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UID:475@devourfest.com
DTSTART;TZID=America/Halifax:20181026T110000
DTEND;TZID=America/Halifax:20181026T123000
DTSTAMP:20180914T210243Z
URL:https://devourfest.com/program/culinary-workshop-w-chef-brandon-olsen/
SUMMARY:Culinary Workshop w/Chef Brandon Olsen
DESCRIPTION:Find your inner Willy Wonka - Celebrated Toronto Chef and Choco
 latier Brandon Olsen (Restaurant La Banane/CXBO Chocolates) shares his tip
 s and techniques for creating beautiful and delicious chocolate confection
 s\, including his signature salted caramel bonbons.\n\nBrandon Olsen \n\n
 Brandon Olsen is a chef\, chocolatier and co-owner of Toronto’s Restaura
 nt La Banane\, CXBO Chocolates.\n\nBefore opening La Banane in January 201
 7\, Brandon spent two decades working under some of the world’s top chef
 s – including two years with Chef Thomas Keller at his French Laundry an
 d Ad Hoc restaurants. At age 25\, Brandon was honored with Thomas Keller R
 estaurant Group’s “Core Award\,” given annually to the TKRG employee
  that most exemplifies the core values of the company.\n\nAfter two years 
 in Napa\, Brandon returned to Toronto and rose to become chef de cuisine a
 t Toronto’s Black Hoof Restaurant\, and later Bar Isabel – two of Toro
 nto’s most celebrated restaurants. During this period he honed skills in
  butchery\, nose-to-tail cooking\, charcuterie and Spanish cuisine\, but c
 lassic French was always his passion. After two fruitful years at Bar Isab
 el (and helping it win Canada’s Best New Restaurant from EnRoute Magzine
 ) he moved on to carve his own path.\n\nInspired by his time observing the
  chocolatiers at the French Laundry\, Brandon became a self-taught chocola
 tier and in October 2015\, he opened CXBO together with artist and filmmak
 er Sarah Keenlyside. Their colourful\, geometric\, handmade confections we
 re an instant hit\, and earned them a 2017 Design Award from Wallpaper Mag
 azine and two Canadian International Chocolate Awards.\n\nA year later\, h
 e and Sarah partnered with Toronto restaurant group King Street Food Co. a
 nd opened Restaurant La Banane\, which was awarded the honour of Canada’
 s Best New Restaurant of 2017 by Canada’s Best Restaurants Magazine. La 
 Banane is lively\, 88-seat\, pop art-filled French restaurant that feature
 s Brandon’s playfully reimagined Classics and an extensive raw bar. Favo
 rite dishes at La Banane include Tuna Crudo with Capers and Brown Butter\,
  “Liver and Onions” (chicken liver mousse with braised cipollini onion
 s and hen of the woods mushrooms)\, Eurobass en Croute with Yuzu Beurre Bl
 anc\, and the wildly popular Ziggy Stardust Disco Egg\, which is made by C
 XBO. These abstract\, hand-painted dark chocolate eggs are lined with uniq
 ue flavor combinations (such as ancho chile\, coffee and dried apricots) a
 nd filled with 67% dark chocolate truffles. Guests are invited to smash th
 e eggs with a gold spoon\, which has contributed to their popularity both 
 in the restaurant and on social media. In its first year\, the dessert was
  frequently referred to in the media as the “most instagrammable dessert
  of 2017.”\n\nBrandon and Sarah’s next project is a 40 seat cocktail a
 nd wine bar located above La Banane that will serve smaller bites\, but st
 ill in the French classic style. @king_of_ginger
ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0
 8/Brandon-Olsen-cropped.jpeg
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
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DTSTART:20180311T030000
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