2008 Fall and Holiday Cooking Classes at Reid’s Fine Foods with Heidi Billotto 

Register now for demonstration-style and hands-on classes starting Saturday, September 6 and running right on up to Thanksgiving with something to suit everyone palate, pocketbook and level of expertise. Unless otherwise noted, all classes are taught by Charlotte culinary expert, Heidi Billotto. As always, Reid’s own Margaret Hughes will pair wines with each dish served at every class and class participants will receive a same day, ten-percent class discount on any purchases excluding already case-discounted merchandise, the Berndes pan of the month, additonal cooking classes and Reid’s gift certificates.

• Don’t miss out on all the fun, wine and food – we’re looking forward to seeing you soon!

  Saturday classes take place from 11 a.m. to 2 p.m.
  Sunday classes from 1 to 4 p.m.
  Unless otherwise noted, all Demonstration Classes are $40;
   and all Hands-On Classes are $90.

  Hands-On Classes (class size limited to 10 participants in each class)

   

• Sunday Sept 14 - Cake Decorating 101 for the Holidays with Guest Chefs Tiz Benson and Anita Stack from Tizzerts Cakery – A repeat of the popular class we ran this summer but this time suited towards the holidays. Participants will hone their cake decorating skills and learn new technique, too. The class is perfect for beginners and those who have taken Tizzerts’ classes in the past. Tiz and Anita will share all the tricks of the trade from holding a pastry bag to making beautiful butter cream flowers, holly and berries and will even throw in a surprise or two to use on your holiday sweets. So they can “show and tell” once they get home, participants will leave with a cake form decorated with everything they learned during the class.  Cost $90 per participant.

   

• Sunday Sept 21 – French Meal for Four – Learn time honored culinary technique while preparing a masterful meal. We’ll begin with a soup, then move on to a first course of seafood, an elegant entrée of duck, a fall salad and a chocolate cream and cake layered pavé for dessert. Cost $100 per participant.

   

• Sunday Oct 12 – The Flavors of India – Inspired by Charlotte’s host of fabulous Indian eateries, Heidi puts together a meal to temp your taste buds from sambal and dosa to spicy curries and classic sweets. Cost is $90 per participant.

   

• Sunday Oct 26 -Wild about Wine and Cheese – Enjoy not-so-classic wine and cheese pairings like you’ve never thought about before. We’ll cook with wine and cheese in every dish from start to finish - look for great recipes for classic saltimbocca, Pinot pasta, red wine braised sausage with creamy Mac and white cheese and more. Cost is $90 per participant.

   

• Sunday Nov 2 – The Little Plates of Spain – A dinner party of Spanish tapas might turn out to be one of your favorite ways to entertain this holiday season. A step above regular old hors d’oeuvres, these classic Spanish recipes are fun to make and delightful to serve…you’ll love every one! Cost $100 per participant.

   

• Sunday Nov 9 – Holiday Desserts – Join us as we dive into the chocolate, the cream and the caramel – the four fabulous holiday desserts we prepare in this class and all of their variations will to make you the entertaining talk of the town. Cost $90 per participant.

   

  Demonstration-style Classes

   

• Saturday Sept 6 – More recipes from the Mediterranean American Diet – These classes have been so popular this summer that we are featuring several during this fall class schedule. This one features a four course meal that doesn’t look or taste like diet food - delicious and good for you, too! All new recipes, with nutrition facts and figures for each recipe put together for us by the team at the Presbyterian Center for Preventative Cardiology. Cost $40 per participant.

   

  Saturday Sept 20 – Ciao, Baby! – This Italian American One Dish Dinner class is choke full of comfort food to feed a crowd – perfect for friends and family, easy to prepare and leftovers freeze well for later enjoyment. We’ll make two sauces from scratch – marinara and a rich meat sauce and then use them to finish off thick and hearty lasagna, manicotti (made with homemade crepes), classic veal parmesan and Sicilian baked ziti, made with eggplant, ricotta and mozzarella. Full-bodied American and Italian wines will accompany the fare. Cost is $40 per participant.

   

   

  Saturday Sept 27 – Open Your Pantry and Start with a Can, Box or Bottle - This week we take advantage of all of the fine product on Reid’s grocery shelves. We’ll start each dish with a can, box or bottle of one of Heidi’s favorite Reids finds and in the end, will wind up with a couple of appetizers, a couple of entrees and a couple of different desserts. Cost is $40 per participant.

   

  Saturday Oct 4 – The Best of Barrington’s with Guest Chef Bruce Moffett – Here’s the class everyone has been waiting for. Chef Bruce Moffett will come and share all (well, at least most of – some of) the secrets that have made Barrington’s Restaurant such a smashing success. You won’t want to miss it!

  Cost is $45.

   

  Saturday Oct 11 - Heidi’s Annual Olive Oil Tasting and Cooking Class – Cooking with olive oil goes hand in hand with the healthy lifestyle ideals of Mediterranean cuisine. This demonstration-style class will include a tasting of nearly two dozen different olive and flavor-infused oils from around the world and all available at Reid's. Once we taste, we’ll use our favorites to prepare a meal of 4-5 fall recipes each featuring different oil. Cost is $60 per person.

   

  Saturday Oct 18 – Oktoberfest on the Grill – We’re headed outside under the tents to grill up good eats all cooked with and served with our favorite artisan beers of the season. Really spectacular recipes – come join us and then go out and set the world on fire with your new-found knowledge during this fall grilling season. Cost is $50 per participant.

   

  The month of November puts us in what Heidi likes to refer to as the Hors d‘oeuvre-O-Rama time of the year. We’re offering several classes on all kinds of holiday hors d’oeuvres. We won’t repeat any recipes in any of these classes so sign up for one or sign up for them all!

   

  Saturday Nov. 1 – Mediterranean-American Diet Party Food – How do you entertain for the holidays and still keep that girlish (or guyish) figure? Let Heidi show you how with all new hors d’oeuvre and appetizer recipes for the holiday season – all low calorie and low fat, but you’d never know it! Nutrition facts and figures put together for us by the team at the Presbyterian Center for Preventative Cardiology. Cost $40 per participant.

   

  Saturday Nov. 8 – Do-ahead Holiday Hors D’Oeuvres - This class offers all new recipes and techniques to make your holiday soiree the hit of the entertaining season and the best part is with these recipes you can cook it all ahead of time, freeze and then pull it out just hours before guests arrive.  Start sending out the invitations now! Cost is $40 per participant.

   

  Saturday Nov. 15 - Last Minute Holiday Hors D’Oeuvres – If you typically feel down to the wire and dazed by all the holiday hubbub come mid December, then this class is just what the doctor ordered. Stop those jingle bells from ringing in your ears with great last minute holiday hors d’oeuvre ideas short on stressful prep time and big of fabulous flavor. Cost is $40 per participant.

   Classes are held at the Reids 7th Street Wine Bar.
  225 East 7th Street, at 7th Street Station Parking Deck.

If any class is listed as FULL, we would be happy to place you on our waiting list and will contact you if we receive a cancellation that will accommodate your reservation request.

Cooking Class Registration

Click here to register for a class.

The air conditioning at Reid's Fine Foods tends to run cooler than most...we have lots of fresh goodies! We recommend bringing a sweater or wearing long pants, no open toed shoes or sleeveless tops.

Cost is $40 per person for demonstration classes and $90 per person for hands-on classes, per class unless otherwise noted.

Classes include session, samples of prepared dishes and accompanied wines, recipe packet, and a 10% same day discount at Reid’s.

Please note: Reservations may be made via our website or e-mail only.
The following information must be included: 
Name, class date, number of attendees, Reid's house charge or credit card and a contact phone number.

Reservations will not be confirmed until information is complete (confirmation will be sent via email). Please note that if you do not receive a confirmation email within 48hrs of your registration, we may not have received your reservation request - please send a follow up email or telephone call.

Cancellations may be made five days in advance by e-mail only at cookingclass@reids.com to receive a full refund. Otherwise your account will be charged.