Cool Plates features dishes from across the country to help inspire chefs' creativity. Executive chef Joseph Lenn demonstrates that sorghum grains pop like popcorn with this dish. He pops them in grapeseed oil and then dusts them with smoked sweet paprika, cayenne pepper and salt. He makes a pear vinaigrette by simmering chopped pears in water with some sugar and vinegar until the pears are translucent. He chills them, purées them and then adds some elderflower liqueur lime ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com