Even More Super bowl Party Recipes...

This is my alternative to same old same old Superbowl Chili - as prepared with Kristen Miranda and seen Sat feb 4 on WBTV's The Morning Show

MEXICAN CHICKEN TORTILLA SOUP
Recipe by Charlotte Culinary expert, Heidi Billotto
hlnc@carolina.rr.com

1 (16 ounce) can tomatoes with liquid
1 medium onion, cut up
2 cloves garlic, minced
4 Tbsp. cilantro, minced
6 cups chicken broth
1 1/2 lbs boneless chicken breast and thigh, skin removed and cut up into slices
2 or 3 chipotle peppers, minced and little adobo sauce (these come in a can and the adobo sauce is the sauce the surrounds the peppers)

shredded Monterey jack cheese
avocados cut up
Tortilla chips
Sour cream
In blender combine tomatoes, onion, garlic and cilantro. Cover and blend till nearly smooth.
Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Or if you would like your soup to be chunkier, start by sautéing the onion, garlic, cilantro and chicken in a large sauce pan in a bit of olive oil. When the onions are soft and chicken browned, add tomatoes. Chicken broth and chipotle peppers. Bring to a boil; cover and simmer 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; top with additional garnish and serve immediately.

More Great Superbowl Recipes - this one as heard about on WBT Radio with Don Russell

I talked with my friend Don Russell on WBT Radio this morning about what to put on your Supebowl Party table - scroll down for several tasty recipes on these pages, including this one that I recommended to Don...

DEVILED BABY BACK RIBS WITH SLAW

Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com



3-4 racks baby back ribs, parboiled for about 30-40 minutes
Sea salt
Cayenne pepper
1 stick butter
2/3 cup apple cider
2 cups hearty red wine
1 large onion, minced
2 Tbsp. brown sugar
3 tsp. garlic paste
4 Tbsp. Champagne Mustard (or any other sweet –hot mustard)
¼ cup Mushroom soy sauce
1 cup ketchup

Sauté onion in hot melted butter for a minute or two. Add cider vinegar, wine, onion, brown sugar, garlic paste, mustard and soy sauce to the pan. Bring to a boil, stirring frequently until mixture thickens slightly. Add ketchup and cook 2-3 minutes more. Remove from heat.
Pat rib rack dry and place in a large roasting pan. Season on both sides with sea salt and cayenne pepper or Hot Shot, Top with bbq sauce. Cover with foil and bake at 375 degree for 30-40 minutes. Uncover and allow to brown or broil. Serve hot or at room temperature with strained sauce for dipping and the slaw on the side.

For Heidi’s Cucumber Slaw:
2 hot house cukes, seeded and julienned
1 Red Bell Pepper, julienned ( or for color a combo of red, yellow and orange bells)
2 carrots, peeled, julienned
1/2 bunch Windcrest Farm Cilantro, minced
1 shallot, minced
5 (1/4 inch) slices fresh ginger root, peeled and minced
½ cup Extra Virgin Olive Oil
2 Tbsp. Mushroom Soy Sauce
1 Tbsp. Sesame Oil
1/4 cup Red Wine Vinegar
Siracha or hot Sauce to taste

Combine all the vegetables and herbs and then use remaining ingredients to make a vinaigrette. Toss veggies in vinaigrette. Allow to stand for an hour or so before serving.

Super Superbowl Fare

CHEESE STUFFED JALAPENO POPPERS
As seen on WCNCs Charlotte Today - Feb 2, 2012
Recipe by Charlotte Culinary expert Heidi Billotto
Hlnc@carolina.rr.com

8-10 whole jalapenos
1 cup queso cheese, crumbled
1 (8oz) block cream cheese
1 cup shredded Monterey jack cheese
½ cup dry seasoned bread crumbs

Wear rubber gloves and slice jalapenos in half lengthwise, scraping out all of the seeds and ribs.
Place open side up on a parchment paper lined baking sheet.
Combine the three cheeses. Stuff jalapenos with the cheese mix. Top with a sprinkling of bread crumbs. Hold until 20-30 minutes before kick-off. Bake in a 350 oven for 30-40 minutes and serve piping hot to all of your armchair quarterbacks.

Jalapeno and Cilantro Pesto with grilled shrimp
Recipe by Charlotte Culinary Expert, Heidi Billotto
hlnc@carolina.rr.com


1 cup Parmesan cheese
1 ½ cups pine nuts
1 cup fresh organic Windcrest farm cilantro
6 fresh jalapenos, roasted, seeded and diced
1 cup extra virgin olive oil
Salt to taste

Combine all ingredients, except olive oil, in the bowl of a food processor fitted with the steel blade. When everything is finely chopped, keep machine running and add olive oil through the feed tube until your pesto has the correct consistency for your individual use.
Serve a top skewers of grilled shrimp or with wedges of bell peppers or your favorite chips.

Heidi's Email Newletter for January 26, 2012

JANUARY AND FEBRUARY COOKING CLASSES,

Recipes, Televison Appearances and More

WITH CHARLOTTE CULINARY EXPERT, HEIDI BILLOTTO

Anyone can cook - let Heidi show you how to make it fun!



Time for our first On The Farm Cooking Classe of the year this Saturday, plus a Much Requested Kids Cooking Class This Sunday at Reid's Cooking School... then Touchdown Tapas Saturday Feb 4 will help you get your game day menu set for kickoff!

Our first On The Farm class of the year is THIS SATURDAY January 28 from 3-7:30 pm, and if you'd like, you can come and make a day of it at Proffitt Family Farms in Kings Mountain.

As farming circumstances would have it, there is no herd on the Kings Mountain Ranch right now; the cattle are at the Proffitt's Blacksburg property about 20 minutes away.

And so, in this class participants will be given the option of joining us early for a special tour of that ranch (where all the momma cows and calves are) as well as the Kings Mountain property where we will do all of our cooking. The field trip to Blacksburg will begin at 1:30.
I only have a few spaces left, so if you are interested, act now!
When you email to make your reservations, I can give you all the details.
On the menu: beef tallow fish and chips, meatball hoagies, very beefy chili potato skins, jalapeno pesto and beef poppers, and maybe a few other Superbowl surprises.

As always, generous samples and recipe packets for all class participants, wine pairings with each dish, and an all new addition - each class participant will recieve a special 10% discount coupon to use within the next week at Reid's Fine Foods.


Then on Sunday, Jan 29 from 1-4 pm - Our very first, much-requested, hands-on kids cooking class at Reid's Cooking School. This class is for aspiring chefs ages 12-15 years old. The menu is a fun spread of Italian fare including mini margherita pizzas, fettucini alfredo, chicken parmigiana and homemade gelato!

Recipe packets for each up-and-coming chef. If they would like to do any shopping parents will get the regular Reid's 10% cooking class discount when they drop off or pick up. A few spaces are still left for for this class. You can make your reservations online here and then I'll see my up-and-coming chefs Sunday!



Before this weekend's classes, you might also want to stop in at Reid's this Friday night as my very talented husband, Tom Billotto, guitarist and singer, will be playing at the wine bar at Reid's from 6:30-9:30 and Friday nights through February as well. See you there!

My January Food, Wine and Conversation of Italy, with special guest Nada Vergili of Nada's Italy, was such a big hit that we're planning two sessions of our Valentine-themed "That's Amore" class held in my home kitchen as a part of my At Home with Heidi series of classes in February!

And the new good news is that we will be joined by one of the winemakers we met while on our trip to Tuscany with Nada this past September.
Paolo from Il Greppo Winery, makers of Italy's fine Vino Noble will be joining us for both Italian classes in February and will pair and pour the wines we will enjoy in class! And just wait till you try the il Greppo extra virgin estate bottled olive oil - oh my!
All the more reason to join in the fun - class dates: Sat Feb 11 and Sunday Feb 12, from 5-8pm each session.
Email me at HLNC@carolina.rr.com to make your reservations now - cost is $75 per person.

Now, scroll down to see the rest of my cooking class calendar - TWO great On the Farm Classes this monthJan 28 at Proffitt Family Farms and next month February 25 at Bosky Acres artisan goat dairy; more At Home with Heidi classes and my entire schedule of upcoming cooking classes at the Reid's Cooking School at Reid's Fine Foods.

Read on, enjoy, call all your friends and plan to join me for a class real soon - its just not the same without you there!

Cheers!
Heidi



January and February At Home with Heidi and On the Farm Cooking Classes
All of the At Home with Heidi classes are held in the intimate setting of my south Charlotte home. Email or call to reserve your spot; then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed, I'll send you detailed directions to my home.
My unique On the Farm Classes are held at various farms in and around Charlotte. Each starts with a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. Again, once your reservations is confirmed, I'll send you directions to the farm and any other specific details you may need to know.
Class size is limited. You and your fellow classmates can watch or lend a hand if you'd like and together will learn to chop, slice, simmer and saute along the way.
It's always a blast! Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $65-$75 per person depending on the class.
For reservations, simply email Heidi at hlnc@carolina.rr.com


On the Farm at Proffitt Family Farms - Sat Jan 28, 3- 7 pm - A Beefy Superbowl Spread is what's for dinner at Proffitt Family Farms. For the optional, additional Blackburg tour be at the farm at 1:30 pm.

Home to Shelley and Brian Eagan and Shelley's parents Diane and Steve and their family, Proffitt Family Farm is the only cattle ranch in NC to raise beef on certified organic pastures.
This beef is pasture finished, dry aged, 100% grass fed, USDA procesed with no hormones and no antibiotics.

Looks like the weather will cooperate with us so that class will begin with a farm tour where we will visit with the chickens and the horses. For those who would like a close-up and personal visit with the cows - mommas calves, et al - we will offer an exciting new option in this class and that's a little field trip prior to the class at Kings Mountain to the Proffitt's Blacksburg property. we'll leave Kings Mountain at 1:30 for the trip to Blacksburg and be back by 3 for the short Kings Mountain tour and class where we'll all settle into the Eagan's beautiful home kitchen to cook up a super Superbowl menu (which will include beef tallow sweet potato fries - oh my!) to get your guests grazing 'round gametime with some of the best beef around.

Afterwards, class participants are invited to stock their freezers with a shopping spree at the farm store. Cost is $65 per person. For reservations, simply email Heidi at hlnc@carolina.rr.com



At Home with Heidi - Tuesday Feb 7, 6:30-9:30 pm - The Art of Making Sauces - from bechamel to brown sauce, stocks to savory rouxs - You'll cetainly get sauced in this hands-on class as we make sauces for meat, fish, chicken and veggies, too. Cost is $65 For reservations, simply email Heidi at hlnc@carolina.rr.com

At Home with Heidi - Sat Feb 11 and Sun. Feb 12 , 5-8 pm each night - That's Amore - Food, wine and pillow talk of Italy to share with your Valentine's Sweetie, with guest Nada Vergili of Nada's Italy. Same all_Italian-menu for two at both classes. Cost is $75 per person. For reservations, simply email Heidi at hlnc@carolina.rr.com

At Home with Heidi - Sunday Feb 19, 1:30-4 pm - Cooking with kids 7-12; Fun with Fondue - cheese, broth, and chocolate, too! - Cost is $65. For reservations, simply email Heidi at hlnc@carolina.rr.com

On the Farm at Bosky Acres - Saturday Feb 25, 11 am - 3:30 pm - Cooking with Local Goat cheese at Bosky Acres Artisan Goat Dairy - Join Heidi and meet Bosky Acres' owner Michele Lamb and her oh-so-friendly herd of goats at the farm and learn how to milk a goat and how Michele makes her delicious fresh chevre. As the cheese process takes place, Heidi will cook four different dishes - appetizers, entrees and a dessert - all using Bosky Acres tasty chevre and feta cheese. Farm tour and cooking class- Cost is $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


Heidi Billotto's January and February Cooking Classes at Reid's Cooking School


My Winter line-up of cooking classes at Reid's Fine Foods, located at the corner of Selwyn Ave and Colony Rd. in Myers Park, includes my regular Saturday morning cooking classes, a few Sunday classes, some Monday morning classes and our first Cooking for Kids class, too. To register visit www.reids.com or click on the direct cooking class links I've provided here after each class description..
Note: If you have a cooking class gift certificate from Reid's, you will still need to make a reservation for the class you wish to attend and you will not be able to use your gift card online. Simply email me to make your reservation and get further instructions on redeeming your Reid's gift card.

Sunday Jan 29, 1-4 pm Cooking with kids ages 12-15 - In our first class for up-and-coming chefs, Heidi will lead the group in a hands-on class in which they will learn to prepare an Italian dinner for four - Cost is $65
Click here to make your reservation

Saturday Feb 4, 11 am - 2 pm - Touchdown Tapas and other little plates for your Super Bowl spread. A great array of eats certain to please your favorite armchair quarterback - Cost is $65
Click here to make your reservation

Monday MORNING Feb 13, 9:30-11:30 am - Cooking with winter herbs and spices - Spice up winter's coldest months with recipes for an entire meal, including appetizer, entree side and dessert, each using as assortment of dried and fresh winter herbs and spices. Cost is $55
click here to make your reservation

Saturday Feb 18, 11 am - 2pm - Wok on the wild side - Pull out the chopsticks and get ready to enjoy a wonderful assortment of Asian dishes from China, Japan, Indonesia and Vietnam - delish! Cost is $65
Click here to make your reservation

Sunday Feb 26, 1-4 pm - Food and Wine of the Pacific Northwest - a meal made from the tastiest fare from Washington State and Oregon - think cherries, salmon, walnuts, Cabernet and Pinot Noir. Cost is $65
Click here to make your reservation


Save the Date... several great culinary events and appearances you won't want to miss!


Heidi's appearances on television this month...Saturday January 28 - WBTV's The Morning Show, Channel 3, with host Kristin Miranda cooking with wine and sharing some delicious details about the upcoming Charlotte Wine and Food Weekend.

Queens Feast 2012-Charlotte's very own Restaurant Week is happening this week till January 29; and the Queens Feast Web site is up, live with all the restaurant listings, menus and more details to help you make your reservations. If you have yet to participate in this great semi annual event, you won't want to miss this one where you can dine like royalty at 100 of Charlotte's finest restaurants for the delicious price of three courses for $30!
It's an unbelievable value and a great way to check out many of Charlotte's newest dining establishments and to revisit all of your old favorites.
There is no limit to the number of restaurants you can visit during the week, so why not make it an adventure with friends and book a different reservation each of the 10 evenings of this very special promotion... For more info and details and to book your reservations online, simply visit www.CharlotteRestaurantWeek.com

Fire On the Rock - an Iron-Chef type culinary competition in which you get to be a judge! -
That's right, it's time for the annual Fire On the Rock culinary competion,
The competition takes place at Crippen's in Blowing Rock, NC and in comprised of 15 different dinners, starting Tuesday Jan 31 and running though February 29. Then the finals take place and the grand prize winner will be announced April 11.
So plan an overnight in the mountains to enjoy a dinner made by champions and then play a part in selecting the winning chef.
Restaurants will battle head-to-head in exciting single elimination battles every Tuesday and Wednesday at Crippen's Restaurant, Blowing Rock, NC. You, the diner, judge a six-course "blind" menu created around a secret ingredient. It's "grill or BE grilled" at Fire On The Rock and you decide who goes on and who goes home. This year sixteen chefs are competing for the grand prize of $2500 and the coveted "Red Chef Jacket". Who will win it all?

You be the judge - Tickets for each dinner are $49 excluding beverage tax and tip.
For more information and to make your reservations and buy tickets online at www.fireontherock.com.

Southern Spring Show Cooking Stage 2012- I'm also very excited to announce that I have been asked to be the host of the Cooking Stage at the 2012 Southern Spring Show, February 29 - March 4, 2012. That's right, five full days of back-to-back culinary demostrations by some of Charlotte's favorite chefs and foodies (yours truly included) with cooking demos, recipes and samples for all, every hour on the hour. It's going to be fabulous and I'll be posting the entire schedule of culinary events in an upcoming newsletter, so be sure to keep an eye out. In the meantime, you can also keep checking the Southern Spring Show website for updated information.

cooking on WCNC's Charlotte Today - January 12, 2012

BRAISED CHICKEN CACCIATORE

By Charlotte Culinary Expert, Heidi Billotto

Food editor of Charlotte Living Magazine

heidi @ charlotteliving.com


2 lbs. bone -in chicken parts ( I like the dark meat the best)

Salt and pepper
6 Tbsp. extra virgin olive oil
2 carrots, chopped
2 stalks celery, chopped

½ onion, minced

1 clove garlic, minced
1 bay leaf

1 Tbsp. Juniper berries
1 cup beef broth

1 cup chicken broth

1 lb. button mushrooms, sliced or quartered and sauteed

1 lb. canned tomatoes, with liquid
1 Tbsp. fresh minced parsley



Wash the chicken parts and pat dry. Season with salt and pepper. Sauté chicken in a tablespoon or two of olive oil until browned – about 5 minutes on each side. Add the carrot, celery, onion, and garlic and continue to sauté.

When the veggies are tender add the bay leaf, beef broth, sautéed mushrooms, the tomatoes and chicken broth. Cook for about one hour over medium heat. Serve sprinkled with the minced parsley as a garnish.

Heidi Billotto's January and February Cooking Classes

January and February At Home with Heidi and On the Farm Cooking Classes

Scroll down for my cooking class schedule at Reid's Fine Foods



All of the At Home with Heidi classes are held in the intimate setting of my south Charlotte home. Email or call to reserve your spot and then your reservation is confirmed by your cash or check payment. Once your reservation is confirmed I'll send you detailed directions to my home.

My unique On the Farm Classes are held at various farms in and around Charlotte- this session at Proffitt Family Farms in Kings Mountain and at Bosky Acres Artisan Goat Dairy in Waxhaw NC. Each starts with a walking Farm Tour and then we settle into the farm kitchen to cook with whatever is in season. Again, once your reservations is confirmed, I'll send you directions to the farm and any other specific details you may need to know.

In all cases, class size is limited. You and your fellow classmates can watch or lend a hand if you'd like and together will learn to chop, slice, simmer and saute along the way.
It's always a blast! Wine parings with every dish, recipes packets and wine notes for each class participant. Cost is $ 65-$75 per person depending on the class.
For reservations, simply email Heidi at hlnc@carolina.rr.com



At Home with Heidi - Sunday Jan 8 - 1-4 pm. Eat, drink and speak Italian at A Tuscan dinner for Four with guest Nada Vergili.

Hope you'll plan to join me and the entertaining Nada Vergili of Nada's Italy as we join forces in the kitchen for and afternoon of fun and flavor!
As class participants watch and work with Heidi to prepare an entire authentic Italian meal perfect for wintertime entertaining, special cooking class guest Nada Vergili will be teaching us all about this beautiful cities in Tuscany as well as fun little Italian expressions, sayings and phrases - plus how to talk with our hands! All as we eat and drink our way through the afternoon. Cost is $75. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Jan 10 - 6:30-9:30 pm - Basics of Baking homemade bread and yeast rolls
We'll all dive into the dough to make an easy french baguette,a pepper and black olive bread, a rolled sundried tomato pesto loaf and the very best oatmeal molasses rolls. You'll have plenty to eat in class and lots to take home as well. Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Jan 24 - 6:30-9:30 pm - A World of Winter Soups
After the popularity of my daytime Winter Soup class at Reid's last month, I've decided to plan another with four more fabulous soups for those of you who couldn't come to a daytime class. On the menu - Ribollita ( an Italian white bean and kale soup), an Asian hot and sour soup, Spanish black bean soup ( with and without local chorizo) and a zesty Mexican tortilla soup. Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


On the Farm at Proffitt Family Farms - Sat Jan 28 - 3- 7 pm - A beefy Superbowl Spread is whats for dinner at Proffitt Family Farms.
Home to Shelley and Brian Eagan and Shelley's parents Diane and Steve and their family, Proffitt Family Farm is the only cattle ranch in NC to raise beef on certified organic pastures.
This beef is pasture finished, dry aged, 100% grass fed, USDA procesed with no hormones and no antibiotics.
Hopefully the weather will cooperate with us so that class will begin with a farm tour where we will visit with the chickens, the horses and of course, the cows and then we'll all settle into the Eagan's beautiful home kitchen to cook up a super Superbowl menu ( which will include beef tallow sweet potato fries - oh my!) to get your guests grazing round gametime - with some of the best beef around.
Afterwards, class participants are invited to stock their freezers with a shopping spree at the farm store. Cost is $65 per person. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Feb 7 - 6:30-9:30 pm - The Art of Making Sauces -
From bechamel to brown sauce, stocks to savory rouxs - You'll cetainly get sauced in this hands-on class as we make sauces for meat fish chicken and veggies too . Cost $65 For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Sat Feb 11 and Sun. Feb 12 - 4:30-7:30 pm each night - That's Amore - Food, wine and pillow talk of Italy to share with your Valentine's Sweetie, with guest Nada Vergili of Nada's Italy.
Same all Italian menu for two at both classes. Cost is $75 per person. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Sunday Feb 19 - 1:30- 4 pm - Cooking with kids 7-12 - Fun with Fondue
Cheese, broth, and chocolate, too! - Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


At Home with Heidi - Tuesday Feb 21 - 6:30-9:30 pm - From Farm to Table - A seasonal dinner for friends and family.
Consider this to be a mid-winter fresh from the farmers market class. No menu specifics as of yet - just have to see what in season and looking good - menu will include an appetzier, entree, side and dessert - all made from local product. cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com


On the Farm at Bosky Acres - Saturday Feb 25 - 11 am - 3:30 pm - Cooking with Local Goat cheese at Bosky Acres Artisan Goat Dairy
Join Heidi and meet Bosky Acres' owner Michele Lamb and her oh-so-friendly herd of goats at the farm and learn how to milk a goat and how Michele makes her delicious fresh chevre. As the cheese process takes place, Heidi will cook four different dishes - appetizers, entrees and a dessert - all using Bosky Acres tasty chevre and feta cheese. this will be a vegetarian menu with dairy - includes farm tour and cooking class- Cost $65. For reservations, simply email Heidi at hlnc@carolina.rr.com





Heidi Billotto's January and February Cooking Classes at Reid's Cooking School

My Winter line-up of cooking classes at Reid's Fine Foods, located at the corner of Selwyn Ave and Colony Rd. in Myers Park, includes my regular Saturday morning cooking classes, a few Sunday classes, some Monday morning classes and our first Cooking for Kids class, too. To register visit www.reids.com and click on the cooking class link.

Note: If you have a cooking class gift certificate from Reids, you will still need to make a reservation for the class you would like to take and you will not be able to use your gift card online. Simply, email me to make your reservation and get further instructions on redeeming your Reid's gift card.


Monday MORNING Jan 9 - 9:30-11:30 am - Cold Weather Comfort Foods
Four great one-dish meals featuring chicken, local ground beef, pasta and a great vegetarian entrée too - perfect for friends and family alike Cost $55


Saturday Jan 14 - 11 am - 2 pm - Steakhouse Dinner for Four
Learn all the tricks of the trade to preparing the perfect steak,a homemade blue cheese wedge with candied bacon, plus enjoy Heidi's creamed spinach, steakhouse scalloped potatoes and a quick and easy yet oh so impressive chocolate soufflé for dessert! Cost $75


Saturday Jan 21 - 11 am - 2 pm - Make you own stuffed Pasta with winter sauces
All from scratch and so much fun. In this class Heidi Billotto will show us how to make our own ravioli, cannelloni, tortellini, and more! Cost $65


Sunday Jan 22 - 1-4 pm - Cooking with locally grown Organic Herbs and Veggies.
Nothing like a class full of local product. Join Heidi Billotto as she welcomes special guest Mary Roberts from Windcrest Farm to share everything you ever wanted to know about growning and eating organically. Cost $65


Sunday Jan 29 - 1 - 4 pm Cooking with kids ages 12-15
In our first class for up and coming chefs Heidi will lead the group in a hands on class in which they will learn to prepare an Italian dinner for four - Cost $65


Saturday Feb 4 - 11 am - 2 pm- Touchdown Tapas -
...and other little plates for your Super Bowl spread. A great array of eats certain to please your favorite armchair quarterback - Cost $65


Monday MORNING Feb 13 - 9:30-11:30 am - Cooking with winter herbs and spices
Spice up winter's coldest months with recipes for an entire meal, including appetizer, entree side and dessert, each using as assortment of dried and fresh winter herbs and spices. Cost $55


Saturday Feb 18 - 11 am - 2pm - Wok on the wild side
Pull out the chopsticks and get ready to enjoy a wonderful assortment of Asian dishes from China, Japan, Indonesia and Vietnam - delish! Cost $65


Sunday Feb 26 - 1-4 pm - Food and Wine of the Pacific Northwest
A meal made from the tastiest of product out of Washington State and Oregon - think cherries, salmon, walnuts, Cabernet and Pinot Noir. Cost $65

Heidi's 2011 Holiday Cooking Class Calendar

HAPPY HOLIDAY SEASON!

Here we are already in the midst of November and it feels like time is moving fast. Lots of great holiday classes right around the corner,and I'd love to hav eyou join me! Registrations is easy, simply email me or for the classes I'm teaching at Reid's visit www.reids.com, click on the cooking class tab, scrolldown to the class of interest and register online.
Hope to see you Cooking Up a Storm real soon!

Saturday Nov 12
11 am - 2 pm
Reid's Cooking School
Fall Harvest Dinner for Four

Eat Local... this class is my fall season's version of our summer's Fresh From the Farmers' Market class. Join me THIS SATURDAY at Reid's Cooking School as we prepare an appetizer of a trio of fall stuffed mushrooms garnished with tega Hill Farms microgreens; ginger pumpkin soup ( made with Windcrest farms local baby ginger) and served in mini pie pumpkins; pan grilled NC trout with Windcrest farms local crispy seasoned kale; and apple cider-brined Grateful Growers pork chops with a local muscadine sauce.
Cost is $65 per person. Email Heidi@reids.com for reservations or register online at www.Reids.com.


MONDAY MORNING November 14
9:30 to noon
Reid's Cooking School
Cooking with Fall Spices and Fresh Herbs

In this Monday Morning class I'll share great ways to season the pot with an array of interesting spices and flavorful fresh locally grown herbs.
On the menu: homemade herbs de Province in a chicken pot pie with a sliced potato crust; coriander crusted salmon with red wine sauce; and Za'atar seasoned chicken kabobs
with taboulied quinoa.
Cost is $55. Email Heidi@reids.com or register online at www.Reids.com for reservations.


Guest Chef Cooking Class at Reids Cooking School
TIZ the Season... Holiday Cake Decorating class with Tizzerts
Monday Nov 14 - 5:30-8pm Cost $85

Join me for a very special season cooking class as I host my good friends and Guest chefs, the talented Tiz Benson and Anita Stack of Tizzerts.

That's right, It's time for Tizzerts' quarterly Guest Chef cake decorating class, but this one will take on a bit of a holiday spin and will be just slightly more advanced than the other basic cake decorating classes Tiz and Anita have taught at Reid's this year.
We'll start with a toast to the season with seomthing sparkly and then each participant will watch and learn not only how to use a pastry bag but how to work with fondant for the holidays as well. Decorating ideas for Thanksgiving, Hanukkah and Christmas too! You'll experience some real hands-on action by decorating your own cake form in Happy Holiday style.
Cost $85. Email Heidi@reids.com or make your reservations online at www.reids.com


Tuesday Nov 15
At Home with Heidi
Eat Well, Live well Holiday Hors d'oeuvres
6:30-9:30 pm

A fun and flavorful class of great starters all a little bit lower in fat and sugar but full of fabulous flavor. This class takes place in my south Charlotte home. On the menu: spinach stuffed shrimp; beef filled crispy phyllo, chicken kabobs with tzatziki dipping sauce; spicy sesame noodle shooters and mini apple cobblers. So delicious, no one will even think "diet."
Cost is $65. To register, email Heidi at hlnc@carolina.rr.com
Saturday Nov 19


Saturday Nov 19 - 11 am - 2:30 pm
Reid's Cooking School
Sweet and Savory Holiday Pies

Cooking for the Thanksgiving holiday means pie for dessert and sometimes as
the main course the day after the big feast - come and learn the ins and out of baking your own in this informative holiday class. On the menu: Local pear and pistachio tart, Heidi's famous chocolate pecan pie, chicken or turkey pot pie with roasted root veggies, seafood mornay pie with a puff pastry crust and bite-sized lemon and almond meringue tarts.
Email Heidi@reids.com to make your reservations or register online at www.Reids.com.


Saturday Dec 3 - 11 am - 2 pm
Reid's Cooking School
Cooking with Mushrooms
Cost $65

A class we've all been waiting for: On the menu - local mushroom and goat cheese soup; wild mushroom risotto; Classic beef Wellington; mushroom and truffle pate on fresh baked crostini; and pasta with a porcini mushroom sauce.
Email Heidi@reids.com for reservations or register online at www.Reids.com

Sunday Dec 4 - 1-5 pm
Hearty Holiday Hors D'oeuvres
On the Farm at Proffitt Family Farms - Cost $65

This will be our last On the Farm Class for 2011 (with more planned for 2012) and we are celebrating the season in style. After the incredible farm tour at Proffitt Family Farms, we'll settle in the beautiful farmhouse open kitchen and cook up a holiday hors d'oeuvre buffet to beat the band and enjoy it all with holiday wine pairings for every offering - you won't want to miss it!
Shopping at the farm store after class makes for a great time to stock up on your local Proffitt Farms beef for the holidays as well!
Email Heidi at hlnc@carolina.rr.com to register. Cost is $65

MONDAY MORNING
REIDS COOKING SCHOOL
DECEMBER 12
9:30-NOON
Winter Soups

Nothing says comfort like a great bowl of soup - perfect for having around holiday time for an easy family dinner or quick heat and serve lunch.
On the menu for this class four of my personal favorites - real French onion soup, Hearty Italian vegetable soup ( just like we had in Tuscany), an elegant Potato and Leek soup and a real chicken noodle soup everyone in the family will love.
Email Heidi@reids.com to make your reservations now. Cost is $55