Heidi Billotto Live: from The Matthews Community Farmers’ Market

PrintWe interrupt the regularly scheduled series of blog posts to bring you a brand new series of social media videos – all LIVE from local area farmers’ markets.

I generally hit 2-3 area markets on any given Saturday morning. Its my Saturday morning thing to do. It’s not just about what I need to pick up for that week’s cooking classes, catering jobs or what Tom and I will eat during the week; for me a farmers’ market trip is about seeing what’s growing, visiting with all the farmers and being there to support what they do. The fact that I can buy all the local produce, proteins and product that I need and know where it all came from and what went into the food that I eat and serve to others is a bonus. Someone commented on the Facebook feed that they were amazed that I knew everyone’s name.

That’s what shopping local is all about: Knowing your local farmers and producers; Shaking the hands that feed you and resting assure that the food you eat was grown and nurtured with love and care, not pesticides and hormones.

This new video series started as a way for me to help the Matthews Community Farmers’ Market promote their opening day last week. I was going to write a blog post about the new additions to the market and the list of new vendors, but alas as it was all new I didn’t have any of these photos to include in the post.

So instead, I decided to hit the market early on their opening day April 15, 2017 and film my very first Facebook Live video. I had a blast! I have always loved spreading the word of all our local farmers bring to the table and this was a fun way to do it in real time. It appears that lots of Facebook friends and fans loved it too. To date that first FBLive video has enjoyed over 1.6K views! I am over the moon!

And you will be, too, when you go to shop at the Matthews Community Farmers market this Saturday and any or every Saturday hereafter, Spring and Summer hours are now officially in effect.

The market, located at 188 N Trade Street right in the heart of downtown, Matthews, is open every Saturday from 8 till noon. Matthews is a “growers only” market and  each of the farms represented by the farmers themselves are located within 50 miles of downtown Matthews.

Currently the Matthews Market is hosting a strawberry fundraiser with fresh delicious berries from Cody Strawberry Farms and new to the market this year is the addition of a food truck or two. Both of these trucks are preparing breakfast items using the local product you’ll find available at the market each week. Last weekend I enjoyed a killer Farmhouse Croissant from Carolina Smash Truck. The savory breakfast sandwich was prepared with Maitake Mushrooms, green onion, egg, and white cheddar – just what I needed to go with that delicious cup of Good Cup Cappuccino I was enjoying after I posted my video.

You can check out all the names of all the participating vendors, and sign up for the Matthews’ Market’s email newsletter by visiting their website 

Each week the market features a different chef presenting a 9 am cooking demo; and a different local musician  there to provide a little music to enjoy as you shop from and visit with each of the market vendors.

Last weekend, Chef Luca Annunziata wowed the crowds with a taste of his traditional Italian cuisine now featured on the menu at his restaurant Luca Modern Italian Kitchen ( formally called Passion 8). This Saturday, April 22 at 9 am chef Adam Reed from Sante Restaurant in Matthews will be cooking  up a storm for the market crowds to  sample and enjoy after they watch his entertaining demo.

And there is so much more, from compost to King of Pops, local honey, chicken, eggs, pork, beef, fresh from the Carolina Coast seafood,  fresh flowers, plants for you to grow and produce for you to cook and eat; From Water Buffalo cheese to locally made cottage cheese and ricotta; From Beeswax candles to Breads, pastries, frozen casseroles and pizzas made from local ingredients, baskets, pottery… whew! Just take a look at the video here and check it all out for yourself… then stay tuned.

Coming up  in a day or so, a post I filmed yesterday Wed April 19  which  features my  Facebook Live Video with market vendor details from the brand new Wednesday afternoon Selwyn Avenue Market in the parking lot of the Mouzon United Methodist Church from 3-7 on Wednesday afternoons.

This Saturday, April 22, I am teaching one of my On the Farm cooking classes at New Town Farms, but before hand I  will be at the Waxhaw Farmers’ Market at 208 N Church St, Waxhaw, NC 28173, open from 9 till noon,  to bring you a FBLIve video of everything from the market there. You can join me on my HeidiBillottoCooks Facebook page to watch the video live – probably around 9:30 -10 or so ( I’ll post a social media heads up about 5 minutes ahead of time), or you can catch it later on my personal Heidi Billotto Facebook page. Or if you are not on Facebook you can view it here in the next farmers’ market blog post.

My plan is to film from a local market once or twice a week  over the course of the next several months – so get ready for your close ups Atherton Farmers’ Market, Mecklenburg County Market, Noda Farmers’ Market, Davidson Farmers’ Market and more! If you know of a market selling local product that I am leaving out or one I might not be aware of – please post a comment here,  let me know and I’ll add it to my list.

My purpose is instead of just offering a list of local markets, you can really have the opportunity to see for yourself, virtually meet the farmers and producers and then make plans to go and shop local so you can eat local, too!

And don’t forget, what ever farmers’ market you shop at this weekend, be sure to #TellThemHeidiSentYou

A Bite of GotToBeNC Competition Dining Charlotte from Behind the Scenes

DSC_0655As many of you know I travel with the GotToBeNC Competition Dining series organizers across the state of North Carolina – promoting chefs and their culinary prowess as they participate in  dinner events set up like a live version of a mix of Chopped and Ironchef.

Slide95My job is not to cook, but  instead to tell the tale of chefs and farmers, restaurants and featured products; and in addition to handle all the social media, the sponsors and relationships with our competing chefs.

I love what I do and have met some very cool people in each city, but have to say I am so happy to be in Charlotte this month as The GotToBeNC Competition Dining series kicks off a seven night series in the Queen City.

 

Team Radical Range Riders

Team Radical Range Riders

Monday Aug 8 was evening one. This first preliminary battle saw chefs Paul Verica from Heritage Food & Drink; Ashely Boyd from 300 East and Heritage Food& Drink and Joe Bonaparte from the International Culinary Institute of Myrtle Beach on Team 3 Cooks up against chefs Adam Reed from Sante of Matthews, Terra Ciotta of the Art Institute of Charlotte’s Artisan Restaurant and Jess Cochran from CPCC’s culinary school who came to play as Team Radical Range Riders.

Team 3 cooks

Team 3 Cooks

The concept of a dream team of chefs – all from one restaurant or from three separate restaurants is new to the GotToBeNc Competition Dining Series this year and the chefs and the audience are loving the experience.

I, too, had a blast yesterday. I have had the pleasure of knowing all of these chefs for years – save for Jess who I just met the other day and am looking forward to getting to know.

Its been great watching all of them grow, hone their skills, make their marks both individually and together to help carve a place for the Charlotte culinary community in the statewide, regional and national spotlights.

Yesterday was no different and the fact that all six of these chefs were good friends with similar cooking styles, made it all the more fun from the Chefs’ Breakfast at the start of the day to the announcement of the winning team about 9:30 Monday night.

images-2One of this year’s Competition Dining sponsors, Alsco, treats the chefs in each region across the state to a relaxing breakfast as a start to the day and in Charlotte our breakfast spot is @Dawn, located at 2130 Ayrely Town Blvd at the intersection of I-485 and South Tryon Streets, the relatively new breakfast concept brought to you by Greg and Subrina Collier of The Yolk, a great  little breakfast spot in Rock Hill. After a family style meal of local eggs cooked to order, two kinds of grits, pancakes, waffles, bacon, sausage, biscuits, fresh local fruit, coffee tea and more and some fun photos the crew all headed over to Bonterra Dining & Wine Room, our home base for each of the Charlotte events.

chefs at the reveal

Chefs meet each day with Chef Ref Chad Blackwelder for the Secret Ingredient and Mystery Basket reveal

Back at Bonterra Dining and Wine Room, located on Cleveland Ave in the Dilworth neighborhood,  Competition Dining Chef Ref Chad Blackwelder from Sanford, NC, sets up a refrigerated mobile pantry, sponsored by Pate Dawson Southern Foods full of great items for the chefs to cook with and make a part of the meal. The pantry has all the basics and includes lots of North Carolina product.

 

 

In addition Chad UPDATED - NCDAalso shops at local markets in each city so that the end result of each six course meal features a good mix of  local farmers, NC  Produce, product and proteins as well as a mix of other regional and seasonal items.

At the reveal each morning of competition, chefs learn of the secret ingredient they will be working with – to be featured in each of their 3 courses to make a 6 course meal. In addition, they have a group of mystery basket ingredients to choose from that they must include somewhere in the meal.

To that end, the first Charlotte preliminary  dinner featured Black Mountain Chocolate cocoa nibs and Dominican Chocolate as well as several varieties of local chiles and peppers.

The chiles and peppers came almost entirely from the Matthews Community Farmers’ Market from my friends Mark and Mindy Robinson at Tega Hill Farm and from Cathy and Eric McCall at As Hot As Possible Hot Pepper Herb Farm. Poblano chiles were from Coto Farms at the Atherton Farmers market and the spicy Thai Chiles were from Ma Cha at the Charlotte Regional Farmers’ Market

DSC_0594

Chef Paul Verica | Heritage Food&Drink

From the  Mystery basket selections, chefs were limited to two proteins – duck from Joe Jurgielewicz & Son – a fourth generation sustainable duck farm in Pennsylvania and one of the leading Pekin duck suppliers in North America ; and Greenbrier Farms pork, a farm I discovered and was happy to bring to the Competition Dining table and to the attention of Pate Dawson when we competed in Greenville SC last year.

DSC_0561

Chef Adam Reed Sante of Matthews

Also in the Mystery Basket this first night of Charlotte competition, other local favorites from the Savory Spice Shop in Southend and from Charlotte’s own, award winning Cloister Honey. Basics in the kitchen also came from lots of local farms all of whom sell at the Charlotte Regional Farmers Market on Saturdays including watermelons, onions, and more from A Way of Life Farm; cucumbers, blackberries and more from Burton Farms; Tomatoes and Peaches from Lincoln County; Blueberries from Blackwood Berries, a farm located not far from Fayetteville, NC

These six chefs did both secret ingredients and all the mystery basket and pantry items proud in six courses that featured flavors from an rich Manchamanteles sauce served in The Radical Range Riders course 3 to a light NC Peach and Thai Chile sorbet a part of the plating for Team 3 Cooks course 6. The intriguing mix kept the crowd guessing all through the evening as to which team made which plate, but as Competition Dining host and creator Jimmy Crippen always remnds guests, it is always best not to guess who made what, but instead to simply vote your palate.  For final results of this first battle and a detailed description of each plate visit the Results Page at the Competition Dining Website

In the end, it was an excited Team Radical Range Riders who took the win and will go on the compete in the Thursday August 11 semi final round.

They will go up against the winner of tonights August 9 battle which will find Team Bistro 127 from Hickory NC with chefs Shawn Bank, John Edwards and Jeff Croft all going up against Team Vicious & Delicious with chefs Ryan Forte and Phillip Platoni from Southminster in Charlotte and chef Brigitte Oger from Craft Cakes of Charlotte. Check out these pages on Wednesday Aug 10 to see the results of the  Tuesday Aug 9 nite event.

As I write this Monday night recap, chefs are in the kitchen with 2 very cool secret ingredients, one a local seasonal favorite and the other one you might be surprise to find is an ingredient produced in the state of North Carolina.  Here are all of the Aug 10 chefs at the

 

Its anyone’ game. Tonight’s  preliminary battle and the August 11 semi final battle are already sold out with a waiting list, but tickets to the  Aug 22 and 23 preliminary battles are still available.  Treat yourself to a night of North Carolina’s favorite culinary sport and join us, if you will.

Tickets for the preliminary events are just $74.78, exclusive of beverages. Here are the direct links:

August 22 between Team Lucianos Charlotte and Team Fahrenheit CLT

August 23 between Team Heirloom and Team Trois Petit Cochon with chefs from The Fishmarket in Ft. Mill and Cafe Montes in Charlotte

Don’t miss a single bite of the action – if you can’t make it you can follow along on all the social media – I look forward to seeing you there – Cheers!

 

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