DATE: February 4-9, 2026

PRICE: US$895 for All Access Pass

(does not include transportation or lodging)

NOTE: Individual Event Tickets will be on sale the week of January 15th!

SCHEDULE: 

WEDNESDAY, FEB 4

Throughout Day
Guest Arrivals

6:00 PM – 7:00 PM
Tipsy Turtle Welcome Reception

Kick off the festivities with a Meet & Greet featuring our fabulous visiting chefs! Join us to savour the fun and discover why our award-winning rum punch is hailed as the Caribbean's finest delight. Exclusive to All Access Pass Holders.

7:00 PM – 9:00 PM
Bahamian Welcome Dinner Buffet

Savour a delightful selection of classic Bahamian dishes that highlight the rich and diverse flavours of the Bahamas. This meal features fresh ingredients and traditional recipes, offering a true taste of the island's culinary heritage.

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THURSDAY, FEB 5

8:30 AM – 10:30 AM
Breakfast

10:30 AM – 12:00 PM
Beverage Workshop – Bush Tea

Join Sharman, herbalist and founder of Bush Tea, in this workshop to explore the medicinal benefits of herbal teas. You’ll learn about homeopathic remedies, taste various teas, and blend your own custom medicinal tea to take home!

1:00 PM – 2:30 PM
Chowder Smackdown

Join us at the Green Turtle Club for an exciting chowder cook-off as our visiting chefs compete against local chefs for the esteemed title of Best Chowder on GTC, with your vote! This event also serves as a charity fundraiser for Every Child Counts.

Menu
Corn & Coconut Curry Chowder with Shrimp (Michael Olson)
Cajun-Style Seafood Chowder (Paul Virant)
Smoked Trout Hodge Podge (Seadon Shouse)
Smoked Wahoo and Chorizo Chowder (Michael Howell)
More participants coming soon!

5:00 PM – 5:30 PM
Cocktail Reception 

Toast the sunset with two signature cocktails from our visiting volunteer mixologist, the lovable Wally Fraser.

5:30 PM – 5:50 PM
Junkanoo Parade

Experience the vibrant energy and dazzling colours of a Junkanoo parade, where lively music and captivating performances come together in a joyful celebration of Bahamian culture!

6:00 PM – 8:00 PM
BBQ Party

A beloved event, our participating chefs will ignite open-air BBQ stations brimming with an abundance of fresh seafood, mouthwatering BBQ meats, and grilled vegetables tossed in our special secret sauces. Enjoy live music.

Menu
Slow Pork Capocollo with Golden Glaze, Sweet Potato Salad with Caramelized Onion, Lime & Pumpkin Seeds (Michael Olson)
Wagyu Bavette Steak, Fresh Kimchi, Rice & Furikake (Paul Virant)
Grilled Lobster with Seaweed Butter & Fermented Hot Sauce (Seadon Shouse)
Grilled Grouper with Pineapple Salsa, Sour Orange Beurre Blanc (Michael Howell)
Salads, Vegetables & Starchy Sides (GTC Kitchen Team)
Dessert: Bananas Foster Action Station with Coconut Ice Cream (Anna Olson)
Rum Cocktails (Wallace Fraser)

8:00 PM – on
Dancing Under the Buttonwood Tree

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FRIDAY, FEB 6

8:30 AM – 12:00 PM
Breakfast/Guests on their own for morning

12:00 PM – 1:30 PM
Culinary Workshop with Chef Seadon Shouse

Join Chef Seadon Shouse for a Culinary Workshop titled "Lionfish Masterclass: From Spear to Plate," where you'll learn to create delicious dishes such as ceviche, wings, nuggets, and more. With a strong commitment to sustainability and sourcing local ingredients, Chef Seadon will guide you through the process of utilizing underappreciated products, celebrating seasonal flavours and showcasing his passion for cooking with wild, fresh ingredients.

3:00 PM – 6:00 PM
Coco Bay Pig Roast with Chefs Michael Howell and Michael Olsen

Spend an afternoon on the beach at the Coco Bay Pig Roast, featuring chefs Michael Howell and Michael Olsen! Enjoy a delicious feast amidst the sun and sand, with mouthwatering flavours and a lively atmosphere that promises a memorable time with friends.

Menu
Roast Abaco Boar with Potato Salad, Coleslaw, Green Bean Salad, and Guava Duff

8:00 PM – 10:30 PM
Popcorn and a Movie

Join us for a screening of The Trip, directed by Michael Winterbottom and starring Steve Coogan. When his girlfriend cancels, Coogan is forced to bring along his best friend and eternal source of annoyance, Rob Brydon, on a tour of the UK's finest restaurants, as commissioned by The Observer. Enjoy popcorn with all the fun toppings!

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SATURDAY, FEB 7

8:30 AM – 10:00 AM
Green Turtle Community Connections Fundraising Breakfast

Join us for a delightful breakfast crafted by the talented youth of Green Turtle Cay Community Connections where they will make Texas Grace Smoked Brisket on Cornbread Waffle with Maple Barbecue Crema Sauce. By enjoying these tasty treats, you'll be supporting important youth programs that help keep our island thriving. Donations for breakfast are warmly welcomed!

11:00 AM – 12:30 PM
Culinary Workshop - French Food with Chef Paul Virant
Recipe: Parisienne gnocchi, Toulouse sausage, pumpkin, fines herbs

Join Chef Paul Virant for a culinary workshop specializing in French cuisine, where you'll master the art of making Parisienne gnocchi. With his extensive background in French culinary techniques, Chef Virant will guide you through creating this delightful dish inspired by his acclaimed restaurant, Petite Vie.

Free AFTERNOON
Guests on their own/Optional Brendal Boat Trip to Noname Cay 

7:00 PM – 10:00 PM
Chefs & Shorts Gala Film Dinner

Discover the highlight of the Devour weekend! Join us for a unique experience where you can "taste the screen," featuring five celebrity chefs who will each create a decadent course inspired by five award-winning short films. Each dish will be expertly paired with wines chosen by our visiting sommelier for a truly exquisite dining experience.

Menu

Tomato Tartare - shoyu, scallions, umeboshi sesame seeds, arare
Roasted Vegetable Pavé, Smoked Wahoo Croquette
Agnolotti del Plin - wild foraged mushrooms, truffle brodo, Boschetto al Tartufo
Roasted Pinwheel Pork Roast Stuffed with Spinach, Ricotta & Roasted peppers, with Citrus Jus & Creamy Polenta
Key Lime Pavlova with Guava Sauce

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SUNDAY, FEB 8

8:30 AM – 10:30 AM
Bloody Mary Bar Brunch

Indulge in a delightful brunch with a make-your-own Bloody Mary bar, where you can craft the perfect cocktail tailored to your taste!

11:00 AM – 12:30 PM
Culinary Workshop - Baking with Chef Anna Olsen

Join chef Anna Olson for a "Choose Your Own Cake Cookie Adventure!" Customize your dessert by selecting from a variety of cake cookie flavours (chocolate, vanilla, citrus), frostings (chocolate, vanilla, cream cheese), and toppings (shredded coconut, sprinkles, chocolate chips). With her wealth of baking experience and a passion for sharing delicious flavours, Anna will guide you in creating the perfect sweet treat!

3:30 PM – 5:00 PM
Wine Workshop with Sommelier Grace Bradley

Join Sommelier Grace Bradley for an enlightening Wine Workshop where you'll learn to explore and select wines that complement your favourite dishes, all while embracing her approachable style that makes wine enjoyable and inviting.

7:00 PM – 9:00 PM
Final Dinner & Screening

Join us for our final dinner and a special screening of Julie & Julia, starring Meryl Streep and Amy Adams. The film follows Julie Powell, a young blogger determined to emulate Julia Child's cooking techniques, showcasing how their shared passion for food intertwines their lives across time. Enjoy a dinner featuring classic French favourites and some fun guilty pleasures!

Menu

Coq au Vin with Vichy Carrots, Salade Niçoise and Pommes Anna (Michael Howell & the GTC Team)
Signature Sausage-Stuffed Jalapeños with Lime Crema (Michael Olson)
Steamed Carrot Cake with Spiced Caramel & Pineapple Salsa (Anna Olson)

MONDAY, FEB 9

Throughout Day –
Guests & Chefs Departures

Book Rooms at:

Book Houses on VRBO or:

Book a Golf Cart early (they sell out!) for transportation:

Getting Here:

Abaco, Bahamas Out Islands

Bookings for event are nonrefundable, both accommodation and ticket sales are final

 

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BOOK NOW!

Call: 1-443-912-5839
info@greenturtleclub.com

 

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Participating Chefs:

Anna & Michael Olson

Chefs Anna & Michael fell in love in the kitchen. After working together for almost a decade at Inn on the Twenty in picturesque Jordan, Ontario, Michael became a Culinary Professor at Niagara College, and Anna moved to share her love of baking and cooking globally with audiences through broadcast television and now her YouTube channel, Oh Yum with Anna Olson, with over 1.5 million subscribers. They now enjoy sharing their expertise by hosting culinary tours in Europe and beyond. Anna & Michael have published 12 bestselling cookbooks between them, and Anna’s newest cookbook, Anna Cooks, launched in fall 2025 to immediate acclaim. While the duo loves to travel the globe to experience new flavours, they equally enjoy spending time at home in Niagara, creating recipes inspired by their adventures. @chefannaolson @chefmolson

Seadon Shouse

Chef Seadon Shouse was born and raised on Nova Scotia’s South Shore, which shaped his views on cooking, sustainability, and commitment to sourcing local and wild ingredients. These values are at the base of the menu at his two restaurants: Halifax, located in Hoboken, NJ, and Coast Kitchen, overlooking the cliffs of the Northern California coast. Having worked in restaurants that varied in geographical location and style, he has developed his own cooking character that focuses on the creative use of underutilized products to celebrate each season. His From The Hill By The Sea cookbook showcases his passion for inspiring professional and home cooks to explore what small local providers and natural surroundings have to offer, as well as his philosophy to keep cooking wild and wonderful. @seadonshouse

Paul Virant

Paul Virant is a celebrated chef and restaurateur renowned for his commitment to seasonality, preservation, and Midwestern cuisine. He is the executive chef and owner of Petite Vie, a French café and brasserie in Western Springs that evolved from his flagship restaurant, Vie, Vistro Prime, a neighbourhood steakhouse; and Gaijin, Chicago’s first and only okonomiyaki-focused restaurant. Beyond his restaurants, Virant is the creator of Jar Sessions, a small-batch line of pickled and preserved products, and the author of The Preservation Kitchen. His culinary achievements have earned him four James Beard Award finalist nominations for Best Chef: Great Lakes, recognition as Food & Wine’s Best New Chef (2007), and a Michelin star for Vie in 2011. He was also named Jean Banchet’s Chef of the Year in 2024 and has competed on Food Network’s Iron Chef America. A graduate of The Culinary Institute of America, Virant refined his skills at some of the nation’s most renowned restaurants, including Charlie Trotter’s, Ambria, Everest and Blackbird, before establishing his own culinary legacy. @paul_virant

Michael Howell

With over 30 years of culinary experience, Michael Howell is the Consulting Executive Chef of the Green Turtle Club and is the founder and driving force behind Devour! The Food Film Fest in Nova Scotia. A renowned chef, he has made his mark across the U.S., Canada, and The Bahamas. Michael owned the award-winning restaurant Tempest in Wolfville, NS, and has cooked at New York’s prestigious James Beard House twice. Michael has also won the Canadian Grilled Cheese Championship in 2016. His expertise in seafood is showcased in his acclaimed cookbook, Atlantic Seafood. Michael's commitment to the food system is recognized through numerous awards, including the Queen Elizabeth II Diamond Jubilee Medal. @chefmhowell @devour_fest

Grace Bradley - Sommelier

Wine Director, Vistro Prime & Petite Vie

Grace Bradley is the Wine Director for Vistro Prime and Petite Vie, where she brings a thoughtful, approachable lens to wine curation. Her passion for wine began early in her hospitality career and quickly evolved into a dedicated pursuit of formal training and cellar management. After passing the Court of Master Sommeliers’ Introductory Exam in 2019, Grace earned her Certified Sommelier title in 2022. Her approach balances education and exploration, building lists that reflect both the character of each restaurant and the stories behind the bottles. At Vistro Prime, her selections nod to steakhouse tradition with a focus on California and French producers. At Petite Vie, she leans into seasonal pairings and a more globally inspired list that complements the restaurant’s modern French menu. Grace’s experience spans a range of restaurants, from neighbourhood gems to destination dining, and she brings a deep appreciation for hospitality, terroir, and the guest experience to every pour. Whether curating a pairing for a multicourse menu or recommending a weeknight glass, she believes wine should always feel inviting, never intimidating. @gbradley1020