ST. LAWRENCE TO HOST TRIO OF ‘CABANE À SUCRE’ DINNERS IN JANUARY 2020
Award-Winning Vancouver Restaurant Pays Homage to an Annual Québécois Tradition with Authentic, Multi-Course Feasts Featuring Maple Syrup as the Centrepiece
One of the country’s most-beloved restaurants will transport guests on a culinary adventure to Québec when St. Lawrence hosts a trio of exclusive ‘Cabane à Sucre’ dinners on January 19, 20 and 21, 2020.
With seatings at 5:30 and 8 p.m. each night, the Cabane à Sucre dinners will allow celebrated Chef/Owner J-C Poirier to pay homage to his Québécois heritage and an annual tradition in la belle province, when families flock to maple forests to enjoy rustic, homespun habitant meals at the ‘Sugar Shacks’ where sap is boiled and turned into prized syrup.
Beginning with a welcome Sugar Shack-inspired cocktail created by Bar Manager Yacine Sylla, the evening features a menu comprising classic Cabane-styled dishes like Soupe aux Pois & Pâte Feuilletée, Tourtière de Canard avec Sauce à l’Érable and Jambon de Porc & Ragoût de Boulettes. The dinner also includes an array of dishes served sur la table such as Fèves aux Lard et Bruxelles, Gratin Savoyard & Poutine Sauce and Sucre à la Crème & Maple Marshmallows, and finishes with cognac and a dessert course of Pudding Chômeur & Glace Vanille.
January 19, 20, 21 | 5:30 or 8:00 p.m.
— $125 per person plus tax and gratuity —
Oreilles de Crisses
Cretons & Maple Dinner Rolls
Soupe Aux Pois, Jarret de Porc, Bacon & Pâte Feuilletée
(split pea soup with ham hock, bacon & puff pastry)
Sur la table: Sausages Cooked in Maple Syrup & Pickled Pork Tongue
Quenelle au Homard, Morue Fumée & Sauce Nantua
(smoked cod & lobster quenelle with Nantua sauce)
Sur la table: Baked Omelette in Maple Syrup & Salmon Gravlax in Gin
Tourtière de Canard, Purée à l’Onion & Sauce à l’Érable
(duck meat pie with onions & maple sauce)
*may contain foie gras
Sur la table: Fèves aux Lard & Bruxelles
Jambon de Porc & Ragoût de Boulettes
(ham pork loin with meatballs ragout & condiments)
Sur la table: Gratin Savoyard & Poutine Sauce
Pudding Chômeur & Glace Vanille
(‘poor man’s pudding’ & vanilla ice cream)
Sur la table: Sucre à la Crème & Maple Marshmallows
served with Rémy Martin 1738 or De Luze cognac
Earlier this year, St. Lawrence was named the No. 5 restaurant in Canada in the 2019 compilation of Canada’s 100 Best Restaurants before claiming its second-straight Restaurant of the Year honour in addition to nods for Best Gastown and Best French.
Tickets to the St. Lawrence Cabane à Sucre dinners on Sunday, January 19, Monday, January 20 and Tuesday, January 21 are available for $125 per person plus tax and gratuity and may be purchased online at stlawrencerestaurant.com/
269 Powell Street, Vancouver BC V6A 1G3 | 604-620-3800 | Seven days a week 5:30 to 10:30 p.m. | stlawrencerestaurant.com | Facebook: /stlawrencerestaurant | Twitter: @StLawrenceVan | Instagram: @stlawrencerestaurant