In simple terms, a sugar shack is a front for producers of maple syrup. The 'harvesting' time for maple syrup, typically tends to be between March and April and so, whilst there is still plenty of maple syrup to go around, these producers tend to open sugar shacks during this period so both Montréalers and foreign visitors such as yours truly can sample the delectable delights of a traditional and sweet Quebec meal.
We all got into the coach and made our way there. You have no idea how cool it is to be going places on a coach again. It's like I've been transported back in time to school, where school trips used to induce excitement and happiness. I love having that feeling again. Anyway, we arrived at the sugar shack just as the sun was setting and it was pretty much exactly as I had imagined it. A shack. There was nothing particularly special about it and inside was pretty much your standard log cabin decor (or what I imagine to be a pretty standard log cabin, not that I am an expert in the interior design of log cabins, that might be Lawrence Llewellyn Bowen's field of expertise more than mine).
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| Yes, the icicles are real! |
We were shown into a room where there were large tables set out and we all settled down to enjoy this meal. The process is simply sit down and a waitress will bring you your food (and you can ask for as many helpings as you want). As we had all starved ourselves for this promised meal of majestic quality (and quantity), the bread sitting on the table looked too inviting and we all practically wolfed it down in mere seconds. Alexandre, one of the organisers, told us not to eat too much bread because we would need room for later. Obviously, Alexandre had underestimated the power of my stomach because I can not describe the level of hunger I was feeling.
The first course came out, which was a nice and gentle Pea soup to get the ball rolling. However, after one sip, something was not quite right about it. I couldn't really put my finger on it but continued to eat it anyway (refer back to previous paragraph about starvation for more clarification). It was only when I hit the bottom of the bowl that I realised that maple syrup had been added to the recipe. Now, I have a sweet tooth (obviously) but c'mon, really? After the soup was finished (and I did finish it, I am not quitter), there was a small amount of time between the soup being cleared away and the main course, we decided to have a peek at some of the condiments on offer. Now, usually, I'm not a huge fan of pickles but as the ravenous part of my personality came out to play, I decided to try one. I am not even lying when I say that the pickles were pickled in maple syrup. However, there was a lovely chutney that deserves a mention because even though that had maple syrup in it, it was good. Pickles in maple syrup however, are not acceptable.
Finally, after what had seemed like an age, the main meal came out. It was almost like an English breakfast with scrambled eggs, smoked sausage, ham, baked beans and potatoes. Except, of course, everything has maple syrup in it. I'm not even lying, if you were unaware of the fact you were diabetic, you would have definitely known after this meal. It was crazy. Even the baked beans were in maple syrup... And then pudding. Need I talk about pudding? Cake with maple syrup or Maple syrup tart? My heart was racing faster than a fat man in a cake shop (ironic really). Probably the craziest part of the meal though was when Nana discovered the odd but rather tasty combination of Pork scratchings drizzled with maple syrup (yeah, we were pretty much all having heart attacks at this point).
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| English breakfast or Quebec Tradition? Only one way to find out... |
Once the plates were all cleared away, the table was strewn like a battlefield. Everywhere I turned, I could see defeat in all of my friend's eyes. Food had beaten us all once again. And then, some soul announced that they were serving maple syrup taffy outside on ice. Well, didn't we all just stand up and make our way outside? Yes, yes we did and I don't regret a thing.
We made our way around to the back of the cabin where there were troughs filled with snow. Then this guy poured boiled maple syrup over the snow where it cooled just enough so that it became a sort of sticky, pliable consistency, which when rolled with a lolly pop stick, could be consumed easily. Long story short, it tasted awesome. And the guy kept coming round with this jug whilst we were being educated on how maple syrup was made (I can't lie, I wasn't really concentrating). I think the worst part was that I heard someone lamenting how they had had two whilst I was popping my fourth into my mouth (no regrets).
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| Showing how it's done! |
After a small tour of the workshop and a group photo, it was decided that we would all get back onto the bus and make our way back to Montréal.
There's two things about this experience I would like to point out. One, it is probably the only time and opportunity I will have to ever visit a sugar shack as it is very ingrained in the Quebec culture and not necessarily obvious to outsiders. Plus the fact I hope I never come back here in March or April. And two, I did not fall over at all (which is what usually happens during trips with HEChange). Hooray!
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