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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
When a dish features a one-two punch of corn and grits you need to look for a beer with adjunct malts. What are adjunct malts? Essentially anything that adds sugar for the yeast to ferment. Corn is a popular adjunct for the added sugar. Since grits add a double punch of corn, we suggest the original adjunct lager: the cream ale.
Suggestion: Stillwater Vanilla Cream Ale, Baltimore, Maryland
Georgia local recommendation: Jailhouse Alibi, Hampton, Georgia
Champagne is a wonderful pairing for rich dishes with sweet and robust flavors because of the bubbles, the tree fruit profile, and the natural acidity inherent to the region. As they age, they gain complexity from secondary aromatics and evolved fruit characteristics that make them almost otherworldly. Aged Champagnes are generally expensive and worthy of being enjoyed on their own; however, I feel they truly shine when enjoyed with food full of natural flavors and sweetness. Look the for fatty texture of the butterbeans and sweet pop of corn kernels to shine against the contrasting apple and pear fruits and white rock mineral.
Pairing - Pierre Gimonnet & Fils, Champagne Brut Special Club (2009) – Champagne, France