Hurry, Hurry…Read All About It

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

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

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

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

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

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

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

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

Heidi Billotto 2008

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

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

Holiday 2015 Wine and Dine

HEIDI BILLOTTO FOOD

Just in the St. Nick of time, I’m here with a recap of my December restaurant segment on Charlotte’s WCNC’s Charlotte Today… read on for details and then watch the video of the December 19 spot using the link  at the end of this post – Thanks to Colleen Odegaard, Eugene Robinson, Natalie Ridley, Arve Byrd, Kim Thomas, Matt Hammond and Mary Alvarez and the team at Charlotte Today for making these monthly restaurant recommendation segments so much fun! And a special thanks to my wonderful husband, Tom Billotto who is always there on set – helping me set up the shots, and who keeps the food moving during the actual taped segment.   Cant wait to plan more for 2016, but first, lets talk about the next two week….

Lots of food and cooking going on this week and next –  here are five places I think can help you ease through the rest of the 2015  holiday season.

Lets start with a breakfast option – good for the holidays or anytime of the year…

Storefront of Brookyn Water Bagels at Ballantyne Commons East

Storefront of Brookyn Water Bagels at Ballantyne Commons East

Brooklyn Water Bagels  – Located at 15105 John J Delaney Blvd in the Ballantyne Commons East shopping Center; Open  6am – 3 pm   – New York’s borough of Brooklyn is the hot new food place to be; but fortunate for us in Charlotte, we don’t need to take a trip to the Big Apple to get the same wonderful bagels.  You see, when it comes to making bagels (traditionally prepared by boiling the round loops of dough first and then baking them) its all about the water.  They say that NY City water is some of the finest in the country – that’s because it comes from the Catskill Mountains.

bagels BWB

Nothing beats a perfectly made bagel – baked fresh each morning

So to make bagels like the ones you’ll get in Brooklyn, you need to have water like they have in Brooklyn and the fine folks at Brooklyn Water Bagels have figured out how to make it happen. These bagels are the real deal – made with specially filtered water that not only goes into the bagel preparation, but into the coffee and all the beverages as well.

At Brooklyn Water Bagel, Coffee Ice Cubes make a regular Iced Coffee a "Cubsta"

At Brooklyn Water Bagel, Coffee Ice Cubes make a regular Iced Coffee a “Cubsta”

Not to miss – the coffee ice cubes that come when you order a “Cubsta” iced coffee and the chocolate egg creams made with Fox’s U-Bet seltzer. Both are exceptional and the latter may be  my new favorite carbonated beverage.

In addition to the house blended cream cheese, and bagel sandwiches for breakfast or lunch,  try the Bagel Bites, as a great way to have a taste of it all the BWB varieties.  Holiday entertaining note: these bagel bites also make for exceptionally cute appetizers at your holiday party served with smoked salmon or smoked trout of your choice or BWB white fish salad.

If you don’t trust my opinion on the quality of these fabulous bagels, know that BWB now makes all the bagels served at Ballantyne Hotel & Lodge –delivered fresh baked each morning. To pass the mustard of the likes of Chefs David Moore, Ben Kallenbach and Michael Rayfield, you know I’m not pulling your chain.

Like the bagels and the U-Bet seltzer Egg Creams, the Black and White cookies at Brooklyn Water Bagels are the real deal!

Like the bagels and the U-Bet seltzer Egg Creams, the Black and White cookies at Brooklyn Water Bagels are the real deal!

After the  bagel and the beverages,  authentic cake like, perfectly iced Black and White cookies are a must. Plenty of room to dine in or you can take out, of course; but if you stay and sit a while, you can enjoy another taste of old time Brooklyn culture by enjoy the reruns of Jackie Gleason’s classic – The Honeymooners while you eat. If I had one suggestion for Brooklyn Water Bagels, it would be to turn down the music and turn up the sound on the video – nothing like the fun and laughter these old reruns bring to the table.

 

Next up you’ll surely want to be wining and dining this week and next, or want to give a gift of a great bottle or two. Time to make a toast to the year that has gone by, the year that is to be, and the holiday season in between.  No where better to cover your bases on all angles than at the new location of

Foxcroft wine co barFoxcrefot wine co logoFoxcroft Wine Company  now in  Dilworth at  Kenilworth Commons Shopping as well as in their original SouthPark location at  7824 Fairview Rd.  The new location is taking the Dilworth Neighborhood by storm. The retail operation and wine bar Open 10 am to 11 pm; the kitchen opens at 5

This is the perfect place to celebrate with 40 something wines by the glass, hundreds by the bottle;  and while there is a fair share of beef, chicken and fish on the menu, I love and appreciate the fact that there are also great vegetarian and vegan entrees and well.

Turffled french fries and some of the best Brussels Sprouts in town are both a great way to start the evening at Foxcroft Wine Co.

Truffled french fries and some of the best Brussels Sprouts in town are both a great way to start the evening at Foxcroft Wine Co.

The flat breads are a divine way to start, and whatever you order by sure to add on  the French Fries and Brussels Sprouts as sides. My oh my – perfect fried potatoes with a dusting of Parmesan, a drizzle of truffle oil and a truffle aioli on the side for dipping. The sprouts are poached then sautéed with a mix of butternut squash, caramelized onions and a Asian glaze – possibly the best Brussels in the city right now and those may be fighting words…

In season, enjoy the  patio dining… and

Exciting news – and you heard it here first – Foxcroft Wine Co. is upping the bar as one of the two 2015 Competition Dining Charlotte Champs – Chef Brent Martin is joining the culinary team, so along side the talent of Chef Justin Solomon, Shawn Harrison and the rest of this talented culinary team – look for dynamic things to come with the new year.

 

The Speedway Club logoLooking for a fun family holiday tradition to start? Turn to Charlotte Motor Speedway, 5555 Concord Parkway S, Concord, NC, for the biggest light show in town and while you are there enjoy dinner at  The Speedway Club, open during the month of December to the public.  For the majority of the year, this is a members only club; but for the whole month of December the club is open to the public by reservations made by calling 704-455-3216.

The dining rooms at Charlotte Motor Speedway's The Speedway Club - over look the track and this time of year, give diners a birds eye view of the holiday light display.

The dining rooms at Charlotte Motor Speedway’s The Speedway Club – over look the track and this time of year, give diners a birds eye view of the holiday light display.

The cuisine is old country club style dining and I say that in the very best light –  a throw back to classic continental cuisine –excellent crab and lobster cakes with big chunks of lobster, perfectly done steak and a delicious take on fish and grits with a citrusy twist, and a beautiful assortment of desserts – its a back-to-basics old school approach to food in a one-of-a-kind atmosphere. At a recent dinner, as we were in the NASCAR mode, at least for the evening,  we opted to try of the Childress red wines on the menu – both excellent selections.

A delicious take on The Wedge salad from the chefs at The Spedway Club at Charlotte Motor Speedway

A delicious take on The Wedge salad from the chefs at The Speedway Club at Charlotte Motor Speedway

If you are interested in becoming a member and would like to see or know more, contact  GM George Krail who would be happy to help you arrange to come for dinner, holiday time or no for test drive – pun intended, thank you.

This time of year though, the added benefit to enjoying dinner at The Speedway Club is the spectacular holiday light display called “A Speedway Christmas”

speedway Christmas Now through Dec. 30 but closed on Christmas Day, you can enjoy the creative display of  Three Million Lights and  Holiday Music, , a huge infield Christmas Village with photos with Santa, a bustling Bethlehem village, petting zoo, holiday crafts and more  and the unique chance to drive the track, and  Classic Christmas Movies on the 16,000 square foot Big Screen

 

The Speedway Christmas drive-through light show is open nightly from 6 to 10 p.m. through Dec. 30 (closed Christmas Day). Christmas Village is open Thursday through Sunday. The movie schedule includes showings of Frozen Dec 21-24 and Dec 26 and 27 at 8 and 10 pm
For tickets, the pricing is as follows:  Christmas Village open: Thursday & Sunday: $25 per car; $50 per van (max 36); $175 bus (max 57), Friday & Saturday: $30 per car; $50 per van (max 36); $175 bus (max 57), Military Discount: $3 off, Fast Pass: Move to the front of the line with a fast pass for an additional $10 to the above price

Light Show only: $20 per car; $40 per van (max 36 people); $140 per bus (max 57 people), Military Discount: $3 off

Visit www.charlottemotorspeedway.com or call 1-800-455-FANS (3267) for pricing and more information about Speedway Christmas.

I just adore the light and crispy waffle cones at Elizabeth Creamery some of the best I have ever tasted!

I just adore the light and crispy waffle cones at Elizabeth Creamery some of the best I have ever tasted!

During the remainder of the holiday season it’s for sure you’ll be entertaining a bit, and if you are looking for a little homemade ice cream to go with your line up of holiday desserts look no further than Charlotte’s own Elizabeth Creamery.

Elizabeth Creamery, is located at 1535 Elizabeth Ave,directly behind Carpe Diem… 

With so many places to dine in Charlotte now, different places capture our attention at different times. This family owned and operated ice cream parlor came back onto my radar as I was writing an article about the Elizabeth Ave revitalized restaurant row for the new issue of Charlotte Living magazine out before the end of the year.  Owner Sun Jae Kim has been making ice cream in Charlotte since 1996. He believes in simple honest flavors that are steeped in tradition.

All of the ice cream is made fresh on location with the very best ingredients.  And the waffle cones are light and crunchy – they melt in your mouth along with your flavor of choice and are some of the best I have ever eaten…

Three favorite seasonal flavors you simply must try: Mocha, Ginger and Smurf!

Three favorite seasonal Ice cream flavors at Elizabeth Creamery you simply must try: Mocha, Ginger and Smurf!

Elizabeth Creamery is a great stop for a family outing after you drive the neighborhoods to see holiday neighborhood lights – or before or after a ride around through the Elizabeth Ave corridor to Uptown on Charlotte’s only street car in 77 years.

After you’ve enjoyed a cone or two –be sure to take home a pint of your favorite flavors –  perfect for your holiday desserts – try the ginger with a slice of gingerbread, a cinnamon rolls or ginger cookies; or a scoop of mocha in your next cup of hot chocolate! And, just because you’ve gotta love blue food and as a favor for your sweet tooth don’t miss the cotton candy flavored Smurf.

 

 

Here is a platter representing the incredible seafood display you'll find at Christmas morning brunch at Ballantyne Hotel & Lodge

Here is a platter representing the incredible seafood display you’ll find at Christmas morning brunch at Ballantyne Hotel & Lodge

Finally, a banquet at Ballantyne Hotel & Lodge is the perfect destination dining stop and this year a great place to continue on the celebration the holidays with friends and family – once gifts are opened, take a deep breath and relax as the talented Culinary team at Ballantyne Hotel  & Lodge as done the work for you.

Snapper is also on the brunch buffet - prepared here pan seared with parsnip puree, candied pineapple and Spanish onion

Snapper is also on the brunch buffet – prepared here pan seared with parsnip puree, candied pineapple and Spanish onion

The hotel will offer Christmas Brunch on December 25, 11 a.m. – 3 p.m. The elaborate buffet will include a variety of salads, an assortment of cheese and seafood displays, breakfast items, an omelet station, carving station and indigenous desserts. There will be live holiday music. Cost is $75 per person, $35 for children, ages 5-13, and complimentary for children ages 4 and under (pricing does not include tax or 23% service charge). Private dining rooms are available.

Gallery Restaurant will be open for dinner on Christmas Eve and Christmas, 4 p.m. – 9 p.m. The restaurant will feature its regular menu as well as offer a prime rib dinner special.

Reservations are required for dining on Christmas Eve and Christmas. To make a reservation, please call 704-248-4100 or visit www.gallery-restaurant.com.

Be Sure to visit Gingerbread Lane at Ballantyne Hotel & Lodge before the holiday season is over

Be Sure to visit Gingerbread Lane at Ballantyne Hotel & Lodge before the holiday season is over

While you are there visit  the Hotels annual Gingerbread Lane open now through Sunday, December 27. Vote on your favorite entries with $1 minimum donation per vote. All proceeds will benefit Levine Children’s Hospital (LCH), dedicated to caring for the physical and emotional needs of children and their families.

Here I am with the Seafood Platter from Ballantyne Hotel & Lodge in hand, ready to tease the Charlotte Today segment just before a commercial break

Here I am with the Seafood Platter from Ballantyne Hotel & Lodge in hand, ready to tease the Charlotte Today segment just before a commercial break

 

 

 

To see the video with my take on all these December restaurants click here for the segment on Charlotte Today with Hosts and my friends Colleen Odegaard and Eugene Robinson  http://www.wcnc.com/story/entertainment/2015/12/18/take-a-break-from-cooking-and-visit-these-5-restaurants/77567784/

Weekend One of Charlotte’s 2014 Spring Show Cooking Stage: Recap & Recipes

cropped-heidi-cooks-logo.jpgIt is, each and every year, my great pleasure to coordinate the chefs and host the culinary action on the Southern Shows Spring Home and Garden Show cooking stage in late February and then again I do the same in August for the Southern Shows Ideal Home show.
This year the spring show ran two consecutive weekends in a row and with nearly 60 different chefs, sous chefs, foodies and farmers making appearances on stage, every hour on the hour, the action was hot!

With so many different chefs I made the decision to make the stage “paperless” this year – so aside from coupons, business cards and menus for the crowd to pick up and share, there were no printed recipes.

bannerInstead of all the paper,  my good friends at Charlotte Living magazine have created a Southern Spring Home & Garden cooking stage landing page where readers will find an index of all the participating chefs, links to their printed recipes and further links to restaurant, chef, farm and shop websites. the link to the recipe index from the first weekend is at the end of this post; recipes for the second weekend will be up next week and I’ll soon write a recap blog post for that as well –  but first a brief recap of the first weekend of fun, food and flavor!

Heidi and Tom in the Booth  spring show 2-14

Heidi and Tom Billotto in Charlotte NC at the Southern Spring Home & Garden Show 2014

As I mentioned, this year, The Southern Spring & Garden show ran Feb 22 – Feb 24 and Feb 28 – Mar 2, While I was at the Cooking Stage, my very talented husband Musician Tom Billotto, was performing instrumental and vocals in the show’s gardens. We sold his CD, Two and A Half Guitars, at the Heidi Billotto & Friends booth directly across from the  cooking stage and then we played it between chefs  –  the crowd seemed to enjoy the blending of food and mood.

If you missed purchasing Tom’s CD for a little food and mood of your own – its available through his website – look for the link at the end of this post.

So what follows is the low down on the line up of first weekend chefs, farmers and foodies that I am proud to call my friends and colleagues as they shared their skills, tips and techniques with the audience. – Thank you every one!

 

Heidi Billotto with Cantina 1511's Vince Giancarlo and Greg Balch

Heidi Billotto with Cantina 1511’s Vince Giancarlo and Greg Balch

Chefs Vince Giancarlo, Kyle Biddy and Greg Balch from Cantina 1511 kicked things off on Feb 21 at 11 am preparing Al Pastor Pork from Cantina’s new spring menu.

Al Pastor Pork on a griddle fried corn arapas

Al Pastor Pork on a griddle fried corn arapas

This delicious little bite is one you should certainly request when next you eat at either of Cantinas two locations – the big news is that the East Blvd. location will soon be moving to Park Road Shopping Center – stay tuned on these blog pages and on my Facebook page for details as they happen.

Paul Verica and his son Alex from Heritage Food and Drink

Paul Verica and his son Alex from Heritage Food and Drink

Baby bacon Doughnuts from chefs Paul and Alex Verica

Baby bacon Doughnuts from chefs Paul and Alex Verica

As it turned out it was a pork-centric beginning to the day as Chef Paul Verica and his son Alex followed with his version of the story of  “The Three Little Pigs” done Hertitage Food and Drink style with Maple Glazed Pork Belly, Pulled pork with old school biscuits and  Bacon Doughnuts, oh my!

A big supporter of local farmers and farmers markets, Paul has spent the last 20 years developing his personal style of New American Cuisine, and  the opening of Heritage Food & Drink in downtown Waxhaw NC  the culmination of years of hard work and dedication – like all the restaurants featured in this post Heritage is well worth your consideration next time you plan to enjoy dinner out!

Heidi with Chef Bill Bigham

Heidi with Chef Bill Bigham

Then the day on the stage took a turn toward poultry with Private chef Chef Bill Bigham who shared his quick and easy recipe for Mojito Chicken.

Chris Coleman from The Asbury at the Dunhill Hotel

Chris Coleman from The Asbury at the Dunhill Hotel

Bill was followed by Chef Chris Coleman from The Asbury at The Dunhill Hotel, a modern southern restaurant that honors the past, celebrates the seasons, and looks forward serving break fast lunch and dinner 7 days a week. Chris followed the poultry theme  preparing Cured and pan roasted duck with NC peanut Farro Risotto using local duck local peanuts and local farro – Chris is another big believer in the farm to fork concept and the menu at The Asbury reflects this philosophy.

Heidi Billotto with chefs David Moore and Kelly Morrow from The Gallery

Heidi Billotto with chefs David Moore and Kelly Morrow from The Gallery

North Carolina Peanut

North Carolina Peanut

Chef David Moore from The Gallery at Ballantyne Hotel & Lodge was also inspired by all things local and Southern as he too worked with NC peanuts, crafting the legume into a delicious brittle that sported quick a kick as he added South Carolina’s now famous hot sauce, The Grim Reaper, grown and produced by the Puckerbutt Hot Sauce Company in Ft Mill, SC. The Grim reaper chili has recently been classified as the hottest Chili in the world by the fine folks at Guinness who keep all the records!

Private chef Jill Aker-Ray

Private chef Jill Aker-Ray

Rachel Klebaur from Orrman's cheese shop

Rachel Klebaur from Orrman’s cheese shop

Private chef Jill Aker Ray lightened things up a bit with her easy Primavera sauce and I followed with Rachel Klebaur of Orrman’s Cheese Shop, making my recipes for Local Bosky Acres goat cheese fondue and beer cheese stuffed jalapenos.

Greg and Subrina Collier from The Yolk in Rock Hill

Greg and Subrina Collier from The Yolk in Rock Hill

Later, I took the stage once more to share perfect pairings of Pour Olive ultra premium extra virgin olive oils and artisan Balsamic vinegars and then Chef Greg Collier put a cap on the evening as he entertained the crowd while he prepared a twist on a breakfast classic – steel cut oats. Instead of making a sweet oatmeal, Greg transformed the oats into a melt in your mouth mushroom risotto – what a way to end our first day and one reason you should definitely check out the breakfast menus at The Yolk located in Rock Hill, SC!
 

 

Heidi with DJ Ivey and Jon Fortes form Mimosa Grill

Heidi with DJ Ivey and Jon Fortes from Mimosa Grill

The action Continue at a fever pitch on Saturday, Feb 22 with appearances by four of Charlotte’s top restaurant chefs one right after the other:

Carpe Diem's Chef Paul Ketterhagen with his biggest fan

Carpe Diem’s Chef Paul Ketterhagen with his biggest fan

Chef Paul Ketterhagen from Carpe Diem, a fine dining restaurant and catering company
located at 1535 Elizabeth Avenue  in Charlotte delighted show goers with recipes for  a springtime farro salad with a duo of vinaigrettes – look for creative dishes like this one on the carpe diem springtime menu

Chef Sam Stachon from The Kings Kitchen

Chef Sam Stachon from The Kings Kitchen

Then Chef Sam Stachon from The Kings Kitchen a not for profit restaurant in Uptown , with a mission  to help and feed our city’s hungry and homeless, brought it all back home with his melt in your mouth biscuits and sasauge gravy. Kings Kitchen is now open for breakfast and these biscuits are featured on the breakfast and lunch menus.

Chef Tim Groody from Fork! in Cornelius

Chef Tim Groody from Fork! in Cornelius

Smoked pork potstickers by Chef Tim Groody

Smoked pork potstickers by Chef Tim Groody

Show goers were ready for more as Chef Tim Groody from Fork Restaurant  on Main Street in Cornelius, a farms to fork restaurant supporting dozens of local farms in the Carolinas, put an international spin on a bevy of local ingredients to make his tasty smoked local pork pot stickers!

Creole stuffed hushpuppies by chef Jon Fortes of Mimosa Grill

Creole stuffed hushpuppies by chef Jon Fortes of Mimosa Grill

Chef Jonathan Fortes, winner of the 2013 Fire in the City Competition dining series,  and his team from Mimosa Grill located in Uptown Charlotte, wowed show goers with his  creole stuffed hushpuppies – the crowd, quit literally, ate it all up.

Nada Vergili of Nada's Italy

Nada Vergili of Nada’s Italy

a beautiful presentation of homemade Boursin cheese by chef Jill Aker Ray

a beautiful presentation of homemade Boursin cheese by chef Jill Aker Ray

I made real Italian biscotti while Italian travel expert Nada Vergili  expounded on all that is wonderful about traveling in Italy; while private chef Jill Aker-Ray stepped up for  the first of  three separate time slots on stage over the course of the show  sharing her recipes for  primavera sauce, boursin cheese and southern pesto.

On Sunday Feb 23 – The crew from the Papi Queso Food Truck was unable to attend as scheduled, so I stepped in sharing a few tips I’ve learned from Papi Queso and others on making superlative grilled cheese sandwiches  -the big trick is to use real mayo instead of butter on the bread for a truly golden and crispy finish ( the brand is your call but my go-to is Carolinas-made Dukes) – other than that, use interesting breads and fill with your favorite combinations of cheese, fruits, meats and veggies and you’re good to grill!

Heidi Billotto with Chef Nathan Volz from the Ritz -Carlton in Charlotte

Heidi Billotto with Chef Nathan Volz from the Ritz -Carlton in Charlotte

Profiteroles with foie gras filling from Chef Nathan Volz

Profiteroles with foie gras filling from Chef Nathan Volz

I was followed on stage  by a new, very talented, chef in town. So glad to have Nathan Volz, executive sous chef at Charlotte’s Ritz Carlton join us on stage.  Nathan’s “taste of the Ritz- Carlton” this day were bite sized pistachio profiteroles filled with a foie gras mousse – ah – what a way to start the day!

Heidi Billotto with Chef David Lucarelli from The Cowfish

Heidi Billotto with Chef David Lucarelli from The Cowfish

After the foie gras, amuse, so to speak, Chef David Lucarelli from The Cowfish, sushi burger bar, gave the crowd a rundown on making the very best burgers and  cheeseburgers and shared recipes for some of his favorite sauces.

Mary and Ray Roberts-Tarlton with enough fresh picked certified organic spinach  to feed the crowd!

Mary and Ray Roberts-Tarlton with enough fresh picked certified organic spinach to feed the crowd!

Next things took a light turn as Windcrest Farms’ Mary Roberts  joined me on stage to talk about al things organic and to tell guests int he audience how to grow from their own organic gardens.

Windcrest Organic Farms spinach - just beautiful!

Windcrest Organic Farms spinach – just beautiful!

Mary and her husband Ray brought along two huge bags of fresh picked organic spinach which we served to the crowd paired with organic strawberries for a  light spinach salad and then backed with Bosky Acres goat cheese and grated parmigiana reggiana for a rich warm spinach soufflé. We also sautéed this wonderful seasonal green with organic chick peas and tomatoes to create a tasty simply side dish as well. 

Heidi Billotto and chef Ben Philpott

Heidi Billotto and chef Ben Philpott

Inspired by Ben's mustard recipe I went home and made my own local mustard! - seeds soaking here....

Inspired by Ben’s mustard recipe I went home and made my own local mustard! – seeds soaking here….

That afternoon  I welcomed Chef Ben Philpott from Block and Grinder to the stage . At Block & Grinder, Ben makes delicious charcuterie and so he brought some of his duck ham to share with the cooking stage crowd and then he made a homemade mustard to go with. Keeping true to the philosophy that the show must go on, Ben persevered through an explosion of his blender and the fact that the fire alarm in the building went off in the middle of his demo.  After the all clear, we all realized that sometimes you just have to laugh and keep moving on.

Scott MacCabe from the Savory Spice Shop Southend

Scott MacCabe from the Savory Spice Shop Southend

Heidi with Scott and Amy from Savory Spice Shop Southend

Heidi with Scott and Amy from Savory Spice Shop Southend

The weekend ended with a presentation from Amy and Scott McCabe from The Savory Spice Shop SouthEnd  – my go -to place for all spices and herbs sweet and savory. Scott cooked up a rigatoni pasta dish while Amy handed spice samples out to the crowd – the perfect cap off for the evening and the first weekend of the show..

For all the recipes from this talented line up of first weekend of chefs at the cooking stage at the Southern Spring & Garden Show in Charlotte click on over to http://charlottelivingmagazine.com/spring_show_2014/Spring_Show_Recipes.pdf

Each of the recipes on the Charlotte Living site offer links to the chef restaurants and websites… recipes from the second weekend of chefs will be up and online mid March 2014. 

Meanwhile, for more information about any of our first weekend chefs  – just follow these links to get to their respective websites ….

For more information on me, Heidi Billotto and my cooking classes – friend me on Facebook at Heidi Billotto or follow me on Twitter at @heidicooks  and follow this blog and all the details will come to you as I post…

 

Battle High Rock Farm Chestnuts and TOPO Carolina Whiskey; Chef Phil Barnes of Rooster’s meets Chef David Moore from Gallery Restaurant and Barnes takes the first quarter final win!

The Team from Rooster's From left, chef Zach Renner, Executive Chef Phil Barnes, and Chef Ryan Daugherty

The Team from Rooster’s. From left, chef Zach Renner, Executive Chef Phil Barnes, and Chef Ryan Daugherty

The first quarter final competition of Fire in the City was a  spirited battle between Chef Phil Barnes of Rooster’s and Chef David Moore of Gallery Restaurant at Ballantyne. It was a close battle between these two hard working and talented chefs, but when all the plates were cleared and scores announced,  it was Chef Phil Barnes who took the win and will move on to the Competition’s semi finals on October 14!

The team from Gallery Restaurant. from left, Executive Chef David Moore, Chef Chris Wrenn and Chef Michael Renfield

The team from Gallery Restaurant. from left, Executive Chef David Moore, Chef Chris Wrenn and Chef Michael Renfield

This night of  competition was “Spirited” in more ways than one: first because these six chefs got along so well in the tight quarters of the kitchen at Bonterra Dining and Wine Room; and secondly because the secret ingredient this evening was a local spirit – Top of the Hill’s Carolina Whiskey made from 100% NC local organic wheat and distilled in Chapel Hill.

But wait, that’s not all – the stakes are getting bigger as the quarter finals begin; and so this time out for these chefs, there were two secret ingredients; and for this night at least – the local whiskey was paired with local chestnuts from High Rock Farm in Gibsonville, NC.

The first quarterfinal secret ingredients - TOPO organic whiskey and High Rock Farm Chestnuts

The first quarterfinal secret ingredients – TOPO organic whiskey and High Rock Farm Chestnuts

This was the first time ever that either of these two local North Carolina products have been used in Competition Dining; and  while both chefs found them to be a bit challenging, the smooth creamy, nutty flavors of both of these local NC products  complimented each other and really were a perfect pairing.

Top of the Hill is one of several new local distilleries popping up on the NC horizon. The distinction is that TOPO is the only organic disillery in the south and the only Green Plus Distillery in the country! TOPO produces vodka, gin and whiskey. As the distillery is just two years young, this whiskey – which is clear – is still considered to be Moonshine, but TOPO’s co-owner and spirit guide Esteban McMahan told me that they are working on an aged whiskey to be released soon – at first in airline bottles and then with time in a larger bottle format. If you’d like to taste and start drinking local spirits for yourself, TOPO spirits are available in larger NC ABC stores.

Paired with the whiskey  as the secret ingredient, were North Carolina Chestnuts from High Rock Farm in Gibsonville – just a short drive outside of Greensboro.

As new and young as TOPO distillery is, its partner for this evening  is an historic NC farm. Established in 1807, with nearly 500 trees, High Rock Farm is the largest grower of Chestnuts in the mid-atlantic region. High Rock Farm also grows pecans and produces fresh nuts, chestnut flower and a unique dried chestnut chip of sorts.

Both the Distillery and the farm invite visitors and give tours, so if you’d like to find out more about either of these Good to be Grown in NC treasures, follow the links at the end of this post and give them a visit.

In fact, on November 3 from noon to 5 pm High Rock farms will be hosting their second annual Chestnut Festival. $5 gets you in the door for lots of fun, historic house tours, food, music, local beer and wine and, of course, local chestnuts.

For this evening of competition, chefs had to include the TOPO Whiskey and either the whole chestnuts, the chestnut pieces or the chestnut flour in each dish. They also had the option of including TOPO vodka and gin at their discretion.

Interested in trying your hand at cooking with these two unique local products – take a look at what chefs Phil Barnes and Chef David Moore did this first night of Competition Dining quarter-finals and be inspired!

Course One from Chef David Moore

Course One from Chef David Moore

Course 1 was a beautifully presented plate from Chef David Moore.  The inch and a half tall TOPO Gin Shrimp Mousse stood aside a High Rock Farm Chestnut Crepe stuffed with a smoky Charred Eggplant, and finished with a TOPO Carolina Whiskey Tomatillo Sauce. While I adored the slightly sweet crepe with the smoky rich eggplant filling, I would have loved a bit more of the whiskey sauce. The shrimp mousse here was a non plus for me – it seemed much more of a separate item on the plate rather than an accompaniment to make a cohesive dish. Other dinners obviously agreed as, as pretty as it was,  this was a low scoring dish for Moore.

Course Two by Chef Phil Barnes

Course Two by Chef Phil Barnes

Course 2 from Chef Phil Barnes may have been the favorite plate of the evening. An incredibly well done TOPO Carolina Whiskey Braised Pork Belly was the star of the plate accompanied by Barnes’ take on a High Rock Farm Chestnut Crepe stuffed with Collard Greens, Parsnip & Chestnut Puree
This course was Barnes’ highest scoring plate and the highest scoring course of the evening.

Course three from Chef Phil Barnes

Course three from Chef Phil Barnes

Course 3 also came from Barnes – so in these quarter-final rounds, these chefs were also faced with the challenge of  plating back to back courses. After the competition, Barnes told me that this was his most challenging plate. At first he wanted to make pasta, but while the conception of Chestnut pasta was a good one, there were problems with the process, so the Rooster’s team had to drop back and rethink it. Gnocchi seemed a clever solution and Barnes really pulled it out. The slightly sweet nutty flavor of his High Rock Farm Chestnut Gnocchi, in a Chestnut-Carolina Whiskey-Apple Soubise with
Chestnut & Arugula Pesto was underscored with the intense TOPO Carolina Whiskey Sriracha Apples. For some the apples were too potent an ingredient, but when all the parts where eaten in one bite, I thought it to be  a good blend of taste and texture.

Course Four for Chef David Moore

Course Four for Chef David Moore

Course 4 from Chef David Moore was rich with the High Rock Farm Chestnut Smoked Pork Tenderloin bathed in Chestnut Butter with a side of delicious TOPO Carolina Whiskey Current Jam – Yum!  But for me, the Whole Grain Chestnut Flan which stood beside the pork was this plate’s demise, and honestly, I didn’t think  it was very typical of the way Moore cooks. It just didn’t have the refined sophistication his food usually brings to the table.

Whatever happened in the kitchen here, the flan was dry and crumbly. Easy to be a morning after “Armchair quarterback” but  while it was full of chestnuts I think I might have opted to leave the broken flan off  the plate in lieu of a green of vegetable of some sort.

Cpurse five from Chef David Moore

Course five from Chef David Moore

Conversely in Course 5, Chef David Moore was back. I thought the rich buttery High Rock Farm Chestnut White Chocolate Butter Cake with TOPO Carolina Whiskey Honey Sauce and Roasted Pink Lady Apples was outstanding
It’s crispy browned crust added a nice crunch and the flavors were so nicely blended that nothing overwhelmed. This was a favorite for me,  Moore’s highest scoring plate and the  second highest scoring plate of the evening

Course six by Chef Phil Barnes

Course six by Chef Phil Barnes

Its a tough job when a six course dinner includes two different desserts, but my fellow diners and I were more than happy to take on the assignment.

Course 6 from Chef Phil Barnes with a nice  slice of High Rock Farm Chestnut Pound Cake with a Chocolate Chestnut Mousse topped with chips of deep fried spiced chestnuts and finished with  my favorite part of this particular dessert –  a practically perfect TOPO Carolina Whiskey Caramel,

Chefs from Roosters and Gallery restaurants toast at the end of the evening to a battle well played

Chefs from Rooster’s and Gallery restaurants toast at the end of the evening to a battle well played

As Competition Dining host and creator Jimmy Crippen announced the scores  plate by plate , it was hard to see which was the battle would roll.

In the end the win wound up in  Barnes’ court – congratulations for a job well done!

Cheers to both chefs and their talented teams for sharing what they all do so well with  the 125-130 diners in attendance and  enjoying the process and the spirit of comradely and fellowship in which Competition Dining was conceptualized.

For more information about Rooster’s Wood Fired Kitchen with two locations near Southpark at 6601 Morrison Blvd. Charlotte,  28211;  704.366.8688; or Uptown at 150 N. College Street  Charlotte, 28202; 704.370.7667, visit www.roosterskitchen.com

New friends as a result of Competition Dining from left Brianne McAlister and Richard Teague of High Rock Farm NC chestnuts; Esteban McMahan, spirit guide from TOPO distillery and yours truly, Heidi Billotto, official blogger of Competition Dining's Fire in the City

New friends as a result of Competition Dining… from left Brianne McAlister and Richard Teague of High Rock Farm NC chestnuts; Esteban McMahan, spirit guide from TOPO distillery and yours truly, Heidi Billotto, official blogger of Competition Dining’s Fire in the City

For more information about Gallery Restaurant at Ballantyne Resort located at 10000 Ballantyne Commons Pkwy  Charlotte 28277;
704.248.4100, visit www.gallery-restaurant.com

For more information about High Rock farm Chestnuts visit http://www.high-rock-farm.org/ or friend High Rock farm on Facebook at https://www.facebook.com/highrockfarm

For more information on local spirits and TOPO distillery, visit http://topodistillery.com/ or friend TOPO on Facebook at https://www.facebook.com/TOPO.Distillery