Define the following terms:
Correct answers after the jump...
Middlins, farro and pot likker are three ingredients you'll find on the fall menu at Capitol Grille in the Hermitage Hotel. Chef Tyler Brown recently unveiled a seasonal homage to Southern cuisine. Rich in local ingredients and hearty meats—elk, rack of lamb, Wagyu beef and wild salmon—the menu marks a nearly complete return to classical preparations from the farflung kitchen science that bubbled up out of the kitchen in the last few years.
Highlights of the menu include Niman Ranch pork belly with a Napoleon of apple and sweet potato; lobster consomme with chunks of sweet lobster in a dark rich broth flavored with truffles; and roasted baby beets with fromage blanc and ice wine vinegar.
As for middlins, farro and pot likker...
You'll find rice middlins (broken grains of Carolina gold rice) under the Kobe beef short ribs; farro (a.k.a. "Grain of Legions," or the original grain from which others derive) under the Elk, served with figs and Blis maple syrup aged in bourbon barrels; and pot likker (the super-concentrated liquid reserved after cooking beans or greens) with the sea bass entree with cranberry beans and heirloom carrots.