By Mark Steele, Executive Chef, Algonquin College Food & Beverage Services
Anyone who knows my cooking style can attest that I’m a huge fan of maple syrup. I’m lucky if a litre lasts more than a couple weeks at my house, between the Sunday morning pancakes and everything else I add it to. I will often use maple syrup in soup, salad dressings, and as a glaze for all kinds of meat and even some seafood.
This is the best time of year to experience maple syrup right in its natural habitat: the cabane à sucre. There are hundreds of these rustic “sugar cabins” littered across Quebec, which is the world’s number one producer of maple syrup. It’s hard to believe it takes about 40 litres of sap to make one litre of pure maple syrup. Little wonder it’s pricey, but in my opinion, worth every penny.