Mud, Maple and Mexican
Adventure Dinner: Mud, Maple + Mexican
Saturday, April 30, 6 pm
Palmer’s Sugarhouse, Shelburne, VT
SOLD OUT
Throw on your mud boots for a one-night-only evening of sugarbush exploration, Mexican feasting, and bonfire delight!
You’ll start your adventure by traveling to an iconic sugarhouse in Shelburne, where our evening centers around that most beautiful of tree gifts–maple. 🍁
The outdoor part of your adventure starts right away! Follow a meandering path through the woods to discover your first course and paired cocktail hidden in the sugarbush, near where the relics of the original sugar shack still stand. Be careful to not get stuck in the mud–we’ve got more adventure planned for you!
After emerging from the woods, it’s time for our sugar shack Mexican feast. We’re firing up the evaporator and letting the beloved Chef Mari Luisa Verduzco of La Catrina 802 dazzle us with a made-from-scratch meal featuring her favorite dishes from her hometown in Baja, Mexico. Have your plate and appetite ready–Chef Mari loves to call for anyone who wants seconds (or thirds) of her mind-blowing food!
Once we’ve all had our fill of the feast, we’ll slip outside for a pond-side bonfire, dessert, and final paired cocktail (scroll down for the recipe at the bottom of this page!). Before you head home we’ll slip a mini bottle of maple in your hand, a keepsake to remember your adventure.
This event is rain or shine: it’s late April so we all know it might be fully Spring...or it might be snow. No matter what we will have a fabulous time!
Ticket includes: Sugarbush adventure, 3 courses, 3 paired drinks, take-home mini maple bottle
With advance notice, we offer vegetarian, vegan, gluten-free, dairy-free and non-alcoholic options. Please indicate any dietary restrictions in the registration form at check out. See the Adventure Dinner FAQ for more info on our events.
Stay safe during COVID-19: Proof of Vaccination is required for this event.
Rum Old Fashioned with Palmer's Maple Syrup
2 oz Rhum Barbancourt 8yr Special Reserve Haitian Rum
3/4 oz Grade A Robust Maple Syrup (2:1 dilution), we used Palmer’s Maple Syrup
1/2 oz Smith & Cross Jamaican Rum
Barspoon Giffard Banane
2 dashes Angostura Bitters
Add ingredients to glass with ice and stir for 12-15 seconds. Serve down or with a big rock. Garnish with an orange twist for a bit of fun.
Note from Lauren: “Two rums is key here! Rhum Barbancourt is smooth but bright with vanilla and citrus notes; Smith & Cross has an awesome, funky banana profile, hence the addition of a little bit of banana liqueur to pull out that flavor. It pairs beautifully to the maple. The two are a killer combo and both punch way above their price point. Splurge and buy both!”