|Heidi Billotto and Chef Charles|
I blogged about Heidi's Labor Day Grilling class last month, and I'll say again that I'm enjoying the mix of demo classes and hands-on cooking lessons that I've found around town. Heidi's a culinary expert who teaches classes at Reid's Fine Foods, at her home, at your home, on site at local farms and expos, she writes articles and does cooking segments on TV.
Heidi's blog is a treasure trove.
Today's demo "A Taste of France with Chef Charles" did not disappoint! Reid's wine guy, Mike, chose 3 wines to pair with our appy, entree and dessert.
On the menu:
Alsagienne Tarte Flambee (fancy name for French pizza!)
Braised Local Beef Short Ribs with Potatoes Fondant (we had braised chicken, too!)
Tarte Bourdalou (Pear tart with almond cream)
Heidi coaxed the ingredient lists out of Chef Charles, and created recipe outlines for the handout. Chef cooks from his heart, not from a recipe. I will share the recipe for the pizza dough at the end of this posting...it was spine tingling.
|The chicken leg on the left has been "frenched" and the one on the right has not had the joint removed. Frenching is a neater presentation. Sharpen your chef's knife.|