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:901@devourfest.com DTSTART;TZID=America/Halifax:20231027T190000 DTEND;TZID=America/Halifax:20231027T220000 DTSTAMP:20231021T145309Z URL:https://devourfest.com/program/devour-chefs-short-gala-dinner-2/ SUMMARY:Devour! Chefs & Short Gala Dinner DESCRIPTION:This is Devour!’s signature showpiece event that has been pre sented worldwide\, from Fogo Island to The Bahamas\, from Sonoma to New Yo rk. Each dish in this five-course dinner is inspired by a corresponding sh ort film screened right in the hall with the diners created by chefs: Shan e Robicheau\, Luc Doucet\, Stephen Stryjewski\, Meg Bickford &\; Pierre Michael Martin. \n\nFilm Program:\nPane directed by Odveig Klyve\nPomolo gical directed by Sebastian Ko\nThe Castro Family Recipe: Pozole Rojo dire cted by Daniel Klein\nChef de Partie directed by Ágúst Þór Hafsteinsso n\nOh Sirop directed by Marie Côté\n\nTicket Price: $195.00 per guest\, includes wine pairings and admission to the Chefs &\; Shorts After-Par ty on-site\nSponsored by United States Consulate General – Halifax\, Off ice of Acadian Affairs and Francophonie\, Consulat Général de France à Moncton et Halifax\, BeamSuntory\, Basil Hayden Bourbon\, Bishop's Cellar\ , Chef Works\, J.R. Mahoney Ltd\, Devour! Seafood Partnership- Victoria Co -operative Fisheries Ltd\, Afishionado &\; Comeau’s Sea Foods Ltd.\, The North Grove\n\nMenu\n\nChef Shane Robicheau- Lobster terrine with sea salad &\; salted onion cream sauce &\; acadian crouton\n\nChef Luc D oucet- Scallop Crudo\, pickled green apples\, poached pears\, granola\, Pa rmesan foam\, burnt lime dust\n\nChef Stephen Stryjewski- Shrimp Stew with cornmeal dumplings\n\nChef Meg Bickford- Fricassée de Reintier de Cochon (pork backbone fricassee) Hog braised in a dark roux with trinity\, sweet potatoes\, crushed tomato\, mushrooms and garlic finished with crunchy ho g’s skin\n\nChef Pierre Michael Martin- Sirop en cinq textures\n\nShane Robicheau\n\nShane Robicheau was raised in small-town Clare\, Nova Scotia\ , but has travelled the world as part of his culinary education. Shane beg an working in his family’s restaurant when he was 12 and immediately kne w it was how he wanted to spend his life. He then attended the culinary ar ts program at the Kingstec Campus of the Nova Scotia Community College and trained under some of the province’s most accomplished and esteemed che fs. Upon graduation from the program\, Shane was selected to be part of Ca nada’s U-25 Culinary Team\, competing in the Culinary World Cup in Luxem bourg.\n\nToday\, Shane provides private chef services in his hometown and surrounding area. In fall of 2020\, Shane opened his first food truck loc ated in Saulnierville and has recently launched a new culinary experience\ , Searoots Oceanside Dining\, in South West Nova Scotia. @shane_robicheau\ n\nLuc Doucet\n\nThe discovery of flavours in food came in my early teens. Curiosity came over me and I started experimenting with different flavour s\, and cooking techniques allowing myself to discover new things. By my l ate teens\, I trained myself to cook through complicated French cookbooks discovering classic techniques and ingredients true to the French style.  \n\nI fell in love with the hospitality industry working through all the p ositions I could from dishwasher to leading wine programs for restaurants. When Black Rabbit was born in 2019\, I went back to the kitchen and never left. My experiences on restaurant floors over the last 20 years gave me a unique perspective that has led me to change the way I thought restauran ts could work. \n\nChanging constantly and trying new things has kept the love of cooking alive as well as feeding my need to always be moving in t he direction of making things better. Surrounding myself with the right pe ople has been integral to the success of this company. Creating experience s for our guests will always be my passion. @lucdoucetmct\n\nStephen Stryj ewski\n\nWinner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Stryjewski is Chef/Partner of New Orleans’ numerous award-winni ng restaurants including Cochon\, Cochon Butcher\, Pêche Seafood Grill\, and Gianna. Both Cochon and Pêche Seafood Grill were named a “Best New Restaurant” finalist by the James Beard Foundation\, and Gianna was hono ured to be named a James Beard Award Nominee for Best New Restaurant in 20 19. Additionally\, Cochon consistently listed as a Top Ten New Orleans Res taurant in The Times-Picayune Dining Guide\, and was recently named one of the 20 most important restaurants in America by Bon Appétit. In 2015\, S tryjewski and his business partner Chef Donald Link created the Link Stryj ewski Foundation to address violence\, poverty\, and the lack of quality e ducation and job training opportunities for young people in New Orleans. S tryjewski currently resides in New Orleans’ Irish Channel with his wife and two daughters. @cracklinfat\n\nMeg Bickford\n\n[caption id="attachment _10097" align="alignnone" width="625"] Chef Megan “Meg” Bickford has c alled the Commander’s Palace kitchen her culinary home since June 2008\, and took on the role of Executive Chef at the New Orleanians’ destinati on for leading-edge Haute Creole cuisine in October 2020. With both Cajun and Creole family influences that run in her blood\, and over 12 years of experience with the Commander’s Family of Restaurants\, Chef Meg previou sly served as the Executive Chef of Cafe Adelaide\, the Commander’s play fully modern Creole restaurant. In her time at the helm of Café Adelaide\ , Meg was chosen as one of FSR Magazine’s “Rising Stars” and one of Louisiana Cookin’s “Chefs to Watch.” Chef Meg is a mother to Stella and on her days off can be found at large family gatherings with Stella an d her husband Richard in tow in Cut Off\, Louisiana where food is the cent er of life. @megbickford[/caption]\n\nPierre Michael Martin\n\nPierre-Mich ael Martin is an award-winning chef and restaurant owner originally from N ormandy\, France\, where he took his first steps in the kitchen in front o f Mont-Saint-Michel. From this inspired start\, he went on to culinary int ernships in Normandy and the French Alps\, then began working in the remar kable kitchens of 33 cité\, la Mère Brazier\, Le Potager des Halles\, an d Bistrot du Potager. Today\, Chef Martin is the executive chef and restau rant owner of Chez Pimousse in Lyon\, France\, in 2021. The restaurant was immediately awarded “two toques” by the highly esteemed Gault &\; Millau\, which also awarded Chef Martin the Young Talent Auvergne Rhône-A lpes trophy and featured him in their 2023 edition of 109 – The New Bloo d of French Gastronomy. @pimoussemartin ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-Chefs-_-Shorts-Gala-Dinner.jpg CATEGORIES:EVENT 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 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20230312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR