Heidi Billotto Live: from The Matthews Community Farmers’ Market

PrintWe interrupt the regularly scheduled series of blog posts to bring you a brand new series of social media videos – all LIVE from local area farmers’ markets.

I generally hit 2-3 area markets on any given Saturday morning. Its my Saturday morning thing to do. It’s not just about what I need to pick up for that week’s cooking classes, catering jobs or what Tom and I will eat during the week; for me a farmers’ market trip is about seeing what’s growing, visiting with all the farmers and being there to support what they do. The fact that I can buy all the local produce, proteins and product that I need and know where it all came from and what went into the food that I eat and serve to others is a bonus. Someone commented on the Facebook feed that they were amazed that I knew everyone’s name.

That’s what shopping local is all about: Knowing your local farmers and producers; Shaking the hands that feed you and resting assure that the food you eat was grown and nurtured with love and care, not pesticides and hormones.

This new video series started as a way for me to help the Matthews Community Farmers’ Market promote their opening day last week. I was going to write a blog post about the new additions to the market and the list of new vendors, but alas as it was all new I didn’t have any of these photos to include in the post.

So instead, I decided to hit the market early on their opening day April 15, 2017 and film my very first Facebook Live video. I had a blast! I have always loved spreading the word of all our local farmers bring to the table and this was a fun way to do it in real time. It appears that lots of Facebook friends and fans loved it too. To date that first FBLive video has enjoyed over 1.6K views! I am over the moon!

And you will be, too, when you go to shop at the Matthews Community Farmers market this Saturday and any or every Saturday hereafter, Spring and Summer hours are now officially in effect.

The market, located at 188 N Trade Street right in the heart of downtown, Matthews, is open every Saturday from 8 till noon. Matthews is a “growers only” market and  each of the farms represented by the farmers themselves are located within 50 miles of downtown Matthews.

Currently the Matthews Market is hosting a strawberry fundraiser with fresh delicious berries from Cody Strawberry Farms and new to the market this year is the addition of a food truck or two. Both of these trucks are preparing breakfast items using the local product you’ll find available at the market each week. Last weekend I enjoyed a killer Farmhouse Croissant from Carolina Smash Truck. The savory breakfast sandwich was prepared with Maitake Mushrooms, green onion, egg, and white cheddar – just what I needed to go with that delicious cup of Good Cup Cappuccino I was enjoying after I posted my video.

You can check out all the names of all the participating vendors, and sign up for the Matthews’ Market’s email newsletter by visiting their website 

Each week the market features a different chef presenting a 9 am cooking demo; and a different local musician  there to provide a little music to enjoy as you shop from and visit with each of the market vendors.

Last weekend, Chef Luca Annunziata wowed the crowds with a taste of his traditional Italian cuisine now featured on the menu at his restaurant Luca Modern Italian Kitchen ( formally called Passion 8). This Saturday, April 22 at 9 am chef Adam Reed from Sante Restaurant in Matthews will be cooking  up a storm for the market crowds to  sample and enjoy after they watch his entertaining demo.

And there is so much more, from compost to King of Pops, local honey, chicken, eggs, pork, beef, fresh from the Carolina Coast seafood,  fresh flowers, plants for you to grow and produce for you to cook and eat; From Water Buffalo cheese to locally made cottage cheese and ricotta; From Beeswax candles to Breads, pastries, frozen casseroles and pizzas made from local ingredients, baskets, pottery… whew! Just take a look at the video here and check it all out for yourself… then stay tuned.

Coming up  in a day or so, a post I filmed yesterday Wed April 19  which  features my  Facebook Live Video with market vendor details from the brand new Wednesday afternoon Selwyn Avenue Market in the parking lot of the Mouzon United Methodist Church from 3-7 on Wednesday afternoons.

This Saturday, April 22, I am teaching one of my On the Farm cooking classes at New Town Farms, but before hand I  will be at the Waxhaw Farmers’ Market at 208 N Church St, Waxhaw, NC 28173, open from 9 till noon,  to bring you a FBLIve video of everything from the market there. You can join me on my HeidiBillottoCooks Facebook page to watch the video live – probably around 9:30 -10 or so ( I’ll post a social media heads up about 5 minutes ahead of time), or you can catch it later on my personal Heidi Billotto Facebook page. Or if you are not on Facebook you can view it here in the next farmers’ market blog post.

My plan is to film from a local market once or twice a week  over the course of the next several months – so get ready for your close ups Atherton Farmers’ Market, Mecklenburg County Market, Noda Farmers’ Market, Davidson Farmers’ Market and more! If you know of a market selling local product that I am leaving out or one I might not be aware of – please post a comment here,  let me know and I’ll add it to my list.

My purpose is instead of just offering a list of local markets, you can really have the opportunity to see for yourself, virtually meet the farmers and producers and then make plans to go and shop local so you can eat local, too!

And don’t forget, what ever farmers’ market you shop at this weekend, be sure to #TellThemHeidiSentYou

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!

 

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!