Tapping the trees and savoring the sweetness — what a lovely time to be a New Englander! Take a road trip and enjoy the syrup and eats at Parker’s Maple Barn.
Maple season is upon us! While some make the pilgrimage up to a B&B in Vermont, I prefer to stay a bit closer to home, and get my fix at Parker’s Maple Barn in Mason, New Hampshire. Nestled into the woods amidst active rural farming communities, Parker’s is the perfect blend of history, kitsch, excellent food, and friendly service.
Just north of the New Hampshire border
My Parker’s experience begins by exiting 3 North and following the well-paved, rolling hills of Route 130. Motoring enthusiasts take note: While maple season may be in March and April, these roads are perfect for a summer jaunt followed by a hearty meal of syrup-saturated pancakes. After the invigorating drive, customers arrive at a dark wood complex tucked away in the trees. Parker’s is made up of the 1700s barn, which now houses the restaurant, a gift shop, a donut-and-coffee shed, and the all-important sugar house. During maple season when the sap is running, guests can tour the sugar house and learn how this sweet elixir is made. The sugar house also has a front room museum where the evolution of maple syrup — from its Native American origins through its more modern incarnations — are discussed.
Parker’s maple syrup
During the sugar house tour, Parker’s details how they make their own syrup. In an interesting twist, almost all the trees Parker’s taps for syrup are located off-property. The original Parker family who started this operation only owned two maple trees, so they went to their neighbors and friends asking to tap their trees in return for processed syrup. The exchange continues to this day, with sap coming in from properties surrounding the Maple Barn and as far away as Groton. Once the sap is gathered, it’s taken back to Parker’s for processing. Maple sap is almost all water with only 2-3 percent sugar. To make syrup, the sap must be boiled, evaporating out the water and concentrating the sugars. Parker’s still uses a traditional wood fire evaporator — rather than oil or gas — which lends a delightful smoky quality to the syrup. After about eight hours of boiling, the sap hits a 67 percent sugar density, and is ready to be filtered. Parker’s uses diatomaceous earth to help draw out impurities like sand and dirt, and then strains the syrup again through several more paper filters ensuring that customers receive a perfectly sweet and incredibly pure finished product.
Beyond the sugar house
If the interior of Parker’s doesn’t make you smile — nothing will. The main house of the restaurant is the actual barn referenced in the name. The original barn stood at about 30 feet by 50 feet and dates back to 1782. It was purchased by the Parker family in the 1960s — saving it from demolition — and then dismantled, relocated, and reassembled piece by piece. By 1969, it had been transformed into a restuarant. Current owners, Ron and Sandy Roberts, purchased the property in 1987 and continued the tradition of delicious food and maple syrup production. The Robertses were looking to escape city life when they learned about the opportunity to purchase Parker’s. They set out down the twisty, wooded roads of Mason at night, and despite initially losing their way — the local fire department set them on the right course — toward their destiny. After a lovely dinner, the Robertses “fell in love with the place” and put in an offer. Running Parker’s was a bit of a change from Ron’s previous occupation of running an industrial cleaning business, but the couple adapted well, and expanded the original structure and business while keeping the same comforting and homey atmosphere that customers love.
After learning about their history, and all the hard work that goes into creating a perfect batch of syrup, it was time to sample the goods!
The don't-miss dishes
No matter the time of day, I recommend you start out with the maple coffee. It has a wonderfully pleasant maple flavor that cuts through any bitterness, plus it adds a lovely aroma. Breakfast is served all day at Parker’s and is where this restaurant truly shines.
For me, the corned beef hash is where it’s at! This salty, meaty concoction comes atop a chewy yet crunchy English muffin and is topped with a perfectly poached egg and rich, creamy hollandaise sauce. The crispy and perfectly seasoned home fries on the side help to mop up some of the delectably runny yolk and are impossible to stop noshing on.
Follow up any breakfast beginning with one of the stellar pumpkin pancakes. Biting into the tender, fluffy delicacies delivers an explosion of sweet and spicy flavors. I prefer my pancakes spread with some salty whipped butter and drowned in warmed maple syrup, but there’s no wrong way to accentuate the sinfully sweet and comforting flavor of these insanely popular treats.
All things maple
If you happen to crave maple on everything you order, Parker’s has you covered. From maple baked beans to spicy maple chicken fingers, this is the place to get your maple fix. The baked beans are the perfect balance of flavors: sweet, spicy, and earthy with a firm but chewy texture. Spicy maple chicken fingers are phenomenal. This is not your average wing sauce! The exterior of the tenders are perfectly crispy and crunchy. Up front, you taste the sweetness of the maple, followed by a swift kick of spice. Pair these tenders with a side of blue cheese dressing and crudités to help balance the heat.
Whether you’re looking for syrup education, or a maple-filled meal, Parker’s is the place to go for all things maple this spring!
Parker's Maple Barn - 1316 Brookline Rd, Mason, NH, 603.878.2308, parkersmaplebarn.com
