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:914@devourfest.com DTSTART;TZID=America/Halifax:20231028T180000 DTEND;TZID=America/Halifax:20231028T200000 DTSTAMP:20231028T121002Z URL:https://devourfest.com/program/devour-fais-do-do/ SUMMARY:Devour! Fais do-do DESCRIPTION: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 aw ard-winning wines from L'Acadie Vineyards. Join us for this Acadian and Ca jun culinary face-off with live music and seafood from Louisiana and The M aritimes.\n\nTicket Price: $75.00 includes meal\; cash bar\nSponsored by A udi Halifax\, Lafayette Travel\, Louisiana Seafood Promotion &\; Market ing Board\, Congrès Mondial Acadien\, Office of Acadian Affairs and Franc ophonie\, Devour! Seafood Partnership- Victoria Co-operative Fisheries\, A fishionado and Comeau’s Sea Foods Ltd.\, L'Acadie Vineyards\n\nTeam Caju n:\n\nSmoked Duck &\; Sausage Gumbo with Steamed Rice\nCajun Spiced Pop corn Shrimp with Crede Remoulade Sauce\nSpicy Crede Cream Cheese &\; Sh rimp Dip on a Cucumber Slice\nShrimp\, Mirliton\, Corn Macque Choux with R oasted Garlic Cheese Grits\nPear\, Gorgonzola\, Sweet &\; Spicy Pecan S alad with Maple Syrup Vinaigrette\nSweets by Chet ChristochE Measson\n\nTe am Acadian:\n\nBaguette\, butter &\; molasses\nChicken Fricot\nClam Râ pure\nFresh Shucked Ousters\nMesse de Cosse\nShore Boil with Mussels\, Cla ms &\; Potatoes\nAcadian Game Meat Pie\nMolasses Cake\n\nPatrick Mould\ n\nChef\, educator\, TV personality\, cookbook author\, and culinary innov ator\, Chef Patrick Mould has contributed much to the cooking landscape th at is Southwest Louisiana. He has been at the forefront of Cajun and Creol e 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 c ompanies Tony Chachere’s\, Lou Ana\, and Electrolux Appliances\, as well as Tabasco. He has been featured in The New York Times\, Time/CNN\, South ern Living\, Food &\; Wine\, and Town &\; Country Magazine\, and has appeared on The Today Show\, Fox and Friends\, The Food Network\, and Ant hony Bourdain’s No Reservations. @kjnchef\n\nShane Robicheau\n\nShane Ro bicheau was raised in small-town Clare\, Nova Scotia\, but has travelled t he world as part of his culinary education. Shane began working in his fam ily’s restaurant when he was 12 and immediately knew it was how he wante d to spend his life. He then attended the culinary arts program at the Kin gstec Campus of the Nova Scotia Community College and trained under some o f the province’s most accomplished and esteemed chefs. Upon graduation f rom the program\, Shane was selected to be part of Canada’s U-25 Culinar y Team\, competing in the Culinary World Cup in Luxembourg.\n\nToday\, Sha ne 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\n\nPaul Thimot \n\nCh ef Paul Thimot brings more than 30 years of experience as a chef and somme lier. Paul hails from Saulnierville\, Nova Scotia\, and developed a passio n for food and wine at an early age. He studied culinary arts\, worked aro und Halifax\, trained in France\, moved to western Canada to earn his somm elier papers\, and has been teaching at the Nova Scotia Community College for the past 18 years. \n\nIn 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 get s 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 immers ed in the fine-dining scene\, he loves making everyday food … and making it delicious. @paulthimot\n\nLuc Doucet\n\nThe discovery of flavours in f ood came in my early teens. Curiosity came over me and I started experimen ting with different flavours\, and cooking techniques allowing myself to d iscover new things. By my late teens\, I trained myself to cook through co mplicated French cookbooks discovering classic techniques and ingredients true to the French style. \n\nI fell in love with the hospitality industr y working through all the positions I could from dishwasher to leading win e programs for restaurants. When Black Rabbit was born in 2019\, I went ba ck 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. \n\nChanging constantly and try ing new things has kept the love of cooking alive as well as feeding my ne ed to always be moving in the direction of making things better. Surroundi ng myself with the right people has been integral to the success of this c ompany. Creating experiences for our guests will always be my passion. @lu cdoucetmct\n\nMusic by Les Fireflies\n\nLes Fireflies are three very talen ted award-winning fiddlers\, multi-instrumentalists\, and singer-songwrite rs. Samantha Robichaud\, Louise Vautour\, and Christine Melanson have perf ormed all over the world in their solo careers\, and have now come togethe r to give you a true authentic kitchen party\, filled with Scottish\, Iris h\, and Acadian music!   \n\n"Les Fireflies"\, c'est un groupe de trois violoneuses\, multi-instrumentistes et auteures-compositrices-interprète s primées. Samantha Robichaud\, Louise Vautour et Christine Melanson se s ont produites autour du monde à travers leurs carrières solo\, et ont d écidé de collaborer pour créer un groupe électrifiant! Elles jouent de la musique Old Time\, acadienne et celtique.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-Fais-do-do.jpeg CATEGORIES:EVENT LOCATION:Wolfville Farmer's Market\, 4 Elm Ave\, Wolfville\, NS\, B4P 2S3\, Canada GEO:45.0920578;-64.36384250000003 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=4 Elm Ave\, Wolfville\, NS\ , B4P 2S3\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Farmer's Market:ge o:45.0920578,-64.36384250000003 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20230312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR