Matt West, Meat & Seafood Manager, gives a shout out for a unique new product in his department: Smoked Maple Syrup from Sugar Bob’s Finest Kind in Londonderry, VT.  “We have used the smoked maple syrup in our house steak tip marinade since opening last April and it’s been a huge success,” shared Matt.  “This is a game changing, unique ingredient that can be used effectively in meat, seafood and poultry.”

From Sugar Bob’s Finest Kind’s website:

Using food grade compressed air and venturi injection principles, we bubble low temperature maple and beech wood smoke through a finished vat of maple syrup for roughly 24 hours. Key aromatic notes and flavors are preserved while we refilter the infused syrup to deliver a clean consistent product for your cooking pleasure.