Those close to us know that Sapsucker isn’t only a product we created, it’s a lifestyle that we strive to live everyday. After being swept up in the undertow of urban life we’re trying to get back to our rural routes and live a slower, more authentic way of life. We’ve found this much easier to do when we are surrounded by like-minded people, Michael and Nobuyo Stadtlander are experts in the field.
We first met Michael and Nobuyo when we started attending the dinners at their property, Eigensinn Farm, and it was love at first bite. Getting to spend time with family and friends eating delicious food that had been grown from the earth we were standing on is the epitome of our happy place. Like us, they had done the city thing and were looking to slow things down in a rural setting. Eigensinn is a magical place that combines agriculture, cooking, craftmanship and art in to a creative haven that we think everyone should experience once in their lifetime. In case you can’t make the drive out to the farm now you’re lucky enough to be able to experience it at Tiff Bell Lightbox on Wednesday, March 22.
Michael Stadtlander and one of the cooks making dinner at Eigensinn Farm
This Wednesday Tiff Bell Lightbox will be showing a documentary called The Singhampton Project as part of their Food on Film series. The documentary, by director Jonathan Staav, profiles a project by Michael Stadtlander and landscape artist Jean Paul Ganem. These two visionaries teamed up to grow seven different gardens which each grew the components for one course in a seven-course meal. Guests strolled from garden to garden experiencing a change in landscape with each course.
We have always been inspired by the Stadtlanders, they were one of the first people that we came to with Sapsucker (you can even see our very own Nancy in the film, years before the birth of Sapsucker). They’ve been some of our biggest champions which means a lot to us as we’re one of the only consumable products that they support. One of our first events was the Eigensinn wild leek and maple syrup festival, which was kind of like Sapsuckers coming out. We’re so excited to see this documentary, so we can re-visit one of the most magical dinner we’ve ever eaten and truly gain an understanding of the months of work that went in to making it happen.
Join us at TIFF Bell Lightbox this Wednesday to see The Singhampton Project, you can get your tickets here!
Definitely a pinch-us-are-we-dreaming moment when House & Home approached us about featuring Sapsucker in the March issue of their magazine.
2016 is off to a pretty great start!
Our friends over at the Ontario Culinary Tourism Alliance have always had great taste, and their December blog post about Sapsucker coffee is proof of that! Below is their tested and true recipe for Sapsucker coffee, enjoy!
We don’t take sugar in our coffee. For years we were all the black coffee kind of girl, that is, until we discovered Sapsucker. Maple sap is only ever so lightly sweet with the pleasant earthiness of maple syrup. It’s refreshing on it’s own, but when gently heated and paired with your favorite coffee grinds, it makes for an extra special treat. Pair with your favorite milk (we dig the whole milk from Sheldon Creek Dairy) or a shot of barrel aged Canadian whisky. Really depends on the kind of day you’re having!
Our team is divided whether this works best in a french press or a chemex. We don’t recommend putting it through a traditional drip machine. The sugars will cause you problems down the road.
Cook time: 5 minutes
Total time: 10 minutes
New Year’s is a time for reflection. Reflecting on where we were at this time last year, how far we’ve come, where we want to go from here… and cocktails. Right now we’re going to focus on cocktails.
We’ve been fortunate enough this year to have some amazing restaurants, like Richmond Station, make delicious cocktails with Sapsucker. It’s been such a pleasure to see truly gifted bartenders and mixologists take inspiration from our product. It also gave us the push that we needed to step outside of our comfort zone and do some experimenting of our own, which lead us to the Sapsucker Pompom.
Pomegranate provides the base for this cocktail, giving it a light and refreshing taste while adding a great splash of colour. We know pomegranates aren’t local, but they are in season at this time of the year and so we wanted to celebrate this delicious winter fruit while it’s in its prime. We also really enjoyed the velvety mouthfeel that the Sapsucker imparted, and the touch of sweetness without having to use sugar!
This is a great drink for the holidays, you can easily make a batch of the Sapsucker Pompom ahead of time, just pour over ice and garnish with pomegranate arils to serve. We suggest getting light pomegranate juice but if you can’t find that just thin it out with Sapsucker to taste. We also like it with rum, but feel free to experiment with vodka or even gin, we would love to hear about any modifications you try!
– 1/2 cup pomegranate juice, light
– 1 tbsp lime juice
– 1 oz white rum
– 1/2 cup Sapsucker Maple Water
– pomegranate arils, for garnish
In a glass combine all ingredients and add ice. Garnish with pomegranate arils. The arils will sink so putting them on top of the ice is a great way to show off their colour before they mix in with the cocktail.
Let us know what you think! We hope you had a great 2015 and we want to thank your for being a part of ours. Happy New Year’s!