Dawson Trail Dispatch
Celebrating Over 25 Years of Service to Our Communities!
“A Taste of Maple” Returns to St. Pierre-Jolys for Second Year of Culinary Celebration
According to Culinary & Events Consultant Josée Curé, the program featured carefully curated dining experiences that highlighted both local heritage and seasonal ingredients. Submitted photos
Following a successful Sugaring Off Festival and a strong maple harvest season, Le Musée
St. Pierre-Jolys once culinary and cultural expeagain opened its doors rience held over two weekto guests for the return ends. of “A Taste of Maple,” a The event, now in its
second year, was described by organizers as a celebration of flavour, tradition, and community, set within the rustic setting of the museum’s historic Sugar Shack. According to Culinary & Events Consultant Josée Curé, the program featured carefully curated dining experiences that highlighted both local heritage and seasonal ingredients. “Following a successful Sugaring Off Festival and a bountiful maple harvest, Le Musée St. Pierre-Jolys once again welcomed guests to A Taste of Maple,” Curé said. The event included brunches and dinners prepared by Chef Luc Jean of WOW Catering, alongside a latenight kitchen party that brought additional energy and activity
May 2026
1
to the museum grounds. Set against the warm, rustic backdrop of the Sugar Shack, the experience blended elevated cuisine with the site’s historical character, offering guests an immersive cultural atmosphere. Organizers said the event captured the “joie de vivre” of French-Métis culture through food, setting, and shared experience. “With every dish infused with the sweetness of maple, the event proved to be more than a meal—it was an atmosphere, a story, and a gathering not soon forgotten,” Curé said. Now in its second year, “A Taste of Maple” continues to build on growing interest in heritage-based culinary events in the region, combining local food traditions with cultural storytelling in a seasonal celebration.