Monday, November 9, 2009

Holiday Cooking Class info plus Heidi's recipes from the Annual Reid's Open House, held Sunday November 8, 2009

Let’s get ready to Mingle and Jingle with Fabulous line-up of fun and informative holiday cooking classes at Reid’s Fine Foods - you won't want to miss a single one!
All classes, taught by Charlotte Culinary Expert Heidi Billotto, now feature locally raised beef from Proffitt Family Farms and locally raised pork from Grateful Growers

All of our classes listed below are in a Demonstration-Style Format. Advance reservations are a must. Click on the link below each class descriptive for easy online registration.
Cost $40 each, unless otherwise noted

Sat. Nov 14, 11 am-2:30 pm - Mediterranean - American Diet Cooking for the Holidays - Cost $40
Take the fear ( and the fat) out of eating this holiday season with our restructured recipes for all of your holiday favorites, including: Faux-tato latkes, herb and citrus stuffed Cornish game hens (this recipe is good for turkey and Grateful Growers pork chops, too), sweet potato or butternut squash risotto with lean Proffitt Family Farms beef and a low fat version of my favorite streusel topped pumpkin cheesecake. Nutrition facts prepared for us by the nutritionists at Presbyterian's Novant Heart & Wellness.
Visit for easy online registration

Sun. Nov 15, 1-4 pm – Do-Ahead Holiday Hors D'oeuvres - cost $40
All new recipes this season to help make your holiday féte the best party in town. Today recipes are all dishes you can do head and freeze for easy reheating just before the guest arrive.
Visit for easy online registration
This class is now full – please try another hors d’oeuvre class or go online to register to put your name on the waiting list for this class

Sat. Nov 21, 11 am-2:30 pm - Easy Cheesy Holiday Hors d'oeuvres - Cost $40 Who doesn’t love creamy, melted, warm, soft cheese? The perfect way to start any party, this class of dips, spreads and sauces for mini sandwiches and other appetizers really take the cake!
Visit for easy online registration

Sat. Dec 5, 11 am-2:30 pm - Last Minute Holiday Hors D'oeuvres - Cost $40 Wait its not too late! You can still throw together a fabulous holiday spread with a little help from this great assortment of quick and easy recipes for many of your holiday party favorites.
Visit for easy online registration

Your cooking class at Reid's includes Free parking in the Seventh Street Station deck, a packet of recipes complete with wine notes, generous samples of everything our cooking class instructor Heidi Billotto prepares, fabulous wine parings, a ten-percent discount on anything you purchase and special offerings for class participants at every class. As always, Reid's own Margaret Barry and Josh Villapando will pair wines with each dish served at every class.


Holiday Sausage Sliders
Makes 25 bite-sized sliders

1 Tbsp. extra virgin olive oil
1 cup finely diced celery
1/2 cup finely diced onion
1 Tbsp. dried sage leaves
1 lb. Grateful Growers’ breakfast sausage
25 small rolls or biscuits

Heat olive oil in a small saucepan until aromatic. Add celery on ions and sage. Sauté until onions are slightly browned. Remove from pan and place in a bowl. Add uncooked Grateful Growers Breakfast Sausage and blend well to mix. Divide the pork into 20-25 small patties, pan fry in a nonstick saucepan or grill in a grillpan until nicely browned on both sides. Transfer to a bun or biscuit and serve hot.

Very Beefy Proffitt Family Farms Chili
Serves 6-8
3 Tbsp. extra virgin olive oil
3 lbs. Proffitt Family Farms ground beef (or for a chunkier chili - beef chuck cut into 1/2-inch cubes)
½ yellow sweet onion, minced
½ green pepper, chopped
2-3 tsp. garlic paste ( more to taste)
1 1/2 cups (approximately) beef broth
1 1/2 cups beer
3-4 Tbsp. chili powder (or to taste)
2 Tbsp. ground cumin (or to taste)
2 (28 oz) cans diced tomatoes, with liquid
3-4 Tbsp. tomato paste in a tube
1 Tbsp. dried oregano leaves
Sea Salt and Hotshot Pepper Blend to taste

Heat 1 Tbsp. olive oil in the bottom of a large stock pot and sauté onion, green pepper and garlic till golden brown. Meanwhile, brown the Proffitt Family Farms beef in a bit of olive oil in a large nonstick fry pan in batches, without overcrowding the pan. When each batch of beef is almost completely browned, transfer to the stockpot. Add broth, beer, chili powder, cumin, canned tomatoes, tomato paste, and oregano. Bring to a boil over high heat, stirring occasionally, reduce to simmer and cook about 30 minutes to one hour, adding more broth or a little water if the chili seems too thick. Add red kidney beans if you would like. Stir to heat through. Season to taste with sea salt and Hot Shot.

No comments:

Post a Comment