Inside Avenue’s Dinner with Deane Event

We celebrated the reopening of Deane House with a night of live music and a family-style dinner inspired by the life of Captain Richard Deane.

Photograph by Alana Willerton

Calgary’s Deane House has officially embarked on its next chapter.

This past fall, a sprinkler valve failure caused a flood inside the 114-year-old house, which has been a registered historic resource since 1978. This forced the Deane House restaurant to temporarily close for a few months so it could be repaired. The restaurant reopened in January 2020 with a new head chef, a new menu and a beautifully restored space.

To celebrate the restaurant’s reopening, Avenue and Deane House hosted Dinner with Deane, an evening themed around storytelling, on February 5. The evening featured a multi-course, family-style dinner inspired by the life of the home’s first inhabitant, Captain Richard Burton Deane. Guests also enjoyed live music and an interview between Avenue‘s editor-in-chief, Käthe Lemon, and Deane House owner, Sal Howell.

 

Here’s a look inside Dinner with Deane

Photograph by Alana Willerton

When guests arrived at Deane House, they received a welcome drink of Taittinger Brut Reserve Champagne courtesy of sponsor Pacific Wine & Spirits.

 

Photograph by Alana Willerton

The passed hors d’oeuvres included pig’s head croquette, teriyaki beef with puffed rice, braised lamb on sourdough and tacky beets with smoked oyster (pictured here).

 

Photograph by Alana Willerton

There was live jazz-house fusion music throughout the evening featuring DJ Jon Spade, Allistair Elliot on trumpet and Saul Moore on percussion.

 

Photograph by Alana Willerton

Avenue‘s editor-in-chief, Käthe Lemon (right), interviewed Deane House and River Café owner, Sal Howell (left), before dinner.

 

Photograph by Alana Willerton

Guests settling in for a multi-course, family-style dinner inspired by the life of Captain Richard Deane.

 

Photograph by Alana Willerton

The first course featured Deane House rolls filled with mushroom, sage, onion and celery, as well a sweet onion dish.

 

Photograph by Alana Willerton

The second course featured braised squash topped with jhalmuri (peanuts, cilantro, onion, spices and puffed rice).

 

Photograph by Alana Willerton

The second course also featured roasted cod with parsnips and whey.

 

Photograph by Alana Willerton

The third course started off with a bowl of toasted barley featuring grilled shiitakes and hazelnuts.

 

Photograph by Alana Willerton

Beef tri-tip with anchovy butter and watercress was also served during the third course.

 

Photograph by Alana Willerton

The night ended on a sweet note with a chocolate tart topped with honeycomb, hazelnuts and milk froth for dessert.

 

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