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:68@devourfest.com DTSTART;TZID=America/Halifax:20141112T173000 DTEND;TZID=America/Halifax:20141112T193000 DTSTAMP:20140929T124115Z URL:https://devourfest.com/program/devour-opening-gala-reception-featuring -the-order-of-good-cheer/ SUMMARY:Devour! Opening Gala Reception Featuring The Order of Good Cheer DESCRIPTION:The fourth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception. Sixteen of Nova Scotia’s finest chefs c ome together to create a sensory exploration that celebrates both Acadian and Cajun cuisine. This signature Nova Scotia event will feature the Order of Good Cheer celebration inducting all visiting chefs and celebrities– including Emmy-award winning television host Anthony Bourdain. Featuring m usical stylings by The Prohibition.\n\nParticipating Chefs: Thomas Carey (Pictou Lodge Beachfront Resort)\, Luis Clavel (Atlantica Hotel)\, Paolo Colbertado (Lincoln Street Food)\, Ludovic Eveno (Agricola Street Brasse rie)\, Mark Gabrieau (Gabrieau’s Bistro)\, Jon Geneau\, Mark Gray (Th e Brooklyn Warehouse)\,  Jason Lynch (Le Caveau)\,  Jeffrey MacNeil (Rim e Restaurant)\, Darrick Mailman (The Flying Apron Cookery)\,  Josh McCar ty (Morris East)\, Mike McKinnon (Acadia University)\, Susan Morrison\,  Martin Ruíz Salvador (Fleur de Sel)\, Frédéric Tandy (Ratinaud Frenc h Cuisine)\, Chris Velden (The Flying Apron Cookery)\, and an appearance by Canadian Cheese Grand Prix Chairman Phil Bélanger (featuring award-wi nning cheese from the Dairy Farmers of Canada and Scotian Gold Apples).\n\ nChefs\n\n\n\nThomas Carey\, Pictou Lodge Beachfront Resort\n\nHailing fro m Cape Breton\, Nova Scotia\, Thomas Carey’s passion for culinary began in the culinary trades program at Memorial High School. After graduating f rom Nova Scotia Community College’s Culinary Program\, Thomas’s culina ry journey expanded into many countries. This provided him with many oppor tunities to work in great international kitchens\, including Spring restau rant in Stockholm\, Sweden\, and Rick Tramonto’s True in Chicago.\n\nRec ently obtaining his Red Seal Certification and Chaine de Rotisseurs member ship\, Thomas is now the new Executive Chef of Pictou Lodge Beach Resort\, making Pictou his new home. He has competed in various culinary competiti ons over the years\, most recently winning the 2014 Saltscapes Taste of No va Scotia Chowder Cook-off.\n\n\n\nLuis Clavel\, Atlantica Hotel\n\nBorn i n Puerto Rico and now a proud Canadian\, Luis Clavel has developed a reput ation for taking Nova Scotian cuisine to the next level through his creati ve\, contemporary and progressive approach. Continuously demonstrating a t rue respect for ingredients\, Luis is committed to encouraging and mentori ng the next generation of chefs at Seasons in Halifax’s Atlantica Hotel. He also takes pride in mentoring a coaching students enrolled in the Nova Scotia Community College Culinary Program.\n\nHis creativity and dedicati on to the culinary profession has garnered Luis many accolades\, including the Alex Clavel Award in 2006\, Atlantic Chef of the Year in 2008\, Nova Scotia Chef of the Year in 2008 and 2009\, and most recently\, the Human R esources Award from Nova Scotia Tourism in 2013. He is a very proud member of the Canadian Culinary Federation\, a Maître Rôtisseur in the Chaîne des Rôtisseurs\, and a member of Slow Food Canada. He has won numerous g old medals in a wide variety of competitions as a member of Culinary Team Nova Scotia\, and takes great pride in having represented Canadian cuisine as an invited chef to the prestigious James Beard House in New York City. \n\n\n\nPaolo Colbertado\, Lincoln Street Food\n\nAfter many years a Large Marge’s Diner\, 200 Lincoln Street in Lunenburg\, Nova Scotia\, has bee n transformed into a modern\, costal neighbourhood kitchen\, serving marke t-inspired\, fresh food. Owner and Chef\, Paolo Colbertado\, has created a unique\, fun and relaxed energy at Lincoln Street Food.\n\nWith 20 years of culinary industry experience under his belt\, Paolo has developed many long-term relationships with local farmers and purveyors\, which help form the foundation of Lincoln Street Food. The restaurant’s menu is continu ously changing\, based upon what foods are seasonally available at the mar ket. Organic\, healthy ingredients are used in all baking\, and wine is sp ecifically chosen from vineyards that opt for sustainable farming – all of which is very important to Paolo.\n\n\n\nLudovic Eveno\, Agricola Stree t Brasserie\n\nGrowing up in a small village in the countryside of France\ , Ludovic Eveno completed his French culinary training in Alsace\, France. After his studies\, he spent the next 15 years gaining a working knowledg e of each aspect of the culinary industry\, travelling throughout various regions in France\, England\, Eastern Canada\, New York City and Portland\ , Oregon.\n\nLudovic has made Halifax his home for the past nine years\, w here he is the Owner and Chef of Agricola Street Brasserie. He enjoys comb ining classical culinary techniques with local\, farm fresh ingredients wh enever possible. His years of experience stem from his love of cooking\, t eaching and creating evenings of quality comfort\, through food and drink\ , with friends and neighbours.\n\n\n\nMark Gabrieau\, Gabrieau’s Bistro\ n\nBorn in Windsor\, Ontario\, Mark Gabrieau began working in the restaura nt industry at the age of 12 for the Mazoti family. In his late teens\, he moved to the Maritimes to study culinary arts at NSIT\, before studying a t the Culinary Institute of America in New York\, and taking an advanced b read baking and pastry course in Germany. He has worked in many hotels and fine dining restaurants across Canada in cities such as Halifax\, Toronto and Vancouver. He was also a member of Culinary Team Atlantic\, and the N ova Scotia Culinary Team\, where he was awarded many medals and awards.\n\ nIn 1999\, Mark moved to Antigonish to open his own restaurant\, Gabrieau ’s Bistro\, with his wife\, Karen. Since it’s opening\, Gabrieau’s B istro has been widely successful and has grown to include a catering compa ny\, a retailer of dressings\, sauces and spices\, as well as a real estat e development company. Mark continues to spend his days in the Bistro’s kitchen\, where he enjoys training and mentoring new and upcoming chefs. D uring his rare free moments\, Mark loves driving his Harley Davidson down the highway while listening to music\, or getting his hands dirty in his g arden.\n\n\n\nJon Geneau\n\nThe son of a tradesman and home economics teac her\, Jon spent his early years in New Brunswick\, where he developed a pa ssion for all things culinary. Relocating to British Columbia in 2006\, Jo n began to refine his traits while working with some of the province’s t op chefs at Glowbal Restaurant\, C Restaurant\, Blind Channel Resort and T he Corner Suite Bistro.\n\nMoving back to the East Coast in 2011\, Jon wor ked as Culinary Instructor and The Chef Group\, Restaurant Chef at Element s on Hollis before becoming Chef and Co-owner of the celebrated Rhubarb Re staurant. Dedicated to supporting regional suppliers and processors\, Jon ’s passion for culinary as well as community shines through at the many community-focused events he participates in.\n\n\n\nMark Gray\, The Brookl yn Warehouse\n\nBorn in Halifax\, Nova Scotia\, Mark Gray has been working in the culinary industry since age 16. Beginning his climb at the beginni ng\, he started washing dishes at Il Mercato Trattoria under Chef’s Maur izio Bertossi and Martin Ruiz Salvador. After graduating high school\, Mar k moved to Alberta\, where he became Sous Chef at The Drake Inn and at The Wood Steakhouse &\; Grill\, under back-to-back Gold Medal Plates winne r Chef Michael Lyon.\n\nMoving back to Halifax in 2009\, Mark became the E xecutive Chef at The Hilton Garden Inn\, Halifax Airport\, at the age of 2 0. From there\, he decided to take a step back to continue learning the cr aft\, and began working under Chef Graeme Rupple at The Brooklyn Warehouse . He earned his Canadian Red Seal Certification\, and completed the Culina ry Arts program at Nova Scotia Community College\, before becoming Executi ve Chef at The Brooklyn Warehouse. The popular Halifax restaurant has won the title of Best Restaurant in Halifax in The Coast’s Best of Food Awar ds in 2012\, 2013 and 2014.\n\n\n\nJason Lynch\, Le Caveau\n\nHaving grown up in a rural farm community in Nova Scotia\, product and quality has alw ays been important to Jason Lynch. This upbringing has set the tone for Ja son’s restaurant\, Le Caveau\, located in the Annapolis Valley where he started his journey.\n\nAfter working in Toronto and Ottawa while attendin g Le Cordon Bleu\, he decided to move home to train with some of Canada’ s best restaurateurs – David Barrett\, Nicholas Pierce and their Chef We rner Bassen. After years of experience\, Jason took the chance to move bac k to the Annapolis Valley where he has dedicated himself to working with l ocal farmers\, meat purveyors and fish mongers to build a supply chain tha t supplies the majority of the product used in his restaurants. He ensures his food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to tail while using all of the ingr edients before him within each season.\n\n\n\nJeffrey MacNeil\, Rime Resta urant\n\nBorn and raised in Antigonish\, Jeffrey MacNeil started his culin ary career working for Mark and Karen Gabrieau at Gabrieau’s Bistro\, wh ere he developed a passion and talent for cooking. After completing the Cu linary Arts program at Nova Scotia Community College\, Jeffrey moved to To ronto to work with French chef\, Marc Thuet\, at his namesake restaurant. From Toronto\, he continued to expand his experience\, developing his skil ls in Sydney\, Australia.\n\nA Nova Scotia boy at heart\, Jeffrey returned home to work for Chef Michael Howell at Tempest\, in Wolfville\, before t aking the position of head chef at Luckett Vineyards. Jeffrey is now Chef and Owner of his very own restaurant in Lunenburg\, Rime Restaurant + Wine Bar. Rime opened this past May\, and features Jeffrey’s creative take o n world cuisine with a local spin.\n\n\n\nDarrick Mailman\, The Flying Apr on Cookery\n\nRaised in a food focused family\, Darrick Mailman grew up fi shing\, gardening\, hunting and cooking. Cooking professionally from age 1 6\, he went on to Graduate from the Culinary Institute of Canada. After wo rking under some of Halifax’s best known chefs\, Darrick took on the pos ition of Chef de Cuisine at Dennis Johnston’s FID\, before following his dream of travelling throughout Europe to experience cultural food and far ming.\n\nUpon returning home to Nova Scotia in 2013\, Darrick opened Mothe r’s Pizza in Halifax. With the next chapter of his local food dream havi ng already begun\, Darrick and his partner\, Lindsay\, have recently moved to an organic farm in Center Burlington\, Nova Scotia to work with Chef C hris Velden at The Flying Apron Inn &\; Cookery. The two are excited to embrace the rural community\, and are looking forward to start farming in the spring.\n\n\n\nJosh McCarty\, Morris East\n\nBorn and raised in Nova Scotia\, Josh McCarty spent his childhood on the South Shore\, just outsid e of Lunenburg. At the age of 13\, Josh and his mother moved to Halifax\, where he became heavily involved in the culinary industry. Starting as a b usy boy at 15\, Josh made his transition into the kitchen just one year la ter\, and has never looked back. He was inspired by seeing what chefs were able to create with simple\, raw ingredients\, and spent as much time as he could learning from those he worked with.\n\nBy the time he graduated f rom NSCC Sobeys Culinary Arts program in 2008\, Josh had gained a wide ran ge of experience by working at various restaurants at hotels around the ci ty\, most notably at Ryan Duffy’s Steak and Seafood\, and under Chefs Cr aig Flinn and Darren Lewis of Chives Bistro.\n\nAs Josh passes his 10 year milestone in the industry while working at Morris East\, he feels so than kful to be part of such a tight knit community\, calling Nova Scotia “a hidden gem in the culinary world.”\n\n\n\nMike McKinnon\, Acadia Univers ity\n\nObtaining undergraduate degrees from Acadia University and Johnson &\; Wales Culinary University\, Michael McKinnon spent the large part o f his young adulthood educating himself on the culinary world. After compl eting his two degrees\, Michael rose to local culinary fame by winning the 1997 Star Chef of the Year award with Canadian Pacific Hotels\, and the 1 997 Gold Medal of the Catering Challenge at the Halifax Discovery Center. Prior to working at Acadia University\, Michael was the Executive Chef for Westin Nova Scotian Hotel and Phillips Crab USA\, and worked for Canadian Pacific Hotels and Delta Hotels.\n\nMichael has been the Executive Chef a t Acadia University since 2007. His focus is to create restaurant quality food to residential dining. His strong emphasis on local products and prof essional presentation delights the students and staff of the university on a daily bases. Since beginning at Acadia\, he has continued to claim many culinary titles across Canada\, including the 2008 Chef Masters Competiti on\, the 2010 CCUFSA People’s Choice Winner\, and the 2010\, 2012 and 20 13 CCUFSA Competition Silver Medalist. Michael is also the Corporate Secto r Chef for Compass Group Canada.\n\n\n\nSusan Morrison\n\nAfter beginning her pastry career making deserts for local restaurants in Ontario\, Susan Morrison decided to follow her two passions – baking and teaching. She g ained a formal education at Nova Scotia Community College\, graduating at the top of her class\, winning a gold medal in the Provincial Skills Compe tition\, and winning a silver medal at the Canadian Skills Competition.\n\ nSince 2008\, Susan has worked as a teacher at NSCC and as a consultant wi th the Halifax Regional School Board in the O2 program. In 2009\, she was awarded a scholarship from The Culinary Trust to study in New York City\, and has recently completed her Certified Bakery Specialist designation. A true promoter of her art\, Chef Sue is on the National Technical Committee for Skills Canada\, a board member for Abilympics Canada\, and has advise d on the Red Seal National Committee for baking.\n\n\n\nMartin Ruíz Salva dor\, Fleur de Sel\n\nBorn and raised in Nova Scotia\, Martin Ruiz Salvado r began his culinary career as a young dishwasher in Halifax before workin g his way across the country as a line cook. After graduating from Le Cord on Bleu at the Scottsdale Culinary Institute in Arizona\, Martin travelled to Europe where he apprenticed and worked three different Michelin-starre d restaurants under the likes to Chef Aiden Byrne\, Chef Jean-Paul LaCombe and the renowned Chef Frédérick Côte.\n\nUpon returning to Canada\, Ma rtin followed his dream to open his own fine dining restaurant in rural No va Scotia. Fleur de Sel opened its doors in 2004. Run by Martin and his wi fe\, Sylvie\, the Lunenburg restaurant is a harmonious meld of Martin’s classical French training with his own Nova Scotian roots and locale. In 2 005\, Fleur de Sel earned the eighth spot in EnRoute’s Top Ten New Resta urants in Canada. Martin has since opened The Salt Shaker Deli and The Sou th Shore Fish Shack\, both located in Lunenburg. He has also cooked at the James Beard House in New York\, competed in the National Gold Medal plate s competition in 2008 and 2014\, represented Nova Scotia at The Canadian C hefs Congress and has held Four Diamonds with CAA since 2007.\n\n\n\nFréd éric Tandy\, Ratinaud French Cuisine\n\nKnown for his expertise in French cuisine\, Frédéric Tandy spent his days cooking through France before a rriving at Cape Breton’s Celtic Lodge in 2002. Over the next few years h e spent his time working on both coasts\, in Nova Scotia and British Colum bia\, before permanently returning to Halifax to open Nova Scotia’s only retail artisanal charcuterie\, Ratinaud French Cuisine\, in 2009. The sho p features expertly prepared cured meat\, made by hand\, using as many loc al seasonal ingredients as possible. Ratinaud’s charcuterie can be found at many of the provinces best restaurants.\n\nOver the past few years\, F red has developed a loyal following for Ratinaud’s immensely popular wee kly series called The Kitchen Table. Sold out months in advance\, the set- menu dinners offer guests a premiere dining experience in Halifax.\n\n\n\n Chris Velden\, The Flying Apron Cookery\n\nHailing from Germany\, Chris Ve lden has been cooking and teaching across Canada\, the US\, and Germany fo r more than 35 years. As a Certified European Master Chef and Culinary Ins tructor\, his expert qualifications match his passion for teaching culinar y education to future chefs and the larger public at his Flying Apron Cook ing School.\n\nAs the Chef and Co-owner of the newly opened Flying Apron I nn &\; Cookery in Summerville\, Nova Scotia\, Chris brings his love for local\, honest food to each item on the menu. In the short time since ope ning\, The Flying Apron has become known for using seasonal\, wild\, local ly grown ingredients. Developing personal partnerships with many Nova Scot ian farmers\, Chris stands strongly for the use of sustainable and ethical farming practices. He is a member of the Nova Scotia Slow Food Board\, an d is a representative for OceanWise.\n\n\n\nCanadian Cheese Grand Prix Cha irman Phil Bélanger (Featuring award-winning cheese from the Dairy Farme rs of Canada and Scotian Gold Apples).\n\nA well-known food gourmet and ch eese expert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix national competition since its inception in 1998\, and chairman of th e competition since 2009.\n\nPhil has had a distinguished career in the At lantic agrifood industry\, including directing a Provincial Hotel and Culi nary Training Institution\, where he developed and managed all aspects of the hotel\, restaurant and tourism programs. He is currently the executive director in the New Brunswick department of Post-Secondary Education\, Tr aining and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter. He also works as an independen t consultant with the Dairy Farmers of Canada\, where he conducts educatio nal presentations and seminars on Canadian cheese. His passion for Canadia n cheese keeps Phil exploring the country in search of new jewels in the w orld of cheese.\n\nMusic by The Prohibition\n\n\n\nThe Prohibition have a lot of love for the craftsmanship and raw energy of popular songs written in the prohibition era between 1900-1930.  The tunes come from Hoagy Carm ichael\, Irving Berlin\, Cole Porter and many other greats whose songs are among the most memorable of all time. Especially designed for dinner or c ocktails and expanding to frenzied dance parties\, The Prohibition's catal ogue includes the punchy upbeat numbers and expressive waltzes of a bygone era.\n\nLap Steel: Phil Sedore\n\nDrums: Crad Price\n\nUpright Bass: Luka s Pearse\n\nRhythm Guitar: Lou Duggan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Opening-Reception-2.jpg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:STANDARD DTSTART:20141102T010000 TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST END:STANDARD END:VTIMEZONE END:VCALENDAR