MARCH 2 0 2 0 I BOROMAG.COM 39
Sugar Shack Sundays
M. WELLS
43-15 CRESCENT ST., LIC
718-786-9060
MAGASINWELLS.COM
@MWELLSHQ
Photos by Jesse Winter
career in Quebec but doesn’t replicate
its cuisine.
“We’re not trying to reproduce too
much of what’s done out there,” Dufour
said. “Sometimes I bring back Quebecois
classics. It’s evident mostly in the
way we operate.”
The restaurant uses syrup sourced
from Vermont. Menu items in the past
have included a pork rind salad with
ham cooked in syrup; maple barbecue
ribs; fried chicken drenched in syrup;
duck glazed in maple; smoked mackerel
with German potato salad; and sticky
cinnamon buns cooked in a tagine.
“Syrup is a sugar — the possibilities are
endless,” Dufour said.
Canada is also known for sugaring —
pouring boiling syrup onto snow, which
turns it into a fresh lollypop. M. Wells will
offer that at this event but uses crushed
ice in place of snow as it gets warmer.
Besides feasting, guests can see sap
boiling in the dining hall, play hockey, try
pétanque (a French version of bocce),
drink beer, enjoy the wood fire, and listen
to bluegrass music.
For the first time, the Quebec band Les
Quêteux, comprised of authentic musicians,
will be playing traditional Quebecois
music for one of the weekends. Other
weekends will feature local folk bands.
Last year, nearby brewery Fifth Hammer
brewed a maple beer.
“The whole experience as we provided,
I don’t think there’s anything like it
here,” Orbraitis said.
The brunch series runs on Sunday
afternoons from noon to 3 p.m. from
March 22 to April 19. Tickets cost $100
for adults and $35 for children. Guests
can buy tickets in advance or day of, but
the event can sell out.
Visit magasinwells.com/specialevents/
for more information and to
purchase tickets.
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