Above: Will Kies, left, director of education at the Stamford Museum and Nature Center, shows Dino Psichopaidas a hydrometer, which is used to measure the thickness of syrup, during last year’s maple sugar festival. This year’s event will run Saturday to Sunday, March 3 to 4. Staff file photo
Although maple syrup might be best known as the sweet stuff that gets drizzled on to fluffy pancakes, it also can be used as an ingredient in myriad dishes from soups to stews, and most other offerings in between.
Four chefs plan to take full advantage of maple syrup’s culinary flexibility this weekend, when they complete in the First County Bank Chefs Challenge event at the Stamford Museum and Nature Center’s Maple Sugar Festival Weekend. The contest is actually expected to take place on Saturday, March 3 (the festival runs March 3-4), and is open to the public for voting.
The tastings will occur from 11:30 a.m. to 1:30 p.m., and will bring together Nikki Glekas, owner and chef at Eos Greek Cuisine in Stamford, Susan Kane, of Susan Kane Catering in Stamford, Jonathan Mathias, owner of A Dash of Salt in Norwalk, and David Cingari, owner of David’s Soundview Catering. By 2 p.m., the winner is expected to be announced.
And, just to whet those appetites, one of last year’s winning entries was maple-glazed popcorn with prosciutto.
The festival will run Saturday to Sunday, March 3 to 4, 11 a.m. to 3 p.m.. In addition to the food challenge, there will be maple sugar production and demonstrations, tree tapping, tastings, crafts and a scavenger hunt. On Sunday, the pancake brunch (11 a.m.-2 p.m.) returns for an extra fee of $5. The daily admission is $10 nonmembers, $5 for members and free for family plus and above members and those 3 and younger.
The center is located at 39 Scofieldtown Road. For more information, 203-322-1646, Ext. 6521, or visit here.