Courses 1  ||  Price $50 to $59  ||  Time(s) Available Dinner 
Dietary Identifier(s) N/A  ||  Allergen(s) unknown  ||  Substitutions Available No

Course 1

Noble Premium Bison  |  Yam Purée  |  Succotash  |  Potato Hay

Recommended Pairings

Grizzly Paw Grumpy Bear Honey Wheat Ale – $7.00
Roughneck, made with Confluence Distillery Detour Gin, rosemary, orange liqueur, dill infused bitters, citrus – $15.00

Featured Producers

• Noble Premium Bison (Alberta)

The Derrick is an Albertan gin mill in downtown Calgary, serving Alberta beef, smoked meats, comfort food, strong cocktails, and Canada’s largest gin selection in a polished yet unpretentious setting.

Our menu showcases locally sourced ingredients, traditional favourites, and house-smoked specialities, while our cocktail program features house-made ingredients, custom bitters, and a deep appreciation for craft mixology.

Whether you’re joining us for a corporate lunch, happy hour, dinner, or live local music, The Derrick offers genuine hospitality and a welcoming place to unwind. Step into Alberta’s storied past, raise a glass, and experience the spirit of The Derrick.

Chef Dan Jiricka’s career in hospitality began in Winnipeg at the age of fifteen, where he entered the industry with no formal culinary training and built his skills through determination, curiosity and hands‑on experience. As a self‑taught chef, he learned by working in professional kitchens, refining his craft through practice and embracing every opportunity to grow.

He moved to Calgary in 2013, expanding his understanding of hospitality by working across multiple roles including cook, bartender and server. This broad foundation gave him a holistic view of restaurant operations and shaped his belief that exceptional dining experiences rely on teamwork, genuine hospitality and attention to detail throughout the entire guest journey.

Jiricka was part of the original team at The Derrick Gin Mill, contributing to the restaurant’s early culture and identity. Seeking new challenges, he later relocated to Banff, where he worked at respected establishments such as Sky Bistro and Farm & Fire. During his time in the mountains, he also joined the opening team at Brazen, gaining valuable experience in launching a new restaurant and supporting its early success.

After establishing a strong career in Banff, he returned to Calgary and rejoined The Derrick Gin Mill as Head Chef. In this leadership role, he brought together years of culinary and hospitality experience to create menus centered on locally sourced ingredients, Alberta beef, smoked meats and elevated comfort food. His approach blends creativity with approachability, ensuring guests enjoy memorable, welcoming dining experiences.

Today, Chef Jiricka continues to lead The Derrick’s culinary program, mentor his team and contribute to Calgary’s vibrant restaurant community while remaining committed to the values that have guided him from the beginning: hard work, hospitality and continuous learning.

Keep reading…