First Taste of Spring at The SavorNC Cooking Stage

4452defe-d5bd-4fc1-9cc8-2289ed2d4211Tomorrow Friday Feb 23, 2017 marks the first day of all the food flavor and fun at the SavorNC Cooking Stage at the Southern Spring Home & Garden Show at the Park Expo in Charlotte NC. The show runs for 6 full days – this weekend of Feb 23-26 and then again the weekend of March 3-5. Attendance at the SavorNc Cooking Stage is free with your ticket to the show and we will be located right by the show entrance, so you can’t miss us!

 

savorncI happily play the part of host of the cooking stage and have invited over 40 restaurant chefs, private chefs, caterers, farmers and other food-centric folk to be on stage with me cooking with tons of local produce, proteins and products.  The North Carolina Department of Agriculture has come on as the title sponsor of the stage, so we are the SavorNC Cooking Stage and each day we have a different local day sponsor involved in all the action.

agriculture%20(stacked)

The cooking demos each day start at 10:30 am and run every hour on the half hour. Chefs will be cooking, sharing technique, tips about buying local and handing out complimentary samples at each and every demonstration.

At the end of each demo, we’ll ask a couple of fun trivia questions pertaining to what each chef said, and where ingredients might have come from and the winners will get great prizes which will include gift  bags of swag from the NC Department of Agriculture, gift certificates from the participating restaurants and special samples and or coupons from our day sponsors.

Recipes from each day of demos and a photo recap of the day will be posted on these blog pages each evening of the show, so stay tuned for the word on lots of local eats and how to make them in your kitchen over the next ten days. Consider these two weekends a first taste of Spring with all the wonderful local ingredients this, my favorite season of the year, brings.

Here is the line up of chefs for each day  and a little bit about our GotToBeNC Day Sponsors for this first weekend of the 2017 Southern Spring Show… Look for a similar article next week on the line up of all the action for the March 3-5 weekend or check here for a link to the complete list of participating chefs

img_7229Goodnight Brothers Country Ham from Boone North Carolina kicks off our list of day sponsors this year on Friday February 24, 2017. Throughout the day chefs will be hamming it up with Goodnight’s all natural line of thin sliced dry cured ham (I like to call it North Carolina’s answer to  Italian prosciutto) as well as Goodnight’s classic Country Ham. Goodnight Brothers has sent me two HUGE boxes of  sample sized packages of ham to hand out to the crowd and at 12:30 I will be on stage with Bill Goodnight of Goodnight Brothers, cooking with both varieties of this locally cured ham and talking about the history of this family owned company and how they do what they do.  if you have ever eaten a ham biscuit at Bojangles, then you know how wonderful Goodnight Brothers Ham really is – take this opportunity to come to the Spring Show on Friday, to try, taste and learn more about it.

Cooking onstage with me Friday February 24, 2017 –

10:30 am
Springtime Favorites

Chef Blake Hartwick, Bonterra Dining & Wine Room

11:30 am
WCCB Everyday Eats Hamming It Up

Chef Troy Gagliardo
WCCB Charlotte

12:30 pm
Cooking with Goodnight Brothers Country Ham
Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto and Bill Goodnight from Goodnight Brothers Country Ham

1:30 pm
The Sweet & Savory Sides of Eating Local
Chef Paul Verica and Chef Ashley Boyd, Heritage Food Drink, Waxhaw NC

2:30 pm
It’s Cookin’ at The Cowfish

Chef David Lucarelli, The Cowfish Sushi & Burger Bar

3:30 pm
Charcuterie and Cooking with Beer 

Chef Terra Ciotta and Chef Philip Lloyd, The Art Institute

4:30 pm
Dinner from the Springtime Garden

Chef Michael Rayfield, U.S. National Whitewater Center

5:30 pm
Gluten Free Vegan and Vegetarian

Chef Beverly McLaughlin, Beverly’s Gourmet Foods

img_7234On Saturday February 25, 2017 Parla Pasta from High Point North Carolina is our day sponsor and you won’t believe all the delicious Pastabilities we’ll have on hand. Simone Drake from Parla’s parent company Drake’s Pasta will be with us all day and is bringing a wonderful pasta salad for show goers to snack on between demos as well as plenty of coupons to hand out, so everyone can go and buy their favorite variety of Parla Pasta from their grocer’s freezer case after begin inspired by the culinary action onstage. Again, chefs will be cooking with the different varieties of Parla Pasta throughout the day and at 12:30 Simone and I will take the stage together to cook and talk pasta. Parla Pasta is available at grocery stores across Charlotte – find it in the freezer section at your favorite locations of Harris Teeter, The Fresh Market, Publix, Ingles, and Lowes Foods.

And here is who will be cooking onstage with me for Saturday February 25, 2017:

10:30 am
Little Plates, Big Flavor with Stoke Restaurant’s infamous Pork Ragu

Chef Chris Coleman, Stoke at the Marriott

11:30 am
Sweet Springtime Dreams

Chef Ashley Boyd and Chef Miranda Brown, 300 East

12:30 pm
Ah, The Parla Pastabilities

Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto with SImone Drake of Parla Post

1:30 pm
It’s Got to Be NC!

Clark Barlow, Heirloom Restaurant

2:30 pm
Kale Yeah!

Heidi Billotto cooks with the Greens that Grow at Tega Hill Farms

3:30 pm
Entertaining on the Fly: From Zero to Party in under and Hour
Susan Murray Innkeeper and Cookbook Author, Carolina B&B, Asheville

4:30 pm
Pasta and Prosciutto with Springtime Style
Chef George DiPaolo from the Community Culinary School of Charlotte

5:30 pm
Risotto From the Springtime Garden
Chef Geoff Bragg from the Community Culinary School of Charlotte

cloister-honeyOn Sunday February 26, 2017, our friends Randall York and Joanne di la Rionda from Cloister Honey are in the house with their entire line of sweet and savory locally raised honey. Cloister Honey will be available to sample and purchase throughout the day right at the cooking stage. Many chefs will be incorporating the line of Cloister Honey into their recipes and  in the 12:30 time slot this day, I’ll be cooking with Cloister and Randall and Joanne will join me onstage to talk about raising bees, how they came to build a hobby into a company and we might even get  Joanne to share her secrets ( well some of them) on how she develops her delicious honey blends and flavor infused varieties. Cloister will be giving away samples as a part of each prize package during each of the chefs demos throughout the day  – its going to be a sweet way to wind up this first weekend of fun and local flavor on the SavorNC Cooking Stage at the Southern Spring Home & Garden Show.

On the SavorNC Cooking Stage Sunday, February 26, 2017:  

10:30 am
Sunday Brunch Fresh from the Farm

Chef Kevin Woods cooks with  Two Moons Family Farms

11:30 am
The Art of Japanese Cuisine From Yama, Yama Izakaya and Baku Restaurants

Chef and Sake Specialist Birdie Yang

12:30 pm
Catch the Buzz – Cooking with Cloister Honey

Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto with Cloister’s Randall York and Joanna de la Rionda

1:30 pm
Jamie’s Favorite Top Chef Recipes

Chef Jamie Lynch of 5 Church and Top Chef Charleston contestant

2:30 pm
Donuts: Not Just for Breakfast
Courtney Buckley, Your Mom’s Donuts

3:30 pm
Wine Pairings with Local Favorites 
Josh Villapando, Assorted Table Wine Shop

So Many great local GotToBeNc products to feature on the Savor NC Cooking Stage this first weekend of the show, and so many chefs to help create the show. I’m proud to say we have a truly great line up of award winning and nationally recognized chefs here in Charlotte and our surrounding areas and  I am thrilled to promote them on the SavorNC Cooking Stage this weekend and next.

charlotte-living-winter-2017-coverIn addition to recipes and samples and all the fun you’ll have at the Savor NC Cooking Stage, remember to also pick up a copy of the new issue of Charlotte Living Magazine. That beautiful dish on the cover was prepared by Chef Thomas Marlow of Mimosa Grill in Uptown Charlotte.

As many of you know, In addition to this blog, I also am the food editor at Charlotte Living and this first issue of the year is our annual food issue. So excited to see my “100 + Restaurants Worth Your While Restaurant Guide” finally done and printed up in living color. A TEN-PAGE spread of great places to eat in Charlotte and a word or two about many chefs who make this such a wonderful food-centric city. Pick up a copy of the magazine at the SavorNC Cooking Stage and enjoy the guide, articles on Mimosa Grill in Uptown Charlotte and Highland Avenue Restaurant in Hickory as well as a piece on local Moorseville woodworker Jeffrey Mathews of Old World Moulding Company who creates incredible cutting boards for chefs around the world; and  a section on 6 ways to open a package, box, bottle or jar to Eat Local and more. Can’t wait – you can check out the Restaurant Guide and some of these other articles online at CharlotteLiving.com

 

 

 

2016 GotTobeNC Competition Dining Series Comes to Charlotte

BlackCompDiningLogoIts called Competition Dining – The GotToBeNc Competition Dining Series – to be exact.  Its a series of interactive dining events held across the state of North Carolina.  Think of it as what you would get if  you combined the cooking and competition premise of  the television shows Chopped and  Iron Chef and then add in the fact that YOU get to be the judge as teams of talented area chefs create a number of courses centered around a “secret ingredient” each night of competition.

As many of you may know, I work and travel across North Carolina with the Competition Dining team headed by the uber-enthusiastic host and creator or the event, Jimmy Crippen.

HEIDI BILLOTTO FOODI absolutely love what I do as the face behind all the #CompDiningNC social media, newsletters etc,  coordinating relationships with local, regional and national sponsors; helping to connect local farmers and chefs and in general making sure that our dinner guests have the most fun possible as we competing across North Carolina, this year with regional series in Durham, Winston-Salem, Greensboro, Raleigh, Charlotte and Wilmington.

Its fun to travel meeting talented chefs across the state, but I am particularly excited to be home in Charlotte next month as the competition kicks off August 8, showing the state what Charlotte chefs bring to the table. Excited, too, to be the first to share the news in this post as to which Charlotte-based chefs are competing and when they will be in the GotToBeNC Competition Dining spotlight, that’s right – you heard it hear first!

bring your own battery packs - CopyAs a dinner guest at any Competition Dining event, you and your dining companions will enjoy a six course meal, but you won’t know which team of chefs prepared which course. You’ll have fun voting on the specially designed app on your phone, voting and posting on your own social media if you would like, as you enjoy each sweet and savory forkful. In the end, your votes are tallied, the teams come out to meet the crowd, the scores are reveled and one team wins and the other goes on the cook another day.

UPDATED - NCDAThere really is nothing else like it... with the NC Department of Agriculture as the title sponsor, The GotToBeNc Competition Dining series comes with a focus on promoting local NC and for this series Charlotte area produce, proteins and products.

Here’s how it all works – Every GotToBeNC Competition Dining Series dinner event includes two chef teams battling it out, each preparing three courses centered on a featured North Carolina ingredients  – its like simultaneously eating at two of your favorites restaurants.

bonterra_thumbnailIn Charlotte all of the  events will take place at Bonterra Dining and Wine Room, located at  1829 Cleveland Ave. We book out the restaurant on the days of competition; our chefs start early in the  morning with the reveal of the secret ingredient or ingredients, cook all day and then plate and serve guests at the event that night. Doors and the bar open at 6 pm and the show starts about 6:45.

verica in actionWhile the chefs are cooking in the kitchen, as ticketed guests, you can get in on the action as well, savoring a full-service, six-course meal without knowing which chef prepared which plate.  As you enjoy the dinner, you’ll vote on each dish using the free app, and ultimately help determine who moves on to the next round and who goes home. Guests attending the finale in each region receive a gift bag of coupons, swag and samples compliments of our Competition Dining Sponsors.

While the Charlotte Food-centric crowd has been enjoying the competition for several years running now, its always fun to have a new twist. New to GotTobeNc Competition Dining for 2016, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

In just a few weeks the Queen City series kicks off. In Charlotte, 24 highly competitive chefs on eight individual Dream Teams go up against each other for the regional Charlotte win.

The Charlotte series will take place in two heats, the first with 2 preliminary Battles on August 8 and 9 and a semi final round on August 11. The second heat sees preliminary battles on August 22 and 23  and a semi final round on August 25.

The Charlotte Finale will take place on Sunday August 28. The finale is already sold out. No doubt that each of the preliminary rounds and the semi final showdowns will soon be sold out as well. I don’t want you to miss out on all the fun – check your calendars, call your friends and make your reservations TODAY .

Here is the lineup of talented Dream Team chefs  all are in contention for the big Charlotte win…. I don’t want you to miss a single bite of the action, so to make it easy, I’ve included the brackets with competing teams plus links to tickets sales for each battle. Can’t wait to see you there! Just click on the red dated link to purchase tickets for each individual battle

Aug. 8 GotToBeNc Competition Dining Charlotte Prelim Dinner:

Team 3 cooks Comp dining cltTeam 3 COOKS from Waxhaw: Paul Verica, owner and chef at Heritage Food & Drink; Joseph Bonaparte, executive director at the International Culinary Institute of Myrtle Beach; and Ashley Boyd, pastry chef at Heritage Food & Drink and 300 East in Charlotte.

Radical Range Riders comp dining CltTeam Radical Range Riders from Matthews: Adam Reed, owner and chef at Sante of Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Matthew Sganga, owner and chef at the Stone Table in Monroe.

Team Bistro 127 Comp Dining nc CLTTeam Bistro127 from Hickory: Shawn Bank, executive chef at Bistro127; John Edwards, sous chef at Bistro127; and Jeff Croft, assistant sous chef at Bistro127.

ViciousandDeliciousTeam Vicious and Delicious from Charlotte: Ryan Forte executive chef at Southminster; Phillip Platoni, chef de cuisine at Southminster; and Brigitte Oger, owner at Craft Cakes in Charlotte.

 

Aug 11 GotToBeNc Competition Dining Charlotte Semifinal Dinner sees the  Aug. 8 winning team versus Aug. 9 winning team

 

Aug 22 GotToBeNC Competition Dining Charlotte Prelim Dinner:

Team LucianosTeam Luciano’s from Charlotte: John Soilis, executive chef Luciano’s Ristorante Italiano; Daniel De Dios Guerrero, chef de cuisine at Luciano’s Ristorante Italiano; and Giovanni Bassi, sous chef at Luciano’s Ristorante Italiano.

team black mamba 2Team Fahrenheit Charlotte from Charlotte: David Feimster, executive chef Fahrenheit Charlotte; Rachel Child, pastry chef at Fahrenheit Charlotte; and Lewis Carter, sous chef at Fahrenheit Charlotte.

 

Aug 23 GotToBeNC Competition Dining Charlotte Prelim Dinner:

Team Heirloom comp dining cltTeam Heirloom from Charlotte: Clark Barlowe, chef and proprietor at Heirloom; Zack Gragg, executive sous chef at Heirloom; and Ann Marie Stefany, pastry chef at Heirloom.

Team Les Trois Petit Cochon comp dining cltTeam Les Trois Petit Cochon from Fort Mill: Neil Bratton, executive chef at Fish Market Bar and Grill; Jon Ernst, executive chef at Café Monte in Charlotte; and Wade Waller, former executive chef at Standard Brewing Co. in Maryland Heights, Missouri, now relocating to Charlotte

 

Aug 25 GotToBeNc Competition Dining Charlotte Semifinal Dinner sees the  Aug. 22 winning team versus Aug.23 winning team

August 28 GotToBeNC Competition Dining Charlotte Finale – Winner of the Aug 11 semi final goes up against the winner of the Aug 25 semi final for the Charlotte regional prize package including the coveted red chefs jacket compliments of Alsco, a check for $2000 in cash and prizes from Pate Dawson Southern Foods, an autographed book from Master Baker Lionel Vatinet of La  Farm Bakery in Cary NC and a hand forged knife from Charlotte Bladesmith Steve Watkins of Ironman Forge…and then of course there are the braggin’ rites and entree to the November Battle of Champions.

 

Farm to Fork For The Matthews Community Farmers’ Market

Six Spectacular Chefs, One Incredible Evening six chefs for the matthews market

Luca Annunziata, Passion 8 Restaurant in Charlotte, NC

Joe Bonaparte, Culinary Institute of Myrtle Beach  in Myrtle Beach, NC

Tim Groody, Fork! in Cornelius, NC

Joe Kindred, Kindred Restaurant in Davidson, NC

Adam Reed, Sante of Matthews, Matthews, NC

Paul Verica, Heritage Food & Drink in Waxhaw, NC

 

What do these six well -seasoned North Carolina chefs have in common? A love for all things local and an abundance of culinary talent  often showcased at the Matthews Community Farmers’ Market early Saturday morning series of cooking demonstrations. And now these chefs are all giving back as a part of the Matthews Market’s 25th Anniversary celebration and you are invited to join in on all the fun.

 Joe BonepartThese chefs are longtime supporters of local sustainable agriculture and lots of area markets including The Matthews Community Farmers’ Market. They are collaborating on this event to help the market raise money to meet mounting operating costs and make needed site improvements. The Matthews  Market, is celebrating its 25th season of bringing farmers and community together over locally grown food, hopes to raise $25,000 by August 1.

38c00bab-e20b-4b77-ada1-34ec19ccd227There are several ways you can support the market this year, first and foremost Shop Local every week. You’ll be amazed how easy it really is to find all the local produce, protein and product you need for your weekly shopping list and how much better tasting it is than commercially produced product.

The next way is to attend this dinner – You’ve read my blog posts before and you know I wouldn’t steer you wrong. On the contrary this is the right thing to do. You still have time to purchase tickets and, think about it, with these six chefs working together to prepare a summer feast using all local product, its a win-win. Just imagine, it’ll be like eating at SIX of your favorite restaurants simultaneously and you’ll be supporting the market at the same time.

The menu will feature the best of the seasons local harvest complete with wine pairings for each course.. The date is Monday July 18 at 7 pm. Advance reservations are a must and get excited because in addition to the dinner a wonderful silent auction will take place as well.

You are going to eat this up, quite literally, The Fun, Food and Festivity will all takes place at  Passion8 Restaurant, located at 1523 Elizabeth Avenue,  in Charlotte.

#TellThemHeidiSentYou

Cost is $150 per person.  Click here to purchase your tickets now! Don’t wait until its too late!



The Matthews Community Farmers’ Market is a taxable non-profit. Ticket purchases and donations are not eligible for a charitable tax deduction.
Want to do more? Become a “Friend of the Market” or a 2016 Business Sponsor – read more for details

Ten of NC (and VA’s) best, take NYC by Storm

HEIDI BILLOTTO FOODThis weekend, April 16-18, a bit of Southern charm, flavor and a lot of local culinary talent is headed up to the Big Apple.  Ten chefs will share the flavors of our region at the James Beard House in two separate dinners, the first A Taste of Charlotte on Sat April 16, and the second, Small Towns, Big Flavors on Monday April 18.
In  the second half of this post you’ll find a beautifully filmed  presentation of the local Charlotte production called order/fire by videographer and photographer Peter Taylor and chef Marc  Jacksina. The focus of this most recent edition of order/fire is the group of five Charlotte-based chefs and their journey this weekend to New York City where they have been invited to cook at the James Beard House on Saturday night April 16, 2016.
Taylor and Jacksina explain the order/fire project as “a lighthearted, conversational approach” to filming the life of someone in the culinary industry. “Each episode aims to get to know the area’s leading culinarians, mixologists, restaurateurs, purveyors and farmers to paint them in a more multidimensional light.”
IMG_7751

Heidi with the five chefs featured in the April 16 James Beard dinner along with Bonterra sous chef Mike Long and 300 East Assistant Pastry chef Miranda Brown

As a food writer of several decades in Charlotte, I have watched these chefs grow through the years, define their technique and style and even at their young age become a part of the old guard in the Charlotte culinary community.  I am so proud of this group of five representing Charlotte in such a big way and even prouder of the fact that they are bringing locally farmed and produced product of so many local and regional farms and farmers along for the ride. Watch the video and see how many local products you can count!
Go and show them how it done Chef-Chris Coleman The Asbury; Paul Verica, Heritage food & drink; Ashley Boyd, 300 East; R Blake Hartwick, Bonterra Dining & Wine Room; Bob Peters The Punch Room, we’ll be here rooting for you!
But that’s not all…here are five more reasons for us to take pride in our regional cuisine. That’s right, it’ll be a double dose of the Carolinas ( and a bit of Virginia) for the food-centric New York City crowd as chefs Kyle Lee Mcknight, Highland Avenue in Hickory; Nate Allen, Knife & Fork in Spruce Pine, NC; David Bauer, Farm & Sparrow Bakery in Candler NC; Ian Boden, The Shack in Staunton, Va; and Harper Bradshaw, Harper’s Table, Suffolk Va bring together their incredible pool of culinary talent to present a five course dinner  April 18, 2016.
Click the links in the first paragraph of this post to see what both of these talented teams will  be cooking in NYC and then file the info below when you are ready for a short road trip for some great eats… #TellTheHeidiSentYou
mcknight_kyle
Chef Kyle McKnight, Highland Avenue, 883 Highland Ave, Hickory NC  For reservations, Call 828.267.9800 or visit www.highlandavenuerestaurant.com

Highland Avenue Menu, Reviews, Photos, Location and Info - Zomato

allen_nateChef Nate Allen, Knife & Fork Restaurant, 61 Locust Ave in Spruce Pines, Nc, For reservations call 828.765.1511  or visit KnifeandForkNC.com Knife & Fork Menu, Reviews, Photos, Location and Info - Zomato

baeur_davidChef David Bauer, Farm & Sparrow Bakery in Candler Nc  Call 828.633.0584 or visit Farm and Sparrow.com

 

boden_ian_photo_sera_petrasChef Ian Boden, The Shack, 105 S. Coulter Street, Stauton VA, Call 540.490.1961 or visit TheShackVA.com The Shack VA Menu, Reviews, Photos, Location and Info - Zomato

bradshaw_harperChef Harper Bradshaw, Harper’s Table, 122 N. Main Street, suffolk VA, Call 757. 539.2000 or visit HarpersTable.com Harper's Table Menu, Reviews, Photos, Location and Info - Zomato

 

IMG_8983

Heidi with Chefs Sam Stachon and Kyle McKnight of Highland Avenue in Hickory NC

“To be in New York celebrating Highland Avenue’s success with our culinary team is an honor and a privilege. We believe in the mission of the James Beard Foundation and we believe that food, philanthropy and community will build a better tomorrow for all.” says Meg Jenkins Locke, owner of Highland Avenue. While not  mentioned on the Beard site, Chef Sam Stachon ( formally of King’s Kitchen in Charlotte and now at Highland Ave.) will be with Kyle and the Small Town, Big Flavor chefs as well.

So you can’t get to NYC this weekend, but still want in on all the action on Saturday and Monday nights from the comfort of your own home? The dinners start at 7 pm both nights, click on the James Beard Kitchen Cam  just before that and I think you’ll be able to watch all of the chefs in action…
And now on to the order /fire video featuring the Taste of Charlotte chefs learn more about their excitement and a bit about what local flavors they are bringing along. Its going to be a great weekend for these 10 culinarians… New York City prepare to be WOWED!. Kudos chefs – To each and every one!

(This post and video as originally seen on the order/fire website.  Credits to Peter Taylor and Marc Jacksina)

This Saturday night, if you’re in NYC and if you’re lucky enough to have one of the tickets to the dinner, you can have a Taste of Charlotte at the James Beard House.

4 Charlotte chefs, all past and future guests on order/fire, and one Charlotte mixologist, (arguably one of the best in the world) Chris Coleman from the Asbury, Blake Hartwick from Bonterra, Paul Verica from Heritage, Ashley Boyd from 300 East and Bob Peters from the Punch Room. These guys will be doing their best to wine and dine and impress in New York.

A couple of weeks ago order/fire stopped in as they prepped for their shake down dinner, a preview of the same dinner they will serve at the JBH, at Bonterra. We talked to each one a little about what they will be doing and what it means to get to cook at such a revered place of honor. Check it out here!

If this weekend whets your palate for more here is where you can go next week to find each of these talented Charlotte-based chefs and taste for yourself!! #TellThemHeidiSentYou

coleman_chris

Chef Chris Coleman

Chef Chris Coleman, The Asbury at the Dunhill Hotel, 235 North Tryon Street Charlotte NC Call 704.342.1193 for reservations or visit TheAsbury.com The Asbury Menu, Reviews, Photos, Location and Info - Zomato

hartwick_blake

Chef Blake Hartwick

Chef Blake Hartwick, Bonterra Dining and Wine Room, 1829 Cleveland Ave, Charlotte NC Call 704.333.WINE for reservations or visit BonterraDining.com Bonterra Menu, Reviews, Photos, Location and Info - Zomato

verica_paul_t

Chef Paul Verica

Chef Paul Verica, Heritage Food | Drink, 201 West South Main Street, Waxhaw NC  Call 704.843.5236 for reservations or visit HeritageFoodanddrink.com Heritage Food & Drink Menu, Reviews, Photos, Location and Info - Zomato

boyd_ashley

Chef Ashley Bivens

Chef Ashley Boyd, 300 East, 300 East Blvd, Charlotte NC Call 704.332.6507 or visit 300East.net 300 East Menu, Reviews, Photos, Location and Info - Zomato  Ashely is also the pastry chef for Heritage Food | Drink

peters_bob_2

Mixologist Bob Peters

Mixologist Bob Peters, The Punch Room (in the Ritz Carlton) , 201 E. Trade Street, Charlotte NC Call 704.547.2244 or visit twitter.com/THEPUNCHROOM Punch Room Menu, Reviews, Photos, Location and Info - Zomato

 

 

blog headerKeep up with my latest restaurant finds, cooking class schedules and recipes too as well as some three day weekend travel ideas with tips on where to eat drink and sleep and what to see while you are there. Simply subscribe to HeidiBillottoFood.com in the space provided in the side bar on the home page. In the meantime, follow me on Facebook at Heidi Billotto and Heidi Billotto Cooks; on Twitter @HeidiCooks; on Instagram  at Heidi Billotto and on PInterest @HeidiBillottoFood