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Wednesday, March 11, 2009
News Tricia Childress
Posted By Web Editor on Wed, Mar 11, 2009 at 4:40 PM
Tricia Childress has been the food writer for Creative Loafing since September 1995. Raised in Massachusetts’ Berkshire Mountains; Atlanta, Georgia; and the urban NYC metropolitan area, Childress also has lived in San Francisco, Washington, D.C., and Cairo, Egypt, traveling extensively both nationally and internationally, visiting grocery stores, markets, locally owned restaurants and wineries wherever she travels. She is admittedly addicted to cheese, whether goat cheese made by a former nun on a small farm in New Hampshire or the magnificent Epoisses de Bourgogne from Burgundy, France. Childress is also an Assistant Professor at Johnson & Wales University in Charlotte, where she teaches Food Writing, the only university-level food writing course taught in the Southeast. Her memorable cuisine events include a dinner produced by a young Wolfgang Puck in Hong Kong; a lobster roll at Red’s Eats in Maine; and a Barossa wine dinner in Adelaide, Australia. She began her love affair with wine after tasting an 1869 Madeira while a teenager and now has a weakness for Shiraz, New Zealand savvies, French burgundies, and California chardonnays. Childress recently graduated with distinction (the highest form) from the challenging
intermediate level of the WSET (Wine and Spirit Educational Trust) – one (albeit small) step toward the coveted Master of Wine designation.
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