Heidi Billotto’s 2017 Cooking Classes Start February 1

Heidi and Julia

Heidi Billotto 2003 at The Julia Child Kitchen exhibit at the Smithsonian Institute in Washington DC

In the words of my great culinary hero, Julia Child, from her book My Life In France, ”

“This is my invariable advice to people: Learn how to cook. Try new recipes, learn from your mistakes, be fearless, and above all have fun!”

So, I too, encourage you all to Be Fearless and get set for all the Fun as you prepare  slice, dice, simmer and saute at any one of the  first few months of the exciting 2017 season of hands-on classes cooking classes At Home with Heidi.
The links to my direct email to make your reservations are at the end of each class descriptive.  Make your reservations by simply sending me an email with the name of the class you want to attend and your phone number. I will contact you as to how you would like to pay. Payment confirms your reservation and you may pay by cash, check or credit card.
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.
heidi head shot 1 -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, 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.
cooking clip artThat’s all the detes, now on to the descriptives.  Stay tuned for info on Cooking Classes for Kids and be sure to Save the Date for the Southern Spring & Garden Show’s Savor NC Cooking Stage taking place Feb 24-26 and March 3-5, more info to come in another blog post soon.

Looking forward to seeing you at one of my At Home with Heidi Cooking Classes soon…Here we go….

Wed. Evening Feb 1, 6:30-9pm – Asian-Inspired Appetizers Coming off the heals of the Jan 28 Lunar New Year and heading into SuperBowl weekend,  why not plan to serve your favorite armchair quarterback a spread of Asian-inspired appetizers and small plates. Make-your-own eclectic eggrolls and steamed dumplings with a duo of dipping sauces,  sweet and spicy sesame honey-ginger wings, moo shu pork with pan fried pancakes & mushroom & micro green stuffed steamed buns kick off this evening’s starting line up.  Cost $75 per person. For reservations email Heidi here.
heidi with Julia Child tomatoesSat. Afternoon Feb 4 – 2-5 pm – Fresh from our local Winter Farmers’ MarketsHard to plan an On the Farm class this time of year, but who says you can’t shop local in the Winter months? Our local farms produce all year round and this day I’ll shop 3 or 4 favorite markets in the morning – Matthews, Waxhaw, Atherton and Yorkmont and come back to cook with you that afternoon with recipes using chicken, pork, beef and lots of local vegetables as well, making a great seasonal meal with all of our fabulous farmers’ market finds. Cost $75 per person. For reservations email Heidi here.
Wed. Morning Feb. 8, 10 am -1 pm – You Won’t Miss the Meat – A Daytime class featuring  some of my favorite vegetarian recipes and  YES, These recipes are all Gluten Free, too!! (We will be using nuts and eggs in this class, but I am glad to show you how to make substitutions) On the menu: Debbie’s Delicious Veggie Burger or MeatlessBall hoagie with mushroom sauce, Chana (Chickpea) Masala, Roasted Cauliflower and Broccoli Brown Rice Ramen Noodle Salad, and scrumptious Pistachio Blondies! Cost is $70 per person. For reservations email Heidi here.
Sat. Evening Feb. 11 – 6-9pm – That’s Amore!  This Valentine-inspired class is full of fun and flavor! The premise of this  Food & Wine of Italy cooking class is an Italian dinner for two with traditional Italian recipes that feature ingredients legend and long-time lore consider to be aphrodisiacs. Come and enjoy the fun as a couple, a single or with friends, as you would like. We’ll cook a four course meal, share Italian wine pairings and celebrate this season of hearts and flowers. Cost is $75 per person. For reservations email Heidi here.
Thurs. Evening Feb 16 – 6:30-9pm – Cooking with Local Mushrooms – We are so lucky in Charlotte to have locally harvested mushrooms available at local markets each week. Urban Gourmet Mushrooms, available at the Atherton and Matthews Community Farmers’ Markets offers a variety of mushrooms that we’ll use to cook up a marvelous meal from appetizer to…wait for it…yes, dessert! Just you wait and see!  Cost is $75 per person. For reservations email Heidi here.
heidi-teaching-at-proffittSun. Afternoon Feb 19 – 2-5 pm – Tapas and Wine of Spain – The small plates of Spain, known as Tapas are a fun way to enjoy a dinner with an accent on the Spanish side of things… look for seafood, sausage, saffron, tomatoes, capers and orange flavors to all play a big role as we prepare 6 little plates. Each a different recipe, but all with the same Spanish flair. Ole! Cost is $75 per person. For reservations email Heidi here.
Thurs. Morning Mar 9 – 10am – 1 pm  French Country Cooking   featuring a lovely dinner or luncheon menu perfect for family and friends – French green lentil salad with homemade vinaigrette, Pan d’Epices ( a gingerbread like toasted bread from Burgundy France), oven baked, grilled chicken Dijonniase, roasted potato salad Provencal and a lovely sweet mocha macaroon tart for dessert. Cost is $70 per person. For reservations email Heidi here.
Sun. Afternoon Mar. 12 – 2-5pm – Try A Little Thai – In every Thai dish experience the flavors of sweet, hot, spicy and sour. In this class we’ll make some of the most popular Thai dishes from soups to seafood, a curry, a noodle dish  and sticky rice and coconut cream with mango for a sweet finish. Cost is $75 per person. For reservations email Heidi here.
Wed. Evening Mar 15 – 6:30-9 pm – Pot Pies – Over and above the classic chicken pot pie, these pastry-covered one-dish meals are perfect for the family or when ever you want to entertain a crowd. Menu includes Classic chicken pot pie, Phyllo wrapped Greek Spinach Pie, a roasted root vegetable spin on Shepard’s Pie and for dessert – why Southern fried pies, of course!  Cost is $75 per person.

For reservations email Heidi here.

cooking class for Samantha Foreman - March 2011 010Tues. Evening Mar 21 – 6:30-9 pm – Food and Wine from the Land of Down Under – To start the Spring season, a class full of traditional Aussie favorites. Each dish will be paired with one of a line up of great wines from either Australia or New Zealand.  Combined, the menu makes a fun dinner for four and will include: Balmain Bugs ( read that as lobster and shrimp) in Pawpaw (that’s Aussie for papaya) and Mango sauce, Macadamia nut crusted  lamb and roasted leeks, Damper – the traditional bread of Australia, and a cream and fruit filled meringue – Kiwi Pavlova – for dessert. Why we might even throw in some Lamingtons – (chocolate and coconut laced bar cookies) for everyone to enjoy and take home. Cost is $75 per person. For reservations email Heidi here.
Sat Afternoon Mar 18 – 2-5 pm  – Bread Baking 101Nothing quite like the smell of bread baking in the kitchen and nothing more fun than cutting into a warm loaf and serving up slices slathered with butter or cheese, oh my! This class covers all the basics for baking yeast breads and rolls with recipes for a  three-cheese loaf,  an egg-based challah, a sweet swirled poppy seed loaf and a class Baguette recipe that doubles as a delicious pizza crust as well.   Cost is $70 per person. For reservations email Heidi here.

video graphicAnd now a cooking video bonus and a special offer from the Olive Crate in Waxhaw!

My  blog post last week featured North Carolina Beef-centric recipes with the spotlight for me on Proffitt Cattle Company in Kings Mountain and their delicious and good-for-you-too certified organic grass fed beef. In the post itself are links to several other blog post by North Carolina bloggers featuring additional beef recipes and the stories of North Carolina Cattle ranches. be sure to check them all out!
I was fortunate to have a cooking segment booked on WBTV’s Morning Break  the morning the beef article posted and used the air time to share my recipe for the Beef Pot Roast recipe I shared in the post. This was originally my mother’s recipe for Brisket, but I amped it up a bit, added some North Carolina flavor ( ie: tomato chutney instead of chili sauce and the wonderful addition of cocoa nibs) and viola!
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ICYMI ( That’s abbreviated speak for In Case You Missed It) here is the link to the video, and if you’ve an interest in the wonderful Kores Estate Bottled Extra Virgin Greek Olive Oil I used to start the recipe, you can order it directly from the Olive Crate Website. Check out their Certified Organic Greek vinegars as well – Use the code HeidiB20 when you place your order and you’ll enjoy a 20% discount on your purchase. Cheers!