All Things Ginger-licious

Its that time of the year, when  the summer heat starts to give way to the cooler days of fall. If you are Mary Roberts at Windcrest Certified Organic Farm in Monroe NC, the first week or two of September means that the official start of ginger season is less than a month away!

Heidi_s Ginger Sesame Tuna Burgers with Ginger Slaw

Mary planted her first crop of certified organic ginger using organic seed from Hawaii in 2011. I am delighted to say I was there the day they dug up that first hand of ginger and was as delighted as anyone in the greenhouse that day to see the success of that harvest. I couldn’t be more pleased to see how Mary’s ginger business has continued to grow. That first year the harvest was small, it was an experiment to see if it could be done and if there was a market – Yes and Yes!

To help people learn how to use the baby ginger I have teamed up with Mary and Ray Roberts-Tarlton to teach on of my On the Farm cooking classes at Windcrest each October to celebrate the ginger harvest.

cropped-heidi-billotto-food-blog-logo-not-compressedHeidi Billotto’s 2017 On the Farm cooking class is on the calendar for Saturday Oct 7, 2017 from 3-6 pm. 

We work hard to make these class as much  fun as they are informative. To that end, the class will kick off with an ginger-centric appetizer and aperitif and a toast to the season of all things ginger!

Then the group is off on a walking tour of Windcrest Farm as we explore the lay of the land and visit all the greenhouses to see what is growing for the season. Most of our focus will be in the greenhouse filled with rows of ready to be dug ginger and turmeric. Class participants will learn how to harvest their own and can try a hand at digging if they would like.

IMG_6423Once we learn the farming and harvesting side of this year’s ginger season, we’ll head back to the garden shed where I will have a makeshift kitchen  all set up for all of use to work together to prepare 4 courses of what I like to call “Ginger-liciousness” with all of Windcrest’s fine local, USDA certified organic produce and the local protein and products of other producers as well. our friends at Assorted Table wine shop will provide wine pairings for each course.

Cost of the class is $85 per person. Simply email me at Heidi@HeidiCooks.com to make your reservations.

A Hand of Ginger to Call Your Own

IMG_6431With Nearly 800 lbs of ginger in the ground right now at Windcrest, you’d think there would be plenty for everyone, but this is a coveted crop that goes fast once harvest begins. Chefs and caterers are already placing preorders and you can too!  Preorder your Windcrest certified organic baby ginger now and Mary will call you when it is available for pick up at the Matthews Farmers’ Market on Saturdays in October, or get a jump on the crowd and preorder with your cooking class reservations and you can pick up your purchases at class. Preorder info is all on the Windcrest website and you can place your order by clicking here.

Plus it seems Windcrest Farms certified organic ginger is celebrating this harvest with its own Facebook page, so you can follow along with the harvest and tag photos of your Windcrest ginger recipes by tagging them in your Facebook post at @OurOrganicGinger

How the local Ginger-liciousness begins
IMG_6414Mary plants the seed in January, keeping them warm and comfy in the greenhouses until they are big enough to transplant. The growing season is nearly 10 months long, but about this time of year, the plants begin to really shoot up first just one long main shoot which comes straight up from what as known as the “mother” and then as smaller nodules or fingers of ginger start to develop.

Mary knows when to harvest by the looking at the height of the leaves and the number of shoots coming up from the mother root to form what is called a hand of ginger. The “fingers” may be broken off and sold separately or the hand may be sold in one large piece.

The baby ginger root is tender and pink and not quite as spicy as its older counterpart which will start to develop a thicker brown skin as it ages. Baby ginger and older ginger may be use interchangeably in recipes.

Speaking of recipes, here is one of my favorites recently showcased on WCNC’s Charlotte Today . Watch it through and then scroll down to for the complete recipe for my Sesame Ginger Tuna Burgers and slaw.

Heidi’s Ginger Sesame Tuna Burgers with Ginger Slaw

1 lb. fresh sushi-grade tuna fillet

2 Tbs. chopped fresh cilantro

2 Tbs. finely chopped red onion or scallion

1 Tbsp. mayonnaise

1 Tbsp. sesame oil

2 Tbsp. minced fresh WIndcrest Farm Organic baby ginger

Windcrest Farm Ginger salt and Heidi’s Hot Pepper Blend

1 Tbsp. sesame oil + 1 Tbsp. Olive Crate Kores Estate EVOO for frying

 

IMG_6440Cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses – so that it looks like coarse ground beef. Gently stir in the cilantro, onion, mayonnaise, sesame oil, Windcrest Farm Organic baby ginger, salt & pepper. Shape the tuna into 4 burgers.

This may be done up to 3-4 hours ahead of time.

 

Heat the sesame and olive oils in a large skillet or griddle.  Cook the tuna 1-2 minutes on each side – finished burgers will bel nicely browned on both sides but still have a pink center

Serve on a bun or on a bed of letter with sliced ripe tomato and Heidi’s Sesame Ginger Slaw ( recipe follows).

 

IMG_6437Heidi’s Sesame Ginger Slaw

½ head organic or local green cabbage

2 organic carrots, cut into Julienne shreds

¼ cup minced parsley

2-3 Tbsp. fresh grated Windcrest farms certified organic baby ginger

 

For the dressing:

3 Tbsp. minced onion

3 Tbsp. sesame oil

2 Tbsp. Olive Crate certified organic strawberry balsamic vinegar

3 Tbsp. finely minced Windcrest Farms certified organic baby ginger

2 Tbsp.  ketchup

1 Tbsp. Mushroom-flavored soy sauce ( Heidi likes Best Boy Brand available at any Asian grocery store)

1/2 clove minced garlic (optional)

Windcrest Farms Ginger salt and Heidi’s Hot pepper blend to taste

 

Shred cabbage and combine in a bowl with the julienne carrot and minced parsley.

Mae the dressing by Combining the onion, sesame oil, strawberry balsamic vinegar, Windcrest Farms Certified organic baby ginger, ketchup, soy sauce, garlic, salt and pepper in a blender or food processor and process until combined.

Toss with the shredded vegetables and serve on top of the tuna burgers.

Variations: use shredded Brussels Sprouts in place of or in addition to the cabbage

on-the-farmDon’t forget to make your reservations for my On the Farm cooking class at Windcrest Farms on Oct 7, 2017 – Simply email me at Heidi@HeidiCooks.com to hold your spot. And if you love the idea of attending an On the Farm class and really learning first hand where your food comes from, then you’ll also be interested in my On the Farm cooking class at Dancing Bees Farm , also in Monroe, NC on Sunday Sept 24 from 2 to 5 pm.

Just Follow the Buzz and learn all about the Business of Local Bees with Master Beekeeper Jeff Knight. Robin Knight will be there, too, to share with us how she makes all the wonderful bees wax candles, lotions, bath scrubs and more. 5 honey-centric courses make this class extra sweet – Can’t wait to see you there!  Cost $85  Email Heidi to make your reservations now.

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.

agriculture%20(stacked)

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

 

 

 

Cooking Classes with Heidi Billotto

img_7806More Fabulous “At Home with Heidi” and “On the Farm” Cooking Classes coming up soon… 

Get ready to slice, dice, simmer and saute as you make plans to join in on the fun at any one of my exciting hands-on classes cooking classes taught as the name suggests, “At Home with Heidi ”  in my home kitchen; or  come and experience one of my unique On the Farm Classes are held at various farms in and around Charlotte. Each On The Farm class includes a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. You really just have to experience these classes for yourself, there is indeed something quite special about being on all these local farms…

Classes are a perfect  for a fun date night, night out with the girls and a great way to meet new people or host a team building event.  Don’t see a date that fits – Plan Your Own Private Cooking Class email me and lets plan your own private class with work associates or with friends or family.

simply-email-heidi-to-make-your-reservations

Registration links are at the end of each class descriptive.  Make your reservations by simply sending me an email. Payment confirms your reservation and you may pay by cash, check or credit card. As soon as I gets your email, I’ll be right back in touch to confirm your payment and to give you the  address and details for each class.

Looking forward to seeing you at one (or more) of these “At Home with Heidi”  or “On The Farm” Cooking Classes soon…

on-the-farmSOLDOUT On the Farm Cooking Class at Proffitt Family Cattle Company – Saturday June 24, 4-8pm THIS CLASS IS SOLD OUT BUT WE HAVE PLANNED ANOTHER FOR SATURDAY, SEPTEMBER 9, 4-8 PM AND ARE ACCEPTING RESERVATIONS NOW…. So excited to be back working with my friend Shelly Eagan at Proffitt Family Cattle Company for another wonderful On the Ranch farm tour, class and dinner. Proffitt is located in Kings Mountain and is a certified organic grass fed cattle ranch. Come join us to meet the herd and the dogs and the chickens, tour the ranch and find out what exactly goes into raising the kind of beef you need to be eating. Class participants will also be able to purchase beef after class if you would like. Josh Villapando will. of course. be on hand with wine pairings – it’s going to be spectacular. Cost is $85 per person.  For reservations email Heidi Here and then check out the blog post I wrote about Proffitt earlier this year – the post included some tasty NC Beef recipes I know you’re gonna love!

imgres-2SOLDOUT Sunday, June 25, 2-5 pm – At Home With Heidi – North Carolina Seafood & SeaSalt with special guest Amy Gaw from OuterBanks SeaSalt
This class was inspired by a recent media tour I took of the NC coast where I met a tremendous group of North Carolina fisherman and farmers raising and harvesting fresh seafood and offering incredible local product. I was inspired and now I want to share it all with you!   Turns out my friend Amy Gaw of Outer Banks SeaSalt will be in town, so the stars aligned to put together this “Fresh from Carolina Waters” cooking class.  Hands-on as always, but to celebrate Amy joining us we’ll start with a special round of appetizers upon arrival and then follow with four fabulous courses of seafood and Outer Banks SeaSalt! Wine pairings for each course by Josh Villapando at Assorted Table Wine Shop, gift bags for each participant  and tons of sea salty fun!!
Cost is $85 per person. For Reservations Email Heidi Here
IMG_3056Tuesday June 27, 6:30-9pm – At Home with Heidi – Vegetarian & Gluten Free  
With so many summer veggies at hand and a host of local North Carolina miso and tempeh products on the market ( from Miso Masters and Smiling Hara brands) I thought it was time to plan a course without the meat and dairy. As always the class will be as hands-on as you would like to be. We’ll prepare 4 courses including a trio of from scratch veggie burger recipes ( one easily adapted into a from scratch veggie dog as well!), rice and noodle bowls, a simply delicious stir fry master recipe you can adapt through the seasons and a spectacular dessert. We will use some local pasture raised eggs as well as some fun egg substitutes  as it turns out these recipes are all delicously Gluten Free as well!!
Cost is $75 per person.For reservations Email Heidi Here

EiffelTower

 

Monday July 17 – 6:30-9 pm – At Home with Heidi | Food and Wine of France –

With Bastille Day on the 14th, it seemed the time to celebrate with a bit of French flair and flavor. All local ingredients as always and its an entire meal from start to a fabulous flaming finish! Cost $75    Email Heidi To Make Your Reservation! 

IMG_2819

Saturday July 22 – 5-8 pm| On the Farm at Windcrest Farms| Its Tomato Time!!

Farmer Mary Roberts grows more varieties of local certified organic tomatoes than you can shake a stick at! On the menu in this season’s second On the Farm class at Windcrest – all things tomato from homemade ketchup to tomato pie and then some! ‘Tis the Mater season – c’mon and join us! –  Cost $85 Make your reservations by emailing Heidi Now

Sunday July 30, 2-5 pm – On the Farm at Fading D Farms in Salisbury – 

downloadFading D Farms is a unique Water Buffalo Ranch and Dairy in Salisbury NC. Faythe and David DiLoreto are our hosts as we cook with the lean water buffalo meat and the deliciously rich cheeses to make a four course meal. Between courses, well also enjoy a cheese making session/demonstration,  fascinating stuff – don’t miss it!!  Cost is $85 Email Heidi to make your reservations  

Sunday September 24, 2-5pm – On the Farm at Dancing Bees in Monroe,NC –

db_logo116sHoney, Honey – Just Follow the Buzz and learn all about the Business of Local Bees with Master Beekeeper Jeff Knight. Robin Knight will be there too to share with us how she makes all the wonderful bees wax candles, lotions, bath scrubs and more. 5 honey-centric courses make this class extra sweet – Can’t wait to see you there!  Cost $85 For Reservations Email Heidi Here

 

And. last but not least, here are All the Details and the Fine Print on my regular series of cooking classes, both At Home with Heidi and On the Farm….

Living the Loving Local Mantra: In my classes and catering I cook for clients as if I were cooking for my family. It is important to me to use the healthiest, freshest product so I shop Local and cook with produce, proteins and products sourced primarily from local farms and vendors, using certified organic or product that is grown by organic standards when I can’t find what is needed from a local source.

Wine Not?  I partner with my friend Josh Villapando of the Assorted Table Wine Shop at 7th Street Station to provide wine ( and sometimes beer) pairings at each class (with the exception of the cocktail and appetizer class), so you’ll not only leave with some great recipes, but you’ll know what beverages to pair with them as well.

The Take Away: Everyone participates in the preparation of each dish and each class participant leaves with a packet of recipes, wine notes and coupons and other fun party favors.

Class size is limited: Your advance reservations via email gets you on the class list and advance payment confirms your space in class. Once I hear from you with a reservation I will contact you with specifics on how to pay. I will send out directions and any other details you might need, several days prior to  the class date.

Cancellation Policy: I try hard not to cancel events; but reality is. There is a three person minimum for my At Home With Heidi Classes and if weather is a problem we try hard to reschedule. If you need to cancel  more than 7 days prior to class I am happy to provide a full refund of your advance payment. If you cancel 6 days or less before the class date I know you will understand that I will have already started making plans and purchases and am glad to offer you a refund of half of your original payment.

Heidi Billotto’s 2017 Cooking Classes Start February 1

Heidi and Julia

Heidi Billotto 2003 at The Julia Child Kitchen exhibit at the Smithsonian Institute in Washington DC

In the words of my great culinary hero, Julia Child, from her book My Life In France, ”

“This is my invariable advice to people: Learn how to cook. Try new recipes, learn from your mistakes, be fearless, and above all have fun!”

So, I too, encourage you all to Be Fearless and get set for all the Fun as you prepare  slice, dice, simmer and saute at any one of the  first few months of the exciting 2017 season of hands-on classes cooking classes At Home with Heidi.
The links to my direct email to make your reservations are at the end of each class descriptive.  Make your reservations by simply sending me an email with the name of the class you want to attend and your phone number. I will contact you as to how you would like to pay. Payment confirms your reservation and you may pay by cash, check or credit card.
Living the Loving Local Mantra: In my classes and catering I cook for clients as if I were cooking for my family. It is important to me to use the healthiest, freshest product so I shop Local and cook with produce, proteins and products sourced primarily from local farms and vendors, using certified organic or product that is grown by organic standards when I can’t find what is needed from a local source.
heidi head shot 1 -Wine Not?  I partner with my friend Josh Villapando of the Assorted Table Wine Shop at 7th Street Station to provide wine ( and sometimes beer) pairings at each class, so you’ll not only leave with some great recipes, but you’ll know what beverages to pair with them as well.
The Take Away: Everyone participates in the preparation of each dish and each class participant leaves with a packet of recipes, wine notes and coupons and other fun party favors.
Class size is limited: Your advance reservations via email gets you on the class list and advance payment confirms your space in class. Once I hear from you with a reservation I will contact you with specifics on how to pay. I will send out directions and any other details you might need, several days prior to  the class date.
Cancellation Policy: I try hard not to cancel events; but reality is. There is a three person minimum for my At Home With Heidi Classes and if weather is a problem we try hard to reschedule. If you need to cancel  more than 7 days prior to class I am happy to provide a full refund of your advance payment. If you cancel 6 days or less before the class date I know you will understand that I will have already started making plans and purchases and am glad to offer you a refund of half of your original payment.
cooking clip artThat’s all the detes, now on to the descriptives.  Stay tuned for info on Cooking Classes for Kids and be sure to Save the Date for the Southern Spring & Garden Show’s Savor NC Cooking Stage taking place Feb 24-26 and March 3-5, more info to come in another blog post soon.

Looking forward to seeing you at one of my At Home with Heidi Cooking Classes soon…Here we go….

Wed. Evening Feb 1, 6:30-9pm – Asian-Inspired Appetizers Coming off the heals of the Jan 28 Lunar New Year and heading into SuperBowl weekend,  why not plan to serve your favorite armchair quarterback a spread of Asian-inspired appetizers and small plates. Make-your-own eclectic eggrolls and steamed dumplings with a duo of dipping sauces,  sweet and spicy sesame honey-ginger wings, moo shu pork with pan fried pancakes & mushroom & micro green stuffed steamed buns kick off this evening’s starting line up.  Cost $75 per person. For reservations email Heidi here.
heidi with Julia Child tomatoesSat. Afternoon Feb 4 – 2-5 pm – Fresh from our local Winter Farmers’ MarketsHard to plan an On the Farm class this time of year, but who says you can’t shop local in the Winter months? Our local farms produce all year round and this day I’ll shop 3 or 4 favorite markets in the morning – Matthews, Waxhaw, Atherton and Yorkmont and come back to cook with you that afternoon with recipes using chicken, pork, beef and lots of local vegetables as well, making a great seasonal meal with all of our fabulous farmers’ market finds. Cost $75 per person. For reservations email Heidi here.
Wed. Morning Feb. 8, 10 am -1 pm – You Won’t Miss the Meat – A Daytime class featuring  some of my favorite vegetarian recipes and  YES, These recipes are all Gluten Free, too!! (We will be using nuts and eggs in this class, but I am glad to show you how to make substitutions) On the menu: Debbie’s Delicious Veggie Burger or MeatlessBall hoagie with mushroom sauce, Chana (Chickpea) Masala, Roasted Cauliflower and Broccoli Brown Rice Ramen Noodle Salad, and scrumptious Pistachio Blondies! Cost is $70 per person. For reservations email Heidi here.
Sat. Evening Feb. 11 – 6-9pm – That’s Amore!  This Valentine-inspired class is full of fun and flavor! The premise of this  Food & Wine of Italy cooking class is an Italian dinner for two with traditional Italian recipes that feature ingredients legend and long-time lore consider to be aphrodisiacs. Come and enjoy the fun as a couple, a single or with friends, as you would like. We’ll cook a four course meal, share Italian wine pairings and celebrate this season of hearts and flowers. Cost is $75 per person. For reservations email Heidi here.
Thurs. Evening Feb 16 – 6:30-9pm – Cooking with Local Mushrooms – We are so lucky in Charlotte to have locally harvested mushrooms available at local markets each week. Urban Gourmet Mushrooms, available at the Atherton and Matthews Community Farmers’ Markets offers a variety of mushrooms that we’ll use to cook up a marvelous meal from appetizer to…wait for it…yes, dessert! Just you wait and see!  Cost is $75 per person. For reservations email Heidi here.
heidi-teaching-at-proffittSun. Afternoon Feb 19 – 2-5 pm – Tapas and Wine of Spain – The small plates of Spain, known as Tapas are a fun way to enjoy a dinner with an accent on the Spanish side of things… look for seafood, sausage, saffron, tomatoes, capers and orange flavors to all play a big role as we prepare 6 little plates. Each a different recipe, but all with the same Spanish flair. Ole! Cost is $75 per person. For reservations email Heidi here.
Thurs. Morning Mar 9 – 10am – 1 pm  French Country Cooking   featuring a lovely dinner or luncheon menu perfect for family and friends – French green lentil salad with homemade vinaigrette, Pan d’Epices ( a gingerbread like toasted bread from Burgundy France), oven baked, grilled chicken Dijonniase, roasted potato salad Provencal and a lovely sweet mocha macaroon tart for dessert. Cost is $70 per person. For reservations email Heidi here.
Sun. Afternoon Mar. 12 – 2-5pm – Try A Little Thai – In every Thai dish experience the flavors of sweet, hot, spicy and sour. In this class we’ll make some of the most popular Thai dishes from soups to seafood, a curry, a noodle dish  and sticky rice and coconut cream with mango for a sweet finish. Cost is $75 per person. For reservations email Heidi here.
Wed. Evening Mar 15 – 6:30-9 pm – Pot Pies – Over and above the classic chicken pot pie, these pastry-covered one-dish meals are perfect for the family or when ever you want to entertain a crowd. Menu includes Classic chicken pot pie, Phyllo wrapped Greek Spinach Pie, a roasted root vegetable spin on Shepard’s Pie and for dessert – why Southern fried pies, of course!  Cost is $75 per person.

For reservations email Heidi here.

cooking class for Samantha Foreman - March 2011 010Tues. Evening Mar 21 – 6:30-9 pm – Food and Wine from the Land of Down Under – To start the Spring season, a class full of traditional Aussie favorites. Each dish will be paired with one of a line up of great wines from either Australia or New Zealand.  Combined, the menu makes a fun dinner for four and will include: Balmain Bugs ( read that as lobster and shrimp) in Pawpaw (that’s Aussie for papaya) and Mango sauce, Macadamia nut crusted  lamb and roasted leeks, Damper – the traditional bread of Australia, and a cream and fruit filled meringue – Kiwi Pavlova – for dessert. Why we might even throw in some Lamingtons – (chocolate and coconut laced bar cookies) for everyone to enjoy and take home. Cost is $75 per person. For reservations email Heidi here.
Sat Afternoon Mar 18 – 2-5 pm  – Bread Baking 101Nothing quite like the smell of bread baking in the kitchen and nothing more fun than cutting into a warm loaf and serving up slices slathered with butter or cheese, oh my! This class covers all the basics for baking yeast breads and rolls with recipes for a  three-cheese loaf,  an egg-based challah, a sweet swirled poppy seed loaf and a class Baguette recipe that doubles as a delicious pizza crust as well.   Cost is $70 per person. For reservations email Heidi here.

video graphicAnd now a cooking video bonus and a special offer from the Olive Crate in Waxhaw!

My  blog post last week featured North Carolina Beef-centric recipes with the spotlight for me on Proffitt Cattle Company in Kings Mountain and their delicious and good-for-you-too certified organic grass fed beef. In the post itself are links to several other blog post by North Carolina bloggers featuring additional beef recipes and the stories of North Carolina Cattle ranches. be sure to check them all out!
I was fortunate to have a cooking segment booked on WBTV’s Morning Break  the morning the beef article posted and used the air time to share my recipe for the Beef Pot Roast recipe I shared in the post. This was originally my mother’s recipe for Brisket, but I amped it up a bit, added some North Carolina flavor ( ie: tomato chutney instead of chili sauce and the wonderful addition of cocoa nibs) and viola!
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ICYMI ( That’s abbreviated speak for In Case You Missed It) here is the link to the video, and if you’ve an interest in the wonderful Kores Estate Bottled Extra Virgin Greek Olive Oil I used to start the recipe, you can order it directly from the Olive Crate Website. Check out their Certified Organic Greek vinegars as well – Use the code HeidiB20 when you place your order and you’ll enjoy a 20% discount on your purchase. Cheers!  

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

If you enjoyed this post, I suggest you sign up to follow HeidiBillottoFood.com  where prompted on the home page.

That way each and every post, restaurant suggestion and recipe will come straight to your in box as soon as is goes up online.

Seasonally Speaking: It’s Time for Local Organic Baby Ginger

img_4511To every time (and to every fruit, flower, herb and vegetable) there is a season.

Back in 2011, it was my pleasure to join a small but excited group at  Windcrest Farm in Monroe, NC for the first harvest of a new crop of  organic baby ginger! Mary  and Ray Roberts-Tarlton, owners and farmers at Windcrest, a certified organic farm, grow all kinds of cool and unusual herbs and veggies, but this first crop of baby ginger was something special. Fast forward these past five years and the annual every growing ginger crop at Windcrest has become an occasion to celebrate!

Roberts and her team start the ginger from organic seed from brought in from Hawaii early in the year and then transferred the tender young plants to their home in the ground in one of Windcrest’s many greenhouses. As the tubers grow beneath the ground, the stalks and leaves shoot up to heights from 4-6 feet tall. The joy here is that the whole plant can be used from stem to stern. The leaves can be dried and crumbled for tea, to add to various dried spice, salt or pepper mixes and the roots can be candied, pickled, stewed, sautéed, simmered – the list goes on and on.

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Heidi Billotto on the cooking set of Charlotte Today with show hosts Coleen Odegaard & Eugene Robinson

 

Each year around this time, I feature the Windcrest organic baby ginger in one of my television cooking segments. This week I was on WCNC’s Charlotte Today and ginger was the star of the show as I used it to prepare one of my favorite recipes for quick and easy local BBQ baby back ribs.

The glaze on these ribs was inspired by one of my favorite cocktails made with bourbon, a ginger-honey simple syrup, orange and ginger ale, and believe me, its a keeper! What I love about it is that its not too thick, so while the gingery glaze adds a fabulous sticky sweet and spice flavor, it doesn’t overwhelm and one can still taste the meat.

img_5026I recommend using local pork – lots of choices at any one of Charlotte’s several Farmers’ Markets, and if you can’t find pork ribs, use chops instead. The key to make the recipe move along faster cut the rack of ribs into double chops. The recipe also works well on chicken, seafood and tempeh ( although cooking times will vary slightly) – see my variation notes at the end of the recipe.

Several recipes to share hereCandied Ginger and as a result a Ginger Simple Syrup to use in cocktails  or to make your own ginger ale. The recipe for the ribs I cooking on television this week and a fun recipe for the Japanese Ginger Salad Dressing we all love each time we eat at a Japanese steakhouse.  You’ll find the video from the Charlotte Today segment at the end of this post  – just look for the pink television screen with my logo!

cropped-heidi-cooks-logo.jpgOctober 2017 On The Farm Cooking Class For more ginger how-tos and to see it for yourself, I’d love to have you join me and Mary Roberts for a ginger-centric On The Farm cooking class at Windcrest on Saturday Oct 7, from 3-6 pm. The class includes a farm tour where we see the farm up close and personal and will hear from Mary about sustainability, why it is important to her to grow organically and all about raising crops year round in a greenhouse environment. Plus we’ll cook and enjoy 4-5 new recipes for 4-5 delicious courses of local fare all with a ginger-centric theme. In addition to the tour and the food, the class also includes wine pairings from Assorted Table Wine Shop with each course, a recipe packet for each participant, and gift bag with sample sized local goodies and coupons. Cost is $85 per person. To make your reservations, simply email me directly at Heidi@HeidiCooks.com. 

The lovely thing about cooking with baby ginger  is that when it is harvested it comes without the hard, heavy skin grocery store ginger always has – the ginger develops that skin as it ages – and has a light and delicate flavor plus tons of health benefits as well.

Hope you’ll  attend our On the Farm cooking class later this month – reservations are a must, please, and visit Mary at the market this week and next to get a taste of the 2016 local ginger harvest and enjoy  the pleasures of cooking with the baby ginger while it is here and available, fresh and in season – its really something special!

Classic Japanese Steak House Ginger Salad Dressing

3 Tbsp. minced onion

3 Tbsp. canola oil

2 Tbsp. raspberry vinegar

3 Tbsp. finely minced baby ginger

2 Tbsp. organic ketchup

1 Tbsp. Mushroom-flavored soy sauce

1/2 clove minced garlic

Sea salt and cracked pepper to taste

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender and process until combined.Spoon over a plate of your favorite mixed greens.

Homemade Candied Baby Ginger

1 pound fresh baby ginger, thin sliced

4 cups organic granulated sugar

4 cups water, plus more for the initial cooking

pinch of salt

Put the thin baby ginger slices in a large stainless steel pot, add enough water to cover and bring to a boil. Reduce heat; simmer for ten minutes. If you are making this recipe with older store-bought ginger you will want to repeat this precooking process one more time.

Mix the sugar and 4 cups of water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F measured on a candy thermometer

Remove from heat and let the ginger stand in the syrup for at least an hour while the mixture cools.

Remove the ginger from the syrup, reserving the syrup, and place the sliced ginger on a cake rack fitted over a baking sheet with sides. Drain the ginger and then sprinkle with additional sugar to coat both sides of the ginger. As the ginger cools more sprinkling sugar may be necessary.

For your own Ginger Ale

Combine:

1 to 2 Tbsp. of ginger syrup left over from making the candied ginger

sparkling water

Juice of one lime

Fill a tall glass filled with ice, add ginger syrup and the juice of a half of a lime and top with soda water. Adjust flavor adding more ginger syrup or lime as needed. Stir to blend and garnish with lime wedge or a sprig of fresh mint

And finally for the Ginger and Honey glazed baby back rib recipe that Charlotte Today co-hosts Eugene Robinson and Coleen Odegaard raved about on air –

Heidi’s Local Honey and Organic Baby Ginger Baby Back Ribs

img_5032One of my favorite honey-centric cocktails is with bourbon or aged rum, honey, orange and ginger ale – take the same flavors mix them with the baby ginger and apply then to a glaze or marinade and viola…

For a fuller orange flavor in this recipe, I used the Blood Orange infused EVOO from Pour Olive, my go-to artisan olive oil shop on East Blvd. in Charlotte

What make the ribs tender enough to saute is parboiling them first. Bit be sure that the Parboiling Liquid has plenty of flavor – for the parboil, combine

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Make your parboiling liquid flavorful!

2 Tbsp. Pour Olive Blood Orange EVOO

4 thick  slices of Windcrest Farms Organic baby ginger, minced

1 cup toasted  baby ginger leaves – simply crisp them up in a 200 degree over for 10-15 minutes to concentrate their delicate flavor

¼ cup fresh Italian leaf parsley

1 bottle of pale amber beer

2 cups mushroom broth

1 rack local Baby Back Ribs, cut into double ribs

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Glazing the ribs with the basting liquid sears the flavor on the meat

 

Basting sauce:

2/3 cup teriyaki, ponzu or hoisin sauce

¼ cup dark sesame oil

¼ cup minced fresh Windcrest Farms Organic Baby Ginger

1 cup aged whiskey or aged Rum ( I love to use NC’s own  organic TOPO aged whiskey here)

Juice and zest of two oranges or 2 Tbsp. Blood Orange EVOO from Pour Olive

Dash or two of  Crude Bitters orange & Fig bitters ( available at the Savory Spice Shop in Southend Charlotte

1 cup Spicy Hot Blenheims Ginger Ale – made in Blenheims, SC!

½ cup Dancing Bees Farm Honey – your favorite variety ( I love the sourwood honey here and its available on Saturdays at the Matthews Community Farmers’ Market and the Charlotte Regional Market on Yorkmont Road.

 Condiments to serve – Texas Pete (if you’d like to spice it up a bit!)

img_5038Combine parboiling ingredients in a stock pot. Bring to a boil, add the whole racks of ribs. Allow to come back to a boil then reduce heat to a simmer of 30-40 mins or so.

While ribs are simmering, prepare basting sauce by combining all of the ingredients, except the honey and ginger in a medium sized saucepan. Bring to a boil and allow to reduce by one third. Remove from heat and stir in honey and ginger.

Remove ribs from the simmering liquid. Bathe the ribs in the glaze and place the ribs on a saute pan or grill pan, basting with the glaze until it just starts to brown on the meat, or  place in a roasting pan under the boiler for 2-3 mins on each side.

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Use chicken, seafood or your favorite vegan or vegetarian tempeh with the same delicious ginger glaze

 

To make a vegetarian version of the same – use tempeh or tempeh style “chicken” patties ( available at Earthfare in Charlotte) No parboiling needed – just saute the patties in the Blood Orange oil until nicely browned, then bathe in the glaze and cook down until the glaze has thickened slightly. Same method will work well for your favorite seafood.

For chicken –  no parboiling needed – simply season  bone-in ( this adds more flavor) pieces with salt and pepper and bake  in a preheated 400 degree oven in a covered roasting pan for 30-40 minutes. Remove the lid of the pan and add the basting  liquid. continue to bake for another 5 minutes  or broil the chicken for 2-3 minutes until the glaze starts to brown.

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Watch the video from my October 2016 cooking segment on WCNC’s Charlotte Today here.

For more ginger how-tos and to see it for yourself, I’d love to have you join me and Mary Roberts for a ginger-centric On The Farm cooking class at Windcrest on Saturday Oct 7, from 3-6 pm. The class includes a farm tour where we see the farm up close and personal and will hear from Mary about sustainability, why it is important to her to grow organically and all about raising crops year round in a greenhouse environment. Plus we’ll cook and enjoy 4-5 new recipes for 4-5 delicious courses of local fare all with a ginger-centric theme. In addition to the tour and the food, the class also includes wine pairings from Assorted Table Wine Shop with each course, a recipe packet for each participant, and gift bag with sample sized local goodies and coupons. Cost is $85 per person. To make your reservations, simply email me directly at Heidi@HeidiCooks.comand I’ll send you all the info you need to complete your reservation. Looking forward to seeing you there!

May 2016 On the Farm Cooking Class: A Taste of Honey

a taste of honey cooking classMark Your Calendars…Save the Date and be prepared to “Catch the Buzz” as we turn our attention to the “Business of Bees” in my May On The Farm hands-on cooking class.

The fun takes place in the honey room at Dancing Bees Honey Farm in Monroe, NC and in addition to meeting the bees, learning how they affect the harvest of the food you eat and tasting the honey, you can even have your photo taken in front of Robin’s new ride, affectionately dubbed “The Bee Mobile”

Nothing sweeter (or better for you) than the taste of local honey! Just wait till you taste! And then just wait till you see what we’re going to prepare – a five course feast with honey in every dish!

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Robin and Jeff Knight of Dancing Bee Honey Farm in Monroe, NC will show you how their bees do their thing and then we’ll cook with this local liquid gold in all its flavorful variations along with lots of other locally sourced produce, products and proteins to make a five course meal from beginning to end. My friend Josh Villapando of Assorted Table Wine Shoppe at 7th Street Station in Uptown Charlotte will be on hand, too, to provide “perfect-for-summer-sipping” wine pairings with each course.

Cost $85 per person – and includes a farm tour plus 5 hands on courses with wine pairings and a recipe packet with wine notes for each class participant. . 

cooking class date

Its all happening on Sunday May 15, 1-4 pm. Reservations are a must, so just let me know that you’d like to attend via an email to Heidi@HeidiCooks.com 

A day or two before class I will send an email to all of our class participants with any specifics you need to know as well as directions to the farm.

I do hope you can join us.  You’ll learn lots about the importance of bees plus have a sweet time in the process. Honey and lots of other sweet things from Dancing Bees will be for sale as well.

HEIDI BILLOTTO FOOD

Reserve your spot by emailing me now at  Heidi@HeidiCooks.com 

To read more about Dancing Bees Honey Farm and all you will find there at our class, take a looksee at this article I wrote about the farm as it originally appeared in the Fall 2014 issue of Charlotte Living Magazine…

Idb_logo116s’ll admit it, I have a strong sweet tooth. But instead of a spoonful of sugar, I’ll opt for a quick pick me up of a spoon of honey every time. Make mine sticky sweet and locally harvested, a bowl of “Dancing Bee” deliciousness, please. The golden elixir or liquid gold we call honey is actually just a simple by product of the business of bees, living in the microcosm of a hive, working together to get the job done.

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I love finding local bees and honey in each city I visit – here I am at the hives on display at  the Burt’s Bees offices in Durham, NC ( I know it looks like it, but I swear I was not touching the glass!)

 

I like to taste and buy different local honeys when I travel. Intrigued by the regional differences in the taste and color, and mystified as to how it all works, I went to visit Master bee keeper Jeff Knight and his wife Robin at the apiary adjacent to their home in Monroe, North Carolina. I have often bought honey and bee products from Robin at the Dancing Bee stand at the Matthews Community Farmers Market, and this season fell hard and fast for the NC Mountain sourwood honey the couple harvested last season. The taste and the difference between the Dancing Bee wildflower honey and this rich, luxurious second cousin, led me to further investigation…. to read more about Dancing Bees Honey and the fascinating “Business of Bees”, just click this link to Charlotte Living Magazine’s Fall of 2014 issue: http://www.charlottelivingmagazine.com/department_articles/food_and_entertaining/past_food_articles/The_Business_of_Bees.pdf