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:125@devourfest.com DTSTART;TZID=America/Halifax:20141115T083000 DTEND;TZID=America/Halifax:20141115T130000 DTSTAMP:20140929T125125Z URL:https://devourfest.com/program/devour-the-grills/ SUMMARY:Devour! The Grills DESCRIPTION:Divided into three distinctive time slots\, Devour! The Grills has something for foodies of all ages! Starting at 8:30 a.m.\, kick start your day with a mouth-watering market breakfast prepared by Chef Stephane Levac from Frais Catering. At 10:00 AM\, join Chef Lauren Marshall and Che f Diandra Phipps from enVie–A Vegan Kitchen for an authentic vegan/veget arian trip through the market. Our last slot will be sure to fuel you for the rest of your busy\, film-filled day\, with a delicious lunch prepared by Chef Steven Galvin and the crew from Getaway Farm\, Chris De Waal &\ ; Ben Andrews. In between\, browse the market and enjoy some of the region ’s best local offerings.\n\nFree admission!\n\nStephane Levac\n\n\n\nSte phane Levac is a self-taught\, up and coming chef\, catering in Wolfville\ , Nova Scotia. Understanding the importance of gaining a wide range of exp erience\, Stephane has worked under professionals such as Michael Howell a nd Dave Smart\, who he will be joining at the 2014 Gold Medal Plates event .\n\nStephane and his partner started their own catering business\, Frais Catering\, a few years ago to rapid success. Since opening\, they have cat ered special events for Gaspereau Vineyards\, Jost Vineyards\, Local Conne ctions Halifax and Adrian Campbell Classic\, among others. Recently openin g a store front café at The Wool N Tart\, they were voted 25 Best Eaterie s in Nova Scotia through Local Connections Halifax within three months of opening. Stephane was also named The Wolfville Farmers’ Market’s Taste s of the Valley Judges Choice for Best Savoury Award.\n\nLauren Marshall\n \n\n\nHailing from Nova Scotia\, Lauren Marshall has cooked all over the w orld with executive roles in Nantucket\, Belize and Australia. Earning her degree from the Culinary Institute of Canada in Prince Edward Island\, sh e recently finished a diploma program at the Canadian School of Natural Nu trition. Lauren is extremely passionate about teaching people how to cook nutritious foods\, helping them to become the healthiest versions of thems elves. Lauren was inspired to be a nutritional chef by her grandfather who was a chief cook in the Royal Canadian Navy\, and by her mother who suffe red from Diabetes and Cardiovascular disease.\n\nLauren gained local popul arity by competing on the Food Network’s popular television series Top C hef Canada\, Season 4. It was here that she proved to the entire country t hat being a vegan chef couldn’t hold her back from achieving success. Sh e now enjoys her employment as executive chef at enVie a Vegan Kitchen\, a nd as a culinary instructor for Loblaw's.\n\nDiandra Phipps\n\n\n\nA young \, up and coming Nova Scotian\, Diandra Phipps graduated from Mount Saint Vincent University in 2010 with a Bachelor of Business Administration\, fo llowed by certifications in Plant Based Nutrition from Cornell University and the Institute of Integrative Nutrition. In 2012\, Diandra felt she was in an ideal position to bring modern vegan cuisine to Halifax.\n\nAt 24\, Diandra travelled to Germany to help a friend open a vegan restaurant in Heilbronn named VELO. It was there that her love for cooking manifested in to a passion and talent that would propel her to start a ToGO food busines s\, run primarily out of the Alderney Landing Market in Dartmouth. In 2013 \, enVie found its home in the North End of Halifax\, and continues to sur prise even the most sceptical through innovative\, yet familiar\, vegan cu isine. Diandra has been part of a revolutionary change\, not only in the d ining experience\, but as a founder and pioneer of a new movement in Halif ax\, centered around education\, community\, and social well-being.\n\nSte ven Galvin\n\n\n\nOriginally from the Ottawa valley\, Steven Galvin has gr own from home-town cook to international chef during his culinary career. Having cut his fine-dining teeth at the Blue Water Café in Vancouver\, St even moved to the acclaimed Whistler restaurant\, Araxi\, as Sous Chef. Se eking to expand his skills\, he spent time as Chef de Partie with the Holl and America Cruise Lines before taking the honoured position of Chef to th e Canadian Ambassador to Italy in Rome.\n\nReturning to Canada in 2009 as Chef to the Lieutenant Governor of Nova Scotia\, Steven had the opportunit y to serve as Personal Chef for Her Majesty Queen Elizabeth II during her stay at Government House in 2010. Having spent the last few years at Eleme nts on Hollis helping develop a locally driven menu\, Steven has recently taken on the role of Executive Chef at Getaway Farm\, where he seeks to wo rk with his farmer and butcher teammates to further the cause of local\, s ustainable\, nose-to-tail eating in Nova Scotia.\n\nChris de Waal\n\n\n\nH ailing from Southern Alberta\, Chris de Waal\, Entrepreneur and Farmer at Getaway Farm and Butcher Shop\, is no stranger to taking a chance and crea ting change in the world. Making the move to Nova Scotia in 2009\, Chris k new that the province was positioned to become a champion\, not only of “local food” but of a “local mindset”. Starting with an old\, forg otten farm near Halls Harbour and a small stand at the Halifax Farmers’ Market\, the Getaway Farm family has worked hard together to bring local\, sustainable meat products to a supportive Halifax public. Getaway has ear ned a loyal following through its commitment to deliver quality local prod ucts to an open\, honest food system\, growing into a bustling 700 acre fa rm\, and two full-time butcher shops.\n\nPatrons appreciate seeing farmers working with their food\, serving customers and sharing the ups and downs of farming life. The journey of the last five years has taught Chris a gr eat deal about life\, family\, food and culture. Taking a chance on a care er in which he had no experience has resulted in many blessings. Connectin g people with their food\, ensuring animals are treated well\, and continu ing a long tradition of family farming are all joys in their own right\, b ut what has mattered most to Chris has been the opportunity to build and c ontribute to a vibrant Nova Scotia community.\n\nBen Andrews\n\n\n\nHailin g from the majestic country of New Zealand\, Ben Andrews began his butcher y career at the age of 18 when he accepted a butcher’s apprentice positi on. Initially only looking for a trade to “fall back on”\, he had no i dea that seven years later he would be transplanted to Canada and thrust i nto the role of championing a dying trade.\n\nUpon his arrival in the Grea t White North\, Ben was surprised to find the butchery trade\, as he had t hought it was on the brink of extinction. Saddened by the loss of a noble trade\, a desire was sparked to help restore Canadian butchery to its form er glory. Now a papered butcher with 15 years of experience\, Ben is passi onate about whole carcass butchery and reconnecting people to where their food comes from. He prides himself on being an integral part of the farm t o table movement in Nova Scotia as part of the Getaway Farm family.\n\n&nb sp\; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Wolfville-Farmers-Market-Grills.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:STANDARD DTSTART:20141102T010000 TZOFFSETFROM:-0300 TZOFFSETTO:-0400 TZNAME:AST END:STANDARD END:VTIMEZONE END:VCALENDAR