Tag: Chartier

Bacon Day 2019 at Workshop Eatery September 21

Posted on by Sharman

We love consistency, especially when it involves bacon. September 21, 2019 will mark the 10th anniversary of chef Paul Shufelt’s annual Bacon Day Dinner. Over the years the location and menu may have changed, but one thing has remained the same – the opportunity to mass consume all things packed with Alberta pork in support of charity.

Date: Saturday, September 21, 2019
Time: 6 p.m. – 10 p.m.
Location: Workshop Eatery (Mosaic Centre, 2003 – 91 st SW)
Tickets: $95 – avaialble on eventbrite

This year, the money from all sales will go to support In The Weeds, an organization whose mission is to help create a movement that supports positive mental health in Edmonton’s hospital community. The goal is to raise $30,000 to help kick start this new charity so that hospitality industry professionals can access therapy and support through Momentum Walk In Counselling, and to truly help restaurant workers in Edmonton.

As always, the chef Andrew Cowan and chef Matt Phillips of Northern Chicken are involved, and joining The Workshop Eatery hosted event will be the teams from Chartier,  Meuwly’s – Charcuterie, Sausages & Preserves, and Woodshed Burgers.
Expect creative dishes involving every part of the piggy, and a whole lot of bacon, as well as a silent auction and raffle including Chartier sourdough once a month for a year, a private chef’s table from Workshop Eatery, a year’s supply of bacon from Irving Farms, Secret Meat Club subscriptions and much, much more.
Mark it on your calendar and grab your tickets before they sell out.

5 sausages to try from Fuge Fine Meat

Posted on by Sharman
Steven Angelo Furgiuele Chef & Salumiere | Owner | FUGE Fine Meat Inc.

A few months back I happily supported Steven Furgiuele through his ATB’s BoostR campaign to raise $20,000 to help buy a walk-in curing fridge to help expand his business – Fuge Fine Meat Inc. – and become a local salumiere and sausage maker.

Steve met his goal, so now I’m patiently waiting for a backpack full of meat to cure, which I will receive later this year as part of my financial support of his campaign. In the meantime, I still want to support Steve, and of course, be able to enjoy some of his ready made product. When I saw that he was going to be back at the 124 Grand Market this week, I made a special trip to pick up some sausage.

 

To make his fresh sausages, Steve sources his Alberta Pork from The Meat Shop at Pine Haven Colony. Here are the five sausage flavours you can pick up at the market:

In addition to the 124 Grand Market on Thursday nights and the French Quarter Farmer’s Market on Sundays, you can also find Fuge Fine Meat sausages at Otto Food & Drink, The Sugar Bowl Cafe, Culina & Dogwood Cafe, Chartier, Tienda Latina, Park Distillery Restaurant & Bar in Banff, and Bonjour Bakery.

I cooked up some of Steve’s Italian Fennel sausages for breakfast on Saturday morning, which I oven roasted along with some duck fat fried potatoes and onions; I really am just a meat and potatoes kind of girl. Connect with and follow Fuge Fine Meat Inc. at:
website: www.fuge.ca
Instagram: @fugemeat

Recap: Swine & Dine at Chartier

Posted on by Sharman

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.

First Little Piggy
Cheeks & Ears

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.

Second Little Piggy
Shanks for the Memories

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.

A post shared by Sharman Hnatiuk (@theporkgirl) on

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.

Chartier Restaurant
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.

5 Pork Brunch Dishes To Try At Chartier

Posted on by Sharman

On Sunday I ventured south of Edmonton for brunch at Chartier: a rustic, Quebec French style brasserie in the heart of Beaumont. The dream child of owners Sylvia and Darren Cheverie, Chartier is the first successful restaurant Kickstarter campaign in Alberta, and the most successful restaurant Kickstarter in Canada.

At Chartier, Chef Steve Brochu has a constantly evolving menu that is worth leaving the big city and driving to Beaumont for. Alberta pork has a promenent place on the brunch menu, and Chef Brochu sources locally raised pork from City Life Farms near Westlock.

For my first brunch at Chartier I indulged in the breakfast poutine which included thick-cut bacon chunks hidden among fries, truffled hollandaise, cheese curds and a poached egg. The dish was so filling I was able to pack half of it up to enjoy again when I got home; I left anxious to come back and try more options on the menu.

Here are 5 City Life Farms pork dishes to try at Chartier:

  1. The Eggs / Les oeufs
    Two eggs, your choice of house made Andouille sausage or smoked bacon, hash browns, and Beaumont sourdough toast ($13).
  2. Pain Perdu
    Crispy maple marinated sourdough topped with spiced caramelized pork belly ($17).Chartier Restaurant
  3. Breakfast Sandwich / Sandwich au petit déjeuner
    Seasoned fried egg, house-made Andouille sausage patty, dressed rocket, and melted Gruyère on sourdough ($13).
  4. Breakfast Poutine
    Thick cut peppered bacon, soft poached egg, cheese curds, scallions and truffle hollandaise ($16).

    Chartier Restaurant
  5. Scotch Egg
    64 degree egg coated with crêton style spiced pork sausage, fried until golden brown. Served with smashed baby potatoes ($12).

Chartier Restaurant

CHARTIER
5012, 50TH STREET
BEAUMONT AB
780-737-3633

HOURS
Mon: Closed
Tues-Fri: 11am-Close
Sat-Sun: 10am-Close