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:190@devourfest.com DTSTART;TZID=America/Halifax:20151104T173000 DTEND;TZID=America/Halifax:20151104T193000 DTSTAMP:20151030T125845Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia/ SUMMARY:Devour Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The fifth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception presented by Taste of Nova Scotia. Twelve o f Nova Scotia’s finest chefs will come together to create a sensory expl oration that celebrates our local cuisine. This signature event will featu re the Order of Good Cheer celebration inducting all visiting chefs and ce lebrities – including special guest curator Bill Pullman. \n\nParticipat ing Nova Scotia Chefs &\; Restaurants will be creating film-themed dish es including: \n\n Brad Wammes (Kitchen Door Catering) - For the Critics: Tideview Cider Braised Pork Belly with roasted parsnips &\; haskap be rry gastrique\n Chris Velden &\; Darrick Mailman (The Flying Apron Coo kery) - Salmon Fishing on the Red Bank Road: Nova Scotia Wild Blueberry cured Sustainable Blue salmon\, corn and green onion gâteau\, dill crème fraiche\n Dan Vorstermans (Field Guide) - The Sturgeon Queens: Smoked S turgeon and Stracciatella Cheese with roasted peppers\n Jonathan Joseph (T he Argyler Lodge &\; Restaurant) - Strange Brew Braised Brisket Slider s with red cabbage slaw \n Martin Ruíz Salvador (Fleur de Sel &\; Sa lt Shaker Deli) - A Tapas of Two Cities: Assortment of Tapas and Pintxos \n Matt Krizan (Mateus Bistro) - Stock Pot and Two Smoking Conchos: Matt' s Smoked and Braised Pork Belly Pho with roasted hot Hungarian paprika oil \n Michael Carroll (Paddy’s Irish Brew Pub) - Canadian Bacon Jam Slider : Wild Mountain Farm Beef with Fox Hill cheese and house made bacon jam\n Mike McKinnon\, Peter Welton &\; Kira Williams (Acadia University) -  Silence of the Lambs: Braised  Oulton’s lamb shoulder croquette\, Fo x Hill cheddar potato\, Annapolis Valley harvest vegetables and Riverview pea sprouts \n Nichole Hopkins &\; Tony Ross (The Lobster Shack) - A League of Their Own Lobster Fondue: Sautéed Lobster served on skewers sa ndwiched between garlic toast - with a pot of warm cream for dipping\n Pat rick MacIsaac (Glenora Inn Distillery) - Lord of the Bacon: Bacon Wrappe d Scallops with 10 year old Glen Breton whisky maple butter\n Renée Laval lée (The Canteen) - The Secret Garden: Roasted Delicata Squash\, Waterm elon Radish\, Purple Kale\, Labneh\, Maple-Brown Butter &\; Pinenut Vin aigrette\, House Cured Sausage Bits\n Stephanie Ogilvie (Brooklyn Warehous e) - It’s Complicated: Croque Madame with Oulton's braised beef tongue \, smoked Gouda\, house made brioche\, Scotian Gold apple and quail egg \ n\nGuests on this special night will also be treated to drinks from The Go od Cheer Trail featuring: Avondale Sky Winery\, Benjamin Bridge\, Blomidon Estate Winery\, Boxing Rock\, Devonian Coast\, Garrison Brewing\, Ironwor ks Distillery\, L’Acadie Vineyards\, Luckett Vineyards\, Meander River F arm and Brewery\, Paddy’s Irish Brew Pub\, Petite Riviere Vineyards\, Pl anters Ridge Winery Ltd. and Sainte-Famille Wines. \n\nFeaturing musical s tylings by The Prohibition.\n\n\n\nPatrick MacIsaac\, Glenora Distillery\n \nKnown for his exemplary leadership and culinary capabilities\, Patrick M acIsaac is a chef for the ages. Following his tour in the navy\, he began focusing his time on his passion of cooking by touring the world to develo p the skills and appreciation of food necessary in order to succeed in the culinary industry. Mastering his chosen skill\, Patrick found himself hea ding establishments like Savannah of Montreal\, the MicMac Beverage Room o f Halifax\, The Store House of Ireland\, Coyotes of Banff\, leaving each e stablishment better than when he arrived.\n\nDrawn to that smoky spectre o f single malt whisky\, Patrick recently joined the team at Glenora Distill ery\, where once again he has lead yet another team to great success.\n\n\ n\nDan Vorstermans\, Field Guide\n\nDan Vorstermans is truly dedicated to his craft. As a chef with a hyper-local focus\, he sources as many product s locally as possible\, both farmed and foraged for his famed North End of Halifax restaurant\, Field Guide. \n\nDan\, who was born and raised outsi de of Toronto\, has found his home in Nova Scotia and takes his inspiratio n from his beautiful east coast surroundings. With an ambitious and pure a pproach to cooking – think the whole animal\, raw fish dishes and beauti ful\, fresh vegetables – Dan and his talents are a force to be reckoned with in the local restaurant scene.\n\n\n\nBrad Wammes\, Kitchen Door Cate ring \n\nA maritimer at heart\, Brad Wammes hails from a small waterside c ommunity in Southern Ontario\, where he grew up with a love of food and fa mily. After attending George Brown College and working his way around the world in Michelin Star restaurants (from Scotland to Southern England\, So uth East Asia to Australia)\, he found a home in Halifax with his wife and twin daughters. \n\nFor over five years\, Brad headed the culinary team a t the infamous Seven restaurant in downtown Halifax. In 2012\, Brad joined Kitchen Door Catering to oversee all aspects of the culinary team that pr oduces off-site catering and gourmet to-go food items sold in the Bedford shop. Sharing his passion of extraordinary culinary talents with Nova Scot ia (and everywhere else the catering company travels to)\, Brad has helped the small silver-award winning catering company grow by focusing on local \, fresh ingredients.\n\n\n\nMichael Carroll\, Paddy’s Irish Pub &\; Rosie’s Restaurant\n\nWith over 33 years in the culinary industry\, Mich ael Carroll is known as a culinary guru. Receiving his Red Seal in 1991\, he has been the Executive Chef for Paddy’s Irish Pub &\; Rosie’s Re staurant – an Annapolis Valley staple! – in both Kentville and Wolfvil le for the past 23 years.\n\nA long standing member of Taste of Nova Scoti a\, Michael is currently waiting for the third location of his iconic rest aurant to open in Windsor.\n\n\n\nJonathan Joseph\, Ye Olde Argyler Lodge\ n\nBorn and raised in Miami\, Jonathan Joseph lives and breathes all thing s culinary. Working in kitchens since the young age of 14\, Jonathan spent several years in various restaurant settings\, working every position in the kitchen. Graduating manga cum laude from Florida International Univers ity’s Hospitality program\, he received degrees in hotel and restaurant management (all the while working in the food labs as a teaching assistant and student instructor\, mentored by Chef Michael Moran). \n\nJonathan ga ined further industry experience by helping organize one of the world’s largest foor and wine festivals – South Beach Food and Wine. His partici pation with the annual festival provided him the opportunity to work along side some of the world’s greatest chefs\, such as Bobby Flay\, Aaron San chez\, Mary Sue Millikan\, Susan Fenigar\, and Jonathan Eismann.\n\nWith o ver 20 years of experience\, Jonathan made Nova Scotia his home in 2007. B ringing his love and passion for food and hospitality with him\, Jonathan opened Ye Olde Argyler Lodge in Lower Argyle\, Nova Scotia (voted Best Res taurant in Yarmouth and Acadian Shores in 2013).\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. This year\, Fleur de Sel was named #22 by Canada’s Best 100 Restaurants Magazine.\n\ n\n\nDarrick Mailman\, The Flying Apron Cookery\n\nRaised in a food focuse d family\, Darrick Mailman grew up fishing\, gardening\, hunting and cooki ng. Cooking professionally from age 16\, he went on to Graduate from the C ulinary Institute of Canada. After working under some of Halifax’s best known chefs\, Darrick took on the position of Chef de Cuisine at Dennis Jo hnston’s FID\, before following his dream of travelling throughout Europ e to experience cultural food and farming.\n\nUpon returning home to Nova Scotia in 2013\, Darrick opened Mother’s Pizza in Halifax. With the next chapter of his local food dream having already begun\, Darrick and his pa rtner\, Lindsay\, moved to an organic farm in Center Burlington\, Nova Sco tia to work with Chef Chris Velden at The Flying Apron Inn &\; Cookery in August 2014. The two have excitedly embraced the rural community\, and are looking forward to following their dream of farming with their latest project\, Full Belly Farm.\n\n\n\nStephanie Ogilvie\, Brooklyn Warehouse\n \nHailing from the maritimes\, Stephanie began her journey in the kitchen at a very young age with her grandmother. Working in the industry since sh e was 16\, she decided to further pursue her interest in the culinary worl d by attending the Culinary Institute of Canada at Holland College in Prin ce Edward Island. After graduation\, she moved to Toronto and worked at th e prestigious George Restaurant under Chef Lorenzo Loseto\, apprenticed un der Paul Boehmer at Ultra Supper Club and staged at Canoe Restaurant under Anthony Walsh. From there\, her travels continued all the way to Australi a\, and eventually home to Nova Scotia where she became Sous Chef and even tually Executive Catering Chef at Jane’s on the Common.\n\nSteph found a new home at Brooklyn Warehouse in 2013 as Sous Chef. After accomplishing great success\, she has taken the reigns as Head Chef under Chef Mark Gray .\n\n\n\nChris Velden\, The Flying Apron Cookery\n\nHailing from Germany\, Chris Velden has been cooking and teaching across Canada\, the US\, and G ermany for more than 35 years. As a Certified European Master Chef and Cul inary Instructor\, his expert qualifications match his passion for teachin g culinary education to future chefs and the larger public at his Flying A pron Cooking School.\n\nAs the Chef and Co-owner of the newly opened The F lying Apron Inn &\; Cookery in Summerville\, Nova Scotia\, Chris brings his love for local\, honest food to each item on the menu. In the short t ime since opening\, The Flying Apron has become known for using seasonal\, wild\, locally grown ingredients. Developing personal partnerships with m any Nova Scotian farmers\, Chris stands strongly for the use of sustainabl e and ethical farming practices. He is a member of the Nova Scotia Slow Fo od Board\, and is a representative for OceanWise.\n\n\n\nNichole Hopkins & amp\; Tony Ross\, The Lobster Shack\n\nEach with their own unique flare an d passion for fantastic food\, Nichole Hopkins and Tony Ross run The Lobst er Shack in Barrington Passage together. Known for their unique atmosphere and wide range of tasty choices\, the dynamic duo use as many of Nova Sco tia’s bountiful fresh products as possible.\n\nWith a live lobster tank the the restaurant and an endless supply of fresh fish at the doorsteps\, the menu is always based on keeping it first and foremost fresh and local. \n\n\n\nPeter Welton\, Acadia University\n\nBorn and raised in the beautif ul Annapolis Valley\, Red Seal Chef Peter Welton is accustomed to using lo cal products. Peter grew up in a house where home-grown produce and wild m eats were on hand and the aroma of fresh baked bread was customary. \n\nAf ter high school\, Peter trained at the Culinary Institute of Canada in Pri nce Edward Island\, where in 1996\; he was under the tutelage of Chef Hans Wicki at Chester's Haddon Hall. Peter has had the privilege to work under many prestigious chefs that taught him that hard work and passion will ge t you far. \n\nPeter has spent the last 23 years cooking in various restau rants around Nova Scotia ranging from the bustling waterfront of our Provi nce's capital\, to the picturesque town of Wolfville. Peter was the Execut ive Chef with the Port Pub &\; Bistro from its creation in 2007 till 20 12\, emphasizes quality food in a relaxed atmosphere complementing the loc al beer and wine offered there.\nPeter joined Chartwells in 2012 as the So us Chef and now as Executive Chef\, 2015\, at Acadia. He is involved with all aspects of the daily food production whether it is at Wheelock\, retai l locations or catering. The culinary team at Acadia strive to produce the best quality food for our customers and source as many local products pos sible for their menus.\n\n\n\nMatt Krizan\, Mateus Bistro\n\nFor as far ba ck as his memory can carry him\, Matthew Krizan remembers cooking. In his mother Anna’s  kitchen\, on the large tile countertop\, Matt would sit near the window overlooking the communal back yard in the complex they liv ed in Bratislava\, Czechoslovakia. There he would observe the Slovakian an d Hungarian dishes created by Anna and her mother. With the smells of onio n\, paprika and chicken filling the kitchen\, it was here that Matthew fir st learned to love food.\n\nRiding on his natural inclination to cook\, Ma tthew graduated from Le Cordon Bleu Paris Cooking School in London\, Engla nd. From there\, he continued working in high quality kitchens in Nova Sco tia and Ottawa until moving to Iqaluit. After living in Canada’s North f or nearly a decade\, Matt decided it was time to open his own restaurant m aking the food he loves\, and was naturally drawn back to the abundance of the Maritimes. Working with Nova Scotia’s farmers and fishermen\, Mahon e Bay’s Mateus Bistro delivers fresh and exciting dishes using local pro duce\, heightened with a European style. Following the seasons\, Matt work s hard to create new menus to suit each and every harvest.\n\n\n\nRenée L avallée\, The Canteen\n\nBorn and raised in Shawville\, Quebec\, Renée L avallée left home at an early age in hopes of becoming a lawyer\, but aft er “politely” being asked to leave the university she was attending\, her parents gave her a choice: find a new school and buckle down or get a job. She promptly applied to George Brown College in Toronto and decided t o give cooking a shot. After twenty crazy years in the business\, includin g many stints in restaurants around the world\, Renée has called Nova Sco tia home for the past ten years.\n\nRenée currently divides her time betw een her popular communal dinners and cooking classes and as the chef and o wner of The Canteen – a bustling neighborhood shop in Downtown Dartmouth \, specializing in chef-inspired sandwiches\, soups\, salads\, fresh baked artisanal breads and meals to go. With years of experience under her belt \, Renee has built a successful consulting business under The Feisty Chef brand\, working for a variety of clients in both the public and private se ctors. Renée’s ability to not only cook\, but to confidently communicat e with consumers and media in both French and English has led to numerous contracts locally and abroad.\n\n\n\nWe're bringing the Nova Scotia Good C heer Trail to DEVOUR!.\n\nExplore Canada's first winery\, craft brewery an d distillery trail at the DEVOUR opening reception - where we'll have 14 o f our 35 Good Cheer Trail experiences for you to try. Meet passionate Nova Scotia artisans from Yarmouth to Cape Breton. Although the trail weaves t hrough stunning Nova Scotia landscapes\, heritage sites\, beaches\, farml ands and cities\, we'll have many of the wineries\, breweries and distille ries under one roof in Wolfville on November 4\, 2015. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/devour_events.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:20151101T010000 TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST END:STANDARD END:VTIMEZONE END:VCALENDAR