The Ultimate Food Film Winter Getaway

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Featured Chefs:

Michael Howell, Green Turtle Club, The Bahamas

Paul Virant, Gaijin, Chicago, IL

Dario Tomaselli, O'Live Your Life, Toronto & Italy

Clayton Carnes, Cholo Soy Cocina, West Palm Beach, FL

Geshann Pratt-Francis, Margaritaville Beach Resort, Nassau, The Bahamas

Nevin Kumar, Sommelier, Chevre Miami, Miami, FL

Wallace Fraser, Mixologist, Halifax, NS

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Date: January 30-February 2, 2025

Price: US$895 for All Access Pass

(does not include transportation or lodging)

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BOOK NOW!

Call: 1-443-912-5839
info@greenturtleclub.com

SCHEDULE: 

Thursday, January 30

Guest arrivals throughout the day

6:00 pm-7:00 pm – Tipsy Turtle Welcome Reception

• Join us for a Meet & Greet with celebrity chefs and find out why our award-winning rum punch is celebrated as the best in the Caribbean!

7:00 pm-9:00 pm – Bahamian Welcome Dinner Buffet

• There's no better way to kick off the delicious festivities than by diving into a delectable selection of the finest Bahamian cuisine!

Friday, January 31

12:00 pm-1:30 pm – Culinary Workshop: Turning Japanese

• Join Chicago Chef Paul Virant for a fun workshop on creating OKONOMIYAKI—savoury Japanese pancakes that can be topped with a variety of delicious ingredients. It's simple, it's flavorful, and it's a culinary experience you won't want to miss! Featured Dish: Spiny Lobster Osaka-Style Okonomiyaki

2:00 pm-3:00 pm – Personifying Wine: Exploring a Greater Connection with Wine Grapes and Their Expression

• Join Sommelier Nevin Kumar for a fun, one-hour workshop that deepens your connection with wine grapes and their unique expressions. You'll taste three white wines, three red wines, and a mystery wine to identify, enhancing your ability to recognize and remember different varietals. This interactive experience will elevate your wine appreciation and reveal the stories behind each varietal.

5:00 pm-6:00 pm – Tipsy Turtle Time

5:30 pm-5:50 pm – Junkanoo

• Nothing complements a flavourful drink better than the vibrant sounds and sights of a Junkanoo parade—an experience that’s truly shaken, not stirred!

6:00 pm-8:30 pm – Bourbon & Barbecue

• A fan-favourite event, our participating chefs will be firing up open-air BBQ stations filled with a bounty of fresh seafood, delicious BBQ meats, and grilled vegetables tossed in secret sauces. Don't forget to save room for the delightful sweet treats crafted by the talented Chef Geshann Pratt-Francis from Nassau.

Menu
Marinated Grilled Pork Loin w/Agave Agridulce Glaze w/Roasted Corn Salad (Dario Tomaselli)
Citrus Lobster Tails Piri Piri w/Patatas Bravas (Clayton Carnes)
Blackened Grouper w/Dirty Rice & Chow Chow Remoulade (Paul Virant)
Grilled Eggplant Rollatini with Pomodoro Sauce (Michael Howell)
Desserts
(Geshann Pratt-Francis)
Mini popsicles (soursop & tamarind)
Mini doughnuts (salted caramel, chocolate sauce, guava coulis)
Key Lime Mousse w/Meringue (on a stick)
Coconut Tartlets
Rum Cake Pops

9:00 pm-on – Dancing Under the Buttonwood Tree

• Enjoy live music that will set the mood for a carefree evening at our favourite oceanside venue, celebrating our shared passion for backyard gatherings.

Saturday, February 1

8:00 am-9:30am – Green Turtle Community Connections Fundraising Breakfast

• Join us for a delightful breakfast featuring delicious French-style sweet and savoury crepes prepared by the youth of Green Turtle Cay Community Connections. By sampling these tasty treats, you'll also be supporting valuable youth programs that help keep our island vibrant. Donations for breakfast are gladly accepted!

10:30 am-1:00 pm – New Plymouth Expedition

• Enjoy a historical walking tour of our iconic 18th-century village by the sea, originally settled by Revolutionary War loyalists and now the vibrant heart of the Green Turtle Cay community. New Plymouth is brimming with colorful charm and intrigue. Along the way, we'll sip the original Goombay Smash from its birthplace, The Blue Bee Bar.

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10:30 am-1:00 pm – A North End Beach Walk

• Take a scenic stroll through the sea grape trees to Coco Bay and enjoy a hike around the island. You'll be welcomed with a refreshing Tipsy Turtle at the North End beach to recharge you for the walk back to the Club. 

1:00 pm-2:30 pm – Chowder Smackdown

• Back at the Green Turtle Club, enjoy an exciting cook-off between our visiting chefs and local chefs competing for the title of Best Chowder on GTC! This event also serves as a charity fundraiser for Every Child Counts.

Menu
Smoked Fish, Kale and Bean Chowder (Dario Tomaselli)
Jalapeno Corn Conch Chowder (Clayton Carnes)
French-Style Brandade Velouté garnished with Bayonne ham, conch, confit potatoes, pickled celery (Paul Virant)
Feijoada- Black Bean Stew with Chorizo Sausage and Shrimp (Michael Howell)
Stay tuned for more chowder participants...

2:30 pm-6:30 pm -  ENJOY FREE TIME ON THE ISLAND 

6:30 pm-10:00 pm – Chefs & Shorts Gala Dinner

• Experience the pièce de résistance of the Devour event! Enjoy five chefs, five films, and five delicious courses inspired by the movies, all expertly paired with wines selected by our sommelier. We invite you to indulge in an extraordinary evening that has made Devour! a global sensation, starting with cocktails at the Dollar Bar and often culminating in a lively late-night party.

Menu (wine pairings coming soon!)

Smoked Salmon Goat Cheese, Acadian Sturgeon Caviar, matchstick frîtes
Michael Howell

Wahoo Miso-Yaki, sweet potatoes, sesame, turnips, crispy shallots
Paul Virant

Cavatelli al limone al ragu di mare
Dario Tomaselli

Wood-Roasted Lamb Chop, black olive chimichurri, fingerling potato
Clayton Carnes

White Chocolate Mousse Guava Cheesecake
vanilla bean chiffon, guava mirror glaze, cream cheese, graham cracker streusel
Geshann Pratt-Francis

Sunday, February 2

8:30 am-10:30 am – Bloody Mary Bar Brunch

• Enjoy a "hair of the dog" cocktail crafted to your specifications, complete with all the delicious accompaniments, alongside a hearty Sunday morning brunch.

11:00 am-12:00 pm Culinary Workshop with Chef Dario Tomaselli 

• Enjoy a hands-on demonstration of pasta-making from master Chef Dario Tomaselli. Featured Dish: Capunti Pasta with Eggplant & Mozzarella Polpette in Acqua Pazza

1:30 PM-4:00 PM – Taco Beach Party

• Join us at Bluff House, where our friends will host us on their stunning white sand cove, perfect for bare feet and refreshing dips. Experience tacos like never before, as expert Chef Clay Carnes serves a variety of delicious handheld delights paired with crisp light beers. Additionally, a local diver will bring ashore live conch caught that very morning, which we'll use to prepare fresh ceviche under the palms. Featuring a Smoked Pork Carnitas Taco Bar.

7:00 PM-9:00 PM – Final Dinner Film Screening

• On our final night, the chefs from the weekend will prepare delightful buffet bites inspired by Indian and French cuisine to accompany a screening of the film The 100-Foot Journey, featuring Helen Mirren.

Monday, February 3 – Departures or you can extend your stay to explore our beautiful island and the surrounding region.

Abaco, Bahamas Out Islands

Bookings for event are nonrefundable, both accommodation and ticket sales are final

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BOOK NOW!

Call: 1-443-912-5839
info@greenturtleclub.com

Participating Chefs:

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

Paul Virant

Chef Paul Virant, a celebrated culinary figure, opened his flagship restaurant, Vie, in Western Springs, Illinois, in 2004, emphasizing seasonal, locally sourced dishes. Vie's prix fixe menu showcased contemporary Midwestern cuisine until its closure in October 2023, reopening as Petite Vie, a French café and brasserie. Virant also launched Vistro Prime, a neighborhood steakhouse in Hinsdale, and Gaijin, Chicago's first okonomiyaki restaurant. An advocate of pickling and preserving, he created Jar Sessions and authored "The Preservation Kitchen." A four-time James Beard finalist and 2007's Best New Chef by Food & Wine, Virant honed his skills at renowned establishments after studying nutrition and culinary arts. @paul_virant @gaijinchicago

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. In his former 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 

Clayton Carnes

Chef Clay Carnes is the creative force behind Cholo Soy Cocina, a vibrant Latin American street food eatery in West Palm Beach since 2016. With a "kinda authentic" approach, Clay draws inspiration from his time as a chef in Ecuador, crafting innovative dishes that highlight top-quality proteins and fresh, local ingredients. His culinary talents have garnered attention on TV, including features on Diners, Drive-Ins and Dives and winning Food Network's Cutthroat Kitchen Time Warp in 2016. Recently, Clay has expanded Cholo Soy with a food truck, bringing his flavorful creations to breweries and events. Beyond cooking, he is a devoted husband and father, known for his genuine passion for community. @cholosoycocina

Geshann Pratt-Francis

Geshann Pratt-Francis is an accomplished pastry chef and graduate of Johnson & Wales University. Her culinary journey began at Walt Disney World, where she refined her pastry skills under industry leaders. She then moved to the luxurious Atlantis Bahamas, excelling in fine dining and resort hospitality. At Margaritaville Beach Resort and the British Colonial Hotel in Nassau, Geshann infuses her creations with vibrant Caribbean flavors while incorporating international techniques. Known for her creativity and precision, she expertly blends her Caribbean heritage with modern pastry methods, establishing herself as a respected figure in the culinary world and a passionate advocate for the art of baking. @geshann_pratt

Nevin Kumar

Nevin Kumar is excited to join this year's Devour! As a rare double Certified Cicerone® and Certified Sommelier, he has dedicated two decades to mastering beer and wine pairings. Currently a partner at Chevre Miami, he teaches workshops for both amateurs and advanced enthusiasts. This summer, he will relocate to Nashville to open a wine bar specializing in seed oil-free, farm-to-table cuisine. Nevin's passion for the science and artistry of beverages continues to inspire and educate others in the culinary community.

Wallace Fraser

Wallace Fraser is a seasoned expert in wine trends, boasting strong connections within the industry across Nova Scotia and Canada. As co-founder and past President of the Association of Sommeliers of the Atlantic Provinces, he has also served as Cellar Master for the International Sommelier Guild’s Atlantic Chapter. With over thirty years managing fine dining establishments and a Diploma in Wine and Food Dynamics from the Culinary Institute of America, he has cultivated an impressive career. An Honorary Harvester at Chateau Mouton Rothschild, Wallace is also a passionate whisky enthusiast and President of the Association of Halifax Regional Scotch Enthusiasts.