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:462@devourfest.com DTSTART;TZID=America/Halifax:20181025T193000 DTEND;TZID=America/Halifax:20181025T223000 DTSTAMP:20180921T113753Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-film -andre-the-voice-of-wine/ SUMMARY:Celebrity Chef Dinner based on the film André - The Voice of Wine DESCRIPTION:This five-course dinner is inspired by the film André - The Vo ice of Wine and will be prepared by:\n\nMichael Blackie\, NEXT\, Ottawa\nP eter Dewar\, Nova Scotia Community College &\; Canadian Culinary Olympi c Team\, Kentville\nRyan Keough\, Spuntino Wine Bar &\; Italian Tapas\, New York\nBrandon Olsen\, La Banane\, Toronto \nChristopher Pyne\, Founde rs House Dining &\; Drinks\, Annapolis Royal\nLouis Bouchard Trudeau\, Bouchon du Pied bleu\, Québec City\n\nYour ticket includes wine pairings\ , tax and a ticket to the After Party: The Deep Dish - A Party for Chicag o. Menu and wine pairings coming soon!\n\nHot tip: Be sure to catch the sc reening of André - The Voice of Wine before this dinner. Tickets here.\n\ nMichael Blackie\n\nBorn in Leicestershire\, England\, and raised in Montr eal\, 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 A rms 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 jo ined the National Arts Centre as the executive chef and director of food a nd beverage in 2009. In 2013\, Michael opened his first signature food and beverage operation in Ottawa called NeXT\, which was quickly recognized f or its innovative cuisine and sharing dining menu concept. @michaelblackie \n\nPeter Dewar\n\nPeter started his culinary career at the Culinary Inst itute of Canada in P.E.I. following a two-year apprenticeship in Bern\, Sw itzerland\, he worked in Whistler\, B.C.\, and Atlantic Canada. Peter teac hes culinary arts at NSCC in Kentville\, N.S.\, and is a member of Culinar y Team Nova Scotia. He has won the International PEI Shellfish Chef Challe nge and title of Competing Chef of the Year for Canada. He has also won mu ltiple awards from the Nova Scotia Chefs’ Association including the Pres ident’s Citation Award (2008 &\; 2009)\, Culinarian of the Year (2010 ) and Chef of the Year (2011). Peter has coached his junior team to numero us provincial and Atlantic hot salon titles. In 2010\, Peter won the CATCH seafood competition in Halifax and New York City. Peter won gold with Cul inary Team Canada at the 2012 World Culinary Olympics in Erfurt\, Germany. Peter also runs a culinary consulting company\, Bespoke Culinary. @nscccu linaryarts\n\nRyan Keough\n\nOriginally from Rhode Island\, Ryan spent his childhood summers in New Hampshire with his family. The experiences of hi s youth – tending to local vegetable gardens\, fishing with his family a nd cooking together for Sunday night dinners – led to an appreciation fo r local\, seasonal and sustainably sourced ingredients. This ethos is a ma jor component in Ryan’s work as executive chef of Spuntino Wine Bar & \; Italian Tapas’ Garden City\, N.Y.\, location. \n\nWhile pursuing his culinary education at Johnson &\; Wales\, Ryan worked as pastry chef fo r Chow Fun Food Group in Providence while honing his skills during nights and weekends cooking at two other restaurants. Upon graduating\, Ryan move d 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.\, R yan worked at Lumiere in Boston before returning to his roots in Rhode Isl and\, working at Stone house 1854\, XO Café\, Mill’s Tavern\, Coco Pazz o\, and Sorbo Restaurant Group\, where he served as executive chef. He ope ned Succotash as chef/owner. @rykeo1029\n\nBrandon Olsen\n\nBrandon 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 Isab el. Inspired by his time at the French Laundry\, Brandon became a self-tau ght chocolatier and in 2015 he opened CXBO Chocolates in Toronto with arti st and filmmaker Sarah Keenlyside. Their colourful\, geometric\, handmade confections earned them a 2017 Design Award from Wallpaper Magazine and tw o Canadian International Chocolate Awards. A year later\, he and Sarah par tnered with Toronto restaurant group King Street Food Co. and opened Resta urant 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 smalle r bites\, but still in the French classic style. @king_of_ginger\n\nChrist opher Pyne\n\nIt all started when Chris was just 14 standing behind the li ne 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 L abossiere. Christopher graduated from the culinary program at S.A.I.T.\, a chieved his journeyman papers\, as well as a Red Seal certification – al l by the age of 21.\n\nHis 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 covet ed Michelin star for the first time and were also awarded restaurant of th e 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 Roya l. The restaurant specializes in fresh upscale comfort food made with seas onal ingredients from local farmers and fishermen – it’s elevated rura l dining rooted in Nova Scotia’s sea and soil.\n\nLouis Bouchard Trudeau \n\nLouis studied culinary and hospitality management at Collège Mérici in Quebec with the aim of opening a café-theatre. Wishing to highlight th e cuts of unloved meat and avoid food waste\, Louis and wife Thania Goyett e decided that the pig would be at the heart of their culinary approach. I n 2009\, the duo opened a catering service\, Le Pied Bleu\, that quickly t urned into a deli counter. This counter\, specializing in charcuterie\, co ld cuts and blood sausage\, has become the central element of their restau rant\, 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 charcut erie\, 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 ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Celebrity-Chef-Dinner-Thursday-Night.jpeg LOCATION:Wolfville Farmer's Market\, 4 Elm Ave\, Wolfville\, NS\, B4P 2S3\, Canada GEO:45.0920578;-64.36384250000003 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=4 Elm Ave\, Wolfville\, NS\ , B4P 2S3\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Farmer's Market:ge o:45.0920578,-64.36384250000003 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR