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travel / travel magazine / mar09
TenBest
The sap that changed the world
Serious syrup fan Shawna Wagman unveils her favourite classic cabanes à sucre,
plus a range of maple experiences serving up everything from folklore to fine dining
IT SHOULD COME as no surprise that the maple tree’s sweet sap taps into our national pride. After all,
Canada produces 85 percent of the world’s maple syrup, of which 90 percent comes from Quebec. When the sap runs, from mid-February
into April, many of us are drawn to the woods, where sugar bushes beckon visitors with a
range of old-fashioned activities, entertainment and food. Here are 10 sticky stops that
will ensure your prelude to spring is sweeter than ever this year.
Chef ’s Nights at Sugar Moon Farm, Earltown, N.S.
Guest chefs from throughout the Maritimes fire up their imaginations at this working maple
farm to create multicourse gourmet dinners highlighting the magic of maple. Visitors can
hike, ski or snowshoe to the sugar bush or opt for brunch, complete with maple cocktails.
(866) 81-MAPLE;
www.sugarmoon.ca
Sugar Bush Weekend at Kings Landing Historical Settlement, Kings Landing, N.B.
Costumed staff boil sap in iron cauldrons over open fires so visitors can witness the art
of syrup and sugar making as it was performed 150 years ago. Horse-drawn wagons transport
guests between the farm and inn. March 21-22;
(506) 363-4999;
www.kingslanding.nb.ca
Festival beauceron de l’érable, Beauce region, Que. Now in
its 20th year, this festival south of Québec recreates the spirit of earlier times
with demonstrations, music and dancing, drawing about 50,000 annually. March 18-22;
(877)
9-BEAUCE;
www.festivalbeaucerondelerable.com
Le Bilboquet tire d’erable ice cream, Montréal
For a quick fix, save yourself a drive into the woods and grab a scoop of delicious limited-edition
maple ice cream laced with maple taffy from this top Montréal artisan glacier.
(514)
276-0414
La Table des Jardins Sauvages, St-Roch de l’Achigan, Que.
Renowned for innovative fare featuring wild plants, mushrooms and game, gathering-cooking
duo François Brouillard and Nancy Hinton create a five-course gourmet menu at their
45-seat “table forestière,” which pays homage to maple in wild and surprising
ways. Arctic char is cured in local maple brandy and glazed quail is served with a sap-poached
quail egg.
(450) 588-5125;
www.jardinssauvages.com
Cabane à sucre Constantin Grégoire, St-Esprit, Que.
At this low-key cabane, food is the highlight, not a frill. Here, the pancakes come with
all the fixings: ketchup aux fruits, cretons (pork spread), oreilles de crisse (the infamous
pork rinds) and tarte au sucre — all homemade.
(877) 839-2305;
www.constantin-gregoire.qc.ca
La Sucrerie de la Montagne, Rigaud, Que.
On a quest for authentic Québecois culture, celebrity chef Anthony Bourdain sought
out this gem. There’s an all-you-can-eat feast with classic ambience, music, dancing
and overnight accommodations in a traditional log cabin.
(450) 451-0831;
www.sucreriedelamontagne.com
Wheelers’ Maple Heritage Museum, Lanark Highlands, Ont.
Set on a 295-hectare forest, Wheelers holds the largest collection of maple-syrup-related
artifacts in North America, including a century-old sugar shack, boiling kettles and a
set of production equipment and tools. Homemade pancakes and maple sausages provide fortification
before you hit the hiking trails.
(613) 278-2090;
www.wheelersmaple.com
Maple in the County, Prince Edward County, Ont.
More than 30 venues, including wineries, restaurants and food producers, participate in this
self-guided tour. Visitors sample everything from maple cheddar and maple hot dogs on maple
buns to maplebased ale. March 28-29;
(866) 845-6644;
www.mapleinthecounty.ca
Sugaring-off Festival at the St-Pierre-Jolys Museum, Man.
In this picturesque village south of Winnipeg, locals celebrate their French-Canadian heritage
with a sugaringoff party. Since the “Manitoba maple” sap runs for just a few
days each year, the precious nectar is boiled and bottled for souvenirs and sampling, while
breakfast is served with some of Quebec’s bounty.
(204) 433-7635;
www.museestpierre.mb.ca
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