Devour! at Benjamin Bridge: Tide & Vine Luncheon

Three chefs. Three provinces. Three stations. One spectacular vineyard setting. Spend the afternoon grazing your way through inspired bites from Renée Lavallée (NS), PEI Chef TBC (PE), and Ken Pittman (NL), each paired with Benjamin Bridge wines. Meet the chefs, mingle, sip, and savour at your own pace in this relaxed celebration of Atlantic flavours.

$100 per person | Three chef stations + drink pairings | 19+

Sponsored by Benjamin Bridge Winery

Menu: Coming soon

Renée Lavallée

Chef Renée Lavallée is one of Nova Scotia’s most celebrated culinary voices and chef/co-owner of The Canteen in downtown Dartmouth. Originally from Shawville, Quebec, the George Brown College graduate has spent more than three decades in kitchens, championing local farmers, fishers, and producers while creating approachable, ingredient-driven East Coast cuisine. A Top Chef Canada Season 7 competitor and Wall of Chefs judge, Lavallée has earned numerous accolades, including being named The Coast’s Best Chef again in 2026. The Canteen has also been recognized among OpenTable’s Top 100 Restaurants in Canada, cementing its reputation as a beloved Nova Scotia dining destination. @feistychef @thecanteenns

Adam Loo 

Chef Adam Loo is a Prince Edward Island chef, entrepreneur, and author whose career stretches from family farm to world stage. A Culinary Institute of Canada graduate, he competed with Youth Team Canada at the World Culinary Olympics, earning gold and silver medals. After 14 years with Murphy Hospitality Group, Loo opened Ada Culinary Studio in Charlottetown in 2024, creating private dining and community-driven culinary experiences. In 2025, he represented PEI and Atlantic Canada at the World Expo in Osaka, Japan. He is also the author of Let Rise: Stories from a Small-Town Cook and a Burnt Chef Project Ambassador. @chefloo @ada.culinarystudio

Ken Pittman

Ken Pittman is the chef and co-owner of Snow White Laundry in St. John’s, Newfoundland and Labrador. His cooking is rooted in intention, emotion, and craft, blending the ingredients and traditions of Newfoundland with Asian flavours and techniques inspired in part by his Chinese grandfather. Pittman’s career has included time at Raymonds and the development of his own culinary voice through Seto Kitchen + Bar before opening Snow White Laundry in 2026. His food is playful, thoughtful, and deeply personal, built around bold flavours, nostalgia, and a strong sense of place. Snow White Laundry has quickly become one of St. John’s most talked-about new restaurants. @kenpittman1 @snowwhitelaundry.co