About the Dish

8 ounces Field Peas
1 Herbed Roll
1 Shallot
2 cloves Garlic
1 tablespoon Sherry Vinegar
1/2 teaspoon Beautiful Briny Sea Aegean Salt
1 ounce Vegan 'Cheese'
12 ounces Salad Tomatoes
6 sprigs Parsley
2 sprigs Basil
Per Serving
Calories 480
Total Fat 21 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 720 mg
Total Carbohydrates 61 g
Dietary Fiber 12 g
Sugar 10 g
Protein 16 g
Sheri Castle

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." BOOKS: 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; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 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

Sour Saison

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.

Orpheus Atalanta

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


• Heat oven to 375° F. • Fill a small saucepan half full with about 4 cups water. Place over medium-high heat. Stir in field peas. • When water boils, reduce heat to maintain a simmer. • Cook, skimming away foam as needed, until peas are tender, 15-20 minutes.
MISE EN PLACE • Peel and finely chop shallot. • Peel and mince garlic. • Halve tomatoes. • Pick and coarsely chop parsley leaves. • Pick basil leaves. Cut or tear into 1/2-inch pieces. • Cut roll into 1/2-inch slices.
• Arrange bread on a baking sheet. Drizzle with 1 teaspoon olive oil. • Toast in oven until just crisp, about 6 minutes.
• Drain field peas. Transfer to a large bowl. • Stir in shallot, garlic, 2 tablespoons olive oil, vinegar, 1/2 teaspoon Aegean salt and 1/4 teaspoon black pepper. • Let cool slightly, about 5 minutes.
While peas cool: • Sprinkle toast with cheese. • Toast in oven until cheese melts, 3-4 minutes.
While cheese melts, stir tomatoes and parsley into field peas. Taste and adjust seasoning as desired with Aegean salt and black pepper.
• Divide field pea salad between 2 plates. Sprinkle with basil. • Serve with cheese toast, and enjoy!