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UID:325@devourfest.com
DTSTART;TZID=America/Halifax:20170616T160000
DTEND;TZID=America/Halifax:20170618T120000
DTSTAMP:20170606T183401Z
URL:https://devourfest.com/program/devour-fox-harbr/
SUMMARY:Devour! Fox Harb'r
DESCRIPTION:We're thrilled to return for our second annual event\, Devour! 
 Fox Harb'r\,  at the gorgeous Fox Harb'r Resort.  \n\nEnjoy a weekend-l
 ong experiential celebration of food on film\, including six films\, along
  with a selection of culinary delights paired with fine wines. Picture an
  intimate campfire on the beach\, escorted winery tours and oyster tasting
 s\, lobster cooking class and more. Book now and you will get to experienc
 e a true taste of the film festival with all of the comfort of the resort
 . Don’t miss out on this incredible opportunity!\n\nPackage includes:\n\
 n 	Two nights accommodation in a luxury ocean view suite\n 	Friday night w
 elcome cocktail reception\n 	Campfire with music\, wine\, cheese\, chowder
 \, and s’mores\n 	Deluxe gourmet breakfast\n 	Jost winery tasting &amp\;
  tour\n 	Lobster cooking demonstration\n 	Devour! Film &amp\; Food Gala Di
 nner- Six short films will inspire a seafood-forward\, surf 'n turf\, gou
 rmet six-course dinner\, paired with vintage wines\n\n\n\nDevour! Fox Harb
 ’r: 2017 Film &amp\; Food Gala Dinner Program &amp\; Menu\nSaturday\, Ju
 ne 17\, 2017\n\nLime cured mackerel\, pickled hothouse cucumbers\, chive c
 rème fraîche\, Acadian Sturgeon Caviar\nChef Shane Robilliard\, Fox Harb
 ’r Resort\nJonathan Gold's Los Angeles: The Ugly Bunch by Providence d
 irected by John Henion\nQuinta Da Aveleda\, Vinho Verde\, Portugal\n\nMala
 gash Oysters Three-Ways–Tatamagouche stout ice cream\, smoked tomato fro
 th\, ice wine jelly\nChef Shane Robilliard\, Fox Harb’r Resort\nMonsieur
  Oyster directed by Douglas Guillot\nJost Selkie Frizzante\, Malagash\, N
 ova Scotia\n\nBloody Caesar shrimp\, saffron risotto cake\, tri-colour pep
 pers\, Fox Harb'r greens\, arugula fluid gel\nChef Michael Howell\, Devour
 ! The Food Film Fest\nCooking Up a Storm directed by Tim Wilson\nPainted 
 Wolf ‘The Den’\, Southern Cape\, South Africa\n\nSeared Acadian Sturge
 on loin\, white bean purée\, wilted Fox Harb'r greens\, orange gastrique\
 , braised spring onion\nChef Shane Robilliard\, Fox Harb’r Resort\nCod-P
 ot Fishing Fogo directed by Rosemary House\nChâteau de Sancerre\, Sancer
 re\, France\n\nVeal Oscar–veal tenderloin topped\, crab\, smoked cheddar
  brunoise\, asparagus\, hollandaise\, baby carrot\, roasted fingerlings\n
 Chef Michael Howell\, Devour! The Food Film Fest\nWhy This Road: Dan Porte
 lance directed by Ben Proudfoot\nDomaine Laroche\, Pay’s Doc\, France\n
 \nCoconut and lilac roulade\, sour cream ice cream\nChef Andrea Hemmings\
 , Fox Harb’r Resort\nLilac Coconut Cream Tarts directed by Aube Giroux\
 nBenjamin Bridge Nova 7\, Gaspereau\, Nova Scotia\n\n&nbsp\;\n\n\n\n
ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0
 2/IMG_9142-scaled.jpg
LOCATION:Fox Harb'r Resort\, 1337 Fox Harbour Road\, Wallace\, NS\, B0K 1Y0
 \, Canada
GEO:45.838306;-63.529438
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1337 Fox Harbour Road\, Wal
 lace\, NS\, B0K 1Y0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fox Harb'r Resort:
 geo:45.838306,-63.529438
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