Chef Sean Brock

Sean Brock is the Executive Chef at both Husk Restaurant and McCrady’s Restaurant in South Carolina. Today on the show he talks about sorghum – what it is and why it’s so hard to find. His favorite recipe that includes sorghum is this one for his grandmother’s Apple Sorghum Stack Cakes.

Keep reading for the full recipe…

 

 

 

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3 Comments »

  • myron said:

    during the interview he mentioned that he had a hard time finding horse rolled, fire boiled sorghum syrup. I go to a festival that does this every fall. You can email me and I can send you info mreiss@dwsteel.com

  • Bob said:

    I'm from Benton County Tennessee which used to be famous for Benton County Sorghum. Cracker Barrel once carried it. Alas, I don't think anyone is making it there for commercial distribution. To me it's a perfect light-colored sorghum and, as Sean Brock said, just right with biscuits.

  • Bob said:

    Could you post where one might purchase that sorghum?

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