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:250@devourfest.com DTSTART;TZID=America/Halifax:20161103T200000 DTEND;TZID=America/Halifax:20161103T220000 DTSTAMP:20161027T112857Z URL:https://devourfest.com/program/celebrity-chef-dinner-with-normand-lapr ise-john-higgins-stephen-wall-ardon-mofford/ SUMMARY:Celebrity Chef Dinner with Normand Laprise\, John Higgins\, Stephen Wall\, Ardon Mofford & Martin Ruíz Salvador DESCRIPTION:This five-course dinner is inspired by the film Theater of Li fe and will be prepared by:\n\nMenu:\n\nMartin Ruíz Salvador\, Half Shell Oysters &\; Seafood\, Nova Scotia\nNova Scotia beef tenderloin and oys ter roulade\, spicy tomato \, watercress\, sturgeon caviar\, creme fraiche \, chives.\n\nArdon Mofford\, Governor's Pub &\; Eatery\, Nova Scotia\n Maple Glazed Pork belly\, pan seared digby scallop\, smoked heirloom cherr y tomato jam\, pea shoot micro greens and sweet potato puree\n\nNormand La prise\, Toqué\, Montréal\nCold cod soup\n\nJohn Higgins\, Chopped Canada &\; George Brown College\, Toronto\nAle Braised Nova Scotia Lamb Shank haggis gnocchi and pickled vegetables\n\nStephen Wall\, Supply + Demand\, Ottawa\nCheddar cheese ice cream with apple and barley\n\n*Menu subject t o change\n\nYour $120.00 ticket includes wine pairings\; tax &\; gratui ty extra. You can add in the film the meal is based on for just an additi onal $5.00! \n\nPlease note that due to the restrictions of the event spa ce\, we cannot accommodate dietary restrictions.\n\n\n\nNormand Laprise \, Grand Chef Relais &\; Châteaux – TOQUÉ!\, BRASSERIE T!\n\nNorman d Laprise was born in 1961 in Kamouraska\, a small Québec village on the South shore of the St. Lawrence River.  His life on the farm followed the rhythm of the seasons and at an early age he developed his taste for prod ucts of absolute freshness. \n\nIn 1978 Laprise enrolled at the Charlesbou rg Hotel School in Québec City. His first apprenticeship begins at the Re lais &\; Château La Cloche d’Or in Dijon where chef Jean-Pierre Bill oux teaches him masterful skills\, rigorous techniques and work with produ cts of absolute quality.  He brings back in his suitcase this savoir-fair e and in 1989 he is hired as chef de cuisine at restaurant Citrus where he is very quickly noticed for his creativity.\n\nIn 1993 he opens with his associate Christine Lamarche Restaurant TOQUÉ! on St. Denis street in the heart of “Le Plateau” in Montreal. In 2004 Toqué! takes a leap to th e International Quarter at the gate of Old Montreal. A spectacular space i s inaugurated at the Place Jean-Paul Riopelle where culinary art and stree t art live in perfect harmony.\n\nIn June 2010 Normand opens a second rest aurant in the heart of Quartier des Spectacles of Montreal\, BRASSERIE T!\ n\nNormand Laprise shares his time between his restaurant in Montreal and many capitals in the world of international gastronomy – Tokyo\, Bangkok \, Hong Kong\, Paris\, Copenhague\, Sao Paulo\, Cancun and others.  Throu ghout the years\, he has hosted big names like Anne-Sophie Pic\, Tetsuya W akuda\, Xavier Pellicer\, Daniel Boulud\, Massimo Bottura\, Mauro Colagrec o\, Luis Andoni and Michel Rostang.\n\nHe has received the Order of Canada and Order of Québec for his culinary work.\n\n\n\nJohn Higgins\, Directo r/Corporate Chef\, George Brown College\n\nChef John Higgins has cooked fo r the Queen at Buckingham Palace\, on the Royal Yacht Britannia\, for head s of state in Washington and for celebrities around the world.\n\nAt the b eginning of his culinary career\, he apprenticed at the Michelin Star Rest aurant in Glasgow\, Malmaison\, and then worked at the world-famous\, five -star luxury hotel in Scotland\, Gleneagles. Upon immigrating to North Ame rica\, John worked for the Four Seasons Hotel in Canada and the United Sta tes and his final stint in the hotel industry was at the King Edward Hotel in Toronto. \n\nNow\, John is the director of one of North America’s be st cooking schools\, George Brown Chef School in Toronto. Since arriving i n 2002\, John has steered the school through a massive expansion due to an explosive demand in enrolment. With his Scottish brogue\, keen wit and pa ssion for teaching\, John is leading the way for the next generation of ta lented chefs. He has traveled the world\, from India to Italy and Sao Paul o\, promoting Canadian cuisine.\n\nJohn has made several television appear ances including\, Food Network’s At the Table With\, he was also a guest judge on the first season of Top Chef Canada and one of the judges of Foo d Network’s Chopped Canada. He has a long list of accolades\, and was re cently awarded the Glenfiddich Award for Chef of the Year by Trillium Chef s Canada and the Gold Award for Educator by the Ontario Hostelry Institute (OHI). In this era of celebrity chefs\, he reminds his students that bein g a chef is hard work that requires passion and dedication. \n\n\n\nSteve Wall\, Supply and Demand\n\nSteve Wall’s passion for food began at the y oung age of 16 in his home town Happy Valley Goose Bay\, Labrador. At 19 h e enrolled at the Culinary Institute of Canada in Charlottetown\, Prince E dward Island. It was during his time at the CIC\, and is years spent as an intern under Chef Jason Lynch of LeCaveau at Grand Pre Winery\, that Stev e’s desire to push forward with his culinary career solidified. In 2006 Steve was named Executive Chef at Whalesbone Oysterhouse. During his tenur e there he was the youngest chef to compete in Gold Medal Plates. . From t here Steve won the hearts of Ottawa diners at the helm of such restaurants as Town and Lux Bistro\, all while traveling and cooking in some of the w orld’s best restaurants. (Per se\, Le Bernardin\, A voce\, Marea) During one of his many staging trips to New York\, Steve realized his true passi on for pasta and made the decision to open his own restaurant with a heavy focus on fresh\, extruded and hand made pastas. In 2013\, Steve and his w ife Jennie opened the doors to Supply and Demand Foods and Raw Bar\, a 58- seat neighbourhood oyster bar specializing in fresh pasta. In 2014 Supply and Demand was named 4th best new restaurant in Canada by EnRoute Magazine \, and Steve was named one of the top 30 under 30 for his industry achieve ments. Steve currently lives with Jennie and their two children just down the street from his restaurant. He continues to work the line five nights a week and teaches private pasta-making classes in the prep room. Steve al so keep Ottawa pasta lovers happy selling his noodles at the local farmers market.\n\n\n\nArdon Mofford\, Governor’s Pub &\; Eatery\n\nChef Ard on Mofford is a fervent ambassador in the advancement of culinary developm ent on Cape Breton Island. With a passion for both the region and the sect or\, the College alumnus mentors faculty with the Marconi Culinary Arts pr ogram and supports aspiring chefs by employing graduates and helping them in the work required for their Red Seal certification.\n\nBorn in Montreal \, Chef Mofford grew up in St. Peter’s\, Cape Breton where\, at the age of 11\, he began his journey in culinary arts by assisting his father in t he family-run The MacDonald’s Hotel and Dining Room. There he learned fr om his father and mother\, Chef Ardon Sr. and Michaeleen Mofford\, the fin er points of quality food and service.\n\nChef Mofford graduated with a To urism Marketing degree from Cape Breton University and continued his Red S eal certification through NSCC Marconi Campus in 2001.  He is currently e xecutive chef and owner of two Sydney restaurants: Governor’s Pub &\; Eatery and the Commoner Table &\; Tap. He is committed to local\, sust ainable food and uses a love for the sea and his Celtic-Caribbean roots as inspiration for his signature cuisine.\n\nChef Mofford is a supporter of continuous learning. Together with the Destination Cape Breton Association and the Atlantic Canada Opportunities Agency\, Chef Mofford developed an advanced training program for chefs at the world-renowned International Cu linary Center. Thirteen Cape Breton chefs had the opportunity to train the re in 2014 and 2015\, elevating Cape Breton’s culinary scene to the next level.\n\nHis commitment to excellence in the field is reflected in his i nvolvement in many culinary projects and local community initiatives\, inc luding the Right Some Good Food Festival. He has been recognized as the To urist Magazine’s 2014 Chef of the Year\, the 2014 Sydney Chamber of Comm erce Service Above Self Award and the 2012 Meeting Professional Internatio nal Event of the Year. In 2015\, the Sydney Area Chamber of Commerce named him the Cape Breton Regional Municipality Ambassador of the Year. Bronze Medalist 2015 Gold Medal Plates competition.\n\nInvesting his talent and t ime mentoring those following in his footsteps\, Chef Mofford’s passion for the culinary industry is equal only to his love for Cape Breton\, its growth and success.\n\n\n\nMartin Ruíz Salvador\, Fleur de Sel\n\nMartin Ruiz Salvador was born and raised in Nova Scotia.  He began his culinary career as a young dishwasher in Halifax then worked his way across the cou ntry as a line cook.  When he decided that cooking would be his life\, Ma rtin enrolled in the two-year Le Cordon Bleu Program at the Scottsdale Cul inary Institute in Arizona.  Upon graduation\, he went to Europe where he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne.  With a desire to hone his skills and mastery of French cook ing\, Martin then moved on to the source…the culinary Mecca of Lyon…wh ere he did back-to back stints at Michelin 2 starred Restaurant Lyon de Ly on with Chef Jean-Paul LaCombe\, followed by an inspiring term at Caro de Lyon under the tutelage of renowned Chef Frédérick Côte.  Upon returni ng to Canada\, Martin decided that he wanted to open his own fine dining r estaurant in rural Nova Scotia.  In 2004\, he and his wife Sylvie opened Fleur de Sel in Lunenburg where Martin’s menus harmoniously meld his cla ssical French training with his own Nova Scotian roots and locale.\n\nIn 2 005\, Fleur de Sel earned eighth spot in En Route’s Top Ten New Restaura nts in Canada. Martin has since opened The Salt Shaker Deli  &\; The S outh Shore Fish Shack in Lunenburg\, cooked at James Beard House in New Yo rk\, competed in the National Gold Medal plates competition in 2008\, 2014 &\; 2016\, represented Nova Scotia at The Canadian Chefs Congress and has held Four Diamonds with CAA since 2007. In 2015\, Fleur de Sel was nam ed #22 by MacLean’s Magazine’s Canada’s Best 100 Restaurants.\n\nIn 2016 Martin &\; Sylvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar.  In August of 2016 they opened The Half Shell Oyster &\; Seafood\, an open air dining experience built next to the Fish Shack on Montague Street.  Martin is now looking forwar d to the relaunch of Fleur de Sel in the spring of 2017. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Dinners-4.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