Chef's Dinner at The Maple House an Experience of 'Pure Decadence'

On the evening of March 3, 2012, my wife and I partook of a very special event at the restaurant. Billed as a “Chef’s Dinner” and the third of a series, the food was arguably the best I have had in all of my travels.

Mind you I have had some very “good eats” in places like the French quarter in New Orleans, wandering the “farmers market” in San Francisco, a lobster roll from a roadside stand in Maine, and various other places.

None can surpass the meal prepared by Aaron Barsaleau who along with his wife Tiffany recently opened the Maple House.

We were seated such that other diners received their food before us. The comments we heard from some tables only served to heighten our expectation.

We were NOT disappointed. The Drunken Seafood soup was primo which was followed by an interesting and tasty “Spring Salad” of roasted beets, field greens, and shaved parmesan.

The crowning glory of the evening came in the form of a grilled Filet Mignon with a blackberry Merlot sauce and chevre cheese. Also served were potato au gratin and grilled asparagus.

This was truly an experience of pure decadence. Watch for more of these events.

Chef Barsaleau received his training in Culinary Arts from Schoolcraft College.

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