Taking inspiration from Chef Caleb Shriver's Kousa recipe, our band of Culinary Adventurers crafted this dish of beef and sorghum braised in last-of-the-season San Marzano tomato puree, seasoned with Gustus Vitae's Taste of Bordeaux - all stuffed into a hollowed out acorn squash and baked. The result was seriously delicious! Perfect for the transition from summer to fall - we hope you'll love this dish as much as our team.

Tricks From The TradeJake AhlesSeptember 16, 2016recipe, squash, fall, stuffed squash, ground beef, sorghum, september 2016, wondergrain, gustus vitaeComment

Wondergrain “Risotto Style”

After getting together with Patricia of Wondergrain, she shared with us one of her favorite recipes to use with their Sorghum. It was SO DELICIOUS we had to share it with you!

Tricks From The TradeJake AhlesSeptember 15, 2016recipe, risotto, mushrooms, sorghum, september 2016, recipes Comments

Kousa | Sorghum | Taste of Bordeaux

Kousa is a Lebanese classic in the dolma family of cuisine - which are a collection of stuffed vegetables dishes common to the Middle East. Chef Caleb Shriver uses this preparation to highlight two of his favorite American-made artisan ingredients, Gustus Vitae's Taste of Bordeaux and Wondergrain's Pearled Sorghum.

Recipe FeatureJake AhlesSeptember 8, 2016recipe, kousa, lebanese, squash, beef, sorghum, gustus vitae, wondergrain, spice blendComment

Halibut | Peppers | Taste of Bordeaux | Sorghum

Baking the halibut lends a firm and even texture to this succulent fish. Paired with a couple mouthwatering American-Made artisan ingredients elevates this dish that is perfect for a special date night or as a weekly staple.