We 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
Charlotte, North Carolina chefs continue to take the James Beard house in NYC by storm and 2017 kicks off with several big dinners featuring Queen City-based culinary talent. Last night it was my pleasure to be a guest at a practice run of a collaboration dinner between 2 of Charlotte’s finest, Chefs 
Next course, a charcuterie platter of sorts – duck three ways or in French, Canard Trois Facons. On the plate, a “Yes, please I believe I will” foie gras torchon with onion jam; a scrumptious duck confit with apple–frisée salad; and sliced duck prosciutto with a small round of made-in-house burrata and a crisp toasted slice of fresh baked pan de mie.
For me the blood orange crème brûlée echoed the cocktail I had enjoyed at the start of the evening. It was sweet but not too sweet and creamy enough to provide the perfect finish after the course of rich savory beef. The surprise here was the accompanying tuille – made with crispy almonds and believe it or not, bacon fat..,
Then, for the table (and as this photo shows, the chefs to share) a secondary dessert course of three types of wonderful petits fours: miniature chocolate brownie bomb; popcorn macaroons; and petit Grand Marnier–vanilla puffs – Yes! And as a take-home for the-day-after-dinner breakfast ( or to eat in the car on the drive back home) a chocolate truffle and two sweet bite-sized cakes. what a fabulous finish!
Talk last night after dinner was not just about the Beard House ,but of some big changes to come to Passion 8 as well. In February, look for the husband and wife team of Luca and Jessica Annunziata to take their passion for all things Italian to a whole new level. Passion 8 will be changing names and styles and while Jessica and Luca will remain at the helm and the Elizabeth Avenue location will remain the same, the new restaurant name and concept will be LUCA, Modern Italian Kitchen. This talented couple will still offer a menu that is locally inspired with a focus on Farm-to-fork product, but recipes and menu features will all hail from Chef Luca’s Italian heritage. I am proud to say I was the first food writer to ever write about Passion 8, when the restaurant was located on HWY 51 in Ft Mill and I’ve kept you up to date on everything this talented couple has done since – stay tuned… I can’t wait to tell you about it all as the new menu is revealed and name changes occurs, so that you can make your reservations at LUCA soon and, in the process, #TellThemHeidiSentYou
The dinner last night, billed as practice round, gave the guests an opportunity to give feed back, so that the team of chefs can tweak as needed before the big dance in New York. Its no small production – Luca will load up all the local product and drive to Baltimore two days before the dinner. He and Marc will prep in Baltimore the day before then drive to New York for a day of cooking in the infamous Beard House kitchen the day of the dinner. Thanks to the magic of digital technology, you can follow each of the chefs involved on their individual social media streams and the night of the dinner, Friday January 27, you can stream the action from the kitchen live via the James Beard Kitchen Cam – check it out on the 
Mark your calendars as more Charlotte-based chefs participate in upcoming Beard House dinners as well. Chef Charles Semail of 
Heidi Cooks | Heidi Writes | Heidi Teaches
This is the inaugural year of the NCRLA – the North Carolina Restaurant & Lodging Association’s North Carolina Chef Showdown and I can’t begin to tell you how excited I am to have played a part in putting it all together. The evening features 16 of North Carolina’s best chefs and pastry chefs as well as six of the Triangles most creative mixologists, all together at one venue at Raleigh’s 214 Martin Street/Market Hall for an ambulatory evening of sweet and savory food and drink as a part of the NCRLA 2016 Expo in Raleigh North Carolina.
These chefs are cooking in this competition without any boundaries or parameters, s
So what’s dinner and dessert without a little bread and butter? Guests with a passion for bread ( and who among us doesn’t have that) will be delighted to know that the evening also includes a Bread Station compliments of the talented team at 
There are several ways you can support the market this year, first and foremost Shop Local every week. You’ll be amazed how easy it really is to find all the local produce, protein and product you need for your weekly shopping list and how much better tasting it is than commercially produced product.
Now that I have you in the mood, humming along, no doubt; here’s the scoop on ten Charlotte area restaurants and what they are serving for New Years Eve 2015 – Take a read, make a reservation and then Eat, Drink & Celebrate as we welcome in 2016! Cheers!
300 East. located as the name suggests at 300 East Blvd., is locally owned and has been a mainstay in the Charlotte restaurant scene since 1986 capping off Charlotte’s ever developing East Blvd. restaurant row in Charlotte’s Dilworth neighborhood. If you are not up for a dinner out on New Years’ Eve – you might want to enjoy lunch instead and I’m happy to say that 300 East will be serving a midday meal on Thursday December 31 from 11-3:30. Dinner service on the 31st is from 5-10PM. The full dinner menu will be available, as well as an optional 3-course package for $40. Reservations are highly recommended by calling 704-332-6507 or visit 
As only the team of Chefs Chris Coleman, Matthew Krenz and Jossie Perlemutter can do it, New Years Eve guests are in for a treat at The Asbury with a special five-course tasting menu on tap for the evening. (The tasting menu is also quite nicely offered in a vegetarian version) Cost $75 per person with an additional $40 for wine pairings (plus tax and gratuity). To whet your palate while you read on The Asbury’s menu’s follow… the evening starts with Amuse, or a little bite to get your palate in the mood; gives you a pause to refresh with an Intermezzo or midway and ends with “Mignardise” small sweet tidbits to finish the evening. The Asbury is located adjacent to the Dunhill Hotel in Uptown Charlotte at 235 N Tryon Street. Parking in the deck directly behind the Dunhill and the restaurant will validate. For more info visit 
Nothing like watching the New Year’s Eve roll in on one of Charlotte’s most popular rooftops as the clock stokes midnight, you’ll have a birds eye view of the city and can step outside to raise your glasses high. Special menu with lots of mouthwatering choices – Chefs Rocco Whalen, David Feimster and the Fahrenheit Charlotte team and working their magic to make it a spectacular evening with a four course menu to beat the band. Selections include Dutch Harbor King Red Crab Bisque with winter truffles, Vietnamese Chicken Springrolls, Garlic Black Pepper Lobster, Kobe beef short ribs, Beef tenderloin and Moroccan Lamb loin, just to name a few. Wind it all up with bread pudding, cobbler, creme brulee or my personal fave: Dark Chocolate Jolt Cake served with Fruity Pebble Cremeux and Marshmallow Cotton Candy! Fruity Pebbles – you just gotta love it! 
Want to make it a farm to fork New Year’s Eve? Lots of these restaurants featured here use local product, But Chef Tim Groody, now of Fork! in Cornelius is credited with making the movement real in Charlotte when he was the first chef to ever put a famer’s name on a menu in the Queen City. You can read all about it in my culinary section of the winter issue of
Tucked away in Charlotte’s Bellhaven neighborhood, near Moutain Island Lake, Heirloom is an easy drive from Uptown, South or North Charlotte, there is plenty of parking and is a Charlotte hot spot you simply do not want to miss. Chef and owner Clark Barlow is making big waves, sourcing from local North Carolina farms and producers and won’t serve anything that wasn’t “Grown. Raised. Caught. Made.” in North Carolina. He and his incredibly talented staff celebrate each season and then can, jar and preserve the harvest for use all year round. Clark has made appearances on The Food Network’s Chopped and Beat Bobby Flay. Before opening Heirloom, Clark worked and trained at The French Laundry in California and at El Bulli in Spain, just to mention a few of his creds, and now he’s taking that same small plate philosophy and doing doing it in spades with all North Carolina local product. Heirloom offers a regular 12 plate tasting menu, but for the end of this year and the beginning of the next, he’s raising the bar. Celebrate New Year’s Eve in 16 Small Local Delicious Bites to ring in 2016.
Lumiere French Kitchen is located in the heart of Myers Park in Charlotte at 1039 Providence Road. Owned an operated by Chef Tom Condron and Matthew Pera, Lumiere brings modern French cuisine to the Queen City. To read more about chef Tom Condron’s philosophy and all he brings to the table (Pun intended) at Lumiere in the feature article I wrote in the culinary section of the new Winter issue of 
Here ‘s an option for after the clock strikes midnight and you make that New Year’s resolution to take better care of yourself in 2016. Just when you thought you were going to have to go it all alone, Charlotte’s modPALEO comes to the rescue! Chef Kris Reid and the talented team are here to help and have already come up with a plan of meals prepared with local and sustainable ingredients. All you have to do right now is register for the program Dec 26-30. modPALEO is a Carolinas-based, pre-packaged meal service that offers a modern approach to healthy eating, based on the Paleo lifestyle. They believe in maintaining balance and wellness through the power of real food, well-sourced ingredients and sustainability
My friends Jessica and Luca Annunziata and their talented team at Passion 8 are making a night of it with a New Year’s Eve Masquerade party. Two seatings at the popular Elizabeth Avenue restaurant. First at 6pm featuring 4 fabulous Courses for $85 ; and then the Second Seating at 9pm with 5 Fabulous Courses for $125 with Champagne. An hour before the stroke of midnight the photo booth opens up so you can capture the moment and there will be dancing and a live DJ. Complimentary Hors D’oeuvres & Champagne Toast at Midnight. its all happening at 1523 Elizabeth Ave. Complimentary Parking in adjacent lots. Wondering what those four or five courses will be? Here you go…. and then Call for Reservations 704.910.3161 or visit 
The annual New Year’s Eve Party at Village Tavern on 4201 Congress Street in the SouthPark area takes place from 9pm to 1am! Enjoy another masquerade themed evening with the sounds of DJ Chase Morgan, drink specials, delicious appetizers and party favors for all! $20 cover charge per person, alcohol and gratuity under separate cover. Safe transportation will be available. For more information and reservations, please call 704-552-9983 or visit 
Finally, perhaps a taste of Italian is what you’ll want to ring in the new year. Lots of great Italian options in town for sure, but one of my recent favorites is Vivace, located in the Metropolitan shopping area between Uptown and Southend at 1100 Metropolitan Ave.
