Sherry Monahan became enchanted with food at a young age. Her paternal grandfather was a cook at a lumber camp and her father and aunts and uncles loved to cook. She studied home economics in middle school and fell in love. When her modeling career didn’t take off, she turned back to cooking and studied restaurant management. She didn’t want to spend 100-120 hours per week in the kitchen, so she fuels her food passion by writing about it. She also has a love of good wine, some beer and cocktails. She enjoys visiting wineries and distilleries and discovering new labels. Her creative cooking skills produce some tasty meals, but it also lends itself to mixing drinks. She loves trying old classics and concocting new ones.
She began her writing career when she combined her passion for food, travel and history. She penned her first book, "Taste of Tombstone," in 1998. That same passion landed her a monthly magazine column in 2009 when she began writing her food column in True West entitled, "Frontier Fare."
Monahan is a culinary historian who enjoys researching the genealogy of food and spirits. While there’s still plenty to explore about frontier food, she’s expanding her culinary repertoire to include places and foods from all over America and beyond.
She holds memberships in the James Beard Foundation, the Author’s Guild, Single Action Shooting Society and the Wild West History Association. She is the past president of Western Writers of America (2014-2016), a professional genealogist, an honorary Dodge City marshal and a member of the Most Intrepid Western Author Posse.
Her new book is "Signature Dishes of America."
Awards: Will Rogers Medallions (5 in various years) Western Heritage Award (2010) and Glyph Award (1999)