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Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.
"My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love."
Fruit: a Savor the South Cookbook;
Southern Soups and Stews;
Quick & Easy Chinese;
Quick & Easy Thai;
Simply Vietnamese Cooking;
Simply Vegetarian Thai Cooking;
300 Best Stir-Fry Recipes;
The 5 in 10 Pasta and Noodle Cookbook;
Real Vegetarian Thai;
The Curry Book;
Quick and Easy Vietnamese;
Holiday Cookies You Can Make.
Food & Wine;
Every Day with Rachel Ray;
Los Angeles Times.
2016 IACP Cookbook Awards Finalist Cookbook of the Year (American)
To learn more about Nancie, visit nanciemcdermott.com
One of our chief complaints about the current state of brewing is that there isn't a whole lot of local ingredients used to brew a beer. Seriously, brewing needs to start adding more ingredients from their own locale! Anyway, back to the pairing of Chicken Tikka Masala with a beer...Of course with it being Indian in origin we lean towards an IPA. When we discovered Hardywood VIPA we knew we had a perfect pairing. Brewed with Virginia Heirloom Barley malted at a Virginia distillery along with Appalachian grown hops, we fell in love. What more is there to say? Its an Indian delicacy paired with a Virginia India Pale Ale
Hardywood VIPA, Richmond, Virginia
Sparkling Rose - Bio Bio Valley, Chile
Here you have a beautiful marriage of spices and the cooling influence of yogurt and cucumbers. Red raspberry and strawberry fruit helps absorb the kick from the spices, while the bubbles helps reset and cool the palate.
Cono Sur Sparkling Rose, Bio Bio Valley, Chile