North Carolina Chefs Showdown

Its a food and lovers’ dream dinner. The 2016 North Carolina Chefs Showdown.

Chefs showdown logoThis 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.

The 2016 NCRLAExpo is predominantly for the culinary trade and hospitality industry and takes place in Raleigh Aug 29 and 30. The Chef Showdown event is for the trade with tickets now available to the public as well and I am telling you, no matter where you live in the Carolinas, this event will be worth the road trip.

The NCRLA 2016 Chef Showdown in this Monday night August 29; doors open at 6 pm.

You food-centric folk  are going to Eat This Up!!!

While it will be dinner and a ton of fun, its also a competition and to that end, I’ve rounded up a tremendous panel of judges all involved in the  industry, including Master Baker Lionel Vatinet of La Farm Bakery in Cary, Chef Clark Barlowe of Heirloom Restaurant in Charlotte; Chef Ryan Conklin of Rex Healthcare in Raleigh; Certified Master Chef Tony Seta of Butterball; Andrea Weigl, Food Editor from Raleigh’s The News & Observer; and Tim Parrish, Marketing Specialist at North Carolina Department of Agriculture and Consumer Services.

This awesome panel of judges will be charged with the task of naming several awards to be announced by our host for the evening, television personality Ken Smith of Raleigh’s WRAL, including recognition for one  dessert plate and one savory dish that make the best use of a North Carolina Grown, Raised, Caught or Made product, produce or protein; One dessert plate and one savory dish  offering the most creative presentation; and then of course the big overall award – the 2016 NCRLA Chef of the Year and the 2016 NCRLA Pastry chef of the year.

In addition there will also be a People’s Choice Awards for the best savory dish, the best dessert and the best craft cocktail  and there is  also an interactive Instagram contest to boot! It’s going to be an exciting evening for sure. The chefs are ready to roll, all that is missing is you!

Don’t Miss This Inaugural Event:

Get your tickets NOW for the Monday night 2016 NCRLA Chef Showdown event with just one click right here

Have I whet your palate? Need a bit of a push – well then, this will seal the deal.. let me tell you  who will be there cooking. You won’t believe that all this culinary talent will be in one room!

2016 chef showdown chefsThese chefs are cooking in this competition without any boundaries or parameters, serving guests and judges alike, with plates that best represent their personal style and what they do on a daily basis at their restaurants. Its going to be fabulous! 

From Charlotte, Luca Annunziata Passion8; Matthew Krenz The Asbury; Tom Marlow Mimosa Grill; Matt Tilman Gallery Restaurant; Ashley Bivens Boyd 300 East and Heritage food & drink; Jossie Perlmutter Block & Grinder – Langtree; #NoellGogg The Ballantyne Hotel & Lodge.

From Hendersonville, Jess Roque Never Blue

From Hickory Sam Stachon Highland Avenue

From the Triad: John Bobby A Noble Grille ,Richard Andrew Miller Graze Restaurant, #PabloDelValle Atelier on Trade,Jay Pierce The Marshall Free House

From the Triangle Chef Gerry Fong at the Dorothy and Roy Park Alumni Center at NC State University

John May Piedmont Restaurant and Christopher Scott James The Angus Barn.

Lionel Vatinet of La Farm Bakery, by Tamara LackeySo 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 La Farm Bakery.

Heidi Billotto 2008

And did I mention there would be wine, beer and  craft cocktails, all compliments of these fine Triangel based mixologists: cheers to Alex Flynn, The Haymaker, Raleigh; Kyle Hankin, Fox Liquor Bar, Raleigh; Quentin Hill, The Carolina Inn, Chapel Hill; Drew Schenck, RallyPoint Sports Grill, Cary; Jarod Sneed, Tupelo Honey Cafe, Raleigh; and Tim VanBeek, The Washington Duke Inn, Durham

Cost for the evening is $125 per person. Tickets Available Here and I will see you there! #TellThemHeidiSentYou

Tomato Time

Tomato TimeFresh off the VineFor years – honestly,  more summer seasons than I would like to admit –  I have  tried to grow my own produce. Nothing big, mind you, just some patio tomatoes, a few cucumbers and maybe a melon or two. A couple of seasons ago I finally decided to admit defeat.

I still do plant in my raised bed garden and patio pots each season, but now its really more for the fun of it than the anticipation of any great harvest. Tomatoes, in particular have seemed to be my nemesis.

After buying the plants, the potting soil, the lime so the soil will be well balanced, the food, the stakes, the natural bug spray so I wouldn’t get bitten while I was out planting, and all of the stuff to keep the squirrels and other  critters away, I figured that any tomatoes I might be lucky enough to harvest without the dreaded circle of black bottom rot that seems to appear overnight would wind up costing about $50 a piece, to say nothing of what the maintenance and upkeep of the cucumber and melon plants might run me. While I guess I could say that the process does prove therapeutic; I just finally  decided it’s just easier, cheaper and frankly much more fun to make a regular trip’s to any one of our areas fine local farmer’s markets  and buy from growers who know what they are doing.

To that end, my purple thumb and I have retired from the vegetable garden business and have spent this summer season resigned to the kitchen where we seem to know what we are doing. These mid to late-summer months find us at the height of the season for an abundance locally grown tomatoes, cucumbers, corn, melons, squash, zucchini, eggplant and berries and I am having a ball with the abundant harvest. Today we’ll leave the other veggies for another post and concentrate on my love of local tomatoes..

I think I could eat fresh picked ripe and ready tomatoes everyday till the season has passed and still not tire of the flavor. So many ways to prepare them it’s uncanny; but then you could can (or freeze) and have that fresh off the vine flavor for cooking all year round.

You Say Tomat-ah, I say Tomato Sandwich and Tomato Pie

tomato sandwichToday I share my favorite recipe for Tomato Pie, as recently seen on the WCNC broadcast of Charlotte Today.  But before you slice and bake, though, don’t miss one of summers greatest pleasures – the unadulterated old fashioned ‘mater sandwich – a classic for sure.

Don’t even think of adding sliced turkey, roast beef or a leaf of lettuce to this one. The classic recipe calls only for two slices of soft white bread dressed with a little mayo ( Your choice of brands, but I’m a Duke’s gal). Sandwich thick slices of firm but ripe tomato seasoned with a little salt and pepper in between and have at it. If you have really gotten it right, you’ll have to lean over the kitchen sink to eat it as the tomatoes will be so ripe and juicy, that has you take each bite the juices will run from your mouth and hands down to your elbows – consider it a rite of passage of eating your first  (or your 100th) tomato sammy of the season..

For a little more elaborate sandwich, use whole grain bread, spread with homemade  pesto and layered with thick slices of ripe tomato and locally made Uno Alla Volta mozzarella cheese in between. To turn this sandwich into a summer comfort food, wrap it in foil and warm it in a 300 degree oven for about 15 minutes or so.

tomatoes and uno alla volta cheeseMarinate tomatoes for full-flavored summer salads. Use your favorite vinegar based dressing or  make your own by combining a half cup or so each of red and balsamic vinegars seasoned with a couple of tablespoons of local honey,  one quarter cup of fresh minced basil leaves and a small minced shallot. Layer the tomatoes in a shallow glass or plastic dish,  top with the vinaigrette, season to taste with salt and pepper, cover with plastic wrap and refrigerate for three to four hours. Serve over a bed of crisp greens or toss with fresh sliced Kirby cucumbers and enjoy.

This summer has proved to be a season to indulge, as my friends Zack and Victoria Gadberry have added a new hand crafted cheese to their line up of  already fabulous locally made artisan mozzarella, ricotta, buratta and feta cheeses – behold, local Uno Alla Volta Cheese Cottage Cheese. I swooned at first taste. We all know the joyful burst of flavor to be found in the combination of mozzarella and tomatoes – but just try a ripe and ready-to-slice local love apple with Uno Alla Volta Cottage cheese – my oh my!

IMG_1519

Cottage Cheese Pie By Chef Matthew Krenz The Asbury at the Dunhill Hotel in Charlotte, NC

Must give credit where credit is do – Chef Matthew Krenz at The Asbury at the Dunhill in Charlotte, NC is the first to ask Zack to make cottage cheese and even provided him with the recipe. Zack has made it his own and Matthew often features this new cheese  of the summer season on The Asbury’s menu – go to The Asbury and look for Krenz’s cottage cheese pie on the menu this summer season – its a keeper for sure! When you go to The Asbury , be sure to tell them Heidi sent you!

Aside from pairing them with cheeses of all sorts, tomatoes go great on the grill as well – use firm but still ripe tomatoes and a grill grid, so nothing will fall through the cracks. Slice the tomatoes thick and grill for a minute or two on each side or until the surface starts to char a bit. No need to add any olive oil prior to grilling, save any dressings for after the tomatoes are cooked. Serve the grilled tomatoes, just as they are, chopped and stirred into your favorite gazpacho recipe, topped with grated parmesan, tossed in salads or in the Tomato Pie recipe below for a slightly richer taste.  Grilled charred tomatoes also do well chopped and combined with grilled onions, jalapenos, grilled corn, grilled red bell peppers, salt, pepper and lime juice for a terrific grilled summer salsa – ole!

But on to matters at hand, my recipe for tomato pie. You’ll find a link to the video at the end of this post, so you may want to watch before you cook, but the recipe is an easy one…and technique is little more than layering. Use any variety of local and just harvested tomato that you would like, slice or chop. I love the  vodka pie crust recipe I have included below, but if you want a store bought one to make things easier, I recommend the Immaculate Baking Company’s organic refrigerated crust. Love that it is organic – always nice, and important, to know what is in the food we eat.

Heidi Billotto's Tomato Pie

 

Heidi’s Taste of Summer Tomato Pie

Recipe by Charlotte Culinary Expert Heidi Billotto

Pie crust recipe for a 1 crust pie ( see below)

3-4 firm but ripe local tomatoes cut into thick slices, or use small chopped tomatoes, or a combo of both 

fresh locally grown basil

Fine grated Parmigiano Reggiano

Panko Crumbs

1 local egg ( I used Rowlands Row Family Farm eggs here, available from The Queens Pantry at the Atherton Farmers’ Market)

1 local egg yolk

1 cup local whole milk or heavy cream ( Homeland Dairy Milk again from the Queen City Pantry at the Atherton Farmers’ Market)

Roll the pie crust out to 1/4 inch thickness and fit into a 9-inch French false-bottomed tart pan. Layer tomatoes basil, grated Parmesan and Panko crumbs in the crust until you come to the top – finish with a layer of Tomatoes. Combine the eggs and milk, Pour the custard into the filled pie shell. Top with shredded basil, Panko crumbs and cheese. Carefully place the pan on a baking sheet and bake the pie in a preheated 350 degree oven for 35-40 mins.

Cool slightly, remove from the pan and cut into wedges. Make your pie ala mode topped with a scoop of Uno Alla Volta cottage cheese ( available on Saturdays at the Matthews Community Farmers’ Market or the Yorkmont Road Charlotte Regional Market, directly from Zack or Victory themselves.  Drizzle with balsamic vinegar before serving. 

If you want to do a Gluten Free version of the same – skip the crust and use finely ground local grits ( you can fine ground stone ground grits in a coffee mill ) and then use them as you would the panko)

Gadberry's Uno Alla Volta Cottage Cheese Tomato PieI’ve used Parmigiano-Reggiano in the recipe here – not a local cheese, of course, unless you are from Parma Italy; but obviously one of the best. Feel free to substitute any kind of local cheese -If you are in the Carolinas, Uno Alla Volta regular or smoked mozzarella, Ashe County cheddars, Clemons Blue cheese, and Bosky Acres Feta cheese all work well – as does the Uno Alla Volta cottage cheese and I am proud to say my television spot even inspired the cheese makes to get creative with there own cottage cheese tomato pie – just take a look at these photos I received by text from Zack Gadberry last night – yum!

Easy Vodka Pie Crust

– Its the Vodka that keeps it light and flaky – who knew??

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

1 tsp  salt

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 cup cold vegetable shortening, cut into 4 pieces

1/4 cup cold vodka

1/4 cup cold water
Use a food processor fitted with the metal blade to pulse together  flour and salt. Add butter and shortening and process until blended just the dough just starts to collect in uneven clumps, but there is no trace of the flour.

Add the cold vodka and cold water over mixture. Pulse again with the processor just until the dough forms a ball. Remove from the bowl. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days, the roll out to 1/4 inch thickness and use in your favorite pie recipe.

video graphicHere is the link to the video Always so much fun cooking on Charlotte Today. Thanks to guest host Ramona Holloway and host Eugene Robinson for making this segment so much fun. And as a bonus – here is the link to a related blog post from this site with a recipe for Fried Green Tomatoes so much fun to cook with all of this seasons bountiful harvest!

 

Feeling Romantic? Six Sensational Spots to Dine with Your Valentine

This photo is from the first restaurant segment I did for Charlotte Today in August 2013 - now, happy to say, it has turned into a monthly segment with show hosts Colleen Odegaard and Ramona Holloway

This photo is from the first restaurant segment I did for Charlotte Today in August 2013 – now, happy to say, it has turned into a monthly segment with show hosts Colleen Odegaard and Ramona Holloway

As many of you know, each month I present a “where to dine” restaurant segment on WCNC’s Charlotte Today program. Every 4-6 weeks the show’s producers and I select a topic or theme  and I choose 5-6 restaurants to chat about on air. As February is the month of hearts and flowers, this month’s challenge was to gather a group of Romantic restaurants to share with Charlotte Today viewers and this Blog’s readers.

There was a time in here in Charlotte  that gathering this many outstanding chef driven restaurants may have been a daunting task, but in 2014 there are lots of wonderful restaurants I could have put on this list – I chose the six that for me ( and my hubby Tom Billotto) have come to be the most romantic. For me, a part of that is that these are all chef-driven establishments, with chefs, sous chefs pastry chefs and line chefs who all cook from their hearts. That love and passion is conveyed in the cuisine, making dining out a true pleasure for the mind, body and soul.

No matter if you are just kindling or trying to respark the fire, Romance doesn’t just happen on Feb 14 – enjoy a romantic dinner any night of the week and know that  these fine dining establishments run wine tastings and dinners, special cooking classes and prix fixe menus at all different times of the year, as do many of Charlotte’s chef-driven and independent restaurants.  I’ve added notes about upcoming February events at each post as well as links to all of the restaurant websites at the end of this article, so start making plans now and plan  to try them all – There was never more wonderful time in the Queen City, with more possibilities  for  delighting in dining aux deux, than now…enjoy!

Behind the scenes: finished plates sit atop a Rubbermaid hand cart until it was time to shoot the restaurant segment

Behind the scenes: finished plates sit atop a Rubbermaid hand cart until it was time to shoot the restaurant segment

To enhance the video and the chat with show hosts Colleen Odegaard and Ramona Holloway, I ask restaurants to prepare a plate that I can pick up and assemble at the studio – its like having something special to share for show and tell.

Many thanks to all the featured restaurants chefs and sous chefs for helping me out with product for the February segment.  I wish I had taken more behind the scene shots this time. Chefs, sous chefs, pastry chefs and restaurateurs gave me each component of the dish as well as a hand rendered drawing or quick tutorial at pick up as to how to assemble it all.

through the magic of television, these plates would soon be up and center for their close up

through the magic of television, these plates would soon be up and center for their close up

As this segment was on a Monday morning and most of these restaurants weren’t open on Sunday, chefs came in early Monday morning or prepped things for me late on Saturday night or actually came in on Sunday, to help it all come together.

I can’t tell you how appreciative I am of their extra efforts to help me boast about the quality and high caliber that is now standard in the Charlotte restaurant arena . While these are not the only great restaurants in the Queen City, this group of six is great representation of all Charlotte has to brag about.

All of these restaurants are ranked at the top of lists of kudos, yielding recommendation’s not only from this food writer,  but from the likes of Zagat, AAA’s Four Diamond Awards in North and South Carolina, Open Table, the Wine Spectator, DiArona, The Food Network, AOL restaurant rankings, and more. Check individual websites for all the accolades.

From the set of Charlotte Today with hosts Colleen Odegaard and Ramona Holloway

From the set of Charlotte Today with hosts Colleen Odegaard and Ramona Holloway

To that end, it goes without saying that service, atmosphere and cuisine, too, are all spot on at each and every one of these places;  no such thing as a bad choice here.

Here is my short list of a half dozen of my favorite Romantic restaurants in Charlotte. The video from the Charlotte Today segment follows.

As I mentioned in the video, poet Ogden Nash wrote a little two line verse which said, “Candy is Dandy but Liquor is Quicker!” take those two lines to heart and intertwine a dinner at any one of these restaurants and with a little help from Cupid, you’ll hit a home run for sure…

Bonterra logo

First on my list is Bonterra Dining and Wine Room. This may be the most romantic restaurant here for me because I met my husband Tom at a mutual friend’s wedding at Bonterra and my life has been a wonderfully romantic whirlwind every since. In fact, while we were married out of town, we had a big party after our wedding at Bonterra. Many couple in Charlotte have weddings, rehearsal dinners and big engagement parties at Bonterra. The historic building, refurbished and owned by John “JD” Duncan, was once an old church and simple has an air of romance about it. The dining room offers open seating at tables for 2 to 8 and can accommodate larger parties as well.

The NC cheese plate with Bonterra's hummus and olives along with offerings from Goat Lady Dairy, Chapel Hill Creamery and Looking Glass Creamery paired with 1 or 2 of the 200 wines by the glass is a great way to start an evening at Bonterra

The NC cheese plate with Bonterra’s hummus and olives along with offerings from Goat Lady Dairy, Chapel Hill Creamery and Looking Glass Creamery paired with 1 or 2 of the 200 wines by the glass is a great way to start an evening at Bonterra

Seating at the bar as well with over 200 outstanding wines offered by the bottle and by the glass. Its fun and romantic to each order a different by-the-glass pour and then share sips along with something from the bar bite menu or a cheese tray before dinner. The bottle of Robert Foley Petit Syrah is one of our favorites and I included it in the photo as a shout out to our good friend Bob Foley, winemaker extraordinaire!

With small tables au deux tucked in the alcoves, a  private balcony upstairs and a wine cellar downstairs for private dinners there are plenty of places to sit snuggled away from the main dining area if you would like a bit of privacy while you dine.

Coming soon at Bonterra – a “Girls Night Out” wine dinner on Wednesday Feb 5 featuring Ponzi Wines; regular bar specials each night; and a Thursday night wine dinner as a part of the upcoming Charlotte Wine & Food Weekend in April.

Bonterra Dining and Wine Room is located at 1829 Cleveland Ave. at East Worthington Ave.  Reservations: 704-333-WINE(9463).   Bar opens at 4:30 pm Monday-Saturday The Restaurant opens for dinner at 5:30 pm Monday-Saturday. For more info and to get on Bonterra’s newsletter list, visit www.BonterraDining.com  Bonterra on Urbanspoon

The McNinch House in Charlotte's historic Fourth Ward

The McNinch House in Charlotte’s historic Fourth Ward

Next up, for a romantic evening on the town, the McNinch House Restaurant. Located in Charlotte’s Historic Fourth Ward neighborhood, this Victorian-era house was originally home to  Charlotte Mayor Sam McNinch; now for the past 22 years it has been the McNinch House Restaurant.

Each table at McNinch is set with antique china, crystal and silver

Each table at McNinch is set with antique china, crystal and silver

Beautifully appointed, the home is owned by Ellen Davis, a front runner on Charlotte’s ever growing culinary landscape. McNinch House recently won its 16th consecutive Four Diamond designation from AAA, is listed as one of the top “extraordinary” restaurants in America by Zagat’s Dining Guide. Davis was Charlotte’s original street vendor,  back in the late 1980’s early 1990’s as she sold hotdogs from a cart while the house was being renovated to become a restaurant on the main floor with her private residence on the floor above.

Rack of lamb with mushroom risotto from McNinch's Chef William Parham

Rack of lamb with mushroom risotto, one of McNinch’s most popular entrees, from McNinch’s Chef William Parham

There are no menus at the McNinch House. When you make a reservation, you order your entrée on the phone and then the rest of the meal is built around your selection using seasonal produce and proteins.

The restaurant offers several selections of prix fixe menus: A classic 7-course  menu which includes appetizer, soup, salad, sorbet, entrée, cheese and dessert for $99 per person ( plus beverages, tax and gratuity) or a 5-course  menu at $79 per person ++.

For Valentine’s they are offering an  all-inclusive package for two with a 6-course chef’s menu with wine pairings, for $450 per couple

McNinch House Restaurant is located in uptown Charlotte  at 511  N. Church St.  Phone:  704-332-6159. Open Tuesday – Saturday Reservations Required.  Seatings available  Tuesday-Thursday On the half-hour, 5:30 pm-8 pm;  Friday-Saturday On the Hour    5:30 pm-8 pm.  For more information visit, www.mcninchhouserestaurant.com McNinch House on Urbanspoon

Zebra 2My third suggestion for Valentine wining and dining is Zebra Restaurant in the SouthPark area.  Zebra offers fine continental cuisine with French influences. Since Inception, Zebra has been recognized with numerous honors and awards of distinction.  including OpenTable Diners Choice, Zagat Best Restaurant, Wine Spectator Magazine Award of Excellence, and AAA Four Diamonds for eleven consecutive years.

With two adjacent dining rooms the restaurant also offers seating in a small intimate room off the bar  and when weather permits out on the beautiful, newly decorated patio. Owned by Chef Jim Alexander, Zebra serves breakfast lunch and dinner, is a great spot not only for romance but for the corporate breakfast and lunch crowd as well; and in addition Zebra is hosting several monthly wine dinners in the next several months. Zebra also offers on and off site catering for private parties and events – call the restaurant for details.

The signature salad from Zebra Restaurant

The signature salad from Zebra Restaurant

In the Charlotte Today  segment we featured Alexander’s signature salad at Zebra – a delightful presentation that will make your sweetie smile! Zebra sous chef Chris Wriggle gave me a quick tutorial on how to put it together and I believe I did Zebra proud. Local organic greens gathered in a tuille vase, dressed with a raspberry vinaigrette and  honey Dijon and finished with a garnish of local Tega Hills Farm’s micro greens. As delicious as it is beautiful.

Entertainment at Zebra – music always sets the mood for romance; so its nice to know that on most Friday nights in February, Zebra features live guitar music in the bar with a bar bites menu and tasty $12 wine flights. This month guitarist Harry Bell  performs on Friday Feb 7; and my favorite musician in town, Tom Billotto on guitar and vocals on Friday Feb 21 and Friday Feb 28 from 6-8 or 9 pm. if I am not working, I am usually in the crowd – the official groupie in the room – so I hope to see you there!

On Wednesday February 19, 2014 come to Zebra and enjoy a four course wine dinner featuring SCHWEIGER Vineyards.  The evening starts with an hors d’oeuvre reception followed by a four course dinner with wine pairings for just $75 per person ++.  RESERVATIONS REQUIRED, 704-442-9525

Zebra is located at 4521 Sharon Road, across from SouthPark Mall. For reservations and gift certificates, please call 704-442-9525. For more information visit www.zebrarestaurant.net Zebra Restaurant and Fine Catering on Urbanspoon

The Dunhill Hotel in Uptown Charlotte

The Dunhill Hotel in Uptown Charlotte

Fourth on my list of six is  a new restaurant run by a very talented long time Charlotte chef. After making a name for himself and honing is own sophisticated Southern style at The McNinch House,

Chef Chris Coleman

Chef Chris Coleman

Chef Chris Coleman is now the executive chef and director of food and beverage for The Asbury at The Dunhill Hotel. Named in honor of Louis Asbury, Sr., the Charlotte architect who designed the Mayfair Manor—now The Dunhill Hotel—in 1929, The Asbury celebrates the best of what the South has to offer in ingredients, technique, creativity, and, of course, hospitality. The Asbury is a tribute to Chef Coleman’s southern roots and the culturally diverse community of the New South from which he draws inspiration.

Cheers to The Dunhill's bartender Pete Ladino who makes you feel right at home

Cheers to The Dunhill’s bartender Pete Ladino who makes you feel right at home

What could be more romantic? Its a fabulous hotel dining experience where you can whisk your Valentine away after dinner and maybe a nightcap a the bar to a hotel room right upstairs if you’ve got  a mind; and then go and enjoy the restaurant all over again with room service or breakfast downstairs in the morning. In fact, with a great baby sitter and tickets to a show or concert uptown  you could make it a one stop weekend for Valentine romance!

The Asbury boasts a wonderful little bar where bartender Pete Ladino  makes everyone feel right at home.  Go old school and enjoy a cocktail or  sip on a glass of wine and preview the cuisine with something from the bar bites offerings.  Once seated for dinner, you’ll be wowed with Chris’ eclectic Southern menu in the restaurant featuring as much local product as Chris can source.  And then be prepared to be blown away by the talent that is Asbury pastry chef Patty Greene.   Unable to select just one, I featured two of Patty’s desserts on the show – first a unique take on raspberry cheesecake and then a chocolate espresso cake, my oh my!

Patty Greene's chocolate Espresso cake at The Asbury

Patty Greene’s chocolate Espresso cake at The Asbury

Patty Greene's raspberry cheesecake at The Asbury

Patty Greene’s raspberry cheesecake at The Asbury

The Asbury serves breakfast, lunch and dinner seven days a week, and brunch on Saturdays and Sundays.  In addition to the ground floor restaurant space, The Asbury caters unique, private dining experiences and hosts special events throughout its intimate second floor   Located in The Dunhill at 235 N. Tryon Street, the parking entrance for The Asbury and the hotel is just off 6th street. Call 704-342-1193 for dinner reservations or more info. For room reservations at The Dunhill call 704-332-4141 or visit www.TheDunhillHotel.com  The Asbury on Urbanspoon

Fifth up, another newbie for Charlotte diners from a much loved and admired chef – Bruce Moffett’s newest jewel in the Moffett Restaurant Group triple crown – Stagioni! After much success with Barringtons and Good Food on Montford Moffett opened Stagioni about a month ago now to rave reviews. The menu is decidedly Italian, with an all Italian wine list of delicious pours.  Moffett and his team lead by executive chef Larry Schreiber have kept true to traditional Italian recipes like porchetta, arrancini, homemade pasta, and wood-oven baked pizza but have  put their own little twist on things here and there.

A tray of Stagioni's snacks and spreads for the two of you to share

A tray of Stagioni’s snacks and spreads for the two of you to share

The menu at Stagioni – “four seasons of food”, is of course, seasonal; and as I have eaten my way through winter I cannot wait to see what’s in store for spring. For the Valentine segment, we features a board of Stagioni’s snacks and spreads, such as fava bean  spread, liver pate, puree of cauliflower with truffles, stuffed peppadew peppers, tapenade and more with flat bread toasts and delicious fried chicken skin “chips” – perfect for the two of you to share while you make your dinner choices.

The historic house was once home to  Blanche Reynolds-Gourmajenko who loved to entertain and the villa traditionally served as a grand place for people to gather at the parties and dinners Blanche hosted.  They say that Blanche loved the home so  much that she hasn’t left and her spirit haunts the estate.

Banche Reynolds -

Banche Reynolds-Gourmajenko

All I can say is that Blanche must be very happy having people gather round the tables in her home once again surrounded by good food and drink.  The softly lit small bar and dining room with open kitchen and seating in front of the wood burning pizza oven are all beautifully designed to keep the integrity of the original home, while offering a modern spin on dining out.

Stagioni is located at 715 Providence Rd. in the Eastover neighborhood. Call 704.372.8110 for reservations. For more information about the menu, the history of the home and links to Barrington’s and Good Food on Monford, Stagioni’s sister restaurants, visit http://stagioniclt.com/  Stagioni on Urbanspoon

passion 8Finally, the last of these six romantic dining spots, Passion 8 Bistro – the name says it all. A place that is passionate about local farms, food, and service. Owned by chef Luca Annunziata and his lovely wife Jessica, Passion 8 Bistro has plans to soon move from its tiny home in Ft. Mill to bigger newer but every bit as romantic, digs in Charlotte on Elizabeth Ave.  The group is still waiting for permits and construction to be finalized, but until the move Chef Luca and his culinary team Chef Matthew Krenz and chef Evan Micek, are still cooking up a storm in Ft. Mill, serving an all market menu every evening,  supporting nearly 50 local farms in North and South Carolina.

A scallop starter from the Valentine menu at Passion 8 Bistro

A scallop starter from the Valentine menu at Passion 8 Bistro

Get caught up in the passion this Valentine’s Day with a special prix fixe Valentine’s Day Dinner menu Friday, February 14th from 5:00pm to 10:00pm; 4 courses with choices for each course. $140 per couple. make your reservations now by calling 803-802-7455. For the Charlotte Today segment we shared one of the first plates from the Valentine menu – a perfectly seared scallop atop a rounded cake of grits, topped with a red cabbage slaw, crispy pancetta and Tega Hills Farm micro greens surrounded by a pool of Charon sauce – a béchamel flavored with tomato.

If you and your sweetheart enjoy cooking together, then start sharing the passion this weekend at a special Valentine’s cooking class at Passion 8 -Saturday, February 8th from 11:00am to 2:00pm  3 courses for $75 per couple with a champagne toast.

from left, chefs Evan Micek, chef Matthew Krenz and chef Luca Annunziata make their Food Network debut on Feb 19 at 9 pm

from left, chefs Evan Micek, chef Matthew Krenz and chef Luca Annunziata make their Food Network debut on Feb 19 at 9 pm

On the Charlotte Today segment I announced that Passion 8 would be featured on a new Food Network show  – Buy This Restaurant – to air Monday Feb 3. My mistake – the show premiered on Monday, but the Passion 8 segment actually airs on Wednesday, February 19th at 9:00pm on the Food Network    http://www.foodnetwork.com/shows/buy-this-restaurant.html   Don’t miss it!

Meanwhile, to make your reservations at Passion8 Bistro simply call the restaurant at 803-802-7455. Passion 8 is currently located at 3415 Hwy. 51 North – just three miles past the tiny historic downtown of Pineville, NC. For more information, visit http://www.passion8bistro.com/ Passion8 Bistro on Urbanspoon

Cheers to the February Romantic Restaurant segment

Cheers to the February Romantic Restaurant segment

Now, that you’ve read all about it,  click here to watch the video from my Valentine segment on Charlotte Today. I’ll be back for my monthly cooking segment on Charlotte Today on Thursday Feb 13, Channel 36 – 6 on cable –  with three great Valentine recipes for Fondue au Deux! See you then! Cheers!

Still time to Indulge in Charlotte Restaurant Week – The 2014 Winter Queens Feast runs Jan 17-26

cropped-heidi-cooks-logo.jpgWith the last weekend of the winter 2014 Queens Feast Charlotte Restaurant Week upon us, I wanted to share two fabulous dinners my husband Tom and I enjoyed during the two week winter run of this semi annual culinary event.

What? You’ve never partaken in Restaurant Week before? What are you waiting for? You have until January 26 to enjoy the perks – make your reservations today!

Its super simple and at 3 for $30 pricing (3 courses for $30, exclusive of alcohol, tax and gratuity) its a great way to try out a new place or revisit on old favorite…

Here is how it works –

Charlotte Restaurant Week - the winter 2014 Queens Feast

Charlotte Restaurant Week – the winter 2014 Queens Feast

There are over 100 participating restaurants on the Queens Feast web site, so lots of offerings to choose from – search for restaurants by neighborhood or name.
Then, click on each restaurant’s name to view the exact location of each dining establishment, contact/reservation information and the restaurant’s  special Charlotte Restaurant Week menu. To make it all the easier, the link to the site is at the end of this post.

Be sure to make advance dinner reservations and then all you have to do is show up. Its really just that easy.  No passes, tickets, or restaurant coupons are  required.

Most restaurants go all out to share what they do on a regular basis for an exceptional 3 for $30 pricetag. Some restaurants also offer their regular menus should not everyone in your party want to partake in the Restaurant week offerings and this year I have noticed that many places are offering several additions or enhancements to their individual Queen Feast menus at an additional charge.

Heidi Tom and SwitchbackWith so many Charlotte area restaurants participating, the choice of where to dine is a tough one. Over the past two weeks, my husband, Tom Billotto and I took time out to eat at two outstanding Charlotte restaurants participating in the promotion: Passion 8 Bistro and Bonterra Dining and Wine Room.

Our first dinner was the first Sunday of the Queens Feast run. Passion 8 Bistro is one of our favorite places in town, but they are not usually open on Sunday or Monday nights. For restaurant week, however, the schedule changes and the place is open for business as usual on what are regularly the chefs nights off. I called to make reservations and was delighted to find they had a table for two open.

The team at Passion 8 Bistro

The team at Passion 8 Bistro

We enjoyed an incredible Restaurant Week meal  – chefs Luca Annunziata, Matt Matthew Krenz and Evan Micek and staff outdid themselves!  So much food on the 3 for $30 menu – portions are big, so some of our dinner made its way into to-go containers and we very much enjoyed the rest for lunch the next day!

While I ordered from the Restaurant Week menu, Tom opted to ordered from the short list of nightly specials. It was wonderful to have so many choices.
Food, wine, service and atmosphere are always wonderful at this small 48 seat bistro supporting over 40 farms and serving a market menu every evening.  A pictorial of our first 2014 Restaurant Week meal follows.
Passion 8 Bistro's escargot

Passion 8 Bistro’s escargot

Passion  8 was serving the Restaurant Week menu as well as an abbreviated regular menu – so we decided to mix it up a bit – I ordered a la restaurant week and Tom went for the nightly specials – a marvelous mix as we shared each plate.
I kicked it off with the escargot in a fabulous chimichurri butter and ancho cream sauce on the evening specials menu. When I was a little girl escargot was the first “fancy” food I ever ordered in a restaurant – tongs, shells, tiny forks, garlic butter and all. These escargot at Passion 8 were. oh so. different than that and oh so. much better than what I remembered – no shells, no special equipment; but it brought back wonderful memories. It’s been so long since I have had escargot -LOVED them done this way!
Passion 8 Cheese plate

Passion 8 Cheese plate

Tom started with the Passion 8 cheese plate – my photo here really doesn’t do it justice – a beautiful oversized platter of four cheeses with a delicious local jam and crispy flatbread crackers.
pasnip and NC apple soup with BBQ beet salad, crispy pigs ear, Tega Hill Farm microgreens

pasnip and NC apple soup with BBQ beet salad, crispy pigs ear, Tega Hill Farm microgreens

Next, the first of three courses from my offical Charlotte Restaurant Week meal at Passion 8  – a warm and creamy apple and parsnip soup topped with a BBQ beet salad and a slice of crispy pigs ear. Okay, I’ll bite… the beets obviously weren’t the challenge here –  I am a beet lover and the salad with Tega Hill farm micro greens was a nice foil to the creamy soup . But the pigs ear…well, honestly could have done without the pig’s ear – but in the spirit of paying homage to the whole animal when you use local product, I got it – I tasted it and it was a nice touch!

Passion 8's infamous Calamari Cubano

Passion 8’s infamous Calamari Cubano

Tom’s second plate was the infamous Passion 8 calamari – this is a dish Chef/owner Luca Annunizata has had on the Passion 8 menu for years – his original plan was to change the recipe around every month or so and make it some sort of calamari special; but regular customers – the Billotto’s included – won’t let him take this lime, jalapeno and honey glazed fried calamari off the menu – with good reason:its incredible! A must try the next time you go to experience dinner at Passion 8.

NC trout with black garlic sauce

NC trout with black garlic sauce

Entrees came next – for me the Restaurant Week  – NC trout with smoked NC trout roe and a side of silken tofu and black garlic sauce – really tasty and the first time I have ever had Black Garlic – thank you to Passion 8 chef Matthew Krenz for all of the information about this warm, rich and earthy ingredient. Now I am anxious to get some and try it out in recipes for myself.

Wild caught U-10 scallops with parsnip puree, Brussels sprouts with cherries and almonds, bourbon and thyme demi

Wild caught U-10 scallops with parsnip puree, Brussels sprouts with cherries and almonds, bourbon and thyme demi

Tom ordered the scallops from the non restaurant week menu – outstanding and of melt -in-your-mouth proportions ( there is also a scallop starter on the Charlotte Restaurant Week menu at Passion 8.) Toms plate was done with a parsnip puree and Brussels sprouts with  cherry and almonds and a Bourbon and Thyme demi  – oh my!

dark chocolate ganache with grand Marnier scented meringue

dark chocolate ganache with grand Marnier scented meringue

And for dessert on the Passion 8 Bistro Charlotte Restaurant Week menu – a bowl of chocolate ganache studded with Grand Marnier scented meringue, devil’s food cake and  a roasted pear – nuff said!

sous vide NC apples with sorghum molasses infused crème fraiche

sous vide NC apples with sorghum molasses infused crème fraiche

Tom Billotto’s favorite Charlotte Restaurant Week dessert at Passion 8 Bistro was the rich and wonderful sous vide NC apples with sorghum molasses infused crème fraiche – a perfect ending to the evening.

Bonterra logoOur next 2014 winter Queens Feast restaurant week meal this week was at another of our favorite restaurants – Bonterra Dining and Wine Room located in Charlotte’s historic SouthEnd. Bonterra is a special restaurant for Tom and me, as it is where we met at a friend’s wedding in 2003, but despite our emotional attachment to the place, the food is always excellent and the wine list of offerings by the glass and by the bottle, always spectacular…and the service is some of the best around. Thanks to owner John “JD” Duncan and staff for doing such a wonderful job!

Bonterra's Chef Bill Schutz in action

Bonterra’s Chef Bill Schutz in action

Bonterra doesn’t offer the restaurants’ regular menu during all the restaurant week hubbub; however there are some “enhancements” to the 3 for $30 menu you can make if you would like a different seafood or steak option or would like to add Bonterra’s signature fried lobster tail, a crab cake or shrimp or scallops to any entrée. Enhancements or no,   Chef Bill Schutz outdid himself on the menu … simple but decidedly delicious.

NFL logoRight after Restaurant Week ends, Chef Bill will be representing Charlotte, cooking at an exclusive NFL cocktail party in NYC. As this pre Superbowl extravaganza,  each city with an NFL team will have a chef cooking and a representative of their team in attendance.  I know Bill will represent us well – can’t wait to hear what he’ll be cooking – more later!
For now its back to our 2014 Bonterra restaurant week meal…
Bonterra's crispy calamari

Bonterra’s crispy calamari

To start,  Tom was still in calamari mode and so he ordered the crispy calamari  with creole seasoning, tomato aioli and fresh herbs – excellent.

Grilled shrimp and Anson Mill grits at Bonterra

Grilled shrimp and Anson Mill grits at Bonterra

I opted for a simple but rich and flavorful plate of the most tender grilled shrimp over a bed of Anson Mill grits.  I asked for the Andouille cream sauce on the side and I found  it was the perfect way to enjoy all the intricate flavors of each component of this tasty dish.

saintsbury pinot noir
One of the wonderful things about dining at Bonterra is the wine list    – from the start, the bar at Bonterra has been set up with an exclusive system for storing and preserving the wines at the restaurant, leading to the largest by the glass wine program in the country with more than 200 options at any one time. Whenever you dine at Bonterra you can wine as well – by the glass or by the bottle. This night Tom and I enjoyed one of our favorite California Pinot Noirs- Saintsbury 2010 Carneros – oh so good!
Bonterra' s roasted free range chicken breast

Bonterra’ s roasted free range chicken breast

My entrée for this Charlotte Restaurant Week dinner at Bonterra Dining & Wine Room was the roasted free range chicken breast served with toasted farro, leaf spinach, red wine shallots and a fresh thyme sauce;

The pasta option on the Bonterra restaurant week menu

The pasta option on the Bonterra restaurant week menu

while Tom, very much enjoyed the  pasta offering –  an excellent choice tossed with asparagus, fire roasted mushrooms, basil and Parmigiano.

The evening ended with two delicious desserts – a NY style cheesecake for Tom and a molten  chocolate cake for this food writer – delish!
For more information about all of the restaurants participating in Charlotte’s 2014 Queens Feast Restaurant Week visit: http://www.charlotterestaurantweek.com/articles/charlotte-restaurant-week-info-472876/how-do-i-take-part-in-11212684/#ixzz2rEVhBNAB
For more information on Passion 8 Bistro in Ft Mill – visit www.passion8bistro.com 

Passion8 Bistro on Urbanspoon

For more information on Bonterra Dining and Wine Room in Charlotte’s SouthEnd neighborhood, visit  www.bonterradining.com

Bonterra on Urbanspoon