Modus Vivendi

Dear friends,

The rumours are true, I have decided to fold Modus Vivendi after 5 years on the circuit. I do so with a bit of a heavy heart, yet much gratitude for the support from my crew, guests and vendors. This project was always a bit of a moonshot. As 2025 rolls on I have neither the time nor the resources to continue.

What does the future hold? At this stage I have no idea. My best cooking is still ahead of me. It could be a new concept, or nothing at all. It likely won’t be in Calgary. The economic and political climate here is very hostile to people like me.

With love and gratitude,price.hicks

Hope everyone had a wonderful Christmas. Here is a slightly modified menu for our upcoming New Years dinner.
Serving from 6PM
DM to book your place!

Well folks that’s a wrap on phase one of our little project. We will be taking the month to reflect and plan what’s next. We are open to almost anything, including private dinners so if anyone feels indulging in some truly unique food, drink and hospitality do get in touch. In the meantime, watch this space to see what’s next.

📸

The countdown is on! Five days remain to our NYE dinner at Inglewood. Enjoy seven unique courses served ‘tapas style’ with optional drink pairings. This might be what the future looks like for us, so come on down and let us give you a preview. Book on OpenTable.

This is a trial of one of the dishes we will be serving: a roasted bison striploin steak, served with slow cooked spiced red cabbage and a mushroom fricasée.
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