Daily bite: Calgary’s Deane House launches monthly Sunday Supper Club series

Chef Jamie Harling launches pop-up dinner series while shining light on important food issues

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Inspired by the collaborative nature at RAW: Almond, an annual pop-up event on the frozen Assiniboine River in Winnipeg, chef Jamie Harling will launch the new Sunday Supper Club dinner series at the Deane House with the help of various talented chefs. This carefully crafted educational pop-up dinner series brings Calgary’s chefs closer together while drawing attention to some of the world’s major food issues (sustainable seafood consumption and excessive food waste) in style. Each dinner will see a different guest chef, who will be working closely with Harling in the kitchen on all the courses.

The first dinner takes place this Sunday, Feb. 25, at 5:30 p.m. with guest chef Neil McCue (former chef/owner of Whitehall in Calgary and former chef at the Michelin-starred Curlew in England). Together, they will create an extraordinary culinary experience in the form of a five-course dinner, featuring lamb from Driview Farms. The two have already been spending time in the kitchen brainstorming, butchering and preparing for all the dishes together over the past couple of days.

"I believe the best way to get better is to work with and learn from your peers," says Harling. "This is an opportunity for myself and my staff to learn from great culinary talents within the industry." 

The second dinner is tentatively planned for March 25, 2018 with chef Matt Batey of the Teatro Group. Its main focus will be on sustainable seafood consumption. On April 29, 2018, guest chef Andrea Harling of Made Foods will collaborate with her brother on a menu that highlights the issue of food waste and show how people can make the most of an ingredient. At the end of May, chef Jason Barton Browne of Hayloft restaurant in Airdire will join Harling in the kitchen at Deane House. The dinners will be hosted inside the Calgary restaurant over the winter, and will move outdoors in the warmer months.

A portion of the profits from each dinner will be donated to a rotating local charity.