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:323@devourfest.com DTSTART;TZID=America/Halifax;VALUE=DATE:20170317 DTEND;TZID=America/Halifax;VALUE=DATE:20170320 DTSTAMP:20170318T211711Z URL:https://devourfest.com/program/devour-at-the-algonquin/ SUMMARY:Devour! at the Algonquin DESCRIPTION:We're taking our show on the road to New Brunswick for the ver y first time!\nJoin us at the iconic Algonquin Resort in beautiful St. And rews by-the-Sea for a Devour! Film &\; Food Weekend from March 17-19\, 2017. St. Patrick's Day\, anyone?\nSpecial guests include:\nDevour! Execut ive Director &\; Chef Michael Howell\nDevour! Managing Director Lia Rin aldo\nChef Jesse Vergen\, Saint John Ale House\nChef Alex Haun\, Savour in the Garden\nChef Ron Kneabone\, Executive Chef at the Algonquin Resort\nM axime Daigle\, Beausoleil Oysters\nCornel Ceapa\, Acadian Sturgeon &\; Caviar\nRob Daigle\, Mer et Soleil\nPackage includes:\n\n\n Two Nights Ac commodation\n Breakfast Saturday &\; Sunday\n Cocktail Reception on S t. Patrick's Day!\n Chowder Smackdown\n Food &\; Film Gala Dinner- 5 courses\, 5 films\, 5 chefs\, 5 wines\n Culinary Demos &\; more!\n\nFu ll accommodation package rates starting from $619 per stay\, plus tax\, ba sed on double occupancy. BOOK NOW\nIndividual weekend tickets to this eve nt are available for $205 + HST per person. BOOK NOW\nTickets are now ava ilable individually for the Dinner on Saturday\, March 18th! BOOK NOW\n\nD evour! Film &\; Food Evening\n\nFeaturing six short films inspiring a s ix-course regionally sourced dinner prepared by Chef Michael Howell\, Chef Ron Kneabone\, Chef Alex Haun\, Chef Jesse Vergen and Maxime Daigle.\n\n7 :00-10:00pm\nShaughnessy Ballroom\n$75 + tax per person (Beverage pairings available at an additional charge of $30.)\n\nFull menu coming soon! See below for a more detailed weekend schedule.\n\n\n\n\n\nSchedule &\; Det ails for A Taste of Devour! at the Algonquin Resort St. Andrews by-the-Sea \n \;\n\nWelcome Reception/Happy Hour Cocktails Workshop\nFriday\, Mar ch 17\, 2017\n5:00-7:00pm\nPassamaquoddy Room\n\nGet to know your fellow g uests and celebrate St. Patrick’s Day while sampling products from Devou r! partner\, Mer et Soleil. Mixologist Rob Daigle and the Algonquin team will demo cocktail preparation and serve drinks while a continuous loop of fun cocktail films is being screened and small bites are served.\n\n\n\n Chowder Smackdown featuring Chef Michael Howell &\; Chef Ron Kneabone \nFriday\, March 17\, 2017\n7:30pm-9:30pm\nPassamaquoddy Room\n\nSample tw o delicious and distinctively different chowders with all the fixings from your two competing host chefs for the weekend.\n\nBreakfast Buffet\nSatur day\, March 18\, 2017\n9:00am-10:00am\nPassamaquoddy Room\n\nStart your da y off right with the wonderful breakfast selection and then head out and e xplore St. Andrews by-the-sea and everything it has to offer.\n\n\n\nSturg eon Academy\nSaturday\, March 18\, 2017\nPassamaquoddy Room\n11:00am-12:30 pm\n\nDuring this entertaining and informative workshop you will be introd uced to STURGEON\, the royal fish that over the centuries was cherished\, forgotten\, overfished\, misunderstood and at many times only known for it s caviar. While many still believe sturgeon is a by-product of caviar prod uction\, we have long advocated for both nose-to-tail cuisine and respect of this majestic fish. During this workshop\, we will talk about all the s turgeon products and benefits\, we'll cook and taste some simple dishes an d share some of our sturgeon love with you. A newly lunched Sturgeon Techn ical Manual (second edition) will also be distributed to participants!\n\n [caption id="attachment_2007" align="alignnone" width="750"] OLYMPUS DIGIT AL CAMERA[/caption]\n\nCornel Ceapa - Bio\nCornel Ceapa has dedicated the greater part of his life to studying and working with sturgeon. He is a sc ientist with a PhD in sturgeon biology. He is a conservationist\, a resear cher\, a fisherman\, a businessman\, a roving salesman and an unadulterate d sturgeon geek who can spend hours talking about sturgeon migration\, stu rgeon anatomy\, sturgeon fishing\, sturgeon recipes\, sturgeon everything. Acadian Sturgeon was founded in 2005 and is truly a family business. Corn el works closely with his wife Dorina and son Michael to manage all aspect s of the business - from caring for the fish\; harvesting\, salting and mi xing the eggs\; smoking and packaging the sturgeon meat\; and managing the daily operations. Cornel and his family work hard\, loving what they do a nd taking pride that they are able to build a very difficult\, sustainable business using their knowledge and passion for sturgeon\, as well as the support of the people around them.\n\n\n\nDevour! Film &\; Food Evening \nSaturday\, March 18\, 2017\n7:00pm-10:00pm\nShaughnessy Ballroom\n\nJoin us for a feast on screen and on your plate featuring six short films insp iring dishes from multiple chefs from the region for a six-course\, regio nally-sourced dinner paired with wines.\n\nFilm &\; Chef pairings:\n\nT he Oyster Men - Maxime Daigle\, Beausoleil Oysters\nCooking Up a Storm - C hef Ron Kneabone\nPasta Fatta a Mano - Chef Alex Haun\nPorter Braised Ox C heek - Chef Jesse Vergen\nLoss of Taste - Chef Michael Howell\nCheese - Ch ef Michael Howell &\; Chef Ron Kneabone\n\nBeverage pairings available at an additional charge of $30.\n\nBio - Maxime Daigle\n\nMaxime is a 3rd generation oyster farmer\; he grew up working on one of the first floating -tray oyster farms in Atlantic Canada. He now works for Maison Beausoleil led by industry pioneer and father Maurice Daigle\, who along with busines s partner Amédée Savoie developped the brand and marketing of cocktail-s ized oyster on the world market. Maxime has occupied many roles on the far m over the years and contributes to getting oyster aquaculture better unde rstood via his social media accounts (@maxbeausoleil) and public speaking. \n\nBio - Ron Kneabone\n\nRon Kneabone is the executive chef at the legend ary\, St. Andrews by-the-Sea resort. Most recently\, Kneabone was the exec utive chef/food and beverage director of the Marriott Fallsview in Niagara Falls.\nKneabone is a Culinary Institute of Canada graduate who apprentic ed at the Calgary Olympics and spent 10 years in France perfecting his cra ft in Michelin three-star restaurants and farm to table operations in Alsa ce before returning to Canada. He is a Taste of Canada gold and silver med al winner.\nThe Algonquin Resort\, is ranked among Canada's Top 10 hotels by Conde Nast Traveler\, and has been awarded CAA's prestigious Four-Diamo nd designation\, overlooking the picturesque Passamaquoddy Bay from St. An drews-by-the Sea\, New Brunswick\, Canada.\n\nBio - Alex Haun\n\nChef Alex Haun is from St. Andrews New Brunswick\, a small seaside community in sou thwestern New Brunswick. Alex had started his culinary career by the age o f 13\, working at the Garden Café located at Kingsbrae Garden in his home town\, Saint Andrews New Brunswick. He spent 5 years there while finishing his public schooling. Following his dreams of becoming a chef\, Alex enro lled in the 2 year culinary arts program at the Culinary Institute of Cana da in Prince Edward Island. This lead to an apprentice position at the Rel ais &\; Châteaux Kingsbrae Arms.\nDuring this time Chef Alex started c ompetition cooking\, individually and as a member of Team PEI\, where he w as later nominated as Team Captain. After graduating from the Pastry Progr am\, he became Sous Chef at Stanhope Bay and Beach Resort\, part of the Mu rphy Group of Restaurants\, where he eventually became a Corporate Pastry Chef. Chef Alex has 12 culinary Gold medals to his name and 5 of them are international wins.\nMoving back home to St. Andrews\, the talented young Chef Alex opened his first restaurant\, Savour\, in 2009\, at the age of 2 2.\nIn 2013\, Chef Alex was presented a unique opportunity to return to hi s roots at Kingsbrae Garden as the Executive Chef. He operates the Garden Café and created a new restaurant\, Savour in the Garden.\n\nBio - Jesse Vergen\n\nHailing from New Brunswick\, Jesse Vergen is a passionate chef t hat has made his mark by utilizing his province’s untapped bounty of sma ll farms and fisherman as a base for his craft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family farm with his wife a nd three kids. Produce from his farm is readily consumed by the hungry din ers of the Saint John Ale House (ranked #39 on Vacay.ca’s Top 50 Restaur ants in Canada list)\, Smoking Pig BBQ and Cleaver Catering\, where Jesse has brought local flavours together with unpretentious dining.\nJesse’s life is all about food – whether he’s in his kitchens\, on his tractor \, or hunting coastal marshes – flavour is always on his mind. A competi tor on the fourth season of Food Network’s Top Chef Canada\, his restaur ant has also been featured twice on the network’s award-winning show\, Y ou Gotta Eat Here! Featured in many newspapers and magazines such as The G lobe and Mail\, Maclean’s Readers Digest\, Chatelaine and EnRoute\, Jess e was also one of the contributing chefs in Michael Smith’s documentary\ , Village Feast.\n\nBio - Michael Howell\n\nMichael Howell is the founder and Executive Director of Devour! The Food Film Fest in Nova Scotia\, Cana da. For more than 25 years Michael has been a leading chef across the Unit ed States\, Canada and The Bahamas. Michael hosts food and wine inspired t ravel to Italy\, and is currently the consulting Executive Chef at The Gre en Turtle Club and Marina in Abaco\, Bahamas. His chef career has seen him at Everest in Chicago (Mobil 5 Diamond award)\, where he recently returne d as an honorary alumni cooking at the 30th Anniversary. After chef positi ons in Detroit\, Boston and the Bahamas\, Michael owned and operated Tempe st\, an award winning restaurant in Canada. Michael has twice cooked at Ne w Yorks Prestigious James Beard House as guest chef.\nDeeply committed to Slow Food (he is the former co-Chair of Slow Food Canada) and global food literacy\, Michael was named a winner of the Queen Elizabeth II Diamond Ju bilee Medal in 2011 for his contributions to improving the food system for all. He was Nova Scotia Local Food Hero in 2010\, and named Taste of Nova Scotia’s Culinary Ambassador (along with business partner Lia Rinaldo) in 2015.\n\n\n\nBreakfast Buffet\nSunday\, March 19\, 2017\n9:00am-10:00am \nShaughnessy Ballroom\n\nA wrap-up of our festive weekend over breakfast with Devour! organizers Michael Howell &\; Lia Rinaldo and featuring a screening of the award-winning short film Rated directed by John Fortson.\ n\n\n\n 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:20170312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR