From the Farm Blog

Crabtree's Kittle House Gets Creative with Crown Maple Syrup, Eggs and Bacon

I had an amazing lunch experience the other day at Crabtree's Kittle House, a truly great restaurant in Chappaqua, New York. Managing Partner Glenn Vogt had the chef prepare an eggs and bacon dish in which the bacon is cured with our Dark Amber syrup. Outrageous! I had to take this photo and share it with you.Eggs and bacon cured in Crown Maple Syrup at Crabtree's Kittle House in Chappaqua, New York

Glenn also serves as Wine Director there and he showed me their cellar with around 60,000 bottles. As we talked about wine, I shared with him how Crown Maple Syrup is crafted and how the terroir of our corner of the Hudson River Valley combines with our breakthrough production processes to create a 100% pure product with exceptional clean, crisp taste. Glenn immediately drew comparisons to how wine is produced. We agreed that wine and Crown Maple Syrup really have a lot in common.

From the Farm Blog

From the Farm provides updates on how the Crown Maple team is turning sap from the some of the most regal maple trees into quite possibly the purest maple syrup on earth. The Crown Maple team shares their insight into maple sugaring, the latest maple syrup production techniques, life in the sugarbush, conserving the land and sustainable forestry. Interested in more? Subscribe to receive updates.

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