Maple Syrup

At the Harbour House Hotel, it boils down to Maple Syrup!

What do you get when you take 100 West Coast Big Leaf Maple trees and tap them for 1000 litres of sap? You get 10 litres of some of the top Maple Syrup produced in southern British Columbia. The Harbour House Hotel hosted their final Maple Syrup Boil of the season on March 27th, 2011 on the hotel’s Organic Farm. Over 300 people came together for the boil in January to taste the syrup that has twice placed third at the Maple Syrup Festival in Duncan.

“Like everything else from our Organic farm, our maple syrup is used only in our hotel restaurant,” says Jack Woodward, owner of the Harbour House Hotel and farm enthusiast. “Our chef not only loves using it in traditional recipes like our maple crème brulee but likes to be creative and also smokes bacon and other ham products with it.”

Visitors were invited to enjoy this complimentary maple syrup tasting, demonstrations, live musical entertainment by fiddler Wesley and of course meeting the friendly resident goats Lilly, Carly, Lucas and Yo-Yo.  Admission to the event was free, and was fun for the whole family and yes finger licking is encouraged!

The evaporator which the Harbour House uses to boil the sap down and make maple syrup originally belonged to the University of British Columbia. It was the first evaporator used to make maple syrup in British Columbia and the hotel is very proud to continue using it in this tradition. BC now has about 30 maple syrup producers throughout the province.

Keep posted for our next event!