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:777@devourfest.com DTSTART;TZID=America/Halifax:20211021T150000 DTEND;TZID=America/Halifax:20211021T190000 DTSTAMP:20211019T185826Z URL:https://devourfest.com/program/devour-the-world-street-food-rally-in-p erson/ SUMMARY:Devour! The World Street Food Rally - IN PERSON DESCRIPTION:The forever popular Devour! Street Food Rally changes it up thi s year with a celebration of tasty Indigenous foods from around the world: Mexico\, Finland\, across Canada\, and the United States. Enjoy the creat ivity of modern Indigenous foods from our visiting Devour! chefs this year . All tastes are $5.00 each\, so get ready to try all of them! Featuring  8+ Stations of Global Indigenous Cuisine in Waterfront Park at Harbours ide Drive and Front Street right behind the Devour! Studios. Proceeds from this event will go to Glooscap First Nation youth.\n\nTicket Price: Free public event\; $5.00 dishes for purchase. No ticket required. \n\nSponsor ed by the Bank of Montreal\n\nFeatured Chefs &\; Dishes\n\nJoseph Shawa na - Sweetgrass Ice Cream\, pine needle sorbet\, dried Saskatoon berries\, maple cotton candy.\n\nJenni Lessard - Tamarack-Skewered Bison\, seasoned with yarrow &\; sage and served over nettle and sunchoke\, drizzled wi th chokecherry syrup.\n\nJorge de la Rosa - Mexican Grilled Street Corn- G rilled corn with mayonnaise dressing\, polder chile\, cotija cheese\, lime .\n\nTaelor Barton - Catfish Fry with sumac watercress remoulade\, egg\, w ild onion patties\, sassafras\, mint tea.\n\nBrian Yazzie - (Nitsidigo'i) Traditional Navajo Kneel Down Bread w/Cedar-smoked squash spread &\; red chile sauce \n\nHeikki Nikula: Traditional Sautéed Reindeer (venison) with potato mash\, lingonberries &\; Toast of Cured White Fish\, white fish roe\, pickled red onion\, dill.\n\nStephane Levac: Wild Boar Taco\, s moked blueberry salsa\, spruce crema on blue corn tortilla.\n\nAnthony Wal sh: Jerky Sustainable Blue Salmon\, sumac crumpet\, nettle and kelp tartar \, seabuck thorne pickle.\n\nJoseph Shawana \n\nAcclaimed Chef Joseph Sha wana is Odawa\, part of the Three Fires Confederacy. Born and raised in Wi kwemikong Unceded Indian Reserve in Ontario\, Joseph was brought up knowin g that food is life. Starting in the kitchen at the early age of 13\, he l earned from his mother\, and quickly fell in love with authentic Indigenou s cuisine. His classical French training and Aboriginal background combine to create authentic\, Native American cuisine executed with world-class c ulinary technique.  Currently\, he is a professor\, the chair of Indigeno us Culinary of Associated Nations\, and the Indigenous culinary advisor at Ontario’s Centennial College. Joseph is also the force behind the high- end Indigenous restaurant\, Kūkŭm Kitchen\, which won the “Best World Cuisine” award in 2019. He was named on the list of Top Ten Chefs of Ont ario\, has received rave reviews in numerous publications—including The New York Times and Food &\; Wine—and is a sought-after voice on the e mergence of Indigenous culinary around the globe. @joseph.shawana\n\nJenni Lessard \n\nJenni Lessard is a Métis chef\, recipe developer\, and Indi genous Culinary Consultant for Wanuskewin Heritage Park. She grew up in th e boreal forest of Northern Saskatchewan\, with no TV reception. She fille d her time picking berries\, rosehips\, and lake mint\, then used them in her cooking. Jenni’s first restaurant\, at age 14\, was Flight Delight\, a burger truck at the La Ronge Municipal Airport. In 2005\, with no forma l culinary training\, Jenni opened New Ground Cafe in the farming communit y of Birch Hills\, SK. Live music events\, art\, and Jenni’s unique blen d of storytelling and cooking garnered a province-wide client base\, when she moved to Saskatoon to focus on catering. Jenni is Secretary of the Ind igenous Culinary of Associated Nations\, Vice President of Métis Local #1 26\, and sits on the steering committee of Slow Food Saskatoon. She makes her home in the Qu’Appelle Valley on Treaty Four Territory. @chefjenni\n \nJorge de la Rosa\n\nGrowing up in Guadalajara\, Mexico\, Chef Jorge de l a Rosa’s grandmothers provided the blueprint for his craft as a young ch ef. Looking to hone his skills\, he moved to Canada and worked with mentor Luis Valenzuela at Torito Tapas Bar. Initially a dishwasher\, he quickly found assured footing as a junior sous chef at several innovative Toronto restaurants\, then as executive chef at Playa Cabana in 2013. He later mov ed on to Vancouver where he worked as a private chef\, then returned to Me xico\, where he opened his first restaurant and immersed himself into Indi genous Mexican food. Aiming to engage all senses\, Chef de la Rosa thrives on traditional Mexican fare for a contemporary palate. Integral to his ap proach is the simultaneous layering and contrasting of colours\, flavors\, and textures. @mrdelarosa13\n\nTaelor Barton \n\nTaelor Barton is a chef from Tulsa\, Oklahoma otherwise known as Indian Territory. She has always loved food\, connection\, and the people. She attended culinary school\, competitively cooked as a way to gain scholarships\, worked in the Tulsa r estaurant industry for over 10 years\, and uses her skills to cook for the people. Being a citizen of Cherokee Nation\, she has interwoven her train ing as a vocational chef and her indigenous heritage to connect and speak to others. @madskillsbarton\n\nBrian Yazzie\n\nBrian Yazzie aka Yazzie The Chef (Diné/Navajo) is a chef and food justice activist from Dennehotso\, Arizona\, and based out of Saint Paul\, MN. He is the founder of Intertri bal Foodways catering company\, a YouTube creator under Yazzie The Chef TV \, a delegate of Slow Food Turtle Island Association\, and a member at I-C ollective: a collective of cooks\, chefs\, seed keepers\, farmers\, forage rs\, and scholars focused on bringing awareness to the cultural appropriat ions of Indigenous foods of the Americas. His TV and media appearances inc lude Independent Lens\, Alter-NATIVE\, and Taste the Nation with Padma Lak shmi. Yazzie was recently appointed Executive Chef at Gatherings Café\, a nd is currently working with other chefs and volunteers to deliver support to Native Elder communities within the Twin Cities. Yazzie is also part o f the Dennehotso Families Covid-19 Relief Project\, which is focused on pr oviding long-term supplies for families and elders in his hometown. @yazzi e_thechef\n\nHeikki Nikula\n\nHeikki is the Chef de Cuisine and second gen eration owner of restaurant Aanaar in the village of Inari in the northern most part of Finnish Lapland. He is indigenous Sami from his father’s si de and from that upbringing\, he gained an enormous interest in nature and using wild ingredients in his cooking. He won second prize in a Sapmi coo king competition in 2014. His restaurant Aanaar also won the Finnish Touri sm Association’s Top Food Tourism award in 2015. The Finnish Gastronomy Association choose Aanaar Restaurant as Restaurant of the Year 2020 for al l of Finland. He specialises in making modern food from the Inari region i nfluenced by his Sami heritage: fish from local waters\, reindeer and wild plants\, mushrooms\, and berries. @hessunikula\n\nStéphane Levac\n\nNova Scotia forager and Indigenous chef Stéphane Levac made a name for himsel f having operated his own catering business\, Frais Catering\, in the Anna polis Valley with his partner Sarah Morrison. Since then\, he has worked i n the kitchen at Studio East in Halifax under Chef Ray Bear\, and has also been the kitchen supervisor at Just Us! Coffee Roasters. Most recently\, he has appeared on Season 9 of Top Chef Canada and was also the Chef at th e very popular drink and eatery\, Maritime Express Cider Company. Today\, he is the Chef at Oak Island Resort. @fraiscaterer\n\nAnthony Walsh\n\nOne of Canada’s most respected chefs\, Anthony Walsh is the Corporate Execu tive Chef of Oliver &\; Bonacini Hospitality\, ensuring every menu refl ects the flavours of O&\;B’s many unique venues—including Halifax ’s new Muir Hotel\, where Chef Walsh was recently appointed the creative culinary lead. Previously\, Chef Walsh served as Executive Chef for the i conic and much celebrated Canadian restaurant\, Canoe\, and opened JAW\, a boutique restaurant in Toronto’s Queen West neighbourhood\, which recei ved unanimous critical acclaim for its inspired fresh market cuisine and f requently changing menu. Over the course of his career\, Chef Walsh has wo n critical acclaim by national and international media and has received nu merous awards. He has been a featured guest chef at James Beard House\, an d has cooked for a number of notable dignitaries. In 2016\, he was named C hef of the Year by Foodservice &\; Hospitality Magazine\, as well as on e of Toronto Life’s Most Influential People. @chefanthonywalsh\n\nIn kee ping with Nova Scotia provincial health regulations and a desire to keep a ll our guests safe and healthy\, Devour! will require proof of full Covid- 19 vaccine immunization along with a valid photo ID upon entry to all even ts with no exceptions. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Devour-The-World-Street-Food-Rally-scaled.jpg LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Cana da GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, NS\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studios:geo:45. 091942,-64.359045 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20210314T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR