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:959@devourfest.com DTSTART;TZID=America/Halifax:20241025T193000 DTEND;TZID=America/Halifax:20241025T223000 DTSTAMP:20241023T145930Z URL:https://devourfest.com/program/devour-chefs-short-gala-dinner-3/ SUMMARY:Devour! Chefs & Shorts 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 John Higgins\, Winnie Chen\, Seadon Shouse\, Dario Tomaselli\, and Angel Ramire z Betancourt.\n\nTicket Price: $199.00 per guest\, includes wine pairings  \nMust be 19+ to attend\nSponsored by Konrads Specialty Foods &\; Ing redients\, J.R. Mahoney Ltd\, Devour! Seafood Partnership- Victoria Co-ope rative Fisheries\, Afishionado Fishmongers &\; Comeau's Sea Foods Ltd\, Suntory Global Spirits\, Bishop's Cellar\, Chef Works\, and Community Par tner: The North Grove\n\nDevour! Chefs &\; Shorts Gala Dinner Menu \nW elcome Cocktail by Beam Suntory \nFirst.\nSalmon Negroni\, Eggs\, mayonnai se\nFilm: Son and Moon  directed by Saiya Lin\nChef John Higgins\nWine: D omaine de Grand Pre Tidal Bay\, Nova Scotia \nSecond.\nPozole Against the Machine: Pozole Rojo\, Coffee\, Hominy Purée\, Cojita\, Strawberry Glass\ nFilm: The Ballad of Tita and the Machines  directed by Miguel Angel Caba llero\nChef Winnie Chen \nWine: Echeveria Gran Riserva Pinot Noir\, Chile\ nThird.\nSeaweed Crusted Halibut Smoked Mussels\, Sea Vegetables\, Wild Mu shrooms\, Sea Truffle Dashi\nFilm: Memorias  directed by\nYuri Pirondi &a mp\; Inês von Bonhorst\nChef Seadon Shouse\nWine: Chéreau-Carré La Grif fe Muscadet\, France\nFourth.\nTagliata in salamoia Bolognese\, white bean &\; nduja all’uccelletto\, salsa verde\, homemade apple valley mosta rda\nFilm: Heat + Meat  directed by Joe Vella\nChef Dario Tomaselli \nWin e: Lenotti\, Rosso Passo Veneto IGT\, Italy \nFifth.\nMango mousse\, whipp ed cheesecake mango\, tajin coulis - a little spicy &\; cookie crumble\ nFilm: Sugarlust  directed by Goli Atefi\nChef Angel Ramirez Betancourt  \nWine: Benjamin Bridge Nova 7\, Nova Scotia \nJohn Higgins\n\nChef John H iggins\, born in Bellshill\, Scotland\, discovered his passion for cooking at the age of 10. With a prestigious career that includes cooking for the Queen at Buckingham Palace and Balmoral Castle\, apprenticing at the Mich elin Star Restaurant Malmaison\, and leading the Canadian Culinary Olympic Team\, John has become a respected figure in the culinary world. His glob al travels have taken him from the UK to India\, Italy to Sao Paulo\, prom oting Canadian cuisine. With numerous TV appearances and judging roles\, i ncluding on Top Chef Canada and Chopped Canada\, Chef John Higgins now sha res his expertise as a Chef in Residence Brand Ambassador at George Brown College\, inspiring and mentoring the next generation of chefs with his ph ilosophy that "learning is the main ingredient." @haggisracer\n\nWinnie Ch en \n\nWinnie Chen is an accomplished executive chef and partner of two r enowned Edmonton restaurants: Fu’s Repair Shop and Boa &\; Hare. Know n for her culinary creativity\, Chef Chen’s cooking style blends traditi on with innovation\, earning both establishments numerous accolades. Her p assion for art and fashion influences her approach to food\, creating uniq ue and memorable dining experiences. Beyond the kitchen\, Chen cherishes t he sense of community that food fosters\, bringing people together through her culinary creations. With a commitment to excellence\, she continues t o push boundaries and delight diners with her freeform cooking style\, ref lecting her creativity and dedication to the culinary craft. @albertaboeuf _ f @fus_repair_shop @boaandhare\n\nSeadon Shouse\n\nChef Seadon Shouse wa s born and raised on Nova Scotia’s South Shore\, which shaped his views on cooking\, sustainability\, and commitment to sourcing local and wild in gredients. These values are at the base of the menu at his two restaurants : Halifax\, located in Hoboken NJ\, and Coast Kitchen\, overlooking the cl iffs of the Northern California coast. Having worked in restaurants that v aried in geographical location and style\, he has developed his own cookin g character that focuses on the creative use of underutilized products to celebrate each season. His From The Hill By The Sea cookbook showcases his passion for inspiring professional and home cooks to explore what small l ocal providers and natural surroundings have to offer\, as well as his phi losophy to keep cooking wild and wonderful. @seadonshouse\n\nDario Tomasel li \n\nBorn into a family immersed in the culinary world in Italy\, Dario Tomaselli’s upbringing kindled his love for food and hospitality. After completing hotel and chef school in Stresa\, Italy\, he embarked on a rem arkable global career\, honing his culinary craft in prestigious restauran ts and hotels worldwide. From serving as an Executive Chef at the Melia Gr and Hotel in Cancun to spearheading Oro Restaurant for a decade\, Tomasell i’s expertise has left a lasting mark. His role as coordinator of the It alian Cuisine Post Diploma International program at George Brown College s howcased his dedication to culinary education. Today\, as a co-founder of O’Live Your Life.org\, Tomaselli champions the Mediterranean Lifestyle M ovement\, and his culinary prowess has been recognized in various publicat ions and culinary events\, where he continues to inspire food enthusiasts around the world. @chefdariotomaselli @oliveyourlife.org \n\nAngel Ramirez Betancourt\nAfter training at one of the world’s most renowned culinary institutes\, Angel R. Betancourt honed his craft alongside mentors such a s Chocolatier Laurent Pagès\, Chef Nobu Matsuhisa\, and Chef Jean-Georges Vongerichten. Having then worked as the Corporate Pastry Chef for Blue Di amond Resorts\, and Executive Pastry Chef for Four Seasons Bahamas and One &\;Only Ocean Club\, The Bahamas\, Chef Betancourt is now the Executive Pastry Chef of the One&\;Only Palmilla resort in Los Cabos. His accomp lishments include attending France’s prestigious L’École Valrhona\, r epresenting the Bahamian Culinary Team and winning two silver medals at th e highly competitive Taste of the Caribbean\, and being named Caribbean Pa stry Chef of the Year. He has been featured in numerous publications inclu ding Le Cordon Bleu\, Dessert Professional\, and Inflight magazines. @ange lrbetancourt17 @materiapastryboutique\n\nFilm Program:\n\nSon &\; Moon\ n\nA young man defies his father’s expectations to pursue his cooking dr eams\, showcasing his talent with a hibachi chef in a night market.\nUSA\, 2024\, 8 minutes\nDirector: Saiya Lin\n\nThe Ballad of Tita and the Machi nes\n\nWhen elderly fieldworker Tita reluctantly hires an AI humanoid to f ill in for her\, she attracts the engineers’ attention because their hum anoids cannot do her back-breaking work.\nUSA\, 2023\, 15 minutes\nDirecto r: Miguel Angel Caballero\n\nMemorias\n\nMichelin-starred chef Gil Fernand es takes viewers on a culinary and emotional journey through the flavours of his life.\nPortugal\, 2023\, 8 minutes\nDirectors: Yuri Pirondi\, Inês von Bonhorst\n\nHeat + Meat\n\nHeat + Meat is a documentary showcasing Ne al Brown’s love for open-flame cooking\; the three-time James Beard Awar d Nominee finds joy in simplicity.\nUSA\, 2023\, 4 minutes\nDirector: Joe Vella\n\nSugarlust\n\nIn this student film\, a passerby struggles to resis t a tantalizing cake in a pastry shop window.\nFrance\, 2023\, 2 minutes\n Director: Goli Atefi ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Chefs_Shorts-Gala-Dinner.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20240310T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR