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:829@devourfest.com DTSTART;TZID=America/Halifax:20221028T113000 DTEND;TZID=America/Halifax:20221028T133000 DTSTAMP:20221027T144843Z URL:https://devourfest.com/program/bourbon-luncheon-w-norman-van-aken-mart in-ruiz-salvador-jason-lynch-ray-daniels/ SUMMARY:Bourbon Luncheon w/Norman Van Aken\, Martin Ruiz Salvador\, Jason L ynch & Ray Daniels DESCRIPTION:Ray Daniels\, Beam Suntory Brand Ambassador\, will host a delic ious lunch with dishes from chefs Norman Van Aken\, Jason Lynch\, and Mart in Ruiz Salvador—and paired perfectly with the Beam Suntory Small Batch Bourbon Collection.\n\nTicket Price: $85.00 in-person includes a three-cou rse luncheon with drink pairings\nMust be 19+ to attend in-person\nSponsor ed by Beam Suntory\, and Le Caveau Restaurant at Grand Pré Winery\n\nMenu &\; pairings coming soon!\n\nRay Daniels\n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North Am erica\, where he is currently the Beam Suntory American Whiskey National B rand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. Wi th a long background in competitive bartending\, Ray’s escapades have la nded him in competitions and as a guest speaker and lecturer throughout Ca nada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s presentations have b ecome a much sought-after affair. @raydanielwhiskey @mersoleilagency\n\nNo rman Van Aken\n\nNorman Van Aken is widely known for introducing the term “Fusion” into the vocabulary of cuisine due to a speech he presented i n Santa Fe in 1989. He is the only Floridian Chef recipient of the James B eard Foundation’s “Who’s Who” in American Food and Beverage. He ha s also been a semifinalist for the “Best Chef in America”. His namesak e restaurant NORMAN’S\, was nominated as a finalist for “Best Restaura nt in America”. He has represented the United States with international recognitions that include being honoured alongside Alice Waters\, Paul Pru dhomme\, and Mark Miller as “One of the Founders of New American Cuisine ” at Madrid Fusión\, Spain’s International Summit of Gastronomy. @nor manvanaken\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restau rant owner\, and author of Straight From the Line—recipes and reflection s from a chef at work. Born and raised on a farm in Nova Scotia’s Annapo lis Valley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottaw a. Upon returning to Nova Scotia\, he was part of the team at Acton’s Re staurant 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 C aveau\, named one of the 20 world’s best winery restaurants by Wine Acce ss magazine. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021\, Jason along with his wife and business partner Be atrice Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a six-room boutique hotel called The Inn at Grand Pré Winery. Jason has de dicated himself to working with local farmers\, meat purveyors\, and fish mongers to build a supply chain that will be able to supply the majority o f the product he needs to run his restaurants\, and his food reflects this care and passion for good\, clean products. @chefjasonlynch\n\nMartin Rui z Salvador\n\nBorn and raised in Nova Scotia\, Martin began his award-winn ing culinary career as a young dishwasher in Halifax\, worked his way acro ss the country as a line cook\, and then took the Le Cordon Bleu program a t the Scottsdale Culinary Institute in Arizona. In Europe\, he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne. He did stints at Michelin two-star Restaurant Lyon de Lyon with Chef Jean -Paul Lacombe and Caro de Lyon under Chef Frédéric Côte. In 2004\, Mart in and his wife Sylvie opened Fleur de Sel in Lunenburg\, NS\, garnering n umerous awards until its closure in 2018. The couple have continued to gro w their operations in Lunenburg. In 2007\, they opened The Salt Shaker Del i\, followed by The South Shore Fish Shack in 2014\, The Half Shell Oyster Bar in 2016\, and The Beach Pea Kitchen &\; Bar in 2018—all located on Montague Street in Lunenburg. Last spring\, Martin opened his fifth loc ation\, Bar Salvador\, a small\, 30-seat tribute to his Spanish heritage. @martinruizsalvador ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Bourbon-Lunch.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:20220313T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR