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UID:205@devourfest.com
DTSTART;TZID=America/Halifax:20151107T200000
DTEND;TZID=America/Halifax:20151107T230000
DTSTAMP:20151006T174002Z
URL:https://devourfest.com/program/dinner-with-ned-bell-michael-hoffmann-m
 ichael-stadtlander/
SUMMARY:Dinner with Ned Bell\, Michael Hoffmann\, Michael Stadtländer & An
 drew Aitken (Inspired by the Spotlight Gala film Good Things Await)
DESCRIPTION:This dinner is inspired by the Spotlight Gala screening of Good
  Things Await. Ticket includes wine pairings\, gratuity and tax.\n\n\n\nNe
 d Bell\n\nWhether cooking for six or six hundred in his role as Executive 
 Chef at Four Seasons Hotel Vancouver and YEW seafood + bar\, Ned Bell’s 
 cooking philosophy is globally inspired and locally created. \n\nNed’s l
 ove of sport\, travel and adventure have taken him all around the world cr
 eating memorable experiences and cooking up a storm along the way. He is i
 nspired and passionate about crafting dishes that lean heavily on plant ba
 sed\, nutrient dense ingredients with an emphasis on sustainable seafood. 
 His community-focused life is firmly based on the health and wellness of h
 is home\, his country and the world through ‘feeding’ extraordinary li
 fe experiences. In 2014\, Ned founded Chefs for Oceans and rode his bike 8
 \,700km across Canada. He hosted two dozen events that featured some of th
 e best chefs in the country striving to raise awareness for healthy lakes 
 oceans and rivers and sustainable seafood.\n\nNed’s diverse British Colu
 mbia upbringing instilled a passion for fresh and locally sourced cuisine.
  This drive led him to work in some of the country’s top kitchens in Van
 couver\, Niagara\, Toronto\, Calgary\, Kelowna and Vancouver amassing many
  great accolades along the way - from seven seasons on Food Network Canada
 ’s Cook Like a Chef\, to Where Magazine’s Best Overall and Rising Star
  awards\, to being named Western Living Magazine’s Top 40 Foodie’s Und
 er 40. To add to the list\, Ned was recently honoured as Canada's Chef of 
 the Year recipient for Food Service and Hospitality Magazine’s 2014 Pinn
 acle Awards\, along with the Green Award for Sustainability at this years 
 Vancouver Magazine Awards.\n\n\n\nMichael Hoffmann\n\nGerman culinary whiz
  Michael Hoffmann has a resume worth bragging about. Completing his traini
 ng as a cook in the mid-1980s at the small hotel and restaurant Gasthof Wi
 ckel\, he then honed his culinary mastery under Eckart Witzigmann at the l
 egendary three-star restaurant Aubergine in Munich. Starting out as Poisso
 nnier\, Michael quickly became Saucier\, and finally Sous Chef. Equally in
 fluential was his time with two-star chef\, Lothar Eiermann.\n In 1996\, a
 t the young age of 29\, Michael became Head Chef at Haerlin at the Hotel V
 ierjahreszeiten in Hamburg. From 2003 until 2014\, Michael ran his own Mic
 helin Star winning restaurant\, Margaux\, in Berlin. Specializing in veget
 arian menus\, he runs his own vegetable garden - using his home-grown prod
 uce in many of his culinary creations. He now owns a bread bakery in Berli
 n\, and is currently working as a consultant for a cruise line. \n\n\n\nMi
 chael Städtlander\n\nAt Eigensinn Farm\, Michael Städtlander tries to gr
 ow and raise as much as he can. He cooks a few times a week for 12 people 
 a night\; 8 course menu from what he has available. Quite simply\, his men
 u reflects the land and what it has to offer. He has defiantly developed h
 is own style loosely based on classical French cuisine. Once in awhile he 
 also creates special outdoor dining events\, like The Singhampton Project.
  \nThere is also a small restaurant in Singhampton called Haisai\, where i
 ngredients from the farm are served up in a tapas format. Winters the farm
  closes and it’s time to dream up new ideas.\n\nAndrew Aitken (photo com
 ing soon!)\n\nAt Devour! we love our aussies. Growing up and perfecting hi
 s craft around Australia\, Andrew Aitken worked his tail off in some of Me
 lbourne’s finest restaurants for nearly 10 years. Meeting his partner\, 
 Sarah Griebel\, while working at Jacques Reymond's\, the duo travelled tog
 ether for a while before settling down in the quaint region of Advocate Ha
 rbour\, Nova Scotia. Fulfilling their dreams by opening their own spot\, W
 ild Caraway Inn\, in 2009\, they work hard to create dishes using what the
 y bay and land provides for them\, foraging regularly in their rich surrou
 ndings.
ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0
 9/stadtlander.jpeg
LOCATION:Wolfville Farmer's Market\, 4 Elm Ave\, Wolfville\, NS\, B4P 2S3\,
  Canada
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 o:45.0920578,-64.36384250000003
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