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.

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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

 

 

 

Cooking Classes with Heidi Billotto

img_7806More Fabulous “At Home with Heidi” and “On the Farm” Cooking Classes coming up soon… 

Get ready to slice, dice, simmer and saute as you make plans to join in on the fun at any one of my exciting hands-on classes cooking classes taught as the name suggests, “At Home with Heidi ”  in my home kitchen; or  come and experience one of my 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 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…

Classes are a perfect  for a fun date night, night out with the girls and a great way to meet new people or host a team building event.  Don’t see a date that fits – Plan Your Own Private Cooking Class email me and lets plan your own private class with work associates or with friends or family.

simply-email-heidi-to-make-your-reservations

Registration links are at the end of each class descriptive.  Make your reservations by simply sending me an email. Payment confirms your reservation and you may pay by cash, check or credit card. As soon as I gets your email, I’ll be right back in touch to confirm your payment and to give you the  address and details for each class.

Looking forward to seeing you at one (or more) of these “At Home with Heidi”  or “On The Farm” Cooking Classes soon…

on-the-farmSOLDOUT On the Farm Cooking Class at Proffitt Family Cattle Company – Saturday June 24, 4-8pm THIS CLASS IS SOLD OUT BUT WE HAVE PLANNED ANOTHER FOR SATURDAY, SEPTEMBER 9, 4-8 PM AND ARE ACCEPTING RESERVATIONS NOW…. So excited to be back working with my friend Shelly Eagan at Proffitt Family Cattle Company for another wonderful On the Ranch farm tour, class and dinner. Proffitt is located in Kings Mountain and is a certified organic grass fed cattle ranch. Come join us to meet the herd and the dogs and the chickens, tour the ranch and find out what exactly goes into raising the kind of beef you need to be eating. Class participants will also be able to purchase beef after class if you would like. Josh Villapando will. of course. be on hand with wine pairings – it’s going to be spectacular. Cost is $85 per person.  For reservations email Heidi Here and then check out the blog post I wrote about Proffitt earlier this year – the post included some tasty NC Beef recipes I know you’re gonna love!

imgres-2SOLDOUT Sunday, June 25, 2-5 pm – At Home With Heidi – North Carolina Seafood & SeaSalt with special guest Amy Gaw from OuterBanks SeaSalt
This class was inspired by a recent media tour I took of the NC coast where I met a tremendous group of North Carolina fisherman and farmers raising and harvesting fresh seafood and offering incredible local product. I was inspired and now I want to share it all with you!   Turns out my friend Amy Gaw of Outer Banks SeaSalt will be in town, so the stars aligned to put together this “Fresh from Carolina Waters” cooking class.  Hands-on as always, but to celebrate Amy joining us we’ll start with a special round of appetizers upon arrival and then follow with four fabulous courses of seafood and Outer Banks SeaSalt! Wine pairings for each course by Josh Villapando at Assorted Table Wine Shop, gift bags for each participant  and tons of sea salty fun!!
Cost is $85 per person. For Reservations Email Heidi Here
IMG_3056Tuesday June 27, 6:30-9pm – At Home with Heidi – Vegetarian & Gluten Free  
With so many summer veggies at hand and a host of local North Carolina miso and tempeh products on the market ( from Miso Masters and Smiling Hara brands) I thought it was time to plan a course without the meat and dairy. As always the class will be as hands-on as you would like to be. We’ll prepare 4 courses including a trio of from scratch veggie burger recipes ( one easily adapted into a from scratch veggie dog as well!), rice and noodle bowls, a simply delicious stir fry master recipe you can adapt through the seasons and a spectacular dessert. We will use some local pasture raised eggs as well as some fun egg substitutes  as it turns out these recipes are all delicously Gluten Free as well!!
Cost is $75 per person.For reservations Email Heidi Here

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Monday July 17 – 6:30-9 pm – At Home with Heidi | Food and Wine of France –

With Bastille Day on the 14th, it seemed the time to celebrate with a bit of French flair and flavor. All local ingredients as always and its an entire meal from start to a fabulous flaming finish! Cost $75    Email Heidi To Make Your Reservation! 

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Saturday July 22 – 5-8 pm| On the Farm at Windcrest Farms| Its Tomato Time!!

Farmer Mary Roberts grows more varieties of local certified organic tomatoes than you can shake a stick at! On the menu in this season’s second On the Farm class at Windcrest – all things tomato from homemade ketchup to tomato pie and then some! ‘Tis the Mater season – c’mon and join us! –  Cost $85 Make your reservations by emailing Heidi Now

Sunday July 30, 2-5 pm – On the Farm at Fading D Farms in Salisbury – 

downloadFading D Farms is a unique Water Buffalo Ranch and Dairy in Salisbury NC. Faythe and David DiLoreto are our hosts as we cook with the lean water buffalo meat and the deliciously rich cheeses to make a four course meal. Between courses, well also enjoy a cheese making session/demonstration,  fascinating stuff – don’t miss it!!  Cost is $85 Email Heidi to make your reservations  

Sunday September 24, 2-5pm – On the Farm at Dancing Bees in Monroe,NC –

db_logo116sHoney, Honey – 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 make this class extra sweet – Can’t wait to see you there!  Cost $85 For Reservations Email Heidi Here

 

And. last but not least, here are All the Details and the Fine Print on my regular series of cooking classes, both At Home with Heidi and On the Farm….

Living the Loving Local Mantra: In my classes and catering I cook for clients as if I were cooking for my family. It is important to me to use the healthiest, freshest product so I shop Local and cook with produce, proteins and products sourced primarily from local farms and vendors, using certified organic or product that is grown by organic standards when I can’t find what is needed from a local source.

Wine Not?  I partner with my friend Josh Villapando of the Assorted Table Wine Shop at 7th Street Station to provide wine ( and sometimes beer) pairings at each class (with the exception of the cocktail and appetizer class), so you’ll not only leave with some great recipes, but you’ll know what beverages to pair with them as well.

The Take Away: Everyone participates in the preparation of each dish and each class participant leaves with a packet of recipes, wine notes and coupons and other fun party favors.

Class size is limited: Your advance reservations via email gets you on the class list and advance payment confirms your space in class. Once I hear from you with a reservation I will contact you with specifics on how to pay. I will send out directions and any other details you might need, several days prior to  the class date.

Cancellation Policy: I try hard not to cancel events; but reality is. There is a three person minimum for my At Home With Heidi Classes and if weather is a problem we try hard to reschedule. If you need to cancel  more than 7 days prior to class I am happy to provide a full refund of your advance payment. If you cancel 6 days or less before the class date I know you will understand that I will have already started making plans and purchases and am glad to offer you a refund of half of your original payment.