Four teen chefs went head to head battling with maple syrup on Saturday at the Stamford Museum and Nature Center's 14th Annual Maple Sugar Festival sponsored by First County Bank. The festival highlights the New England tradition of maple sugaring.
"This is our fifth chef's challenge," said Stamford Museum and Nature Center CMO Karen Kelly. "First year that we actually had teen chefs so we changed it up a bit this year to have kids cooking instead of professional chefs."
Using maple syrup, each chef prepared a unique dish for the public to taste and judge.
"They like the buttercream a lot," said Marissa Young, Rippowam Middle School eighth grader. "I made devil's food chocolate cupcakes with Maple buttercream and shaved chocolate and sea salt."
The nature center makes about 20-30 gallons of maple syrup per year.
"We have about 200 sugar maples on our property," said Stamford Museum and Nature Center executive director Melissa Mulrooney. "It's 118 acres and we also tap trees on Aquarion Water Company's property, which is right off High Ridge Road."
"I'm usually a savory chef," said Scofield Magnet Middle Schooler Hunter Zampa. "I wanted to try something a little out of the box and make a donut. I made a double-maple donut with the maple glaze and maple candied bacon over the top."
"This is a maple buttercream and maple candied bacon on top of a sweet potato cupcake and this is a maple mariagne cookie with toasted almonds and cinnamon."
For more information on museum visitations visit http://www.stamfordmuseum.org.