Pour Some Sugar on Me

The Point Gets Sticky over New York’s Maple Syrup Weekends

 Every spring, as the sun begins to warm the snow covered grounds in upstate New York, things start to get a little bit sticky. Indeed, once the temperature climbs above 40, the maple sap begins to flow, and oh how it flows. In honor of New York’s annual Maple Weekends, March 20-11 and March 27-28, the legendary Relais & Châteaux resort, The Point invites guests to explore the world of maple syrup beyond what tops pancakes and waffles.

In 2009 more than 1,500 maple syrup producers made more than 362,000 gallons of maple syrup – making New York competitive with Vermont and Maine. Chef Mark Levy, The Point’s award-winning chef, uses the abundance of the local natural sweetener which he gets primarily from Adirondack Maple Farms, to create dishes including Peppered Squab with Maple Poached Pancetta, Liver Mousse and Roasted Butternut Squash; Seared Foie Gras with Maple Vinaigrette and Sage Noodles, topped with Shaved Pecans; Scottish Salmon with Maple Roast Acorn Squash, Pink Grapefruit and Lemon Thyme; Maple Gnocchi with Sage, Squash and Brown Butter; House Smoked Maple Cured Porcelet Leg a la Benedict; and Fine Apple Tart Smoked Vanilla and Maple Ice Cream.
 
The Point – Saranac Lake, NY – www.thepointresort.com – 800.255.3530