Crave Lexington is ready and rarin' to go, with vendors, tastes, music, demonstrations, trails, meals, and inspiration. I will demonstrate five Sorghum Drizzles and Dressings at noon on Saturday, September 21, on Stage A. Insider tip: My first drizzle and first dressing are published. Chef Edward Lee of Louisville's fine 610 Magnolia invented Sorghum-Lime Drizzle for his award-winning new cookbook, Smoke and Pickles.
And Chef Ouita Michel invented a magical, amazing Sorghum-Bourbon Vinaigrette for her Holly Hill Inn Family of restaurants in central Kentucky. She sweetly permitted me to include her recipe in Sweet, Sweet Sorghum.
These and three more! Come to Crave, and see, smell, maybe even taste! Teaser—I hope to open tastebuds to that exciting place where savory and sweet meet, all based on Kentucky ingredients.
Saturday, September 21, 2013
Thursday, September 19, 2013
Country Rock Sorghum's 2013 Sugar Drip is sweet, light, and light-bodied. It's sorghum with less of the dark caramel underpinning that old-time sorghum hands may prefer, and that makes it perfect for introducing new people to sweet sorghum. Quite a few people at a recent wedding in New York went home with Country Rock's award-winning sorghum in hand. The sweetness of the wedding and the sweetness of the sorghum—a perfect pairing.
National Sweet Sorghum Producers and Processors Association handed out lots of sorghum on biscuit bites this year.