Recipes from the Southern Ideal Home Show Cooking Stage -Sept 9 2016

Twice a year I have the pleasure of hosting the cooking stage at the Southern Spring Show in April and Southern Shows Ideal Home Show in September. Back to back demos with tons of local chefs, caterers and other food-centric folk every hour on the hour!  I cook as well as host the activities and this year the fun takes place the weekend of Sept 9, 10 & 11 2016.

heres-what-was-cooking-at-the-southern-shows-ideal-home-show-friday-sept-9-2016

Still two days to go for this show with lines ups of great chefs sharing wonderful recipes on Saturday Sept 10 and Sunday Sept 11.  You can purchase tickets online here and use my special Friends and Family code of HeidiCooks16 to get a discounted price ( tickets are regularly $9 online,  $10 at the door, but with my code you can get them from just $6 a piece)

IMG_7417Before we get cooking today, here is the recap and recipes from all the fun and flavor on Friday… Just missing one set of recipes here and I will add them in later this weekend, as soon as I get them, so check back for updates….Meanwhile here’s the recap and the recipes.

The first day on the Southern Shows Ideal Home Show Cooking Stage 2016 day kicked off with chef Troy Gagliardo sharing his EveryDay Eats ( seen Tuesday Mornings on WCCB-TV) technique for homemade smoked pork butt, then transformed into a bbq pork fajita.

I followed Troy’s demo with a French Bistro style lunch or light dinner of Classic French Onions soup and my all local slider take on a Croque Monsieur using milk from Hickory Hill Farm in Greenville SC, biscuits from A Little Taste of Heaven in Monroe, Thin Sliced Prosciutto Style Country Ham from Goodnight Brothers in Boone,  and my favorite Herbs de Duxelle from the Savory Spice Shop in Charlotte’s Southend neighborhood.

img_4181Next Chef Terra Ciotta for the International Culinary School at Charlotte’s Art Institute,  stole the crowd’s heart with her Gateway Cheese Grits and Braised Shortribs, sharing lots of great technique ( Do you know why to add the celery last when you are sauteing a mirepoix? Answer below).

img_4195Melanie and Andy Tritten were up next sharing the fabulous flavors of their four Locally made Got To Be NC Cannizzaro sauces with two great recipes – one for Zucchini Crust Pizza and the other for the cutest little Zucchini and Yellow squash ( instead of pasta) raviolis you have ever seen.

img_4203Private Chef Bill Bigham followed with a trio of tasty crostini – shrimp and garlic, prosciutto, honey and fig and  artichoke with feta – wow!!

img_4206Personal Chef Cynthia Ferich was new to the cooking stage this year and the crowd loved her stories of cooking with her grandmother, sharing family recipes and keeping family traditions alive with her cookbook Mama Mia Cucina and her Fabulous recipe for Meatballs and Sauce.

I finished off the day with a Local Love demo, sharing tastes of Uno Alla Volta Cottage cheese with Cloister Honey’s new Salted Honey, My Tenda-Bake Pancake Mix cobbler recipe ( see yesterdays blog post)  and another version of the earlier Croque Monsieur recipe, this time with slices of White Chocolate Baguette from La Farm Bakery in Cary topped with more Goodnight Brothers ham and a bechamel made again with Hickory Hill Farms whole milk and Ashe County Blue Cheese – its a keeper, folks!

#TellThemHeidiSentYouRecipes from our first day follow here as well as links to to all the chefs. My plan is to post the recipes each evening ( or the morning after) so just stay tuned for  more or just subscribe to the blog ( on the home page here) to get the posts each day in your inbox and then you’ll be among the first to receive my regular blog posts every week or so.

Chef Troy Gagliardos PRO Pork for the home cook   

More At http://cheftroy.net/

8-10 Pounds-Pork Butt-with fat cap, bone-in or boneless

To Coat-Chef Troy’s Back Rub-or your favorite bbq rub

4 Cups-Hickory Wood Chip-soaked at least one hour

Sauce

1 Cup-Ketchup

¼ Cup-Cider Vinegar

¼-½ Cup-Cold Water

2 Tablespoon-Chef Troy’s Back Rub-or your favorite

Combine all ingredients and refrigerate until ready to use.

Directions

Pre heat oven to 225 degrees.  Pat pork dry and completely coat pork with rub. Place in a roasting pan fitted with a rack, cover with aluminum foil. Roast until tender, about 8 hours. Pre-heat grill/smoker for indirect low heat, about 225 degrees.  Remove foil, place rack with pork on grill, indirect heat side.  Add wood chips and let smoke for 1 to 1 ½ hours.  Remove and shred pork using two forks.  Sauce if desired and serve on buns, tortillas or on its own.

Chef Troy Gagliardos Pulled Pork Carnitas with Charred Slaw

1 Recipe-PRO Pork for the Home Cook (see recipe at www.cheftroy.net)

2 Each-Lime-one cut into wedges, one juiced

To Taste-Chef Troy’s Back Rub

1 Recipe-Charred Slaw with Spicy Russian Dressing

Flour or Corn Tortillas

Directions:

Cook pork according to recipe.  Pull pork off in large pieces and place 6 cups in a mixing bowl and squeeze in lime juice to taste.  Season with Chef Troy’s Back Rub and toss to combine.  Place an iron skillet over medium high heat.  Place pork in skillet and begin to brown.  When warmed through and slightly caramelized, cover and remove from heat.  Warm tortillas in a dry pan or on low heat grill, keep warm in a clean kitchen towel. Top each tortilla with a mound of pork, a dollop of slaw {garnish with crispy ramen from slaw recipe}.

Charred Slaw with Spicy Russian Dressing

3 Cups-Red Cabbage-about a quarter head, leave core intact

3 Cups-Green Cabbage-about a quarter head, leave core intact

To Bruch-Olive Oil

To Taste-Chef Troy’s Spice Mix

½ Cup-Carrot-shredded

3 Each-Green Onion-sliced thin

2 Tablespoons-Unsalted Butter

1 Pack-Dry Ramen Noodle-crushed

Dressing

¾ Cup-Mayonnaise

¼ Cup-Ketchup

1 Teaspoon-Tabasco Hot Sauce

½ Teaspoon-Worcestershire Sauce

3 Tablespoons-Chives-sliced thin

To Taste-Kosher Salt/Black Pepper

Directions

Preheat grill for direct heat grilling to medium high heat.  Make dressing by combining all ingredients and refrigerate.  Melt butter in a non-stick pan over medium heat.  Crush ramen noodles, place in pan and cook until lightly toasted-3-5 minutes.  Place on a paper towel lined plate and allow to cool.  Brush cabbage lightly with oil and season with Spice Mix.  Place over direct heat and char on both cut sides, 3-4 minutes per side.  Remove, allow to cool and slice thin.  Place cabbages in a bowl, add carrot/green onion and toss to combine.  Add just enough dressing to coat and toss to combine.  Add toasted ramen to taste and serve.

 

Charlotte Culinary Expert Heidi Billotto’s Classic French Onion Soup

HeidiBillottoFood.com

 

3 medium onions, thin sliced

2 cloves Local or organic garlic

5 Tbsp. butter

2 Tbsp. sugar (not needed if you are using sweet onions or if you have the time to really cook the onions low and slow)

6 cups beef, mushroom or chicken broth or half of each

1 cup dry white wine

a bouquet garni ( made with celery bay leaf and other fresh herbs like thyme and parsley

½ cup Tawny Port

1/3 cup heavy cream or fat free half and half (optional) or you can also use an unsweetened coconut creamer

For finish and gratinee:
1 baguette of French bread
1 cup grated swiss cheese ( Emmenthaler or Gruyere are always good)

Here’s How Its Done:  Sweat the onions and garlic in the butter over medium low heat for 15-20 minutes or until tender. During the last five minutes stir in the sugar. Add the stock and wine and bouquet garni. Simmer, covered for 30 minutes. Add Port and  creamer.

To serve: Pour soup into individual ramekins. Top each with a slice of the baguette. Sprinkle with the Swiss cheese. Run under the broiler until the cheese melts

Charlotte Culinary Expert Heidi Billottos’s French Bistro Croque Monsieur Biscuits

HeidiBillottoFood.com

 

Béchamel

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

1½ cups whole local milk

2 tablespoons whole grain mustard

½ teaspoon freshly grated nutmeg

Pink Himalayan seas salt from the Savory Spice Shop to taste

Heidi’s Hot Pepper blend from the Savory Spice Shop ( 1/3 each Black tellicherry peppercorns, Black lampong peppercorns and pink reunion peppercorns)

For the sandwiches:

8 A Little Taste of Heaven Biscuits

6 oz. Goodnight Brothers Country ham, biscuit cut or thin sliced prosciutto style

3 oz. Gruyère, grated (about 1½ cups) or for a fun local twist use Fading D Farm aged Buffola cheeses

2 Tbsp. Savory Spice Shop tomato powder  + 1 Tbsp Savory Spice Shop Herbs de Duxelle Mushroom Powder

For the béchamel:  Melt butter in a medium saucepan over medium heat until melted. Add flour and stir cook until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and coats the back of a wooden spoon. Remove the bechamel from heat and whisk in mustard and nutmeg; season to taste with salt.  The sauce may be made ahead and held in the fridge for a day or so or frozen – defrost overnight in refrigerator

For the sandwiches:  Warm the biscuits in the oven according to package directions, Cut each biscuit in half. Place the biscuit bottoms on a Parchment paper lined baking sheet, Top each biscuit with a spoonful of béchamel, then layer each with ham and grated cheese.Take a cup of the remaining béchamel and stir in 1 tablespoon of the tomato powder and 1 Tbsp of the Herbs de duxelle mushroom powder.  Cover each bundle with a biscuit top them, coat each with bechamel, then top with remaining cheese and sprinkle with tomato powder and herbs de duxelle. Bake until cheese is brown and bubbling, 10–15 minutes.  Serve warm or at room temperature

Chef Terra Ciotta’s Braised Short Ribs

Artisan Restaurant at the International Culinary School – Art Institute Charlotte

4 oz Oil – Olive & Canola Blend

3 lbs. Short Ribs

Salt & Pepper to taste

Flour      to coat

1 lb. Onion

½ lb. Carrot

½ lb Parsnips

3 cloves Garlic, crushed

2 oz. Tomato Paste

8 oz Beer, Dark preferred

2 oz Brown Sugar

2 oz Worcestershire

2-3 cups Beef Stock

3-4 sprigs Oregano (or other strong herb)

Heat the blended oil in a deep cast iron skillet over medium high heat.

Preheat an oven to 325 F (162 C).    Season the short ribs with the Salt & Pepper and dust with the flour.   Sear the ribs on all sides in the heated oil, then remove them.  Saute the onion, carrot & parsnips in the pan.   Add the tomato paste and stir it in to dry; add the beer, Worchester and brown sugar.  Add some of the stock and return the short ribs to the sauce. The sauce should come half-way up the sides of the ribs. Adjust with additional stock as needed.  Place in the preheated oven covered and cook for two hours, turning the ribs over every 30 minutes.  Remove from the oven and place the ribs on a deep platter.   Using a submersible blender, puree the sauce. Adjust the consistency as needed by thinning with additional stock or thicken with a Corn Starch Slurry.

Crock Pot Method

  1. Complete steps 1 & 2 above, placing the Short Ribs in the crock pot.
  2. Follow steps 2 – 5 above, pouring the sauce over the short ribs in the crock pot.
  3. Cover and cook on low for 7 to 9 hours.
  4. Remove from short ribs from the crock pot onto a platter and continue to step 8.

Chef Terra Ciotta’s Gateway Cheddar Grits

3 cups chicken stock

1 cup milk

As needed salt

1 cup stone ground grits

4 oz. unsalted butter

4 oz. heavy cream

4 oz. grated cheddar

Bring stock and milk to a boil.  Season with salt and pepper.  Stir in grits.  Place in 350 oven to cook, stirring occasionally.  Add more stock if needed.

When grits are done, stir in the butter, cream, and cheese.  Adjust seasoning as necessary.  Serve immediately or cool in a shallow pan.

To reheat: combine grits with a little heavy cream and warm gently on the stove over moderate heat.

Chef Terra Ciotta’s Braised Shortribs

Andy and Melanie Tritten’s Cannizzaro Sauce Zucchini Crust Pizza

More at https://cannizzarofamiglia.com/

1 Medium-Large Zucchini
1 Egg
1/2 Cup Shredded Parmesan
2 tsps Sea Salt
1 Jar Cannizzaro Marinara or Arrabbiata
Your Favorite Pizza Toppings

Shred Zucchini on a cheese grater over a clean dish towel.  Squeeze out as much water from the Zucchini as possible.
In a medium bowl, beat the egg. Add zucchini, parmesan and salt and mix well.
Top a large cookie sheet with parchment paper and spray. Place zucchini mixture in the center and with wet hands (this will help with sticking) pat it down to about ½ inch thickness.
Bake at 425 for 30 minutes or until it starts to lightly brown.
Top with sauce and all of your favorite toppings. Bake for another 5-10 minutes or until cheese is melted.

Andy and Melanie Tritten’s Cannizzaro Sauce  Zucchini Ravioli

2 Zucchini & 2 Yellow Squash
1 8 Oz Container Ricotta Cheese
1/2 Cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1 Beaten Egg
1 Jar Cannizzaro Marinara or Arrabbiata

Slice squash lengthwise very thin – using a wide vegetable peeler.  Layer 2 slices and then 2 slices forming a cross. Mix ricotta, parmesan, ½ of the mozzarella and the beaten egg.
Spray a small lasagna pan and fill with 1/2 of a Jar of Sauce. Place 1 Tablespoon of the cheese mixture in the center of the cross.  Flip each side up to form a square ravioli.
Place seam side down in pan. Spoon remaining sauce over each roll & top with reserved cup of Mozzarella Cheese.  Bake at 400
̊ for 20 minutes or until bubbly & melty.

Chef Big Bigham’s Garlic Shrimp Crostini  

More at http://www.chefbillbigham.com/

8 Large Shrimp, deveined, peeled

8 slices Baguette

3 cloves Garlic, peeled

3 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Unsalted Butter

Heat grill pan Grill bread until golden brown on both sides  Place toasted slices on a large platter, rub garlic over tops, then brush with olive oil.  In a small saute pan, melt butter with a splash of olive oil over medium heat.  Finely dice one clove of garlic and add to the saute pan. Cook until fragrant. Add shrimp and cook about 1 1/2 minutes per side. Thinly slice a clove of garlic. Add olive oil to a small sautee pan over medium heat. Cook until golden brown. To assemble, place one shrimp on the crostini and garnish with a garlic chip.  Serve immediately

Chef Bill Bigham’s Manchego, Prosciutto, Black Fig Crostini

8 slices Baguette

8 slices Manchego Cheese, sliced to fit Crostini

4 slices Prosciutto, slice in strips

4 Black Figs, halved

Honey

1 clove Garlic, peeled

1 Tbsp. Extra Virgin Olive Oil

Grill or toast  bread until golden brown on both sides. Place toasted slices on a large platter, rub garlic over tops, then brush with olive oil. To assemble, place Manchego on a piece of crostini. Mound a few strips on Prosciutto on top of the Manchego. Place a halved black fig on top of the Prosciutto. Drizzle with honey. Serve immediately

Chef Bill Bigham’s Feta Cheese, Artichoke, Kalamata Olive Crostini

2 oz Feta Cheese

4 Artichoke Hearts, halved

8 pitted Kalamata Olives

8 slices Baguette

1 clove Garlic, peeled

1 Tbsp. Extra Virgin Olive Oil

Grill or toast bread until golden brown on both sides. Place toasted slices on a large platter, rub garlic over tops, then brush with olive oil. To assemble, spread teaspoon of Feta on each crostini. Top with an artichoke heart and Kalamata olive. Serve immediately.

Cynthia Ferich’s “Cynthia Cooks” Noni’s Spaghetti Sauce

More at http://www.cynthiacooks.com/

Salsa di Pomodori della Nonna

meatballs (see recipe below0

2 pounds of fresh Italian sausage

2 tablespoons olive oil

1 medium onion

3-4 garlic cloves, minced

4 cups of tomato puree, fresh or canned

1-1/2 cups chicken broth, homemade or canned

2 tablespoons parsley, chopped

1 tablespoon basil, chopped

1/2 teaspoon oregano

1 teaspoon salt

1 whole carrot

1 stalk of celery

6 oz. can of tomato paste, dissolved in 1/2 cup water

Wash and cut the sausage into 2-inch pieces.  Heat a skillet and add the olive oil, sausage and onion.  Fry until the sausage is cooked and the onions are lightly brown and translucent in color.  Add garlic and cook until lightly brown.  In a large sauce pot, pour in the tomato puree, chicken broth, sausage, onion and garlic.  Bring to a slow boil, reduce to low heat, and add the parsley, basil, salt and oregano.  Cook for 2 hours.  Add meatballs, carrot, and celery.  Cook for 2-1/2 hours and remove the carrot and celery after they have cooked.  Add dissolved tomato paste to the sauce approximately 20 minutes before the sauce is cooked.  Remove meat and serve with your favorite pasta.   Serving Suggestion:  For a meatier-flavored sauce, add pork ribs, braciole, and soup bones along with the sausages and meatballs.  The meats add a fabulous flavor.  As a little girl, I woke to the smell of spaghetti sauce every Sunday because that was ‘pasta day.’  This is my grandmother’s recipe as she instructed me to prepare it in her own words.  She said “you add the tomato paste during the last 20 minutes so that the sauce doesn’t become bitter.”  I often double the recipe, and freeze the sauce for a later date.  Don’t store the meat with the sauce, as the meat will absorb the sauce.  Store them separately.

Cynthia Ferich’s “Cynthia Cooks”  Meatballs or Polpette

2 cups of day-old Italian bread, cubed with crusts removed

3/4 cup of water

1/4 pound of ground veal

1/4 pound of ground beef

1/4 pound of ground pork

1 egg

1/2 cup of fresh chopped parsley

1/2 cup Romano cheese, grated

2 cloves garlic, minced

salt and pepper to taste

3 tablespoons olive oil

Soak cubed bread in 3/4 cup water.  After the bread has been soaked, squeeze out the water a handful at a time.  Combine all ingredients and mix with a wooden spoon until blended.  Roll into balls.  At this point, the balls can be fried on all sides in a skillet with 3 tablespoons of olive oil.  They don’t have to be cooked through if you are adding them to the sauce, but they need to be browned so that they will not fall apart when added to the sauce.   Note:  This recipe makes 1 pound of meatballs.  I often triple it and freeze the uncooked balls on a cookie sheet until frozen, and then put them in freezer storage containers for later use.  You can add the meatballs to the sauce frozen.   My great-grandmother used to say, “don’t handle the meat too much or the meatballs will get hard.”  She only used a wooden spoon to mix the meat.  I start with the spoon, but end up using my hands.  Your hands contain heat, so be careful not to heat them up too much!

 

 

 

 

 

 

 

 

 

 

 

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 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.

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

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

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

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

Here is how it works –

Charlotte Restaurant Week - the winter 2014 Queens Feast

Charlotte Restaurant Week – the winter 2014 Queens Feast

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

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

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

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

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

The team at Passion 8 Bistro

The team at Passion 8 Bistro

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

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

Passion 8 Bistro’s escargot

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

Passion 8 Cheese plate

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

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

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

Passion 8's infamous Calamari Cubano

Passion 8’s infamous Calamari Cubano

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

NC trout with black garlic sauce

NC trout with black garlic sauce

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

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

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

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

dark chocolate ganache with grand Marnier scented meringue

dark chocolate ganache with grand Marnier scented meringue

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

sous vide NC apples with sorghum molasses infused crème fraiche

sous vide NC apples with sorghum molasses infused crème fraiche

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

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

Bonterra's Chef Bill Schutz in action

Bonterra’s Chef Bill Schutz in action

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

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

Bonterra’s crispy calamari

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

Grilled shrimp and Anson Mill grits at Bonterra

Grilled shrimp and Anson Mill grits at Bonterra

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

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

Bonterra’ s roasted free range chicken breast

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

The pasta option on the Bonterra restaurant week menu

The pasta option on the Bonterra restaurant week menu

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

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

Passion8 Bistro on Urbanspoon

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

Bonterra on Urbanspoon

Eat your Peas and Carrots ( and the pods and the stems as well) Repurposing Your Produce Scraps

Heidi Billotto in the kitchen with Charlotte Today hosts Coleen Odegaard and Ramona Holloway

Heidi Billotto in the kitchen with Charlotte Today hosts Coleen Odegaard and Ramona Holloway

Heidi Billotto’s Shares Fun Produce Tips

on WCNC’s Charlotte Today 

Jan 15 , 2014

Save the Scraps and Repurpose Your Produce…

If you have just made a salad or prepared a fresh veggie or two for dinner, think twice before you toss the scraps in the garbage.  This morning on WCNC’s Charlotte Today I did a fun “cooking” segment with my friends, show hosts Colleen Odegaard  and Ramona  Holloway. How to repurpose your produce “scraps”. This cooking “tip and tricks” topic was producer Allison Andrews’ idea but I was up to the challenge and came up with five or six tasty solutions to avoid wasting the good stuff.

Click here for the  Jan 15 video of Heidi Billotto on WCNC’s Charlotte Today 

And here is what we chatted about during the segment…. 

regrown celeryCelery – First of all, purchase whole celery heads, not just celery hearts – you’ll get tons more flavor and then  when you need celery – slice across the whole head for more flavor than you can get simply slicing up  one stalk. Then when you are done and down to the root, put the root end of the celery in a pot of dirt and believe it or not you can regrow it! use the new celery leaves as you would any flavorful herb.

 

broccoli crowns, stems and leaves are all great to eat!

broccoli crowns, stems and leaves are all great to eat!

Broccoli  – You can buy crowns of broccoli as easily as you can purchase whole stalks, but the stalks are every bit as good as the flowers. So just cut the whole stalks so that your blossom ends have a stalk and then peel the stalk with a vegetable peeler so that it will be more tender as your steam or boil it.  You may also cut the stems for the blossom end, peel and then cut into sticks to serve on a raw veggie tray, or the stalks may be peeled and shredded for broccoli slaw. Or steam or boil the blossoms and then cut the stalks into slices – they will resemble little clouds and you can use them in stirfries or instead of or in addition or in place of the peas in  pot pies

What to do with orange and citrus peels?

What to do with orange and citrus peels?

Orange, grapefruit, lemon or lime peel – Its so easy to repurpose any citrus peel –  just cut it into thin strips and then candy it in a simply syrup made with one cup of sugar and one cup of water .

Make candied citrus rind by puuting the cut rind into a simply syrup - 1 cup water and 1 cup sugar. bring the mix to a boil and then let cool .  Pull candied rind out of the syrup and dust with organic granulated sugar

Make candied citrus rind by putting the cut rind into a simply syrup – 1 cup water and 1 cup sugar. bring the mix to a boil and then let cool . Pull candied rind out of the syrup and dust with organic granulated sugar

The candied peel can be used to garnish desserts and the leftover syrup is delicious mixed with you favorite pour in cocktails or used over ice with a splash of sparkling soda for the family to enjoy instead of a soft drink.

Candied orange rind with a orange peel rosette

Candied orange rind with a orange peel rosette

Buy organic carrots for the vey best flavor in the root and greens as well

Buy organic carrots for the vey best flavor in the root and greens as well

Carrot tops  – I have been enjoying the fabulous harvest of local carrots Charlotte has had this year and always opt to take my carrot purchase home from farmers markets with the greens attached. As I had the greens on hand, I  have been doing a bit of research and while I
knew that the carrot tops are as healthy as the carrots – I didn’t know just how healthy.

Carrots themselves are high in beta carotene, Calcium and Potassium, and vitamins A, B1, B2, C, and E.

The carrot greens  contain 6 times the vitamin C in the carrot and are a great source of potassium. They are also an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles.

So buy  the carrots with the greens still attached.  Cut of the greens and cook, juice or use them first  – carrots have a longer refrigerator shelf life than do the greens – carrot greens are delicious as the herb in  homemade vinaigrettes ( see my favorite vinaigrette recipe  in the Jan issue of Charlotte Parent Magazine  (http://www.charlotteparent.com/articlemain.php?10-Healthy-Ways-to-Use-Vinaigrette-4890)  and simply add in 2-3 Tbsp. of carrot tops with the dried herbs. You can use minced carrot tops in pestos or to flavor  vegetable, potato or carrot soup as well.

 

Make the leek and potato soup recipe below garnished with minced carrot tops and "hearts" of heavy cream

Make the leek and potato soup recipe below garnished with minced carrot tops and “hearts” of heavy cream

More scraps and peels? Any other veggie peels and stems, stalks etc. can go into a homemade veggie broth – the recipe is super simple – just put all of your scraps in a big pot, add 1-2 cans of organic whole or diced tomatoes and one chopped onion; cover with water and bring it to a boil. After the volume of the water reduces by one half, strain the broth from the veggies parts and pieces, discard the veggies and season the broth to taste with salt and pepper or you favorite herbs or spices. Homemade veggie broth will freeze well for up to a year.

If all else fails – compost – Honestly, this  has been a hard concept for me to wrap my head around, but it really does make sense… and so 2014 may be my year to stop tossing scraps I really don’t use and instead compost them Remember when you first started to recycling and it seems a pain to rinse out cans and jars? Then we got used to it and now it just seems like second nature – plus its so much better of our environment and our landfills. Well, just think of composting as recycling for veggies  – smart to do for your garden and for the environment!

You may start small with tabletop and indoor composters and then move to a bigger outdoor composter when you are ready.

Leek and potato Carrot top soup

Recipe by Charlotte Culinary Expert, Heidi Billotto

HLNC@carolina.rr.com

www.HeidiBillottoFood.com

1 ½ lbs. potatoes, peeled and cut into cubes or slices

2 white rainbow carrots or 1 parsnip, cut into slices

4 medium leeks, chopped

1 cup minced carrot greens

4 cups water

1 cup heavy cream or half and half

sea salt and pepper to taste

minced carrot greens to serve on top

Bring the potatoes, carrots or parsnips, leeks, carrot greens and water to a boil. Lower heat and simmer for 20 minutes,

Puree the soup in a blender or food processor. Return to the pot and stir in the heavy cream or  half and half. Season to taste with salt and pepper. Serve hot or cold garnished with additional minced carrot greens

 BEEF AND BROCCOLI CLOUDS

Recipe by Charlotte Culinary Expert, Heidi Billotto

HLNC@carolina.rr.com

www.HeidiBillottoFood.com

3/4 pound lean beef – London Broil or flank steak – thin sliced

1 1/4 cups oil, or as needed

Marinade:

1 Tbsp. rice vinegar

1 Tbsp. organic sugar

1 tsp. Mushroom flavored soy sauce

1 Tbsp. water

1 Tbsp. cornstarch

Sauce:

2 Tbsp. hoisin sauce

2 Tbsp. mushroom soy sauce

1 Tbsp. water

Thickener:

1 tsp. cornstarch mixed with 1 Tbsp. water

Vegetables:

1 pound fresh broccoli stalks cut into “clouds”

4 carrots, sliced or cut into tulips

1 garlic clove, finely minced

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the hoisin sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Combine with the carrots and boil or steam quickly in ½ cup As soon as the broccoli turns a spring green color, drain it form the cooking water and rinse quickly with cold water. Reserve.
Heat the wok and add 1 cup oil. When the oil is medium-hot (use the wooden spoon test, add the beef. Sear quickly and remove the beef from the wok when it changes color and is nearly cooked (about 1 – 2 minutes).
Drain beef on several thicknesses of paper towels.
Pour the majority of the oil out of the wok leaving only 2 Tablespoons.
Heat wok again, when the oil is hot, add the beef with the garlic and quickly toss to combine. Add in broccoli, sprinkle with ¼ tsp. salt and ½ tsp sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Toss well to combine with beef.

Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

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 

2014 – New Eats in Town – The Flipside Cafe

flipside logoWowzer! – With the new year at its very beginnings, it’s going to be a month marked by restaurants opening all over town in Charlotte, North Carolina; and as a food writer & restaurant critic in the Tarheel State’s Queen City, I am so excited … let the eating begin!
Funny enough, the first new place on which I will report is not actually in North Carolina, but instead in Ft. Mill South Carolina – close enough that we will claim it for sure…
Flipside owners Amy  and Jon

Flipside owners Amy and Jon

My husband Tom Billotto and I treated our 8-year-old friend, Natalie Bookout to dinner out as a part of a holiday vacation sleepover.

After an afternoon of adventures at Discovery Place, we all flipped over The Flipside Café , owned by my friends chefs Amy Kumpf and Jonathan Fortes. Of course, you’ll remember  Jon, winner of the 2013 Fire in the City Competition Dining and executive chef at Mimosa Grill. Amy is Jon’s fiancé and a former chef for the Harper’s group and Flipside is really her baby, although Jon comes in to help when he can.

 This little casual café in the Regency Park strip mall in Ft. Mill – not far from Carowinds and just 5 minutes from the downtown blocks of Pineville –  is turning out big flavors – lots of them local and all of them fresh and delicious. It’s a must try for sure! Tom and I loved.every bite… Natalie, too!
 Do check it out –3150 HIGHWAY 21 NORTH, FORT MILL SC, 29715,  803.802.1711.

Breakfast, brunch, lunch and dinner – great kids’ offerings with tasty rather grown-up well seasoned choices. And even though Amy’s palate may be pork-centric, there are lots of vegetarian selections on the menu too! No ABC license yet, but it’s coming soon – in the meantime, enjoy!

To whet your palate, here’s a taste of what we enjoyed at our first ( but certainly not last) Flipside Café dinner – delish – we’ll be back soon!
We started with a several selections from the “small bites’ category on the menu for the table to share. These plate are small enough to serve as a starter to your meal or large enough to combine one with the other or with a soup or salad to make a dinner of small plates.
Soft Baked Pretzels and Amy's Pimento Cheese

Soft Baked Pretzels and Amy’s Pimento Cheese

First came  the  homemade pretzels with Amy’s pimento cheese – we all agreed the pretzels were delicious but could have used a little sprinkling of salt.  Salt or no, the pimento cheese was on the chunky side and made for the perfect foil to the slightly sweet dough of the soft warm pretzel – it was a refreshing change of pace from toasts or crackers with the classically Southern cheese spread.

Next from the small bites menu two dishes Tom could and will probably order over and over again – both vegetarian offerings and each one more better than the other.
The Flipside's Crispy Ravioli with local sweet potatoes is outstanding - perhaps our table's favorite plate of the evening

The Flipside’s Crispy Ravioli with local sweet potatoes is outstanding – perhaps our table’s favorite plate of the evening

 
The Crispy Autumn Raviolis, another “small bite” plate on the menu, were of melt in your mouth magnitude. These puffs of pasta are filled with local sweet potatoes, a small dice of sweet potato also surrounded the pasta which was also garnished with local greens, Pecorino and a flavorful drizzle of aged balsamic and extra virgin olive oil .  We loved it! Our suggestion is to double the quantity and offer this as a dinner plate of  Flipside’s “not so small bite” proportion.
 
A skillet of mac and cheese laced with spicy with soy chorizo

A skillet of mac and cheese laced with spicy with soy chorizo

Our third small bite for this first evening at The Flipside Café was the Mac and Cheese, dressed with the addition of a soy chorizo – a slightly spicy combo, that serves to soothe the pork lovers among us but speaks to the vegetarian palate as well. An excellent combo of flavor and I loved that it was served in a small cast iron skillet.

 
While Tom’s taste’s went for the pastas on the menu, I couldn’t resist ordering two combinations of mixed local seasonal greens, one listed as a salad the other as a side – both excellent choices and together practically a meal!
Warm Greens Salad with homemade ricotta and a delicious radish crema

Warm Greens Salad with homemade ricotta and a delicious radish crema

First the warm greens salad. I was intrigued here not only with the use of local greens, but with the house made ricotta and an interesting condiment on the side – a radish crema. The ricotta was rich and creamy while the crema weighed in smooth and soft but with the sharp bite of radish. Together with the crisp sweet apples and the toasted pistachios which finished the salad it was a winning combo of taste and texture.

 
warm asparagus salad topped with a local perfectly fried egg

warm asparagus salad topped with a local perfectly fried egg

The second side I ordered was the asparagus salad with roasted marinated mushrooms, greens, Parmesan and a perfectly fried local egg on top. I was grateful that our well-informed waitress mentioned that this side come finished with a sprinkling of truffle oil –  I opted to have it without. While truffle oil has its place, I really believe that most of the time it is too much of a good thing; and here would have drowned out the taste of the delicious local with the large golden yolk egg, the fine roasted veggies and the vibrant local greens. Tom agreed; and Natalie, one normally not so big on eggs, loved this one au natural as well – declaring it to be a thumbs up  as she asked for more …high praise from this 8-year-old to be sure!

from the kids menu at The Flipside Café - a cheeseburger and perfect house fries!
from the kids menu at The Flipside Café – a cheeseburger and perfect house fries!

While Natalie enjoyed the egg and other bites of the assortment of small plates we ordered, she had her heart set on a cheeseburger from the get go and The Flipside café did not disappoint. The children’s menu has a nice variety of offerings  that don’t play down to kids. Instead Amy and her culinary team take flavors and foods kids like and offer them up in a sophisticated but still kid friendly manner.

Natalie loved the cheeseburger – another big thumbs up –  saying that it was well seasoned and cooked just right. The handmade patty was delicious indeed; and the potatoes on the side, first blanched then fried and seasoned, were the perfect companion to the plate.

Not to slight adults who are also craving a burger,  a slightly more ornate version of this delicious hand made patty is offered daily as the  Flipside’s 5 Buck Chuck – a chuck burger with Amy’s pimento cheese, shredded lettuce and bacon jam, oh my!

Chef Amy Kumpf's take on classic Shepard's Pie

Chef Amy Kumpf’s take on classic Shepard’s Pie

While Tom and I were happily full at this point, I felt it my culinary duty to try at least one of The Flipside’s “not so small bites” aka dinner plates. I told the waitress to ask Amy to send out her favorite item and her own take on Shepard’s Pie with braised short rib, local greens and buttery potatoes and additional gravy on the side is what came to the table. Even as a dinner portion, quantities in Amy’s creative take on this classic Irish peasant dish were just the right amount  to satisfy but not stuff, and the presentation in a hot cast iron skillet made it look as charming as it tasted.

And then there were desserts…

Cookies and Cream

Cookies and Cream

cookies and cream deliciously transformed into a oversized ice cream sandwich

cookies and cream deliciously transformed into a oversized ice cream sandwich

A cookie and cream for Natalie – 2 large crispy warm chocolate chip cookies with a side of vanilla ice cream and a drizzle of chocolate syrup begged to be recreated into a make your own ice cream sandwich  – a task that Natalie carried out, and enjoyed, like a pro

Soon to be renamed the Elvis, this combo of chocolate cake, roasted bananas and peanut butter mousse hit the after dinner sweet spot - yum!

Soon to be renamed the Elvis, this combo of chocolate cake, roasted bananas and peanut butter mousse hit the after dinner sweet spot – yum!

For Tom the chocolate cake, roasted bananas and peanut butter mousse, served up in a ball jar… delicious!

espresso pots de creme
espresso pots de creme

And for me the slightly lighter espresso pot de crème served in a coffee cup topped with a bit of whipped cream – all three the perfect end to a meal we will most certainly return to enjoy again.

Plan a visit to The Flipside Café soon… and check out their website at Flipsidecafesc.com for menu details and directions… or call if you have any questions – 803.802.1711
Monday – Thursday: 7am -9pm Friday: 7am -10pm; Saturday: 10am -10pm; Sunday: 10am – 2pm
The Filpside Cafe on Urbanspoon

Squash ‘N Swine: Its the semi finals round one between Chef Phil Barnes of Roosters and Chef Brent Martin of The Peculiar Rabbit. The closest match up yet, Barnes slides into the finals by a .29 of a point spread!

It was Battle Pope & Son Farms ‘Winter Squash & Cheshire Pork Butts and Loins

Strategy session for team Roosters

Strategy session for team Roosters

Strategy session for Team Peculiar Rabbit

Strategy session for Team Peculiar Rabbit

It was the first night of the Fire in the City Competition Dining semifinals and now with only two more nights in the series; it all seems as if  this past month and half since it all started has just flown by.

The evening of October 14 found chef Phil Barnes and his team Zach Renner and Ryan Daugherty from Rooster’s in the kitchen up against Chef Brent Martin and his team Geoffrey Frederick Bragg and Andrew Melton from The Peculiar Rabbit – A Jackalopes Restaurant.

I knew from the get go that it would be a close battle as these chef all had their A game going and more.

The secret ingredients (plural) were North Carolina’s seasonal winter squash from NC’s Pope & Sons Farms – acorn, spaghetti and butternut squash to be more specific…

Pope & Sons butternut squash

Pope & Sons butternut squash

Pope & Sons Acorn Squash

Pope & Sons Acorn Squash

Pope & Sons Spaghetti Squash

Pope & Sons Spaghetti Squash

chesireporkLOGO3And, as is the case in many Competition Dining dinners – the announcement of this first secret ingredient this night was  followed with the phrase…but, that’s not all.
This night NC Cheshire Pork pork tenderloin and pork butt were also in the list of secret ingredients.

So, here were the rules for the chefs from Roosters  and The Peculiar Rabbit this evening – every dish had to include at least one squash and a minimum of two of each team’s dishes needed to include pork.

Area sales staff from Southern Foods - from left Todd, Robert, Jon and GT

Area sales staff from Southern Foods – from left Todd, Robert, Jon and GT – join the chefs each morning before the competition.

The infamous Mobile Pantry

The infamous Mobile Pantry

The area sales staff from Southern Foods was there for the noontime chefs meeting to lend their support as they have been for each and every Competition Dining dinner.

Pate Dawson – Southern Foods is the title sponsor for the competition providing all the condiments, produce and product in the Competition’s now well-known mobile pantry.

One of the rules of the game is that chefs must only work with the produce and product stocked fresh for  each battle direct form Pate Dawson – Southern Foods to  the mobile pantry.  Each team of three chefs arrive early to check out what the pantry may hold this day and to refresh themselves with the layout of the Bonterra Dining and Wine Room kitchen.

In the true spirit of Competition Dining, all six chefs help to plate all six plates during service

In the true spirit of Competition Dining, all six chefs help to plate all six plates during service

The chefs had a ton of fun and joked around a bit at the start of this the first of the semi final battles, but took the task at hand very seriously and cooked like they have never cooked before.
In the end the spread was by less than a third of a point – .29 to be exact – the tightest battle in the competition so far. The win went to Phil, Zach and Ryan.

Chef Phil Barnes from Rooster’s goes to the finals of Fire in the City on Monday October 21 up against Chef Jon Fortes from Mimosa Grill. Can’t wait! But first lets recap this the first of the semi final battles.

Herein lies this night’s tale of squash and swine…

Course one for the team at The Peculiar Rabbit

Course one for the team at The Peculiar Rabbit

Course 1 was from Chef Brent Martin – a small pool of Pope & Son Farms Butternut Crema, slightly sweet, topped with a savory rich Pumpkin Ale Braised Cheshire Pork Butt and Apple & Red Cabbage Choucroute or sauerkraut. A nice way to start.

Course Two from Chef Phil Barnes

Course Two from Chef Phil Barnes

Course 2 from Chef Phil Barnes looked similar to course one in terms of presentation but yielded a totally different flavor. The pork choice here was a Wood Grilled Smoked Cheshire Pork Loin nicely done and served sliced over a Pope & Son Farms Butternut Squash Agrodulce ( a sauce or side with a sweet and sour flavor) with Acorn Squash Puree, Watercress and a lovely crunch of Fried Parsnips on top.

Course three from Chef Brent Martin

Course three from Chef Brent Martin

In Course 3, Chef Brent Martin moved from pork butt to pork loin and in this dish used the Cheshire Pork Belly to stuff the Pork Loin. The roulade of pork sat atop some delicious Chorizo Collards
Pope & Son Farms Acorn Squash Custard, Beet Reduction
Sweet Pepper & Cherry Agrodulce, Crispy Spaghetti Squash on top –  hard to pick just one this night but this was perhaps my favorite plate of the evening and  high scorer for Chef Martin.

Course Four from Chef Phil Barnes

Course Four from Chef Phil Barnes

Course 4 from Chef Phil Barnes was a heartier course, a Cheshire Pork and Pumpkin Ale Sugo (or Romanesco Tomato sauce) with
Pope & Son Farms Spaghetti Squash Pasta, Roasted Red Peppers and  Pickled Apples – a clever play on a pasta & sauce and a favorite of many diners in attendance.

Course five from Brent Martin

Course five a dessert plate  from Brent Martin

Course 5 was the dessert from Chef Brent Martin. As chefs this evening were not required to include pork in all three dishes, Martin elected to do without for dessert and instead focus on incorporating the squash. His cheesecake was delicious, but the way-too-much gelatin in the chocolate and butternut squash mix which wrapped the round of cheesecake was a disaster. Pro judges at my table agreed that the dish would have been so much better had he left the chocolate off and somehow incorporated the squash in the cheesecake. The plate was finished with a tasty Blackberry Compote, a Strawberry Coulis,  and round of crunch in the “Biscuitti” which topped the plate.

The dessert plate from Chef Phil Barnes

The dessert plate from Chef Phil Barnes

Chef Ref  Billy Seay portions out the rum

Always there to help when they can, Chef Ref Billy Seay portions out the rum

In Course Six, Chef Phil Barnes and the Roosters’ team decided to press themselves and include both secret ingredients – pork and squash in their final dish. Barnes’ Pope & Son Farms Butternut Squash Semifreddo worked will with a side tart of Baba Au Rhum, topped with a fabulous Cheshire Pork Cherry Apple Jam – I could have eaten a bowlful of this porkcentric condiment alone.

The plate was finished with a Acorn Squash Coulis

Jimmy Crippens interviews Chef Phil Barnes after the first semi final  of squash and swine

Jimmy Crippen interviews Chef Phil Barnes after the first semi final of squash and swine

Ending scores were so close it could have been anyone’s game right up until the end when Competition Dining host Jimmy Crippen announced the final scores- Chef  Phil Barnes – 19.402 and Chef Brent Martin 19.114! Congrats and Kudos to all six chefs for a great evening of fun and fabulous food!

int he house for the first of the semi final battles of Competition Dining's Fire in the City from left - Art Gallagher from J&W university, official blogger, Heidi Billotto and Roosters' own Chef Jim Nobles

In the  house for the first of the semi final battles of Competition Dining’s Fire in the City from left – Art Gallagher from J&W University; official blogger, Heidi Billotto and Roosters’ own Chef Jim Nobles

In the house this night – Professional Judges  for the evening, Art Gallagher, President of Johnson & Wales University, Chef Marc Jacksina of the soon to be open Nan and Byron’s on South Blvd. and  foodie Amy Rogers of WFAEeats, with special celebrity guest Michelle Boudin of WCNC. – A pleasure to see  all them in attendance.

For more information on Roosters Wood-Fired Kitchen, located at 6601 Morrison Blvd, Charlotte; 704.366.8688 with a sister restaurant Roosters Uptown at 150 N College St, Charlotte; 704.370.7667, visit www.RoostersKitchen.com  Rooster's Wood-Fired Kitchen on Urbanspoon

For more information on The Peculiar Rabbit (celebrating its one year anniversary this month), and located at 1212 Pecan Ave  Charlotte; 704.333.9197, visit  www.ThePeculiarRabbit.com

Competition Dining T-shirts available at every dinner and online for all shapes and sizes!

Competition Dining T-shirts available at every dinner and online for all shapes and sizes!

the Official Competition Dining T-Shirt - get yours today!

the Official Competition Dining T-Shirt – get yours today!

For information on purchasing your very own Competition Dining North Carolina grown and manufactured T-shirt, visit competitiondining.com