Devour! Chefs & Shorts Gala Fundraising Dinner

On April 24, the Chefs & Shorts Gala returns to Devour! Studios — where each course is inspired by film, and every bite becomes part of the story. This exclusive evening will feature some of Nova Scotia’s greatest chefs, including Malcolm Campbell (Mystic), Colin Bebbington (Tribute), Jason Lynch (Le Caveau), and Annaleisa Scigliano (NSCC), as they serve up delectable film-inspired dishes, transforming the cinema experience into a culinary delight. Enjoy an immersive dining adventure where each course is inspired by a short film screened alongside your meal. This signature event has captivated audiences worldwide, from Fogo Island to The Bahamas and Sonoma to New York.

We’ll be featuring a lively auction with exceptional wines and unforgettable getaways, from Fox Harb’r Resort to Inverary Resort and more. As a federally registered charity, every ticket and bid brings year-round culinary, cultural, and film programming to life at Devour! Studios—supporting hands-on initiatives like The Big Picture Program for Youth and the Nova Scotia Seafood Academy, while celebrating the people, skills, and stories behind our region’s food.

Ticket Price: $199.00 per guest, includes a champagne reception, a 3-course dinner with wine & film pairings, and a live auction. Must be 19+ to attend. Tap the link for tickets or phone 1-888-311-9090, if you are arranging seating with other guests.

This event is proudly supported by our All-Events Visionary: Engel & Völkers.

Stay the night at Hotel Wolfville: Your Ideal Retreat!  

Located minutes from Devour! Studios, Hotel Wolfville offers cozy rooms and modern amenities, perfect for relaxation after your culinary adventures. Enjoy a 10% discount with code DEVOUR2026 and experience warm Nova Scotia hospitality.

Menu: 

Welcome Reception
Hot Smoked Handline-Caught Haddock Pâté on Rye
Nova Scotia Crab Waldorf on Seed Crisp
Chef Jason Lynch, Le Caveau

On the Table
House Sourdough
made with local grain and wild vineyard yeast, served with housemade cultured butter
Chef Jason Lynch, Le Caveau

First Course
Tortellacci di Rapa Rossa 
beets, almonds, poppy seeds, brown butter, sage
Chef Colin Bebbington, Tribute

Main Course
Nova Scotia Tongue & Cheek
braised beef cheek, veal tongue potato, pickled maitake, black garlic shoyo, cattail, dragon’s breath crumble, tamarack vinegar jus 
Chef Malcolm Campbell, Mystic

Dessert
Dark Chocolate Tart
caramel bourbon sauce, smoked pecan praline
Chef Annaleisa Scigliano, NSCC Pastry Arts

Chef Bios

Malcolm Campbell

Chef Malcolm Campbell’s culinary journey began in Ontario and took him across the globe, from Vancouver to London and beyond, where he refined his craft in renowned kitchens. Mentored by masters like John Williams at The Ritz London and Shay Cooper at The Bingham Hotel, he cultivated a passion for haute cuisine in Michelin-starred environments. Returning to Canada, he excelled at Canoe in Toronto before becoming Chef de Cuisine at Auberge du Pommier, enchanting diners with his refined French fine dining. Now in Nova Scotia at Mystic, Malcolm explores the local land and sea, crafting dishes that embody the region’s culinary heritage with a unique, artistic vision. Mystic was voted the North America’s Best New Restaurant in 2025 by the World Culinary Awards and placed #1 in Air Canada’s Best New Restaurants in 2025. @malkie_ @mystichalifax

Colin Bebbington

Colin Bebbington, originally from Halifax, is a distinguished chef with a rich culinary background. After graduating from the Culinary Institute of America in Napa Valley, he honed his skills at renowned establishments, including the French Laundry and Spiaggia, where he worked under Top Chef winner Joe Flamm. Colin’s experience also includes prestigious London venues like Claridge’s, alongside chefs Daniel Humm and Dmitri Magi. A transformative three-month stay in Bologna deepened his commitment to honouring culinary traditions, particularly in handmade pasta. This ethos inspired his pop-up venture, Scotian Heritage, and culminated in his permanent restaurant, Tribute, a heartfelt homage to his mentors. @colinbebbs @tribute.restaurant

Jason Lynch

Jason Lynch is an award-winning chef, restaurant owner, and author of Straight From the Line—Recipes 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 team at Acton’s Restaurant before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008, Lynch took over as Head Chef of Le Caveau, named one of the 20 world’s best winery restaurants by Wine Access. He is also the chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021, Chef Lynch, along with his wife and business partner, Beatrice Stutz, opened a casual eatery, Cumin Kitchen & Drink, and a boutique hotel, The Inn at Grand Pré Winery. @chefjasonlynch @lecaveaurestaurant

Annaleisa Scigliano

Annaleisa Scigliano serves as the Baking and Pastry Arts instructor at NSCC’s Kingstec Campus, where she passionately supports learners in developing their skills and confidence in the kitchen. With a diverse career as a Pastry Chef that spans Canada and beyond, she believes in the power of lifelong learning and the importance of sharing knowledge. Her extensive training and participation in national competitions have deepened her commitment to teaching. Annaleisa’s numerous awards reflect her dedication to hard work, community, and mentorship—values she fervently strives to instill in every student she encounters.@hockeymom2012 @nscckingstec