In Robb Turner’s telling, it all sounds so inevitable, as if maybe the same thing could happen to you. You would buy some land, discover it dense with maple trees and decide to tap them for syrup. Your product would so intrigue the sommelier at Per Se that he would leave his job to sell it for you. One of New York’s most celebrated chefs would design the kitchen for an all-maple cafe at your new sugarhouse.
And less than two years after tapping your first tree (though you are more banker than food guy), your syrup would have an indie chocolate bar named after it, appear in dishes at the nation’s best restaurants and be served to the president at the inaugural lunch.
By Kate Zernike