Ethical Eating Celebrity Chef Dinner based on the Spotlight Gala Film, Food, Inc. 2

This five-course dinner is inspired by the Spotlight Gala film Food, Inc. 2 and features Michael Palij MW and will be prepared by Chefs Andy Preuss, Jenni Lessard, Robert Clark, Timothy Charles & Julien Rousseau.

Ticket Price: $199.00 per guest, includes wine pairings 
Must be 19+ to attend
Sponsored by East Port Properties Ltd, Lindsay Construction, Suntory Global Spirits, Innovative Beverages, Mainbrace Wine & Spirits, Wine Horizons, Wine Visions, J.R. Mahoney Ltd., Chef Works, and the Devour! Seafood Partnership: Victoria Co-operative Fisheries Limited, Afishionado Fishmongers and Comeau’s Sea Foods Limited
Menu and wine pairings coming soon!

Michael Palij, M.W. 

Born in Toronto, Canada, Michael Palij made the bold decision to pack his bags and embark on a new adventure in the UK in the late eighties, following his passion for wine and learning. Starting at Oddbins’ prestigious graduate programme, he quickly made a name for himself in the industry. Recruited by Windrush Wines as their wine buyer, he then realized his dream of founding his independent wine importer, Winetraders (UK) Ltd, in 1995. As the youngest Master of Wine in his time, a title held by only 400 individuals worldwide, his expertise and passion for wine have solidified his reputation as a respected figure in the industry. Palij has established wine schools around the world from Oxford to Hong Kong, and most recently in Barbados, where he continues to inspire and educate wine enthusiasts worldwide. @winetradersuk

Andreas Preuss & Sophia Gruber

Sophia and Andreas are the passionate owners of Oxalis Restaurant, a European farm-to-table restaurant in Downtown Dartmouth. Since opening in November 2021, they have brought their culinary vision to life, celebrating the flavours of locally sourced ingredients with a culinary twist from their home countries. Gruber, originally from Austria, spent her formative years in South Africa, while Berlin-born Preuss built an impressive career working in international luxury resorts. Their paths crossed at a world-renowned resort, where they became lifelong partners both personally and professionally. In 2017, the duo made a bold decision to venture abroad, taking on roles as General Manager and Executive Chef at Trout Point Lodge, an acclaimed destination in Nova Scotia. Now, they’re bringing their rich culinary experiences and love for hospitality to Oxalis. @oxalisns @chefandreaspreuss @sophs_16

Jenni Lessard

Jenni Lessard is a chef, culinary consultant and Interim Executive Director of the Indigenous Culinary of Associated Nations (ICAN). Based in Lumsden, Saskatchewan, she works across the province delivering immersive culinary experiences such as the Field to Shield Tour and the Han Wi Dinner Series. You can find Jenni on traplines, at culture camps and in kitchens teaching, learning and collaborating. She was a judge on Season 5 of Food Network Canada’s Fire Masters and loves outdoor cooking. She’s an active citizen of the Métis Nation of Saskatchewan, working with Batoche National Historic Site’s culinary team and developing a land based menu for the soon to be launched Riel Scouts program at Dumont Lodge. If you turn her upside down, wolf willow seeds and dried rose hips will likely fall out of her pockets! @chefjenni

Timothy Charles

The executive chef of Newfoundland’s iconic Fogo Island Inn—a Relais & Châteaux property that is also No. 57 on Canada’s 100 Best—Timothy Charles began his career at another legendary island R&C property, the Wickaninnish Inn in Tofino. From there, he honed his craft on sailing ships through the Caribbean, South Pacific, and Antarctica before landing on Fogo Island just as the Inn was being built in 2012. He went on to become sous chef, rising through the ranks to his current role. Today, Chef Charles celebrates the wild, fished, farmed, foraged, and hunted bounty of this region, transforming it into dishes worth travelling across the country. @t_s_charles @fogoislandinn @sevenseasonsfarm

Robert Clark 

Renowned as a chef, author, and disrupter, Robert Clark gained national acclaim as Executive Chef of C Restaurant, earning induction into the BC Restaurant Hall of Fame for his innovative approach to local seafood. Currently serving as Chief Culinary Officer at Organic Ocean Seafood and Co-Host of TV series “Your Nations Table,” Chef Clark advocates for sustainable seafood and local food systems. Co-founder of Ocean Wise and appointed to the Order of Canada, he has teamed up with Chef Julian Bond to launch Aramé, a hospitality consultancy. Aramé aims to promote responsible and sustainable practices, enhancing profitability and success in the industry. @robert_clark_64 and @arameculinary.

Julien Rousseau

Originally from the South of France, Julien Rousseau’s culinary journey has taken him from working in a chocolaterie in the French Alps, to Master Chocolatier and Chef at Vineyard at Stockcross in England, to the northeast of Scotland, where he became the Head Chocolatier at the renowned Cocoa Mountain. The rugged beauty of Scotland provided the perfect backdrop for Rousseau to refine his vision of opening a boutique, artisanal chocolate shop that would one day become a reality. After careful deliberation, Rousseau and his partner Nathalie Morin chose Halifax as the place to establish their dream together. In 2014, they opened ROUSSEAU Chocolatier, with every creation reflecting their passion for innovation and quality. By blending local flavors and refined techniques, ROUSSEAU Chocolatier continues to win international awards and captivate taste buds across the country. @rousseauchoco