A Taste of Devour! at the Algonquin Resort

Location: The Algonquin Resort St. Andrews by-the-Sea
Date: Friday, April 20, 2018 - Sunday, April 22, 2018
Time: 5:00 pm

Price: $685.00 per stay based on double occupancy - Buy Now

Join us for A Taste of Devour! at the Algonquin Resort, St. Andrews by-the-Sea! This will be our second time back in New Brunswick featuring many Devour! alumni and a packed weekend of fun activities from April 20 – 22, 2018:

Package includes:
– Two nights accommodation
– Breakfast Saturday & Sunday
– Cocktail reception
– Chowder Smackdown
– Six-course food & film dinner – with six short food films
– Culinary demos, photography workshops & more!

Full accommodation package rates starting from $685 per stay, plus tax, based on double occupancy. Individual weekend tickets to this event without accommodations are available for $255 + HST per person and tickets to the Saturday Gala Dinner only are available for $105 + HST per person.

The Weekend’s Schedule

Friday, April 20, 2018

Welcome Reception/Happy Hour Cocktails
Sponsored by Mer Et Soleil

Come meet Devour! organizers Michael Howell & Lia Rinaldo, our participating chefs and the core Algonquin team as we launch our second annual Taste of Devour! weekend. We’ll kick it off with a welcome reception featuring Cocktails from the spirited Whisky Lassie & Rob Daigle of Mer Et Soleil, lots of tasty hors d’oeuvres and a flash of fun films on screen. For the second hour, Chefs Michael Howell & Ron Kneabone will go head to head in a Chowder Smackdown. The evening will wrap up with a brief screening of a few short clips followed by an interview & short culinary demo with Chef Melissa Kelly of Primo Restaurant hosted by Lia Rinaldo.

Bio- Melissa Kelly

Melissa Kelly grew up on Long Island and spent countless hours in her Italian grandmother’s kitchen. After studying business at the State University of New York and University of Maine, Kelly’s kitchen inclinations and curiosity led her to the Culinary Institute of America, where she graduated with honors. Kelly continued her training at The Greenbrier in White Sulphur Springs, West Virginia.

Eventually Kelly returned to New York to work for iconic Chef Larry Forgione at An American Place. Becoming a trusted colleague of Forgione, she earned the executive chef position at Beekman 1766 Tavern and later was placed in charge of opening An American Place Waterside in Miami. She also was called upon to assist in the opening of An American Place Japan.

But it was when Kelly made the move out West to work at Chez Panisse that she truly came into her own. Working with Alice Waters, she realized that simplicity, seasonality, and 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 on a 4½-acre farm in Rockland, Maine. More than decade later, the accolades and the guests are still coming in droves. In 2013, Kelly was the first two-time recipient of the James Beard Foundation’s Best Chef, Northeast. The following year Bon Appetit magazine named Primo one of the top 20 most important restaurants in America.

Saturday, April 21, 2018

Breakfast Buffet

Food Photography Workshop with Dennis Prescott

Dennis Prescott joins us for the first time at one of our satellite events (having twice been to our festival), and on his home turf no less, after a successful launch and whirlwind global tour for his first cookbook, Eat Delicious. His photos are nothing short of breathtaking and any tip you can glean from him on how to improve your photography will be a delicious decision.

Bio- Dennis Prescott
Six years ago, Dennis Prescott was a musician who didn’t know how to cook. After visiting the Nashville Public Library and cooking through a few Jamie Oliver books, Dennis threw himself into not just creating delicious recipes but styling and photographing them in a way that will leave you drooling. Now, in just a few short years, Dennis has amassed a devoted following of more than 390,000 followers on Instagram, writes a weekly column for Food & Wine/FWx magazine, was included in the Globe and Mail’s prestigious Food 53 roundup, has appeared multiple times on network television in the U.S. and Canada, and has travelled the globe, cooking from New York to Nairobi. Prescott’s first cookbook, Eat Delicious, was released in April 2017. Dennis lives in Moncton, N.B., with his wife.

Happy Hour with an Oyster Farmer featuring Maxime Daigle of Maison BeauSoleil Oysters
Sponsored by BeauSoleil Oysters

Bio- Max Daigle

Maxime Daigle is a 3rd generation oyster farmer working for Maison Beausoleil, a Canadian company specialized in the production and distribution of oysters. Through his studies in science and his personal interests as culinary enthusiast, Maxime is constantly seeking to improve growing techniques to ensure their sustainability and to achieve the perfect oyster. Maxime sits on the executive committee of the Shellfish Association of New Brunswick. He is well known to Instagram followers as @Maxbeausoleil who brings stunning photographs and regular updates to food aficionados on the joys and tribulations of oyster growing.

His grandfather, Ovila Daigle was given an Aquaculture Association of Canada Lifetime Achievement Award for his work in re-establishing the oyster population on the East Coast of Canada after the Malpèque disease wiped out 90% of the existing stock. His father, Maurice Daigle, along with his business partner Amédée Savoie, pioneered the floating tray aquaculture technique as well as the cocktail-oyster market around the world.

Following in these footsteps Maxime is currently planning to start an oyster farm of his own and looking to the future to build the infrastructure needed to ensure the long-term viability of the industry.

Off the Beaten Path with The Whisky Lassie
Sponsored by Mer Et Soleil

Robert Frost wrote: “Two roads diverged, I took the one less traveled by, and that has made all the difference.” Please come join our world renown Whisky Lassie, Johanne McInnis, who will take you on an off the beaten path sensory experience that will tantalize your palate. Guaranteed to surprise the avid whisky enthusiast and be a great learning event.

Bio – Johanne McInnis
Johanne is a freelance spirits writer, whisky panellist and judge with more than 30 years of experience as a public speaker. Armed with an educational background in distillation, she regularly travels the world and presents master classes in the U.K. and North America. Passionate, enthusiastic and entertaining, Johanne loves to share her stories and knowledge and help others on their own spirits discovery journey.

Devour! Food & Film Gala Evening

Six short films inspiring a six-course, regionally-sourced dinner including wine pairings. Here are the chefs, dishes and films. Wine pairings coming soon.

Tempura-battered crispy Hake taco with cilantro avocado crema, jicama, apple and lime slaw, chipotle aioli, pepitas and micro cilantro.
Chef Michael Howell, Devour! The Food Film Fest
From Milpa to Mesa directed by Daniel Klein & Mirra Fine

A Reflection of a Nova Scotia Cranberry Interpreted by a New Brunswick Duck
The Berry – Iso Meringue/Thyme Pearls/Foam/Salt/Chutney
The Bird – Confit  Rillettes/Smoked Breast/Foie Parfait
Chef Alex Haun, Savour in the Garden
From the Wild directed by Kevin Kossowan

Handmade gnocchi, Beausoleil Oyster, beurre blanc and Acadian Sturgeon caviar.
Chef Jean Daigle, Beausoleil Oysters
Bari directed by Gab Taraboulsy

Smoked, maple-glazed pork belly, parsnip silk, apple & cilantro salad, shaved Brussels  sprouts and hoisin, truffle jus.
Chef Chris Aerni, The Rossmount Inn
Bacon & Greens directed by Daniel Klein & Mirra Fine

Venison Loin with spice ash, roasted romanesco & rutabaga potato mousseline, huckleberry red wine sauce.
Chef Melissa Kelly, Primo Restaurant
Heritage – Farm to Table in Rockland, Maine with Chef Melissa Kelly of Primo directed by Gab Taraboulsy

Kirsch-macerated fruit on anise “Bredele” with sabayon, red chili snap and black cherry ice.
Chef Ron Kneabone, Algonquin Resort
Fruit directed by Ivan Mirko Senjanovic

Sunday, April 22, 2018

Farewell Film Breakfast featuring dishes by Chefs Melissa Kelly & Ron Kneabone and one final film to wrap the weekend.

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Sponsor The Algonquin Resort St. Andrews by-the-Sea

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