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Sheryl Stewart

Sheryl Stewart’s name may sound familiar; that’s because she’s a DJ on and music director for 105.1, The Buzz. She was born in southern California and loved spending time at her grandparents’ house while growing up. They were urban farmers before it was fashionable and grew nearly everything they ate. Her great aunt had an avocado farm and her grandparents had a mini farm with fruit trees, chickens and vegetables. Sheryl loved to gather eggs from the hen house (“it was like an Easter egg hunt!”), pick strawberries (“half of them never even made it back to the house”) and pickling day, when she’d eat as many pickles as she could (“I love pickles!”). Sheryl got her love of food and cooking from her grandparents, too.

Grandma and Grandpa were from the south, so they did a lot of Southern cooking, like fried chicken and cornbread. She’d not only watch what they were doing, but also help with the prep work like chopping or peeling.

Sheryl has been in radio or television since she was a teenager, starting in high school. She moved to Portland for the first time in 1984, and then returned permanently in 1998. She has a sixteen year-old daughter who she loves to cook for, but has moved away from the heavy Southern food of her grandparents.

Sheryl now focuses more on healthy stir-fries and Cal-Mex (California-Mexican) dishes, some of which we’re serving this month. Enjoy!

Lunch/Dinner

Pear, Walnut & Blue Cheese Salad

with dried bing cherries, mesclun greens & balsamic vinaigrette

Lunch

Grilled Gruyère Cheese & Bacon Sandwich

on grilled country bread with housemade sun-dried tomato mayonnaise, served with french fries

Dinner

Chicken Enchiladas with Salsa Verde

corn tortillas filled with pulled chicken & jack cheese, baked with a salsa verde (tomatillo & poblano pepper sauce), drizzled with red pepper coulis, served with Santa Maria-style beans & rice

Marinated Spice-Rubbed Cascade Natural Tri-Tip Steak with Avocado Salsa

served with Santa Maria-style beans & rice

Dessert

Chocolate Pecan Pie

flaky crust with a fudgy pecan filling, served warm with vanilla ice cream