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Belle Meade Winery's Sheree Kelley Releases Servin' Up Summer Cookbook

Sheree Rose Kelley is a storytelling recipe-keeper who hales from Southern Middle Tennessee in Giles County. Today she is the CEO of Belle Meade Winery and culinary instructor extraordinaire at Belle Meade Plantation. 

Servin’ Up Summer is her second cookbook in a series which evokes the memory of the home garden and meals prepared from scratch. Her first book, Breads & Spreads documents the Southern bread basket. 

Where else could you investigate the details of Sundrop Pineapple Slush, Jalapeño Cornbread Waffles or Mema’s Pool Room Slaw? Sheree’s romp through a Tennessee summer will take you to that kitchen counter, that mill, that reunion and that fish fry. 

Read about her beloved folk, their inspired recipes and the adventures which she has documented along the way just for you! 

You can order online from:

Below is Sheree's individual twist on a Southern tradition, California Chicken Salad. "While in California studying at the Culinary Institute of America, I was asked to prepare a dish using fresh local fruits and vegetables and free range chicken. Naturally, a Southern girl would opt for chicken salad, and as it turned out, with the ingredients I had on hand, my interpretation would not be just any ol’ chicken salad. The class day prior, we prepared yogurt and plum jelly. The mix of these two plus toasted walnuts, fresh peaches and snap peas put a different spin on the traditional Southern chicken salad. Each day would end with the presentation of our dishes; then we would partake of our labors for the day. My chef instructor came to me with the direct question, “Just what is this?” Not knowing if he liked or despised it, I recited the ingredients. He immediately said, “I’m totally stealing your recipe!” I was elated to please my instructor and could not wait to get back home to share my new recipe with family, friends and now the world."

California Chicken Salad


2 baked chicken breasts or 3 cups of baked chicken, chopped

2 peaches, chopped

4 ounces of snap peas, trimmed and snapped into thirds

1/2 cup Greek yogurt

2 teaspoons plum jelly

1 teaspoon salt

Baked Chicken  2 chicken breasts 2 tablespoons olive oil Salt and pepper to taste • Preheat oven to 350 degrees. On baking sheet with sides, place chicken breasts skin side up. • Coat chicken breasts with olive oil and sprinkle with salt and pepper. • Bake uncovered in oven for 45 minutes. • Cool and then chop for chicken salad. Instructions for preparing salad:

• Place chicken, peaches and snap peas in a bowl. • Mix yogurt, plum jelly and salt in a bowl to make the dressing. • Toss all together including walnuts.


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