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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
The number one way to pair food with anything is to look for like flavors. The perfect example is cake and ice cream. Do you want something that complements the sweet cake or do you want it to clash? (We would hope the answer is a complement.) For this Greek salad with lemon, we would pair a shandy that is flavored with lemon. We suggest a sweeter beer such as Atlanta’s Pontoon Brewings Double Amp Shandy. Double Amp is a shandy with hefeweizen as the base with lots of added lemon and lime.
Pontoon Brewings Double Amp Shandy
Semillon-Sauvignon Blanc - Bordeaux, France
The dish has beef, but the sauce determines the predominant flavor, and a white wine will pair better than a red. White Bordeaux has the creamy silky richness and a lemony backbone that will complement the sauce well.
Chateau Carbonnieux, Bordeaux Blanc, France