BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN TZID:America/Halifax X-WR-TIMEZONE:America/Halifax BEGIN:VEVENT UID:896@devourfest.com DTSTART;TZID=America/Halifax:20231027T113000 DTEND;TZID=America/Halifax:20231027T133000 DTSTAMP:20231021T144851Z URL:https://devourfest.com/program/bourbon-brunch-at-le-caveau-restaurant- 2/ SUMMARY:Bourbon Brunch at Le Caveau Restaurant DESCRIPTION:Ray Daniel\, Beam Suntory Brand Ambassador\, will host a delici ous brunch with dishes from chefs Renée Lavallée\, pastry chef Christoph e Measson and host chef Jason Lynch—and paired perfectly with the Beam S untory Small Batch Bourbon Collection. \n\nTicket Price: $95.00\, include s a three-course luncheon with drink pairings\nSponsored by Consulat Gén éral de France à Moncton et Halifax\, Beam Suntory\, Basil Hayden Bourbo n\, Le Caveau Restaurant at Grand Pré Winery\nMust be 19+ to attend in-pe rson\n\nMenu\n\nWelcome Cocktail Classic Roffignac\n\nChef Renée Lavallé e- Wild &\; Tame Mushroom soup w/wild rice &\; bourbon garnished wit h duck fat croutons and parlay oil paired with Jim Beam Black Extra - Aged Bourbon\n\nChef Jason Lynch- Nova Scotia Chicken- Filled with andouille\, chestnut on a heirloom bean succotash with fermented onion and bourbon ke tchup paired with Knob Creek 9-Year Bourbon\n\nChef Christophe Measson- En tremet Bourbon Tatin- Biscuit Madeleine\, Vanilla Mousse\, Caramelized App le &\; Bourbon paired with Old Tub Bourbon\n\nRenée Lavallée\n\nBorn and raised in Shawville\, Quebec\, Renée left home at an early age to att end Toronto’s George Brown College. After close to 25 crazy years in res taurants around the world\, she now calls Nova Scotia home. After a brief hiatus to raise her family\, she jumped back into the restaurant ring in D owntown Dartmouth to open The Canteen (which was featured on Food Network Canada’s Big Food Bucket List)\, followed by Little C. In April 2020\, a t the start of the pandemic\, she and her husband/business partner Doug la unched The Canteen Community Kitchen\, which supplied over 10\,000 meals t o those in need—and then went on to launch The Canteen Cooks YouTube cha nnel\, which teaches viewers how to produce restaurant-quality food out of their own kitchens. With many accolades to her credit\, Renée has been a spokesperson for numerous culinary brands and organizations and has appea red as a contestant on Top Chef Canada – Season 7\, as well as a judge o n the series Wall of Chefs. @feistychef\n\nChrisptoph Measson\n\nChef Chri stophe Measson began his culinary training at Lycee Hotelier Les Bruyêre s in Saint Chamond\, France\, where he received his diploma in Culinary an d Pastry Arts. During the first 10 years of his career\, Christophe learne d the foundation of French cooking within Michelin-starred restaurants in London\, Paris\, Lyon.\n\nIn 2000\, Christophe moved to Toronto and contin ued his learning\, focusing on patisserie and boulangerie. Working alongsi de Chef Yarymowich\, he participated in the reopening of the A.G.O. in 200 8. In 2010\, Chef Measson joined the Baking and Pastry Arts Program at Geo rge Brown College\, and in 2015\, he transitioned into the role of Profess or/Coordinator for the newly designed Advanced French Patisserie Postgradu ate Program at George Brown College. Chef Measson played a successful role in the creation of the program and the international partnership with Ala in Ducasse’s pastry school E.N.S.P in Yssingeaux\, France.\n\nIn 2021 Ch ristophe and his wife decided to embark on a new journey and move to Ottaw a. He is currently the Pastry Chef at the Aramark Shaw Convention Centre\, working alongside Chef Patrick Turcot\, and also teaches part-time in the baking and pastry programs at Algonquin College.\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restaurant owner\, and author of Straight From the Line—recipes and reflections from a chef at work. Born and rai sed on a farm in Nova Scotia’s Annapolis Valley\, he studied at Le Cordo n Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Restaurant in Wolfville\, before join ing Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008 \, Jason took over as Head Chef of Le Caveau\, named one of the 20 world ’s best winery restaurants by Wine Access magazine. He is also Chef at t he Black Spruce Restaurant in Gros Morne National Park. In 2021\, Jason al ong with his wife and business partner Beatrice Stutz\, opened a casual ea tery\, Cumin Kitchen &\; Drink\, and a six-room boutique hotel called T he Inn at Grand Pré Winery. \n\nJason has dedicated himself to working w ith local farmers\, meat purveyors\, and fishmongers to build a supply cha in that will be able to supply the majority of the products he needs to ru n his restaurants\, and his food reflects this care and passion for good\, clean products. @chefjasonlynch\nRay Daniel – Beam Suntory American Whi skey National Brand Ambassador \n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North America\, wher e he is currently the Beam Suntory American Whiskey National Brand Ambassa dor to Canada. Hailing from Ireland\, he has a huge and broad range of kno wledge of whiskey\, and the bourbon category in particular. With a long ba ckground in competitive bartending\, Ray’s escapades have landed him in competitions as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and Th e New York Times. Jam-packed with passion\, humour\, and massive respect f or the history of whiskey\, Ray’s presentations have become a much sough t-after affair. @raydanielwhiskey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Bourbon-Brunch-1.jpeg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20230312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR