Thursday, February 4, 2010

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


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


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

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