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Discover Crown Maple in Unexpected Places: Hudson Valley Restaurant WeekSubmitted by Nathan on March 27, 2012 - 9:58am
The pure taste and clean balance of Crown Maple Syrup has gained a reputation among chefs and discerning consumers who delight in the subtle, delicious flavors and the smooth finish it leaves on the palette; characteristics formerly unexpected when describing maple syrup. It only stands to reason that syrup this unique keeps turning up is some rather unexpected places.
You’ll find Crown Maple Syrup tucked inside tantalizing menu offerings at more than two dozen Hudson Valley-area restaurants through March 31st. Indulge in a Crown Maple glazed smoked pork belly with corn polenta and micro mustard greens appetizer; a pan-seared salmon entre enhanced by Crown Maple citronette; Crown Maple spice cake accompanied by Bourbon-Mascarpone cream, apple-fig compote and salted caramel sauce; or a Mack & Jack cocktail made from Hudson 4-Grain bourbon and Crown Maple Syrup, infused with fresh sage and orange zest.
The inclusion of Crown Maple adds an exciting new dimension to the wildly successful Hudson Valley Restaurant Week. 2012’s inaugural Crown Maple Chef's Challenge invites Inventive chefs from the region to competitively explore the versatility of Crown Maple Syrup in novel and unexpected ways. Each completely new and original recipe utilizes Crown Maple Syrup as a key component. Top honors and great recognition will go to winning chefs in four different competition categories – appetizer, entree, dessert and cocktail. Diners have the opportunity to cast votes for their favorite dishes; and one lucky voter will be selected at random to win a one-of-a-kind maple and chef garden experience at Crown Maple this fall, along with a special gift basket featuring Crown Maple Syrup and apparel valued at $600.
It’s a great time to explore the Hudson Valley’s growing culinary scene at any of the 200 participating restaurants. Let your palette be heard by voting for your favorite chefs and let us know on Facebook or Twitter about all of the outstanding cuisine you’ve sampled during March’s Hudson Valley Restaurant Week.
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.