Sheri Wetherell
Hello! I'm the co-founder and CEO at Foodista.com. I grew up surrounded by food on both sides of my family. My paternal grandmother owned a diner for many years, and my maternal grandmother (and mother of five daughters) was always found in the kitchen baking or whipping up garden-fresh tomato juice. My mother instilled in me the importance of healthy, wholesome eating and fed the entire family homemade soups, breads, and fresh carrot juice. Through my grandmothers, mother, and numerous travels overseas, I developed my love of food. I honed my palate and taste for travel by hopping planes with my airline pilot father, spent nearly a year studying in Italy and traveling in Greece, and taught English in Tokyo for three years. My professional background is in traditional and online marketing, where I worked for companies such as Amazon.com, Microsoft, Nordstrom, and eBay. With Foodista.com I have finally found my true passion - immersion in the world of food. I'm also the proud mama of daughter Emery.
Blog
Posts by Sheri Wetherell
July 28, 2014
There’s no better way to celebrate Peruvian Independence Day, July 28, than with one of our favorite cocktails, the Pisco Sour. Pisco is a grappa-like liquor distilled from pomace (or...
July 27, 2014
We're taking a break from heavy barbecue dishes this weekend and going the lighter route with fish, pasta, and salads. Give the Raw Pesto Zucchini Spaghetti a try, it's delightfully fresh and...
July 27, 2014
Prying open the shells of oysters can be tricky business, but with a little practice you'll be shucking them like a pro in no time! Chef Joe Rieke from Ballard Annex Oyster House in Seattle shows...
July 25, 2014
During the week it’s grab-and-go breakfasts, so when the weekend comes we love to luxuriate in a no-rush, hearty breakfast. We don’t often eat truffles, an expensive delicacy, but we had...
July 25, 2014
The ubiquitous Veracruz sauce, a classic from Veracruz, Mexico, typically contains garlic, onions, oregano, tomatoes, olives and capers. It traditionally features red snapper, often cooked whole, and...
July 24, 2014
Have a gravy that’s too thin, would you like your soups to have more body? Thickening sauces, soups and gravies is easier than you think. All you need is a bit of corn starch and water to...
July 23, 2014
Each year during salmon season we play around with different ways of preparing our favorite local fish. This year we created a twist on an Italian classic antipasto, bruschetta (pronounced bru-sketta...
July 23, 2014
Americans have a love affair with chicken, but conventionally-raised chicken yields unhealthy (both for the chicken and consumers) meat that’s full of water and considerably less flavorful than...
July 22, 2014
While the world celebrated the birth of Prince George on July 22, 2013, a cheese was made that very day to celebrate the occasion. This summer, cheese fans and royal followers can enjoy the one-year-...
July 22, 2014
The foundation for three of the French mother sauces (béchamel, velouté, and espangnole sauces) is a thickening base of flour and fat, typically butter, known as a roux. A roux is also used as...
July 21, 2014
Fast food doesn't have to mean burgers and fries. Quick and easy meals can be as simple as opening a can of tuna fish and tossing it with vegetables. On warm summer evenings, we love a simple...
July 21, 2014
Do you love jellies but lack the time it takes to make them? In just a few minutes and with just two simple ingredients you can make a delicious jelly that will wow your friends (and you won’t...
July 18, 2014
What’s the most eaten vegetable in the United States? The potato! Not surprising since there are so many ways to prepare and enjoy them, from quick and easy dishes to gourmet. Restaurants...
July 17, 2014
A perfectly poached egg is a beautiful thing, be it on top of tender grilled asparagus or blanketed under hollandaise sauce in a classic Eggs Benedict. Poaching eggs can be a daunting task for many...
July 14, 2014
Poaching is often overlooked in home kitchens as a way to cook meals. We bake, roast, sauté, fry, slow cook, but how often do you poach, say, fish? Poaching is a quick and easy way to create healthy...
July 14, 2014
We’re loco over loco moco, the not-shy-on-calories Hawaiian meal of rice, a hamburger patty, and brown gravy topped with a fried egg. It’s the perfect hangover food or simply a crazy big...
July 13, 2014
Chilled soups, like a creamy cucumber or a tomatoey gazpacho, are some of my favorite summertime meals. Best of all, they're easy to make, ready in minutes, and require no use of the stove! Try...
July 12, 2014
Many people are puzzled by how to handle rosemary. Do you have to pick each and every leaf off one by one? What do I do with the stem? What’s the best way to cut it? Herbs can be daunting to...
July 12, 2014
Not everyone knows how to handle herbs. What’s the best way to cut them? How do I finely chop parsely? Can I use the whole thing or just the leaves? These are common questions, so you’re...
July 11, 2014
Hot summer nights call for cool and refreshing meals, ones that don’t require the turning on off ovens or stoves. Chilled soups are the perfect way to tame the heat this easy recipe will make...
July 11, 2014
Crab season has begun in the Pacific Northwest and we’re relishing all the fresh, sweet Dungeness crab we’re plucking from Puget Sound. This twist on a classic gazpacho recipe is the...
July 10, 2014
One doesn’t often talk about the love they have for their refrigerator. I may not write it poetry or sing it love songs, but I do frequently whisper my heart-felt appreciation... for its...
July 10, 2014
Do you dream of making sushi at home? It’s easier than you think, and with a little practice you’ll be on your way to making great sushi at home! In this how-to video, sushi chefs from...
July 9, 2014
Breakfast and brunch lovers will go crazy for author Jessica Harlan’s new aptly-named cookbook Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker....
July 9, 2014
Chiffonade is simply a fancy term for thin ribbons. When you want an easy yet elegant garnish on a dish, try a simple chiffonade of leafy herbs or greens. In this quick how-to video, Chef Dan Gilmore...
