Is it a vinegar, a sweet sauce or marinade? For chef Nicholo Plaza, black maple marinade and glaze is all of these and more. The liquid is made from a secret recipe for mulled vinegar crafted by Plaza in Newmarket, Ont. He takes maple syrup originating from a single-maple orchard run by his friend in Quebec and high-quality liquid smoke sourced from south of the border. Plaza, also the director of product develop-ment at Kappa Foods, says it “brings out the natural flavours of whatever ingredient you mix it with.” The liquid is “not acidic despite it being vinegar,” Plaza explains.
