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.

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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

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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! 

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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.

Battle “Pig ‘n Pumpkin” marks the last of the semi finals for the 2013 Fire in the City competition. Chef Jon Fortes of Mimosa Grill vs Chef Luca Annunziata of Passion 8 Bistro. Fortes takes the win and a place in the finals!

Friendly semi final competitors, Chef Luca Anunziata and Chef Jon Fortes

Friendly semi final competitors, Chef Luca Anunziata and Chef Jon Fortes

Tuesday October 15 was the last night of Competition Dining’s Fire in the City  semi finals. The dining room at Bonterra Dining and Wine Room was packed for the competition between Chef Luca Annunziata from Passion 8 Bistro and Chef Jon Fortes from Mimosa Grill- even seats at the bar were a sellout!

Each guest there in anticipation of who would win and move into the final fire for this the inaugural year of Competition Dining’s Fire in the City.

Just an evening earlier on Oct 14 Chef Phil Barnes from Roosters won his Battle Pope & Sons Winter Squash and Cheshire Farms Pork against The Peculiar Rabbit’s Chef Brent Martin. The end of this culinary battle would determine Phil’s competition for the October 21 final Fire in the City battle.

Pope & Sons Pumpkin

Pope & Sons Pumpkin

Cheshire Farms Bacon was one of the evening's secret ingredients

Cheshire Farms Bacon was one of the evening’s secret ingredients

This night the secret ingredients were similar to the first evening of semi finals with products again from Pope & Sons and Cheshire Pork. The secret ingredients were NC pumpkin and bacon, or as guest judge Zach Goodyear so aptly phrased it “Pumpkin shined with the taste of Swine

Technology expert and creator Derek Sanderson chats with the media - Michelle Boudin from WCNC

Technology expert and creator of the Competition Dining program and app, Derek Sanderson chats with the media – Michelle Boudin from WCNC

The Pumpkin ‘n Pig Battle found everyone in good spirits although the competition between Chef Jon Fortes and his team from Mimosa Grill and Chef Luca Annunziata and his team from Passion 8 was quite serious.

To add to the excitement, the day began with cameras in the kitchen as WCNC news reported Michelle Boudin dropped by to do a great evening news story on the amazing technology behind Competition Dining.

Fire in the City semi finalist , Chef Jon Fortes

Fire in the City semi finalist , Chef Jon Fortes

Semi finalist Chef Luca Annunizata

Fire in the City Semi finalist, Chef Luca Annunziata

The smell of frying bacon puts everyone in a good mood and by mid afternoon the chefs were having a great time, but all with their eye on the win.

And so here you have it – Pig ‘n Pumpkin in six stunning courses…

Course One from Chef Luca Annunziata

Course One from Chef Luca Annunziata

The evening kicked off with the first course by Chef Luca Annunziata and team Passion 8 Bistro with a Pope & Son Farms savory Pumpkin Panna Cotta atop a bed of arugula dressed with Cheshire Bacon Blackberry Vinaigrette, a crumbled Walnut & Thyme Shortbread, Pickled Red Onion. All of the scores were  relatively high this night; but this first plate was a low scoring dish for Annunziata. While the bacon blackberry vinaigrette was of knock-your-socks-off proportions, the panna cotta lacked much of that pumpkin punch and the lack of flavor was reflected in this dish’s final score

Course two from Chef Jon Fortes

Course two from Chef Jon Fortes

Course 2  was from Chef Jon Fortes – a scrumptuous Orange & Brown Sugar Cheshire Bacon Confit  piled atop a thick flavorful Pope & Son Pumpkin “Soup”. This dish was for many diners this evening – this food writer and Competition Dining official blogger included –  the favorite plate of the nite, and a high scoring start for Team Mimosa.

A beautiful chiffonade of Collards & Apple Slaw topped the plate for a fine and fabulous finish.

Course three from Chef Luca Annunziata

Course three from Chef Luca Annunziata

Course 3 was  from Luca Annunziata – a delicious Cheshire Bacon Moussaline Stuffed Bistro Filet, accompanied by Roasted Beets, Oyster Mushrooms, Picked Herbs, Apples,  Spinach and a bold and vibrant Curried Pope & Son Farms Pumpkin Cream Sauce that was perhaps a bit too strong; but delicious and a nice foil for the rich filet.

 

Course four from Chef Jon Fortes

Course four from Chef Jon Fortes

Course 4 was from Chef Jon Fortes and was comprised of a Charred Onion Marinated Lamb Loin Makers Mark Infused Pope & Sons Pumpkin Cheshire Bacon & Red Apple Soubise. This dish was also delicious but the taste of the Makers Mark too strong for some; to my mind, as good as it was, overwhelmed the lamb a bit.

Both of the “middle courses” scored pretty evenly, and so this night it seemed the competition was between the first two plates and the last two – which were, of course, dessert….

Course five from Chef Luca Annunizata

Course five from Chef Luca Annunizata

I loved Course 5 from Chef Luca Annunizata – the rich log of Cheshire Bacon Ganache, with Salted Bourbon Caramel and cookie crust was heavenly; the  Pecans Pope & Sons Pumpkin Mousse along side the chocolate all atop a smear of Cherry Infused Molasses looked like ice cream upon arrival and when it wasn’t, it through diners off a bit. Although it was quite tasty it might have been better received and a better accompaniment to the chocolate had it been frozen.

 

Course six from Chef Jon Fortes

Course six from Chef Jon Fortes

Course 6  was a plate with “Three Bites of Dessert”  with what is becoming a Competition Dining trademark presentation from Chef Jon Fortes.  He is a chef who loves to present trios and this one worked well – the warm Sticky Toffee Pope & Sons Pumpkin Bread for me was the best bite on the plate, although the Salted Caramel Ice Cream with Candied Cheshire Bacon came in a close second – who doesn’t love candied bacon? The  Pudding Pumpkin Roll with Autumn Crema was also tasty and rounded out Fortes high scoring presentation.

Team Mimosa with chef Ref Lawrence Willard - from left Exec Chef Jon Fortes, Chef Ref Lawrence, Chef Thomas Marlow, and Chef Joseph Cornett

Team Mimosa with chef Ref Lawrence Willard – from left Exec Chef Jon Fortes, Chef Ref Lawrence, Chef Thomas Marlow, and Chef Joseph Cornett

As the scores were tallied and presented to the excited crowd, Fortes took the lead and dessert put team Mimosa over the top and into the finals against Rooster’s Chef Phil Barnes on Monday October 21. Congratulations to all of the chefs for another fabulous Competition Dining meal!

Team Mimosa with chef ref Billy Seay; fron left Chef Thomas Marlow, Chef Ref Billy, Chef Joseph Cornett and Exec Chef Jon Fortes

Team Mimosa with chef ref Billy Seay; fron left Chef Thomas Marlow, Chef Ref Billy, Chef Joseph Cornett and Exec Chef Jon Fortes

The winner of the final fire here in Charlotte will go on to the big statewide Final Fire in Raleigh – a competition of winners from 2013’s Fire on the Rock in Blowing Rock, Fire on the Dock in Wilmington, Fire in the Triad in the Greensboro area and Fire in the Triangle in Raleigh. Tickets for Final Fire go on sale at 7 pm on October 30 and will be available  to everyone who attended one of the Competition Dining dinners this year.

Competition Dining Creator Jimmy Crippen does a video interview with team Mimosa Grill just after the win

Competition Dining Creator Jimmy Crippen does a video interview with a happy but exhausted  team Mimosa Grill just after the win

For more information about Mimosa Grill located in Uptown Charlotte at 327 S Tryon St  Charlotte, NC 28202; 704.343.0700,, visit www.harpersgroup.com/mimosa.asp Mimosa Grill on Urbanspoon

For more information about Passion 8 Bistro, located at 3415 S Carolina Hwy 51  Fort Mill, SC 29715; 803.802.7455, visit www.passion8bistro.com Passion8 Bistro on Urbanspoon