Cooking Up A Storm with Heidi Billotto at Reid’s Fine Foods

FEBRUARY COOKING CLASSES

Our Eating Well, Living Well class originally scheduled for sat Jan 30 was snowed out - new date is Sat Feb 6 - we have several openings and would love for you to join us! See registration link below


CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES


If the class you are interested is full, don't fret; just call Margaret or Josh at the Wine Bar at Reids - 704-377-1312 to be put on a waiting list - we'll call or email on a first come, first served basis, if space opens up. With enough people on the list, we'll schedule another class


Saturday Classes 11:00 am - 2:00 pm

Sunday Classes 1:00-4:00 pm


Sat Feb 6 - 11 am - 2 pm - Eating Well, Living Well - A fun and Fabulous Dinner for Four - Demonstration-format. All recipes based on the tenants of the Mediterranean - American Diet. Nutrition facts provided by the team of nutritionists at Presbyterian's Heart and Wellness Center. Menu includes: hummus topped toasts with a balsamic drizzle, Baked snapper nicoise with spaghetti squash "pasta", wild rice and lentil salad, Marinated and grilled Grateful Growers' rib chops, and a fabulous low fat dessert. Cost is $40 per person.

Sat Feb 13 - 11 am-2 pm - Chinese New Year Feast - Demonstration Format. It's the Year of the Tiger and we're ready to celebrate with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year! Menu includes: Make your own eggrolls, with an orange-teriyaki dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.

Sun Feb 14 -1-4 pm - Ciao and Chill with your Valentine! - Food and Wine of Italy - A dinner for Two - Demonstration format - Menu includes: Italian stuffed mushrooms, risotto with asparagus, toasted pine nuts and parmesan, braised chicken medallions with a rich cacciatore sauce and goat cheese crostini, and martini glasses of warm zabaglione with wine-soaked fruit for dessert. You'll have your sweetie eating out of your hands! Cost is $45 per person


Sun. Feb 21-1-4 pm - From Scratch Sauces, Gravies and Homemade Stocks - Hands-on format. You'll learn all
the basics of preparing a from-scratch stock as well as an easy pan gravy, and then each class participant will make his or her own batch of each of the five "mother sauces" with a host of variations. This is a hands-on class of culinary technique you'll not want to miss! Cost is $90 per person.

Sun Feb 28 - 1-4 pm - Homemade from scratch pasta and sauces, too! - Hands-on format. Pull out the pasta machine and lets get cracking. We'll make from-scratch fettuccini, angel hair pasta and ravioli along with four different easy homemade sauces including an herb buerre blanc, homemade marinara, a creamy alfredo with several variations and a rich beefy bolognese. Cost is $90 per person.


As always, Reid's own Margaret Barry and Josh Villapando will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.


See the complete WINTER 2010 schedule of Heidi Billotto's weekend cooking classes at Reid's Fine Foods