At Repeal 33, we’re always looking for ways to stay rooted in the South while pushing culinary boundaries—and sorghum is one of those ingredients that lets us do both. For a long time, sorghum was overlooked outside of traditional Southern kitchens. It’s an old crop with deep roots in the region, but it’s more versatile than people give it credit for. We use sorghum in a few different ways at the restaurant, from the sweet and syrupy to the crisp and puffed—and it’s become one of those quiet workhorse ingredients that shows up on a lot of plates.

Sorghum Syrup

The first—and probably most familiar—form of sorghum is sorghum syrup. It’s similar to molasses but lighter, with a rich sweetness and a slightly smoky, earthy finish that makes it perfect for pairing with vegetables, meat, and even seafood. One of my favorite uses right now is on our grilled zucchini with romesco. We glaze the zucchini with sorghum as it finishes on the grill, letting it caramelize just enough to pick up a sticky-sweet coating. That depth of flavor plays beautifully against the nuttiness of the romesco and the char on the squash. It's simple, seasonal, and has this Southern soul to it without feeling dated.

I also like to use sorghum syrup in vinaigrettes, reductions, or brushed lightly onto roasted meats - Sorghum and soy combine to make an excellent southern take on Peking duck.

Puffed Sorghum

Then there’s puffed sorghum—maybe the most fun form we use in the kitchen. It’s like baby popcorn. We take whole sorghum grains and heat them quickly at high temperatures (usually in a dry pot or with just a bit of oil), and they puff just like popcorn. The result is light, crisp, and toasty, with this great nutty flavor.

We love using puffed sorghum as a garnish for crudo dishes, where it adds just enough crunch to contrast against raw fish or scallops. It gives a nod to Southern ingredients whilefitting seamlessly into a modern plating style. We also toss it over salads for texture—especially ones that already have roasted squash, grains, or other earthy components. It’s a detail that surprises guests. They usually can’t quite place what it is—

“is that tiny popcorn?”

—but they love it.

Why Sorghum?

Part of why I love using sorghum is that it helps us honor the region. It’s a Southern staple, but when you treat it with care and creativity, it holds up in modern, composed dishes. It’s also sustainable and underutilized—two qualities I think matter more and more in thoughtful kitchens. Whether it’s a sticky glaze, a crunchy topping, or a surprising twist in a dish, sorghum helps us strike the balance we’re always chasing at Repeal 33: Southern roots, modern approach.

‍