Kentucky's Food Bloggers Appreciate Special Spanish Summer Food—and Sorghum

 Holly Hill Inn's "Summer in Madrid" dinner, August 2012. Midway, Kentucky

Holly Hill Inn's "Summer in Madrid" dinner, August 2012. Midway, Kentucky

Kentucky food blogging colleagues work hard every day. You can get some of the flavors of their writing at Kentucky Food Bloggers Association, a facebook page. This week I particularly appreciate two fellow bloggers. First, gratitude to Jonathan Piercy, co-host of What's Cookin' Now! "The World's Only LIVE Radio Cooking Show (That We Know Of)," a companion blog for a monthly live cooking show on Whitesburg, Kentucky's inimitable 88.7 WMMT-FM. Jonathan's post today, "Summer in Madrid at the Holly Hill Inn," beautifully describes a special meal at the beloved Midway, Kentucky destination restaurant.

My Best Man and I enjoyed that same dinner, with friends, as you can see from the photos above. We appreciated the commitment to Kentucky producers and sustainability underpinning the menu. Jonathan speaks for everyone at my table when he names the Snapper Alicante course the favorite. The pleasing flavors and textures in the dish began with its anchor, a "medallion of fried eggplant" so delicious one person at our table actually enjoyed this tricky Spanish-Kentucky vegetable for the first time ever. Jonathan's post describes the courses and experience so thoroughly that simply adding some photos here seemed enough.

In a delicious aside, Jonathan suggests putting sweet sorghum syrup on fried eggplant. We have to love that suggestion, which is new and a bit radical. Delicious, anti-oxidant rich, small farmer-friendly sorghum is a favorite Savoring Kentucky topic.

Food blogger and author Fiona Young-Brown, host of Crazy Englishwoman Cooks, also promotes sorghum—specifically Bourbon and Vanilla Sorghum from Louisville's Bourbon Barrel Foods—as a crucial, complex sweetener in Peach Butter with a Twist. Savoring Kentucky's second appreciation of the day goes to Fiona for sharing the happy results of her peachy sorghum experiment.

Sorghum-making season begins in September. Given sorghum cane's drought tolerance, I trust the tradition of making self-sufficient, tasty sweetening will continue to delight us, in spite of this year's record-breaking summer heat and drought. I am already eager for first tastes of this year's sweet sorghum syrup.

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