Industry professionals to host Devour! Workshops

Wolfville, N.S. (October 6, 2014)Devour! festival goers will have a chance to get up close and personal with industry professionals, Michael Steed, The Perennial Plate and MattBites during this year’s workshops. From November 12-16, Devour! The Food Film Fest introduces an extensive version of industry sessions as part of the fourth edition of the festival.

“Last year our workshops were a huge success among Devour! fans,” says Michael Howell, executive director of Devour! “We’re spicing things up this year with double the number of workshops on topics including photography, culinary writing and food styling.”

Professional and amateur filmmakers will be blown away by Thursday’s workshops, and the chance to learn from the James Beard award-winning duo behind The Perennial Plate, as well as producer/director, Michael Steed. First, join The Perennial Plate’s Daniel Klein and Mirra Fine as they share their thoughts behind their filmmaking process in creating beautiful, relevant and timely films. Then, learn from Emmy Award-winning Michael Steed in his workshop, Producing Food Television with Michael Steed, Mind of a Chef & CNN’s Anthony Bourdain: Parts Unknown. Rachel Low, award-winning executive producer at madHIVE MEDIA, will be moderating as Michael provides participants with some of his own secret recipes to creating award-winning content.

Foodies can join four culinary professionals as they provide participants with live culinary demonstrations. On Thursday, passionate chef, hunter, and Top Chef Canada contestant Chef Jesse Vergen from Saint John Ale House will guide participants through the need-to-knows when it comes to cooking game. On Friday and Saturday, Top Chef Canada contestants Chef Connie DeSousa from CHARCUT and Mallard Cottage’s Chef Todd Perrin will cook up some of their mouth-watering signatures for hungry lunch-time learners. Saturday will give participants the chance to go on a rabbit nose-to-tail adventure with Brooklyn Warehouse’s Chef Mark Gray. From braised liver pate to stuffed hind legs, he will be cooking it all!

Staying relevant in the ever-changing online world can be challenging for students and professionals alike. Telling stories can take many different forms, especially in the culinary world. In a new addition to the workshop segments, learn from industry heavyweights Lucy Waverman, Ivy Knight, Simon Thibault and T4G Kick as they discuss everything from food blogging, to using social media to create mouth-watering content. Another way to tell a story is through pictures, and who knows this better than professional photographers, Matt Armendariz (MattBites) and Adam Pearson. Join their workshop, Food for the Camera: How to Cook, Style, Shoot and Translate, as they explore the highly fascinating area of food photography.

Throughout the festival, join Devour! sommeliers and mixologists for Happy Hour! Following Thursday’s screening of A Year in Burgundy, learn about one of the largest and most distinctive wine-making regions in France. Kick-start the weekend with Devour! mixologist, Jeffrey Van Horne, and Beam Suntory National Whisky Ambassador, Matt Jones, for a fun lesson in mixology 101. Prepare to sip and learn at this Friday afternoon workshop. Saturday brings everything full-circle at the Which Wine With Your Cheese? workshop. Join seasoned sommeliers from Bishop’s Cellar and Canadian Cheese Grand Prix Chairman, Phil Bélanger, as they circumnavigate the globe with wines and the strategic choices that can be made when pairing wine and award-winning Canadian cheese.

“Our workshops were designed to offer something for everyone,” says Devour! managing director, Lia Rinaldo. “No matter your level of expertise, if you’re interested in food, there is something for you. We’re thrilled with the interest in each session and how quickly tickets are selling.”

Tickets to each 90-minute workshop are $30 and are limited. Tickets to the fourth edition of Devour! The Food Film Fest are available now through the Devour! website and Ticketpro. A full listing of events is available on

Workshop information:

Thursday, November 13, 2014:

The Evolution of Digital Storytelling with The Perennial Plate @ 10:00 a.m.
Cooking with Game & All the Fun Bits with Chef Jesse Vergen (Saint John Ale House) @ 11:30 a.m.
Producing Food Television with Michael Steed, Mind of a Chef & CNN’s Anthony Bourdain: Parts Unknown @ 2:00 p.m.
The World of Burgundy Wines @ 4:00 p.m.

Friday, November 14, 2014:

Food for the Camera: How to Cook, Style, Shoot and Translate with Matt Armendariz (MattBites) & Adam Pearson @ 10:00 a.m.
Culinary Workshop with Chef Connie DeSousa (CHARCUT) @ 12:00 p.m.
Artisan Chocolate Making with Nicole Evans @ 2:00 p.m.
Traditional Food Writing in the Modern Age with Lucy Waverman & Ivy Knight @ 2:00 p.m.
Fun with Mixology – Cocktails! @ 4:00 p.m.

Saturday, November 15, 2014:

How to Generate Tasty Social Media Content to Support Your Business with T4G Kick @ 10:00 a.m.
Culinary Workshop with Chef Todd Perrin (Mallard Cottage) @ 12:00 p.m.
Celebrating Place in Authoring Cookbooks @ 2:00 p.m.
Rabbit Nose-to-Tail with Chef Mark Gray (Brooklyn Warehouse) @ 2:00 p.m.
Which Wine With Your Cheese? @ 4:00 p.m.


Devour! The Food Film Fest is an international festival celebrating cinema, food and wine culture. The five-day festival takes place in the culinary epicenter of Nova Scotia – the town of Wolfville, Kings County. The festival is a celebration of food on film, the culture of food and the dramatic impact it has on our day-to-day lives. The fourth edition of Devour! The Food Film Fest is slated for November 12-16, 2014.


Only one hour from Halifax, the Town of Wolfville and Kings County provide the perfect setting for the festival. It is situated in a rich agricultural area and is also home to one of Canada’s top universities, a number of historic theatres and an assortment of unique local venues that are all within walking distance and are set against the beautiful landscapes of hills, valleys, rivers and the mighty Bay of Fundy.


Media Contact:

Robyn McIsaac
(902) 440-1551

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