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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
Wheat produces a sweet beer. The malt brings the sweetness and the yeast brings the variations that allow wheat to be claimed as an original style by both the Belgians and the Germans. German wheat beer has the scent and taste of banana, cloves, and bubble gum, all imparted by the yeast. Belgian wheat beer, on the other hand, leans more towards spicy. For this dish of delicate sweet cod, we think a little peppery spice will highlight that sweetness.
Suggestion: Allagash White, Portand, Maine
Chenin Blanc – France
If you’ve been reading the PeachDish wine pairings for a few months now, you may have realized I have a love affair with Chenin Blanc. Truthfully, it is more of an affinity towards complexity – I am drawn to white wines that can exhibit a vast array of fruit (from lemon juice to lemon custard and tart green apple to bruised red apple), mineral, floral, and non-fruit (lanolin, wet wool, beeswax) components in a seemingly effortless manner. For white wine, Chenin is the King of complexity. When you pair it with sweet succulent corn and fresh field peas, the resulting pop of texture, flavor and finish promises to make you a believer.