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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
Bourbon Barrel Ale
Kentucky Bourbon Barrel Ale from Alltech's Lexington Brewery and Distillery starts as a 6.0% red ale before it goes into the bourbon barrel for six weeks to give it the distinctive bourbon characteristics. Other breweries use bourbon barrels, so what is special about Kentucky Bourbon Barrel Ale? Well, the barrels are fresh, coming directly from the distilleries, which means they are wet, unlike the barrels most brewers use. There is a lot more bourbon in the barrels to impart flavor in the beer. In fact, the beer pulls over three gallons of bourbon from the barrel, raising the abv to 8.2% while imparting that over-the-top bourbon flavor into the beer. Bourbon and barbeque go together, which is why this bourbon beer is the perfect complement to a barbequed chicken calzone.
Nero d’Avola – Sicily, Italy
Italy meets the South with this dish, and barbecue sauce will throw an interesting pairing opportunity into the mix. I want to keep it Italian, so I am going as far south as possible with this one - Sicily. Here, Nero d’Avola is the king of red grapes and it makes for a medium bodied wine that has punchy red fruit and just enough structure calzones with BBQ.