Local chef Frank Stitt got a mention in the September issue of Bon Appetit, a special restaurant-related issue. A short article about "Chef's Secret Ingredients" touted sorghum syrup from Muddy Pond Sorghum Mill in Tennessee.
Why? "A cross between molasses and maple syrup, it gives a funky, southern sweetness and a touch of bitter, too." Stitt uses it in pan sauces, vinaigrettes and reductions at Highlands Bar & Grill.
We enjoyed a taste of this at a wine dinner we went to earlier this year at Highlands (You can read about it here), where it was used in venison with farro "risotto," dandelion greens and radicchio. The sweetness of it was a good balance with the bitterness of the greens and radicchio. Pardis Stitt went around the dining room with a jug of the sorghum, (which from a distance looked like it might be a jug of moonshine.)
If you're interested, Muddy Pond's web site notes you can come visit on certain days during September and October and watch them make sorghum syrup. They also demonstrate sorghum making at various festivals, using a horse-drawn press on boiling the sorghum juice down to syrup on site. Muddy Pond Sorghum Mill is located midway between Nashville and Knoxville in the hills of Tennessee. Visit http://muddypondsorghum.com/ for more info.