Our Favorite Condiment - Rhubarb Relish (Recipe Included)

We had the pleasure of chatting with CBC Radio host Stacey Brotzel today, as she stopped by Beaumont on her quest for the best Alberta condiments.

If you’ve ever been to Chartier before, you’ve likely tried our rhubarb relish. Contrary to what the name suggests, this has zero similarities to the neon green relish you’re used to piling on stadium dogs. This relish is almost like a “prairie ketchup” with the star ingredients being rhubarb, onions, brown sugar and vinegar.

It goes great with any and all red meat (especially game), and is life changing on tourtiere.

As promised on the segment (click here to listen if you missed it on Monday’s show), here is the recipe if you’re keen to try and have a stockpile of rhubarb in your freezer. If not, swing by Chartier and pick up a jar that’s ready to rumble ;)

Rhubarb Relish Recipe

-Gifted to us by Debbie Forster, and tweaked to perfection by Chef Tamara Solon

• 2.5 kg Rhubarb (fresh or frozen)

• 6 Onions, white/yellow/red - whatever you have on hand (sliced)

• 2 cups White Vinegar

• 1 tbl spoon Salt

• 3 cups Brown Sugar

• 1 tsp Cinnamon

• 1 tsp Dried Ginger

• 1 tsp Allspice

• 1 tsp Black Pepper

• 3 cups Raisins

1. Place all ingredients in a large non-reactive pot

2. Bring to a simmer over medium-low heat

3. Maintain a simmer until raisins and onions are very soft and rhubarb is falling apart, stir often to avoid scorching

4. Working in batches (or using an immersion blender) blend until smooth

5. Cool and refrigerate for up to 2 weeks (or can for longer preservation at room temperature).

Farewell, 2021 - New Year's Eve at Chartier

At long last, 2021 is coming to an end.

This is a year that deserves a true celebration to mark the incredible obstacles we've been able to overcome as a community, and we'd love to host you for an incredible evening of food and drink.

Chef Tamara Solon and Chef Travis Golbeck have curated an incredible 4 course set menu that highlights the producers and farmers who worked tirelessly over the past year to ensure that we had the absolute best product available for our guests. We'll be showcasing grain fed/finished beef from Redtail Farms, pastured chicken from Lazy T Farms, lamb from Lady's Hat Farms, garlic from Fifth Gen Gardens, and so much more!

The cost is $85/person, which includes a Prosecco toast and four courses that will soothe your soul and prepare you for the night of celebration that lies ahead of you. Three seating times are available, each with a two hour reservation time (with the exception of our 9pm seating - you get to party with us allll night long!) Click here to book your table on December 31st, and scroll down to see the full menu available that evening.

Not feeling up for leaving the house? We’ve still got you covered. Check out some of our NYE pre order options including a two person grazing box, a cheese fondue kit, and a cheesy bread bowl dip.

We so look forward to hosting you for the last service of 2021!

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NYE Menu

Un - Odds and Ends Plate

Redtail Farms beef tongue pastrami / Fleur Jaune Fromage Blanc / Four Whistle Farms smoked duck breast / Old School Cheesery Eclipse Brie / spiced foie gras mousse / variety of house made pickles / blueberry dijon / grilled sourdough

Deux

your choice of one of the following:

Effing Seafoods PEI Mussels

warm lemon thyme marinated mussels / Old Bay cream cheese / crispy capers / pickled red onions / house-made rosemary crackers

Lazy T Farm Chicken

Chicken torchon / Fifth Gen Garden garlic supreme / bacon fat / apple / chestnuts / bacon lardon / sage / charred pear puree / DF

Lady’s Hat Farm Lamb Hand Pie

anise and clove spiced ground lamb / puff pastry / rhubarb / pickled ramps / rhubarb relish

Somerset Winter Vegetables

Roasted squash / oyster mushrooms / sesame lentil puree / red wine teriyaki / parsnip chips / toasted sesame seeds / DF & GF

Trois

your choice of one of the following:

Redtail Farms London Broil

white balsamic confit bavette steak / fondant root vegetables / celeriac puree / brussel sprouts / saffron chive butter 

Effing Seafoods Sturgeon

Northern Divine Aquafarms sturgeon fillet / lemon tarragon crust / beetroot gnocchi / asparagus / dijon crema / pickled beet / GF

Irvings Farm Pork Chop

stuffed and sous vide boneless pork chop / date, gorgonzola and rosemary filling / herb risotto / green beans / rosemary bearnaise / pickled harrow crisp pear / GF

Fennel Forest 

braised fennel / roasted mushrooms & grapes / prairie oat groat risotto / verjus / shallot / savoury triple berry compote / truffle porcini dust / crispy onion / fennel espuma / DF & GF

Quatre

your choice of one of the following:

Good Morning Honey Chocolate Gateau

dark chocolate gateau / lemon seabuckthorn berry curd / dark chocolate ganache / honey buttercream / bee pollen / GF

Creme Brûlée

eggnog custard / nutmeg / torched sugar / GF

Pet de Soeurs

flakey pie crust / cinnamon sugar filling / Little Bear Gelato Maple Cream