BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.3.1//EN TZID:America/Halifax X-WR-TIMEZONE:America/Halifax BEGIN:VEVENT UID:837@devourfest.com DTSTART;TZID=America/Halifax:20221028T190000 DTEND;TZID=America/Halifax:20221028T220000 DTSTAMP:20221027T144906Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-dinner/ SUMMARY:Devour! Chefs & Shorts Gala Dinner DESCRIPTION:This is Devour!’s signature showpiece event that has been pre sented all over the world\, from Fogo Island to the Bahamas\, from Sonoma to New York. Each dish in this five-course dinner is inspired by a corresp onding short film screened right in the hall with the diners and created b y: Jason Lynch\, Doug McNish\, Lora Kirk\, Lynn Crawford &\; Steph anie Ogilvie.\n\nFilm Program:\nArturo Enciso of Gusto Bread directed by D aniel Klein\nCeres Community Project directed by Jake Viramontez\nMeal on the Plate directed by Chenglin Xie\nBBQ at Josée and Serge’s directed b y Alexandre Sarkis\nWild Bumblebees directed by Rose Schoonhoven\n\n$200 p er guest\; your ticket includes wine pairings and access to the Spotlight Gala Party\n\nSponsored by Exit Realty Town &\; Country\, Royal Bank of Canada\, Beam Suntory\, and Bishop’s Cellar\nCommunity Partner: The Nor th Grove\n\nMenus and wine pairings coming soon!\n\nCurrently sold out. Ke ep checking back as additional tickets may become available in the week le ad-up to the event.\n\nCHEFS\n\nJason Lynch\n\nJason Lynch is an award-win ning chef\, restaurant owner\, and author of Straight From the Line—reci pes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Valley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the te am at Acton’s Restaurant in Wolfville\, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Jason took over as Head Chef of Le Caveau\, named one of the 20 world’s best winery restau rants by Wine Access magazine. He is also Chef at the Black Spruce Restaur ant in Gros Morne National Park. In 2021\, Jason along with his wife and b usiness partner Beatrice Stutz\, opened a casual eatery\, Cumin Kitchen &a mp\; Drink\, and a six-room boutique hotel called The Inn at Grand Pré Wi nery. Jason has dedicated himself to working with local farmers\, meat pur veyors\, and fish mongers to build a supply chain that will be able to sup ply the majority of the product he needs to run his restaurants\, and his food reflects this care and passion for good\, clean products. @chefjasonl ynch\n\nDoug McNish\n\nDoug McNish knew he was destined for a career in th e kitchen when he began honing his skills at the age of 15\, but by age 20 \, Doug knew he needed to make a change after watching footage of a slaugh terhouse. He went vegetarian\, and months later adopted a fully vegan life style\, becoming a pioneer in the vegan food movement.\nToday\, Doug is a globally recognized Executive Chef\, consultant\, and author\, appearing o n numerous national and international television shows. His cookbooks incl ude the bestselling Eat Raw\, Eat Well (2012)\, Vegan Everyday (2015)\, an d The Classics Veganized (2020)—all of which have won the Gourmand Award for Best Vegan Cookbook in the world. His work has helped make vegan cuis ine go mainstream\, and he is devoted to his vocation and activism in the name of ethics\, health\, and the environment. You can keep up with Doug o nline by following him on Twitter\, Instagram\, YouTube and Facebook\, whe re he routinely shares his ongoing projects\, informative and inspiring co ntent\, and his love for everything plant-based and vegan. @dougmcnish\n\n Lora Kirk\n\nLora Kirk is regarded as one of Canada's leading chefs with o ver 15 years of international culinary experience. While growing up in Pet erborough\, Ontario\, Lora was greatly influenced by working on her grandp arent's farm\, and it was there that Lora learnt the importance of support ing local farmers and growers. She then set out to pursue her dream of bec oming a professional chef. \n\nChef Kirk graduated from Algonquin College 's culinary program and soon after moved to London\, England. She gained h er culinary strength and knowledge by working with renowned Chefs Gordon R amsey and Angela Hartnett at the famous Connaught Hotel for three years.\n \nChef Kirk continued to shine in the industry as an innovating chef and t ook on her next position as Truffle's Chef at the Four Seasons Hotel in To ronto. Chef Kirk received tremendous media attention and awards under her leadership\, including the Five Diamond award for two consecutive years\, and four stars in Toronto Life. Other awards received include the “OHI T op 30 Under 30 Award\,” and the “Nine of Dine Award 2010.” Chef Lora was invited to cook at the James Beard House in New York and in Kitchen S tadium on Iron Chef America.\n\nChef Lora continued her culinary journey a nd moved to New York City to take over the kitchen at Allen and Delancey a s Chef de Cuisine. Chef Kirk received the Top 10 New Restaurants award in The New York Times and a very prestigious Michelin Star for her talents. C hef Kirk then went on to run the kitchens at the SOHO House\, New York.\n\ nChef Kirk returned home to Canada in 2010. She has become one of the most high-profile women chefs in the country. Chef Kirk now shares her talents \, fine culinary acumen\, and expertise as Chef of Ruby Watchco in Toronto . Going back to her roots and passion for cooking\, Chef Kirk is an advoca te for supporting local farmers and growers\, those who give top chefs the best quality products with which to cook: Locally grown\, harvested and r aised\, cooked to perfection with heart. @chef_lora\n\nLynn Crawford\n\nCr awford has over 25 years of culinary experience\, including many years as executive chef for the Four Seasons Hotels in Toronto and New York. One of the highest profile chefs in the country and a genuine household name\, s he is continually sought after as a dynamic host\, public speaker\, brand ambassador\, spokesperson and mentor.\n\nThe Hearth restaurant\, located a t Pearson International Airport Toronto debuted April 2015\, showcasing th e fresh and seasonal fare she’s known for. It won Airport Casual Dining Restaurant of the Year at 2018’s Airport Food &\; Beverage Awards in Helsinki. \n\nChef Lynn was the owner of Toronto’s Ruby Watchco\, which opened in 2010 and ran for 10 years\, garnering critical acclaim as one o f the best fine dining restaurants in the country. \n\nChef Lynn has rele ased three best-selling cookbooks “Pitchin’ In” (2012)\, “At Home with Lynn Crawford” (2013) and the award-winning “Farm to Chef” (201 7). Chef Lynn is the winner of the 2017 Gourmand World Cookbook Award and recipient of the 2018 Lifetime Achievement Award by Canada’s 100 Best. C urrently starring on Food Network’s newest primetime cooking competition series Wall of Chefs and Junior Chef Showdown\, Chef Lynn starred in Food Network’s hit series Pitchin’ In\, which was nominated for Gemini Awa rds\, both as a series and for her dynamic hosting\, in 2010\, 2011 and 20 13. \n\nShe can also be seen competing as an Iron Chef in Kitchen Stadium on Iron Chef Canada. Chef Lynn has appeared as a competitor on Top Chef M asters and Iron Chef America. Chef Lynn was a regular judge on Top Chef Ca nada and Chopped Canada\, co-host of The Great Canadian Cookbook and Resta urant Makeover and is an Expert on the Marilyn Denis Show.\n\nChef Lynn\, a longtime supporter of the farm-to-table movement and sustainability\, is also the Chef Ambassador for Egg Farmers of Canada. She is a dedicated ph ilanthropist\, giving back by participating in several charitable initiati ves. \n\nChef Lynn is passionate about cooking and educating and loves no thing more than sharing her knowledge\, wisdom and expertise\, teaching ch ildren\, chefs and home cooks where their food comes from and to take prid e in having a hand in the whole process of making and enjoying the healthy \, delicious food they cook. @chef_lynn\n\nStephanie Ogilvie\n\nIn 2018\, Chef Stephanie along with partner and Chef Brock Unger created the Hop Sco tch Dinner Club\, serving up a 12-course tasting menu out of their Halifax apartment. Preparing hyper-seasonal and locally-focussed cuisine\, they q uickly outgrew their 8-seat dining room table and set out holding pop-ups in other establishments around town. When Stephanie returned as a finalist on Top Chef Canada – Season 8 in 2019\, the couple got into full swing\ , creating unique “Hop Scotch at Home” takeaway meals. Known for their innovative &\; artistic plates celebrating Nova Scotia’s terroir\, H op Scotch is focused on private dinners\, catering &\; pop-ups until th ey settle into their new permanent home. @stephoplates @dudleywhitemud\n\n FILMS\n\nArturo Enciso of Gusto Bread \n\nArturo Enciso and Ana Belén Sa latino refer to their spot Gusto Bread as a “Californian bakery”. Insi de\, the aromas of burnt sourdough crust blend with the scent of Mexican p an dulce and damp\, earthy nixtamalized corn. In the first episode of Masi enda Presents\, we learn how the two entrepreneurs find a sense of home th rough the age-old craft of baking bread out of their bungalow in Long Beac h.\nUSA\, 2022\, 5 minutes\nDirector: Daniel Klein\n\nCeres Community Proj ect \n\nIn Sebastopol\, California\, the story of soil-to-community comes to life through the eyes of Hannah Ricioli and her mother\, Mindy. At the age of eight\, Hannah found out that her mother had cancer. When the fami ly was struggling the most\, they were introduced to The Ceres Community P roject\, a local non-profit helping at-risk families receive nourishing\, nutritious food. \nUSA\, 2021\, 6 minutes\nDirector: Jake Viramontez\n\nM eal on the Plate \n\nYou are what you eat. In a world where people start to look like the thing they eat the most of\, you can take this quite lite rally. When a newcomer prefers different eating habits\, the visible conse quences turn the world upside down.\nUSA/China\, 2021\, 7 minutes\nDirecto r: Chenglin Xie \n\nBBQ at Josée and Serge’s \n\nSerge was born visual ly impaired\, but that did not stop him from racing cars or mastering the art of the barbecue. Josée lost her sight over the years\, while raising children and growing the best Lebanese cucumbers in town. Under the summer sun\, the couple talks about love\, freedom\, and grilled chicken skewers .\nCanada\, 2022\, 7 minutes\nDirector: Alexandre Sarkis\n\nWild Bumblebee s\n\nExperience the macro world of wild bumblebees from a bug’s eye pers pective\, as bumblebees forage for pollen\, seek refuge from the rain in a pple blossoms\, and curl up in dandelions for afternoon naps in the forest .\nCanada\, 2022\, 8 minutes\nDirector: Rose Schoonhoven ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Celebrity-Chef-Dinners-scaled.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:20220313T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR