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.
Where Offbeat Eats has been:
After a day spent touring all around the city, including several walks to/from our hotel, we were more than ready for a good dinner in Reykjavik. We really wanted to try out something novel, and we had noticed that several Reykjavik joints were doing “Icelandic Tapas”, combining the concept of tapas with local ingredients. Actually, since Reykjavik has quite the fishing port, and a lot of fresh fish, this made sense. Walking around town, we settled on trying out Tapas Húsið (Tapas House), which is located adjacent to the harbor in what used to be a processing plant for saltfiskur (bacalao). Looking over the menu at Tapas Húsið, we noticed that they focus on tasting menus, with three main choices: Tapas from the Sea, Tapas from the Land, and Tapas from the Farmer. We ended up doing the Tapas from the Seas tasting menu, which we also supplemented with a few additional courses. We settled back with our pitchers of Sangria (they had a 2 for 1 special going on), and let them start bringing out the food.