I have a question about the recipe "The New Englandah Burgah" from Chef Jason and Merrill's "Maple Syrup & Dijon Vinegarette." I live in CT and have tons of family in MA & VT, so I have easy access and a cupboard full of great maple syrups. I use it quite frequently in year-round cooking. However, with so many different type of grades & varieties could you please let me know which grade you two used for your recipes? I plan on shopping today to make both recipes for dinner tonight on the deck.