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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
American Wheat Beer
Good People Bearded Lady is a take on the classic wheat beer brewed with American ale yeast. It’s a light-bodied beer with some hop bitterness and a little citrus. It’s also the first beer brewed by Good People Brewing that wasn't designed to be hop-forward. Weighing in at only 4% ABV, it’s a perfect beer for those times when you want to have more than one. The sweet wheat malt will go well with the brown butter and orzo pasta, without overshadowing the sage and mushrooms.
Crasto Red, Douro, Portugal
The rich savory flavors of the orzo and the hearty browned butter notes will go well with a deeply colored red wine that isn’t too big. We’re looking for a wine with medium tannins that has red berry fruit flavors and a touch of earth to go with the mushrooms. Quinta do Crasto Douro Red is made with grapes typically used to make Port, but instead of preserving its sweetness, it is fermented to dryness. You have red floral and rich fruit aromas that pair nicely with orzo, or any pasta.