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:201@devourfest.com DTSTART;TZID=America/Halifax:20151106T200000 DTEND;TZID=America/Halifax:20151106T230000 DTSTAMP:20151006T160706Z URL:https://devourfest.com/program/dinner-with-bob-blumer-rob-gentile-mart in-juneau/ SUMMARY:Dinner with Bob Blumer\, Rob Gentile\, Martin Juneau & Joe MacLella n (Inspired by the film The Empire of Scents) DESCRIPTION:This dinner inspired by the screening of The Empire of Scents. Ticket includes wine pairings\, gratuity and tax.\n\n\n\nBob Blumer\n\nPro ud born and raised Canadian (turned Californian)\, gastronaut\, artist and seven time Guinness World Record holder Bob Blumer is the creator and hos t of the television series The Surreal Gourmet and Glutton for Punishment\ , and host of World’s Weirdest Restaurants.\n\nKnown for transforming or dinary ingredients into wow-inspiring dishes through simple cooking method s and whimsical presentations\, his creativity has become his culinary tra demark. As an artist\, Blumer recently created a show featuring 25 surreal wine glasses and decanters that he exhibited in Napa\, California\, and d esigned a Surreal Gourmet Suite for Toronto’s legendary Gladstone Hotel. \n\nHe is the author of five acclaimed cookbooks and is co-author of the best-selling Pizza on the Grill (just released in it’s second edition). His culinary Inventions du jour can be found on his Instagram page\, @bobb lumer.\n\n\n\nRob Gentile\n\nA first generation Canadian\, born to Italian parents\, Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen\, where he soon learned that food was what fascinated h im most. When challenged by his mother at age 12 to choose a job that he c ould love forever\, he inherently knew it would need to revolve around foo d. After working in restaurants from the age of 13\, Rob entered George Br own’s Culinary School and joined the kitchen at Grazie in 1998. Soon aft er\, he found his first role in a professional kitchen at North 44. After ten years working in Mark McEwan’s celebrated restaurants\, Rob was read y for a new challenge. He was introduced to Peter Tsebelis and Gus Giazitz idis of King Street Food Company and joined them to take the helm of Buca. The restaurant opened in September of 2009 to rave reviews and soon becam e one of Canada’s most celebrated dining destinations\, not to mention i ts most sought-after dinner reservations.\n\nIn addition to his enthusiast ic search for the exact ingredients needed for each recipe\, Rob made his mark for his disciplined craft and innovative\, artisanal approach to Ital ian cuisine. Regular trips to Italy continue to fuel inspiration and refin e his skills in his family’s homeland. Diners and critics alike have tak en note of his commitment to excellence and creativity\, resulting in awar ds and accolades such as Toronto Life naming Buca Osteria &\; Bar (York ville) Toronto’s Best New Restaurant of 2015\, and honours from Ontario Hostelry Institute with 2015’s Gold Award for Independent Restaurateur\, as well as recent opportunities to cook with and earn the praise of culin ary icons such as Alain Ducasse\, Massimo Bottura\, and Mario Battali. \nA fter success as Executive Chef at Buca (King Street)\, Bar Buca\, Buca Ost eria &\; Bar (Yorkville) and the soon to open Jamie’s Italian (Yorkda le)\, Rob still feels the passion for food he has had since childhood. Thi s\, coupled with a determined\, detail-oriented and thoughtful approach to his craft\, ensure there is much more to come in his culinary story.\n\n\ n\nMartin Juneau\n\nMartin Juneau is well-known on the restaurant circuit for his ever-changing list of accolades. In 2011\, Marting won the Canadia n Culinary Championships\, Gold Medal Playes\, before becoming a judge on the Québec Masterchef-style reality-show Et que ça Saute! for two season s. Proud of his Québec culinary tradition\, he was the ideal choice to ho st Les Prix Juneau in 2014\, where he traveled the roads of the province i n search of the best classic recipes. His latest show with Steven Raichlen \, La Tag BBQ\, is now airing weekly.\n\nAnd that’s not all! He’s also a restaurateur. In 2012\, Martin and his business partner\, Louis-Philipp e Breton\, opened their award-winning restaurant\, Pastaga\, named fifth b est new restaurant in Canada by EnRoute Magazine. In their the up-and-comi ng neighbourhood of Mile-Ex\, the two promote natural wine\, in the spirit of purity and quality\, to go with the simplicity of the food. The duo re cently opened an ice cream truck\, Mr. Crémeux\, a neighbourhood grocery store called Le Petit Coin (a perfect hybrid between the small French mark et and a general store there once was in Québec) and CUL-SEC (the first r eal caviste in Montréal).\n\n\n\nJoe MacLellan\n\nJoe Maclellan\n\nRooted from rural Nova Scotia\, Joe Maclellan recently found himself returning h ome after spending time in the Canadian Rockies\, Toronto and New Zealand. Calling Marc Thuet and Lorenzo Loseto his major influencers\, Joe says th ey have shaped him into the chef he is today. Known as a creative mind who wants to embrace ingredients of Nova Scotia using old techniques with new ideas\, he now coks and forages in the season\, trying to preserve what h e can for the colder months.\nProgression and respect for ingredients are his deepest motivations. This will be highlighted at "The Kitchen Table"\, coming this fall to Halifax’s North End\, which is an expansion of frie nd of the fest Frederic Tandy's very successful Ratinaud charcuterie. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Bob-Blumer.jpg LOCATION:Troy Restaurant\, 12 Elm Ave.\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Troy Restaurant:geo:45.092 072,-64.363983 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