Celebrity Chef Dinner Thursday Night

Celebrity Chef Dinner based on the film André – The Voice of Wine

Thursday, October 25, 2018    
7:30 pm - 10:30 pm


Wolfville Farmer's Market
4 Elm Ave, Wolfville, NS, B4P 2S3

This five-course dinner is inspired by the film André – The Voice of Wine and will be prepared by:

Michael Blackie, NEXT, Ottawa
Peter Dewar, Nova Scotia Community College & Canadian Culinary Olympic Team, Kentville
Ryan Keough, Spuntino Wine Bar & Italian Tapas, New York
Brandon Olsen, La Banane, Toronto
Christopher Pyne, Founders House Dining & Drinks, Annapolis Royal
Louis Bouchard Trudeau, Bouchon du Pied bleu, Québec City

Your ticket includes wine pairings, tax and a ticket to the After Party: The Deep Dish – A Party for Chicago. Menu and wine pairings coming soon!

Hot tip: Be sure to catch the screening of André – The Voice of Wine before this dinner. Tickets here.

Michael Blackie

Born in Leicestershire, England, and raised in Montreal, Michael has been cooking for over 30 years on three continents. He’s worked at some of the world’s finest hotels including the Windsor Arms Hotel (Toronto) and the Oberoi (Bali). He held executive sous chef and acting chef positions at the prestigious Mandarin Oriental in Hong Kong. In 2003, Michael returned to Canada and was the opening executive chef at Brookstreet Hotel (Ottawa), which after just three months was awarded a four-diamond rating from CAA for both the rooms and main restaurant. He joined the National Arts Centre as the executive chef and director of food and beverage in 2009. In 2013, Michael opened his first signature food and beverage operation in Ottawa called NeXT, which was quickly recognized for its innovative cuisine and sharing dining menu concept. @michaelblackie

Peter Dewar

Peter started his culinary career at the Culinary Institute of Canada in P.E.I. following a two-year apprenticeship in Bern, Switzerland, he worked in Whistler, B.C., and Atlantic Canada. Peter teaches culinary arts at NSCC in Kentville, N.S., and is a member of Culinary Team Nova Scotia. He has won the International PEI Shellfish Chef Challenge and title of Competing Chef of the Year for Canada. He has also won multiple awards from the Nova Scotia Chefs’ Association including the President’s Citation Award (2008 & 2009), Culinarian of the Year (2010) and Chef of the Year (2011). Peter has coached his junior team to numerous provincial and Atlantic hot salon titles. In 2010, Peter won the CATCH seafood competition in Halifax and New York City. Peter won gold with Culinary Team Canada at the 2012 World Culinary Olympics in Erfurt, Germany. Peter also runs a culinary consulting company, Bespoke Culinary. @nsccculinaryarts

Ryan Keough

Originally from Rhode Island, Ryan spent his childhood summers in New Hampshire with his family. The experiences of his youth – tending to local vegetable gardens, fishing with his family and cooking together for Sunday night dinners – led to an appreciation for local, seasonal and sustainably sourced ingredients. This ethos is a major component in Ryan’s work as executive chef of Spuntino Wine Bar & Italian Tapas’ Garden City, N.Y., location.

While pursuing his culinary education at Johnson & Wales, Ryan worked as pastry chef for Chow Fun Food Group in Providence while honing his skills during nights and weekends cooking at two other restaurants. Upon graduating, Ryan moved to Ireland, where he learned old world cooking, from full butchery of whole animals to crafting signature cheese and dairy. Back in the U.S., Ryan worked at Lumiere in Boston before returning to his roots in Rhode Island, working at Stone house 1854, XO Café, Mill’s Tavern, Coco Pazzo, and Sorbo Restaurant Group, where he served as executive chef. He opened Succotash as chef/owner. @rykeo1029

Brandon Olsen

Brandon spent two decades working under some of the world’s top chefs, including two years with Chef Thomas Keller at his French Laundry and Ad Hoc restaurants. He was chef de cuisine at Toronto’s Black Hoof Restaurant and Bar Isabel. Inspired by his time at the French Laundry, Brandon became a self-taught chocolatier and in 2015 he opened CXBO Chocolates in Toronto with artist and filmmaker Sarah Keenlyside. Their colourful, geometric, handmade confections earned them a 2017 Design Award from Wallpaper Magazine and two Canadian International Chocolate Awards. A year later, he and Sarah partnered with Toronto restaurant group King Street Food Co. and opened Restaurant La Banane, named Canada’s Best New Restaurant of 2017 by Canada’s Best Restaurants Magazine. Brandon and Sarah’s next project is a 40-seat cocktail and wine bar located above La Banane that will serve smaller bites, but still in the French classic style. @king_of_ginger

Christopher Pyne

It all started when Chris was just 14 standing behind the line working the family business. His apprenticeship and first taste of fine dining started at one of the top restaurants in Calgary, Rush Restaurant; followed by stints with Chef Michael Noble at NOtaBLE and Chef Justin Labossiere. Christopher graduated from the culinary program at S.A.I.T., achieved his journeyman papers, as well as a Red Seal certification – all by the age of 21.

His travels took him to the UK where he worked for Michelin star chefs Anthony Demetre and Marcus Wareing in London, finally landing at Restaurant James Sommerin in Wales, where they earned a coveted Michelin star for the first time and were also awarded restaurant of the year during his time there. Family ties lured him back to Nova Scotia, where he now resides as Executive Chef at Founders House in Annapolis Royal. The restaurant specializes in fresh upscale comfort food made with seasonal ingredients from local farmers and fishermen – it’s elevated rural dining rooted in Nova Scotia’s sea and soil.

Louis Bouchard Trudeau

Louis studied culinary and hospitality management at Collège Mérici in Quebec with the aim of opening a café-theatre. Wishing to highlight the cuts of unloved meat and avoid food waste, Louis and wife Thania Goyette decided that the pig would be at the heart of their culinary approach. In 2009, the duo opened a catering service, Le Pied Bleu, that quickly turned into a deli counter. This counter, specializing in charcuterie, cold cuts and blood sausage, has become the central element of their restaurant, Le Bouchon du Pied Bleu, which opened in 2012. In 2014, just 100 metres from Le Pied Bleu, the entrepreneurs opened a wine bar and charcuterie, Le Renard et La Chouette. Most recently, Louis and Tania acquired the Vietnamese restaurant Nhà Tôi, which opened in 2017. @le_bouchon_du_pied_bleu