Courses 3 || Price $75 || Time(s) Available Dinner
Dietary Identifier(s) N/A || Allergen(s) Contains Eggs || Substitutions Available No
Course 1
Sudo Farms Roasted Beet Salad | Saskatoon Berry Farm Vinaigrette | Trafford Farms Baby Kale | Wild Rice Crunch
Course 2
Course 2Alberta Rainbow Trout | Southern Skies Swiss Chard | Sudo Farms Charred Snow Peas | Garden Rhubarb
Course 3
Taber Corn Pavlova | Corn Husk Meringue | Sweet Corn & Mascarpone Mousse
Recommended Pairings
Uncommon Cider Haskap Berry Cider – $11.00
Garden Party Spritz, made with Eau Claire Flourish Gin, elderflower, lavender syrup, prosecco – $17.00
Featured Producers
- Southern Skies (Nobleford) swiss chard
- Sudo Farms (Diamond City) beets, snow peas
- The Saskatoon Berry Farm (Foothills County) vinaigrette
- Trafford Farms (Didsbury) kale
At the confluence of then and now, a seasonal regional culinary exploration – in the dining room, library, bar and gardens. Experience Lunch, dinner and a weekend brunch. An inspired restaurant and bar in a spectacular setting on the banks of two rivers in the heart of Calgary. Surrounded by beautiful greenery, Deane House is a series of gorgeously decorated rooms, each with its own distinct character. Proprietor Sal Howell, founder of the iconic River Café and long-time champion of seasonal, local, and sustainable food has carefully curated the details. Chef John Beddoes connects daily with local farmers and ranchers, and his menu features an ever-changing array of items from the on-site culinary garden; it is a thoroughly contemporary celebration of Canadian regional cuisine.
Known for her vibrant energy, refined technique and dedication to local ingredients, Chef Jessica brings a fresh perspective to Deane House’s celebrated culinary team.
Originally from Toronto, Ontario, Jessica has called Calgary home for the past 20 years.
A graduate of the Southern Alberta Institute of Technology (SAIT) Culinary Program, she has spent over a decade working in some of the city’s most respected hotels and restaurants including Pigeonhole and Model Milk, refining her skills and deepening her appreciation for the region’s rich food culture.
Over the past year, Jessica worked alongside Executive Chef Kristen Livingston at Calgary’s iconic River Café, where she focused on sustainability and local food creation. Her time there deepened her commitment to seasonal cooking and strengthened her relationships with Alberta’s network of farmers, foragers and producers.