At the TableWith Vera Stewart of Very Vera
Few people embody the art of gracious hospitality quite like Vera Stewart. With more than four decades in the food world, Vera has worn many hats - home economics teacher, caterer, television host, cookbook author, mentor, and champion of the next generation of cooks. She is the heart behind the VeryVera brand, host of The VeryVera Show, a two-time (soon-to-be three-time) cookbook author, and the force behind The VeryVera Cooking Camp for children in Augusta, Georgia.
From training under Martha Stewart to beating Bobby Flay, catering elite Masters Week events for over 40 years, and building a business rooted in warmth, discipline, and determination, Vera’s career is filled with story after story. We sat down with her to talk about where it all began, the mentors who shaped her, the joy of teaching, and what continues to inspire her today.
At the TableWith Vera Stewart of VeryVera
Q: You’ve built such a dynamic career across catering, TV, and cookbooks! What first inspired you to start the VeryVera brand?
I learned my way around the kitchen at a young age thanks to the influence of my mother and grandmother. It was in the early years that my love of cooking and entertaining came to be, and I carried that through my time at UGA and then as a young adult when I started my career as a home economics teacher. It was a job I loved that heavily shaped my career path. After the birth of my first child, I shifted to catering and the rest is history! At that point, in 1984, the word “brand” was not even in my vocabulary, but it’s those early experiences that led me to where I am today.
Q: From training under Martha Stewart to beating Bobby Flay, who or what has most influenced your love for food and entertaining?
I am lucky to have had several mentors along the way starting with my namesake, my grandmother Vera. She was an amazing hostess in Atlanta, and her friends all coined her “VeryVera” because everything she did was “very” XYZ. This is a sentiment I carried into my career and am proud to utilize the “VeryVera” name. My mother, widowed at 40, taught me from an early age the importance of recognizing and implementing exceptional etiquette and entertaining. She also was an incredible example of cooking and hosting on a budget. In high school, my home economics teacher was a significant influence. She showed me what it looks like to be passionate about your job and that is something that has stuck with me to this day. Finally, my mother-in-law was a caterer and polished hostess who understood the meaning of home management. She taught me so many life skills that still surface today.
Q: You’ve written two cookbooks with a third on the way - congratulations! What’s been the most rewarding part of that process?
The most rewarding part is reflecting on the thoughtfulness and effort that goes into each cookbook. I am avid cookbook reader, and it’s so important to me that my books are thorough and accurate. I’m constantly working to better my recipes and process, and we enlist outside help to have each recipe tested three times. Each book is a labor of love and that is extremely rewarding.
Q: After more than 40 years in the food world, what’s a “pinch-me” moment you’ll never forget?
Wow, it is just impossible to pick! There have been so many incredible moments in my career. Here are a couple favorites:
Beating Bobby Flay with my carrot cake recipe on his show “Throwdown”
Securing celebrity endorsements when I had a mail-order business, including landing Oprah’s Favorite Things and becoming a go-to gift source for Oscar de LaRenta who sent my caramel cakes to his friends for Valentine’s Day for almost 10 years.
Q: When you’re dreaming up new recipes or show ideas, where do you find inspiration?
Inspiration is everywhere but I like to look at trends on Pinterest and Instagram to see how I can incorporate them on the show. I have the pleasure of working with some wonderful sponsors for The VeryVera Show and it challenges me to get creative with my recipes and the ingredients. It’s also really fun when viewers submit recipe request and I work to bring them to life!
Q: Between your TV show and cooking camp, what project has brought you the most joy and what are you excited for in your next cookbook?
I love the show and am so honored to have hosted it for 14 seasons, but the camp is the heartbeat of my business and what brings me the most joy. This summer will be the 23rd year of The VeryVera Camp and we are now completely staffed by former campers which is an absolute dream come true. Providing an opportunity to employ and mentor young people is a passion of mine and one I’m so proud of. In fact, DREAM is an important concept I share with them. For me, it stands for: D – determination R – responsibility E – enthusiasm A – attitude M – management.
Q: Is there a dream project or idea you’d still love to bring to life?
I have always dreamed of hosting a leadership conference that gives a personal, real-life look into entrepreneurial success. This means showcasing the nitty gritty and the HARD! I was a young entrepreneur with no safety net, and the lessons I learned along the way are so valuable and I’m inspired to share that with others. I’m in the beginning stages of bringing this dream to life with four other inspirational people and we will be hosting a conference in Augusta in 2027.
Q: Looking back on your early days, what advice would you give your younger self?
Don’t sweat missing a soccer game or a special event. You will raise remarkable, successful, and resilient children, and your work ethic will shape and influence them for years to come.
Rapid-Fire Q&A
Q: What’s your signature dish when hosting — the one you love to serve again and again?
Chicken and wild rice
Q: Sweet or savory?
Sweet — Bourbon Pecan Bread Pudding
Q: Do you have a hosting tip or little trick that always saves the day?
Always, always plan ahead! Figure out what can be done 2 days before, 1 day before, and the morning of. Your guests will think you performed a miracle, but really you were just prepared!
Q: If you could only set a table with three items, what would they be?
Dinner plate, fork, glass
Q: Dream dinner guest (from any era) who would have a seat at your table?
Nick Saban (even though I’m a UGA Bulldawg!)
Q: Aside from your own, which cookbook do you find yourself reaching for the most?
Tea-Time at the Masters* — shocker!
Q: Favorite way to unwind?
Hot tea, my favorite chair, and a good playlist at home
Follow Vera
Vera Stewart’s story is a reminder that hospitality is about so much more than what’s on the table - it’s about care, preparation, and the joy of bringing people together. We’re so honored to have her at the table with us.
For more cooking, entertaining, and career inspiration, follow Vera on Instagram at @veryverastewart and explore her recipes, tablescapes, and party ideas on veryvera.com. Browse Vera’s cookbooks too - The VeryVera Cookbook: Recipes from my Table and The VeryVera Cookbook: Occasions. With some incredibly fun new updates coming to TableWith in 2026, you just might see more of Vera and her recipes around here! Stay tuned for early next year!
For Every Hostess
Over 140 Recipes for every holiday and occasion of the year. You’ll never be unprepared for holidays again!
A Cookbook Made with Heart & Soul
After 30+ years of being asked, “May I have that recipe, please?” Vera finally gave us them all with her first cookbook of more than 75 of Vera’s favorite Southern-inspired recipes.
P.S. For more kitchen and career inspiration, catch our recent interview with Courtney Whitmore of Pizzazzerie - author, stylist, and entertaining expert - as she shares her inspiration, hosting tips, and dream Christmas cookbook.