedurham-hotel-outsideTwo of my favorite hotels in the center city are repurposed properties as well  The Durham Hotel, with mid century modern interiors and a beautiful rooftop bar.

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And 21c Museum Hotel Durham, a  hip boutique hotel featuring funky art exhibits throughout. Both properties were originally banks and have since been repurposed and a grand places to call home during your Bull City visit.

 

the-durham-hotel-lobby-restaurantBoth hotels offer on property dining and while I have yet to eat at 21c Museum Hotel Durham, I enjoyed a fabulous meal at The Durham and would go back again, no matter if I stayed there or not. It’s no wonder the food was so well done, the restaurant in The Durham Hotel, serves a delicious locally-inspired menu designed by the Triangle’s  James Beard Award-winning chef Andrea Reusing.

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Durham is a walker-friendly city divided into districts that all offer shopping, dining and entertainment venues. and as you walk looks for these fun informational signs  that direct you to even more fun to be had and sites to be seen,

Cute funky little shops are all over town head to the Ninth Street shopping district or Brightleaf District where you will find your self wandering in and out of the shops at Brightleaf Square – have a blast.

scratch-bkery-2Start the day with Breakfast and delicious baked goods at Scratch Bakery or the Ninth Street Bakery. From pies to cookies, and more to enjoy on site or take to go, both of these places will make for a great start to your day. Check out the made-in-house tonics at Ninth Street Bakery and don’t miss a slice of pie at Scratch.

 

 

watts-groceryIn fact there are lots of great restaurants in the Durham area, many of them with menus that center around locally farmed or produced proteins, produce and product, so those of  you who know me, know I love that! Among don’t miss farm to fork spots to stop for a midday or evening repast: Piedmont, home to the talented Chef John May and Watts Grocery, the brainchild of chef Amy Tournquist.

img_3867Also make plans to enjoy a trio of restaurants and more to come by chef Matt Kelly, Currently Kelly owns or is a partner in  Mateo, a terrific Spanish tapas restaurant doing it right; an Italian Trattoria called Mothers & Sons and a classic deli known as Lucky’s Deli. By the Christmas holiday Kelly also hopes to have a seafood restaurant to add to his harem of well-know, well-done eateries – I’ll keep you posted!

fullsteam-on-tapLooking for a bit of night life then head to the Central Park District where you will find all sorts of repurposed automotive workshops and former gas stations. The Central Park district is home to Fullsteam Brewery – a front runner of the pack of uber popular North Carolina brews. The Plow to Pint is their motto as they incorporate local farmed goods, heirloom grains, and seasonal botanicals in each of their brews. The tap room is open every day from late in the afternoon to the wee hours of the morning.

parts-labour-1Across the street from Fullsteam is Motorco and the adjacent Parts & Labor. MotorCo is a popular music venue while Parts & Labor a bar and restaurant offering incredibly well done street food to enjoy at tables inside the bar out in good weather, outside at a host of picnic tables lit with twinkling white lights strung overhead.

Looking for coffee – lots of shops around town, but don’t miss a stop in a Cocoa Cinnamon – located right around the corner from Motorco.

220th_sm_0vb5sblmuhAnother fun area to explore is the American Tobacco Campus the former home to the American Tobacco company. This area is interestingly enough now a smoke-free campus with restaurants, office space, shops and entertainment venues.

heidi-with-burts-beesIt is also home to the headquarters for Burt’s Bees and the largest visible bee hive. The center of the factory  building is now a beautiful park, with tables and chairs for al fresco dining lined on either side. In the center a stream of running water, once used in conjunction with the factory now adds a wonderful water feature.

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Throughout the campus,  bits an pieces of Durham’s tobacco industry pay homage and tell the story of this city’s history. Check out this photo of me on a tractor once used to plant tobacco!  The American Tobacco campus sits next door to the Durham Bulls stadium and an Aloft hotel is adjacent to the property as well

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Of course the Duke University campus contributes to a major part of the Durham skyline. Take the family to enjoy one of the most hidden treasures in the Bull City, The Duke Lemur Center. This research sanctuary is dedicated to helping this endangered breed to thrive and grow and repopulate. It is the  largest lemur sanctuary in the world. Interesting and informative tours are available by appointment.

#TellThemHeidiSentYouIt was my pleasure to share all of this info on my monthly 3 Day Weekend travel segment on WCNC’s Charlotte Today. The show originally aired at 11:45 on Wed Nov 14. Want to see for yourself? Simply Click here , then for more info visit http://www.durham-nc.com/                 #TellThemHeidiSentYou

 

 

 

 

Winner Winner Chicken Dinner

imgresIt was a tremendous afternoon on Sunday Nov 6 in Charlotte! It was the first time I attended an Order/fire screening, but I can assure you it won’t be my last.

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From Left, Chef Greg Collier, Chef Marc Jacksina and Photographer Peter Taylor

The Web series, done in an exceptionally well thought out, casual documentary style, of sorts,  is a series of filmed interviews of Charlotte area chefs and farmers and is the brain child of Charlotte’s own videographer and award winning photographer, Peter Taylor and chef and on screen host Marc Jacksina.

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Greg and Subrina Collier

 

The screening this day was an afternoon of new and old friends all from and in support of Charlotte’s culinary community – chefs, farmers, media and more attended the Order/fire screening of Episode 3  of the series’ second season, featuring chef and owners of The Yolk in Rock Hill and @Dawn in Charlotte, chef Greg Collier and his wife Subrina.

Both places are wonderful breakfast joints  with lunch and sometimes dinner options.  I personally love that  menus at The Yolk and @Dawn are always changing. Greg is an exceptional chef and always has something new and different up his sleeve that he is anxious to try out on his regulars. The wait for a table at The Yolk, the first and more established of the Collier’s two restaurants is sometimes long, but always worth it. Both places should be on your Must- Go-To-Soon list #TellThemHeidiSentYou

This Sunday, the afternoon family friendly  event in Greg and Subrina’s honor, an O/f viewing party  and benefit chicken dinner took place at Free Range Brewing in NODA.

imagesFree Range brewing is a great place with something for everyone. Have to admit it – I am not a beer lover at all – seems I am missing the beer-loving gene altogether, but I am thrilled that Free Range had other local options in addition to their line of lovely local brews.

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Old North brand shrubs – 2 bottled and one on tap at Charlotte’s Free Range Brewing

And its thanks to Free Range Brewing that I am now officially obsessed with farmer Jamie Swoffords seasonal Old North brand shrubs on the menu.

A shrub is an artisanal drinking vinegar often flavored with other ingredients. For Swofford that, of course, means local ingredients, often directly from his farm.The shrub is concentrated and may be used in cocktails or thinned with carbonated water for a good-for-you thirst quenching beverage.  The non alcoholic, fresh and fizzy muscadine and rose hips shrub is on tap NOW at Free Range and is simply delicious!  Two others, in the concentrated form, are available in bottles at Free Range Brewing. (You’ll be hearing more from me on these delicious drinkables these soon.)

The A Bao Time food truck in the parking lot on Sundays was a great addition as well. Note: you can learn more about all the events that take place at Free Range Brewing and all of their local brews here;  follow A Boa Time via the truck’s social media and learn more about Jamie Swofford , “The Chef’s Farmer” on his website and in his own Order/fire documentary on the O/f website.

For the Nov 6 event, chefs Geoff Bragg, Marc  Jacksina, Greg Collier and others hosted a Chicken Pickin’ for guests to enjoy.

 

img_6325Whole chickens were rubbed with Collier’s own Tennessee Rub, then smoked and served in quarters with a nap of Alabama white sauce – Wow. Sides of Mac and cheese, vinegar based slaw, baked beans and rolls were prepared by  the talented faculty and students team from the Community Culinary School of Charlotte – a real Charlotte treasure! Stop by the school to taste for yourself for breakfast or lunch or hire their team at Encore Catering to help with your next event!

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Life is short -I just had to taste the cookie first!

Yummy sugar glazed Pumpkin Chocolate Chip cookies from 300 East made for a sweet finish to a delightful afternoon.  Chickens for the event were graciously donated by Springer Mountain Farms so that the proceeds from the event could all go to benefit the programs at the Community Culinary School of Charlotte.  

Not sure when the next screening for Order/fire  will be, but follow this blog and my social media and I’ll be sure you hear all about it. Meanwhile catch up on other episodes from this season and last  online at http://orderfireclt.com/  #TellThemHeidiSentYou

 

 

Peter Peter Pumpkin Eater: The Story of Seasonal Squash

Thought it would be fun  in the week before Halloween to serve up an update of a seasonal post on cooking  with pumpkin and winter squash. Plus, here is your advance notice to be sure to tune into Charlotte Today on WCNC on Monday Oct 31 for a special edition Pumpkin-Driven Restaurant Round-Up along with an accompanying blog post so you can see – and go to taste – what Charlotte area chefs are doing with this seasonal squash on their fall menus.

But before you can cook though, you must carve… learn all the tricks of the trade this weekend Oct 31, 4-7 pm at Lenny Boy Brewing Company from some of Charlotte’s finest chefs and farmers, all members of the Piedmont Culinary Guild who will be putting on their annual fund raising event for the fall season…Carved…

carved-2016-facebook-ogThe fun begins right at 4pm and runs through till 7 on Oct 31, 2016.  You and your family will watch pumpkins be transformed into clever and creative, sometimes ghostly and ghoulish  works of art.

I can promise you these aren’t your mama’s triangled-eyed Jack-O-Lanterns!  The photos I’ve posted here are from a Carved event a couple of years ago,  I took some of them, and some are thanks to the Piedmont Culinary Guild, but as incredible as these photos are, know the event just keeps getting better and better, so make it a point to make Carved a part of your family’s pre-Halloween festivities.

And, to add to the fun,  you’ll help add to the excitement by casting your vote for what you deem to be the best carved entry and your ticket will serve as your raffle number to possibly win one of the Carved creations! The lucky carver of the  winning creation gets the 2016 bragging rites and a custom-created leather knife roll and apron, crafted by Guild Member Brad Todd of Lucky Clays Farm.

In addition to the seasonal squash on display this year, Carved-goers will enjoy  fresh shelled popcorn-on-the-cob, courtesy of PCG Member Brent Barbee of Barbee Farms; fresh cider pressed on site from  North Carolina apples, courtesy of PCG Member Eric Williamson of Coldwater Creek Farms; and an antique John Deere tractor “ice cream machine” that will be set up to sample and demo fresh ice cream, courtesy of PCG member Bo Sellers of Allee Bubba Farms.

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Emily Russell from Zone 7 Foods at the 2015 Carved event

But wait theres more: Magic and balloon creations by Scott Link; Artistic caricatures created of you and your family on site by Sarah Pollack; Tin-type photographs developed on site by Jeff Howlett; and a Silent auction

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Chef Dave Feemster – Fahrenheit with his chili pepper pumpkin

There will be a separate Kids Competition on the Carving front. Kids, ages 11 and under who bring a pumpkin they carved themselves get in FREE and will be eligible for special prizes. Plus, PCG Member Megan Lambert of Johnson and Wales University will have a table of sugar skulls for kids to decorate, plus there will be games and other activities for children to enjoy.

Two options during the event  to purchase  food on site:  PCG Member Tara Diamante will have her Bleu Barn Bistro food truck at Lenny Boy – offering dishes created from locally-sourced meat and produce. While PCG Member Courtney Buckley will  be serving up sweets from Your Mom’s Donuts cart on site – offering all local product made from Got ToBeNc locally  milled flour, pasture raised dairy, and eggs.

Your ticket includes entrance to the event, a souvenir Carved 2016 cup, one Lenny Boy beverage (with supplied ticket) ( You may purchase more to drink on your own) and one voting ticket – which doubles as an entry to the Carved raffle to win one of the carved pumpkins created at the event.

Cost is  Adults: $18 in advance or $22 at the door; Kids – 11 and under: $5
(Remember – Kids who bring a pumpkin they carved themselves get in FREE)  Advance tickets are available online here and advance sales end on Friday, October 28. 

How to carve your pumpkin and eat it too!

Like the chefs and farmers participating in the Carved event,  most of us do not hesitate to go out and choose a real pumpkin for our Halloween Jack-o-Lantern, but when it comes to actually cooking this seasonal squash, we tend to forgot that “Eat Local” mantra and all the possibilities of using fresh versus canned. This year, I suggest you shop from local farmers, rather than the canned veggie aisle of your local grocer and make some puree you can freeze and use for months to come.

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Local Pumpkins from Dover Vineyards spotted at The Asbury booth at this year’s Dilworth Southend Chili Cookoff

It’s easy to put up your own pumpkin puree this season and I am happy to use this post to show you how its done. Fresh pumpkin, like all other varieties of winter squash is abundant in this area and makes for some very fine eating not only in pie, but in custards, ice creams, breads, cookies and muffins as well as savory recipes like soups, salads, pastas, tempura and pureed or baked as a side with grilled or roasted meats and is great for juicing, too.

Whew! Pumpkin is also quite nice served raw, either grated into salads or thin sliced and served with raw veggies and your favorite dip.

These seasonal squash are low in calories, yet abundant in vitamins, minerals and fiber. Pumpkin is a great source for vitamins A, B-complex, C, and E all are rich in anti-oxidants and anti-aging properties. Health benefits aside,  legend and folk lore has it that this grandest of gourd’s is also an aphrodisiac…so all of a sudden, pumpkin season could take on a whole new meaning … I’ll leave it at that and let you draw your own conclusions.

pumkins in the fieldPumpkins grow in a wide variety of sizes, some weighing in at well over 100 pounds. Save the big brusiers for winning awards at county fares and for carving contests. Nothing like a large Jack-o-lantern set out and lit up on the porch designed to welcome treat or treating seasonal guests. Keep in mind that once “Jack” has been carved and spent several nights out of doors, all sorts of ants and other creepy crawly things may take up residence, to say nothing of the melted wax. That’s all fine, if the plan is to keep the carved pumpkin outside, but if you were planning to cook and eat the pulp after the 31st, then best to buy another pumpkin or two or three for all  your upcoming culinary endeavors this season.

For eating purposes, look for medium to slightly smaller pumpkins, those with more tender and succulent flesh.  Like any other winter squash – butternut, acorn, golden and Hubbard – the skin should be free from blemishes and the pumpkin or squash heavy for its size. Store whole any winter squash, pumpkins et al, at room temperature for as long as a month or keep in a cooler place for as long as three months.

To easily get inside the tough outer shell, place your pumpkin in a large heavy-duty plastic garbage bag, take it outside and drop it on some hard concrete – this might be one fun and good way for the kids to help with the process.. The pumpkin will split open into several pieces. Remove the pumpkin pieces from the bag, scoop out the stringy pulp that surrounds the seeds and then cut the firmer pulp from the outside pumpkin shell. Boil, steam, bake or fry the chunks of pumpkin as you would potatoes, or oven roast by placing the pumpkin chunks, skin and all, cut side down in a large baking sheet. Bake in a preheated 375 degree oven for about an hour, or an hour and a half or so, or until the pumpkin pieces are fork tender – about the same consistency as a baked potato. When the squash has cooled slightly, scoop is of the cooked shell.

For pumpkin puree, mash or process the roasted, boiled or steamed chunks in a processor, blender or by hand. Season to be sweet or savory, as you choose and then use as directed in your favorite recipe. Cooked pumpkin pulp will keep in your freezer for six to eight months.

In addition to being used as a base for many sweet and savory recipes, pumpkin or winter squash puree may also be served on it’s own as you would mashed or creamed potatoes. Simply add a little butter to the puree and season to taste with salt and pepper.

From Little Seeds, Big Pumpkins Grow

pumpkin heirloom-seeds-740x493The pumpkin seeds, sometimes called pepitas, may be rinsed from the stringy pulp, which holds then in place inside the pumpkin and then baked. Because you will remove them before setting your Jack-o-lantern outside, you can bake and eat the seed from pumpkins you carve as well as those you cut up and cook.

First, rinse the seeds well, removing all of the pumpkin pulp. Then, pat the seeds dry between several layers of paper toweling. Spread the dry pumpkin seeds in a single layer on a lightly oiled or buttered baking sheet. Season them generously before baking with your favorite spice or spice combination. Use something as simple as a mix of salt and pepper or go for a zestier blend of garlic salt, chili powder and a dash of cumin. Toast the seeds in a preheated 200 degree oven for 45 minutes to one hour, turning them over halfway during the baking time. When the seeds are dry and toasted with a crunchy consistency, remove them for the oven and allow to cool to room temperature. Store in an airtight container and enjoy over the course of the next several weeks and months.

Pumpkin pairs well with other veggies of the fall season including locally grown carrots. Here’s a quick and easy recipe for oven roasted pumpkin and carrots – serve it up in carved out small pie pumpkins in place of bowls for an extra touch of something special. Enjoy!

 

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Heidi Billotto gets into the act at the 2014  Piedmont Culinary Guild’s Carved event several years ago – tons of fun for all!

Pumpkin and Carrot Soup

Recipe from Charlotte Culinary Expert, Heidi Billotto

1 medium sized pumpkin or 2-3  butternut or acorn squash, cut in half lengthwise

3-4 whole organic carrots, peeled and cut into chunks

2 shallots, minced

1 Tbsp. extra virgin olive oil

Water or broth to cover

1 cup heavy cream or fat free half and half, more if needed

Sea salt and pepper to taste

Place the pumpkin or squash on a parchment paper lined baking sheet cut side down. no need to scrape the seeds out first unless you’d like to go ahead and roast those separately. Roast in a 400 degree oven for about 30 minutes or until the outside of the pumpkin or squash begin to brown. When the pumpkin is  cool enough to handle, use a spoon to scoop out and discard the seeds, then gently scoop the pulp from the skin. Reserve.

In a stockpot, Heat olive oil for a minute, till it becomes aromatic. Add carrots and shallots or leeks and saute until they start to brown. Add butternut squash, cover with water or broth; bring to a boil and allow to boil until carrots are tender.

Use an immersion blender or a food processor to puree the squash and carrots and stir into broth. Season to taste with salt and pepper. Add the heavy cream or half and half for a creamier soup if you would like. Adjust seasonings.

Serve hot, freezes well. Thin with additional broth or water if desired.

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Stay tuned for another pumpkin centric post on Monday Oct 31, as a share how local Charlotte chefs are serving pumpkin on their fall menus and be sure to tune in to see 5 of my favorites on Monday’s Halloween edition of Charlotte Today on WCNC in Charlotte.

If you’d like to be the first to see each of my blogs posts as they appear on this site, then simply subscribe to the blog as prompted and each and every post will come right to your inbox.

Greensboro, NC Getaway Plan A 3Day Weekend this Fall

 

heidi head shot 1 -In Need of a little getaway this fall season? Might I suggest that you look no further than North Carolina’s Triad region connecting three major cities all within a half hour drive of each other and about a hour and half in travel time from Charlotte, making a trip to any of the Triad cities –  High Point, Winston-Salem and Greensboro – worthy of a three day weekend status.

Fun to do my October 3 day weekend segment for WCNC’s Charlotte tOday on the city of Greensboro, NC. The details are all here in the post, but if you want to watch the video, scroll to the end and simply click on the link.

Greensboro, home to the sit in protests of the 1960s, Harlem Globetrotter “Curly” Neal and the place where Vick’s VaporRub was invented, is also know as the Gate City due to the heavy flow of railroad traffic that went in and out of the city in the late 1800s. Today Greensboro is still a major Amtrack  hub with trains arriving and leaving from The Greensboro Southern Railway Depot, now known as The Depot, originally built in 1899.

gro_stationinteriorHow to get to Greensboro, Nc

While Greensboro is an easy car ride from Charlotte, a fun nod to our state’s history would be to take the train for your three day weekend visit, and then uber or bike around the city as needed. Amtrack tickets from Charlotte start at just $19 one way and you can book a reservation for your bike as well. While the original Greensboro Depot is now the home to all sorts of transportation, a portion of the original train station still remains and makes for a fun and historic way to kick off your trip.

What to do in Greensboro

imagesOnce you get off the train at The Depot in downtown Greensboro, you are a quick walk or bike ride from the Greensboro Children’s Museum, a great place to spend some time with the kids.

One of the most fascinating exhibits for kids and adults alike is Greensboro’s Edible SchoolYard Garden, the only sanctioned Edible Schoolyard garden to be a major exhibit in a museum.

This working hands-on garden is used to teach kids about growing and planting, raising crops taking care of farm animals – the garden includes its own family of laying hens for fresh eggs, as well as taking care of and feeding the hungry in the community.

The garden is used as a major source of product for adult and children’s cooking classes taught year round int he museum kitchen. And chefs around town also teach at teh museum and use produce from the garden in their seasonal menus. For more information about regular events at the museum as well as the schedule of cooking classes, here’s where to find  the details.

Agriculture is king in North Carolina and there are lots of farms in around the Greensboro area with lots of fun events coming up this fall season – any one of them would be a great anchor around which to plan your three day weekend Greensboro getaway.

images-4Among them High Rock Farm, in Gibsonville, NC. The farm house on High Rock Road was originally used as a stage coach stay in the 1800s and has also been a tavern and a post office. Now it is home to High Rock Farm owner Richard Teague, who planted the first chestnut tree on the property in 1991. High Rock Farm is now the largest working and producing chestnut orchard in the mid-Atlantic Region. The farm celebrates it harvest each year with an annual Chestnut Roasting Festival, this year on Nov 6, from noon – t5 pm. Admission is just $8 per person. The fun includes hay rides through the orchard, music, food trucks, tours of the historic home and more. Kids under 10 are free. For more info HighRockFarm.com 

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Goat Lady Dairy in Julian, NC, a stones throw away from Greensboro is home to a large goat cheese making operation and the dairy offers monthly cheese-centric 5 course Dinners at the Dairy as well as farm and dairy tours. The remaining dinner dates for this year are Nov 11 and 12 and December 2 and 3, so make your reservations now. For more information visit GoatLadyDairy.com

If you, like me love to shop for housewares and china, old and new and find the fun is int he hunt for that can’t live without piece; then you simply cannot miss a trip to Greensboro’s own Replacement’s.

Located at 1089 Knox Rd. in McLeansville, NC, just outside of Greensboro, Replacement’s is  the world’s largest supplier of old and new china, crystal, silver, and collectibles.

great-wall-of-china-in-replacementsThe 500,000-square-foot facilities (the size of 8 football fields) house an  inventory of 12 million pieces in more than 425,000 patterns, some more than 100 years old. You can order from Replacements online, look for a missing piece to your grandmothers good china or browse through the inventory online, but there there is nothing quite like being there and to my mind this one of kind shopping extravanganza is worth the 3 day weekend jaunt in and of itself. For more info, or to buy or sell your favorite china pieces visit the website here

unknown-2Where to stay for the trip?

Lots of choices from the historic, charming  and said to be haunted 1903 era boutique Biltmore Hotel in the downtown area  – an easy walk from the Amtrack station. Visit the website for more info or reservations

unknown-1To The O’Henry,  an elegant hotel located a short and easy 4-minute walk from the Shops At Friendly Center.  Beautiful guest rooms have tall ceilings, unique furnishings, plush beds and en suite bathrooms with soaking tubs and separate dressing rooms. Your reservation includes a free Southern-style breakfast is served in the pavilion or the garden, while afternoon tea and pre-dinner cocktails are available in the lovely Craftsman-style lobby. For reservations and more info visit the website here

proximity-hotel-photos-exterior-hotel-informationThe Proximity , the sister property to the O’Henry, may be one of my favorite hotels in the area. Its the first green LEED hotels in the country with strict sustainable practices designed to save energy and help the environment while still offering a luxurious place to stay. 100 sun panels on the hotel roof, heat the water in the hotel and the energy the elevators create going down, allow them to go up as well. Bicycles are available for guests to ride on the nearby five-mile greenway that extends to over 75 miles of trails and routes throughout the Greensboro area. For reservations and more info visit the website here

Where to eat in Greensboro

Once you have your hotel reservations and have honed in on what you want to see and do in the area, you’ll need to decide what and where to eat. The restaurants at both The Proximity Hotel – Print Works Bistro , fresh local ingredients used to create fabulous comfort food;  and at the O’Henry Hotel – Green Valley Grill – informally elegant interiors serving seasonal favorites in a Mediterranean style-  are both excellent choices.

4213690For burgers, beef, vegetarian and otherwise, Hops Burger Bar  with two locations in Greensboro, is a popular local favorite you won’t want to miss. Parking is tight and there is often a wait, but its worth  each and every juicy bite-o-burger! If Mexican is more your style, go eat where nearly every chef in the Greensboro area sent me – El Camino Real – an understated Mexican joint in a strip center  at 4131 E. Spring Garden Street.

undercurrent-outside-gsoFinally for more white table cloth dining, check out Undercurrent Restaurant in downtown Greensboro, Listed as one of the “Top Ten Restaurants in Greensboro” by USA Today, the focus at Undercurrent is farm to fork. Sourcing all sorts of local ingredients from farms large and small, Chef de Cuisine, Michael Harken­reader  and the Undertcurrent’s team will wow you for sure. Open for lunch dinner and brunch, Don’t miss the opportunity to eat at Undercurrent soon!

Here is the link the to segment I did on Charlotte Today with hosts Colleen Odegaard and Eugene Robinson sharing a couple of reasons why you need to think about visiting Greensboro this fall. Enjoy!

#TellThemHeidiSentYou

 

For more info on all that is happening in Greensboro, North Carolina, visit the Convention and Visitors Bureau   #TellThemHeidiSentYou

 

October Restaurant RoundUp: 6 Restaurants That Should Be on Your Radar

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Charlotte Culinary Expert Heidi Billotto in the WCNC Charlotte Today studios with all the dishes featured in her October Restaurant Roundup lined up and ready to roll.

Updated Blog post to go along with my October Restaurant Round Up segment on WCNC’s Charlotte Today originally airing this morning (Wed., Oct 19) at 11:47.

A link to the video from the show appears at the end of this post and I’ve updated each restaurant’s section with photos of the featured food and several shots from the show. Always great fun to share my thoughts on chefs, restaurants and food that really should be on your radar.

In addition to the photos posted here, I’ll also post them all on all of my social media with links back to the blog and to the video.

To be the first to see them, Friend me at Heidi Billotto or like my page at Heidi Billotto Cooks on Facebook; follow me on Twitter at @HeidiCooks and Follow me on Instagram @HeidiBillotto.

The segment on Charlotte Today  featured five restaurants that, if they aren’t already, really should be on your radar. The sixth, included in this post relates to a dinner I attended last night.

Check those social media feeds now and you’ll see photos from a fabulous dinner I attended last night at The Asbury in the Dunhill Hotel in Charlotte.

The Asbury at The Dunhill Hotel

img_5423It was the last Collaborative chefs dinner of the 2016 series and it was an extraordinary evening. A pairing of the culinary talents of The Asbury‘s culinary team led by executive chef Matthew Krenz and guest chef John May from Piedmont Restaurant in Durham. This dynamic duo turned out 9 plates of fabulous fall flavor, each course paired with a wine especially selected for the evening by Josh Villapando of The Assorted Table Wine Shop also located in uptown Charlotte in Seventh Street Station.

If you haven’t eaten at The Asbury yet, don’t wait a second longer to make reservations. With a focus on all that is local and seasonal, and a nod to our Southern roots, Chef Matthew Krenz is really doing something special and the new fall menu is now up and running. And when next you visit Durham, be sure that a dinner at Peidmont Restaurant, home to chef John May, is a part of your plans!

There were nine courses at the dinner last night so can’t picture them all here – and its hard to pick a favorite, but if pressed I would have to say it would be John May’s salad with a poached egg and Matt Krenz’ roast lamb with stewed white beans and bitter greens. Both truly outstanding. My favorite wine of the evening  – this is another hard pick, but I think I’d have to say the rose paired with May’s salad. After nine plates and nine wines, the name escapes me so just call Josh at The Assorted Table Wine Shop and ask – he’ll be glad to tell you all about it!

Look for more on Krenz,  The Asbury and the fall menu in my culinary section of the new issue of Charlotte Living Magazine out soon – Subscribe to this blog and you’ll be among the first to know when the fourth quarter issue hits Charlotte newsstands!   Now on to the five restaurants featured on air this morning.

Dunkin’ Donuts in Concord, NC  30 Raiford Drive

concordstoreoutsideThis newest Dunkin’ Donuts celebrates its Grand Opening on Friday Oct 21 and has the distinction of being the 50th Dunkin’ Donuts to open in our area. The fun at the Grand Opening begins bright and early at 6:30 am. Free coffee to each guest from 7-9 am, and one lucky customer will be picked at random and will win free coffee for a year!

img_5430All the other Dunkin’ Donuts locations will also be celebrating with 50 cent cups of coffee and 50 cent donuts all day long on Friday Oct 21 – For more details on all the events planned at the Grand Opening and for a several fun recipes with Dunkin’ Donuts products as ingredients check out one of my blog posts from earlier this week here.

Fern, Flavors of the Earth at 1419 East Blvd. in Charlotte’s Dilworth neighborhood 

img_5304After four year in the Plaza Midwood neighborhood, Fern, Flavors of the Earth, takes up new digs in Dilworth. Now with an open kitchen, seated at the bar, inside and outside on a beautiful patio, there is more room to sit and enjoy the great vegan and vegetarian dishes chef Matthew Martin and his team are turning out.

On the show today I featured Fern’s,  Buffalo Cauliflower appetizer and well as two entrees: the raw noodle pasta dish and the Seitan Steak. After the show, My husband Tom and I stopped by to drop off some containers and stayrd for lunch which led us to discover two more favorite Fern Fall Flavors – the black bean burger and the Buddah Bowl, a mix of black Forbidden Rice, sauteed tofu and mixed seasonal vegetables – can’t wait to go back for more!

Clean Juice with three locations in Charlotte, at Birkdale Village, Sonecrest at Piper Glenn and in CrossFit Vitality in Concord

img_5366This is a great new juice and smoothie bar with a clean fresh and all organic approach to eating on the run.  I love the smoothies and the bowls, but don’t miss the little bites like the pumpkin, avocado or almond toast offerings. And if you are interested in juicing or a juice cleanse – the folks at Clean Juice can set you up and get you headed in the right direction.

As I said on air, the thing I love about this place is that this chain of juice bars are USDA Certified Organic, which makes their healthy offerings all the better. On air I showed the chia puddings, the carrot, pineapple and orange juice, spiced up with a big of good – for you turmeric; a wheat grass shot, the blue Panther Fan smoothie and my favorite of Clean Juice’s seasonal bites, the Pumpkin butter toast, made with homemade pumpkin butter, bits of cocoa nibs, cinnamon honey and sliced apple.

The last two restaurants featured today are  old favorites. Solid members of the Charlotte culinary skyline, both are located uptown.

Aria Tuscan Grill located at 100 N Tryon Street on the lower level of Founders Hall

img_5368With modern contemporary interiors that include  a dining room with a picture perfect view of whats going on in the kitchen, a private chefs table dining room open to the kitchen, a large and comfortable bar area and private dining rooms for larger groups, the fall menu at Aria features many seasonal old world Italian favorites as well as several new delicious spins on classic recipes.

Featured today – chicken cacciatore served atop homemade pasta with mushrooms and olives; Aria’s signature caramelized gnocchi in a truffled cream sauce, with thin sliced prosciutto and grated pear; and a melt-in-your-mouth polenta topped with Taleggio cheese and sauteed mushrooms. Funny enough I stumbled over the pronunciation of the word Taleggio – just for future reference for us all, its “Tall-Agee-O”. No matter which way you say it , its smooth and creamy, pungent in aroma but rich in flavor and a perfect foil for the umami of the mushrooms and the base of creamy polenta.

City Smoke at 100 N Tryon with an entrance off of the bottom floor of Founders Hall at the foot of the escalators.

img_5367If you are thinking barbecue, well, you are right, but City Smoke is so much more. Much of the fall menu comes from the rotisserie and its all about the smoke.  Classic Oysters Rockefeller, shucked ot order and topped with a spinach cream and then served on a bed of course salt, pepper and bay make for a fine start. My favorite recipe of the season at City Smoke might be the  smoked and grilled octopus salad – sliced grilled octopus served with roasted fingerling potatoes and roasted red bell pepper all atop a bed of lightly dressed arugula. Finally we have the Lamb roast done on the roitisserie and served with a rich brown sauce topped with a pine nut gremolata along side a bowl of roasted beets and blue cheese – This one had my name all over it!

Here is the link to the video segment in its entirety. I hope you enjoy it
Then make breakfast, lunch or dinner plans ( as it applies) to each of these great places soon. and remember to tell them Heidi sent you! Cheers!

#TellThemHeidiSentYou

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Get Your Panther Game Day Eats On

img_4477Football season 2016 is kicking off and Carolina Panther’s fans of all ages are feeling the roar!  Time to suit up for the season, and start planning your tailgate!

If you don’t have season tickets (or a friend with season tickets) at the stadium, you might be looking for a new great place stop and take in all the action.

Sports bars may be the place that first comes to mind, but honestly, they aren’t  everyone’s cup-o-tea; and although they are often packed on game days, sometimes you just want more than the obligatory wings and spinach artichoke dip to go with your game.

Enter this month’s list for my Charlotte Today September Restaurant Roundup : Places you may not think of ( but you should) to go for Panthers’ game day eats in and around the Queen City.

This list was originally broadcast on WCNC’s Charlotte Today on Friday Sept 16. In case you missed it, you can watch the original video with show hosts Colleen Odegaard and Eugene Robinson here, then scroll down for photos, details and links to all the restaurant websites.

img_4494First up with the coin toss, Mimosa Grill in Uptown Charlotte, located at 327 S Tryon Street. While Mimosa may not be the place to go and watch the game, it is definitely THE place to go to start your game day activities. A Panther Game Day -themed Sunday brunch starts at 10:30 am with a delicious hearty buffet plus several ala cart items and daily specials. Enter the Game Day Burger I featured on the show. This beefy  burger made from a ground mix of chuck, brisket and short ribs served grilled to order with bacon, cheese and  garlic aioli with salt roasted  fries is sure to fit the bill and is served on Panther game days only.

img_4490If you live north of the Queen City, make your running pass to the relatively new Novanta 90 Pizzeria Napoletana -120 Langtree Village Dr #102, Mooresville, NC 28117. In the Langtree complex right off of I-77 this family run, authentic Napoletana restaurant is the real deal with  a matching pair of wood fired pizza ovens from Naples that turn out true Italian pizza in just 90 seconds.  My favorite pastas on the menu as of this writing include the Peppedew pepper puttanesca with buccatini pasta (pictured here) and the made to order deconstructed lasagna – in both beefy and vegetarian variations. Hot and bubbly  with just the right bit of char on the crust, the pies at Novanta are deliciously different from NY style pizza or Chicago pies or even other wood fired pizza’s you’ll find in the area. The magic is in the dough, made with Italian Typo 00 flour, just the right amount  of rising time and a lotta love. They are big enough to share, but small enough to order for yourself or to order a couple of alternatives to enjoy several variations as you watch the game from the bar or pizza bar at Novanta. Mozzarella is fresh made in house every day, meats are all local from Mills Family Farm in Mooresville and other ingredients are imported direct from Italy, including the vodka served on the rocks or straight up in the lemoncello martini – just sayin’.

img_4496Perhaps you do have tickets to the game and a space to tailgate, or you’re hosting a Panther party at your home in front of your own big screen, but you just don’t want to cook. While you play armchair quarterback, turn to any location of Midwood Smokehouse – there are  three around Charlotte – as your own personal offensive lineman when it comes to putting together your buffet. This season they are offering three different packages of your choice of smoked meats, sauces, sides and rolls each specifically designed to suit the size of your crowd.  Locations  at 1401 Central Avenue in the Plaza Midwood neighborhood;  in Ballantyne at 12410 Johnston Road; and now the new Midwood Smokeshack in Matthews at 3335 Siskey Pkwy. 24 hours notice is needed for the package deals, but you can always go in and order to go anytime. The Pittmasters at Midwood burn hickory wood, 24/7, so things are always smokin’.

img_4500If your looking for someplace you probably haven’t thought of yet to watch from the sidelines, check out Vivace in Midtown Charlotte, located at 1100 Metropolitan Avenue.

This contemporary Italian trattoria may not be a place you would think of for game day eats, but think again. With new executive chef Rodrigo Velazco now heading the culinary team, Vivace boasts a new line up of bar bites perfect for game day munching, among them this order of three algrodolce drumsticks with a balsamic drizzle and delicious crispy prosciutto crusted melon.

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There are televisions around the bar at Vivace but if you head upstairs, where there is also a beautiful view of the city; the game is piped in over the speakers and you can enjoy the action and the fabulous food play by play.

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Set on taking the game in at a sports bar? Then head to the Uptown Charlotte location of Duckworth’s, also home to The Cellar at Duckworth’s all at  330 N Tryon Street. As I said to Colleen and Eugene on the show, just five words for you here: “one-hundered-seventy-five-televisions” No doubt you can get a great view of the game from any seat in the house. Typical sports bar game day fare here, but the nachos are the bomb, constructed in layers of fresh house-fried tortilla chips, a mix of cheeses with or without chicken or chili and toppings that include jalapenos, tomatoes, onions, guacamole and sour cream. plenty for your team to share.

img_4473While Duckworth’s boasts an outstanding offensive line of cooks ( shown here) in the kitchen creating each platter of game day nachos, wings and more. Downstairs at The Cellar at Duckworth’s – open from 5-11 pm on Sundays, you can take a break from the game day festivities,  or enjoy an afterparty dinner and craft cocktails from  the creative gastrobpub menu.

 

img_4504Look for more of my Restaurant Roundup posts on this blog once or twice, each and every  month , or just subscribe to the blog and posts will come to your inbox as soon as they go up.

Also check out the  Saturday morning news on WCNC in the weeks ahead  for my appearance with Colleen on a segment called Tackle Your Tailgate for a slightly different version of our original Panthers-centric Restaurant Round-up video.

No Kid Hungry Dinner at Mimosa Grill set for Saturday, Sept 17 – Don’t Miss It!

HEIDI BILLOTTO FOOD

Make your reservations for the Mimosa Grill Annual No Kid Hungry dinner now before its too late #TellThemHeidiSentYou

A wonderful annual event is taking place at Mimosa Grill this week in Charlotte,  NC Saturday Sept 17 with a cocktail reception at 6 pm and a seated dinner at 7 pm.  and I am happy to use this forum to tell you all about it.   Tickets are still available and you can reserve your spot and start to make a difference in hundred’s of children’s lives by clicking here.

If you asked Chef Thomas Marlow and  Chef  Scott Wallen of the Harpers Group they would tell you its probably one of the most important dinners they do all year as it benefits Share Our Strength’s national No Kid Hungry Campaign to end childhood hunger.

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NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But one in five children struggles with hunger. Share Our Strength’s No Kid Hungry® campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn and play. Pledge to make No Kid Hungry a reality at NoKidHungry.org.

Thomas Marlow

Chef Thomas Marlow Executive Chef Mimosa Grill in Charlotte hosts The 2016 No Kid Hungry Dinner

While Marlow and Wallen and Charlotte’s Harpers Group are the hosts of this year’s dinner, this evening features an outstanding line up of female chefs of note from across the southeast and promises to be an incredible event with the likes of Chef Ashley Auer  from Cooks & Soldiers in Atlanta, GA;  Chef Emily Hahn  from Warehouse Bar + Kitchen in Charleston, SC;  Chef Annie Pettry from Decca Restaurant in Louisville, KY; and Charlotte’s own Chef Alyssa Wilen from Chef Alyssa’s Kitchen all sharing the Mimosa Grill Kitchen to bring this wonderful meal to the table.

Take this unique opportunity to spend this Saturday evening at Mimosa Grill and see what this great group of talented ladies can bring to the table.

Before the seated dinner begins, the evening starts with a 6 pm reception and appetizers by Chef Marlow and the team at Mimosa Grill featuring:

Summer Melon  cucumber & bell pepper relish  with Charlotte’s own Uno Alla Volta marinated feta

Springer Mountain Fried Chicken Biscuit  brown sugar mayo – pickle relish

Heritage Farms Hot Bacon Carolina griddle cake –  spiced peaches
mallorcan almonds & basil

Local Harmony Ridge Duck smoked goat cheese & creamed corn

To drink  at the top of the evening, guests will enjoy  Death’s Door Gin with Fino Sherry, Plum, Hibiscus Flower, Lemon, and Bubbles;  and  Jack Daniel’s Single Barrel with Citrus, Cilantro, Agave, Chickpea, and Mole; two signature cocktails crafted for this evening by guest Mixologist Madison Burch of Tavernpointe, Seven Lamps & GRAIN in  Atlanta, GA  

Guests will also enjoy Mecktoberkfest, Old Mecklenberg Brewery;  and Hugel & Fils Pinot Blanc, Alsace, France 2013

The evening continues with a dinner of  four seated courses, each with a specially selected wine pairing by guest Sommelier for the evening, Laura Maniec from Corkbuzz in
New York, NY & Charlotte, NC. 

Tickets are  still available but the event is sure to sell out as it has in years past. Don’t wait, call your friends and make plans today…if you need to whet your palate a bit before you buy – here is the menu for dinner. A fun live auction will complete the evening. Its a delicious event for a wonderful cause – don’t miss it!

Hokkaido Scallop Crudo  apple & nasturtium by chef annie pettry | decca restaurant  Paired with Hugel & Fils Pinot Blanc, Alsace, France 2013

Beet Salad mepkin abbey mushrooms – whipped feta, toasted flax + spelt crunch, pickled red onion + parsley salad by chef emily hahn | warehouse kitchen + bar  Paired with Galerie Naissance Sauvignon Blanc, Napa Valley, California 2014

Carolina Amberjack with Kaffir Lime butternut squash – eggplant & chicken confit by chef alyssa wilen | chef alyssa’s kitchen Paired with  Siduri Willamette Pinot Noir. Williamette Valley 2014

Pistachio and Maraschino Cherry Mousse aerated chocolate cake – feuilletine soil – pistachio brittle & drunken cherries by chef ashley auer | cooks & soldiers Paired with Chevalier du Pastel Sauternes, Sauternes, France 2009

#TellThemHeidiSentYou

MAKE YOUR RESERVATION NOW – #TellThemHeidiSentYou
$175 per ticket  Table hosting  and other sponsorship opportunities are available as well.

Cooking Up A Storm at the Ideal Home Show Cooking Stage Sept 9,10 & 11

adding the olive oilI’ve gotta lot cooking this weekend  – Sept 9,10 & 11  – and I’d love for you to consider this your personal invitation to  join me and a host of talented chefs for a taste or two of it all  at the Southern Ideal Home Show Cooking Stage!

That’s right! Its time for the annual Southern Ideal Home Show! It takes place this weekend, Sept 9,10 & 11; and Parking is free at The Park Expo – 800 Briar Creek Road!   The cooking stage is just a part of what goes on at this annual home show; but as I have for nearly a half dozen or so years now, I’ll be there all three days  presenting cooking demonstrations myself and acting as  host of  the cooking stage personally introducing you to some of my favorite restaurant chefs, private chefs, foodies and farmers with back to back cooking demos every hour on the half hour each day of the show.

Dates & Times – Mark your calendars, phone your friends and make plans now to join us. The action on the cooking stage takes place on Friday Sept 9 from 11:30 am to 5:30 pm; on Saturday Sept 10 from 10:30 am  to 5:30 pm; and on Sunday Sept 11 from 11:30 am to 3:30 pm. Plus, check it out,  I’ve got a special price on show tickets for you as well!

Tickets  – Once you are in the door, you can check out all of the exhibitors and can come to any of the cooking stage demos throughout the day. Adult tickets are $9 in advance, $10 per person at the door , but you can buy them in advance here, online,  for just $6 per person  with this special HeidiCooks16 code! ( kids 15 and under may attend for free with an adult)

Recipes – Come for the fun of it all – and for some great new recipe ideas for all you’ll be cooking this season. The recipes each chef prepares for this show will be up on this blog each evening of the show day, so you can easily circle back and make a copy of the ones you loved and want to try for yourself.

And More –  At the cooking stage, you can look for tasty samples, coupons, and great giveaways at each of the demos as well as a chance to meet each of our Home Show Cooking Stage chefs up close and personal. You won’t want to miss a single bite!  I am thrilled to have students from the Charlotte Community Culinary School volunteering at the stage, assisting our participating chefs, as well. I can’t wait to see  you there! 

Here’s the 2016 line up of chefs for this fun and  flavorful weekend…the only thing missing is you!

Southern Ideal Home Show Cooking Stage – Friday Sept 9, 2016

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Heidi Billotto and Chef Troy Gagliardo

11:30 am   Everyday Eats  Chef Troy Gagliardo, WCCB Charlotte’s CW
12:30 pm   French Bistro Style  with Cooking Stage Host, Charlotte Culinary Expert, Heidi Billotto
1:30 pm   Sophisticated Comfort Food Chefs Terra Ciotta and Phillip Lloyd, Art Institute of Charlotte

andy and Melanie

Melanie and Andy Tritten

2:30 pm   Getting Sauced  Melanie and Andy Tritten, Cannizzaro Sauces
3:30 pm  Crostini for a Crowd  Chef Bill Bigham, Private Chef

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Chef Cynthis Ferich

4:30 pm  Mama Mia Cucina Chef Cynthia Ferich, Cynthia Cooks
5:30 pm    Local Love – 5 local products you’re going to love having in your kitchen and on your table  Cooking stage host, Heidi Billotto, Charlotte Culinary Expert

Southern Ideal Home Show Cooking Stage – Saturday, Sept 10, 2016

10:30 am  Italian Appetizers  Chef Vincent Caminiti, Novanta 90 Pizzeria Napoletana

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Private chef Jill Aker-Ray

11:30 am   Good, Better, Best – Take one master recipe and then servie it up three ways!
Chef Jill Aker Ray, Private Chef
12:30 pm   Fresh From the Farmer’s Market  Chef Adam Reed, Sante Restaurant of Matthews
1:30 pm     Under the Tuscan Sun Chef Rodrigo Velazco, Vivace Ristorante

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Chefs Emily and Chris Russell, Zone 7 Foods

2:30 pm     Fresh Local Good  Emily and Chris Russell, Zone 7 Foods
3:30 pm   Wine and Dine   Chef Ashley Owens, Napa on Providence
4:30 pm    Southern Comforts   Chef Michael Griswold, The Pump House in Rock Hill
5:30 pm    How to Bake Biscuits and More   Chef Geoff Bragg, Community Culinary School of Charlotte

Southern Ideal Home Show Cooking Stage – Sunday, Sept 11, 2016

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Heidi with chefs Sam Stachon and Clark Barlow

11:30 am    From the Fall Farm to Your Kitchen   Chef Clark Barlow, Heirloom Restaurant
12:30 pm    Here’s Whats Cookin’ in Hickory   Chef Sam Stachon, Highland Avenue in Hickory

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Chef Luca Annunziata

1:30 pm    Cooking with Certified Organic Ginger  Mary Roberts, Windcrest Farms and Heidi Billotto, Charlotte Culinary Expert

 

2:30 pm   The Art of Cooking with Local Mushrooms, featuring Chef Luca Annunziata from Passion 8 Bistro  Hiram Ramirez and Michelle Smith, Urban Gourmet Mushroom Farms
3:30 pm    A Little Sweet, A Little Savory   Amy and Scott McCabe, The Savory Spice Shop in South End

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Four Day Weekend:Greenville, SC…Yeah, That Greenville WOW!

In need of a September vaca? On the lookout for more food, drink and music than you can shake a stick at? Well, you’ll be glad to know that just an hour and half or so drive south of the Queen City is where its at! Greenville, SC is a great three or four day weekend getaway.

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Shoeless Joe Jackson statue in Greenville

Greenville, SC is the home of Duke’s Mayonnaise, baseball’s Shoeless Joe Jackson (you can visit his home, now a museum); Fluor Baseball Field, modeled after Fenway Park with its own smaller version of the “Green Monster”;  Furman University, and The Liberty Bridge, a suspension pedestrian bridge that stretches over the Falls on the Reedy River which flows through the city.  

Greenville, SC is also just a stones throw from the high tech BMW manufacturing plant (where tours are also available) in Spartanburg SC in one direction and Clemson University ( home of Clemson Blue Cheese) in the other. Add all that to the  fact that the city’s annual extravaganza dubbed euphoria is right around the corner – the weekend of September 22-25 to be exact – makes timing for a Greenville Getaway practically perfect!

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You can still get tickets to this  four-day weekend that features celebrated chefs (including Chef Chris Coleman from Stoke restaurant & Coco and the Director at the Marriott Uptown, Chef Clark Barlowe from Heirloom Restaurant in Charlotte and Chef Joe Kindred from Kindred’s in Davidson); plus lots of beverage professionals, celebrity singers and songwriters, and a diverse offering of wines, craft beers, and spirits.

euphoria 2016 offers over 30 all-inclusive events – from a tasting event appropriately named Feast by the Field to a food truck rodeo to multi-course dinners with wine pairings. Certainly something to fit every foodie style! 

Get your tickets to euphoria 2016 and then plan a Greenville getaway while you are there.

Three of my favorite places to stay in Greenville include a great little B&B, a historic hotel and a contemporary getaway just outside of the city

IMG_1932The Swamp Rabbit Inn, 1 Logan St, Greenville,  is located just two blocks off Main Street and as is the case with most B&B’s offers a  great alternative to a regular hotel stay. With a half dozen rooms, several with private baths, this fun & funky, colorful comfortable home offers guests a full kitchen, shared living room space and great back deck. In addition, you are welcome to bring your bicycle or rent one here.

If you didn’t already know Greenville is a town of cyclists and the owners and staff at Swamp Rabbit Inn & the adjoining Bike Shed can help you plan your route and get you hooked up with anything you need. If you’d rather not cycle, the convenient location is an easy walk away from everything happening on Main Street.

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For more conventional hotel lodging, stay in the historic Westin Poinsett, 120 S Main St, Greenville, SC.This elegant hotel  is right in the midst of  all the Main street actions an each walk from The Peace Center performing arts venue or to Falls Park on the Reedy. The hotel’s 1920 roots remain in the stunning foyer of the hotel while the rooms offer a taste of modern day luxury.

If you just need some space, but still  want to be close enough not to miss out – then book  room at Hotel Domestique10 Rd of Vines, Travelers Rest, SC,homefullwidthjust 30-40 mins outside of Greenville center city . This stunning European villa is owned by world renowned cyclist George Hincapie, and while programs and activities are geared towards bicyclist enthusiasts, bike or no, its a wonderful place to take a day or two and get away from it all. A salt water pool, yoga classes and on property massage services are just a few of the amenities.And while you are there be sure to make dinner reservations at the hotel’s  Restaurant 17.

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Overhead view of the Sobe’s open kitchen from Table 301

For dining in town, just stroll down Main Street to check out all of your options. Several of my favorites are all a part of the Table 301 group which includes The Lazy Goat, Passerelles Bistro, located right at the entrance to The Falls at the Reedy and the restaurant that started it all, Soby’s. At Soby’s, upstairs with a perfect view of the open kitchen and the rest of the restaurant is the original Table #301, the best seat in the house,, for which the ever growing restaurant group is named. When you make reservations ( and yes, you do want to make reservations) at Soby’s, be sure to ask for Table 301.

IMG_2018If you are in shopping mode, you can’t miss Beija-Flor Denim Salon.  Actually this shop is worth the drive down to Greenville in and of itself and while you can purchase these jeans online, its worth taking a looksee in person at the Greenville, SC Beija-Flor  located  at 618 South Main Street.

The graphics on the window offer a quote saying “These jeans changed my life” and indeed truer words were never spoken. The concept was started by two women who wanted other women to look and feel good in what they wear. To that end, they work with sustainable and sometimes recycled denim to make the best looking, best fitting jeans ever. I’m sold – you really just have to see for yourself, visit them when you are in Greenville or check it all out online. They really do offer the perfect fit.

IMG_1836Set and looking good in your new jeans, as you walk down Main Street in Greenville, you’ll pass the entrance to Falls Park. Each time I visit Greenville, I like to start my day with a walk around the falls, its peaceful and centering way to start the day. Start with a stroll across the Liberty Bridge and then wind your way along the river. Lots of public art and bronze sculpture all around the city; and beautiful sculptured gardens en route- even under the overpasses.

IMG_1838And if you have to work -what better place than in a park – when need a break from the flourescents – take your laptop outside and check email while you sit along side the river, as the entire center city is wifi-ed.

If you are out to exercise, walk or bike all or part of the Swamp Rabbit Trail. Developed with a grant by theGreenville Health System, the 19 and some mile Swamp Rabbit Trail links the cities of Travelers Rest and Greenville. Directional signs and maps abound so its hard to loose your way.

swamp-rabbit-cafe-greenville-scAlong the trail, or by car, just a short drive from Main Street, be sure to include a stop at the Swamp Rabbit Cafe & Grocery.

IMG_2147Great sammies here all make on fresh baked Stecca Bread. If you’ve a passion for local foodstuffs, this is the place. Part old fashioned grocery, part farmers’ market, part sandwich and coffee shop – take it all in and enjoy.

IMG_2165And finally, while  we are talking local and while you are in the Greenville area; follow my lead and take the circuitous route back home vis a vis a stop in Belton SC at the wonderfully infamous Grits & Groceries restaurant.  The restaurant is really between Belton and Due West, SC but for GPS purposes Belton will be what pops up. Run by husband and wife team Heidi and Joe Trull, the Grits & Groceries concept really deserves a blog post all its own, and I promise one is in the works, but I would be remiss if I didn’t include it here and truth is – one most really experience a meal at Grits & Groceries, rather than just read about it,  to truly appreciate it all.

The restaurant’s tag line is “Real Food. Done IMG_2168Really Good.” and that about says it. Pretty much, Heidi cooks, Joe bakes; and with each dish is a big heapin’ handful of oh so Southern Hospitality from these talented and just plain friendly folk. The couple traveled the world sharing their culinary craft as they went, but when it came time to raise a family, they decided to come back to the country to settle down.

The restaurant is in an historic building, once home to an old country store at Saylors Crossroads,  at the junction of South Carolina state highways 185 and 284. Get set to enjoy a fine taste of all that is local in this part of South Carolina from Heidi’s pimento cheese balls to Joes fried pies.

If you’ve got a hunger  for more before you can make the pilgrimmage, pick up a copy of the Trull’s newly released cookbook, you can order one here. But then just plan a date to enjoy a weekday breakfast or lunch or weekend brunch  and get on the road. How do you know when you are there? Just look for Rudy – the Giant Rooster on the corner – the restaurant stands right behind him

North Carolina Chefs Showdown

Its a food and lovers’ dream dinner. The 2016 North Carolina Chefs Showdown.

Chefs showdown logoThis is the inaugural year of the NCRLA – the North Carolina Restaurant & Lodging Association’s North Carolina Chef Showdown and I can’t begin to tell you how excited I am to have played a part in putting it all together. The evening features 16 of North Carolina’s best chefs and pastry chefs as well as six of the Triangles most creative mixologists, all together at one venue at Raleigh’s 214 Martin Street/Market Hall for an ambulatory evening of sweet and savory food and drink as a part of the NCRLA 2016 Expo in Raleigh North Carolina.

The 2016 NCRLAExpo is predominantly for the culinary trade and hospitality industry and takes place in Raleigh Aug 29 and 30. The Chef Showdown event is for the trade with tickets now available to the public as well and I am telling you, no matter where you live in the Carolinas, this event will be worth the road trip.

The NCRLA 2016 Chef Showdown in this Monday night August 29; doors open at 6 pm.

You food-centric folk  are going to Eat This Up!!!

While it will be dinner and a ton of fun, its also a competition and to that end, I’ve rounded up a tremendous panel of judges all involved in the  industry, including Master Baker Lionel Vatinet of La Farm Bakery in Cary, Chef Clark Barlowe of Heirloom Restaurant in Charlotte; Chef Ryan Conklin of Rex Healthcare in Raleigh; Certified Master Chef Tony Seta of Butterball; Andrea Weigl, Food Editor from Raleigh’s The News & Observer; and Tim Parrish, Marketing Specialist at North Carolina Department of Agriculture and Consumer Services.

This awesome panel of judges will be charged with the task of naming several awards to be announced by our host for the evening, television personality Ken Smith of Raleigh’s WRAL, including recognition for one  dessert plate and one savory dish that make the best use of a North Carolina Grown, Raised, Caught or Made product, produce or protein; One dessert plate and one savory dish  offering the most creative presentation; and then of course the big overall award – the 2016 NCRLA Chef of the Year and the 2016 NCRLA Pastry chef of the year.

In addition there will also be a People’s Choice Awards for the best savory dish, the best dessert and the best craft cocktail  and there is  also an interactive Instagram contest to boot! It’s going to be an exciting evening for sure. The chefs are ready to roll, all that is missing is you!

Don’t Miss This Inaugural Event:

Get your tickets NOW for the Monday night 2016 NCRLA Chef Showdown event with just one click right here

Have I whet your palate? Need a bit of a push – well then, this will seal the deal.. let me tell you  who will be there cooking. You won’t believe that all this culinary talent will be in one room!

2016 chef showdown chefsThese chefs are cooking in this competition without any boundaries or parameters, serving guests and judges alike, with plates that best represent their personal style and what they do on a daily basis at their restaurants. Its going to be fabulous! 

From Charlotte, Luca Annunziata Passion8; Matthew Krenz The Asbury; Tom Marlow Mimosa Grill; Matt Tilman Gallery Restaurant; Ashley Bivens Boyd 300 East and Heritage food & drink; Jossie Perlmutter Block & Grinder – Langtree; #NoellGogg The Ballantyne Hotel & Lodge.

From Hendersonville, Jess Roque Never Blue

From Hickory Sam Stachon Highland Avenue

From the Triad: John Bobby A Noble Grille ,Richard Andrew Miller Graze Restaurant, #PabloDelValle Atelier on Trade,Jay Pierce The Marshall Free House

From the Triangle Chef Gerry Fong at the Dorothy and Roy Park Alumni Center at NC State University

John May Piedmont Restaurant and Christopher Scott James The Angus Barn.

Lionel Vatinet of La Farm Bakery, by Tamara LackeySo what’s dinner and dessert without a little bread and butter?  Guests with a passion for bread ( and who among us doesn’t have that)  will be delighted to know that the evening also includes a Bread Station compliments of the talented team at La Farm Bakery.

Heidi Billotto 2008

And did I mention there would be wine, beer and  craft cocktails, all compliments of these fine Triangel based mixologists: cheers to Alex Flynn, The Haymaker, Raleigh; Kyle Hankin, Fox Liquor Bar, Raleigh; Quentin Hill, The Carolina Inn, Chapel Hill; Drew Schenck, RallyPoint Sports Grill, Cary; Jarod Sneed, Tupelo Honey Cafe, Raleigh; and Tim VanBeek, The Washington Duke Inn, Durham

Cost for the evening is $125 per person. Tickets Available Here and I will see you there! #TellThemHeidiSentYou

Delicious Ways to Eat your Fruits and Veggies

Heidi BillottoWith Chef Mark AllisonDirector of Culinary NutritionDole Food Company (1)Always great fun working with my friend Chef Mark Allison and Monday morning of this week was no different.

The occasion: a food styling gig for Dole ‘s Get Up And Grow‬ tour.

This is annual event for the California- based company, touring all over the United States challenging old and young alike to beef up (pardon the expression) our intake of fruits, salads and vegetables and  in the process  teaching us all how easy and delicious it is to cook and eat healthier.

My job this week was to prepare four recipes Dole is promoting on the tour and to arrange and “style” everything on the set so that Mark could concentrate on the message of the segment and share the details of the tour. Honored to be entrusted to prep and style Mark’s recipes, I am delighted to tell you that these are four keepers and while I don’t always make a point to share recipes I work with on gigs like this – these are definitely four I will make again and wanted to share them with you as well.

For those of you who know Mark, have seen him on television or were perhaps one of his students at Johnson & Wales, you may be interested to know what he is up to now.

The North Carolina Research CampusThe Dole Institute Kannapolis NCHis job now covers all recipe development for the Dole food company, he also write recipes and develop menus for  Dole owner Mr. Murdock,  and is  currently writing a  book on nutrition together with the Dole Nutrition Institute. Basing out of Kannapolis NC, he travels nationally and internationally on behalf of Dole giving presentations on healthy food and nutrition.

In Kannapolis, Mark’s office is located at  one of the top research centers in the world, Dole’s North Carolina Research Campus, dedicated to the advancement of nutrition, agriculture and human health.  Working along scientists from universities, industry, government and non-profit organizations who are finding new ways to promote healthy lifestyles and to prevent, treat and cure the most prevalent diseases of our times like cancer, diabetes, obesity, Alzheimer’s and other diet and lifestyle-related disorders.

Catch the tour, pick up fun giveaways and enter to win a dinner cooked in your homeThe Get Up and Grow Tour is Dole’s  fun and flavorful campaign to spread the good word about  good eating, one city at a time and this week they are in the Charlotte area August 18-20, 2016 check the Get Up and Grow website for specific tour dates, times and locations. Aug 18-20.

Stop by to pick up one of the tour’s bright signature blue t-shirts and other gifts reminding you to eat your fruits and veggies; and if you sign the Get up and Grow pledge, your name will be entered in a drawing to win the chance to have Chef Mark Allison come to your home and prepare a healthy and delicious dinner for 8, compliments of the fine folks at Dole.

Meanwhile, its easy to prepare the same dishes we did for the television broadcast. Here are all the recipes with my notes and a few Make-it-even-more-local suggestions. Enjoy!

Salad SippersDole’s Salad Sipper – an easy and delicious way to eat you greens!

3 cups unsweetened almond milk
4 cups DOLE® Power Up Greens Baby Kale or DOLE Baby Spinach
1 large or 2 small DOLE Bananas, peeled and sliced
1 cup fresh DOLE Tropical Gold® Pineapple, peeled and chopped
1 cup local or organic Blueberries
2 Tbsp, local honey, optional

Combine almond milk, baby kale, banana, pineapple, blueberries, and honey into blender.  Cover; blend until smooth.  Divide mixture between four glasses. Cheers!

Cafe Banana FrappeDole’s Cafe Banana Frappe – try this one as a great start to the morning or instead of a mid to late afternoon snack

3 shots espresso or 2 tablespoons instant espresso with ½ cup boiling water, cooled
1 cup unsweetened almond milk
1 DOLE® Banana, peeled and sliced
2 Tbsp. local honey, optional
1 cup ice

Combine espresso, almond milk, banana, honey, and ice in blender.  Cover; blend until smooth.  Divide mixture between two glasses.

Brussels Sprouts & Grilled Pineapple SaladBrussels Sprouts and Grilled Dole Pineapple Salad

1 cup fresh DOLE® Tropical Gold® Pineapple wedges
12 oz. DOLE Brussels Sprouts, trimmed and thinly sliced (about 3 cups)
3/4 cup local or organic Blueberries
2 Tbsp. lemon juice
2 Tbsp. grated lemon peel
2 Tbsp. local honey
2 Tbsp. your favorite Extra Virgin olive oil
Salt and pepper, to taste
2 Tbsp. smoked almonds, chopped
2 oz. manchego cheese, shaved or, instead, use my new cheesy favorite -Local Water Buffalo aged cheeses from Fading D Farm in Salisbury !

Try Fading D’s Sapore or Roco in this salad for a great burst of local flavor! Check out all of the other Fading D Farms cheeses on their website or on Saturdays in at the Cotswold Farmers’ market in Charlotte, NC, The Davidson Farmers’ market in Davidson NC or the Salisbury Farmers’ Market in Salisbury NC.

Here are the directions for the salad: Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces. Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside. Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended.  Season to taste with salt and pepper. Pour dressing over s Toss gently to coat evenly. Divide salad evenly between six serving plates and top each with smoked almonds and cheese.

For those of you who follow me on Facebook or who have read other recent blog posts here, this next recipe could also be called How-I-Used-My-Uno-Alla-Volta-Cottage-Cheese-This-Week.

On Dole’s Get Up and Grow website, the name of this recipe is  simply Strawberry Toast, but on air on Monday Mark called them Strawberry Toasties which I love so much more, so strawberry toasties it is! For a fun colorful and nutritious twist blend an avocado in the ricotta or cottage cheese mixture for a slight different spin on the original recipe

Strawberry ToastiesDole’s Strawberry Toasties

2/3 cup part-skim ricotta cheese ( instead I used 2/3 cup of Charlotte’s own Uno Alla Volta locally made Cottage Cheese with amazingly scrumptuious results!)
1 DOLE® Banana, peeled
1-1/2 tsp. grated lemon peel
1/2 tsp. local honey
8 toasted whole grain baguette slices
1-1/4 cups sliced DOLE Strawberries
1 cup DOLE Spring Mix
1-1/2 tablespoons Honey Balsamic Dressing (see below)
1 Tbsp. sliced almonds

Combine together ricotta cheese and banana. Stir in grated lemon peel and honey.  Spread ricotta mixture over toasted baguette slices and shingle sliced strawberries on top.  Tuck several spring mix greens under strawberry slices, securing them on the toast.  Drizzle with honey balsamic dressing and sprinkle with sliced almonds.

Honey Balsamic Dressing: Whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey and 1 tsp. chopped Green Onion. Season to taste with salt and pepper.

Finally, you may have noticed that the drink recipes all call for almond milk. Lots of good brands on the market, but even more fun to make you own and here is my recipe for how to do it. For Chef Mark Allison’s Salad Sipper and Cafe Banana Frappe Recipes just use your almond milk unsweetened, but for regular drinking or in other recipes fro baking or smoothies you might want to sweeten or flavor it slightly with vanilla or local honey.

Make Your Own Almond MilkMake It Yourself Almond Milk

1 cup raw organic almonds

2 cups filtered water

Soak the almonds in water overnight at room temperature or for up to 2 days in the refrigerator. The longer they soak, the creamier your final product will be. Drain and rinse the soaked almonds and place them in a blender. Add 2 cups of filtered water to cover. Blend on high speed for 2-3 minutes. Strain the mixture through a cheesecloth lined fine strainer. Sweeten to taste – or not. Fresh made almond milk will keep int he refrigerator for up to 2 days.

Keep the leftover almonds by drying them in a dehydrator  ( as per the instructions that come with your unit) or in low over for several hours and then using them in any recipe as almond meal or grind the dried almond meal for your own almond flour.

 

 

 

A Bite of GotToBeNC Competition Dining Charlotte from Behind the Scenes

DSC_0655As many of you know I travel with the GotToBeNC Competition Dining series organizers across the state of North Carolina – promoting chefs and their culinary prowess as they participate in  dinner events set up like a live version of a mix of Chopped and Ironchef.

Slide95My job is not to cook, but  instead to tell the tale of chefs and farmers, restaurants and featured products; and in addition to handle all the social media, the sponsors and relationships with our competing chefs.

I love what I do and have met some very cool people in each city, but have to say I am so happy to be in Charlotte this month as The GotToBeNC Competition Dining series kicks off a seven night series in the Queen City.

 

Team Radical Range Riders

Team Radical Range Riders

Monday Aug 8 was evening one. This first preliminary battle saw chefs Paul Verica from Heritage Food & Drink; Ashely Boyd from 300 East and Heritage Food& Drink and Joe Bonaparte from the International Culinary Institute of Myrtle Beach on Team 3 Cooks up against chefs Adam Reed from Sante of Matthews, Terra Ciotta of the Art Institute of Charlotte’s Artisan Restaurant and Jess Cochran from CPCC’s culinary school who came to play as Team Radical Range Riders.

Team 3 cooks

Team 3 Cooks

The concept of a dream team of chefs – all from one restaurant or from three separate restaurants is new to the GotToBeNc Competition Dining Series this year and the chefs and the audience are loving the experience.

I, too, had a blast yesterday. I have had the pleasure of knowing all of these chefs for years – save for Jess who I just met the other day and am looking forward to getting to know.

Its been great watching all of them grow, hone their skills, make their marks both individually and together to help carve a place for the Charlotte culinary community in the statewide, regional and national spotlights.

Yesterday was no different and the fact that all six of these chefs were good friends with similar cooking styles, made it all the more fun from the Chefs’ Breakfast at the start of the day to the announcement of the winning team about 9:30 Monday night.

images-2One of this year’s Competition Dining sponsors, Alsco, treats the chefs in each region across the state to a relaxing breakfast as a start to the day and in Charlotte our breakfast spot is @Dawn, located at 2130 Ayrely Town Blvd at the intersection of I-485 and South Tryon Streets, the relatively new breakfast concept brought to you by Greg and Subrina Collier of The Yolk, a great  little breakfast spot in Rock Hill. After a family style meal of local eggs cooked to order, two kinds of grits, pancakes, waffles, bacon, sausage, biscuits, fresh local fruit, coffee tea and more and some fun photos the crew all headed over to Bonterra Dining & Wine Room, our home base for each of the Charlotte events.

chefs at the reveal

Chefs meet each day with Chef Ref Chad Blackwelder for the Secret Ingredient and Mystery Basket reveal

Back at Bonterra Dining and Wine Room, located on Cleveland Ave in the Dilworth neighborhood,  Competition Dining Chef Ref Chad Blackwelder from Sanford, NC, sets up a refrigerated mobile pantry, sponsored by Pate Dawson Southern Foods full of great items for the chefs to cook with and make a part of the meal. The pantry has all the basics and includes lots of North Carolina product.

 

 

In addition Chad UPDATED - NCDAalso shops at local markets in each city so that the end result of each six course meal features a good mix of  local farmers, NC  Produce, product and proteins as well as a mix of other regional and seasonal items.

At the reveal each morning of competition, chefs learn of the secret ingredient they will be working with – to be featured in each of their 3 courses to make a 6 course meal. In addition, they have a group of mystery basket ingredients to choose from that they must include somewhere in the meal.

To that end, the first Charlotte preliminary  dinner featured Black Mountain Chocolate cocoa nibs and Dominican Chocolate as well as several varieties of local chiles and peppers.

The chiles and peppers came almost entirely from the Matthews Community Farmers’ Market from my friends Mark and Mindy Robinson at Tega Hill Farm and from Cathy and Eric McCall at As Hot As Possible Hot Pepper Herb Farm. Poblano chiles were from Coto Farms at the Atherton Farmers market and the spicy Thai Chiles were from Ma Cha at the Charlotte Regional Farmers’ Market

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Chef Paul Verica | Heritage Food&Drink

From the  Mystery basket selections, chefs were limited to two proteins – duck from Joe Jurgielewicz & Son – a fourth generation sustainable duck farm in Pennsylvania and one of the leading Pekin duck suppliers in North America ; and Greenbrier Farms pork, a farm I discovered and was happy to bring to the Competition Dining table and to the attention of Pate Dawson when we competed in Greenville SC last year.

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Chef Adam Reed Sante of Matthews

Also in the Mystery Basket this first night of Charlotte competition, other local favorites from the Savory Spice Shop in Southend and from Charlotte’s own, award winning Cloister Honey. Basics in the kitchen also came from lots of local farms all of whom sell at the Charlotte Regional Farmers Market on Saturdays including watermelons, onions, and more from A Way of Life Farm; cucumbers, blackberries and more from Burton Farms; Tomatoes and Peaches from Lincoln County; Blueberries from Blackwood Berries, a farm located not far from Fayetteville, NC

These six chefs did both secret ingredients and all the mystery basket and pantry items proud in six courses that featured flavors from an rich Manchamanteles sauce served in The Radical Range Riders course 3 to a light NC Peach and Thai Chile sorbet a part of the plating for Team 3 Cooks course 6. The intriguing mix kept the crowd guessing all through the evening as to which team made which plate, but as Competition Dining host and creator Jimmy Crippen always remnds guests, it is always best not to guess who made what, but instead to simply vote your palate.  For final results of this first battle and a detailed description of each plate visit the Results Page at the Competition Dining Website

In the end, it was an excited Team Radical Range Riders who took the win and will go on the compete in the Thursday August 11 semi final round.

They will go up against the winner of tonights August 9 battle which will find Team Bistro 127 from Hickory NC with chefs Shawn Bank, John Edwards and Jeff Croft all going up against Team Vicious & Delicious with chefs Ryan Forte and Phillip Platoni from Southminster in Charlotte and chef Brigitte Oger from Craft Cakes of Charlotte. Check out these pages on Wednesday Aug 10 to see the results of the  Tuesday Aug 9 nite event.

As I write this Monday night recap, chefs are in the kitchen with 2 very cool secret ingredients, one a local seasonal favorite and the other one you might be surprise to find is an ingredient produced in the state of North Carolina.  Here are all of the Aug 10 chefs at the

 

Its anyone’ game. Tonight’s  preliminary battle and the August 11 semi final battle are already sold out with a waiting list, but tickets to the  Aug 22 and 23 preliminary battles are still available.  Treat yourself to a night of North Carolina’s favorite culinary sport and join us, if you will.

Tickets for the preliminary events are just $74.78, exclusive of beverages. Here are the direct links:

August 22 between Team Lucianos Charlotte and Team Fahrenheit CLT

August 23 between Team Heirloom and Team Trois Petit Cochon with chefs from The Fishmarket in Ft. Mill and Cafe Montes in Charlotte

Don’t miss a single bite of the action – if you can’t make it you can follow along on all the social media – I look forward to seeing you there – Cheers!

 

2016 GotTobeNC Competition Dining Series Comes to Charlotte

BlackCompDiningLogoIts called Competition Dining – The GotToBeNc Competition Dining Series – to be exact.  Its a series of interactive dining events held across the state of North Carolina.  Think of it as what you would get if  you combined the cooking and competition premise of  the television shows Chopped and  Iron Chef and then add in the fact that YOU get to be the judge as teams of talented area chefs create a number of courses centered around a “secret ingredient” each night of competition.

As many of you may know, I work and travel across North Carolina with the Competition Dining team headed by the uber-enthusiastic host and creator or the event, Jimmy Crippen.

HEIDI BILLOTTO FOODI absolutely love what I do as the face behind all the #CompDiningNC social media, newsletters etc,  coordinating relationships with local, regional and national sponsors; helping to connect local farmers and chefs and in general making sure that our dinner guests have the most fun possible as we competing across North Carolina, this year with regional series in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte and Wilmington.

Its fun to travel meeting talented chefs across the state, but I am particularly excited to be home in Charlotte next month as the competition kicks off August 8, showing the state what Charlotte chefs bring to the table. Excited, too, to be the first to share the news in this post as to which Charlotte-based chefs are competing and when they will be in the GotToBeNC Competition Dining spotlight, that’s right – you heard it hear first!

bring your own battery packs - CopyAs a dinner guest at any Competition Dining event, you and your dining companions will enjoy a six course meal, but you won’t know which team of chefs prepared which course. You’ll have fun voting on the specially designed app on your phone, voting and posting on your own social media if you would like, as you enjoy each sweet and savory forkful. In the end, your votes are tallied, the teams come out to meet the crowd, the scores are reveled and one team wins and the other goes on the cook another day.

UPDATED - NCDAThere really is nothing else like it... with the NC Department of Agriculture as the title sponsor, The GotToBeNc Competition Dining series comes with a focus on promoting local NC and for this series Charlotte area produce, proteins and products.

Here’s how it all works – Every GotToBeNC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredients  – its like simultaneously eating at two of your favorites restaurants.

bonterra_thumbnailIn Charlotte all of the  events will take place at Bonterra Dining and Wine Room, located at  1829 Cleveland Ave. We book out the restaurant on the days of competition; our chefs start early in the  morning with the reveal of the secret ingredient or ingredients, cook all day and then plate and serve guests at the event that night. Doors and the bar open at 6 pm and the show starts about 6:45.

verica in actionWhile the chefs are cooking in the kitchen, as ticketed guests, you can get in on the action as well, savoring a full-service, six-course meal without knowing which chef prepared which plate.  As you enjoy the dinner, you’ll vote on each dish using the free app, and ultimately help determine who moves on to the next round and who goes home. Guests attending the finale in each region receive a gift bag of coupons, swag and samples compliments of our Competition Dining Sponsors.

While the Charlotte Food-centric crowd has been enjoying the competition for several years running now, its always fun to have a new twist. New to GotTobeNc Competition Dining for 2016, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

In just a few weeks the Queen City series kicks off. In Charlotte, 24 highly competitive chefs on eight individual Dream Teams go up against each other for the regional Charlotte win.

The Charlotte series will take place in two heats, the first with 2 preliminary Battles on August 8 and 9 and a semi final round on August 11. The second heat sees preliminary battles on August 22 and 23  and a semi final round on August 25.

The Charlotte Finale will take place on Sunday August 28. The finale is already sold out. No doubt that each of the preliminary rounds and the semi final showdowns will soon be sold out as well. I don’t want you to miss out on all the fun – check your calendars, call your friends and make your reservations TODAY .

Here is the lineup of talented Dream Team chefs  all are in contention for the big Charlotte win…. I don’t want you to miss a single bite of the action, so to make it easy, I’ve included the brackets with competing teams plus links to tickets sales for each battle. Can’t wait to see you there! Just click on the red dated link to purchase tickets for each individual battle

Aug. 8 GotToBeNc Competition Dining Charlotte Prelim Dinner:

Team 3 cooks Comp dining cltTeam 3 COOKS from Waxhaw: Paul Verica, owner and chef at Heritage Food & Drink; Joseph Bonaparte, executive director at the International Culinary Institute of Myrtle Beach; and Ashley Boyd, pastry chef at Heritage Food & Drink and 300 East in Charlotte.

Radical Range Riders comp dining CltTeam Radical Range Riders from Matthews: Adam Reed, owner and chef at Sante of Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Matthew Sganga, owner and chef at the Stone Table in Monroe.

Team Bistro 127 Comp Dining nc CLTTeam Bistro127 from Hickory: Shawn Bank, executive chef at Bistro127; John Edwards, sous chef at Bistro127; and Jeff Croft, assistant sous chef at Bistro127.

ViciousandDeliciousTeam Vicious and Delicious from Charlotte: Ryan Forte executive chef at Southminster; Phillip Platoni, chef de cuisine at Southminster; and Brigitte Oger, owner at Craft Cakes in Charlotte.

 

Aug 11 GotToBeNc Competition Dining Charlotte Semifinal Dinner sees the  Aug. 8 winning team versus Aug. 9 winning team

 

Aug 22 GotToBeNC Competition Dining Charlotte Prelim Dinner:

Team LucianosTeam Luciano’s from Charlotte: John Soilis, executive chef Luciano’s Ristorante Italiano; Daniel De Dios Guerrero, chef de cuisine at Luciano’s Ristorante Italiano; and Giovanni Bassi, sous chef at Luciano’s Ristorante Italiano.

team black mamba 2Team Fahrenheit Charlotte from Charlotte: David Feimster, executive chef Fahrenheit Charlotte; Rachel Child, pastry chef at Fahrenheit Charlotte; and Lewis Carter, sous chef at Fahrenheit Charlotte.

 

Aug 23 GotToBeNC Competition Dining Charlotte Prelim Dinner:

Team Heirloom comp dining cltTeam Heirloom from Charlotte: Clark Barlowe, chef and proprietor at Heirloom; Zack Gragg, executive sous chef at Heirloom; and Ann Marie Stefany, pastry chef at Heirloom.

Team Les Trois Petit Cochon comp dining cltTeam Les Trois Petit Cochon from Fort Mill: Neil Bratton, executive chef at Fish Market Bar and Grill; Jon Ernst, executive chef at Café Monte in Charlotte; and Wade Waller, former executive chef at Standard Brewing Co. in Maryland Heights, Missouri, now relocating to Charlotte

 

Aug 25 GotToBeNc Competition Dining Charlotte Semifinal Dinner sees the  Aug. 22 winning team versus Aug.23 winning team

August 28 GotToBeNC Competition Dining Charlotte Finale – Winner of the Aug 11 semi final goes up against the winner of the Aug 25 semi final for the Charlotte regional prize package including the coveted red chefs jacket compliments of Alsco, a check for $2000 in cash and prizes from Pate Dawson Southern Foods, an autographed book from Master Baker Lionel Vatinet of La  Farm Bakery in Cary NC and a hand forged knife from Charlotte Bladesmith Steve Watkins of Ironman Forge…and then of course there are the braggin’ rites and entree to the November Battle of Champions.

 

Summertime & Charlotte Restaurant Week Makes the Eating Easy

imgresIts Time, Charlotte.

Starting Friday July 22 and running for 10 solid days through to July 31,  its the Summer 2016 Edition of Charlotte Restaurant Week, affectionately, officially and appropriately known as Queen’s Feast. This is the Charlotte area restaurant promotional phenomenon brought to you by Charlotteans Bruce and Jill Hensley of Hensley Fontana Public Relations that, over the past 8 years, has captured the attention and appetites of thousands of diners across the metropolitan Charlotte area. Pull out your calendars, call your friends and start making reservations.

Charlotte Restaurant Week has grown into a multi-county promotion in which numerous upscale restaurants will offer a prix fixe, three-course dinner at a cost of only $30  or $35 per person (not including tax and gratuity).

This summer there are 130 plus restaurants participating across eight counties in the Charlotte metro area from Mecklenburg, Gaston, Lincoln, Catawba, Iredell, Cabarrus to Union, and York, so you know there is a participating restaurant near you!

CRW%20Summer%20header%202015This special 10-day long pricing, substantially less than what a typical three-course meal would cost at any of the restaurants involved, doesn’t mean “dumbed down” food or less-than-fabulous service.  In fact, it’s just the opposite.

The premise here is to give potentially new patrons, who might not otherwise  step in the door of a more high-end establishments or have always wanted to try a new place that just opened, a chance to try out the eats and the experience at an easy-on-the-pocket book price tag. At the same time the promotion adds value to the dining out experience for restaurant regulars. Truth is, the restaurant week promotion helps the dining establishments, too, bringing in a broader cliental base at a time of the year that is generally slow for the restaurant industry at large.

imgresPlus this season there are some added bonuses. If you are a AAA member, or thinking of becoming one, now is the time to do so. Just take a look at this: During the summer 2016 Queen’s Feast, select restaurants are offering AAA members an exclusive bonus. While dining in the restaurant during Queen’s Feast, just present your current AAA membership card for the opportunity to purchase a $50 gift certificate from the restaurant for only $25!

AAA members must present a valid membership card while dining in the restaurant during Queen’s Feast (July 22-31, 2016) during dinner hours to take advantage of this offer. The gift certificate will not be redeemable during Queen’s Feast. Other restrictions may apply. With this writing here is a short list of the restaurants participating in the Charlotte Restaurant Week-AAA promotion: BAKUBella Fresco Italian Mediterranean KitchenBonterra Dining & Wine RoomBrazz Carvery and Brazilian SteakhouseThe Cajun QueenCampania CafeCopper Modern Indian CuisinePassion8,  Primo Tuscan GrilleROCKSALT and Vivace

So that’s 12 of the participating Queen’s Feast restaurants, just over 100 more to go including new comers to the event such as Five and Dine and The Pumphouse  both just over the SC border;  Aix en Provence in Eastover; Kid Cashew in Dilworth and the new location of Global in Pineville – all, in this food writer’s opinion, worthy of your consideration as are long time Queen’s Feast participants such as Gallery Restaurant at The Ballantyne Hotel; Bistro La Bon in Plaza Midwood;  Heirloom in Charlotte’s  Coulwood neighborhood; and Mimosa Grill in Uptown Charlotte.  

The twice annual Charlotte Restaurant Week has become an event patrons plan for, gathering groups of friends, making reservations well in advance to get in at all their favorite spots. With the ten-day stretch of the event, and this round with over 130 restaurants participating, there is a lot of eating to be done!

And there is no guesswork involved. Everything you need to make your Charlotte Restaurant Week: Queens Feast plans in up on the Charlotte Restaurant Week website – here are just a few tips for making it all the easier.   Once you get to the Queens Feast Website you’ll find the restaurants listed first by region or county and then in alphabetical order, take a look through the list and then…

  • Click on individual restaurant names for location, menu, and reservation information.
  • The Prix fixe price is $30 or $35 per person; all menu items are per person unless otherwise indicated.
  • Know that the Queens Feast Charlotte Restaurant Week menus are available for DINNER ONLY.
  • Be Flexible. Most of the participating chefs plan menus based around lots of local product. With the popularity of Charlotte Restaurant Week, know that menus are subject to change without notice based on product availability, but even if there is change, chefs will still offer their very best to give you the  regal experience you are anticipating.
  • If you happen to have coupons for any particular participating restaurants, know that these may not be accepted during Charlotte Restaurant Week after all you are already getting a phenomenal deal on your Queen’s Feast dining out experience.  Please check with the restaurant and/or refer to coupon restrictions for redemption policies or better yet, just save them for another time and enjoy the Queens Feast experience for what and all it is.
  • And finally, and most importantly, if you are unable to keep your reservation for any reason, PLEASE BE CONSIDERATE AND CANCEL as soon as possible to give other diners and the restaurant the opportunity to fill those seats!

 

#TellThemHeidiSentYouIf you still have questions, simply call your favorite restaurant and just ask. #TellThemHeidiSentYou

 

Farm to Fork For The Matthews Community Farmers’ Market

Six Spectacular Chefs, One Incredible Evening six chefs for the matthews market

Luca Annunziata, Passion 8 Restaurant in Charlotte, NC

Joe Bonaparte, Culinary Institute of Myrtle Beach  in Myrtle Beach, NC

Tim Groody, Fork! in Cornelius, NC

Joe Kindred, Kindred Restaurant in Davidson, NC

Adam Reed, Sante of Matthews, Matthews, NC

Paul Verica, Heritage Food & Drink in Waxhaw, NC

 

What do these six well -seasoned North Carolina chefs have in common? A love for all things local and an abundance of culinary talent  often showcased at the Matthews Community Farmers’ Market early Saturday morning series of cooking demonstrations. And now these chefs are all giving back as a part of the Matthews Market’s 25th Anniversary celebration and you are invited to join in on all the fun.

 Joe BonepartThese chefs are longtime supporters of local sustainable agriculture and lots of area markets including The Matthews Community Farmers’ Market. They are collaborating on this event to help the market raise money to meet mounting operating costs and make needed site improvements. The Matthews  Market, is celebrating its 25th season of bringing farmers and community together over locally grown food, hopes to raise $25,000 by August 1.

38c00bab-e20b-4b77-ada1-34ec19ccd227There are several ways you can support the market this year, first and foremost Shop Local every week. You’ll be amazed how easy it really is to find all the local produce, protein and product you need for your weekly shopping list and how much better tasting it is than commercially produced product.

The next way is to attend this dinner – You’ve read my blog posts before and you know I wouldn’t steer you wrong. On the contrary this is the right thing to do. You still have time to purchase tickets and, think about it, with these six chefs working together to prepare a summer feast using all local product, its a win-win. Just imagine, it’ll be like eating at SIX of your favorite restaurants simultaneously and you’ll be supporting the market at the same time.

The menu will feature the best of the seasons local harvest complete with wine pairings for each course.. The date is Monday July 18 at 7 pm. Advance reservations are a must and get excited because in addition to the dinner a wonderful silent auction will take place as well.

You are going to eat this up, quite literally, The Fun, Food and Festivity will all takes place at  Passion8 Restaurant, located at 1523 Elizabeth Avenue,  in Charlotte.

#TellThemHeidiSentYou

Cost is $150 per person.  Click here to purchase your tickets now! Don’t wait until its too late!



The Matthews Community Farmers’ Market is a taxable non-profit. Ticket purchases and donations are not eligible for a charitable tax deduction.
Want to do more? Become a “Friend of the Market” or a 2016 Business Sponsor – read more for details

GotTobeNC Competition Dining is in Greensboro

comp dining promoPutting my Competition Dining hat  on this week for the second Triad event of 2016 GotToBeNC Competition Dining series.

Last month we competed in a very successful series Winston-Salem and this week we are in Greensboro, NC.  One preliminary battle under our belts and a second scheduled for this evening with the regional finale on Thursday of this week, its fast and furious, but its been exciting as we have gotten the week in Greensboro underway.

 

Proximity Hotel photoWorking with our area lodging partner Proximity Hotel in GSO has afforded me the opportunity to experience all that America’s first Green Hotel has to offer.Proximity Hotel is the first hotel in America to receive the LEED Platinum certification from the U.S. Green Building Council. Its really quite a feat, hot water heated by solar panels, energy created my the motion of the elevators, well groomed plants and gardens all around – this is environmentally friendly done right in a luxurious setting that is down to the last detail – next time you visit Greensboro it is definitely one of the places you should stay!

chefs breakfast hobnob undercurrents best

Chefs from Undercurrent and The Hobnob with Competition Dining founder and host Jimmy Crippen and Jamie Hinson from 2016 sponsor Goodnight Brothers Country Hams

A trio of our sponsors, Goodnight Brothers Country Hams, the Greensboro CVB, and Joyce Farms, hosts our chefs to pre-battle breakfasts this week all at the Proximity’s Print Works Bistro – a charming cafe located on the lower level of the hotel. The restaurant is surrounded by gardens, the interiors are understated yet elegantly comfortable and the food is excellent. the green concept goes to the restaurant and kitchen as well with water cooled refrigeration and more. 

IMG_1624My first night in town I opted for a simple dinner at the Print Works bar –  I started with what may well be my new summer cocktail for the 2016 season -a French 702- a refreshingly delicious sip of gin, St Germain, lemony simple syrup and sparkling wine, oh my!  as I was in the mood  for just a bite or too – Printworks tomato and arugula flatbread,  and a bowl of incredible chilled cucumber soup  made for the  perfect “wind down meal after a busy day of traveling” repast and just another reason to visit Greensboro!

Competition Dining Greensboro Preliminaries

Four very talented teams will compete in the course of the trio of Competition Dining dinners in Greensboro.

Screen Shot 2016-06-20 at 10.03.28 PMScreen Shot 2016-06-20 at 10.02.56 PMLast night, the first night of the competition, hometown  chefs Michael Harkenreader, Noah Sheets & Chris Rosato , “Team Wiley Pickle Weasels” from Undercurrent Restaurant in Greensboro took on a trio of talent  found in chefs Matt Montandon, Donald Francis and Justin Neal all a part of “Team Hobnob”, the dream team from The Hobnob Restaurant  and Jordan Street Cafe, both in Brevard NC. It was battle Miso and Mushrooms – an evening of umami!

misoThe two  featured “Secret Ingredients ” for this flavorful evening both have North Carolina roots. The first a product one might be surprised to be a locally produced ingredient – traditional Japanese miso! Got To Be NC  organic, GMO and gluten free misos from Miso Masters Miso,  produced by North Carolina’s own The American Miso Company located in the foothills of Western North Carolina in the town Rutherfordton, NC. Who’d of thunk it?  But its true, in fact, for more culinary offings from Rutherfordton – check out the link at the end of this post; but, in the meantime, make no mistake, this miso is indeed the real thing, produced with care and quality beyond reproach. The American Miso Company is the largest producer of  traditional miso in the world and is proud to  produce high quality traditional misos, aged naturally ( sometimes for years) using traditional ingredients. Miso Masters makes 7 different varieties of traditional miso ( available to consumers  – as well as chefs – at area EarthFare and Whole Foods stores.

correct mushroom photoAlong with the Miso, the Undercurrent and Hobnob Competition Dining chefs also had six different varieties of locally grown wild mushrooms all from a relatively new Charlotte-based mushroom farm called Urban Gourmet Farms based in Charlotte NC.  I’ve written an article on this mushrooming operation for the Summer issue of Charlotte Living Magazine, on Charlotte area newsstands  and online soon, so look for more to come, but suffice to say that these mushrooms are some of the best locally grown product I have ever seen and many Charlotte area chefs agree. I was personally thrilled to be able to bring Urban Gourmet Farms into the Competition Dining series in hope that chefs across the state would be exposed to the quality and the flavor of this wonderful product.

Six Miso and Mushrooms plates later the first evening of Competition Dining ended with the win  going to long time competitor chef Michael Harkenreader and Team Wiley Pickle Weasels from Undercurrents restaurant in Greensboro. After having tasted Michaels talent for several years of Competition Dining I am excited to eat at Undercurrents soon; but  will also be planning a trip to Brevard as I was so impressed with the skill and talent of the team from The Hobnob.

That’s the thing about these Competition Dining dinners held across the state and why I love being on the core team that plans, promotes and executes these regional series. Not only does each series -held this year in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte and Wilmington – expose diners to a tremendous amount of locally grown, raised, caught and made local product, produce and protein; but it also exposes Competition Dining guests – and our thousands of followers on Facebook, Twitter and Instagram – to a vast array of culinary talent in our state.

DSC_0104

I Love bringing together farmers at all of our Competition Dining events, here we have Michelle Smith and Hiram Ramirez from Urban Gourmet Farms with Randy Lewis from Ran-Lew Dairy

I always look for every opportunity to incorporate local farms into the mix and the Competition Dining pantry provided by our sponsors at Pate Dawson Southern Foods. This week in Greensboro I am proud to have worked with Competition Dining Chef Ref Chad Blackwelder to have brought produce from The Specialty Farmer, from the Waxhaw Farmers Market in Waxhaw NC; Rabbit from Clearview Farms from Lincolnton, NC and squash blossoms from Tega Hill Farms in Tega Hill, SC and of course Urban Gourmet Farms mushrooms into the Competition Dining pantry. In addition I have loved working with dairy farmer Randy Lewis from Ran -Lew Dairy to provide pint sized packages of his exquisite cream top whole and chocolate milk for our birthday gifts for this week!

Looking for your next new place for a spectacular meal, I encourage you to visit the Competition Dining website at CompetitionDining.com  and take a look at all of this year competitors for a list of some of the best restaurants in North Carolina.

In addition to my work with Competition Dining, this year I am working on a series of 3Day Weekend articles, taking in all the sites in each region as we compete  and will be sure to include all of these chefs and restaurant details in each article or post.

More Competition Dining Greensboro to come

comp dining promoBut last night was just the beginning in Greensboro. The second preliminary battle takes place this evening – Tuesday June 21 – and tickets are still available. Another team of Greensboro locals -chefs from Sedgefield Country Club, “Team Culinary Crushers” will take on “Team The Natives” from Native Kitchen and Social Pub from Swannanoa, North Carolina. Tickets for this second preliminary battle are still available – just click here to go directly to the reservation page

But wait, there’s more….If you would like to attend the Greensboro Finale on Thursday June 23, to see who takes it all and who gets to wear the coveted red chefs jacket, those tickets may still be purchased here

For the Rest of the Story, subscribe to this blog and follow me at HeidiBillottoFood.com. Heidi Billotto or Heidi Billotto Cooks on Facebook, @HeidiCooks on Twitter and @HeidiBillotto on Instagram

HEIDI BILLOTTO FOOD

For more about attending a Got to Be Nc Competition Dining event, in Greensboro this week, In Raleigh next month, in Charlotte in August or in Wilmington in September, simply visit CompetitionDining.com and click on the icon for each city – competing chefs and brackets are announced about a month out of each series.

If you would be interested in being a sponsor for the 2016 season of Competition Dining its still not too late to use this fun and exciting format to connect with North Carolina chefs and guests alike, and it just so happens that I am the person to talk to abut setting up a sponsorship for you your product or your company – just give me a shout at Heidi@CompetitionDining.com

For more on great eats  in Rutherfordton NC , check out an article I wrote for the Lake lure and Blue Ridge Foothills website and find out why I think the best burger may be found at the Rutherfordton County Airport! Here you go…

For more on Undercurrent Restaurant in Greensboro, visit Undercurrent.com Undercurrent Menu, Reviews, Photos, Location and Info - Zomato

For more on The Hobnob in Brevard, NC, visit HobnobBrevard.com Hobnob Menu, Reviews, Photos, Location and Info - Zomato ; For more on Jordan Street Cafe in Brevard, NC, visit TheJordanStreetCafe.com Jordan Street Cafe Menu, Reviews, Photos, Location and Info - Zomato

For more on Sedgefield Country Club in Greensboro, visit Sedgefieldcc.com

For more on Native Kitchen and Social Pub in Swannanoa, NC, visit NativeSocialPub.com Native Kitchen & Social Pub Menu, Reviews, Photos, Location and Info - Zomato

For more on The Proximity Hotel and Printworks Bistro, visit  ProximityHotel.com Print Works Bistro Menu, Reviews, Photos, Location and Info - Zomato

To see how Miso Master Miso is made, watch this informative video to get the whole story – great stuff!

For more info on Urban Gourmet Farms mushrooms, visit UrbanGourmetFarms.com – check out the story I wrote for Charlotte Living Magazine online at CharlotteLivingMagazine.com in the next couple of weeks!

For more info on Ran-Lew Dairy, visit  Ranlewdairymilkco.webstarts.com

And stay tuned for more about planning a Three Day Weekend in Greensboro, but if you just can’t wait, check out the website at Visit Greensboro – lots of great ideas for places to stay, places to visit and places to eat!

 

 

The Hands That Feed Us: A Celebration of Art, Food & Drink

In the Queen City and looking for a unique and tasty way to celebrate Cinco De Mayo Thursday May 5, 2016?

HEIDI BILLOTTO FOOD

Scratch your plans for  chips and salsa and make a reservation now for this week’s Culinary Canvas dinner brought to you by the team at CLTure in Charlotte.

CLTure is a blog based in Charlotte, bringing news to your inbox about regional and local music, food, film,  and performing and visual arts events.  Once a quarter or so they sponsor a unique collaboration of chefs and artists coming together to create a special evening of food and art.

This week the May 5th dinner featuring the talents of  my friends Chefs Paul Verica and Ashley Boyd, Mixologist Bob Peters and Charlotte artist Rosalia Torres-Weiner to benefit Charlotte’s own Friendship Gardens organization.

Rosalia

Paintings by Charlotte artist Rosalia Torres-Weiner tell the story of migrant farm workers

Friendship Gardens is an expanding network of community, school, faith-based, institutional, public, private, and backyard gardens. Most of the garden partnerships share their harvest for the benefit of Friendship Trays. For the community Friendship Gardens offers educational workshops, volunteer and leadership opportunities, community connections, and food access to those with limited options. Beyond the gardens, Friendship Gardens has developed a mobile market to sell fresh fruits and vegetables in food desserts and are currently working to add SNAP / EBT access for that service. At the heart of the mission is the development of an urban farm and learning center to grow food, train volunteers, educate our community and support the urban gardening community at large.

Friendship Trays  is our local community’s Meals on Wheels.  Friendship Trays’ mission is to deliver daily, in a caring and friendly manner, balanced meals to individuals in the community who are unable to obtain or prepare their own meals because of age or infirmity.  The volunteer driven organization delivers more than 700 meals each weekday to elderly, handicapped, and convalescing people who are unable or greatly restricted in their ability to prepare or secure meals.

The theme for the May 5  Culinary Canvas five course dinner  was inspired by a recent series of paintings done by Rosalia. “The Hands that Feed Us” series of paintings is a Torres-Weiners tribute to Latino migrant workers, in this area and across the nation.

For chef Paul Verica, the theme is a nod of the cap saluting what he does everyday at Heritage Food & Drink in Waxhax  and to what Pastry chef Ashley Bivens does both at Heritage and her home base at 300 East. That is to pay homage to local farms and farmers.

IMG_0189

Nothing like cooking and eating fresh from a local farmers’ market. These radishes from New Town Farms at the Matthews Community Farmers’ Market

Shake the hand that feeds you, I like to say, for without farms and farmers local and across this country, there is no food wth which to cook or to write about.  Knowing where your food comes from and how it is grown or raised is equally important. As you get to know the local farmers at any one of the Charlotte area’s dozens of local farmers’ markets, you’ll become a part of the circle – shop local, cook local, eat local.  Shop at local farmers markets each week with local farmers, support  your local community and local agriculture. Nothing quite as much fun on a Saturday morning as going to see what was just harvested the day before and could be on your table that evening. From locally raised beef to bamboo shoots, you’ll find it all in our regions local farmers markets, so let this dinner (or at least this post) be your inspiration as well, to shop with and support the hands that work so hard to feed our community.

Ah, but I digress…

verica_paul_t

Chef Paul Verica, Heritage Food + Drink k in Waxhaw, NC

In addition to the art of Rosalia Torres- Weiner and the dinner from Chefs Paul Verica and Ashley Boyd, there will also be drink in the guise of craft cocktails created by another good friend, Bob “Bob the Bartender” Peters. Bob can usually be found creating and mixing libations at The Punch Room on the 15th floor of the Charlotte Ritz-Carlton, but this night he’ll  be shaking and stirring with Tito’s Vodka (a sponsor of the event) and creating craft cocktails for the crowd.

 

boyd_ashley

Pastry Chef Ashley Boyd from Heritage Food+Drink in Waxhaw and 300 East in Charlotte

I will be there too, acting as emcee for the evening, and enjoying the food, art and drink. Its still not too late for you to make plans to join in the celebration of all that is local in Charlotte, meet the artists, both culinary and visual,  and a few of the  farmers who will make this evening special – all people you need to know –  and to help lend a hand to those who lend a hand to others everyday in the process. Come in join in the fun.

 

 

imgres

Bob Peters, Mixologist Extraordinaire from The Punch Room, in Charlotte

 

The May 5 Culinary Canvas dinner takes place at a unique  Charlotte venue: the C3 Lab, a collaborative co-working creative space located at 2525 Distribution St. Charlotte, NC 28203 in South End.

 

 

 

 

 

Iheidi head shot 1 -nterested? Here is the link to purchase your tickets.

The event is from 6:30-10pm Thursday May 5.  5 courses  of fresh from a local farm fare plus dessert and craft cocktails as only Paul, Ashley and Bob can do…Cost is $80 a person, you won’t want to miss it – hope to see you there!

Want to Know More?

On Friendship Trays: Visit FriendshipTrays.org

On Chef Paul Verica and Heritage Food & Drink in Waxhaw at 201 W. South Main Street ,Waxhaw, NC, Visit HeritageFoodAndDrink.com or call 704.843.5236  to make reservations. Heritage Food & Drink Menu, Reviews, Photos, Location and Info - Zomato

On Chef Ashley Bivens Boyd and 300 East restaurant in Charlotte at 300 East Blvd, Visit 300East.net or call 704-332-6507 to make reservations. 300 East Menu, Reviews, Photos, Location and Info - Zomato

On Mixologist Bob Peters and The Punch Room on the 15th Floor of Charlotte’s Ritz Carlton Hotel, Visit The Punch Room or call 704.547.2244 Punch Room Menu, Reviews, Photos, Location and Info - Zomato

On the art of Rosalia Torres-Weiner, Visit ArtByRosalia.com 

To subscribe to the CLTure Blog, Visit clture.org

 

 

 

 

 

 

 

 

 

When 2 Chefs are Better than 1: A Chefs Collaborative Dinner

chefchriscoleman-copyThe Asbury Restaurant located in the Dunhill Hotel in Uptown boasts a creatively crafted menu of Modern Southern cuisine. The underlying mantra of each meal and seasonal menu is to honor the past, celebrate the seasons and to keep looking forward. Under the direction of  Charlotte native Chef Chris Coleman, food and beverage director at The Dunhill and at the helm since The Asbury’s inception in 2014.

The restaurant now operates with what most would call a dream team of chefs. With Coleman, Chef Matthews Krenz, chef de cuisine and pastry chef Jossie Perlemutter are at the restaurants core. The trio heads a great culinary team of line cooks,  service staff and beverage aficionados who make a culinary concept that features  regional heirloom ingredients as well as specialty items grown by small, family farms throughout the region, work Chef Coleman searches out the best quality he can find—much of it coming from within the local region work, in spades.

Just after The Asbury’s first anniversary in 2015, Coleman thought it would be fun to reach out to farmers and friends and feature them at special monthly dinners, and so began The Asbury’s  Collaborative Series. After all what could be better than two great chefs working on one dinner together?

low country dinner prep“I’ve wanted to do this since I was first hired by The Dunhill, even before the Asbury concept became a reality,” Chris explained. “I’ve got a lot of friends in the industry and to plan a time that we can take a day and cook together, makes it fun. I love what I do on a daily basis, but bringing friends into the kitchen is  a great way to learn from each other,  share new techniques, and see what I do every day from another chef’s perspective.”

Each dinner in the series has a separate seasonal theme and  brings together chefs, food lovers, farmers, and artisan food makers together to celebrate the bounty of our state and region.

IIMG_8221 was delighted to attend the first Asbury collaborative dinner of 2016 with pooling the talents of The Asbury’s Chris Coleman and Executive Chef Ben Harris from Poogan’s Porch Restaurant in Charleston, SC.

It was a night of Lowcountry feasting and fun and even now as I write, I can still taste the nuances of every individual dish. I knew that any evening that started with Chris and Ben shucking oysters in the bar was going to be great and my hunch was not wrong. I’ve noted a couple of my favorite courses from that memorable Taste of the Low Country dinner below, and if you weren’t there, you be sad to know what you missed.

But just so that doesn’t happen again, you first must know about a similar opportunity TONIGHT you will not want to miss…all of the info you need to know to be a part of tonights  exciting beer -centric dinner is at the end of this post. Meantime here is just a taste  of the Lowcountry dinner and what you can anticipate from this wonderful chef’s Collaborative concept.

 

IMG_8228Back in March the dinner started with serve-yourself bright briny  local oysters  served on the half shell and no one was shy about helping themselves. Accoutrements included hot sauce, lemon and a fermented cabbage or sauerkraut mignonette of sorts that was to die for. Truth be told I could have bellied up to the oyster bar all evening,  and finished off the jar of sour cabbage and the remainder of the oysters all by my lonesome; but as the crowd was called into the dining room, I knew I didn’t want to miss the culinary adventures that waited ahead.

IMG_8240The First Course and the third plate were both tired and true Chris Coleman. To start a picnic plate  comprised of boiled farm eggs, pickled okra, Benton’s ham, chicken liver mousse, pimiento cheese, spiced nuts, and olives. A recent trip to Charleston inspired the platter shared at our table. Each little bit was in and of itself a wonderful way to begin the post oyster repast. Coleman’s second plate, the third course, was Hoppin’ John. It was simple and delicious, and I could have eaten bowlfuls. With a nod to the heirloom varieties of rice and beans

IMG_8238The second plate of the evening was Ben Harris’ She-Crab Soup with NC Roe, Sherry and Cultured Butter . This plate came with all of the soup’s core ingredients artistically arranged on the inside  rim of the bowl and then the warm rich broth was poured tableside.

A presentation like this seems to often leave the diner puzzled; questioning just how best to eat this veritable work of art in the bowl. At first we sipped the broth and took a small taste of each of the components – the row, the butter, the foam, but in the end, found the best way to enjoy this as it was intended was to stir the ingredients to blend the individual flavors into one. The result was nothing short of spectacular.  I must admit, I thought I had come to the place were I was over the presentation of a deconstructed plate, but this bowl of soup may have changed my mind.

It was a playful presentation allowing us to experience each of the components of the dish before they were rolled into one. With a simple stir each dinner guest turned sous chef  as we found ourselves compounding the flavors in the bowl. Whats fun for the chef is fun for the diner as well – gotta love  the opportunity for a bit of interactive dining.

IMG_8242Chef Harris also presented the fourth course, this one a bit more traditionally  presented  but full of fresh and refined flavors. Harris’ Shrimp and Grits was served with Jimmy red grits, house made tasso, an incredible Burnt Tomato, preserved lemon and benne. If you needed a reason to go to Charleston and see what Ben Harris is doing at Poogan’s Porch, this course might be it.

The dessert course brought out another talent from the Asbury kitchen as it will again tonight.  Whatever The Asbury’s Pastry Chef, Jossie Perlmutter creates is always a crowd pleasing sweet finish to the evening.

Tonight, Tuesday April 26 The Asbury’s Chef Chris Coleman invites Hickory’s Highland Avenue Chef Kyle McKnight and Durham’s Fullsteam Brewery for a night of Carolina feasting and fun. Chris and Kyle are just coming off two separate dinners served at the James Beard House in New York, so the stories these chefs have to tell should be worth the price of the admission alone. Add to that this incredible 5 course meal, each course paired with pour of Fullsteam and well, if you are not planning on being at The Asbury tonight then you will really be missing something! Its not too late to make a reservation…  Cost is $65  Reserve your seat now: http://bit.ly/SaveMySeatAtTheAsbury or call 704.342.1193

 

IIMG_8983 was fortunate to meet Chef Kyle McKnight from Highland Avenue in Hickory, NC just last month at his annual Kyle and Friends extravaganza.  Here we are with Chef Sam Stachon, formally of Kings Kitchen here in Charlotte and now baking up a storm in Hickory at Highland Ave.

Chef Kyle McKnight says a need for new sneakers landed him in a restaurant kitchen. As a teen, the Woodbridge, Virginia native needed money for a pair of Adidas and found work washing dishes in a local restaurant. The creative, high-energy atmosphere filled with camaraderie inspired McKnight to pursue a career as a chef.

A graduate of Johnson and Wales University, McKnight’s career led him through Europe, Charleston, Miami, St. John and Argentina. In 2012, McKnight was named Best Chef America for his commitment to the Slow Food movement and his advocacy of local farmers while at manna in Wilmington, N.C.
McKnight moved to Hickory, N.C. in 2013 to assume the role of Executive Chef on the opening team of Highland Avenue, the farm-to-table destination restaurant on the second floor of the beautifully renovated Hollar Hosiery Mill. His proud achievements include designing the kitchen, menu development and establishing the restaurant’s unique charcuterie program. Under his direction Highland Avenue has been named one of “The South’s Best Restaurants” by Southern Living.

Don’t miss the opportunity to meet Kyle tonight at The Asbury and see what he is cooking up with Charlotte’s own Chef Chris Coleman and Fullsteam Brewery’s Sean Lily Wilson. Sean is owner and Chief Executive Optimist of Fullsteam, a “plow to pint” brewery and tavern in Durham, NC.

Its going to be spectacular and it is after all, NC Beer Month, and I can’t think of a better way to celebrate! Hope to see you there.  Cost is $65  The link for reservations again is: http://bit.ly/SaveMySeatAtTheAsbury or call 704.342.1193

 

Ten of NC (and VA’s) best, take NYC by Storm

HEIDI BILLOTTO FOODThis weekend, April 16-18, a bit of Southern charm, flavor and a lot of local culinary talent is headed up to the Big Apple.  Ten chefs will share the flavors of our region at the James Beard House in two separate dinners, the first A Taste of Charlotte on Sat April 16, and the second, Small Towns, Big Flavors on Monday April 18.
In  the second half of this post you’ll find a beautifully filmed  presentation of the local Charlotte production called order/fire by videographer and photographer Peter Taylor and chef Marc  Jacksina. The focus of this most recent edition of order/fire is the group of five Charlotte-based chefs and their journey this weekend to New York City where they have been invited to cook at the James Beard House on Saturday night April 16, 2016.
Taylor and Jacksina explain the order/fire project as “a lighthearted, conversational approach” to filming the life of someone in the culinary industry. “Each episode aims to get to know the area’s leading culinarians, mixologists, restaurateurs, purveyors and farmers to paint them in a more multidimensional light.”
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Heidi with the five chefs featured in the April 16 James Beard dinner along with Bonterra sous chef Mike Long and 300 East Assistant Pastry chef Miranda Brown

As a food writer of several decades in Charlotte, I have watched these chefs grow through the years, define their technique and style and even at their young age become a part of the old guard in the Charlotte culinary community.  I am so proud of this group of five representing Charlotte in such a big way and even prouder of the fact that they are bringing locally farmed and produced product of so many local and regional farms and farmers along for the ride. Watch the video and see how many local products you can count!
Go and show them how it done Chef-Chris Coleman The Asbury; Paul Verica, Heritage food & drink; Ashley Boyd, 300 East; R Blake Hartwick, Bonterra Dining & Wine Room; Bob Peters The Punch Room, we’ll be here rooting for you!
But that’s not all…here are five more reasons for us to take pride in our regional cuisine. That’s right, it’ll be a double dose of the Carolinas ( and a bit of Virginia) for the food-centric New York City crowd as chefs Kyle Lee Mcknight, Highland Avenue in Hickory; Nate Allen, Knife & Fork in Spruce Pine, NC; David Bauer, Farm & Sparrow Bakery in Candler NC; Ian Boden, The Shack in Staunton, Va; and Harper Bradshaw, Harper’s Table, Suffolk Va bring together their incredible pool of culinary talent to present a five course dinner  April 18, 2016.
Click the links in the first paragraph of this post to see what both of these talented teams will  be cooking in NYC and then file the info below when you are ready for a short road trip for some great eats… #TellTheHeidiSentYou
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Chef Kyle McKnight, Highland Avenue, 883 Highland Ave, Hickory NC  For reservations, Call 828.267.9800 or visit www.highlandavenuerestaurant.com

Highland Avenue Menu, Reviews, Photos, Location and Info - Zomato

allen_nateChef Nate Allen, Knife & Fork Restaurant, 61 Locust Ave in Spruce Pines, Nc, For reservations call 828.765.1511  or visit KnifeandForkNC.com Knife & Fork Menu, Reviews, Photos, Location and Info - Zomato

baeur_davidChef David Bauer, Farm & Sparrow Bakery in Candler Nc  Call 828.633.0584 or visit Farm and Sparrow.com

 

boden_ian_photo_sera_petrasChef Ian Boden, The Shack, 105 S. Coulter Street, Stauton VA, Call 540.490.1961 or visit TheShackVA.com The Shack VA Menu, Reviews, Photos, Location and Info - Zomato

bradshaw_harperChef Harper Bradshaw, Harper’s Table, 122 N. Main Street, suffolk VA, Call 757. 539.2000 or visit HarpersTable.com Harper's Table Menu, Reviews, Photos, Location and Info - Zomato

 

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Heidi with Chefs Sam Stachon and Kyle McKnight of Highland Avenue in Hickory NC

“To be in New York celebrating Highland Avenue’s success with our culinary team is an honor and a privilege. We believe in the mission of the James Beard Foundation and we believe that food, philanthropy and community will build a better tomorrow for all.” says Meg Jenkins Locke, owner of Highland Avenue. While not  mentioned on the Beard site, Chef Sam Stachon ( formally of King’s Kitchen in Charlotte and now at Highland Ave.) will be with Kyle and the Small Town, Big Flavor chefs as well.

So you can’t get to NYC this weekend, but still want in on all the action on Saturday and Monday nights from the comfort of your own home? The dinners start at 7 pm both nights, click on the James Beard Kitchen Cam  just before that and I think you’ll be able to watch all of the chefs in action…
And now on to the order /fire video featuring the Taste of Charlotte chefs learn more about their excitement and a bit about what local flavors they are bringing along. Its going to be a great weekend for these 10 culinarians… New York City prepare to be WOWED!. Kudos chefs – To each and every one!

(This post and video as originally seen on the order/fire website.  Credits to Peter Taylor and Marc Jacksina)

This Saturday night, if you’re in NYC and if you’re lucky enough to have one of the tickets to the dinner, you can have a Taste of Charlotte at the James Beard House.

4 Charlotte chefs, all past and future guests on order/fire, and one Charlotte mixologist, (arguably one of the best in the world) Chris Coleman from the Asbury, Blake Hartwick from Bonterra, Paul Verica from Heritage, Ashley Boyd from 300 East and Bob Peters from the Punch Room. These guys will be doing their best to wine and dine and impress in New York.

A couple of weeks ago order/fire stopped in as they prepped for their shake down dinner, a preview of the same dinner they will serve at the JBH, at Bonterra. We talked to each one a little about what they will be doing and what it means to get to cook at such a revered place of honor. Check it out here!

If this weekend whets your palate for more here is where you can go next week to find each of these talented Charlotte-based chefs and taste for yourself!! #TellThemHeidiSentYou

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Chef Chris Coleman

Chef Chris Coleman, The Asbury at the Dunhill Hotel, 235 North Tryon Street Charlotte NC Call 704.342.1193 for reservations or visit TheAsbury.com The Asbury Menu, Reviews, Photos, Location and Info - Zomato

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Chef Blake Hartwick

Chef Blake Hartwick, Bonterra Dining and Wine Room, 1829 Cleveland Ave, Charlotte NC Call 704.333.WINE for reservations or visit BonterraDining.com Bonterra Menu, Reviews, Photos, Location and Info - Zomato

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Chef Paul Verica

Chef Paul Verica, Heritage Food | Drink, 201 West South Main Street, Waxhaw NC  Call 704.843.5236 for reservations or visit HeritageFoodanddrink.com Heritage Food & Drink Menu, Reviews, Photos, Location and Info - Zomato

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Chef Ashley Bivens

Chef Ashley Boyd, 300 East, 300 East Blvd, Charlotte NC Call 704.332.6507 or visit 300East.net 300 East Menu, Reviews, Photos, Location and Info - Zomato  Ashely is also the pastry chef for Heritage Food | Drink

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Mixologist Bob Peters

Mixologist Bob Peters, The Punch Room (in the Ritz Carlton) , 201 E. Trade Street, Charlotte NC Call 704.547.2244 or visit twitter.com/THEPUNCHROOM Punch Room Menu, Reviews, Photos, Location and Info - Zomato

 

 

blog headerKeep up with my latest restaurant finds, cooking class schedules and recipes too as well as some three day weekend travel ideas with tips on where to eat drink and sleep and what to see while you are there. Simply subscribe to HeidiBillottoFood.com in the space provided in the side bar on the home page. In the meantime, follow me on Facebook at Heidi Billotto and Heidi Billotto Cooks; on Twitter @HeidiCooks; on Instagram  at Heidi Billotto and on PInterest @HeidiBillottoFood

 

Nibbles and Sips | 3.28.16

Anniversary Hors D’oeuvres, Birthday Tea Fit for a Queen, Benefits to Feed the Hungry and an Annual NC  wine-centric Tribute to Rescue Dogs

sante logoMarch 31, 2016 |  Cheers and Happy 15th Anniversary to Sante Restaurant in Matthews, NC.  Located in the heart of downtown Matthews, directly across from the Matthews Community Farmers Market, Chef Adam Reed and his wife Victoria  have been serving the Matthews and greater Charlotte communities their own style of fine dining cuisine  continuing to evolve as customers tastes and trends change. The charming historic Matthews location  remains constant, reminiscent of European eateries where candlelit dining is enjoyed in the cozy dining room or in the secluded year-round garden room. Join them to say Happy Anniversary as they treat customers new and old alike to complimentary hors d’oeuvres from 5:30-7 pm on Thursday March 31. Stay after and enjoy  springtime dinner inspired by lots of local from the farm  seasonal produce and proteins. Sante Menu, Reviews, Photos, Location and Info - Zomato  

logo_nkhMonday April 18 | The Annual Taste of the Nation Charlotte   Every year, the country’s best chefs, sommeliers and mixologists join together with one goal in mind: ending childhood hunger in America.These dedicated culinary professionals lend their time and talents to Taste of the Nation® for No Kid Hungry events in more than 30 cities across the nation to support Share Our Strength’s No Kid Hungry® campaign work to connect kids in need with the healthy food they need, every day.

One hundred percent of proceeds from Taste of the Nation events benefit the No Kid Hungry campaign, locally, Harper’s Restaurant Group has been doing its part to ensure no child in America grows up hungry for more than 21 years. Tom Sasser, president of Harper’s Restaurant Group and founder of Charlotte’s Taste of the Nation, is proud to be a part of this premier culinary event each year. “Working together we are able to get healthy food to the many children in need in the Charlotte area. Remember, 100% of ticket sales from Charlotte’s Taste of the Nation benefit local organizations Second Harvest Food Bank and Community Culinary School of Charlotte.” 

This year’s Taste of the Nation takes place at The Fillmore Charlotte. General Admission is $85, doors open in 7 pm; or enjoy a special VIP admission for $120 and enter early at 6 pm. Are you a Citi cardmember? Enter the first 6 digits of your Citi card as an ACCESS KEY to enjoy 10% off!  All ticket sales are final and non-refundable.  For Tickets                               Please note: No one under the age of 21, including children in strollers accompanied by their parents, will be admitted to Charlotte’s Taste of the Nation. Please bring valid government-issued photo identification such as a driver’s license or passport for proof of age.

tea-cup-2April 20-23 , 2016 | Queen Elizabeth’s 90th Birthday Tea    One of my favorite things at The Ballantyne  Hotel & Lodge, save for dinner at The Gallery Restaurant, and perhaps a day at the spa is the fact that they serve afternoon tea with the most delicious pastry and finger sandwiches – and the addition of Champagne if you would like or an afternoon cocktail makes a Ballantyne Hotel tea party oh so grown up!  This April the chefs are raising the bar, featuring tea in honor of Queen Elizabeth’s 90th Birthday Tea from Wednesday through Saturday, April 20 – 23, 1-5 p.m. The culinary team has consulted with Buckingham Palace chefs to present Her Majesty’s favorites with the option to add a Champagne Royale for $8 or Pimm’s Cocktail (Queen Elizabeth’s beverage of choice) for $10. The cost is $36 for adults and $18 for junior patrons (excluding tax & gratuity). Reservations are required at 704-248-4100. Gallery Restaurant - Ballantyne Hotel & Lodge Menu, Reviews, Photos, Location and Info - Zomato The Ballantyne Hotel & Lodge, 10000 Ballantyne Commons Parkway, Charlotte, NC 28277 704-248-4000 www.theballantynehotel.comGallery Restaurant 704-248-4100,  www.gallery-restaurant.com

 logo_raff_medNow Until April 28, 2016 | Make Your Rescue Dog A Star     Attention animal lovers! Raffaldini Vineyards is searching for a living rescue dog to feature on the label of its red wine, Pino Vino VIII. This is the eighth release of Pino Vino, and like the previous vintages of Pino Vino, a portion of the proceeds of the sale of Pino Vino VIII wine will be donated to local animal rescue organizations in support of all rescue animals.   “Our goal for this competition is to raise awareness for rescue pets and provide them with the compassion that all animals deserve,” said Owner and Winemaker Jay Raffaldini. “We are touched by the unconditional support Pino Vino participants havepvvii shown for animals in need.”   Raffaldini Vineyards is accepting submissions of rescue dogs until April 28, 2016. The winning rescue dog will be revealed at a special unveiling ceremony at 1pm on Saturday, June 18.  Entries can be sent to pinovino@raffaldini.com. Please include your name, contact information, your living dog’s name, a digital photo of your rescue dog, and their rescue story in 50 words or less. The Pino Vino VIII winner will be notified on May 8. Every sip supports local animal shelters! Purchase a bottle of Pino Vino VII and a portion of the proceeds directly support local animal organizations.                    The 2015 Pino Vino VII rescue dog ambassador is a French Bulldog named Mac, a puppy mill survivor currently working alongside his owner as a spokes-dog for ending animal cruelty and puppy mills.  Every sip supports local animal shelters! You may still purchase a bottle of Pino Vino VII  at the Raffaldini website.                                    About Raffaldini Vineyards: One of Wine Business Monthly’s Top Ten Hot Small Brands in North America, family-owned Raffaldini Vineyards is known as “Chianti in the Carolinas,” producing Central and Southern Italian varietals such as Vermentino, Pinot Grigio, Sangiovese and, the food writer’s personal favorite, Montepulciano. This year, the Raffaldini Montepulciano Riserva was named “Best in Class” at the California Grand Harvest Awards and San Francisco Chronicle Wine Competition, the largest domestic wine competition in the United States. Raffaldini hosts public and private events throughout the year. Visit the web site, www.raffaldini.com, call 336.835.9463 or email info@raffaldini.com for more information.

 

Sugar-Shock-e1458847944119-1024x766Save the date: Monday May 16 | Sugar Shock  Ever Crave dessert for dinner?  Here is your chance! Join some of Charlotte’s best pastry chefs for a 6 course tasting of unforgettable desserts! The evening will begin with light hors d’oeuvres and each course will have a beverage pairing, featuring Old North Sodas, Topo Vodka, Pure Intentions Coffee, and wine. Take your sweet tooth to The 658 Center, 3646 Central Avenue, Charlotte, NC 28205; 7:00 – 9:00 (Light appetizers served from 6:30 – 7:00)
Tickets are $65.00   FOR TICKETS  Featured chefs include: Jossie Perlmutter, Sweet Affairs and The Asbury; Alyssa Gorelick, Chef Alyssa’s Kitchen; Jason Lemon, Global; Samantha Ward, The Fig Tree Restaurant; Miranda Brown, 300 East;  Cara Jorgensen, Gâteau Baking Company; Sam Dotse, Halcyon, Flavors from the Earth.       All proceeds from the evening will go towards the Project 658 Culinary School and Community Feeding Project. We encourage you to bring a seasonal clothing donation for the Project 658 free clothing store, which provides essentials to members of the community in need.   

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Love sharing these Nibbles and Sips – My April Cooking Classes Calendar will be out in just a few days, for info directly to your inbox, subscribe to this blog on my home page.

In the meantime, here’s a taste of whats’s coming your way; Save the date and make your reservation now by emailing me at Heidi@HeidiCooks.com

May 15,  1-4 pm | A Taste of Honey On The Farm Cooking Class with Robin and Jeff Knight of Dancing Bees Honey in Monroe, NC.  Nothing sweeter than the taste of local honey! Robin and Jeff will show you how their bees do their thing and the will cook with this local liquid gold. Cost $85 per person – Farm tour plus 5  hands on courses with wine pairings. Honey and lots of other sweet things from Dancing Bee will be for sale as well. Email me and make your reservations now!

 

 

Kindred’s in Davidson NC Garners James Beard Accolades

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

 

Queens Feast Continues…

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Charlotte Restaurant Week Winter 2016 Queens Feast

Now in its 8th year, Charlotte Restaurant Week, affectionately, officially and appropriately known as Queens Feast continues to be a restaurant  promotional phenomenon that over the years has captured the attention and appetites of thousands of diners across the Metropolitan Charlotte area.

Charlotte Restaurant Week has grown into a multi-county promotion in which numerous upscale restaurants will offer a prix fixe, three-course dinner at a cost of only $30  or $35 per person (not including tax and gratuity).

This special 10-day long pricing, substantially less than what a typical three-course meal would cost at any of the restaurants involved, doesn’t mean “dumbed down” food or less than fabulous service.  In fact, it’s just the opposite.

The premise here is to give potentially new patrons, who might not otherwise ever step in the door of some of these high-end establishments, a chance to try out the eats and the experience at an easy-on-the-pocket book price tag. At the same time the promotion adds value to the dining out experience for restaurant regulars. Truth is, the restaurant week promotion helps the dining establishments, too, bringing in a broader cliental base at a time of the year that is generally slow for the restaurant industry at large.

In Charlotte Queens Feast has become an event patrons plan for, gathering groups of friends, making reservations well in advance to get in at all their favorite spots. With the ten day stretch of the event, and this round with over 135 restaurants participating, there is a lot of eating to be done!

snow man as chefThis year, news of Charlotte’s Winter Queens Feast spread far and wide. So good was all the promo, in fact that even Snow Storm Jonas came into town to celebrate the kick-off weekend.

Like an unexpected 15-yard penalty on the first yard line,  Jonas came in for the evening and covered the city in snow and ice making it next to impossible for patrons to drive for reservations.

Many restaurants remained open that first day or two, serving walk in neighborhood traffic with limited hours, hashtagging on social media #WeAintAfraidOfNoSnow; but the truth of the matter is the storm did affect many reservations and disappointed lots of Queens Feast enthusiasts.

Many a regal repast

The great news now is that as we now approach the last official weekend of 2016 Winter Queens Feast,  many of the participating restaurants are hosting what author and speaker Jon Acuff would call a Do Over.

Perhaps in this case, we could more cleverly refer to  it, as a Royal Redux  (a term I wish I had thought of, but I didn’t. I must admit I stole from the talented PR team at Vivace Charlotte, one of the participating Charlotte Queens Feast restaurants).

“There is always such excitement about Queens Feast  among diners,” said Vivace Charlotte’s Executive Chef Mike Suppa. “The icy conditions during the event’s first weekend were disappointing to a lot of people. We want to extend the concept – and the savings. We’re proud of the menu we developed for the occasion and are ready to wow our regulars and newcomers.” 

“In the restaurant business, you get very good at being flexible and innovative,” he added. “Adding another weekend was a no-brainer for us.” 

No matter what you call it – an extended schedule, a Do Over or a Royal Redux, the fact is that Charlotte area diners can look for many of the  Queens Feast restaurants to extend the 3 for $30 or $35 offer into the first week of February.

cute place settingThat’s right, the semi-annual Queen’s Feast: Charlotte Restaurant Week continues as originally scheduled through January 31 with 135 participating restaurants in 8 counties offering prix fixe menus of three courses or more at dinner for $30 or $35 per person (not including tax and gratuity).

And now, dozens of restaurants are also extending their Queen’s Feast menu offers for varying dates the following week to accommodate patrons whose dining plans were thwarted by last weekend’s winter storm 

HEIDI BILLOTTO FOODHungry? You can make reservations for your choice of Queens Feast dinners directly from the Charlotte Restaurant Week website… if you haven’t done so already, take a moment to check it out, make a reservation or two and enjoy the last weekend of the Feast.  Then plan to enjoy the opportunity again at many of the participating restaurants as a part of  the Royal Redux !  

Details on individual restaurant extension dates for the following week are also available in the Charlotte Restaurant Week website, or if you still have questions, simply call your favorite restaurant and just ask. #TellThemHeidiSentYou

Chefs give back for Soup on Sunday

Bowlfuls of good tastes served Sunday Jan 31 to benefit Hospice & Palliative Care Charlotte Region

soup-on-sunday-logo_50Soup does a body good… true. I’m a soup lover any time of the year, but particularly when cold climes embrace us,  I find soup is the best warm up around.  Soup is the perfect starter to whet our palates for a bigger meal to come and the perfect accompaniment to sandwich or salad for a simple but satisfying lunch or dinner. Possibly the original comfort food, a bowl or cup of hot soup warms our stomachs and soothes our souls.

That said, I’d be hard pressed to think of a more appropriate food to feature at a benefit designed to raise money for Hospice & Palliative Care Charlotte Region. Hospice professionals also soothe souls, providing comfort and care in times of physical and emotional pain and need. When no one else can offer a cure, the calm and caring nature of Hospice staff and trained volunteers enables patients with life threatening illnesses and their families to experience the end of life with dignity and grace, no matter the disease or the circumstances.  In addition, Hospice’s mission includes relieving suffering “and improving the quality and dignity of life through compassionate hospice care for those at the end of life, through palliative care for those with advanced illness and through community education.”

The annual Soup on Sunday event, is traditionally Hospice’s first fund-raising event of the New Year. This Sunday, Jan 31, 2016 marks the 17th year for the popular Charlotte event, which will take place from 11am to 2 pm in Central Piedmont Community College’s Philip L. Van Every Culinary Arts Center, 425 North Kings Drive, at the corner of Kings Drive and Seventh Street.

From soup to nuts

General admission for Sunday’s event is $30 per person and includes food and beverages. If you want to Souper-Size that (pardon the pun, I couldn’t resist), buy a ticket for the Soup Lovers’ Special which includes food, beverages and a beautiful handmade pottery soup bowl. Children ages 7-12 can enjoy the soup samplers from $10 and children 6 and under may attend and participate for free.

soup graphicDozens of different area restaurants, chefs, catering companies and three local culinary schools will participate offering sample-sized portions of soup.  Soup lovers who want to be in the know can find the entire list of Charlotte’s local participating culinarians at hpccr.org; but to share just a taste of things to come, chowda choices will range from Barrington’s Artichoke with Roasted Mushroom Soup (a stunning example of Chef Bruce Moffett’s soup karma) to the much loved Tomato Bisque from Fenwick’s; from the delicious New Orleans Seafood Gumbo from Gallery Restaurant to the oh so Southern Midwood Smokehouse’s Brunswick Stew; and from The Fig Tree’s classic Mock Turtle Soup to the local flavors of the Butternut Squash with Gorgonzola Bisque from the kitchens at 300 East, just to name a few. A complete listing of all the participating restaurants is at the end of this post – just you wait till you see who’s going to be there!

To round out the offerings my good friends from Great Harvest Bread Company will be there slicing as they have been every year and Nothing Bundt Cakes will have an assortment of little bites to tempt your sweet tooth and Bojangles will be on hand with their famous iced tea – the perfect pairing for any soup or stew!

The Soup’s a Simmerin’….

It’s a “don’t miss” culinary experience with all of the proceeds directly benefiting Hospice. The chefs or restaurant owners who contribute to the Soup on Sunday benefit  are there because they believe the work Hospice does is important to Charlotte’s well being. Many chefs have family members who have received care from a hospice organization see it as an opportunity to give back while helping to raise funds and awareness.

The helping hands of Hospice & Palliative Care Charlotte Region offer many services, including intermittent skilled nursing visits, 24-hour on-call emergency nursing, pain management and an in-home aide program that provides clients with assistance needed for many phases of personal care. Additionally, volunteers trained by Hospice are available on an as-needed basis for respite, companionship and emotional support.

For clients and their families, there are chaplain services and a medical social work staff. An expressive arts therapy program, available to children and adults, provides a safe and structured setting in which to explore and appropriately express thoughts and feelings about grief and loss.

Hospice’s Kids Path offers specialized health care and supportive services for families coping with a seriously ill child. Even after a client’s passing, Hospice continues to provide grief support as needed for family and loved ones, a service also extended to the community at large.

For more information about Soup on Sunday in particular and Hospice fund-raising and special events, in general call 704-335-3524. For details about Hospice’s  programs or volunteer opportunities, call 704-375-0100.

pointed fingerIn the meantime, if I’ve whet your palate soup, tickets for the 2016 Soup on Sunday event may be purchased online at hpccr.org/shop-hpccr.html; at the door or in advance by phone at 704-335-4312

As of Jan 28, 2016, Here is an update on the list of all the restaurants participating and what the Soup they will be serving on Sunday..yum! #TellThemHeidiSentYou

300 East – Butternut Squash w/Gorgonzola
Barrington’s – Artichoke w/Roasted Mushrooms
Beverly’s Gourmet Foods – Harvest Squash Soup w/ Pistou (vegan & gluten free)
Brick Top’s – Lobster Bisque
Brixx Wood Fired Pizza – TBD
Chuy’s Tex Mex – Chicken
Tortilla
Community Culinary School of Charlotte – Exotic Mushroom & Wild Rice
CPCC – Many Bean w/ Ham
CPCC – Corn Tortilla
eeZ Fusion Sushi – Shoyu Ramen w/Smoked Pork Belly
Dogwood Southern Table / Dresslers – Roasted Cauliflower & Chorizo Chowder
Fenwick’s – Tomato Bisque

Foxcroft Wine Co. – Tuscan White Bean and Sausage
Gallery Restaurant @ Ballantyne Hotel – New Orleans Seafood Gumbo

Global – Spice Coconut Sweet Potato
Good Food on Montfort – Curried Chickpea
Heart & Soul Personal Chef Service – Salmon and Sweet Potato Chowder

Johnson & Wales University – Shrimp Bisque
La Tea Da’s – Southern Veggie Chowder (sweet potato, collards, mixed winter veggies & ancient grains)
Mert’s Heart & Soul – Salmon Chowder
Midwood Smokehouse – Brunswick Stew
Newk’s – Lobster & Crab Bisque
Nolan Kitchen – Caramelized Onion & Parmesan w/Braised Short Rib Tortellini

Red Rocks Café & Bakery – She Crab Soup
Rusty Bucket Restaurant & Tavern – Texas Sirloin Chili
Sante’ – Roasted Butternut Squash

St. Mark’s Soup Kitchen, Chef Naomi Knox – Potato Cheddar
The Art Institute of Charlotte – Venison Stew w/Lime Cream Chives
The Art Institute of Charlotte – Succotash Chowder w/Pork Belly & Cilantro

The Fig Tree – Mock Turtle Soup
The Liberty – Roasted Tomato
Village Tavern – Potato Leek
Vivace – Smoked Chicken w/Roasted Tomatoes, Escarole, & Mini White Bean Ravioli

HEIDI BILLOTTO FOOD

 

Tickets for the 2016 Soup on Sunday event may be purchased in advance online at hpccr.org/shop-hpccr.html; at the door on Sunday, or in advance by phone at 704-335-4312

Hurry, Hurry…Read All About It

Lots to read about in the culinary sections in both the Fall and Winter issues of Charlotte Living Magazine – ICYMI ( In Case You Missed It), today I wanted to share links to my recent culinary, giving back , art and travel articles 

HEIDI BILLOTTO FOODIn between cooking classes and catering, articles and recipes on HeidiBillottoFood.com and posts on my Facebook, Twitter and Instagram pages, I write four times a year for a fabulous publication in Charlotte: Charlotte Living Magazine.
These perfectly bound glossy pages pair my words with wonderful photos and give me a chance to write in more detail about many of my favorite people and places.
You can pick up a copy of Charlotte Living Magazine at lots of places around Charlotte, including The Savory Spice Shop in Southend, EarthFare, Whole Foods, and The Atherton Mill Farmers’ Market, just to mention a few; or you can read it online in it’s flipbook format at CharlotteLivingMagazine.com.
The Food and Entertaining section online offers links to archived articles I have written over the past year on Kindred Restaurant in Davidson, The Fig Tree Restaurant, Bonterra Dining and Wine RoomPassion 8 Restaurant, Chef Bruce Moffett’s Trio of Restaurants: Barrington’s, Good Food on Montford and Stagioni , a piece about three ever favorites: The Heirloom, The Asbury and Fahrenheit Clt and more.
While a portion of the content in these archived articles may be dated by seasonal references,  the basic information is still current and it is important to note, that these restaurants continue to be places to put on your dining out radar.
over shot for fall recipesOn these pages you’ll also find stories about local product such as Charlotte’s own Cannizzaro Sauces.read more here…. and  a fun story on a new beverage category hitting bottle shops and grocery stores all over the southeast: Islander Ginger Beer.
What makes it new, is this is Alcoholic Ginger Beer and what makes is pertinent to you and Charlotte is that this Ginger Beer has North Carolina roots!
I won’t print any spoilers here – just…read more here… and then I know you’ll head out to buy a four pack for your next batch of Moscow Mules, Mimosas, or perhaps a Dark and Stormy or two. Islanders are available in Harris Teeter’s across the state and locally in Total Wine and Earthfare too.
2015 Fall issue of Charlotte Living
In the Fall 2015 issue we put an incredible dessert by Chef Ben Kallenbach, executive pastry chef at Ballantyne Hotel & Lodge on the cover and the cover story is about the hotel’s Gallery Restaurant and the talent Chef David Moore and his team bring to the table. Read more
This fall issue also includes a Three Day Weekend article all about Winston-Salem, the gate way to the North Carolina wine country and home to a host of great places to stay, eat and explore, such as Graze Restaurant, Atelier On Trade, Meridian Restaurant and more …Read More
2016 Winter issue of Charlotte Living
The culinary section in the Winter 2016 issue  is filled with places and products  you simply must try sooner than later if you haven’t already! Pick up an issue as you’ll want to devour each and every page. This issue is on newstands now, but until you have the issue in hand, I’ll tease you with a taste and a link back to my featured stories:
On Chef Tom Condron and his modern take on French cuisine at Lumiere French Kitchen in Charlotte’s Myers Park neighborhood… Read More

On Chef Tim Groody and his farm to The Fork! fare in Cornelius… Read More…in addition to nightly dinners, be sure to check out Fork’s Sunday brunch, too!

elizabeth ave Charlotte Living story heidi with chefsOn the all new Elizabeth Ave corridor in Charlotte, The Queen City’s first streetcar in 77 years  and the chefs ( Luca Annunziata of Passion 8, Paul Ketterhagen of Carpe Diem, Marc Jacksina of Earls Grocery, Trey Wilson of Customshop, Jose Garcia of 1900 Mexican Grille and Tequila Bar and Sun Jae Kim of Elizabeth Creamery) that are making this two block stretch Charlotte’s newest restaurant row… Read More… A big shout out to all of these chefs who came to help a writer out when I called them on a cold and rainy November Monday to come out for a photo at one of the Elizabeth Ave street signs – they all happily obliged and I couldn’t have been more thrilled – here is one of the shots I jumped in for fun just before Jose got there!

And speaking of Charlotte chefs, hope you will enjoy reading a recap I put together on a great giving back effort coordinated by the Charlotte-based Piedmont Culinary Guild and lead by chefs, farmers and people who cared  when our neighbors in South Carolina were affected by the October 2015 flooding. They all pitched in, not for publicity, but because it was the right thing to do, but I wanted to give them a little love and tell the story…Read More

Looking for a great way to Eat Local at home? Don’t miss the detes on my new favorite with Take and Bake product: frozen scones from Charlotte’s own The Scone Shop ( and YES, there is a package in my freezer, even as I type this – so you now I practice what I preach)… Read More

Food is art they say and it was my pleasure in this issue to write about the very talented Loren DiBenedetto, a Charlotte artists who paints the food you love to eat ( You’ll see when you…Read more… that Loren also paints detailed pet portraits, so if you have four legged friends, you’d like have captured on canvas, you might want to reach out to Loren for details. We own 6 of Loren’s charming paints ( 4 cats, a pear and a study of figs) and we love them every one.

blossom shop logoFinally, I would be remiss if I didn’t share one link for an advertisement in this Winter issue – its the back inside cover ad for The Blossom Shop. The Blossom Shop is owned my my dear friends and family by marriage Ted Todd and Debby Sacra. It’s been my go-to florist for years ( even before I married Tom and info the family) and I can’t say enough good things about the work they do – always making every special event in life even more memorable.  Call them, you’ll be thrilled you did.

Heidi Billotto 2008

To see The Blossom Shop ad now, follow this link – which will take you to the  online flipbook, then flip over to page 83. Here you’ll see a wedding photo of my my niece and new nephew from their September 2015 nuptials. As you will see, the bride and groom, Kendel and Chad Parks, were dazzling and the flowers were stunning!

Cheers to photographer Critsey Rowe for capturing it all on film and to the talented staff at Charlotte living for transforming it all into the best ad ever!

5 Cool Places to Put on Your Dining Out Radar

HEIDI BILLOTTO FOODTiz the time of the year for lists  and count downs. Today, I offer you my dear readers, a quick catch up on a blog post that never posted – originally presented as “Where to Eat Once the Thanksgiving Leftovers Are Gone” it is now  ” 5 Cool Places to Put On Your Dining Out Radar” this week, this weekend and into the new year.

I originally presented this list on my November  “Five Faves” Restaurant segment on Charlotte’s WCNC’s Charlotte Today  the day before Thanksgiving – but just in case you missed it; or in case you were elbow deep in apple pie fixin’s and couldn’t write anything down; or if perhaps you have just been waiting for me to get it all down  in writing…here are all the details.

On the list for this post … Two fine, fun and family friendly new spots to check out in Pizzeria Omaggio and Tamarind Fine Cuisine of India; and tasty Take and Bake suggestion in The Scone Shop; an old favorite in Fork Restaurant in Cornelius and a taste of Japanese food and drink from Yama Izakaya.

First in the line up for this segment is a new Indian restaurant in town, Tamarind Fine Cuisine of India.

Located in  Matthews Festival Shopping Center  at 10416 E Independence Blvd. in Matthews NC   Tamarind is open for lunch and dinner 6 days a week. Closed on Mondays.  You can call for take out or make reservations at 704.841.8979.

tamarind indianTamarind is a dream come true for chef and owner Bhim Thapa. My husband Tom and I first met Bhim when he was a waiter at Blue Taj in Ballantyne. Then we followed Bhim to Persis Indian also in the Ballantyne area; here Bhim was a manager and helped to get Persis off to a great start.   I consider Blue Taj and Persis both excellent Indian restaurants, worthy of your dining out consideration when you are in the SouthCharlotte/Ballantyne area; but I digress…

All along, through the years that we have known Bhim, we knew it was his dream to open his own restaurant. The native of Nepal is quite versed in cooking in general and int he  cuisine of India in particular. At Tamarind, he finally has a venue to share his talent, his knowledge and his passion.

He plays with flavors and technique, presenting Southern Indian spices and flavors cooked in the manner of Northern Indian Cuisine and visa versa. The results are really quite spectacular. One of our favorite dishes is the cauliflower entree I shared on the show – a dish created by Bhim – he says its one of his most popular.  Pair that with a sensational  whole wheat flatbread stuffed with spinach and  fenugreek leaf and you have a truly spectacular meal.

A host of new found favorites will await you at Tamarind Fine Cuisine of India located in Matthews NC

A host of new found favorites will await you at Tamarind Fine Cuisine of India located in Matthews NC

I joked during the segment, that while most chefs I feature on these monthly restaurant segments give me drawings and details of how the food should look on the plate, Bhim gave me a dictionary and a lesson in the culinary language of India.

Once you understand, you’ll get the info on what is in every dish. No worries though, you don’t need a dictionary to enjoy. Between dishes Bhim steps out of the kitchen as he can, to meet and greet customers, explain his philosophy and educate consumers on the cuisine of his homeland.   Go to Tamarind soon, and in addition to the mix of Indian flavors,  look for more Nepalese specials on the menu as we roll into 2016.

In the meantime, here is what I suggest for your first time out… as seen on the show – Gobi (Cauliflower) Matar (Chickpeas) Paneer (Cheese) Keema (Minced) a delicious blend of spice roasted minced cauliflower with chickpeas and cheese served over basmati rice – truly outstanding; and Palak (Spinach) Methi (Fenugreek) Paratha (whole wheat flout)  – some of the best tandoor baked bread ever! For more info follow Tamarind on Instagram and Facebook and visit TamarindMatthews.comTamarind Menu, Reviews, Photos, Location and Info - Zomato

iphone Nov 30 2015 1459Next, a new Pizzeria in midtown at the Metropolitan, Pizzeria Omaggio  – a great find for a quick, well done lunch or dinner. 1055 Metropolitan Ave is the address, but this great little place is actually located streetside directly across from Target. Call 704.370.0777  for to go orders and catering questions.

I must admit I found this little place first on some other writer’s list, but then, ever in search of a good pie, I had to go in and see it for myself. These are individual sized pizzas made the way they do them in Italy. Great dough and high quality ingredients make for a crispy oven baked crust with a line up of toppings that range from the traditional to a bit more unusual –

compdining battle of champions 1074 My three favorites (so far) include the blue cheese and pear – ask for a bit of arugula to top it off and its heaven on a plate!  The Reggina Margherita is a delightful no meat offering perfect when you are craving the classic combo of tomato and basil; and for the meat lover, might I suggest the Abruzzo, made with delicious homemade meatballs, fresh mushrooms and pecorino Romano cheese. Ah yes!

Salads here are fresh and delicious and made with love, as are the soups and varieties of Panini. In particular, I loved the eggplant tower appetizer and the Sicilia Italian sandwich on ciabatta, stuffed with balsamic marinated eggplant, melted mozzarella, roasted red peppers, fresh arugula and a red pepper aioli. Served with Rosemary potato chips is the bomb.Pizzeria Omaggio Menu, Reviews, Photos, Location and Info - Zomato

Dine in or take out – you’re gonna love it! Prego, Prego! For more info and to see the entire menu, visit PizzeriaOmaggio.com or follow them on Facebook, Instagram and Twitter

For A taste of Japanese and the very best selection of sake in town, turn to Yama Izakaya, located in Plaza Midwood at  1324 Central Ave  704.910.6387

yama izakaya storefrontIzakaya is the sister restaurant to Yama Asian Fusion, located at 720 Governor Morrison  across from the SouthPark area EarthFare.  704.295.0905. While Yama is more a standard Japanese restaurant and sushi bar, Izakaya  are Japanese taverns of a sort. A place to go after work for a beer or sake and some snacks.

In Charlotte, Yama Izakaya serves Japanese bar food, but make know mistake, these are not your mommas chicken wings – instead everything at Yama Izakaya, as at Yama, is done to the nines –  its a wonderful place to dine and fill up on all the little plates of ramen (noodles) served in a housemade slow cooked broth,  Yakatori (grilled skewers), sushi, sashimi and more.

iphone Nov 30 2015 1462Both restaurants are owned by Birdie Yang. Birdie and his dad Larry, originally brought the Yama concept to Charlotte in 2007. Larry  a trained sushi chef and Birdie, who knows sake like few people in the world  – in fact he holds a the highest degree in sake there is:  the Advanced Sake Professional certification issued  by Japan’s Sake Education Council.  Yang is one of fewer than 100 ASPs in the world and he is happy to share his knowledge and the incredible assortment of delicious sake at both of the Yama restaurants. We order a different bottle each time we go for sushi  and Birdie has never steered us wrong.Yama Izakaya Menu, Reviews, Photos, Location and Info - Zomato

For more information, follow Yama and Yama Izakaya on Facebook, Instagram and Twitter or visit YamaIzakaya.com 

forkNext a little place in Cornelius, you’ve heard me talk about a lot lately, Fork!  located at 20517 N Main St in a restored old house in Cornelius, NC, just north of Charlotte proper.  Call 704.655.7465 for reservations and do check out their New Year’s Eve dinner menu as well

Chef Tim Groody takes his cuisine from Farm to Fork, quite literally, sourcing from dozens of local farms throughout the year. You can read all about Tim, his philosophy of cooking and sourcing from local farms in the winter issue of Charlotte Living magazine, on newstands soon. In the meantime follow this link, to the online flip book (you’ll find the Fork! story in my culinary section on the flipbook’s page 59).

Fork! is perfect for dinner, but as I mentioned in this televised segment, don’t pass up the wonderful Sunday brunch. A great way to celebrate the joys of loving local at the beginning of each and every week.  Follow Tim Groody and Fork! on Instagram, Facebook and Twitter or visit ForkDining.comFork! Menu, Reviews, Photos, Location and Info - Zomato

Finally this post, a take and bake Charlotte offering you simply must keep on hand. If you follow me on Instagram, Facebook and Twitter, you know I love to promote local product; so, here you go –  from-scratch scones from Charlotte’s own The Scone Shop.

iphone Nov 30 2015 1467These fresh made and frozen scones are the brainchild of Charlottean Feilding Williams, who sells her tasty creations in 14 locations across the Carolinas including Whole Foods in Charlotte at SouthPark and in Lake Norman; and the Central Avenue location of Healthy Home Market.

The dough is frozen and scored into 8 sweet wedges or 12 savory wedges. No defrosting necessary, baking them is as easy as cutting them up, placing them on a baking sheet and popping them in the oven. 10-15 minutes later – viola! The Scone Shop scones come in 4 sweet varities and two savory flavors including  Cinnamon Chip, Chocolate Cinnachip, Cranberry Orange, and spinach feta. it is enough to simply say I am addicted and there are two packages in my freezer ready  for New Year’s Day guests, even as I write this!

You can read more about The Scone Shop is the winter issue of Charlotte Living magazine, sorry it’s another shameless plug, I know – but the flip book for the winter issue is up online and you’ll find an adorable photo of Feilding and  The Scone Shop story on page 64 in the flipbook   read it all by clicking here once you finish up with this post.

Meanwhile I suggest you try the Bacon Cheddar Scone  found exclusively at the ebar Internet Cafe at ebar at Nordstrom Southpark.  ebar offers freshly baked Cranberry Orange Scone Shop Scones as well – both sweet and savory varieties are fresh baked each morning, ready to eat with your favorite ebar beverage. You can also find The Scone Shop scones, fresh baked and ready to enjoy offered at the cafeteria at Carolina’s Medical Center Main at 1000 Blythe Blvd. in Charlotte.

To find out more about The Scone Shop and to put your information on Feilding’s direct email mailing list, visit TheSconeShop.com

On set talking restaurants with Charlotte Today's Colleen Odegaard and guest co host Ramona Holloway

On set talking restaurants with Charlotte Today’s Colleen Odegaard and guest co host Ramona Holloway

Now that you are done reading – watch it all up close and personal. Here is the link to the video from the Charlotte Today segment – have fun – we did – and then come back to the blog to reference the details….

Charlotte Today FIVE FAVE November Restaurant Segment

After the show 

kids bestAs I do each of these restaurant segments on WCNC’s Charlotte Today, I always think it would be fun to film what happens after the show airs. We gather up all the food I’ve featured and everyone in the studio gathers round for a taste of this and that. Here two young viewers, the sons of one of this day’s guests, asked to hang around after their dad’s interview was over so they could taste the pizza – always my pleasure to share!

Cheers! and stay tuned for my first Restaurant Roundup of 2016 on Charlotte Today with hosts, and my buds, Colleen Odegaard and Eugene Robinson on January 8, 2016 at 11 am  – see you then when I’ll have 5 more cool spots that simply must be on your dining radar! Don’t Miss It!

 

What are you doing New Year’s Eve?

HEIDI BILLOTTO FOOD
 “Maybe it’s much too early in the game; Aah, but I thought I’d ask you just the same; What are you doing New Year’s, New Year’s Eve?
“Wonder whose arms will hold you good and tight; When it’s exactly twelve o’clock that night; Welcoming in the New Year, New Year’s Eve”

 

NYE bottleNow that I have you in the mood, humming along, no doubt; here’s the scoop on ten Charlotte area restaurants and what they are serving for New Years Eve 2015 – Take a read, make a reservation and then Eat, Drink & Celebrate  as we welcome in 2016! Cheers!

300 East –

300East_front_5_13300 East. located as the name suggests at 300 East Blvd., is locally owned and  has been a mainstay in the Charlotte restaurant scene since 1986 capping off Charlotte’s ever developing East Blvd. restaurant row in Charlotte’s Dilworth neighborhood.   If you are not up for a dinner out on New Years’ Eve – you might want to enjoy lunch instead and I’m happy to say that 300 East will be serving a midday meal on Thursday December 31 from 11-3:30.  Dinner  service on the 31st is  from 5-10PM. The full dinner menu will be available, as well as an optional 3-course package for $40. Reservations are highly recommended by calling 704-332-6507 or visit 300east.net   300 East Menu, Reviews, Photos, Location and Info - Zomato

A big supporter of local farms, the 2015 New Years Eve 300 East menu features product from some of my favorite places to shop local as well  – Cheers to Boy & Girl Farm, Small City Farm, Bosky Acres, Clover Mushroom Farm, High Rock Farm, A Way of Life Farm, Windcrest Farm for making the dinner at 300 East even better… and here is what the talented staff of 300 East, headed by the dynamic duo of chefs Kristine Schmidt and Ashley Boyd, is serving as we welcome in 2016!

Diners may select one choice from each category for the  $40 prix fixe pricing , or you may order a la carte – the Full Dinner Menu will  also available!

Starters:  Sunchoke & Potato Soup, Roasted Lobster

Salad of Bibb Lettuces & Roasted Beets, Almond Crusted Goat Cheese, Clementines, Champagne-Mustard Vinaigrette

Mains:  Border Springs Lamb Osso Bucco, Rosemary Mint Gremolata, Gigante Bean-Taleggio Puree, Sauteed Rapini

Persian Spiced Brick Grilled Poussin, Tahini Yogurt, Freekah with Apricots, Walnut Green Beans

Seared Hawaiian Ono, Shiitake, Maitake & Oyster Mushrooms, Rice Noodles, Asian Greens, Ginger Dashi

Dessert:  Carrot Cake, Black Walnuts, Fromage Blanc Ice Cream, New Ginger Marmalade

French Broad Chocolate Cremeux, Chestnut Sponge Cake, Popped Sorghum, Caramel

 

The Asbury at The Dunhill Hotel

Asbury LogoAs only the team of Chefs Chris Coleman, Matthew Krenz and Jossie Perlemutter can do it, New Years Eve guests are in for a treat at The Asbury with a special five-course tasting menu on tap for the evening. (The tasting menu is also quite nicely offered in a vegetarian version) Cost $75 per person with an additional $40 for wine pairings (plus tax and gratuity).  To whet your palate while you read on  The Asbury’s menu’s follow… the evening starts with Amuse, or