Holy Maple!

Sugaring Season

Photograph by Chris Siefken
From our March 2018 issue

The thaw is on and the sap is flowing, heralding Maine Maple Sunday (the fourth Sunday in March), with pancake eat-a-thons at sugarhouses around the state. So how much maple can you pack into one meal (like, from a non-medical perspective)? To find out, we cooked up the ultimate maple brunch, with maple butter from Casco Bay Butter (Scarborough), organic bourbon-barrel–aged maple syrup from Frontier Maple Sugarworks and Split Rock Distilling (Jackman, Newcastle), maple sausage links from W.A. Bean & Sons (Bangor), maple horseradish mustard from Raye’s Mustard (Eastport), maple pepper from Highland Foods (Newcastle), Maine maple coffee from Carpe Diem Coffee (North Berwick), and a raspberry smash cocktail made with Chadwick’s Maple Whisky from Chadwick’s Craft Spirits (Pittston). Sweeeet.

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