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:1037@devourfest.com DTSTART;TZID=America/Halifax:20260424T180000 DTEND;TZID=America/Halifax:20260424T220000 DTSTAMP:20260403T192845Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-fundraising-di nner/ SUMMARY:Devour! Chefs & Shorts Gala Fundraising Dinner DESCRIPTION:\n\nOn April 24\, the Chefs &\; Shorts Gala returns to Devou r! Studios — where each course is inspired by film\, and every bite beco mes part of the story. This exclusive evening will feature some of Nova Sc otia's greatest chefs\, including Malcolm Campbell (Mystic)\, Colin Bebbin gton (Tribute)\, Jason Lynch (Le Caveau)\, and Annaleisa Scigliano (NSCC)\ , as they serve up delectable film-inspired dishes\, transforming the cine ma experience into a culinary delight. Enjoy an immersive dining adventure where each course is inspired by a short film screened alongside your mea l. This signature event has captivated audiences worldwide\, from Fogo Isl and to The Bahamas and Sonoma to New York. \n\nWe’ll be featuring a live ly auction with exceptional wines and unforgettable getaways\, from Fox Ha rb’r Resort to Inverary Resort and more. As a federally registered chari ty\, 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.\n\nTicket Price: $199.00 per guest\, includes a champagne recep tion\, a 3-course dinner with wine &\; film pairings\, and a live aucti on. Must be 19+ to attend. Tap the link for tickets or phone 1-888-311-909 0\, if you are arranging seating with other guests.\n\nThis event is proud ly supported by our All-Events Visionary: Engel &\; Völkers.\n\nStay t he night at Hotel Wolfville: Your Ideal Retreat!  \n\nLocated minutes fr om Devour! Studios\, Hotel Wolfville offers cozy rooms and modern amenitie s\, perfect for relaxation after your culinary adventures. Enjoy a 10% dis count with code DEVOUR2026 and experience warm Nova Scotia hospitality.\n\ nMenu: \n\nWelcome Reception\nHot Smoked Handline-Caught Haddock Pâté o n Rye\nNova Scotia Crab Waldorf on Seed Crisp\nChef Jason Lynch\, Le Cavea u\n\nOn the Table\nHouse Sourdough\nmade with local grain and wild vineyar d yeast\, served with housemade cultured butter\nChef Jason Lynch\, Le Cav eau\n\nFirst Course\nTortellacci di Rapa Rossa \nbeets\, almonds\, poppy seeds\, brown butter\, sage\nChef Colin Bebbington\, Tribute\n\nMain Cours e\nNova Scotia Tongue &\; Cheek\nbraised beef cheek\, veal tongue potat o\, pickled maitake\, black garlic shoyo\, cattail\, dragon's breath crumb le\, tamarack vinegar jus \nChef Malcolm Campbell\, Mystic\n\nDessert\nDa rk Chocolate Tart\ncaramel bourbon sauce\, smoked pecan praline\nChef Anna leisa Scigliano\, NSCC Pastry Arts\n\nChef Bios\n\nMalcolm Campbell\n\nChe f Malcolm Campbell’s culinary journey began in Ontario and took him acro ss 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 Auberg e du Pommier\, enchanting diners with his refined French fine dining. Now in Nova Scotia at Mystic\, Malcolm explores the local land and sea\, craft ing dishes that embody the region's culinary heritage with a unique\, arti stic 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 Ne w Restaurants in 2025. @malkie_ @mystichalifax\n\nColin Bebbington\n\nColi n Bebbington\, originally from Halifax\, is a distinguished chef with a ri ch culinary background. After graduating from the Culinary Institute of Am erica in Napa Valley\, he honed his skills at renowned establishments\, in cluding the French Laundry and Spiaggia\, where he worked under Top Chef w inner Joe Flamm. Colin’s experience also includes prestigious London ven ues like Claridge’s\, alongside chefs Daniel Humm and Dmitri Magi. A tra nsformative three-month stay in Bologna deepened his commitment to honouri ng culinary traditions\, particularly in handmade pasta. This ethos inspir ed his pop-up venture\, Scotian Heritage\, and culminated in his permanent restaurant\, Tribute\, a heartfelt homage to his mentors. @colinbebbs @tr ibute.restaurant\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restaurant owner\, and author of Straight From the Line—Recipes and Refl ections 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 i s also the chef at the Black Spruce Restaurant in Gros Morne National Park . In 2021\, Chef Lynch\, along with his wife and business partner\, Beatri ce Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a bou tique hotel\, The Inn at Grand Pré Winery. @chefjasonlynch @lecaveauresta urant\n\nAnnaleisa Scigliano\n\nAnnaleisa Scigliano serves as the Baking a nd Pastry Arts instructor at NSCC's Kingstec Campus\, where she passionate ly supports learners in developing their skills and confidence in the kitc hen. 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 shar ing knowledge. Her extensive training and participation in national compet itions have deepened her commitment to teaching. Annaleisa’s numerous aw ards reflect her dedication to hard work\, community\, and mentorship—va lues she fervently strives to instill in every student she encounters.@hoc keymom2012 @nscckingstec\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/Chefs-Shorts.jpg 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:20260308T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR