Offbeat Eats

As regular readers know, every few years I try to go to one of Quebec’s bigger culinary events, the Cabane à Sucre (“Sugar Shack”) event run by Montreal’s Au Pied de Cochon. It’s one of the Montreal-area big ticket events, and a bit of effort is required to score a reservation, usually requiring waking up at midnight to get a good spot on the waitlist. It is truly a culinary “shock and awe campaign”; you can read my writeups of my trips there in the winter of 2014 and 2017, but both of those visits were to the winter maple sugaring event (which is mostly a “how many dishes can a chef come up with that involve both foie gras and maple?” sort of event). But this year, we decided to mix it up a bit. In addition to their annual maple sugaring feast, Au Pied de Cochon also runs a fall harvest season event, focusing on apples and other fall harvest fruits and vegetables (with, again, an implausibly large amount of foie gras worked into the menu as well). So this year, I arose very early on April 1st, and managed to score a table for 8 in late October. So, rounding up an assortment of my local friends, we drove up to Montreal for a merry weekend of excessive dining, Montreal-style.

Since it’s now mid-February, that means it is starting to become Mapling season throughout the Northeast and Quebec, and that also means it is time for the annual Au Pied de Cochon (PdC, for short)’s Cabane à Sucre harvest breakfast! It’s one of the Montreal-area’s toughest reservations (usually involving getting up at midnight on 1 December, cursing at the constantly-crashing website, and then waiting weeks for your callback on the wait list), but as you can read about in my previous writeup, it really is worth the trouble, since it’s one of the most amazing culinary experiences. When we last went in 2014, we had an amazing time. But there were two lessons we took from that experience: (1) to starve ourselves more beforehand, since it truly is a massively excessive amount of food, and (2) the experience you got as a party of two was just a fraction of the experience the larger, full tables got, since many of the items are best served up table-side (better to receive entire cakes than just slices, for example). So this time, when they opened up the waitlist in December, I immediately signed up for a table of 8 and got a combination of local and online friends to come up and join me. Thus, on 18 Feb 2017, we found ourselves again in the outskirts of St Benoit de Mirabel, QC in an enlarged sugar shack, waiting for items to arrive from the kitchen.