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Maple Syrup, St. Patrick’s Day, Honey and More!

Ben Stinson, Executive Chef

We’ve begun tapping our maple trees on property! It feels like we just finished up last year’s harvest; I can’t believe a year has passed since. The older I get, the faster the time seems to go. Going on a sap run is therapeutic. On warmer days, the sap flows nicely. I leave the top button of my coat open, and the sun is warm on my neck. I wonder if this year’s harvest will taste different from the last. The coldest nights yield to warmer days, when the sun’s warmth encourages the sap upward to the bud.

Looking forward, we are beginning to plan for St. Patrick’s Day at the Club, which will see us offering specials in the dining room, as well as a take-home option for those of you who want to enjoy corned beef in the comfort of your own home! Easter is on the horizon; the menu is written and the planning has begun. We are hoping to have great attendance. Not that we’re competitive or anything, but we always wear the final reservation numbers like a culinary badge of honor. We love setting new high scores!

We are looking forward to a record maple syrup harvest, and this year marks our third season in the maple syrup “biz.” Each year, we get a little more efficient, which allows us to expand our operation. We went from tapping 30 maple trees in 2023 to 45 trees this season. It’s a lot of work, but the payoff is well worth the effort. It’s pretty magical taking sap from a tree, putting it to fire and ending up with delicious high-grade maple syrup. We are also expecting a record honey season coming from our on-site apiary. This year marks our second year with our bee keeping operation. Our apiary specialist marvels at the ecosystem we have here on our Club grounds. The seemingly endless assortment of different flowering plants lend themselves to a very complex honey. We are fortunate to have this beautiful piece of nature to spend so much of our time in. It beats working downtown any day of the week!

We have dreams for our kitchen to one day have an Egypt Valley Community Garden. We are in the planning and design stages and would love to break ground in the near future. Our dream is to involve our members and their children in the process of planting, growing and harvesting our very own produce. There is a great deal of importance in reconnecting with the way we grow our food; an Egypt Valley Community Garden would be an awesome start on that journey.

Mostly, we are just excited to be back and cooking. This is where we belong. Our goal is, and has always been, to be your first choice for dining. We look forward to seeing you very soon!

Ben Stinson
Executive Chef