Sheri Wetherell

Hello! I'm the co-founder and CEO of, and creator of the International Food Blogger Conference (IFBC). 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, Microsoft, Nordstrom, and eBay. With I have finally found my true passion - immersion in the world of food. I'm also the proud mama of daughter Emery.

Organization memberships:
Les Dames d'Escoffier - Seattle Chapter
International Association of Culinary Professionals (IACP)

Contact me here.

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Posts by Sheri Wetherell

February 22, 2013

Every Oscar party requires a repertoire of red carpet worthy cocktails. Below are 3 tasty vodka cocktail recipes sure to please the fans. Ginger Starlet Shown above 1 oz. SMIRNOFF® Iced Cake...

February 22, 2013

Homemade Goldfish Crackers

Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats is a fun cookbook that features many of your favorite childhood snacks. Ever dreamed of making your own...

February 22, 2013

grey poupon

"Pardon me, sir, but would have any GREY POUPON?" In 1981, a jar of GREY POUPON was passed between fancy cars from one gentleman to another. But it seems that wasn't the whole story....

February 22, 2013

Jalapeño Blood Orange Margaritas

Today is National Margarita Day and we're celebrating with this delicious Jalapeño Blood Orange Margarita from Avenue restaurant. Don't wait until Cinco de Mayo, whip up a batch of these...

February 21, 2013

Noodle dishes are always served during birthdays and Chinese New Year because the Chinese believe they symbolize good fortune, prosperity, and longevity. The longer the noodles, the longer (and...

February 17, 2013

Working by weight is much faster than working with measuring cups and spoons. It also leaves much less of a mess that needs to be cleaned up after preparing a recipe. It might require some adjustment...

February 12, 2013

sous vide

Sous-vide is a French phrase that is often translated as under vacuum. And for many chefs, sous-vide is synonymous with cooking vacuum packaged food. The idea of cooking food sealed inside packing...

February 12, 2013

pot stickers

Dumplings, a symbol of wealth, are a typical food eaten during Chinese New Year. Author Pat Tanumihardja's shares this delicious homemade pot sticker recipe from her book The Asian Grandmothers...

February 11, 2013

deviled egg hearts

Warm your honey's heart with these fun pink heart-shaped deviled eggs! These are fun in both pink or white! What you'll need: Heart egg mold(s) We recommend buying more than one so you can...

February 11, 2013


Chinese New Year is a time for family get-togethers and the sharing of traditional foods with symbolic meaning. Throughout the fifteen days of the Lunar New Year we'll be sharing a delicious and...

February 11, 2013


The cold weather has us looking for hot food. Blossom Du Jour will warm you up while helping you stick to one of the biggest New Year’s resolutions of the year, cutting down on meat. The...

February 9, 2013

chocolate truffles

“Chocolate truffles are one of the most elegant bite-sized deserts out there," says Chef Nathan Lyon, host of Good Food America on Veria Living and author of Great Food Starts Fresh....

February 6, 2013

chicken and leek pie

All you need to make this tasty Chicken and Leek Pie is béchamel (white sauce), chicken, chicken stock, leeks, and a little butter. With a store-bought pastry crust you're on your way to a...

February 6, 2013

Pan-Fried Cod Fillet with Sauce Vierge

What is sauce vierge? It's a simple vinaigrette-style sauce of olive oil, tomatoes, cilantro, basil, and lemon juice - and it's excellent on fish! Sauces don't have to be complicated, nor...

February 5, 2013

fish chowder

This delicious quick and easy fish chowder recipe can be whipped up in under 30 minutes (plus 12-14 minutes cook time), which makes it a great weeknight dinner! Watch the video and get the recipe...

February 5, 2013

Sea Bass en Papillote

Cooking en papillote is a French technique meaning foods are cooked "in a bag." The bag can be parchment paper or as simple as aluminum foil folded up in a nice little package. This method...

February 4, 2013

beef lo mein

Chinese New Year, which begins February 10, is a time for family get-togethers and the sharing of traditional foods with symbolic meaning: health, wealth and happiness. Dishes such as Peking duck...

February 4, 2013

allergy free and easy cooking

Hi, I’m Cybele Pascal and I am the author of the new cookbook, Allergy-Free and Easy Cooking, which is a collection of 75 30-minute meals that are free of all top common allergens, so it’...

February 2, 2013

Chicken Kiev

Chicken Kiev is a classic dish of breaded chicken with a sauce of buttery garlic, parsley and lemon. Watch this video as Chef Marco Pierre White shows how to make this easy dish. Also, find the...

February 2, 2013

Roast Chicken with Thyme, Lemon and Gravy

Chef Marco Pierre White shows us how to make this easy Roast Chicken with Thyme, Lemon and Gravy. In just 15 minutes (plus 1 hour cook time), you'll have a delicious dinner the whole family will...

February 2, 2013


Risotto needn't be a challenge to make and Chef Marco Pierre White shows us just how easy it is in the video below. His Roast Chicken and Pea Risotto recipe can be made in just 30 minutes! Simply...

February 1, 2013

chicken waldorf

This Chicken Waldorf Salad recipe from Chef Marco Pierre White is simple and delicious and only takes 5 minutes to make. All you need is chicken, celery, walnuts, apples, lemon juice and mayo! And,...

February 1, 2013

Roasted Elk Tenderloin Marinated with Toasted Dandelion Root

If you're looking for a tasty elk meat recipe, you'll definitely enjoy this one! Wild elk meat is marinated overnight in a dandelion milk brine, served on top of a creamy herbed polenta, then...

February 1, 2013

Grilled Tuna Steaks à la Niçoisé

Chef Marco Pierre White shows us his twist on the traditional Niçoisé Salad (or Salade Niçoisé) in this Grilled Tuna Steaks Niçoisé recipe. This delicious tuna recipe is easy and can be made in just...

February 1, 2013


Chef Marco Pierre White shows us how to make this easy breaded shrimp scampi recipe in just a few minutes. A pinch of fresh rosemary is added to the breadcrumbs for an extra touch flavor. Try this...


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