Thursday, April 28, 2011

Get shacked!

The following is a Public Service Announcement:

sugar shack fig. a: inside Cabane à Sucre PDC

If you haven't had the considerable pleasure of visiting Cabane à Sucre Au Pied de Cochon this year (or any other year, for that matter), apparently there's still hope. This is the message that came over the wire here at AEB earlier today:


Les demandes de réservations pour la saison 2012 débuterons le 1er décembre 2011….
Mais il y a quelques annulations pour une dernière chance de venir cette année….

Vendredi le 29 Avril, 18hr pour jusqu'à 10 personnes
Samedi le 30 Avril, 11hr30 et 13hr30 jusqu'à 20 personnes
Dimanche le 1er Mai, 11hr30 13hr30 et 17hr30 pour jusqu'à 10 personnes
Jeudi 5 Mai, 20hr30 pour jusqu'à 15 personnes
Vendredi 6 Mai, 18hr et 20hr30 jusqu'à 12 personnes
Samedi 7 Mai, jusqu’à 15 personnes
Dimanche 8 Mai, Fête des mères, 11hr30 et 13hr30…jusqu’à 20 personnes….

La cabane ferme la saison le 8 Mai…alors voici votre dernière chance pour cette année…


L’équipe de la Cabane à Sucre Au pied de Cochon

Still not sure if it's worth it? This is what Team AEB had to report about the PDC Sugar Shack, version 2011:

Our last visit (back in 2009) was so totally mental it was impossible for us to imagine the PDC Sugar Shack crew having any more tricks up their sleeves, but version 2011 was bigger and better. Things started with a barrage of killer appetizers (foie gras-laced pea soup, smoked sturgeon with blini-like mini-ployes, PDC maki rolls, green salad with oreilles de crisse, etc.), followed through with three truly impressive mains (a whole smoked pork shoulder with maple syrup glaze, a whole roasted guinea hen with beer-maple gravy, and a baked lobster omelet), and climaxed with a veritable sugaring-off ceremony (tabletop tire d'érable, a maple glazed tarte tatin, and a chocolate-covered maple-peanut ice cream bombe). This is an 11-course (!) sugar shack experience that's definitely a little more bourgeois than bûcheron, but, man, is it fantastic. Frankly, the only problem is managing to get a reservation. We'd given up hope for 2011 when someone tipped us off that there were actually some openings on Thursdays and Sunday. We sent another email (, made a couple of phone calls, and the next thing we knew, we had a Sunday night reservation. Be persistent. It's worth it.

For reservations, contact:

Keep hope alive.

fig. b: this could be you

Cabane à sucre Au Pied de Cochon, 11382 rang de la Fresnière, St-Benoît de Mirabel, (450) 258-1732 (Mirabel area)


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