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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 Aged Imperial Stout
My West Virginia upbringing makes me a purist on the subject of ramps. To truly be enjoyed, the garlic-onion hybrid should best be consumed in a volunteer fire department, served by a hungover fireman. However, we will say the thought of a ramp butter sounds wonderful combined with a steak. We suggest a big vegetable like a ramp needs a big beer. Bourbon barrel aged Ten Fidy Imperial Stout from Oskar Blues brewed in Brevard, North Carolina is among the biggest of beers.
Oskar Blues Ten Fidy Imperial Stout
Cabernet Sauvignon - Sonoma County, CA
An American Cabernet Sauvignon is for the ones who like it big and rich. Like a ribeye, there’s a great deal of weight and the wine will match it pound for pound. The Cabernet Sauvignon will also stand up to the opulence of the ramp butter and potatoes gratin.
Katherine Goldschmidt ‘Crazy Creek,’ Cabernet Sauvignon, Alexander Valley, Sonoma