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Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."
The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South;
The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.;
Sugar, Butter, Flour: The Waitress Pie Book;
Garden and Gun;
Better Homes and Gardens;
The New York Times;
The Washington Post;
The Atlanta Journal-Constitution;
The Times Picayune;
The Charlotte Observer;
The Chicago Tribune;
NPR’s Kitchen Window;
The Local Palate;
Gravy (named 2014 Publication of the Year by James Beard Foundation);
Taste of the South;
2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child;
2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes;
2012 Southern Independent Booksellers Association Cookbook of the Year;
2015 IACP Cookbook Award Finalist;
New York Times Notable Cookbook;
Washington Post Recommended Cookbook.
For more information on Sheri Castle, visit shericastle.com
A three bean garden-fresh salad with a creamy caesar dressing needs something refreshing. We suggest you consider a carbonated mead to cut the creaminess. We suggest Monks Mead, brewed and carbonated in Avondale Estates.
Monks Mead, Avondale Estates, Georgia
Chardonnay - Chablis, France
A crisp, stony and lemony chardonnay will help offset the salty, tangy, and creamy nature of the caesar dressing. The beans bring about a “meaty,” and weighty texture to dish and the razor-sharp acids of a Chablisienne Chardonnay brings about contrast, cutting through the richness.
Jean-Marc Brocard ‘Sainte Claire,’ Chablis, France