Devour! Fais do-do

This festive and tasty showdown will feature Cajun specialties from Louisiana Chef Patrick Mould and Acadian Dishes (think Acadian shore boil!) from chefs Shane Robicheau (NS), Paul Thimot (NS), and Luc Doucet (NB). This casual buffet will also feature Acadian music and exclusive award-winning wines from L’Acadie Vineyards. Join us for this Acadian and Cajun culinary face-off with live music and seafood from Louisiana and The Maritimes.

Ticket Price: $75.00 includes meal; cash bar
Sponsored by Audi Halifax, Lafayette Travel, Louisiana Seafood Promotion & Marketing Board, Congrès Mondial Acadien, Office of Acadian Affairs and Francophonie, Devour! Seafood Partnership- Victoria Co-operative Fisheries, Afishionado and Comeau’s Sea Foods Ltd., L’Acadie Vineyards

Team Cajun:

Smoked Duck & Sausage Gumbo with Steamed Rice
Cajun Spiced Popcorn Shrimp with Crede Remoulade Sauce
Spicy Crede Cream Cheese & Shrimp Dip on a Cucumber Slice
Shrimp, Mirliton, Corn Macque Choux with Roasted Garlic Cheese Grits
Pear, Gorgonzola, Sweet & Spicy Pecan Salad with Maple Syrup Vinaigrette
Sweets by Chet ChristochE Measson

Team Acadian:

Baguette, butter & molasses
Chicken Fricot
Clam Râpure
Fresh Shucked Ousters
Messe de Cosse
Shore Boil with Mussels, Clams & Potatoes
Acadian Game Meat Pie
Molasses Cake

Patrick Mould

Chef, educator, TV personality, cookbook author, and culinary innovator, Chef Patrick Mould has contributed much to the cooking landscape that is Southwest Louisiana. He has been at the forefront of Cajun and Creole Cuisine and has been the executive chef or owner of various restaurants in Lafayette—most notably Charley G’s, Café Vermilionville, and Hub City Diner. Chef Mould has provided chef spokesperson services for food companies Tony Chachere’s, Lou Ana, and Electrolux Appliances, as well as Tabasco. He has been featured in The New York Times, Time/CNN, Southern Living, Food & Wine, and Town & Country Magazine, and has appeared on The Today Show, Fox and Friends, The Food Network, and Anthony Bourdain’s No Reservations. @kjnchef

Shane Robicheau

Shane Robicheau was raised in small-town Clare, Nova Scotia, but has travelled the world as part of his culinary education. Shane began working in his family’s restaurant when he was 12 and immediately knew it was how he wanted to spend his life. He then attended the culinary arts program at the Kingstec Campus of the Nova Scotia Community College and trained under some of the province’s most accomplished and esteemed chefs. Upon graduation from the program, Shane was selected to be part of Canada’s U-25 Culinary Team, competing in the Culinary World Cup in Luxembourg.

Today, Shane provides private chef services in his hometown and surrounding area. In fall of 2020, Shane opened his first food truck located in Saulnierville and has recently launched a new culinary experience, Searoots Oceanside Dining, in South West Nova Scotia. @shane_robicheau

Paul Thimot

Chef Paul Thimot brings more than 30 years of experience as a chef and sommelier. Paul hails from Saulnierville, Nova Scotia, and developed a passion for food and wine at an early age. He studied culinary arts, worked around Halifax, trained in France, moved to western Canada to earn his sommelier papers, and has been teaching at the Nova Scotia Community College for the past 18 years. 

In previous jobs, Paul has worked as the wine educator at Mission Hill Winery in Kelowna, British Columbia, and as a sommelier at the famed Banff Springs Hotel in Alberta. These days, he gets his summers off and runs a food truck that serves as a portable kitchen for weddings at wineries and other intriguing venues. He says he looks at himself as a craftsman, not a chef, and that after years of being immersed in the fine-dining scene, he loves making everyday food … and making it delicious. @paulthimot

Luc Doucet

The discovery of flavours in food came in my early teens. Curiosity came over me and I started experimenting with different flavours, and cooking techniques allowing myself to discover new things. By my late teens, I trained myself to cook through complicated French cookbooks discovering classic techniques and ingredients true to the French style. 

I fell in love with the hospitality industry working through all the positions I could from dishwasher to leading wine programs for restaurants. When Black Rabbit was born in 2019, I went back to the kitchen and never left. My experiences on restaurant floors over the last 20 years gave me a unique perspective that has led me to change the way I thought restaurants could work. 

Changing constantly and trying new things has kept the love of cooking alive as well as feeding my need to always be moving in the direction of making things better. Surrounding myself with the right people has been integral to the success of this company. Creating experiences for our guests will always be my passion. @lucdoucetmct

Music by Les Fireflies

Les Fireflies are three very talented award-winning fiddlers, multi-instrumentalists, and singer-songwriters. Samantha Robichaud, Louise Vautour, and Christine Melanson have performed all over the world in their solo careers, and have now come together to give you a true authentic kitchen party, filled with Scottish, Irish, and Acadian music!   

“Les Fireflies”, c’est un groupe de trois violoneuses, multi-instrumentistes et auteures-compositrices-interprètes primées. Samantha Robichaud, Louise Vautour et Christine Melanson se sont produites autour du monde à travers leurs carrières solo, et ont décidé de collaborer pour créer un groupe électrifiant! Elles jouent de la musique Old Time, acadienne et celtique.