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:883@devourfest.com DTSTART;TZID=America/Halifax:20231026T113000 DTEND;TZID=America/Halifax:20231026T133000 DTSTAMP:20231021T143041Z URL:https://devourfest.com/program/bourbon-brunch-at-le-caveau-restaurant/ SUMMARY:Bourbon Brunch at Le Caveau Restaurant DESCRIPTION:Ray Daniel\, Beam Suntory Brand Ambassador\, will host a delici ous brunch with dishes from New Orleans Chef Stephen Stryjewski\, Acadian Chef Luc Doucet\, and host Chef Jason Lynch—and paired perfectly with th e Beam Suntory Small Batch Bourbon Collection. \n\nTicket Price: $95.00\, includes a three-course luncheon with drink pairings\n\nSponsored by Beam Suntory\, Basil Hayden Bourbon\, Le Caveau Restaurant at Grand Pré Winer y\, United States Consulate General – Halifax\n\nOffered in English w/Fr ench translation\nMust be 19+ to attend in-person\n\nMenu:\n\nWelcome Cock tail Classic Roffignac\n\nChef Luc Doucet- French Toast with smoked bourbo n maple syrup\, fermented miso mashed potatoes\, bourbon macerated blueber ries\, bernaise\, bourbon bacon crumble paired with Basil Hayden Kentucky Straight Bourbon\n\nChef Stephen Stryjewski- Braised bacon with buttered c abbage paired with Basil Hayden Toast Kentucky Straight Bourbon\n\nChef Ja son Lynch- Sticky Toffee Pudding with sour ice cream and Bourbon caramel s auce paired with Basil Hayden Aged 10 Years\n\nStephen Stryjewski \n\nWin ner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Str yjewski is Chef/Partner of New Orleans’ numerous award-winning restauran ts including Cochon\, Cochon Butcher\, Pêche Seafood Grill\, and Gianna. Both Cochon and Pêche Seafood Grill were named a “Best New Restaurant ” finalist by the James Beard Foundation\, and Gianna was honoured to be named a James Beard Award Nominee for Best New Restaurant in 2019. Additi onally\, Cochon consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide\, and was recently named one of the 20 mo st important restaurants in America by Bon Appétit. In 2015\, Stryjewski and his business partner Chef Donald Link created the Link Stryjewski Foun dation to address violence\, poverty\, and the lack of quality education a nd job training opportunities for young people in New Orleans. Stryjewski currently resides in New Orleans’ Irish Channel with his wife and two da ughters. @cracklinfat\n\nLuc Doucet\n\nThe discovery of flavours in food c ame in my early teens. Curiosity came over me and I started experimenting with different flavours\, and cooking techniques allowing myself to discov er new things. By my late teens\, I trained myself to cook through complic ated French cookbooks discovering classic techniques and ingredients true to the French style. \nI fell in love with the hospitality industry worki ng through all the positions I could from dishwasher to leading wine progr ams for restaurants. When Black Rabbit was born in 2019\, I went back to t he kitchen and never left. My experiences on restaurant floors over the la st 20 years gave me a unique perspective that has led me to change the way I thought restaurants could work. \n\nChanging constantly and trying new things has kept the love of cooking alive as well as feeding my need to a lways be moving in the direction of making things better. Surrounding myse lf with the right people has been integral to the success of this company. Creating experiences for our guests will always be my passion. @lucdoucet mct\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restaurant ow ner\, and author of Straight From the Line—recipes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Val ley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Restauran t in Wolfville\, before joining 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 maga zine. He is also Chef at the Black Spruce Restaurant in Gros Morne Nationa l Park. In 2021\, Jason along with his wife and business partner Beatrice Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a six-ro om boutique hotel called The Inn at Grand Pré Winery. \n\nJason has dedi cated himself to working with local farmers\, meat purveyors\, and fishmon gers to build a supply chain that will be able to supply the majority of t he products he needs to run his restaurants\, and his food reflects this c are and passion for good\, clean products. @chefjasonlynch\nRay Daniel – Beam Suntory American Whiskey National Brand Ambassador \n\nRay Daniel b rings with him nearly two decades of experience behind the bar\, from Euro pe to North America\, where he is currently the Beam Suntory American Whis key National Brand Ambassador to Canada. Hailing from Ireland\, he has a h uge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s esc apades have landed him in competitions as a guest speaker and lecturer thr oughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humo ur\, and massive respect for the history of whiskey\, Ray’s presentation s have become a much sought-after affair. @raydanielwhiskey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Bourbon-Brunch-2-scaled.jpg 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