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UID:604@devourfest.com
DTSTART;TZID=America/Halifax:20191025T110000
DTEND;TZID=America/Halifax:20191025T123000
DTSTAMP:20191024T023005Z
URL:https://devourfest.com/program/culinary-workshop-w-chefs-melissa-kelly
 -renee-lavallee/
SUMMARY:Culinary Workshop w/Chefs Melissa Kelly & Renée Lavallée
DESCRIPTION:One workshop and two incredible chef-entrepreneurs—Melissa Ke
 lly of Primo in Maine and Renée Lavallée of The Canteen in Dartmouth—w
 ill share the stories behind their success\, their drive\, and a few dishe
 s that will leave you wanting for more (like Renée’s infamous chicken l
 iver parfait with crab-apple mustard).\n\nSponsored by: Russell Hendrix. I
 n partnership with:\n\n \n\nRenée Lavallée\n\n\n\nBorn and raised in Sha
 wville\, Quebec\, Renée left home at an early age to attend Toronto’s G
 eorge Brown College. After close to 25 crazy years in restaurants around t
 he world\, she now calls Nova Scotia home. After a brief hiatus to raise h
 er family\, Renée jumped back into the ring to open The Canteen—an awar
 d-winning sandwich shop in Downtown Dartmouth—then went on to open up Li
 ttle C\, a full-service restaurant and take-out shop. Renée has a long li
 st of professional accolades and has been the spokesperson for numerous cu
 linary brands and organizations including Community Food Centres Canada an
 d Dairy Farmers’ of Canada\, and was named the 2018 Culinary Ambassador 
 of the Year by Taste of Nova Scotia. Renée is an ardent supporter of loca
 l food producers\, and she can often be spotted at farmers’ markets with
  her husband and business partner Doug\, daughter Zoe\, and son Philippe i
 n tow. @feistychef\n\nMelissa Kelly\n\n\n\nMelissa Kelly is the Executive 
 Chef and proprietor of Primo\, an award-winning restaurant on a 4 ½ acre 
 farm in Rockport\, Maine. Melissa Kelly grew up on Long Island and spent c
 ountless hours in her Italian grandmother’s kitchen. After studying busi
 ness at the State University of New York and the University of Maine\, Kel
 ly’s kitchen inclinations and curiosity led her to the Culinary Institut
 e of America. Eventually Kelly returned to New York to work for iconic Che
 f Larry Forgione at An American Place. \n\nBut it was when Kelly made the
  move out West to work at Chez Panisse that she truly came into her own. W
 orking with Alice Waters\, she realized that simplicity\, seasonality\, an
 d freshness were what mattered to her most. Kelly took this mentality and 
 applied it to her career and travels from Denver to Barbados and the south
  of France. Back in New York\, Kelly earned her first James Beard Award in
  1999\, running the kitchen at Old Chatham Sheepherding Company Inn in the
  Hudson Valley. In 2000\, Kelly opened Primo and in 2013\, Kelly became th
 e first two-time recipient of the James Beard Foundation’s Best Chef\, N
 ortheast. The following year Bon Appetit named Primo one of the top 20 mos
 t important restaurants in America\; it has since been featured on Anthony
  Bourdain’s No Reservations\, Esquire Magazine\, Gourmet\, The New York 
 Times\, The Boston Globe\, Travel and Leisure\, Condé Nast Traveler\, Tow
 n &amp\; Country\, New York Magazine\, Gourmet\, Wine Spectator\, Oprah Ma
 gazine\, and many more. @chefmelissak
ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0
 9/Renée-Lavallée.jpeg
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
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