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:487@devourfest.com DTSTART;TZID=America/Halifax:20181026T193000 DTEND;TZID=America/Halifax:20181026T223000 DTSTAMP:20180915T122742Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-spot light-gala-charged-the-eduardo-garcia-story/ SUMMARY:Celebrity Chef Dinner based on the Spotlight Gala: Charged The Edua rdo Garcia Story DESCRIPTION:This five-course dinner is inspired by the Spotlight Gala film Charged: The Eduardo Garcia Story and will be prepared by chefs:\n\nEduard o Garcia\, Charged: The Eduardo Garcia Story\, Montana\nJohn Higgins &\ ; Glenn White\, George Brown College\, Toronto\nCharlotte Langley\, Scout Canning\, Toronto\nBlair Lebsack\, RGE RD\, Edmonton\nMartin Ruìz Salvado r\, Fleur de Sel\, Lunenburg\nAnnaleisa Scigliano\, Nova Scotia Community College\, Kentville\n\nYour ticket includes wine pairings\, tax and a tick et to the After Party- the Devour! Spotlight Gala Party. Menu and wine p airings coming soon!\n\nHot tip: Be sure to catch the Spotlight Gala scree ning of Charged: The Eduardo Garcia Story just before this dinner. Tickets here.\n\nEduardo Garcia\n\nEduardo Garcia is a chef\, outdoorsman\, athle te and motivational speaker\, and the co-founder of a national food brand\ , Montana Mex. Eduardo spent over a decade cooking for royalty\, the rich and the famous\, and for people from all over the world and from all walks of life as a chef in the luxury yachting industry. During a Montana backc ountry hike in 2011\, Eduardo was electrocuted by a buried high voltage po wer source. He suffered extensive injuries and had to have his arm amputat ed. Today\, Eduardo is the subject of the award-winning feature-length doc umentary Charged and is working on a number of media projects including “A Hungry Life\,” a TV concept which follows him into the wild places of the world as he creates exceptional food over a campfire. He is a spoke sperson and athlete for the Challenged Athletes Foundation\, a NGO that pr ovides support to people with physical disabilities so they can pursue act ive lifestyles. @chefeduardogarcia\n\nJohn Higgins \n\nJohn Higgins is di rector of North America’s best chef school at Toronto’s George Brown C ollege. He has cooked for the Queen at Buckingham Palace and on the Royal Yacht Britannia\, as well as for heads of state in Washington and celebrit ies around the world. At the beginning of his culinary career\, he apprent iced at Glasgow’s Michelin star restaurant\, Malmaison\, and Scotland’ s five-star luxury hotel Gleneagles. He later worked for the Four Seasons Hotel in Canada and the United States. His final stint in the hotel indust ry was at the King Edward Hotel in Toronto. Since arriving at GBC in 2002\ , John has steered the school through a massive expansion due to an explos ive demand in enrolment. He is also known for several Food Network appeara nces\, including Top Chef Canada\, Chopped Canada and At the Table with. @ haggisracer\n\nCharlotte Langley\n\nHailing from P.E.I.\, Charlotte embodi es what her peers call “Maritime chic” – a love for honest food shar ed with warmth and charm\, and that famed East Coast hospitality that has chefs\, farmers\, restaurants\, collaborators and clients across provinces and borders knocking on her door. \n\nHe work has taken her through some of the country’s most recognized restaurants (C Restaurant\, Whalesbone\ , Catch\, Rodney’s Catering) and in 2014 she created Canada’s first fr esh canned seafood company\, Scout Canning. She has expanded her repertoir e with Scout Events\, the Bibbs and Bubs event series\, judges culinary co mpetitions and participates on speaking panels. In 2017 she became ambassa dor for the Marine Stewardship Council (MSC). It is in this role that Char lotte helps educate about the importance of caring for the oceans that fee d millions\, and inspire chefs and consumers alike to choose certified sus tainable and traceable seafood. @chefcharlottelangley\n\nBlair Lebsack\n\n Blair gained his experience as an executive chef working throughout Albert a and the Prairies. He now calls Edmonton home and is the owner and chef o f RGE RD (Range Road). RGE RD grew out of a series of local farm dinners a nd transitioned into a lauded restaurant earning mentions on “best of” lists locally and nationally. Rather than emulate a style of cuisine or b e pegged as something that can be instantly categorized\, RGE RD endeavour s to be “untamed” — reflecting the ever changing landscape and the s pirit of the city. Blair’s cooking exemplifies the philosophy of local\, healthful and ethical food\, while also reimagining the dining experience as belonging to a specific time and place. @blairlebsack\n\nMartin Ruìz Salvador\n\nMartin was born and raised in Nova Scotia. He began his culina ry career as a dishwasher in Halifax then worked his way across the countr y as a line cook. He took Le Cordon Bleu program at the Scottsdale Culinar y Institute in Arizona. In Europe he apprenticed at Dublin’s Michelin-st arred Commons Restaurant under Chef Aiden Byrne. He did stints at Michelin 2 star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Ly on under Chef Frédérick Côte.  \n\nMartin and his wife Sylvie opened F leur de Sel in Lunenburg\, N.S.\, in 2004. The next year the restaurant ea rned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Martin opened The Salt Shaker Deli and The South Shore Fish Shack in Lunenburg\, cooked at James Beard House in New York\, competed in the national Gold Me dal Plates competition in 2008\, 2014 and 2016\, represented Nova Scotia a t the Canadian Chefs Congress and has held Four Diamonds with CAA since 20 07. \n\nMartin and Sylvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar. They opened The Half Shell Oyste r &\; Seafood in 2016\, relaunched Fleur de Sel in 2017 and opened The Beach Pea in 2018. @martinruizsalvador \n\nAnnaleisa Scigliano\n\nAnnaleis a has worked at NSCC Kingstec as the baking and pastry arts instructor for the last five years. She worked as a pastry chef at various hotels and re staurants\, and through her work\, travelled to Germany\, New York\, Austr alia\, Chicago and all over Canada for advanced training. She got her pass ion for teaching by learning from Pierre Herme\, Jacquy Pfieffer and Miche l Frank\, collaborating with local chefs and cooks\, and by taking part in various competitions\, including Pastry Chef of the Year competition in M ontreal. She has won The Alex Clavel Award and The Clay Burrill Award. “ It has taught me about dedication and commitment in this crazy industry\, ” she says\, “which is why I love what I do and now I'd like to share what I have learned.” @annaleisascigliano\n\nGlenn White\n\nRaised in Ba thurst\, N.B.\, Glenn has spent a lifetime exploring and working with some of the top restaurants and hotels in Canada. A graduate of George Brown C ollege’s culinary program\, Glenn explored large quantity cooking at Fai rmont’s Royal York hotel\, caviar and champagne dining at the King Edwar d Hotel and fast paced\, trend setting cuisine at North 44°. He was head chef at the Shadow Lawn Inn in Old Rothesay\, N.B.\, eventually returning to Toronto to begin his teaching career at the Calphalon Culinary Centre w hile operating Taste Fine Foods\, specializing in corporate dining and cat ering services. He is a culinary instructor at George Brown College’s Ce ntre for Hospitality and Culinary Arts and is working toward his master’ s in environmental studies at York University with a focus on the role of the chef in the newly evolving Canadian food policy. @chefwiththyme ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Celebrity-Chef-Dinner-Friday-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