This is something that I think gets taken for granted too often. There is something special about not just what we cook in our kitchen here but where we are geographically. There is something special about the terroir here. Without having had the real ingredient to understand it might not make as much sense. This is the first year we are experimenting with not just homemade maple syrup but also experimenting with the sap. It has incredible flavor profiles during every stage of the reduction and they are all very different. This year in particular the maple trees are producing some of the most buttery maple syrup I have ever had. It is opening up so many new avenues that previously didn’t exists even though we have always used maple syrup from local farms. Going through the process of lugging the buckets of sap back and forth and waiting for days to have the reduction complete makes this ingredient something worth celebrating.
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