More Than a Syrup…
Pop it! Cook it! Drizzle it! Chef Paul Fehirbach, a James Beard Best Chef: Great Lakes nominee, talks about sorghum, how it became a hot food trend and is more then a syrup or a gluten flour substitute. See, taste, and learn about how sorghum is a sustainable and versatile whole grain you will want to utilize on your restaurant’s sweet and savory menu.
Saturday, May 19