Friday, March 19, 2010


Spring is indeed the air, we've sprung forward, set the clocks ahead and watched the first of the cherry trees begin to blossom. But, to steal a quote from Barbara Fairchild, editor of Bon Appetit, in her new March issue, "there is still a lot of wonderful winter cooking to be done."
As much as I crave the taste of herbs from my garden, the cool, crisp, crunch of Kirby cukes and the ripe, red flavor of a fresh picked tomato that are right around the corner; I'm still not quite ready to give up my much-loved winter fare of dark leafy greens, braised soups and stews and the soft, full flavor of the perfect butternut squash.

To fit it all in, I have five more cooking classes coming up before the end of this month - four weekend classes at Reid's Fine Foods and one Tuesday evening class, a part of my At Home with Heidi series.
ADVANCE RESERVATIONS ARE A MUST, but the really good news is that there's still time to make your reservation, EVEN FOR TOMORROW MORNING'S CLASS AT REIDS...Here are the class descriptives and info on how to register. I'll look forward to hearing from you and seeing you in class soon .

Saturday March 20 - 11 am-2:30 pm - Ole! The food and wine of Spain - demonstration format at Reid's. Menu includes homemade sangria to start, tapas of wine and garlic braised shrimp with smoked paprika potatoes; Classic paella, grilled veggie empanadas and honey and roasted pear rice tart Cost is $45. Click Here for easy online registration.

Eating Well, Living Well - Springtime Appetizers - Sun. March 21 - 1-4pm. Demo format at Reid's. Menu includes carrot soup shooters, skewers of Greek grilled chicken with dipping sauce, tuna tartar, crunchy onion rings and vegetarain spring rolls. We'll features Suzi's Skinny Cakes made into small truffled bites for dessert. All recipes come complete with nutrition facts. Cost is $40. Click here to make your reservation.

Tuesday March 23 - 6-9pm - An Easy But Elegant Dinner for Four - At Home with Heidi. Hands-on format. The menu includes: Individual Classic cheese souffles, braised Proffitt Family Farms bone-in short ribs or shanks; potato gratin; local greens with local goat cheese croustades, oranges, candied pecans and a from-scratch vinaigrette; and for dessert, an apple and almond tart. Cost is $50. To register email Heidi at

Sat Mar 27 - 11 am -2:30 pm - The Big O - Cooking with Olives Oils From Around the World!
Demonstration format. This class is always a crowd pleaser - we'll start with a tasting of nearly two dozen different oils from around the world and then cook with four of our favorites. Cost is $45 per person.
click Here for easy online registration

Sun Mar 28 - 1-4 pm - Sushi, Sake and other favorites from Japan - In this class full of flavors from the far East, you'll learn how to roll you own sushi, and create other beautiful Japanese entrees and apps as well as a dessert. Each dish will be paired with a outstanding sake.
The sake tasting portion of this special class will be directed by our good friend Phil Murray of Tryon Disributing. Phil is a certified Sake Specialist level 1. Trained by John Gartner, the premier English Speaking sake expert in the world, Phil is one of less than 200 people in the world have this certification, and one of the two experts in the Southeast United States. Its an opportunity you won't want to miss!
Class size is limited Hands-on format. Cost is $90.
Click Here for easy online registration

Other exciting news -

The March/April issue of Charlotte Living dressed with a big, bright red gerbra daisy is out on newsstands and up online now. Check out my Very Culinary articles about The Liberty Gastropub and BLT Steakhouse as well as a primer to working with Phyllo Dough.

Looking to get away from it all? Take my travel advice in this issue and head for Westglow Resort & Spa in Blowing Rock. You can read it all online at or pick up an issue at Reid's when you come to see me at cooking class.

Tune in to your televison THIS Saturday and then again on Thursday April 1 -
This Saturday morning I'll be appearing on WBTV's Weekend Morning show with host Kristen Miranda. Tune is at 6:50 am ( oh my!) with great recipes for springtime lemon curd, lemon mousse and an easy lemon blueberry tart...yum! sEE THE POST BELOW FOR RECIPES...

Then on Thursday April 1, I'll be Cooking Up A Storm on WCNC's Charlotte Today. The shows airs from 11 am to noon with the cooking segment tucked some place inbetween. I'll let you in on further menu details when I have them, and will be watching for you to tune in!
Recipes for both appearances will be on
and on my blog at

Finally, my husband Tom Billotto's musical calendar.

This month Tom is playing at several of our favorite places and if I'm not teaching or catering I'll probably be in the audience so plan to drop by and say hello.
Here's what's happening in the next two weeks...

Saturday Mar 20, evening
Private Party
Tuesday, Mar. 23, 6-9pm
Rudy's Italian Restaurant & Bar, Piper Glen Shopping Center, Charlotte NC
Wednesday, Mar. 24, 7-9pm
With Jimmy Bookout at Pewter Rose Bistro, South Blvd, SouthEnd area, Charlotte NC
Thursday, Mar. 25, 6-9pm
Passion8 Bistro, Hwy. 51, Fort Mill, SC
Friday Mar. 26, 6-10pm
The Club At Longview
Saturday, Mar. 27, evening
With Kim Carper Marshall and Donnie Marshall at private party, Byron's SouthEnd,
Charlotte NC
Tuesday, Mar. 30, 6-9pm
Rudy's Italian Restaurant & Bar, Piper Glen Shopping Center, Charlotte NC
Wednesday, Mar. 31, 7-9pm
With Jimmy Bookout at Pewter Rose Bistro, South Blvd, SouthEnd area, Charlotte NC

You can view Tom's entire performance schedule, listen to musical samples or get information on how to book Tom for your next event online at

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