American Flatbread ~ Flatbread Kitchen
Friday and Saturday April 11+12, 2008
Tonight’s menu and baking are dedicated to
First of the Season Maple Syrup
First, a disclosure: I like pure maple syrup. I really like it. It is not an overstatement that I love maple syrup.
My mother was born and raised in maple syrup country (southern Quebec and northern Vermont) and so we always had pure Vermont maple syrup on our table at home. I didn’t think much of it I suppose. To me it seemed ageless: it kept well in the cool of the basement and seemed the same season to season.
My mother only ate it in the spring—when it was just fresh from the trees and evaporator. And it is different then. I love maple syrup year round but my mother was right, it has a special brightness in the spring. New syrup is Vermont’s best food at its absolute freshest. Tonight’s was made by Easty Long just a few days ago. Enjoy.
American Flatbread remembers the life of Declan Lyons. 1977-2002.
Thanks for coming.