The Ultimate Food Film Winter Getaway
Get ready for an unforgettable culinary adventure at the Green Turtle Club in breathtaking Abaco, Bahamas! Join us for the 6th Devour! The Beach, an intimate celebration of the World’s Largest Food Film Festival, where delicious flavours and captivating films come together for four sensational days of food, film, and fun—Bahamian style!
Indulge your senses with a variety of exciting activities, including hands-on cooking classes where you can master the art of pastry-making and dive into the rich flavours of Japanese or Italian cuisine. Savour mouthwatering barbeques, vibrant beach taco parties, and exquisite gala dinners that showcase the best of Bahamian and global culinary traditions.
Don’t miss out on film screenings that will tantalize your taste buds and awaken your love for gastronomy! Plus, embark on unforgettable excursions that let you experience the enchanting beauty of the out-islands.
Join us for a festival of flavours, laughter, and unforgettable memories. Dive into a world where food and film collide—don’t miss out on this unique celebration at Devour! The Beach!
Featured Chefs:
ANNA OLSON
MICHAEL OLSON
SEADON SHOUSE
PAUL VIRANT
MICHAEL HOWELL
Green Turtle Club, The Bahamas
GRACE BRADLEY
DATE: February 4-9, 2026
PRICE: US$895 for All Access Pass
(does not include transportation or lodging)
SCHEDULE:
TUESDAY, FEB 3
Chef Arrivals
WEDNESDAY, FEB 4
Throughout Day
Guest Arrivals
6:00 PM – 7:00 PM
Tipsy Turtle Welcome Reception
7:00 PM – 9:00 PM
Bahamian Welcome Dinner Buffet
THURSDAY, FEB 5
8:30 AM – 10:00 AM
Breakfast
10:30 AM – 12:00 PM
Culinary Workshop – Bush Tea
1:00 PM – 2:30 PM
Chowder Smackdown
5:00 PM – 5:30 PM
Cocktail Reception “Tipsy Turtle Time”
5:30 PM – 5:50 PM
Junkanoo Parade
6:00 PM – 8:30 PM
BBQ Party
9:00 PM – on
Dancing Under the Buttonwood Tree
FRIDAY, FEB 6
9:00 AM – 10:30 AM
Breakfast
12:00 PM – 1:30 PM
Culinary Workshop – with Seadon Shouse
3:00 PM – 6:00 PM
Coco Bay Pig Roast – with Michael Howell and Michael Olsen
8:00 PM – 10:30 PM
Popcorn and Film in evening
SATURDAY, FEB 7
8:30 AM – 10:00 AM
Green Turtle Community Connections Fundraising Breakfast
11:00 AM – 12:30 PM • 12:00 PM – 1:30 PM
Culinary Workshop – French food with Paul Virant
Free AFTERNOON
Optional Brendal Boat Trip to Noname
7:00 PM – 10:00 PM
Chefs & Shorts Gala Film Dinner
SUNDAY, FEB 8
8:30 AM – 10:30 AM
Bloody Mary Bar Brunch
11:00 AM – 12:00 PM
Culinary Workshop Baking w/Anna Olsen
1:00 PM – 3:30 PM • 4:00 PM – 7:00 PM • 5:30 PM – 6:30 PM
Wine Seminar
7:00 PM – 9:00 PM
Film and dinner – uncorked
MONDAY, FEB 9
Throughout Day –
Guests & Chefs Departures
Book Rooms at:
Book Houses on VRBO or:
Book a Golf Cart early (they sell out!) for transportation:
Getting Here:
Green Turtle Cay
Abaco, Bahamas Out Islands
Bookings for event are nonrefundable, both accommodation and ticket sales are final
BOOK NOW!
Call: 1-443-912-5839
info@greenturtleclub.com
Participating Chefs:
Anna & Michael Olson
Chefs Anna & Michael fell in love in the kitchen. After working together for almost a decade at Inn on the Twenty in picturesque Jordan, Ontario, Michael became a Culinary Professor at Niagara College, and Anna moved to share her love of baking and cooking globally with audiences through broadcast television and now her YouTube channel, Oh Yum with Anna Olson, with over 1.5 million subscribers. They now enjoy sharing their expertise by hosting culinary tours in Europe and beyond. Anna & Michael have published 12 bestselling cookbooks between them, and Anna’s newest cookbook, Anna Cooks, launched in fall 2025 to immediate acclaim. While the duo loves to travel the globe to experience new flavours, they equally enjoy spending time at home in Niagara, creating recipes inspired by their adventures. @chefannaolson @chefmolson
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
Paul Virant
Paul Virant is a celebrated chef and restaurateur renowned for his commitment to seasonality, preservation, and Midwestern cuisine. He is the executive chef and owner of Petite Vie, a French café and brasserie in Western Springs that evolved from his flagship restaurant, Vie, Vistro Prime, a neighbourhood steakhouse; and Gaijin, Chicago’s first and only okonomiyaki-focused restaurant. Beyond his restaurants, Virant is the creator of Jar Sessions, a small-batch line of pickled and preserved products, and the author of The Preservation Kitchen. His culinary achievements have earned him four James Beard Award finalist nominations for Best Chef: Great Lakes, recognition as Food & Wine’s Best New Chef (2007), and a Michelin star for Vie in 2011. He was also named Jean Banchet’s Chef of the Year in 2024 and has competed on Food Network’s Iron Chef America. A graduate of The Culinary Institute of America, Virant refined his skills at some of the nation’s most renowned restaurants, including Charlie Trotter’s, Ambria, Everest and Blackbird, before establishing his own culinary legacy. @paul_virant
Michael Howell
With over 30 years of culinary experience, Michael Howell is the Consulting Executive Chef of the Green Turtle Club and is the founder and driving force behind Devour! The Food Film Fest in Nova Scotia. A renowned chef, he has made his mark across the U.S., Canada, and The Bahamas. Michael owned the award-winning restaurant Tempest in Wolfville, NS, and has cooked at New York’s prestigious James Beard House twice. Michael has also won the Canadian Grilled Cheese Championship in 2016. His expertise in seafood is showcased in his acclaimed cookbook, Atlantic Seafood. Michael's commitment to the food system is recognized through numerous awards, including the Queen Elizabeth II Diamond Jubilee Medal. @chefmhowell @devour_fest
Grace Bradley - Sommelier
Wine Director, Vistro Prime & Petite Vie
Grace Bradley is the Wine Director for Vistro Prime and Petite Vie, where she brings a thoughtful, approachable lens to wine curation. Her passion for wine began early in her hospitality career and quickly evolved into a dedicated pursuit of formal training and cellar management. After passing the Court of Master Sommeliers’ Introductory Exam in 2019, Grace earned her Certified Sommelier title in 2022. Her approach balances education and exploration, building lists that reflect both the character of each restaurant and the stories behind the bottles. At Vistro Prime, her selections nod to steakhouse tradition with a focus on California and French producers. At Petite Vie, she leans into seasonal pairings and a more globally inspired list that complements the restaurant’s modern French menu. Grace’s experience spans a range of restaurants, from neighbourhood gems to destination dining, and she brings a deep appreciation for hospitality, terroir, and the guest experience to every pour. Whether curating a pairing for a multicourse menu or recommending a weeknight glass, she believes wine should always feel inviting, never intimidating. @gbradley1020