Sweet sorghum syrup, also known as sorghum molasses or just "sorghum", has deep roots in Kentucky. Many farm families used to grow sorghum cane and make their own sorghum to serve with biscuits or sweeten desserts like gingerbread and apple cakes. Today, chefs prize sorghum for its dark caramel flavor, and use it in both sweet and savory dishes as well as cocktails. Learn ways to use this affordable, pure Kentucky sweetener in your everyday meals. Expect to taste sorghum samples and learn to cook biscuits, sorghum crinkles (a perfect fall and winter cookie), and a splendid sorghum-bourbon salad dressing that will see you through all the upcoming cold weather holidays.
Teen & Adult | 6 - 9 pm | Tuesday, Nov. 7 | $40 regular price, $35 with Membership
LIMIT of 12 students.