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BEGIN:VEVENT
UID:597@devourfest.com
DTSTART;TZID=America/Halifax:20191024T110000
DTEND;TZID=America/Halifax:20191024T130000
DTSTAMP:20190923T154627Z
URL:https://devourfest.com/program/bourbon-luncheon-workshop-w-ray-daniel-
 chef-dennis-johnston/
SUMMARY:Bourbon Luncheon Workshop w/Ray Daniel & Chef Dennis Johnston
DESCRIPTION:Ray Daniel\, BeamSuntory Bourbon Brand Ambassador\, will co-hos
 t a delicious lunch with dishes from Dennis Johnston paired perfectly with
  the BeamSuntory Small Batch Bourbon Collection. Ray will feature bourbons
  from Jim Beam\, Makers Mark\, Knob Creek and Basil Hayden. Bottoms up!\n\
 nSponsored by: Mer Et Soleil &amp\; Le Caveau Restaurant at Grand Pré Win
 ery\n\nRay Daniel \n\n\n\nRay Daniel brings with him nearly two decades o
 f experience behind the bar\, from Europe to North America—and currently
  he is the Beam Suntory Bourbon Ambassador to Canada. Hailing from Ireland
 \, he has a huge and broad range of knowledge of whiskey\, and the bourbon
  category in particular. With a long background in competitive bartending\
 , Ray’s escapades have landed him in competitions and as a guest speaker
  and lecturer throughout Canada\, Mexico\, and the United States\, and he 
 has appeared in numerous publications including Whisky Magazine and The Ne
 w York Times. Jam-packed with passion\, humour\, and a massive respect for
  the history of whiskey\, Ray’s presentations have become a much sought-
 after affair. @raydanielwhiskey\n\nDennis Johnston\n\n\n\nBorn in the UK o
 f Nova Scotian parents\, Dennis grew up in Montréal\, surrounded by his f
 amily’s gardening\, pickling\, and preserving. The smells and flavours o
 f the kitchen left a big impression on him\, and he ended up working in re
 staurants around the world\, including early apprenticeships with the Roux
  Brothers in London and Brae\, and with Anton Mossimann at the Dorchester.
  After moving to Nova Scotia in 1999\, the seed of an idea began to grow a
 nd he opened restaurant FID with his wife\, Monica\, with the mantra of be
 ing local\, sustainable\, and ethical. Working directly with the farmers\,
  foragers\, and fishermen\, Dennis began using heritage varieties of fruit
 s and vegetables\, sustainable fish species and the concept of nose to tai
 l butchery in using whole animals. After winning numerous local awards ove
 r the years and being named as one of the top 50 restaurants in Canada by 
 Macleans magazine in September 2012\, Monica and Dennis decided to close F
 ID on May 31\, 2013 and take a little break before moving on to other proj
 ects.\n\nDennis now operates Fid Kitchen : guiding trips to various locati
 ons in Europe. Focusing on food\, wine and culture. He also operates as a 
 caterer.
ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0
 9/Cocktails-Photography-Workshop_resized.jpg
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
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