FrontRunners: Maple’s Higher Calling

  • Photo by Cordero Studios
    Photo by Cordero Studios
<< Back to Robb Report, May 2014

We first tasted Burton’s Maplewood Farm Barrel-Aged Maple Syrup ($35, www.burtonsmaplewoodfarm.com) at Little Goat restaurant in Chicago: Custom made for chef Stephanie Izard, it was aged in an applejack-brandy barrel, infused with Thai long peppercorns and star anise, and transformed into something intensely spiced and memorable. Tim Burton, the genius behind the syrup, ages small batches on his Indiana farm for a number of chefs and sells limited quantities in numbered, etched-glass bottles. The next release is a Breckenridge bourbon-barrel syrup (for the Little Nell in Aspen), followed by syrup aged in Maui rum barrels and infused with Kona coffee beans (for the Four Seasons Resort Lanai at Manele Bay), and perhaps most intriguing, syrup aged in a Pappy Van Winkle barrel (for Burton himself).  

From Around the Web...
Photo by Stripsteak Wakiki
The Oahu restaurant’s menu includes steak and seafood dishes with Japanese and Hawaiian influences…
Meet the leading New York chefs who will be making the most of this fall’s harvest…
Ossetra caviar is just one of the pricy premium ingredients in this off-menu dish from Petrossian…
Photo by Pierre Monetta
In the hands of top chefs in Paris, a culinary tradition rises again…
The luminaries of modernist cuisine keep giving us reasons to love their fancy food.…
The dinner series will feature guest lectures given by leading medical professionals…
Photo by Meg Smith
Quince restaurant tightens its connection to a grower and offers some of the bounty to the public…
The height of summer is the best time for amazing produce at your local greenmarket…
Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
In Tokyo, some of the city’s best steaks are eaten on the fly.…