Sunday I discovered this Dover Plains delight. Before then I considered maple syrup to be overly sweet and reserved it to use sparingly on French toast and pancakes. I was forced to revise my opinion when I encountered the refined and complex flavor profile of this sophisticated yet natural maple syrup. To introduce it, Hudson Valley Table had 40 Restaurant Week chefs compete to create dishes featuring the syrup—cocktails, appetizers, main courses and desserts.
Restaurant X’s Executive Chef James Kelly made a sensational salad of heirloom beets with whipped ricotta, Crown Maple, pistachio oil and candied pecans, which is now on the menu full-time in Congers, NY. Josh Kroner, chef/owner of Terrapin in Rhinebeck, won the main-course competition with his succulent Maple-Brined Grilled Pork Chop with Calvados Demi-Glace and Maple-Bacon Almonds. The dishes were great, and I bought a bottle of the syrup—which you can, too, at the farm, online or right here at Marona’s. Look for more about this exciting new local business in next week’s issue.