The sweet,golden syrup is made from the sap harvested in spring from Vermont's sugar maple trees.
VOA: special.2010.10.25
It is intended to be eaten alongside other small plates, such as spring rolls with begonias and pansies, and a sweet, purple drink made from butterfly pea flowers.
In the chef's second Slow Food Fast contribution, seared spring onions, boiled new potatoes, a soft-boiled egg and plump, sweet peas top a pool of creamy, herbal green goddess dressing.