Save the Date! Don’t Miss the Fun at Heidi Billotto’s Cooking Classes

Two fabulous On the Farm classes on the calendar as September rolls into October; plus we’ll be cooking with local product in the At Home with Heidi classes on tap in the next several weeks as well…

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.

Make + A + Reservation

Now it is super simple to make your reservation for any of my cooking classes. Simply click here to shop my online store and reserve your spot or spots in class! As soon as your payment is confirmed I’ll send you an email with all the class details and directions!

 

90a40f2d-b135-4501-b4b7-64c102593be3Sun Oct 8, 2-5pm – At Home with Heidi – Gluten Free Gourmet    

This class features an entire Gluten free menu from  appetizer to dessert; plus we’ll make a delicious gluten free pistachio cake with North Carolina’s own chestnut flour from High Rock Farm in Gibsonville, NC and Japanese milk bread gluten free dinner rolls that will freeze perfectly and are ready to reheat when you are. Wine pairings with each course by Assorted Table Wine Shop. Cost for the class is $85 per person.  Click Here to Make Your Reservations

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Sun October 22, 1-4 pm  – At Home with Heidi  – Getting Sauced

Even with great local proteins, its a wonderful well done sauce that often really makes the dish. In this hands on class we’ll cover all there is to know in terms of basic technique for making the five “mother sauces” as  outlined in French culinary technique and then create an all local dish with each one   Wine pairings with each course by Assorted Table. Cost is $85 per person. Click Here To Make Your Reservations

 

 

 

cropped-heidi-billotto-food-blog-logo-not-compressedPlan a Private Class all your own as a team building event or to enjoy with friends. Start with a cocktail hour complete with appetizers and a wine tasting from our friends at Assorted Table Wine Shop; then move into the kitchen for a hands-on class to cook and enjoy!

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? Email me and lets plan your own private class with work associates or with friends or family.

 

Don’t Miss These September & October Nibbles and Sips

Tons of fun Food & Drink-centric Events In and Around Charlotte – Don’t Miss a single one!

Do you find yourself in transition from the carefree vacation-full season of summer to what can become a more hectic, more scheduled back-to-school season that starts with September and October and before you know it its November?  Whoa! Let me help you put on the breaks for just a second…

Make + A + Reservation

It’s time to make some plans to keep the fun stuff going. So today I offer you a list of ” and Sips”, a round up of 17 different food and drink events you can attend in the next two months.  Save the dates, Call Your Friends, Make your Reservations, Have Fun this Fall and keep checking  back for more Nibbles and Sips as new fun food-centric events hit the calendar! 

 Don’t forget to #TellThemHeidiSentYou….

imagesSeptember is North Carolina Wine Month!! So plan to spend September sipping, stomping and celebrating North Carolina’s many outstanding wineries and vineyards. With an entire month dedicated to tasting our wine, it’s the perfect time to pair your winery or vineyard visit with harvest festivals, grape stomps, special wine tasting tours and more. There are events at wineries across the state – too many to individually list here, but you will find a list of fun festivals on the NC Wine website here

4462defff12cf8d1eea3160c6d7ffbb0Thursday – Sunday, Sept 7-10 – The 2017 Yiasou Greek Festival, Holy Trinity Greek Orthodox cathedral, 600 Eat Blvd. in Charlotte.  Charlotte’s Yiasou Greek Festival began in 1978 and since then has become one of Charlotte’s largest cultural events. It is eagerly anticipated by the Charlotte community each year. The Yiasou (the Greek word for Hello, Goodbye and Cheers) Greek Festival features Hellenic cultural exhibits, authentic Greek cuisine and homemade pastries, entertainment, live music and dancing, wine tastings, art, shopping and more. Experience the sights and sounds of Greece when you visit the 40th Annual Yiasou Greek Festival. It’s a time of the year when everyone can be Greek! Hours: Thurs., 11am – 9 pm; Fri/Sat., 11am- 10 pm; Sun., Noon-8pm For more info…

Order-Fire_S3E1-poster-663x1024Sunday Sept. 10th, noon  – The season premiere of Order/fire at Free Range Brewing – Chef Matthew Krenz of The Asbury at the Dunhill Hotel is hot off of his NCRLA NC Chef Showdown Chef of the Year award, is the focus of Order/fire’s Season 3 premiere. These events are always a blast – Free Range offers a cash bar with beer and my friend, farmer and local producer Jamie Swofford’s non-alcoholic shrubs; while chef Matthew is making Krenz Ranch beef tacos – my oh my! The doors open at noon, the social hour begins at 1 pm and the screening starts at 2. No admission fee but there is a great raffle to enter, if you would like – generally $10 a ticket, $$ goes to a charity important to Chef Krenz.

downloadSeptember 13, 2017, 6:30 pm – Portuguese Wine Dinner – Roosters Wood-Fired Kitchen, SouthPark. Chef Jim Noble and his team always do it right!  Look for this special evening to start with passed hors d’oeuvres followed by four courses of food paired with fabulous Portuguese wines. Cost $70 per person. Call 704.366.8688 to make a reservation. Seating is limited.

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September 17, 2017, 6:30-9:30 pm – 5 course Mushroom menu at Heirloom Restaurant –   In celebration of the health department approved foraged mushroom consumption in a restaurant setting, Chef Clark Barlowe has prepared a 5 course tasting menu featuring some of his favorite finds and mushroom farming friends. Click here to reserve your seats

21034608_1541902652497378_4269546947028118295_n13091953_1344016235612340_6126695405623522528_nMonday September 18, 6:30-9:30 pm – Southern Beer + Southern Food –  The Asbury at The Dunhill Hotel and Chef Matthew Krenz welcome Sean Lilly Wilson, owner and chief executive optimist at Fullsteam Brewery in Durham, NC and Chef Kyle McKnight, Fullsteam’s Director of Food Operations all reunite once again to bring you a fabulous dinner of food and beer. I attended the dinner this talented trio did last year ( see the photo on the right with Sean and my friend Susan Dosier) and even though I am not a beer drinker ( with apologies to Sean), I had a fabulous time! This year  Raleigh entrepreneur and founder Steve Mangano of CurEat joins in the fun. CurEat is  the new restaurant-finding app you will all want to download to find out where your favorite chefs and foodies are eating out!

Cost of this Southern food and beer extravaganza is $65 per person. For reservations, call The Asbury at 704.342.1193

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Sept 21 -24 in Greenville, SC Its time for another big annual gathering of foodies – Euphoria 2017!! Founded in 2006 by platinum-selling singer/songwriter Edwin McCain and restaurateur Carl Sobocinski, euphoria educates, entices, enlightens and entertains. The four-day event includes exclusive tasting events, intimate musical experiences, cooking demonstrations and wine seminars, as well as multi-course dinners and live music concerts and many  Charlotte area chefs such as Amy Fortes, Ashley Boyd, Blake Hartwick, Bruce Moffett, Scott Hollingsworth, Thomas Marlow, Clark Barlowe,  Matthew Krenz,  and more are taking part! Dedicated to excellence, euphoria features domestic and international wines, award-winning chefs, master sommeliers and renowned singer/songwriters. For more info, tickets, etc…

db_logo116sSunday September 24 , 2-5 pm – Heidi Billotto’s Hands-On On the Farm cooking class at Dancing Bees Farm in Monroe, NC.    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 perfect for family dinners and entertaining too, make this class extra sweet. Assorted Table Wine Shop will be on hand to provide a wine pairing with each course.  Can’t wait to see you there!  Cost $85 Simply Email Heidi to make your reservations 

17098240_1659386481022112_7978105722794810790_nTuesday, September 26 at 6 PM – 9 PM –  A Caribbean Voyage –  Soul food sessions CLT – a dinner series featuring a group of very talented African American chefs and mixologists in Charlotte, Including Greg Collier, Michael Bowling, Sam Dotse, Jamie Barnes and DiSean Lamar Burns, just to name a few. Their goals are “to promote minorities in the hospitality industry, reclaim the ingredients of our heritage by redefining “soul food”, and donate to charities that help causes that directly affect our communities”   This Soul Food inspired dinner  will be  a progressive culinary journey to the Caribbean with 6 courses  The evening will be coupled with amazing beverage pairings and fantastic music! All of the proceeds from this dinner (like all Soul Food Sessions) will be donated to a local Non Profit that is making a positive impact in our community. This evening’s event will benefit Project 658 and their efforts in serving the refuge, immigrant, and poor of our City. Check out www.project658.com to find out  more. Cost is $80 per person. Link to get your tickets here. For more info visit the Soul Food Sessions CLT page on Facebook.

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TOTN LOGO-1Wednesday, September 27, 2017 – Charlotte’s 22nd Taste of the Nation® for No Kid Hungry 2017 will  at the Fillmore Charlotte, 820 Hamilton Street.  Ensure that no kid goes hungry, whether in Charlotte or across the nation, by joining the city’s finest chefs, sommeliers and mixologists for a remarkable night of dining in support of No Kid Hungry’s work to end childhood hunger in America.   for the fourth year running, guests will have the opportunity to purchase a $20 raffle ticket which will correspond to one of over 100 bottles of wine!  The Wine Grab – always a popular part of this annual event – will be set-up in the bar closest to the Fillmore’s front doors so stop by when you first arrive because these bottles will go quickly!  Each donated bottle of wine ranges in retail value from $20 to over $100!  At the event itself,  mix, mingle, and enjoy food and drink prepared by more than 30 of Charlotte’s top chefs and mixologists.

VIP Admission : $120,  6:00pm – 9:30pm.  General Admission : $85, 7:00pm – 9:30pm  For more information, visit the website and follow Taste of the Nation Clt on all of their social media.

 

8112e840-ea24-4e43-8e44-1237232945f0September 29 & 30, 2017 – Time for a road trip to enjoy a great annual festival – The Carolina Jubilee, a two-day music festival in Harmony, North Carolina at VanHoy Farms.  The fun features local and national music acts, celebrity chefs including Executive Chef Clark Barlowe from Heirloom Restaurant, Carolina breweries, wineries and distilleries.   This is a family friendly event with kid’s activities provided by Discovery Place Kids and the option to camp on-site at VanHoy Farms. There is an a 5k and 10k the morning of September 30.      Tickets to one day of the festival are $35. Both days are $55. Both days and camping is $65. Children under 12 are free. Parking will be $10/car and cannot be paid in advance. Proceeds from the event benefit the Carolina Farm Trust. For more info…

HRG_ChefSaturday, September 30, 4pm-10pm – 25th Anniversary Bash at Harpers’ Restaurant, SouthPark Location. Seems just like yesterday I was writing that the doors opened at Harpers’ Restaurant and now it seems that 25 years have flown by! The restaurant is celebrating all month long with lots of specials you’ll enjoy, but don’t miss the fun when they throw their 25th Anniversary Bash on the 30th on Harper’s outdoor patio. There will be plenty of food and drink specials, like 25% off Bar Bites ALL day and a Tap Takeover by Winston Salem’s Foothills Brewery. Look for some of Foothill’s best sellers, such as Torch Pilsner, Jade IPA, Sexual Chocolate Imperial Stout 2015 & 2016, plus a couple other surprises. Larkin & Gary Dodgen will supply live music from 4pm-7pm and Scott Smith will continue with entertainment on the patio, 7:30pm-10pm. Party-goers will be treated to gift card giveaways and great door prizes from Foothills Brewery. 

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Thursday, October 5, 2017, 3PM “Outstanding in the Field” regional dinner at Renfrow Farms in Matthews
Host Farmer: Pressly Williams, Renfrow Farms, Matthews, NC (Charlotte)
Guest Chef: Adam Reed, Santé of Matthews, Matthews, NC

Adam Reed is one of farmer Pressly Williams’ favorite chefs and a longtime friend. That relationship bodes well for eaters in the field. Chef Reed’s Santé restaurant is across the street from Renfrow Hardware (est. 1900), and has been in the same spot since Adam answered an ad in the New York Times placed by a North Carolina lady looking to hire someone to run her restaurant. Adam moved his family down from NYC and changed the local food scene for good. The rest is accolades and good times. Before we sit down, Pressly will show us around her fields filled with okra and chard, figs and radishes, flowers and happy honeybees. Cost $215 per person Click here for reservations

upStreamFriday Oct 6, 6:30 pm – Upstream Restaurant’s 9th Annual Oyster Bash  Half-shell connoisseurs can reserve tickets now for this all-you-can-eat party that includes oysters from  around the world and pairs them with fabulous, interesting wines and sparklers.  Here’s what’s on the menu: raw oysters paired with incredible wines; Live entertainment; Fire roasted oysters—prepared New Orleans-style; A chance to Win a case of wine in a raffle to benefit Share Our Strength’s No Kid Hungry. Tickets:  $125 per person, inclusive. Reservations are limited and pre-payment for the event is required. Make your reservation online here.   For more info:  704.556.7730

first harvest of baby ginger - Windcrest farmSaturday Oct 7, 2017 – Heidi Billotto’s Hands-On On the Farm  Ginger harvest cooking class at Windcrest Farm in Monroe, NC, 3-6 pm – This class kicks off with an ginger-centric appetizer and aperitif and a toast to the season of all things ginger! Then the group is off on a walking tour of Windcrest Farm as we explore the lay of the land and visit all the greenhouses to see what is growing for the season. Most of our focus will be in the greenhouse filled with rows of ready to be dug ginger and turmeric. Class participants will learn how to harvest their own and can try a hand at digging if they would like.  Once we learn the farming and harvesting side of this year’s ginger season, we’ll head back to the garden shed where I will have a makeshift kitchen  all set up for all of use to work together to prepare 4 courses of  “Ginger-liciousness” with all of Windcrest’s fine local, USDA certified organic produce and the local protein and products of other producers as well. our friends at Assorted Table wine shop will provide wine pairings for each course.  Cost of the class is $85 per person. Simply email Heidi at Heidi@HeidiCooks.com to make your reservations.

90a40f2d-b135-4501-b4b7-64c102593be3Sunday Oct 8, 2-5 pm – At Home with Heidi Cooking Class – Gluten Free Gourmet – If you are tired of not being able to eat the pizza crust or pie crust, or the stuffing or the bread, then be tired no more. In this hands-on cooking class, we’ll work together prepare an entire meal – all of it gluten free from the appetizers right down to dessert and the bread in the bread basket. As always its as hands on as you would like to be – or if you want to watch, take it all in and eat and enjoy that’s fine too! Assorted Table Wine Shop will provide our wine pairings for each and every course. Cost is $75 per person Email Heidi at Heidi@Heidicooks.com to make your reservations. 

WineandTapasWeek-just-charlotteOct 13- 22, 2017 – Charlotte Wine & Tapas Week – Fall Edition . The first Charlotte Wine & Tapas week took place last spring and was a huge success – you can read about it in an article I wrote for Charlotte Living Magazine – The concept is a delicious one, its all about little plates, sharing and pairing food and wine. Many Charlotte restaurants participate with special menus and for $30 or $35 you get a trio of little plates to enjoy on your own or share with your friends. You’ll be hearing more from me as the event gets closer – just pencil these dates on your calendar so you won’t miss a single bite!

DI_wEiCWsAIweIjMonday October 16, 2017 at Heirloom Restaurant. My friends photographer Peter Taylor and Chef Marc Jacksina have done it again… Don’t Miss, Order/fire’s first ever ordertogether dinner!  Tickets are $125 each and includes a 7 course dinner from 14 of Charlotte’s best chefs and beer pairings from Free Range Brewing. Plus the promise of other special guests in the kitchen! The evening also includes a silent auction, a grand raffle and the sharing of some great stories.

 

download-1October 18-21, 2017 – Terra Vita Food & Drink Festival  in Chapel Hill, NC – The Chapel Hill, NC-based nationally noted festival of food & drink, now in its eighth year, offers exceptional dinners, tasting events, after parties, chef demos as well as the “Sustainable Classroom” – educational experiences featuring renowned chefs, authors & national media. Many Charlotte chefs and food-centric folk are involved including Clark Barlowe, Matthew Krenz, Joe Kindred, Keia Mastrianni and Bruce Moffett just to name a few. Detail on all the dinners, workshops, and seminars as well as reservation links are all on the very informative Terra Vita website.

https-cdn.evbuc.comimages348776111395543578761originalSaturday Oct. 21, 3-6 pm – The annual Carved event sponsored by the Piedmont Culinary Guild.  This is an annual pumpkin carving extravaganza with lots of local chefs and food-centric folks in the mix! Its a family-friendly fall festival and pig pickin’ and included in the $20 ticket purchase price , you will enjoy a delicious plate of locally sourced food, created by Piedmont Culinary Guild chefs, a beverage from Lenny Boy Brewing Co. ( with the option to buy more), entry into the public pumpkin carving competition, and more. For more Info and tickets… 

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Save the dates, Call Your Friends, Make your Reservations, Have Fun this Fall and keep checking  back for more Nibbles and Sips as new fun food-centric events hit my calendar! 

All Things Ginger-licious

Its that time of the year, when  the summer heat starts to give way to the cooler days of fall. If you are Mary Roberts at Windcrest Certified Organic Farm in Monroe NC, the first week or two of September means that the official start of ginger season is less than a month away!

Heidi_s Ginger Sesame Tuna Burgers with Ginger Slaw

Mary planted her first crop of certified organic ginger using organic seed from Hawaii in 2011. I am delighted to say I was there the day they dug up that first hand of ginger and was as delighted as anyone in the greenhouse that day to see the success of that harvest. I couldn’t be more pleased to see how Mary’s ginger business has continued to grow. That first year the harvest was small, it was an experiment to see if it could be done and if there was a market – Yes and Yes!

To help people learn how to use the baby ginger I have teamed up with Mary and Ray Roberts-Tarlton to teach on of my On the Farm cooking classes at Windcrest each October to celebrate the ginger harvest.

cropped-heidi-billotto-food-blog-logo-not-compressedHeidi Billotto’s 2017 On the Farm cooking class is on the calendar for Saturday Oct 7, 2017 from 3-6 pm. 

We work hard to make these class as much  fun as they are informative. To that end, the class will kick off with an ginger-centric appetizer and aperitif and a toast to the season of all things ginger!

Then the group is off on a walking tour of Windcrest Farm as we explore the lay of the land and visit all the greenhouses to see what is growing for the season. Most of our focus will be in the greenhouse filled with rows of ready to be dug ginger and turmeric. Class participants will learn how to harvest their own and can try a hand at digging if they would like.

IMG_6423Once we learn the farming and harvesting side of this year’s ginger season, we’ll head back to the garden shed where I will have a makeshift kitchen  all set up for all of use to work together to prepare 4 courses of what I like to call “Ginger-liciousness” with all of Windcrest’s fine local, USDA certified organic produce and the local protein and products of other producers as well. our friends at Assorted Table wine shop will provide wine pairings for each course.

Cost of the class is $85 per person. Simply email me at Heidi@HeidiCooks.com to make your reservations.

A Hand of Ginger to Call Your Own

IMG_6431With Nearly 800 lbs of ginger in the ground right now at Windcrest, you’d think there would be plenty for everyone, but this is a coveted crop that goes fast once harvest begins. Chefs and caterers are already placing preorders and you can too!  Preorder your Windcrest certified organic baby ginger now and Mary will call you when it is available for pick up at the Matthews Farmers’ Market on Saturdays in October, or get a jump on the crowd and preorder with your cooking class reservations and you can pick up your purchases at class. Preorder info is all on the Windcrest website and you can place your order by clicking here.

Plus it seems Windcrest Farms certified organic ginger is celebrating this harvest with its own Facebook page, so you can follow along with the harvest and tag photos of your Windcrest ginger recipes by tagging them in your Facebook post at @OurOrganicGinger

How the local Ginger-liciousness begins
IMG_6414Mary plants the seed in January, keeping them warm and comfy in the greenhouses until they are big enough to transplant. The growing season is nearly 10 months long, but about this time of year, the plants begin to really shoot up first just one long main shoot which comes straight up from what as known as the “mother” and then as smaller nodules or fingers of ginger start to develop.

Mary knows when to harvest by the looking at the height of the leaves and the number of shoots coming up from the mother root to form what is called a hand of ginger. The “fingers” may be broken off and sold separately or the hand may be sold in one large piece.

The baby ginger root is tender and pink and not quite as spicy as its older counterpart which will start to develop a thicker brown skin as it ages. Baby ginger and older ginger may be use interchangeably in recipes.

Speaking of recipes, here is one of my favorites recently showcased on WCNC’s Charlotte Today . Watch it through and then scroll down to for the complete recipe for my Sesame Ginger Tuna Burgers and slaw.

Heidi’s Ginger Sesame Tuna Burgers with Ginger Slaw

1 lb. fresh sushi-grade tuna fillet

2 Tbs. chopped fresh cilantro

2 Tbs. finely chopped red onion or scallion

1 Tbsp. mayonnaise

1 Tbsp. sesame oil

2 Tbsp. minced fresh WIndcrest Farm Organic baby ginger

Windcrest Farm Ginger salt and Heidi’s Hot Pepper Blend

1 Tbsp. sesame oil + 1 Tbsp. Olive Crate Kores Estate EVOO for frying

 

IMG_6440Cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses – so that it looks like coarse ground beef. Gently stir in the cilantro, onion, mayonnaise, sesame oil, Windcrest Farm Organic baby ginger, salt & pepper. Shape the tuna into 4 burgers.

This may be done up to 3-4 hours ahead of time.

 

Heat the sesame and olive oils in a large skillet or griddle.  Cook the tuna 1-2 minutes on each side – finished burgers will bel nicely browned on both sides but still have a pink center

Serve on a bun or on a bed of letter with sliced ripe tomato and Heidi’s Sesame Ginger Slaw ( recipe follows).

 

IMG_6437Heidi’s Sesame Ginger Slaw

½ head organic or local green cabbage

2 organic carrots, cut into Julienne shreds

¼ cup minced parsley

2-3 Tbsp. fresh grated Windcrest farms certified organic baby ginger

 

For the dressing:

3 Tbsp. minced onion

3 Tbsp. sesame oil

2 Tbsp. Olive Crate certified organic strawberry balsamic vinegar

3 Tbsp. finely minced Windcrest Farms certified organic baby ginger

2 Tbsp.  ketchup

1 Tbsp. Mushroom-flavored soy sauce ( Heidi likes Best Boy Brand available at any Asian grocery store)

1/2 clove minced garlic (optional)

Windcrest Farms Ginger salt and Heidi’s Hot pepper blend to taste

 

Shred cabbage and combine in a bowl with the julienne carrot and minced parsley.

Mae the dressing by Combining the onion, sesame oil, strawberry balsamic vinegar, Windcrest Farms Certified organic baby ginger, ketchup, soy sauce, garlic, salt and pepper in a blender or food processor and process until combined.

Toss with the shredded vegetables and serve on top of the tuna burgers.

Variations: use shredded Brussels Sprouts in place of or in addition to the cabbage

on-the-farmDon’t forget to make your reservations for my On the Farm cooking class at Windcrest Farms on Oct 7, 2017 – Simply email me at Heidi@HeidiCooks.com to hold your spot. And if you love the idea of attending an On the Farm class and really learning first hand where your food comes from, then you’ll also be interested in my On the Farm cooking class at Dancing Bees Farm , also in Monroe, NC on Sunday Sept 24 from 2 to 5 pm.

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  Email Heidi to make your reservations now.

Heidi Billotto’s “On the Farm” & “At Home with Heidi” Cooking Classes

 

Saturday July 29, 11-1pm – Summer Seafood At Luca Modern Italian Kitchen with Chef Luca Annunziata

delamer-aboutheader-1I am over the moon to be asked to join Chef Luca Annunziata and Jessica Annunziata of Luca Modern Italian Kitchen to help teach a Summer Seafood Cooking Class.  The class will take place a the Annunziata’s own Luca Modern Italian Restaurant on Elizabeth Ave. You’ll learn to shuck, fillet, peel, saute and steam your way to four summer seafood courses with tremendous wine pairings. Can’t wait to see you there! Cost is $80 plus tax and gratuity. Tickets are only available through this Eventbrite link.

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.

Seasonally Speaking: It’s Time for Local Organic Baby Ginger

img_4511To every time (and to every fruit, flower, herb and vegetable) there is a season.

Back in 2011, it was my pleasure to join a small but excited group at  Windcrest Farm in Monroe, NC for the first harvest of a new crop of  organic baby ginger! Mary  and Ray Roberts-Tarlton, owners and farmers at Windcrest, a certified organic farm, grow all kinds of cool and unusual herbs and veggies, but this first crop of baby ginger was something special. Fast forward these past five years and the annual every growing ginger crop at Windcrest has become an occasion to celebrate!

Roberts and her team start the ginger from organic seed from brought in from Hawaii early in the year and then transferred the tender young plants to their home in the ground in one of Windcrest’s many greenhouses. As the tubers grow beneath the ground, the stalks and leaves shoot up to heights from 4-6 feet tall. The joy here is that the whole plant can be used from stem to stern. The leaves can be dried and crumbled for tea, to add to various dried spice, salt or pepper mixes and the roots can be candied, pickled, stewed, sautéed, simmered – the list goes on and on.

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Heidi Billotto on the cooking set of Charlotte Today with show hosts Coleen Odegaard & Eugene Robinson

 

Each year around this time, I feature the Windcrest organic baby ginger in one of my television cooking segments. This week I was on WCNC’s Charlotte Today and ginger was the star of the show as I used it to prepare one of my favorite recipes for quick and easy local BBQ baby back ribs.

The glaze on these ribs was inspired by one of my favorite cocktails made with bourbon, a ginger-honey simple syrup, orange and ginger ale, and believe me, its a keeper! What I love about it is that its not too thick, so while the gingery glaze adds a fabulous sticky sweet and spice flavor, it doesn’t overwhelm and one can still taste the meat.

img_5026I recommend using local pork – lots of choices at any one of Charlotte’s several Farmers’ Markets, and if you can’t find pork ribs, use chops instead. The key to make the recipe move along faster cut the rack of ribs into double chops. The recipe also works well on chicken, seafood and tempeh ( although cooking times will vary slightly) – see my variation notes at the end of the recipe.

Several recipes to share hereCandied Ginger and as a result a Ginger Simple Syrup to use in cocktails  or to make your own ginger ale. The recipe for the ribs I cooking on television this week and a fun recipe for the Japanese Ginger Salad Dressing we all love each time we eat at a Japanese steakhouse.  You’ll find the video from the Charlotte Today segment at the end of this post  – just look for the pink television screen with my logo!

cropped-heidi-cooks-logo.jpgOctober 2017 On The Farm Cooking Class For more ginger how-tos and to see it for yourself, I’d love to have you join me and Mary Roberts for a ginger-centric On The Farm cooking class at Windcrest on Saturday Oct 7, from 3-6 pm. The class includes a farm tour where we see the farm up close and personal and will hear from Mary about sustainability, why it is important to her to grow organically and all about raising crops year round in a greenhouse environment. Plus we’ll cook and enjoy 4-5 new recipes for 4-5 delicious courses of local fare all with a ginger-centric theme. In addition to the tour and the food, the class also includes wine pairings from Assorted Table Wine Shop with each course, a recipe packet for each participant, and gift bag with sample sized local goodies and coupons. Cost is $85 per person. To make your reservations, simply email me directly at Heidi@HeidiCooks.com. 

The lovely thing about cooking with baby ginger  is that when it is harvested it comes without the hard, heavy skin grocery store ginger always has – the ginger develops that skin as it ages – and has a light and delicate flavor plus tons of health benefits as well.

Hope you’ll  attend our On the Farm cooking class later this month – reservations are a must, please, and visit Mary at the market this week and next to get a taste of the 2016 local ginger harvest and enjoy  the pleasures of cooking with the baby ginger while it is here and available, fresh and in season – its really something special!

Classic Japanese Steak House Ginger Salad Dressing

3 Tbsp. minced onion

3 Tbsp. canola oil

2 Tbsp. raspberry vinegar

3 Tbsp. finely minced baby ginger

2 Tbsp. organic ketchup

1 Tbsp. Mushroom-flavored soy sauce

1/2 clove minced garlic

Sea salt and cracked pepper to taste

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender and process until combined.Spoon over a plate of your favorite mixed greens.

Homemade Candied Baby Ginger

1 pound fresh baby ginger, thin sliced

4 cups organic granulated sugar

4 cups water, plus more for the initial cooking

pinch of salt

Put the thin baby ginger slices in a large stainless steel pot, add enough water to cover and bring to a boil. Reduce heat; simmer for ten minutes. If you are making this recipe with older store-bought ginger you will want to repeat this precooking process one more time.

Mix the sugar and 4 cups of water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F measured on a candy thermometer

Remove from heat and let the ginger stand in the syrup for at least an hour while the mixture cools.

Remove the ginger from the syrup, reserving the syrup, and place the sliced ginger on a cake rack fitted over a baking sheet with sides. Drain the ginger and then sprinkle with additional sugar to coat both sides of the ginger. As the ginger cools more sprinkling sugar may be necessary.

For your own Ginger Ale

Combine:

1 to 2 Tbsp. of ginger syrup left over from making the candied ginger

sparkling water

Juice of one lime

Fill a tall glass filled with ice, add ginger syrup and the juice of a half of a lime and top with soda water. Adjust flavor adding more ginger syrup or lime as needed. Stir to blend and garnish with lime wedge or a sprig of fresh mint

And finally for the Ginger and Honey glazed baby back rib recipe that Charlotte Today co-hosts Eugene Robinson and Coleen Odegaard raved about on air –

Heidi’s Local Honey and Organic Baby Ginger Baby Back Ribs

img_5032One of my favorite honey-centric cocktails is with bourbon or aged rum, honey, orange and ginger ale – take the same flavors mix them with the baby ginger and apply then to a glaze or marinade and viola…

For a fuller orange flavor in this recipe, I used the Blood Orange infused EVOO from Pour Olive, my go-to artisan olive oil shop on East Blvd. in Charlotte

What make the ribs tender enough to saute is parboiling them first. Bit be sure that the Parboiling Liquid has plenty of flavor – for the parboil, combine

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Make your parboiling liquid flavorful!

2 Tbsp. Pour Olive Blood Orange EVOO

4 thick  slices of Windcrest Farms Organic baby ginger, minced

1 cup toasted  baby ginger leaves – simply crisp them up in a 200 degree over for 10-15 minutes to concentrate their delicate flavor

¼ cup fresh Italian leaf parsley

1 bottle of pale amber beer

2 cups mushroom broth

1 rack local Baby Back Ribs, cut into double ribs

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Glazing the ribs with the basting liquid sears the flavor on the meat

 

Basting sauce:

2/3 cup teriyaki, ponzu or hoisin sauce

¼ cup dark sesame oil

¼ cup minced fresh Windcrest Farms Organic Baby Ginger

1 cup aged whiskey or aged Rum ( I love to use NC’s own  organic TOPO aged whiskey here)

Juice and zest of two oranges or 2 Tbsp. Blood Orange EVOO from Pour Olive

Dash or two of  Crude Bitters orange & Fig bitters ( available at the Savory Spice Shop in Southend Charlotte

1 cup Spicy Hot Blenheims Ginger Ale – made in Blenheims, SC!

½ cup Dancing Bees Farm Honey – your favorite variety ( I love the sourwood honey here and its available on Saturdays at the Matthews Community Farmers’ Market and the Charlotte Regional Market on Yorkmont Road.

 Condiments to serve – Texas Pete (if you’d like to spice it up a bit!)

img_5038Combine parboiling ingredients in a stock pot. Bring to a boil, add the whole racks of ribs. Allow to come back to a boil then reduce heat to a simmer of 30-40 mins or so.

While ribs are simmering, prepare basting sauce by combining all of the ingredients, except the honey and ginger in a medium sized saucepan. Bring to a boil and allow to reduce by one third. Remove from heat and stir in honey and ginger.

Remove ribs from the simmering liquid. Bathe the ribs in the glaze and place the ribs on a saute pan or grill pan, basting with the glaze until it just starts to brown on the meat, or  place in a roasting pan under the boiler for 2-3 mins on each side.

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Use chicken, seafood or your favorite vegan or vegetarian tempeh with the same delicious ginger glaze

 

To make a vegetarian version of the same – use tempeh or tempeh style “chicken” patties ( available at Earthfare in Charlotte) No parboiling needed – just saute the patties in the Blood Orange oil until nicely browned, then bathe in the glaze and cook down until the glaze has thickened slightly. Same method will work well for your favorite seafood.

For chicken –  no parboiling needed – simply season  bone-in ( this adds more flavor) pieces with salt and pepper and bake  in a preheated 400 degree oven in a covered roasting pan for 30-40 minutes. Remove the lid of the pan and add the basting  liquid. continue to bake for another 5 minutes  or broil the chicken for 2-3 minutes until the glaze starts to brown.

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Watch the video from my October 2016 cooking segment on WCNC’s Charlotte Today here.

For more ginger how-tos and to see it for yourself, I’d love to have you join me and Mary Roberts for a ginger-centric On The Farm cooking class at Windcrest on Saturday Oct 7, from 3-6 pm. The class includes a farm tour where we see the farm up close and personal and will hear from Mary about sustainability, why it is important to her to grow organically and all about raising crops year round in a greenhouse environment. Plus we’ll cook and enjoy 4-5 new recipes for 4-5 delicious courses of local fare all with a ginger-centric theme. In addition to the tour and the food, the class also includes wine pairings from Assorted Table Wine Shop with each course, a recipe packet for each participant, and gift bag with sample sized local goodies and coupons. Cost is $85 per person. To make your reservations, simply email me directly at Heidi@HeidiCooks.comand I’ll send you all the info you need to complete your reservation. Looking forward to seeing you there!

May 2016 On the Farm Cooking Class: A Taste of Honey

a taste of honey cooking classMark Your Calendars…Save the Date and be prepared to “Catch the Buzz” as we turn our attention to the “Business of Bees” in my May On The Farm hands-on cooking class.

The fun takes place in the honey room at Dancing Bees Honey Farm in Monroe, NC and in addition to meeting the bees, learning how they affect the harvest of the food you eat and tasting the honey, you can even have your photo taken in front of Robin’s new ride, affectionately dubbed “The Bee Mobile”

Nothing sweeter (or better for you) than the taste of local honey! Just wait till you taste! And then just wait till you see what we’re going to prepare – a five course feast with honey in every dish!

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Robin and Jeff Knight of Dancing Bee Honey Farm in Monroe, NC will show you how their bees do their thing and then we’ll cook with this local liquid gold in all its flavorful variations along with lots of other locally sourced produce, products and proteins to make a five course meal from beginning to end. My friend Josh Villapando of Assorted Table Wine Shoppe at 7th Street Station in Uptown Charlotte will be on hand, too, to provide “perfect-for-summer-sipping” wine pairings with each course.

Cost $85 per person – and includes a farm tour plus 5 hands on courses with wine pairings and a recipe packet with wine notes for each class participant. . 

cooking class date

Its all happening on Sunday May 15, 1-4 pm. Reservations are a must, so just let me know that you’d like to attend via an email to Heidi@HeidiCooks.com 

A day or two before class I will send an email to all of our class participants with any specifics you need to know as well as directions to the farm.

I do hope you can join us.  You’ll learn lots about the importance of bees plus have a sweet time in the process. Honey and lots of other sweet things from Dancing Bees will be for sale as well.

HEIDI BILLOTTO FOOD

Reserve your spot by emailing me now at  Heidi@HeidiCooks.com 

To read more about Dancing Bees Honey Farm and all you will find there at our class, take a looksee at this article I wrote about the farm as it originally appeared in the Fall 2014 issue of Charlotte Living Magazine…

Idb_logo116s’ll admit it, I have a strong sweet tooth. But instead of a spoonful of sugar, I’ll opt for a quick pick me up of a spoon of honey every time. Make mine sticky sweet and locally harvested, a bowl of “Dancing Bee” deliciousness, please. The golden elixir or liquid gold we call honey is actually just a simple by product of the business of bees, living in the microcosm of a hive, working together to get the job done.

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I love finding local bees and honey in each city I visit – here I am at the hives on display at  the Burt’s Bees offices in Durham, NC ( I know it looks like it, but I swear I was not touching the glass!)

 

I like to taste and buy different local honeys when I travel. Intrigued by the regional differences in the taste and color, and mystified as to how it all works, I went to visit Master bee keeper Jeff Knight and his wife Robin at the apiary adjacent to their home in Monroe, North Carolina. I have often bought honey and bee products from Robin at the Dancing Bee stand at the Matthews Community Farmers Market, and this season fell hard and fast for the NC Mountain sourwood honey the couple harvested last season. The taste and the difference between the Dancing Bee wildflower honey and this rich, luxurious second cousin, led me to further investigation…. to read more about Dancing Bees Honey and the fascinating “Business of Bees”, just click this link to Charlotte Living Magazine’s Fall of 2014 issue: http://www.charlottelivingmagazine.com/department_articles/food_and_entertaining/past_food_articles/The_Business_of_Bees.pdf