Open Table Blog

September 16, 2015 

A Taste of the Past: 5 Heritage Ingredients Making a Comeback


"Not every taste withstands the test of time. Plenty of vegetables, herbs, and grains popular in the past have either gone of out style and are no longer cultivated on a mass scale or have had key flavors altered through breeding. Lucky for present-day diners, chefs are rediscovering and reviving these lost heirloom plants in contemporary cuisine. Here are five heritage ingredients making a comeback that will give you a taste of history...

Though it’s part of the grass family and can be used as a grain, sorghum is best known for being transformed into a dark syrup popular below the Mason-Dixon line. Tasting like a cross between molasses and maple syrup, it’s often used interchangeably with the two, either as a sweetener or drizzled on to flapjacks and biscuits. At Washington, D.C.’s Vidalia, it’s incorporated into the standout sweet potato sourdough in the restaurant’s complimentary bread basket. Conversely, it adds Southern-style sweetness to the butter accompanying the cast iron cornbread at Food, Wine & Co. in Bethesda, Maryland..."

-Nevin Martell 

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