Devour! Chefs & Short Gala Dinner

Devour!’s signature showpiece brings cinema and cuisine together for one unforgettable night. Begin with an opening reception by Chef Charlotte Langley, followed by four courses from acclaimed Chefs Chris Aerni, Ned Bell, Martin Ruiz Salvador, and Julien Rousseau—each inspired by a short film screened alongside the dinner, with wine pairings throughout.

Film Program: The Theory of Spice, Home in Every Bite: The Progress Grille’s Crab Cakes, The Farmer’s Daughter, Cookie Love

$199 per guest | Includes opening reception, four-course dinner + wine pairings | 19+
Presented by East Port Properties, Sponsored by J.R. Mahoney Ltd, Barrelling Tide Distillery, Wine Visions, Mainbrace Wine & Spirits, Lightfoot & Wolfville, Chain Yard Cider, with Community Partner: The North Grove

Menu:

Boldly Delicious Tastes from Nice Cans

Lobster Cromesquis
one generous molten cromesquis of Nova Scotia lobster, cream cheese, aged cheddar, garden herbs, warm sauce Nantua
&
Haddock Ceviche
cured in apple cider maple vinegar, candied squash, compressed apple, lovage oil
Chef Charlotte Langley
Paired with a Welcome Cocktail by Barrelling Tide Distillery

The Theory of Spice directed by Gilly Barnes
«Spicefull» Surf+Turf
Caramelized Digby Scallop
sweet potato ginger silk, cardamom-marinated foie gras, cinnamon roll, quince jelly
Chef Chris Aerni
Paired with 2024 Deux Roches Macon-Villages Chardonnay, France

Home in Every Bite: The Progress Grille’s Crab Cakes directed by Eugenia Karagiannis 
Ned’s Signature Snow Crab Taco
golden miso, honey lemon + sesame, crispy wontons, smashed avocado, radish sprouts
Chef Ned Bell
Paired with 2025 Adega Ponte de Barca Branco Grande Escolha, Portugal

The Farmer’s Daughter directed by Shaun Majumder
Nova Scotia Halibut 
black pudding, apple, parsnip, kale, sour cherry
Chef Martin Ruíz Salvador
Paired with 2024 Lightfoot & Wolfville Kékfrankos, Nova Scotia

Cookie, Love directed by Sari Arambulo 
Black Sesame Dacquoise
vanilla mousse, apple confit, crunchy pecan praline
Chef Julien Rousseau
Paired with Red Sky Cider, Chain Yard Cider, Nova Scotia

Please note: This dinner features a fixed fish and seafood menu created by our visiting chefs. No substitutions, alternative proteins, or vegetarian options are available. Fish and shellfish allergies cannot be accommodated.

Minor adjustments for other dietary needs, including gluten-free requests, may be possible but are not guaranteed. Submit all dietary requests at least 72 hours before the event. Late requests and dietary adjustments on the evening cannot be accommodated.

Participating Chefs

Charlotte Langley

Chef Charlotte Langley is a classically trained chef, entrepreneur, and sustainable seafood advocate raised on Prince Edward Island. With more than two decades in food and hospitality, she founded Scout Canning before launching Langley Foods Inc., a portfolio of purpose-driven food brands anchored by Nice Cans—her MSC-certified premium canned seafood label. Charlotte also serves as the Marine Stewardship Council’s Canadian Chef Ambassador, championing sustainable and equitable seafood on stages across North America. Her philosophy of “delicious responsibility” brings exceptional taste and responsible sourcing together. Her first cookbook, Nice Cans: A Boldly Delicious Cookbook, arrives in spring 2027. @chefcharlottelangley @justnicecans

Chris Aerni

Chef Chris Aerni trained in his native Switzerland before building an international career spanning restaurants, hotels, and hospitality management from Australia to Toronto. In 2001, Chris and his wife purchased the Rossmount Inn in St. Andrews-by-the-Sea, New Brunswick, transforming it into a celebrated culinary destination known for seasonal, market-driven cuisine spontanée rooted in local ingredients. An avid forager and gardener, Chris has long championed the farmers, fishers, and producers of Atlantic Canada while advocating for sustainable food and tourism. After selling the Rossmount Inn in 2026, he continues to support its next chapter as a consultant. @rossmountinn

Ned Bell

Ned Bell is a celebrated Canadian chef, sustainable seafood advocate, educator, and keynote speaker who has built his career championing healthy oceans, waterways, and local food systems. Born in British Columbia’s Okanagan Valley, Ned brings energy and purpose to his work as a chef and sustainability leader. He is co-owner of Hatch Hospitality, Creative Advisor for Okanagan College’s forthcoming Centre for Food, Wine and Tourism, Culinary Director at Planetary Health, a Buy BC Champion, and Board Member and Co-Chair of Sustainability for the Chefs’ Table Society. Through consulting, advocacy, and education, Ned inspires positive change across Canada’s culinary landscape. @nedbell

Martin Ruiz Salvador 

Award-winning Chef Martin Ruiz Salvador is a defining force in Lunenburg’s culinary scene. Nova Scotia-born and classically trained at Le Cordon Bleu, Martin honed his craft in MICHELIN-starred kitchens in Ireland and France before returning home. Today, he and his wife and business partner, Sylvie, are behind five celebrated seafood-forward Lunenburg establishments: Beach Pea Kitchen & Bar, Salt Shaker Deli & Inn, South Shore Fish Shack, Half Shell Oyster Bar, and Bar Salvador. His cooking combines classical technique with exceptional local ingredients, showcasing Nova Scotia seafood and seasonal produce alongside Mediterranean influences and flavours inspired by his Spanish heritage. @martinruizsalvador @thebeachpealunenburg @thehalfshelllunenburg @barsalvadorlunenburg @southshorefishshacklunenburg @saltshakerdelilunenburg

Julien Rousseau

Born in the South of France, Julien Rousseau brings the artistry, discipline, and romance of French chocolate-making to Halifax, Nova Scotia. Trained as both a pastry and chocolate chef, he refined his craft across Europe before settling in Canada, where he and his wife Nathalie opened ROUSSEAU Chocolatier in 2014. Julien’s creations are defined by precision, creativity, and reverence for ingredients. Using sustainably sourced Cacao Barry couverture and Nova Scotia’s finest local harvests, he crafts confections that blend European tradition with the flavours of his adopted home. His work has been recognized internationally, including two Silver Awards at the Academy of Chocolate in London, and is featured in five-star hotels and luxury retailers nationwide. @rousseauchoco

Participating Films

The Theory of Spice

A sensory journey across three continents uncovers the history, culture, and enduring traditions behind ginger, cinnamon, and cardamom’s remarkable flavours.
USA, 2025, 8 minutes
Director Gilly Barnes

Home in Every Bite: The Progress Grille’s Crab Cakes

Two Greek immigrant brothers build a thriving business, proving family, perseverance, and unforgettable crab cakes are a recipe for success.
USA, 2025, 6 minutes
Director Eugenia Karagiannis

The Farmer’s Daughter

An overprotective father faces every parent’s nightmare when his three daughters’ first dates descend into deliciously dark, chaotic comedy.
Canada, 2026, 6 minutes
Director Shaun Majumder

Cookie, Love

A Taiwanese-American baker finds love, purpose, and home while building a beloved cookie shop in the heart of Paris.
France/USA, 2026, 9 minutes
Director Sari Arambulo