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Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.
"My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love."
Fruit: a Savor the South Cookbook;
Southern Soups and Stews;
Quick & Easy Chinese;
Quick & Easy Thai;
Simply Vietnamese Cooking;
Simply Vegetarian Thai Cooking;
300 Best Stir-Fry Recipes;
The 5 in 10 Pasta and Noodle Cookbook;
Real Vegetarian Thai;
The Curry Book;
Quick and Easy Vietnamese;
Holiday Cookies You Can Make.
Food & Wine;
Every Day with Rachel Ray;
Los Angeles Times.
2016 IACP Cookbook Awards Finalist Cookbook of the Year (American)
To learn more about Nancie, visit nanciemcdermott.com
If there is any style of food deserving a beer, it’s Vietnamese food. There’s just something about the combination of spices that asks for a clean and crisp beer. With pork meatball lettuce cups, a citrusy pilsner will make each bite taste better.
Suggestion: Lonerider Saloon Style Pilsner, Raleigh, North Carolina
Sparkling Chardonnay – Chablis, France
This summer time dish provides an abundance of flavor and texture with sweet and spicy seared pork meatballs and fresh veggies wrapped in a tangle of noodles tucked into crisp lettuce wraps. With so much going on, a contrast pairing is what will work best and “refreshing” is the key term. Patrick Puize is a young vigneron in Chablis that makes a clean, crisp, sparkler called Val de Mer that will instantly refresh your palate and your mind. Non-dose means no sugar added, so look for the mouthfeel to be electric and nervy. The bubbles will play nicely with the sweet spice, and the natural green apple flavor of Chardonnay will be a great counterbalance to tamari and brown sugar.
Pairing – Val de Mer, French Sparkling Non-Dose – Chablis, France