Celebrity Chef Dinner based on the Spotlight Gala Film Love, Charlie

This plant-based five-course dinner, in celebration of the Spotlight Gala, is inspired by Chef Charlie Trotter’s infamous cookbook, Vegetables, and will be prepared by chefs: Jason Bangerter, Michel Nischan, Peter Dewar, Norman Van Aken & Mary Sue Milliken

$200 per guest; your ticket includes wine pairings and access to the Spotlight Gala Party

Sponsored by Mara Renewables Corp, Beam Suntory, and Bishop’s Cellar

Menus and wine pairings coming soon!

Jason Bangerter

Notably an influential leader in the culinary industry, Chef Jason Bangerter’s career spans nationally and internationally, working alongside some of the world’s greatest chefs. Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. Langdon Hall Country House Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Chef Jason’s philosophies have grown since by creating a “taste of place”, with a focus on the freshest and most flavourful ingredients on the property and surrounding farms. @chefbangerter

Michel Nischan

Four-time James Beard Award-winner Chef Michel Nischan has been dubbed the “Godfather” of advocacy in the culinary world, maintaining the longest-standing record fighting for a more sustainable, resilient, and equitable food system through policy change. Michel is Co-Founder of the James Beard Foundation Chef Boot Camp for Policy and Change, and the only chef in America to change the Federal Farm Bill, twice, through his non-profit organization Wholesome Wave. Wholesome Wave was founded in 2007—the same year both of his restaurants were listed on Condé Nast’s Top 95 Restaurants in the World (Pure in Mumbai, India, and The Dressing Room Restaurant in Westport, CT). Michel’s powerful speeches have silenced many rooms, while his courage has paved paths in advocacy for hundreds of chefs, thousands of college graduates, influencers, and communities around the world. He now puts his efforts toward feeding those who have less to spend on their family in an entire day, than what his patrons spent on a single dish. @michelnischan @wholesomecrave

Peter Dewar

Chef Peter Dewar is a Faculty member of the Culinary Management program at the Nova Scotia Community College, Kingstec Campus. Students in this program learn the fundamentals of cooking and presentation. This dish reflects their training over the past 2 years.  We strive to ensure our students are offered valuable real-life experiences, whether at events such as Devour or fundraising initiatives that support Nova Scotia communities. @chefpeterdewar

Norman Van Aken

Norman Van Aken is widely known for introducing the term “Fusion” into the vocabulary of cuisine due to a speech he presented in Santa Fe in 1989. He is the only Floridian Chef recipient of the James Beard Foundation’s “Who’s Who” in American Food and Beverage. He has also been a semifinalist for the “Best Chef in America”. His namesake restaurant NORMAN’S, was nominated as a finalist for “Best Restaurant in America”. He has represented the United States with international recognitions that include being honoured alongside Alice Waters, Paul Prudhomme, and Mark Miller as “One of the Founders of New American Cuisine” at Madrid Fusión, Spain’s International Summit of Gastronomy. @normanvanaken

Mary Sue Milliken

Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author, activist, and media personality. She is best known for her modern Mexican Border Grill restaurants in Los Angeles and Las Vegas; the fast-casual eateries BBQ Mexicana and Pacha Mamas in Las Vegas; and Socalo, a California canteen and Mexican pub in Santa Monica—all created with her business partner Susan Feniger. Mary Sue has co-authored five cookbooks, co-starred in Food Network’s Too Hot Tamales, and successfully competed on Bravo’s Top Chef Masters. Milliken is passionate about food policy and works with nonprofits around the world to bring her expertise to help shape sustainable food systems. Mary Sue also serves on the Board of Trustees for the James Beard Foundation and is a founding member of Regarding Her. @marysuemilliken