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.
Read MoreKousa is a Lebanese classic in the dolma family of cuisine - which are a collection of stuffed vegetables dishes common to the Middle East. Chef Caleb Shriver uses this preparation to highlight two of his favorite American-made artisan ingredients, Gustus Vitae's Taste of Bordeaux and Wondergrain's Pearled Sorghum.
Read MoreAs the days get shorter + the nights get colder, it's time to take a refresher on braising and slow cooking. So set your oven low, break out the mirepoix + set the table. We've adapted this short rib recipe from the great Tom Colicchio, added some mushrooms, stuffed it inside of a butternut squash and topped it all with shaved parmesan cheese. Enjoy.
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