Devour! Chefs & Shorts Gala Dinner

This is Devour!’s signature showpiece event that has been presented worldwide, from Fogo Island to The Bahamas, from Sonoma to New York. Each dish in this five-course dinner is inspired by a corresponding short film screened right in the hall with the diners created by Chefs John Higgins, Winnie Chen, Seadon Shouse, Dario Tomaselli, and Angel Ramirez Betancourt.

Ticket Price: $199.00 per guest, includes wine pairings 
Must be 19+ to attend
Sponsored by Konrads Specialty Foods & Ingredients, J.R. Mahoney Ltd, Devour! Seafood Partnership- Victoria Co-operative Fisheries, Afishionado Fishmongers & Comeau’s Sea Foods Ltd, Suntory Global Spirits, Bishop’s Cellar, Chef Works, and Community Partner: The North Grove

Devour! Chefs & Shorts Gala Dinner Menu 

Welcome Cocktail by Beam Suntory

First.
Salmon Negroni, Eggs, mayonnaise

Film: Son and Moon  directed by Saiya Lin
Chef John Higgins

Wine: Domaine de Grand Pre Tidal Bay, Nova Scotia

Second.
Pozole Against the Machine: Pozole Rojo, Coffee, Hominy Purée, Cojita, Strawberry Glass

Film: The Ballad of Tita and the Machines  directed by Miguel Angel Caballero
Chef Winnie Chen

Wine: Echeveria Gran Riserva Pinot Noir, Chile

Third.
Seaweed Crusted Halibut Smoked Mussels, Sea Vegetables, Wild Mushrooms, Sea Truffle Dashi

Film: Memorias  directed by

Yuri Pirondi & Inês von Bonhorst
Chef Seadon Shouse

Wine: Chéreau-Carré La Griffe Muscadet, France

Fourth.
Tagliata in salamoia Bolognese, white bean & nduja all’uccelletto, salsa verde, homemade apple valley mostarda

Film: Heat + Meat  directed by Joe Vella
Chef Dario Tomaselli

Wine: Lenotti, Rosso Passo Veneto IGT, Italy

Fifth.
Mango mousse, whipped cheesecake mango, tajin coulis – a little spicy & cookie crumble

Film: Sugarlust  directed by Goli Atefi
Chef Angel Ramirez Betancourt 

Wine: Benjamin Bridge Nova 7, Nova Scotia

John Higgins

Chef John Higgins, born in Bellshill, Scotland, discovered his passion for cooking at the age of 10. With a prestigious career that includes cooking for the Queen at Buckingham Palace and Balmoral Castle, apprenticing at the Michelin Star Restaurant Malmaison, and leading the Canadian Culinary Olympic Team, John has become a respected figure in the culinary world. His global travels have taken him from the UK to India, Italy to Sao Paulo, promoting Canadian cuisine. With numerous TV appearances and judging roles, including on Top Chef Canada and Chopped Canada, Chef John Higgins now shares his expertise as a Chef in Residence Brand Ambassador at George Brown College, inspiring and mentoring the next generation of chefs with his philosophy that “learning is the main ingredient.” @haggisracer

Winnie Chen 

Winnie Chen is an accomplished executive chef and partner of two renowned Edmonton restaurants: Fu’s Repair Shop and Boa & Hare. Known for her culinary creativity, Chef Chen’s cooking style blends tradition with innovation, earning both establishments numerous accolades. Her passion for art and fashion influences her approach to food, creating unique and memorable dining experiences. Beyond the kitchen, Chen cherishes the sense of community that food fosters, bringing people together through her culinary creations. With a commitment to excellence, she continues to push boundaries and delight diners with her freeform cooking style, reflecting her creativity and dedication to the culinary craft. @albertaboeuf_ f @fus_repair_shop @boaandhare

Seadon Shouse

Chef Seadon Shouse was born and raised on Nova Scotia’s South Shore, which shaped his views on cooking, sustainability, and commitment to sourcing local and wild ingredients. These values are at the base of the menu at his two restaurants: Halifax, located in Hoboken NJ, and Coast Kitchen, overlooking the cliffs of the Northern California coast. Having worked in restaurants that varied in geographical location and style, he has developed his own cooking character that focuses on the creative use of underutilized products to celebrate each season. His From The Hill By The Sea cookbook showcases his passion for inspiring professional and home cooks to explore what small local providers and natural surroundings have to offer, as well as his philosophy to keep cooking wild and wonderful. @seadonshouse

Dario Tomaselli 

Born into a family immersed in the culinary world in Italy, Dario Tomaselli’s upbringing kindled his love for food and hospitality. After completing hotel and chef school in Stresa, Italy, he embarked on a remarkable global career, honing his culinary craft in prestigious restaurants and hotels worldwide. From serving as an Executive Chef at the Melia Grand Hotel in Cancun to spearheading Oro Restaurant for a decade, Tomaselli’s expertise has left a lasting mark. His role as coordinator of the Italian Cuisine Post Diploma International program at George Brown College showcased his dedication to culinary education. Today, as a co-founder of O’Live Your Life.org, Tomaselli champions the Mediterranean Lifestyle Movement, and his culinary prowess has been recognized in various publications and culinary events, where he continues to inspire food enthusiasts around the world. @chefdariotomaselli @oliveyourlife.org

Angel Ramirez Betancourt
After training at one of the world’s most renowned culinary institutes, Angel R. Betancourt honed his craft alongside mentors such as Chocolatier Laurent Pagès, Chef Nobu Matsuhisa, and Chef Jean-Georges Vongerichten. Having then worked as the Corporate Pastry Chef for Blue Diamond Resorts, and Executive Pastry Chef for Four Seasons Bahamas and One&Only Ocean Club, The Bahamas, Chef Betancourt is now the Executive Pastry Chef of the One&Only Palmilla resort in Los Cabos. His accomplishments include attending France’s prestigious L’École Valrhona, representing the Bahamian Culinary Team and winning two silver medals at the highly competitive Taste of the Caribbean, and being named Caribbean Pastry Chef of the Year. He has been featured in numerous publications including Le Cordon Bleu, Dessert Professional, and Inflight magazines. @angelrbetancourt17 @materiapastryboutique

Film Program:

Son & Moon

A young man defies his father’s expectations to pursue his cooking dreams, showcasing his talent with a hibachi chef in a night market.
USA, 2024, 8 minutes
Director: Saiya Lin

The Ballad of Tita and the Machines

When elderly fieldworker Tita reluctantly hires an AI humanoid to fill in for her, she attracts the engineers’ attention because their humanoids cannot do her back-breaking work.
USA, 2023, 15 minutes
Director: Miguel Angel Caballero

Memorias

Michelin-starred chef Gil Fernandes takes viewers on a culinary and emotional journey through the flavours of his life.
Portugal, 2023, 8 minutes
Directors: Yuri Pirondi, Inês von Bonhorst

Heat + Meat

Heat + Meat is a documentary showcasing Neal Brown’s love for open-flame cooking; the three-time James Beard Award Nominee finds joy in simplicity.
USA, 2023, 4 minutes
Director: Joe Vella

Sugarlust

In this student film, a passerby struggles to resist a tantalizing cake in a pastry shop window.
France, 2023, 2 minutes
Director: Goli Atefi