Guest Chef Recipes

We have received great feedback from the New York restaurant community and look forward to hosting more chefs at Crown Maple Farm. In fact, some of our favorite chefs have been so inspired by the pure, regal taste of Crown Maple Syrup that they have created recipes featuring our syrup.

Chef Jonathan Benno

Chef de Cuisine Jonathan Benno of Lincoln Ristorante

As chef of Lincoln, Jonathan Benno launches his solo effort in a career that has spanned two decades of fine dining. Lincoln is a new modern Italian restaurant at Lincoln Center, which opened in September 2010. For Benno, who was the chef de cuisine at Per Se for six years, this was the restaurant stage he had always dreamed of.

Quality and integrity have been the hallmarks of Benno's career and are consistently demonstrated in his passion for sourcing the finest ingredients. Meticulous by nature and precise by training, Benno has unparalleled experience earned working in the nation's finest kitchens.

Benno attended the Culinary Institute of America in Hyde Park, NY and worked at the Mayflower Inn under Chef John Farnsworth. After graduation, Benno relocated to the Bay Area, where he came to appreciate the bounty of fresh, locally grown ingredients available. He worked under Michael Mina at Aqua, and later moved to the Napa Valley to join Thomas Keller at The French Laundry.

Benno also spent time at Daniel, then in France at Auberge du Vieux Puits, returning to New York as poissonier at Les Célébrités in the Essex House. He then joined Tom Colicchio at Gramercy Tavern where he spent two years in the kitchen, and one year in the pastry department. He opened Craft as a sous chef with Marco Canora, and finally returned to The French Laundry in 2003 as sous chef to prepare for the opening of Per Se in 2004.

Pastry Chef Richard Capizzi

Pastry Chef Richard Capizzi of Lincoln Ristorante uses Crown Maple Syrup

Pastry Chef Richard Capizzi turns out the most authentic and refined Italian desserts using modern methods and the finest ingredients at Lincoln Ristorante in NYC. He has derived his cooking philosophy and enhanced his skills from the time he spent in and out of the kitchen with some of the world’s most renowned chefs, from Thomas Keller to Jean Louis Palladin and Pascal Brunstein.

Capizzi won the title of Pastry Chef of the Year, as well as gold medals for "Most Artistic Plated Dessert," The Vatel Club's "Technical Prize" and the Societe Culinaire Philanthropique's Award for Exceptional Taste at the 14th Annual US Pastry Competition in New York in 2003. He was the youngest and the first pastry chef ever to sweep the entire competition. While at Per Se, Capizzi was honored by Dessert Professional, as one of the top 10 best pastry chefs in 2009.

Pan Pepato

Chef Bradford McDonald

Chef Bradford McDonald

Soon after receiving a Bachelor of Arts in literature, Brad headed off to France to become a student once again—this time in the kitchen instead of the classroom. He became a stagier in a Michelin-starred Alsatian restaurant—beginning a series of classic kitchen-based learning opportunities that took him from the Deep South to France, New York City, Denmark and back again.

A chef with Continental sensibility and a dash of Southern accent, Brad was born and raised in Mississippi. He has honed a creative “site-specific” cooking style that combines a respect for regional foodways with a passion for sourcing the best and freshest local and seasonal ingredients. Having worked in some of the most acclaimed restaurants in the world, including Alain Ducasse at the Essex House, Per Se, and Noma, he has mastered both time-honored techniques and cutting edge innovations.

Brad is currently the executive chef at Colonie in Brooklyn Heights, NY.

Chef Bradford McDonald

Soon after receiving a Bachelor of Arts in literature, Brad headed off to France to become a student once again—this time in the kitchen instead of the classroom. He became a stagier in a Michelin-starred Alsatian restaurant—beginning a series of classic kitchen-based learning opportunities that took him from the Deep South to France, New York City, Denmark and back again.

A chef with Continental sensibility and a dash of Southern accent, Brad was born and raised in Mississippi. He has honed a creative “site-specific” cooking style that combines a respect for regional foodways with a passion for sourcing the best and freshest local and seasonal ingredients. Having worked in some of the most acclaimed restaurants in the world, including Alain Ducasse at the Essex House, Per Se, and Noma, he has mastered both time-honored techniques and cutting edge innovations.

Brad is currently the executive chef at Colonie in Brooklyn Heights, NY.

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