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:276@devourfest.com DTSTART;TZID=America/Halifax:20161104T200000 DTEND;TZID=America/Halifax:20161104T220000 DTSTAMP:20161030T130055Z URL:https://devourfest.com/program/celebrity-chef-dinner-with-john-sundstr um-dale-mackay-ray-bear-andru-branch/ SUMMARY:Celebrity Chef Dinner with John Sundstrom\, Dale MacKay\, Ray Bear\ , Andru Branch & Mark Gray DESCRIPTION:This five-course dinner is inspired by the film Sour Grapes  and will be prepared by:\n\n \;\n\nMenu:\n\nMark Gray\, Battery Park & amp\; Brooklyn Warehouse\, Halifax\nBacon wrapped scallop\n\nAndru Branch\ , Dartmouth North Community Food Centre\, Dartmouth\nOrganic beet root and kale on a mission (salad)\n\nJohn Sundstrom\, Lark\, Seattle\nDuck breast \, smoked quince\, rye berries\, foie gras emulsion\n\nRay Bear\, Studio E ast Food + Drink\, Halifax\nCounterfeit squid\, Sour sausage\, banana blo ssom salad\, hana\, black rice and Aioli\n\nDale MacKay\, Ayden Kitchen &a mp\; Bar\, Saskatoon\nApple crepe\, compressed local apples\, parsnip crea m\n\n*Menu subject to change\n\nYour $120.00 ticket includes wine pairings \; tax &\; gratuity extra. You can add in the film the meal is based o n for just an additional $5.00! \n\nPlease note that due to the restricti ons of the event space\, we cannot accommodate dietary restrictions.\n\ n\n\nJohn Sundstrom\, Lark\, Bitter/Raw\, Slab Sandwiches + Pie\, Southpaw Pizza\n\nJohn Sundstrom is a graduate of the New England Culinary Institu te and completed a four-year apprentice with classically trained sushi che f Yasuyuki Shigarami.\n\nAfter eight years of cooking in Seattle\, Sundstr om decided to spend a year traveling and learning—first he set off to Ja pan to taste and research Japanese food and culture\, then he was on to a working tour of New York and San Francisco’s finest kitchens\, a sort of “Culinary Graduate School.” After returning to Seattle\, he was named one of Food &\; Wine’s Best New Chefs of 2001 while at the W Seattle ’s Earth &\; Ocean.\n\nIn 2003\, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife\, JM Enos\, and partner\, Kelly R onan. In 2013\, he published his first cookbook\, Lark: Cooking Against th e Grain\, which was awarded an IACP Judges Choice Award. In December of 20 14\, Sundstrom relocated Lark to a larger space\, and opened two additiona l spots in the same building: Bitter/Raw and Slab Sandwiches + Pie.\n\nSun dstrom has been featured on the Food Network’s Best Of and Food Nation a s well as the PBS original series Chefs A’ Field\, which was nominated f or a James Beard Award. Sundstrom himself won the James Beard Award for Be st Chef Northwest in 2007\, and was a semi-finalist for the James Beard Aw ard Outstanding Chef USA in 2014. He has participated in multiple Cochon 5 55 competitions\, and won twice in Seattle. In August 2016 John was a sess ion leader at MAD 5 in Copenhagen.\n\n\n\nDale MacKay\, Ayden Kitchen & \; Bar\n\nCanada’s first Top Chef\, and multi-award winning culinary art ist\, Chef Dale MacKay had been a protégé to world renowned Chef Gordon Ramsay at his restaurants in Tokyo\, New York\, and London and was Executi ve Chef at Lumière in Vancouver managed by celebrated New York Chef Danie l Boulud’s Dinex Group\, and most recently the former Executive Chef/Pro prietor of Ensemble Restaurant and Ensemble Tap in Vancouver.\n\nAs knowle dgeable in the business of restaurants as he is in the cuisine\, Dale has either led or been an integral part of 13 restaurant openings under the li kes of Gordon Ramsey and Daniel Boulud.  As former Executive Chef/Proprie tor of Ensemble Restaurant and Ensemble Tap\, Chef MacKay had offered Vanc ouverites an entirely new and exciting dining concept\, combining classic French techniques with modern influences and flavor profiles from around t he world. And he plans to do no different in Saskatoon.\n\nChef MacKay was born in Saskatchewan\, Canada\, and\, like most great chefs\, knew at an early age that he was destined for the kitchen. Before being handpicked by maverick Chef Gordon Ramsay of Hell's Kitchen fame\, Dale spent time as a private chef in Rome\, in BC's Queen Charlotte Islands as an Executive Ch ef with the elite West Coast Fishing Club. Dale's experience as Gordon Ram say's protégé included time in his famed kitchens at Claridge's in Londo n\, the three Michelin starred Restaurant Gordon Ramsay in London\, and in the Conrad Tokyo Hotel. His final post before moving to Vancouver was as Executive Sous Chef at Restaurant Gordon Ramsay at The London NYC Hotel in New York City. There\, Dale perfected his craft - overseeing a staff of 6 5\, two restaurants\, (Restaurant Gordon Ramsay and Maze)\, a private dini ng room and room service. At just 26 years of age\, Dale was an exemplary Chef and kitchen manager and his talents contributed significantly to the two Michelin Star and 'Best New Restaurant' (Zagat) rating of the properti es.\n\nChef MacKay had been the culinary tour de force in the well-praised Lumière kitchen when he arrived from New York City in the fall of 2007. Under Dale's direction\, Lumière built on its un-broken tradition of Rela is &\; Chateau class cuisine and service standards and was awarded the Grand Chef title at age 27 which made him the youngest in the world at the time. Other awards to he credit were AAA's Five Diamond\, Mobil's Four St ars and Traditions et Qualite's highest honors.  Chef Dale opened “Ayde n Kitchen &\; Bar” which is named after he biggest inspiration his so n Ayden in November 2013 in his home town of Saskatoon in a beautiful heri tage building. Over the last year Ayden Kitchen and Bar has been rated #10 in Canada by Vacay.ca and People’s Choice for best new Restaurant by En Route Magazine in 2014.In 2015 Dale and management group opened up a new I talian Restaurant called “Little Grouse on The Prairie” Just down the street from Ayden Kitchen &\; Bar.\n\n\n\nRay Bear\, Studio East Food + Drink\n\nChef Ray Bear\, an award winning\, nationally known chef\, is a prophet of local and creative cuisine.  From his home base in Halifax\, N ova Scotia\, Chef Bear has been a major force in shifting the food culture from one of cosmetic appeal to a true cuisine based on fresh\, sustainabl e\, flavorful food.\n\nFor two decades Chef Bear has passionately studied his craft.  From his education at the Culinary Institute of America\, thr ough hands on training at top restaurants such as Radius\, Aliena\, August \, Nobu and Michi\, he has refined his mastery in the kitchen. Bear was na med Chef of the Year and Culinarian of the Year for Nova Scotia (2005). He led the opening of Gio in the Prince George Hotel and Bear Restaurant.   Not only is his talent evident in the kitchen\, he has been an ambassador throughout Canada and abroad\, on both television and in print.  He regul arly travels to promote Atlantic Canadian Lobster and other indigenous pro ducts. As an Indigenous person\, he has constantly made choices to promote traditional food and keep the flavor of his ancestors alive and well in C anada.  \n\nThe stars aligned in summer of 2015 when Bear joined forces w ith his life partner\, Saronn Pov in creating Asian-fusion restaurant in N orth End Halifax. Their hopes and dreams surpassed when Chronicle Herald B ourgeis Gourmet awarded Studio East for Restaurant of the year 2015 . Now days you can catch Bear at Studio East shucking an icy plate of fresh oyst ers for regulars alike. Casual but exquisitely crafted food.  Imagination rules. A spinning globe of a menu. The vision of a locally sourced\, glob ally ambitious restaurant is balanced by the depth of experience that thes e two chefs bring to the table.  Chefs Ray Bear and Saronn Pov are food e xplorers and pioneers. They have brought Halifax the best of global cuisin e that is fun and unpretentious. \n\n\n\nAndru Branch\, Dartmouth North Co mmunity Food Centre\n\nThe Dartmouth North Community Food Centre Community Chef is passionate about food. Born in the sleepy university town of Sack ville\, New Brunswick\, Andru grew up amidst the hustle and bustle of Toro nto where he became inspired by the diverse tapestry of multicultural flav ours. Since 2007\, Andru has been creating savory and healthy meals at The Saturday Free Clinic in Halifax\, a volunteer organization that provides free alternative health care to people living on low incomes. Andru attend ed the Canadian School of Natural Nutrition in Halifax in 2010\, where he earned a diploma as a Holistic Nutritional Consultant with honours. With o ver 20 years of experience working in the restaurant industry (2 Doors Dow n\, Chives\, Il Mercato and La Vecchia in Toronto)\, Andru brings a wealth of knowledge about whole foods and how to combine flavourful herbs and sp ices into nutritious and delicious meals.\n\n\n\nMark Gray\, Battery Park &\; Brooklyn Warehouse\n\nBorn in Halifax\, Nova Scotia\, Mark Gray has been working in the culinary industry since age 16. Beginning his climb a t the beginning\, he started washing dishes at Il Mercato Trattoria under Chef’s Maurizio Bertossi and Martin Ruiz Salvador. After graduating high school\, Mark moved to Alberta\, where he became Sous Chef at The Drake I nn and at The Wood Steakhouse &\; Grill\, under back-to-back Gold Medal Plates winner Chef Michael Lyon.\n\nMoving back to Halifax in 2009\, Mark became the Executive Chef at The Hilton Garden Inn\, Halifax Airport\, at the age of 20. From there\, he decided to take a step back to continue le arning the craft\, and began working under Chef Graeme Rupple at The Brook lyn Warehouse. He earned his Canadian Red Seal Certification\, and complet ed the Culinary Arts program at Nova Scotia Community College\, before bec oming Executive Chef at The Brooklyn Warehouse. The popular Halifax restau rant has won the title of Best Restaurant in Halifax in The Coast’s Best of Food Awards in 2012\, 2013 and 2014. His second endeavor\, ACE Burger Co.\, has taken the title of Best Burger\, Halifax in 2013\, 2014 and 2015 .\n\nIndependently\, Mark has also won Nova Scotia Association of Chefs an d Cooks’ Culinarian of the Year in 2014 and Chef of the Year in 2015. In 2015\, Mark became Executive Chef at his third establishment\, Dartmouth- based beer bar and eatery\, Battery Park. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Dinners-3.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