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:423@devourfest.com DTSTART;TZID=America/Halifax:20180420T170000 DTEND;TZID=America/Halifax:20180422T170000 DTSTAMP:20180411T132853Z URL:https://devourfest.com/program/devour-at-the-algonquin-2/ SUMMARY:A Taste of Devour! at the Algonquin Resort DESCRIPTION:Join us for A Taste of Devour! at the Algonquin Resort\, St. A ndrews by-the-Sea! This will be our second time back in New Brunswick feat uring many Devour! alumni and a packed weekend of fun activities from Apr il 20 – 22\, 2018:\n\nPackage includes:\n- Two nights accommodation\n- B reakfast Saturday &\; Sunday\n- Cocktail reception\n- Chowder Smackdown \n- Six-course food &\; film dinner – with six short food films\n- Cu linary demos\, photography workshops &\; more!\n\nFull accommodation pa ckage rates starting from $685 per stay\, plus tax\, based on double occup ancy. Individual weekend tickets to this event without accommodations  are available for $255 + HST per person and tickets to the Saturday Gala D inner only are available for $105 + HST per person.\n\n\n\nThe Weekend's Schedule\n\nFriday\, April 20\, 2018\n\nWelcome Reception/Happy Hour Cockt ails\nSponsored by Mer Et Soleil\n\nCome meet Devour! organizers Michael H owell &\; 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 Whi sky Lassie &\; Rob Daigle of Mer Et Soleil\, lots of tasty hors d’oeu vres and a flash of fun films on screen. For the second hour\, Chefs Micha el 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 foll owed by an interview &\; short culinary demo with Chef Melissa Kelly of Primo Restaurant hosted by Lia Rinaldo.\n\n\n\nBio- Melissa Kelly\n\nMeli ssa Kelly grew up on Long Island and spent countless hours in her Italian grandmother’s kitchen. After studying business at the State University o f New York and University of Maine\, Kelly’s kitchen inclinations and cu riosity led her to the Culinary Institute of America\, where she graduated with honors. Kelly continued her training at The Greenbrier in White Sulp hur Springs\, West Virginia.\n\nEventually Kelly returned to New York to w ork for iconic Chef Larry Forgione at An American Place. Becoming a truste d colleague of Forgione\, she earned the executive chef position at Beekma n 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 A n American Place Japan.\n\nBut 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.\n\nBa ck in New York\, Kelly earned her first James Beard Award in 1999\, runnin g 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. Mor e than decade later\, the accolades and the guests are still coming in dro ves. In 2013\, Kelly was the first two-time recipient of the James Beard F oundation’s Best Chef\, Northeast. The following year Bon Appetit magazi ne named Primo one of the top 20 most important restaurants in America.\n\ nSaturday\, April 21\, 2018\n\nBreakfast Buffet\n\nFood Photography Worksh op with Dennis Prescott\n\n\n\nDennis 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.\n\n\n\nBio- Dennis Prescott\nSix 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 Jam ie Oliver books\, Dennis threw himself into not just creating delicious re cipes but styling and photographing them in a way that will leave you droo ling. Now\, in just a few short years\, Dennis has amassed a devoted follo wing 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 tel evision in the U.S. and Canada\, and has travelled the globe\, cooking fro m New York to Nairobi. Prescott’s first cookbook\, Eat Delicious\, was r eleased in April 2017. Dennis lives in Moncton\, N.B.\, with his wife.\n\n Happy Hour with an Oyster Farmer featuring Maxime Daigle of Maison BeauSo leil Oysters\nSponsored by BeauSoleil Oysters\n\n\n\nBio- Max Daigle\n\nMa xime Daigle is a 3rd generation oyster farmer working for Maison Beausolei l\, a Canadian company specialized in the production and distribution of o ysters. Through his studies in science and his personal interests as culin ary enthusiast\, Maxime is constantly seeking to improve growing technique s to ensure their sustainability and to achieve the perfect oyster. Maxime sits on the executive committee of the Shellfish Association of New Bruns wick. 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.\n\nHis 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 Can ada after the Malpèque disease wiped out 90% of the existing stock. His f ather\, 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.\n\nFollowing 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 viabilit y of the industry.\n\n\n\nOff the Beaten Path with The Whisky Lassie\nSpon sored by Mer Et Soleil\n\nRobert Frost wrote: "Two roads diverged\, I too k the one less traveled by\, and that has made all the difference.” Ple ase 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 gr eat learning event.\n\n\n\nBio - Johanne McInnis\nJohanne is a freelance s pirits writer\, whisky panellist and judge with more than 30 years of expe rience as a public speaker. Armed with an educational background in distil lation\, she regularly travels the world and presents master classes in th e U.K. and North America. Passionate\, enthusiastic and entertaining\, Joh anne loves to share her stories and knowledge and help others on their own spirits discovery journey.\n\nDevour! Food &\; Film Gala Evening\n\nSi x short films inspiring a six-course\, regionally-sourced dinner including wine pairings. Here are the chefs\, dishes and films. Wine pairings comin g soon.\n\nTempura-battered crispy Hake taco with cilantro avocado crema\, jicama\, apple and lime slaw\, chipotle aioli\, pepitas and micro cilantr o.\nChef Michael Howell\, Devour! The Food Film Fest\nFrom Milpa to Mesa d irected by Daniel Klein &\; Mirra Fine\n\nA Reflection of a Nova Scotia Cranberry Interpreted by a New Brunswick Duck\nThe Berry - Iso Meringue/T hyme Pearls/Foam/Salt/Chutney\nThe Bird - Confit  Rillettes/Smoked Breast /Foie Parfait\nChef Alex Haun\, Savour in the Garden\nFrom the Wild direct ed by Kevin Kossowan\n\nHandmade gnocchi\, Beausoleil Oyster\, beurre blan c and Acadian Sturgeon caviar.\nChef Jean Daigle\, Beausoleil Oysters\nBar i directed by Gab Taraboulsy\n\nSmoked\, maple-glazed pork belly\, parsnip silk\, apple &\; cilantro salad\, shaved Brussels  sprouts and hoisin \, truffle jus.\nChef Chris Aerni\, The Rossmount Inn\nBacon &\; Greens directed by Daniel Klein &\; Mirra Fine\n\nVenison Loin with spice ash \, roasted romanesco &\; rutabaga potato mousseline\, huckleberry red w ine sauce.\nChef Melissa Kelly\, Primo Restaurant\nHeritage - Farm to Tabl e in Rockland\, Maine with Chef Melissa Kelly of Primo directed by Gab Tar aboulsy\n\nKirsch-macerated fruit on anise “Bredele” with sabayon\, re d chili snap and black cherry ice.\nChef Ron Kneabone\, Algonquin Resort\n Fruit directed by Ivan Mirko Senjanovic\n\nSunday\, April 22\, 2018\n\nFar ewell Film Breakfast featuring dishes by Chefs Melissa Kelly &\; Ron Kn eabone and one final film to wrap the weekend. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 1/IMG_2898.jpg LOCATION:The Algonquin Resort St. Andrews by-the-Sea\, 184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada GEO:45.080563;-67.055519 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Algonquin Resort St. Andrews by-the-Sea:geo:45.080563,-67.055519 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR