Out & About #538 | Sugarbush Maple Syrup Fest + Wonton Chai

Back in the day, elementary school field trips to Black Creek Pioneer Village weren't uncommon. That said, it wasn't a regular occurrence for kids to engage in maple taffy journeys through educational institutions, especially during the colder times of the year when bus drivers were more reluctant to drive than ever.

​As someone who's never experienced tapping a maple tree over the course of her entire existence, attending one of the four Maple Syrup Festival locations across the GTA had been a longtime personal endeavour.
The idea had been refuted last year, in favour of a trip to North York during rush hour. As March Break rolled around, my proposal was made yet again, this time proving successful.

Mother Nature's inconsistent tendencies have been causing mercury levels to wax and wane: despite the postive temperatures, slushy snow and residual ice chunks glazed the ground in a translucent lacquer. It was chilly enough to don a pair of HEATTECH gloves, yet mild enough that maple taffy had a hard time solidifying on the slowly dissolving ice blocks.

​Majority of the event's attendees were families with small children - parents and grandparents that had taken advantage of the final weekday of Spring Break. Activites ranged from Wood Branding (the stamping of letters and symbols onto sanded wooden rounds), indulging in pancakes and bacon at the Pancake House, learning about the ins and outs of maple syrup production, and witnessing an enticing violin performance.
The gift shop also offered countless varieties of maple-based souvenirs for visitors to enjoy in the comfort of their own abode.

View the full album HERE !

​The event was extremely family-friendly, and unmistakably Canadian. My kid status has long been outstripped, however that is not to say that there was nothing to be acquired from this trip. A far stretch from that, Maple Syrup Fest fostered a deeper understanding of our nation's natural resources and the processes required to render the raw product commercial.

At one end of the property was a production room, where visitors were informed of the "forty to one" ratio, because authentic maple syrup is concentrated and sticky (unlike Aunt Jemima's).

​In addition to admission fees per head, five- and three-dollar tickets were required for Wood Branding and Maple Taffy respectively.

​Few eateries of interest were to be found in the vicinity of Terra Cotta. Thus, we made our way back home for a late lunch at Wonton Chai.

​Fried fish skin, beef brisket, wontons, fish dace balls, egg noodles, and freshly blanched veggies is an assortment that never fails to soothe even the most persnickety of appetites.

​Till next time, maple taffy!