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:890@devourfest.com DTSTART;TZID=America/Halifax:20231026T193000 DTEND;TZID=America/Halifax:20231026T220000 DTSTAMP:20231021T144443Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-spot light-gala-film-the-dishwasher/ SUMMARY:Celebrity Chef Dinner based on the Spotlight Gala Film\, The Dishwa sher DESCRIPTION:This five-course dinner is inspired by the Spotlight Gala film Le Plongeur and will be prepared by chefs: \n\nGabriel Kreuther\, Renée Lavallée\, Stéphane Modat\, Nathalie Goupilliere &\; Christophe Meass on\n\nTicket Price: $195.00 per guest\, your ticket includes wine pairings and admission to the Spotlight Gala Party on-site\n\nSponsored by Governm ent of Canada\, represented by ACOA\, and the Government of the French Rep ublic\, represented by the Prefecture of Saint-Pierre &\; Miquelon\, Bu reau du Québec dans les Provinces atlantiques\, Consulat Général de Fra nce à Moncton et Halifax\, Alliance Française Halifax\, BeamSuntory\, Ba sil Hayden Bourbon\, Bishop's Cellar\, J.R. Mahoney Ltd.\, Chef Works and the Devour! Seafood Partnership- Victoria Co-operative Fisheries\, Afishio nado and Comeau’s Sea Foods Ltd.\n\nMenu:\n\nChef Renée Lavallée- Fenn el velouté with smoked mussels &\; Nordic shrimp\, fennel oil &\; f ronds (Featuring mussels and shrimp from Atkins et Frères)\n\nChef Nathal ie Goupilliere- Halibut ceviche Featuring TBD Stéphane Modat- Red venison loin\, smoked red beets\, chanterelle tubes\, cedar juice (Featuring Cana bec\, a Quebec spice company and Épurée)\n\nChef Gabriel Kreuther- Brais ed Nova Scotia Chicken Leg “Paupiette” with Rosemary-Garlic Stuffing\, Wild Mushrooms and Chervil sauce Featuring TBD\n\nChef Christophe Measson - Intense Cranberry Beet Ganache Nougatine- Baked Chocolate Mousse\, Cranb erry Beet Ganache\, Cocoa Nibs Florentin (Featuring Beet Purée from Épur ée)\n\nThis regional cooperation project between Atlantic Canada and Sain t-Pierre &\; Miquelon is made possible thanks to the support of the Gov ernment of Canada\, represented by ACOA\, and the Government of the French Republic\, represented by the Prefecture of Saint-Pierre &\; Miquelon. \n\nCe projet de coopération régionale entre le Canada atlantique et Sai nt-Pierre et Miquelon est rendu possible grâce à l’appui du Gouverneme nt du Canada\, représenté par l’APÉCA\, et du gouvernement de la Rép ublique française\, représenté par la Préfecture de Saint-Pierre et Mi quelon.\n\nGabriel Kreuther \n\nDuring the first decade of his career\, G abriel created culinary delights at Michelin-starred kitchens throughout G ermany\, France\, and Switzerland before bringing his talent to the States . Gabriel joined the team at La Caravelle &\; Restaurant Jean-Georges C entral Park\, before becoming the Executive Chef of the much-lauded Atelie r in the Ritz-Carlton and The Modern. A long-standing member and mentor fo r the prestigious Bocuse d’Or USA Culinary Council\, Team USA placed Sil ver in 2015 and won Gold in 2017 at the World Competition.\n\nIn June 2015 \, Gabriel opened the eponymous restaurant\, Gabriel Kreuther\, receiving numerous accolades including Two Michelin Stars\, Three Stars from The New York Times\, and Wine Spectator 2022 Grand Award Winner\, as well as bein g part of the highly selective Les Grandes Tables du Monde.In the fall of 2016\, Gabriel partnered with Pastry Chef Marc Aumont to open Kreuther Han dcrafted Chocolate\, which was named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats. In the fall of 2021\, Gabriel published his first cookbook\, Gabriel Kreuther \, The Spirit of Alsace: A Cookbook\, sharing his restaurant creations and interpretations of traditional Alsatian dishes. @gabrielkreuther\n\nRené e Lavallée\n\nBorn and raised in Shawville\, Quebec\, Renée left home at an early age to attend Toronto’s George Brown College. After close to 2 5 crazy years in restaurants around the world\, she now calls Nova Scotia home. After a brief hiatus to raise her family\, she jumped back into the restaurant ring in Downtown Dartmouth to open The Canteen (which was featu red on Food Network Canada’s Big Food Bucket List)\, followed by Little C. In April 2020\, at the start of the pandemic\, she and her husband/busi ness partner Doug launched The Canteen Community Kitchen\, which supplied over 10\,000 meals to those in need—and then went on to launch The Cante en Cooks YouTube channel\, which teaches viewers how to produce restaurant -quality food out of their own kitchens. With many accolades to her credit \, Renée has been a spokesperson for numerous culinary brands and organiz ations and has appeared as a contestant on Top Chef Canada – Season 7\, as well as a judge on the series Wall of Chefs. @feistychef\n\nNathalie Go upilliere\n\nBorn in Saint Pierre and Miquelon\, Nathalie Goupilliere is t he founder and owner-operator of L’ESSENTIEL Créations effet-Mer. Part café\, part bistro\, and part gallery\, this cultural and social space is dedicated to all forms of art around the island identity of Saint Pierre and Miquelon. Says Nathalie\, “It’s a place where you can relax and en joy authentic\, heartfelt experiences.” An entrepreneur\, leader\, and m other of two\, Nathalie is a member of the Disciples Escoffier—a premier international gastronomic society “established to maintain and promote the traditions of French cuisine”. @nathaliegoupilliere\n\nJean-Guy Plan té \n\nBorn in Saint Pierre and Miquelon\, Jean-Guy Planté is a member of the Disciples Escoffier and a Meilleurs Ouvriers de France—a prestigi ous designation in recognition of the best craftspeople in France. After l iving In France for over 20 years\, he returned to his native islands to p artner with Nathalie Goupilliere in L’ESSENTIEL Créations effet-Mer. Pa ssionate about wine and cheese\, he works regularly with small winegrowers \, as well as renowned cheesemakers.\n\nStéphane Modat\n\nBorn in the sou th of France\, Stéphane Modat grew up with a love for local and seasonal products\, hunting\, and fishing. When he arrived in Québec\, he channell ed these passions\, and began his career at the Initiale restaurant. In 20 04\, he became the chef and co-founder of Utopie restaurant\, and also wor ked with the sommelier François Chartier\, with whom he formed the Mc2 du o for culinary creations. Together\, they co-authored the successful book Les Recettes de Papilles et Molécules and the collection Papilles pour To us. In 2013\, he became the chef of the Champlain restaurant in the presti gious Château Frontenac. In September 2021\, he unveiled his new project promoting local artisans and producers: the restaurant Le Clan. With a cul inary audacity that has been rewarded multiple times\, Stéphane Modat lov es to blend French and Québecois cuisine. He especially likes to create u nique cuisine with local products. @stephanemodat\n\nChristophe Measson\n\ nChef Christophe Measson began his culinary training at Lycee Hotelier Les Bruyêres in Saint Chamond\, France\, where he received his diploma in C ulinary and Pastry Arts. During the first 10 years of his career\, Christo phe learned the foundation of French cooking within Michelin-starred resta urants in London\, Paris\, Lyon.\n\nIn 2000\, Christophe moved to Toronto and continued his learning\, focusing on patisserie and boulangerie. Worki ng alongside Chef Yarymowich\, he participated in the reopening of the A.G .O. in 2008. In 2010\, Chef Measson joined the Baking and Pastry Arts Prog ram at George Brown College\, and in 2015\, he transitioned into the role of Professor/Coordinator for the newly designed Advanced French Patisserie Postgraduate Program at George Brown College. Chef Measson played a succe ssful role in the creation of the program and the international partnershi p with Alain Ducasse’s pastry school E.N.S.P in Yssingeaux\, France.\n\n In 2021 Christophe and his wife decided to embark on a new journey and mov e to Ottawa. He is currently the Pastry Chef at the Aramark Shaw Conventio n Centre\, working alongside Chef Patrick Turcot\, and also teaches part-t ime in the baking and pastry programs at Algonquin College. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Celebrity-Chef-Dinner-based-on-the-Spotlight-Gala-1-scaled.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Cana da GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, NS\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studios:geo:45. 091942,-64.359045 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20230312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR