Taking inspiration from Chef Caleb Shriver's Kousa recipe, our band of Culinary Adventurers crafted this dish of beef and sorghum braised in last-of-the-season San Marzano tomato puree, seasoned with Gustus Vitae's Taste of Bordeaux - all stuffed into a hollowed out acorn squash and baked. The result was seriously delicious! Perfect for the transition from summer to fall - we hope you'll love this dish as much as our team.
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