At Cello, a new restaurant in Lenox, co-chefs Sarita Orobia-Wolff and Raymond Stalker change their menu daily, improvising with the fine ingredients that local farms offer, even in the cold season—greens from Indian Line Farm in Great Barrington, locally raised meats from Sky View in Sheffield. In spring, their menu grows with native and foraged flavors, too.
Here are two ways they suggest maple syrup can take a savory turn in your home kitchen:
Maple Vinaigrette:
Whisk together a basic vinaigrette (3 parts oil to 1 part vinegar) and add finely chopped shallots, a touch of soy sauce, and a drizzle of maple syrup.
Maple Glaze or Marinade:
For a glaze for roasted root vegetables or chicken wings, combine maple syrup, sambal, sriracha, and butter to taste. To marinate pork or beef, replace the butter with oil.
