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:533@devourfest.com DTSTART;TZID=America/Halifax:20190412T170000 DTEND;TZID=America/Halifax:20190414T110000 DTSTAMP:20190411T115427Z URL:https://devourfest.com/program/devour-at-the-algonquin-resort/ SUMMARY:Devour! at the Algonquin Resort DESCRIPTION:\n\n\nJoin us for a little taste of Devour! at the Algonquin R esort\, St. Andrews by-the-Sea! This will be our THIRD time back in New Br unswick featuring many Devour! alumni and a packed weekend of fun activiti es from April 12 – 14\, 2019.\n\nTap this link for the weekend's schedu le.\n\nThe weekend's featured Chefs:\nMelissa Kelly – Primo Restaurant\, Maine\nTodd Perrin – Mallard Cottage\, Newfoundland\nCamille Pluymacker s – Manuka\, Moncton\nMichael Howell – Devour! The Food Film Fest\, N ova Scotia\nJeff MacLean – Algonquin Resort\, St. Andrews by-the-Sea\n\n Also returning this year is The Whiskey Lassie – Johanne McInnis! \n\n\ n\nPackage for two includes:\n\n Two nights accommodations (Fri &\; Sa t)\n Breakfast Saturday &\; Sunday\n Cocktail Reception (Friday Eveni ng)\n Explore St. Andrews\n Chowder Smackdown (Sat Aft)\n Saturday Whis ky Tasting w/The Whisky Lassie!\n 5-Course Food Film Dinner with wine pai rings (Saturday Evening)\n\nFull accommodation package rates starting from $785 per stay\, plus tax\, based on double occupancy.\n\nIndividual weeke nd tickets to this event without accommodations are available for $295 + HST per person\n\n5-Course Food &\; Film Dinner with wine pairings fo r $130 per person + HST per person\nSaturday\, April 13\, 2019\n\nThe Week end's Chefs &\; Industry Guests:\n\n\nMelissa Kelly\n\nMelissa Kelly gr ew 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 honor s. Kelly continued her training at The Greenbrier in White Sulphur Springs \, West Virginia.\n\nEventually Kelly returned to New York to work for ico nic Chef Larry Forgione at An American Place. Becoming a trusted colleague of Forgione\, she earned the executive chef position at Beekman 1766 Tave rn and later was placed in charge of opening An American Place Waterside i n Miami. She also was called upon to assist in the opening of An American Place Japan.\n\nBut it was when Kelly made the move out West to work at Ch ez Panisse that she truly came into her own. Working with Alice Waters\, s he realized that simplicity\, seasonality\, and freshness were what matter ed 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\nBack in New Y ork\, Kelly earned her first James Beard Award in 1999\, running the kitch en 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 deca de later\, the accolades and the guests are still coming in droves. In 201 3\, 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.\n\nTodd Per rin\n\nTodd is the Executive Chef and Co-owner of Mallard Cottage\, in Qui di Vidi Village\, St. John’s\, NL.   Mallard Cottage uses the bounty of Newfoundland land and sea to create a daily changing menu. In its first y ear Mallard was recognized by Enroute Magazine as #5 on its list of Top Te n Best New Restaurants in Canada 2014. In 2018  Mallard Cottage continued to be recognized as one of Canada’s top eateries\, coming in at No. 22 on the list Canada’s 100 Best Restaurants\n\nIn 2017\, Todd and his part ners opened the latest addition to the Quidi Vidi tourist experience - The Inn by Mallard Cottage. A modern\, yet traditional 7 room accommodation o ffering the best a Newfoundland and Labrador outport has to offer - in the heart of St. John’s.\n\nTodd’s latest project with his partners is Wa terWest Kitchen &\; Meats\, a butcher shop\, coffee shop\, restaurant\, quick service takeaway set to open early summer 2019 on the west end of W ater Street in downtown St. John’s.\n\nCamille Pluymackers\n\nChef Camil le opened Manuka in 2014 with the vision of offering Moncton a restaurant that would serve homemade food prepared with local ingredients\, using her European cooking background. After four years in business\, she is very p roud to stick to this philosophy as her cooking has been well received by local food lovers since opening day.\n\nGrowing up in Southern France\, Ch ef Camille fell deeply in love with food at an early age. Her mom had a pl entiful garden bursting with fruits and vegetables grown with love and she was also making homemade bread. Camille’s father traveled frequently fo r work and passed on his passion for fine food by taking his daughter to v arious restaurants around the world.\n\nUpon graduating from journalism st udies in Belgium\, Camille decided to travel the world to experience diffe rent cultures. It was after working in various restaurant kitchens during her travels that Camille realized she truly wanted to become a chef.\n\nAf ter spending time in Scotland\, Australia\, New Zealand and Japan\, Camill e arrived in Canada.  She met there her now husband André Léger\, a Mar itimer from Moncton. They decided to start their own business\, Manuka\, a few years later.\n\nAt Manuka\, the menu changes every week to reflect th e inspiration of the moment and to follow the flow of the seasons. Every p late Chef Camille puts together is a subtle balance of childhood memories and travel-inspired flavours. Dessert is always a beautiful finishing touc h at Manuka\, as throughout the years\, Camille developed a real passion f or creating intricate pastries and sweets.\n\nMichael Howell\n\nMichael Ho well is the founder and Executive Director of Devour! The Food Film Fest i n Nova Scotia\, Canada.  For more than 25 years Michael has been a leadin g chef across the United States\, Canada and The Bahamas.  Michael hosts food and wine inspired travel to Italy through Tempestuous Culinary\, and is currently the consulting Executive Chef at The Green Turtle Club and Ma rina in Abaco\, Bahamas.  From 2013-2013 Michael owned and operated Tempe st\, an award winning restaurant in Canada. Michael has twice cooked at N ew York’s prestigious James Beard House as featured chef.\n\nDeeply comm itted to Slow Food (he is the former co-Chair of  Slow Food Canada) and g lobal food literacy\, Michael was named a winner of the Queen Elizabeth II Diamond Jubilee Medal in 2011 for his contributions to improving the food system for all.  He was Nova Scotia Local Food Hero in 2010\, named Tast e of Nova Scotia’s Culinary Ambassador (along with business partner Lia Rinaldo) in 2015. Devour was awarded the 2017 Canadian Treasures award for Innovation in Hospitality by The George Brown Centre for Culinary Arts an d in 2018 was awarded the Tourism Industry Association of Nova Scotia Culi nary Ambassador Award.\n\nJeff MacLean\n\nMy tenure as culinary profession al spans 18 years since my culinary journey began\, studying at the Culina ry Institute of Canada in Prince Edward Island. I have pursued my passion for culinary by venturing to the Rocky Mountains working for Canadian Rock y Mountain Resorts (CRMR) at their Emerald Lake property in beautiful Brit ish Columbia. By 2003\, I graduated from the Culinary Institute of Canada with a Diploma in Culinary Arts.\nI embraced the Rocky Mountain cuisine ph ilosophy that was being elevated by CRMR as they own their own farms of wi ld game and encourage Chef’s to honor a true regional farm to table cuis ine. I quickly found mentors in the mountains including renowned Executive Chef Alistair Barnes\, whom assisted in the further development of my ski lls. During my CRMR career I have honed my admirable culinary and leadersh ip capabilities to become the Head Chef at their Deer Lodge property in Be autiful Lake Louise Alberta.\nOver my 10 + years with CRMR I also had a ch ance to travel and work throughout Canada as well as the United States add ing to multiple dimensions to my vast culinary knowledge and career.\nIt w as while working at CRMR's Buffalo Mountain Property I met my now wife Mic helle who is from New Zealand. Michelle and I lived abroad for two years which was a great opportunity to expand my international culinary experien ces and learn about New Zealand's culinary culture. Michelle and I then jo ined the New Castle family at the Keltic lodge before heading back to the Rockies where we called Banff home and I helped lead the culinary brigade at the world class Rimrock Resort.\nFrom there my family and I made the lo ng journey east to Saint Andrew’s New Brunswick where I was hired as the ir Executive Sous Chef. After 2 seasons as Exec Sous I had the chance to b e the Executive Chef\, and have transitioned well into the job leading the kitchen brigade at the Historic Property.\nThroughout my career I have be en involved in all aspects of the kitchen and have enjoyed applying and sh aring my unique skills and knowledge. My professional inspiration now come s by working alongside my teams\; watching the growth of skills and passio n within my brigade and finding ways to integrate inspired ideas through c ollaboration to help shape the future of the culinary industry.\nI was bor n and raised on Cape Breton Island and now call New Brunswick home. It see ms I have come full circle in my culinary journey and can’t wait to make great memories here with my Algonquin family.\n\nJohanne McInnis\, The Wh isky Lassie\n\nJohanne McInnis\, also knows worldwide as the Whisky Lassie \, has over 20 years experience in the public speaking field. Her educatio nal background in distillation has given her a strong understanding of the whisky making process and when combined with her natural passion lends be autifully to her master class. She now offers personal tours to Scotland W e are happy to have Johanne back again this year as a Devour presenter.\n\ nJohanne will lead a Peat Deconstruction Workshop – From zero peat to he avily peated\, scotch is recognized worldwide for its variety of flavours and aromas that are often associated with smoke or peat. Come join Johanne McInnis for a deconstruction and virtual walk through some of the peat bo gs of the UK through five very different whiskies.\n\n\n\nABOUT ALGONQUIN RESORT:\nThe Algonquin is one of Canada’s most luxurious and legendary resorts. Rich in history\, meticulously restored to its original splendour \, and complete with every modern comfort you could desire\, this year-rou nd destination truly offers the best of the past with contemporary ameniti es.\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 3/IMG_2898-Version-2.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:20190310T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR