EVENT PACKAGE DINNER AND RECEPTIONS - 15979 BOW BOTTOM TRAIL SE, CALGARY, AB - Bow Valley Ranche
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EVENT PACKAGE
DINNER AND RECEPTIONS
15979 BOW BOTTOM TRAIL SE, CALGARY, AB
403.476.1310
EVENTS@BVRRESTAURANT.COM
BVRRESTAURANT.COM
FLOOR PLAN
KITCHEN
BAR
GRAND SALON
Cocktails 150
Banquet 1ї0
CHARLIE
MAIN LEVEL YUEN
FRONT LAWN SENATOR WILLIAM
VERANDA
PATRICK ROPER
BURNS HULL
Cocktails 35 Cocktails 35
Banquet 30 Banquet 32
VERANDA
UPPER LEVEL
JOHN GLENN’S
WOLF DEN
TSUU T’INA
BRIDAL SUITE
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TASTINGSa D''a
& TOURS
BOOK A PRIVATE TASTING TO HELP
YOU DECIDE ON YOUR MENU.
TASTINGS ARE SCHEDULED TUESDAY TO THURSDAY AT 5:00PM OR 5:30PM
TASTING INCLUDES PRICING
©'Z g`'gD' g©¨ZZ'¯
• A TOUR OF THE HOUSE • 3-COURSE TASTING | 60 PER PERSON
• WINE SMALL POURS • 4-COURSE TASTING | 75 PER PERSON
a D''a
• SOME HORS D'OEUVRES • 5-COURSE TASTING | 90 PER PERSON
• YOUR CHOICE OF 3, 4 OR 5 COURSES • PLUS 18% GRATUITY AND 5% GST
BOOKING INFORMATION
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• MINIMUM SPEND RATES VARY ACCORDING TO THE SEASON, TIME OF DAY AND DAY OF THE WEEK.
PLEASE REFER TO THE PRICE CHART FOR BOOKING DETAILS.
• PRICES ARE EXCLUSIVE OF 20% FOOD & BEVERAGE SERVICE & SETUP CHARGE AND 5% GST
ON MINIMUM SPEND OR ABOVE.
• ANY RENTALS, LINENS AND AV EQUIPMENT ARE ADDITIONAL.
• CLIENT IS RESPONSIBLE FOR THE SET UP OF ANY DECOR NOT PROVIDED BY THE BOW
VALLEY RANCHE RESTAURANT.
• ACCESS FOR CLIENT SETUP IS AS FOLLOWS: AM BOOKING 9:00 AM/PM BOOKING 3:00 PM.
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• PRICES AND MENUS ARE SUBJECT TO CHANGE WITHOUT NOTICE. MEAL INDICATORS FOR
ENTRÉE SELECTIONS MUST BE PROVIDED BY THE CLIENT.
• A 60% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OF
BOOKING FOR SIDE ROOM RESERVATIONS.
• A 30% DEPOSIT (CALCULATED ON THE MINIMUM SPEND) IS REQUIRED AT TIME OF
BOOKING FOR GRAND SALON/WHOLE HOUSE RESERVATIONS.
EYUUHVWDXUDQWFRP • ALL FOOD AND BEVERAGE IS PROVIDED BY THE 'LQQHUDQG5HFHSWLRQV_
RESTAURANT WITH THE EXCEPTION OF
WEDDINGS CAKES. $3 CAKE CUTTING FEE PER PERSON APPLIES.
• A $500 RETAINER FEE WILL BE HELD WITH ANY CANCELLATIONS MADE AT ANY TIME
PRIOR TO 90 DAYS BEFORE THE EVENT.
• BOOKINGS OF 140 PEOPLE AND OVER REQUIRE A TENT RENTAL FEE AS PART
OF THEIR RAIN PLAN. *CEREMONIES ONLY.
GUEST CAPACITY INFORMATION
ČěÇAӳĩĀČ인K BANQUET STYLE
FACILITY DIMENSIONS
COCKTAIL RECEPTION SERVED MEAL
WHOLE HOUSE 3,000 SQ. FT 200 172
GRAND SALON & BACKYARD 32x48 150 120
WILLIAM ROPER HULL ROOM 18x22 35 32
SENATOR PATRICK BURNS ROOM 18x21 35 30
JOHN GLENN’S WOLF DEN 13x16 Çӕ 12
BACKYARD TENT
PLEASE INQUIRE PLEASE INQUIRE PLEASE INQUIRE
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CEREMONY SET-UP AND AUDIO-VISUAL COSTS
TEAR DOWN FEES SCREENS & PROJECTORS
(LAPTOP TO BE PROVIDED BY CLIENT)
• INCLUDES SET UP AND TEAR DOWN, WHITE • LARGE SCREEN, PROJECTOR WITH
FOLDING RESIN CHAIRS, CEREMONY HDMI CORD | 70
TABLE WITH WHITE TABLE CLOTH • LARGE SCREEN ONLY | 30
AND CUSHIONED CHAIR.
SOUND
• BASE FEE $100 + $5 PER PERSON FEE. • WIRELESS MIC, SPEAKERS WITH AUX CORD
AND MIC STAND | 55
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• MORNING BOOKINGS: CEREMONIES MAY START • BOSE SPEAKER | 25
AT 11:00 AM OR LATER.
OTHER RENTAL ITEMS
• EVENING BOOKINGS: CEREMONIES MAY START • LARGE PODIUM | 20
• CHARLIE’S MUSIC STAND | 10
AT 4:30 PM OR LATER.
• EASEL | 12
june 1st - december 31st
ěĩKČӳČĩÇ ČĩÇӳěĩĄČ yĄӳČě
FACILITY
ііÃӳљĀà љĀÃӳ:¸ÝČK љĀÃӳ:¸ÝČK
WHOLE HOUSE $9,500 $19,000 $26,000
GRAND SALON & BACKYARD $7,500 $11,000 $16,000
WILLIAM ROPER HULL ROOM $1,200 $3,100 $3,300
SENATOR PATRICK BURNS ROOM $1,000 $2,800 $3,100
JOHN GLENN’S WOLF DEN $700 $1,000 $1,250
BACKYARD TENT
PLEASE INQUIRE PLEASE INQUIRE PLEASE INQUIRE
ӭAAěÝÇěÝ{ĄÇAȸÝÇӮ
January 1st - may 31st
ěĩKČӳČĩÇ ČĩÇӳěĩĄČ yĄӳČě
FACILITY
ііÃӳљĀà љĀÃӳ:¸ÝČK љĀÃӳ:¸ÝČK
WHOLE HOUSE $6,000 $15,000 $20,000
GRAND SALON & BACKYARD $3,500 $8,000 $13,000
WILLIAM ROPER HULL ROOM $900 $2,100 $2,500
SENATOR PATRICK BURNS ROOM $800 $2,000 $2,300
JOHN GLENN’S WOLF DEN $550 $900 $1,050
BACKYARD TENT
Çӕ Çӕ Çӕ
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RECEPTION MENU
MINIMUM 3 DOZEN PER ITEM FOR PARTIES OVER 32 | MINIMUM 2 DOZEN PER ITEM
F¥¢¥»S/ѿѾt'Ât'/¥ӾԖ/h/ »tàѾԡѿF»N/S»/r /hÚ» /
»h/¥/' /F¥/àÂ¥¢h»/''Stt/¥» ¥/»/ f»ShNÂ¥ԗӾ
COLD HORS D’OEUVRES | PER DOZEN
MINI CAPRESE SKEWER (GF, NF)
BOCCONCINI, TOMATO, BALSAMIC CREMA , BASIL | 37
SESAME CRUSTED AHI TUNA (GF, NF, DF)
SERVED ON A SPOON WITH SOY AIOLI յљѕ
SALMON TARTARE (GF, NF)
WITH AVOCADO MOUSSE SERVED IN A VERRINE | 39
WALDORF CHICKEN SALAD (NF, DF)
CHOPPED APPLE, GRAPES, CELERY, RAINCOAST CRISPS | 39
PROSCIUTTO WRAPPED MELON (GF, NF)
BALSAMIC GLAZE, MICRO RADISH | 39
MEDITERRANEAN SALAD (GF, NF)
GOAT FETA, OLIVES, TOMATO, CUCUMBER | 37
HOT HORS D’OEUVRES | PER DOZEN
SPECK-WRAPPED PRAWN (GF, NF, DF)
CHILLI MAYO, SAGE | 39
CHIMMICHURRI BEEF SKEWERS (GF, NF)
GRILLED BAMBOO SKEWERS, ZUCCHINI, PEPPERS | 39
HERB & GARLIC PORCHETTA PORK BELLY (NF, DF, GF)
GRAINY MUSTARD AIOLI | 39
MOUNTAIN MUSHROOM ARANCINI (NF)
TRUFFLE AIOLI | 37
¨U°¥ä ژHICKEN BITE (NF, DF)
SMOKED PAPRIKA AIOLI | 39
BAKED BRIE ON BAGUETTE
TRUFFLE HONEY, TOASTED PISTACHIOS | 39
SEARED FOIE GRAS (NF)
RED ONION JAM, BRIOCHE POINTS, PORT REDUCTION | 39
CRISPY SHRIMP TEMPURA (DF, NF)
SPICY COCKTAIL SAUCE | 38
GFԜGh»/tF¥//֜'FԜ'S¥àF¥//֜tFԜt»F¥//֜¢h//t»/ӹÂ¥
fS» N/tÂ/»N//hh/¥G/tӹ»N¢/¢h/ÚN¥/
/¢/ Shhà/tS»SÙ/¥NÙ/hSF/Ԝ»N¥/»/tStGhh/¥GS/NÂh'ÙS'
tÂrStGtàF'tÂ¥¢¥/rS/.
SALAD BAR
RECEPTION MENU HOUSE SALAD
HERITAGE GREENS, SHAVED VEGETABLES,
HONEY LEMON DRESSING | 5
BEET & GOAT FETA CHEESE
HAZELNUT, BALSAMIC, BABY KALE | 7
FRESH TOMATO
BURRATA, BASIL, D.O.P. BALSAMIC CREMA | 7
HOT STATIONS | PER PERSON
WILD GAME MINI BURGERS
SESAME MINI BUN, TOMATO, BACON, LETTUCE,
PICKLE, KETCHUP | 5
GRILLED LAMB LOLLIPOP
MINT YOGURT | 12
WILD MUSHROOM RISOTTO | 8
MINI MARGHERITA PIZZA | 7
CHEF - ATTENDED ACTION STATIONS | PER PERSON
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¢¢hS/F¥rStSrÂrFҀNÂ¥¢/¥»»StӾ
CARVED BEEF STRIPLOIN *BASED ON 3 OZ PER PERSON*
CRUSTY BUNS, HORSE RADISH BUTTER, GOURMET MUSTARD,
PICKLED ONIONS | 17
SALMON WELLINGTON *BASED ON 3 OZ PER PERSON*
LEMON BEURRE BLANC, PUFF PASTRY, JULIENNE VEGETABLES | 12
RACK OF LAMB CARVING STATION *BASED ON 3 OZ PER PERSON*
HERB CRUSTED LAMB WITH DEMI-GLACE | 20
SHUCKED OYSTERS
SERVED WITH LEMON WEDGES, AS ELECTION OF HOT SAUCES AND
HOUSE MIGNONETTES | 3.50 PER 1 PIECE
PLATTERS | PER PERSON
VEGETABLE ANTIPASTO
MARINATED AND PICKLED SEASONAL VEGETABLES,
FRESH MOZZARELLA (APPROX .5 PIECES PER PERSON) | 9
CHARCUTERIE BOARD
SELECTION OF IN-HOUSE CURED MEATS, TERRINES, CHUTNEYS AND
JELLIES SERVED WITH RUSTIC BREADS
(APPROX. 5 PIECES PER PERSON) | 13
SEASONAL FRUIT PLATTER
GREEK YOGURT & HONEY DIPPING SAUCE
(APPROX. 5 PIECES PER PERSON) | 9
COCKTAIL SHRIMP
HORSE RADISH COCKTAIL SAUCE, MARIE - ROSE DIPPING SAUCE,
CITRUS WEDGES (APPROX .2 PIECES PER PERSON) | 7
INTERNATIONAL CHEESE DISPLAY
WITH FRESHLY BAKED BAGUETTE, RAIN COAST CRACKERS, SELECTION
OF DRIED FRUITS AND SAVOURY JAMS (APPROX. 60 GRAMS PER PERSON) | 13
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PLATED DINNERS SOUPS AND BISQUES | PER PERSON | PLEASE CHOOSE ONE
LOBSTER BISQUE (GF, NF)
WATERFORD FARM PRAWN, SHALLOT BRUNOISE յіљ
WILD MUSHROOM VELOUTE (GF, NF)
CREME FRAICHE, CRISPY KALE | 12
ROASTED RED PEPPER & TOMATO (GF, NF)
THYME CREAM, BASIL | 12
POTATO LEEK (NF)
WITH POTATO LEEK FRICASSE | 12
SALADS | PER PERSON | PLEASE CHOOSE ONE
SPINACH & GORGONZOLA SALAD (GF)
PECANS, RADDICHIO, CRANBERRY DRESSINGյіљ
ARTISAN MIXED GREENS (GF, NF, DF)
BOUQUET OF MIXED GREENS, GARDEN VEGETABLES, TRUFFLE DRESSING | 13
FRESH TOMATO SALAD (GF, NF)
FIOR DI LATTE, FRESH BASIL, OREGANO, BALSAMIC CREMA յіљ
APPETIZERS | PER PERSON | PLEASE CHOOSE ONE
SEAFOOD CROQUETTEژۯژÅژ° kk¥( ژNF, DF)
SUNDRIED TOMATO PUREE, BEURRE BLANC | 21
CANAROLI RISOTTO (GF, NF)
PANCETTA, PEAS, PARMIGIANO REGGIANO | 19
WILD MUSHROOM FETTUCINI (NF)
CREAMY MUSHROOMS, ARUGULA | 19
ENTRÉES | PER PERSON | PLEASE CHOOSE TWO MEAT ENTRÉES
TELLICHERRY PEPPER BEEF STRIPLOIN (GF, NF)
POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, PORT JUS յљї
TELLICHERRY PEPPER BEEF TENDERLOIN (GF, NF)
POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, PORT JUS յљќ
FREE-RANGE CHICKEN SUPREME (GF, NF)
POTATO PAVE, SEASONAL VEGETABLES, MOREL SAUCE յљї
PAN-SEARED SALMON (GF, NF)
ROASTED HERB POTATO, SEASONAL VEGETABLES, PERNOD BEURRE BLANC յљі
RACK OF LAMB (GF, NF)
POMME GRATIN DAUPHINOIS, SEASONAL VEGETABLES, TRUFFLE DEMI-GLACE յљќ
VEGETARIAN ENTRÉE OPTION | PER PERSON
VEGETARIAN WELLINGTON (NF)
SEASONAL VEGETABLES, LENTILS | 31
GF - GLUTEN FREE | DF - DAIRY FREE | NF - NUT FREE
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ÚN¥//¢/ Shhà/tS»SÙ/¥NÙ/hSF/Ԝ»N¥/»/tStGhh/¥GS/
NÂh'ÙS' tÂrStGtàF'tÂ¥¢¥/rS/Ӿ
PALATE CLEANSERS | PER PERSON | PLEASE CHOOSE ONE
MELON SORBET | 5
LEMON SORBET | 5
ORANGE SGORPPINO | 6
DESSERTS - PLATED | PER PERSON | PLEASE CHOOSE ONE
DESSERTS
VANILLA RASPBERRY BRÛLÉE
FRESH FRUIT, BISCOTTI | 12
FLOURLESS ALMOND CHOCOLATE CAKE
RASPBERRY COULIS, VANILLA ANGLAISE | 12
CHOCOLATE MATCHA MOUSSE
MERINGUE, WHITE CHOCOLATE POWDER | 12
STRAWBERRY SHORTCAKE
CHANTILLY, STRAWBERRY COULIS | 12
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¢¥»S/r¥/»NtѿѾ¢/¢h/֜rStSrÂrѿ'ê/t
¢¥»S/h/»NtѿѾ¢/¢h/֜rStSrÂrѾ'ê/t
MACARONS (GF)
CHOCOLATE, PISTACHIO, RASPBERRY, VANILLA
AND SALTED CARAMEL | 38
MINI VANILLA CRÈME BRÛLÉE (GF, NF) | 38
MINI CHOCOLATE CHEESE CAKE (NF) | 36
¸KÃÝǸÃKÃKĄÇ{ĩKěĄěӯÇyӰյјљ
FRUIT TART | 36
MIXED BERRY PANNA COTTA (GF, NF) | 36
MINI MOCHA MOUSSE IN TULIP CUPS (NF) | 36
CUPCAKES | 38
MINI GOURMET CUPCAKES
KID's menu
јӸ:ÝĩĄČKÃKÇĩӯĩĀěÝіїťKĄČݸAյїљ
COURSE I
FRESH VEGETABLES
WITH HERBED DIPPING SAUCE
COURSE I I PLEASE CHOOSE ONE
CHICKEN STRIPSWITH HOME STYLE FRIES
DOUBLE SMOKED BACON MAC & CHEESE
BEEF STRIPLOINWITH SWEET POTATO FRIES &
DEMI-GLACE
COURSE I I I
GOURMET CUPCAKE
CHOCOLATE OR VANILLA
CAKES
REGULAR SERVINGS ARE RECOMMENDED AS DESSERT FOR A 3-
COURSE MEAL. SMALL SERVINGS ARE RECOMMENDED AS AN
ADDITION TO A DESSERT BUFFET OR WHEN SERVED WITH A FROZEN
ACCOMPANIMENT IN A 3-COURSE MEAL.
CAKE REGULAR BUFFET
SIZE SERVINGS SERVINGS PRICE
6” ROUND 8 PIECES Çӕ $75.00
8” ROUND 10 PIECES 18 PIECES $120.00
10” ROUND 14 PIECES 24 PIECES $150.00
їěKĄӭћԅծѝԅӮ 18 PIECES 24 PIECES $210.00
їěKĄӭѝԅծіѕԅӮ ї4 PIECES 42 PIECES $320.00
јěKĄӭћԅӗѝԅӗіѕԅӮ 32 PIECES 50 PIECES $450.00
іӕїČ¸9:¶K 30 PIECES Çӕ $200.00
FULL SLAB CAKE 60 PIECES Çӕ $350.00
CAKE OPTIONS
PLEASE CHOOSE ONE FROM EACH CATEGORY
CAKE TYPES | CHOCOLATE, STRAWBERRY SHORTCAKE, VANILLA,
CARROT, LEMON
ICING TYPES | CREAM CHEESE ICING OR BUTTER CREAM ICING
(CHOCOLATE, VANILLA, LEMON)
FILLINGS | SALTED CARAMEL, LEMON CURD, RASPBERRY
ADD FRoZEN ACCOMPANIMENTS | ADD $3 PER PERSON
ICECREAM (VANILLA, RASPBERRY, CARAMEL)
SORBET (LEMON, COCONUT, STRAWBERRY)
CAKE CUTTING FEE
A $3 PER PERSON CUTTING FEE WILL APPLY FOR ANY BOOKINGS BRINGING IN THEIR
OWN CAKE. THE CAKE FEE WILL NOT COUNT AS ONE OF THE MINIMUM 3 COURSES AND
A FOOD WAIVER FORM MUST BE SIGNED PRIOR TO THE EVENT.Drink list
BAR MENU
REGULAR LIQUOR HI-BALLS | 1 OZ | 7.00
PREMIUM LIQUOR HI-BALLS | 1 OZ | 8.00
ULTRA-PREMIUM HI-BALLS | 1 OZ | 10.00
SHOOTERS | 1 OZ | 6.00
REGULAR COCKTAILS | 1 OZ | 7.00
COCKTAILS | 2 OZ | 13.00
DOMESTIC BOTTLED BEER | 7.00
IMPORTED BOTTLED BEER | 8.50
LOCAL DRAFT BEER | 20 OZ | 8.00
IMPORTED DRAFT BEER | 20 OZ | 9.50
ALCOHOLIC PUNCH | 90 PER GALLON (SERVES 16-18 PEOPLE)
SCOTCH SELECTION | PLEASE SEE THE EVENTS COORDINATOR
HOUSE WINE SELECTIONS | 750 ML
TAPIZ–MALBEC – MENDOZA, ARGENTINA | 52
TERRA VIVA PINOT GRIGIO – ITALY | 52
ӴӴF¥Â¥FÂhhÚSt/hS»ӹ¢h////»N//Ù/t» ¥'St»¥ӴӴ
NON ALCOHOLIC BEVERAGES
COFFEE AND TEA | 3.25 PER SERVING
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¸ÝÝČK¸KyěKյљĀKĄČKĄřÇ{
POP | 3 PER SERVING
JUICE | 3 PER SERVING
ÝĄÇ{K°ĩ:KյљĀKĄČKĄřÇ{
CEREMONY WATER SERVICE | 1.50 PER PERSON
(OPTION OF CUCUMBERS, PINEAPPLE OR LEMON)
NON-ALCOHOLIC PUNCH | 35 PER GALLON (SERVES 16-18)late-night snacks
9ĩyyKěյĀKĄĀKĄČÝÇӭĩǸKČČÇÝěKAӮ
WILD GAME MINI BURGERS | 6
SESAME MINI BUN, TOMATO, BACON, LETTUCE, PICKLE, KETCHUP
COCKTAIL SHRIMP | 7
ÝĄČKĄAČ:Ý:¶ě¸Čĩ:KӗÃĄKӳĄÝČKAĀĀÇ{Čĩ:Kӗ
:ěĄĩČŚKA{KČӭĀĀĄÝŤӝїĀK:KČĀKĄĀKĄČÝÇӮ
INTERNATIONAL CHEESE DISPLAY FRESH BAKED | 13
BAGUETTE, RAIN COAST CRACKERS, SELECTION OF DRIED FRUITS,
ČřÝĄť°ÃČӭĀĀĄÝŤӝћѕ{ĄÃČĀKĄĀKĄČÝÇӮ
SEASONAL FRUIT PLATTER | 9
ORGANIC HONEY YOGURT DIPPING SAUCE
ӭĀĀĄÝŤњĀK:KČĀKĄĀKĄČÝÇӮ
řK{KěĄÇјӳ:KKČKÇ:ÝČյіѕ
BLACK OLIVES, JALAPEÑOS, GREEN ONION, FRESH TOMATO
WITH SOUR CREAM AND SALSA
VEGETABLE ANTIPASTO | 9
MARINATED AND PICKLED SEASONAL VEGETABLES,
9ĩyy¸ÝÃÝŹŹĄK¸¸ӭĀĀĄÝŤњĀK:KČĀKĄĀKĄČÝÇӮ
POUTINE BAR | 15
FRESH CURD CHEESE, GRAVY
TOPPINGS MOROCCAN CHICKEN | PULLED BEEF | BACON BITS |
JALAPEÑOS | CHARRED TOMATO | DICED RED ONIONS | SALT & PEPPER
CHARCUTERIE BOARD | 13
ČK¸K:ěÝÇÝyÇӳÝĩČK:ĩĄKAÃKěČӗěKĄĄÇKČӗ:ĩěÇKťČÇA
°K¸¸KČČKĄřKAŚěĄĩČě:9ĄKAČӭĀĀĄÝŤӝњĀK:KČĀKĄĀKĄČÝÇӮfood philosophy
DEDICATION TO SUSTAINABILITY
“I’M VERY HONOURED TO BE JOINING SUCH AN ESTEEMED RESTAURANT, ASSOCIATED WITH HIGH
STANDARDS OF SERVICE AND QUALITY. THE DEDICATION AND COMMITMENT TO LOCAL PRODUCE ARE VERY
INSPIRATIONAL AND AKIN TO MY OWN PHILOSOPHIES AND I CAN’T WAIT TO MAKE MY MARK IN THIS
PRESTIGIOUS AND ICONIC RESTAURANT AND IN CALGARY’S CULINARY SCENE“.
ԡ N/F'/tG/hS
CHEF ANTONIO DE ANGELIS WAS BORN AND RAISED IN ITALY AND HAS CALLED CALGARY HOME SINCE 2010. COMING
FROM A SCENIC ISLAND IN THE TYRRHENIAN SEA, HE KNEW AT A YOUNG AGE THAT HE WANTED TO PURSUE HIS
PASSION TO BECOME A PROFESSIONAL CHEF. THE ICONIC “LA CHAUMIERE” RESTAURANT IN CALGARY WAS HIS MOST
ĄK:KÇěÇA¸ÝÇ{KČě:ĩ¸ÇĄťKŤĀKĄKÇ:KŚKĄKKŚÝĄ¶KAČKŤK:ĩěřKČÝĩČӳ:KyyÝĄ¸ÃÝČě
AK:AKӝŚěÝřKĄїѕťKĄČԇKŤĀKĄKÇ:KÇĀKĄyK:ěÇ{ěKĄěÝy:¸ČČ:¸:ĩČÇKÇ:ÇAӗ
SWITZERLAND AND ITALY, WE WELCOME ANTONIO TO OUR BVR FAMILY!
history
THE HISTORY OF THE HOUSE
THE STORY OF THE BOW VALLEY RANCHE IS NEARLY TWELVE DECADES LONG. THROUGHOUT ITS MANY
YEARS, THE HOUSE HAS ALWAYS HAD A REPUTATION FOR HOLDING UNFORGETTABLE PARTIES. IT BEGAN
WITH A FEW CHARACTERS WHO WERE CRITICAL TO THE DEVELOPMENT OF ALBERTA’S CATTLE INDUSTRY, THE
BIG FOUR. IN FACT, THE IDEA OF THE CALGARY STAMPEDE MAY VERY WELL HAVE BEEN CONCEIVED WITHIN
THE WALLS OF THE HOUSE. IN 1896, CATTLE RANCHER AND BUSINESSMAN WILLIAM ROPER HULL PURCHASED
PROPERTY ALONG THE BOW RIVER AND BUILT A SPRAWLING RANCH HOUSE. THE RANCH BECAME A CENTRE
FOR REFINED SOCIAL ACTIVITIES, AS HE ENTERTAINED MANY LOCAL AND FOREIGN VISITORS THERE. AMONG
THE ACTIVITIES POPULAR WITH THE GUESTS, TENNIS AND THE OUT DOOR POOL WERE CROWD FAVOURITES,
AS YOU CAN SEE FROM THE PICTURES BELOW. HULL OWNED THE HOUSE AND PROPERTY UNTIL 1902, WHEN
IT WAS PURCHASED BY PATRICK BURNS, A SUCCESSFUL CATTLE RANCHER WHO EVENTUALLY BECAME A
SENATOR. ALMOST A CENTURY LATER, LOCAL RESIDENTS MITZIE AND LARRY WASYLIW CREATED THE FISH
CREEK RESTORATION SOCIETY IN 1995 FOR THE PURPOSE OF RESTORING THE HULL RESIDENCE. IN THE
SUMMER OF 1999, THE RANCH HOUSE WAS OPENED AS A FINE DINING RESTAURANT. IN EARLY 2014, GREAT
EVENTS GROUP TOOK OVER THE OPERATIONS OF THE BUILDING, RESTORED TO ITS ORIGINAL GRANDEUR AND
REOPENED THE RESTAURANT AS AN EXQUISITE LOCATION. ONCE AGAIN, IT WELCOMES GUESTS FOR REFINED
SOCIAL GATHERINGS AND FINE CUISINE .You can also read
