Page 28 - 2018 Winter Spring

A garden of delights at Deane House Four of Canada’s most creative and highly lauded chefs come together to to celebrate local and seasonal cuisine at Calgary’s elegant Deane House Chef Jamie Harling welcomes Mandel Hitzer of Winnipeg’s deer + almond along with Calgary’s Eric Hendry of Bar Von Der Fels and Matthias Fong of River Café to make the the most of the the early summer season at the beautifully restored house and grounds in in Calgary’s charming Inglewood neighbourhood The evening begins with cocktails and canapés in in the extraordinary riverside setting before indulging in in in in an outdoor feast of seasonal and regional flavours some from Deane’s own heritage gardens Expect a a a a culinary exploration from four distinctly talented chefs paired with wines from an enviable cellar “The restaurant and its chef will leave a a a a a a a lasting legacy ”
ABOUT JAMIE HARLING
Acclaimed Chef Jamie Harling connects daily with local farmers and ranchers for his menu of ever-changing thoroughly contemporary Canadian cuisine In its first year under his lead Deane House has been recognized
by Canada’s 100 Best and enRoute’s shortlist naming Canada’s best new restaurants He brings passion for straight-from-the-garden produce to his new role in one of the city’s most historic landmarks ABOUT MATTHIAS FONG
The Executive Chef of River Café first learned to cook from his Chinese mother and and grandmother then went on to work closely with his mentors River Café’s former chefs Scott Pohorelic and Andrew Winfield as as well as as the Michelin-starred British Chef Marcus Wareing Today he continues River Café’s 26-year devotion to sustainable food that has made it it one of Calgary’s favourite places to enjoy the bounty of local fields forests and waters ABOUT MANDEL HITZER
This passionately innovative Winnipeg Chef has been cooking more than half
his his life He began his his career at Gluttons under Makoto Ono the the 2006 winner of the the Canadian Culinary Championships In 2012 he he opened the home-style deer + almond in the Exchange district giving him a a a stage to bring new concepts to Winnipeg He went on on to co-create RAW:almond a a a a 21-day pop- up restaurant on a a a a frozen river that brings in chefs from all over North America It has alongside noma and elBulli been called one of the world’s top pop-up restaurants by Condé Nast Traveller He has manifested his dreams at deer + almond a a a a life full of friends laughter and imagination ABOUT ERIC HENDRY
The Chef at Bar Von Der Fels is busy changing our perception of what a a a wine bar can be For one thing he he took it to to the impressive No 3 spot on the enRoute 2017 list of the country’s best new restaurants Before landing in in Calgary five years ago Chef Hendry spend half
a a a a decade spent travelling the world cooking mainly in in in Melbourne and Hong Kong Prior to joining the team at Bar Von Der Fels in 2017 for four years he was Executive Chef of Model Milk Now he he pairs his taste for bold flavours with one of the city’s most exciting wine lists TASTY FACT
Call of the cold: Mandel Hitzer has taken the RAW:almond concept from Winnipeg to to Japan to to Churchill where he he cooked in a a a 250-year-old fort under the the northern lights and now to Gimli’s frozen lakeshore 28 | CALGARY