Maple Sugaring
Sean Brock     



"Camp Glen Brook maple syrup is out of this world! You can truly taste the love and care put into this product. It pays to do things the right way, and the staff at Camp Glen Brook have nurtured a product that is outstanding." 

-Sean Brock
Executive Chef, McCrady's Restaurant, Charleston, S.C.
James Beard Award Winner: “Rising Star Chef” and "Best Chef Southeast"

Glen Brook maple syrup -- organic, hand-gathered -- is a staple on the Glen Brook breakfast table. Our sugarbush is a mixture of young and mature maples. We tap our trees with a combination of traditional galvanized steel pails and rubber lines so that participants in our surgaring program get the full benefit of operating a traditional operation but also one that utilizes modern methods. Sap is gathered by hand, using a ship's bilge pump to transfer sap into holding tanks, and then into the sugarhouse. Glen Brook's wood-fired evaporator is a 2 1/2-foot by six-foot Dominion & Grimm constructed of an iron arch and stainless steel pans and related components.

Glen Brook runs several sugaring programs, including an intensive three- to five-day school program in which students earn a "sugaring apprentice" certification and a three-day program for youth and families. All programs allow children and adults to participate in sugaring at every level, from tapping trees and gathering sap to cutting wood, feeding the arch, and drawing syrup. And every visiting group earns the ultimate joy of sugaring: fresh maple syrup over hot pancakes.

Cost (includes lodging, meals & program):  Adults (9th grade & up) $200, Children (Pre-K to 8th Grade) $100, There is no charge for infants under 2.  Maximum charge of $600 per nuclear family.


2015 Dates

Weekend 1: February 27th-March 1st

Weekend 2: March 13th-15th 

Each weekend starts with arrival at 5:00pm on Friday (buffet dinner starting at 6) and ends Sunday late morning.

Click here to sign up!

We recommend you use the Winter Camp Packing List as a guide for what to bring!



Photos courtesy Cathryn Mezzo.