Recap: Swine & Dine at Chartier
On Monday night, Chartier played host to the latest Swine & Dine. For the 45 diners who scored a seat at the rustic restaurant in Beaumont, Alberta, Chef Steven Brochu shared his passion for pork with a three-course menu featuring Bear and the Flower Farm Alberta Pork.
Upon arrival to Chartier, guests were greeted with a welcome cocktail created by Josh.
The Bear and the Flower Old Fashioned was made with Alberta premium Dark Horse rye infused with bacon, apples and rosemary and served with tobacco syrup, angostura bitters, smoked ice, charred rosemary and a pork rind garnish.
It wasn’t on the official Swine & Dine menu for the night, but since Chartier is known for their in-house baked goods sold at the restaurant’s bread window, I was happy to see that Chef Brochu included family style platters of bread for the event.
To officially start the evening, co-owner of Chartier Darren Cheverie welcomed guests and introduced chef Brochu who prepared us for our first course.
Chef Brochu explained how he wanted to include non-traditional cuts of pork with a plate composed of braised pork cheeks and crispy pig ears served on head cheese and parsley risotto.
Before we were served the main course, we had an opportunity to meet Christopher and Jessica Fasoli, the farmers behind Bear and the Flower Farm free range Alberta pork, who shared how their journey has led to the creation of a unique and desirable pork product raised on their family farm just outside of Irricana, Alberta.
I had a chance to sneak to the kitchen for a preview of our main and couldn’t believe the size of the portion on each plate. Darren explained that French Canadian cuisine is historically hardy food – and that in typical Chartier fashion – our main course would not be light.
Patrons had a great opportunity to experience how lovely Bear and the Flower Alberta pork tastes thanks to a generous portion of pork shank that chef Brochu served with roasted potato, apple, bacon and fried fennel.
Our table was abuzz over the size of our main course and cell phones were used to snap photos from every angle – I joked that I ordered the ladies cut for dinner.
With Swine & Dine approaching its five year anniversary, I can tell you that I have tasted a variety of desserts featuring Alberta pork. I have to say, chef Brochu wins the award for the most innovative use of a pork product in a S & D dinner.
Third Little Piggy
Long Live the Jello Mold
Chef served up a taste of jello made with the trotters for our most favourite animal. He flavoured the jello with strawberries and raspberries, topped with thyme and mind creme anglaise. It was the perfect little bite of sweetness following the monster shank we had for our main dish.
I’ve enjoyed all the meals I’ve eaten at Chartier, and as previously blogged, the pork-packed brunch is certainly worth the drive. But, the Swine & Dine dinner that chef Brochu created is easily my favourite experience in the rustic Beaumont restaurant.
I’d like to thank Sylvia and Darren Cheverie for agreeing to host a Swine & Dine, and to chef Brochu for sharing his passion for pork with us yet again. It was also lovely to hear how passionate farmers Christopher and Jessica Fasoli are about their product and the free-range pork they raise on their farm. And of course, thank you to all the kitchen, bar and service staff who helped make for a beautiful evening.
5012 50 St #102
Beaumont, AB T4X 1E6
Save the date for our next Swine & Dine Tuesday May 30, 2017 at Tzin Restaurant – menu and event details to be announced soon.