Cooking Classes with Heidi Billotto

img_7806More Fabulous “At Home with Heidi” and “On the Farm” Cooking Classes coming up soon… 

Get ready to slice, dice, simmer and saute as you make plans to join in on the fun at any one of my exciting hands-on classes cooking classes taught as the name suggests, “At Home with Heidi ”  in my home kitchen; or  come and experience one of my unique On the Farm Classes are held at various farms in and around Charlotte. Each On The Farm class includes a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. You really just have to experience these classes for yourself, there is indeed something quite special about being on all these local farms…

Classes are a perfect  for a fun date night, night out with the girls and a great way to meet new people or host a team building event.  Don’t see a date that fits – Plan Your Own Private Cooking Class email me and lets plan your own private class with work associates or with friends or family.

simply-email-heidi-to-make-your-reservations

Registration links are at the end of each class descriptive.  Make your reservations by simply sending me an email. Payment confirms your reservation and you may pay by cash, check or credit card. As soon as I gets your email, I’ll be right back in touch to confirm your payment and to give you the  address and details for each class.

Looking forward to seeing you at one (or more) of these “At Home with Heidi”  or “On The Farm” Cooking Classes soon…

on-the-farmSOLDOUT On the Farm Cooking Class at Proffitt Family Cattle Company – Saturday June 24, 4-8pm THIS CLASS IS SOLD OUT BUT WE HAVE PLANNED ANOTHER FOR SATURDAY, SEPTEMBER 9, 4-8 PM AND ARE ACCEPTING RESERVATIONS NOW…. So excited to be back working with my friend Shelly Eagan at Proffitt Family Cattle Company for another wonderful On the Ranch farm tour, class and dinner. Proffitt is located in Kings Mountain and is a certified organic grass fed cattle ranch. Come join us to meet the herd and the dogs and the chickens, tour the ranch and find out what exactly goes into raising the kind of beef you need to be eating. Class participants will also be able to purchase beef after class if you would like. Josh Villapando will. of course. be on hand with wine pairings – it’s going to be spectacular. Cost is $85 per person.  For reservations email Heidi Here and then check out the blog post I wrote about Proffitt earlier this year – the post included some tasty NC Beef recipes I know you’re gonna love!

imgres-2SOLDOUT Sunday, June 25, 2-5 pm – At Home With Heidi – North Carolina Seafood & SeaSalt with special guest Amy Gaw from OuterBanks SeaSalt
This class was inspired by a recent media tour I took of the NC coast where I met a tremendous group of North Carolina fisherman and farmers raising and harvesting fresh seafood and offering incredible local product. I was inspired and now I want to share it all with you!   Turns out my friend Amy Gaw of Outer Banks SeaSalt will be in town, so the stars aligned to put together this “Fresh from Carolina Waters” cooking class.  Hands-on as always, but to celebrate Amy joining us we’ll start with a special round of appetizers upon arrival and then follow with four fabulous courses of seafood and Outer Banks SeaSalt! Wine pairings for each course by Josh Villapando at Assorted Table Wine Shop, gift bags for each participant  and tons of sea salty fun!!
Cost is $85 per person. For Reservations Email Heidi Here
IMG_3056Tuesday June 27, 6:30-9pm – At Home with Heidi – Vegetarian & Gluten Free  
With so many summer veggies at hand and a host of local North Carolina miso and tempeh products on the market ( from Miso Masters and Smiling Hara brands) I thought it was time to plan a course without the meat and dairy. As always the class will be as hands-on as you would like to be. We’ll prepare 4 courses including a trio of from scratch veggie burger recipes ( one easily adapted into a from scratch veggie dog as well!), rice and noodle bowls, a simply delicious stir fry master recipe you can adapt through the seasons and a spectacular dessert. We will use some local pasture raised eggs as well as some fun egg substitutes  as it turns out these recipes are all delicously Gluten Free as well!!
Cost is $75 per person.For reservations Email Heidi Here

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Monday July 17 – 6:30-9 pm – At Home with Heidi | Food and Wine of France –

With Bastille Day on the 14th, it seemed the time to celebrate with a bit of French flair and flavor. All local ingredients as always and its an entire meal from start to a fabulous flaming finish! Cost $75    Email Heidi To Make Your Reservation! 

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Saturday July 22 – 5-8 pm| On the Farm at Windcrest Farms| Its Tomato Time!!

Farmer Mary Roberts grows more varieties of local certified organic tomatoes than you can shake a stick at! On the menu in this season’s second On the Farm class at Windcrest – all things tomato from homemade ketchup to tomato pie and then some! ‘Tis the Mater season – c’mon and join us! –  Cost $85 Make your reservations by emailing Heidi Now

Sunday July 30, 2-5 pm – On the Farm at Fading D Farms in Salisbury – 

downloadFading D Farms is a unique Water Buffalo Ranch and Dairy in Salisbury NC. Faythe and David DiLoreto are our hosts as we cook with the lean water buffalo meat and the deliciously rich cheeses to make a four course meal. Between courses, well also enjoy a cheese making session/demonstration,  fascinating stuff – don’t miss it!!  Cost is $85 Email Heidi to make your reservations  

Sunday September 24, 2-5pm – On the Farm at Dancing Bees in Monroe,NC –

db_logo116sHoney, Honey – Just Follow the Buzz and learn all about the Business of Local Bees with Master Beekeeper Jeff Knight. Robin Knight will be there too to share with us how she makes all the wonderful bees wax candles, lotions, bath scrubs and more. 5 honey-centric courses make this class extra sweet – Can’t wait to see you there!  Cost $85 For Reservations Email Heidi Here

 

And. last but not least, here are All the Details and the Fine Print on my regular series of cooking classes, both At Home with Heidi and On the Farm….

Living the Loving Local Mantra: In my classes and catering I cook for clients as if I were cooking for my family. It is important to me to use the healthiest, freshest product so I shop Local and cook with produce, proteins and products sourced primarily from local farms and vendors, using certified organic or product that is grown by organic standards when I can’t find what is needed from a local source.

Wine Not?  I partner with my friend Josh Villapando of the Assorted Table Wine Shop at 7th Street Station to provide wine ( and sometimes beer) pairings at each class (with the exception of the cocktail and appetizer class), so you’ll not only leave with some great recipes, but you’ll know what beverages to pair with them as well.

The Take Away: Everyone participates in the preparation of each dish and each class participant leaves with a packet of recipes, wine notes and coupons and other fun party favors.

Class size is limited: Your advance reservations via email gets you on the class list and advance payment confirms your space in class. Once I hear from you with a reservation I will contact you with specifics on how to pay. I will send out directions and any other details you might need, several days prior to  the class date.

Cancellation Policy: I try hard not to cancel events; but reality is. There is a three person minimum for my At Home With Heidi Classes and if weather is a problem we try hard to reschedule. If you need to cancel  more than 7 days prior to class I am happy to provide a full refund of your advance payment. If you cancel 6 days or less before the class date I know you will understand that I will have already started making plans and purchases and am glad to offer you a refund of half of your original payment.

I Heart You! Happy Valentine’s Day!

blog headerIts a little heart-shaped kiss of everyone’s favorite seasonal sweet… and its on my  list of “Things That Make You Go Mmmmmm…

Whether you are planning on saying “Be Mine” or “See Ya” to your sweetie this Valentine’s Day, there’s no easier way to put your thoughts together than through a few Conversation Hearts.

These heart-felt talkative treats are enjoyed by millions of Americans each year. In fact, Americans have been enjoying the candy we now call Conversation Hearts since the 1800s.

wafers-boxMade by several companies, the leading manufacturer of Conversation Hearts is the NECCO/Sweethearts brand. Its  my favorite brand of any heart shaped candy and  shares a history with another longtime favorite of mine,  the much loved NECCO Wafers. Daniel Chase created the idea for the first conversation hearts in 1866 by devising a machine that would press food dye letters onto the candy lozenges made famous by his brother and NECCO founder Oliver Chase. The Conversation Hearts we know and love today came to be in the early 1900s. hearts 2Today NECCO manufactures 8 billion Sweethearts year ’round to meet consumer demand.

From mid-February to January NECCO produces about 100,000 pounds of the iconic candy hearts each day, which adds up to billions of candy hearts—more than enough for everyone in the world to have one, so buy several packs and be sure to share the love .

Through the years, the sayings on Conversation Hearts have been an edible reflection on how our culture has changed, but it is good to know that some of the original sayings are still in rotation, including “Be Mine,” “Be Good,” “Be True,” “Kiss Me.”

In honor of NECCO’s 150th anniversary in 1997, the original phrase “The One I Love” also reappeared in the mix. In the early 1990’s, NECCO’s then Vice President Walter Marshall began an initiative to update the sayings each year, retiring some while adding others. The first new phrase, in years was “Fax Me” which met with a bit of controversy from diehard Conversation Heart fans; but now you can find hearts that suggest a would be lover “email me”, “text me” and “tweet me”, too!ChocolateSweethearts

And they come in Chocolate and  are Gluten Free…Gotta Heart That!

While all Conversation Hearts have been certified Kosher and  gluten free from the beginning, the flavors have made changes with the times.  It all started with the original eight familiar flavors customers found in the company’s Necco wafers: orange, lemon, lime, clove, chocolate, cinnamon, licorice and wintergreen. Now there are just six different flavors of hearts in box.

dazzledsweetheartsWhile the classic flavors are mixed and boxed together, the Necco company also produces  separate boxes of chocolate Conversation Hearts,  and they are, like the rolls of chocolate NECCO wafers, this food writer’s personal favorite…just sayin’

But if you’d like something different, instead of enjoying the classics, you can also now buy sugar-free Sweethearts and for those of you who really like to pucker up, enjoy the Dazzled Tart Sweethearts this season in Pink Lemonade, Wild Berry Grape, Sour Apple, Watermelon, Extreme Tangerine and Blue Raspberry

Here’s how it rolls…

To make this sweet candy confection,  six simple ingredients -sugar, corn syrup, gelatin, gum, colorings and flavoring –  are blended together into a mixing machine, one color and flavor at a time, until they turn into a soft dough.  The dough is fed into a machine that presses the dough until it is flat, a process called sheeting. The sheeted dough moves on to the cut and stamp station where  the sayings are applied on the dough and  a large machine cuts the dough into 100s of little  hearts. Next, the sheets of cut hearts go into a drying tunnel for about 30 – 45 minutes. The finished hearts are lightly dusted with cornstarch and moved to a drying area where they cool and harden during a twelve hour resting period. Once the hearts have cooled and dried, the starch is dusted off and flavors are mixed together to provide the assortment we find in each box or bag. Each year NECCO reports that they receive hundreds of saying suggestions from romantics, candy lovers and school kids, alike. 

Think you have a good conversation heart phrase to add to the collection?  Sweethearts NECCO is happy to accept suggestions for sayings from their consumers. Each saying can be no longer than two lines of four letters on the small hearts and two lines of six letters on the large motto hearts. You can either e-mail your suggestion to the company via their website at Necco.com,  or mail it to Sweethearts, NECCO, 135 American Legion Highway, Revere, MA 02151.

#TellThemHeidiSentYouWhy not surprise your sweetheart  or your best friend this Valentine’s Day with a box of conversation hearts and reservations at any one of my upcoming At Home with Heidi  cooking classes. The list is on the home page of my blog at HeidiBillottoFood.com – just shoot me an email  to make your reservation and I’ll be back in touch to confirm the delicious details.

The Sugar (& Cinnamon) To Sprinkle on Your Snow Day

make-it-a-cinnamon-rollDateline: January 6 2017 , Charlotte NC.

So they say its going to snow. That’s #SnOMG or #Snomageddon for those of you anxious to share the excitement on social media!

Although I’ve been Charlotte-based since 1975, I’m still enough of a Florida-raised girl that, for me, the words, “Snow Day” run synonymous with the term “Free Day”

Snow in Charlotte, and often the accompanying ice, cause a run on the bread and milk aisles in local groceries and a bit of a local panic. Truth is, in 2-3 days its usually all melted and gone. So, while the “free” time does provide an unexpected opportunity to take a deep breath and to catch up on cleaning and paperwork, I’d prefer to  look at it through adolescent rose-colored glasses and take is as a day off to play, make footprints in the snow,  drink hot chocolate and in the case of today’s post make cinnamon rolls.

Snow or not, you’ll find this recipe makes for a fun morning of winter’s baking, filling your home with the sweet strong scent of cinnamon. Traditionally I make cinnamon rolls for all of our neighbors and local family and deliver the warm pans of rolls tied up with a holiday bow to those on the cul-de-sac on Christmas Morning. But, you don’t have to wait for the holidays to circle back round, cinnamon rolls are a fun treat for yourself and your friends any time of the year.

img_7817What you will need:  Keeping the recipe as local as I can, I now love using Carolina Farmhouse Dairy plain or vanilla organic yogurt in place of the sour cream that I originally called for in this recipe. This yogurt, made in Bahama NC just north of Durham, gives a creamier lighter taste to the finished rolls; and as its local and organic I know where the milk that turns to yogurt come from and makes me feel better about what I am feeding my family and friends.  Same goes for the local eggs. In this case I used chicken eggs from Rowland’s Row Farms, but local duck eggs work equally as well and add a richer taste and texture.

Where to buy? Both Carolina Farmhouse Dairy Yogurt and Rowland’s Row eggs are available at the all new Queen City Pantry/ Vin Masters at Atherton Mill!  That’s right, Vin Master is not just a wine shop any more. Recently purchased by Queen City Pantry’s Rochelle Baxter, Vin Master now carries all the local product that Queen City Pantry has been know for as well as a terrific variety of wine and beer. (Note to self: in light of the upcoming snow, might want to  pick up a couple of bottles of wine while shopping for yogurt and eggs)

As far as the remaining ingredients go, if I can’t find a locally raised or produced option, I turn toward organic choices whenever I can. In this case, the sugar I use in the recipe is organic, as is the butter; and the flour is local Southern Biscuit Flour,  brought to you by Renwood Mills in Newton NC. This trio of ingredients is available at almost every local grocer.

imgres-2My personal preference in yeast is SAF Red Instant Yeast. The Healthy Home Market  with three locations in Charlotte usually carries this yeast in 1 lb. bags – which, in my experience, will last till you use it all, if you keep it in a sealed container in your freezer. if you can’t find it locally you can order it from the fine folks  at King Arthur’s Flour.  

Here’s the How-To when using yeast in a recipe. Proof the yeast ( to make sure it is good) when you first open the vacuum sealed bag , by stirring the prescribed amount into water that is tepid. That is no hotter than 110 degrees F. You can use an instant-read thermometer if you’d like, but if you want to go by feel, tepid water  is not as cold as what you would pour for a glass to drink; but not as hot as what you would use to wash your face. Think room temperature.  Stir the yeast in and wait for a bit of foaming of bubbling action to occur on the water’s surface, once that happens you are good to go. Store the remaining yeast in an airtight container in the freezer and use it as needed. Further directions in the recipe below…

 

img_7831Now about the cinnamon. My go-to spot for spice is the Savory Spice Shop in Southend Charlotte. Run by Amy and Scott McCabe and an incredibly knowledgeable staff, Charlotte’s South Charlotte Savory Spice Shop now enjoys new digs at the Atherton Mill & Market. Located right around the corner from their former location, between O-Ku Restaurant and Big Ben’s, they’ll set you up for success, making it easy for you to keep fresh fragrant and flavorful spices in your pantry of spice drawer all year long.

No more buying big jars and then having them grow old and stale between recipes. It’s always good to keep basics on hand, but for specialty items, buy as is needed and know that you may purchase as much or as little as you’d like. While the Savory Spice Shop in Southend carries several varieties of ground cinnamon and cinnamon chips ( ooh, wouldn’t those be a great addition to these rolls!) my favorite cinnamon for sweet and spicy culinary endeavors alike is the piquant, rich ground Saigon Cassia Cinnamon. Before you cook, go in and taste all the varieties on the shelves ( this is one of the pleasures of shopping at Savory Spice,  you may taste before you buy) and find the one that works best for you.

So there you have it – all that’s left is the fun that’s to be had in the baking. I fill my cinnamon rolls with a mix of the organic white sugar, cinnamon and my homemade brown sugar ( the how-to here is in the recipe) Be generous as you sprinkle for extra ooey-goo-iness. If you’re feeling adventurous, mix it up a bit with the addition of chocolate, cinnamon or butterscotch chips,  or cocoa nibs ( Black Mountain Chocolate cocoa nibs from Winston-Salem, NC are also available at the new Vin Masters, as well!)

Heidi’s Homemade (SnowDay) Cinnamon Rolls

1 cup organic sour cream or (preferably) organic yogurt – Carolina Farmhouse Dairy is my Go-to brand

½ cup organic sugar

1 tsp. salt

½ cup melted butter

½ cup tepid water

2 Tbsp. SAF Red Instant yeast

2 local chicken or duck eggs

4 cups organic or local unbleached flour

For the cinnamon roll filling:

generous amounts of melted butter
, cinnamon, sugar, brown sugar*

*Here’s the Brown Sugar How-To: Make your own brown sugar by using 2 1/2 cups of organic sugar and 1/4 cup of local NC Sorghum Syrup molasses ( Forget the commercial blackstrap molasses and go local here – it really makes a delicious difference! I love the sorghum syrup molasses from Harrell Hill Farms in Bakersville, NC and you will too; but any NC sorghum syrup works well) Blend the two ingredients together  by using quick on-off pulsing motions in a food processor until the sugar dissolves into the sorghum and viola! – Your own homemade brown sugar – yum!

 

img_7819For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water was too hat or your yeast was old. Start again with cooler water and another package of yeast. 
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
 Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.

For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter. 
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

img_7806Heidi Cooks | Heidi Writes | Heidi Teaches

I can’t wait to see and hear how your cinnamon rolls bake up!  Post photos and then tag me on your social media posts – @HeidiBillotto and @HeidiBillottoCooks on Facebook; @HeidiCooks on Twitter and @HeidiBillotto on Instagram

Consider me your go-to-gal for info on chefs, restaurants, recipes, cooking tips, trends and food-centric travel.

I invite you to join me in all my culinary adventures, by signing up to follow this blog. You’ll get my recipes, reviews and articles as soon as they  post, directly to your in-box.

Stay tuned…my list of Jan, Feb and March 2017 hands-on cooking classes posts this weekend – can’t  wait!

August and September On the Farm and At Home with Heidi Cooking Classes

cropped-heidi-cooks-logo.jpgAugust 1, 2014 – Anyone can cook, Let Heidi Billotto show you how to make it fun! Two terrific On the Farm cooking class offerings and several seasonal At Home with Heidi events coming up and  I know you are going to love every one!.

For each of my cooking classes, I team up with my friend, wine guru, Josh Villapando from the Assorted Table Wine Shop to offer wine pairings with every course in each class; and the opportunity to purchase the wines we taste in class directly from Josh – take a bottle home and enjoy it all over again.

My cooking class participants will also receive coupons good toward purchases at the Savory Spice Shop SouthEnd  on South Blvd. and Pour Olive Artisan Olive Oil Shoppe on East Blvd.

I invite you to register for any one of these hands-on classes simply by emailing me  to make your advance reservation.

Remember, never any hard and fast rules at my classes – if you would rather just watch, sit back ,eat and drink and enjoy instead of trying your hand, that’s fine too – just come and have fun!

Looking forward to cooking up a storm with you real soon!

On the Farm at New Town Farms | Saturday August 2 | 11 am – 3:30 pm | Farm Tour and Cooking Class

sammy at the marketCome and meet farmers Sammy and Melinda Koenigsberg of New Town Farms in Waxhaw, NC. Join us as we visit with the heritage breed chickens and pigs, collect eggs and see the seasonal produce in and out of greenhouses. You’ll hear all about Sammy’s farming philosophy and, we’ll cook with all the farm has in season. I guarantee, it’ll change the way you think about the food you buy and the way you eat.   The day includes a cooking class, wine parings, generous samples, recipe packets and a fabulous farm tour.

Cost $75 per person         Email Heidi to make your reservation

 

COOKING WITH SUMMER HERBS | At Home with Heidi | Saturday August 9 | 11am – 2 pm

herbs Fresh herbs have been planted and are growing and now its time to cook.

This class offers a host of fun new ideas for using you herb garden  harvest to season and spice. Four courses, wine pairings, growing and  preserving tips too.

 Cost is $65             Email Heidi  to make your reservations.

 

 

On The Farm at Windcrest Organic Farms & Greenhouses | Its Tomato Time! | Sun August 10 | 1-4 pm

mary tomatoes from Windcrest Its tomato time and this class is all about what to do when  there are    too many tomatoes and you can’t eat them fast  enough.

We’ll use them to make ketchup, salsa and a host of  sauces as well as  my famous summertime tomato pie and  the best fried green tomato    and goat cheese stack you’ve  ever had. Wine pairings as always, plus a tour and Mary  Roberts take on growing organic – don’t miss it!

Cost is $75 per person      Email Heidi to make your reservations

 

 

Its For The Birds | Cooking with Chicken, Duck & Quail | At Home with Heidi| Sat Aug 16 |  11am – 2 pm

chickenThe name says it all – great recipes for family  friendly dishes featuring chicken, quail, duck  and maybe local turkey too.

We’ll pan sear, roast, braise and cook on the grill – you’re gonna love it!

Cost $65 per person             Email Heidi to make your reservation

 

 

Gluten Free Gourmet |At Home with Heidi | Saturday July 26 | 11 am – 2 pm

gluten free chestnut flour breadAll new recipes for those who want to eat well and make it gluten free -for breakfast, lunch, dinner, dessert and the best Gluten free bread and rolls you’ve ever had! Wine pairings always included.

Cost is $65 per person       Email Heidi to make your advance reservations  

 

 

Heidi Billotto’s Nibbles and Sips – March 2014

HEIDI BILLOTTO FOODLots of worthwhile Nibbles and Sips in the Queen City for early March.  Pick and choose or  enjoy them all!

Artisan Olive oils and vinegars, Italian eats, oysters on the half shell,  green beer, crawfish, handmade matzah and goat cheese – this week its quite an eclectic mix!

Thursday March 13  – For the Love of Oil and Other Good Things, don’t miss this tasty event

Pour olive LOGOPour Olive Presents an Evening Tasting Artisanal Italian Foods by Zia Pia  

Thursday ,March 13      6-8pm
Join my good friends at Pour Olive with Victoria and Riccardo of Zia Pia Imports as they sample a choice selection of Zia Pia’s specialty artisanal Italian foods. Experience the unforgettable, inimitable, authentic flavors of Italy’s regional food traditions — pates, pestos and preserves from Sicily, organic tomatoes from Puglia, organic chocolates made in the Modica tradition and gianduja chocolate from Piedmont — while learning about Italy’s regional food traditions. Discover the pleasures of artisanal Italy with Zia Pia imports and Pour Olive at this first time, joint-sponsored event! Word is they have wonderful wines to sip along with these artisanal foods, and as always plenty of Extra Virgin Olive Oils and Balsamics to sample and buy. Call for more information – 980.207.1510   Pour Olive is located at 1528 East Blvd. , Charlotte, NC, 28203  – additional parking lot in back of the building.

On the Half Shell

I ate my weight n fresh caught oysters while Tom and I were  in the Florida panhandle last year - This year all we have to do is go to Upstream!

I ate my weight n fresh caught oysters while Tom and I were in the Florida panhandle last year – This year all we have to do is go to Upstream!

Upstream is located in Charlotte’s Southpark area at 6902 Phillips Pl., at the Phillips Place shopping area.

Upstream is located in Charlotte’s Southpark area at 6902 Phillips Pl., at the Phillips Place shopping area.

Yum! If you are a mollusk lover like me then run, don’t walk  to Upstream Seafood restaurant this month! From now till the end of the month of March , the popular SouthPark restaurant located in Phillips Place is cracking open a remarkable deal on oysters!

Get this – Monday through Thursday, 4pm-6:30pm in the Upstream Bar, you can eat all the East Coast oysters on the half-shell you want for just $1 each PLUS all the West Coast oysters you want for just $1.50 each.   In addition to the oyster special, Upstream’s bar will also feature daily drink specials and have their Bar Bites menu available.

Upstream is located in Charlotte’s Southpark area at 6902 Phillips Place, at the Phillips Place shopping area. Hours of operations: Mon-Thurs 11:30am -10:00pm; Fri-Sat 11:30am-11pm; Sunday 10:30am-10pm; Sunday Brunch 10:30am-2:30pm. Reservations are accepted at 704.556.7730.

Visit online at http://www.upstreamseafood.com. Upstream on Urbanspoon

Seeing Green –

green river eventJoin in on the St. Patty’s day fun for the 4th annual Green River Revival,  Saturday, March 15 at the US White Water Center. The celebration will kick off with the Color Me Green 5K, a trail race similar to the Color Run, but of course, the color of the day is green. Following the race, watch as the whitewater rapids turn bright green in honor of St. Patrick’s Day, followed by live music, and lots of food and drink. The river, dyed for the day in emerald green,  will remain open to those eager to raft or kayak the green waters.

For info visit http://usnwc.org/green-river-revival-2/

 

For Mardis Gras stop by and Laissez Les Bon Temps Rouler at e2 Emeril’s Eatery in Uptown Charlotte

CHef Brian Mottola, executive chef at e2 Emeril's Eatery in Charlote NC

Chef Brian Mottola, executive chef at e2 Emeril’s Eatery in Charlote NC

My friends at e2 emeril’s eatery always offers a taste of New Orleans in uptown Charlotte. But the vibe is never more authentic than in the spring when e2 hosts a New Orleans Crawfish Boil on the patio each Friday. The popular tradition that began last spring returns this Friday, March 14 from 4:30-7 p.m. and, the best part it that because Charlotteans love to celebrate,   we can do it all over again  each Friday this month, weather permitting, until May 30.

e2 Eerils Eatery Pastry chef, Stephanie Nikolic

e2 Emerils Eatery Pastry chef, Stephanie Nikolic

A peel-your-own crawfish boil is truly a food experience that brings people together. Louisiana crawfish are served fresh out of the pot, with corn, mushrooms and Andouille sausage as co-stars. Abita beer is available on draft for $5 and Budweiser and Bud Lite bottles are $4. The cost is $15 per person for an all-you-care-to-eat al fresco feast.

Its all happening at e2 emeril’s eatery 135 Levine Avenue of the Arts, Suite 100 Charlotte, NC 28202 Complimentary Valet Parking for Dinner.    e2 emeril’s eatery, conveniently located at 135 Levine Avenue of the Arts in Uptown Charlotte, offers complimentary valet parking for dinner Monday-Saturday beginning at 5 p.m. Dinner is served Monday to Thursday from 5 p.m. to 10 p.m. and until 11 p.m. Friday and Saturday. 

For more information on e2 emeril’s eatery, please visit www.emerilsrestaurants.com/e2-emerils-eatery  E2 Emeril's Eatery on Urbanspoon

Planning for Passover –

Every piece of the wood-fired Vermatzah is made by hand in small batches.

Every piece of the wood-fired Vermatzah is made by hand in small batches.

I discovered this artisan-made from ancient grains, organic Matzah last year, right before the Passover holiday – when I wrote to order, they had already sold out – so  I signed up for the company’s email list and sure enough, last week got an email reminding me that is was time to place my order for this year’s holiday.

This is handmade, wood-fired Artisan Matzah for Passover baked with a blend of organic Vermont wheat and Emmer, an ancient grain used in the original matzah baked thousands of years ago.
vermatzha 2Naga Bakehouse is a small, family run wood-fired bakery in Middletown Springs, Vermont.  They’ve been baking Vermatzah since 2009.  Every piece of wood-fired matzah is still made by hand in small batches. Like so many locavores, these bakers strive to re-connect the food we eat with the story of where it comes from by growing many of our own ingredients and sourcing the rest from local farms. What’s not to love?
My Matzah order should be here soon and I can’t wait to taste it –  I was going to wait  to write about the product, but I don’t want you to miss out on a chance to order – so check it out now – you may read all about it  on Facebook at https://www.facebook.com/vermatzah or for more info and to place a Vermatzah order visit, http://www.vermatzah.com  
On your Bucket List
You're gonna love Heidi's On the Farm class at Bosky Acres Dairy

You’re gonna love Heidi’s On the Farm class at Bosky Acres Dairy

For those of you who have always wanted to know how,  I invite you to join in on the fun at my upcoming  On the Farm cooking class at Bosky Acres Dairy and Learn to Milk a Dairy Goat!

The next class in my unique On the Farm series will take place at Bosky Acres Farm in Waxhaw NC.  Dairy owner and artisan goat cheesemaker Michelle lamb will not only introduce us to the goats, the kids and her way of  locl farm life, but she’ll share the secrets to making her wonderful Bosky Acres goat cheese and each class participant will have the opportunity to learn to milk a dairy goat as well – talk about photo opts!
bosky acres baby goatsDuring the down and rest time during  the  cheesemaking process, I’ll be there using Michelle’s wonderful cheese is four different dishes,  sharing hearty samples and recipes too…and did I mention that Josh Villapando from the Assorted Table Wine Shop will join in on the fun with wine pairings for each dish –  its going to be great fun – Make your reservations now by simply emailing me at HLNC@carolina.rr.com . Cost is $75 per person. Attendees must be at least 16 years  of age.

Anyone can cook, let Heidi Billotto show you how to make it fun – 2014 kicks off with Eleven Fabulous Cooking Classes!

cooking class with Nadacropped-heidi-cooks-logo.jpgIt’s always a blast! My Cooking Classes are held at my South Charlotte home in my kitchen. Once you make your reservations I will send out directions to our home,  its all hands on unless you’d rather just sit and watch, enjoy, eat and drink, which is fine, too. Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $65 – $75 per person. Class size is limited – your advance reservations via email gets you on the class list and advance payment confirms your space in class. To make your reservations for any of these classes – or to plan a private cooking class or teambuilding event of your own, just email me at HLNC@carolina.rr.com and we’ll get it set up.

tables set for cooking classMy unique On the Farm Classes are held at various farms in and around Charlotte.
 Each On The Farm class includes a walking Farm Tour and then we settle into the farm kitchen to cook with ( and eat!)  whatever is in season.    You really just have to experience these classes for yourself, there is indeed something quite special about being on all these local farms…

Class size is limited depending upon the size of the farm. At each farm we cook and eat and drink and you and your fellow classmates can watch or lend a hand if you’d like and together will learn to chop, slice, simmer and saute along the way.

So,  now that you know how it works…Lets Get Cooking!!!

Roman Holiday – Food and Wine of Rome with guest Nada Vergili of Nada’s Italy.                                 Wednesday Jan 15, 6:30-9:30 pm.

Nada Vergili of Nada's Italy

Nada Vergili of Nada’s Italy

Want to travel to Rome? Nada’s tours are fabulous and when you do go to Rome, you should plan the trip through Nada. But for now, why not just attend my Roman Holiday cooking class with my special guest Nada Vergili of Nada’s Italy-Tours!  These hands -on cooking classes with Nada are always great fun.                                                    We’ll all cook, enjoy food and wine of Italy ( in this case of Rome and surrounds in particular) and then Nada will teach us all some fun Italian phrases and a little bit about this wonderful and historic region.                                                                    

The classic Roman entrée, Porchetta

The classic Roman entrée, Porchetta

On the menu: we’ll kick things off with a negroni cocktail, but make it a bit more local by using TOPO Distillery certified organic gin from Chapel Hill! Then we’ll prepare cacao e pepe – a fabulous pasta dish with pecorino romano and cracked pepper; a pasta and chick pea soup; porchetta made from local pork shoulder from A Way of Life Farm in Bostic NC and a nutella tiramisu for dessert – Italian wines to pair with each course provided by my friend Josh Villapando at the Assorted Table Wine Shoppe.

Cost is $75 per person, class runs from 6:30-9:30 – printed recipe packet and wine notes for all participants.    To Join us for your Roman Holiday, simply email me at hlnc@carolina.rr.com to make your reservation – Ciao!

gluten freeSat Jan 18 – Gluten Free Gourmet –
11am – 2:30 pm
Now here’s a class I’ve been wanting to offer for some time and so excited to finally have it on the books – an entire dinner meal – all gluten free – with easy substitutions and a host of new products with which to work; plus we’ll adding fresh and local product from this morning’s farmers’ markets. Wine pairings with each course, of course!
Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

pieSunday Jan 19 -The Apple of My Pie – 1-4 pm
Nothing more fun than baking in the winter and filling the kitchen with warm wonderful aromas, This afternoon the concentration will be on pies – 4 different from scratch crusts with sweet and savory fillings and an easy way to make pie for a crowd with the refrigerator crust you just unroll and bake.
Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

grillSunday Jan 26 – On the Winter Grill –  At Home with Heidi – 1-4 pm
This is a fun seasonal At Home with Heidi Class everyone will love. Local chicken, pork, beef and veggies all on the grill. Class covers basic grilling techniques, marinades, dry rubs and more. You’ll  be good to grill for any occasion after this fun and flavorful and informative class. Lots of tips and tricks to help you achieve grilling perfection. On the menu – grilled antipasto veggies and house marinated olives, tuna burgers with grilled jalapeno and cilantro pesto,  dry rub bbq chicken with tabouli,  grilled from scratch sausage biscuits and a fun  grilled dessert you are going to love. Wine pairings with each dish, of course!
Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

eiffle towerTues Jan 28 – French Dressing – 6:30-9:30 pm – At Home with Heidi
A Winter spin on a delicious Food and Wine of France menu. Wine pairings, techniques for making sauces, braising and more
Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

may 2013 007Feb 1 – Superbowl Spread On the Farm at Tega Hills Farms – 3-6:30 pm
Come prep for the big game in the warmth of Tega Hill’s hydroponic greenhouses in Ft. Mill and we use all Mark and Mindy Robinson of Tega Hill grow and have in season. Farm tour and cooking class with wine and some local beer pairings, too!
Cost is $75 email Heidi at hlnc@carolina.rr.com to make your advance reservations

wines of spainTuesday Feb 4 – Food and Wine of Spain – 6:30-9:30 pm
Hands -on class – At Home with Heidi- a complete meal from tapas to dessert with regional wine parings with each dish
Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

breadSat Feb 8 – Bread baking 101- 11 am – 3pm -At Home with Heidi
This is the winter therapy you’ll knead to keep you happy! Nothing like baking your own bread and I’ll share several tips and tricks to make it easy and fun; using recipes from my own collection and some from several of my favorite bread baking books –
Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

december 2013 076Tues Feb 11 – On the Bone with local beer pairings -At Home with Heidi- 6:30-9:30 pm
A fun twist on one of my favorite classes – we are cooking local beef, pork, lamb and chicken all on the bone and then pairing each dish with a local Winter beer – Eat Local – Drink Local
Cost is $75 email Heidi at hlnc@carolina.rr.com to make your advance reservations

Nada Vergili of Nada's Italy

Nada Vergili of Nada’s Italy

Sat Feb 15 – The Annual That’s Amore cooking class with Nada Vergili of Nada’s Italy – 5:30-9:30 pm
This At Home with Heidi class is always a quick sell out – so make your reservations soon -Nada is back with us for a food and wine of Italy class for you and your Valentine; although you can come as a single or with friends too. We’ll cook a full meal, share Italian wine pairings and Nada will fill us in on some fun and flirtatious Italian pillow talk – good anytime of the year!
Cost is $75 email Heidi at hlnc@carolina.rr.com to make your advance reservations

Sammy and Melinda Koenigsberg of New Town Farms

Sammy and Melinda Koenigsberg of New Town Farms

Sat March 8 – On the Farm at New Town Farms                        11 am – 4 pm                                                                       Veggies and heritage breed chickens and pigs are just a few of things you’ll see on this fabulous family farm in Waxhaw NC. So happy to be cooking once again with my good friends, local farmers Sammy and Melinda Koenigsberg.  This class begins in the kitchen as we prepare a menu
of recipes featuring New Town’s  chicken and eggs in addition to all that is ripe
and ready to pick in  the field. After we cook – and eat and drink – we’ll enjoy
a walking farm tour with our gracious hosts where we will meet the pasture raised
chickens and heritage breed  pigs and  learn about the ins and outs of farming acres
of wonderful produce.  Sammy will share with us his philosophy of farming and sustainability
and the importance of knowing how what we eat is grown and is raised.  Its more
than just a farm tour and cooking class – it’s an event that will change the way
you think about where your food comes from. Cost is $75 email Heidi to make your advance reservations at hlnc@carolina.rr.com

bosky acres baby goatsSat March 22 – On the Farm at Bosky Acres – 11 am – 4 pm.                                                                                               Join me and meet Bosky Acres’ owner Michele Lamb and her oh-so-friendly herd of goats at the farm – including the group of new born kids who you can bottle feed if you would like.  its the only cooking class in twon  where you will learn how to milk a goat and how Michele makes her delicious fresh chevre. As the cheese process takes place, I will cook four different dishes – appetizers, entrees and a dessert – all using Bosky Acres tasty chevre and feta cheese.  Menu to come  – so happy to be at Bosky Acres once again!. Farm tour and cooking class- Cost is $65. For reservations, simply email Heidi at hlnc@carolina.rr.com 

Eat Local – Cook Local – Tempura Okra “Fries” with Homemade Ketchup Recipes by Charlotte Culinary Expert, Heidi Billotto

9-12-13 Charlotte today tempura okra and AZN fusion 026Once a month I have the great good fortune to appear in a cooking segment on WCNC’s midday program, Charlotte Today. Hosts Colleen Odegaard and Ramona Holloway have become good friends as has the staff and crew of this locally produced midday show and I always enjoy the time I spend on set.

9-12-13 Charlotte today tempura okra and AZN fusion 001I work  hard each month to cook locally and seasonally; and my September episode was no exception.

Just picked local okra and tomatoes from New Town Farms in Waxhaw could have given way to many wonderful late summer/early fall dishes; but today I decided to dip and fry the okra in an easy tempura batter and use the tomatoes to make my own ketchup!

You can tweak the ketchup recipe however you like, substituting local honey or agave for  the organic sugar I used.

I like to add just a bit more red wine vinegar than I originally called for in the recipe as I like my ketchup more on the vinegary side – I also used my own homemade red wine vinegar – but that’s a story and a recipe for another day.

Meantime feel free to spice up the original recipe with red pepper flakes, fresh or dried minced chilies, red lobo adobo, chipotle or chili powder or my own, Heidi’s Hot Pepper Blend – all available from my friends at the Savory Spice Shop on South Blvd. in Charlotte’s historic SouthEnd at the Atherton Mill – 2000 South Blvd, Charlotte, NC 28203  Phone:  980.225.5419

My favorite Tomato Powder from Savory Spice Shop in SouthEnd Charlotte

My favorite Tomato Powder from Savory Spice Shop in SouthEnd Charlotte with a quarter up bowl of my homemade red wine vinegar

The tomato powder I used in the recipe came from the Savory Spice Shop as well, and is probably one of my favorite products there – try some to enrich the flavor  and acidity of your homemade ketchup and you’ll never use canned tomato paste again.

The tempura batter is an easy 1-2-3 recipe but you can spice it up with the addition of salt and pepper, chili powder, granulated garlic, finely minced onion or chive or Za’atar ( a combination of dried thyme, sesame seeds and citrusy dried ground sumac) as I did in the  segment with Colleen. Or you can make the batter Gluten free by omitting the flour and blending together corn meal and corn starch for the base of your batter instead.  Use any type of sparkling liquid to make the batter – sparkling water, sparkling cider, or even beer, Prosecco or Champagne! Take note , though, gingerale or sparkling clear oft drinks will make the batter too sweet.

Heidi Bilotto and Colleen Odegaard cook on the set of WCNC's Charlotte Today

Heidi Bilotto and Colleen Odegaard cook on the set of WCNC’s Charlotte Today

Both of my recipes are printed below – click here for the link to the video

Tempura Okra Spears With Homemade Ketchup

Recipe by Charlotte Culinary Expert Heidi Billotto

 10-12  local okra, cut into halves or  quarters, lengthwise

2 cups self-rising flour
1 cup cornstarch
3 cups unflavored sparkling water
Sea salt and pepper to taste – make it spicier to taste with the addition of chili power, adobo seasononing and cumin!

whick together the self rising flour, cornstarcha nd za'atar to get rid of any lumps in the dry mix.

Whisk together the self rising flour, cornstarch and za’atar to get rid of any lumps in the dry mix before adding the sparkling water.

In a medium bowl, whisk together flour and cornstarch. Add sparkling water and whisk until smooth. Refrigerate until ready to use.

Toss cut okra in additional flour just to cover.

Heat vegetable oil in a large heavy bottomed pot using the wooden spoon test to judge readiness. – put a cold dry wooden spoon in the pan of cold oil. heat the oild up and as it becomes hot enough to deep fry in , little bubbles will form around the piece of wood just as they would around a pices of food. When bubles surround the edge of your wooden spoon, you know the oil is hot enough for deep frying.

deep fry the batter dipped okra until the coating turns a golden brown

deep fry the batter dipped okra until the coating turns a golden brown

Dip floured okra in batter, one at a time, allowing excess batter to drain off. Carefully place dipped okra pieces in oil and cook until golden brown.

Remove from oil with a slotted spoon and place on a paper towel-lined plate or wire rack to drain.

Sprinkle with sea salt and pepper while still warm.

Repeat dipping and frying with remaining okra – eat and enjoy immediately.

From Scratch Ketchup

Recipe by Charlotte Culinary Expert, Heidi Billott0

3 lbs. firm but ripe local tomatoes, seeded and diced

2 cups sugar

8 Tbsp. red wine vinegar

1 Tbsp. salt

1 Tbsp. red pepper flakes

combine the tomatoes, sugar and vinegar in a saucepan and bring to a boil over medium high heat

Combine the tomatoes, sugar and vinegar in a saucepan and bring to a boil over medium high heat

Allow tomatoes to cook down ,stirring occasionally, untilt he mix becomes thick. Adjust seasoning to suit your tastes. Puree the ketchup if you would like.

Allow tomatoes to cook down, stirring occasionally, until the mix becomes thick. Adjust seasoning to suit your tastes. Puree the ketchup if you would like or leave it chunky like a chutney!.

Combine all ingredients in a large saucepan. Bring to a boil and then reduce heat to a simmer. Stir regularly until the mix reaches a thick sticky consistency. Puree with a food processor or immersion blender. Adjust seasonings to taste. Keep refrigerated.

Sammy and Melinda Koenigsberg of New Town Farms

Sammy and Melinda Koenigsberg of New Town Farms

For more from New Town Farm join me for a fall On  the Farm Cooking class at New Town on Saturday, October 26 from 11 am – 4 pm

So happy to be cooking once again with my good friends, local farmers Sammy and Melinda Koenigsberg.  The first time I toured the property at New Town Farms I told Sammy that if I lived there I would never leave – its a gorgeous piece of land I know you will love as well.  This class begins in the kitchen as we prepare a menu of recipes featuring New Town’s  chicken and eggs in addition to all that is ripe and ready to pick in  the field. After we cook – and eat and drink – we’ll enjoy a walking farm tour with our gracious hosts where we will meet the pasture raised chickens and heritage breed  pigs and  learn about the ins and outs of farming acres of wonderful produce.  Sammy will share with us his philosophy of farming and sustainability and the importance of knowing how what we eat is grown and is raised.  Its more than just a farm tour and cooking class – it’s an event that will change the way you think about where your food comes from.

Cost is $75 email Heidi to make your advance reservations

In Celebration of Julia and Four More Fabulous Cooking Classes

cropped-heidi-cooks-logo.jpgAnyone can cook, let me show you how to make it fun!

You’ll find  the entire list of my new August, September and October cooking classes each week in my email newsletter  ( just shoot me an email if you would like to subscribe) and in the Cooking Class section of HeidiBillottoFood.com.

I thought you would like a more detailed  taste of the four classes I have coming up in the next few weeks ahead…..I’d love to have you come and join in the fun for one or all.

These classes are always a blast! The At Home with Heidi classes are held at my South Charlotte home in my kitchen  and my unique On the Farm Classes take place on local area farms.

Once you email me to make your reservations I will send out directions to our home or to the individual farm. In every class we offer Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $65 – $75 per person. Class size is limited – your advance reservations via email to me gets you on the class list and advance payment confirms your space in class.

300-JULIA-BRANDING-FINALAt Home with Heidi – Tuesday August 13; 6:30-9:30 pm – For the Love of Julia – Years ago I had the great good fortune to interview Julia Child by phone – twice – truly a highlight in my culinary career! On August 14, my hero Julia Child would have been 101 years old! No better way to celebrate her culinary contributions and inspirations than with a class in her honor. This class will be comprised of my take on four of my favorite Julia dishes from an assortment of her cook books – I have so many I am still trying to decide which ones to prepare -of course we’ll use local product as much as possible and I’ll probably base my selections on what I find at the market before class. As always Josh Villapando from the Sorting Table will provide our wine pairings.
Cost $65 per person – email Heidi at hlnc@carolina.rr.com  to make your advance reservations

IMG_0412

At Home with Heidi – Tuesday August 27; 6:30-9:30 -Late Summer Herbs and Spices – A great “season”al class – we’ll cook with all the fresh herbs we can get our hands on and blend them with product from my go-to spice shop – the Savory Spice Shop in SouthEnd and Pour Olive olive oil shop on East Blvd.  to make a perfectly seasoned dinner for four – or more! Tips on preserving your fall herb harvest as well. Our menu will include Bistecca Florentine ( grilled steak with olive oil and fresh rosemary) and my wild salmon version of the same; marinated local feta  with local tomato concasse on pasta with a fresh-made herbs de province blend; lamb chops with mint gremolata and  mixed berry basil pie  –  Wine pairings with each course, of course! Cost $65 per person Email Heidi at hlnc@carolina.rr.com  to make your reservations.

Shelley and Brian of Proffitt Cattle Co.,

Shelley and Brian of Proffitt Cattle Co.,

Heidi’s Unique On The Farm Cooking Classes – Saturday, September 7; 3- 7:30 pm – On the Farm  at Proffitt Cattle Co.  in Kings Mountain

Home to Shelley and Brian Eagan and Shelley’s parents Diane and Steve and their family, Proffitt Cattle Co.  is the first and largest cattle ranch in NC to raise beef on certified organic pastures. This beef is pasture finished, dry aged, 100% grass fed, USDA processed with no hormones and no antibiotics. Proffitt’s certified organic beef is available in Charlotte at Whole Foods

Upon arrival at the farm, we’ll start with an hors d’oeuvre and an aperitif and then settle into the kitchen for a cooking class with a beef-centric seasonal menu.  As always our menu will include wine pairings from our good friend Josh Villapando at The Sorting Table at Seventh Street Market to match each course. The afternoon at the farm will wind up  with an incredible tour of the Proffitt’s homestead property where you will get to experience first hand all that goes into raising this high quality local certified organic grass fed beef. Meet the cows and bulls, the horses, chickens, ducks and guinea hens and the bevy of friendly farms dogs too!

Enjoy the friendship, fellowship, generous samples, wine pairings and take away recipe packets and wine notes and more!

Lots of hands on opportunities for those who want to slice, dice and saute along with me. Or if you’d rather just enjoy the wine and drink and the beautiful view from the Proffitt’s comfy porch and patio, that’s fine too.

Cost $75 per person –    email Heidi at hlnc@carolina.rr.com to make your advance reservations

thai food

At Home with Heidi – Saturday, Sept 14; 11 am – 2 pm – Thai One On –  Come and delight in the Asian cuisine that brings together sweet, spicy, salty and hot flavors in each and every dish. An entire meal with all the intricate flavors of Thailand. Recipes include my twist on a Thai chicken and coconut soup, local grilled pork with green curry sauce, classic Pad Thai and savory fishcakes with spicy cucumber sauce -don’t miss it! Cost is $65;  email Heidi at hlnc@carolina.rr.com  to make your advance reservations.

grilling out shot

 Please Note the New Date – Sunday, Sept  22; 1-4 pm – Fire and Spice –  Cooking from the fall grill -You’ll  be good to grill for any occasion after this fun,  flavorful and informative class. Lots of tips and tricks to help you achieve grilling perfection. On the menu – grilled antipasto veggies and house marinated olives, tuna burgers with grilled jalapeno and cilantro pesto,  dry rub bbq chicken with tabouli,  grilled from-scratch sausage biscuits and a fun grilled dessert you are going to love.                   Cost is $65 email Heidi at hlnc@carolina.rr.com to make your advance reservations

Check the Cook Class Info page for the rest of the list of late September and October cooking classes  and simply email me to register for those that catch your fancy,

Private cooking classes
 If my regularly scheduled class times don’t suit; but a topic is of interest, then perhaps you’d like to plan a private cooking class or team building event all your own – I have several groups doing just that I am happy to accommodate you all – just give me a shout and we’ll get a date and topic for YOUR class on the calendar.
A private class at your home kitchen or in mine is a fabulous way to entertain friends, family, celebrate birthdays or get to know your co-workers better – plus we have a blast – so you’ll be the host or hostess with the mostess for putting it all together!
 If you have a group larger than 16 or so I have several other kitchen options we can explore -again simply contact me at hlnc@carolina.rr.com and we’ll get it all figured out.

Gift Certificates –  If you’d like to give the gift of a cooking class to your favorite foodie – I’m here to make it easy – You may select any dollar amount at $65 or $75 dollar increments for your gift certificate option and I’ll put it all together for you. My gift certificates are cute and clever if I do say so myself – which make the gift giving even more fun – they come all wrapped up, personalized and tied up with a bow  the perfect gift for your favorite gourmet or gourmand! Email me at hlnc@carolina.rr.com to order or for more details.