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! 

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!