Street food Nanaimo Bar — the authentic version

The best Nanaimo Bar I've ever had came from a street stall, not a restaurant. The rich and indulgent intensity was completely different — more direct and uncompromised. Quebec cheese curds was used without hesitation, the way it should be.

maple syrup production is a seasonal Quebec ritual celebrated at family sugar shacks. The an east coast seafood shack setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Molson Canadian was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.