Maple matters: From burgers to biscuits, Canada’s syrup sweetens many dishes

Maple matters: From burgers to biscuits, Canada’s syrup sweetens many dishes

Philadelphia chef-restaurateur Jose Garces pitches his newest restaurant, Village Whiskey, as a classic American bar. So it needed a great burger.

It has a standard one—with Boston Bibb lettuce, New Jersey beefsteak tomatoes and housemade Thousand Island dressing, for $9—but Garces also wanted a hamburger that would be over the top in rich, all-American goodness, and that he could charge $24 for.

So he and chef de

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