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

Tourtiere Baking Instructions

BAKING INSTRUCTIONS (FROM FROZEN):

1. Preheat oven to 350.

2. Cover pie with tin foil.

3. Place tourtière on middle rack of the oven (no baking sheet needed, place pie tin directly on the rack)

4. Bake for approximately 2-2.5 hours (until warm when tested in the center)

5. Remove tinfoil, brush the top with a beaten egg.

6. Increase temperature of oven to 400, and continue to bake until golden brown (approx 15-20 min).

7. Carefully remove from the oven and run a butter knife around the rim the pie tin. Slice, serve & enjoy the holidays!

Chartier Will Be Participating in the Restrictions Exemptions Program

Confused on the new guidelines for restaurants and bars? That's fair - it’s all a bit murky.

We’ve prepared some easy to read slides based on what we know so far - if you have questions please don't hesitate to reach out via email prior to your visit at sylvia@dinechartier.com

Remember, we're fighting a virus - not each other! XO

We Are Closed For Now (But Not Forever)

As COVID-19 case counts reach new heights across the province, our Chartier family has taken a hit this week. 

We have a second confirmed case on our team, and many others now identified as close contacts through school, extra curricular activities, and home life who are isolating while they await test results. 

Like so many Albertans, the side effects of increased COVID-19 numbers are coming at us from all angles. 

And so, it is with heavy hearts that we've made the tough decision to voluntarily close our doors until our team has had a chance to recover, and we feel it’s safe to welcome you back.

We’re so grateful for our incredible guests, farmers, producers, and teammates who have supported our COVID health and safety strategy over the past 14 months. 

Decisions like this one feel painful, scary, and emotional - but are instrumental in ensuring we all make it to the other side of this pandemic. We're taking the steps we can to keep people safe and healthy -- and we hope all of you are too. This joint effort is more important now than ever.

We'll be back as soon as we can, but in the meantime we’re going to rest. 

Stay safe, stay well, and we’ll see you soon.

Much Love,

The Chartier Family 

The Numbers That Define Our Success

The holidays can be a numbers game. 

Number of presents under the tree, the number of houses you visit on Christmas day. The number of dishes you have to prepare for the number of parties you need to attend. The number of outfits to buy for the number of parties you’ve been invited to.  

In the hospitality industry, the numbers continue into projections, sales goals, guest counts, turn times, gift cards in, gift cards out, bill times.

This year is different. Our success and enjoyment hasn’t been defined by, or focused on these “numbers” - because if it was, it would be easy to feel like a failure. Like we’ve lost. 

Instead, we’ve decided to define our success, enjoyment, and gratitude by a different set of data. Here goes…..

• 367 - handwritten notes that we mailed out to children (and parents) who trusted us with their Santa letters this year. 

• 367 - times we cried from reading some of the beautiful, inspirational, heart breaking and heart warming words that kids wrote to Santa. Little ones who miss their friends, their grandparents, their dad who won’t be home for Christmas. Kids who are anxious about the pandemic, who needed reassurance that Santa would still come - and that this lockdown will end some day soon. Kids who are grateful that their family is healthy, kids that are grateful to have their first Christmas with their new family, kids who ask for gifts for friends instead of gifts for themselves. Each letter was an envelope full of perspective, and they changed the way we look at this time of year. 

• 48 - incredible employees that we managed to keep working during the recent lockdown, avoiding all lay offs during this second wave. They are the backbone to everything we do, and employing them is one of the greatest gifts we’ve ever received. 

• 23 - small, local, artists, farmers, and producers that we were able to feature in our retail section and on our menu. Thanks to our guests, their products flew off the shelves and we had a hard time keeping up with the overwhelming demand from those who chose to shop local this year. 

• 248- litres of hot chocolate that were handed out to guests who stopped by to shop, residents that were out for a stroll, and kids who were keeping their minds off things at the toboggan hill. 

• 7 - the number of families that we were able to surprise with items donated from our restaurant and contributions from other Chartier guests who wanted to help bring joy to those who needed a boost. Special thanks to Jana at MD Spa, Les and Stacey from Belvan Construction, The entire Prairie Farm Project team, and Cathy de Kock Gordon and her husband Aaron for helping us with this project. 

• 200 - the number of cookies our Chartier family members baked and decorated for front line healthcare workers as a token of appreciation for their hard work over the past year (and beyond). 

None of these numbers would have been possible if it wasn’t for the generosity, kindness, and support from our community of guests. 

We encourage each of you to dig past the normal digits to find a count that brings you joy and peace during our weird, messed up, 2020 holidays. Joy and pain can co-exist at the same time. So can sadness and happiness. As you mourn what isn’t - make time and space to celebrate and enjoy what is.

Sending so much love and light to all of you over the holidays, thank you thank you thank you thank you for a magical season. 

Much Love, 

Sylvia, Darren, Rowan, Chef Tamara and the Entire Chartier Family