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A sugar shack, also known as sap house, sugar house, sugar shanty or sugar cabin is an establishment, primarily found in Eastern Canada and northern New England. Sugar shacks are small cabins or groups of cabins where sap collected from maple trees is boiled into maple syrup. They are often found on the same territory as the sugar bush, which is intended for cultivation and production of maple syrup by way of craftsmanship.
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Au Pied de Cochon is a restaurant in Montreal, Quebec, Canada. It is located at 536 Duluth Street East in the borough of Le Plateau-Mont-Royal. Au Pied de Cochon also has a Sugar Shack and La Cabane d'à Côté in St-Benoît de Mirabel, which are open to normal reservations during the maple sugar season. The restaurant was founded by chef Martin Picard in 2001. In 2019, the Montreal location was named the 34th best restaurant in Canada, according to Canada's 100 Best.
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St. Lawrence is a French-Canadian restaurant in the Japantown neighbourhood of Vancouver, British Columbia. It opened in June 2017. Located on the ground floor of a heritage building at 269 Powell St, originally a Japanese general store, St. Lawrence serves a blend of traditional Québécois dishes and French haute cuisine. Executive chef and owner J.C. Poirier began developing the concept for St. Lawrence in 2013, and sought with both the menu and the décor to replicate the feeling of being inside a rural French home and eating a country-style meal. The interior, which features a blue and green colour scheme and numerous keepsakes and photographs, was developed by Vancouver-based studio Ste. Marie.
Grand-pères, grand-pères au sirop d'érable or grand-pères dans le sirop d'érable is a traditional pastry in Québécois and Acadian cuisine. The term pépère is also used to describe this dish in some regions of Quebec like Beauce. This pastry is commonly served during "le temps des sucres" in sugar shacks.
Fèves au lard, also called bines or haricots au lard, is a traditional Québécois dish. It is usually based on the common bean mixed with pieces of bacon and either molasses or maple syrup that is then slow cooked in the oven. Sometimes other ingredients are added. Fèves au lard are usually served as a side during breakfast, but they can also be served as a side during lunch or supper and they can be served as a meal. Fèves au lard is a traditional dish presented at sugar shacks during le temps des sucres in Québec and other French-speaking regions of Canada.
References
- 1 2 3 Hillary Brenhouse (March 19, 2012). "Sugar Rush". Time . Archived from the original on March 8, 2012. Retrieved May 3, 2013.
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