Goddard’s

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.