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:301@devourfest.com DTSTART;TZID=America/Halifax:20161105T200000 DTEND;TZID=America/Halifax:20161105T220000 DTSTAMP:20161030T125835Z URL:https://devourfest.com/program/celebrity-chef-dinner-with-barbara-lync h-mary-sue-milliken-christine-flynn-renee-lavallee-bee-choo-char-laura-mac leod/ SUMMARY:Celebrity Chef Dinner with Barbara Lynch\, Mary Sue Milliken\, Chri stine Flynn\, Renée Lavallée\, Bee Choo Char\, Laura MacLeod & Charlotte Langley DESCRIPTION:This five-course dinner is inspired by the film The Goddesse s of Food and will be prepared by chefs:\n\n \;\n\nMenu:\n\nCharlotte Langley\, Toronto\nCured steelhead trout with cold pressed canola oil gar lic and lemon\n\nChristine Flynn\, iQ Food Co\, Toronto\nComposed salad  w/ beets\, fennel\, radish\, arugula\, labneh\, everything bagel spices + crispy salmon skin\n\nLaura MacLeod\, The Old Apothecary\, Halifax\nRosema ry and local grape focaccia\, blue cheese shortbread crackers and gougeres .\n\nBee Choo Char\, Prince George Hotel\, Halifax\nLobster and snow crab salad with avocado and citrus aioli. Pickled heirloom rainbow carrot\, sri racha sauce\, shaved fennel and Four Season’s sunflower shoot\, sunflow er seeds and oatmeal crunch\n\nBarbara Lynch\, Barbara Lynch Gruppo\, Bost on\nWhite Bean Boullion with mascarpone ravioli\, hazelnuts\, and white tr uffle\n\nRenée Lavallée\, The Canteen\, Dartmouth\nBraised NS Beef Brisk et\, Creamy Farro\, Roasted Cauliflower\, Crabapple Mustard\n\nMary Sue Mi lliken\, Border Grill Restaurants &\; Trucks\, Los Angeles\nApple Walnu t Capirotada with Crema Sorbet and Pomme d'Or caramel\n\n*Menu subject to change\n\nYour $150.00 ticket includes wine pairings\; tax &\; gratuity extra. You can add in the film the meal is based on for just an addition al $5.00! \n\nPlease note that due to the restrictions of the event space \, we cannot accommodate dietary restrictions.\n\n\n\nBarbara Lynch\, B arbara Lynch Gruppo\n\nJames Beard-Award winner and Relais &\; Château x Grand Chef\, Barabara Lynch is regarded as one of Boston’s–and the c ountry’s–leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents in her early twenties\, Barbara trave led to Italy where she learned about the country’s cuisine firsthand fro m local women. She returned to her native Boston and became the Executive Chef at Galleria Italiana\, bringing national acclaim to the tiny trattori a when she captured Food &\; Wine’s “Ten Best New Chefs in America ” Award. \n\nIn 1998\, Barbara opened a restaurant of her own\, No. 9 Pa rk\, in Boston’s Beacon Hill. Now at the helm of Barbara Lynch Gruppo\, Barbara oversees seven celebrated culinary concepts including No. 9 Park\, B&\;G Oysters\, The Butcher Shop\, Stir\, Drink\, Sportello and Menton \, and employs a staff of over 250. Barbara is also the author of Stir: Mi xing It Up in the Italian Tradition\, which received a prestigious Gourman d award for “Best Chef Cookbook” for the United States. Barbara is cur rently working on her second book\, a memoir\, which is slated to be publi shed in 2017.\n\nBarbara has received numerous accolades over the years. I n 2014\, she received her second James Beard Foundation Award\, this time for “Outstanding Restaurateur”\; she is the second woman ever to recei ve this honour. \n\n\n\nMary Sue Milliken\, Border Grill Restaurants &\ ; Trucks\n\nA pioneer of world cuisine since the creation of City Café an d CITY Restaurant in Los Angeles in the 1980s\, Mary Sue is most notably r ecognized as a preeminent ambassador of modern Mexican cuisine with her Bo rder Grill Restaurants (Los Angeles\, LAX\, Las Vegas) and Trucks. In 2014 \, she and longtime business partner\, Susan Feniger\, opened a second loc ation in Las Vegas at The Forum Shops at Caesars.\n\nAfter becoming the fi rst female chef at Chicago's Le Perroquet in 1978\, Mary Sue went on to re fine her skills in Paris at Restaurant D’Olympe\, a woman owned Michelin two-star restaurant. In 1993\, she joined a handful of progressive collea gues to found Women Chefs &\; Restaurateurs\, an organization promoting women’s education and advancement in the restaurant industry. Mary Sue and Susan received the California Restaurant Association’s Lifetime Achi evement award in 2013\, just the third time this prestigious honor was pre sented to a woman\, and most recently were welcomed into the 2014 Menu Mas ters Hall of Fame.\n\nMary Sue has co-authored five cookbooks\, co-starred in nearly 400 episodes of the Food Network’s “Too Hot Tamales\,” an d co-hosted a food centered radio show for over a decade in Los Angeles.  She competed on season three of Bravo's “Top Chef Masters\," making it to the finale and winning $40\,000 for her charity\, Share Our Strength\, and its mission to end childhood hunger in America. \n\nMary Sue has serv ed as a fundraiser\, board member and advocate of Share Our Strength since 1987 and also serves on the Board of Trustees for the James Beard Foundat ion. She is passionate about food policy\, working alongside the LA Food P olicy Council\, Pew Charitable Trusts\, Oxfam\, Monterey Bay Aquarium and others to help shape sustainable food systems. Mary Sue is proud to have b een selected to serve the U. S. State Department as a member of the Americ an Chef Corps\, furthering the industry’s role in diplomatic affairs.   \n\nMary Sue spends the majority of her time thinking about food and cooks 7 days a week\, whether at one of her Border Grill restaurants\, Border G rill Truck or at home with her two sons and husband\, architect Josh Schwe itzer. \n\n\n\nChristine Flynn\, iQ Food Co.\n\nChristine Flynn is Executi ve Chef and Partner of iQ Food Co. in Toronto\, ON.  iQ Food Co features locally sourced\, sustainable fare with an emphasis on community building through food.   An Honours graduate of Dalhousie University in Halifax\, Christine trained in some of Nova Scotia’s top kitchens before going on to further her education at the French Culinary Institute in New York\, a nd completing a stage at the Michelin-Starred Levernoise in the heart of B urgundy. She also earned a diploma at the Academy of Culinary Nutrition. H er education continued in Massachusetts where she ran restaurants in Nantu cket and Amherst\, and simultaneously worked as the Culinary Director for the Nantucket Wine Festival for three years\, before returning home to Can ada in 2013.\n\nIn 2015 she gained widespread notoriety as the creator of the satirical instagram account @chefjacqueslamerde.  Her writing and/or photography have appeared in The Globe and Mail\, Bon Appetite\, Buzzfeed\ , Eater\, The London Times\, Vogue Online\, Munchies\, High Times\, Wired and a variety of other fun and whimsical publications. She has also appear ed as a judge on Season 13 of Top Chef\, a guest expert in AEG’s Tastolo gy series and as the creative force behind Tastemade’s “Pretentious Ki tchen."\n\n\n\nRenée Lavallée\, The Canteen\n\nBorn and raised in Shawvi lle\, Quebec\, Renée Lavallée left home at an early age in hopes of beco ming a lawyer\, but after “politely” being asked to leave the universi ty she was attending\, her parents gave her a choice: find a new school an d buckle down or get a job. She promptly applied to George Brown College i n Toronto and decided to give cooking a shot. After twenty crazy years in the business\, including many stints in restaurants around the world\, Ren ée has called Nova Scotia home for the past ten years.\n\nRenée currentl y divides her time between her popular communal dinners and cooking classe s and as the chef and owner of The Canteen – a bustling neighborhood sho p in Downtown Dartmouth\, specializing in chef-inspired sandwiches\, soups \, salads\, fresh baked artisanal breads and meals to go. With years of ex perience under her belt\, Renee has built a successful consulting business under The Feisty Chef brand\, working for a variety of clients in both th e public and private sectors. Renée’s ability to not only cook\, but to confidently communicate with consumers and media in both French and Engli sh has led to numerous contracts locally and abroad.\n\n\n\nBee Choo Char\ , The Prince George Hotel\n\nBee Choo Char joined the Prince George Hotel ’s kitchen team 16 years ago as third cook. An absolute mainstay of the hotel’s core culinary team\,  Bee Choo’s determination. And undeniabl e talent elevated her through the ranks\, to sous chef and then onto her p resent role as Executive Chef. A graduate of the culinary Arts program at the Nova Scotia\n\nCommunity college\, Char graduated at the top of her cl ass and has continued to shine. She has received the prestigious Alex Clav el Educational Award and has won gold medals at the International Culinary Competition in Miami\, Florida\, the APEX Culinary Chef War Competition a nd three times with senior team Nova Scotia.\n\n\n\nLaura Macleod\, The Ol d Apothecary Bakery &\; Café\nLaura MacLeod is the pastry chef and own er of The Old Apothecary Bakery &\; Cafe. After spending years as an in terior designer she decided to follow her passion for food (and her son) t o the Pacific Institute of Culinary Arts in Vancouver. Fully intending to concentrate on the culinary side of things\, she unexpectedly fell in love with baking bread and pastries. Immediately following graduation\, she re turned home to Halifax where she opened TOA. With a year and half under he r belt\, she is proud to say the bakery has been well received and she is excited to be a part of the evolving and expanding downtown Halifax scene. \n\n\n\nCharlotte Langley\, Toronto\n\nPEI Native Chef Charlotte Langley i s often identified by her cabal as “Maritime Chic”. She cultivates the essence of the Maritimes in all the work she does. Her East Coast hospita lity is absolutely magnetic\, pulling farmers\, clients\, &\; restaurat eurs alike across provinces to come knocking on her door. And if you ask C harlotte to tell you about herself she’d humbly reply that she loves to cook and laugh. But Langley’s biggest passion is sharing her favorite fo ods with as many mouths as possible. Upon tracking Charlotte’s experienc e\, it is a certainty that the mouths are many\, &\; more to come. Char lotte has over 10 years of practice as a chef &\; culinarian\, and in t hat time has forged a reputation for herself as a creative multi tasker ut terly dedicated to the art and craft of cooking. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/JMV-7392.jpg 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:20160313T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR