Its a little known fact that on Monday October 12, 2009, Christopher Columbus ( who had the day off due to the national holiday named in his honor) interviewed the locals and discovered that Heidi Billotto is teaching three different cooking classes this week - all featuring locally grown and raised produce plus Proffitt Family Farms grass fed beef from Kings Mountain, NC and Grateful Growers' pork from Denver, NC.
Read on for the amazing details and a great seasonal recipe at the end of the post...
Tuesday October 13 - A Classic Steak House Dinner at Home
6 to 9 pm
For 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 fillets, ribeyes, t-bone and a New York Strip all locally raised from Proffitt Family Farms - and then, for dessert- classic chocolate souffle. Wine parings for each course offered by Christine Ruotolo for EJ Gallo.
The class will take place in Heidi's south Charlotte kitchen. Class size for this hands-on experience is limited. Cost is $50 per person
We still have room and would love for you to join us - to make your reservation email Heidi now at hlnc@carolina.rr.com or call 704.341.4891
Then, this weekend at Reid's Fine Foods, you'll find Heidi cooking again. Class topics include - FALL HARVEST DINNER FOR FOUR ON SATURDAY
AND
PORK 101 ON SUNDAY AFTERNOON
Sat. Oct 17 - Fall Harvest Dinner for Four
11 am-2:30pm
Eat Local, this class is Heidi's fall season's version of our summer's fresh from the farmers' Market class. Won't include a market tour this time of year, but we'll cook with local product available at Reids as well as items Heidi will purchase early that day from local markets. Recipes include a yummy pumpkin or butternut soup; a kale and white bean soup with local tomatoes and a local goat cheese crostini on the side; braised Proffitt Family Farms short ribs prepared a la osso bucco and apple brined Grateful Growers pork chops with a local muscadine sauce. Delish!! Cost $40
Sun. Oct 18 - Pork 101
1-4 pm
Another back to basics presentation with great recipes and big time flavors and a focus on locally raised pork from our friends at Grateful Growers. We'll braise pork shanks in a rich tomato sauce, sear crusted pork tenderloin, sauté or grill bacon topped burgers and bake tender stuffed chops plus have a couple of other surprises including a guest appearance from Cassie Parsons of Grateful Growers Farms! A class you won't want to miss! Cost $40
Both classes include wine pairings, recipes and wine notes, FREE parking in the Seventh Street deck, generous samples and a same day 10% shopping discount.
To register for either of these classes at Reid's Fine Foods this weekend, simply click here for easy online registration.
More classes coming soon...
More At Home with Heidi Cooking Classes:
Tuesday October 20 - Oktoberfest on the Grill
6-9pm
Thursday October 22 -
Food and Wine of Spain
10:30 am-1:30-2pm
Tuesday October 27
Fall Harvest Dinner for Four
6-9pm
Tuesday November 10
Cutting Up in the Kitchen - a class of knife skills
6-9pm
For menu details or to make reservations for any At Home with Heidi classes, email Heidi at hlnc@carolina.rr.com
HEIDI IS ALSO COOKING UP A STORM AT REID'S FINE FOODS: click here to register for any of these classes
Saturday Oct 24 - Chocoholics Unite
11 am-2:30 pm
Saturday November 7 - A Mexican Fiesta
11 am-2:30 pm
Saturday November 14 - Mediterranean-American Diet for the Holidays
11 am-2 pm
Sunday November 15 - Do Ahead Holiday Hors D'ouevres
1-4 pm
Click Here to see Heidi's complete fall and holiday schedule at Reids
As the weather begin to turn a bit and cooler climes enter into the forcast, here is a great comfort food recipe for my favorite French Onion Soup - we made this one in last weeks French Cooking Class at Reid's - always a winner!!! Enjoy!
CLASSIC FRENCH ONION SOUP
3 medium onions, thin sliced
1-2 cloves garlic
5 Tbsp. butter
2 Tbsp. sugar ( not needed if you ar eusing sweet onions)
6 cups beef or chicken broth or half of each
1 cup dry white wine ( I suggest Tariquet ungi blanc/colombard blend)
a bouquet garni
½ cup Tawny Port
1/3 cup heavy cream or fat free half and half (optional)
For finish and gratinee:
1 baguette of French bread
1 cup grated swiss cheese ( Emmenthaler is always good)
Sweat the onions and garlic in the butter over medium low heat for 15-20 minutes or until tender. During the last five minutes stir in the sugar. Add the stock and wine and bouquet garni. Simmer, covered for 30 minutes. Add Port and creamer.
Pour soup into individual ramekins. Top each with a slice of the baguette. Sprinkle with the Swiss cheese. Run under the broiler until the cheese melts
