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:591@devourfest.com DTSTART;TZID=America/Halifax:20191027T110000 DTEND;TZID=America/Halifax:20191027T130000 DTSTAMP:20191010T113745Z URL:https://devourfest.com/program/devour-golden-tine-awards-brunch/ SUMMARY:Devour! Golden Tine Awards Brunch DESCRIPTION:Join us in celebrating the very best of the 2019 festival at ou r Devour! Golden Tine Awards Brunch hosted by CBC’s Ali Hassan. We will present our coveted Golden Tine Awards for this year’s films in five cat egories: Best Short Documentary\, Best Short Drama\, Best Feature Document ary\, Best Feature Drama\, and Best Animation. Winners are chosen by our e steemed jury: award-winning documentary filmmaker and film festival progra mmer Peter Stein\, award-winning journalist Rita DeMontis\, and British Fi lm Institute’s Justin Johnson. Brunch features decadent breakfast bites from some of the province’s top chefs—whose renowned restaurants may b e off-the-beaten-paths of Nova Scotia\, but are definitely worth the road trip. Participating Chefs/Restaurants include: Andrew Aitken &\; Sarah Griebel (Wild Caraway Restaurant &\; Café)\, Jason Lynch (Le Caveau R estaurant at Grand Pré Winery)\, Andreas Preuss (Trout Point Lodge)\, Dav id Smart &\; Susan Meldrum (Bessie North House) and Martin Ruiz Salvado r (Beach Pea Kitchen + Bar).\n\nYour $25.00 ticket includes brunch and bev erages\n\nSponsored by Egg Farmers of Nova Scotia and Compass Distillers\;  Awards made by artist Brad Hall\n\nThis year's featured Chefs &\; Res taurants:\n\nAndrew Aitken &\; Sarah Griebel\, Wild Caraway Restaurant &\; Café\n\nAndrew Aitken and Sarah Griebel opened Wild Caraway in Adv ocate Harbour in 2009. They were enticed by the quality of the seafood and other ingredients available here in Nova Scotia\, and truly respect the r elationships they have with local producers and the land that provides the bounty. They were both raised in rural areas\, but have travelled and wor ked in cities such as Melbourne and London. These experiences have helped create their vision of a quality experience in a rural area—close to the source of the ingredients that continue to instill excitement. @wildcaraw ay\n\nJason Lynch\, Le Caveau Restaurant at Grand Pré Winery\n\nJason Lyn ch is an award-winning chef\, restaurant owner\, and author of Straight Fr om the Line—recipes and reflections from a chef at work. Born and raised in Nova Scotia’s Annapolis Valley\, he studied at Le Cordon Bleu Culina ry Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part o f the team at Acton’s Restaurant in Wolfville\, before joining Domaine d e Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Jason took over as Head Chef of Le Caveau\, which went on to be named one of the 20 world’s best winery restaurants by Wine Access magazine. At the forefron t of the local food movement in the region\, Jason sources roughly 80% of the restaurant’s ingredients locally. He is also Chef at the Black Spruc e Restaurant in Gros Morne National Park. @chefjasonlynch\n\nAndreas Preus s\, Trout Point Lodge\n\n\nAndi Preuss leads the Trout Point Lodge culinar y team in his role as Executive Chef\, a position he has held since 2017. Andi completed his formal training in Germany and before joining the Trout Point Lodge team\, worked as Sous-Chef at Austria’s world-renowned Schl oss Fuschl Hotel. In his early career Andi held roles at the Steigenberger Strandhotel in Zingst\, Germany\, and also worked as a Chef de Partie at Saxony House at the XXI Olympic Winter Games in Vancouver.\nAndi’s culin ary philosophy engages all senses and combines classical techniques with a focus on fresh\, hyper-local ingredients. Every dish tells a story of pla ce and time. When not in the kitchen\, Andi can be found in Trout Point Lo dge’s on-site gardens\, or exploring the far-flung corners of South-West Nova Scotia where he has developed an extensive array of local partners\, all of whom feature prominently in his refined cuisine. @chef_andreas_pr euss\n\nDavid Smart &\; Susan Meldrum\, Bessie North House\n\nChef Davi d Smart and Susan Meldrum own and operate Bessie North House—a 12-seat\, farm-to-table dining experience in their 135-year-old farmhouse\, located at the base of the North Mountain in the beautiful Annapolis Valley. They offer a seven-course set menu that changes with the seasons\, sharing the best of what the region has to offer. Susan is the General Manager and ru ns the front of house at Bessie North House. She brings a combined 25 year s of hospitality experience to the business. David is the Chef at Bessie N orth House. Following his passion for cooking\, he left his previous caree r as an engineer to enroll in the Cordon Bleu cooking school in Ottawa in 2010. David’s style of cooking is rooted in classic French cuisine. @bes sienorthhouse\n\nMartin Ruiz Salvador\, Beach Pea Kitchen + Bar\n\nMartin was born and raised in Nova Scotia. He began his culinary career as a dish washer in Halifax then worked his way across the country as a line cook. H e took Le Cordon Bleu program at the Scottsdale Culinary Institute in Ariz ona. In Europe he apprenticed at Dublin’s Michelin-starred Commons Resta urant under Chef Aiden Byrne. He did stints at Michelin 2 star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Lyon under Chef Fréd érick Côte.  \nMartin and his wife Sylvie opened Fleur de Sel in Lunen burg\, N.S.\, in 2004. The next year the restaurant earned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Martin opened The Salt Shak er Deli and The South Shore Fish Shack in Lunenburg\, cooked at James Bear d House in New York\, competed in the national Gold Medal Plates competiti on in 2008\, 2014 and 2016\, represented Nova Scotia at the Canadian Chefs Congress and has held Four Diamonds with CAA since 2007. \nMartin and Sy lvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar. They opened The Half Shell Oyster &\; Seafood in 2 016\, relaunched Fleur de Sel in 2017 and opened The Beach Pea in 2018. @m artinruizsalvador \n\nAwards Brunch Host\, Ali Hassan\n\nAli Hassan retur ns to Devour! for the third time! Ali is a stand-up comic\, actor\, and ra dio host. CBC fans will recognize Ali as the host of Laugh Out Loud\, a fr equent guest-host of q\, the leading arts and culture program in Canada\, and the host of Canada Reads. He has performed for audiences across Canada and internationally and is part of the Just for Laugh Live Tour across Ca nada\, hosted by Rick Mercer. Ali was recently in the CBS action series Bl ood &\; Treasure. His other credits include Designated Survivor on ABC and FXX’s Man Seeking Woman\, PBS Kids’ Odd Squad and CTV’s Cardinal . \n\nThis year's Jury:\n\nPeter Stein\n\nPeter L. Stein is a Peabody\, E mmy\, and James Beard Award-winning documentary maker and film festival pr ogrammer based in San Francisco. During 11 years at PBS station KQED\, he created a wide range of documentaries and series for national public telev ision\, including the six-hour series Neighborhoods: The Hidden Cities of San Francisco\, which garnered a Peabody Award (for “The Castro\,” whi ch Peter wrote\, produced\, and directed). He also produced seven seasons of culinary programs with Jacques Pépin\, garnering multiple James Beard Awards. In 2017\, he produced and directed the biographical profile Jacque s Pépin: The Art of Craft for PBS’s American Masters series. He maintai ns an active career as a film programmer\, having served eight years as Ex ecutive Director of the San Francisco Jewish Film Festival\, and since 201 4 as Senior Programmer for Frameline—San Francisco’s renowned LGBTQ+ f ilm festival. More at www.peterLstein.com. \n\nRita DeMontis\n[caption id ="attachment_6059" align="alignnone" width="417"] QMI Food Editor Rita DeM ontis at the second annual Harvest on the Humber dinner in support of the Humber River Hospital which will open in Toronto in 2015 at Keele St and H wy 401. The dinner featured patrons and a special meal prepared by four ce lebrity chefs. Thursday October 10\, 2013. Michael Peake/Toronto Sun/QMI A gency[/caption]\nRita DeMontis is an award-winning journalist who has been with the Toronto SUN for more than three decades\, where she is the Natio nal Lifestyle and Food Editor for the SUN MEDIA chain\, a division of Post media Network. She recently had a national radio show on Sirius XM Canada Talks called Dishing with DeMontis\, and has appeared regularly on CITY-TV ’s Breakfast Television\, as well as interviewed on Global TV\, CTV Cana da AM\, CH-TV\, CityLine\, and Food Network Canada. Rita was a regular on Newstalk 1010 for more than 15 years and once hosted the national cooking show CUCINAetc. She has an extensive volunteer background\, belongs to sev eral professional organizations\, and has sat on various boards\, as well as guest lectured to marketing students. Rita has been honoured in a natio nal Canadian book celebrating 32 of the most influential Canadian women of Italian origin\, as well as the recipient of the Gold media and publishin g award from the Ontario Hostelry Institute. Before working for the Toront o SUN\, Rita worked for over two years with TV Guide Magazine as the young est regional editor.\n\nJustin Johnson\n\nJustin Johnson works for the Bri tish Film Institute as Lead Programmer for BFI Southbank and Programme Adv isor for the BFI London Film Festival. He is a regular contributor to radi o and TV on matters concerning film. He has served on juries at many film festivals including Berlin\, Copenhagen\, and Zlin\, along with the Britis h Animation Awards and the Royal Television Society. Justin has been an el ected member of the BAFTA Film Committee and often chairs professional jur ies for different BAFTA award categories. Justin was film consultant for t he BBC TV show Cinemaniacs. During his time at the BFI\, he has curated se asons of the work of Cary Grant\, John Waters\, Studio Ghibli\, Monty Pyth on at 50\, and many others. In addition\, Justin has worked in partnership with Walt Disney Studios\, the BBC\, Shanghai Animations Studios\, Pixar and AMPAS\, as well as hosting many on-stage events and interviews. \n\n  \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Golden-Tine-Awards-Brunch-resized.jpg 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:20190310T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR