Cabane à sucre at The Beehive
Leave it to the masterminds behind The Beehive, the wildly popular restaurant, live music venue and living art gallery in Boston, Massachusetts, to transform into of all things, a Quebec style “Sugar Shack” for an evening!
In Quebec, maple syrup isn’t just something you drizzle on pancakes. It’s an excuse to sit down for a feast at a Sugar Shack or “cabane à sucre,” where just-tapped maple sap is boiled until it’s transformed into sugary syrup. Hundreds of sugar shacks lie just outside Montreal and Quebec City, and many have massive dining halls, where families sit at communal tables and are fed an endless parade of simple country cooking, pickled beets, pancakes, fried eggs, stews, sausage and bacon, split pea soup, pork cracklings, meat pie, maple syrup pie, often accompanied by a live band playing traditional folk music (similar to Cajun music) and dancing.
On Wednesday, March 7th, 2012 from 5:00PM – 2:00AM, The Beehive teams up with Chef Alexandre Loiseau and his crew from Bistro Cocagne in Montreal, Quebec to offer Bostonians an original twist on the Sugar Shack experience with a multi-course family style feast accompanied by live musical performances by traditional Quebec performers. Guests will be seated at communal tables and served a series of dishes on shared platters as well as the diner’s own choice of entrée. The meal has a set price of $45 per person.
To ensure authenticity and in observance of Celebrations de la Francophonie in March 2012, a month long celebration of the diversity of the French speaking world, The Beehive has partnered on this event with the Association Québécoise en Nouvelle-Angleterre, the Quebec Delegation of Boston, and the Consulate General of Canada in Boston. Harpoon Brewery will be participating as well, with an advanced release of their limited batch Catamount Maple Wheat Ale.
This event is an opportunity to sample the talents of Chef Alexandre Loiseau, one of the top young chefs in the highly regarded Montreal culinary scene.
After years working with some of the greats such as Norman Laprise, David McMillan, Stelio Perombelon and Jean-Paul Giroux, Chef Loiseau opened Bistro Cocagne in 2004 to critical acclaim (http://www.bistrococagne.com/). Chef Loiseau will be working with resident celebrity Chef Rebecca Newell producing authentic, yet innovative twists on traditional Sugar Shack fare.
Because no experience at The Beehive would be complete without some of the best musicians in the world, The Beehive is proud to present two very special performances from award-winning Québec artists.
Beginning at 6:30PM guests will delight in the sounds of Isabelle Cyr and Yves Marchand. From Témiscamingue Lake in Québec, to the Acadian shores, Isabelle Cyr and Yves Marchand offer a stunning repertoire of original songs and traditional pieces. To the spellbinding rhythms of the piano, the harmonium, the drum, the autoharp and the guitar, the irresistible duo blend their voices and cultures for the greatest pleasure of us all.
At 8:30PM The Beehive is proud to present De Temps Antan! Songs from the past and songs of today, dosed with uncontrolled laughter, deep-rooted couplets and sudden impromptu shifts – this is the sum total of De Temps Antan! Since 2003, Éric Beaudry, André Brunet and Pierre-Luc Dupuis have brilliantly explored and performed a traditional repertoire of Quebec’s musical past. With an explosion of fiddle, accordion, harmonica, guitar, bouzouki and a number of other instruments, they enjoy a devilishly good time straying from the ordinary and thrilling audiences with their contagious joie de vivre. Now it’s Boston’s turn to get in on the dance with De Temps Antan!
Whether you come for the sights, the sounds or the taste, The Beehive will transport you to a different place on March 7th, 2012! Call 617.423.0069 for reservations!
WHAT: “Sugar Shack” (cabane à sucre) Event at The Beehive
WHERE: The Beehive, 541 Tremont Street, Boston, MA 02116 | P. 617.423.0069
WHEN: Wednesday, March 7th, 2012 5:00PM – 2:00AM (EST)
Dinner Served: 5:30PM to 11:30PM
Isabelle Cyr and Yves Marchand 6:30PM
De Temps Antan! 8:30PM
CABANE A SUCRE (SUGAR SHACK) MENU
$45 Per Person
Beets Marinated with Cider Vinegar & Maple Syrup,
Homemade Pickles, Homemade Ketchup, Maple Syrup Bacon
FAMILY STYLE FIRST COURSE
Cream of Turnip Soup with Maple Syrup Crouton
Pork Creton (Rustic Pate)
Plate of Dried Ham, Raspberry Vinegar Reduction & Maple Syrup
Lettuce Salad, Oreille de Christ (Pork Cracklings), Maple Dijon Vinaigrette
Each Diner Chooses one of following :
Roast Pork, Apple Cider, Maple Sugar & Baked Beans
Seared Salmon, Maple Roasted Root Vegetables, Crystallized Lemon & Sour Cream
Braised Lamb Shank, Tomatoes, Maple vinegar, French Beans Amandine
Baked Stuffed Lobster, Garlic, Parsley, Lardon, Maple Vinegar and Lobster Butter,
Mashed Parsnip Puree, Creamy Spinach +$10
Quebec Meat Pie (Pork, Turkey, Venison) with Baked Beans
FAMILY STYLE DESSERT
Vanilla Maple Panna Cotta
Maple Syrup Pie
Bread Pudding Chomeur with Maple Ice Cream
*Menu Subject to Revisions
INFO: Multi-course meal served in a communal setting to encourage conversation. $45pp (Tax, Gratuity, Beverages not included).