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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
So where does a brewer get inspiration? Sometimes inspirations come from the brewing process. Jason's inspiration for Atalanta came from enjoying a King of Pops Tart Plum Popsicle. Yes, a popsicle provided the inspiration for a tart plum saison. The plum tartness of Atalanta will really compliment the sherry vinaigrette and the acidity of the tomatoes in this dish. If you are trying to pair a beer with this dish concentrate on finding a sour that will complement the sherry vinegar.
Rosado of Hondarrabi Beltza & Hondarrabi Zuri - Pais Vasco (Basque), Spain
Rosados (Roses) from the Basque region of Spain are dry, crisp, and refreshing, and sing in the same key as the highly acidic tomatoes. The tart nutty flavors of the sherry vinaigrette play the dominant chord in this dish, and the Rosado perfectly harmonizes with the dressing.
Ameztoi 'Rubentis,' Rosado, Getariako Txakolina, Spain