Category: Good Eats

Vermont Maple Syrup: An UnTapped Superfood

By dchulst on December 13th 2017

Cochran’s ski area in Richmond, Vermont—the first non-profit ski area in the United States—is a tiny hill by ski resort standards. It has around 350 feet of vertical served by a rope tow and T-bar. This locals’ hill, however—started fifty years ago by Micky and Ginny Cochran—is where most kids from north central Vermont learn to ski. And it’s produced generations of Olympic medalists, world cup racers, and more than its share of US Ski Team members.

Now, it’s producing another win—Untapped maple energy foods.

UnTapped is a collaboration between the Cochran cousins—Jim, Tim, Roger, and Doug—and pro cyclist Ted King. In 2010, the cousins started Slopeside Syrup on the ski area their grandfather had started, collecting sap from the maples lining the edge of the slopes and boiling it into syrup in a sugar shack they built near the base of the ski area. When King approached them with the idea to make pure maple energy foods, it resonated with the maple syrup making athletes.

Untapped’s latest power fuel offering, maple waffles.

“The idea came to me when I was riding in Vermont, and I stopped at a general store to refuel,” says King. “When I walked in, the first thing I saw was a syrup display. I bought the smallest bottle and stuffed it in my jersey. It was it delicious and easy to digest.”

It makes sense.

Research shows that pure maple syrup has anti-cancer, anti-inflammatory, anti-bacterial, and anti-diabetic properties. It also has healthy trace minerals like zinc, thiamine, manganese, and calcium. What it doesn’t have are any artificial colors, flavorings, sweeteners, or preservatives. Pure maple syrup has a lower glycemic index than rice bran and other syrups used in energy shots—that means less of a sugar spike for an athlete sucking down a maple packet mid ride, run, or race—but still delivers instant energy. And, while natural foods don’t always taste better, this one does, with or without a pancake or waffle underneath.

It’s also good for Vermont.

“Making syrup, and producing Untapped is a way for us to tie ourselves to the land, to the place,” says Jim Cochran, one of the cousin partners in Slopeside and Untapped. “It gives us a way to make a living, interact with the ski area in a symbiotic way—and keep the land open.”

Tapped and ready to drain.

The magic of maple syrup for athletes is something the Cochrans have known about for years—they’ve all taken tugs off a jug of golden or dark deliciousness for ski day energy since they were tots. Now they’re sharing it with any maple lover who needs a portable energy food.

Untapped hit the market less than a year ago. Its first two products are maple shots, 100% pure certified organic maple syrup in gel packets, and maple stroopwaffles. In the fall of 2015, it received a $50,000 grant from the USDA to develop a 100% maple flavored and sweetened gummy style energy snack. Untapped plans to introduce their latest maple goodness this spring.

And, by the way, it’s not just for working out. The maple shots are great for sweetening your coffee, and the waffles make an excellent afternoon snack.

A Taste of Vermont

Whether you’re a full time resident of Vermont, or vacationing in the Northeast, tasting the local varieties of maple syrup is a must. There are even select sugar houses that will let you come and pour your own maple syrup! Remember, Vermont gets extremely cold. We recommend you bundle up with these warm winter styles.

The women’s Arriva Jacket and the Breckinridge Parka will keep you warm while foraging for syrup in Vermont.

The men’s Carver Canvas Coat is durable and warm, while the Double Bock Jacket is as stylish as it is insulated.

Tapping maple trees for syrup can be a time consuming process. Keep the good vibes flowing with the Demerbox!

Originally written by RootsRated.

“Best I’ve Ever Had” Pumpkin Pie

By dchulst on November 8th 2017

There’s no denying that the right pumpkin pie can be life changing. With a dollop of whipped cream and pinch of spice, a slice of pie can transform a so-so day into the highlight of the month. So this holiday season, brighten the lives of your holiday guests with a slice of “Best I’ve Ever Had” Pumpkin Pie.

Rest assured, this recipe comes from a bona-pied baker: Norma, one of Toad&Co’s amazing Product Developers, has mastered every pie in the book (and then some). She’s SO good, in fact, that her apple pie medaled at last year’s county fair! Norma is also an accomplished swing dancer and one helluva product developer (you can thank her for perfect arm-holes and inseams). Turn on some tunes, round up your ingredients and get to work on your masterpiece.

Pumpkin & Sweet Potato Pie

Combine the following in a large saucepan. Bring to a simmer (10-15 minutes). Make sure to mashing the yams nice and good.

1 can pumpkin (15oz.)







1 cup drained canned yams







1/2 cup granulated sugar







1/4 cup maple syrup







2 teaspoons ground ginger







3/4 teaspoon ground cinnamon







1/2 teaspoon ground nutmeg

Whisk the following together then add to pumpkin mixture:

1 cup heavy cream







1 cup whole milk







3 eggs and 2 egg yolks







1 teaspoon vanilla extract

Strain and pour into pie crust. Bake 350° until done, about 45 minutes.

Bourbon Whipped Cream

No slice of pumpkin pie is complete without a dollop of whipped cream. Try whippin’ up some Bourbon Whipped Cream to really get the party started.

1 cup heavy cream, well-chilled







2 teaspoons powdered sugar







4 teaspoons bourbon (and 2 oz. for sipping…)







2 teaspoons pure vanilla extract

Combine ingredients in a chilled bowl and beat until soft peaks form and cream is billowy. Cover and refrigerate until ready to use.

Need a delicious cocktail for your holiday party? Or just something to keep warm? These delicious drinks should do the trick!

Easy Oysters Rockefeller

By dweb247 on October 9th 2017

Despite what you’ve heard, oysters are always in season. As long as you’re slurping oysters that come from healthy waters (like the ones from Tomales Bay), and they’ve been properly refrigerated, you can shuck from New Year to New Year. Hone your chops with this Oysters Rockefeller recipe from the Tomales Bay Oyster Company.

Oyster Rockefeller Recipe







24 Pacific Oysters, shucked







1/4 cup butter







2 cloves garlic, chopped







1/2 cup panko breadcrumbs







2 cups baby spinach, coarsely chopped







2 Tbsp each of celery, parsley, green onions diced







2 tablespoons anise liqueur (optional)







cayenne, salt and pepper to taste







1/4 cup parmigiano reggiano, grated

Melt butter in a pan over medium heat, add garlic, and sauté until fragrant, about a minute. Mix half of the garlic butter into breadcrumbs. Add spinach, green onion and celery to the pan, cook until the spinach wilts. Add anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste. Mix parsley and parmesan into the breadcrumbs. Place heaping teaspoon of the mixture on each oyster then breadcrumbs. Bake at 450°F until golden brown, about 10-15 minutes. Serve with cold beer and crusty bread. Cheers, mate.

BBQ Bourbon Chipotle Oysters

By dchulst on September 1st 2017

In 1983 when Hog Island planted their first oyster seed, their motto was “Strong backs and weak minds.” Well, they were clearly sandbagging because today they’re considered one of the premier producers of certified sustainable shellfish harvesting over 3.5 million mouth-watering mollusks a year.

As a true testament to their commitment to their backyard they’re also a Certified B Corporation and California Benefit Corporation. Achieving such designations require meeting rigorous standards related to social and environmental performance, accountability and transparency. We made sure to reserve a picnic table, order a bucket-o-beers and proceed to lay down a shuckin’ and grillin’ oyster fiesta.

BBQ Bourbon Chipotle Oysters

50 Hog Island Sweetwater oysters







1/2 lb (two sticks) unsalted softened butter







1/2 cup brown sugar







1/2 cup bourbon







3/4 cup finely chopped garlic







1/2 can of ten oz chopped chipotle chilies in adobo sauce

Dissolve brown sugar into bourbon. Mix into butter, adding in garlic and chilies. Mix well and refrigerate an hour. When ready to party, fire grill to medium hot, shuck oysters and dollop spoonful of butter mix on each. Place on grill and wait for butter to bubble. Watch oysters sizzle for about one minute. Once the oysters are bubbling, remove from the grill, let cool and gobble.

To keep it comfortable while shucking oysters, Julana is wearing the Namche Travel Scarf over the Indigo Skye Long Sleeve Shirt layered with the Sia Long Sleeve Tee, with the Heartfelt Sweater Skirt. Jade is wearing the Boxcan Sherpa Overshirt with the Windmere Dress and the Iona Modal Scarf.

Alex is wearing the Kennicott Shirtjac layered over the Indigo Flannel Slim with Rover Pants. Richard is wearing the Los Padres Fleece Jacket.

The Original Whiskey Sour

By dchulst on August 29th 2017

Some things are classic for a reason. Sweater vests, jazz music, and whiskey sours come to mind. Classics strike the perfect balance between timeless syle and personal reinvention (yes, sweater vests are unquestionably stylish. See this one for proof.) Like jazz, a great cocktail takes the basics and improvises. Consider the Whiskey Sour the 12-chord progression of your bar. Master the fundamentals then do your own thing – add a kick of grenadine here, a pop of rosemary there, double down with two types of whiskey and get your groove on. It’s your personal style, we’re just here to provide the baseline.

The Original Whiskey Sour







1.5 oz. whiskey







1 small lemon, juiced







½ oz simple syrup

Shake all ingredients together and strain. Serve over ice and garnish with a lemon twist. Those are the basics. Get fancy with your garnish (try an orange, mint, even basil) or try a new simple syrup. Brown sugar is more carmel-like, while a rosemary or lavender syrup brings out the best in bourbon. Pairs well with sweaters and Count Basie.

Our mixologist Julana is wearing the Cue Wrap Dress, and Jade is wearing the Downton Long Sleeve Tee,Makenna Sweater Vest, and Printed Lean Legging.

What’s a party without some cute jewelry? Check out our favorite earrings and necklaces here!