Foraged Luncheon at Le Caveau w/Chef Stéphane Levac, Jason Lynch & Ray Daniel

Maritime Express Chef Stéphane Levac, forager and TV star of Chefs des Bois, and Le Caveau Chef Jason Lynch team up with American Whiskey Ambassador for Suntory Global Spirits, Ray Daniel, for a three-course luncheon showcasing foraged food paired with bourbons. Join us for a unique culinary experience!

Ticket Price: $100.00, includes a three-course luncheon with drink pairings
Sponsored by Suntory Global Spirits, Le Caveau Restaurant at Grand Pré Winery
Must be 19+ to attend in-person
Menu & pairings coming soon!

Ray Daniel

Ray Daniel brings with him over two decades of experience in the world of beverage alcohol, from Europe to North America, where he is currently the American Whiskey Ambassador to Canada for Suntory Global Spirits, James B. Beam Distilling Co., and Maker’s Mark. Hailing from Ireland, Daniel has been enamoured with the category of Whiskey his whole life, which has led to a career specializing in Irish, Scotch, Canadian, and American Whisk(e)y. With a long background in competitive bartending, Daniel’s escapades have landed him in competitions and as a guest speaker and lecturer throughout Canada, Mexico, and the USA, and led to appearances in publications such as Whisky Magazine and The New York Times. Jam-packed with passion, humour, and a deep-rooted respect for the history of whiskey, Daniel’s presentations have become a highly sought-after affair. @raydanielwhiskey

Stéphane Levac

Nova Scotia forager and Indigenous Chef Stéphane Levac made a name for himself having operated his own catering business Frais Catering in the Annapolis Valley with his partner Sarah Morrison. Since then, he has worked as the kitchen supervisor at Just Us! Coffee Roasters. Most recently he has appeared on Chef de Bois 3, Season 9 of Top Chef Canada, 180 on TVA, Coastal Kitchen Tales for Bell Fibe TV1, and Les Quatres Coins de L’Assiette for CBC’s ICI Tou.TV. He was also the Chef at Oak Island Resort & Terra Rossa Trattoria. Currently, Levac is the head chef at Maritime Express Cider Company in Kentville, Nova Scotia. @chefstephanelevac

Jason Lynch 

Jason Lynch is an award-winning chef, restaurant owner, and author of Straight From the Line—Recipes and Reflections from a Chef at Work. Born and raised on a farm in Nova Scotia’s Annapolis Valley, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia, he was part of the team at Acton’s Restaurant, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008, Lynch took over as Head Chef of Le Caveau, named one of the 20 world’s best winery restaurants by Wine Access. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021, Chef Lynch, along with his wife and business partner Beatrice Stutz, opened a casual eatery, Cumin Kitchen & Drink, and a boutique hotel called The Inn at Grand Pré Winery. @chefjasonlynch @lecaveaurestaurant