Fall into Fun: Heidi Billotto’s 2017 October & November Cooking Classes

cropped-heidi-billotto-food-blog-logo-not-compressedAnyone can cook, let Charlotte Culinary Expert, Heidi Billotto show you how to make it fun!!

Each of Heidi’s cooking classes  classes include  the preparation of 4-5 different dishes centering around a main topic, using as much local and organic protein, produce and product as possible.

Each class is  a hands-on experience (as much or as little as you would like),  printed recipes, servings of each dish we create, wine pairings from our friends at Assorted Table Wine Shop, gift bags, coupons and, of course, tons of fun.

 

bb585753-46b1-4feb-8810-4297445b3655So now, the next step is yours…Call Your Friends, Save the Date and Make your Reservations now, to confirm your place in any one of the following October and November 2017 cooking classes. Never too late to make a reservation… Hope to see you soon!

For your convenience, visit the  “Heidi Billotto Food” shop  where you can make your reservation and pay in advance for the cooking classes you would like to attend all at once time – gotta love one stop shopping!

 

simply-email-heidi-to-make-your-reservationsAfter you make your reservation, Heidi will personally  follow up with an email giving you any details and directions you’ll need to know before class.

And if you would rather register by email and pay with a check, then by all means feel free to contact Heidi directly at HLNC@carolina.rr.com!

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Here’s the updated list of October and November cooking classes. Keep checking  back as we are adding in new classes all of the time!

 

Sun October 22, 1-4 pm  – At Home with Heidi  – Getting Sauced

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Even with great local proteins, its a wonderful well done sauce that often really makes the dish. In this hands-on class we’ll cover all there is to know in terms of basic technique for making the five “mother sauces” as  outlined in French culinary technique and then create an all local dish with each one.   Wine pairings with each course by Assorted Table. Cost is $85 per person. Make your reservations here

 

Tuesday October 24, 6-8pm    Like Cheerwine? Then you will love this special cooking class I am doing as a part of the YELP Charlotte Made series of events this fall.

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My “Cooking with Cheerwine” YELP class is free and promises to be tons of fun, but to make a reservation, you have to be signed up as a YELPER which is super easy to do… Here is the link for the class registration  ( which will also take you to the YELP website) once you are registered as a “Yelper” you can sign up for the class; but hurry,  The class is limited to 25 participants and is sure to sell out – its going to be tons of fun!  We’ll start with a little appetizer upon arrival and then I’ll be sharing 4 recipes using the iconic soft drink. We will also have a make-it-yourself Cheerwine Ice Cream Float station and then you’ll be able to photograph your creation for a posssible post on Cheerwine’s social media!! Plus the folks from Cheerwine will have swag, four pack bottles and Cheerwine syrup for sale at the class; and we have fun take home gift bags for everyone in attendance as well. Hope to see lots of familiar faces in the crowd!

Saturday October 28,  4-7pm – At Home with Heidi – Local Pork 101

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A “Back to Basics” presentation with great recipes and big time flavors and a focus on locally raised pork from several of my favorite farms. We’ll braise pork shanks in a rich tomato sauce, sear crusted pork tenderloin, sauté or grill bacon topped pork burgers and bake tender stuffed chops plus have a couple of other surprises on hand, like the easiest way to cook bacon ever!!… Its a class you won’t want to miss and with wine pairings by my friends at Assorted Table Wine Shoppe, this late afternoon event becomes a wine dinner of sorts! For more great local pork recipes, Check out this blog post done in coordination with a promotion run by the North Carolina Department of Agriculture

Cost for Pork 101 cooking class and wine dinner is $95 per person.  Make your reservation now 

Saturday November 5, 2-5 pm – Soups On – At Home with Heidi

Soups On Cooking ClassNothing speaks to calm and comfort like a great bowl of soup – perfect for a first course for guests,  an easy family dinner or quick heat and serve lunch.  On the menu for this class four of my personal favorites – The real deal French onion soup with a thick cheesy crust; Local Kale and white bean Ribolita just like like they serve in Tuscany;  an elegant vegetarian Potato and Leek soup with parslied pumpkin seed pesto and a totally from scratch real chicken noodle soup ( with your own bone broth and fresh made noodles) everyone in the family will love.

Cost is $75 per person. Click here to make your reservation

 

Saturday November 11, 5-8 pm – A Classic Steakhouse Dinner – At Home with Heidi

6428184741_c34a4ba8ca_mobileFor this class the focus is on a meal just like the big steakhouses made but I’ll show do it all at home. Recipes include from-scratch blue cheese dressing; creamed local spinach; killer scalloped potatoes with local spuds, and a braised garlic steak spread plus all the basics of cooking a steak – we’ll do local grass fed fillets, ribeyes, t-bone and a New York Strip all locally raised from Proffitt Family Farms – and then, for dessert a classic chocolate souffle. of course! Wine parings for each course offered by my friends at Assorted Table Wine Shop.

Cost is $95 per person. Make your reservations here.

bb585753-46b1-4feb-8810-4297445b3655Wanting Something More?? A Little More Personalized perhaps, or maybe one of these same classes, but a different day and time?

In addition to these regularly scheduled cooking classes, just a reminder that Heidi teaches tons of private classes for  company team building events, for birthday parties or Girl’s Night Out gatherings, supper clubs, couples date nights or just as fun gathering of friends.

Email Heidi to Plan a Private Class all your own…Start with a cocktail hour complete with appetizers and a wine tasting from our friends at Assorted Table Wine Shop; then move into the kitchen for a hands-on class to cook and enjoy!

 

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! 

All Things Ginger-licious

Its that time of the year, when  the summer heat starts to give way to the cooler days of fall. If you are Mary Roberts at Windcrest Certified Organic Farm in Monroe NC, the first week or two of September means that the official start of ginger season is less than a month away!

Heidi_s Ginger Sesame Tuna Burgers with Ginger Slaw

Mary planted her first crop of certified organic ginger using organic seed from Hawaii in 2011. I am delighted to say I was there the day they dug up that first hand of ginger and was as delighted as anyone in the greenhouse that day to see the success of that harvest. I couldn’t be more pleased to see how Mary’s ginger business has continued to grow. That first year the harvest was small, it was an experiment to see if it could be done and if there was a market – Yes and Yes!

To help people learn how to use the baby ginger I have teamed up with Mary and Ray Roberts-Tarlton to teach on of my On the Farm cooking classes at Windcrest each October to celebrate the ginger harvest.

cropped-heidi-billotto-food-blog-logo-not-compressedHeidi Billotto’s 2017 On the Farm cooking class is on the calendar for Saturday Oct 7, 2017 from 3-6 pm. 

We work hard to make these class as much  fun as they are informative. To that end, the class will kick 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.

IMG_6423Once 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 what I like to call “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 me at Heidi@HeidiCooks.com to make your reservations.

A Hand of Ginger to Call Your Own

IMG_6431With Nearly 800 lbs of ginger in the ground right now at Windcrest, you’d think there would be plenty for everyone, but this is a coveted crop that goes fast once harvest begins. Chefs and caterers are already placing preorders and you can too!  Preorder your Windcrest certified organic baby ginger now and Mary will call you when it is available for pick up at the Matthews Farmers’ Market on Saturdays in October, or get a jump on the crowd and preorder with your cooking class reservations and you can pick up your purchases at class. Preorder info is all on the Windcrest website and you can place your order by clicking here.

Plus it seems Windcrest Farms certified organic ginger is celebrating this harvest with its own Facebook page, so you can follow along with the harvest and tag photos of your Windcrest ginger recipes by tagging them in your Facebook post at @OurOrganicGinger

How the local Ginger-liciousness begins
IMG_6414Mary plants the seed in January, keeping them warm and comfy in the greenhouses until they are big enough to transplant. The growing season is nearly 10 months long, but about this time of year, the plants begin to really shoot up first just one long main shoot which comes straight up from what as known as the “mother” and then as smaller nodules or fingers of ginger start to develop.

Mary knows when to harvest by the looking at the height of the leaves and the number of shoots coming up from the mother root to form what is called a hand of ginger. The “fingers” may be broken off and sold separately or the hand may be sold in one large piece.

The baby ginger root is tender and pink and not quite as spicy as its older counterpart which will start to develop a thicker brown skin as it ages. Baby ginger and older ginger may be use interchangeably in recipes.

Speaking of recipes, here is one of my favorites recently showcased on WCNC’s Charlotte Today . Watch it through and then scroll down to for the complete recipe for my Sesame Ginger Tuna Burgers and slaw.

Heidi’s Ginger Sesame Tuna Burgers with Ginger Slaw

1 lb. fresh sushi-grade tuna fillet

2 Tbs. chopped fresh cilantro

2 Tbs. finely chopped red onion or scallion

1 Tbsp. mayonnaise

1 Tbsp. sesame oil

2 Tbsp. minced fresh WIndcrest Farm Organic baby ginger

Windcrest Farm Ginger salt and Heidi’s Hot Pepper Blend

1 Tbsp. sesame oil + 1 Tbsp. Olive Crate Kores Estate EVOO for frying

 

IMG_6440Cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses – so that it looks like coarse ground beef. Gently stir in the cilantro, onion, mayonnaise, sesame oil, Windcrest Farm Organic baby ginger, salt & pepper. Shape the tuna into 4 burgers.

This may be done up to 3-4 hours ahead of time.

 

Heat the sesame and olive oils in a large skillet or griddle.  Cook the tuna 1-2 minutes on each side – finished burgers will bel nicely browned on both sides but still have a pink center

Serve on a bun or on a bed of letter with sliced ripe tomato and Heidi’s Sesame Ginger Slaw ( recipe follows).

 

IMG_6437Heidi’s Sesame Ginger Slaw

½ head organic or local green cabbage

2 organic carrots, cut into Julienne shreds

¼ cup minced parsley

2-3 Tbsp. fresh grated Windcrest farms certified organic baby ginger

 

For the dressing:

3 Tbsp. minced onion

3 Tbsp. sesame oil

2 Tbsp. Olive Crate certified organic strawberry balsamic vinegar

3 Tbsp. finely minced Windcrest Farms certified organic baby ginger

2 Tbsp.  ketchup

1 Tbsp. Mushroom-flavored soy sauce ( Heidi likes Best Boy Brand available at any Asian grocery store)

1/2 clove minced garlic (optional)

Windcrest Farms Ginger salt and Heidi’s Hot pepper blend to taste

 

Shred cabbage and combine in a bowl with the julienne carrot and minced parsley.

Mae the dressing by Combining the onion, sesame oil, strawberry balsamic vinegar, Windcrest Farms Certified organic baby ginger, ketchup, soy sauce, garlic, salt and pepper in a blender or food processor and process until combined.

Toss with the shredded vegetables and serve on top of the tuna burgers.

Variations: use shredded Brussels Sprouts in place of or in addition to the cabbage

on-the-farmDon’t forget to make your reservations for my On the Farm cooking class at Windcrest Farms on Oct 7, 2017 – Simply email me at Heidi@HeidiCooks.com to hold your spot. And if you love the idea of attending an On the Farm class and really learning first hand where your food comes from, then you’ll also be interested in my On the Farm cooking class at Dancing Bees Farm , also in Monroe, NC on Sunday Sept 24 from 2 to 5 pm.

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  Email Heidi to make your reservations now.

Home Grown Tomatoes

Tomato TimeFresh off the VinePlant ’em in the spring eat ’em in the summer, All winter without ’em’s a culinary bummer…                                 From “Home Grown Tomatoes” | John Denver

I don’t know about you but I have been like a kid in a candy shop with the flood on homegrown tomatoes now available in local markets. I long ago gave up on growing my own, deciding to leave the important work of seeding and sowing such seasonal pleasures to the professionals. Now I buy at every market from a host of farmers and you should too!

There is nothing quite like that first taste after a winter and spring without the real thing, but after a month or so it feels like you  just can’t eat them fast enough.

Truth is though, with one master recipe, you can use this season’s perfect fruit (or vegetable) to create a host of dishes to enjoy. And the best news is that these pan roasted tomatoes freeze well. So cook ’em down and pack ’em up and enjoy this, oh so special, taste of summer throughout the rest of the year as well.

This past week in particular has been a tomato-ey one for me. I’ve done a tomato time cooking class at Windcrest Certified Organic Farm in Monroe as a part of my On the Farm series of classes and then have been on television twice this week to help promote the first ever HomeGrown Tomato Festival to benefit 100Gardens.org in Charlotte.  I’ll be appearing as an official judge at the festival along with mixologist Stefan Huebner of the newly opened DotDotDot at Park Road Shopping Center and North Carolina’s own “Tomato Man”, Craig LeHoullier – Raleigh NC- based author of the award-winning book “Epic Tomatoes” and THE MAN who developed and named the famed Cherokee Purple heirloom tomato.  More about the festival at the end of this post along with the video segments that aired to promote it, but first -lets get on to the recipes of how best to eat ( and drink) up the sensational taste of summer tomatoes.

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Just a little reminder from my friends at Barbee Farms

First thing…How do you know when your tomatoes are ripe? You can’t always tell by the color because many heirloom varieties are not red – they are often green, yellow or striped. Look follow your nose, they should smell wonderfully tomato-ey and should be firm to the touch – although when you are shopping, don’t go around squeezing the tomatoes – farmers hate that and while we are on topic the same goes for peaches!

tomato tips

Now that you know how to choose and how to tell when your tomatoes are ripe, let’s start with a cocktail, shall we? Now I am not a bartender or mixologist by trade, but if you’ve got a good recipe and use great ingredients, making a refreshing summer cocktail is just like cooking a meal. You can do it, too, and here’s how…

Heidi's Summer SmashTomato watermelon cosmopolitanHeidi’s Summer Smash | Tomato and Watermelon Cosmopolitan

1 small local watermelon (check out the watermelons from Rowland’s Row Farm, available at the Matthews Community Farmers’ Market and the Davidson Farmers’ market or the melons from Barbee Farms, available at the Davidson Market or at the Barbee Farms farm store in Concord)

1 ½ lbs. local red, pink or yellow heirloom tomatoes ( in truth the color doesn’t matter – its about the taste of the ‘mater; but for this cocktail, rosier hues help keep it in the pink!)

1 cup organic sugar

1 cup water

3/4 cup Your favorite Vodka ( lots of great choices distilled right here in North Carolina)

lime

1 local jalapeno, sliced and candied*

Cut the pulp of the watermelon from the rind; remove any seeds ( see my tomato seeding tip below) and puree the watermelon until it is smooth. Refrigerate or freeze the puree.

Cut smaller cherry tomatoes in half or seed larger tomatoes; then cut them into chunks. Combine sugar and water in a small saucepan. Heat and add the tomatoes. Allowing the tomatoes to cook for 15 mins or so in the simply syrup made when the sugar melts into the water. Ad the tomatoes cook down, their flavor transfers to the syrup. Remove the syrup from the heat and allow it to cool. The longer the tomato pieces sit in the syrup, the more tomato-ey goodness they will impart.

For two ( or maybe three) cocktails: combine 1 cup of watermelon puree with 1 cup of the candied tomato syrup ( use the candied pieces of tomato themselves for a garnish) Add the vodka and shake well. I like to do this in a large canning jar as I find it easier to shake than a cocktail mixer; but if your watermelon puree is frozen, you could also whip it up in a blender. Blend well; pour over ice. Add a squeeze of fresh lime.

Garnish with a candied tomato and a candied slice of jalapeno if you want to spice things up!  **To candy the jalapeno, make the same simple syrup mixture you did for the tomatoes, but this time add in fresh sliced jalapenos instead.

What Would Heidi Do-

pan roasted tomatoesNow that we all have a cocktail in hand, lets get down to cooking with all of this season’s wonderful tomato – you will find them everyone, just be sure you are buying local. In these photos you will see local tomatoes from Windcrest Farm in Monroe, New Town Farm in Waxhaw and Tega Hills Farm in Ft Mill ( all available at the Matthews’ Community Farmers’ Market), from Burton Farms ( available at the Cotswold Farmers’ Market and the Regional Market on Yorkmont Road) and from Rowland’s Row Family Farm ( available at the Matthews’ Community Farmers’ Market and the Davidson Farmers’ Market)

Heidi’s Master Recipe for Pan-Roasted Summer Tomatoes

 

3 Tbsp. Olive Crate Kores Estate Extra Virgin Olive Oil ( available on Saturdays at the Cotswold Farmers Market and at all of my cooking classes)

1 small local yellow onion, diced ( optional)

2 cloves local garlic, optional ( optional)

OuterBanks SeaSalt & Heidi’s Hot Pepper Blend (made from a blend of three peppercorns found at the Savory Spice Shop in Southend Charlotte)

3-4 Lbs. local tomatoes,  diced or quartered

Place 2-3 Tbsp. of Kores Estate olive oil in a large pot and saute diced onion and garlic with salt and pepper. Saute for about 5 minutes or until the onions are translucent. If you don’t want to add the onions and garlic, then just start with the oil.

Add all of the tomatoes to the pan and cook for 4-5 minutes until the tomatoes start to soften. Puree the onion-garlic-tomato mixture with an immersion blender or food processor and use as a spread on toast for a wonderful appetizer all on its own or proceed with any of the following recipes…

Just Like Disney Did It RatatouilleJust Like Disney Did It Country French Farmers’ Market Ratatouille

One pan of Heidi’s Master Recipe for Pan-Roasted Summer Tomatoes

Your choice of any of these veggies:

2-3 local Haikuri Turnips

1 local eggplant, trimmed and very thinly sliced

1 zucchini, trimmed and very thinly sliced

1 yellow squash, trimmed and very thinly sliced

1 red bell pepper, cored and very thinly sliced

1 yellow bell pepper, cored and very thinly sliced

3 Tbsp. Olive Crate Kores Estate olive oil, or to taste

2 Tbsp. Herbs de Provence

¼ cup Uno Alla Volta cottage cheese ( available in cheese and gourmet shops all around Charlotte as well as on Saturday mornings at the Matthews’ Community Farmers’ Market and the Charlotte Regional Farmers’ Market on Yorkmont Road)

Spread the pan roasted  tomatoes on the bottom of an oven to table casserole.

Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. ( Remember how the little chef did it in the movie Ratatouille? Layer your veggies, just like that!) Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Dollop with the Uno Alla Volta cottage cheese or ricotta cheese.  Sprinkle with Herbs de province. Bake in a preheated 375 degree oven for 20-30 minutes until veggies are roasted and tender and slightly browned. Top with the remaining pan roasted tomatoes just before serving.

Summer Tomato BisqueHeidi’s Summer Tomato Bisque

 

One pan of Heidi’s Master Recipe for Pan-Roasted Summer Tomatoes

2-3 firm, ripe tomatoes, diced

5 large Italian  basil leaves, cut in a chiffonade (roll the leaves up and then thinly slice them and viola! You have a chiffonade of basil!)

2 cups water

drizzle of Olive Crate Chile Pepper organic vinegar

1/2 cup Greek yogurt

Start by heating the tomato puree you made in the Master recipe. Add the remaining diced tomatoes, basil leaves, and water. Simmer 10-12 minutes.

Remove from heat; spoon into bowls. Top each with a drizzle of the chile pepper balsamic vinegar. Serve with Greek yogurt and additional fresh basil on top.

Homemade KetchupHomemade Tomato Ketchup and Fries

For the Ketchup:

2 Tbsp. Olive Crate Kores Estate  Extra Virgin Olive Oil

½ local red onion, minced

¼ cup minced local celery

One pan of Heidi’s Master Recipe for Pan-Roasted Summer Tomatoes

1/2 cup water

2/3 cup organic sugar

3/4 cup Olive Crate Honey vinegar

2 Tbsp. sea salt

Heidi’s Hot Pepper Blend, to taste

Saute onions and celery in olive oil until tender. Add tomatoes, stir to mix.

Add remaining ingredients.  Cook on medium high heat, stirring constantly, uncovered, until mixture is reduced by half and very thick.

Smooth the texture of the ketchup using an immersion blender, about 20 seconds.

Adjust seasonings to suit your tastes

 For the Fries:

Peel and rinse 4-5 local potatoes.  Cut the potatoes into your desired shape.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours.

Drain the potatoes and blot dry on several thicknesses of paper towels.

Heat a few inches of  organic canola oil in a heavy pot.  ( you can tell that the oil is hot enough by placing a dry wooden spoon in the oil as it heats. When little bubbles start to form around the spoon, then the oil is hot enough for frying)  Cook the potatoes in small batches for just 4-5 minutes – they will not be brown, but remove them from the oil and drain on paper towels.  Then refry them in hot oil until brown. Salt to taste and serve with your homemade ketchup!

More about the first ever Home Grown Tomato Festival to benefit 100Gardens.org in Charlotte.

Come on out and join in the fun at 1 pm on Saturday July 29, 2017 at Midwood Country Club in Charlotte. Purchase tokens for $5 each to buy delicious homegrown tomato sandwiches made with bread from Sunflower Bakery and Burton’s Farms heirloom tomatoes or tomato pies from Christine’s Konditorei; beverages from Eli’s Lemonade and more. You and your kids may also adopt and take home a dwarf tomato plant; listen to the bands, watch the mixologists compete for the best tomato cocktail and see, taste and vote for all the homegrown tomatoes vying for the best of show.

On the Charlotte Today segment I did this past Monday with Home Grown Tomato Festival creator and farmer Sam Fleming of 100Gardens.org in Charlotte and mixologist Stefan Heubner, Sam tells show hosts Colleen Odegaard and Eugene Robinson more about his aquaponic operation and how he is teaching kids how to farm. I talked about all of the dishes I’ve showed you here and Stefan shares another great tomato cocktail recipe. Enjoy!

 

 

 

 

 

 

 

 

Time To Get Cooking – Heidi’s January Schedule of Hands-On Cooking Classes

Jan 2016 cooking classesIt’s time to get cooking with Heidi Billotto’s all new At Home With Heidi and On The Farm January Cooking Classes

While life has been busy over the past few months catering for many of you and teaching private cooking classes for many others, I’m ready to get back to my regular schedule of classes.

Its important to me to use the best and freshest product in these classes, so I cook with all local produce, proteins and products in each and every class and on the rare occasion that I can’t find what I need from farmers or producers locally, I buy organic from local supermarkets.
I invite you to join in on the fun and register for any one of these hands-on classes listed below simply by emailing me at HLNC@Carolina.rr.com to make your advance reservation. Unless otherwise noted all of these classes at At Home WIth Heidi and take place in my home kitchen. Once you have confirmed your reservation, I will send you directions and any other details you may need to know.
Remember, there are never any hard and fast rules at my classes – if you would rather just watch, sit back, eat and drink and enjoy instead of trying your hand, that’s fine too – just come and have fun!   Looking forward to cooking up a storm with you real soon!
beer class

If my regularly scheduled class times don’t suit; but a topic is of interest or you have a special occasion coming up or a group of friends you’d like to entertain,  then perhaps you’d like to plan a private cooking class or team building event all your own!

 I have several groups doing just that I am happy to accommodate you all – just give me a shout and we’ll get a date and topic for YOUR class on the calendar.
wine glassesA private class at your home kitchen or in mine is a fabulous way to entertain friends, family, celebrate birthdays or get to know your co-workers better – plus we have a blast – so you’ll be the host or hostess with the mostess for putting it all together!
Check out this  list of  upcoming classes  and make your reservation today… I can’t wait to get cooking!

Sat. Jan 16 – 12:30-3pm – Gluten Free Gourmet – Cost $75 per person

With so many really great gluten-free ingredients in the marketplace now (many of the ones I feature are locally produced), there is no reason you can’t put together a really tasty glutenfree meal with all the things you love. Say yes to pizza, baked goods, stuffing for braised meats and more. In this class, a complete gourmet gluten-free meal for all – cheers! To register, email Heidi at HLNC@carolina.rr.com
spices

Wed. Jan 20 – 6:30-9 pm – Cooking With Winter Herbs and Spices – Cost $75 per person

Let the herb garden rest and winter over, for this class I’ll shop the spice tins at Savory Spice Shop in Southend and bring back all my favorite blends of herbs, spices and seasoned powders. Together well prepare an entire meal from appetizer to dessert. To register email Heidi at HLNC@carolina.rr.com

Sat. Jan 23 – 1-4 pm – Fresh from the Winter Market – Cost $75 per person

Who says you can’t shop local in the Winter months, local farms produce all year round and this day I’ll shop 3 or 4 favorite markets in the morning – Matthews, Waxhaw, Atherton and Yorkmont and come back to cook with you that afternoon. we’ll put together a great seasonal meal with all of our farmers’ market finds. To register email Heidi at HLNC@carolina.rr.com
Heidi cooking with Pour olive oil

Tues. Jan 26 – 6:30-9 pm – The Art of Cooking with Oil – Cost $75 per person

I simply loves all the flavors you find in all of the current harvest selections from Pour Olive, an artisan olive oil boutique on East Blvd. and excited that we in Charlotte can now get the same lovely olive oil we enjoyed so much on our Italian vacation with Nada Vergili from Nada’s Italy ( offices on East Blvd as well). For this class, I’l pick up a selection of nut, seed, and olive oils as well as some fabulous artisan Balsamic vinegars and we’ll cook 4-5 dishes (apps, entrees and sides) using them all.  To register email Heidi at HLNC@carolina.rr.com

Heidi's football shot

Sun, Jan 31 – 1-4 pm – On the Farm at Windcrest Certified Organic Farms for a Superbowl Feast – Cost  $85 per person

Who doesn’t love all the great game date eats Superbowl Sunday brings? In this class we’ll start with a farm tour of the Windcrest Certified Organic Greenhouses to see how its done; and then cook with lots of fresh from the farm to make a championship spread of all local fare your superbowl viewing guests are going to love. What Mary Roberts doesn’t grow on the farm, I’ll supplement with Saturday morning farmers’ market buys the day before. Score! To register, email Heidi at HLNC@carolina.rr.com  

August and September On the Farm and At Home with Heidi Cooking Classes

cropped-heidi-cooks-logo.jpgAugust 1, 2014 – Anyone can cook, Let Heidi Billotto show you how to make it fun! Two terrific On the Farm cooking class offerings and several seasonal At Home with Heidi events coming up and  I know you are going to love every one!.

For each of my cooking classes, I team up with my friend, wine guru, Josh Villapando from the Assorted Table Wine Shop to offer wine pairings with every course in each class; and the opportunity to purchase the wines we taste in class directly from Josh – take a bottle home and enjoy it all over again.

My cooking class participants will also receive coupons good toward purchases at the Savory Spice Shop SouthEnd  on South Blvd. and Pour Olive Artisan Olive Oil Shoppe on East Blvd.

I invite you to register for any one of these hands-on classes simply by emailing me  to make your advance reservation.

Remember, never any hard and fast rules at my classes – if you would rather just watch, sit back ,eat and drink and enjoy instead of trying your hand, that’s fine too – just come and have fun!

Looking forward to cooking up a storm with you real soon!

On the Farm at New Town Farms | Saturday August 2 | 11 am – 3:30 pm | Farm Tour and Cooking Class

sammy at the marketCome and meet farmers Sammy and Melinda Koenigsberg of New Town Farms in Waxhaw, NC. Join us as we visit with the heritage breed chickens and pigs, collect eggs and see the seasonal produce in and out of greenhouses. You’ll hear all about Sammy’s farming philosophy and, we’ll cook with all the farm has in season. I guarantee, it’ll change the way you think about the food you buy and the way you eat.   The day includes a cooking class, wine parings, generous samples, recipe packets and a fabulous farm tour.

Cost $75 per person         Email Heidi to make your reservation

 

COOKING WITH SUMMER HERBS | At Home with Heidi | Saturday August 9 | 11am – 2 pm

herbs Fresh herbs have been planted and are growing and now its time to cook.

This class offers a host of fun new ideas for using you herb garden  harvest to season and spice. Four courses, wine pairings, growing and  preserving tips too.

 Cost is $65             Email Heidi  to make your reservations.

 

 

On The Farm at Windcrest Organic Farms & Greenhouses | Its Tomato Time! | Sun August 10 | 1-4 pm

mary tomatoes from Windcrest Its tomato time and this class is all about what to do when  there are    too many tomatoes and you can’t eat them fast  enough.

We’ll use them to make ketchup, salsa and a host of  sauces as well as  my famous summertime tomato pie and  the best fried green tomato    and goat cheese stack you’ve  ever had. Wine pairings as always, plus a tour and Mary  Roberts take on growing organic – don’t miss it!

Cost is $75 per person      Email Heidi to make your reservations

 

 

Its For The Birds | Cooking with Chicken, Duck & Quail | At Home with Heidi| Sat Aug 16 |  11am – 2 pm

chickenThe name says it all – great recipes for family  friendly dishes featuring chicken, quail, duck  and maybe local turkey too.

We’ll pan sear, roast, braise and cook on the grill – you’re gonna love it!

Cost $65 per person             Email Heidi to make your reservation

 

 

Gluten Free Gourmet |At Home with Heidi | Saturday July 26 | 11 am – 2 pm

gluten free chestnut flour breadAll new recipes for those who want to eat well and make it gluten free -for breakfast, lunch, dinner, dessert and the best Gluten free bread and rolls you’ve ever had! Wine pairings always included.

Cost is $65 per person       Email Heidi to make your advance reservations