In this hands-on Andiamo Cooking Experience, I will lead you through two soufflé recipes are keepers. The secrets to soufflé success are simple techniques that are easier than you might think. The first recipe is a savory soufflé called Awendaw, a classic soufflé from the Low Country that is perfect as a brunch entree or side dish to simple dinner entrees. You won't believe the secret ingredient. To end things on a sweet note, we’ll make hot chocolate soufflé with an accompanying sauce.

$100 per person

Throwing a Stellar Cocktail Party … Andiamo Style: A practical guide to a preparing and serving a memorable cocktail party

Through this lively and interactive demo cooking class, Sheri will share five delicious appetizer recipes that you can recreate for a cocktail party or add to your own go-to array of favorites. She'll also stir up a batch cocktail that's quicker and easier than stocking and tending a bar. Beyond sharing the recipes, Sheri and Colleen (Andiamo Owner and Creative director) will show you creative ways to serve and display your delicious bites, ensuring that your next party spread will look like it came out a a magazine and tastes better than ever.

$125 per person

Join me for Chow Chow Festival

CORN: A CROSS-CULTURAL CELEBRATION

SUNDAY, AUGUST 7, 2022, 11:30AM-2:00PM

WNC FARMERS MARKET - 570 BREVARD RD, ASHEVILLE, NC

$125 PER PERSON

This is a Seated Brunch, with a cocktail hour followed by a four course meal with paired beverages, featuring 4 chefs and several craft beverage makers.

Menu sneak peek! These talented chefs are cooking up an exciting selection of dishes! Menu options being discussed are: fried corn with lime butter + pistachios, corn macque choux hoecake with succotash, smoked pork, pickled corn relish + smoked corn sauce, corn + cardamom mazamorra with pickled blackberries and peaches, sweet corn diplomat cream with buttermilk and vanilla sweet corn cake inside a white chocolate shell with bourbon caramel sauce and butter ice cream, mini buttermilk tarts with caramelized corn and more to come!

Join us for a bluegrass brunch with Whitewater Bluegrass that dives into the heritage and flavor of a-maize-ing corn! No single ingredient migrates across multiple cultures and time periods more than corn. The humble maize is transformed into hundreds of different cuisines but also makes appearances in the form of  hundreds of everyday products and consumables, from popcorn to bourbon to biofuel. Speakers and Chefs will engage in conversation with each course to celebrate the diversity of corn in its many cultural forms on the table and honor the sacred vegetable’s important role in feeding people and animals around the world for thousands of years.

Speakers: Tyson Sampson + Amy Walker - Bigwitch Indian Wisdom Initiative, Sheri Castle - food writer, cooking teacher and host of The Key Ingredient

Featured Chefs/Restaurants: Luis Martinez - Tequio Foods, Tie Whittaker - Buttermilk Boutique, Dano Holcomb - Root Down Food Truck, Iris Rodriguez - Little Chango Hispanic Craft Kitchen

Featured Beverage: Vidl Cellars, Pernod Ricard, Dobra Tea, Mixologist Darren Fallon - The Restoration Hotel, Highland Brewing, New Belgium Brewing, Noble Cider, Beam Suntory, Devil's Foot Beverage Company, Mountain Valley Spring Water, Sarilla Sparkling Tea, Blue Ridge Mountain Water sponsored by Biltmore

Event Sponsor: First Bank

Venue Sponsor: Highland Brewing Company

Introducing PBS NC’s newest show, The Key Ingredient with Sheri Castle.

In each episode, Sheri features one local ingredient, tracing its journey from source to kitchen, where she will introduce viewers to local farmers, growers, fisherman and chefs and share approachable home cooking recipes and tips.

Join Sheri each week to learn the stories behind some of North Carolina's most beloved ingredients.

The Key Ingredient with Sheri Castle premieres Thursday, September 23 at 7:30 PM on PBS NC and streaming at video.pbsnc.org and on the PBS Video app. 

PBS NC Virtual Sneak Peek: The Key Ingredient with Sheri Castle
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Q&A featuring producer and director Heather Burgiss, host of MyHomeNC

PBS North Carolina presents a very special preview screening of the first episode of The Key Ingredient with Sheri Castle.

Join us as PBS North Carolina's launches a fun, new lifestyle program, The Key Ingredient with Sheri Castle. The inaugural season premieres Thursday, September 23, at 7:30 PM, on PBS NC and will air Thursdays through November 11. Each episode will feature a key ingredient, cooking tips, recipes and guest chefs.

Following the preview screening, participate in a virtual meet and greet with Sheri Castle. Heather Burgiss will lead the conversation and encourage you to ask questions via the virtual chat.

From the Travelling Cafe |

Sheri Castle Summer Entertaining: Casual Porch Dinner PartyChef Sheri Castle is a North Carolina treasure. If you've never been to one of her classes, now is the time. We are over the moon excited to have her in our studio! Sheri is an award-winning food writer, cooking teacher, recipe developer, an amazing storyteller, and a joy to watch. Her menus are ALWAYS delicious, and her recipes consistently replicable. Get your ticket while you can for this demonstration cooking class with Sheri Castle!

Menu:
-Shrimp burgers with Texas Pete sauce
-Lemony smash potatoes
-Watermelon tomato salad with lime vinaigrette
-Margarita pie

Chef Sheri Castle is a North Carolina treasure. If you've never been to one of her classes, now is the time. We are over the moon excited to have her in our studio! Sheri is an award-winning food writer, cooking teacher, recipe developer, an amazing storyteller, and a joy to watch. Her menus are ALWAYS delicious, and her recipes consistently replicable. Get your ticket while you can for this demonstration cooking class with Sheri Castle!

CLASS MENU:
Feta and Herb Tart in Phyllo Crust
Braised Chicken and Spring Vegetables in Sparkling Wine Sauce
Busy Day Cake with Strawberries and Cream

From the Tennessee Aquarium:

This year, our Serve & Protect sustainable seafood celebration will take guests to another level as a virtual event. Enjoy the savory sights of a live cooking show from the comfort of your home as our chefs share cooking tips and techniques for delectable seafood dishes. In addition to the fun on stage, some truly unique items and experiences will be up for bid during our first ever Serve & Protect Online Auction.

For the past nine years, Serve & Protect has been the Aquarium’s primary fundraising event. This year, the need is greater than at any time during the Aquarium’s history. We hope you’ll support our nonprofit mission. A portion of your support is tax-deductible.

Take a cooking class from the convenience and comfort of your own kitchen. We’ll prepare three recipes together, creating a great dinner for four. It’s an ideal combo of demo teaching and hands-on learning. 

August 23 Let’s Go Greek

• Chopped Greek Salad

• Shrimp with Orzo, Spinach and Feta 

• Yogurt and Honey Olive Oil Cake

Take a cooking class from the convenience and comfort of your own kitchen. We’ll prepare three recipes together, creating a great dinner for four. It’s an ideal combo of demo teaching and hands-on learning. 

August 16 South by Southwest

• Buttermilk-Brined Skirt Steak and/or Chicken Fajitas with Fresh Tomato Relish and Avocado-Lime Crema

• Rustic Smoky Summer Corn and Potato Mash

• Ice Cream with Warm Spiced Fudge Sauce

Take a cooking class from the convenience and comfort of your own kitchen. We’ll prepare three recipes together, creating a great dinner for four. It’s an ideal combo of demo teaching and hands-on learning. 

August 2 Let’s Imagine We’re In Spain

• Crusty Tomato Bread 

• Stuffed Piquillo Peppers with Warm Marinated Olives

• Paella with Chicken, Chorizo, and Shellfish

Take a cooking class from the convenience and comfort of your own kitchen. We’ll prepare three recipes together, creating a great dinner for four. It’s an ideal combo of demo teaching and hands-on learning. 

July 19 A Southerner Back from Holiday in Italy

• Salad of Seared Peaches in Prosciutto, Arugula, and Lemony Ricotta 

• Crispy Chicken Cutlets Milanese 

• Heirloom Tomato Panzanella

Take a cooking class from the convenience and comfort of your own kitchen. We’ll prepare three recipes together, creating a great dinner for four. It’s an ideal combo of demo teaching and hands-on learning. 

July 12 Southern Porch Supper

• Salmon Fillets with Creamy Green Goddess Sauce

• Roasted Fingerling Potatoes with a Smattering of Herbs

• Family-Size Shortcake with Lemon Curd Cream and Blackberries

Whether we’re fortunate enough to have an heirloom skillet that’s seasoned with love and passed down through the generations or are curious about how to select your first piece, there’s no better bargain in the world of cookware than a trusty black iron skillet. In addition to sampling these delicious recipes, Sheri will go over the fundamentals of cleaning and caring for our cast-iron pieces.

• Perfect Skillet Cornbread with Peppered Honey Butter
• Reverse-Seared Strip Steaks with Red Wine and Caramelized Onion Compote
• Old-Fashioned Perfect Pineapple Upside Down Cake

This class is $95 per person and includes tax and gratuity, a copy of the Fearrington House Cookbook, and a tasting size of each recipe.

The class will be held in The Cottage, our creative studio space and teaching kitchen.

Take a cooking class from the convenience and comfort of your own kitchen. We’ll prepare three recipes together, creating a great dinner for four. It’s an ideal combo of demo teaching and hands-on learning. 

This Week’s Menu

• Blueberry Salsa with Pita Crisps

• Garlicky Chicken Thighs Roasted Under A Brick

• Mixed Summer Bean Salad with Creamy Lemon and Asiago Dressing 

This year is the Fearrington House’s 40th anniversary. One of the memories worth celebrating is the enduring affection for The Fearrington House Cookbook written by Jenny Fitch. Published in 1987, this sunny yellow cookbook is filled with creative recipes that celebrate the seasons and the art of entertaining and gracious living. This class includes a copy of the book in addition to sampling these recipes which come from her menu created for the month of May. 

• Asparagus Vinaigrette
• Sausage Pinwheel Biscuits
• Twice-Baked Cheese Soufflés

This class is $95 per person and includes tax and gratuity, a copy of the Fearrington House Cookbook, and a tasting size of each recipe.

The class will be held in The Cottage, our creative studio space and teaching kitchen.

The fine print: Please include the names of attending guests in the gift message area. Your purchase confirmation serves as entry to this class - just pull it up on your mobile device or print out your confirmation. This event is not refundable, but if your plans have changed, please feel free to send a lucky friend in your place!  Just send us an email with their name or have them bring your confirmation email.

April in this part of North Carolina can offer us perfect weather, just right for hosting friends and family on the patio or around the dining room table. This colorful, garden-inspired menu is both elegant and easy-going.

• Garden Pea Dip with Parmesan Toast
• Asparagus, Prosciutto, and New Potato Lasagna
• Chilled Strawberry Soup with Key Lime ShortbreadThis class is $95 per person and includes tax and gratuity, and a tasting size of each recipe.

The class will be held in The Cottage, our brand new creative studio space and teaching kitchen.

Many of us are thinking more carefully about increasing the vegetables and moderating the amount of animal protein on our plates, whether for the occasional Meatless Monday or as a more regular strategy. One of the keys to success and delicious is to focus on dishes that are already meatless, which requires no substitutions or compromises, such as these great recipes that are going to delight and satisfy everyone at the table. 

• Sweet Potato Hummus with Pomegranate Molasses and Lemon
• Quick and Colorful Vegetable Medley with Ginger and Green Curry
• French Lentil Salad with Toasted Walnuts and Goat Cheese

This class is $95 per person and includes tax and gratuity, and a tasting size of each recipe.

The class will be held in The Cottage, our brand new creative studio space and teaching kitchen.

Chef Castle brings you an approachable Italian-inspired holiday menu that, along with her tips and techniques, you’ll pull off beautifully in your own home.

Reserve your seats now.

Chef Castle brings you an approachable Italian-inspired holiday menu that, along with her tips and techniques, you’ll pull off beautifully in your own home.

Reserve your seats now.

From Fearrington:

Join cookbook author, recipe developer, and cooking teacher Sheri Castle for a cooking demonstration on small holiday bites.

• Smoked Salmon on Savory Lemon-Chive Shortbreads
• Deviled Ham Spread with Biscuit Crackers
• Shrimp in Spiced Phyllo with Tomato Jam
• Seared Steak and Chimichurri Crostini

This class is $95 per person and includes tax and gratuity, and samples of course!

The class will be held in The Cottage, our brand new creative studio space and teaching kitchen.

The fine print: Please include the names of attending guests in the gift message area. Your purchase confirmation serves as entry to this class – just pull it up on your mobile device or print out your confirmation. This event is not refundable, but if your plans have changed, please feel free to send a lucky friend in your place!  Just send us an email with their name or have them bring your confirmation email.

Reserve your seats now.

Chef Castle brings you an approachable Thanksgiving menu that, along with her tips and techniques, you’ll be able to pull off beautifully in your own home.

Reserve your seats now.

From Fearrington:

Join cookbook author, recipe developer, and cooking teacher Sheri Castle for a cooking demonstration rethinking Thanksgiving trimmings.

The turkey is a given, so the side dishes and desserts are the sweet spots for fun and creativity. It’s true that friends and families have their Thanksgiving favorites, but there’s always room for a new recipe or two that delivers familiar flavors in inventive ways. Come try a few new dishes that you can serve alongside your go-to’s.

• Fresh Pineapple Relish with Sweet Potato Chips
• Mustard Seed Colcannon Potatoes
• Rustic Grilled Sourdough Dressing
• Haricot Vert and Crisp Pepper Salad
• Cranberry-Pecan Cake with Sorbet and Warm Creamsicle Sauce
• Butterscotch Pumpkin Tart with Maple-Mascarpone Whipped Cream

This class is $95 per person and includes tax and gratuity, and samples of course!

The class will be held in The Cottage, our brand new creative studio space and teaching kitchen.

The fine print: Please include the names of attending guests in the gift message area. Your purchase confirmation serves as entry to this class – just pull it up on your mobile device or print out your confirmation. This event is not refundable, but if your plans have changed, please feel free to send a lucky friend in your place!  Just send us an email with their name or have them bring your confirmation email.

Reserve your seats now.

The 64th Annual Farm City Banquet will be held on Thursday, November 7 at 6 p.m. at the Boone United Methodist Church located on New Market Boulevard in Boone. The theme for this year’s banquet is “High Country Grown: Who’s Your Farmer?” to celebrate Watauga County’s farmers and the community and town folk that support them.

The banquet and awards ceremony is organized annually by the Town of Boone, ASU, and N.C. Cooperative Extension of Watauga County. This year, the program includes special guest Sheri Castle, award-winning professional food writer, cook and storyteller who hails from Watauga County, and music from Will Willis, a local singer & songwriter.

Following a dinner supplied from local farms, awards will be presented to those in the farming, civic, and business community who have made significant contributions to the agricultural economy. Commodity groups also will award their respective producers of the year, and the Watauga Soil and Water District will present the Farm Family of the Year award. The Boone Chamber of Commerce will present the “Tuckwiller Award” to recognize achievements in Community Development in memory of the late Lake Ernest Tuckwiller, past Watauga County Farm Agent.

Door prizes of baskets full of locally produced foods and goods will be drawn from ticket stubs, and an original painting by acclaimed local artist Richard Tumbleston will be given away as the final prize.

The Watauga County Farm Bureau is the Platinum Sponsor this year and encourages both farm and city folk alike to join in on an “old-fashioned supper” catered by Lost Province. Gold sponsors are Mast General Store, New River Building Supply and Lumber Co. and Southern Ag; silver sponsors are Hollar & Greene Produce Co., Carolina Farm Credit, BREMCO; bronze sponsors are the Watauga County Christmas Tree Association, Blue Ridge Women in Ag, and PHARMN.

The group would like to thank their sponsors for their wonderful support in helping to make this event a very special Banquet for the community.

Tickets are now on sale for $10.00 per person (children 5 and under eat for free; children 6-12, $5) and can be purchased at the N.C. Cooperative Extension, Watauga County Center, 971 W King St., Boone. No tickets will be sold at the door and ticket sales are limited to 250. For more info, please call 828-264-3061.