Historic house, contemporary cuisine
"...Deane House maintains this exquisite attention to detail throughout its menu, on which many items feature fresh herbs, vegetables, and edible flowers from the House’s own garden. A smoked red lentil hummus provides a creamy counterpoint to the vinegary snap of pickled carrots and crunch of farro wafers—plated, it’s a beautiful medley of orange hues. Lamb tartar from Alberta’s Driview Farms features pickled mustard seed and house-cut potato chips, while, on a recent visit, a bowl of silky corn grits topped with pickled shrimp and a soft poached egg proved the perfect patio lunch with a local Albertan beer (they have several on tap)."
July 4, 2017, by Adrienne Matei
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Where to Eat to Keep Those New Year's Resolutions
"Executive chef Jamie Harling’s offerings are largely centred around sustainable and locally sourced ingredients that pay homage to his own ideas about food, as well as the provenance of the building itself. “I’ve been calling it contemporary Canadian cuisine,” Harling says of his menu, which he tweaks regularly to incorporate in-season produce. “The big thing is celebrating ingredients at their peak and celebrating the here-and-now. You’re not going to see asparagus here in February.”
January 03, 2017, by Elizabeth Chorney-Booth
Best New Restaurants of 2016: Alberta
"If a restaurant conceived by acclaimed restaurateur Sal Howell, with a menu created by chef Jamie Harling, wasn’t anything less than superb, I would have been sorrowfully disappointed. Lucky, there isn’t much to nitpick about when it comes to dining at what is currently one of the most buzzworthy restaurants in Calgary."
December 3, 2016, by Dan Clapson
Bison and Breweries: Why You Should Eat Your Way Through Alberta, Canada
"First, make your way to the Deane House, located in a redesigned heritage home where vintage Canadian novels line the bookshelves. Helming the kitchen is chef Jamie Harling, serving up savory local fare like the 7K Ranch Longhorn Beef Tartare with charred cabbage, Heritage Harvest Emmer, and juniper vinegar."
October 19, 2016, by Michaela Trimble