A Horse Tale and Zee Grub Easter event features sugar shack fare, BBQ, and horses


Rocky Bayama, a 9-year-old Standardbred gelding who fractured an ankle bone after years of racing is one of the horses the AHT organization has taken under its wing.

What's a sugar shack experience without horses? This Saturday, April 15, Vaudreuil-Dorion volunteer-run horse rescue organization A Horse Tale (AHT) is teaming up with local authentic BBQ caterers Zee Grub for a unique Easter special event.

From 11 a.m. to 1 p.m. visitors will not only be able to enjoy Zee Grub's authentic Southwestern Smoked barbecue food items served alongside traditional sugar shack dishes, AHT is bringing its horses Uly and Smouch up to Zee Grub's sugar shack all festively decorated so people can admire them. A portion of the money visitors pay for meals will go to A Horse Tale.

What's more, there's an Easter egg hunt for children ages 12 and under, with eggs hidden not too far from the main building, located on the site of the former Sucrerie de la Seigneurie on route Harwood.

"We won't put it too far because there's still muck," said Diane Thibodeau, who runs Zee Grub with her husband, Montreal Chef Michael Phillips. "All along the premises, we’ll hide the Easter eggs," Thibodeau said. "We’ll put them in plastic (eggs), those plastic colourful ones, we’ll stuff them. That way nothing gets wet and yucky.”

Photo Courtesy Diane Thibodeau/Zee Grub

Meals served inside the main building, which Thibodeau says has “cabane à sucre-style beautiful wooden tables and benches” cost $30 per adult and $16 for kids (taxes included, cash only) and feature barbecue cuisine (pulled pork, beef brisket, beef short ribs, BBQ’d baked beans) served with classic sugar shack fare such as pea soup, breakfast sausage, scrambled eggs, home fries, tourtière and pudding chomeur. Reservations are recommended (see details below).

Zee Grub has worked with AHT since 2015, helping them with fundraising, Thibodeau said. What's more, a number of AHT members, including Vice-President Mike Grenier and his wife are regular customers, she said.

“This is the first time that we’ve done anything at the sugar shack,” Thibodeau said. “Normally we partly donate food and help them with their fundraising on site. Now we are joining forces together.”

Bringing horses to Zee Grub's catering headquarters makes sense, since horses used to be part of the old Sucrerie de la Seigneurie, which was closed for eight years, she said.

“Horses and barbecue, sugar shack, all these things are a great marriage all together,” she said. “Food, animals, something sweet, it's a beautiful thing, plus friendship,” Thibodeau added, noting the sugar shack atmosphere invites people to talk to one another and linger.