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Spotlight on Maple

In the latest edition of the Vermont Fresh Network Fresh Feed, we talked to a few of our members about maple syrup!

La Villa's Maple Bourbon Sauce

La Villa Bistro serves up a crowd-pleasing menu with an Italian flare in an unassuming shopping plaza off Route 7 in Shelburne. Husband and wife team, Adam and Jill Spell, have earned the solid reputation the restaurant carries for great food and have added a thriving catering service and wine shop, Enoteca, to their business. Adam makes it a point to source local ingredients and when asked if Vermont maple syrup made it onto his menu, he was eager to share one of La Villa’s most popular dishes!    

What maple driven dish is Adam excited about? His special Maple Bourbon Sauce…

Chef Adam serves up Pan Roasted Misty Knoll Chicken in a Maple Bourbon Sauce with Roasted Garlic Mashed Potatoes and Grilled Broccolini. Adam buys his maple syrup from Sugarman’s in Hardwick, VT.

Maple Bourbon Sauce Recipe
Ingredients: (Unless you’re cooking for a party, you’ll probably want to scale down)

  • 1 Bottle Jim Beam
  • 2 cups  Maple syrup
  • 1 cup Honey
  • 2 Cinnamon stick
  • 2 Sage stems
  • 1 qt Heavy cream

  • Directions

  •  Reduce bourbon by half  
  • Add maple syrup and honey; reduce by half again being careful not to boil.
  • Add cinnamon, sage and heavy cream.
  • Reduce on low until nappe.

    Jed's Maple Products 
    Stephen Wheeler comes from a long line of sugarers. He can count back five generations but it’s likely sugaring has been in his family for longer than that. While the tradition carries on, Stephen has brought a breath of fresh air and innovation to Jed’s Maple Products.

    What is Stephen excited about this maple season? His vegetable oil burning, steam boiler!

    Educated as an mechanical engineer, Stephen saw an opportunity to clean-up the sap boiling process by buying a steam boiler that burns used vegetable oil. Not only is this method efficient and environmentally friendly, but the high pressure steam maintains an even temperature that won’t burn the syrup or the pans! Jed’s Maple is open this weekend, stop in and try some of Stephen’s famous maple pizza fresh out of his wood fired pizza oven—which he converted from an old evaporator. Sweet maple syrup with the bite of sharp cheddar cheese—we’ll see you there.

    Boyden Valley Maple Creme Liqueur
    The Boyden’s have owned and operated their family farm since 1914, starting as a dairy farm and producing Vermont maple syrup. Today, the Boyden family has diversified the farm to include not just maple syrup, but also beef cattle, a wedding barn, and a winery & distillery!

    Fred Boyden continues the four generation tradition of making Vermont maple syrup using a traditional wood-fired evaporator with sap collected from a 200 acre sugarbush located on the family’s 800 acres of farm land. David Boyden, Fred’s son, and his wife Linda started Boyden Valley Winery in 1996 using Vermont grown fruits and eventually planting 10 acres of grapes to begin producing award-winning wines including their premier Vermont Ice wines.

    While each family member has taken on their own area of expertise and focus, they recently developed a product that combines Fred and David’s passions- their Vermont Ice Maple Crème Liqueur. Crafted from high-quality cream, Vermont maple syrup, and Vermont-grown apples, Vermont Ice Maple Crème liqueur is smooth and creamy with a rich maple flavor—stop in and enjoy a sample. Boyden Valley Winery & Spirits will be hosting their annual Maple Sugar Festival during Vermont Maple Open House Weekend, Saturday & Sunday, March 23rd & 24th.


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