Sheri Wetherell
Hello! I'm the co-founder and CEO of Foodista.com, 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 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.
Cheers!
Organization memberships:
Les Dames d'Escoffier - Seattle Chapter
International Association of Culinary Professionals (IACP)
Contact me here.
Blog
Posts by Sheri Wetherell
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...
July 7, 2014
If I were pressed to choose a favorite city in the Pacific Northwest, the honor would have to go to Vancouver, B.C. (but don’t tell that to my home city of Seattle). If you’re a lover of...
July 5, 2014
You’d think something as easy as applying salt to a dish wouldn’t have a special technique, but in fact, in order to get just the right amount of seasoning - not too much, not too little...
July 3, 2014
Crab season officially opens today in Seattle and we're dropping pots in hopes to pull up a dinner of Dungeness ("Dungies" as we locals call them)! For dinner inspiration we turned to...
July 3, 2014
It’s often said that bacon is the gateway meat. But we think it’s pork belly, an unctuous and incomparably rich and flavorful cut of meat. In this latest episode of Foodista’s...
July 2, 2014
Ketchup vs. Catsup: What's the difference? Well, as far as I can tell there isn't actually a difference. I've read some accounts that suggest that catsup is spicier and ketchup is...
July 2, 2014
In this episode of Foodista’s Kitchen Secrets, Chef in the Hat, Thierry Rautureau, shows us how to sear sea scallops. First, he recommends that you buy dry-packed scallops. These are scallops...
July 1, 2014
Weeknight grilling never got easier than with this ready-in-minutes shrimp and grits recipe. It combines two favorites of the American South - shrimp and grits - with the spicy heat of North Africa....
July 1, 2014
Did you know when it comes to cutting onions that the sharper your knife, the less you cry (it also happens to be the title of our friend's best-selling memoir about attending Le Cordon Bleu in...
June 29, 2014
Oh, how we love the 4th of July holiday weekend! Who doesn't love a 3-day weekend filled with sunny days and backyard barbecues? Jam jars filled with fruity concoctions (don't miss the...
June 29, 2014
Buying a whole beef tenderloin is a cost effective way to eat. Portion cut fillets can cost $20 per pound or more, but you can buy a whole tenderloin for around $9 per pound. When you have a lot of...
June 28, 2014
Whichever version you prefer - creamy or vinegar-based - potato salad is simply the perfect side dish for a summertime barbecue. This version uses mayonnaise, but a lower fat version can easily be...
June 28, 2014
It’s salmon season, which means a lot of fresh and beautiful wild salmon is available in our markets. Buying the whole fish is much less expensive than buying fillets or steaks, but that leaves...
June 27, 2014
In our last episode of Foodista’s Kitchen Secrets, Chef Bobby Moore from the Barking Frog showed us how to sear salmon with the skin on, getting a nice crisp skin and a perfect medium-rare...
