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University of Maine at Fort Kent

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Enrollment & Advancement Center • University of Maine at Fort Kent • 23 University Drive, Fort Kent, ME 04743

UMFK to host its annual "Sucrerie" on March 19

March 11, 2015

Note: this is an archived news release. As such, the information provided may no longer apply.

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Ellie Hess serves ployes, a traditional buckwheat pancake popular in the St. John Valley, to guests at the 2014 Sucrerie at UMFK. This year's celebration occurs on Thursday, March 19 from 11 a.m. to 1 p.m. at Nowland Hall.

When an event celebrates the first signs of spring with Acadian music, traditional local foods, live entertainment and the unique experience of eating maple taffy that has hardened on the snow, it must be the Sucrerie. As the sap begins to run in the maple trees, the University of Maine at Fort Kent will host its annual celebration of the start of the maple season on Thursday, March 19 from 11 a.m. to 1 p.m. at Nowland Hall.

The “maple sugar recreation” has drawn more than 300 community members to campus in years past. The event features a traditional maple taffy pull on the snow, an Acadian meal, and live entertainment by Warren and Joan Harvey.

The maple taffy pull and taste testing are free to the public. The university welcomes and encourages the public to attend the “Sucrerie.”

UMFK spokesperson Susan Tardie said, “We are honored to have Roger Lavertu, from St. David, on-site to make the maple taffy and serve it over the snow for community members to enjoy.”

Roger Lavertu will be handing out maple taffy that he forms in clean fresh snow outside of Nowland Hall.
Roger Lavertu will be handing out maple taffy that he forms in clean fresh snow outside of Nowland Hall.

Lavertu owns Lavertu Maple, which produces maple syrup, cream, taffy, and sugar. He has been in the business for more than 50 years.

Lavertu is the third generation sugar maker. He learned what he knows from his father, Oneil Lavertu, and his grandfather, Edward Lavertu.

Organizers are charging a nominal fee of $10 per plate for the Acadian meal and entertainment, only. The committee has worked with Aramark dining services to create the perfect menu for the event, said Tardie.

Janice Bouchard, of Bouchard Family Farms, also will make ployes. UMFK staff, faculty, and student volunteers will serve the ployes to everyone who shares in the meal and will wear traditional Acadian attire, which the Greater Madawaska Chamber of Commerce provides.

UMFK continues to preserve and foster an appreciation of the Acadian and Franco-American heritage and culture by hosting annual events such as the “Sucrerie” and the “Fiddlers' Jamboree.”

For more information, contact the University Relations office at 834-7557 or by e-mail at: susan.tardie@maine.edu