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:53@devourfest.com DTSTART;TZID=America/Halifax:20131113T120000 DTEND;TZID=America/Halifax:20131117T000000 DTSTAMP:20241209T153512Z URL:https://devourfest.com/program/devour-the-lounge/ SUMMARY:Devour the Lounge DESCRIPTION:For five days\, the Merchant Wine Tavern and Library Pub will b e THE fest hang out\, your home away from home. Before or after a movie\, join other festival delegates for a drink\, a snack and some lively movie discussion. Free entry with a ticket stub or badge. \n LOCATION:The Merchant Wine Tavern and Library Pub\, 472 Main St\, Wolfville \, NS\, B4P 1E2\, Canada GEO:45.091354;-64.363358 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=472 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Merchant Wine Tavern a nd Library Pub:geo:45.091354,-64.363358 END:VEVENT BEGIN:VEVENT UID:27@devourfest.com DTSTART;TZID=America/Halifax:20131113T180000 DTEND;TZID=America/Halifax:20131113T200000 DTSTAMP:20241209T153545Z URL:https://devourfest.com/program/the-five-senses-opening-gala-reception/ SUMMARY:The Five Senses: Opening Gala Reception featuring all Nova Scotian Chefs DESCRIPTION:\n\nWe kick off Devour with The Five Senses our Opening Gala Re ception where eleven of Nova Scotia’s finest chefs come together to crea te a feast for the senses in celebration of cuisine and cinema at Acadia University’s Fountain Commons. Featuring: Lewis Acker (The Port Pub and Bistro)\, Craig Flinn (Chives Canadian Bistro &\; 2 Doors Down)\, Mark Gray (The Brooklyn Warehouse)\, Dennis Johnston (of Fid Resto fame)\, Mat t Krizan (Mateus Bistro)\, Jason Lynch (Le Caveau)\, Jeffrey MacNeil (Luc kett Vineyards)\, Mike McKinnon (Acadia University)\, Martin Ruiz Salvador (Fleur de Sel)\, Frédéric Tandy (Ratinaud French Cuisine) and Chris Vel den (Flying Apron Cookery). We will also feature Phil Bélanger\, 2013 Ca nadian Cheese Grand Prix jury chairman\, representing the Dairy Farmers of Canada with a table of award-winning Canadian cheeses and Jeff Lander wi ll be manning a table with an exotic fruit sculpture courtesy of Pete's. T he evening will be hosted by Bob Blumer\, creator and host of the award-w inning shows Glutton for Punishment and Surreal Gourmet.\n\n\n\nAnd if all of this wasn't enough\, The Lost Cod Clothing Co. will be on hand with th eir full t-shirt press to print you a tee to remember the night forever!\n LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:15@devourfest.com DTSTART;TZID=America/Halifax:20131113T203000 DTEND;TZID=America/Halifax:20131113T203000 DTSTAMP:20131013T051205Z URL:https://devourfest.com/program/the-fruit-hunters/ SUMMARY:Opening Gala: The Fruit Hunters DESCRIPTION:Hunting for wild game is child’s play compared to hunting for fruit. Rare durian that stink of sewers yet taste of custard\, and miracl e berries that turn sour into sweet. Filmmaker Yung Chang introduces viewe rs to a devoted few who spend their days hunting down the rare\, the forgo tten and the most elusive fruits in the world. \n\n\n\nCanada\, 2012\, 95 minutes\nDirector: Yung Chang\nDistributor:Kinosmith ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/The-Fruit-Hunters.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:9@devourfest.com DTSTART;TZID=America/Halifax:20131114T140000 DTEND;TZID=America/Halifax:20131114T153500 DTSTAMP:20220913T012614Z URL:https://devourfest.com/program/more-than-honey/ SUMMARY:More Than Honey DESCRIPTION:We’ve seen a lot of bee films\, so you have to trust us when we say\, you haven’t quite seen THIS bee film. Over the past fifteen yea rs\, numerous colonies of bees have been decimated throughout the world\, but the causes of this disaster remains unknown. Depending on the region o f the world\, between 50%-90% of the bees have simply disappeared. Beautif ully shot with some outstanding macro work\, we are exposed to some extrao rdinary bee happenings and the people working to solve this global crisis. This film has just been submitted for the Oscar nominations in the Best F oreign Language Film category.\n\n\n\n\n\nSwitzerland/Germany/Austria\, 20 12\, 95 minutes\nDirector: Markus Imhoof\nDistributer: Films Boutique\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/MoreThanHoney.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:24@devourfest.com DTSTART;TZID=America/Halifax:20131114T160000 DTEND;TZID=America/Halifax:20131114T160000 DTSTAMP:20241209T153452Z URL:https://devourfest.com/program/gone-fishing/ SUMMARY:Gone Fishing DESCRIPTION:Seasick\nA thoughtful little pen and ink animation contemplatin g a moment in the sea. One most of us have experienced.\n\nCanada\, 2013\, 3 minutes\nDirector: Eva Cvijanovic\n\n\nLobster Fishing\nThe lobster o n your plate may have been caught by Victor Thibault of Meteghan\, Nova Sc otia.\n\nCanada\, 2012\, 4 minutes\nDirector: Alexandre B. Lampron\n\n\nN ile Perch\nLake Victoria supports Africa’s largest inland fishery to a f ault. Nile Perch was a non-indigenous fish species introduced into the lak e in the late 1950s and has altered the freshwater ecosystem. Fishermen mo ve through a complex network of middlemen\, transporters and packaging fac tories. In the end all that is left is bones.\n\nUganda\, 2013\, 17 minute s\nDirector: Josh Gibson\n\nCrab Fishery\nJeff Vollant and the crew of hi s ship Chasseur d’écumes are a feisty bunch from Maliotenam\, Québec\, and when it’s time to start catching crab\, they know how to get the ta sk done.\n\nCanada\, 2012\, 5 minutes\nDirector: Alexandre B. Lampron\n\n \nSumo Roll\nA sumo wrestler walks into a sushi joint. He challenges the c hef to a showdown. Who will be victorious?\n\nUSA\, 2013\, 4 minutes\nDire ctor: Jay Kim\n\n\n\nOyster Harvesting\nOysters are known to inject passi on into your life\, but we think it’s partially due to the person who pl ucked it from the waters\, especially in Bedeque\, PEI.\n\nCanada\, 2012\, 3 minutes \nDirector: Alexandre B. Lampron\nWell Fished\nGrace and Fall on are an anomaly on a fishing boat. They aren’t just working the lines and the traps to make money. This is the beginning of their careers\, a co ntinuation of a long tradition in their families\, and in Nova Scotia.\n\n Canada\, 2013\, 20 minutes \nDirector: Corrine Dunphy\n\n\nDo Not Blame the Sea\nThe sea taketh and the sea gives back\, a family fishes against t he elements.\n\nUSA\, 2013\, 5 minutes\nDirector: Daniel Klein\, Mirra Fin e LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:28@devourfest.com DTSTART;TZID=America/Halifax:20131114T180000 DTEND;TZID=America/Halifax:20131114T210000 DTSTAMP:20241209T153957Z URL:https://devourfest.com/program/food-truck-rally/ SUMMARY:Select Nova Scotia Food Truck Rally DESCRIPTION:Presented by Select Nova Scotia\, the hottest food rage in Nort h America hits the streets of Wolfville with fast\, delicious accessible f ood for all from Halifax Food trucks–Nomad Gourmet\, Tin Pan Alley and T he Food Wolf.\n\n\nPicture: The Ace Burger/Brooklyn Warehouse crew will se rve their delicious food via the Nomad Gourmet Truck.\n\nPresented by Sel ect Nova Scotia\, the hottest food rage in North America hits the streets of Wolfville with fast\, delicious accessible food for all from Halifax Fo od trucks–Nomad Gourmet\, Tin Pan Alley and The Food Wolf.\n\nPicture: T he Food Wolf's infamous K Dog–braised local pork belly with Kimchi and s pecial sauce.\n\nMenus\n\nAce Burger &\; The Brooklyn Warehouse via Nom ad Gourmet\n\nPigfish\; confit pork belly\, seared scallop\, romesco sauce \, charred green onion\, pine nuts $5\nRabbit\; skewer\, bacon\, carrot\, shallot $6\nChocolate Nemesis $4\nPrix-Fixe\; all three courses $12\n\nThe Food Wolf\n\nKorean Pork Burger (local Oultons pork\, Nappa cabbage from hutten family farm\, Local bean sprouts) $8\nVietnamese Lemongrass Tofu Ta co (local made corn tortillas - Pico de Gallo - seaport market) $5\nK Dog (braised local pork belly with Kimchi and special sauce) $7\nPageon (Korea n geen scallion pancake with fresh Chedabucto Bay trap-caught shrimp) $9\n \nTin Pan Alley\n\nChedabucto Bay sustainable shrimp in a delicious Dutch specialty dish.\nLocally-raised\, home cured Berkshire Heritage proscuitto .\nOulton's farm duck confit poutine.\nPlus one other to be determined.\n\ nAll items will be between $5 and $10.\n\nPicture: Cheese &\; Quackers : Duck Confit poutine from Tin Pan Alley. LOCATION:Town Centre Parking Lot\, 433 Main St\, Wolfville\, NS\, B4P 1E1\, Canada GEO:45.091446;-64.361816 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=433 Main St\, Wolfville\, N S\, B4P 1E1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Town Centre Parking Lot:ge o:45.091446,-64.361816 END:VEVENT BEGIN:VEVENT UID:11@devourfest.com DTSTART;TZID=America/Halifax:20131114T183000 DTEND;TZID=America/Halifax:20131114T200500 DTSTAMP:20131011T201940Z URL:https://devourfest.com/program/now-forager/ SUMMARY:Now\, Forager DESCRIPTION:Foraging for plants\, herbs and mushrooms is an exercise in kno wing where to look\, finding the right places where the conditions are jus t right. It’s dependent on luck\, both good and bad. In Now\, Forager\, Lucien and Regina’s relationship echoes this idea as the off-the-grid fo rager duo learn to look at themselves and their relationship and try to fi nd the best place for their love and themselves.\n\n\n\nUSA\, 2012\, 93 mi nutes\nDirector: Jason Cortlund\, Julia Halperin\nDistributer: New Europe Film Sales ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Now-Forager-2.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:29@devourfest.com DTSTART;TZID=America/Halifax:20131114T200000 DTEND;TZID=America/Halifax:20131114T230000 DTSTAMP:20241209T153116Z URL:https://devourfest.com/program/blackie-and-smart-front-and-central/ SUMMARY:Now\, Forager Dinner with Michael Blackie (NEXT) & David Smart (Fro nt and Central) DESCRIPTION:Ottawa's preeminent Chef (and co-host of Food Network's Chef Of f) joins Chef Dave Smart of Front and Central for a celebration of modern cuisine inspired by the film Now\, Forager.\n\nEach course comes paired wi th wine. Additional wine and beverages are available for purchase from the restaurant. Due to the capacity of this location\, some seating may be c ommunal\, but let it be known that you will be sharing your meal with very like-minded individuals. The restaurant will do its best to ensure partie s are seated together. Tax &\; gratuity are included in ticket price.\n \n\nBio- Michael Blackie\nBorn in Leicestershire\, England\, and raised in Montreal\, Michael Blackie has been cooking for almost 27 years on three continents. Over the past decade\, he’s worked at some of the world’s finest hotels including the Fairmont Pierre Marques (Mexico) and the Obero i (Bali)\, an exclusive five-star facility voted the world’s best boutiq ue resort by Leading Hotels of the World (2002) and listed on Cond Nast’ s “hot list”.\nAmong his many career highlights\, Chef Blackie held ex ecutive sous chef and acting chef positions at the prestigious and world-r enowned Mandarin Oriental in Hong Kong. In 2003 Michael returned to Canada and was responsible for the opening of Brookstreet hotel as the Executive chef. Within 4 months of opening Brookstreet was awarded the prestigious four-diamond rating from CAA for the dining room Perspectives.\nIn 2009 Mi chael joined the National Arts Centre as the Executive chef and Director o f Food and Beverage. During his tenure Michael created “Celebrity Chefs of Canada” two years running this event showcased the talents of 18 chef s from across Canada. This unique event garnered national attention. In 20 10 Michael was the co-host of Chefoff! A seven-part Food Network produced show that showcased the antics and challenges of two chefs\, as they battl ed for number one position. Chef-off was nominated for a Gemini award in 2 010\, in the category of reality TV.\nCurrently Michael is the co-founder Nextfood.ca a 11\,000 SQFT unique facility located in the west end of Otta wa\, featuring casual dining\, events\, catering and take home. Nextfood.c a represents the fruits of Michael’s dedication to his craft and is prou d to call this place his home.\n\nBio- David Smart\n\nPassions are like ve getables. They start with a single seed\, and over time\, if nourished pro perly\, they grow. The seed of Chef Dave Smart’s culinary passion was pl anted at a young age (the antics of Jack Tripper must have inspired more t han one budding chef)\, but it took years for that seed to sprout. Dave st arted his career as an engineer. Even during this twenty year tenure\, how ever\, he was lured by the kitchen and by one ingredient in particular: ga rlic. He and two friends would gather on Tuesday nights for “Garlic Nigh t” to cook (with what ingredient other than...) and entertain a host of friends. Inspired by the potential he found in food\, it was not long befo re Dave kicked his collaborators out the kitchen to invent and compose his own meals. So the chef in Dave Smart developed\, leading eventually to hi s placement at Le Cordon Bleu Culinary Arts Institute in Ottawa. And you k now what they say about the rest… it’s history. After his education an d internships with prominent chefs in Ottawa\, Dave found his way back to his home province of Nova Scotia and to the town of Wolfville\, a place th at had always drawn his culinary curiosity.\n\nDave Smart has now opened F ront &\; Central\, a casual restaurant with exquisite food\, in the spa ce that has been home to some of the province’s most outstanding restaur ants. There is no doubt that he will live up to his predecessors. His goal \, however\, is more humble: he aims to nourish the mind\, belly and soul. LOCATION:Front and Central\, 117 Front St\, Wolfville\, NS\, B4P 2A6\, Cana da GEO:45.092194;-64.361855 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=117 Front St\, Wolfville\, NS\, B4P 2A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Front and Central:geo:45. 092194,-64.361855 END:VEVENT BEGIN:VEVENT UID:23@devourfest.com DTSTART;TZID=America/Halifax:20131114T210000 DTEND;TZID=America/Halifax:20131114T210000 DTSTAMP:20131020T231046Z URL:https://devourfest.com/program/devour-the-shorts/ SUMMARY:Devour the Shorts! DESCRIPTION:\nLil’s Meatballs\nA sweet\, or rather savoury\, little anima tion where grandma gives up her infamous meatball recipe.\n\nCanada\, 2012 \, 2 minutes\nDirector: Sheila Provazza\n\n\n\nDelicacy\nIn a bizarre twi st of fate\, a man hunting for the ultimate food experience finds himself in a mare’s nest.\n\nUSA\, 2012\, 11 minutes\nDirector: Jason Mann\n\n\ nTwo Penny Roadkill\nA modern day Cinderella story with road kill and exce llent appetizers.\n\nCanada\, 2013\, 7 minutes\nDirector: Lisa Rose Snow\ n\n\n\nI Kill\nMeet the man who killed the cow that gave you that steak on your plate. (Warning: Graphic imagery.)\n\nNew Zealand\, 2012\, 9 minutes \nDirector: David White\, Paul Wedel\n\n\n\nHaleema\nBeautifully shot\, h eartbreaking and at times\, hard to watch\, Haleema sheds light on the gro wing water crisis in Sudan.\n\nGermany\, 2012\, 17 minutes\nDirector: Bor is Schaarschmidt\n\n\n\nRecipe for Love\nWhy be a sole\, lonely cupcake\, when you can bake your own companion?\n\nCanada\, 2012\, 3 minutes \nDire ctor: Gwyneth Christoffel\n\n\nThe Slaughter\nNo one talks about the work that goes into killing the food you eat. Not even the people who do it. B ut they should. (Warning: Graphic imagery.)\n\nUSA\, 2012\, 14 minutes\nDi rector: Jason Kohl\nDistributor:Jason Kohl\n\n\nChung Ching\nA love poem to that quintessential of small town joints: the local chinese restaurant. \n\nUSA\, 2013\, 5 minutes\nDirector: Mark Hood\n\n\n\nImpromptu\nWe have all been to this dinner party\, hopefully not all of us have had to throw it.\n\nCanada\, 2013\, 10 minutes\nDirector: Bruce Alcock\n\n\n\nGrandpa and Me and a Helicopter to Heaven\nThe deep friendship between a boy and h is bedridden grandfather at the end of his days has them set out for one l ast adventure together and culminates with perfected mushrooms on toast.\n \nSweden\, 2013\, 14 minutes\nDirector: Johan Palmgren\, Åsa Blanck LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:54@devourfest.com DTSTART;TZID=America/Halifax:20131115T100000 DTEND;TZID=America/Halifax:20131115T113000 DTSTAMP:20131026T195132Z URL:https://devourfest.com/program/pitching-food-content-to-networks-produ ction-companies/ SUMMARY:Pitching Food Content to Networks & Production Companies DESCRIPTION:Are you the next Anthony Bourdain? Padma Lakshmi? Jamie Oliver? Some of the top culinary content creators and producers talk about what i t takes to craft the perfect pitch from the onset of a creative idea throu gh to execution and just how to break into this business on screen. This c ould even be your opportunity to pitch your very own cooking show in the r oom!\nLaurie Barnett\nLaurie Barnett is a veteran talent manager\, event p roducer\, project manager\, and sales and marketing executive with over 30 years experience.She is an entrepreneur with deep roots in the food and r estaurant business and the theatre.\n\nShe began her career as an actress and producer\, founding The Actor-Managers\, an actors’ collaborative. L ike many actors\, she waited tables to pay the rent\; soon she rose as a r estaurant professional. In 1990\, she became Director of Dining Services f or the Hearst Corporation. She installed a restaurant kitchen\, hired the first professional chefs\, raised culinary standards\, reduced the subsidy by 50%\, and produced special events for Race for the Cure and Taste of t he Nation.\n\nIn 1995\, Laurie joined The Food Group\, an ad agency for fo od service manufacturers\, including Lipton\, Kraft\, Nabisco\, and Uncle Ben’s. She created a new Event Marketing division\, became its Director\ , and produced over 40 multi-faceted events a year\, including events at t he 1996 and the 1997 National Restaurant Show. The department experienced double digit growth within 18 months. Upon the sale of The Food Group in 1 998\, Laurie became a consultant to clients including Restaurant Associate s\, Air France\, Chase Bank\, Estee Lauder Inc.\, The Omni Group\, New Yor k Times and The New Yorker. For Chef magazine\, she curated a Chef Des Che fs conference for pastry chefs\, featuring Jacques Torres\, Francois Payar d\, and Drew Shotts.\n\nIn 2001\, she joined the Royce Carlton lecture age ncy\, exclusively representing distinguished public intellectuals such as Thomas Friedman\, Dr. Fareed Zakaria\, Glenn Close\, and Edward Albee. She built sales of over $2.5 million per year and championed a popular culina ry group\, representing Lidia Bastianich\, Danny Meyer\, Ruth Reichl\, Ant hony Bourdain\, Eric Ripert and Jacques Pepin. Laurie was responsible for many aspects of clients' speaking careers\, including content development\ , contract negotiations\, finances\, and global logistics. Global accounts included IBM\, American Express\, major universities\, Barclay’s\, Bank of America. From 2011-2013 she took the helm to develop a boutique talent and event production division at Zero Point Zero\, the Emmy award winning production company\, well known for PARTS UNKNOWN on CNN with partner and executive producer\, Anthony Bourdain\, whom she represented since 2004. Among other clients are Eric Ripert\, Joe Bastianich\, Roy Choi\, Sam Cala gione\, and by special arrangement\, Andrew Zimmern.\n\nLaurie Barnett &am p\; Co\, the newest iteration of her journey\, is a collaborative boutique \, focusing on custom content programming for live events\, strategic part nerships across all platforms and special projects with celebrity talent a nd brands around the globe.\n\nRachel Low\nLow is an award-winning executi ve producer who has won five Gemini awards for her work in factual enterta inment and documentaries. Prior to joining forces with Hutt to found madHI VE MEDIA Low was President of Red Apple Entertainment where she oversaw th e development and production of hundreds of hours of programming for netwo rks including Biography\, CBC\, Discovery Canada\, Discovery Times\, Histo ry\, Food Network\, Court TV\, truTV\, Cooking Channel and international d istributors including Beyond Distribution\, RDF and IMG. She also served a s Vice President of Shaftesbury’s factual entertainment division. Low’ s hit series include several high profile Food series including Pitchin’ In\, Opening Soon\, Fink\, Chef School and From Spain with Love. Other hit s include Masterminds and Opening Soon By Design. Low executive produced t he one-hour drama doc Assault and Rescue for Discovery Canada. Her ground breaking documentaries include Why Men Cheat\, Gamer Revolution\, Who’s Sorry Now?\, Surviving the Future\, The End of Men\, The Disappearing Male \, and Talkin’ About AIDS. Low won a James Beard Award for Best Televisi on Special for Morimoto Raw\, for FOOD Network\, USA. She is currently exe cutive producing Gay Revolution for CBC\, After Digital for TVO and the Do cumentary Channel and the crime series Addicted to the Life for OWN Canada .\n\nKathy Cross\nAs Production Executive of Original Lifestyle Content fo r Shaw Media\, Kathy Cross oversees a slate of original lifestyle programm ing for Slice\, HGTV Canada and Food Network Canada. For the past 6 ½ yea rs\, she has worked closely with production companies to develop original series and follows projects from the inception of an idea through to broad cast. Some of her recent projects for Food Network Canada include Chopped Canada\, Chef Michael's Kitchen\, and Pitchin' In. Prior to her role as a Production Executive\, Kathy worked as a series producer and director of e ntertainment and lifestyle programming.\n\nSponsored by\n\nFilm &\; Cre ative Industries Nova Scotia LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:39@devourfest.com DTSTART;TZID=America/Halifax:20131115T103000 DTEND;TZID=America/Halifax:20131115T103000 DTSTAMP:20241209T153811Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-15a/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year.  Take a moment to immerse yourself in the rich cultural and culinar y connections this place has with Acadiens at The Landscape of Grand Pre V iew Park\, savour the wines that are achieving international acclaim at Do maine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort of a guided\, traditional British Double Decker bus. Spectacular scenery from every window\, gives you a TASTE of why we love it here!\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:30@devourfest.com DTSTART;TZID=America/Halifax:20131115T110000 DTEND;TZID=America/Halifax:20131115T110000 DTSTAMP:20131029T182742Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-15a/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:57@devourfest.com DTSTART;TZID=America/Halifax:20131115T120000 DTEND;TZID=America/Halifax:20131115T120000 DTSTAMP:20131011T202450Z URL:https://devourfest.com/program/nose-to-tail-cuisine/ SUMMARY:Nose to Tail Cuisine DESCRIPTION:Nose to tail is using everything\, the way our ancestors always did. Creating delicious food from all parts of the animal–no waste! Tor onto's Scott Vivian\, owner of Beast Restaurant and a member of The Group of Seven Chefs is one of Canada's leading Nose to Tail proponents and Anth ony Bourdain is a big fan of his. Come enjoy a demonstration on how you ca n employ more creatively and deliciously the other parts of the beast. \n \nScott Vivian\n\nBorn in Montreal to an Indian mother and Italian father\ , food has always been an important part of Scott's life. After cooking i n top kitchens in Atlanta and Portland\, Scott returned home to Canada whe re he worked for Tobey Nemeth at the Jamie Kennedy Wine Bar. After a year he was promoted to chef de cuisine of Jamie Kennedy at the Gardiner where local food procurement was an every day occurrence. \nIn June of 2010 S cott was able to fulfil his dream of owning a restaurant by taking over th e culinarily historical space on 96 Tecumseth Street with his wife Rachell e. Their passion of supporting local artisans is the number one philosoph y at Beast Restaurant. With a weekly changing menu\, Scott allows seasona l produce and top quality Ontario ingredients to become the focal point of the gastronomic experience that is offered. LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:42@devourfest.com DTSTART;TZID=America/Halifax:20131115T123000 DTEND;TZID=America/Halifax:20131115T123000 DTSTAMP:20241209T153826Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-15b/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:31@devourfest.com DTSTART;TZID=America/Halifax:20131115T130000 DTEND;TZID=America/Halifax:20131115T130000 DTSTAMP:20131029T182749Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-15b/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:21@devourfest.com DTSTART;TZID=America/Halifax:20131115T140000 DTEND;TZID=America/Halifax:20131115T140000 DTSTAMP:20131021T213521Z URL:https://devourfest.com/program/women-with-cows/ SUMMARY:Women With Cows (w/ Lil’s Meatballs) DESCRIPTION:Britt has been tending to her cows since she was four. Now 79\, and with limited mobility\, she refuses to let go of her cows and her far m. Her sister\, Ingrid\, tends to both the cows and her sister in a Grey G ardens-esque documentary that shows the bonds of love\, both familial and bovine.\n\n\n\nSweden\, 2011\, 93 minutes\nDirector: Peter Gerdehag\nDistr ibutor:Tellemontage AB\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Women-with-Cows.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:60@devourfest.com DTSTART;TZID=America/Halifax:20131115T140000 DTEND;TZID=America/Halifax:20131115T153000 DTSTAMP:20241209T153321Z URL:https://devourfest.com/program/food-photography/ SUMMARY:Food Photography DESCRIPTION:In his own words\, well-travelled blogger Bonjwing Lee of The U lterior Epicure is reminded at every turn–show\, don't tell. This is a p rimer for bloggers who find themselves increasingly moving out of their co ntrolled\, well-lit kitchens and studios and thrown into covering restaura nts\, chefs\, dinners and events. Lee walks us through what it takes to ca pture high impact food photos in the moment\, especially when you have ver y little control over your environment.\n\nBonjwing Lee (The Ulterior Epic ure)\nOne of the most respected global food bloggers\, Bonjwing Lee is a f ood writer and photographer based in Kansas City\, Missouri. His photograp hs have appeared in numerous publications\, including The New York Times\, The Wall Street Journal\, Food &\; Wine Magazine\, and Bon Appetit Mag azine. In addition to writing the blog\, “the ulterior epicure\,"" Bonjw ing also photographed and co-authored “bluestem\, the cookbook” with J ames Beard Award-winning chef Colby Garrelts and his wife\, Megan. He is c urrently working on cookbooks with chefs and hopes to announce them soon.\ nBonjwing holds a Bachelors of Science from Northwestern University and a Juris Doctorate from the University of Michigan Law School. Prior to takin g up a career as a full-time photographer and writer\, he worked in Hollyw ood as a web designer for Sony Pictures Entertainment\, as an aide to a U. S. Senator in Washington\, D.C.\, and practiced corporate and aviation law in Kansas City. LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:3@devourfest.com DTSTART;TZID=America/Halifax:20131115T141000 DTEND;TZID=America/Halifax:20131115T154000 DTSTAMP:20131019T214452Z URL:https://devourfest.com/program/canned-dreams/ SUMMARY:Canned Dreams DESCRIPTION:A dark and at times brooding rumination on the people who put t he food in the cans and onto the supermarket shelves\, literally. Melancho ly at its finest\, as we wind our way through nine countries from Brazil t o Finland\, stepping into people’s very personal stories\, hopes and dre ams. Countless farmers\, factory workers\, miners and many more let us in\ , knocking the global mass production of a canned meal to a very human sca le. (Warning: Graphic imagery.)\n\n\n\nFinland\, 2011\, 78 minutes\nDirec tor: Katja Gauriloff\nDistributer: Deckert Distribution ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Canned-Dreams.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:43@devourfest.com DTSTART;TZID=America/Halifax:20131115T143000 DTEND;TZID=America/Halifax:20131115T143000 DTSTAMP:20241209T153840Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-15c/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:32@devourfest.com DTSTART;TZID=America/Halifax:20131115T150000 DTEND;TZID=America/Halifax:20131115T150000 DTSTAMP:20131029T182758Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-15c/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:22@devourfest.com DTSTART;TZID=America/Halifax:20131115T160000 DTEND;TZID=America/Halifax:20131115T160000 DTSTAMP:20241209T153032Z URL:https://devourfest.com/program/foodporn/ SUMMARY:FoodPorn DESCRIPTION:Breakfast for Two\nBreakfast for two people never looked so eth ereal.\n\nUSA\, 2013\, 1 minute\nDirector: Andrew &\; Carissa Gallo\n\ n\n\nhow beautiful japanese morning is\nAn exercise in mindfulness\, as we ll as on how to make a proper japanese breakfast.\n\nJapan\, 2011\, 15 min utes\nDirector: Yuichi Suita\n\n\n\nNettle Fettucine Alfredo\nA most exqu isite foraged combination. Kitchen Vignettes dishes up the unexpected at e very turn in her garden.\n\nCanada\, 2013\, 3 minutes\nDirector: Aube Gir oux\n\n\nRisotto\nTake a classic Italian dish and add in a dash of Nova Sc otia–featuring Getaway Farm's Maple Shoulder Bacon and Domaine de Grand Pre's L'Acadie Reserve.\n\nCanada\, 2013\, 1 minute\nDirector: James Ingr am\n\n\n\nLight Plate\nLate afternoon light\, streetscapes\, hand-processe d film\, the Tuscan landscape are all kneaded into this pasta dough.\n\nUS A/Italy\, 2012\, 10 minutes\nDirector: Josh Gibson\n\n\nTea for Two\nA lo ok at an organic\, fair trade Ceylon tea farm in Sri Lanka where an endear ing love story was steeped.\n\nUSA\, 2013\, 4 minutes\nDirector: Daniel K lein\, Mirra Fine\n\n\n\nJapanese Knotwood Quiche\nWhat would be an invasi ve weed to one person\, is another person’s gourmet fare.\n\nCanada\, 20 12\, 2 minutes\nDirector: Aube Giroux\n\n\n\nKinfolk Dinner: Brooklyn\, N Y\nThis is exactly what it looks like in your head when you dress up a Bro oklyn warehouse and share a meal.\n\nUSA\, 2013\, 2 minutes\nDirector: An drew &\; Carissa Gallo\nWhere the Water Settles\nFor hundreds of years\ , the rice fields of Yunan have been a beacon of beauty and bounty. The Pe renial Plate visits this magical place.\n\nUSA\, 2012\, 6 minutes\nDirecto r: Daniel Klein\, Mirra Fine\n\n\nRibboned Asparagus Salad\nAsparagus. Co arse salt. Ground pepper. Parmesan cheese. Pine nuts roasted. Olive oil. L emon.\n\nUSA\, 2013\, 2 minutes\nDirector: Tiger in a Jar\n\n\nA Time for Foie\nThe most ethical\, thoughtful and\, dare we say\, sweet tale of a m an and his foie.\n\nUSA\, 2013\, 7 minutes\nDirector: Daniel Klein\, Mirr a Fine\n\n\n \;\n\n\nTiramisu\nWarning: You will get hungry watching t his film. Eat dessert first.\n\nCanada\, 2013\, 2 minutes\nDirector: Jame s Ingram\n\n\n\nReverie\nPart dream\, part reality\, Reverie explores the visionary cuisine of Chef Jordan Kahn. Sit back and watch this virtual cul inary storm from your sublime seat.\n\nUSA\, 2013\, 22 minutes\nDirector:  Natasha Subramaniam\, Alisa Lapidus\n\n\n10 Things We Love About Italy\n In a place like Italy\, it’s no small feat to narrow it down to a top te n list of favourite foods.\n\nUSA\, 2013\, 5 minutes\nDirector: Daniel Kle in\, Mirra Fine LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:19@devourfest.com DTSTART;TZID=America/Halifax:20131115T161000 DTEND;TZID=America/Halifax:20131115T161000 DTSTAMP:20131011T212427Z URL:https://devourfest.com/program/the-rice-paddy/ SUMMARY:The Rice Paddy (w/ Where the Water Settles) DESCRIPTION:The Dong people in southern China are renowned for their rice\, so it’s apt that one of the first films in the Dong language is The Ric e Paddy by Xiaoling Zhu. A Qui\, a young Dong girl\, dreams big of things outside her small village\, and the rice paddies that fill the lives and b ellies of those around her.\n\n\n\nFrance\, 2011\, 82 minutes\nDirector: Z hu Xiaoling\nDistributor:Striped Entertainment ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/The-Rice-Paddy.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:17@devourfest.com DTSTART;TZID=America/Halifax:20131115T183000 DTEND;TZID=America/Halifax:20131115T183000 DTSTAMP:20131011T203256Z URL:https://devourfest.com/program/the-last-shepherd/ SUMMARY:The Last Shepherd (L'ultimo pastore) DESCRIPTION:The truly compelling story of Renato Zucchelli\, the last trave lling shepherd in a metropolis. Renato moves his flock from pastoral meado ws in the Alps to his suburban home in Milan with the help of an engaging cast of characters equal parts humans and animals. It’s a dying vocation and Renato is losing to massive suburban sprawl\, as Milan has one of the highest populations and industrial density in Europe with a vast commuter belt overtaking what were once green pastures. \n\n\n\nItaly\, 2012\, 78 minutes\nDirector: Marco Bonfanti\nDistributor:Visit Films ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/The-Last-Shepherd.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:26@devourfest.com DTSTART;TZID=America/Halifax:20131115T191000 DTEND;TZID=America/Halifax:20131115T191000 DTSTAMP:20131020T233146Z URL:https://devourfest.com/program/its-five-oclock-somewhere/ SUMMARY:It's Five O'Clock Somewhere DESCRIPTION:\nTwo Chips\nA perfect moment between a couple caught and anima ted for posterity and the world.\n\nUSA\, 2013\, 2 minutes\nDirector: Ada m Patch\n\n\n\nHow to Taste Vino Like a Sommelier\nBaked Pie. Saddle Leath er. A white peach note. There are only 186 master sommeliers in the world and you get to hear from one of them.\n\nUSA\, 2013\, 3 minutes\nDirector:  Kelly Le Castre\n\n\nKinfolk Saturdays- Making Soda: Raspberry Soda\nSod a. Up close and personal. You'll never look at a single bubble the same ev er again.\n\nUSA\, 2013\, 1 minute\nDirector: Andrew &\; Carissa Gallo \n\nThe Distiller\nBrad Estabrooke is following a dream. And a very boozy one at that.\n\nUSA\, 2011\, 6 minutes\nDirector: Keith Erlich\n\n\nCocon ut: Nose to Tail\nThe Perennial Plate travels to Sri Lanka to discovers my riad uses for coconuts and their trees. Toddy\, anyone? *hiccup*\n\nUSA\, 2013\, 5 minutes\nDirector: Daniel Klein\, Mirra Fine\n\n\n\nKinfolk Satur days- Making Soda: Lavender Vanilla Soda\nThe perfect artisanal soda combi nation–lavender and vanilla.\n\nUSA\, 2013\, 1 minute\nDirector: Andrew &\; Carissa Gallo\n\n\n\nSpirit Guides: The Return of Craft Bartending in New York\nA Sazerac or a side car\, an old fashioned or a gimlet? These are the tipples that the new era or bartenders are looking to not only re surrect\, but perfect in today’s bars. No guns filled with sour mix\, th ese are quality quaffs for a discerning public.\n\nUSA\, 2012\, 39 minutes \nDirector: Jesse White\n\n\n \; LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:48@devourfest.com DTSTART;TZID=America/Halifax:20131115T200000 DTEND;TZID=America/Halifax:20131115T230000 DTSTAMP:20131108T170437Z URL:https://devourfest.com/program/dinner-with-scott-and-jamie/ SUMMARY:The Last Shepherd Dinner with Scott Vivian (Beast) & Jamie Smye (Pr ivet House) DESCRIPTION:Chef Scott Vivian of Toronto's Beast Restaurant joins Privet Ho use's Jamie Smye for a gustatory experience inspired by the feature presen tation The Last Shepherd.\n\nEach course comes paired with wine. Additiona l wine and beverages are available for purchase from the restaurant. Due to the capacity of this location\, some seating may be communal\, but let it be known that you will be sharing your meal with very like-minded indiv iduals. The restaurant will do its best to ensure parties are seated toget her. Tax &\; gratuity are included in ticket price.\n\n\n\nBio- Scott V ivian\n\nBorn in Montreal to an Indian mother and Italian father\, food ha s always been an important part of Scott's life. After cooking in top kitc hens in Atlanta and Portland\, Scott returned home to Canada where he work ed for Tobey Nemeth at the Jamie Kennedy Wine Bar. After a year he was pro moted to chef de cuisine of Jamie Kennedy at the Gardiner where local food procurement was an every day occurrence.\n\nIn June of 2010 Scott was abl e to fulfil his dream of owning a restaurant by taking over the culinarily historical space on 96 Tecumseth Street with his wife Rachelle. Their pas sion of supporting local artisans is the number one philosophy at Beast Re staurant. With a weekly changing menu\, Scott allows seasonal produce and top quality Ontario ingredients to become the focal point of the gastronom ic experience that is offered.\n\n\n\nBio- Jamie Smye\n\nHaving worked in the foodservice industry for 35 years across Canada\, not only as an Execu tive Chef but also as a Food &\; Beverage Executive\, Jamie has had a b road range of experiences &\; flavours to draw on. Most recently\, the successful run of “Madison’s Grill” in Steady Brook Newfoundland for 3 years. Jamie &\; his partner Liisa Sellors\, closed that location to move to the Annapolis Valley and take advantage of all the fantastic loca l growers &\; purveyors. Now having opened Privet House Restaurant in t he heart of Wolfville in the former Acton’s location\, he feels he has a rrived home. LOCATION:Privet House\, 406 Main St\, Wolfville\, NS\, B4P 1C9\, Canada GEO:45.091675;-64.360977 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=406 Main St\, Wolfville\, N S\, B4P 1C9\, Canada;X-APPLE-RADIUS=100;X-TITLE=Privet House:geo:45.091675 ,-64.360977 END:VEVENT BEGIN:VEVENT UID:49@devourfest.com DTSTART;TZID=America/Halifax:20131115T210000 DTEND;TZID=America/Halifax:20131116T010000 DTSTAMP:20241209T153707Z URL:https://devourfest.com/program/cocktail-pop-up-party/ SUMMARY:Cocktail Pop-Up Party DESCRIPTION:Tonight we celebrate the rebirth of cocktail cool with the ulti mate Cocktail Pop-Up Party in a heritage barn. The night will feature four cocktails inspired by the film Hey Bartender\, served up by one of Halifa x's most renowned\, award-winning mixologists\, Jeffrey Van Horne. And if that isn't enough for you\, our film programmer Simon Thibault will be spi nning tracks and Halifax pop-up heroes Ace Burger will be dishing up their tasty burgers via the Nomad Gourmet food truck into the wee hours. Sample s of each of the four cocktails are included with the price of admission. Watch out for celebrity party crashers! Open until 1 am.\n\nMenu for the Ace Burger Pop-Up via Nomad Gourmet\n\nClassic Burger\; Getaway Farm Grass Fed Beef\, Lettuce\, Frizzled Onions\, Pickle\, Dijonnaise\nDeLuxe\; the Classic\, with PEI Cheddar &\; Brother’s Back Bacon\nPo’Boy\; Line- caught Haddock\, Smoked Tartar Sauce\, Pickled Onion\, Deep Fried Capers\n \nStay tuned for the cocktail menu curated and served up in the moment by Jeffrey Van Horne!\n LOCATION:Rafter's Lounge\, The Old Orchard Inn\, 153 Greenwich Rd South\, W olfville\, NS\, B4P 2R2\, Canada GEO:45.075542;-64.398666 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=153 Greenwich Rd South\, Wo lfville\, NS\, B4P 2R2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Rafter's Lounge \, The Old Orchard Inn:geo:45.075542,-64.398666 END:VEVENT BEGIN:VEVENT UID:5@devourfest.com DTSTART;TZID=America/Halifax:20131115T210000 DTEND;TZID=America/Halifax:20131115T223200 DTSTAMP:20131021T185041Z URL:https://devourfest.com/program/hey-bartender/ SUMMARY:Hey Bartender DESCRIPTION:Fuelled by a spirited soundtrack from Joe Jackson\, Hey Bartend er trips through some of the world’s most infamous cocktail bars with co mmentary from their renowned bartenders. Or as one mixologist so aptly put s it–the world as seen through the prism of a cocktail glass. This is ac cess to some of New York’s most exclusive hot spots\, including Employee s Only\, and this is officially the rebirth of the cocktail cool. \n\n\n\n USA\, 2013\, 90 minutes\nDirector: Douglas Tirola\nDistributer: 4th Row Fi lms\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Hey-Bartender.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:14@devourfest.com DTSTART;TZID=America/Halifax:20131115T211000 DTEND;TZID=America/Halifax:20131115T224000 DTSTAMP:20131030T150945Z URL:https://devourfest.com/program/step-up-to-the-plate/ SUMMARY:Step Up to the Plate (Entre les Bras) (w/ Fäviken) DESCRIPTION:Fathers and sons have worked side by side in all sorts of trade s. Meet Michelin-starred chef Michel Bras and his son\, Sebastien. The two prepare for the inevitable trade-off when the son will take over. But is everyone ready?\n\n\n\nFrance\, 2012\, 86 minutes\nDirector: Paul Lacoste\ nDistributor: filmswelike\n\nShort: Fäviken\nBon Appétit magazine claims it’s the world’s most daring restaurant\, a behind-the-scenes look at the world of Chef Magnus Nilsson.\n\nUSA\, 2013\, 8 minutes\nDirector: Ir a Chute\nDistributor:Dark Rye ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Step-Up-to-the-Plate-2.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:50@devourfest.com DTSTART;TZID=America/Halifax:20131116T083000 DTEND;TZID=America/Halifax:20131116T130000 DTSTAMP:20131011T204025Z URL:https://devourfest.com/program/the-devour-cinema-brunch/ SUMMARY:The Devour Cinema Brunch DESCRIPTION:Devour partners with the Wolfville Farmers Market to bring you a decadent browse-around brunch inspired by their vendors’ favourite mov ies–think Noodles inspired by Tampopo or Eggs over easy inspired by Chic ken Run. You get the idea. 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:VEVENT UID:55@devourfest.com DTSTART;TZID=America/Halifax:20131116T100000 DTEND;TZID=America/Halifax:20131116T113000 DTSTAMP:20241209T153726Z URL:https://devourfest.com/program/creating-culinary-content-for-the-web/ SUMMARY:Creating Culinary Content for the Web DESCRIPTION:OMG–it’s a panel where you don’t have to turn off your mo bile device! A close look at the culinary web with an eye on cutting edge video blogs\, online magazines\, interactive iPad cookbooks who are dramat ically changing their methods of delivering content to their fans to keep up with Gen C. Gen C is a powerful new force in consumer culture. It’s a term used to describe people who care deeply about creation\, curation\, connection\, and community. It’s not an age group\; it’s an attitude a nd mindset defined by these key characteristics.\nLeo Artalejo\nLeo is a c ommunications strategist who believes the right story at the right time ca n change the world. He draws from two decades of experience using compelli ng narratives to share ideas\, build communities\, and launch new ideas as meaningful brands.\nWorking with organizations\, large and small\, from F ortune 100 companies to international foundations to non-profits\, Leo hel ps people tell their stories to the world in a way that inspires those tha t matter most.\nAs an amateur chef and avid traveler\, one of the highligh ts in Leo's life is his Men's Supper Club where some of Nova Scotia's fine st culinary experiences come to life. He lives in Halifax\, which serves a s a launching pad to explore farms\, food trucks and community suppers wit h his wife and three children.\n\nAube Giroux\nAube Giroux is a filmmaker and food blogger based on the East Coast. She has directed 2 films for the National Film Board\, as well as several independent productions. Her wor k has been shown on CBC and at international film festivals. In 2011\, she started a video food blog called Kitchen Vignettes\, combining her intere sts in food activism\, organic farming\, cooking\, and filmmaking. Kitchen Vignettes received Saveur Magazine's 2012 Best Food Blog Award in the vid eo category and is now a weekly web series on PBS Food. Having grown-up in the Wolfville area\, Aube is thrilled to take part in this year's festiva l.\n\n\nZahra Sethna\nCo-founder of Rustik Magazine. A writer and editor w ith over a decade of experience\, Zahra has contributed to the CBC\, BBC T ravel\, the New York Times and East Coast Living. She gardens\, cooks and writes on the south shore of Nova Scotia.\n\n\nStephen Mostad\nCo-founder of Rustik Magazine. Stephen is an award-winning writer who has advised th e Lieutenant Governor of Nova Scotia on communication\, managed public rel ations for a luxury goods auction company\, and edited documentation for t he United Nations.\n\nNEW EDITION- Kate Inglis!\nKate Inglis is an author and photographer who lives on the coast of Nova Scotia\, Canada\, where s he was born. She is a contributor to Dark Rye\, the online magazine for W hole Foods Market\, and is editorial manager of the magazine’s daily Tum blr—both noted by the James Beard Awards\, Mashable\, and others for bei ng among the best in corporate social media.\n\nIn November 2009 Kate’s first novel was published—The Dread Crew: Pirates of the Backwoods (Nimb us)\, a book January Magazine called "a spirited tale\, gorgeously rende red." The Dread Crew was nominated for a Hackmatack Award in Nova Scotia and a Red Cedar Award in British Columbia. The sequel is in production for a Spring 2014 release\, and Kate’s first book of poetry for children will hit shelves in fall of 2014.\n\nAs a photographer\, Kate wrote for  Shutter Sisters as a founding contributor\, and co-authored Expressive P hotography: The Shutter Sisters Guide for Shooting from the Heart. In 2013 her first solo photography credit was published by Stash Books—A Month Of Sundays: Family\, Friends\, Food &\; Quilts by Cheryl Arkison. LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:40@devourfest.com DTSTART;TZID=America/Halifax:20131116T103000 DTEND;TZID=America/Halifax:20131116T103000 DTSTAMP:20241209T154017Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-16a/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here! LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:33@devourfest.com DTSTART;TZID=America/Halifax:20131116T110000 DTEND;TZID=America/Halifax:20131116T110000 DTSTAMP:20131029T182813Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-16a/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:58@devourfest.com DTSTART;TZID=America/Halifax:20131116T120000 DTEND;TZID=America/Halifax:20131116T133000 DTSTAMP:20131105T181707Z URL:https://devourfest.com/program/designing-the-plate/ SUMMARY:Designing the Plate - Making food look AND taste great DESCRIPTION:Making food look AND taste great. You're a great cook\, but som ehow it never seems to come together on the plate. Let Chef Michael Blacki e demonstrate plate composition: textures\, colours and flavour profiles t hat are complementary so that you can up your culinary game\, wow your gue sts and improve your own culinary prowess.\n\n\n\nMichael Blackie\nBorn in Leicestershire\, England\, and raised in Montreal\, Michael Blackie has b een cooking for almost 27 years on three continents. Over the past decade\ , he’s worked at some of the world’s finest hotels including the Fairm ont Pierre Marques (Mexico) and the Oberoi (Bali)\, voted the world’s be st boutique resort by Leading Hotels of the World (2002) and listed on Con de Nast’s “hot list”.\nAmong his many career highlights\, Chef Black ie held senior positions at the world-renowned Mandarin Oriental in Hong K ong. In 2003 Michael returned to Canada to open The Brookstreet Hotel - Ot tawa as the Executive Chef. Within 4 months of opening Brookstreet was awa rded the prestigious four-diamond rating from CAA for the dining room Pers pectives.\n\nIn 2009 Michael joined the National Arts Centre as the Execut ive chef and Director of Food and Beverage. During his tenure\, Michael cr eated “Celebrity Chefs of Canada” two years running this event showcas ed the talents of 18 chefs from across Canada. This unique event garnered national attention. In 2010 Michael was the co-host of Chefoff! a seven-pa rt Food Network produced show that showcased the antics and challenges of two chefs as they battled for number one position. ""Chefoff! was nominate d for a Gemini award in 2010\, in the category of Reality TV.\nCurrently M ichael is the co-founder of Nextfood.ca in the west end of Ottawa. Nextfoo d.ca represents the fruits of Michael’s dedication to his craft and is p roud to call this place his home. LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:44@devourfest.com DTSTART;TZID=America/Halifax:20131116T123000 DTEND;TZID=America/Halifax:20131116T123000 DTSTAMP:20241209T153402Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-16b/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:34@devourfest.com DTSTART;TZID=America/Halifax:20131116T130000 DTEND;TZID=America/Halifax:20131116T130000 DTSTAMP:20131029T182821Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-16b/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:61@devourfest.com DTSTART;TZID=America/Halifax:20131116T140000 DTEND;TZID=America/Halifax:20131116T153000 DTSTAMP:20131026T195543Z URL:https://devourfest.com/program/recipe-writing/ SUMMARY:Recipe Writing DESCRIPTION:Renowned author Kathleen Flinn gives this recipe writing primer with tips on how professional food writers develop recipes\, the importan ce of a finely articulated ingredient list\, common mistakes\, copyright i ssues\, and more. Measure twice\, pour once.\nKathleen Flinn\nKathleen Fli nn is the author of The Kitchen Counter Cooking School (2011) and The Shar per Your Knife\, the Less You Cry (2007)\, both published by Viking/Pengui n. Her forthcoming book\, a childhood memoir with recipes titled Burnt Toa st Makes You Sing Good\, is slated for publication by Viking/Penguin in Ap ril 2014. A writer for more than 20 years\, her work has appeared in more than three dozen publications worldwide. She serves on the board of direct ors for the International Association of Culinary Professionals and divide s her time between Seattle and Anna Maria Island\, Fla.\, with her husband and trusty rescue dog. LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:6@devourfest.com DTSTART;TZID=America/Halifax:20131116T140000 DTEND;TZID=America/Halifax:20131116T150500 DTSTAMP:20131021T213455Z URL:https://devourfest.com/program/himself-he-cooks/ SUMMARY:Himself He Cooks (w/ Sikh Formagio) DESCRIPTION:In the Golden Temple in Amritsar\, India\, hundreds of voluntee rs prepare 50\,000 free meals every day. Watching food prepped\, cooked\, served and cleaned up by a selfless league on this scale is nothing short of epic. An amazing insight into a place that truly symbolizes the opennes s of Sikhs towards all people and religions. \n\n\n\nBelgium/The Netherlan ds\, 2011\, 65 minutes\nDirector: Valérie Berteau\, Philippe Witjes\nDist ributer: Valérie Berteau\n\n\n\nShort: Sikh Formaggio\n\nThe centuries-ol d Parmesan Cheese industry of Northern Italy is one of history\, passion\, tradition and... Sikhs.\n\nItaly/USA\, 2012\, 21 minutes\nDirector: Devyn Bisson\, Dan Duran\, Katie Wise\nDistributor:Katie Wise\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Himself-He-Cooks.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:2@devourfest.com DTSTART;TZID=America/Halifax:20131116T141000 DTEND;TZID=America/Halifax:20131116T155500 DTSTAMP:20131011T204812Z URL:https://devourfest.com/program/bill-w/ SUMMARY:Bill W. (w/ Two Chips) DESCRIPTION:Bill W. serves as a cautionary tale at its best as it reveals t he story behind one of America’s most interesting and magnanimous charac ters in recent history. Seamlessly weaving together photos\, recordings an d archival footage\, the co-founder of Alcoholics Anonymous\, Bill Wilson was the reluctant hero of an organization that is now over two million str ong today. \n\n\n\nUSA\, 2012\, 104 minutes\nDirector: Dan Carracino\, Kev in Hanlon\nDistributer: Page 124 Productions\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Bill-W.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:45@devourfest.com DTSTART;TZID=America/Halifax:20131116T143000 DTEND;TZID=America/Halifax:20131116T143000 DTSTAMP:20241209T153754Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-16c/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:35@devourfest.com DTSTART;TZID=America/Halifax:20131116T150000 DTEND;TZID=America/Halifax:20131116T150000 DTSTAMP:20131029T182829Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-16c/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:12@devourfest.com DTSTART;TZID=America/Halifax:20131116T160000 DTEND;TZID=America/Halifax:20131116T171000 DTSTAMP:20131104T202406Z URL:https://devourfest.com/program/red-obsession/ SUMMARY:Red Obsession (w/ How to Taste Vino Like a Sommelier) DESCRIPTION:For centuries\, Bordeaux has commanded a mythical status in the world of fine wine as a leitmotif of wealth\, power and influence. But it s prosperity has always been linked to the capricious nature of weather an d the shifting fortunes of global economies. Now\, change is coming to Bor deaux. Traditional customers in US\, Europe and the UK are falling away as China pushes prices to stratospheric levels. The demand is unprecedented but the product is finite\, and this new client wants it all. \n\n\n\nAust ralia\, 2012\, 70 minutes\nDirector: Warwick Ross\, David Roach\nDistribut er: FilmBuff\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Red-Obsession-2.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:16@devourfest.com DTSTART;TZID=America/Halifax:20131116T161000 DTEND;TZID=America/Halifax:20131116T161000 DTSTAMP:20131017T004007Z URL:https://devourfest.com/program/the-last-catch/ SUMMARY:The Last Catch (w/ Do Not Blame the Sea) DESCRIPTION:In this investigative documentary\, European bluefin tuna and t hose who fish them are facing extinction. Once a year\, schools of tuna mi grate from the Atlantic to spawning grounds in the Mediterranean. It is a well-established fact that tuna stocks now face imminent collapse. Yet the y are still being fished during spawning season\, interrupting the natural cycle of replenishment. Some fishermen have used questionable means to se cure fishing licenses for still plentiful Libyan waters\, the rest are lef t to trawl the already heavily overfished areas. A desperate fight for sur vival is coming to a head.\n\n\n\nGermany\, 2013\, 52 minutes\nDirector: M arkus Schmidt\nDistributor:Autlook Films\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/The-Last-Catch.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:10@devourfest.com DTSTART;TZID=America/Halifax:20131116T183000 DTEND;TZID=America/Halifax:20131116T194500 DTSTAMP:20131021T213133Z URL:https://devourfest.com/program/mussels-in-love/ SUMMARY:Mussels in Love (L'amour des moules) DESCRIPTION:Sex is tasty and necessary when it comes to mussels. Mussels In Love delves into the what and how of mussel farming in the Netherlands. ( Warning: Gratuitous sex between mussels.)\n\n\n\nNetherlands/Belgium\, 201 2\, 73 minutes\nDirector: Willemiek Kluijfhout\nDistributer: Kinosmith\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/MusselsinLove.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:25@devourfest.com DTSTART;TZID=America/Halifax:20131116T191000 DTEND;TZID=America/Halifax:20131116T191000 DTSTAMP:20131020T233628Z URL:https://devourfest.com/program/artisanal-shorts/ SUMMARY:Artisanal Shorts DESCRIPTION:The Knife Maker\nAn act of devotion is one that is imbued with dedication and affection. This is the way in which Joel Bukiewicz makes kn ives.\n\nUSA\, 2011\, 10 minutes\nDirector: Keith Erlich\n\nMonk's Meat\n If you were to ask Chris Kim\, seitan isn’t just the new meat. It’s be tter than meat. Because it’s not meat.\n\nUSA\, 2013\, 4 minutes\nDirect or: Keri D. Light\n\nThe Beekeeper\nA city life doesn’t mean one withou t nature. For Megan Paska\, it comes through the urban beehives she tends to.\n\nUSA\, 2012\, 6 minutes\nDirector: Keith Erlich\n\n\n\nThe Salmon S moker\nA displaced Norwegian hones the craft of salmon smoking from his ro oftop grotto in London.\n\nUK\, 2013\, 6 minutes\nDirector: Nikolaj Belze r\n\nThe Distiller\nBrad Estabrooke is following a dream. And a very boozy one at that.\n\nUSA\, 2011\, 6 minutes\nDirector: Keith Erlich\n\n\n\nFr om Soup to Nuts\nPrepare to be heckled! The Goods Shed is a lively market next to the Canterbury West Train Station in London brimming with good foo d and the stall-holders\, artisans and chefs who make it.\n\nUK\, 2012\, 3 6 minutes\nDirector: Tim Leandro\n\nFor Udon and Country\nTetsuo Shimizu ’s devotion to the soft pliable japanese noodle\, udon\, begins in his w heat field and peaks in his kitchen.\n\nUSA\, 2012\, 5 minutes\nDirector: Daniel Klein\, Mirra Fine\n LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:51@devourfest.com DTSTART;TZID=America/Halifax:20131116T200000 DTEND;TZID=America/Halifax:20131116T230000 DTSTAMP:20241209T153341Z URL:https://devourfest.com/program/dinner-with-chef-sean-laceby/ SUMMARY:Mussels in Love Dinner with Danny St. Pierre (Auguste) & Chef Sean Laceby (The Blomidon Inn) DESCRIPTION:Join us for a sensational five-course seafood dinner inspired b y the film\, Mussels in Love\, with Montréal's Chef Danny St. Pierre and Chef Sean Laceby of Wolfville's Blomidon Inn.\n\nEach course comes paired with wine. Additional wine and beverages are available for purchase from t he restaurant. Due to the capacity of this location\, some seating may be communal\, but let it be known that you will be sharing your meal with ve ry like-minded individuals. The restaurant will do its best to ensure part ies are seated together. Tax &\; gratuity are included in ticket price. \n\n\nBio- Danny St. Pierre\n\nAfter graduating from l'École Hôtelière de Laval cooking school\, Danny rose through the world of cuisine includin g advanced-level training at the Institut de Tourisme et d'Hôtellerie du Québec in 1998 and two years at the world-renowned Toqué restaurant in M ontreal\, where he earned his stripes as a chef. Danny also served as host of the Ma Caravane au Canada TV show that aired on TV5 Monde. He is the o wner of Auguste restaurant in Sherbrooke\, Quebec and co-owner of Chez Aug ustine\, a new café and caterer that celebrates home cooking for both eat ing in or taking out.\n\nBio- Sean Laceby\n\nSean Laceby was born in Orang eville\, Ontario in 1972 but moved with his family to Nova Scotia as an in fant. It was in Nova Scotia\, the province he calls home\, that he was fir st given the opportunity to develop his passion for hunting\, fishing and wilderness. Upon graduating from high school\, Sean turned his part-time j ob of working in the kitchen of the family Inn to a full-time position. As the year progressed\, so did Sean’s love for cooking and his obvious ta lents for the culinary arts truly began to show!\n\nSean took a leave of a bsence from the Blomidon Inn to enrol in the Culinary Institute in Charlot tetown\, Prince Edward Island. He later graduated with two gold medal awar ds and a professional rating. As well as studying in P.E.I.\, Sean has bee n a student at the Culinary Institute of America in both the Hyde Park and Napa Valley campuses. Sean also had the privilege of being asked to work with Canada’s Culinary Team when they were in Halifax\, Nova Scotia to p repare a multiple course fundraising dinner.\n\nSean’s tenure in Nova Sc otia has only helped to nurture and maintain his love for cooking wild gam e. For the patrons of Wolfville’s Blomidon Inn\, there is often the spec ial opportunity to enjoy game that has been prepared by the chef of the In n. Sean has been big game hunting in British Columbia\, and has also made a continental leap to hunt in the Northern Transvaal of South Africa.\n\nT he Menu\n\nAmusé Gueule\nš›\nSeared Scallop\nOver oven roasted ghost sq uash with maple chipotle glaze\, caramelized shallots &\; quince reduc tion.\nš›\nCelery &\; Mussels Velouté\n(Cream of celeriac w mussel f umet + Salad of mussels and celery stalks\, egg yolk and olive oil w cele ry salt)\nš›\nHalibut à la Bordelaise\n(Pan seared filet w shallot fond ue \, brown fish jus w red wine\, halved marrow bone\, salad of parsley\, bread and wine vinegar\, white bean purée)\nš›\nChocolate Mousse Cake \nWith Blomidon Inn Ice Cream &\; Espresso Ganache LOCATION:The Blomidon Inn\, 195 Main St\, Wolfville\, NS\, B4P 1C3\, Canada GEO:45.0922354;-64.3509345 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=195 Main St\, Wolfville\, N S\, B4P 1C3\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Blomidon Inn:geo:45.09 22354,-64.3509345 END:VEVENT BEGIN:VEVENT UID:1@devourfest.com DTSTART;TZID=America/Halifax:20131116T210000 DTEND;TZID=America/Halifax:20131116T224500 DTSTAMP:20131021T213218Z URL:https://devourfest.com/program/at-any-price/ SUMMARY:At Any Price (w/ The Slaughter) DESCRIPTION:When director Ramin Bahrani set out to make this film\, he spen t time living with families featured in Robert Kenner’s documentary Food Inc.\, about global food production as controlled by a handful of multina tional corporations. Dennis Quaid stars as Henry Whipple struggling to hol d all of the pieces of his family’s farming empire together with very li ttle help from his rebellious\, professional race-car driving son\, Zac Ef ron.\n\n\n\nUSA\, 2011\, 105 minutes\nDirector: Ramin Bahrani\nDistributer : Mongrel Media\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/At-Any-Price.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:7@devourfest.com DTSTART;TZID=America/Halifax:20131116T211000 DTEND;TZID=America/Halifax:20131116T223000 DTSTAMP:20131011T205814Z URL:https://devourfest.com/program/kiss-the-water/ SUMMARY:Kiss the Water (w/ Seasick) DESCRIPTION:This is the story of Megan Boyd and her very unlikely place in history. In this beautifully shot film\, in the far reaches of Scotland’ s northern highlands\, a colourful cast of characters regale us with stori es on the life and remarkable influence of this fishing fly-maker extraord inaire. Self-taught in this enigmatic\, artful craft\, Boyd became an inte rnationally renowned artisan and supplier to\, among others\, Prince Charl es. Her flies are still collected and emulated worldwide and are revered a s some of the best that fishermen have ever cast.\n\n\n\nUS/UK\, 2013\, 80 minutes\nDirector: Eric Steel\nDistributer: Easy There Tiger Inc. LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:41@devourfest.com DTSTART;TZID=America/Halifax:20131117T103000 DTEND;TZID=America/Halifax:20131117T103000 DTSTAMP:20241209T153056Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-17a/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:36@devourfest.com DTSTART;TZID=America/Halifax:20131117T110000 DTEND;TZID=America/Halifax:20131117T110000 DTSTAMP:20131029T182848Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-17a/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:59@devourfest.com DTSTART;TZID=America/Halifax:20131117T120000 DTEND;TZID=America/Halifax:20131117T133000 DTSTAMP:20131026T194944Z URL:https://devourfest.com/program/seafood-inspired/ SUMMARY:Seafood Inspired DESCRIPTION:Here in Eastern Canada\, menus are often inspired by the oceans . We all know that eating seafood is good for us and can be a creative out let for intrepid cooks. Chef Danny St. Pierre's Auguste Restaurant (Sherb rooke\, QC) is inspired by the new wave of "Bistronomy". Cooking great ing redients with flair but not pretension. He  leads a  demo that explores what we can do with seafood\; cooking fish and shellfish can be delicious without being daunting! Expand your seafood repertoire. LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:46@devourfest.com DTSTART;TZID=America/Halifax:20131117T123000 DTEND;TZID=America/Halifax:20131117T123000 DTSTAMP:20131103T212226Z URL:https://devourfest.com/program/wolfville-magic-winery-bus-17b/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n\n \;\n\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:37@devourfest.com DTSTART;TZID=America/Halifax:20131117T130000 DTEND;TZID=America/Halifax:20131117T130000 DTSTAMP:20131029T182857Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-17b/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:62@devourfest.com DTSTART;TZID=America/Halifax:20131117T140000 DTEND;TZID=America/Halifax:20131117T140000 DTSTAMP:20131011T210256Z URL:https://devourfest.com/program/food-styling/ SUMMARY:Food Styling DESCRIPTION:Can I still eat that when we’re done with this session? One o f the region’s top food stylists\, will take us through all of the eleme nts of a perfectly styled dish that tells its very own story. Lighting\, p rops\, glue guns\, glycerine\, tooth picks\, brushes… yeah\, you might n ot want to eat that after all. Just take the picture. \n\nDebbie Page\n\nD ebbie Arthurs Page\, based in Halifax with twenty years of food styling un der her apron. Before becoming a food stylist\, Debbie was production mana ger for one of Atlantic Canada’s leading-edge advertising agencies. In 1 991\, she went on to manage a photography studio where more food was shot than in any other studio on the east coast of Canada. This is when Debbie became passionate about food styling. She furthered her training in Manhat tan and Minneapolis and since then\, has styled food and beverages for fil m\, television\, packaging\, publishing and print — always bringing a hi gh level of order and creativity to every assignment. And when things are quiet with food styling\, she can be found following her other passions fo r yoga or\, creating abstract art in her own art studio. \nShe has been a guest speaker for photography students at NSCC as well as other schools th roughout the Province. LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:20@devourfest.com DTSTART;TZID=America/Halifax:20131117T140000 DTEND;TZID=America/Halifax:20131117T140000 DTSTAMP:20131021T213058Z URL:https://devourfest.com/program/to-make-a-farm/ SUMMARY:To Make a Farm (w/ Tea for Two) DESCRIPTION:The average age of farmers in Canada is rising into the mid-fif ties. But there are still young farmers out there\, looking to encapsulat e both old and new ideologies when it comes to farming. To Make A Farm fol lows five young farmers as they try to learn the ropes of small-scale farm ing and all that it ensues.\n\n\n\nCanada\, 2011\, 74 minutes\nDirector: S teve Suderman\nDistributor:Orangeville Road Pictures\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/To-Make-a-Farm.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:4@devourfest.com DTSTART;TZID=America/Halifax:20131117T141000 DTEND;TZID=America/Halifax:20131117T154000 DTSTAMP:20131011T210413Z URL:https://devourfest.com/program/enjoy-your-meal/ SUMMARY:Enjoy Your Meal (w/ Impromptu) DESCRIPTION:Following in the foot steps of films like Food\, Inc.\, this is a brilliantly woven together food exposé that follows the links in the f ood chain to show us how our daily habits impinge upon the lives of people in Brazil\, Africa and Thailand. From shrimp to soya beans\, no plate is left unturned in this epic film about the very real effects of globalizati on on farmers and fishermen everywhere.\n\n\n\nBelgium/The Netherlands\, 2 010\, 90 minutes\nDirector: Walther Grotenhuis\nDistributer: Autlook Films \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Enjoy-Your-Meal.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:47@devourfest.com DTSTART;TZID=America/Halifax:20131117T143000 DTEND;TZID=America/Halifax:20131117T143000 DTSTAMP:20131103T212253Z URL:https://devourfest.com/program/wolfville-magic-winery-bus/ SUMMARY:Wolfville Magic Winery Bus DESCRIPTION:A great opportunity to board the Wolfville Magic Winery Bus for a new experience offering you a TASTE of what the full tour is like each year. Take a moment to immerse yourself in the rich cultural and culinary connections this place has with Acadiens at The Landscape of Grand Pre Vie w Park\, savour the wines that are achieving international acclaim at Doma ine de Grand Pre Winery and Gaspereau Vineyards all while in the comfort o f a guided\, traditional British Double Decker bus. Spectacular scenery fr om every window\, gives you a TASTE of why we love it here!\n\n LOCATION:Kings Transit Terminal\, Main Street\, Main Street\, Wolfville\, N S\, Canada GEO:45.091854;-64.357658 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Main Street\, Wolfville\, N S\, Canada;X-APPLE-RADIUS=100;X-TITLE=Kings Transit Terminal\, Main Street :geo:45.091854,-64.357658 END:VEVENT BEGIN:VEVENT UID:38@devourfest.com DTSTART;TZID=America/Halifax:20131117T150000 DTEND;TZID=America/Halifax:20131117T150000 DTSTAMP:20131029T182909Z URL:https://devourfest.com/program/all-you-need-is-cheese-express-17c/ SUMMARY:All You Need is Cheese Express DESCRIPTION:Our express bus to Fox Hill Cheese House where you will enjoy a visit to Nova Scotia's most prominent Fromagerie\, tastings of both local and award winning cheeses from across Canada that are curated by Canadian Cheese Grand Prix Jury Chairman Phil Bélanger paired with local artisana l beers from Sea Level Brewing and ciders from Tideview Ciders accompany t he cheeses. Enjoy the views of beautiful Starrs Point on the return trip t o Wolfville. (Round trip is 1.5 hours.) LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:13@devourfest.com DTSTART;TZID=America/Halifax:20131117T160000 DTEND;TZID=America/Halifax:20131117T173000 DTSTAMP:20131021T194051Z URL:https://devourfest.com/program/slow-food-story/ SUMMARY:Slow Food Story (w/ Two Options) DESCRIPTION:Good\, clean and fair food for all. This is the story of Carlo Petrini and the original food movement that revolutionized gastronomy. Tod ay\, there are 100\,000 members in 1\,500 convivia worldwide\, as well as a network of 2\,000 food communities who practice small-scale and sustaina ble production of quality foods\, this 25-year-old cultural revolution sti ll shows no sign of waning. This is the story of Slow Food.\n\n\n\nItaly\, 2013\, 74 minutes\nDirector: Stefano Sardo\nDistributor: Kinosmith\n\n\nS hort: Two Options\nSlow Food Vice President Dr. Vandana Shiva continues he r work worldwide on seed saving solutions and eloquently speaks up for rur al farmers in India.\n\nUSA\, 2013\, 8 minutes\nDirector: Daniel Klein\, M irra Fine\nDistributor:The Perennial Plate ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Slow-Food-Story.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:8@devourfest.com DTSTART;TZID=America/Halifax:20131117T161000 DTEND;TZID=America/Halifax:20131117T173000 DTSTAMP:20131011T210916Z URL:https://devourfest.com/program/make-hummus-not-war/ SUMMARY:Make Hummus Not War DESCRIPTION:One of the oldest-known prepared foods in human history\, hummu s is claimed by multiple Middle Eastern nationalities. When filmmaker Trev or Graham heard of a 2008 Lebanese plan to sue Israel for acting as if it had proprietary rights over the dish\, he was intrigued and hungry for mor e. This is one man’s humorous journey through the bars and kitchens of B eirut\, Tel Aviv\, Jerusalem and New York to figure out who owns the hummu s heritage.\n\n\n\nPalestinian Territories/UK/Australia/Israel/Lebanon/USA \, 2012\, 77 minutes\nDirector: Trevor Graham\nDistributer: Yarra Bank Fil ms ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/Make-Hummus-Not-War.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:52@devourfest.com DTSTART;TZID=America/Halifax:20131117T180000 DTEND;TZID=America/Halifax:20131117T200000 DTSTAMP:20131110T193225Z URL:https://devourfest.com/program/the-sweet-hereafter-awards-presentation -desserts-showcase/ SUMMARY:The Sweet Hereafter: Awards Presentation & Desserts Showcase DESCRIPTION:The Devour Awards Ceremony featuring Chef Don Mailman and the C ulinary Students of NSCC Kingstec preparing an extraordinary sweet finish to Devour followed by an awards presentation with Devour Organizers and Pr esident &\; CEO Lisa Bugden of Film &\; Creative Industries Nova Sco tia. We will present our newly-christened awards–The Golden Tines–in f our categories–Best Short Documentary\, Best Short Drama\, Best Feature Documentary and Best Feature Drama.\nBrad Hall - Metal Artist\, Annapolis Royal\, NS- commissioned to create the "The Golden Tine" award\n\nArtist S tatement: During my career\, I have experimented in a variety of mediums. Combining my experiences with photography\, pottery and weaving with over twenty years of working experience with wood in restoring built heritage\ , has made the transition into working and creating with metal both exciti ng and challenging.  Working with a variety of metals and techniques: for ging\, welding\, banding and riveting\, allows me to fabricate a design th at combines art and function which is enduring\, while rooted in the past. \n\nThe Dessert\n\nKentville Beet Coral cake\, smoked salt chocolate sauce \, lavender and maple cotton candy\, apple mint glass\, coconut malt ball s\, licorice gummy\, strawberry leather and mango curd.\n\nSponsored by Fi lm &\; Creative Industries Nova Scotia. LOCATION:Art Gallery\, Acadia University\, 10 Highland Ave\, Wolfville\, NS \, Canada GEO:45.0786519;-64.357193 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=10 Highland Ave\, Wolfville \, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Art Gallery\, Acadia University: geo:45.0786519,-64.357193 END:VEVENT BEGIN:VEVENT UID:18@devourfest.com DTSTART;TZID=America/Halifax:20131117T203000 DTEND;TZID=America/Halifax:20131117T203000 DTSTAMP:20131011T211031Z URL:https://devourfest.com/program/the-pastry-chef/ SUMMARY:The Pastry Chef (Il pasticciere) (w/ Bittersweet) DESCRIPTION:Crime. Intrigue. Lies. Deceit. These are the ingredients used to make up The Pastry Chef\, a film where the protagonist\, Achille Franzi finds himself with a recipe for disaster made with a dish of a woman\, a grifter and a dirty cop. Trailer.\n\nItaly\, 2012\, 97 minutes\nDirector: Luigi Sardiello\nDistributor:Ellipsis Media International\n\nShort: Bitter sweet\n\nA beautifully rendered story about teaching farmers from Ghana su stainable methods in cocoa production with an eye on protecting their envi ronment and themselves. \n\nGhana/The Netherlands\, 2012\, 19 minutes\nDir ector: Peter Bicknell\, Andrew Kappel\nDistributor:En Route Productions ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2013/1 0/The-Pastry-Chef.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:63@devourfest.com DTSTART;TZID=America/Halifax:20140620T190000 DTEND;TZID=America/Halifax:20140620T203000 DTSTAMP:20140617T213053Z URL:https://devourfest.com/program/le-chef/ SUMMARY:Le Chef DESCRIPTION:Jean Reno stars as veteran chef of a Michelin three-star culina ry empire in this charming French comedy. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 6/michael-youn-ai-fornelli-nella-commedia-chef-233558_jpg_1400x0_q85.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:64@devourfest.com DTSTART;TZID=America/Halifax:20140620T204500 DTEND;TZID=America/Halifax:20140620T230000 DTSTAMP:20140617T162442Z URL:https://devourfest.com/program/dinner-inspired-by-le-chef/ SUMMARY:Dinner Inspired by Le Chef DESCRIPTION:Following Le Chef\, David Smart will host a dinner inspired by the movie at Front and Central\, located on 117 Front St. in Wolfville. Di nner will start at 8:45 p.m. and will include a three-course meal incorpor ating original ideas based on the film. A menu will be posted to our websi te shortly.\n\nFront and Central has recently been named to Vacay.ca’s 1 00 Best Restaurants in Canada list. Chef David Smart will be competing in the upcoming Gold Medal Plates event\, which will take place in Halifax th is coming October. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 6/10342465_416288135177534_2984403255639578402_n.jpg LOCATION:Front and Central\, 117 Front St\, Wolfville\, NS\, B4P 2A6\, Cana da GEO:45.092194;-64.361855 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=117 Front St\, Wolfville\, NS\, B4P 2A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Front and Central:geo:45. 092194,-64.361855 END:VEVENT BEGIN:VEVENT UID:65@devourfest.com DTSTART;TZID=America/Halifax:20140720T190000 DTEND;TZID=America/Halifax:20140720T220000 DTSTAMP:20140624T173227Z URL:https://devourfest.com/program/devour-presents-the-big-lebowski/ SUMMARY:Devour! Presents The Big Lebowski DESCRIPTION:Lion &\; Bright Café Wine Bar is teaming up with Devour! Th e Food Film Fest to host an entertaining spin on “dinner and a movie” on Sunday\, July 20. The evening will incorporate themed food and drinks w ith film to create a fun\, joyous experience for all.\n\nThe evening will kick off at 7:00 p.m. with a featured screening of the classic hit\, The B ig Lebowski at Lion &\; Bright\, located on 2534 Agricola Street in Hal ifax. Jeff Bridges stars as Jeff “The Dude” Lebowski in this cult favo urite created by The Coen Brothers. LOCATION:Lion & Bright Café Wine Bar\, 2534 Agricola Street\, Halifax\, NS \, Canada GEO:44.654587;-63.592636 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=2534 Agricola Street\, Hali fax\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lion & Bright Café Wine Bar: geo:44.654587,-63.592636 END:VEVENT BEGIN:VEVENT UID:66@devourfest.com DTSTART;TZID=America/Halifax:20140802T133000 DTEND;TZID=America/Halifax:20140802T160000 DTSTAMP:20140716T215100Z URL:https://devourfest.com/program/an-afternoon-with-devour-a-moveable-fea st/ SUMMARY:An Afternoon with Devour!: A Moveable Feast DESCRIPTION:On Saturday\, August 2\,Nova Scotia’s most famed herb and flo wer gardens\, Tangled Garden\, is partnering with Devour! The Food Film Fe st to host an afternoon of luscious food\, art\, music and poetry inspired by Alice in Wonderland.\n\nFrom 1 p.m. and 2:30 p.m. tour and take in six stations of food\, wine\, art and performance. With edibles prepared by C hef Michael Howell\, along with beverage concoctions from Beverly McClare\ , come prepared for a sensory adventure. LOCATION:Tangled Garden\, 11827 Hwy 1\, Grand Pré\, NS\, B0P 1M0\, Canada GEO:45.118835;-64.306862 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11827 Hwy 1\, Grand Pré\, NS\, B0P 1M0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Tangled Garden:geo:45.118 835,-64.306862 END:VEVENT BEGIN:VEVENT UID:67@devourfest.com DTSTART;TZID=America/Halifax:20140828T183000 DTEND;TZID=America/Halifax:20140828T230000 DTSTAMP:20140721T214437Z URL:https://devourfest.com/program/devour-presents-chef/ SUMMARY:Devour! Presents Chef DESCRIPTION:For the second time this summer\, Front and Central Chef David Smart is teaming up with Devour! The Food Film Fest to host an experient ial dinner and movie experience on Thursday\, August 28.\n\nThe evening wi ll begin at 6:30 p.m. with a screening of Chef at Al Whittle Theatre\, l ocated on 450 Main St. in Wolfville. Jon Favreau stars as Carl Casper\, a chef who suddenly quits his job at a prominent Los Angeles restaurant\, on ly to find himself moving to Miami to launch a food truck. The film also s tars Dustin Hoffman\, Sofia Vergara\, Scarlett Johansson and John Leguizam o. LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:68@devourfest.com DTSTART;TZID=America/Halifax:20141112T173000 DTEND;TZID=America/Halifax:20141112T193000 DTSTAMP:20140929T124115Z URL:https://devourfest.com/program/devour-opening-gala-reception-featuring -the-order-of-good-cheer/ SUMMARY:Devour! Opening Gala Reception Featuring The Order of Good Cheer DESCRIPTION:The fourth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception. Sixteen of Nova Scotia’s finest chefs c ome together to create a sensory exploration that celebrates both Acadian and Cajun cuisine. This signature Nova Scotia event will feature the Order of Good Cheer celebration inducting all visiting chefs and celebrities– including Emmy-award winning television host Anthony Bourdain. Featuring m usical stylings by The Prohibition.\n\nParticipating Chefs: Thomas Carey (Pictou Lodge Beachfront Resort)\, Luis Clavel (Atlantica Hotel)\, Paolo Colbertado (Lincoln Street Food)\, Ludovic Eveno (Agricola Street Brasse rie)\, Mark Gabrieau (Gabrieau’s Bistro)\, Jon Geneau\, Mark Gray (Th e Brooklyn Warehouse)\,  Jason Lynch (Le Caveau)\,  Jeffrey MacNeil (Rim e Restaurant)\, Darrick Mailman (The Flying Apron Cookery)\,  Josh McCar ty (Morris East)\, Mike McKinnon (Acadia University)\, Susan Morrison\,  Martin Ruíz Salvador (Fleur de Sel)\, Frédéric Tandy (Ratinaud Frenc h Cuisine)\, Chris Velden (The Flying Apron Cookery)\, and an appearance by Canadian Cheese Grand Prix Chairman Phil Bélanger (featuring award-wi nning cheese from the Dairy Farmers of Canada and Scotian Gold Apples).\n\ nChefs\n\n\n\nThomas Carey\, Pictou Lodge Beachfront Resort\n\nHailing fro m Cape Breton\, Nova Scotia\, Thomas Carey’s passion for culinary began in the culinary trades program at Memorial High School. After graduating f rom Nova Scotia Community College’s Culinary Program\, Thomas’s culina ry journey expanded into many countries. This provided him with many oppor tunities to work in great international kitchens\, including Spring restau rant in Stockholm\, Sweden\, and Rick Tramonto’s True in Chicago.\n\nRec ently obtaining his Red Seal Certification and Chaine de Rotisseurs member ship\, Thomas is now the new Executive Chef of Pictou Lodge Beach Resort\, making Pictou his new home. He has competed in various culinary competiti ons over the years\, most recently winning the 2014 Saltscapes Taste of No va Scotia Chowder Cook-off.\n\n\n\nLuis Clavel\, Atlantica Hotel\n\nBorn i n Puerto Rico and now a proud Canadian\, Luis Clavel has developed a reput ation for taking Nova Scotian cuisine to the next level through his creati ve\, contemporary and progressive approach. Continuously demonstrating a t rue respect for ingredients\, Luis is committed to encouraging and mentori ng the next generation of chefs at Seasons in Halifax’s Atlantica Hotel. He also takes pride in mentoring a coaching students enrolled in the Nova Scotia Community College Culinary Program.\n\nHis creativity and dedicati on to the culinary profession has garnered Luis many accolades\, including the Alex Clavel Award in 2006\, Atlantic Chef of the Year in 2008\, Nova Scotia Chef of the Year in 2008 and 2009\, and most recently\, the Human R esources Award from Nova Scotia Tourism in 2013. He is a very proud member of the Canadian Culinary Federation\, a Maître Rôtisseur in the Chaîne des Rôtisseurs\, and a member of Slow Food Canada. He has won numerous g old medals in a wide variety of competitions as a member of Culinary Team Nova Scotia\, and takes great pride in having represented Canadian cuisine as an invited chef to the prestigious James Beard House in New York City. \n\n\n\nPaolo Colbertado\, Lincoln Street Food\n\nAfter many years a Large Marge’s Diner\, 200 Lincoln Street in Lunenburg\, Nova Scotia\, has bee n transformed into a modern\, costal neighbourhood kitchen\, serving marke t-inspired\, fresh food. Owner and Chef\, Paolo Colbertado\, has created a unique\, fun and relaxed energy at Lincoln Street Food.\n\nWith 20 years of culinary industry experience under his belt\, Paolo has developed many long-term relationships with local farmers and purveyors\, which help form the foundation of Lincoln Street Food. The restaurant’s menu is continu ously changing\, based upon what foods are seasonally available at the mar ket. Organic\, healthy ingredients are used in all baking\, and wine is sp ecifically chosen from vineyards that opt for sustainable farming – all of which is very important to Paolo.\n\n\n\nLudovic Eveno\, Agricola Stree t Brasserie\n\nGrowing up in a small village in the countryside of France\ , Ludovic Eveno completed his French culinary training in Alsace\, France. After his studies\, he spent the next 15 years gaining a working knowledg e of each aspect of the culinary industry\, travelling throughout various regions in France\, England\, Eastern Canada\, New York City and Portland\ , Oregon.\n\nLudovic has made Halifax his home for the past nine years\, w here he is the Owner and Chef of Agricola Street Brasserie. He enjoys comb ining classical culinary techniques with local\, farm fresh ingredients wh enever possible. His years of experience stem from his love of cooking\, t eaching and creating evenings of quality comfort\, through food and drink\ , with friends and neighbours.\n\n\n\nMark Gabrieau\, Gabrieau’s Bistro\ n\nBorn in Windsor\, Ontario\, Mark Gabrieau began working in the restaura nt industry at the age of 12 for the Mazoti family. In his late teens\, he moved to the Maritimes to study culinary arts at NSIT\, before studying a t the Culinary Institute of America in New York\, and taking an advanced b read baking and pastry course in Germany. He has worked in many hotels and fine dining restaurants across Canada in cities such as Halifax\, Toronto and Vancouver. He was also a member of Culinary Team Atlantic\, and the N ova Scotia Culinary Team\, where he was awarded many medals and awards.\n\ nIn 1999\, Mark moved to Antigonish to open his own restaurant\, Gabrieau ’s Bistro\, with his wife\, Karen. Since it’s opening\, Gabrieau’s B istro has been widely successful and has grown to include a catering compa ny\, a retailer of dressings\, sauces and spices\, as well as a real estat e development company. Mark continues to spend his days in the Bistro’s kitchen\, where he enjoys training and mentoring new and upcoming chefs. D uring his rare free moments\, Mark loves driving his Harley Davidson down the highway while listening to music\, or getting his hands dirty in his g arden.\n\n\n\nJon Geneau\n\nThe son of a tradesman and home economics teac her\, Jon spent his early years in New Brunswick\, where he developed a pa ssion for all things culinary. Relocating to British Columbia in 2006\, Jo n began to refine his traits while working with some of the province’s t op chefs at Glowbal Restaurant\, C Restaurant\, Blind Channel Resort and T he Corner Suite Bistro.\n\nMoving back to the East Coast in 2011\, Jon wor ked as Culinary Instructor and The Chef Group\, Restaurant Chef at Element s on Hollis before becoming Chef and Co-owner of the celebrated Rhubarb Re staurant. Dedicated to supporting regional suppliers and processors\, Jon ’s passion for culinary as well as community shines through at the many community-focused events he participates in.\n\n\n\nMark Gray\, The Brookl yn Warehouse\n\nBorn in Halifax\, Nova Scotia\, Mark Gray has been working in the culinary industry since age 16. Beginning his climb at the beginni ng\, he started washing dishes at Il Mercato Trattoria under Chef’s Maur izio Bertossi and Martin Ruiz Salvador. After graduating high school\, Mar k moved to Alberta\, where he became Sous Chef at The Drake Inn and at The Wood Steakhouse &\; Grill\, under back-to-back Gold Medal Plates winne r Chef Michael Lyon.\n\nMoving back to Halifax in 2009\, Mark became the E xecutive Chef at The Hilton Garden Inn\, Halifax Airport\, at the age of 2 0. From there\, he decided to take a step back to continue learning the cr aft\, and began working under Chef Graeme Rupple at The Brooklyn Warehouse . He earned his Canadian Red Seal Certification\, and completed the Culina ry Arts program at Nova Scotia Community College\, before becoming Executi ve Chef at The Brooklyn Warehouse. The popular Halifax restaurant has won the title of Best Restaurant in Halifax in The Coast’s Best of Food Awar ds in 2012\, 2013 and 2014.\n\n\n\nJason Lynch\, Le Caveau\n\nHaving grown up in a rural farm community in Nova Scotia\, product and quality has alw ays been important to Jason Lynch. This upbringing has set the tone for Ja son’s restaurant\, Le Caveau\, located in the Annapolis Valley where he started his journey.\n\nAfter working in Toronto and Ottawa while attendin g Le Cordon Bleu\, he decided to move home to train with some of Canada’ s best restaurateurs – David Barrett\, Nicholas Pierce and their Chef We rner Bassen. After years of experience\, Jason took the chance to move bac k to the Annapolis Valley where he has dedicated himself to working with l ocal farmers\, meat purveyors and fish mongers to build a supply chain tha t supplies the majority of the product used in his restaurants. He ensures his food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to tail while using all of the ingr edients before him within each season.\n\n\n\nJeffrey MacNeil\, Rime Resta urant\n\nBorn and raised in Antigonish\, Jeffrey MacNeil started his culin ary career working for Mark and Karen Gabrieau at Gabrieau’s Bistro\, wh ere he developed a passion and talent for cooking. After completing the Cu linary Arts program at Nova Scotia Community College\, Jeffrey moved to To ronto to work with French chef\, Marc Thuet\, at his namesake restaurant. From Toronto\, he continued to expand his experience\, developing his skil ls in Sydney\, Australia.\n\nA Nova Scotia boy at heart\, Jeffrey returned home to work for Chef Michael Howell at Tempest\, in Wolfville\, before t aking the position of head chef at Luckett Vineyards. Jeffrey is now Chef and Owner of his very own restaurant in Lunenburg\, Rime Restaurant + Wine Bar. Rime opened this past May\, and features Jeffrey’s creative take o n world cuisine with a local spin.\n\n\n\nDarrick Mailman\, The Flying Apr on Cookery\n\nRaised in a food focused family\, Darrick Mailman grew up fi shing\, gardening\, hunting and cooking. Cooking professionally from age 1 6\, he went on to Graduate from the Culinary Institute of Canada. After wo rking under some of Halifax’s best known chefs\, Darrick took on the pos ition of Chef de Cuisine at Dennis Johnston’s FID\, before following his dream of travelling throughout Europe to experience cultural food and far ming.\n\nUpon returning home to Nova Scotia in 2013\, Darrick opened Mothe r’s Pizza in Halifax. With the next chapter of his local food dream havi ng already begun\, Darrick and his partner\, Lindsay\, have recently moved to an organic farm in Center Burlington\, Nova Scotia to work with Chef C hris Velden at The Flying Apron Inn &\; Cookery. The two are excited to embrace the rural community\, and are looking forward to start farming in the spring.\n\n\n\nJosh McCarty\, Morris East\n\nBorn and raised in Nova Scotia\, Josh McCarty spent his childhood on the South Shore\, just outsid e of Lunenburg. At the age of 13\, Josh and his mother moved to Halifax\, where he became heavily involved in the culinary industry. Starting as a b usy boy at 15\, Josh made his transition into the kitchen just one year la ter\, and has never looked back. He was inspired by seeing what chefs were able to create with simple\, raw ingredients\, and spent as much time as he could learning from those he worked with.\n\nBy the time he graduated f rom NSCC Sobeys Culinary Arts program in 2008\, Josh had gained a wide ran ge of experience by working at various restaurants at hotels around the ci ty\, most notably at Ryan Duffy’s Steak and Seafood\, and under Chefs Cr aig Flinn and Darren Lewis of Chives Bistro.\n\nAs Josh passes his 10 year milestone in the industry while working at Morris East\, he feels so than kful to be part of such a tight knit community\, calling Nova Scotia “a hidden gem in the culinary world.”\n\n\n\nMike McKinnon\, Acadia Univers ity\n\nObtaining undergraduate degrees from Acadia University and Johnson &\; Wales Culinary University\, Michael McKinnon spent the large part o f his young adulthood educating himself on the culinary world. After compl eting his two degrees\, Michael rose to local culinary fame by winning the 1997 Star Chef of the Year award with Canadian Pacific Hotels\, and the 1 997 Gold Medal of the Catering Challenge at the Halifax Discovery Center. Prior to working at Acadia University\, Michael was the Executive Chef for Westin Nova Scotian Hotel and Phillips Crab USA\, and worked for Canadian Pacific Hotels and Delta Hotels.\n\nMichael has been the Executive Chef a t Acadia University since 2007. His focus is to create restaurant quality food to residential dining. His strong emphasis on local products and prof essional presentation delights the students and staff of the university on a daily bases. Since beginning at Acadia\, he has continued to claim many culinary titles across Canada\, including the 2008 Chef Masters Competiti on\, the 2010 CCUFSA People’s Choice Winner\, and the 2010\, 2012 and 20 13 CCUFSA Competition Silver Medalist. Michael is also the Corporate Secto r Chef for Compass Group Canada.\n\n\n\nSusan Morrison\n\nAfter beginning her pastry career making deserts for local restaurants in Ontario\, Susan Morrison decided to follow her two passions – baking and teaching. She g ained a formal education at Nova Scotia Community College\, graduating at the top of her class\, winning a gold medal in the Provincial Skills Compe tition\, and winning a silver medal at the Canadian Skills Competition.\n\ nSince 2008\, Susan has worked as a teacher at NSCC and as a consultant wi th the Halifax Regional School Board in the O2 program. In 2009\, she was awarded a scholarship from The Culinary Trust to study in New York City\, and has recently completed her Certified Bakery Specialist designation. A true promoter of her art\, Chef Sue is on the National Technical Committee for Skills Canada\, a board member for Abilympics Canada\, and has advise d on the Red Seal National Committee for baking.\n\n\n\nMartin Ruíz Salva dor\, Fleur de Sel\n\nBorn and raised in Nova Scotia\, Martin Ruiz Salvado r began his culinary career as a young dishwasher in Halifax before workin g his way across the country as a line cook. After graduating from Le Cord on Bleu at the Scottsdale Culinary Institute in Arizona\, Martin travelled to Europe where he apprenticed and worked three different Michelin-starre d restaurants under the likes to Chef Aiden Byrne\, Chef Jean-Paul LaCombe and the renowned Chef Frédérick Côte.\n\nUpon returning to Canada\, Ma rtin followed his dream to open his own fine dining restaurant in rural No va Scotia. Fleur de Sel opened its doors in 2004. Run by Martin and his wi fe\, Sylvie\, the Lunenburg restaurant is a harmonious meld of Martin’s classical French training with his own Nova Scotian roots and locale. In 2 005\, Fleur de Sel earned the eighth spot in EnRoute’s Top Ten New Resta urants in Canada. Martin has since opened The Salt Shaker Deli and The Sou th Shore Fish Shack\, both located in Lunenburg. He has also cooked at the James Beard House in New York\, competed in the National Gold Medal plate s competition in 2008 and 2014\, represented Nova Scotia at The Canadian C hefs Congress and has held Four Diamonds with CAA since 2007.\n\n\n\nFréd éric Tandy\, Ratinaud French Cuisine\n\nKnown for his expertise in French cuisine\, Frédéric Tandy spent his days cooking through France before a rriving at Cape Breton’s Celtic Lodge in 2002. Over the next few years h e spent his time working on both coasts\, in Nova Scotia and British Colum bia\, before permanently returning to Halifax to open Nova Scotia’s only retail artisanal charcuterie\, Ratinaud French Cuisine\, in 2009. The sho p features expertly prepared cured meat\, made by hand\, using as many loc al seasonal ingredients as possible. Ratinaud’s charcuterie can be found at many of the provinces best restaurants.\n\nOver the past few years\, F red has developed a loyal following for Ratinaud’s immensely popular wee kly series called The Kitchen Table. Sold out months in advance\, the set- menu dinners offer guests a premiere dining experience in Halifax.\n\n\n\n Chris Velden\, The Flying Apron Cookery\n\nHailing from Germany\, Chris Ve lden has been cooking and teaching across Canada\, the US\, and Germany fo r more than 35 years. As a Certified European Master Chef and Culinary Ins tructor\, his expert qualifications match his passion for teaching culinar y education to future chefs and the larger public at his Flying Apron Cook ing School.\n\nAs the Chef and Co-owner of the newly opened Flying Apron I nn &\; Cookery in Summerville\, Nova Scotia\, Chris brings his love for local\, honest food to each item on the menu. In the short time since ope ning\, The Flying Apron has become known for using seasonal\, wild\, local ly grown ingredients. Developing personal partnerships with many Nova Scot ian farmers\, Chris stands strongly for the use of sustainable and ethical farming practices. He is a member of the Nova Scotia Slow Food Board\, an d is a representative for OceanWise.\n\n\n\nCanadian Cheese Grand Prix Cha irman Phil Bélanger (Featuring award-winning cheese from the Dairy Farme rs of Canada and Scotian Gold Apples).\n\nA well-known food gourmet and ch eese expert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix national competition since its inception in 1998\, and chairman of th e competition since 2009.\n\nPhil has had a distinguished career in the At lantic agrifood industry\, including directing a Provincial Hotel and Culi nary Training Institution\, where he developed and managed all aspects of the hotel\, restaurant and tourism programs. He is currently the executive director in the New Brunswick department of Post-Secondary Education\, Tr aining and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter. He also works as an independen t consultant with the Dairy Farmers of Canada\, where he conducts educatio nal presentations and seminars on Canadian cheese. His passion for Canadia n cheese keeps Phil exploring the country in search of new jewels in the w orld of cheese.\n\nMusic by The Prohibition\n\n\n\nThe Prohibition have a lot of love for the craftsmanship and raw energy of popular songs written in the prohibition era between 1900-1930.  The tunes come from Hoagy Carm ichael\, Irving Berlin\, Cole Porter and many other greats whose songs are among the most memorable of all time. Especially designed for dinner or c ocktails and expanding to frenzied dance parties\, The Prohibition's catal ogue includes the punchy upbeat numbers and expressive waltzes of a bygone era.\n\nLap Steel: Phil Sedore\n\nDrums: Crad Price\n\nUpright Bass: Luka s Pearse\n\nRhythm Guitar: Lou Duggan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Opening-Reception-2.jpg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:69@devourfest.com DTSTART;TZID=America/Halifax:20141112T200000 DTEND;TZID=America/Halifax:20141113T010000 DTSTAMP:20141103T221504Z URL:https://devourfest.com/program/devour-opening-gala-film-featuring-anth ony-bourdain-eat-drink-man-woman-devour-opening-gala-post-reception/ SUMMARY:Devour! Opening Gala Film Featuring Anthony Bourdain: Eat Drink Man Woman & Devour! Opening Gala Post-Reception DESCRIPTION:\n\nDevour! Opening Gala Film Featuring Anthony Bourdain: Eat D rink Man Woman\n\nScreening and Q&\;A 8:00-10:30 PM\n\nThis is Anthony Bourdain’s favourite food film of all time. We have never been more exc ited to have someone curate our Opening Night Gala and we intend to have t his be the first in a long-standing tradition of special guests taking us on a delicious trip into the past\, shining a spotlight on some of the wor ld’s best food films. Eaten\, but never forgotten.\n\nIn Eat Drink Man W oman\, family is forever\, and food is fleeting. Or is it the other way ar ound? Maybe that’s just the way it feels in this award-winning film by A ng Lee about a father/chef and his three daughters.\n\nTaiwan/USA\, 1994\, 124 minutes\nDirector Ang Lee\nDistributor Audio Ciné Films\n\nDevour! O pening Gala Post-Reception\n\nBook Signing 10:30PM-11:30PM\n\nParty 10:30- 1:00 AM\n\nLike a fine meal\, the night isn’t truly over until you’ve indulged in an evening appéritif.  Mingle with celebrities and chefs\, a nd get hyped for the next four days of the festival with signature Devour! drinks and incredible food inspired by Eat Drink Man Woman prepared by Ch efs Peter Dewar\, Don Mailman and Annaleisa Scigliano who will lead their talented teams of students from the Nova Scotia Community College’s Culi nary Arts program. And if you’re also a bookworm\, join special celebrit y guest Anthony Bourdain as he hosts a one-hour book signing.*\n\n* 100 ti cket buyers will be randomly selected for the book signing.\n\nAnthony Bou rdain \n\n\n\nChef\, author\, and raconteur Anthony Bourdain is best know n for traveling the globe on his stomach\, daringly consuming some of the world’s most exotic dishes on his hit TV shows including CNN’s Parts U nknown\, The Taste on ABC and as Executive Producer &\; Narrator on The Mind of a Chef on PBS. Somewhat notoriously\, he has established himself as a professional gadfly\, bête noir\, advocate\, social critic\, and por k enthusiast\, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates\, as he is evangelical about his pas sions.\n\nThe “chef-at-large” at New York’s famed Brasserie Les Hall es\, Bourdain is the author of best-selling Kitchen Confidential: Adventur es in the Culinary Underbelly\, a candid\, hysterical\, and sometimes shoc king portrait of lif in restaurant kitchen that has been translated into m ore than 28 languages – as well as the travel journal\, A Cook's Tour\, 3 crime novels\, a cookbook\, a biography of Typhoid Mary\, the bestsellin g graphic novel Get JIRO!\, and others.\n\nHis work has appeared in The Ne w Yorker\, The New York Times\,The Times of London\, Bon Appetit\, Gourmet and many other publications.  He has shared his insights about team buil ding and crisis management with the Harvard Business Review. He has been p rofiled by CBS Sunday Morning and Nightline\, and has been a guest on The Late Show with David Letterman\, Morning Joe\, Late Night with Jimmy Fallo n\, The Daily Show\, Charlie Rose\,The Colbert Report\, and Real Time with Bill Maher.\n\nBourdain joined the writing staff of HBO’s Treme in 2011 \, contributing to the popular drama’s restaurant storylines. In 2013\, he launched his own publishing line with Ecco\, Anthony Bourdain Books\, a n imprint of HarperCollins. Titles include Daniel Vaughn’sProphets of Sm oked Meat\, Roy Choi’s L.A. Son: My Life\, My City\, My Food\, Marilyn H agerty’s Grand Forks: A History of American Dining in 128 Reviews\, and the newest title\,  Pain Don't Hurt: Fighting Inside and Outside the Ring by Mark Miller and Shelby Jones\n\nThe legendary Anthony Bourdain: No Res ervations\, was widely popular all over the world\, winning two Emmy Award s\, with several other nominations. 2014 brought the continued success ofT he Taste\, a cooking competition series for ABC with Nigella Lawson\, and the third season of Parts Unknown: Anthony Bourdain on CNN\, winner of the Producers Guild Award\, and two Emmys\, including Outstanding Cinematogra phy for Nonfiction Programming and shared the honor of Outstanding Informa tional Series\n\nAlong with executive producers Joseph Caterini\, Chris Co llins\, and Lydia Tenaglia\, won the Outstanding Culinary Program Emmy in June 2014 for the April Bloomfield– and Sean Brock–starring season of the PBS show Mind of a Chef.  MOAC’s third season will feature Edward L ee and Magnus Nilsson\, premiering in September.\n\nChefs\n\nPeter Dewar\n \n\n\nStarting his culinary career at The Culinary Institute of Canada in Prince Edward Island\, Peter Dewar moved to Bern\, Switzerland upon gradua tion for a two year apprenticeship. Upon returning home to Canada\, Peter spent his time working in Whistler\, British Columbia in the winter\, and in Atlantic Canada in the summer\, before becoming a full time instructor at Nova Scotia Community College’s Culinary Arts program.\n\nPeter has w on numerous awards in his field including the title of Competing Chef of t he Year at the CCFCC Chefs Challenge in Montreal\, the President’s Citat ion Award from the Nova Scotia Chef’s Association in 2008 and 2009\, and the Culinarian of the Year award from the Nova Scotia Chef’s Associatio n in 2008 and 2009. Peter was also a core member of Culinary Team Canada t hat won gold at the 2012 World Culinary Olympics in Erfurt\, Germany.\n\nD on Mailman\n\n\n\nHailing from Kentville\, Nova Scotia\, Don Mailman start ed working in the foodservice industry at the young age of 13. A quick lea rner\, Don started as a dishwasher\, soon became a line cook\, and then a breakfast cook by the age of 15. Beginning his culinary training under the late Chef Alex Clavel\, he gained his Certificate of Qualification in 198 9. Classically trained in culinary arts\, Don successfully completed his N ational Chef de Cuisine in 1995\, and has been studying the finer science of Food Healing for the past 15 years.\n\nHolding the positions of Food &a mp\; Beverage Manager\, Executive Chef\, Restaurant Director and Manager\, Consultant\, Trainer\, Business Owner and now Culinary Instructor\, Don h as been published in many magazines and has written many cookbooks. Winnin g many awards for his cooking and recipes\, he has had the pleasure of coo king for many well-known people from all over the world. Having worked acr oss Canada for over 34 years\, Don joined the NSCC team in 1997\, hoping t o pass on his knowledge to Canada’s future chefs\, who he believes are g oing to be greater than this generation.\n\nAnnaleisa Scigliano\n\n \; \n\n\n\nRecently joining the team at the Nova Scotia Community College\, A nnaleisa Scigliano has been the Baking and Pastry Arts instructor since 20 13. Prior to NSCC\, Annaleisa was the pastry chef at The Prince George Hot el for over eight years\, along with numerous hotels and restaurants prior to that. Travelling to Germany\, New York\, Australia\, Chicago and acros s Canada for advanced training\, she has been trained by Jacquy Pfiffer\, Frank Michel\, Pierre Herme and Bronwen Webber\, in the areas of macaroon sculpted cakes and sugar and chocolate showpieces.\n\nIn the past\, Annale isa has been the Pastry Chef for the Nova Scotia Culinary Team\, placing f irst in the Atlantic Conference. She has also received many honours and aw ards throughout her career\, including The Alex Clavel Award and The Clay Burrill Award. Annaleisa says that being a Pastry Chef has taught her abou t dedication and commitment - something she strives to teach her students on a daily basis.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 8/devourfest_slider_2014_AB.jpg LOCATION:Festival Theatre\, Acadia University\, 504 Main St\, Wolfville\, N S\, B4P 2S2\, Canada GEO:45.0910997;-64.36581280000001 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=504 Main St\, Wolfville\, N S\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Festival Theatre\, Acadia University:geo:45.0910997,-64.36581280000001 END:VEVENT BEGIN:VEVENT UID:70@devourfest.com DTSTART;TZID=America/Halifax:20141113T100000 DTEND;TZID=America/Halifax:20141113T113000 DTSTAMP:20140922T113104Z URL:https://devourfest.com/program/the-evolution-of-digital-storytelling-w ith-the-perennial-plate/ SUMMARY:The Evolution of Digital Storytelling with The Perennial Plate DESCRIPTION:Daniel Klein and Mirra Fine\, the James Beard award-winning duo behind The Perennial Plate lead this session on storytelling online. Ther e is a reason they have been so successful making beautiful\, relevant and timely films about food around the world. Here they will share thoughts b ehind their filmmaking process\, from the creative to the business side - the power of music to change a story\, viral videos how to capture cooking in the moment and so on.\n\nThe Perennial Plate \n\n\n\nDaniel Klein: Af ter learning to cook at his mother’s bed and breakfast\, Daniel went on to work and train at many of the world’s top restaurants.   His culina ry education brought him to Spain\, France\, England\, India and New York\ , where he has worked and trained at top Michelin starred restaurants.  A fter graduating from NYU\, Daniel also pursued a career in film.  He has directed\, filmed\, edited and produced projects on various issues includi ng the development industry in Africa ( “What are we doing here?”) and oil politics.  Daniel is a 2013 and 2014 James Beard Award winner and th e founder of The Perennial Plate.\n\nMirra Fine: James Beard Award winning Filmmaker and Vegetarian\, Mirra has never cooked at any fancy restaurant s.  However\, she has worked at some of New York’s top marketing firms\ , (including J Walter Thompson and Kirshenbaum Bond)\, and for the City of New York. She was a graphic designer and cheesemonger before she started filming and co-producing The Perennial Plate series. Mirra became a vegeta rian as a result of the first episode of the show.\n\nThe Perennial Plate is a two-time James Beard Award winning online weekly documentary series d edicated to socially responsible and adventurous eating.  Chef and Activi st\, Daniel Klein and Filmmaker Mirra Fine are traveling the world explori ng the wonders\, complexities and stories behind the ever more connected g lobal food system.\n\nSeason One took place over a calendar year in Minnes ota where every Monday for 52 weeks\, the duo released short films that fo llowed the culinary\, agricultural and hunting explorations of Daniel Klei n. In Season Two\, Klein and Fine traveled across America\, taking the vie wer on a journey to appreciate and understand where good food comes from a nd how to enjoy it. In their current season\,  Klein and Fine travel to C hina\, Japan\, India\, Sri Lanka\, Spain\, Morocco\, Italy\, Turkey\, Arge ntina\, Mexico\, South Africa and Ethiopia to tell the stories of real foo d and the people who make it. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Perennial-Plate-2-Workshop-Photo.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:71@devourfest.com DTSTART;TZID=America/Halifax:20141113T100000 DTEND;TZID=America/Halifax:20141113T113000 DTSTAMP:20140924T201453Z URL:https://devourfest.com/program/the-rooster-of-st-victor-w-food/ SUMMARY:The Rooster of St-Victor w/FOOD DESCRIPTION:The Rooster of St-Victor (Le coq de St-Victor)\nGetting up at t he crack of dawn to the sound of a rooster may sound bucolic\, but to the residents of St-Victor\, it’s downright annoying. And so when the rooste r leaves town\, the residents decide to get him back\, no matter what the cost.\n\nCanada\, 2014\, 78 minutes\nDirector Pierre Gréco\nDistributor 1 0ave\n\nhttp://www.youtube.com/watch?v=XhmypAwzrlg\n\n \;\n\nFOOD\n\n\ n\nIn this charming short\, animated foods discuss food. A cartoon cheeseb urger describing the benefits of eating cheeseburgers. What’s not to lov e?\n\nUSA/China\, 2014\, 4 minutes\nDirector Siqi Song \nDistributor Calif ornia Institute of Arts ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Rooster-of-St-Victor.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:72@devourfest.com DTSTART;TZID=America/Halifax:20141113T103000 DTEND;TZID=America/Halifax:20141113T133000 DTSTAMP:20140922T113125Z URL:https://devourfest.com/program/the-cajun-acadian-express-featuring-lun ch-with-chef-stephen-stryjewski-peche-seafood-grill-chef-jason-lynch-le-ca veau/ SUMMARY:The Cajun-Acadian Express featuring Lunch with Chef Stephen Stryjew ski (Pêche Seafood Grill) & Chef Jason Lynch (Le Caveau) DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds includin g the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park. Following this\, guests will be treated to a wine ta sting at Domaine de Grand Pré Winery and a Cajun-Acadian-inspired lunch a t Le Caveau Restaurant\, named one of twenty of the world’s best winery restaurants by Wine Access magazine. Featuring a collaborative lunch with New Orleans Chef Stephen Stryjewski (Pêche Seafood Grill-winner of James Beard award for Best New Restaurant in America 2013) and Chef Jason Lynch (Le Caveau).\n\nRound trip: 3 hours.\n\nJason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scotia\, product and quality has always been important to Jason Lynch. This upbringing has set the tone for Jason ’s restaurant\, Le Caveau\, located in the Annapolis Valley where he sta rted his journey.\n\nAfter working in Toronto and Ottawa while attending L e Cordon Bleu\, he decided to move home to train with some of Canada’s b est restaurateurs – David Barrett\, Nicholas Pierce and their Chef Werne r Bassen. After years of experience\, Jason took the chance to move back t o the Annapolis Valley where he has dedicated himself to working with loca l farmers\, meat purveyors and fish mongers to build a supply chain that s upplies the majority of the product used in his restaurants. He ensures hi s food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to tail while using all of the ingredi ents before him within each season.\n\nStephen Stryjewski\n\n\n\nWinner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Stryjewsk i is the Chef and Co-owner of the award-winning Cochon Restaurant\, as wel l as Chef and Co-owner of the award-winning Pêche Seafood Grill. Growing up in an army family\, Stephen grew up moving between the US and Europe. G raduating from the Culinary Institute of America in 1997\, he went on to w ork for some of the most notable chefs and restaurants in America includin g Michael Chiarello at TraVigne\, Jamie Shannon at Commanders Palace and J eff Buben at Vidalia.\n\nPrior to opening Cochon\, Stephen worked with his now partner\, Donald Link\, at Herbsaint Restaurant\, where he was recogn ized for his delicious\, simple\, straightforward cuisine\, and his commit ment to using seasonal ingredients. That commitment has continued through to Butcher\, an artisanal meat shop and wine bar\, which opened in 2009\, focusing on European cured meats and Cajun sausages. In 2013\, Stephen cel ebrated the opening of Pêche Seafood Grill with his chef partners Donald Link and Ryan Prewitt. Pêche was awarded “Best New Restaurant” at the 2014 James Beard Foundation Awards. Stephen now resides in New Orleans’ Irish Channel with his wife and two girls. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/cajac.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:74@devourfest.com DTSTART;TZID=America/Halifax:20141113T113000 DTEND;TZID=America/Halifax:20141113T130000 DTSTAMP:20140922T113136Z URL:https://devourfest.com/program/cooking-with-game-all-the-fun-bits-with -chef-jesse-vergen-saint-john-ale-house/ SUMMARY:Cooking with Game & All the Fun Bits with Chef Jesse Vergen (Saint John Ale House) DESCRIPTION:Workshop description coming soon\, Jesse may be out trapping.  \n\nJesse Vergen\n\n\n\nHailing from New Brunswick\, Jesse Vergen is a pas sionate chef that has made his mark by utilizing his province’s untapped bounty of small farms and fisherman as a base for his craft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family farm w ith his wife and three kids. Produce from his farm is readily consumed by the hungry diners of the Saint John Ale House\, Smoking Pig BBQ and Cleave r Catering\, where Jesse has brought local flavours together with unpreten tious dining.\n\nJesse’s life is all about food – whether he’s in hi s kitchens\, on his tractor\, or hunting coastal marshes – flavour is al ways on his mind. A competitor on the fourth season of Food Network’s To p Chef Canada\, his restaurant has also been featured twice on the network ’s award-winning show\, You Gotta Eat Here! Featured in many newspapers and magazines such as The Globe and Mail\, Maclean’s Readers Digest\, Ch atelaine and EnRoute\, Jesse was also one of the contributing chefs in Mic hael Smith’s documentary\, Village Feast. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Jesse-Vergen-Workshop.jpg LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:75@devourfest.com DTSTART;TZID=America/Halifax:20141113T120000 DTEND;TZID=America/Halifax:20141113T150000 DTSTAMP:20140922T113203Z URL:https://devourfest.com/program/the-cajun-acadian-express-featuring-lun ch-with-chef-stephen-stryjewski-peche-seafood-grill-chef-jason-lynch-le-ca veau-2/ SUMMARY:The Cajun-Acadian Express featuring Lunch with Chef Stephen Stryjew ski (Pêche Seafood Grill) & Chef Jason Lynch (Le Caveau) DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds includin g the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park. Following this\, guests will be treated to a wine ta sting at Domaine de Grand Pré Winery and a Cajun-Acadian-inspired lunch a t Le Caveau Restaurant\, named one of twenty of the world’s best winery restaurants by Wine Access magazine. Featuring a collaborative lunch with New Orleans Chef Stephen Stryjewski (Pêche Seafood Grill-winner of James Beard award for Best New Restaurant in America 2013) and Chef Jason Lynch (Le Caveau).\n\nRound trip: 3 hours.\n\nJason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scotia\, product and quality has always been important to Jason Lynch. This upbringing has set the tone for Jason ’s restaurant\, Le Caveau\, located in the Annapolis Valley where he sta rted his journey.\n\nAfter working in Toronto and Ottawa while attending L e Cordon Bleu\, he decided to move home to train with some of Canada’s b est restaurateurs – David Barrett\, Nicholas Pierce and their Chef Werne r Bassen. After years of experience\, Jason took the chance to move back t o the Annapolis Valley where he has dedicated himself to working with loca l farmers\, meat purveyors and fish mongers to build a supply chain that s upplies the majority of the product used in his restaurants. He ensures hi s food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to tail while using all of the ingredi ents before him within each season.\n\nStephen Stryjewski\n\n\n\nWinner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Stryjewsk i is the Chef and Co-owner of the award-winning Cochon Restaurant\, as wel l as Chef and Co-owner of the award-winning Pêche Seafood Grill. Growing up in an army family\, Stephen grew up moving between the US and Europe. G raduating from the Culinary Institute of America in 1997\, he went on to w ork for some of the most notable chefs and restaurants in America includin g Michael Chiarello at TraVigne\, Jamie Shannon at Commanders Palace and J eff Buben at Vidalia.\n\nPrior to opening Cochon\, Stephen worked with his now partner\, Donald Link\, at Herbsaint Restaurant\, where he was recogn ized for his delicious\, simple\, straightforward cuisine\, and his commit ment to using seasonal ingredients. That commitment has continued through to Butcher\, an artisanal meat shop and wine bar\, which opened in 2009\, focusing on European cured meats and Cajun sausages. In 2013\, Stephen cel ebrated the opening of Pêche Seafood Grill with his chef partners Donald Link and Ryan Prewitt. Pêche was awarded “Best New Restaurant” at the 2014 James Beard Foundation Awards. Stephen now resides in New Orleans’ Irish Channel with his wife and two girls. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/cajac1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:73@devourfest.com DTSTART;TZID=America/Halifax:20141113T120000 DTEND;TZID=America/Halifax:20141113T134500 DTSTAMP:20140922T113154Z URL:https://devourfest.com/program/famous-nathan-woh-my-rodgrod/ SUMMARY:Famous Nathan w/Oh My Rødgrød DESCRIPTION:Famous Nathan\n\nIt’s more than a hotdog. It’s an instituti on\, a landmark\, a culinary and cultural touchstone for millions of New Y orkers and people around the world: the Famous Nathan hot dog. Famous Nath an combines family storytelling\, Americana\, and a whole lot of hot dogs in one wonderful film.\n\nUSA\, 2014\, 98 minutes\nDirector Lloyd Handwerk er\nDistributor Loquat Films\n\nhttp://www.youtube.com/watch?v=Oq7RTICOitI \n\n \;\n\nOh My Rødgrød\n\n\n\nRasmus Kristensen is 6’6’’\, N ordic and rugged. He is also a delicate pastry chef. This nod to Danish hu mour and dessert explores the importance of both sides.\n\n\nUSA\, 2013\, 4 minutes\nDirector Alexis Weed\nDistributor Alexis Weed ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Famous-Nathan-1.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:77@devourfest.com DTSTART;TZID=America/Halifax:20141113T140000 DTEND;TZID=America/Halifax:20141113T153000 DTSTAMP:20140929T134248Z URL:https://devourfest.com/program/producing-food-television-with-michael- steed-mind-of-a-chef-cnns-anthony-bourdain-parts-unknown/ SUMMARY:Producing Food Television with Michael Steed\, Mind of a Chef & CNN 's Anthony Bourdain: Parts Unknown DESCRIPTION:Producer\, director\, co-executive producer... call him what yo u want\, whatever Michael Steed touches turns into much-lauded food televi sion gold. He’s taking time out of his busy fall shooting schedule to te ll a few stories from the trenches the world over and may even give the au dience a couple of recipes for creating award-winning content. This sessio n will be moderated by Devour! Board member Rachel Low\, award-winning exe cutive producer at madHIVE MEDIA.\n\nMichael Steed \n\n\n\nAs co-Executiv e Producer of the PBS program\, The Mind of a Chef\, Michael Steed has gai ned national recognition for quality food documentary programming. Michael has served as co-Executive Producer of The Mind of a Chef since its incep tion\, which has earned the James Beard Award for Best TV Program on Locat ion for two consecutive years (2013 and 2014)\, as well as the Daytime Emm y for Outstanding Culinary Program in 2014.\nSince the start of his career in 1999\, Michael has created content for networks like The Travel Channe l\, A&\;E and Bravo. He also serves as a producer/director of CNN’s A nthony Bourdain: Parts Unknown\, which won the 2013 Emmy for Outstanding I nformational Series or Special.\n\nRachel Low \n\n\n\nRachel Low is an aw ard-winning executive producer who has won five Gemini awards for her work in factual entertainment and documentaries. Prior to joining forces with Robyn Hutt to found madHIVE MEDIA\, Rachel was President of Red Apple Ente rtainment where she oversaw the development and production of hundreds of hours of programming for networks including Biography\, CBC\, Discovery Ti mes\, History\, Food Network\, Court TV\, truTV\, Cooking Channel and inte rnational distributors including Beyond Distribution\, RDF and IMG. She al so served as Vice President of Shaftesbury’s factual entertainment divis ion. Rachel’s hit series include several high profile Food series includ ing Pitchin’ In\, Opening Soon\, Fink\, Chef School\, and From Spain wit h Love.  Her ground breaking documentaries include Why Men Cheat\, Gamer Revolution\, Who’s Sorry Now?\, Surviving the Future\, The End of Men\, The Disappearing Male\, and Talkin’ About AIDS.\n\nRachel has won a Jame s Beard Award for Best Television Special for Morimoto Raw\, for Food Netw ork\, USA. With a wealth of experience behind her\, she was recently the e xecutive producer of How We Got Gay for CBC\, After Digital for TVO and th e Documentary Channel. She is currently producing a documentary on Transge nder for CBC and developing a drama for Discovery Canada. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Michael-Steed-Workshop-Photo.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:78@devourfest.com DTSTART;TZID=America/Halifax:20141113T140000 DTEND;TZID=America/Halifax:20141113T153000 DTSTAMP:20140922T113230Z URL:https://devourfest.com/program/a-year-in-burgundy/ SUMMARY:A Year in Burgundy DESCRIPTION:A Year in Burgundy\n\nFertile land\, native Pinot Noir and Char donnay grapes\, paired with a deep history of winemaking are just some of the things that make Burgundy such an important region for the production of wine. A Year in Burgundy follows several families as they battle a part icularly dramatic season to produce some of the world’s most sought afte r bottles.\n\nUSA/France\, 2013\, 91 minutes\nDirector David Kennard\nDist ributor Polished Brands\n\nhttp://www.youtube.com/watch?v=bxoExRnzyaI ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/A-Year-in-Burgundy.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:79@devourfest.com DTSTART;TZID=America/Halifax:20141113T160000 DTEND;TZID=America/Halifax:20141113T173000 DTSTAMP:20140922T113307Z URL:https://devourfest.com/program/the-world-of-burgundy-wines/ SUMMARY:The World of Burgundy Wines DESCRIPTION:Following the screening of A Year in Burgundy\, some of the bes t sommeliers from our region will take you on a tasting tour of one of the largest and most distinctive wine-making regions in France. Pinot Noir is king here - and its nuanced expressions nurtured from the vines and grape s by some of the world's most experienced winemakers justify its place at the very pinnacle of the wine world. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-World-of-Burgundy-Wines.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:80@devourfest.com DTSTART;TZID=America/Halifax:20141113T160000 DTEND;TZID=America/Halifax:20141113T171500 DTSTAMP:20140922T113257Z URL:https://devourfest.com/program/food-ways-program-one-minute-in-mexico- smoochie-sauce-baklava-the-path-of-stone-soup-rice-cook-it-raw-charleston/ SUMMARY:Food Ways Program: One Minute in Mexico\, Smoochie Sauce\, Baklava\ , The Path of Stone Soup\, Rice\, Cook It Raw Charleston DESCRIPTION:One Minute in Mexico\n\n\n\nSixty seconds demonstrating that th ere is more to Mexico than tamales and pico de gallo.\n\nUSA/Mexico\, 2014 \, 1 minute\nDirectors Daniel Klein &\; Mirra Fine\nDistributor The Per ennial Plate\n\nSmoochie Sauce\n\n\n\nBruce is a character – a character that makes a mean Brooklyn\, grandma-approved smoochie sauce. What is smo ochie sauce? Let Bruce tell you.\n\nUSA\, 2013\, 5 minutes\nDirector Glenn Schubert\nDistributor Insomnia TV\n\nBaklava\n\n\n\nIt doesn’t matter h ow you pronounce it\, the definition in any language is “mmmmm”.\n\nUS A\, 2014\, 2 minutes\nDirectors Daniel Klein &\; Mirra Fine\nDistributo r The Perennial Plate\n\nThe Path of Stone Soup (Jeuh kieh a jm hm kahun)\ n\n\n\nThe Gachupin Velasco family shares the ritual of preparing stone so up\, a symbolic and deeply-rooted tradition passed down for generations.\n \nMexico/USA\, 2013\, 24 minutes\nDirector Arturo Juarez Aguilar\nDistribu tor Aberracion Optica\n\nRice\n\n\n\nHave you ever wondered where rice com es from and how it’s made? Wonder no more. This mesmerizing doc takes yo u from ground to gullet.\n\nUSA/India\, 2014\, 5 minutes\nDirector Uladzim ir Taukachou\nDistributor UT Cinema\n\nCook It Raw Charleston\n\n\n\nCook It Raw Charleston is where the avant-garde meets the old guard. In this fi lm produced by The Perennial Plate\, chefs\, farmers and food fans converg e to talk\, cook\, and eat their way through southern food traditions.\n\n USA\, 2014\, 30 minutes\nDirectors Daniel Klein &\; Mirra Fine\nDistrib utor The Perennial Plate LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:81@devourfest.com DTSTART;TZID=America/Halifax:20141113T160000 DTEND;TZID=America/Halifax:20141113T180000 DTSTAMP:20140922T185246Z URL:https://devourfest.com/program/the-bubbles-bus/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the bubbles bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines–L’Acadie Vineyards and Benjamin Bridge. All rounded ou t by a little taste of food from Front and Central’s Chef Dave Smart.\n\ nRound trip: 2 hours.\n\nL'Acadie Vineyards\n\n\n\nThis family winery was founded 10 years ago by internationally experienced winemaker Bruce Ewert and released the province's first traditional method sparkling wines and p lanted the first certified organic vineyard. They have earned numerous awa rds and accolades including silver for Prestige Brut at the 2011 Effervesc ents du Monde competition of the world's best sparkling wines in France. P restige Brut Estate is grown on unique rocky well drained soil with vibran t microflora contributing enhanced minerality with 4-5 years of bottle tir age on yeast lees for harmonious brioche accents. From bright crisp sparkl ers to pioneering appassimento reds\, their wines have been game changers for the Nova Scotia wine industry bringing national and international inte rest to our growing emerging region.\n\nBenjamin Bridge\n\n\n\nBenjamin Br idge is Nova Scotia’s ultra premium sparkling wine house located in the heart of the Gaspereau Valley on the Bay of Fundy\, where the cool climate bears an uncanny affinity with the Champagne region of France. Our experi enced winemakers work in collaboration with international experts to produ ce world-class Méthode Classique sparkling wines and limited edition luxu ry wines.\n\nOur innovative sparkling wines display the hallmarks of class ic prestige cuvées from Champagne\, but with a Nova Scotia signature. “ They are\, without question\, the best sparkling wines I have tasted in Ca nada\,” says Tony Aspler\, Canada’s most renowned wine authority.\n\nO ur collection of hand crafted fine wines\, including perennial sell-out No va 7\, together with our sparkling wine program\, have helped raise the pr ofile of Nova Scotia terroir and its winemaking in Canada and internationa lly.\n\nChef Dave Smart\, Front and Central\n\n\n\nPassions are like veget ables: they start with a single seed\, and over time\, if nourished proper ly\, they grow. The seed of Dave Smart’s culinary passion was planted at a young age\, but it took years for that seed to sprout. Dave started his career as an engineer. Even during this twenty year tenure\, however\, he was lured by the kitchen and by one ingredient in particular: garlic. He and two friends would gather on Tuesday nights for “Garlic Night” to c ook and entertain. Inspired by the potential he found in food\, it wasn’ t long before Dave kicked his collaborators out the kitchen to invent and compose his own meals. So the chef in Dave Smart developed\, eventually le ading to his placement at Le Cordon Bleu Culinary Arts Institute in Ottawa .\n\nAfter his education and internships with prominent chefs in Ottawa\, Dave found his way back to his home province of Nova Scotia and to the tow n of Wolfville\, where he opened his own restaurant\, Front &\; Central . A casual restaurant with exquisite food\, the restaurant’s aim is to n ourish the mind\, belly and soul. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Bubbles-Bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:126@devourfest.com DTSTART;TZID=America/Halifax:20141113T170000 DTEND;TZID=America/Halifax:20141113T210000 DTSTAMP:20141105T152325Z URL:https://devourfest.com/program/select-nova-scotia-food-truck-rally/ SUMMARY:Select Nova Scotia Food Truck Rally DESCRIPTION:Presented by Select Nova Scotia\, the hottest rage in North Ame rica hits the streets of Wolfville. From gourmet burgers to fish tacos and grilled cheese sandwiches with a Nova Scotia twist\, the province’s lar gest food truck rally offers fast\, accessible\, delicious food for all! F eaturing live music and fun for the whole family.\n\nParticipating food tr ucks:\nThe Edible Sideshow Food Truck  •  Ol’ School Donuts  •   Tin Pan Alley  •  Halifax Press  •  FoodStruck Cantina\n\nFree adm ission! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Food-Truck-Rally-Shot.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:82@devourfest.com DTSTART;TZID=America/Halifax:20141113T183000 DTEND;TZID=America/Halifax:20141113T200000 DTSTAMP:20140924T201429Z URL:https://devourfest.com/program/gala-screening-el-somni-w-people-plates / SUMMARY:Gala Screening: El Somni w/People & Plates DESCRIPTION:El Somni\n\nWhat do you do when your restaurant is famous\, you r dishes are famous\, and the brains behind the operation are famous? You make a movie describing the how and the why of that fame. In El Somni\, vi ewers become diners in a dream that explores how a group of people push th eir own limits\, and the limits of food.\n\nSpain\, 2014\, 82 minutes\nDir ector Franc Aleu\nDistributor Imagina International Sales\n\nhttp://www.yo utube.com/watch?v=0fZ5ZtyA8yI\n\nPeople &\; Plates\n\n\n\nChef Christia n Navarro explains what it is to create and serve food in this beautiful l ove letter to cooking.\n\nUSA\, 2013\, 2 minutes\nDirector Miguel Calayan\ nDistributor Miguel Calayan\n\nSpecial Note: El Somni is the inspiration f or tonight's dinner at Front and Central with Chef Chuck Hughes (Le Garde Manger)\, Chef Frédéric Tandy (Ratinaud French Cuisine) and Chef Dave Sm art (Front and Central). ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/El-Somni.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:83@devourfest.com DTSTART;TZID=America/Halifax:20141113T200000 DTEND;TZID=America/Halifax:20141113T230000 DTSTAMP:20141105T152638Z URL:https://devourfest.com/program/dinner-with-chef-chuck-hughes-le-garde- manger-chef-frederic-tandy-ratinaud-french-cuisine-chef-dave-smart-front-a nd-central/ SUMMARY:Dinner with Chef Chuck Hughes (Garde Manger)\, Chef Frédéric Tand y (Ratinaud French Cuisine) & Chef Dave Smart (Front and Central) DESCRIPTION:Dinner inspired by the gala screening of El Somni.\n\nGenerous wine pairings with every course\, taxes and gratuities included.\n\nChuck Hughes\n\n\n\nChuck Hughes is the multi-talented star of Food Network Cana da's Chuck's Day Off and Chuck's Week Off as well as the co-owner and chef of Montreal hot-spot\, Garde Manger. His unbridled passion for entertaini ng translates into both unforgettable food and captivating television. Chu ck loves food. So much so his favourites are tattooed on his arms: bacon\, lemon meringue pie\, lobster and arugula just to name a few.\n\nAfter goi ng to culinary school and working in some of the hottest restaurants in Mo ntreal he partnered with his two best friends and opened Garde Manger to r ave reviews and packed seating. In August 2011\, he and his partners opene d their second restaurant in Montreal – Le Bremner.\n\nFor Chuck\, a hig hlight of the last few years took place when he walked into New York City' s Kitchen Stadium and became the youngest Canadian chef to win on Iron Che f America. He also became the only Canadian chef to beat the legendary Bob by Flay. Following that win\, Chuck was asked to join nine other celebrity chefs\, including Robert Irvine and Anne Burrell\, to battle it out on se ason four of Food Network's The Next Iron Chef: Super Chefs. In 2012\, Har percollins Canada released his first English cookbook "Garde Manger". It i mmediately became a best-seller. Chuck's second cookbook based on his popu lar TV series Chuck's Day Off was released shortly after\, and it too beca me a best-seller. Chuck recently launched DeepDishMTL\, Canada's first mul ti-chef recipe iPad/iPhone app\, which features recipes from some of Montr eal's finest chefs. Currently\, he stars in Chuck's Eat The Street\, which airs on the Cooking Channel \, and he has joined an all-star panel of exp ert judges on Chopped Canada\, which presently airs on Food Network.\n\nFr édéric Tandy\n\n\n\nKnown for his expertise in French cuisine\, Frédér ic Tandy spent his days cooking through France before arriving at Cape Bre ton’s Celtic Lodge in 2002. Over the next few years he spent his time wo rking on both coasts\, in Nova Scotia and British Columbia\, before perman ently returning to Halifax to open Nova Scotia’s only retail artisanal c harcuterie\, Ratinaud French Cuisine\, in 2009. The shop features expertly prepared cured meat\, made by hand\, using as many local seasonal ingredi ents as possible. Ratinaud’s charcuterie can be found at many of the pro vinces best restaurants.\n\nOver the past few years\, Fred has developed a loyal following for Ratinaud’s immensely popular weekly series called T he Kitchen Table. Sold out months in advance\, the set-menu dinners offer guests a premiere dining experience in Halifax.\n\nDave Smart\n\n\n\nPassi ons are like vegetables: they start with a single seed\, and over time\, i f nourished properly\, they grow. The seed of Dave Smart’s culinary pass ion was planted at a young age\, but it took years for that seed to sprout . Dave started his career as an engineer. Even during this twenty year ten ure\, he found himself continuously drawn to the kitchen by one ingredient in particular: garlic. He and two friends would gather on Tuesday nights for “Garlic Night” to cook and entertain. Inspired by the potential he found in food\, it wasn’t long before Dave kicked his collaborators out of the kitchen to invent and compose his own meals.\n\nAnd so the chef in Dave Smart developed\, eventually leading to his placement at Le Cordon B leu Culinary Arts Institute in Ottawa. After his education and internships with prominent chefs in Ottawa\, Dave found his way back to his home prov ince of Nova Scotia and to the town of Wolfville\, where he opened his own restaurant\, Front &\; Central. A casual restaurant with exquisite foo d\, the restaurant’s aim is to nourish the mind\, belly and soul. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Front-and-Central-Dinner.jpg LOCATION:Front and Central\, 117 Front St\, Wolfville\, NS\, B4P 2A6\, Cana da GEO:45.092194;-64.361855 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=117 Front St\, Wolfville\, NS\, B4P 2A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Front and Central:geo:45. 092194,-64.361855 END:VEVENT BEGIN:VEVENT UID:84@devourfest.com DTSTART;TZID=America/Halifax:20141113T210000 DTEND;TZID=America/Halifax:20141113T224500 DTSTAMP:20140922T113354Z URL:https://devourfest.com/program/the-search-for-general-tso-wsriracha/ SUMMARY:The Search for General Tso w/Sriracha DESCRIPTION:The Search for General Tso\n\nYou’ll find it in Chinese resta urants from coast to coast\, but you’ll be hard pressed to find General Tso/Zhou/Zou/Gou chicken in China. Director Ian Cheney travels to China an d explores the dichotomy between “Chinese” food and Chinese food.\n\nU SA\, 2014\, 73 minutes\nDirector Ian Cheney\nDistributor Wicked Delicate F ilms\n\nhttp://www.youtube.com/watch?v=lw12Pk1eA6A\n\nSriracha\n\n\n\nRoos ter Sauce. Cock Sauce. Whatever your name of choice\, it doesn’t matter. This simple condiment has exploded into our kitchens and onto our collect ive palates over the past few years. Here\, director Griffin Hammond expla ins how a condiment with Thai roots and a Chinese-Vietnamese immigrant cha nged everything.\n\nUSA\, 2013\, 33 minutes\nDirector Griffin Hammond\nDis tributor Griffin Hammond ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/SearchForGeneralTso_KeyArt-600x400.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:85@devourfest.com DTSTART;TZID=America/Halifax:20141114T100000 DTEND;TZID=America/Halifax:20141114T113000 DTSTAMP:20140929T134428Z URL:https://devourfest.com/program/food-for-the-camera-how-to-cook-style-s hoot-and-translate-with-matt-armendariz-mattbites-adam-pearson/ SUMMARY:Food for the Camera: How to Cook\, Style\, Shoot and Translate with Matt Armendariz (MattBites) & Adam Pearson DESCRIPTION:As a specialized area within the world of photography\, food ph otography strives to stir your hunger\, tell a story\, teach a process or two\, make a political statement\, or share a moment on a subject in which we are all experts. Oftentimes the photography team is the direct link be tween the chef/cook\, grower\, maker and the end user\, and the team uses a variety of techniques to expand and enhance or create a story around a r ecipe. Whether it's commercial advertisements or editorial assignments\, m enus\, packaging\, or cookbooks\, we'll explore this highly fascinating ar ea that strives to touch each of the senses: see\, hear\, taste\, touch an d smell.\n\nMatt Armendariz \n\n\n\nMatt Armendariz is a food photographe r and writer from Los Angeles\, California. A former graphic designer and art director in the food industry with 20 plus years of experience\, it w as the power of photography that clicked the proverbial light bulb inside his head. “Color\, space\, proportion\, storytelling\, and food all ca me together\, and I realized it was all I wanted to do.” He traded in h is cubicle for a studio in 2010\, and has been shooting for a variety of a dvertising and editorial clients like Coca Cola\, Target\, Food Network\, Cooking Channel\, Martha Stewart\, Food &\; Wine as well as numerous cookbooks for Chronicle\, Random House\, Grand Central and Ten Speed Pres s. Matt also chronicles his experience about food\, cooking\, travel and p hotography on his blog\, www.mattbites.com.\n\nAdam Pearson\n\n\n\nAdam P earson is a food stylist from Los Angeles\, California. It was after culin ary school that he began exploring other vocational avenues for food that would allow him to unite his love of cooking and styling with a unique a rtistic flair. The world of food styling was a natural fit for him\, and h e’s never looked back. With a variety of editorial and advertising clie nts\, Adam creates the beautiful food seen in catalogues\, magazines\, an d cookbooks. It's not always a glamorous job\, but the results are always beautiful. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/matt-bites.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:86@devourfest.com DTSTART;TZID=America/Halifax:20141114T100000 DTEND;TZID=America/Halifax:20141114T113000 DTSTAMP:20140922T113413Z URL:https://devourfest.com/program/the-starfish-throwers-wa-greene-generat ion/ SUMMARY:The Starfish Throwers w/A Greene Generation DESCRIPTION:The Starfish Throwers\n\nSome people are born to make a differe nce. The Starfish Throwers follows three of these people\; a five-star che f in India\, a twelve-year old gardener and a retired school teacher\, eac h doing their part to help ignite a movement in the fight against hunger.\ n\nUSA\, 2014\, 83 minutes\nDirector Jesse Roesler\nDistributor Films Tran sit International\n\nhttp://www.youtube.com/watch?v=J6vILbdrDw4\n\nA Green e Generation\n\n\n\nWith the average age of farmers in North America being in their mid-50’s\, this film shows farmers barely old enough to drive who can farm with the best of them.\n\nUSA\, 2014\, 4 minutes\nDirector Ti m Alden Grant\nDistributor Real Food Media Project ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Starfish-Throwers.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:87@devourfest.com DTSTART;TZID=America/Halifax:20141114T103000 DTEND;TZID=America/Halifax:20141114T133000 DTSTAMP:20140922T113431Z URL:https://devourfest.com/program/the-cajun-acadian-express-featuring-lun ch-with-chef-stephen-stryjewski-peche-seafood-grill-chef-jason-lynch-le-ca veau-3/ SUMMARY:The Cajun-Acadian Express featuring Lunch with Chef Stephen Stryjew ski (Pêche Seafood Grill) & Chef Jason Lynch (Le Caveau) DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds includin g the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park. Following this\, guests will be treated to a wine ta sting at Domaine de Grand Pré Winery and a Cajun-Acadian-inspired lunch a t Le Caveau Restaurant\, named one of twenty of the world’s best winery restaurants by Wine Access magazine. Featuring a collaborative lunch with New Orleans Chef Stephen Stryjewski (Pêche Seafood Grill-winner of James Beard award for Best New Restaurant in America 2013) and Chef Jason Lynch (Le Caveau).\n\nRound trip: 3 hours.\n\nJason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scotia\, product and quality has always been important to Jason Lynch. This upbringing has set the tone for Jason ’s restaurant\, Le Caveau\, located in the Annapolis Valley where he sta rted his journey.\n\nAfter working in Toronto and Ottawa while attending L e Cordon Bleu\, he decided to move home to train with some of Canada’s b est restaurateurs – David Barrett\, Nicholas Pierce and their Chef Werne r Bassen. After years of experience\, Jason took the chance to move back t o the Annapolis Valley where he has dedicated himself to working with loca l farmers\, meat purveyors and fish mongers to build a supply chain that s upplies the majority of the product used in his restaurants. He ensures hi s food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to tail while using all of the ingredi ents before him within each season.\n\nStephen Stryjewski\n\n\n\nWinner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Stryjewsk i is the Chef and Co-owner of the award-winning Cochon Restaurant\, as wel l as Chef and Co-owner of the award-winning Pêche Seafood Grill. Growing up in an army family\, Stephen grew up moving between the US and Europe. G raduating from the Culinary Institute of America in 1997\, he went on to w ork for some of the most notable chefs and restaurants in America includin g Michael Chiarello at TraVigne\, Jamie Shannon at Commanders Palace and J eff Buben at Vidalia.\n\nPrior to opening Cochon\, Stephen worked with his now partner\, Donald Link\, at Herbsaint Restaurant\, where he was recogn ized for his delicious\, simple\, straightforward cuisine\, and his commit ment to using seasonal ingredients. That commitment has continued through to Butcher\, an artisanal meat shop and wine bar\, which opened in 2009\, focusing on European cured meats and Cajun sausages. In 2013\, Stephen cel ebrated the opening of Pêche Seafood Grill with his chef partners Donald Link and Ryan Prewitt. Pêche was awarded “Best New Restaurant” at the 2014 James Beard Foundation Awards. Stephen now resides in New Orleans’ Irish Channel with his wife and two girls. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/cajac1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:127@devourfest.com DTSTART;TZID=America/Halifax:20141114T110000 DTEND;TZID=America/Halifax:20141114T150000 DTSTAMP:20141022T150529Z URL:https://devourfest.com/program/nova-scotia-food-trucks-pop-up/ SUMMARY:Nova Scotia Food Trucks Pop-Up DESCRIPTION:The hottest rage in North America hits the streets of Wolfville . From gourmet burgers to fish tacos and grilled cheese sandwiches with a Nova Scotia twist\, the province’s largest food truck rally offers fast\ , accessible\, delicious food for all! Featuring live music and fun for th e whole family.\n\nA list of all participating food trucks coming soon.\n\ nFree admission! LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:88@devourfest.com DTSTART;TZID=America/Halifax:20141114T110000 DTEND;TZID=America/Halifax:20141114T130000 DTSTAMP:20140922T113447Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House and enjoy a vis it to Nova Scotia’s most prominent Fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheese from across Ca nada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Lo cal artisanal beers and ciders will accompany the cheeses. Enjoy the views of beautiful Starrs Point on the return trip to Wolfville.\n\nRound trip: 2 hours.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese ex pert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix na tional competition since its inception in 1998\, and chairman of the compe tition since 2009.\n\nPhil has had a distinguished career in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Tr aining Institution\, where he developed and managed all aspects of the hot el\, restaurant and tourism programs. He is currently the executive direct or in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtis seurs for the New Brunswick chapter. He also works as an independent consu ltant with the Dairy Farmers of Canada\, where he conducts educational pre sentations and seminars on Canadian cheese. His passion for Canadian chees e keeps Phil exploring the country in search of new jewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/In-Theatre-Cheese-Tasting-Devour-Photo.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:90@devourfest.com DTSTART;TZID=America/Halifax:20141114T120000 DTEND;TZID=America/Halifax:20141114T133000 DTSTAMP:20140922T113500Z URL:https://devourfest.com/program/shuckers-w57-degrees-north/ SUMMARY:Shuckers w/57 Degrees North DESCRIPTION:Shuckers\n\nWhat’s the big deal with oysters? Montreal restau rateur\, Tim Rozon\, and oyster shucker\, Daniel Notkin\, set out on the r oad to find out. At restaurants\, festivals and farms\, the pair encounter s an eccentric cast of characters\, each with a huge passion and a lesson to teach on the big wide world of oysters. World Premiere featuring some v ery special guests.\n\nCanada\, 2014\, 62 minutes\nDirector Jon Deitcher\n Distributor Endorphin Films\n\nhttp://www.youtube.com/watch?v=7bU7d_mK8LU\ n\n57 Degrees North\n\n\n\nIn the Hebrides\, traditions fostered livelihoo ds. In this film\, one lone fisherman shows how traditions don’t have to be choked out by contemporary fixings.\n\nUK\, 2014\, 14 minutes\nDirecto r Nick Jones\nDistributor 57 Degrees North ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Shuckers.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:91@devourfest.com DTSTART;TZID=America/Halifax:20141114T120000 DTEND;TZID=America/Halifax:20141114T150000 DTSTAMP:20140922T113508Z URL:https://devourfest.com/program/the-cajun-acadian-express-featuring-lun ch-with-chef-stephen-stryjewski-peche-seafood-grill-chef-jason-lynch-le-ca veau-4/ SUMMARY:The Cajun-Acadian Express featuring Lunch with Chef Stephen Stryjew ski (Pêche Seafood Grill) & Chef Jason Lynch (Le Caveau) DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds includin g the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park. Following this\, guests will be treated to a wine ta sting at Domaine de Grand Pré Winery and a Cajun-Acadian-inspired lunch a t Le Caveau Restaurant\, named one of twenty of the world’s best winery restaurants by Wine Access magazine. Featuring a collaborative lunch with New Orleans Chef Stephen Stryjewski (Pêche Seafood Grill-winner of James Beard award for Best New Restaurant in America 2013) and Chef Jason Lynch (Le Caveau).\n\nRound trip: 3 hours.\n\nJason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scotia\, product and quality has always been important to Jason Lynch. This upbringing has set the tone for Jason ’s restaurant\, Le Caveau\, located in the Annapolis Valley where he sta rted his journey.\n\nAfter working in Toronto and Ottawa while attending L e Cordon Bleu\, he decided to move home to train with some of Canada’s b est restaurateurs – David Barrett\, Nicholas Pierce and their Chef Werne r Bassen. After years of experience\, Jason took the chance to move back t o the Annapolis Valley where he has dedicated himself to working with loca l farmers\, meat purveyors and fish mongers to build a supply chain that s upplies the majority of the product used in his restaurants. He ensures hi s food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to tail while using all of the ingredi ents before him within each season.\n\nStephen Stryjewski\n\n\n\nWinner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Stryjewsk i is the Chef and Co-owner of the award-winning Cochon Restaurant\, as wel l as Chef and Co-owner of the award-winning Pêche Seafood Grill. Growing up in an army family\, Stephen grew up moving between the US and Europe. G raduating from the Culinary Institute of America in 1997\, he went on to w ork for some of the most notable chefs and restaurants in America includin g Michael Chiarello at TraVigne\, Jamie Shannon at Commanders Palace and J eff Buben at Vidalia.\n\nPrior to opening Cochon\, Stephen worked with his now partner\, Donald Link\, at Herbsaint Restaurant\, where he was recogn ized for his delicious\, simple\, straightforward cuisine\, and his commit ment to using seasonal ingredients. That commitment has continued through to Butcher\, an artisanal meat shop and wine bar\, which opened in 2009\, focusing on European cured meats and Cajun sausages. In 2013\, Stephen cel ebrated the opening of Pêche Seafood Grill with his chef partners Donald Link and Ryan Prewitt. Pêche was awarded “Best New Restaurant” at the 2014 James Beard Foundation Awards. Stephen now resides in New Orleans’ Irish Channel with his wife and two girls. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/cajac1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:89@devourfest.com DTSTART;TZID=America/Halifax:20141114T120000 DTEND;TZID=America/Halifax:20141114T133000 DTSTAMP:20141009T170750Z URL:https://devourfest.com/program/culinary-workshop-with-chef-connie-deso usa/ SUMMARY:Culinary Workshop with Chef Connie DeSousa DESCRIPTION:Chef Connie DeSousa has embraced all of the #forking fun of Dev our! by bringing us the ultimate sausage-making demo. Not for the faint of heart\, literally. Known for her huge chops in the kitchen\, Calgary’s queen of meat will prepare two types of sausages – Mortadello dogs and B eef Heart Kielbasa along with all the fixings during this hands-on worksho p. So\, you wanna see our sausage? Err… now YOU can make sausage.\n\nCon nie DeSousa\n\n\n\nDubbed the Primal Ballerina – for her years of formal dance training juxtaposed with her meat-centric culinary mastery – Conn ie DeSousa is one of Canada’s Top Chefs having starred as a finalist in the Food Network culinary competition and a Tourism Calgary Culinary Ambas sador. Known for stand-out butchery skills\, she can debone a pig’s head in record time. Far from gratuitous\, Connie and her Calgary restaurant\, CHARCUT\, are true to timeless honoured culinary techniques\, sustainabil ity and walking the “toe-to-tail” talk. In a “back-to-basics style ” she expertly prepares authentic\, regional food at great value and to high critical acclaim.\n\nConnie obtained Le Cordon Bleu Paris Certificati on and graduated on the Dean's List with honours from the Southern Alberta Institute of Technology’s culinary program. She competed with the Alber ta Culinary Team at the World Culinary Olympics in Erfurt Germany\, and wo rked in Koln\, Germany at Taku Restaurant under Chef Sven Feldman. In 2005 \, Connie opened the Mobil 5-Star St. Regis Hotel\, San Francisco. While w orking in the United States\, Connie was awarded many distinctions\, and w as given the opportunity to train at many award-winning restaurants\, incl uding Jean Georges in New York City\, and Alice Waters' Chez Panisse in Be rkeley\, California. Connie was recognized nationally as Canada's 2013 Out standing Chef in the GE Monogram-Terroir Awards and received the 2013 Vaca y.ca award for Top Female Chef in the country. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Connie-DeSousa-Workshop.jpg LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:92@devourfest.com DTSTART;TZID=America/Halifax:20141114T130000 DTEND;TZID=America/Halifax:20141114T150000 DTSTAMP:20140922T113539Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-2/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House and enjoy a vis it to Nova Scotia’s most prominent Fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheese from across Ca nada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Lo cal artisanal beers and ciders will accompany the cheeses. Enjoy the views of beautiful Starrs Point on the return trip to Wolfville.\n\nRound trip: 2 hours.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese ex pert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix na tional competition since its inception in 1998\, and chairman of the compe tition since 2009.\n\nPhil has had a distinguished career in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Tr aining Institution\, where he developed and managed all aspects of the hot el\, restaurant and tourism programs. He is currently the executive direct or in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtis seurs for the New Brunswick chapter. He also works as an independent consu ltant with the Dairy Farmers of Canada\, where he conducts educational pre sentations and seminars on Canadian cheese. His passion for Canadian chees e keeps Phil exploring the country in search of new jewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/In-Theatre-Cheese-Tasting-Devour-Photo.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:93@devourfest.com DTSTART;TZID=America/Halifax:20141114T140000 DTEND;TZID=America/Halifax:20141114T153000 DTSTAMP:20141023T075949Z URL:https://devourfest.com/program/traditional-food-writing-in-the-modern- age-with-lucy-waverman-ivy-knight/ SUMMARY:Traditional Food Writing in the Modern Age with Lucy Waverman\, Ivy Knight & Melissa Buote DESCRIPTION:Gone are the days of publications with big budgets and restaura nt critics with expense accounts. With the rise of blogging and daily\, ev er-shifting world online\, how does one stay relevant? Get heard? Get publ ished? Three distinctive writers with distinctly different approaches hav e come to the table to talk about how they set themselves apart. War stori es\, failures\, successes and all with great humour. This session will be moderated by Devour! Programmer and food journalist in his own right\, Sim on Thibault.\n\nLucy Waverman\n\n\n\nCelebrated Canadian culinary maven\, Lucy Waverman\, is a food journalist\, food consultant and cookbook author . Known for her weekly Globe and Mail food column\, “Weekend Chef”\, s he also writes a food column called “Fresh Takes”\, which appears ever y second Saturday in Globe Style. When not writing her own columns\, Lucy is the Food Editor of Food &\; Drink Magazine\, and serves as a consult ant to the LCBO.\n\nCompleting her culinary training at Le Cordon Bleu\, L ucy also has an Ontario Teachers' Certificate and a degree in journalism. For eighteen years\, Lucy owned and directed The Cooking School\, a Toront o school devoted to the teaching the fundamentals of good cooking. She has done extensive recipe and product development for major companies\, resta urants and public relations firms\, and has appeared on television and rad io shows across North America\, including 12 years with Citytv’s Citylin e. Winner of prestigious awards such as The Women Culinary Network’s Wom an of the Year award in 2013\, and Ontario Hostelry Association’s Gold A ward in Food Media/Journalism for her efforts in mentoring young talent\, Lucy continues to shape Canada’s culinary world.\n\nLucy is the author o f eight cookbooks\, including A Matter of Taste\, a finalist for the prest igious James Beard Entertaining Award. In the past\, she held the title of Food Editor of national magazines\, Canadian House and Home and Style at Home. Her articles have appeared in many magazines including Toronto Life\ , Canadian Living\, City and Country Home\, Canadian Grocer and Canadian G ardening. Apart from her own books\, her recipes have appeared in various cookbook collections.\n\nLucy's latest book\, The Flavour Principle publis hed by HarperCollins features the acerbic wit of wine and spirits expert B eppi Crosariol and stunning photography by Ryan Szulc. For a collection of delectable recipes with extraordinary wine pairings pick up a copy at boo kstores everywhere. Winner Gourmand Award Best Food and Wine Book\, Canada . It was also just awarded Gold in the Best Cookbook\, General category at the 2014 Taste Canada Food Writing Awards.\n\nIvy Knight \n\n\n\nWhen no t hosting 86′d Mondays – a night for the city’s food and wine indust ry players at the famed Drake Hotel - Ivy  Knight writes about the food s cene for various publications like Vice\, the Toronto Star\, Fashion\, Foo d &\; Drink\, Food &\; Wine\, the Globe &\; Mail and Toronto Life . She is currently working\, simultaneously\, on three books for HarperCol lins\, two of which will be on shelves in the fall of 2014: The Everday Sq uash Cook and JK: The Jamie Kennedy Cookbook. With ten years experience co oking in professional kitchens\, her approach to writing is from a cook’ s perspective.\n\nIn her eight years as a freelance writer\, Ivy has inter viewed some of the world’s greatest chefs\, including Rene Redzepi\, Mar tin Picard\, Jacques Pepin\, Daniel Humm\, Thomas Keller\, Magnus Nilsson\ , David Kinch\, Vikram Vij\, Joe Beef’s Dave McMillan and Frederic Morin \, Fergus Henderson\, Chris Cosentino and Anthony Bourdain\, as well as fo od personalities Gail Simmons\, Ruth Reichl\, Laura Calder\, Adam Platt\, Kevin Brauch and Calvin Trillin. One time she also got to interview Martin Short.\n\nMelissa Buote \n\nMelissa Buote is a food\, travel\, and cultu re writer from Halifax. She's a contributing editor and food columnist at The Coast\, and she has written for magazines like SAVEUR\, Taste &\; T ravel\, Quill &\; Quire\, East Coast Living\, and The Simple Things. Me lissa also collaborated on Bicyclette Publishing\, styling and photographi ng The TIBS Guide to Desserts. She tweets at @buote.\n\nSimon Thibault\, M oderator\n\n\n\nSimon Thibault is a Halifax-based food writer\, journalist \, producer\, and a James Beard Book Award judge.  His work has appeared in The Globe and Mail\, Xtra\, Vice\, The Coast\, and Rustik Magazine. His summer radio series\, “Assis Toi” was broadcast throughout the Mariti mes on CBC Radio One.\n\n \;\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Traditional-Food-Writing-in-the-Modern-Age-Photo.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:94@devourfest.com DTSTART;TZID=America/Halifax:20141114T140000 DTEND;TZID=America/Halifax:20141114T153000 DTSTAMP:20140922T113623Z URL:https://devourfest.com/program/its-five-oclock-somewhere-program-col-d i-rocca-brew-love-lets-drink-already-even-more-denmark-thousands-win-zio-n inuccio-a-very-old-concept-meant-to-be/ SUMMARY:It's Five O'Clock Somewhere Program: Col Di Rocca\, Brew Love\, Let 's Drink Already\, Even More Denmark\, Thousands Win\, Zio Ninuccio\, A Ve ry Old Concept\, Meant To Be DESCRIPTION:Col Di Rocca\n\n\n\nIf a sonnet to prosecco could be pornograph ic\, it would conjure up these images for you to see and drool over.\n\nUS A\, 2013\, 2 minutes \nDirector Allen Myers\nDistributor Allen Myers\n\nBr ew Love\n\n\n\nBeer. Suds. No matter what you call it\, just make sure you do it well\, like these craft brewers from British Columbia.\n\nCanada\, 2014\, 6 minutes\nDirector Jeremy Dyson\nDistributor Jeremy Dyson\n\nLet ’s Drink Already\n\n\n\nIt all started with apple juice and a package of yeast from his mom’s pantry. Now Wes Mickel is the brains behind Argus Cidery.\n\nUSA\, 2014\, 6 minutes\nDirector Clyde Burley &\; Christophe r Gallo\nDistributor Dark Rye\n\nEven More Denmark\n\n\n\nChocolate and be er. Destined to forever be apart? Jeppe Jarnit-Bjergsø and Fritz Knipschi ldt find a way to let them hold one another close.\n\nUSA\, 2014\, 5 minut es\nDirector Keri D. Light &\; Mark Pugh\nDistributor Dark Rye\n\nThous ands Win\n\n\n\nBrooklyn needs beer. Beer needs hops. Enter Caleb and Juli an\, two friends “trying to grow more shit in Brooklyn\,” and having f un doing it.\n\nUSA\, 2014\, 7 minutes\nDirector Angus Cann\nDistributor D ark Rye\n\nZio Ninuccio\n\n\n\nThrough the course of a year’s harvest\, we follow winemaker Carmine Ametrano\, one of the few remaining traditiona l winemakers on Mt. Vesuvius. \nUSA/Italy\, Year\, 16 minutes\nDirector No riko Sugiura\nDistributor Noriko Sugiura\n\nA Very Old Concept\n\n\n\nPati ence is a virtue in winemaking\, something that is intrinsically understoo d by the people at Cecchin Winery in Argentina.\n\nUSA/Argentina\, 2014\, 5 minutes\nDirectors Daniel Klein &\; Mirra Fine\nDistributor The Peren nial Plate\n\nMeant To Be\n\n\n\nBiodynamic farming follows certain rhythm s\; the months\, the moon. For Johan Reyneke in South Africa\, those rhyth ms extend from his farm to the surf.\n\nUSA/South Africa\, 2014\, 9 minute s\nDirectors Daniel Klein &\; Mirra Fine\nDistributor The Perennial Pla te LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:76@devourfest.com DTSTART;TZID=America/Halifax:20141114T140000 DTEND;TZID=America/Halifax:20141114T170000 DTSTAMP:20140929T135100Z URL:https://devourfest.com/program/artisan-chocolate-making-with-nicole-ev ans/ SUMMARY:Artisan Chocolate Making with Nicole Evans DESCRIPTION:For true chocolate lovers. Spend the afternoon with experienced chocolatier\, Nicole Evans\, to learn the art of tempering chocolate and some of the many ways tempered chocolate can be used. In this hands-on cla ss\, participants will start with a chocolate taste test and end with a sa mple of their own creations. Red high heels optional.\n\nNicole Evans \n\ n\n\nNicole Evans has a life-time of experience as a chocolatier\, being i n the business for 29 years and counting. During this time\, she has owned her own shop\, has been a consultant for both new and established chocola te companies and fashioned unique home and corporate creations using pure Swiss chocolate.  Her company\, Nicole’s Truffles and Fine Chocolate (w ww.nicolestruffles.com) is known for quality and imagination in both taste s and designs. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Artisan-Chocolate-Making-Workshop-Photo.jpg LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:95@devourfest.com DTSTART;TZID=America/Halifax:20141114T150000 DTEND;TZID=America/Halifax:20141114T170000 DTSTAMP:20140922T113647Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-3/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House and enjoy a vis it to Nova Scotia’s most prominent Fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheese from across Ca nada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Lo cal artisanal beers and ciders will accompany the cheeses. Enjoy the views of beautiful Starrs Point on the return trip to Wolfville.\n\nRound trip: 2 hours.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese ex pert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix na tional competition since its inception in 1998\, and chairman of the compe tition since 2009.\n\nPhil has had a distinguished career in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Tr aining Institution\, where he developed and managed all aspects of the hot el\, restaurant and tourism programs. He is currently the executive direct or in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtis seurs for the New Brunswick chapter. He also works as an independent consu ltant with the Dairy Farmers of Canada\, where he conducts educational pre sentations and seminars on Canadian cheese. His passion for Canadian chees e keeps Phil exploring the country in search of new jewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/In-Theatre-Cheese-Tasting-Devour-Photo.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:98@devourfest.com DTSTART;TZID=America/Halifax:20141114T160000 DTEND;TZID=America/Halifax:20141114T180000 DTSTAMP:20140922T185323Z URL:https://devourfest.com/program/the-bubbles-bus-2/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the bubbles bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines–L’Acadie Vineyards and Benjamin Bridge. All rounded ou t by a little taste of food from Front and Central’s Chef Dave Smart.\n\ nRound trip: 2 hours.\n\nL'Acadie Vineyards\n\n\n\nThis family winery was founded 10 years ago by internationally experienced winemaker Bruce Ewert and released the province's first traditional method sparkling wines and p lanted the first certified organic vineyard. They have earned numerous awa rds and accolades including silver for Prestige Brut at the 2011 Effervesc ents du Monde competition of the world's best sparkling wines in France. P restige Brut Estate is grown on unique rocky well drained soil with vibran t microflora contributing enhanced minerality with 4-5 years of bottle tir age on yeast lees for harmonious brioche accents. From bright crisp sparkl ers to pioneering appassimento reds\, their wines have been game changers for the Nova Scotia wine industry bringing national and international inte rest to our growing emerging region.\n\nBenjamin Bridge\n\n\n\nBenjamin Br idge is Nova Scotia’s ultra premium sparkling wine house located in the heart of the Gaspereau Valley on the Bay of Fundy\, where the cool climate bears an uncanny affinity with the Champagne region of France. Our experi enced winemakers work in collaboration with international experts to produ ce world-class Méthode Classique sparkling wines and limited edition luxu ry wines.\n\nOur innovative sparkling wines display the hallmarks of class ic prestige cuvées from Champagne\, but with a Nova Scotia signature. “ They are\, without question\, the best sparkling wines I have tasted in Ca nada\,” says Tony Aspler\, Canada’s most renowned wine authority.\n\nO ur collection of hand crafted fine wines\, including perennial sell-out No va 7\, together with our sparkling wine program\, have helped raise the pr ofile of Nova Scotia terroir and its winemaking in Canada and internationa lly.\n\nChef Dave Smart\, Front and Central\n\n\n\nPassions are like veget ables: they start with a single seed\, and over time\, if nourished proper ly\, they grow. The seed of Dave Smart’s culinary passion was planted at a young age\, but it took years for that seed to sprout. Dave started his career as an engineer. Even during this twenty year tenure\, however\, he was lured by the kitchen and by one ingredient in particular: garlic. He and two friends would gather on Tuesday nights for “Garlic Night” to c ook and entertain. Inspired by the potential he found in food\, it wasn’ t long before Dave kicked his collaborators out the kitchen to invent and compose his own meals. So the chef in Dave Smart developed\, eventually le ading to his placement at Le Cordon Bleu Culinary Arts Institute in Ottawa .\n\nAfter his education and internships with prominent chefs in Ottawa\, Dave found his way back to his home province of Nova Scotia and to the tow n of Wolfville\, where he opened his own restaurant\, Front &\; Central . A casual restaurant with exquisite food\, the restaurant’s aim is to n ourish the mind\, belly and soul. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Bubbles-Bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:97@devourfest.com DTSTART;TZID=America/Halifax:20141114T160000 DTEND;TZID=America/Halifax:20141114T173000 DTSTAMP:20140922T113711Z URL:https://devourfest.com/program/gmo-omg-wthe-gift/ SUMMARY:GMO OMG w/The Gift DESCRIPTION:GMO OMG\n\nA young father attempting to educate himself on what he is feeding his children sets out to learn all about GMOs. What are the y? Where do they come from? Are they good or bad? GMO OMG takes us on a jo urney around the world to answer all of these questions and more.\n\nUSA\, 2013\, 90 minutes\nDirector Jeremy Seifert\nDistributor Syndicado Films\n \nhttp://www.youtube.com/watch?v=ynyB2fNn8kQ\n\nThe Gift\n\n\n\nAn inspiri ng portrait of a seed farming pioneer who is calling for a return from ind ustrial agriculture to the basic seed.\n\nUSA\, 2014\, 3 minutes\nDirector Jon Marc Abela\nDistributor Real Food Media Project ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/GMO-OMG.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:96@devourfest.com DTSTART;TZID=America/Halifax:20141114T160000 DTEND;TZID=America/Halifax:20141114T173000 DTSTAMP:20140922T113700Z URL:https://devourfest.com/program/fun-with-mixology-cocktails/ SUMMARY:Fun with Mixology–Cocktails! DESCRIPTION:What do you get when you out these two old friends together in a room mixing cocktails? Pure trouble. Jeffrey Van Horne and Matt Jones wi ll shake up a fun little lesson in mixology 101. There’s a reason why we programmed this session at happy hour. Get your cocktail on\, people! And be prepared to sip and learn.\n\nJeffrey Van Horne\n\n\n\nBio coming soon . Shhh\, he's busy mixing cocktails somewhere in the world. \n\nMatt Jone s \n\n\n\nBoth bartender and whisk(e)y nerd\, Matt has a wealth of knowle dge in the alcohol beverage industry – over 16 years of experience in va rious roles including cook\, server\, bartender\, instructor\, foodservice and hospitality consultant\, public speaker and media spokesperson. The r ole that is his favourite is that of Whisky Ambassador\, tapping into his passion of whisk(e)y.\n\nSince 2010 he has been Beam Inc. Canada’s Whisk (e)y Ambassador for their Bourbon Portfolio (Maker’s Mark\, Jim Beam\, D evil’s Cut\, Knob Creek\,  Basil Hayden’s) as well as speaking to whi skies from Cooley (Kilbeggan\, Connemara\, Tyrconnell)\, Canadian Club (Re serve\, Classic\, Sherry Cask) and most recently as the mixologist for Alb erta Premium’s Dark Horse Rye. In this role\, he travels across Canada p reaching the gospel of whisk(e)y!\n\nMatt has also appeared as a bartender /mixology consultant on shows on the Food Network\, SLICE Network\, and “W” Network. Other appearances include CityTV Breakfast Television (To ronto)\, Rogers Daytime\, CHCH News\, CTV and CBC News. He has also provid ed content for numerous articles on spirits and whisk(e)y including August 2014 issue of Whisky Magazine. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Fun-with-Mixology-Workshop-Photo.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:128@devourfest.com DTSTART;TZID=America/Halifax:20141114T170000 DTEND;TZID=America/Halifax:20141114T210000 DTSTAMP:20141106T000106Z URL:https://devourfest.com/program/nova-scotia-food-trucks-pop-up-2/ SUMMARY:Nova Scotia Food Trucks Pop-Up DESCRIPTION:The hottest rage in North America hits the streets of Wolfville . From gourmet burgers to fish tacos and grilled cheese sandwiches with a Nova Scotia twist\, the province’s largest food truck rally offers fast\ , accessible\, delicious food for all! Featuring live music and fun for th e whole family.\n\nParticipating food trucks:\nHalifax Press  •  FoodS truck Cantina\n\nFree admission! LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:99@devourfest.com DTSTART;TZID=America/Halifax:20141114T180000 DTEND;TZID=America/Halifax:20141114T203000 DTSTAMP:20141001T112208Z URL:https://devourfest.com/program/steak-revolution/ SUMMARY:Steak (R)evolution DESCRIPTION:Steak (R)evolution\nSteak (R)evolution takes you around the wor ld on a mouth-watering search for the world’s best steak. Along the way we meet French butchers\, Argentinian farmers\, American restaurateurs and a variety of other international experts\, each with fascinating insight into the meat revolution and the challenges ahead.\n\nFrance\, 2014\, 130 minutes\nDirector Franck Ribière \nDistributor Jour2fête\n\nSpecial Not e: Steak (R)evolution has inspired not just one\, but two incredible dinne rs following the screening... the tough choice is all yours!\n\nDinner wit h Chef Jesse Vergen (Saint John Ale House) &\; Chef Sean Laceby (Blomid on Inn)\n\n&\;\n\nDinner with Chef Fabian Geppert (Imbizan\, Berlin\, G ermany) &\; Chef Jamie Smye (Privet House) ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Steak-Revolution.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:100@devourfest.com DTSTART;TZID=America/Halifax:20141114T204500 DTEND;TZID=America/Halifax:20141114T233000 DTSTAMP:20141105T152747Z URL:https://devourfest.com/program/dinner-with-chef-jesse-vergen-saint-joh n-ale-house-chef-sean-laceby-the-blomidon-inn/ SUMMARY:Dinner with Chef Jesse Vergen (Saint John Ale House) & Chef Sean La ceby (The Blomidon Inn) DESCRIPTION:This dinner is inspired by the screening of Steak (R)evolution. \n\nGenerous wine pairings with every course\, taxes and gratuities includ ed.\n\nJesse Vergen\n\n\n\nHailing from New Brunswick\, Jesse Vergen is a passionate chef that has made his mark by utilizing his province’s untap ped bounty of small farms and fisherman as a base for his craft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family far m with his wife and three kids. Produce from his farm is readily consumed by the hungry diners of the Saint John Ale House\, Smoking Pig BBQ and Cle aver Catering\, where Jesse has brought local flavours together with unpre tentious dining.\n\nJesse’s life is all about food – whether he’s in his kitchens\, on his tractor\, or hunting coastal marshes – flavour is always on his mind. A competitor on the fourth season of Food Network’s Top Chef Canada\, his restaurant has also been featured twice on the netw ork’s award-winning show\, You Gotta Eat Here! Featured in many newspape rs and magazines such as The Globe and Mail\, Maclean’s Readers Digest\, Chatelaine and EnRoute\, Jesse was also one of the contributing chefs in Michael Smith’s documentary\, Village Feast.\n\nSean Laceby\n\n\n\nRaise d in Nova Scotia\, Sean Laceby grew up with a love for hunting\, fishing a nd exploring the wilderness. Upon graduating from high school\, Sean turne d his part time job of working in the kitchen of The Blomidon Inn to a ful l time position. As the year progressed\, so did his love for cooking\, al ong with his obvious talents for the culinary arts. Sean took a leave of a bsence from the inn to enrol in the Culinary Institute in Charlottetown\, Prince Edward Island\, eventually graduating with two gold medal awards\, along with a professional rating. Furthering his education\, he also studi ed at the Culinary Institute of America in both the Hyde Park and Napa Val ley campuses.\n\nSean’s tenure in Nova Scotia only helped to nurture and maintain his love for cooking wild game. For the patrons of Wolfville’s Blomidon Inn\, there is often the special opportunity to enjoy game that has been prepared by the chef of the inn. Sean has been big game hunting in British Columbia\, and has also made a continental leap to hunt in the Northern Transvaal of South Africa with his friend and collaborator\, Sher man Hines. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Blomidon-Inn-Dinner.jpg LOCATION:The Blomidon Inn\, 195 Main St\, Wolfville\, NS\, B4P 1C3\, Canada GEO:45.0922354;-64.3509345 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=195 Main St\, Wolfville\, N S\, B4P 1C3\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Blomidon Inn:geo:45.09 22354,-64.3509345 END:VEVENT BEGIN:VEVENT UID:101@devourfest.com DTSTART;TZID=America/Halifax:20141114T204500 DTEND;TZID=America/Halifax:20141114T233000 DTSTAMP:20141105T152717Z URL:https://devourfest.com/program/dinner-with-chef-fabian-geppert-imbizan -berlin-germany-chef-jamie-smye-privet-house/ SUMMARY:Dinner with Chef Fabian Geppert (Imbizan\, Berlin\, Germany) & Chef Jamie Smye (Privet House) DESCRIPTION:This dinner is inspired by the screening of Steak (R)evolution. \n\nGenerous wine pairings with every course\, taxes and gratuities includ ed.\n\nFabian Geppert\n\n\n\nBorn and raised in Germany\, Fabian Geppert s tarted his culinary journey at the young age of 16. Receiving a traditiona l German culinary education\, Fabian spent a large majority of this time c ooking in restaurant kitchens\, learning from professionals. Upon graduati ng school\, he lived Berlin and Spain\, working at Michelin-star restauran ts\, Restaurant VAU\, First Floor Restaurant and Tristan.\n\nFeeling the n eed to experience the culinary world\, Fabian travelled South Africa\, Sou theast Asia and Canada\, where he worked at Rob Clark’s Vancouver restau rant\, C\, and Four Seasons Whistler during the 2010 Winter Olympics. Befo re leaving Canada\, Fabian travelled across the country to write “The Gr eat Canada Food Trip” – a feat that he called extremely eye-opening an d influential.\n\nUpon returning home to Germany\, Fabian opened his own f ood truck\, Imbizan\, in 2012. Pulling from his world-wide experience\, Fa bian strives to provide gourmet\, fast\, house-made food. Knowing that pre sentation is key to culinary success\, Fabian and his team at Imbizan ensu re beautiful\, visually appealing food\, and have worked hard to create a growlingly recognizable design.\n\nJamie Smye\n\n\n\nWith over 35 years of experience in the foodservice industry\, Jamie Smye has been through it a ll. From Executive Chef to Food &\; Beverage Executive\, he has a broad range of experiences and flavours to draw from. Eventually drawn to the r estaurateur business\, Jamie ran the successful Madison’s Grill in Stead y Brook\, Newfoundland for three years.\n\nDrawn to fantastic local grower s and purveyors found in the Annapolis Valley\, Jamie and his partner\, Li isa Sellors\, made the tough decision to close Madison’s Grill and move to the valley to open Privet House Restaurant. Located in the heart of Wol fville in the former Acton’s location\, Privet House offers exciting Can adian cuisine in a chic\, yet relaxed atmosphere. Thanks to the warm embra ce of the community\, Jamie and Liisa are proud to call Wolfville “home ”. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Privet-House-Dinner.jpg LOCATION:Privet House\, 406 Main St\, Wolfville\, NS\, B4P 1C9\, Canada GEO:45.091675;-64.360977 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=406 Main St\, Wolfville\, N S\, B4P 1C9\, Canada;X-APPLE-RADIUS=100;X-TITLE=Privet House:geo:45.091675 ,-64.360977 END:VEVENT BEGIN:VEVENT UID:102@devourfest.com DTSTART;TZID=America/Halifax:20141114T210000 DTEND;TZID=America/Halifax:20141114T223000 DTSTAMP:20140922T113804Z URL:https://devourfest.com/program/food-chains-wthe-berry-picker/ SUMMARY:Food Chains w/The Berry Picker DESCRIPTION:Food Chains\n\nConsider the hand that picks your food\, at leas t that’s what director Sanjay Rawal would like you to do in this epic US farm labour exposé. Featuring incredible interviews and behind-the-scene s footage\, Food Chains gives us new insight into the very broken human fo od chain and the people working hard to change it. You won’t be able to leave the theatre without your setting own call to action.\n\nUSA\, 2014\, 82 minutes\nDirector Sanjay Rawal\nDistributor Screen Media\n\nhttp://www .youtube.com/watch?v=lqZLrXVAde4\n\nThe Berry Picker\n\n\n\nWho picks your food? Who strains to gather it? This short doc follows the life of an imm igrant berry picker in the US.\n\nUSA\, 2014\, 2 minutes\nDirector Allison Milligan\nDistributor Real Food Media Project ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Food-Chains.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:103@devourfest.com DTSTART;TZID=America/Halifax:20141114T220000 DTEND;TZID=America/Halifax:20141114T233000 DTSTAMP:20141110T143116Z URL:https://devourfest.com/program/devour-cocktail-pop-up-party/ SUMMARY:Devour! Cocktail Pop-Up Party DESCRIPTION:Tonight we’re bringing the party to the heart of Wolfville\, the Anvil Pub\, with the ultimate selection of Devour! inspired cocktails with renowned mixologists Jeffrey Van Horne and Matt Jones. Our Cocktail P op-up is the ultimate event for celebrity party crashers. Featuring a kitc hen takeover from our favourite late night food purveyors at Ace Burger Co . Admission includes samples of our signature cocktails. Don’t miss the party!\n\nJeffrey Van Horne\n\n\n\nBio coming soon. It's been shaken to th e bottom of a cocktail glass. \n\nMatt Jones \n\n\n\nBoth bartender and whisk(e)y nerd\, Matt has a wealth of knowledge in the alcohol beverage in dustry – over 16 years of experience in various roles including cook\, s erver\, bartender\, instructor\, foodservice and hospitality consultant\, public speaker and media spokesperson. The role that is his favourite is t hat of Whisky Ambassador\, tapping into his passion of whisk(e)y.\n\nSince 2010 he has been Beam Inc. Canada’s Whisk(e)y Ambassador for their Bour bon Portfolio (Maker’s Mark\, Jim Beam\, Devil’s Cut\, Knob Creek\,   Basil Hayden’s) as well as speaking to whiskies from Cooley (Kilbeggan\, Connemara\, Tyrconnell)\, Canadian Club (Reserve\, Classic\, Sherry Cask) and most recently as the mixologist for Alberta Premium’s Dark Horse Ry e. In this role\, he travels across Canada preaching the gospel of whisk(e )y!\n\nMatt has also appeared as a bartender/mixology consultant on shows on the Food Network\, SLICE Network\, and “W” Network. Other appearanc es include CityTV Breakfast Television (Toronto)\, Rogers Daytime\, CHCH N ews\, CTV and CBC News. He has also provided content for numerous articles on spirits and whisk(e)y including August 2014 issue of Whisky Magazine. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Cocktail-Pop-Up-Party-Shot.jpg LOCATION:Anvil Pub\, 10 Harborside Drive\, Wolfville\, NS\, B4P2C1\, Canada GEO:45.098984;-64.343651 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=10 Harborside Drive\, Wolfv ille\, NS\, B4P2C1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Anvil Pub:geo:45.09 8984,-64.343651 END:VEVENT 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:VEVENT UID:104@devourfest.com DTSTART;TZID=America/Halifax:20141115T100000 DTEND;TZID=America/Halifax:20141115T113000 DTSTAMP:20140922T113956Z URL:https://devourfest.com/program/how-to-generate-tasty-social-media-cont ent-to-support-your-business-with-t4g-kick/ SUMMARY:How to Generate Tasty Social Media Content to Support Your Business with T4G Kick DESCRIPTION:How do you make the most of social media AND have time to run y our restaurant\, food blog or farm? T4G Kick's Lily Sangster &\; Stepha nie McGrath will take you through a series of interactive exercises to tea ch you how to begin creating content for your social media accounts in a w ay that won't take you away from the dinner rush.\n\nThe best part? We'll show you how! With a few simple planning steps\, you can save yourself bot h time and effort. Join us as we work through deciding which social channe ls can work for you\, how to identify your brand voice\, how to create and maintain an editorial calendar\, how to keep an eye on working and what y ou can make work better for your business. Whether you're a social media n ewbie or want to pump up your existing channels\, we'll show you tips and tricks that will make your social presence - and your delicious creations - stand out from the crowd.\n\nStephanie McGrath\n\n\n\nStephanie's online odyssey began with her first job in 1999\, after graduating from the Univ ersity of King's College with a Bachelor of Journalism\, Honours. That's w hen she was tasked with interviewing pop stars and evaluating Britney Spea rs concerts for Canoe.ca. The job morphed into a life creating digital con tent and strategizing new ways to organize and measure its success.\n\nNow \, she’s a Digital Content Strategist by day. During the evenings she ke eps her writing skills sharp with freelance work for the Halifax Chronicle Herald\, Huffington Post Canada\, MSN\, TheLoop.ca and Definitely Not the Opera.\n\nStephanie tries to master one new professional skill each year and recently completed the Video Storytelling Workshop at KDMC Berkeley\, University of California\, Berkeley Graduate School of Journalism. To date \, Martin Scorsese is not feeling threatened.\n\nStephanie’s work in the digital field earned her a place on 21Inc’s list of Top 50 Emerging Lea ders in 2013 and a speaking engagement at the New Canada Conference in Cha rlottetown\, P.E.I. in 2014.\n\nIn her spare time\, Stephanie is over-indu lging in Netflix\, running the Halifax streets to compensate for her overi ndulgence in food and indulging her dog Mo.\n\nLily Sangster\n\n\n\nLily b rings a fresh\, quirky\, and utterly original outlook to the content she a ggregates and creates. With a Master of Journalism\, Digital &\; New Me dia Degree from the University of King’s College\, Lily’s skills make her the perfect person to keep social channels and websites alive with fre sh content.\n\nIn her role as a Content Strategist\, Lily focuses on T4G K ick’s Tourism New Brunswick (TNB) AOR account and the Two Nation Vacatio n account\, as well as social media content for Devour! The Beach.\n\nHer daily tasks include copywriting\, engaging with social media fans\, mainta ining editorial calendars\, proof-reading and reviewing social media and w ebsite analytics to understand what content is performing well and what ne eds to be adjusted.\n\nLily is highly organized and can juggle multiple de adlines\, projects and requests. When she’s not working\, she enjoys ind ulging in her love of history\, travel and experimental cooking. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/T4G-Workshop-Grab.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:105@devourfest.com DTSTART;TZID=America/Halifax:20141115T110000 DTEND;TZID=America/Halifax:20141115T130000 DTSTAMP:20140922T114032Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-4/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House and enjoy a vis it to Nova Scotia’s most prominent Fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheese from across Ca nada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Lo cal artisanal beers and ciders will accompany the cheeses. Enjoy the views of beautiful Starrs Point on the return trip to Wolfville.\n\nRound trip: 2 hours.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese ex pert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix na tional competition since its inception in 1998\, and chairman of the compe tition since 2009.\n\nPhil has had a distinguished career in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Tr aining Institution\, where he developed and managed all aspects of the hot el\, restaurant and tourism programs. He is currently the executive direct or in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtis seurs for the New Brunswick chapter. He also works as an independent consu ltant with the Dairy Farmers of Canada\, where he conducts educational pre sentations and seminars on Canadian cheese. His passion for Canadian chees e keeps Phil exploring the country in search of new jewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/In-Theatre-Cheese-Tasting-Devour-Photo.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:107@devourfest.com DTSTART;TZID=America/Halifax:20141115T120000 DTEND;TZID=America/Halifax:20141115T134500 DTSTAMP:20140924T200124Z URL:https://devourfest.com/program/beautiful-krista-wneals-yard-dairy/ SUMMARY:Beautiful Krista w/Neal's Yard Dairy DESCRIPTION:Beautiful Krista (Die schöne Krista)\n\nMeet Krista. She is be autiful. So beautiful that she’s in the running to become Germany’s ne xt top model. Did we happen to mention that Krista just so happens to be a cow? Follow the ups and downs of Krista’s career as one of Europe’s m ost gorgeous dairy cows.\n\nGermany\, 2013\, 91 minutes\nDirector Antje Sc hneider &\; Carsten Waldbauer\nDistributor Lichtblick Film\n\nNeal’s Yard Dairy\n\n\n\nAffinage is the ageing and refinement of cheese. At Neal ’s Yard Dairy\, the refinement starts as soon as you walk in the door\, whether you’re a person or cheese.\n\nUSA/UK\, 2014\, 8 minutes\nDirecto rs Daniel Klein &\; Mirra Fine\, The Perennial Plate\nDistributor Mode Media\, co-produced by Foodie TV ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/20147695_1_IMG_543x305.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:106@devourfest.com DTSTART;TZID=America/Halifax:20141115T120000 DTEND;TZID=America/Halifax:20141115T133000 DTSTAMP:20141003T123140Z URL:https://devourfest.com/program/culinary-workshop-with-chef-todd-perrin -mallard-cottage/ SUMMARY:Culinary Workshop with Chef Todd Perrin (Mallard Cottage) DESCRIPTION:Join Chef Todd Perrin as he demonstrates a Mallard Cottage favo rite\, Cod Boudin Blanc. It's a twist on the classic French white sausage that includes fresh cod\,  salt cod and\, of course\, pork. As an accompa niment\, Todd will lead us through the process of how to make a spicy appl e chutney.\n\nTodd Perrin\n\n\n\nCanadian foodies know Todd Perrin as the burly\, entertaining\, larger than life Newfoundlander who made it to the top 8 in The Food Network’s hit series Top Chef Canada in 2011. Prior to his television fame\, Todd graduated from The Culinary Institute of Canad a at Holland College in Prince Edward Island\, and went on to work at The Lodge at Kananaskis in Alberta and then at a private hotel near Zurich\, S witzerland. In 2001\, he opened Two Chefs\, a fine dining eatery in St. Jo hn’s that in its first year\, was listed as one of the country’s Top 5 0 New Restaurants in EnRoute Magazine. In 2008\, he opened The Chef’s In n\, a B&\;B in downtown St. John’s\, Newfoundland where he practices farm-to-table whenever possible\, by sourcing the freshest local ingredien ts from his own backyard\, neighbours’ farms and his root cellar.\n\nTod d’s latest project is a new restaurant at Mallard Cottage\, in Quidi Vid i Village\, St. John’s. Having purchased this 18th century traditional I rish cottage\, Todd and his partners have restored and converted the cotta ge into St. John’s most unique dining destination. Open for almost one y ear\, Mallard Cottage has enjoyed some critical acclaim\, making the short list for EnRoute's Best New Restaurant in Canada. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Todd-Perrin-Workshop.jpg LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:108@devourfest.com DTSTART;TZID=America/Halifax:20141115T130000 DTEND;TZID=America/Halifax:20141115T150000 DTSTAMP:20140922T114407Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-6/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House and enjoy a vis it to Nova Scotia’s most prominent Fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheese from across Ca nada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Lo cal artisanal beers and ciders will accompany the cheeses. Enjoy the views of beautiful Starrs Point on the return trip to Wolfville.\n\nRound trip: 2 hours.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese ex pert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix na tional competition since its inception in 1998\, and chairman of the compe tition since 2009.\n\nPhil has had a distinguished career in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Tr aining Institution\, where he developed and managed all aspects of the hot el\, restaurant and tourism programs. He is currently the executive direct or in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtis seurs for the New Brunswick chapter. He also works as an independent consu ltant with the Dairy Farmers of Canada\, where he conducts educational pre sentations and seminars on Canadian cheese. His passion for Canadian chees e keeps Phil exploring the country in search of new jewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/In-Theatre-Cheese-Tasting-Devour-Photo.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:109@devourfest.com DTSTART;TZID=America/Halifax:20141115T140000 DTEND;TZID=America/Halifax:20141115T153000 DTSTAMP:20140922T114112Z URL:https://devourfest.com/program/rabbit-nose-to-tail-with-chef-mark-gray -brooklyn-warehouse/ SUMMARY:Rabbit Nose-to-Tail with Chef Mark Gray (Brooklyn Warehouse) DESCRIPTION:Watch out\, Thumper! Revered Halifax chef\, Mark Gray of Brookl yn Warehouse\, takes us on a complete rabbit nose-to-tail adventure. No pa rt of this dynamic little beast will be wasted in this workshop\, from bra ised liver pate\, to stuffed hind legs\, to demi glace and stocks from the bones\, to confit of the forelegs.\n\nMark Gray\n\n\n\nBorn in Halifax\, Nova Scotia\, Canada\, I have been working in the culinary industry since age 16.\n\nI began my climb at the bottom\, washing dishes at Il Mercato T rattoria in Bedford\, NS\, under Chef’s Maurizio Bertossi &\; Martin Ruiz Salvador. After graduating from high school at the age of 18\, I move d west to Canmore\, Alberta.  There I became Sous Chef at The Drake Inn\, while also working under back-to-back Gold Medal Plates winner Chef Micha el Lyon at The Wood Steakhouse &\; Grill.\n\nMoving back to Halifax in 2009 at age 20\, I took the Executive Chef position at The Hilton Garden I nn\, Halifax Airport. After 9 months\, I decided to take a step back to co ntinue to learn the craft. It was then that I began working under Chef Gra eme Rupple at The Brooklyn Warehouse.\n\nIn May 2011\, at age 23\, I earne d my Canadian Red Seal Certification and also completed the Culinary Arts program at the Nova Scotia Community College. In June 2011\, I took comman d of The Brooklyn Warehouse. Since then\, we have taken the title of “Be st Restaurant - Halifax” in The Coast’s Best of Food Awards 2012\, 201 3 &\; 2014. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Rabbit-Workshop-Photo.jpg LOCATION:Huggins Science Hall\, Acadia University\, 12 University Ave\, Wol fville\, NS\, B4P 2R6\, Canada GEO:45.088516;-64.367966 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 University Ave\, Wolfvil le\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Huggins Science Hall \, Acadia University:geo:45.088516,-64.367966 END:VEVENT BEGIN:VEVENT UID:110@devourfest.com DTSTART;TZID=America/Halifax:20141115T140000 DTEND;TZID=America/Halifax:20141115T153000 DTSTAMP:20141110T165528Z URL:https://devourfest.com/program/celebrating-place-in-authoring-cookbook s/ SUMMARY:Celebrating Place in Authoring Cookbooks w/ Chef Craig Flinn (Chive s Canadian Bistro\, 2 Doors Down) & Simon Thibault DESCRIPTION:Chef Craig Flinn is a highly regarded chef and entrepreneur (Ch ives Canadian Bistro\, 2 Doors Down)\, but he is also one of Canada's most prolific cookbook authors with four current titles to his name and anothe r on the way. His cookbooks help give food regional context\, and help cap ture a sense of place along with awareness of culture. Come hear Craig as he describes the process of creating cookbooks that truly reflect the auth or\, the food they like to cook and the regional uniqueness that inspires them. This session will be moderated by Devour! Programmer and food journ alist in his own right\, Simon Thibault.\n\nCraig Flinn\n\n\n\nHailing fro m Halifax\, Craig Flinn is noted as a supporter of the local food movement in Nova Scotia. Graduating from the Culinary Institute of Canada in 1997 (following a Bachelor of Arts degree in geography from Saint Mary’s Univ ersity)\, his apprenticeship spanned over five years\, working in Europe\, Canada and the U.S.\n\nCraig opened Chives Restaurant in 2001\, developin g a reputation as a solid supporter of local food producers. The restauran t menus are based on seasonal produce from local farmers\, sustainable sea food\, and artisan cheese and meat producers\, with the core menu changing every six to eight weeks. In 2013\, Craig opened his second restaurant\, 2 Doors Down Food + Wine. Acclaimed as “your neighbourhood restaurant in the heart of downtown Halifax”\, it shares the same vision as Chives an d is committed to using locally sourced produces. Both restaurants have be en recognized with numerous awards.\n\nCraig is the author or three cookbo oks: Fresh and Local (2008)\, Fresh Canadian Bistro (2009) and Fresh and F rugal (2010). In 2012\, he was named a culinary ambassador of Nova Scotia\ , an honour presented as part of the Taste of Nova Scotia’s Prestige Awa rds.\n\nSimon Thibault\n\n\n\nSimon Thibault is a Halifax-based food write r\, journalist\, producer\, and a James Beard Book Award judge.  His work has appeared in The Globe and Mail\, Xtra\, Vice\, The Coast\, and Rustik Magazine. His summer radio series\, “Assis Toi” was broadcast through out the Maritimes on CBC Radio One. LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:111@devourfest.com DTSTART;TZID=America/Halifax:20141115T140000 DTEND;TZID=America/Halifax:20141115T153000 DTSTAMP:20140924T201613Z URL:https://devourfest.com/program/urban-farming-program-3-acres-in-detroi t-homeward-hands-in-the-dirt-green-bronx-machine-redane-grass-water-cows-b rooklyn-farmer/ SUMMARY:Urban Farming Program: 3 Acres in Detroit\, Homeward\, Hands in the Dirt\, Green Bronx Machine\, ReDane\, Grass Water Cows\, Brooklyn Farmer DESCRIPTION:3 Acres in Detroit\n\n\n\nWhat do you do when your city is brok e\, its citizenry is underpaid and undernourished\, and its youth have nex t to no support? You farm.\n\nFrance/USA\, 2014\, 12 minutes\nDirector Nor a Mandray\nDistributor Detroit Je T’Aime\n\nHomeward\n\n\n\nCommunity is more than a watchword for these organic oregano farmers in Mexico. It is a means of sustenance\, both personal and gastronomical.\n\nUSA/Mexico\, 2 014\, 4 minutes\nDirectors Daniel Klein &\; Mirra Fine\nDistributor The Perennial Plate &\; Real Food Media Project\n\nHands in the Dirt\n\n\n \nFarmers in Richmond\, British Columbia fight to keep their land and drea ms alive against the threat of developers and Vancouver’s hip urban farm ing.\n\nCanada\, 2013\, 14 minutes\nDirectors Mik Turje &\; Javier Ojer \nDistributor Dandy Shots\n\nGreen Bronx Machine\n\n\n\nFollow the lives o f youth who say that a farming program for inner city youth saved their li ves.\n\nUSA\, 2014\, 3 minutes\nDirector Stephen Ritz\nDistributor Real Fo od Media Project\n\nReDane\n\n\n\nThe Danish countryside has become a fact ory\, dangerously limiting farming potential and the variety of local food s. ReDane offers an innovative map for the future.\n\nDenmark\, 2013\, 12 minutes\nDirector Andreas M Dalsgaard\nDistributor ELK Film\n\nGrass\, Wat er\, Cows\n\n\n\nArgentina is losing its reputation as a bastion of grass- fed beef with feedlot meat flooding the market. But Las Dos Hermanos belie ve in the old ways.\n\nUSA/Argentina\, 2014\, 9 minutes\nDirectors Daniel Klein &\; Mirra Fine\nDistributor The Perennial Plate\n\nBrooklyn Farme r\n\n\n\nFarming is not just a rural concept. For the gang at Brooklyn Gra nge\, farming in urban climes is doable\, even if it does present its own set of challenges.\n\nUSA\, 2014\, 27 minutes\nDirector Michael Tyburski\n Distributor {group theory} LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:112@devourfest.com DTSTART;TZID=America/Halifax:20141115T150000 DTEND;TZID=America/Halifax:20141115T170000 DTSTAMP:20140922T114146Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-5/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House and enjoy a vis it to Nova Scotia’s most prominent Fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheese from across Ca nada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Lo cal artisanal beers and ciders will accompany the cheeses. Enjoy the views of beautiful Starrs Point on the return trip to Wolfville.\n\nRound trip: 2 hours.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese ex pert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix na tional competition since its inception in 1998\, and chairman of the compe tition since 2009.\n\nPhil has had a distinguished career in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Tr aining Institution\, where he developed and managed all aspects of the hot el\, restaurant and tourism programs. He is currently the executive direct or in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtis seurs for the New Brunswick chapter. He also works as an independent consu ltant with the Dairy Farmers of Canada\, where he conducts educational pre sentations and seminars on Canadian cheese. His passion for Canadian chees e keeps Phil exploring the country in search of new jewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/In-Theatre-Cheese-Tasting-Devour-Photo.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:115@devourfest.com DTSTART;TZID=America/Halifax:20141115T160000 DTEND;TZID=America/Halifax:20141115T180000 DTSTAMP:20140922T185357Z URL:https://devourfest.com/program/the-bubbles-bus-3/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the bubbles bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines–L’Acadie Vineyards and Benjamin Bridge. All rounded ou t by a little taste of food from Front and Central’s Chef Dave Smart.\n\ nRound trip: 2 hours.\n\nL'Acadie Vineyards\n\n\n\nThis family winery was founded 10 years ago by internationally experienced winemaker Bruce Ewert and released the province's first traditional method sparkling wines and p lanted the first certified organic vineyard. They have earned numerous awa rds and accolades including silver for Prestige Brut at the 2011 Effervesc ents du Monde competition of the world's best sparkling wines in France. P restige Brut Estate is grown on unique rocky well drained soil with vibran t microflora contributing enhanced minerality with 4-5 years of bottle tir age on yeast lees for harmonious brioche accents. From bright crisp sparkl ers to pioneering appassimento reds\, their wines have been game changers for the Nova Scotia wine industry bringing national and international inte rest to our growing emerging region.\n\nBenjamin Bridge\n\n\n\nBenjamin Br idge is Nova Scotia’s ultra premium sparkling wine house located in the heart of the Gaspereau Valley on the Bay of Fundy\, where the cool climate bears an uncanny affinity with the Champagne region of France. Our experi enced winemakers work in collaboration with international experts to produ ce world-class Méthode Classique sparkling wines and limited edition luxu ry wines.\n\nOur innovative sparkling wines display the hallmarks of class ic prestige cuvées from Champagne\, but with a Nova Scotia signature. “ They are\, without question\, the best sparkling wines I have tasted in Ca nada\,” says Tony Aspler\, Canada’s most renowned wine authority.\n\nO ur collection of hand crafted fine wines\, including perennial sell-out No va 7\, together with our sparkling wine program\, have helped raise the pr ofile of Nova Scotia terroir and its winemaking in Canada and internationa lly.\n\nChef Dave Smart\, Front and Central\n\n\n\nPassions are like veget ables: they start with a single seed\, and over time\, if nourished proper ly\, they grow. The seed of Dave Smart’s culinary passion was planted at a young age\, but it took years for that seed to sprout. Dave started his career as an engineer. Even during this twenty year tenure\, however\, he was lured by the kitchen and by one ingredient in particular: garlic. He and two friends would gather on Tuesday nights for “Garlic Night” to c ook and entertain. Inspired by the potential he found in food\, it wasn’ t long before Dave kicked his collaborators out the kitchen to invent and compose his own meals. So the chef in Dave Smart developed\, eventually le ading to his placement at Le Cordon Bleu Culinary Arts Institute in Ottawa .\n\nAfter his education and internships with prominent chefs in Ottawa\, Dave found his way back to his home province of Nova Scotia and to the tow n of Wolfville\, where he opened his own restaurant\, Front &\; Central . A casual restaurant with exquisite food\, the restaurant’s aim is to n ourish the mind\, belly and soul. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Bubbles-Bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:113@devourfest.com DTSTART;TZID=America/Halifax:20141115T160000 DTEND;TZID=America/Halifax:20141115T173000 DTSTAMP:20140922T114156Z URL:https://devourfest.com/program/which-wine-with-your-cheese/ SUMMARY:Which Wine With Your Cheese? DESCRIPTION:Seasoned sommeliers from Bishop's Cellar will lead this seminar on what wines to have with the ultimate cheese plate. They will circumnav igate the globe with wines to show you some strategic choices you can make when pairing wine and award-winning Canadian cheese. Canadian Cheese Gran d Prix Chairman\, Phil Belanger\, will provide commentary and tasting note s on the selection of cheeses.\n\nPhil Bélanger\n\n\n\nA well-known food gourmet and cheese expert\, Phil Bélanger has been a part of the Canadian Cheese Grand Prix national competition since its inception in 1998\, and chairman of the competition since 2009.\n\nPhil has had a distinguished ca reer in the Atlantic agrifood industry\, including directing a Provincial Hotel and Culinary Training Institution\, where he developed and managed a ll aspects of the hotel\, restaurant and tourism programs. He is currently the executive director in the New Brunswick department of Post-Secondary Education\, Training and Labour\, as well as chairman of La Confrérie de la Chaîne des Rôtisseurs for the New Brunswick chapter. He also works as an independent consultant with the Dairy Farmers of Canada\, where he con ducts educational presentations and seminars on Canadian cheese. His passi on for Canadian cheese keeps Phil exploring the country in search of new j ewels in the world of cheese. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Which-Wine-With-Your-Cheese-.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:114@devourfest.com DTSTART;TZID=America/Halifax:20141115T160000 DTEND;TZID=America/Halifax:20141115T171500 DTSTAMP:20140922T114210Z URL:https://devourfest.com/program/the-family-farm-wdaylily-fritters/ SUMMARY:The Family Farm w/Daylily Fritters DESCRIPTION:The Family Farm\n\nIn homage to 2014's International Year of Fa mily Farm project\, The Family Farm shares the stories of families working on farms across Canada\, including several from right here in Atlantic Ca nada. Each story clearly demonstrates the crucial role family farms play a nd the importance of where our food comes from.\n\nCanada\, 2014\, 72 minu tes\nDirector Ari A. Cohen\nDistributor Rotating Planet\n\nDaylily Fritter s\n\n\n\nThe oh-so-lovely and talented Aube Giroux is back with yet anothe r unique recipe foraged from her own backyard. How does she do it every ti me?\n\nCanada\, 2014\, 3 minutes\nDirector Aube Giroux\nDistributor Kitche n Vignettes ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Family-Farm-1-use-for-guide.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:116@devourfest.com DTSTART;TZID=America/Halifax:20141115T183000 DTEND;TZID=America/Halifax:20141115T201500 DTSTAMP:20140922T114244Z URL:https://devourfest.com/program/brasserie-romantique-wdeath-by-omelette / SUMMARY:Brasserie Romantique w/Death by Omelette DESCRIPTION:Brasserie Romantique (Brasserie Romantiek)\n\nThis film has eve rything a romantic foodie could want: romance and food. And lots of it. Br asserie Romantique shows the inner workings of a busy restaurant on Valent ine’s Day\, complicated by the return of the owner’s long lost lover a nd a dining room full of characters with their own drama.\n\nBelgium\, 201 3\, 102 minutes\nDirector Joël Vanhoebrouck\nDistributor Cinemavault Rele asing\n\nDeath by Omelette\n\n\n\nWhen her husband receives a sexy text fr om an unknown sender\, a young woman changes her focus from a romantic din ner to a killer breakfast.\n\nUSA\, 2012\, 8 minutes\nDirector Greg Emetaz \nDistributor MINORapocalypse\n\nSpecial Note: Brasserie Romantique will i nspire a dinner by Chef Connie DeSousa (Charcut) and Chef Renée Lavallée (The Feisty Chef) at Troy Restaurant following the screening. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Brasserie-Romantique.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:117@devourfest.com DTSTART;TZID=America/Halifax:20141115T203000 DTEND;TZID=America/Halifax:20141115T233000 DTSTAMP:20141105T152846Z URL:https://devourfest.com/program/dinner-with-chef-connie-desousa-charcut -chef-renee-lavallee-the-feisty-chef/ SUMMARY:Dinner with Chef Connie DeSousa (Charcut) & Chef Renee Lavallee (Th e Feisty Chef) DESCRIPTION:This dinner is inspired by the film Brasserie Romantique.\n\nGe nerous wine pairings with every course\, taxes and gratuities included.\n\ nConnie DeSousa\n\n\n\nDubbed the Primal Ballerina – for her years of fo rmal dance training juxtaposed with her meat-centric culinary mastery – Connie DeSousa is one of Canada’s Top Chefs having starred as a finalist in the Food Network culinary competition and a Tourism Calgary Culinary A mbassador. Known for stand-out butchery skills\, she can debone a pig’s head in record time. Far from gratuitous\, Connie and her Calgary restaura nt\, CHARCUT\, are true to timeless honoured culinary techniques\, sustain ability and walking the “toe-to-tail” talk. In a “back-to-basics sty le” she expertly prepares authentic\, regional food at great value and t o high critical acclaim.\n\nConnie obtained Le Cordon Bleu Paris Certifica tion and graduated on the Dean's List with honours from the Southern Alber ta Institute of Technology’s culinary program. She competed with the Alb erta Culinary Team at the World Culinary Olympics in Erfurt Germany\, and worked in Koln\, Germany at Taku Restaurant under Chef Sven Feldman. In 20 05\, Connie opened the Mobil 5-Star St. Regis Hotel\, San Francisco. While working in the United States\, Connie was awarded many distinctions\, and was given the opportunity to train at many award-winning restaurants\, in cluding Jean Georges in New York City\, and Alice Waters' Chez Panisse in Berkeley\, California. Connie was recognized nationally as Canada's 2013 O utstanding Chef in the GE Monogram-Terroir Awards and received the 2013 Va cay.ca award for Top Female Chef in the country.\n\nRenee Lavallée\n\n\n\ nBorn and raised in Shawville\, Quebec\, Renée Lavallée left home at an early age in hopes of becoming a lawyer\, but after “politely” being a sked to leave the university she was attending\, her parents gave her a ch oice: find a new school and buckle down or get a job. She promptly applied to George Brown College in Toronto and decided to give cooking a shot. Af ter twenty crazy years in the business\, including many stints in restaura nts around the world\, Renée has called Nova Scotia home for the past ten years.\n\nSince stepping away from restaurant kitchens over four years ag o\, Renée has rediscovered her passion for cooking. More importantly\, sh e has rediscovered her love for sharing this passion. Renée currently div ides her time between her popular communal dinners and cooking classes at Two if by Sea Café\, managing her seasonal waterfront hotspot\, The Shack Oyster Bar\, and running the show at her newest venture\, The Canteen (Da rtmouth). With years of experience under her belt\, Renee has built a succ essful consulting business under The Feisty Chef brand\, working for a var iety of clients in both the public and private sectors. Renée’s ability to not only cook\, but to confidently communicate with consumers and medi a in both French and English has led to numerous contracts locally and abr oad. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/troy-restaurant.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:VEVENT UID:118@devourfest.com DTSTART;TZID=America/Halifax:20141115T210000 DTEND;TZID=America/Halifax:20141115T231500 DTSTAMP:20140922T114302Z URL:https://devourfest.com/program/a-tale-of-samurai-cooking-a-true-love-s tory-wpour-retourner/ SUMMARY:A Tale of Samurai Cooking - A True Love Story w/Pour Retourner DESCRIPTION:A Tale of Samurai Cooking-A True Love Story (Bushi No Kondate)\ n\nNot all samurai films are made the same. In A Tale of Samurai Cooking\, fans of romance\, good food\, and historical dramas will find all they ev er wanted (and more) in one great film.\n\nJapan\, 2013\, 122 minutes\nDir ector Yuzo Asahara\nDistributor GAGA\n\nPour Retourner\n\n\n\nA respected prison chef is let out on parole and struggles to find a place for himself and his talent in the outside world.\n\nCanada\, 2014\, 13 minutes\nDirec tor Scooter Corkle\nDistributor Travelling Distribution ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/A-Tale-of-Samurai-Cooking.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:119@devourfest.com DTSTART;TZID=America/Halifax:20141115T220000 DTEND;TZID=America/Halifax:20141116T010000 DTSTAMP:20140922T114311Z URL:https://devourfest.com/program/devour-kitchen-party-with-wendy-macisaa c-brad-davidge-friends/ SUMMARY:Devour! Kitchen Party with Wendy MacIsaac\, Brad Davidge & Friends DESCRIPTION:Join Wendy MacIsaac\, Brad Davidge and friends as they raise th e roof at our intimate and exclusive Nova Scotia kitchen party. There is n o way you will be able to resist getting on the dance floor with this comb ination of lively music\, signature Devour drinks and one more kitchen tak eover from our friends at Ace Burger Co. Join us for the ultimate curling club take-over!\n\nWendy MacIsaac\n\n\n\nWendy's bio is coming soon\, she' s fiddling her way through the state of California at the moment.\n\nBrad Davidge \n\nBrad's bio &\; photo are on the way\, cut him some slack\, he just found out he's playing this gig! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Devour-Kitchen-Party-shot.jpg LOCATION:Wolfville Curling Club\, 19 Elm Ave.\, Wolfville\, NS\, B0P1X0\, C anada GEO:45.092003;-64.363800 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=19 Elm Ave.\, Wolfville\, N S\, B0P1X0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Curling Club:geo: 45.092003,-64.363800 END:VEVENT BEGIN:VEVENT UID:121@devourfest.com DTSTART;TZID=America/Halifax:20141116T120000 DTEND;TZID=America/Halifax:20141116T134500 DTSTAMP:20140922T114328Z URL:https://devourfest.com/program/soul-of-a-banquet-wa-recipe-for-gruel/ SUMMARY:Soul of a Banquet w/A Recipe for Gruel DESCRIPTION:Soul of a Banquet\n\nEven if you’ve never heard of Cecilia Ch ang\, you’ve felt her influence. In 1961\, Chang opened The Mandarin\, a high end Chinese restaurant in San Francisco. It was at The Mandarin that North Americans learned about the refinement and sophistication that can be found in Chinese cookery.\n\nUSA\, 2014\, 88 minutes\nDirector Wayne Wa ng\nDistributor Oscilloscope Laboratories\n\nA Recipe for Gruel\n\n\n\nAni mated and described cleverly by the best British voice you have ever heard \, A Recipe for Gruel will charm and inform\, but mostly charm.\n\nUK\, 20 13\, 11 minutes\nDirector Sharon Smith\nDistributor Sharon Smith ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Soul-of-a-Banquet.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:120@devourfest.com DTSTART;TZID=America/Halifax:20141116T120000 DTEND;TZID=America/Halifax:20141116T150000 DTSTAMP:20140929T125422Z URL:https://devourfest.com/program/the-golden-tine-awards-brunch-with-chef -todd-perrin-mallard-cottage-chef-martin-ruiz-salvador-fleur-de-sel/ SUMMARY:The Golden Tine Awards Brunch with Chef Todd Perrin (Mallard Cottag e) & Chef Martin Ruiz Salvador (Fleur de Sel) DESCRIPTION:Join Chef Todd Perrin (Mallard Cottage) and Chef Martin Ruíz S alvador (Fleur de Sel) and celebrate this weekend ritual with the very bes t of our 2014 festival at the Devour! Awards Brunch. We guarantee to tickl e your senses with an incredible finish to Devour! including boozy brunch cocktails served up by mixologists Jeffrey Van Horne &\; Matt Jones.   We will present the Golden Tine Awards for this year’s films in our four categories chosen by our esteemed jury led by Thomas Struck (Director of the Berlin Film Festival’s Culinary Cinema program) – Best Short Docum entary\, Best Short Drama\, Best Feature Documentary\, Best Feature Drama. \n\nTodd Perrin\n\n\n\nCanadian foodies know Todd Perrin as the burly\, en tertaining\, larger than life Newfoundlander who made it to the top 8 in T he Food Network’s hit series Top Chef Canada in 2011. Prior to his telev ision fame\, Todd graduated from The Culinary Institute of Canada at Holla nd College in Prince Edward Island\, and went on to work at The Lodge at K ananaskis in Alberta and then at a private hotel near Zurich\, Switzerland . In 2001\, he opened Two Chefs\, a fine dining eatery in St. John’s tha t in its first year\, was listed as one of the country’s Top 50 New Rest aurants in EnRoute Magazine. In 2008\, he opened The Chef’s Inn\, a B&am p\;B in downtown St. John’s\, Newfoundland where he practices farm-to-ta ble whenever possible\, by sourcing the freshest local ingredients from hi s own backyard\, neighbours’ farms and his root cellar.\n\nTodd’s late st project is a new restaurant at Mallard Cottage\, in Quidi Vidi Village\ , St. John’s. Having purchased this 18th century traditional Irish cotta ge\, Todd and his partners have restored and converted the cottage into St . John’s most unique dining destination. Open for almost one year\, Mall ard Cottage has enjoyed some critical acclaim\, making the short list for EnRoute's Best New Restaurant in Canada.\n\nMartin Ruíz Salvador\n\n\n\nB orn and raised in Nova Scotia\, Martin Ruiz Salvador began his culinary ca reer as a young dishwasher in Halifax before working his way across the co untry as a line cook. After graduating from Le Cordon Bleu at the Scottsda le Culinary Institute in Arizona\, Martin travelled to Europe where he app renticed and worked three different Michelin-starred restaurants under the likes to Chef Aiden Byrne\, Chef Jean-Paul LaCombe and the renowned Chef Frédérick Côte.\n\nUpon returning to Canada\, Martin followed his dream to open his own fine dining restaurant in rural Nova Scotia. Fleur de Sel opened its doors in 2004. Run by Martin and his wife\, Sylvie\, the Lunen burg restaurant is a harmonious meld of Martin’s classical French traini ng with his own Nova Scotian roots and locale. In 2005\, Fleur de Sel earn ed the eighth spot in EnRoute’s Top Ten New Restaurants in Canada. Marti n has since opened The Salt Shaker Deli and The South Shore Fish Shack\, b oth located in Lunenburg. He has also cooked at the James Beard House in N ew York\, competed in the National Gold Medal plates competition in 2008 a nd 2014\, represented Nova Scotia at The Canadian Chefs Congress and has h eld Four Diamonds with CAA since 2007. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Awards-Brunch-Photo.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:VEVENT UID:122@devourfest.com DTSTART;TZID=America/Halifax:20141116T140000 DTEND;TZID=America/Halifax:20141116T143000 DTSTAMP:20140922T114338Z URL:https://devourfest.com/program/the-sturgeon-queens-wpie-lady-of-pie-to wn/ SUMMARY:The Sturgeon Queens w/Pie Lady of Pie Town DESCRIPTION:The Sturgeon Queens\n\nOne man\, three daughters and one delica tessen. Put ‘em all together and you’ve got the story of Russ &\; D aughters\, a deli that is part of the fabric of Manhattan’s Lower East S ide. What could easily be dismissed as a film about a deli is\, in reality \, a warm and loving ode to family\, hard work\, and a good piece of fish. \n\nUSA\, 2014\, 52 minutes\nDirector Julie Cohen\nDistributor Seventh Art Releasing\n\nhttp://www.youtube.com/watch?v=YRSlA6U9SUo\n\nPie Lady of Pi e Town\n\n\n\nKathy Knapp loves pies\, and according to those who buy and eat them\, they feel the love she puts into them every time they take a bi te.\n\nUSA\, 2014\, 29 minutes\nDirector Jane Rosemont\nDistributor Kuby G irl Productions ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/The-Sturgeon-Queens.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:123@devourfest.com DTSTART;TZID=America/Halifax:20141116T160000 DTEND;TZID=America/Halifax:20141116T173000 DTSTAMP:20141111T145438Z URL:https://devourfest.com/program/seeds-of-time-whands-in-the-orchestra/ SUMMARY:Seeds of Time w/Hands in the Orchestra DESCRIPTION:Seeds of Time\n\nCary Fowler has made it his life’s work to f ight for crop diversity because\, as he puts it\, we are currently facing a perfect storm. Gene banks are crumbling\, crops are failing and climate change is affecting farms globally. Seeds of Time follows his fight to sav e our food supply\, and ultimately\, us.\n\nUSA\, 2013\, 77 minutes\nDirec tor Sandy McLeod\nDistributor Make Do Productions\n\nhttp://www.youtube.co m/watch?v=4PQWCRcuVlg\n\nHands in the Orchestra\n\n\n\nThese are the hands that cook your food\, that season your dishes\, and that tell their stori es to you in this short film.\n\nUSA\, 2014\, 4 minutes\nDirector Kevin Lo nga\nDistributor Real Food Media Project\n\nFor more information on this f ilm\, please see Kevin Longa's new website TASTE. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Seeds-of-Time.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:124@devourfest.com DTSTART;TZID=America/Halifax:20141116T183000 DTEND;TZID=America/Halifax:20141116T210000 DTSTAMP:20140922T114355Z URL:https://devourfest.com/program/closing-gala-screening-zone-pro-site-th e-moveable-feast/ SUMMARY:Closing Gala Screening: Zone Pro Site: The Moveable Feast DESCRIPTION:Zone Pro Site: A Moveable Feast\nMaster Fly Spirit’s dying wi sh was to pass on his famous recipe book and catering business to his only child\, Wan. Wan\, on the other hand\, has always dreamed of being a mode l. A pop comedy made in foodie heaven\, Zone Pro Site: A Moveable Feast fo llows Wan as she is forced to realize her destiny may be in the kitchen af ter all.\n\nTaiwan\, 2014\, 145 minutes\nDirector Chen Yu-Hsun\nDistributo r Ablaze Image\n\nhttp://www.youtube.com/watch?v=cLB4tnnf6oY ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2014/0 9/Zone-Pro-Site.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:129@devourfest.com DTSTART;TZID=America/Halifax:20150726T120000 DTEND;TZID=America/Halifax:20150726T150000 DTSTAMP:20150626T133916Z URL:https://devourfest.com/program/jamaican-jerk-pig-roast/ SUMMARY:TapRoot Jamaican Jerk Pig Roast in support of Devour! The Food Film Fest DESCRIPTION:Join us this July at TapRoot Farms for an unforgettable feast! Josh Oulton\, Patricia Bishop and their family invite you to TapRoot Farms for an afternoon of gustatory delight. Watch nature being nurtured by a f amily dedicated to raising good\, clean\, fair food\, with all ingredients for the event harvested on the farm.\n\nThe afternoon starts with the fam ily hosting a tour of their 53-acre paradise\, where you can see first-han d nature gently being guided by the knowing hand of Josh Oulton. Chef Mich ael Howell will host a food demo with foods gathered on the farm (a nod to cooking seasonally). Then\, Steve\, Richard and the rest of “go-a-forei gn" farmers from Jamaica will work with Michael and help prepare an authen tic Jamaican Jerk Pork Roast for you to enjoy. Finally\, join us at the ta ble for a spectacular lunch of salads\, fresh breads\, vegetables\, the po rk and dessert prepared by Michael paying homage to TapRoot's Jamaican emp loyees – they’ll be eating with us too\, for a taste of home.\n\nTicke ts are $50.00 (per adult)\, $25.00 (per child ages 8-16) and free for smal l children (under 8). This includes the tour\, cooking demo\, meal\, fabul ous wine from nearby Planters Ridge Winery\, local craft beer\, non-alcoho lic cordials and taxes. Only fifty seats for each gastronomic experience. LOCATION:TapRoot Farms\, 1736 Church Street\, Port Williams\, Nova Scotia\, B0P 1T0\, Canada GEO:45.1139507;-64.39391610000001 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1736 Church Street\, Port W illiams\, Nova Scotia\, B0P 1T0\, Canada;X-APPLE-RADIUS=100;X-TITLE=TapRoo t Farms:geo:45.1139507,-64.39391610000001 END:VEVENT BEGIN:VEVENT UID:130@devourfest.com DTSTART;TZID=America/Halifax:20150809T180000 DTEND;TZID=America/Halifax:20150809T230000 DTSTAMP:20150713T211725Z URL:https://devourfest.com/program/devour-dinner-a-movie-in-a-vineyard/ SUMMARY:Le Caveau Restaurant\, Domaine de Grand Pré and Devour! The Food F ilm Fest present Devour! The Vines DESCRIPTION:Grand Pré Winery presents\, in partnership with Devour!: Devou r in the Vines: Dinner & a Movie in the Vineyard\n\nJoin Chef Jason Lynch and guest chef Jesse Vergen\, competitor on Season Four of Food Network's Top Chef Canada\, on Sunday\, August 9\, for a 4 course dinner with option al wine pairings.\n\nAfter the meal\, get ready to take a road trip throug h California wine country from the comfort of one of the valley’s finest vineyards. Laugh along with this classic film from Alexander Payne\, foll owing the exploits of Miles and Jack as they pursue perfection in the bott le and\, ummm... otherwise\, in Sideways.\n\nWhen:\nSunday\, August 9\, di nner at 6pm with movie to follow (rain or shine)\n\nTickets:\n$95/person + HST & gratuity (does not include wine pairings)\n$120/person + HST & grat uity (includes wine pairings)\n\nAll tickets include:\nOne welcome drink\, 4 course dinner\, viewing of Sideways\n\nQuestions:\nCall 902-542-7177 ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 6/le_caveau_wedding_evening.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:136@devourfest.com DTSTART;TZID=America/Halifax:20150823T190000 DTEND;TZID=America/Halifax:20150823T210000 DTSTAMP:20150813T163821Z URL:https://devourfest.com/program/devour-dinner-a-movie-2/ SUMMARY:Devour! Dinner & A Movie: Mystic Pizza DESCRIPTION:\n\nIt’s still summertime and we figured the best way to cele brate would be to take you back in time to one very memorable summer in 19 88\, in a small town called Mystic. Three absolutely unforgettable waitres ses played by Julia Roberts\, Lili Taylor & Annabeth Gish sling pizza\, th eir hearts and their teased perms in this little slice of life story. We ’ll be serving up some classic pizza in the theatre. \n\nA screening of Mystic Pizza (Directed by Donald Petrie\, USA\, 1988\, 104min). Each custo mer gets a serving of pizza and an non-alcoholic drink. Pizza must be pre- booked. Film-only tickets are $8.00 cash at the door. LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:215@devourfest.com DTSTART;TZID=America/Halifax:20151002T183000 DTEND;TZID=America/Halifax:20151002T213000 DTSTAMP:20150927T141340Z URL:https://devourfest.com/program/devour-the-vines/ SUMMARY:Devour! Harvest Food & Film DESCRIPTION:\n\nThat's right\, we're doing it again! Our second Dinner & \; A Movie in a Vineyard.\n\nJoin Chef Michael Howell and the fab team at Planters Ridge as they serve up a delicious meal in the vineyard under th e stars. What's better than that? Well\, how about five (short) films?\n\n Tickets are limited! Purchase yours at info@plantersridge.ca.\n\n\nYou're not going to want to miss this!\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/pr_banner_logo.png LOCATION:Planters Ridge Winery\, 1441 Church St.\, Port Williams\, NS\, B0P 1T0\, Canada GEO:45.113583;-64.412971 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1441 Church St.\, Port Will iams\, NS\, B0P 1T0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Planters Ridge Win ery:geo:45.113583,-64.412971 END:VEVENT BEGIN:VEVENT UID:216@devourfest.com DTSTART;TZID=America/Halifax:20151104T090000 DTEND;TZID=America/Halifax:20151104T223000 DTSTAMP:20151102T153254Z URL:https://devourfest.com/program/the-devour-express-round-trip-shuttle-h alifax-wolfville/ SUMMARY:The Devour! Express: Round Trip Shuttle Halifax-Wolfville DESCRIPTION:Getting to Town of Wolfville &\; back for Devour The Food Fi lm Fest has never been so easy (or affordable!) $20 round-trip from the De lta Halifax courtesy of our friends at Grape Escapes Nova Scotia Wine Tour s. Limited seats available! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/1 1/IMG_6427.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:138@devourfest.com DTSTART;TZID=America/Halifax:20151104T100000 DTEND;TZID=America/Halifax:20151104T120000 DTSTAMP:20150920T192849Z URL:https://devourfest.com/program/school-program-that-sugar-film-whealthy -food/ SUMMARY:School Program: That Sugar Film w/Healthy Food DESCRIPTION:That Sugar Film\n\nDamon Gameau explores the bittersweet nature of sugar by upping his personal intake of added sugar in seemingly health y foods. Gameau puts more than his health in question in this film\, which follows in the vein of Michael Moore and Morgan Spurlock’s first person documentaries.\nAustralia/UK\, 2014\, 100 minutes\nDirector Damon Gameau\ nDistributor Soda Pictures\n\n\n\nHealthy Food\nIn this animated Sesame St reet segment\, we find out that the letter “H” actually stands for hea lthy food.\nUSA\, 2015\, 1 minute\nDirector Robert Grieves\n\nThese screen ings are presented with Nourish Nova Scotia and include an interactive pos t-screening session for students and healthy snacks. For school bookings\, please email film@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_that_sugar_film.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:209@devourfest.com DTSTART;TZID=America/Halifax:20151104T103000 DTEND;TZID=America/Halifax:20151104T123000 DTSTAMP:20151027T142712Z URL:https://devourfest.com/program/the-acadian-express/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds (includi ng the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park). Following this\, guests will be treated to a wine tasting at Domaine de Grand Pré Winery and an Acadian-inspired lunch at L e Caveau Restaurant\, named one of twenty of the world’s best winery res taurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau) and Chef Jesse Vergen (Saint John Ale House). This Devour! The Bounty of Kings County Tasting Tour is facilitated by ou r partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nJa son Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scotia\ , product and quality has always been important to Jason Lynch. This upbri nging has set the tone for Jason’s restaurant\, Le Caveau\, located in t he Annapolis Valley where he started his journey.\n\nAfter working in Toro nto and Ottawa while attending Le Cordon Bleu\, he decided to move home to train with some of Canada’s best restaurateurs – David Barrett\, Nich olas Pierce and their Chef Werner Bassen. After years of experience\, Jaso n took the chance to move back to the Annapolis Valley where he has dedica ted himself to working with local farmers\, meat purveyors and fish monger s to build a supply chain that supplies the majority of the product used i n his restaurants. He ensures his food reflects his care and passion for g ood clean product\, sticking to his philosophy of going beyond nose to tai l while using all of the ingredients before him within each season.\n\n\n\ nJesse Vergen\, Saint John Ale House\n\nHailing from New Brunswick\, Jesse Vergen is a passionate chef that has made his mark by utilizing his provi nce’s untapped bounty of small farms and fisherman as a base for his cra ft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on h is family farm with his wife and three kids. Produce from his farm is read ily consumed by the hungry diners of the Saint John Ale House (ranked #39 on Vacay.ca’s Top 50 Restaurants in Canada list)\, Smoking Pig BBQ and C leaver Catering\, where Jesse has brought local flavours together with unp retentious dining.\n\nJesse’s life is all about food – whether he’s in his kitchens\, on his tractor\, or hunting coastal marshes – flavour is always on his mind. A competitor on the fourth season of Food Network ’s Top Chef Canada\, his restaurant has also been featured twice on the network’s award-winning show\, You Gotta Eat Here! Featured in many news papers and magazines such as The Globe and Mail\, Maclean’s Readers Dige st\, Chatelaine and EnRoute\, Jesse was also one of the contributing chefs in Michael Smith’s documentary\, Village Feast. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/The-Acadian-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:210@devourfest.com DTSTART;TZID=America/Halifax:20151104T123000 DTEND;TZID=America/Halifax:20151104T143000 DTSTAMP:20151027T142754Z URL:https://devourfest.com/program/the-acadian-express-2/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds (includi ng the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park). Following this\, guests will be treated to a wine tasting at Domaine de Grand Pré Winery and an Acadian-inspired lunch at L e Caveau Restaurant\, named one of twenty of the world’s best winery res taurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau) and Chef Jesse Vergen (Saint John Ale House).  This Devour! The Bounty of Kings County Tasting Tour is facilitated by o ur partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\n Jason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scoti a\, product and quality has always been important to Jason Lynch. This upb ringing has set the tone for Jason’s restaurant\, Le Caveau\, located in the Annapolis Valley where he started his journey.\n\nAfter working in To ronto and Ottawa while attending Le Cordon Bleu\, he decided to move home to train with some of Canada’s best restaurateurs – David Barrett\, Ni cholas Pierce and their Chef Werner Bassen. After years of experience\, Ja son took the chance to move back to the Annapolis Valley where he has dedi cated himself to working with local farmers\, meat purveyors and fish mong ers to build a supply chain that supplies the majority of the product used in his restaurants. He ensures his food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to t ail while using all of the ingredients before him within each season.\n\n\ n\nJesse Vergen\, Saint John Ale House\n\nHailing from New Brunswick\, Jes se Vergen is a passionate chef that has made his mark by utilizing his pro vince’s untapped bounty of small farms and fisherman as a base for his c raft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family farm with his wife and three kids. Produce from his farm is re adily consumed by the hungry diners of the Saint John Ale House (ranked #3 9 on Vacay.ca’s Top 50 Restaurants in Canada list)\, Smoking Pig BBQ and Cleaver Catering\, where Jesse has brought local flavours together with u npretentious dining.\n\nJesse’s life is all about food – whether he’ s in his kitchens\, on his tractor\, or hunting coastal marshes – flavou r is always on his mind. A competitor on the fourth season of Food Network ’s Top Chef Canada\, his restaurant has also been featured twice on the network’s award-winning show\, You Gotta Eat Here! Featured in many news papers and magazines such as The Globe and Mail\, Maclean’s Readers Dige st\, Chatelaine and EnRoute\, Jesse was also one of the contributing chefs in Michael Smith’s documentary\, Village Feast. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/The-Acadian-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:175@devourfest.com DTSTART;TZID=America/Halifax:20151104T150000 DTEND;TZID=America/Halifax:20151104T170000 DTSTAMP:20151027T145046Z URL:https://devourfest.com/program/the-bubbles-bus-4/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This tour in cludes delicious snacks from Frais Catering's Chef Stephane Levac. This De vour! The Bounty of Kings County Tasting Tour is facilitated by our partne r Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: Th is activity is restricted to 19 years of age and older.\n\nStephane Levac\ n\n\n\nStephane Levac is a self-taught\, up and coming chef\, catering in Wolfville\, Nova Scotia. Understanding the importance of gaining a wide ra nge of experience\, Stephane has worked under professionals such as Michae l Howell and Dave Smart\, who he will be joining at the 2014 Gold Medal Pl ates event.\n\nStephane and his partner started their own catering busines s\, Frais Catering\, a few years ago to rapid success. Since opening\, the y have catered special events for Gaspereau Vineyards\, Jost Vineyards\, L ocal Connections Halifax and Adrian Campbell Classic\, among others. Recen tly opening a store front café at The Wool N Tart\, they were voted 25 Be st Eateries in Nova Scotia through Local Connections Halifax within three months of opening. Stephane was also named The Wolfville Farmers’ Market ’s Tastes of the Valley Judges Choice for Best Savoury Award. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1bubbles_bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:190@devourfest.com DTSTART;TZID=America/Halifax:20151104T173000 DTEND;TZID=America/Halifax:20151104T193000 DTSTAMP:20151030T125845Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia/ SUMMARY:Devour Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The fifth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception presented by Taste of Nova Scotia. Twelve o f Nova Scotia’s finest chefs will come together to create a sensory expl oration that celebrates our local cuisine. This signature event will featu re the Order of Good Cheer celebration inducting all visiting chefs and ce lebrities – including special guest curator Bill Pullman. \n\nParticipat ing Nova Scotia Chefs &\; Restaurants will be creating film-themed dish es including: \n\n Brad Wammes (Kitchen Door Catering) - For the Critics: Tideview Cider Braised Pork Belly with roasted parsnips &\; haskap be rry gastrique\n Chris Velden &\; Darrick Mailman (The Flying Apron Coo kery) - Salmon Fishing on the Red Bank Road: Nova Scotia Wild Blueberry cured Sustainable Blue salmon\, corn and green onion gâteau\, dill crème fraiche\n Dan Vorstermans (Field Guide) - The Sturgeon Queens: Smoked S turgeon and Stracciatella Cheese with roasted peppers\n Jonathan Joseph (T he Argyler Lodge &\; Restaurant) - Strange Brew Braised Brisket Slider s with red cabbage slaw \n Martin Ruíz Salvador (Fleur de Sel &\; Sa lt Shaker Deli) - A Tapas of Two Cities: Assortment of Tapas and Pintxos \n Matt Krizan (Mateus Bistro) - Stock Pot and Two Smoking Conchos: Matt' s Smoked and Braised Pork Belly Pho with roasted hot Hungarian paprika oil \n Michael Carroll (Paddy’s Irish Brew Pub) - Canadian Bacon Jam Slider : Wild Mountain Farm Beef with Fox Hill cheese and house made bacon jam\n Mike McKinnon\, Peter Welton &\; Kira Williams (Acadia University) -  Silence of the Lambs: Braised  Oulton’s lamb shoulder croquette\, Fo x Hill cheddar potato\, Annapolis Valley harvest vegetables and Riverview pea sprouts \n Nichole Hopkins &\; Tony Ross (The Lobster Shack) - A League of Their Own Lobster Fondue: Sautéed Lobster served on skewers sa ndwiched between garlic toast - with a pot of warm cream for dipping\n Pat rick MacIsaac (Glenora Inn Distillery) - Lord of the Bacon: Bacon Wrappe d Scallops with 10 year old Glen Breton whisky maple butter\n Renée Laval lée (The Canteen) - The Secret Garden: Roasted Delicata Squash\, Waterm elon Radish\, Purple Kale\, Labneh\, Maple-Brown Butter &\; Pinenut Vin aigrette\, House Cured Sausage Bits\n Stephanie Ogilvie (Brooklyn Warehous e) - It’s Complicated: Croque Madame with Oulton's braised beef tongue \, smoked Gouda\, house made brioche\, Scotian Gold apple and quail egg \ n\nGuests on this special night will also be treated to drinks from The Go od Cheer Trail featuring: Avondale Sky Winery\, Benjamin Bridge\, Blomidon Estate Winery\, Boxing Rock\, Devonian Coast\, Garrison Brewing\, Ironwor ks Distillery\, L’Acadie Vineyards\, Luckett Vineyards\, Meander River F arm and Brewery\, Paddy’s Irish Brew Pub\, Petite Riviere Vineyards\, Pl anters Ridge Winery Ltd. and Sainte-Famille Wines. \n\nFeaturing musical s tylings by The Prohibition.\n\n\n\nPatrick MacIsaac\, Glenora Distillery\n \nKnown for his exemplary leadership and culinary capabilities\, Patrick M acIsaac is a chef for the ages. Following his tour in the navy\, he began focusing his time on his passion of cooking by touring the world to develo p the skills and appreciation of food necessary in order to succeed in the culinary industry. Mastering his chosen skill\, Patrick found himself hea ding establishments like Savannah of Montreal\, the MicMac Beverage Room o f Halifax\, The Store House of Ireland\, Coyotes of Banff\, leaving each e stablishment better than when he arrived.\n\nDrawn to that smoky spectre o f single malt whisky\, Patrick recently joined the team at Glenora Distill ery\, where once again he has lead yet another team to great success.\n\n\ n\nDan Vorstermans\, Field Guide\n\nDan Vorstermans is truly dedicated to his craft. As a chef with a hyper-local focus\, he sources as many product s locally as possible\, both farmed and foraged for his famed North End of Halifax restaurant\, Field Guide. \n\nDan\, who was born and raised outsi de of Toronto\, has found his home in Nova Scotia and takes his inspiratio n from his beautiful east coast surroundings. With an ambitious and pure a pproach to cooking – think the whole animal\, raw fish dishes and beauti ful\, fresh vegetables – Dan and his talents are a force to be reckoned with in the local restaurant scene.\n\n\n\nBrad Wammes\, Kitchen Door Cate ring \n\nA maritimer at heart\, Brad Wammes hails from a small waterside c ommunity in Southern Ontario\, where he grew up with a love of food and fa mily. After attending George Brown College and working his way around the world in Michelin Star restaurants (from Scotland to Southern England\, So uth East Asia to Australia)\, he found a home in Halifax with his wife and twin daughters. \n\nFor over five years\, Brad headed the culinary team a t the infamous Seven restaurant in downtown Halifax. In 2012\, Brad joined Kitchen Door Catering to oversee all aspects of the culinary team that pr oduces off-site catering and gourmet to-go food items sold in the Bedford shop. Sharing his passion of extraordinary culinary talents with Nova Scot ia (and everywhere else the catering company travels to)\, Brad has helped the small silver-award winning catering company grow by focusing on local \, fresh ingredients.\n\n\n\nMichael Carroll\, Paddy’s Irish Pub &\; Rosie’s Restaurant\n\nWith over 33 years in the culinary industry\, Mich ael Carroll is known as a culinary guru. Receiving his Red Seal in 1991\, he has been the Executive Chef for Paddy’s Irish Pub &\; Rosie’s Re staurant – an Annapolis Valley staple! – in both Kentville and Wolfvil le for the past 23 years.\n\nA long standing member of Taste of Nova Scoti a\, Michael is currently waiting for the third location of his iconic rest aurant to open in Windsor.\n\n\n\nJonathan Joseph\, Ye Olde Argyler Lodge\ n\nBorn and raised in Miami\, Jonathan Joseph lives and breathes all thing s culinary. Working in kitchens since the young age of 14\, Jonathan spent several years in various restaurant settings\, working every position in the kitchen. Graduating manga cum laude from Florida International Univers ity’s Hospitality program\, he received degrees in hotel and restaurant management (all the while working in the food labs as a teaching assistant and student instructor\, mentored by Chef Michael Moran). \n\nJonathan ga ined further industry experience by helping organize one of the world’s largest foor and wine festivals – South Beach Food and Wine. His partici pation with the annual festival provided him the opportunity to work along side some of the world’s greatest chefs\, such as Bobby Flay\, Aaron San chez\, Mary Sue Millikan\, Susan Fenigar\, and Jonathan Eismann.\n\nWith o ver 20 years of experience\, Jonathan made Nova Scotia his home in 2007. B ringing his love and passion for food and hospitality with him\, Jonathan opened Ye Olde Argyler Lodge in Lower Argyle\, Nova Scotia (voted Best Res taurant in Yarmouth and Acadian Shores in 2013).\n\n\n\nMartin Ruíz Salva dor\, Fleur de Sel\n\nBorn and raised in Nova Scotia\, Martin Ruiz Salvado r began his culinary career as a young dishwasher in Halifax before workin g his way across the country as a line cook. After graduating from Le Cord on Bleu at the Scottsdale Culinary Institute in Arizona\, Martin travelled to Europe where he apprenticed and worked three different Michelin-starre d restaurants under the likes to Chef Aiden Byrne\, Chef Jean-Paul LaCombe and the renowned Chef Frédérick Côte.\n\nUpon returning to Canada\, Ma rtin followed his dream to open his own fine dining restaurant in rural No va Scotia. Fleur de Sel opened its doors in 2004. Run by Martin and his wi fe\, Sylvie\, the Lunenburg restaurant is a harmonious meld of Martin’s classical French training with his own Nova Scotian roots and locale. In 2 005\, Fleur de Sel earned the eighth spot in EnRoute’s Top Ten New Resta urants in Canada. Martin has since opened The Salt Shaker Deli and The Sou th Shore Fish Shack\, both located in Lunenburg. He has also cooked at the James Beard House in New York\, competed in the National Gold Medal plate s competition in 2008 and 2014\, represented Nova Scotia at The Canadian C hefs Congress and has held Four Diamonds with CAA since 2007. This year\, Fleur de Sel was named #22 by Canada’s Best 100 Restaurants Magazine.\n\ n\n\nDarrick Mailman\, The Flying Apron Cookery\n\nRaised in a food focuse d family\, Darrick Mailman grew up fishing\, gardening\, hunting and cooki ng. Cooking professionally from age 16\, he went on to Graduate from the C ulinary Institute of Canada. After working under some of Halifax’s best known chefs\, Darrick took on the position of Chef de Cuisine at Dennis Jo hnston’s FID\, before following his dream of travelling throughout Europ e to experience cultural food and farming.\n\nUpon returning home to Nova Scotia in 2013\, Darrick opened Mother’s Pizza in Halifax. With the next chapter of his local food dream having already begun\, Darrick and his pa rtner\, Lindsay\, moved to an organic farm in Center Burlington\, Nova Sco tia to work with Chef Chris Velden at The Flying Apron Inn &\; Cookery in August 2014. The two have excitedly embraced the rural community\, and are looking forward to following their dream of farming with their latest project\, Full Belly Farm.\n\n\n\nStephanie Ogilvie\, Brooklyn Warehouse\n \nHailing from the maritimes\, Stephanie began her journey in the kitchen at a very young age with her grandmother. Working in the industry since sh e was 16\, she decided to further pursue her interest in the culinary worl d by attending the Culinary Institute of Canada at Holland College in Prin ce Edward Island. After graduation\, she moved to Toronto and worked at th e prestigious George Restaurant under Chef Lorenzo Loseto\, apprenticed un der Paul Boehmer at Ultra Supper Club and staged at Canoe Restaurant under Anthony Walsh. From there\, her travels continued all the way to Australi a\, and eventually home to Nova Scotia where she became Sous Chef and even tually Executive Catering Chef at Jane’s on the Common.\n\nSteph found a new home at Brooklyn Warehouse in 2013 as Sous Chef. After accomplishing great success\, she has taken the reigns as Head Chef under Chef Mark Gray .\n\n\n\nChris Velden\, The Flying Apron Cookery\n\nHailing from Germany\, Chris Velden has been cooking and teaching across Canada\, the US\, and G ermany for more than 35 years. As a Certified European Master Chef and Cul inary Instructor\, his expert qualifications match his passion for teachin g culinary education to future chefs and the larger public at his Flying A pron Cooking School.\n\nAs the Chef and Co-owner of the newly opened The F lying Apron Inn &\; Cookery in Summerville\, Nova Scotia\, Chris brings his love for local\, honest food to each item on the menu. In the short t ime since opening\, The Flying Apron has become known for using seasonal\, wild\, locally grown ingredients. Developing personal partnerships with m any Nova Scotian farmers\, Chris stands strongly for the use of sustainabl e and ethical farming practices. He is a member of the Nova Scotia Slow Fo od Board\, and is a representative for OceanWise.\n\n\n\nNichole Hopkins & amp\; Tony Ross\, The Lobster Shack\n\nEach with their own unique flare an d passion for fantastic food\, Nichole Hopkins and Tony Ross run The Lobst er Shack in Barrington Passage together. Known for their unique atmosphere and wide range of tasty choices\, the dynamic duo use as many of Nova Sco tia’s bountiful fresh products as possible.\n\nWith a live lobster tank the the restaurant and an endless supply of fresh fish at the doorsteps\, the menu is always based on keeping it first and foremost fresh and local. \n\n\n\nPeter Welton\, Acadia University\n\nBorn and raised in the beautif ul Annapolis Valley\, Red Seal Chef Peter Welton is accustomed to using lo cal products. Peter grew up in a house where home-grown produce and wild m eats were on hand and the aroma of fresh baked bread was customary. \n\nAf ter high school\, Peter trained at the Culinary Institute of Canada in Pri nce Edward Island\, where in 1996\; he was under the tutelage of Chef Hans Wicki at Chester's Haddon Hall. Peter has had the privilege to work under many prestigious chefs that taught him that hard work and passion will ge t you far. \n\nPeter has spent the last 23 years cooking in various restau rants around Nova Scotia ranging from the bustling waterfront of our Provi nce's capital\, to the picturesque town of Wolfville. Peter was the Execut ive Chef with the Port Pub &\; Bistro from its creation in 2007 till 20 12\, emphasizes quality food in a relaxed atmosphere complementing the loc al beer and wine offered there.\nPeter joined Chartwells in 2012 as the So us Chef and now as Executive Chef\, 2015\, at Acadia. He is involved with all aspects of the daily food production whether it is at Wheelock\, retai l locations or catering. The culinary team at Acadia strive to produce the best quality food for our customers and source as many local products pos sible for their menus.\n\n\n\nMatt Krizan\, Mateus Bistro\n\nFor as far ba ck as his memory can carry him\, Matthew Krizan remembers cooking. In his mother Anna’s  kitchen\, on the large tile countertop\, Matt would sit near the window overlooking the communal back yard in the complex they liv ed in Bratislava\, Czechoslovakia. There he would observe the Slovakian an d Hungarian dishes created by Anna and her mother. With the smells of onio n\, paprika and chicken filling the kitchen\, it was here that Matthew fir st learned to love food.\n\nRiding on his natural inclination to cook\, Ma tthew graduated from Le Cordon Bleu Paris Cooking School in London\, Engla nd. From there\, he continued working in high quality kitchens in Nova Sco tia and Ottawa until moving to Iqaluit. After living in Canada’s North f or nearly a decade\, Matt decided it was time to open his own restaurant m aking the food he loves\, and was naturally drawn back to the abundance of the Maritimes. Working with Nova Scotia’s farmers and fishermen\, Mahon e Bay’s Mateus Bistro delivers fresh and exciting dishes using local pro duce\, heightened with a European style. Following the seasons\, Matt work s hard to create new menus to suit each and every harvest.\n\n\n\nRenée L avallée\, The Canteen\n\nBorn and raised in Shawville\, Quebec\, Renée L avallée left home at an early age in hopes of becoming a lawyer\, but aft er “politely” being asked to leave the university she was attending\, her parents gave her a choice: find a new school and buckle down or get a job. She promptly applied to George Brown College in Toronto and decided t o give cooking a shot. After twenty crazy years in the business\, includin g many stints in restaurants around the world\, Renée has called Nova Sco tia home for the past ten years.\n\nRenée currently divides her time betw een her popular communal dinners and cooking classes and as the chef and o wner of The Canteen – a bustling neighborhood shop in Downtown Dartmouth \, specializing in chef-inspired sandwiches\, soups\, salads\, fresh baked artisanal breads and meals to go. With years of experience under her belt \, Renee has built a successful consulting business under The Feisty Chef brand\, working for a variety of clients in both the public and private se ctors. Renée’s ability to not only cook\, but to confidently communicat e with consumers and media in both French and English has led to numerous contracts locally and abroad.\n\n\n\nWe're bringing the Nova Scotia Good C heer Trail to DEVOUR!.\n\nExplore Canada's first winery\, craft brewery an d distillery trail at the DEVOUR opening reception - where we'll have 14 o f our 35 Good Cheer Trail experiences for you to try. Meet passionate Nova Scotia artisans from Yarmouth to Cape Breton. Although the trail weaves t hrough stunning Nova Scotia landscapes\, heritage sites\, beaches\, farml ands and cities\, we'll have many of the wineries\, breweries and distille ries under one roof in Wolfville on November 4\, 2015. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/devour_events.jpg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:191@devourfest.com DTSTART;TZID=America/Halifax:20151104T200000 DTEND;TZID=America/Halifax:20151104T230000 DTSTAMP:20151005T163619Z URL:https://devourfest.com/program/devour-opening-gala-film-curated-by-bil l-pullman/ SUMMARY:Devour! Opening Gala Babette’s Feast Curated by Bill Pullman DESCRIPTION:We’re thrilled to have internationally-renowned actor\, Bill Pullman curate his favourite food film of all-time\, the Academy Award-win ning\, 1987 classic Babette’s Feast. A passionate advocate for sustainab le food\, with a penchant for exotic fruits that Devour! fans are sure to remember from the 2013 Opening Gala film\, The Fruit Hunters\, starring Pu llman. He will join us to introduce the film and will take to the stage fo r an interview post-screening with our host\, Bob Blumer. There will be so me time for a Q&\;A with the audience as well.\n\n\n\nTHE quintessentia l feast for the senses on film! Set at the end of the 19th century and bea utifully adapted from the short story by Isak Dinesen (Out of Africa)\, th is is this tale of Babette\, a mysterious French housekeeper who works for two spinster sisters in Denmark. As it turns out\, both women at one time \, relinquished love\, fame and fortune to serve the lord alongside their father in a village where pleasure is considered inherently sinful. When B abette comes into some money\, she asks permission to cook a classic Frenc h feast in honour of their late father’s centenary\, and they begrudging ly relent\, promising not give into the sensual pleasures of food and wine .\nDenmark\, 1987\, 102 minutes\nDirector Gabriel Axel\nDistributor Audio Ciné Films ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Bill-Pullman-August-2015-use-this-one.jpeg LOCATION:Festival Theatre\, Acadia University\, 504 Main St\, Wolfville\, N S\, B4P 2S2\, Canada GEO:45.0910997;-64.36581280000001 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=504 Main St\, Wolfville\, N S\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Festival Theatre\, Acadia University:geo:45.0910997,-64.36581280000001 END:VEVENT BEGIN:VEVENT UID:217@devourfest.com DTSTART;TZID=America/Halifax:20151105T090000 DTEND;TZID=America/Halifax:20151105T190000 DTSTAMP:20151102T153553Z URL:https://devourfest.com/program/the-devour-express-round-trip-shuttle-h alifax-wolfville-2/ SUMMARY:The Devour! Express: Round Trip Shuttle Halifax-Wolfville DESCRIPTION:Getting to Town of Wolfville &\; back for Devour The Food Fi lm Fest has never been so easy (or affordable!) $20 round-trip from the De lta Halifax courtesy of our friends at Grape Escapes Nova Scotia Wine Tour s.\n\nLeaving Wolfville for Halifax at 7 pm and 11 pm.\n\nLimited seats av ailable! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/1 1/IMG_6427.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:139@devourfest.com DTSTART;TZID=America/Halifax:20151105T100000 DTEND;TZID=America/Halifax:20151105T113000 DTSTAMP:20150920T192922Z URL:https://devourfest.com/program/school-program-just-eat-it-a-food-waste -story-wplay-with-your-food/ SUMMARY:School Program: Just Eat It: A Food Waste Story w/Play with your Fo od DESCRIPTION:Just Eat It: A Food Waste Story\nIn a world of plenty\, food is always available. But that also means a lot of food is wasted. Two filmma kers decide to eat nothing but discarded foods and find out the hows\, why s\, and whats of wasted produce in our food delivery system.\nCanada\, 201 4\, 75 minutes\nDirector Grant Baldwin\nDistributor Peg Leg Films\n\n\n\nP lay With Your Food\nLet’s hear it for the letter “P”! Plantains\, pi neapples – perfection!\nUSA\, 2015\, 1 minute\nDirector Sesame Street\n\ nThese screenings are presented with Nourish Nova Scotia and include an in teractive post-screening session for students and healthy snacks. For scho ol bookings\, please email film@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_just_eat_it_a_food_waste_story.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:211@devourfest.com DTSTART;TZID=America/Halifax:20151105T103000 DTEND;TZID=America/Halifax:20151105T123000 DTSTAMP:20151027T142828Z URL:https://devourfest.com/program/the-acadian-express-3/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds (includi ng the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park). Following this\, guests will be treated to a wine tasting at Domaine de Grand Pré Winery and an Acadian-inspired lunch at L e Caveau Restaurant\, named one of twenty of the world’s best winery res taurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau) and Chef Jesse Vergen (Saint John Ale House).  This Devour! The Bounty of Kings County Tasting Tour is facilitated by o ur partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\n Jason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scoti a\, product and quality has always been important to Jason Lynch. This upb ringing has set the tone for Jason’s restaurant\, Le Caveau\, located in the Annapolis Valley where he started his journey.\n\nAfter working in To ronto and Ottawa while attending Le Cordon Bleu\, he decided to move home to train with some of Canada’s best restaurateurs – David Barrett\, Ni cholas Pierce and their Chef Werner Bassen. After years of experience\, Ja son took the chance to move back to the Annapolis Valley where he has dedi cated himself to working with local farmers\, meat purveyors and fish mong ers to build a supply chain that supplies the majority of the product used in his restaurants. He ensures his food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to t ail while using all of the ingredients before him within each season.\n\n\ n\nJesse Vergen\, Saint John Ale House\n\nHailing from New Brunswick\, Jes se Vergen is a passionate chef that has made his mark by utilizing his pro vince’s untapped bounty of small farms and fisherman as a base for his c raft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family farm with his wife and three kids. Produce from his farm is re adily consumed by the hungry diners of the Saint John Ale House (ranked #3 9 on Vacay.ca’s Top 50 Restaurants in Canada list)\, Smoking Pig BBQ and Cleaver Catering\, where Jesse has brought local flavours together with u npretentious dining.\n\nJesse’s life is all about food – whether he’ s in his kitchens\, on his tractor\, or hunting coastal marshes – flavou r is always on his mind. A competitor on the fourth season of Food Network ’s Top Chef Canada\, his restaurant has also been featured twice on the network’s award-winning show\, You Gotta Eat Here! Featured in many news papers and magazines such as The Globe and Mail\, Maclean’s Readers Dige st\, Chatelaine and EnRoute\, Jesse was also one of the contributing chefs in Michael Smith’s documentary\, Village Feast. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/The-Acadian-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:193@devourfest.com DTSTART;TZID=America/Halifax:20151105T110000 DTEND;TZID=America/Halifax:20151106T010000 DTSTAMP:20151021T170036Z URL:https://devourfest.com/program/the-devour-festival-lounge/ SUMMARY:The Devour! Festival Lounge DESCRIPTION:A meeting place\, a resting place\, a place to to get your groo ve on… this is the inaugural year for our Festival Lounge. Under the hea ted tent\, we’ll host receptions\, culinary workshops\, tastings and dem os. This will be your home away from home.\n\nAdmittance with Badge or Fes tival Ticket ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 8/devour_2015.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:158@devourfest.com DTSTART;TZID=America/Halifax:20151105T110000 DTEND;TZID=America/Halifax:20151105T123000 DTSTAMP:20150920T031554Z URL:https://devourfest.com/program/food-photographystyling-with-dennis-pre scott/ SUMMARY:Food Photography/Styling with Dennis Prescott DESCRIPTION:If we eat with our eyes\, nowadays it seems that the camera eat s first. Whether for Instagram\, Facebook\, or documenting our food advent ures\, food photography has absolutely taken over the visual landscape. Th rough social media\, a personal blog\, or commercial work\, food photograp hy and styling has a special ability to inspire us in the kitchen\, with a camera\, and ultimately make us incredibly hungry. In this hands-on works hop\, attendees will learn practical tips on lighting\, props\, styling\, and general food photography. We will style several dishes together\, have a ton of fun\, and leave better at our craft.\n\n\n\nDennis Prescott\n\nD ennis Prescott is a food photographer\, stylist\, blogger\, and a proud Ma ritimer. A regular contributor to Food &\; Wine Magazine\, and a recipe developer working with brands like Frigidaire\, Reynold's\, Baking Steel\ , Nomiku\, and Vita Coco\, he is constantly taking the idea of #foodporn t o the next mouth-watering level. Dennis is the author of DennisThePrescott .com\, and can be found there\, on Instagram\, or somewhere that delicious things are happening. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Dennis-Prescott-Workshop-3.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:159@devourfest.com DTSTART;TZID=America/Halifax:20151105T110000 DTEND;TZID=America/Halifax:20151105T123000 DTSTAMP:20150920T194342Z URL:https://devourfest.com/program/culinary-workshop-with-daniel-burns/ SUMMARY:Culinary Workshop with Daniel Burns DESCRIPTION:Craft Beer  - Modern Food\nHalifax native Dan Burns is making waves in New York City\, having recently been awarded a Michelin star at h is Brooklyn hotspot Luksus. Come see why the culinary world is being taken by storm with Chef Burns’ cuisine and his magical pairings with beer\, emphasizing unique flavour profiles and combinations. Its culinary adventu ring outside the wine bottle\, for the inner hophead in you.\n\nDaniel Bur ns\n\nHalifax-born\, Daniel Burns is known for being one of the most talen ted and innovative Canadian chefs of his time. Previously working at widel y acclaimed restaurants like The Fat Duck in the UK\, and as the pastry ch ef at Noma until 2009\, he then moved to New York City to set up the test kitchen for Momofuku\, as head of R&\;D. \nDaniel is now widely recogni zed as Chef and Partner at Tørst and Luskus in Greenpoint\, Brooklyn\, wh ich earned a Michelin Star earlier this year. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1daniel_burns_1.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:VEVENT UID:212@devourfest.com DTSTART;TZID=America/Halifax:20151105T123000 DTEND;TZID=America/Halifax:20151105T143000 DTSTAMP:20151027T142914Z URL:https://devourfest.com/program/the-acadian-express-4/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people at the Grand-Pré National Histor ic Site includes a walk of the UNESCO World Heritage Site grounds (includi ng the Memorial Church and the Deportation Cross and a special stop to the Grand Pré View Park). Following this\, guests will be treated to a wine tasting at Domaine de Grand Pré Winery and an Acadian-inspired lunch at L e Caveau Restaurant\, named one of twenty of the world’s best winery res taurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau) and Chef Jesse Vergen (Saint John Ale House).  This Devour! The Bounty of Kings County Tasting Tour is facilitated by o ur partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\n Jason Lynch\n\n\n\nHaving grown up in a rural farm community in Nova Scoti a\, product and quality has always been important to Jason Lynch. This upb ringing has set the tone for Jason’s restaurant\, Le Caveau\, located in the Annapolis Valley where he started his journey.\n\nAfter working in To ronto and Ottawa while attending Le Cordon Bleu\, he decided to move home to train with some of Canada’s best restaurateurs – David Barrett\, Ni cholas Pierce and their Chef Werner Bassen. After years of experience\, Ja son took the chance to move back to the Annapolis Valley where he has dedi cated himself to working with local farmers\, meat purveyors and fish mong ers to build a supply chain that supplies the majority of the product used in his restaurants. He ensures his food reflects his care and passion for good clean product\, sticking to his philosophy of going beyond nose to t ail while using all of the ingredients before him within each season.\n\n\ n\nJesse Vergen\, Saint John Ale House\n\nHailing from New Brunswick\, Jes se Vergen is a passionate chef that has made his mark by utilizing his pro vince’s untapped bounty of small farms and fisherman as a base for his c raft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family farm with his wife and three kids. Produce from his farm is re adily consumed by the hungry diners of the Saint John Ale House (ranked #3 9 on Vacay.ca’s Top 50 Restaurants in Canada list)\, Smoking Pig BBQ and Cleaver Catering\, where Jesse has brought local flavours together with u npretentious dining.\n\nJesse’s life is all about food – whether he’ s in his kitchens\, on his tractor\, or hunting coastal marshes – flavou r is always on his mind. A competitor on the fourth season of Food Network ’s Top Chef Canada\, his restaurant has also been featured twice on the network’s award-winning show\, You Gotta Eat Here! Featured in many news papers and magazines such as The Globe and Mail\, Maclean’s Readers Dige st\, Chatelaine and EnRoute\, Jesse was also one of the contributing chefs in Michael Smith’s documentary\, Village Feast. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/The-Acadian-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:140@devourfest.com DTSTART;TZID=America/Halifax:20151105T123000 DTEND;TZID=America/Halifax:20151105T140000 DTSTAMP:20150920T194023Z URL:https://devourfest.com/program/cheese-please-film-program-happy-goats- happy-cheese-cheese-cais-meltdown-joes-dairy/ SUMMARY:Cheese\, Please! (Shorts Film Program) DESCRIPTION:Happy Goats Happy Cheese\nJust as it says: happy goats equal ha ppy cheese in this delightful little romp through a goat farm in South Car olina.\nUSA\, 2014\, 17 minutes\nDirector Barbara Tranter\n\n\n\nCheese\nF orget spaghetti westerns and their stand-offs. This woman knows what she w ants and she’s not letting anyone keep her from her cheese.\nCanada\, 20 14\, 5 minutes\nDirector Hannah Cheesman\n\n[caption id="attachment_2034" align="alignnone" width="514"] Cheese (Cáis)[/caption]\n\nYou don’t rea lly think cheese when you think Ireland\, but as this documentary reveals\ , you most definitely should.\nIreland\, 2013\, 25 minutes\nDirector Tanya Doyle\n\n\n\nMeltdown\nThe first rule of fight club is: you do not talk a bout fight club\, especially if it involves cheese and wagering your best chef knife.\nUSA\, 2015\, 13 minutes\nDirector Barry Cunningham\n\n\n\nJoe ’s Dairy\nJoe’s Dairy has been a fixture in the heart of Manhattan for 80 years\, but if you didn’t take a moment to pause and look in\, you ’d have no idea that a famed mozzarella was made here.\nUSA\, 2014\, 31 minutes\nDirectors Piero Iberti &\; Jeremy Zalbin ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_happy_goats_happy_cheese.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:160@devourfest.com DTSTART;TZID=America/Halifax:20151105T140000 DTEND;TZID=America/Halifax:20151105T153000 DTSTAMP:20151002T124730Z URL:https://devourfest.com/program/an-interview-with-thug-kitchen/ SUMMARY:An Interview with Thug Kitchen DESCRIPTION:You’re not going to  f**king believe this career trajectory. In just a few short years\, the creators of the vegan cooking blog Thug K itchen rule the internet with their trash talk and a staggering number of social media followers that surpass all of the culinary majors. Their firs t book\, Thug Kitchen: the Official Cookbook\, became a New York Times bes tseller. All this on the back of one good niche idea to get people to eat more vegetables and adopt a healthier lifestyle (and with no background in culinary\, writing or photography). With a new book to be released this f all\, Thug Kitchen: Party Grub\, the dynamic duo are stopping by Devour! t o give the low-down on their rise to fame to one of their brethren\, TBD f rom Trailer Park Boys. Warning: copious amounts of swearing included.\n\nC onfirmed Participants: Lucy DeCoutere (Trailer Park Boys) – Moderator\, Matt Holloway &\; Michelle Davis (Thug Kitchen)\n\n\n\nThug Kitchen\nTh ug Kitchen blew up the Internet back in 2012\, when the duo – Michelle D avis and Matt Holloway –  first began blogging. Their first cookbook\, Thug Kitchen: Eat Like You Give a F*ck\, was an instant #1 New York Times bestseller. Their second book\, Thug Kitchen Party Grub is coming out in O ctober 2015. They are based in Los Angeles\, CA.\n\n\n\nLucy DeCoutere\n\n A legend in Canadian film production\, Lucy DeCoutere’s first involvemen t in the biz was as a background performer in Thom Fitzgerald's first feat ure film\, The Hanging Garden. It was here that she came to understand tha t the real magic of filmmaking is what happens behind-the-scenes. And she was hooked. Deciding to dedicate the next decade to working on any and all projects – from associate producing\, to casting\, to directing – she was captivated by the synergy of the crews who worked behind the camera. Upon receiving a graduate diploma in communication studies from Concordia University\, she set her focus on more documentary projects. This lead her to work on the television hit Trailer Park Boys for the last 16 years.\n\ nWhen not shooting TPB\, Lucy works as a ranking officer in the RCF and ma kes killer ravioli. Her favourite colour is that specific shade of green b roccoli turns when it has just been steamed to ‘al dente’ perfection. She’s also a vegetarian (but gets really bored of telling people what he r protein sources are).\n\nSide note: Lucy is thrilled to be involved with Devour! since her idea of a perfect night is eating her feelings while wa tching strangers play out their imaginary feelings on screen. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_thug_kitchen_1.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:161@devourfest.com DTSTART;TZID=America/Halifax:20151105T140000 DTEND;TZID=America/Halifax:20151105T153000 DTSTAMP:20150920T194435Z URL:https://devourfest.com/program/culinary-workshop-with-martin-juneau/ SUMMARY:Culinary Workshop with Martin Juneau DESCRIPTION:Natural Wines &\; Quebeçois Cuisine\nMartin Juneau’s Pas taga in opened in 2012 to immediate acclaim in the hot Montreal scene\, ea rning a coveted #5 position in the enRoute Magazine’s prestigious Best N ew Restaurants in Canada. Additionally\, Martin won Gold Medal Plates (Can ada’s national culinary competition) in 2011. Come see and taste Martin ’s passion for natural (no additives) wines and his regionally inspired menu with samples of food from the Pastaga menu.\n\nMartin Juneau\n\nMarti n Juneau is well-known on the restaurant circuit for his ever-changing lis t of accolades. In 2011\, Marting won the Canadian Culinary Championships\ , Gold Medal Playes\, before becoming a judge on the Québec Masterchef-st yle reality-show Et que ça Saute! for two seasons. Proud of his Québec c ulinary tradition\, he was the ideal choice to host Les Prix Juneau in 201 4\, where he traveled the roads of the province in search of the best clas sic recipes. His latest show with Steven Raichlen\, La Tag BBQ\, is now ai ring weekly.\n\nAnd that’s not all! He’s also a restaurateur. In 2012\ , Martin and his business partner\, Louis-Philippe Breton\, opened their a ward-winning restaurant\, Pastaga\, named fifth best new restaurant in Can ada by EnRoute Magazine. In their the up-and-coming 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 recently opened an ice crea m truck\, Mr. Crémeux\, a neighbourhood grocery store called Le Petit Coi n (a perfect hybrid between the small French market and a general store th ere once was in Québec) and CUL-SEC (the first real caviste in Montréal) . ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Martin-Juneau-1.jpeg 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:VEVENT UID:176@devourfest.com DTSTART;TZID=America/Halifax:20151105T150000 DTEND;TZID=America/Halifax:20151105T170000 DTSTAMP:20151027T145007Z URL:https://devourfest.com/program/the-bubbles-bus-5/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This tour in cludes delicious snacks from Frais Catering's Chef Stephane Levac. This De vour! The Bounty of Kings County Tasting Tour is facilitated by our partne r Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: Th is activity is restricted to 19 years of age and older.\n\nStephane Levac\ n\n\n\nStephane Levac is a self-taught\, up and coming chef\, catering in Wolfville\, Nova Scotia. Understanding the importance of gaining a wide ra nge of experience\, Stephane has worked under professionals such as Michae l Howell and Dave Smart\, who he will be joining at the 2014 Gold Medal Pl ates event.\n\nStephane and his partner started their own catering busines s\, Frais Catering\, a few years ago to rapid success. Since opening\, the y have catered special events for Gaspereau Vineyards\, Jost Vineyards\, L ocal Connections Halifax and Adrian Campbell Classic\, among others. Recen tly opening a store front café at The Wool N Tart\, they were voted 25 Be st Eateries in Nova Scotia through Local Connections Halifax within three months of opening. Stephane was also named The Wolfville Farmers’ Market ’s Tastes of the Valley Judges Choice for Best Savoury Award. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1bubbles_bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:162@devourfest.com DTSTART;TZID=America/Halifax:20151105T150000 DTEND;TZID=America/Halifax:20151105T163000 DTSTAMP:20151005T022631Z URL:https://devourfest.com/program/guided-tasting-by-jeremy-bonia-kim-cyr- nova-scotias-traditional-method-sparkling-acadian-sturgeon-caviar/ SUMMARY:Guided Tasting by Jeremy Bonia & Kim Cyr: Nova Scotia’s Tradition al Method Sparkling & Acadian Sturgeon Caviar DESCRIPTION:Join Jeremy\, wine director\, sommelier and co-owner of the fam ed Raymond’s restaurant meets up with old friend and rival Kim Cyr Le Ca veau’s wine director and resident wine geek. Jeremy and Kim will guide y ou through a sampling of Nova Scotia’s “method traditional” sparklin g wines. Paired with foods showcasing another fest partner Acadian Sturgeo n caviar. They will keep it simple and dry in wine and wit.\n\n\n\nKim Cyr \n\nKim Cyr is a certified sommelier by the American Court of Master Somme liers in 2004. She has developed wine list and cellars across the country and has been awarded by American Express\, Toronto Life and Enroute Magazi ne\, published in Food &\; Drink and Vancouver Magazine\, with mention in National Post and Globe &\; Mail. She has done James Beard House\, C anada ā La Carte and East vs West at Raymond’s. Next to Nova Scotia\, h er first loves are biodynamic\, natural and French wines.\n\n\n\nJeremy Bo nia\n\nJeremy Bonia grew up in Logy Bay\, and began his career in the rest aurant business at Bianca's\, one of Newfoundland's original fine dining r estaurants. It was here that he developed an interest in wine which led hi m to become a certified sommelier. In 2007 he met Jeremy Charles and went to work with him at Atlantica\, where\, in their first year\, they earned the title Best New Restaurant in Canada from En Route. \nTogether they ope ned Raymonds in 2010\, and took the Best New Restaurant title for an unpre cedented second time and is now considered one of the best restaurants in Canada. This year they opened their newest venture\, The Merchant Tavern.  Jeremy has traveled extensively throughout Europe and Canada researching and buying wines for Raymonds. He has been featured in Decanter\, Wine Sp ectator\, Fool\, The Globe &\; Mail and MacLean's among other national and international publications. \n\n\n\nCornel Ceapa\n\nCornel Ceapa has d edicated the greater part of his life to studying and working with sturgeo n. A scientist with a PhD in sturgeon biology\, he is also a conservationi st\, a researcher\, a fisherman\, a businessman\, a roving salesman and an unadulterated sturgeon geek who can spend hours talking about sturgeon mi gration\, sturgeon anatomy\, sturgeon fishing\, sturgeon recipes\, sturgeo n everything. \nFounded in 2005\, Acadian Sturgeon is truly a family busin ess. Cornel works closely with his wife Dorina and son Michael to manage a ll aspects of the business - from caring for the fish\, to harvesting\, sa lting and mixing the eggs\, to smoking and packaging the sturgeon meat\, t o managing the daily operations. Cornel and his family work hard\, loving what they do and taking pride that they are able to build a very difficult \, sustainable business using their knowledge and passion for sturgeon\, a s well as the support of the people around them.\n\nNote: This activity is restricted to 19 years of age and older.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1cornel_ceapa.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:162@devourfest.com DTSTART;TZID=America/Halifax:20151105T150000 DTEND;TZID=America/Halifax:20151105T163000 DTSTAMP:20151005T022631Z URL:https://devourfest.com/program/guided-tasting-by-jeremy-bonia-kim-cyr- nova-scotias-traditional-method-sparkling-acadian-sturgeon-caviar/ SUMMARY:Guided Tasting by Jeremy Bonia & Kim Cyr: Nova Scotia’s Tradition al Method Sparkling & Acadian Sturgeon Caviar DESCRIPTION:Join Jeremy\, wine director\, sommelier and co-owner of the fam ed Raymond’s restaurant meets up with old friend and rival Kim Cyr Le Ca veau’s wine director and resident wine geek. Jeremy and Kim will guide y ou through a sampling of Nova Scotia’s “method traditional” sparklin g wines. Paired with foods showcasing another fest partner Acadian Sturgeo n caviar. They will keep it simple and dry in wine and wit.\n\n\n\nKim Cyr \n\nKim Cyr is a certified sommelier by the American Court of Master Somme liers in 2004. She has developed wine list and cellars across the country and has been awarded by American Express\, Toronto Life and Enroute Magazi ne\, published in Food &\; Drink and Vancouver Magazine\, with mention in National Post and Globe &\; Mail. She has done James Beard House\, C anada ā La Carte and East vs West at Raymond’s. Next to Nova Scotia\, h er first loves are biodynamic\, natural and French wines.\n\n\n\nJeremy Bo nia\n\nJeremy Bonia grew up in Logy Bay\, and began his career in the rest aurant business at Bianca's\, one of Newfoundland's original fine dining r estaurants. It was here that he developed an interest in wine which led hi m to become a certified sommelier. In 2007 he met Jeremy Charles and went to work with him at Atlantica\, where\, in their first year\, they earned the title Best New Restaurant in Canada from En Route. \nTogether they ope ned Raymonds in 2010\, and took the Best New Restaurant title for an unpre cedented second time and is now considered one of the best restaurants in Canada. This year they opened their newest venture\, The Merchant Tavern.  Jeremy has traveled extensively throughout Europe and Canada researching and buying wines for Raymonds. He has been featured in Decanter\, Wine Sp ectator\, Fool\, The Globe &\; Mail and MacLean's among other national and international publications. \n\n\n\nCornel Ceapa\n\nCornel Ceapa has d edicated the greater part of his life to studying and working with sturgeo n. A scientist with a PhD in sturgeon biology\, he is also a conservationi st\, a researcher\, a fisherman\, a businessman\, a roving salesman and an unadulterated sturgeon geek who can spend hours talking about sturgeon mi gration\, sturgeon anatomy\, sturgeon fishing\, sturgeon recipes\, sturgeo n everything. \nFounded in 2005\, Acadian Sturgeon is truly a family busin ess. Cornel works closely with his wife Dorina and son Michael to manage a ll aspects of the business - from caring for the fish\, to harvesting\, sa lting and mixing the eggs\, to smoking and packaging the sturgeon meat\, t o managing the daily operations. Cornel and his family work hard\, loving what they do and taking pride that they are able to build a very difficult \, sustainable business using their knowledge and passion for sturgeon\, a s well as the support of the people around them.\n\nNote: This activity is restricted to 19 years of age and older.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1cornel_ceapa.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:194@devourfest.com DTSTART;TZID=America/Halifax:20151105T163000 DTEND;TZID=America/Halifax:20151105T203000 DTSTAMP:20151106T193956Z URL:https://devourfest.com/program/select-nova-scotia-food-truck-rally-dis co-soup-al-fresco-screening/ SUMMARY:Select Nova Scotia Food Truck Rall & al Fresco Screening DESCRIPTION:Presented by Select Nova Scotia\, the hottest rage in North Ame rica hits the streets of Wolfville. From gourmet burgers to fish tacos to doughnuts with a Nova Scotia twist\, Wolfville’s largest food truck rall y offers fast\, accessible\, delicious food for all! New to the rally this year we’ll have an alfresco screening with great local content.\n\nFeat uring: Nomad Gourmet\, Edible Side Show\, T-Dogs\, Gecko Bus\, Ol' School Doughnuts\, Tin Pan Alley\, Taco Stiles and Morris East!\n\nFree admission \, $5.00 bites\n\nNew This Year! at the Food Truck Rally:\n\nDisco Soup at the Food Truck Rally\nTurn Food Waste into Party Fuel – Dance against F ood Waste\nAccording to the FAO\, one third of all food produced worldwide is thrown away. That’s more than 1 billion tons of food every year – most of which would be edible but is not perfect in shape\, colour\, or si ze. The Disco Soup movement was started by the Slow Food Youth Network in Germany to bring awareness to the massive scale of food waste. A Disco Sou p event brings together people from all walks of life to dance\, chat abou t food and transform vegetables from farms and markets that would otherwis e have been wasted into a delicious meal. This Disco Soup will be hosted b y Slow Food Youth Annapolis Valley and will be the first Disco Soup in Nov a Scotia.\n\nFree Screening at the Food Truck Rally\nOn a big outdoor scre en in the park\, grab a snack and watch films highlighting the culinary sc ene in Nova Scotia and across Canada. You’ll definitely recognize a few of the chefs and producers on screen! Films include: Rising Canteen\, Slow Food in Canada\, Lamb 'n Lobster\, Slow Fish and Oysters 'n Clams.\n\n&nb sp\; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Food-Truck-Rally-Ol-School-Donuts-1.jpeg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:142@devourfest.com DTSTART;TZID=America/Halifax:20151105T170000 DTEND;TZID=America/Halifax:20151105T183000 DTSTAMP:20150918T152150Z URL:https://devourfest.com/program/the-singhampton-project-wdinner-for-lev i-dinner-film/ SUMMARY:The Singhampton Project w/Dinner for Levi DESCRIPTION:The Singhampton Project\nMichael Stadtländer is arguably one o f Canada’s preeminent chefs. The Singhampton Project allows viewers to c atch a glimpse of this creative mind at work as he plans the ultimate move able feast in collaboration with French landscape artist Paul Ganam. Plann ed over a six month period\, and tucked throughout the hundred acres of Ei gensinn Farm\, seven unique edible gardens were planted\, seven outdoor ki tchens were built and hundreds of diners enjoyed this hyper-local experien ce.\nCanada\, 2014\, 62 minutes\nDirector Jonathan Staav\nDistributor Drec htaber Fulmowitz\n\n\n\nDinner for Levi\nA group of Canada’s top chefs g ather once a year for a very good cause – to honour their good friend\, Chef Jeremy Charles in Newfoundland. Grab your kleenex!\nCanada\, 2015\, 6 minutes\nDirector Phil Maloney\n\nPlease note: This film is providing the inspiration for the Dinner with Daniel Burns\, Jeremy Charles &\; Tod d Perrin. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_the_singhampton_project.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:163@devourfest.com DTSTART;TZID=America/Halifax:20151105T180000 DTEND;TZID=America/Halifax:20151105T193000 DTSTAMP:20151008T035734Z URL:https://devourfest.com/program/bubbly-workshop/ SUMMARY:Bubbly Workshop DESCRIPTION:We are all about the bubbles. Last year\, the talented sommelie rs from Bishop’s Cellar took us on a tour through one of France’s most distinctive wine regions in support of the screening of A Year in Burgund y. This year they return to focus in on the world’s most exclusive champ agne houses to get you primed for the next film in the series\, A Year in Champagne.\n\nNote: This activity is restricted to 19 years of age and old er. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/BB-Brooklyn-76.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:143@devourfest.com DTSTART;TZID=America/Halifax:20151105T200000 DTEND;TZID=America/Halifax:20151105T213000 DTSTAMP:20151013T181818Z URL:https://devourfest.com/program/a-year-in-champagne-wcrooked-candy/ SUMMARY:A Year in Champagne w/Crooked Candy DESCRIPTION:A Year in Champagne\nWho’s signing up for a year in Champagne ? Pick me! Pick me! The filmmakers who brought us last year’s A Year in Burgundy\, follow renowned wine importer Martine Saunier through some of t he most glorious behind-the-scenes footage of the world’s most exclusive champagne houses.\nUSA/France\, 2014\, 82 minutes\nDirector David Kennard \nDistributor Samuel Goldwyn Films\n\n\n\nCrooked Candy\nWho knew there wa s so much drama packed into this infamous chocolate egg?\nUSA\, 2014\, 6 m inutes\nDirector Andrew Rodgers\n\nNote: This screening is restricted to 19 years of age and older. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_a_year_in_champagne.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:144@devourfest.com DTSTART;TZID=America/Halifax:20151105T200000 DTEND;TZID=America/Halifax:20151105T213000 DTSTAMP:20150917T194926Z URL:https://devourfest.com/program/swank-farm-wmake-love-mccamus-maple-syr up-allen-farm-sandorkraut/ SUMMARY:Swank Farm w/Make Love: McCamus Maple Syrup\, Allen Farm & SandorKr aut DESCRIPTION:Swank Farm\nNothing can stop the Swank Family from realizing th eir dream of a hydroponic farm – not hurricanes\, bankruptcy\, life in a trailer with three growing children\, the ever changing climate in Florid a or the nudist colony next door.\nUSA\, 2015\, 58 minutes\nDirector Judit h Olney\n\n\n\nMake Love: McCamus Maple Syrup\nThe McCamus Family has been tapping trees and making maple syrup with plenty of love for over four ge nerations.\nCanada\, 2014\, 4 minutes\nDirector James Reid\n\n\n\nAllen Fa rm\nThe Allen family patriarch extolls the virtues of responsible animal h usbandry and farming against the backdrop of a beautiful family wedding.\n USA\, 2014\, 5 minutes\nDirector Conor Hagen\n\n\n\nSandorkraut\nSandor Ka tz is living\, breathing encyclopedia of fermentation knowledge. From saue rkraut to scobies\, kimchi to kefirs\, Sandor proselytizes the beauty and benefits of fermentation.\nUSA\, 2014\, 12 minutes\nDirectors Emily Lobsen z &\; Ann Husaini ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Swank-Farm.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:195@devourfest.com DTSTART;TZID=America/Halifax:20151105T200000 DTEND;TZID=America/Halifax:20151105T230000 DTSTAMP:20151002T195223Z URL:https://devourfest.com/program/dinner-with-daniel-burns-jeremy-charles -todd-perrin/ SUMMARY:Dinner with Daniel Burns\, Jeremy Charles\, Todd Perrin & Bryan Pic ard (Inspired by the film The Singhampton Project) DESCRIPTION:This dinner is inspired by the screening of The Singhampton Pro ject. Ticket includes wine pairings\, gratuity and tax.\n\n\n\nBryan Picar d\, The Bite House\n\nBorn in a small French speaking village in New Bruns wick\, Bryan Picard spent a number of years in Montreal training and worki ng to hone his culinary skills. He recently returned to the Maritimes to a ppreciate and enjoy even more what the countryside has to offer — amazin g food\, lush environs\, and an unparalleled sense of community.\n\nIn 201 4\, Bryan went on to open The Bite House — a small restaurant located in a century-old farmhouse on Cape Breton Island. It is here that Bryan happ ily cooks with the seasons and the best ingredients the region has to offe r.\n\n \;\n\n\n\nDaniel Burns - Tørst &\; Luskus\n\nHalifax-born\ , Daniel Burns is known for being one of the most talented and innovative Canadian chefs of his time. Previously working at widely acclaimed restaur ants like The Fat Duck in the UK\, and as the pastry chef at Noma until 20 09\, he then moved to New York City to set up the test kitchen for Momofuk u\, as head of R&\;D.\nDaniel is now widely recognized as Chef and Part ner at Tørst and Luskus in Greenpoint\, Brooklyn\, which earned a Micheli n Star earlier this year.\n\n\n\nJeremy Charles – Raymonds\n\nKnown as o ne of the kings of Newfoundland Culinary\, Jeremy Charles grew up in Old P erlican (a quaint fishing village in Trinity Bay\, Newfoundland) where he spent the majority of his summer vacations selling cod tongues to locals a nd tourists. Moving to Montreal when he was 19 to study culinary arts at S t. Pius X Culinary Institute\, he also found himself working under Claude Pelletier and Michel Ross at Medierraneo. After landing his dream job as c hef at a prestigious fishing camp in northern Quebec\, he later found hims elf a regular at the Fulton fish market in Chicago where he worked as a pe rsonal chef\, honing his skills at many of chi-town’s top tables.\n\nDra wn home by his Newfoundland roots\, Jeremy opened two widely successful re staurants\, Atlantica and Raymonds (both unprecedentedly named Best New Re staurant by enRoute Magazine). He is also known for his appearances on TV shows like Untamed Gourmet\, Land and Sea\, The Shopping Bags\, Bizarre Fo ods with Andrew Zimmern and the Genie Award nominated The Chef’s Domain. His latest project\, a cookbook of Newfoundland food and culture\, is set to be published in 2016 by HarperCollins.\n\n\n\nTodd Perrin - Mallard Co ttage\n\nTodd Perrin – Mallard Cottage\n\nCanadian foodies know Todd Per rin as the burly\, entertaining\, larger than life Newfoundlander who made it to the top eight on Food Network’s hit series Top Chef Canada in 201 1. Todd graduated from The Culinary Institute of Canada at Holland College in PEI and went on to work at The Lodge at Kananaskis in Alberta and then at a private hotel near Zurich\, Switzerland. In 2001\, he opened Two Che fs\, a fine dining eatery in St. John’s (named one of enRoute Magazine ’s Top 50 New Restaurants). In 2008\, he opened The Chef’s Inn\, a B&a mp\;B in downtown St. John’s. Here he sources the freshest local ingredi ents from his own backyard\, neighbours’ farms and his root cellar\, pra cticing farm-to-table whenever possible.\n\nTodd’s latest project\, Mall ard Cottage\, opened in November 2013 in Quidi Vidi Village\, St. John’s . For the unprecedented second time\, Todd’s restaurant was recognized f or the second time by enRoute Magazine as #5 on their Top Ten Best New Res taurants in Canada. Mallard Cottage was also named #7 on Vacay.ca’s Top 100 Restaurants in Canada list in 2015. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Jeremy-Charles.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:VEVENT UID:218@devourfest.com DTSTART;TZID=America/Halifax:20151106T090000 DTEND;TZID=America/Halifax:20151106T190000 DTSTAMP:20151102T153718Z URL:https://devourfest.com/program/the-devour-express-round-trip-shuttle-h alifax-wolfville-3/ SUMMARY:The Devour! Express: Round Trip Shuttle Halifax-Wolfville DESCRIPTION:Getting to Town of Wolfville &\; back for Devour The Food Fi lm Fest has never been so easy (or affordable!) $20 round-trip from the De lta Halifax courtesy of our friends at Grape Escapes Nova Scotia Wine Tour s.\n\nLeaving Wolfville for Halifax at 7 pm and 11 pm.\n\nLimited seats av ailable! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/1 1/IMG_6427.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:145@devourfest.com DTSTART;TZID=America/Halifax:20151106T100000 DTEND;TZID=America/Halifax:20151106T113000 DTSTAMP:20151002T193025Z URL:https://devourfest.com/program/school-program-in-defense-of-food-wat-n eedle-point/ SUMMARY:School Program: In Defense of Food w/At Needle Point DESCRIPTION:In Defense of Food\nMichael Pollan wants you to think about foo d before you eat it. In Defense of Food is based on his critically-lauded and best-selling book which explores the politics  –  and the machinat ions thereof – that deliver the food that ends up on your plate.\nUSA/Fr ance/Tanzania\, 2015\, 117 minutes\nDirector Michael Schwarz\nDistributor Kikim Media\n\n\n\nAt Needle Point\nThis poetry slam addressing the many i ssues of sugars and its affect on our bodies took the grand prize at this year’s Real Food Media Project.\nUSA\, 2015\, 4 minutes\nDirector Jamie DeWolf\n\nThese screenings are presented with Nourish Nova Scotia and incl ude an interactive post-screening session for students and healthy snacks. For school bookings\, please email film@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/In-Defense-of-Food.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:165@devourfest.com DTSTART;TZID=America/Halifax:20151106T110000 DTEND;TZID=America/Halifax:20151106T123000 DTSTAMP:20150920T195016Z URL:https://devourfest.com/program/show-dont-tell/ SUMMARY:Show Don't Tell DESCRIPTION:“Show\, don’t tell” is an old TV news adage\, but it can easily be applied when talking about food videos. Viewers want to understa nd everything from the step-by-step process of making a cake\, to the real story behind their favourite diner. Moving images of and about food are a dime a dozen these days\, but the recipe for GOOD food video content is n ot always an easy recipe. In this workshop\, panelists will discuss the in s-and-outs of what makes good video content\, from the genesis of an idea\ , to the final moment when a story is uploaded or broadcast.\n\nConfirmed Participants: Steve Shor (Sonoma International Film Festival) – Moderato r\, Scott DeSimon (bon appétit)\, Tucker Shaw (America’s Test Kitchen)\ , Gab Taraboulsy (Delicious Cinema\, Tastemade)\n\n\n\nSteve Shor\n\nSteve Shor is a film guy. Working in a variety of positions in Hollywood includ ing Columbia Pictures Features and TriStar Pictures Business Affairs Admin istration\, he is currently an independent producer with a variety of proj ects in development. Known for quality material and as an established prod uction consultant\, he has established solid relationships throughout the industry and at international film festivals. Steve’s main focus is on s trong material with an emphasis towards socially responsible projects.\n\n In the past\, Steve was a programmer for the AFI International Film Festiv al (for ten years). He now consults with other festivals - currently an ad visor and the programmer to the Sonoma International Film Festival\, a pro grammer/industry liaison for the Newport Beach Film Festival and program d irector for the Long Beach International Film Festival. He was also a boar d member of the Hartley-Merrill International Screenwriting Prize\, as wel l as a sponsor for three years of the Mill Valley Film Festival\, San Fran cisco International Film Festival and IFFCON. Steve has been a juror or pa nelist at numerous festivals\, including a symposium in Cannes for the Kod ak Emerging Filmmakers Group and a two-day symposium for the Toronto World wide Shorts Festival.\n\nSteve is currently working on the second draft of his foodie film\, BBQ.\n\n\n\n \;\n\nTucker Shaw\n\nTucker Shaw is an executive editor at America’s Test Kitchen and Cook’s Country Magazin e in Boston. Tucker previously worked as Dining Critic and then Arts &\ ; Culture Editor at The Denver Post\, and before that\, as an advertising copywriter and freelance journalist in New York. In 2004\, Tucker photogra phed everything he ate for one calendar year and the resulting book\, Ever ything I Ate\, was released in 2005. Looking back at his diet ten years ag o\, he is at turns impressed and appalled.\n\n\n\nScott DeSimon\n\nScott D eSimon is a freelance writer\, editor\, and video producer who most recent ly spent five years as Deputy Editor of Bon Appétit\, where he edited spe cial projects in both print and digital\, as well as oversaw all video con tent for the ASME- a James Beard-winning food and lifestyle brand. Before that he spent seven years in and out of ESPN The Magazine (he was a foundi ng editor\, but don't ask him about sports) and wrote series and specials for VH1 before realizing that cable TV is a fool's game. \n\nHe now lives in Brooklyn with his wife and two young sons but will\, without much promp ting\, let you know that he is from Maine. He likes Vietnamese food\, slig htly chilled red wines and late-60's era Kinks records.\n\n\n\nGab Tarabou lsy\n\nDeeply passionate about the culinary world\, Gab Taraboulsy has ded icated his waking life to unearthing the delicious stories happening on pl ates\, in kitchens and restaurants all over the world.  At the center of his unique approach to culinary storytelling are painstakingly crafted cin ematic visuals that aid in truly capturing the emotion and philosophy of a place\, communicating every aspect of taste and aura. Ever hungry\, ever curious\, Gab hopes to tap into the infinite power of food to travel the w orld and shed light on the remarkable people working solemnly to better ou r food landscape. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Gab-Taraboulsy.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:164@devourfest.com DTSTART;TZID=America/Halifax:20151106T110000 DTEND;TZID=America/Halifax:20151106T123000 DTSTAMP:20151002T195327Z URL:https://devourfest.com/program/culinary-workshop-with-jeremy-charles-t odd-perrin/ SUMMARY:Culinary Workshop with Jeremy Charles & Todd Perrin DESCRIPTION:Newfoundland’s Hot\, Hot\, Hot\nVacay.ca publishes an annual ranking of the best restaurants in Canada. It seems Newfoundland hits the high notes with two in the top 10 – Chefs Jeremy Charles (#1 Raymonds) a nd Todd Perrin (#7 Mallard Cottage) are hitting it out of the park with th eir dynamic culinary prowess – a nose to tail cuisine (or should we say seal flipper to tail) celebrating the best products from their fair provin ce. Its a unique combination of traditional and very\, very modern techniq ues that result in a cuisine all their own. Watch and sample as they creat e their versions of tasty Tidbit from The Rock.\n\n\n\nJeremy Charles\n\nK nown as one of the kings of Newfoundland Culinary\, Jeremy Charles grew up in Old Perlican (a quaint fishing village in Trinity Bay\, Newfoundland) where he spent the majority of his summer vacations selling cod tongues to locals and tourists. Moving to Montreal when he was 19 to study culinary arts at St. Pius X Culinary Institute\, he also found himself working unde r Claude Pelletier and Michel Ross at Medierraneo. After landing his dream job as chef at a prestigious fishing camp in northern Quebec\, he later f ound himself a regular at the Fulton fish market in Chicago where he worke d as a personal chef\, honing his skills at many of chi-town’s top table s.\n\nDrawn home by his Newfoundland roots\, Jeremy opened two widely succ essful restaurants\, Atlantica and Raymonds (both unprecedentedly named Be st New Restaurant by enRoute Magazine). He is also known for his appearanc es on TV shows like Untamed Gourmet\, Land and Sea\, The Shopping Bags\, B izarre Foods with Andrew Zimmern and the Genie Award nominated The Chef’ s Domain. His latest project\, a cookbook of Newfoundland food and culture \, is set to be published in 2016 by HarperCollins.\n\n\n\nTodd Perrin\n\n Canadian foodies know Todd Perrin as the burly\, entertaining\, larger tha n life Newfoundlander who made it to the top eight on Food Network’s hit series Top Chef Canada in 2011. Todd graduated from The Culinary Institut e of Canada at Holland College in PEI and went on to work at The Lodge at Kananaskis in Alberta and then at a private hotel near Zurich\, Switzerlan d. In 2001\, he opened Two Chefs\, a fine dining eatery in St. John’s (n amed one of enRoute Magazine’s Top 50 New Restaurants). In 2008\, he ope ned The Chef’s Inn\, a B&\;B in downtown St. John’s. Here he source s the freshest local ingredients from his own backyard\, neighbours’ far ms and his root cellar\, practicing farm-to-table whenever possible.\n\nTo dd’s latest project\, Mallard Cottage\, opened in November 2013 in Quidi Vidi Village\, St. John’s. For the unprecedented second time\, Todd’s restaurant was recognized for the second time by enRoute Magazine as #5 o n their Top Ten Best New Restaurants in Canada. Mallard Cottage was also n amed #7 on Vacay.ca’s Top 100 Restaurants in Canada list in 2015. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Todd-Perrin-1.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:VEVENT UID:180@devourfest.com DTSTART;TZID=America/Halifax:20151106T110000 DTEND;TZID=America/Halifax:20151106T130000 DTSTAMP:20151027T144029Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-7/ SUMMARY:The All You Need Is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House to enjoy a tou r of Nova Scotia’s most prominent fromagerie. This is a great opportuni ty to enjoy tastings of both local and award-winning cheeses from across C anada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. T hen it's on to Planter’s Ridge Winery for wines to accompany the cheeses (and artisanal cider from our friends at Bulwark Cider!). Enjoy the views of beautiful Starrs Point on the return trip to Wolfville. This Devour! T he Bounty of Kings County Tasting Tour is facilitated by our partner Grap e Escapes Nova Scotia Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1all_you_need_is_cheese_express.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:197@devourfest.com DTSTART;TZID=America/Halifax:20151106T110000 DTEND;TZID=America/Halifax:20151107T010000 DTSTAMP:20151021T170059Z URL:https://devourfest.com/program/the-devour-festival-lounge-2/ SUMMARY:The Devour! Festival Lounge DESCRIPTION:A meeting place\, a resting place\, a place to to get your groo ve on… this is the inaugural year for our Festival Lounge. Under the hea ted tent\, we’ll host receptions\, culinary workshops\, tastings and dem os. This will be your home away from home.\n\nAdmittance with Badge or Fes tival Ticket ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 8/devour_2015.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:196@devourfest.com DTSTART;TZID=America/Halifax:20151106T110000 DTEND;TZID=America/Halifax:20151106T150000 DTSTAMP:20151106T193510Z URL:https://devourfest.com/program/nova-scotia-food-truck-pop-up-rally/ SUMMARY:Nova Scotia Food Truck Pop-Up Rally DESCRIPTION:The hottest rage in North America hits the streets of Wolfville . The province’s largest food truck rally offers fast\, accessible\, del icious food for all! Featuring live music and fun for the whole family.\n\ nNomad Gourmet\, Edible Side Show and T-Dogs\n\nFree admission! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/JMV-6248.jpeg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:198@devourfest.com DTSTART;TZID=America/Halifax:20151106T120000 DTEND;TZID=America/Halifax:20151106T133000 DTSTAMP:20151005T103604Z URL:https://devourfest.com/program/northern-thai-cuisine-masterclass-lunch -with-chef-nuit-regular/ SUMMARY:Northern Thai Cuisine Masterclass & Lunch with Chef Nuit Regular DESCRIPTION:Northern Thai Cuisine Masterclass\n\nChef Nuit Regular and her husband Jeff are celebrated for bringing Northern Thai cuisine and hospita lity to Toronto and across Canada\, including to Bridgewater\, Nova Scotia ! The popularity of their restaurants all began with the opening of the hu mble Curry Shack in the small town of Pai\, in Northern Thailand. Chef Nui t will present a Thai cooking masterclass featuring a number of dishes tha t you too can learn to make at home. Discover the versatility of ingredien ts such as sticky rice\, kaffir lime leaves\, and coconut milk through Iss an Laap Salad\, Seafood Red Curry and Mango Sticky Rice to enjoy some trul y authentic Northern Thai food.\n\nNuit Regular\n\n\nChef Nuit Regular and her husband Jeff are celebrated for bringing Northern Thai cuisine and ho spitality to Toronto and across Canada. The popularity of their restaurant s (PAI Northern Thai Kitchen\, Sabai Sabai\, and Sukho Thai) all began wit h the opening of the humble Curry Shack in the small town of Pai\, in Nort hern Thailand.\n\nHaving learned to cook in her mother’s kitchen\, Chef Nuit left her career as a nurse in Thailand to share her passion and life experiences through family recipes. After being named the Nine of Dine win ner at the 2009 Gourmet Food and Wine Expo\, Chef Nuit has been regularly featured as an influential chef in Toronto. Acknowledging the authenticity of cooking\, the government of Thailand awarded PAI Northern Thai Kitchen the prestigious Thai Select Premium designation.\n\nBroadening her reach across Canada\, Chef Nuit has consulted for restaurants in Vancouver and N ova Scotia.\n\n \;\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Nuit-Regular-1-scaled.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:VEVENT UID:146@devourfest.com DTSTART;TZID=America/Halifax:20151106T123000 DTEND;TZID=America/Halifax:20151106T140000 DTSTAMP:20150920T194125Z URL:https://devourfest.com/program/surf-turf-film-program-aint-no-fish-sof t-slaughter-the-oyster-men-verruckt-the-snail-farmer-of-vienna-sausage-swe et-sexy-ocean-wurst-you-say-texas-i-say-bbq-the-benevolent-butcher-bacon/ SUMMARY:Surf & Turf (Shorts Film Program) DESCRIPTION:Ain’t No Fish\nHoly mac-ker-al! Wish for a catch ev’ry day and you’re wasting a wish\, for Some days there just ain’t no fish.\nU K/USA\, 2014\, 4 minutes\nDirectors Mike Cash &\; Tom Gasek\n\n\n\nSoft Slaughter\nConfessions of a female butcher.\nUSA\, 2015\, 3 minutes\nDire ctor Allison Milligan\n\n\n\nThe Oyster Men\nA beautifully shot portrait o f the oyster divers of Long Island\, New York.\nUSA\, 2015\, 4 minutes\nD irector Peter Crosby\n\n\n\nVerrückt: The Snail Farmer of Vienna\nIt’s totally normal to leave your professional career and become a snail farmer \, right? Andreas Gugumuck grows the ultimate in slow food and supplies th e top restaurants in Vienna.\nUSA\, 2015\, 4 minutes\nDirector Kevin Longa \n\n\n\nSausage\nTwo artisan stallholders’ worlds are flipped upside dow n upon the arrival of a villainous fast food truck.\nUSA\, 2014\, 7 minute s\nDirector Robert Grieves\n\n\n\nSweet Sexy Ocean\nThis character-driven piece sheds light on the red sea urchin business in San Diego\, the beauty of southern California and the passionate life of an urchin diver.\nUSA\, 2013\, 18 minutes\nDirector Alexander Finden\n\n\n\nWurst\nSo\, two sausa ges are tanning on a beach and [insert joke here].\nUSA\, 2014\, 6 minutes \nDirector Carlo Vögele\n\n\n\nYou Say Texas\, I Say BBQ\nTexans loves BB Q and Aaron Franklin is their darling. There’s a reason people lineup at 7 a.m. for brisket at this infamous Austin hotspot.\nUSA\, 2013\, 10 minu tes\nDirector Erica Robert Pallo\n\n\n\nThe Benevolent Butcher: Bacon\nFoo d pornography is at its best when it involves bacon and steak.\nUSA\, 2012 \, 1 minute\nDirector Scott Pitts\n\n\n\nKubo’s Crickets\nKubo Dzamba be lieves he has the answer to world famine: he’s aiming to save us one cri cket at a time.\nCanada\, 2015\, 16 minutes\nDirector Michael Allcock\n\n\ n\nFish Soup\nA father’s attempts to pass along the family fish soup tra dition to his filmmaker son.\nCanada\, 2015\, 10 minutes\nDirector Rami Ka tz\n\n\n\nThe Shrimper\nDrying shrimp in Louisiana: a portrait of the dwin dling remains of a family business that’s been impacted by massive oil s pills.\nUSA\, 2015\, 7 minutes\nDirector Katrina Albright\n\n\n\nSubmarine Sandwich\nThis delightful animation gives a whole new meaning to slice an d dice.\nUSA\, 2014\, 2 minutes\nDirector PES ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_aint_no_fish.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:186@devourfest.com DTSTART;TZID=America/Halifax:20151106T130000 DTEND;TZID=America/Halifax:20151106T150000 DTSTAMP:20151027T145513Z URL:https://devourfest.com/program/the-crafty-beer-bus/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Finally\, guests will be delivered back to one of the iconic fixtures of Main Street\, Paddy’s Pub\, to sample some of their brews. Thankfully this stop is just a short stumbling distance from the Al Whittl e Theatre. This Devour! The Bounty of Kings County Tasting Tour is facilit ated by our partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: This activity is restricted to 19 years of age and older.\ nPaddy’s Irish Pub\nA Wolfville icon! Just a stone’s throw away from A cadia University\, Paddy’s is an Irish pub in the truest of senses. A st aple for students\, out-of-town guests and (of course) their regulars\, th e relaxed\, comforting atmosphere mixed with local brew and classic pub ea ts keep everyone coming back\, time and time again.\n\nSea Level Brewing\n Upon opening their doors in 2007\, The Seal Level Brewing Company quickly established themselves as the first and only microbrewery in the Annapolis Valley. All along their mission statement has been to produce an approach able taste to quality\, micro brewed beers – and believe us\, they’ve nailed it. Using as many local ingredients as possible\, they provide dist inguished characteristics and unique flavours to each of their handcraft r ecipes\, all the while guaranteeing to never compromise quality for quanti ty in the pursuit of brewing happiness.\n\nThe Port Pub\nBeing named one o f Canada’s Favourite Bars and One of Five Must-Visit Canadian Patios by enRoute Magazine (all in the same year) is no easy feat\, but The Port Pub managed to do it in 2014. Quickly becoming a staple in the Annapolis Vall ey community\, The Port is known for being a social crossroads from the en tire valley. Constantly striving to up their culinary game\, their menu fe atures many sought-after local ingredients and brews\, showcasing the best of their community. LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:181@devourfest.com DTSTART;TZID=America/Halifax:20151106T130000 DTEND;TZID=America/Halifax:20151106T150000 DTSTAMP:20151027T144117Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-8/ SUMMARY:The All You Need Is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House to enjoy a t our of Nova Scotia’s most prominent fromagerie. This is a great opportu nity to enjoy tastings of both local and award-winning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Then it's on to Planter’s Ridge Winery for wines to accompany the chee ses (and artisanal cider from our friends at Bulwark Cider!). Enjoy the vi ews of beautiful Starrs Point on the return trip to Wolfville. This Devour ! The Bounty of Kings County Tasting Tour is facilitated by our partner G rape Escapes Nova Scotia Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1all_you_need_is_cheese_express.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:166@devourfest.com DTSTART;TZID=America/Halifax:20151106T140000 DTEND;TZID=America/Halifax:20151106T153000 DTSTAMP:20150920T195112Z URL:https://devourfest.com/program/culinary-workshop-with-ned-bell/ SUMMARY:Culinary Workshop with Ned Bell DESCRIPTION:Hooked Up with Sustainable Seafood\nChef Ned Bell\, one of Cana da’s leading culinary figures (Executive Chef\, Four Seasons Vancouver) is an outspoken advocate for making the right choices when it comes to eat ing from the sea. Enjoy Ned’s skill and warm personality as he shows us how to cook a variety of fish and seafood\, while making the right choices and being an informed consumer and cook.\n\nNed Bell\n\nWhether cooking f or 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 globa lly inspired and locally created. \n\nNed’s love of sport\, travel and a dventure have taken him all around the world creating memorable experience s and cooking up a storm along the way. He is inspired and passionate abou t crafting dishes that lean heavily on plant based\, nutrient dense ingred ients with an emphasis on sustainable seafood. His community-focused life is firmly based on the health and wellness of his home\, his country and t he world through ‘feeding’ extraordinary life experiences. In 2014\, N ed founded Chefs for Oceans and rode his bike 8\,700km across Canada. He h osted two dozen events that featured some of the best chefs in the country striving to raise awareness for healthy lakes oceans and rivers and susta inable seafood.\n\nNed’s diverse British Columbia 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 Vancouver\, 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 We stern Living Magazine’s Top 40 Foodie’s Under 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 Pinnacle Awards\, along with th e Green Award for Sustainability at this years Vancouver Magazine Awards. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Ned-Bell-1.jpeg 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:VEVENT UID:167@devourfest.com DTSTART;TZID=America/Halifax:20151106T140000 DTEND;TZID=America/Halifax:20151106T153000 DTSTAMP:20150920T195301Z URL:https://devourfest.com/program/cooking-up-content-that-matters/ SUMMARY:Cooking Up Content That Matters DESCRIPTION:We love Twitter and we heart Instagram\, but what our souls tru ly crave are meaningful stories that provide real value in our lives. Join Steph and Lily for an interactive workshop all about how to hop on the co ntent marketing bandwagon\, without losing your soul.\n\n\n\nStephanie McG rath\n\nStephanie's online odyssey began in 1999 after graduating from the University of King's College with a Bachelor of Journalism\, Honours. Tha t's when she was tasked with interviewing pop stars and evaluating Britney Spears concerts for Canoe.ca in Toronto. The job opened doors to the dyna mic world of digital content and led her to television newsrooms (CityTV)\ , global editorial teams at AOL and MSN and into a life and career creatin g digital content and strategizing new ways to organize and measure its su ccess.\n\nBefore joining NATIONAL Public Relations\, Stephanie was the Con tent Strategist for T4G and then the Storytelling and Content Lead for T4G ’s creative agency – T4G Kick. Her client list included Tourism New Br unswick\, Sheridan College\, Nova Scotia Liquor Corporation (NSLC)\, Saput o and many others.\n\nStephanie’s efforts to continue improving her skil ls saw her attend the Video Storytelling Workshop at KDMC Berkeley\, Unive rsity of California\, Berkeley Graduate School of Journalism. In 2014 she was accepted into the writing program at the Banff Centre for the Arts whe re she spent a week in the Writing with Style program and was mentored by award winning writer and Giller Prize 2015 judge Alison Pick.\n\nHer work has appeared in Halifax’s The Chronicle Herald\, Huffington Post Canada\ , MSN\, TheLoop.ca and CBC’s Definitely Not the Opera.\n\n \;\n\n\n\ nLily Sangster\n\nLily is a lover of stories in all forms. She has a passi on for understanding people\, their experiences and their interests. Oh\, and did we mention she’s a social media guru?\n\nWhile studying for her Bachelor of Journalism\, Lily was part of a multi-award nominated investig ative multimedia project that helped kick-start her passion for creating m eaningful online content. With a Master of Journalism\, Digital &\; New Media from the University of King’s College\, Lily’s skills and exper ience make her perfect for keeping social channels and websites alive with fresh content.\n\nAs a content strategist at T4G Kick\, Lily brings a fre sh\, quirky and utterly original outlook to the content she aggregates and creates. Her clients include Tourism New Brunswick\, the Two Nation Vacat ion\, Nova Scotia Liquor Corporation (NSLC) and others.\n\nLily has a weak ness for podcasts and British murder mystery shows\, and nothing irritates her more than a misplaced apostrophe.   ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Cooking-Up-Content-That-Matters-Workshop-Photo-1.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:199@devourfest.com DTSTART;TZID=America/Halifax:20151106T140000 DTEND;TZID=America/Halifax:20151106T160000 DTSTAMP:20150924T160554Z URL:https://devourfest.com/program/taste-of-nova-scotia-prestige-awards/ SUMMARY:Taste of Nova Scotia Prestige Awards DESCRIPTION:We're thrilled to host the Taste of Nova Scotia Prestige Awards of Excellence at our event this year. These awards provide annual opportu nity for Taste of Nova Scotia members and the public to celebrate and hono ur the people who produce\, develop\, export\, prepare and serve the best quality local food and culinary experiences in the province. Join us for a very special celebration of this year's winners. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/2015-Prestige-Awards-Header.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:182@devourfest.com DTSTART;TZID=America/Halifax:20151106T150000 DTEND;TZID=America/Halifax:20151106T170000 DTSTAMP:20151027T144330Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-9/ SUMMARY:The All You Need Is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House to enjoy a t our of Nova Scotia’s most prominent fromagerie. This is a great opportu nity to enjoy tastings of both local and award-winning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Then it's on to Planter’s Ridge Winery for wines to accompany the chee ses (and artisanal cider from our friends at Bulwark Cider!). Enjoy the vi ews of beautiful Starrs Point on the return trip to Wolfville. This Devour ! The Bounty of Kings County Tasting Tour is facilitated by our partner G rape Escapes Nova Scotia Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1all_you_need_is_cheese_express.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:177@devourfest.com DTSTART;TZID=America/Halifax:20151106T150000 DTEND;TZID=America/Halifax:20151106T170000 DTSTAMP:20151027T144944Z URL:https://devourfest.com/program/the-bubbles-bus-6/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This tour in cludes delicious snacks from Frais Catering's Chef Stephane Levac. This De vour! The Bounty of Kings County Tasting Tour is facilitated by our partne r Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: Th is activity is restricted to 19 years of age and older.\n\nStephane Levac\ n\n\n\nStephane Levac is a self-taught\, up and coming chef\, catering in Wolfville\, Nova Scotia. Understanding the importance of gaining a wide ra nge of experience\, Stephane has worked under professionals such as Michae l Howell and Dave Smart\, who he will be joining at the 2014 Gold Medal Pl ates event.\n\nStephane and his partner started their own catering busines s\, Frais Catering\, a few years ago to rapid success. Since opening\, the y have catered special events for Gaspereau Vineyards\, Jost Vineyards\, L ocal Connections Halifax and Adrian Campbell Classic\, among others. Recen tly opening a store front café at The Wool N Tart\, they were voted 25 Be st Eateries in Nova Scotia through Local Connections Halifax within three months of opening. Stephane was also named The Wolfville Farmers’ Market ’s Tastes of the Valley Judges Choice for Best Savoury Award. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1bubbles_bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:187@devourfest.com DTSTART;TZID=America/Halifax:20151106T150000 DTEND;TZID=America/Halifax:20151106T170000 DTSTAMP:20151027T145157Z URL:https://devourfest.com/program/the-crafty-beer-bus-2/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Finally\, guests will be delivered back to one of the iconic fixtures of Main Street\, Paddy’s Pub\, to sample some of their brews. Thankfully this stop is just a short stumbling distance from the Al Whittl e Theatre. This Devour! The Bounty of Kings County Tasting Tour is facilit ated by our partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: This activity is restricted to 19 years of age and older.\ nPaddy’s Irish Pub\nA Wolfville icon! Just a stone’s throw away from A cadia University\, Paddy’s is an Irish pub in the truest of senses. A st aple for students\, out-of-town guests and (of course) their regulars\, th e relaxed\, comforting atmosphere mixed with local brew and classic pub ea ts keep everyone coming back\, time and time again.\n\nSea Level Brewing\n Upon opening their doors in 2007\, The Seal Level Brewing Company quickly established themselves as the first and only microbrewery in the Annapolis Valley. All along their mission statement has been to produce an approach able taste to quality\, micro brewed beers – and believe us\, they’ve nailed it. Using as many local ingredients as possible\, they provide dist inguished characteristics and unique flavours to each of their handcraft r ecipes\, all the while guaranteeing to never compromise quality for quanti ty in the pursuit of brewing happiness.\n\nThe Port Pub\nBeing named one o f Canada’s Favourite Bars and One of Five Must-Visit Canadian Patios by enRoute Magazine (all in the same year) is no easy feat\, but The Port Pub managed to do it in 2014. Quickly becoming a staple in the Annapolis Vall ey community\, The Port is known for being a social crossroads from the en tire valley. Constantly striving to up their culinary game\, their menu fe atures many sought-after local ingredients and brews\, showcasing the best of their community. LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:168@devourfest.com DTSTART;TZID=America/Halifax:20151106T160000 DTEND;TZID=America/Halifax:20151106T173000 DTSTAMP:20150926T153100Z URL:https://devourfest.com/program/its-five-oclock-somewhere-with-matt-jon es-jeffrey-van-horne/ SUMMARY:It’s Five O’Clock Somewhere with Matt Jones & Jeffrey Van Horne DESCRIPTION:They’re back! Our resident mixologists Jeff Van Horne  (Lot Six Bar &\; Restaurant) and Matt Jones (Whisky Ambassador\, Beam Suntor y) are totally pumped to take you on a boozy tour through the wild world o f cocktails. Disclaimer: last year’s workshop attendees left with rosy c heeks all a buzz. Know what we’re saying? Ssshhhh… it’s five o’clo ck somewhere.\n\nNote: This activity is restricted to 19 years of age and older.\n\n\n\nMatt Jones\n\nBoth bartending nerd and whisk(e)y geek\, Matt has been working within the beverage alcohol industry for 16 years. He ha s trained bartenders around the world in product knowledge and bar techniq ue for over a decade.  Also known as @Whisky_Chef\, Matt continues to sha re his love of classic cocktails and culinary applications of whisk(e)y. \ n\nIn 2010\, he accepted his favourite role to date: Beam Suntory’s Whis k(e)y Ambassador to Canada\, traveling the country coast to coast preachin g the gospel of whisk(e)y. Specializing in Bourbon\, Matt also speaks to o ver 25 whiskies from Scotland\, Ireland\, Canada\, and USA. Did we mention he is also one of our resident festival mixologists?\n\nJeff Van Horne - coming soon! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Cocktail-Workshop-1.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:200@devourfest.com DTSTART;TZID=America/Halifax:20151106T163000 DTEND;TZID=America/Halifax:20151106T193000 DTSTAMP:20151020T140542Z URL:https://devourfest.com/program/the-devour-chowder-smackdown/ SUMMARY:The Devour! Chowder Smackdown DESCRIPTION:Who will be crowned the chowder champion in 2015? Brought to yo u by Ocean Wise and the Restaurant Association of Nova Scotia\, this famil y-friendly event is destined to become a signature event at Devour!. Ten c ontestants will compete with their chowder prowess\, vying for votes from the esteemed judges led by Bob Blumer or you! Your $5 ticket includes samp les of all ten chowders and the opportunity to vote for your favourite. Vi siting chefs Ned Bell (Four Seasons Hotel Vancouver) and Todd Perrin (Mall ard Cottage\, NL) will go head to head in an east coast-west coast battle. \n\nExcited to post our competing chefs so far:\n\nHana Nelson\, Afishiona do Fishmongers\n\nAmy Scott-Nickerson\, The Hatfield House Culinary Exper iences &\; Restaurant\n\nJonathan Canning\, NSCC  Culinary Arts\, Aker ley Campus\n\nJeffrey MacNeil\, Rime Restaurant\n\nRichard Sanford\, Durty Nelly’s \n\nShane Robilliard\, Fox Harb’r Resort ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/OceanWise_ChowderSmackdown_Twitter_150930.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:VEVENT UID:147@devourfest.com DTSTART;TZID=America/Halifax:20151106T170000 DTEND;TZID=America/Halifax:20151106T184500 DTSTAMP:20150918T151533Z URL:https://devourfest.com/program/the-empire-of-scents-wsoup-of-the-day-d inner-film/ SUMMARY:The Empire of Scents w/Soup of the Day DESCRIPTION:The Empire of Scents\nBefore you open your mouth to taste food\ , your sense of smell feeds you hints of flavours\, memories and emotions. The Empire of Scents is an exploration of that most primal of our senses\ , which leads us to pleasure\, to sustenance\, to connections\, and to pro fit.\nCanada\, 2014\, 90 minutes\nDirector Kim Nguyen\nDistributor FunFilm Distribution\n\n\n\nSoup of the Day\nYou’ve apologized for this dinner guest at a restaurant\, but probably not with musical accompaniment.\nCana da\, 2013\, 4 minutes\nDirector Lynn Smith\n\nPlease note: This film is pr oviding the inspiration for the Dinner with Bob Blumer\, Rob Gentile &am p\; Martin Juneau. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_the_empire_of_scents.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:148@devourfest.com DTSTART;TZID=America/Halifax:20151106T200000 DTEND;TZID=America/Halifax:20151106T213000 DTSTAMP:20151025T142559Z URL:https://devourfest.com/program/sergio-herman-fucking-perfect-wcooking- up-a-storm/ SUMMARY:Sergio Herman: Fucking Perfect w/Cooking Up a Storm & Reservation f or Three? DESCRIPTION:Sergio Herman: Fucking Perfect\nEventually\, something has to g ive – your family\, your Michelin-starred restaurant or your mind. In Ch ef Sergio Herman’s race for perfection in the kitchen\, it may surprise you what he ultimately chooses. An intensive and at times hard to watch (w e’re looking at you\, chefs) portrait of a man in transition at the top of his game.\nNetherlands\, 2015\, 80 minutes\nDirector Willemiek Kluijfho ut\nDistributor Fortissimo Films\n\n\n\nCooking Up a Storm\nBatten down th e hatches! Storm’s a’comin’ and it could already be on your stovetop .\nUSA\, 2015\, 1 minute\nDirector Tim Wilson\n\n\n\nReservations for Thr ee?\nSome dinner conversations are better left at home… or are they?\nCa nada\, 2015\, 13 minutes\nDirector Steven Bennett ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_sergio_herman-_fucking_perfect.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT 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:VEVENT UID:149@devourfest.com DTSTART;TZID=America/Halifax:20151106T200000 DTEND;TZID=America/Halifax:20151106T213000 DTSTAMP:20151020T150207Z URL:https://devourfest.com/program/the-sandwich-nazi-wim-fking-hungry-butt er-yaself/ SUMMARY:The Sandwich Nazi w/I'm F**king Hungry & Butter Ya'Self DESCRIPTION:The Sandwich Nazi\nSalam Kahil is crass\, rude and inappropriat e. He is an exhibitionist and former sex worker who likes to talk about hi s penis. Oh\, and he makes great sandwiches. The Sandwich Nazi follows thi s anti-hero from Vancouver to Lebanon and back\, as he doles out food\, in sults and love to his patrons.\nCanada\, 2015\, 72 minutes\nDirector Lewis Bennett\nDistributor Lewis Bennett\n\nI’m F**king Hungry\nScreening gua rantee: you have never seen snacks throw down a rap like this before – e specially bacon. Bacon is bada**.\nUSA\, 2015\, 4 minutes\nDirector Max La nman\n\nButter Ya’Self\nButter Ya’Self before you wreck ya’self with Nana Splits.\nUSA\, 2014\, 4 minutes\nDirector Julian Petschek ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_the_sandwich_nazi.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:202@devourfest.com DTSTART;TZID=America/Halifax:20151106T210000 DTEND;TZID=America/Halifax:20151107T010000 DTSTAMP:20151028T195232Z URL:https://devourfest.com/program/devour-cocktail-pop-up-party-2/ SUMMARY:Devour! Cocktail Pop-Up Party DESCRIPTION:They’re back! For the third year running\, our super talented Devour! mixologists\, Matt Jones and Jeff Van Horne will serve up some of their best creations to date. Your ticket includes four cocktail samples and music by The House of Wax.\n\nThe House of Wax presents gems from the collection. Excavated from the dusty crates of Europe and North America\, our operatives take great pride in bringing you only the finest cuts of la tin\, soul jazz\, funk and swing. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Cocktail-Pop-Up-Party-1.jpg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:203@devourfest.com DTSTART;TZID=America/Halifax:20151107T083000 DTEND;TZID=America/Halifax:20151107T130000 DTSTAMP:20150918T120635Z URL:https://devourfest.com/program/devour-the-grills-2/ SUMMARY:Devour! The Grills DESCRIPTION:Two rounds of chefs will take turns grilling on our glorious Bi g Green Eggs. Fun for the whole family! Two sessions only: 9-11am &\; 1 1am-1pm.\n\nFree admission! 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:VEVENT UID:219@devourfest.com DTSTART;TZID=America/Halifax:20151107T090000 DTEND;TZID=America/Halifax:20151107T190000 DTSTAMP:20151102T153839Z URL:https://devourfest.com/program/the-devour-express-round-trip-shuttle-h alifax-wolfville-4/ SUMMARY:The Devour! Express: Round Trip Shuttle Halifax-Wolfville DESCRIPTION:Getting to Town of Wolfville &\; back for Devour The Food Fi lm Fest has never been so easy (or affordable!) $20 round-trip from the De lta Halifax courtesy of our friends at Grape Escapes Nova Scotia Wine Tour s.\n\nLeaving Wolfville for Halifax at 7 pm and 11 pm.\n\nLimited seats av ailable! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/1 1/IMG_6427.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:169@devourfest.com DTSTART;TZID=America/Halifax:20151107T110000 DTEND;TZID=America/Halifax:20151107T123000 DTSTAMP:20150920T200005Z URL:https://devourfest.com/program/culinary-workshop-with-chef-rob-gentile / SUMMARY:Culinary Workshop with Chef Rob Gentile DESCRIPTION:Salumi Di Mare\nExecutive Chef Rob Gentile of acclaimed Canadia n restaurants\, Buca Osteria &\; Enoteca (King Street)\, Bar Buca and B uca Osteria &\; Bar (Yorkville) is known for his innovative\, artisanal approach to Italian cuisine. Come and witness Chef Gentile as he showcase s his unique approach to making Salumi di Mare (cured fish and seafood) a signature of the newest Buca outpost in Yorkville. Taste the final result of an intriguing interpretation of Italian coastal cuisine that that has c aptured the attention and praise of well-known critics.\n\nRob Gentile\n\n A first generation Canadian\, born to Italian parents\, Rob Gentile’s ea rliest memories are from his grandmother’s garden and kitchen\, where he soon learned that food was what fascinated him most. When challenged by h is mother at age 12 to choose a job that he could love forever\, he inhere ntly knew it would need to revolve around food. After working in restauran ts from the age of 13\, Rob entered George Brown’s Culinary School and j oined the kitchen at Grazie in 1998. Soon after\, he found his first role in a professional kitchen at North 44. After ten years working in Mark McE wan’s celebrated restaurants\, Rob was ready for a new challenge. He was introduced to Peter Tsebelis and Gus Giazitzidis of King Street Food Comp any and joined them to take the helm of Buca. The restaurant opened in Sep tember of 2009 to rave reviews and soon became one of Canada’s most cele brated dining destinations\, not to mention its most sought-after dinner r eservations.\n\nIn addition to his enthusiastic search for the exact ingre dients needed for each recipe\, Rob made his mark for his disciplined craf t and innovative\, artisanal approach to Italian cuisine. Regular trips to Italy continue to fuel inspiration and refine his skills in his family’ s homeland. Diners and critics alike have taken note of his commitment to excellence and creativity\, resulting in awards and accolades such as Toro nto Life naming Buca Osteria &\; Bar (Yorkville) Toronto’s Best New R estaurant of 2015\, and honours from Ontario Hostelry Institute with 2015 ’s Gold Award for Independent Restaurateur\, as well as recent opportuni ties to cook with and earn the praise of culinary icons such as Alain Duca sse\, Massimo Bottura\, and Mario Battali. \n\nAfter success as Executive Chef at Buca (King Street)\, Bar Buca\, Buca Osteria &\; Bar (Yorkville ) and the soon to open Jamie’s Italian (Yorkdale)\, Rob still feels the passion for food he has had since childhood. This\, coupled with a determi ned\, detail-oriented and thoughtful approach to his craft\, ensure there is much more to come in his culinary story.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Rob-Gentile-1.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:204@devourfest.com DTSTART;TZID=America/Halifax:20151107T110000 DTEND;TZID=America/Halifax:20151108T010000 DTSTAMP:20151021T170121Z URL:https://devourfest.com/program/the-devour-festival-lounge-3/ SUMMARY:The Devour! Festival Lounge DESCRIPTION:A meeting place\, a resting place\, a place to to get your groo ve on… this is the inaugural year for our Festival Lounge. Under the hea ted tent\, we’ll host receptions\, culinary workshops\, tastings and dem os. This will be your home away from home.\n\nAdmittance with Badge or Fes tival Ticket ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 8/devour_2015.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:150@devourfest.com DTSTART;TZID=America/Halifax:20151107T110000 DTEND;TZID=America/Halifax:20151107T124500 DTSTAMP:20151005T023344Z URL:https://devourfest.com/program/happy-140-wsogni-culinari/ SUMMARY:Happy 140 w/Sogni Culinari DESCRIPTION:Happy 140 (Felices 140)\nOn her 40th birthday\, Elia invites so me of her close friends and family to spend a weekend with her over great food and wine in a luxury seaside villa. But that’s not the only thing w orth celebrating\, as she reveals that she has won a 140 million euro jack pot\; and each guest in turn reveals their true motives.\nSpain\, 2015\, 9 4  minutes\nDirector Gracia Querejeta\nDistributor Latido Films\n\n\n\nSo gni Culinari\nDavid Lynch meets Salvador Dali in this surreal\, gastronomi c dream.\nVenezuela\, 2015\, 3 minutes\nDirector Clarissa Duque ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_happy_140.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:170@devourfest.com DTSTART;TZID=America/Halifax:20151107T110000 DTEND;TZID=America/Halifax:20151107T123000 DTSTAMP:20151013T154443Z URL:https://devourfest.com/program/managing-your-career-from-the-kitchen-t o-the-camera/ SUMMARY:Managing Your Career–From the Kitchen to the Camera DESCRIPTION:So\, you’ve been working hard at your craft\, and people are starting to take notice. The invitations are pouring in for appearances an d gigs\, and there appears to be no standard for what people are offering across the board. Most chefs on the ascendant rise often find themselves b alancing the load of a busy kitchen and restaurant management while trying to navigate the unknown: personal brand management\, the publishing\, fil m and television worlds\, not to mention that huge social media space. Our panel will share tips and trade secrets direct from both sides of the cul inary trenches.\n\nConfirmed Participants: Debbie Trenholm (Savvy Company) – Moderator\, Kimberly King (Limelight Communications)\, Bob Blumer (Su rreal Gourmet)\, Todd Perrin (Mallard Cottage)\, Ned Bell (Four Seasons Ho tel Vancouver)\n\n\n\nDebbie Trenholm\, Savvy Company\n\nDebbie is constan tly waving the Canadian flag.  She has devoted her career to helping wine makers\, brewmasters and artisan cheesemakers from coast to coast forge st rong ties with consumers. Debbie’s enthusiasm for sharing creative socia l experiences\, her refreshing approach to marketing and her in-depth indu stry knowledge have helped her clients increase their market access. At th e same time\, she has developed Savvy Company into the go-to resource for consumers and the media.  \n\nInitially focused on hosting and marketing wine and food events\, Savvy Company now offers Taste &\; Buy events wh ere consumers meet the makers. Debbie created Savvy Selections – Ontario ’s largest ‘wine-of-the-month club’ and recently launched Savvy Hip Hops craft beer of-the-month club that quickly has become the largest in O ntario.\n\nDebbie’s achievements and personal commitment to Savvy Compan y have earned her a place on the Ottawa Business Journal’s Top Forty Und er 40 list and was recognized as a finalist for Ottawa’s Businesswoman o f the Year Award. Recently Debbie was selected to be on the Board of Direc tors for Ontario Culinary Tourism Alliance and the Amazing People movement .\n\n\n\nKimberley King\, Limelight Group\n\nKim's talent is that she know s talent. And she understands her customer.\n\nAfter many years in adverti sing and public relations\, Kim founded her own independent firm as a succ essful marketing consultant. Her work as a publicist and agent for Pete Lu ckett\, Canada's favorite greengrocer led her into the speaking industry\, where she recognized an opportunity to build a full service speaker and e ntertainment bureau: LimeLight.\n\nWorking with Kim is a process. She take s the time to truly understand her clients' objectives. Then\, she careful ly selects the right talent for the job. Because it can't be just anybody up on that stage. It has to the right somebody.\n\nAt LimeLight\, everythi ng is about delivering outcomes. Kim has spent years collecting a lineup o f truly inspiring talent from all walks of life.  Each artist and speaker is unique\, but the one thing they all share in common is excellence. Kim looks for authentic talent that moves people\; talent that wows the audie nce by connecting with them on a deeper level.\n\nKim is very passionate a bout the Meetings and Events industry. She is a founding board member of t he Atlantic Canada Chapter of MPI - Meeting Professionals International an d is a Past President of the chapter. She is also an active member of IASB (International Association of Speakers Bureaus).\n\nKim attended Mount St . Vincent University in the Public Relations program in Halifax\, Nova Sco tia and graduated from the Advertising and Public Relations program of Gra nt MacEwan in Edmonton\, Alberta.\n\n\n\nBob Blumer\, The Surreal Gourmet\ n\nProud born and raised Canadian (turned Californian)\, gastronaut\, arti st and seven time Guinness World Record holder Bob Blumer is the creator a nd host of the television series The Surreal Gourmet and Glutton for Punis hment\, and host of World’s Weirdest Restaurants.\n\nKnown for transform ing ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations\, his creativity has become his culina ry trademark. As an artist\, Blumer recently created a show featuring 25 s urreal wine glasses and decanters that he exhibited in Napa\, California\, and designed a Surreal Gourmet Suite for Toronto’s legendary Gladstone Hotel. \n\nHe is the author of five acclaimed cookbooks and is co-author o f the best-selling Pizza on the Grill (just released in it’s second edit ion). His culinary Inventions du jour can be found on his Instagram page\, @bobblumer.\n\n\n\nTodd Perrin\, Mallard Cottage and The Chef’s Inn\n\n Canadian foodies know Todd Perrin as the burly\, entertaining\, larger tha n life Newfoundlander who made it to the top 8 on Food Network’s hit ser ies Top Chef Canada in 2011.  Todd graduated from The Culinary Institute of Canada at Holland College in PEI and went on to work at The Lodge at Ka nanaskis in Alberta and then at a private hotel near Zurich\, Switzerland. In 2001\, he opened Two Chefs\, a fine dining eatery in St. John’s that in its first year\, was listed as one of EnRoute Magazine’s Top 50 New Restaurants. In 2008\, he opened The Chef’s Inn\, a B&\;B in downtown St. John’s\, where he sources the freshest local ingredients from his o wn backyard\, neighbors’ farms and his root cellar\, practicing farm-to- table whenever possible.\n\nTodd’s latest project is a restaurant at Mal lard Cottage\, in Quidi Vidi Village\, St. John’s. The painstakingly res tored 18th century cottage opened as a restaurant in November 2013 after m uch anticipation and was recognized by EnRoute Magazine as #5 on it's list of Top Ten Best New Restaurants in Canada 2014 and as #7 on the 2015 Vaca y.ca list of the top 100 Restaurants in Canada.\n\n\n\nNed Bell\, Four Sea sons Hotel Vancouver\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 love of sport\, travel and adventure have taken him all aroun d the world creating memorable experiences and cooking up a storm along th e way. He is inspired and passionate about crafting dishes that lean heavi ly on plant based\, nutrient dense ingredients with an emphasis on sustain able seafood. His community-focused life is firmly based on the health and wellness of his home\, his country and the world through ‘feeding’ ex traordinary life experiences. In 2014\, Ned founded Chefs for Oceans and r ode his bike 8\,700km across Canada. He hosted two dozen events that featu red some of the best chefs in the country striving to raise awareness for healthy lakes oceans and rivers and sustainable seafood.\n\nNed’s divers e British Columbia upbringing instilled a passion for fresh and locally so urced cuisine. This drive led him to work in some of the country’s top k itchens in Vancouver\, 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 a nd Rising Star awards\, to being named Western Living Magazine’s Top 40 Foodie’s Under 40. To add to the list\, Ned was recently honoured as Can ada's Chef of the Year recipient for Food Service and Hospitality Magazine ’s 2014 Pinnacle Awards\, along with the Green Award for Sustainability at this years Vancouver Magazine Awards. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Managing-Your-Career–From-the-Kitchen-to-the-Camera-Workshop.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:183@devourfest.com DTSTART;TZID=America/Halifax:20151107T110000 DTEND;TZID=America/Halifax:20151107T130000 DTSTAMP:20151027T144417Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-10/ SUMMARY:The All You Need Is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House to enjoy a t our of Nova Scotia’s most prominent fromagerie. This is a great opportu nity to enjoy tastings of both local and award-winning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Then it's on to Planter’s Ridge Winery for wines to accompany the chee ses (and artisanal cider from our friends at Bulwark Cider!). Enjoy the vi ews of beautiful Starrs Point on the return trip to Wolfville. This Devour ! The Bounty of Kings County Tasting Tour is facilitated by our partner G rape Escapes Nova Scotia Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1all_you_need_is_cheese_express.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:184@devourfest.com DTSTART;TZID=America/Halifax:20151107T130000 DTEND;TZID=America/Halifax:20151107T150000 DTSTAMP:20151027T144141Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-11/ SUMMARY:The All You Need Is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House to enjoy a t our of Nova Scotia’s most prominent fromagerie. This is a great opportu nity to enjoy tastings of both local and award-winning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Then it's on to Planter’s Ridge Winery for wines to accompany the chee ses (and artisanal cider from our friends at Bulwark Cider!). Enjoy the vi ews of beautiful Starrs Point on the return trip to Wolfville. This Devour ! The Bounty of Kings County Tasting Tour is facilitated by our partner G rape Escapes Nova Scotia Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1all_you_need_is_cheese_express.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:188@devourfest.com DTSTART;TZID=America/Halifax:20151107T130000 DTEND;TZID=America/Halifax:20151107T150000 DTSTAMP:20151027T145219Z URL:https://devourfest.com/program/the-crafty-beer-bus-3/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Finally\, guests will be delivered back to one of the iconic fixtures of Main Street\, Paddy’s Pub\, to sample some of their brews. Thankfully this stop is just a short stumbling distance from the Al Whittl e Theatre. This Devour! The Bounty of Kings County Tasting Tour is facilit ated by our partner Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: This activity is restricted to 19 years of age and older.\ nPaddy’s Irish Pub\nA Wolfville icon! Just a stone’s throw away from A cadia University\, Paddy’s is an Irish pub in the truest of senses. A st aple for students\, out-of-town guests and (of course) their regulars\, th e relaxed\, comforting atmosphere mixed with local brew and classic pub ea ts keep everyone coming back\, time and time again.\n\nSea Level Brewing\n Upon opening their doors in 2007\, The Seal Level Brewing Company quickly established themselves as the first and only microbrewery in the Annapolis Valley. All along their mission statement has been to produce an approach able taste to quality\, micro brewed beers – and believe us\, they’ve nailed it. Using as many local ingredients as possible\, they provide dist inguished characteristics and unique flavours to each of their handcraft r ecipes\, all the while guaranteeing to never compromise quality for quanti ty in the pursuit of brewing happiness.\n\nThe Port Pub\nBeing named one o f Canada’s Favourite Bars and One of Five Must-Visit Canadian Patios by enRoute Magazine (all in the same year) is no easy feat\, but The Port Pub managed to do it in 2014. Quickly becoming a staple in the Annapolis Vall ey community\, The Port is known for being a social crossroads from the en tire valley. Constantly striving to up their culinary game\, their menu fe atures many sought-after local ingredients and brews\, showcasing the best of their community. LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:151@devourfest.com DTSTART;TZID=America/Halifax:20151107T140000 DTEND;TZID=America/Halifax:20151107T154500 DTSTAMP:20150919T142255Z URL:https://devourfest.com/program/foodies-wcoffee-espresso-intelligentsia -spruce-tip-jelly/ SUMMARY:Foodies w/Coffee: Espresso Intelligentsia & Spruce Tip Jelly DESCRIPTION:Foodies\nLive to eat. Eat to write. Welcome to the wonderful\, slightly maniacal world of foodies – or in this case a very special clas s of foodie. The wealthy food blogger with 100\,000+ followers who travels to the ends of the earth to eat at the world’s best restaurants.\nSwede n\, 2014\, 94 minutes\nDirectors Thomas Jackson\, Charlotte Landelius & \; Henrik Stockare\nDistributor Fortissimo Films\n\n\n\nCoffee: Espresso I ntelligentsia\nEverything you’ll ever needed to know about how to pull a perfect shot in less than four minutes.\nUSA\, 2013\, 4 minutes\nDirector Matt Checkowski\n\n\n\nSpruce Tip Jelly\nIt just wouldn’t be a Devour! without a little something from our gal\, Aube. This time it’s a punchy\ , playful and unexpected little jelly.\nCanada/USA\, 2015\, 3 minutes\nDir ector Aube Giroux ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_foodies.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:172@devourfest.com DTSTART;TZID=America/Halifax:20151107T140000 DTEND;TZID=America/Halifax:20151107T153000 DTSTAMP:20150925T130933Z URL:https://devourfest.com/program/perfect-pages/ SUMMARY:Perfect Pages DESCRIPTION:Whether we access it through cookbooks\, newspapers\, or online \, food writing inspires us. It tells us stories and teaches us how to acc ess all sorts of culinary knowledge. But the game is changing for the writ ers\, editors\, publishers and readers of food writing in all its forms.  What is important when pitching/writing/researching/editing/publishing a cookbook? What impact has the internet had on how we access recipes\, foo d writing\, or even the authors themselves? What are the right (and wrong) moves in forging a path in food writing? What about getting paid? These a re but some of the topics we will touch in this panel discussion on the ch anging shape of food writing.\n\nConfirmed Participants: Ivy Knight (Swall ow Daily\, Vice Magazine) – Moderator\, Whitney Moran (Nimbus Publishing )\, Naomi Duguid (naomiduguid.com)\, Anita Stewart (Food Day Canada)\, Les ley Chesterman (Montréal Gazette)\n\n\n\nNaomi Duguid\n\nNaomi Duguid is a food-culture-focussed traveler\, writer\, and photographer. She is the c o-author of six award-winning books of food and travel: Hot Sour Salty Swe et: A Culinary Journey Through South-East Asia\, Seductions of Rice\, Flat breads and Flavors\, Mangoes and Curry Leaves\, HomeBaking\, and Beyond th e Great Wall: Recipes and Stories from the Other China. Her most recent bo ok\, Burma: Rivers of Flavor\, explores daily home-cooked foods in their c ultural context through stories\, recipes\, and photographs.\n\nNaomi is n ow working on a cookbook\, tentatively titled Greater Persia\, that explor es the Persian culinary region\, to be published in 2016. Her travels for the book have taken her to Azerbaijan\, Armenia\, Georgia\, Iran\, and Kur distan\, to eat\, to photograph\, and to connect with people…\n\nNaomi l eads an intensive cultural-immersion-through-food sessions in northern Tha iland each winter\, and frequently speaks at food conferences. Her work fr equently appears in Lucky Peach.\n\n\n\nIvy Knight\n\nIvy Knight is a food writer (Munchies)\, cookbook author (HarperCollins) and former cook. Her website\, SwallowDaily.com\, is devoted to all things food\, booze and pop culture\, and is geared to the FOH &\; BOH demographic. She hosts even ts and pop-ups with a number of Toronto-based restaurant groups and confer ences (the Drake Properties\, Terroir Symposium\, Icon Group and others)\, bringing in chefs and restaurateurs from around the world. She grew up in PEI\, but having been born in BC she will always be considered from away. \n\n\n\nJudith Olney\n\nBorn and schooled in Michigan\, (MA in English Lit erature from MSU)\, I taught for two years at Drake University\, Des Moine s\, Iowa.  Married and went with my Fulbright scholar husband to Liberia for two years where we both taught at a college deep in the bush. Spent th e following two years in London where I worked for English cookery writer Elizabeth David and interned at the Connaught Hotel and the Westminster Ho tel School.   \n\nI opened a cookery school in 1973 and published six co okbooks including “Comforting Food”\, “Summer Food”\, and “The F arm Market Cookbook”. “Entertainments” and “The Joy of Chocolate ”\, (the best selling chocolate cookbook ever written) were both James B eard Tastemaker award winners.  Wrote countless articles for magazines (G ourmet\, House &\;Garden\, Prevention\, Conde Nast’s Traveler) and wo rked as a media spokesperson for General Mills\, Cadbury Chocolates\, The American Tea Council\, etc.  Appeared on Regis Philbin\; The Today Show\; Good Morning America\, CBS this morning\, etc\,\n\nIn 1989\, I moved to W ashington to become the restaurant critic and food editor at the Washingto n Times. As a long time traveler to Russia\,  I covered the supposed “f ood shortage”   in  1991-92\,  chased Hillary Clinton\, lunched on b ean soup with Sen. Alan Simpson in the Senate dining room\, and took Penn and Teller restaurant reviewing.\n\nSince moving to Florida\, I’ve led t rips for The Four Arts Society to farms around Lake Okeechobee and to exot ic food stores\, and  taught classes in writing about food and how to mak e antique botanicals.\n\nMy first film\, “Swank Farm” won Audience Fav orite Documentary at the Palm Beach International Film Festival in March a nd is currently on tour to other festivals.  \n\n\n\nLesley Chesterman\n\ nLesley Chesterman has been the fine-dining critic and food columnist for The Montreal Gazette since 1998. Her work has also appeared in The Art of Eating\, Gourmet Magazine\, Nuvo\, The Globe and Mail\, The National Post\ , Food Arts\, Fool Magazine\, the New York Post and Eater.com… so it’s safe to say that she knows her stuff.\n\nPrior to her career in food writ ing\, she attended the Institut de Tourisme et d’Hotellerie du Quebec fo r three years before working as a professional pastry chef in Quebec and i n France. She then worked for several years as a cooking teacher for profe ssionals and amateur chefs alike. Lesley participates in two weekly radio shows: in French on the Radio-Canada program Médium Large as their gastro nomy reporter and on CHOM FM as host of their "Foodies Rock" segment. As i f all of these accolades weren’t enough\, she has also written three boo ks\, Boulangerie et Patisserie: Techniques de Base (2001)\, and Flavourvil le: Lesley Chesterman’s Guide to Dining out in Montreal (2002 and 2003). \n\n\n\nAnita Stewart\n\nAnita Stewart\, Founder and President of Food Day Canada and Senior Editor of Taste and Travel Magazine\, has quite the imp ressive resume on her hands.\n\nIn 2009 she was named a Guelph Woman of Di stinction and in that same year was inducted as an Honourary Lifetime Memb er of the Canadian Culinary Federation of Chefs and Cooks. Shortly after\, she was awarded a Doctor of Laws (Honouris causa) from the University of Guelph’s College of Management &\; Economics and in 2012 was invested into the Order of Canada. In 2012\, she was named the University of Guelp h’s Food Laureate\, a first for both Canada and the world. She was also the recipient of the Chairman’s Award\, Ontario Hostelry Institute in th e same year.\n\nAnita is the first Canadian to earn a Master of Arts in Ga stronomy from the University of Adelaide in South Australia\; has authored or co-authored 14 books on Canadian foods and wines and is a regular on C BC Radio. Above and beyond her many accolades\, one of her greatest accomp lishments is Food Day Canada\, a pan-Canadian event that celebrates the su mmer’s bounty in our most respected restaurants.\n\n\n\nWhitney Moran\n\ n\nWhitney Moran is the senior editor with Atlantic Canada's largest book publisher\, Nimbus Publishing and Vagrant Press. In her other life as a be er enthusiast\, she writes about her favourite beverage for The Coast\, Th e Chronicle Herald\, and Occasions magazine. whitneymoran.ca ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1anita_stewart-1-e1442517275207.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:171@devourfest.com DTSTART;TZID=America/Halifax:20151107T140000 DTEND;TZID=America/Halifax:20151107T153000 DTSTAMP:20150920T200107Z URL:https://devourfest.com/program/culinary-workshop-with-chef-tom-fleming / SUMMARY:Culinary Workshop with Chef Tom Fleming DESCRIPTION:Baking for Breakfast\nCrossroads Diner in Dallas has been calle d one of the Top Diners in the US (Food and Wine). And for good reason. Ch ef Tom Fleming mastered his craft in the fine dining kitchens of America\, eventually settling in Dallas. Known as the hottest breakfast joint in th at city\, Tom will show you why. Learn the secrets of Tom’s Hot Cross Bu ns and other pastry treats that are simple and satisfying\, yet come off w ith rock star chef panache. Toms lessons will ensure your next brunch is a culinary highlight. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_tom_fleming_1.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:189@devourfest.com DTSTART;TZID=America/Halifax:20151107T150000 DTEND;TZID=America/Halifax:20151107T170000 DTSTAMP:20151027T145420Z URL:https://devourfest.com/program/the-crafty-beer-bus-4/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Finally\, guests will be delivered back to one of the iconic fixtures of Main Street\, Paddy’s Pub\, to sample some of their brews. Thankfully this stop is just a short stumbling distance from the Al Whittl e Theatre. Round trip: 2 hours.\n\nNote: This activity is restricted to 19 years of age and older.\nPaddy’s Irish Pub\nA Wolfville icon! Just a st one’s throw away from Acadia University\, Paddy’s is an Irish pub in t he truest of senses. A staple for students\, out-of-town guests and (of co urse) their regulars\, the relaxed\, comforting atmosphere mixed with loca l brew and classic pub eats keep everyone coming back\, time and time agai n.\n\nSea Level Brewing\nUpon opening their doors in 2007\, The Seal Level Brewing Company quickly established themselves as the first and only micr obrewery in the Annapolis Valley. All along their mission statement has be en to produce an approachable taste to quality\, micro brewed beers – an d believe us\, they’ve nailed it. Using as many local ingredients as pos sible\, they provide distinguished characteristics and unique flavours to each of their handcraft recipes\, all the while guaranteeing to never comp romise quality for quantity in the pursuit of brewing happiness.\n\nThe Po rt Pub\nBeing named one of Canada’s Favourite Bars and One of Five Must- Visit Canadian Patios by enRoute Magazine (all in the same year) is no eas y feat\, but The Port Pub managed to do it in 2014. Quickly becoming a sta ple in the Annapolis Valley community\, The Port is known for being a soci al crossroads from the entire valley. Constantly striving to up their culi nary game\, their menu features many sought-after local ingredients and br ews\, showcasing the best of their community. LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:185@devourfest.com DTSTART;TZID=America/Halifax:20151107T150000 DTEND;TZID=America/Halifax:20151107T170000 DTSTAMP:20151027T144219Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-12/ SUMMARY:The All You Need Is Cheese Express DESCRIPTION:Hop on our express bus to Fox Hill Cheese House to enjoy a t our of Nova Scotia’s most prominent fromagerie. This is a great opportu nity to enjoy tastings of both local and award-winning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Chairman\, Phil Bélanger. Then it's on to Planter’s Ridge Winery for wines to accompany the chee ses (and artisanal cider from our friends at Bulwark Cider!). Enjoy the vi ews of beautiful Starrs Point on the return trip to Wolfville. This Devour ! The Bounty of Kings County Tasting Tour is facilitated by our partner G rape Escapes Nova Scotia Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1all_you_need_is_cheese_express.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:178@devourfest.com DTSTART;TZID=America/Halifax:20151107T150000 DTEND;TZID=America/Halifax:20151107T170000 DTSTAMP:20151027T144920Z URL:https://devourfest.com/program/the-bubbles-bus-7/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This tour in cludes delicious snacks from Frais Catering's Chef Stephane Levac. This De vour! The Bounty of Kings County Tasting Tour is facilitated by our partne r Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: Th is activity is restricted to 19 years of age and older.\n\nStephane Levac\ n\n\n\nStephane Levac is a self-taught\, up and coming chef\, catering in Wolfville\, Nova Scotia. Understanding the importance of gaining a wide ra nge of experience\, Stephane has worked under professionals such as Michae l Howell and Dave Smart\, who he will be joining at the 2014 Gold Medal Pl ates event.\n\nStephane and his partner started their own catering busines s\, Frais Catering\, a few years ago to rapid success. Since opening\, the y have catered special events for Gaspereau Vineyards\, Jost Vineyards\, L ocal Connections Halifax and Adrian Campbell Classic\, among others. Recen tly opening a store front café at The Wool N Tart\, they were voted 25 Be st Eateries in Nova Scotia through Local Connections Halifax within three months of opening. Stephane was also named The Wolfville Farmers’ Market ’s Tastes of the Valley Judges Choice for Best Savoury Award. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1bubbles_bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:174@devourfest.com DTSTART;TZID=America/Halifax:20151107T160000 DTEND;TZID=America/Halifax:20151107T173000 DTSTAMP:20150921T225204Z URL:https://devourfest.com/program/which-wine-with-your-cheese-2/ SUMMARY:Which Wine with Your Cheese? DESCRIPTION:When some things work\, they just really\, really work… so we ’re bringing back this popular session from last year. The team from Bis hop’s Cellar will lead this seminar on what wines to have with the ultim ate cheese plate. They will circumnavigate the globe with wines to show yo u some strategic choices you can make when pairing wine and the new roster of 2015 award-winning Canadian cheeses. Canadian Cheese Grand Prix Chairm an\, Phil Bélanger\, will provide commentary and tasting notes on the sel ection of cheeses. There are a few Grand Prix judges in our midst this yea r\, so there may be a few surprises. Recommended viewing following this wo rkshop: The Duel of Wine.\n\nNote: This activity is restricted to 19 years of age and older.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and in dependent consultant working with the Dairy farmers of Canada and has been a part of the Canadian Cheese Grand Prix national competition since its i nception in 1998\, and Chairman since 2009. He has had a distinguished car eer in the Atlantic agrifood industry\, which included directing a Provinc ial Hotel and Culinary Training Institution\, where he developed and manag ed all aspects of the hotel\, restaurant and tourism programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour and chairman of La Confrérie de la Chaîne des Rôti sseurs for the New Brunswick chapter. His passion for Canadian cheese keep s him roaming the country in search of new jewels in the world of cheese. LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:173@devourfest.com DTSTART;TZID=America/Halifax:20151107T160000 DTEND;TZID=America/Halifax:20151107T173000 DTSTAMP:20150920T200236Z URL:https://devourfest.com/program/sturgeon-nose-to-tail-workshop-sturgeon -technical-handbook-launch/ SUMMARY:Sturgeon Nose-to-Tail Workshop & Sturgeon Technical Handbook Launch DESCRIPTION:During this workshop we are going to introduce the audience to sturgeon – the royal fish that\, over centuries\, was cherished\, forgot ten\, overfished\, misunderstood and at many times\, only known for its ca viar. While some people still think that sturgeon is a by-product of the c aviar production (wrong!)\, we have long advocated for the nose-to-tail us e and respect of this majestic fish. During this workshop we will talk abo ut all the sturgeon products and benefits\, will cook and taste some simpl e dishes and share some of our sturgeon love with you! A newly launched St urgeon Technical Manual will also be available to purchase for participant s.\n\n\n\nCornel Ceapa\n\nCornel Ceapa has dedicated the greater part of h is life to studying and working with sturgeon. A scientist with a PhD in s turgeon biology\, he is also a conservationist\, a researcher\, a fisherma n\, a businessman\, a roving salesman and an unadulterated sturgeon geek w ho can spend hours talking about sturgeon migration\, sturgeon anatomy\, s turgeon fishing\, sturgeon recipes\, sturgeon everything. \n\nFounded in 2 005\, Acadian Sturgeon is truly a family business. Cornel works closely wi th his wife Dorina and son Michael to manage all aspects of the business - from caring for the fish\, to harvesting\, salting and mixing the eggs\, to smoking and packaging the sturgeon meat\, to managing the daily operati ons. Cornel and his family work hard\, loving what they do and taking prid e that they are able to build a very difficult\, sustainable business usin g their knowledge and passion for sturgeon\, as well as the support of the people around them. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_sturgeon_nose_to_tail_workshop.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:152@devourfest.com DTSTART;TZID=America/Halifax:20151107T170000 DTEND;TZID=America/Halifax:20151107T183000 DTSTAMP:20150917T200852Z URL:https://devourfest.com/program/the-great-chicken-wing-hunt-wteeth/ SUMMARY:The Great Chicken Wing Hunt w/Teeth DESCRIPTION:The Great Chicken Wing Hunt\nFive wing-nuts decide to go all ov er New York State looking for the penultimate chicken wing. Passionate deb ates on the virtues of hot sauces\, blue cheese preparations\, crispiness\ , cooking oils\, frying methods and more points of contention than you can shake a wing at ensue.\nCzech Republic/Slovakia/USA\, 2013\,  71 minutes \nDirector Matt Reynolds\nDistributor Team Wing Hunt\n\n\n\nTeeth\nRichard E. Grant narrates this wicked little animation chronicling a life through its teeth.\nUK/Hungary/USA\, 2015\, 6 minutes\nDirectors Daniel Gray & \; Tom Brown ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_the_great_chicken_wing_hunt.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:213@devourfest.com DTSTART;TZID=America/Halifax:20151107T170000 DTEND;TZID=America/Halifax:20151107T190000 DTSTAMP:20151008T171145Z URL:https://devourfest.com/program/dinner-film-devour-spotlight-gala-good- things-await-wla-botanique-des-amours/ SUMMARY:Devour! Spotlight Gala: Good Things Await w/La Botanique des Amours DESCRIPTION:We’re thrilled to present our first ever Spotlight Gala highl ighting a film in our program that speaks to our Slow Food ethos\, along w ith some important festival sponsors ACORN\, Tap Root Farms\, Lightfoot &a mp\; Wolfville and our Founding Partner–Slow Food Nova Scotia.\n\nFood N etwork celebrity Bob Blumer will host a lively discussion with biodynamic farmers and stars of the film Niels &\; Rita Stokholm\, who will be in attendance from Denmark.\n\nGood Things Await\n\nNiels Stokholm has been a biodynamic farmer in Denmark for over 30 years. He along with his wife Ri ta are profoundly connected to their land\, the ebb and flow of each seaso n and the spiritual force of the earth and stars. All of this results in t he world’s top restaurants (like Noma) knocking on the farm door to proc ure produce\, meat and cheese for their exclusive menus. However\, he is a lso a repeat offender who balks against a bureaucratic system that doesn ’t understand his kind of animal husbandry: living harmoniously with the Danish Red cattle he fights so hard to preserve.\nDenmark\, 2014\, 90 min utes\nDirector Phie Ambo\nDistributor CAT&\;Docs\n\n\n\nLa Botanique de s Amours\nThe pages of botanical illustrations come alive and may be feeli ng the love in this delightful animation.\nBelgium\, 2014\, 4 minutes\nDir ectors Laura Nicolas &\; Anne-Sophie Cayon\n\nPlease note: This film is providing the inspiration for the Dinner with Ned Bell\, Michael Hoffma nn &\; Michael Städtlander. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_good_things_await.jpg LOCATION:Harvey Denton Hall\, Acadia University\, 12 Horton Ave.\, Wolfvill e\, NS\, B4P 2R6\, King's County\, Canada GEO:45.0886824;-64.3654565 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Horton Ave.\, Wolfville\ , NS\, B4P 2R6\, King's County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Harvey Denton Hall\, Acadia University:geo:45.0886824,-64.3654565 END:VEVENT BEGIN:VEVENT 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 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:VEVENT UID:214@devourfest.com DTSTART;TZID=America/Halifax:20151107T200000 DTEND;TZID=America/Halifax:20151107T213000 DTSTAMP:20150920T193944Z URL:https://devourfest.com/program/hangry-for-more-drama-film-program-the- chicken-iron-deficiency-reservations-for-three-well-find-something-2/ SUMMARY:Hangry for More Drama (Shorts Film Program) DESCRIPTION:The Chicken\nIn war-torn Sarajevo\, a mother will do anything f or her kids\, including avoiding gunfire to feed them.\nGermany/Croatia\, 2014\, 15 minutes\nDirector Una Gunjack\n\n\n\nIron Deficiency\nHands down \, one of the strangest interactions on a hike – and over nutrition and dietary issues at that.\nEstonia\, 2015\, 12 minutes\nDirector Sander Jahi lo\n\n\n\nReservations for Three?\nSome dinner conversations are better le ft at home… or are they?\nCanada\, 2015\, 13 minutes\nDirector Steven Be nnett\n\n\n\nWe’ll Find Something\nRemember that time\, when you were hu ngry and couldn’t decide what to eat until there’s nothing actually av ailable to eat and you’re just hangry?\nUSA\, 2015\, 12 minutes\nDirecto r Casey Gooden ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_the_chicken.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:153@devourfest.com DTSTART;TZID=America/Halifax:20151107T200000 DTEND;TZID=America/Halifax:20151107T213000 DTSTAMP:20150917T201054Z URL:https://devourfest.com/program/the-duel-of-wine-wthe-rhubarb-rum-runne r/ SUMMARY:The Duel of Wine w/The Rhubarb Rum Runner DESCRIPTION:The Duel of Wine\nFor those who remember the epic fall from gra ce in El Camino del Vino - where an infamous sommelier loses his palate – this film is for you. In The Duel of Wine\, Charlie Arturaola returns to the wine world once again with unwavering determination\, lots of gusto \, and a few hilarious gags along the way.\nItaly/France/Spain/USA\, 2015\ , 97 minutes\nDirector Nicolas Carrerras\nDistributor Media Luna New Films \n\n\n\nThe Rhubarb Rum Runner\nThe history of rum-running runs deep in No va Scotia\, especially on its bar tops. Time for a cocktail.\nCanada\, 201 5\, 3 minutes\nDirector Michael Stack ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/The-Duel-of-Wine.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:206@devourfest.com DTSTART;TZID=America/Halifax:20151107T210000 DTEND;TZID=America/Halifax:20151108T010000 DTSTAMP:20151030T022451Z URL:https://devourfest.com/program/devour-kitchen-party/ SUMMARY:Devour! Kitchen Party DESCRIPTION:What’s a Nova Scotia event without a classic late night kitch en party?  With the combination of lively music and flowing drinks (in ty pical maritimer fashion\, of course) there is no way you’ll be able to r esist getting on the dance floor!\n\n\n\nFeaturing Ida Read!\n\nIda Red pl ays a rowdy fun mix of old-time fiddle and banjo tunes\, mixed in with ori ginal songs created by the brilliant and powerful team of Heather Kelday a nd Kim Barlow. They also play campfire songs you’ll be glad to sing alon g to and jump around the old barn to … in fact\, you might not have any choice!\n\nDennis Robinson gets all fired up on fiddle and mandolin and Pe ter Williams holds steady on stand-up bass to keep the apples from spillin g out of the barrel. Everybody sings! Lots of great harmonies in this band \, and lots of groove and good times.\n\n \; LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:207@devourfest.com DTSTART;TZID=America/Halifax:20151108T110000 DTEND;TZID=America/Halifax:20151108T130000 DTSTAMP:20151008T034617Z URL:https://devourfest.com/program/the-golden-tine-awards-brunch-with-chef -tom-fleming/ SUMMARY:The Golden Tine Awards Brunch with Tom Fleming & Dennis Johnston DESCRIPTION:Join Dallas’ hottest breakfast Tom Fleming (Crossroads Diner) \, along with celebrated local chef Dennis Johnston (formerly Fid Resto)\,  to celebrate this weekend ritual with the very best of the 2015 Festival at the Devour! Awards Brunch. We guarantee to blow your mind with this in credible finish to Devour! including boozy brunch cocktails served up by D evour! mixologist Matt Jones. We will present the Golden Tine Awards for t his year’s films in our four categories – Best Short Documentary\, Bes t Short Drama\, Best Feature Documentary\, Best Feature Drama – chosen b y our esteemed jury led by Steve Shor\, along with his fellow jurors Anita Stewart and Grant Keir.\n\nFor the first time\, we will also award the yo uth winner of  The Nourish Nova Scotia Food &\; Film Challenge. We off icially partnered with Nourish Nova Scotia this year and invited children and youth of all ages to make a short film under three minutes about serio us food issues – Sugar\, Food Waste and Healthy Bodies. The winner will receive a $500.00 prize to support a healthy eating program or initiative in their school/community.\n\n\n\nTom Fleming\, Crossroads Diner\n\nTom Fl eming brings a depth of experience to his culinary savvy including educati on\, international assignments and a knowledge of local flavors that would rival any Texas-born cuisinier. After graduating from Kendall College\, T om moved to France where he staged at Paul Bocuse and L'Auberge de l'Ille. Back in Chicago\, he then worked under the tutelage of his mentor Chef Je an Joho at Everest. After five years at Everest\, he opened the James Bear d Award winning Brasserie Jo for Joho.\n\nIn 1997\, Tom moved to Dallas\, cultivating his career as Chef de Cuisine at Mediterraneo and Executive Ch ef of Riviera. His position and contribution to other Dallas restaurants i ncluded Lombardi Mare\, Lobster Ranch\, Old Hickory at the Gaylord Texan R esort and Convention Center and Central 214 at the Hotel Palomar. Though h e began his long culinary adventure with classical French cooking studies\ , he is now part of a restaurant movement of peeling off the white gloves\ , clearing the table of crystal goblets and silver\, and putting out heart y\, comforting American bistro fare. His dishes are simple\, homey and nos talgic.\n\n\n\nDennis Johnston\, formerly Fid Resto\n\nBorn and raised by Nova Scotian parents\, Dennis Johnston grew up surrounded by his family’ s gardening\, pickling and preserving. Cooking with his parents and grandp arents from a young age\, the smells and flavours of the kitchen left a bi g impression on him - so much so that he decided to make a career out of i t. After apprenticing with the Roux Brothers in London and in Brae\, and a lso with Anton Mossimann at The Dorchester\, Dennis continued travelling a nd working through Europe\, honing his culinary skills. He then moved to M ontreal where he worked for 20 years with the constant dream of one day be ing able to open his own restaurant with his own philosophy.\n\n \;\n\ nAfter moving to Nova Scotia in 1999\, his interest in heritage varieties of vegetables\, and the concept of a restaurant being completely self-suff icient locally\, Dennis and his wife Monica opened their own restaurant\, Fid. With the mantra of being local\, sustainable and ethical\, Dennis and Monica worked directly with the farmers\, foragers and fishermen. Dennis began using heritage varieties of fruits and vegetables\, sustainable fish species and the concept of nose to tail butchery in using whole animals. After winning numerous local awards over the years (including being named as one of the Top 50 Restaurants in Canada by Maclean’s Magazine in 2012 )\, the couple decided to close Fid in 2013 and take a little break before moving on to other projects. 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:VEVENT UID:208@devourfest.com DTSTART;TZID=America/Halifax:20151108T130000 DTEND;TZID=America/Halifax:20151108T170000 DTSTAMP:20151021T170141Z URL:https://devourfest.com/program/the-devour-festival-lounge-4/ SUMMARY:The Devour! Festival Lounge DESCRIPTION:A meeting place\, a resting place\, a place to to get your groo ve on… this is the inaugural year for our Festival Lounge. Under the hea ted tent\, we’ll host receptions\, culinary workshops\, tastings and dem os. This will be your home away from home.\n\nAdmittance with Badge or Fes tival Ticket ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 8/devour_2015.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:155@devourfest.com DTSTART;TZID=America/Halifax:20151108T130000 DTEND;TZID=America/Halifax:20151108T143000 DTSTAMP:20150920T201343Z URL:https://devourfest.com/program/for-grace-w300-dishes/ SUMMARY:For Grace w/300 Dishes DESCRIPTION:For Grace\nFor Grace is not your typical “chef strives to mak e a career” documentary. Yes\, Curtis Duffy is a chef who strived to lea rn from the best chefs he could find. But he is also man who screws up\, i s uncomfortable in front of a camera  and is possessed by a story that he will not allow to ruin his future.\nUSA\, 2015\, 93 minutes\nDirectors Ma rk Helenowski &\; Kevin Pang\nDistributor For Grace Films\n\n\n\n300 Di shes\nBrace yourself for 300 dishes in 1 minute\, in this little bit of be hind-the-scenes action from the purveyors of Good Housekeeping.\nUK\, 2014 \, 1 minute\nDirector Adam Baroukh ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_for_grace.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:179@devourfest.com DTSTART;TZID=America/Halifax:20151108T150000 DTEND;TZID=America/Halifax:20151108T170000 DTSTAMP:20151027T144852Z URL:https://devourfest.com/program/the-bubbles-bus-8/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspareau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This tour in cludes delicious snacks from Frais Catering's Chef Stephane Levac. This De vour! The Bounty of Kings County Tasting Tour is facilitated by our partne r Grape Escapes Nova Scotia Wine Tours. Round trip: 2 hours.\n\nNote: Th is activity is restricted to 19 years of age and older.\n\nStephane Levac\ n\n\n\nStephane Levac is a self-taught\, up and coming chef\, catering in Wolfville\, Nova Scotia. Understanding the importance of gaining a wide ra nge of experience\, Stephane has worked under professionals such as Michae l Howell and Dave Smart\, who he will be joining at the 2014 Gold Medal Pl ates event.\n\nStephane and his partner started their own catering busines s\, Frais Catering\, a few years ago to rapid success. Since opening\, the y have catered special events for Gaspereau Vineyards\, Jost Vineyards\, L ocal Connections Halifax and Adrian Campbell Classic\, among others. Recen tly opening a store front café at The Wool N Tart\, they were voted 25 Be st Eateries in Nova Scotia through Local Connections Halifax within three months of opening. Stephane was also named The Wolfville Farmers’ Market ’s Tastes of the Valley Judges Choice for Best Savoury Award. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_1bubbles_bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:156@devourfest.com DTSTART;TZID=America/Halifax:20151108T150000 DTEND;TZID=America/Halifax:20151108T163000 DTSTAMP:20151008T035236Z URL:https://devourfest.com/program/life-in-the-kitchen-film-program-the-ap petizer-scandinavian-sashimi-cook-alimento-lifers-the-main-course-porter-b raised-ox-cheek-pasta-fatta-a-mano-campbells-cooking-with-chef-david-touta i/ SUMMARY:Life in the Kitchen (Shorts Film Program) DESCRIPTION:A culinary dream from the backwards mind of a chef: The Appetiz er: Scandinavian Sashimi\nA meal of sashimi\, shown backwards from plate t o source.\nUSA\, 2013\, 1 minute\nDirector Matt Checkowski\n\n\n\nCook\nCh ef Joseph Johnson is the Sous Chef at Mélisse\, a traditional French\, fi ne-dining restaurant with two Michelin stars in Los Angeles.\nUSA\, 2014\, 5 minutes\nDirector Nathan Sage\n\n\n\nAlimento\nChef Zach Pollach has sc oured the corners of Northern Italy in search of tastes to inform the cook ing at his Los Angeles restaurant\, Alimento.\nUSA\, 2015\, 3 minutes\nDir ector Gab Taraboulsy\n\n\n\nLifers\nWhen you wash dishes for a living\, th ere’s plenty of time to let your mind wander.\nCanada\, 2014\, 10 minute s\nDirector Joel Salaysay\n\n\n\nA culinary dream from the backwards mind of a chef: The Main Course: Porter Braised Ox Cheek\nA meal fit for a king \, shown backwards from plate to source.\nUSA\, 2013\, 1 minute\nDirector Matt Checkowski\n\n\n\nPasta Fatta a Mano\nChef Evan Funke makes beautiful \, handmade\, perfect pasta. Say no more.\nUSA\, 2014\, 2 minutes\nDirecto r Nathan Sage\n\n\n\nCampbell’s\nA prestigious chef refuses to make a de ath row inmate’s last requested meal – and when the final dish is inde ed served\, it’s not quite what you’d expect.\nUSA\, 2014\, 10 minutes \nDirector Will Cherry\n\nCooking with Chef David Toutain in Paris\nWarnin g! Cooking is sexy\, dark and brooding in the kitchens of Paris.\nFrance\, 2014\, 6 minutes\nDirector Jean-Dominique Ferrucci\n\n\n\nBest Man Wins\n With his wife out of town\, a chef invites his old buddy to a meal. But is it his friend’s last meal?\nUSA\, 2015\, 20 minutes\nDirector Stéphane Dumonceau\n\n\n\nMeet the Maker - Vol. 4 The Pastry Chef\nSimone Faure ha d big dreams as a child growing up in the projects in New Orleans\, and wh en Katrina forced her out of her home and into a new life in St. Louis\, i t was just the push she needed to finally realize her dream of a pastry sh op.\nUSA\, 2015\, 11 minutes\nDirectors Jane Davis &\; Mandy Mushlin\n\ n\n\nThe Benevolent Baker: Doughnuts\nDoughnuts never looked so good. We p romise.\nUSA\, 2012\, 2 minutes\nDirector Scott Pitts ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_the_appetizer_scandinavian_sashimi.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:157@devourfest.com DTSTART;TZID=America/Halifax:20151108T170000 DTEND;TZID=America/Halifax:20151108T183000 DTSTAMP:20150917T201721Z URL:https://devourfest.com/program/relative-happiness-wpesto-puff-pastry-p inwheel/ SUMMARY:Relative Happiness w/Pesto Puff Pastry Pinwheel DESCRIPTION:Relative Happiness\nLexie Ivy is looking for love in this charm ingly funny and award-winning rom-com. Lexie thinks that love should be as easy as following a recipe\, but she soon figures out that any good cook knows how to improvise with the ingredients laid out before them.\nCanada\ , 2014\, 97 minutes\nDirector Deanne Foley\nDistributor Wreckhouse Product ions\n\n\n\nPesto Puff Pastry Pinwheel\nYou will never fold pastry the sam e again.\nUK\, 2015\, 3 minutes\nDirector allrecipes ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_relative_happiness.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:220@devourfest.com DTSTART;TZID=America/Halifax:20151128T140000 DTEND;TZID=America/Halifax:20151128T220000 DTSTAMP:20151118T202346Z URL:https://devourfest.com/program/the-best-of-devour-2015-filmlicious/ SUMMARY:Best of Devour! 2015 & Filmlicious! DESCRIPTION:Slow Food the County is pleased to announce the schedule of eve nts for DEVOUR! The Food Film Fest in the County on Saturday\, November 28 th.\n\nWe are proud to screen the 2015 Golden Tine Award Winners from vari ous categories from Nova Scotia’s Devour! The Food Film Fest and to asso ciate with five County restaurants who will provide multi-course dinners i n what we call FILMICIOUS!\n\nHere is the schedule of events:\n\n2:00-4:00 Afternoon Screening\n\n\n Pasta Fatta a Mano\nChef Evan Funke makes beaut iful\, handmade\, perfect pasta. Say no more.\nUSA\, 2014\, 2 minutes\; Di rector Nathan Sage\n\n\n\nCheese (Cáis)\nYou don’t really think cheese when you think Ireland\, but as this documentary reveals\, you most defini tely should.\nIreland\, 2013\, 25 minutes\; Director Tanya Doyle\n\n\n\nGo od Things Await\nNiels Stokholm has been a biodynamic farmer in Denmark fo r over 30 years. He along with his wife Rita are profoundly connected to t heir land\, the ebb and flow of each season\, and the spiritual force of t he earth and stars. All of this results in the world’s top restaurants ( like Noma) knocking on the farm door to procure produce\, meat\, and chees e for their exclusive menus. However\, Niels is also a repeat offender who balks against a bureaucratic system that doesn’t understand his kind of animal husbandry: living harmoniously with the Danish Red cattle he fight s so hard to preserve.\nDenmark\, 2014\, 90 minutes\; Director Phie Ambo\n In The Regent’s lobby\, the Vic Café will be selling some of their deli cious fare\, and a wine bar will feature a variety of wines by the glass f rom Three Dog Winery.\n\nFILMLICIOUS!\n\nFive County restaurants are offer ing multicourse menus for an early dinner. The restaurants are Michael Hoy ’s 106 Bridge St. in Picton\, The Hubb in Bloomfield\, Sebastien Schwab Cuisine on Wilson Rd. near Bloomfield\, Williams Family Diner in Picton\, and Blumen Garden Bistro on Highway 49 in Picton. Check out their websites for details of the menu and for how to reserve. Dinners start at 5 pm and you’ll be out by 7 pm to get back to the cinema.\n\n7:30-10:00 Evening Screening\n\n\n\nAin’t No Fish\nHoly mac-ker-al! Wish for a catch ev’r y day and you’re wasting a wish\, for Some days there just ain’t no fi sh.\nUK/USA\, 2014\, 4 minutes\; Directors Mike Cash &\; Tom Gasek\n\n\ n\nCheese\nForget spaghetti westerns and their stand-offs. This woman know s what she wants and she’s not letting anyone keep her from her cheese.\ nCanada\, 2014\, 5 minutes\; Director Hannah Cheesman\n\n\n\nHappy 140 (Fe lices 140)\nOn her 40th birthday\, Elia invites some of her close friends and family to spend a weekend with her over great food and wine in a luxur y seaside villa. But that’s not the only thing worth celebrating\, as sh e reveals that she has won a 140 million euro jackpot\, and each guest in turn reveals their true motives.\nSpain\, 2015\, 94 minutes\; Director Gra cia Querejeta ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/rsz_happy_140.jpg LOCATION:The Regent Theatre\, 224 Main Street\, Picton\, ON\, K0K 2T0\, Ca nada GEO:44.007587;-77.141281 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=224 Main Street\, Picton\, ON\, K0K 2T0\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Regent Theatre:geo:4 4.007587,-77.141281 END:VEVENT BEGIN:VEVENT UID:221@devourfest.com DTSTART;TZID=America/Halifax:20151220T130000 DTEND;TZID=America/Halifax:20151220T200000 DTSTAMP:20151118T202403Z URL:https://devourfest.com/program/the-shortest-day-presented-with-telefil m-canada-the-al-whittle-theatre/ SUMMARY:The Shortest Day presented with Telefilm Canada & the Al Whittle Th eatre DESCRIPTION:Celebrate short Canadian films with us for free! Drop by the th eatre in between your holiday shopping and visiting and have a little visu al break with us. There will be snacks and drinks to warm you up.\n\nThe S hortest Day is a celebration of short films offering free screenings acros s the country from December 18-21\, 2015.  Started by the Centre nationa l du cinéma et de l’image animée (CNC) in France in 2011\, the event has now spread to more than 50 countries.\n1:00pm Kids Program\n2:30pm Fam ily Program\n4:00pm  Dramas &\; Comedies\n6:00pm  Music Program\n\nWe 're pleased to be partnering with Telefilm Canada &\; the Al Whittle Th eatre. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/1 1/hero-en-md@2x.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:222@devourfest.com DTSTART;TZID=America/Halifax;VALUE=DATE:20160506 DTEND;TZID=America/Halifax;VALUE=DATE:20160509 DTSTAMP:20160412T222329Z URL:https://devourfest.com/program/devour-the-food-film-fest-at-watermark- beach-resort-may-6-8-2016/ SUMMARY:Devour! Okanagan at Watermark Beach Resort\, Osoyoos\, BC - May 6-8 \, 2016 DESCRIPTION:Launching its first annual event in Osoyoos\, BC\, the world’ s largest culinary film festival is making a delicious cross-country stopo ver in Okanagan wine country this spring. Taking place at Watermark Beach Resort\, the culinary pop-up event will see organizers Chef Michael Howel l and his team haul a bounty of fresh seafood and seasonal ingredients all the way from Nova Scotia to Osoyoos for an East meets West showdown. Prep are yourself for a veritable feast on screen and on your plate\, as top lo cal and visiting culinary talent create delicious food and drink offerings inspired by an array of gastronomic films played throughout the event. Hi ghlights of this sensory experience include a red carpet opening cocktail party on Friday night\, followed by a delectable six-course dinner on Satu rday night.\n\nPackages start at $307 CAD per person (based on double occ upancy) for a two-night stay at Watermark Beach Resort and include two tic kets to an array of festival events - including the East vs. West cocktail s and canapés reception\, and signature six-course dinner. A limited numb er of tickets remain - hurry to Watermark's website for tickets to all events.\n\nPresented by:\n\n\n\n\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 2/resort-at-night-lowres-e1421793783324.jpg LOCATION:Watermark Beach Resort Hotel\, 15 Park Place\, Osoyoos\, BC\, V0H 1V0\, Canada GEO:49.189323;-119.538712 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=15 Park Place\, Osoyoos\, B C\, V0H 1V0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Watermark Beach Resort Hot el:geo:49.189323,-119.538712 END:VEVENT BEGIN:VEVENT UID:223@devourfest.com DTSTART;TZID=America/Halifax;VALUE=DATE:20160513 DTEND;TZID=America/Halifax;VALUE=DATE:20160516 DTSTAMP:20160323T015539Z URL:https://devourfest.com/program/a-taste-of-devour-at-fox-harbr-resort/ SUMMARY:A Taste of Devour! at Fox Harb'r Resort\, NS - May 13-15\, 2016 DESCRIPTION:Join us at Fox Harb'r Resort from May 13-15\, 2016 for a full w eekend of great food\, fine wines\, and award-winning films presented in c onjunction with the talented Fox Harb'r team!\n\nPackage includes:\n\n Two nights accommodation in an luxurious Ocean View Suite\n Friday night cock tail reception/workshop &\; exclusive wine\, cheese and film review\, f acilitated by the Mer et Soleil team.\n Saturday morning breakfast\n Cooki ng demonstration - Everything Scallop. In this workshop\, Chef Michael How ell will lead a hands­ on culinary demo of four different scallop recipes .\n Jost Winery tasting &\; tour hosted by Wine Maker Jonathon Rodwell. \n Devour! Film &\; Food Evening. Five short films\, curated by Devour! Managing Director­ Lia Rinaldo\, and an inspiring six-course Italian din ner paired with wines prepared by Chefs Howell and Robilliard.\n Sunday br unch in Cape Cliff Dining Room\, complimented by selected dramatic "Brunch " films.\n Departure gift\n\nStudio Suite - $475.00 per person plus tax\, based on double occupancy\nExecutive Suite - $575.00 per person plus tax\, based on double occupancy\n\n\nHOW TO BOOK THIS PACKAGE\nGreat getaways b egin at Fox Harb'r and your perfect vacation is just a click away. To book your Fox Harb'r Escape\, please call Resort Reservations at 1.866.257.180 1\n\n*Offer is subject to availability and based on double occupancy. Not valid in conjunction with other offers. Not applicable to groups. Some bl ackout dates may apply. Rates are subject to change.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 3/53-group-request-for-proposal.jpg LOCATION:Fox Harb'r Resort\, 1337 Fox Harbour Road\, Wallace\, NS\, B0K 1Y0 \, Canada GEO:45.838306;-63.529438 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1337 Fox Harbour Road\, Wal lace\, NS\, B0K 1Y0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fox Harb'r Resort: geo:45.838306,-63.529438 END:VEVENT BEGIN:VEVENT UID:225@devourfest.com DTSTART;TZID=America/Halifax:20160522T180000 DTEND;TZID=America/Halifax:20160522T213000 DTSTAMP:20160511T135214Z URL:https://devourfest.com/program/a-taste-of-devour-at-swank-farm-fl-may- 22-2016/ SUMMARY:A Taste of Devour! at Swank Farm\, FL - May 22\, 2016 DESCRIPTION:Join us in beautiful West Palm Beach for the ultimate food film mashup at Swank Farm on May 22\, 2016.\n\nFeaturing seven different film s inspired by food (The Oyster Man\; Pasta Fatta a Mano\; The Main Course: Porter Braised Ox Cheek\; La Botanique des Amours\; Cheese\; Swank Farm: A Year in the Life of a Farm\; and Daylily Fritters)\, each course will be accompanied with a delicious dish and the perfect wine.\n\n\n First Cour se by Michael Howell\, Chef and Executive Director of Devour! The Food Fil m Fest: Sober Island oyster with pickled ginger and shallot mignonette\, H ana Nori seaweed salad\n Second Course by Simon Stojanovic\, Resident Chef of Swank Farm: Swank tomato gazpacho with Swank radish and micro herb gar nish\n Third Course by Tory Martindale\, Executive Chef of Four Seasons Re sort Palm Beach: Seared golden tilefish with bay scallops\, conchiglie pas ta alla cioppino\, smoked pomme purée and toasted anchovy crumbs\n Fourth Course by Clayton Carnes\, Executive Chef and Owner of Cholo Soy Cucina: Tres ajies dry rubbed beef cheek taco with organic Florida white corn tort illa\, slaw and aji passion fruit mayo\n Fifth Course by Michael Howell\, Chef and Executive Director of Devour! The Food Film Fest: Floranda salad of Nova Scotia fiddlehead ferns\, Haskap berry vinaigrette\, Swank Farm ve getables and greens\n Six Course by Simon Stojanovic\, Resident Chef of Sw ank Farm: Canada vs. Florida artisanal cheese board with honey comb\n S eventh Course by Pastry Chef Darlene Moree: Baked Nova Scotia with caramel maple sauce\n\nTickets are limited and going fast! To purchase tickets p lease call (561) 202 5648 or e-mail orders@swankspecialtyproduce.com. \n \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 5/swankfarmtablesetmadelinegray.jpg LOCATION:Swank Farm\, 14311 North Road\, Loxahatchee\, Florida\, 33470\, Un ited States GEO:26.737341;-80.269272 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=14311 North Road\, Loxahatc hee\, Florida\, 33470\, United States;X-APPLE-RADIUS=100;X-TITLE=Swank Far m:geo:26.737341,-80.269272 END:VEVENT BEGIN:VEVENT UID:224@devourfest.com DTSTART;TZID=America/Halifax:20160617T183000 DTEND;TZID=America/Halifax:20160617T213000 DTSTAMP:20160607T171437Z URL:https://devourfest.com/program/devour-the-sea/ SUMMARY:Devour! The Sea at MMoA\, NS - POSTPONED DESCRIPTION:Due to circumstances beyond our control\, our Devour! The Sea e vent has been postponed until later this year. We apologize for any inconv enience this may cause\, and those who have made payment will be contacted directly by Ticketpro to process their refund. Stay tuned for a new date. \n\nIn the meantime\, we look forward to sharing all of our exciting news with you leading up to our biggest festival yet–the 6th Devour! The Food Film Fest from November 2-6\, 2016 in Wolfville. Be the first to know eac h &\; every detail by subscribing to our eNews at devourfest.com. END:VEVENT BEGIN:VEVENT UID:226@devourfest.com DTSTART;TZID=America/Halifax:20160812T193000 DTEND;TZID=America/Halifax:20160812T223000 DTSTAMP:20160727T193715Z URL:https://devourfest.com/program/devour-the-vines-august-12/ SUMMARY:Devour! The Vines - August 12 DESCRIPTION:There is no other winery in Nova Scotia lucky enough to be just a stone’s throw away from a UNESCO World Heritage site. With a breathta king view of the Bay of Fundy and the surrounding dyke lands of Grand Pré \, prepare for an unforgettable evening – an intimate dinner set amongst rows and rows of vines. Chefs Jason Lynch and Michael Howell will prepare a five-course meal paired with award-winning wines and delicious short fi lms curated by the team at Devour! The Food Film Fest.\n\nThe evening’s schedule:\n\nTerroir Stroll: When guests arrive to the vineyard\, they wil l be greeted by the winery’s owner/winemaker and a glass of traditional method sparkling wine. From there\, they will be lead on a guided\, leisu rely stroll in the late afternoon summer sun through the vineyard to hear about the history and uniqueness of the winery and wines.\n\nMerroir Momen t: As the sun hits golden hour\, the group will convene on a small deck in a far corner of the vineyard for their first wine and food pairing – fr esh Nova Scotia oysters shucked by Chef Jason Lynch.\n\nSavouring Sunset: Guests will then arrive at a set table in the vineyard to enjoy a five-cou rse\, al fresco meal prepared by Chefs Jason Lynch &\; Michael Howell p aired with Grand Pré wines.\n\nDevouring Under the Stars- The Devour! tea m have curated five short films that will mark the start of each course. T he chefs will talk about both the inspiration they drew from each film\, a long with the fresh\, locally-sourced ingredients in each dish.\n\nDon't m iss out on the art of pairing film\, food and wine in a beautiful setting. With only 12 people per sitting\, there is very limited capacity. For res ervations and tickets\, please call (902) 542-7177\, visit www.shop.grandp rewines.ns.ca or email lecaveau@grandprewines.ns.ca. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 7/10307231_10152905814439393_1072244482535083287_n.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:227@devourfest.com DTSTART;TZID=America/Halifax:20160826T193000 DTEND;TZID=America/Halifax:20160826T223000 DTSTAMP:20160727T193653Z URL:https://devourfest.com/program/devour-the-vines-august-26/ SUMMARY:Devour! The Vines - August 26 DESCRIPTION:There is no other winery in Nova Scotia lucky enough to be just a stone’s throw away from a UNESCO World Heritage site. With a breathta king view of the Bay of Fundy and the surrounding dyke lands of Grand Pré \, prepare for an unforgettable evening – an intimate dinner set amongst rows and rows of vines. Chefs Jason Lynch and Michael Howell will prepare a five-course meal paired with award-winning wines and delicious short fi lms curated by the team at Devour! The Food Film Fest.\n\nThe evening’s schedule:\n\nTerroir Stroll: When guests arrive to the vineyard\, they wil l be greeted by the winery’s owner/winemaker and a glass of traditional method sparkling wine. From there\, they will be lead on a guided\, leisu rely stroll in the late afternoon summer sun through the vineyard to hear about the history and uniqueness of the winery and wines.\n\nMerroir Momen t: As the sun hits golden hour\, the group will convene on a small deck in a far corner of the vineyard for their first wine and food pairing – fr esh Nova Scotia oysters shucked by Chef Jason Lynch.\n\nSavouring Sunset: Guests will then arrive at a set table in the vineyard to enjoy a five-cou rse\, al fresco meal prepared by Chefs Jason Lynch &\; Michael Howell p aired with Grand Pré wines.\n\nDevouring Under the Stars- The Devour! tea m have curated five short films that will mark the start of each course. T he chefs will talk about both the inspiration they drew from each film\, a long with the fresh\, locally-sourced ingredients in each dish.\n\nDon't m iss out on the art of pairing film\, food and wine in a beautiful setting. With only 12 people per sitting\, there is very limited capacity. For res ervations and tickets\, please call (902) 542-7177\, visit www.shop.grandp rewines.ns.ca or email lecaveau@grandprewines.ns.ca. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 7/10307231_10152905814439393_1072244482535083287_n.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:228@devourfest.com DTSTART;TZID=America/Halifax:20161102T100000 DTEND;TZID=America/Halifax:20161102T113000 DTSTAMP:20160918T140639Z URL:https://devourfest.com/program/scotiabank-big-picture-program-bugs-on- the-menu-wwaste-not-school-screening/ SUMMARY:Scotiabank Big Picture Program: Bugs on the Menu w/Waste Not (Schoo l Screening) DESCRIPTION:Bugs on the Menu\n\nIt’s time to think outside the lunchbox. How will we feed the world’s expanding population in the future? Bugs ar e an excellent source of protein and other nutrients\, and billions alread y consume them worldwide. But what is it going to take to get western worl d on-side one tiny bite at a time?\n\nCanada\, 2016\, 78 minutes\n\nDirect or Ian Toews\n\nDistributor 291 Film Company\n\n\n\nWaste Not\n\nOur favou rite Perennial Plate duo\, Daniel &\; Mirra\, are back with the straigh t facts on food waste.\n\nUSA\, 2016\, 4 minutes\n\nDirectors Daniel Klein \, Mirra Fine\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Bugs-on-the-Menu-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:318@devourfest.com DTSTART;TZID=America/Halifax:20161102T100000 DTEND;TZID=America/Halifax:20161102T170000 DTSTAMP:20161027T173318Z URL:https://devourfest.com/program/benjamin-bridge-doors-open-for-devour/ SUMMARY:Benjamin Bridge (Doors Open For Devour!) DESCRIPTION:Please note: Tickets are not available through this website (pl ease visit the winery and pay in person)\n\nFor Devour! only\, Benjamin Br idge is opening its doors\, no appointment needed. Drop in to the beautifu l tasting room\, just over the hill from Wolfville in the picturesque Gasp ereau Valley. Taste the wines being talked about across the country by joi ning a barrel tasting - a short\, introductory tasting and tour by a knowl edgeable member of the BB team. Allow 30-45 minutes\; $12 per person\, 3 w ines. www.benjaminbridge.com\n\nThe winery is not signed at the driveway\, so look for the slate marker on the south side that reads "1842". Follow the long driveway up around the heritage barn and down to the winery build ing. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/1 0/Devour-image-2016-v2-scaled.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:229@devourfest.com DTSTART;TZID=America/Halifax:20161102T103000 DTEND;TZID=America/Halifax:20161102T123000 DTSTAMP:20161027T143549Z URL:https://devourfest.com/program/the-acadian-express-5/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people includes a walk of the UNESCO Wor ld Heritage Site grounds (including a visit to the Grand Pré National His toric Site Memorial Church and a special stop at the Landscape of Grand Pr é View Park). Following this\, guests will be treated to an Acadian-inspi red lunch at Le Caveau Restaurant\, named one of twenty of the world’s b est winery restaurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau\, Grand Pré Winery) and Chef Sh ane Robilliard (Fox Harb'r Resort).  This Devour! The Bounty of Kings Cou nty Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. R ound trip: 2 hours.\n\nMenu:\n\nSoup\; Barley\, smoked brisket and napa ca bbage\n\nBlackened Sustainable Blue Salmon\; Grilled zucchini\, squash and Yukon gold hash\; Chanterelle mushroom froth.\n\nPloye\; Maple syrup and apple dusted ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/IMG_0661.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:230@devourfest.com DTSTART;TZID=America/Halifax:20161102T123000 DTEND;TZID=America/Halifax:20161102T143000 DTSTAMP:20161027T143629Z URL:https://devourfest.com/program/the-acadian-express-6/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people includes a walk of the UNESCO Wor ld Heritage Site grounds (including a visit to the Grand Pré National His toric Site Memorial Church and a special stop at the Landscape of Grand Pr é View Park). Following this\, guests will be treated to an Acadian-inspi red lunch at Le Caveau Restaurant\, named one of twenty of the world’s b est winery restaurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau\, Grand Pré Winery) and Chef Sh ane Robilliard (Fox Harb'r Resort).  This Devour! The Bounty of Kings Cou nty Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. R ound trip: 2 hours.\n\nMenu:\n\nSoup\; Barley\, smoked brisket and napa ca bbage\n\nBlackened Sustainable Blue Salmon\; Grilled zucchini\, squash and Yukon gold hash\; Chanterelle mushroom froth.\n\nPloye\; Maple syrup and apple dusted ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Cajun-Acadian-Express-church-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:231@devourfest.com DTSTART;TZID=America/Halifax:20161102T150000 DTEND;TZID=America/Halifax:20161102T170000 DTSTAMP:20160915T151814Z URL:https://devourfest.com/program/the-bubbles-bus-9/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Gra pe Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/unnamed-3.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:232@devourfest.com DTSTART;TZID=America/Halifax:20161102T173000 DTEND;TZID=America/Halifax:20161102T193000 DTSTAMP:20161012T185050Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-2/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The sixth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception presented by Taste of Nova Scotia. Thirteen of Nova Scotia’s finest chefs will come together to create a sensory ex ploration that celebrates our local cuisine. This signature event will fea ture the Order of Good Cheer celebration inducting all visiting chefs and celebrities – including our special Opening Night guest curator\, Chef D ominique Crenn. \n\nParticipating Nova Scotia Chefs &\; Restaurants inc lude: Charlie Burtt (The Port Pub)\, Chris Velden (The Flying Apron Inn &a mp\; Cookery)\, Howard Selig (Valley Flaxflour)\, Ingrid Dunsworth (The Ca ke Lady)\, Jonathan Joseph (Argyler Lodge and Restaurant)\, Julie Cook (Ag ricola Street Brasserie)\, Kim Magistro (Restaurant Avalon at Castle Rock Country Inn)\, Mark Gray (Battery Park Beer Bar &\; Eatery)\, Shane Ro bbilliard (Fox Harb'r Resort)\, Martin Ruiz Salvador (Half Shell Oysters & amp\; Seafood)\, Mike McKinnon (Acadia University)\, Renée Lavallée (The Canteen)\, Shane Robilliard (Fox Harb'r Resort) and Steph Ogilvie (Broo klyn Warehouse).\n\nGuests on this special night will also be treated to d rinks from: L’Acadie Vineyards\, Authentic Seacoast Company\, Benjamin B ridge\, Garrison Brewing Company\, Gaspereau Vineyards\, Grand Pré Wines \, Lightfoot &\; Wolfville\, Luckett Vineyards\,  Meander River Farm & amp\; Brewery\, Muwin Estate Wines Ltd\, Planter’s Ridge and Rudder’s Seafood Restaurant &\; Brew Pub.\n\n$100.00 per guest\, but there's an evening package that includes the film for a total of $125! What a steal.. . \n\nSponsored by: Taste of Nova Scotia ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/devour_events.jpg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:233@devourfest.com DTSTART;TZID=America/Halifax:20161102T200000 DTEND;TZID=America/Halifax:20161102T220000 DTSTAMP:20161031T164720Z URL:https://devourfest.com/program/devour-opening-gala-wwinner-of-nourish- ns-film-food-challenge/ SUMMARY:Devour! Opening Gala of Haute Cuisine w/Winner of Nourish NS Film & Food Challenge DESCRIPTION:We’re thrilled to have internationally-renowned chef\, Domini que Crenn curate her favourite food film of all-time\, Haute Cuisine (Les saveurs du Palais).\n\n\n\nHaute Cuisine (Les saveurs du Palais)\n\nHorten se Laborie is a celebrated chef living in the Perigord region. To her grea t surprise\, the President of the Republic appoints her as his personal co ok. She accepts reluctantly but once she has accepted her nomination\, Hor tense works her heart and soul to produce both a stylish and authentic cui sine. For a while\, she manages to impose herself thanks to her sturdy cha racter and despite the jealousies she arouses among the other chefs. For a while only\, unfortunately for her and for... the President.\n\nFrance\, 2012\, 95 minutes\n\nDirector Christian Vincent\n\nDistributor Criterion P ictures\n\nOn this special evening\, we will also award the youth winner o f the Nourish Nova Scotia Food &\; Film Challenge. We invited children and youth of all ages to make a short film under three minutes about this year's theme is food literacy-having the knowledge\, skills and attitudes necessary to choose\, grow\, prepare and enjoy food to support one’s hea lth\, community and the environment. The winner will receive a $500.00 pri ze to support a healthy eating program or initiative in their school/commu nity.\n\n\n\nDominique Crenn\n\nDominique Crenn was exposed to French fine dining almost from birth. While still a young girl growing up in Versaill es and Paris\, she would visit celebrated and luxurious restaurants with h er politician father. Such early access to the gastronomic intricacies of her country\, combined with the comforts of her mother’s rural home cook ing\, instilled in Crenn a lifelong love of French cuisine.\n\nBut Crenn i s not someone who does things by the book. A Ted Talk regular\, who speaks passionately about defining success\, being a woman in a male-dominated i ndustry\, creativity and the importance of sustainability\, she has always followed her own unique path.\n\nInstead of going to culinary school in F rance\, for instance\, she got herself a business degree from the Academy of International Commerce in Paris and headed to the USA\, where she train ed under legendary San Francisco chef Jeremiah Tower. After stints at some of the city’s top restaurants\, she again chose the road less travelled by moving to Indonesia\, where she made culinary history as the country ’s first ever female executive chef at the InterContinental Hotel in Jak arta. Returning to the USA and spending almost a decade in Southern Califo rnia\, she finally settled in San Francisco\, where after heading up the k itchen at Luce\, she opened her own restaurant\, Atelier Crenn\, in 2011.\ n\nA homage to her late father\, the restaurant is modelled on his persona l studio and a place where art is the guiding force. Entitled “poetic cu linaria” with menus written as poems\, Crenn’s imaginative modernist c ooking reflects her deeply personal creative expression and vision of fine French cuisine. Fiercely local\, seasonal and sustainable\, her highly ar tistic tasting menus speak of place and memory and take diners on an unapo logetically emotional journey through flavours\, textures and scents.\n\nL ast year\, Crenn branched out to open a second restaurant called Petit Cre nn. Inspired by the home cooking of Brittany and an ode to her mother and grandmother\, it is a more homely space that serves a family-style five-co urse menu of vegetables and seafood. Petit Crenn is both the antithesis an d perfect counterpart to Atelier Crenn\; together the restaurants encapsul ate the chef’s unique take on life and food.\n\nAs The World’s Best Fe male Chef 2016\, Crenn may have come a long way from that little girl back in France who dreamed of becoming a chef. However\, the memories of her c hildhood continue to define her extraordinary and singular cooking to this day. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Gala.jpg LOCATION:Harvey Denton Hall\, Acadia University\, 12 Horton Ave.\, Wolfvill e\, NS\, B4P 2R6\, King's County\, Canada GEO:45.0886824;-64.3654565 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Horton Ave.\, Wolfville\ , NS\, B4P 2R6\, King's County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Harvey Denton Hall\, Acadia University:geo:45.0886824,-64.3654565 END:VEVENT BEGIN:VEVENT UID:234@devourfest.com DTSTART;TZID=America/Halifax:20161103T100000 DTEND;TZID=America/Halifax:20161103T113000 DTSTAMP:20160918T140848Z URL:https://devourfest.com/program/scotiabank-big-picture-program-seed-the -untold-story-wseeding-fear-school-screening/ SUMMARY:Scotiabank Big Picture Program: SEED: The Untold Story w/Seeding Fe ar (School Screening) DESCRIPTION:SEED: The Untold Story \n\nThe word “seed” can be applied t o anything from ideas to plants. In Seed: The Untold Story\, these two dov etail in a global story about the people who have made it their mission to ensure that these plants and ideas come to fruition\, rather than be forg otten to wither and expire.\n\nUSA\, 2016\, 94 minutes\n\nDirectors Taggar t Siegel\, Jon Betz\n\nDistributor Collective Eye Films\n\n\n\nSeeding Fea r\n\nDavid and Goliath\, as told through the story of one  lone farmer an d Big Ag company Monsanto.\n\nCanada\, 2015\, 11 minutes\n\nDirector Craig Jackson\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/SEED-The-Untold-Story-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:319@devourfest.com DTSTART;TZID=America/Halifax:20161103T100000 DTEND;TZID=America/Halifax:20161103T170000 DTSTAMP:20161027T190751Z URL:https://devourfest.com/program/benjamin-bridge-doors-open-for-devour-2 / SUMMARY:Benjamin Bridge (Doors Open For Devour!) DESCRIPTION:For Devour! only\, Benjamin Bridge is opening its doors\, no ap pointment needed. Drop in to the beautiful tasting room\, just over the hi ll from Wolfville in the picturesque Gaspereau Valley. Taste the wines bei ng talked about across the country by joining a barrel tasting - a short\, introductory tasting and tour by a knowledgeable member of the BB team. A llow 30-45 minutes\; $12 per person\, 3 wines. www.benjaminbridge.com\n\nT he winery is not signed at the driveway\, so look for the slate marker on the south side that reads "1842". Follow the long driveway up around the h eritage barn and down to the winery building. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/1 0/Devour-image-2016-v2-scaled.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:235@devourfest.com DTSTART;TZID=America/Halifax:20161103T103000 DTEND;TZID=America/Halifax:20161103T123000 DTSTAMP:20161027T143702Z URL:https://devourfest.com/program/the-acadian-express-7/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people includes a walk of the UNESCO Wor ld Heritage Site grounds (including a visit to the Grand Pré National His toric Site Memorial Church and a special stop at the Landscape of Grand Pr é View Park). Following this\, guests will be treated to an Acadian-inspi red lunch at Le Caveau Restaurant\, named one of twenty of the world’s b est winery restaurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau\, Grand Pré Winery) and Chef Sh ane Robilliard (Fox Harb'r Resort).  This Devour! The Bounty of Kings Cou nty Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. R ound trip: 2 hours.\n\nMenu:\n\nSoup\; Barley\, smoked brisket and napa ca bbage\n\nBlackened Sustainable Blue Salmon\; Grilled zucchini\, squash and Yukon gold hash\; Chanterelle mushroom froth.\n\nPloye\; Maple syrup and apple dusted ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/IMG_0661.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:237@devourfest.com DTSTART;TZID=America/Halifax:20161103T110000 DTEND;TZID=America/Halifax:20161103T123000 DTSTAMP:20160930T013939Z URL:https://devourfest.com/program/workshop-with-nik-sharma-a-brown-table/ SUMMARY:Food Photography & Storytelling with Nik Sharma - A Brown Table DESCRIPTION:“Every tradition had to begin somewhere at some point\, so go ahead and break the rules and make your own traditions!” Join San Franc isco’s Nik Sharma as he explores tradition and innovation in learning ho w to visually story tell food and it's creation. \n\nNik Sharma\n\nNik Sha rma is a former molecular biologist turned commercial food writer\, photog rapher and blogger based in Oakland\, CA. He also writes a regular Sunday recipe column for the San Francisco Chronicle (A Brown Kitchen) and has wo n numerous awards for his photography. His unique style of photography and approach to food was recently the subject of a PBS documentary titled PBS /KQED: Discover the Hands behind Nik Sharma's Food Photography. His work h as been featured in numerous publications and brands some of which include \, Saveur\, Jarry Mag\, Edible Silicon Valley\, Food52\, the Kitchn\, Will iams Sonoma\, West Elm\, Pottery Barn\, among others. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Nik-Sharma-scaled.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:236@devourfest.com DTSTART;TZID=America/Halifax:20161103T110000 DTEND;TZID=America/Halifax:20161103T123000 DTSTAMP:20160930T172200Z URL:https://devourfest.com/program/culinary-workshop-with-chef-john-sundst rum/ SUMMARY:Culinary Workshop with Chef John Sundstrom DESCRIPTION:Chef Sundstrum’s Lark Restaurant in Seattle is one of the Pac ific Northwest’s preeminent restaurants. John has recently published a n ew edition of his cookbook - Lark: Cooking against the Grain and this is o ne of his featured recipes. Learn how to fuse bi-coastal ingredients with classic Alsatian technique.\n\nDish: Scallop choucroute with ham hock and pickled mustard seeds. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/John-Sundstrom.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:VEVENT UID:238@devourfest.com DTSTART;TZID=America/Halifax:20161103T123000 DTEND;TZID=America/Halifax:20161103T143000 DTSTAMP:20161027T143731Z URL:https://devourfest.com/program/the-acadian-express-8/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people includes a walk of the UNESCO Wor ld Heritage Site grounds (including a visit to the Grand Pré National His toric Site Memorial Church and a special stop at the Landscape of Grand Pr é View Park). Following this\, guests will be treated to an Acadian-inspi red lunch at Le Caveau Restaurant\, named one of twenty of the world’s b est winery restaurants by Wine Access magazine. Featuring a collaborative lunch between Chef Jason Lynch (Le Caveau\, Grand Pré Winery) and Chef Sh ane Robilliard (Fox Harb'r Resort).  This Devour! The Bounty of Kings Cou nty Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. R ound trip: 2 hours.\n\nMenu:\n\nSoup\; Barley\, smoked brisket and napa ca bbage\n\nBlackened Sustainable Blue Salmon\; Grilled zucchini\, squash and Yukon gold hash\; Chanterelle mushroom froth.\n\nPloye\; Maple syrup and apple dusted ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Cajun-Acadian-Express-church-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:241@devourfest.com DTSTART;TZID=America/Halifax:20161103T140000 DTEND;TZID=America/Halifax:20161103T153000 DTSTAMP:20161005T235340Z URL:https://devourfest.com/program/culinary-workshop-with-chef-christine-f lynn/ SUMMARY:Culinary Workshop with Chef Christine Flynn DESCRIPTION:The Art of Playing: Looking at Food through a Different Lens\n\ nChristine Flynn received international attention for her satirical social media account @chefjacqueslamerde. She'll be speaking about her backgroun d as a chef and creator and the origins of her alter-ego\, as well as dish ing up one of her signature whimsical dishes.\n\nDish: A complete surprise . ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Christine-Flynn-scaled.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:240@devourfest.com DTSTART;TZID=America/Halifax:20161103T140000 DTEND;TZID=America/Halifax:20161103T150000 DTSTAMP:20161027T173507Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-program/ SUMMARY:Taste of Nova Scotia Awards Program DESCRIPTION:We’re once again thrilled to host the Taste of Nova Scotia Aw ards at our event this year. These awards provide annual opportunity for T aste of Nova Scotia members and the public to celebrate and honour the peo ple who produce\, develop\, export\, prepare and serve the best quality lo cal food and culinary experiences in the province. Join us for a very spec ial celebration of this year’s winners.\n\nFree admission. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/2016-TONS-Awards-Header-1.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:239@devourfest.com DTSTART;TZID=America/Halifax:20161103T140000 DTEND;TZID=America/Halifax:20161103T153000 DTSTAMP:20160930T172357Z URL:https://devourfest.com/program/culinary-workshop-with-chef-dale-mackay / SUMMARY:Culinary Workshop with Chef Dale MacKay DESCRIPTION:Dale Mackay's Ayden Restaurant in Saskatoon is a celebration of Saskatchewan products. Watch how the winner of season one of Top Chef Can ada prepares trout three ways and have a sample of each - Salt cured (like gravlax)\, trout tartare and finally trout rillette.\n\nDish: Saskatchew an Trout Three-Ways ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Dale-MacKay-scaled.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:VEVENT UID:242@devourfest.com DTSTART;TZID=America/Halifax:20161103T150000 DTEND;TZID=America/Halifax:20161103T163000 DTSTAMP:20160930T173010Z URL:https://devourfest.com/program/angry-inuk-wthe-forge-panel-discussion- to-follow/ SUMMARY:Angry Inuk w/The Forge (Panel Discussion to Follow) DESCRIPTION:Angry Inuk \n\nIt’s easy to misread a voice of dissent as one of anger\, while a calm voice is often ignored.  Alethea Arnaquq-Baril ’s Angry Inuk  wavers between the two as it tells the complex story of the commercial seal hunt in the Canadian Arctic\, and how it affects econo mies\, traditions\, ethics\, and even survival. \n\nCanada\, 2016\, 85 min utes\n\nDirector Alethea Arnaquq-Baril\n\nDistributor National Film Board of Canada\n\n\n\nThe Forge\n\nThree young artisans craft high quality chef knives in Blenheim Forge\, South London\, and it never looked so gritty a nd sexy. \n\nUK\, 2016\, 3 minutes\n\nDirector Carlos Carneiro\n\n\n\nFoll owing the film there will be a panel hosted by Slow Food Nova Scotia:\n\nW hat is Slow Food?\n\nSlow Food is an international movement with over 150\ ,000 members in hundreds of countries. Everyone is talking ‘Slow’ thes e days - But what does it mean to be Slow. Our host town recently became a Cittaslow (“Slow City”) and is now only the third in Canada. How do w e engage citizens to be more Slow? Join this lively discussion on good\, c lean\, fair food. Hosted by Devour! founding partner Slow Food Nova Scotia . ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Angry-Inuk.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:244@devourfest.com DTSTART;TZID=America/Halifax:20161103T150000 DTEND;TZID=America/Halifax:20161103T170000 DTSTAMP:20160929T140926Z URL:https://devourfest.com/program/the-bubbles-bus-10/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Gra pe Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Bubbles-Bus-LAcadie-poured-e1540306341969-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:243@devourfest.com DTSTART;TZID=America/Halifax:20161103T150000 DTEND;TZID=America/Halifax:20161103T163000 DTSTAMP:20160918T141047Z URL:https://devourfest.com/program/can-you-dig-this-whome-flavored/ SUMMARY:Can You Dig This w/Home Flavored DESCRIPTION:Can You Dig This \n\nIn the words of one of its residents\, Sou th Central Los Angeles is “home of the drive-through\, and the drive-by. ” But Can You Dig This turns that on its head\, by showing a community t hat is rallying together to not only feed its bellies\, but its souls as w ell.\n\nUSA\, 2015\, 80 minutes\n\nDirector Delila Vellot\n\nDistributor D elirio Films\n\n\n\nHome Flavored\n\nAward-winning youth poet Monica Mendo za weaves a daunting\, poetic tale of Latino American family life. \n\nUSA \, 2016\, 4 minutes\n\nDirector Jamie DeWolf\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Can-You-Dig-This.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:246@devourfest.com DTSTART;TZID=America/Halifax:20161103T160000 DTEND;TZID=America/Halifax:20161103T173000 DTSTAMP:20160930T015625Z URL:https://devourfest.com/program/which-craft-beer-with-your-cheese/ SUMMARY:Which Craft Beer with your Cheese? DESCRIPTION:When some things work\, they just really\, really work… so we ’re bringing back this popular session from last year. The team from Bis hop’s Cellar will lead this seminar on what craft beers to have with the ultimate cheese plate. They will circumnavigate the globe with beer to sh ow you some strategic choices you can make when pairing beer with a roster of award-winning Canadian cheeses. Canadian Cheese Grand Prix Chairman\, Phil Bélanger\, will provide commentary and tasting notes on the selectio n of cheeses. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/1782133_10152905812839393_4145504095855260973_n.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:245@devourfest.com DTSTART;TZID=America/Halifax:20161103T160000 DTEND;TZID=America/Halifax:20161103T200000 DTSTAMP:20161027T173436Z URL:https://devourfest.com/program/devour-street-food-party/ SUMMARY:Devour! Street Food Party DESCRIPTION:We’re back with the third edition of our largest free outdoor event during Devour! For years\, thousands have been flocking to our annu al food truck rally and you’re going to witness a subtle shift to our ne w Devour! Street Food Party–one that not only includes some of your favo urite trucks but also restaurants and vendors from the whole County. Come with your family\, friends or even sneak out on your own for al fresco sna ck between movies. \n\nFree admission.\n\nParticipating trucks include: G ecko Bus\, Cheesecurds\, Donair Trailer\, Nomad Gourmet and T-Dogs\n\n \nParticipating vendors include: Carl’s Independent\, Frais Catering\,  Tap Root Farms\, Julian’s Feel Good Food\, Union Street Cafe\, The Noodle Guy\, Le Caveau and Cake Lady\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/unnamed-2.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:247@devourfest.com DTSTART;TZID=America/Halifax:20161103T170000 DTEND;TZID=America/Halifax:20161103T183000 DTSTAMP:20161001T162512Z URL:https://devourfest.com/program/theater-of-life-wwhy-this-road-dan-port elance/ SUMMARY:Theater of Life w/Why This Road: Dan Portelance DESCRIPTION:Theater of Life\n\nA soup kitchen is not where one would expect to see award-winning chefs with global reputations. Loaded and larded wit h food waste\, this is where you will find Massimo Bottura in his Refettor i Ambrosiano\, where he invited 60 of the world’s top chefs to cook with the food waste from Milan’s 2015 World Fair to feed the city’s hungry .\n\nCanada\, 2016\, 94 minutes\n\nDirector Peter Svatek\n\nDistributor Na tional Film Board of Canada\n\n\n\nWhy This Road: Dan Portelance\n\nAs the son and grandson of fish fryers in coastal Massachusetts\, Dan Portelance dreamed of a life elsewhere as a famous chef. But sometimes life deals so me tough cards…. \n\nCanada\, 2016\, 5 minutes\n\nDirector Ben Proudfoot \n\n\n\nThis film will inspire a dinner following the screening at 8PM at the Wolfville Farmers' Market–Celebrity Chef Dinner with Normand Laprise \, John Higgins\, Stephen Wall\, Ardon Mofford &\; Martin Ruíz Salvado r ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Theater-of-Life-Bottura.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:248@devourfest.com DTSTART;TZID=America/Halifax:20161103T173000 DTEND;TZID=America/Halifax:20161103T190000 DTSTAMP:20160918T141530Z URL:https://devourfest.com/program/holy-cow-wthe-meadow/ SUMMARY:Holy Cow w/The Meadow DESCRIPTION:Holy Cow \n\nTapdig wants to break with tradition - at least bo vine ones - when he says he wants to bring a European cow into his tiny vi llage in Azerbaijan. What follows is a documentary that touches on globali zation\, family strife\, and the will to thrive for both man and cow.\n\nG ermany/Azerbaijan/Romania\, 2015\, 77 minutes\n\nDirector Imam Hasanov\n\n Distributor Rise and Shine World Sales\n\n\n\nThe Meadow\n\nSometimes you need a different perspective to see what is really happening. Like this co w does in war torn Golan Heights.\n\nSwitzerland\, 2016\, 9 minutes\n\nDir ector Jela Hasler\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Holy-Cow-1.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:249@devourfest.com DTSTART;TZID=America/Halifax:20161103T180000 DTEND;TZID=America/Halifax:20161103T193000 DTSTAMP:20161027T173540Z URL:https://devourfest.com/program/industry-happy-hour-meet-the-founding-p artner-slow-food-nova-scotia/ SUMMARY:Industry Happy Hour: Meet the Founding Partner – Slow Food Nova S cotia DESCRIPTION:Join us in our most hospitable of hours at the Festival Lounge over three days of the festival–from Thursday to Saturday\, we’ll rais e a glass\, enjoy some fresh Nova Scotia oysters courtesy of our partners at Sober Island Oysters and mingle with an interesting crew night after ni ght. Restricted to 19 years of age or older. Admittance with a badge or fe stival ticket.  \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/IMG_3111-scaled.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:250@devourfest.com DTSTART;TZID=America/Halifax:20161103T200000 DTEND;TZID=America/Halifax:20161103T220000 DTSTAMP:20161027T112857Z URL:https://devourfest.com/program/celebrity-chef-dinner-with-normand-lapr ise-john-higgins-stephen-wall-ardon-mofford/ SUMMARY:Celebrity Chef Dinner with Normand Laprise\, John Higgins\, Stephen Wall\, Ardon Mofford & Martin Ruíz Salvador DESCRIPTION:This five-course dinner is inspired by the film Theater of Li fe and will be prepared by:\n\nMenu:\n\nMartin Ruíz Salvador\, Half Shell Oysters &\; Seafood\, Nova Scotia\nNova Scotia beef tenderloin and oys ter roulade\, spicy tomato \, watercress\, sturgeon caviar\, creme fraiche \, chives.\n\nArdon Mofford\, Governor's Pub &\; Eatery\, Nova Scotia\n Maple Glazed Pork belly\, pan seared digby scallop\, smoked heirloom cherr y tomato jam\, pea shoot micro greens and sweet potato puree\n\nNormand La prise\, Toqué\, Montréal\nCold cod soup\n\nJohn Higgins\, Chopped Canada &\; George Brown College\, Toronto\nAle Braised Nova Scotia Lamb Shank haggis gnocchi and pickled vegetables\n\nStephen Wall\, Supply + Demand\, Ottawa\nCheddar cheese ice cream with apple and barley\n\n*Menu subject t o change\n\nYour $120.00 ticket includes wine pairings\; tax &\; gratui ty extra. You can add in the film the meal is based on for just an additi onal $5.00! \n\nPlease note that due to the restrictions of the event spa ce\, we cannot accommodate dietary restrictions.\n\n\n\nNormand Laprise \, Grand Chef Relais &\; Châteaux – TOQUÉ!\, BRASSERIE T!\n\nNorman d Laprise was born in 1961 in Kamouraska\, a small Québec village on the South shore of the St. Lawrence River.  His life on the farm followed the rhythm of the seasons and at an early age he developed his taste for prod ucts of absolute freshness. \n\nIn 1978 Laprise enrolled at the Charlesbou rg Hotel School in Québec City. His first apprenticeship begins at the Re lais &\; Château La Cloche d’Or in Dijon where chef Jean-Pierre Bill oux teaches him masterful skills\, rigorous techniques and work with produ cts of absolute quality.  He brings back in his suitcase this savoir-fair e and in 1989 he is hired as chef de cuisine at restaurant Citrus where he is very quickly noticed for his creativity.\n\nIn 1993 he opens with his associate Christine Lamarche Restaurant TOQUÉ! on St. Denis street in the heart of “Le Plateau” in Montreal. In 2004 Toqué! takes a leap to th e International Quarter at the gate of Old Montreal. A spectacular space i s inaugurated at the Place Jean-Paul Riopelle where culinary art and stree t art live in perfect harmony.\n\nIn June 2010 Normand opens a second rest aurant in the heart of Quartier des Spectacles of Montreal\, BRASSERIE T!\ n\nNormand Laprise shares his time between his restaurant in Montreal and many capitals in the world of international gastronomy – Tokyo\, Bangkok \, Hong Kong\, Paris\, Copenhague\, Sao Paulo\, Cancun and others.  Throu ghout the years\, he has hosted big names like Anne-Sophie Pic\, Tetsuya W akuda\, Xavier Pellicer\, Daniel Boulud\, Massimo Bottura\, Mauro Colagrec o\, Luis Andoni and Michel Rostang.\n\nHe has received the Order of Canada and Order of Québec for his culinary work.\n\n\n\nJohn Higgins\, Directo r/Corporate Chef\, George Brown College\n\nChef John Higgins has cooked fo r the Queen at Buckingham Palace\, on the Royal Yacht Britannia\, for head s of state in Washington and for celebrities around the world.\n\nAt the b eginning of his culinary career\, he apprenticed at the Michelin Star Rest aurant in Glasgow\, Malmaison\, and then worked at the world-famous\, five -star luxury hotel in Scotland\, Gleneagles. Upon immigrating to North Ame rica\, John worked for the Four Seasons Hotel in Canada and the United Sta tes and his final stint in the hotel industry was at the King Edward Hotel in Toronto. \n\nNow\, John is the director of one of North America’s be st cooking schools\, George Brown Chef School in Toronto. Since arriving i n 2002\, John has steered the school through a massive expansion due to an explosive demand in enrolment. With his Scottish brogue\, keen wit and pa ssion for teaching\, John is leading the way for the next generation of ta lented chefs. He has traveled the world\, from India to Italy and Sao Paul o\, promoting Canadian cuisine.\n\nJohn has made several television appear ances including\, Food Network’s At the Table With\, he was also a guest judge on the first season of Top Chef Canada and one of the judges of Foo d Network’s Chopped Canada. He has a long list of accolades\, and was re cently awarded the Glenfiddich Award for Chef of the Year by Trillium Chef s Canada and the Gold Award for Educator by the Ontario Hostelry Institute (OHI). In this era of celebrity chefs\, he reminds his students that bein g a chef is hard work that requires passion and dedication. \n\n\n\nSteve Wall\, Supply and Demand\n\nSteve Wall’s passion for food began at the y oung age of 16 in his home town Happy Valley Goose Bay\, Labrador. At 19 h e enrolled at the Culinary Institute of Canada in Charlottetown\, Prince E dward Island. It was during his time at the CIC\, and is years spent as an intern under Chef Jason Lynch of LeCaveau at Grand Pre Winery\, that Stev e’s desire to push forward with his culinary career solidified. In 2006 Steve was named Executive Chef at Whalesbone Oysterhouse. During his tenur e there he was the youngest chef to compete in Gold Medal Plates. . From t here Steve won the hearts of Ottawa diners at the helm of such restaurants as Town and Lux Bistro\, all while traveling and cooking in some of the w orld’s best restaurants. (Per se\, Le Bernardin\, A voce\, Marea) During one of his many staging trips to New York\, Steve realized his true passi on for pasta and made the decision to open his own restaurant with a heavy focus on fresh\, extruded and hand made pastas. In 2013\, Steve and his w ife Jennie opened the doors to Supply and Demand Foods and Raw Bar\, a 58- seat neighbourhood oyster bar specializing in fresh pasta. In 2014 Supply and Demand was named 4th best new restaurant in Canada by EnRoute Magazine \, and Steve was named one of the top 30 under 30 for his industry achieve ments. Steve currently lives with Jennie and their two children just down the street from his restaurant. He continues to work the line five nights a week and teaches private pasta-making classes in the prep room. Steve al so keep Ottawa pasta lovers happy selling his noodles at the local farmers market.\n\n\n\nArdon Mofford\, Governor’s Pub &\; Eatery\n\nChef Ard on Mofford is a fervent ambassador in the advancement of culinary developm ent on Cape Breton Island. With a passion for both the region and the sect or\, the College alumnus mentors faculty with the Marconi Culinary Arts pr ogram and supports aspiring chefs by employing graduates and helping them in the work required for their Red Seal certification.\n\nBorn in Montreal \, Chef Mofford grew up in St. Peter’s\, Cape Breton where\, at the age of 11\, he began his journey in culinary arts by assisting his father in t he family-run The MacDonald’s Hotel and Dining Room. There he learned fr om his father and mother\, Chef Ardon Sr. and Michaeleen Mofford\, the fin er points of quality food and service.\n\nChef Mofford graduated with a To urism Marketing degree from Cape Breton University and continued his Red S eal certification through NSCC Marconi Campus in 2001.  He is currently e xecutive chef and owner of two Sydney restaurants: Governor’s Pub &\; Eatery and the Commoner Table &\; Tap. He is committed to local\, sust ainable food and uses a love for the sea and his Celtic-Caribbean roots as inspiration for his signature cuisine.\n\nChef Mofford is a supporter of continuous learning. Together with the Destination Cape Breton Association and the Atlantic Canada Opportunities Agency\, Chef Mofford developed an advanced training program for chefs at the world-renowned International Cu linary Center. Thirteen Cape Breton chefs had the opportunity to train the re in 2014 and 2015\, elevating Cape Breton’s culinary scene to the next level.\n\nHis commitment to excellence in the field is reflected in his i nvolvement in many culinary projects and local community initiatives\, inc luding the Right Some Good Food Festival. He has been recognized as the To urist Magazine’s 2014 Chef of the Year\, the 2014 Sydney Chamber of Comm erce Service Above Self Award and the 2012 Meeting Professional Internatio nal Event of the Year. In 2015\, the Sydney Area Chamber of Commerce named him the Cape Breton Regional Municipality Ambassador of the Year. Bronze Medalist 2015 Gold Medal Plates competition.\n\nInvesting his talent and t ime mentoring those following in his footsteps\, Chef Mofford’s passion for the culinary industry is equal only to his love for Cape Breton\, its growth and success.\n\n\n\nMartin Ruíz Salvador\, Fleur de Sel\n\nMartin Ruiz Salvador was born and raised in Nova Scotia.  He began his culinary career as a young dishwasher in Halifax then worked his way across the cou ntry as a line cook.  When he decided that cooking would be his life\, Ma rtin enrolled in the two-year Le Cordon Bleu Program at the Scottsdale Cul inary Institute in Arizona.  Upon graduation\, he went to Europe where he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne.  With a desire to hone his skills and mastery of French cook ing\, Martin then moved on to the source…the culinary Mecca of Lyon…wh ere he did back-to back stints at Michelin 2 starred Restaurant Lyon de Ly on with Chef Jean-Paul LaCombe\, followed by an inspiring term at Caro de Lyon under the tutelage of renowned Chef Frédérick Côte.  Upon returni ng to Canada\, Martin decided that he wanted to open his own fine dining r estaurant in rural Nova Scotia.  In 2004\, he and his wife Sylvie opened Fleur de Sel in Lunenburg where Martin’s menus harmoniously meld his cla ssical French training with his own Nova Scotian roots and locale.\n\nIn 2 005\, Fleur de Sel earned eighth spot in En Route’s Top Ten New Restaura nts in Canada. Martin has since opened The Salt Shaker Deli  &\; The S outh Shore Fish Shack in Lunenburg\, cooked at James Beard House in New Yo rk\, competed in the National Gold Medal plates competition in 2008\, 2014 &\; 2016\, represented Nova Scotia at The Canadian Chefs Congress and has held Four Diamonds with CAA since 2007. In 2015\, Fleur de Sel was nam ed #22 by MacLean’s Magazine’s Canada’s Best 100 Restaurants.\n\nIn 2016 Martin &\; Sylvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar.  In August of 2016 they opened The Half Shell Oyster &\; Seafood\, an open air dining experience built next to the Fish Shack on Montague Street.  Martin is now looking forwar d to the relaunch of Fleur de Sel in the spring of 2017. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Dinners-4.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:VEVENT UID:253@devourfest.com DTSTART;TZID=America/Halifax:20161103T200000 DTEND;TZID=America/Halifax:20161104T010000 DTSTAMP:20161027T173346Z URL:https://devourfest.com/program/nova-beer-garden/ SUMMARY:Nova & Beer Garden DESCRIPTION:Our first official beer garden ever at Devour! with not only ou r first official beer–Kino Bier from Spindrift Brewing –but one with w ine from Benjamin Bridge too! Drop by after the Devour! Street Food Party or in between films… let those suds warm you up\, fuel your conversation s and inspire your evening.\n\nAdmittance with Badge or Festival Ticket. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/winetourQ2133-1-scaled.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:251@devourfest.com DTSTART;TZID=America/Halifax:20161103T200000 DTEND;TZID=America/Halifax:20161103T213000 DTSTAMP:20160918T141652Z URL:https://devourfest.com/program/the-islands-and-the-whales-wwest-coast- sea-salt/ SUMMARY:The Islands and the Whales w/West Coast Sea Salt DESCRIPTION:The Islands and the Whales \n\nThe residents of the Faroe Islan d have eked out a life on the remote islands for hundreds of years\, livin g on seabirds and whale meat. But the residents discover that their health is in danger due to environmental pollutants found in their  main source of food. The Islands and the Whales examines everything from tradition to cultural (and culinary) imperialism\, to the welfare of the residents and the animals that sustain them. \n\nUK/Denmark\, 2016\, 82 minutes\n\nDire ctor Mike Day\n\nDistributor Intrepid Cinema\n\n\n\nWest Coast Sea Salt\n\ nFounder of Vancouver Island Salt Co. Andrew Shepherd\, makes foraging and harvesting sea salt on the west coast look effortless. \n\nCanada\, 2015\ , 8 minutes\n\nDirectors Deborah Burns\, Rich Johnson\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Islands-and-the-Whales.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:252@devourfest.com DTSTART;TZID=America/Halifax:20161103T203000 DTEND;TZID=America/Halifax:20161103T220000 DTSTAMP:20160918T141807Z URL:https://devourfest.com/program/the-trap-wpien-queen-of-bees/ SUMMARY:The Trap w/Pien - Queen of Bees DESCRIPTION:The Trap\n\nIn the bucolic countryside of Southern India\, Kutt appayi and his grandfather raise flocks of ducks in vast flooded fields. E ver since the eight-year-old lost his parents\, his Grandfather has looked after him. But when the old man falls ill\, the boy’s future and fate i s suddenly uncertain in the face of poverty and dashed dreams. \n\nIndia\, 2015\, 81 minutes\n\nDirector Jayaraj Rajasekharan Nair\n\nDistributor Ap pu Bhattathiri\n\n\n\nPien - Queen of Bees\n\nPien may just be the most th oughtful beekeeper known to man\; in spite of what she has to deal with on a day-by-day basis. \n\nThe Netherlands\, 2016\, 16 minutes\n\nDirector E llen Vloet\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Trap-scaled.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:254@devourfest.com DTSTART;TZID=America/Halifax:20161104T100000 DTEND;TZID=America/Halifax:20161104T113000 DTSTAMP:20160918T142018Z URL:https://devourfest.com/program/scotiabank-big-picture-program-wikupalt imk-feast-of-forgiveness-wbees-of-the-valley-made-with-local-school-screen ing/ SUMMARY:Scotiabank Big Picture Program: Wi’kupaltimk: Feast of Forgivenes s w/Bees of the Valley & Made with Local (School Screening) DESCRIPTION:Wi’kupaltimk: Feast of Forgiveness\n\nTo erase the foodways o f a culture is to help erase its history - to feed is to survive and thriv e. In Wi’kupaltimk\, viewers learn about more than just wild food and fe asts - they learn of the resiliency of Mi’kmaw foodways and traditions\, without ignoring the paths that they have taken over the generations. \n\ nCanada\, 2016\, 46 minutes\n\nDirectors Kent Martin\, Salina Kemp \n\nDis tributor Kent Martin\n\n\n\nBees of the Valley\n\nRose Schoonhoven was the winner of our first Nourish Nova Scotia Food &\; Film Challenge last y ear–and now she returns with a film for the regular film program–an ex ploration of local bees. \n\nCanada\, 2016\, 9 minutes\n\nDirector Rose Sc hoonhoven\n\n\n\nMade with Local\n\nTwo friends start a food business that puts their ethics where their stomach is.\n\nCanada\, 2016\, 9 minutes\n\ nDirectors Brad Sayeau\, Chris Surette\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Wi’kupaltimk-Feast-of-Forgiveness.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:320@devourfest.com DTSTART;TZID=America/Halifax:20161104T100000 DTEND;TZID=America/Halifax:20161104T170000 DTSTAMP:20161027T190814Z URL:https://devourfest.com/program/benjamin-bridge-doors-open-for-devour-3 / SUMMARY:Benjamin Bridge (Doors Open For Devour!) DESCRIPTION:For Devour! only\, Benjamin Bridge is opening its doors\, no ap pointment needed. Drop in to the beautiful tasting room\, just over the hi ll from Wolfville in the picturesque Gaspereau Valley. Taste the wines bei ng talked about across the country by joining a barrel tasting - a short\, introductory tasting and tour by a knowledgeable member of the BB team. A llow 30-45 minutes\; $12 per person\, 3 wines. www.benjaminbridge.com\n\nT he winery is not signed at the driveway\, so look for the slate marker on the south side that reads "1842". Follow the long driveway up around the h eritage barn and down to the winery building. LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:255@devourfest.com DTSTART;TZID=America/Halifax:20161104T110000 DTEND;TZID=America/Halifax:20161104T130000 DTSTAMP:20160928T222841Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-13/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to the Starr's Point Loop–first stop i s Planter's Ridge Winery for a guided tasting of both local and award-win ning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Ch airman\, Phil Bélanger\, and paired with wines at the source. Then it's o n to a quick tour of Fox Hill Cheese House\, one of Nova Scotia's most pr ominent fromageries. Enjoy the views of beautiful Starrs Point on the ret urn trip to Wolfville. This Devour! The Bounty of Kings County Tasting Tou r is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 ho urs.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and independent cons ultant working with the Dairy Farmers of Canada\, and has been a part of t he Canadian Cheese Grand Prix national competition since its inception in 1998\, and Chairman since 2009. His passion for cheese goes back to his ea rly childhood and he has been exploring cheese ever since. Not only has he done his studies in cheese\, but also sommellerie in France. Amazed by th e on-going innovative excellence in the Canadian cheese making industry\, in the last two decades he has been focusing on Canadian Cheese\, with att ention on pairing with wine\, and also with beer becoming a growing trend. He has had a distinguished career in the Atlantic agrifood industry\, whi ch included directing a Provincial Hotel and Culinary Training Institution \, where he developed and managed all aspects of its programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour\, and chairman of La Confrérie de la Chaîne des Rô tisseurs for the New Brunswick chapter. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Ofjn6I2eXZ9vsoQLh6TLdVrAmCJBGuu9OdlfcY2pS6M-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:256@devourfest.com DTSTART;TZID=America/Halifax:20161104T110000 DTEND;TZID=America/Halifax:20161104T150000 DTSTAMP:20161104T145734Z URL:https://devourfest.com/program/nova-scotia-food-truck-pop-up-rally-2/ SUMMARY:Nova Scotia Food Truck Pop-Up Rally DESCRIPTION:This has been CANCELLED due to weather- our apologies!\n\nBecau se why have food trucks make a trip to the valley and only stay one day... this is your second chance to hit up some of the province's best purveyor s of food on wheels!\n\nList of participating trucks coming very soon!\n\n Free admission. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/JMV-2140.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:258@devourfest.com DTSTART;TZID=America/Halifax:20161104T110000 DTEND;TZID=America/Halifax:20161104T123000 DTSTAMP:20161027T173642Z URL:https://devourfest.com/program/innovation-in-culinary-tourism-summit/ SUMMARY:Innovation in Culinary Tourism Summit DESCRIPTION:Presented by the Valley Regional Enterprise Network www.valleyr en.ca \n\nWhat is the importance of culinary tourism to a region? How doe s it bring both economic prosperity and pride in community?  How can we i nnovate? Our presenters bring expertise and ideas for innovation from coas t-to-coast to this forum open to all. Find inspiration and idea generation for your business with our panel of visiting speakers\, all leaders in th eir respective regions.\n\nConfirmed Participants: \n\nAllison Kouzovnikov – President\, Shorefast Foundation\, NS\n\nArlene Stein – Founder\, T erroir Symposium\, ON via Berlin\n\nRebecca Mackenzie – Executive Direct or\, Culinary Tourism Alliance\, ON\n\nIngrid Jarrett –  General Manage r\, Watermark Resort\, Osoyoos\, BC\n\nKelley Glazer – Executive Directo r – Destination Osoyoos\, BC\n\nJocelyn Lightfoot – Co-Owner\, Lightfo ot &\; Wolfville Winery\, NS\n\nModerator – Mary Tulle\, Destination Cape Breton\, NS\n\n \;\n\nNO TICKETS ARE NECESSARY FOR THIS EVENT\n\n Please Send an email to ekonrath@valleyren.ca to RSVP for a spot LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:257@devourfest.com DTSTART;TZID=America/Halifax:20161104T110000 DTEND;TZID=America/Halifax:20161104T123000 DTSTAMP:20160930T172432Z URL:https://devourfest.com/program/culinary-workshop-with-chef-normand-lap rise/ SUMMARY:Culinary Workshop with Chef Normand Laprise DESCRIPTION:Exploring food waste and maximizing use of products has always been at the core of the Toqué! philosophy. Chef Laprise will show how to use as much of an Atlantic Cod as possible and at the same time produce a sample of Sophie’s Cold Cod Soup\, a Toqué! Signature dish. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Normand-Laprise-scaled.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:VEVENT UID:261@devourfest.com DTSTART;TZID=America/Halifax:20161104T123000 DTEND;TZID=America/Halifax:20161104T140000 DTSTAMP:20160918T142301Z URL:https://devourfest.com/program/ladn-do-ceviche-wmonsieur-oyster/ SUMMARY:Ceviche's DNA w/Monsieur Oyster DESCRIPTION:Ceviche’s DNA (L’ADN du ceviche)\n\nCeviche is more than ju st fish seasoned with citrus. It starts in the beautiful bays that caress Peru’s shorelines\, takes a detour into the lives of those who fish thos e same waters\, and ends up on the plate of thousands of diners over gener ations. Director Orland Arrigada looks at one dish\, and comes up with a c ountry\, a culture\, and a depth of flavour that is thousands of years old .\n\nCanada\, 2016\, 85 minutes\n\nDirector Orlando Arriagada\n\nDistribut or Productions Pimiento Inc.\n\n\n\nMonsieur Oyster\n\nA true amateur is o ne who does it for the love of it all. Meet an amateur of the oyster.\n\nF rance\, 2015\, 9 minutes\n\nDirector Douglas Guillot\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/LADN-du-Ceviche-1-scaled.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:260@devourfest.com DTSTART;TZID=America/Halifax:20161104T123000 DTEND;TZID=America/Halifax:20161104T140000 DTSTAMP:20160918T142136Z URL:https://devourfest.com/program/first-growth-wclos-solene/ SUMMARY:First Growth w/Clos Solene DESCRIPTION:First Growth \n\nThe making of wine is a tool honed by families . But what does that honing do to families? First Growth looks at how fath er and son - a winemaker and wine critic - re-examine the defining charact eristics of good wine\, and strong families. \n\nFrance\, 2015\, 97 minute s\n\nDirector Jérôme Le Maire\n\nDistributor The Festival Agency\n\n\n\n Clos Solene\n\nThe beautiful ebb and flow of winemaking through the eyes o f a French winemaker and his young family in California wine country.\n\nU SA\, 2014\, 8 minutes\n\nDirector Chris Lechinsky\n\n[caption id="attachme nt_2793" align="alignnone" width="250"] Clos Solene Stills[/caption] ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/First-Growth-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:259@devourfest.com DTSTART;TZID=America/Halifax:20161104T123000 DTEND;TZID=America/Halifax:20161104T140000 DTSTAMP:20161024T121022Z URL:https://devourfest.com/program/culinary-workshop-lunch-with-chef-mary- sue-milliken-chef-bob-blumer/ SUMMARY:Culinary Workshop & Lunch with Chef Mary Sue Milliken & Chef Bob Bl umer DESCRIPTION:Mary Sue Milliken’s Border Grill Restaurants in California ce lebrate modern Mexican cuisine steeped in rich tradition. Mary Sue demonst rates how to make one of their most popular dishes – Heirloom Bean Tosta da.  And the intrepid Bob Blumer (The Surreal Gourmet\, Glutton For Punis hment) riffs on one of his classic Surreal Gourmet recipes by creating his Savory Cupcake. \n\nDishes: Heirloom Bean Tostada and Savoury Cupcakes\n\ nPlease Note: The time listed in the printed program is incorrect. What i s listed on the website is actually correct. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Mary-Sue-Milliken-scaled.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:VEVENT UID:264@devourfest.com DTSTART;TZID=America/Halifax:20161104T130000 DTEND;TZID=America/Halifax:20161104T143000 DTSTAMP:20161028T180244Z URL:https://devourfest.com/program/food-network-panel-with-john-higgins-lo gan-hepditch-clayton-carnes/ SUMMARY:Makin’ It on the Food Network Panel DESCRIPTION:The influence of the Food Network on Cuisine and Career. Many y oung chefs aspire to ‘make it’ on the Food Network. But what does it t ake to get there? How do you get discovered? And once ‘there’ how are you affected as a chef - are there consequences and considerations you nee d to make? Join these Food Network chefs and personalities as they round-t able a lively discussion on the pitfalls and pleasures of being on the Foo d Network. LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:263@devourfest.com DTSTART;TZID=America/Halifax:20161104T130000 DTEND;TZID=America/Halifax:20161104T150000 DTSTAMP:20160929T135558Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-14/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to the Starr's Point Loop–first stop i s Planter's Ridge Winery for a guided tasting of both local and award-win ning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Ch airman\, Phil Bélanger\, and paired with wines at the source. Then it's o n to a quick tour of Fox Hill Cheese House\, one of Nova Scotia's most pr ominent fromageries. Enjoy the views of beautiful Starrs Point on the ret urn trip to Wolfville. This Devour! The Bounty of Kings County Tasting Tou r is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 ho urs.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and independent cons ultant working with the Dairy Farmers of Canada\, and has been a part of t he Canadian Cheese Grand Prix national competition since its inception in 1998\, and Chairman since 2009. His passion for cheese goes back to his ea rly childhood and he has been exploring cheese ever since. Not only has he done his studies in cheese\, but also sommellerie in France. Amazed by th e on-going innovative excellence in the Canadian cheese making industry\, in the last two decades he has been focusing on Canadian Cheese\, with att ention on pairing with wine\, and also with beer becoming a growing trend. He has had a distinguished career in the Atlantic agrifood industry\, whi ch included directing a Provincial Hotel and Culinary Training Institution \, where he developed and managed all aspects of its programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour\, and chairman of La Confrérie de la Chaîne des Rô tisseurs for the New Brunswick chapter. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/All-You-Need-is-Cheese-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:262@devourfest.com DTSTART;TZID=America/Halifax:20161104T130000 DTEND;TZID=America/Halifax:20161104T150000 DTSTAMP:20160915T152726Z URL:https://devourfest.com/program/the-crafty-beer-bus-5/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Guests will then be delivered back to one of the iconic fixt ures of Main Street\, Paddy’s Pub\, to sample some of their brews–than kfully\,  just a short stumbling distance from the Al Whittle Theatre. An d finally\, somewhere along the way\, you’ll have the opportunity to try KinoBier–our first Devour! beer made in collaboration with Spindrift Br ewing. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Devour7-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:265@devourfest.com DTSTART;TZID=America/Halifax:20161104T140000 DTEND;TZID=America/Halifax:20161104T153000 DTSTAMP:20160930T172459Z URL:https://devourfest.com/program/culinary-workshop-with-chef-barbara-lyn ch/ SUMMARY:Culinary Workshop with Chef Barbara Lynch DESCRIPTION:The prune gnocchi is Chef Barbara Lynch’s signature dish at t he highly regarded No 9 Park in Boston. The dish is the perfect mix of Ita ly (handmade pasta/gnocchi-and vin santo) meets Gascony (rich foie gras). Early in her career Chef Barbara traveled to both places and loved what bo th had to offer so assembled this tasty morsel for your sampling pleasure. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Barbara-Lynch-scaled.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:VEVENT UID:268@devourfest.com DTSTART;TZID=America/Halifax:20161104T150000 DTEND;TZID=America/Halifax:20161104T170000 DTSTAMP:20160929T140046Z URL:https://devourfest.com/program/the-crafty-beer-bus-6/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Guests will then be delivered back to one of the iconic fixt ures of Main Street\, Paddy’s Pub\, to sample some of their brews–than kfully\,  just a short stumbling distance from the Al Whittle Theatre. An d finally\, somewhere along the way\, you’ll have the opportunity to try KinoBier–our first Devour¡ beer made in collaboration with Spindrift Brewing. This Devour! The Bounty of Kings County Tasting Tour is facilitat ed by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Crafty-Beer-Bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:270@devourfest.com DTSTART;TZID=America/Halifax:20161104T150000 DTEND;TZID=America/Halifax:20161104T170000 DTSTAMP:20160915T153034Z URL:https://devourfest.com/program/the-bubbles-bus-11/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Gra pe Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/unnamed-3.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:269@devourfest.com DTSTART;TZID=America/Halifax:20161104T150000 DTEND;TZID=America/Halifax:20161104T170000 DTSTAMP:20160928T222917Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-15/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to the Starr's Point Loop–first stop i s Planter's Ridge Winery for a guided tasting of both local and award-win ning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Ch airman\, Phil Bélanger\, and paired with wines at the source. Then it's o n to a quick tour of Fox Hill Cheese House\, one of Nova Scotia's most pr ominent fromageries. Enjoy the views of beautiful Starrs Point on the ret urn trip to Wolfville. This Devour! The Bounty of Kings County Tasting Tou r is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 ho urs.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and independent cons ultant working with the Dairy Farmers of Canada\, and has been a part of t he Canadian Cheese Grand Prix national competition since its inception in 1998\, and Chairman since 2009. His passion for cheese goes back to his ea rly childhood and he has been exploring cheese ever since. Not only has he done his studies in cheese\, but also sommellerie in France. Amazed by th e on-going innovative excellence in the Canadian cheese making industry\, in the last two decades he has been focusing on Canadian Cheese\, with att ention on pairing with wine\, and also with beer becoming a growing trend. He has had a distinguished career in the Atlantic agrifood industry\, whi ch included directing a Provincial Hotel and Culinary Training Institution \, where he developed and managed all aspects of its programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour\, and chairman of La Confrérie de la Chaîne des Rô tisseurs for the New Brunswick chapter. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Ofjn6I2eXZ9vsoQLh6TLdVrAmCJBGuu9OdlfcY2pS6M-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:267@devourfest.com DTSTART;TZID=America/Halifax:20161104T150000 DTEND;TZID=America/Halifax:20161104T163000 DTSTAMP:20160918T143236Z URL:https://devourfest.com/program/shorts-program-eat-my-shorts-wthe-chop- kill-your-dinner-rated-buck-spoetnik/ SUMMARY:Shorts Program: Eat My Shorts w/The Chop\, Kill Your Dinner\, Rated \, Buck & Spoetnik DESCRIPTION:The Chop\n\nA jewish butcher leaves his father’s kosher shop to go work for the halal competition. \n\nUK\, 2015\, 16 minutes\n\nDirect or Lewis Rose\n\n\n\nKill Your Dinner\n\nNothing gets between father and s on. Not even a crazy girlfriend who thinks you should kill your dinner. \n \nAustralia\, 2016\, 13 minutes\n\nDirector Bryn Chainey\n\n\n\nRated\n\nW hen your life becomes a Yelp rating\, it’s time to take a serious look i n the mirror. \n\nUSA\, 2016\, 19 minutes\n\nDirector John Fortson\n\n\n\n Buck (Jungwild)\n\nThere is more to hunting than pointing a gun and shooti ng. There is waiting. And uncomfortable silences. And father and son havin g difficult conversations.\n\nAustria\, 2016\, 16 minutes\n\nDirector Bern hard Wenger\n\n\n\nSpoetnik\n\nA love story about a sex worker\, a food tr uck worker\, and tasty\, tasty kebabs.\n\nThe Netherlands\, 2015\, 11 minu tes\n\nDirector Noël Loozen\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Chop.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:266@devourfest.com DTSTART;TZID=America/Halifax:20161104T150000 DTEND;TZID=America/Halifax:20161104T163000 DTSTAMP:20161003T181838Z URL:https://devourfest.com/program/the-chocolate-case-w-el-cacao-panel-dis cussion-to-follow/ SUMMARY:The Chocolate Case w/ El Cacao (Panel Discussion to Follow) DESCRIPTION:The Chocolate Case\n\nWhat would you do if the food you were ea ting was produced by slaves? Could you be arrested? Watch what happens whe n one team of Dutch journalists decide to look into the who and how of cho colate production\, and discover that the answers aren’t quite cut and d ry\, legally or otherwise.\n\nThe Netherlands\, 2016\, 90 minutes\n\nDirec tor Benthe Forrer\n\nDistributor Tony’s Chocolonely\n\n\n\nEl Cacao\n\nT he idea of chocolate is one of luxury and yet the reality of harvesting it is anything but. Samuel Murillo\, a fair trade cocoa farmer shows how the other half lives. \n\nUSA\, 2015\, 20 minutes\n\nDirector Michelle Aguila r\n\n\n\nFollowing the screening\, The Future of Food Law &\; Policy i n Canada conference will host a panel discussing law as a tool in ethical sourcing\, transparency\, and enabling consumers to gather the information necessary to vote with their wallets. Join the delegates of the Dalhousie -based conference at the screening of The Chocolate Case\, a superb film s howcasing inequities in international law and thus inspiring a conversatio n on the ramifications presented by the film to Food Law proponents. Come join the most stimulating conversations that Devour! can provoke as we tal k about the Future of Food. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Chocolate-Case-1.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:271@devourfest.com DTSTART;TZID=America/Halifax:20161104T160000 DTEND;TZID=America/Halifax:20161104T173000 DTSTAMP:20160930T172528Z URL:https://devourfest.com/program/its-five-oclock-somewhere-cocktails-wor kshop-with-matt-jones-jeffrey-van-horne/ SUMMARY:It's Five O'Clock Somewhere: Cocktails Workshop with Matt Jones & J effrey Van Horne DESCRIPTION:They’re back! Our resident mixologists Jeff Van Horne (Half S hell) and Matt Jones (Whisky Ambassador\, Beam Suntory) are totally pumped to take you on a boozy tour through the wild world of cocktails. Disclaim er: last year’s workshop attendees left with rosy cheeks all abuzz. Know what we’re saying? Ssshhhh… it’s five o’clock somewhere. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/JMV-2771.jpg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:272@devourfest.com DTSTART;TZID=America/Halifax:20161104T163000 DTEND;TZID=America/Halifax:20161104T183000 DTSTAMP:20161002T200405Z URL:https://devourfest.com/program/devour-chowder-smackdown/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:Who will be crowned the chowder champion in 2016? Brought to yo u by Ocean Wise\, this family-friendly event is a signature event at Devou r! Ten contestants will compete with their chowder prowess\, vying for vot es from the esteemed judges led by Ocean Wise Executive Chef Ned Bell or y ou! Your ticket includes samples of all ten chowders and the opportunity t o vote for your favourite. \n\nStay tuned for announcements of all local c hef participants! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/ChowderSmackdown_FacebookEventPage.jpg LOCATION:Wolfville & District Lion's Club\, 36 Elm Avenue\, Wolfville\, Nov a Scotia\, B4P 1Z9\, Canada GEO:45.093437;-64.364418 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=36 Elm Avenue\, Wolfville\, Nova Scotia\, B4P 1Z9\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville & Dis trict Lion's Club:geo:45.093437,-64.364418 END:VEVENT BEGIN:VEVENT UID:274@devourfest.com DTSTART;TZID=America/Halifax:20161104T170000 DTEND;TZID=America/Halifax:20161104T183000 DTSTAMP:20161004T125947Z URL:https://devourfest.com/program/sour-grapes-wlilac-coconut-cream-tarts/ SUMMARY:Sour Grapes w/Lilac Coconut Cream Tarts DESCRIPTION:Sour Grapes \n\nThe world of wine can be as exciting as a hunt\ , and one can easily be fleeced. Charismatic Rudy Kurniawan meets all the right people\, makes all the right moves\, until a Burgundian wine produce r decides to stop the party\, and everyone realises they’ve all been dri nking the wrong kool-aid.\n\nUSA/UK/France\, 2016\, 86 minutes\n\nDirector s Jerry Rothwell\, Reuben Atlas\n\nDistributor Kinosmith\n\n\n\nLilac Coco nut Cream Tarts\n\nThe best spring dessert idea we’ve seen in some time\ , and we’ll never look at lilac bushes the same way. \n\nCanada\, 2016\, 3 minutes\n\nDirector Aube Giroux\n\n\n\nThis film will inspire a dinner following the screening at 8PM at the Wolfville Farmers' Market–Celebrit y Chef Dinner with John Sundstrom\, Dale MacKay\, Ray Bear\, Andru Branch &\; Mark Gray. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Sour-Grapes.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:275@devourfest.com DTSTART;TZID=America/Halifax:20161104T173000 DTEND;TZID=America/Halifax:20161104T190000 DTSTAMP:20160918T143900Z URL:https://devourfest.com/program/migrant-dreams-wfarmed-with-love/ SUMMARY:Migrant Dreams w/Farmed with Love DESCRIPTION:Migrant Dreams \n\nNow that we know how our food is grown\, the next question is: who is growing and harvesting it\, and in what conditio n? This documentary examines the conditions that many of temporary foreign workers must endure\, from extortion to threats upon their lives.. And it ’s happening in Canada.\n\nCanada\, 2016\, 88 minutes\n\nDirector Min So ok Lee\n\nDistributor Cinema Politica Network\n\n\n\nFarmed with Love\n\nW hen it comes to the environment\, China may be a wild west of agricultural practices. But some farmers are looking to tame the wild by letting it be .\n\nChina\, 2016\, 4 minutes\n\nDirector Wang Yu\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Migrant-Dreams.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:273@devourfest.com DTSTART;TZID=America/Halifax:20161104T180000 DTEND;TZID=America/Halifax:20161104T193000 DTSTAMP:20161027T173717Z URL:https://devourfest.com/program/industry-happy-hour-meet-the-chefs/ SUMMARY:Industry Happy Hour: Meet the Chefs DESCRIPTION:There is no fee to attend this event\n\nJoin us in our most hos pitable of hours at the Festival Lounge over three days of the festival– from Thursday to Saturday\, we’ll raise a glass\, enjoy some fresh Nova Scotia oysters courtesy of our partners at Sober Island Oysters and mingle with an interesting crew night after night. Restricted to 19 years of age or older. Admittance with a badge or festival ticket.   ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Festival-Lounge-1.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:276@devourfest.com DTSTART;TZID=America/Halifax:20161104T200000 DTEND;TZID=America/Halifax:20161104T220000 DTSTAMP:20161030T130055Z URL:https://devourfest.com/program/celebrity-chef-dinner-with-john-sundstr um-dale-mackay-ray-bear-andru-branch/ SUMMARY:Celebrity Chef Dinner with John Sundstrom\, Dale MacKay\, Ray Bear\ , Andru Branch & Mark Gray DESCRIPTION:This five-course dinner is inspired by the film Sour Grapes  and will be prepared by:\n\n \;\n\nMenu:\n\nMark Gray\, Battery Park & amp\; Brooklyn Warehouse\, Halifax\nBacon wrapped scallop\n\nAndru Branch\ , Dartmouth North Community Food Centre\, Dartmouth\nOrganic beet root and kale on a mission (salad)\n\nJohn Sundstrom\, Lark\, Seattle\nDuck breast \, smoked quince\, rye berries\, foie gras emulsion\n\nRay Bear\, Studio E ast Food + Drink\, Halifax\nCounterfeit squid\, Sour sausage\, banana blo ssom salad\, hana\, black rice and Aioli\n\nDale MacKay\, Ayden Kitchen &a mp\; Bar\, Saskatoon\nApple crepe\, compressed local apples\, parsnip crea m\n\n*Menu subject to change\n\nYour $120.00 ticket includes wine pairings \; tax &\; gratuity extra. You can add in the film the meal is based o n for just an additional $5.00! \n\nPlease note that due to the restricti ons of the event space\, we cannot accommodate dietary restrictions.\n\ n\n\nJohn Sundstrom\, Lark\, Bitter/Raw\, Slab Sandwiches + Pie\, Southpaw Pizza\n\nJohn Sundstrom is a graduate of the New England Culinary Institu te and completed a four-year apprentice with classically trained sushi che f Yasuyuki Shigarami.\n\nAfter eight years of cooking in Seattle\, Sundstr om decided to spend a year traveling and learning—first he set off to Ja pan to taste and research Japanese food and culture\, then he was on to a working tour of New York and San Francisco’s finest kitchens\, a sort of “Culinary Graduate School.” After returning to Seattle\, he was named one of Food &\; Wine’s Best New Chefs of 2001 while at the W Seattle ’s Earth &\; Ocean.\n\nIn 2003\, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife\, JM Enos\, and partner\, Kelly R onan. In 2013\, he published his first cookbook\, Lark: Cooking Against th e Grain\, which was awarded an IACP Judges Choice Award. In December of 20 14\, Sundstrom relocated Lark to a larger space\, and opened two additiona l spots in the same building: Bitter/Raw and Slab Sandwiches + Pie.\n\nSun dstrom has been featured on the Food Network’s Best Of and Food Nation a s well as the PBS original series Chefs A’ Field\, which was nominated f or a James Beard Award. Sundstrom himself won the James Beard Award for Be st Chef Northwest in 2007\, and was a semi-finalist for the James Beard Aw ard Outstanding Chef USA in 2014. He has participated in multiple Cochon 5 55 competitions\, and won twice in Seattle. In August 2016 John was a sess ion leader at MAD 5 in Copenhagen.\n\n\n\nDale MacKay\, Ayden Kitchen & \; Bar\n\nCanada’s first Top Chef\, and multi-award winning culinary art ist\, Chef Dale MacKay had been a protégé to world renowned Chef Gordon Ramsay at his restaurants in Tokyo\, New York\, and London and was Executi ve Chef at Lumière in Vancouver managed by celebrated New York Chef Danie l Boulud’s Dinex Group\, and most recently the former Executive Chef/Pro prietor of Ensemble Restaurant and Ensemble Tap in Vancouver.\n\nAs knowle dgeable in the business of restaurants as he is in the cuisine\, Dale has either led or been an integral part of 13 restaurant openings under the li kes of Gordon Ramsey and Daniel Boulud.  As former Executive Chef/Proprie tor of Ensemble Restaurant and Ensemble Tap\, Chef MacKay had offered Vanc ouverites an entirely new and exciting dining concept\, combining classic French techniques with modern influences and flavor profiles from around t he world. And he plans to do no different in Saskatoon.\n\nChef MacKay was born in Saskatchewan\, Canada\, and\, like most great chefs\, knew at an early age that he was destined for the kitchen. Before being handpicked by maverick Chef Gordon Ramsay of Hell's Kitchen fame\, Dale spent time as a private chef in Rome\, in BC's Queen Charlotte Islands as an Executive Ch ef with the elite West Coast Fishing Club. Dale's experience as Gordon Ram say's protégé included time in his famed kitchens at Claridge's in Londo n\, the three Michelin starred Restaurant Gordon Ramsay in London\, and in the Conrad Tokyo Hotel. His final post before moving to Vancouver was as Executive Sous Chef at Restaurant Gordon Ramsay at The London NYC Hotel in New York City. There\, Dale perfected his craft - overseeing a staff of 6 5\, two restaurants\, (Restaurant Gordon Ramsay and Maze)\, a private dini ng room and room service. At just 26 years of age\, Dale was an exemplary Chef and kitchen manager and his talents contributed significantly to the two Michelin Star and 'Best New Restaurant' (Zagat) rating of the properti es.\n\nChef MacKay had been the culinary tour de force in the well-praised Lumière kitchen when he arrived from New York City in the fall of 2007. Under Dale's direction\, Lumière built on its un-broken tradition of Rela is &\; Chateau class cuisine and service standards and was awarded the Grand Chef title at age 27 which made him the youngest in the world at the time. Other awards to he credit were AAA's Five Diamond\, Mobil's Four St ars and Traditions et Qualite's highest honors.  Chef Dale opened “Ayde n Kitchen &\; Bar” which is named after he biggest inspiration his so n Ayden in November 2013 in his home town of Saskatoon in a beautiful heri tage building. Over the last year Ayden Kitchen and Bar has been rated #10 in Canada by Vacay.ca and People’s Choice for best new Restaurant by En Route Magazine in 2014.In 2015 Dale and management group opened up a new I talian Restaurant called “Little Grouse on The Prairie” Just down the street from Ayden Kitchen &\; Bar.\n\n\n\nRay Bear\, Studio East Food + Drink\n\nChef Ray Bear\, an award winning\, nationally known chef\, is a prophet of local and creative cuisine.  From his home base in Halifax\, N ova Scotia\, Chef Bear has been a major force in shifting the food culture from one of cosmetic appeal to a true cuisine based on fresh\, sustainabl e\, flavorful food.\n\nFor two decades Chef Bear has passionately studied his craft.  From his education at the Culinary Institute of America\, thr ough hands on training at top restaurants such as Radius\, Aliena\, August \, Nobu and Michi\, he has refined his mastery in the kitchen. Bear was na med Chef of the Year and Culinarian of the Year for Nova Scotia (2005). He led the opening of Gio in the Prince George Hotel and Bear Restaurant.   Not only is his talent evident in the kitchen\, he has been an ambassador throughout Canada and abroad\, on both television and in print.  He regul arly travels to promote Atlantic Canadian Lobster and other indigenous pro ducts. As an Indigenous person\, he has constantly made choices to promote traditional food and keep the flavor of his ancestors alive and well in C anada.  \n\nThe stars aligned in summer of 2015 when Bear joined forces w ith his life partner\, Saronn Pov in creating Asian-fusion restaurant in N orth End Halifax. Their hopes and dreams surpassed when Chronicle Herald B ourgeis Gourmet awarded Studio East for Restaurant of the year 2015 . Now days you can catch Bear at Studio East shucking an icy plate of fresh oyst ers for regulars alike. Casual but exquisitely crafted food.  Imagination rules. A spinning globe of a menu. The vision of a locally sourced\, glob ally ambitious restaurant is balanced by the depth of experience that thes e two chefs bring to the table.  Chefs Ray Bear and Saronn Pov are food e xplorers and pioneers. They have brought Halifax the best of global cuisin e that is fun and unpretentious. \n\n\n\nAndru Branch\, Dartmouth North Co mmunity Food Centre\n\nThe Dartmouth North Community Food Centre Community Chef is passionate about food. Born in the sleepy university town of Sack ville\, New Brunswick\, Andru grew up amidst the hustle and bustle of Toro nto where he became inspired by the diverse tapestry of multicultural flav ours. Since 2007\, Andru has been creating savory and healthy meals at The Saturday Free Clinic in Halifax\, a volunteer organization that provides free alternative health care to people living on low incomes. Andru attend ed the Canadian School of Natural Nutrition in Halifax in 2010\, where he earned a diploma as a Holistic Nutritional Consultant with honours. With o ver 20 years of experience working in the restaurant industry (2 Doors Dow n\, Chives\, Il Mercato and La Vecchia in Toronto)\, Andru brings a wealth of knowledge about whole foods and how to combine flavourful herbs and sp ices into nutritious and delicious meals.\n\n\n\nMark Gray\, Battery Park &\; Brooklyn Warehouse\n\nBorn in Halifax\, Nova Scotia\, Mark Gray has been working in the culinary industry since age 16. Beginning his climb a t the beginning\, he started washing dishes at Il Mercato Trattoria under Chef’s Maurizio Bertossi and Martin Ruiz Salvador. After graduating high school\, Mark moved to Alberta\, where he became Sous Chef at The Drake I nn and at The Wood Steakhouse &\; Grill\, under back-to-back Gold Medal Plates winner Chef Michael Lyon.\n\nMoving back to Halifax in 2009\, Mark became the Executive Chef at The Hilton Garden Inn\, Halifax Airport\, at the age of 20. From there\, he decided to take a step back to continue le arning the craft\, and began working under Chef Graeme Rupple at The Brook lyn Warehouse. He earned his Canadian Red Seal Certification\, and complet ed the Culinary Arts program at Nova Scotia Community College\, before bec oming Executive Chef at The Brooklyn Warehouse. The popular Halifax restau rant has won the title of Best Restaurant in Halifax in The Coast’s Best of Food Awards in 2012\, 2013 and 2014. His second endeavor\, ACE Burger Co.\, has taken the title of Best Burger\, Halifax in 2013\, 2014 and 2015 .\n\nIndependently\, Mark has also won Nova Scotia Association of Chefs an d Cooks’ Culinarian of the Year in 2014 and Chef of the Year in 2015. In 2015\, Mark became Executive Chef at his third establishment\, Dartmouth- based beer bar and eatery\, Battery Park. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Dinners-3.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:VEVENT UID:277@devourfest.com DTSTART;TZID=America/Halifax:20161104T200000 DTEND;TZID=America/Halifax:20161104T213000 DTSTAMP:20160918T144103Z URL:https://devourfest.com/program/bugs-wred-end-and-the-factory-plant/ SUMMARY:BUGS w/Red-end and the Factory Plant DESCRIPTION:BUGS\n\nBen and Josh\, two young chefs-turned-scientists\, want to save the world and are willing to crisscross the globe to get a taste of every bug known to man in an effort to do so. A gastronomic adventure f rom René Redzepi’s experimental Nordic Food Lab (Noma) that has its pro tagonists willingly and\, often giddyingly\, getting bitten and stung in p ursuit of this elusive new protein. \n\nDenmark\, 2016\, 75 minutes\n\nDir ector Andreas Johnsen\n\nDistributor Kinosmith\n\n\n\nRed-end and the Fact ory Plant\n\nBugs against the machine! \n\nThe Netherlands\, 2016\, 15 min utes\n\nDirectors Robin Noorda\, Bethany de Forest\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/BUGS.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:278@devourfest.com DTSTART;TZID=America/Halifax:20161104T203000 DTEND;TZID=America/Halifax:20161104T220000 DTSTAMP:20160918T144225Z URL:https://devourfest.com/program/soul-food-stories-wstrudel-sisters/ SUMMARY:Soul Food Stories w/Strudel Sisters DESCRIPTION:Soul Food Stories \n\nThis film takes “food for the soul” r eligiously\, as food becomes the background for a spiritually diverse grou p of Bulgarians. \n\nBulgaria/Finland\, 2013\, 69 minutes\n\nDirector Toni slav Hristov\n\nDistributor Syndicado\n\n\n\nStrudel Sisters\n\nThis beaut iful short introduces viewers to two sisters who bake some of the most bel ly filling and heart-warming strudel you’d ever want to eat.\n\nAustrali a\, 2016\, 7 minutes\n\nDirectors Peter Hegedus\, Jaina Kalifa\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Soul-Food-Stories-scaled.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:279@devourfest.com DTSTART;TZID=America/Halifax:20161104T210000 DTEND;TZID=America/Halifax:20161105T010000 DTSTAMP:20161002T200440Z URL:https://devourfest.com/program/devour-cocktail-pop-up-party-3/ SUMMARY:Devour! Cocktail Pop-Up Party DESCRIPTION:They’re back! For the fourth year running (how lucky are we?! )\, our super talented Devour! mixologists\, Matt Jones and Jeff Van Horne will serve up some of their best creations to date. Your ticket includes four cocktail samples and music by our resident DJ &\; Devour! Programm er\, Simon Thibault. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Cocktail-Pop-Up-Party.jpg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:280@devourfest.com DTSTART;TZID=America/Halifax:20161105T090000 DTEND;TZID=America/Halifax:20161105T130000 DTSTAMP:20161027T173412Z URL:https://devourfest.com/program/devour-the-grills-3/ SUMMARY:Devour! The Grills DESCRIPTION:Two rounds of chefs will take turns grilling on our glorious Bi g Green Eggs during a busy Saturday morning at the Wolfville Farmers’ Ma rket. Snack and wander through one of Atlantic Canada’s market gems.  F un for the whole family! \n\nTwo sessions: 9-11am (Cornel Ceapa\, Acadian Sturgeon &\; Caviar Inc.) &\; 11am-1pm (Chef Joseph Crocker\, Peasan ts Pantry).\n\nFree admission\; food available for purchase from the grill s &\; market vendors.\n\n \; 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:VEVENT UID:281@devourfest.com DTSTART;TZID=America/Halifax:20161105T100000 DTEND;TZID=America/Halifax:20161105T113000 DTSTAMP:20161004T170201Z URL:https://devourfest.com/program/blue-fin-whand-line-cod-cod-pot-fishing -fogo-the-seafood-shop/ SUMMARY:Bluefin w/Hand. Line. Cod.\, Cod-Pot Fishing Fogo & The Seafood Sho p DESCRIPTION:Bluefin\n\nBluefin is a tale of epic stakes set in North Lake\, Prince Edward Island\, known as the “tuna capital of the world.” Loca l fishermen swear the spectacular Atlantic bluefin tuna are so plentiful h ere they literally eat out of people’s hands. But many scientists conten d the species is on the brink of collapse. \n\nCanada\, 2016\, 53 minutes\ n\nDirector John Hopkins\n\nDistributor National Film Board of Canada\n\n\ n\nHand. Line. Cod. \n\nCanada\, 2016\, 13 minutes\n\nDirector Justin Sim ms\n\nIt seems like everything good keeps turning up Fogo\, including the reversal of a 20-year moratorium on North Atlantic cod\, and the fishermen leading the sustainable revolution in this remote place.\n\n\n\nCod-Pot F ishing Fogo\n\nAubrey &\; Marie Payne have fished their entire lives… together. \n\nCanada\, 2016\, 3 minutes\n\nDirector Rosemary House\n\n\n\ nThe Seafood Shop\n\nOne of the last of a dying breed\, Mount Pearl’s Sk ipper’s Seafood processes 50\,000 pounds of cod a year by hand\,. Canada \, 2016\, 2 minutes\n\nDirector Rosemary House\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Blue-Fin-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:321@devourfest.com DTSTART;TZID=America/Halifax:20161105T100000 DTEND;TZID=America/Halifax:20161105T170000 DTSTAMP:20161026T161854Z URL:https://devourfest.com/program/benjamin-bridge-doors-open-for-devour-4 / SUMMARY:Benjamin Bridge (Doors Open For Devour!) DESCRIPTION:For Devour! only\, Benjamin Bridge is opening its doors\, no ap pointment needed. Drop in to the beautiful tasting room\, just over the hi ll from Wolfville in the picturesque Gaspereau Valley. Taste the wines bei ng talked about across the country by joining a barrel tasting - a short\, introductory tasting and tour by a knowledgeable member of the BB team. A llow 30-45 minutes\; $12 per person\, 3 wines. www.benjaminbridge.com\n\nT he winery is not signed at the driveway\, so look for the slate marker on the south side that reads "1842". Follow the long driveway up around the h eritage barn and down to the winery building. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/1 0/Devour-image-2016-v2-scaled.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:282@devourfest.com DTSTART;TZID=America/Halifax:20161105T110000 DTEND;TZID=America/Halifax:20161105T130000 DTSTAMP:20160929T135622Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-16/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to the Starr's Point Loop–first stop i s Planter's Ridge Winery for a guided tasting of both local and award-win ning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Ch airman\, Phil Bélanger\, and paired with wines at the source. Then it's o n to a quick tour of Fox Hill Cheese House\, one of Nova Scotia's most pr ominent fromageries. Enjoy the views of beautiful Starrs Point on the ret urn trip to Wolfville. This Devour! The Bounty of Kings County Tasting Tou r is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 ho urs.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and independent cons ultant working with the Dairy Farmers of Canada\, and has been a part of t he Canadian Cheese Grand Prix national competition since its inception in 1998\, and Chairman since 2009. His passion for cheese goes back to his ea rly childhood and he has been exploring cheese ever since. Not only has he done his studies in cheese\, but also sommellerie in France. Amazed by th e on-going innovative excellence in the Canadian cheese making industry\, in the last two decades he has been focusing on Canadian Cheese\, with att ention on pairing with wine\, and also with beer becoming a growing trend. He has had a distinguished career in the Atlantic agrifood industry\, whi ch included directing a Provincial Hotel and Culinary Training Institution \, where he developed and managed all aspects of its programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour\, and chairman of La Confrérie de la Chaîne des Rô tisseurs for the New Brunswick chapter. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/All-You-Need-is-Cheese-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:283@devourfest.com DTSTART;TZID=America/Halifax:20161105T110000 DTEND;TZID=America/Halifax:20161105T123000 DTSTAMP:20160930T172557Z URL:https://devourfest.com/program/culinary-workshop-with-chef-john-higgin s/ SUMMARY:Culinary Workshop with Chef John Higgins DESCRIPTION:The Celtic-Atlantic Connection\n\nJoin Food Network’s Chopped Canada judge and head of the George Brown Chefs School\, John Higgins\, a s he demonstrates to you all you ever needed to know about haggis AND the passion behind Fogo Island cod. The charismatic Scottish chef is entertain ing and knowledgeable with 30+ years in the kitchen. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/John-Higgins-scaled.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:284@devourfest.com DTSTART;TZID=America/Halifax:20161105T113000 DTEND;TZID=America/Halifax:20161105T130000 DTSTAMP:20161027T173750Z URL:https://devourfest.com/program/ocean-wise-panel/ SUMMARY:A Fish Called Sustainable: Human impacts on the ocean and sustainab le seafood initiatives in Canada DESCRIPTION:A Fish Called Sustainable: Human impacts on the ocean and susta inable seafood initiatives in Canada \n\nThis panel will bring together ex perts from academia\, industry\, and conservation to highlight the current ecological impacts of fishing—both local and globally\, and discuss whe re gaps in seafood supply chain management currently exist. Additional emp hasis will be placed on the role and accessibility of sustainable seafood recommendation programs\, and the involvement of chefs and businesses in t he promotion of responsibly sourced seafood to consumers. Audience partici pation will be highly encouraged and attendees are welcome to ask our pane lists any questions they have related to fisheries and/or aquaculture prac tices in Canada and abroad.\n\nConfirmed Participants:\n\nDave Adler\, Own er\, Hooked Halifax\n\nDr. Megan Bailey\, Assistant Professor\, Dalhousie University\n\nNed Bell\, Executive Chef\, Vancouver Aquarium\n\nHana Nelso n\, Owner\, Afishionado Fishmongers \n\nModerator: Laurenne Schiller\, Oce an Wise Research Analyst\n\nNO TICKETS ARE NECESSARY FOR THIS EVENT\n\nPle ase RSVP to Isabella.Sulpizio@vanaqua.org  to reserve a spot LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:285@devourfest.com DTSTART;TZID=America/Halifax:20161105T123000 DTEND;TZID=America/Halifax:20161105T140000 DTSTAMP:20160918T144843Z URL:https://devourfest.com/program/shorts-program-look-whos-coming-to-dinn er-wfood-first-lobster-fra-diavolo-sunday-lunch-so-good-to-see-you-candice -peters-smokin-hot-date-home-suite-home-the-cannoli/ SUMMARY:Shorts Program: Look Who's Coming to Dinner w/Food First\, Lobster Fra Diavolo\, Sunday Lunch\, So Good To See You\, Candice & Peter's Smokin ' Hot Date\, Home Suite Home & The Cannoli DESCRIPTION:Food\, First\n\nTwo couples for a lovely evening out. Two coupl es endure the most awkward of conversations.\n\nGermany\, 2016\, 11 minute s\n\nDirector Pol Ponsarnau\n\n\n\nLobster Fra Diavolo\n\nA comedy of erro rs\, family\, and a roving lobster. \n\nUSA\, 2015\, 15 minutes\n\nDirecto r Oriana Oppice\n\n\n\nSunday Lunch (Le repas dominical)\n\nIn this animat ed short\, a young gay man talks about how his dysfunctional family functi ons during dinner.\n\nFrance\, 2015\, 13 minutes\n\nDirector Céline Devau x\n\n\n\nSo Good to See You\n\nSienna Miller stars in this painfully funny short which teaches you how NOT to use your phone before\, after\, and du ring a dinner party.\n\nUSA\, 2016\, 10 minutes\n\nDirector Duke Merriman\ n\n\n\nCandice &\; Peter's Smokin' Hot Date\n\nSince last year’s Rese rvations for Two\, Candice and Peter have amped up their relationship and it’s smokin’ hot\, to say the least. \n\nCanada/USA\, 2016\, 8 minutes \n\nDirectors Leanne Melissa Bishop\, Michael Mason\n\n\n\nHome Suite Home \n\nThe life of a  critic isn’t always what it’s cracked up to be. Un less you too\, crack\, just a little. \n\nThe Netherlands\, 2016\, 14 minu tes\n\nDirector Jeroen Houben\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Food-First.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:286@devourfest.com DTSTART;TZID=America/Halifax:20161105T123000 DTEND;TZID=America/Halifax:20161105T140000 DTSTAMP:20161002T201504Z URL:https://devourfest.com/program/culinary-workshop-lunch-with-chef-clayt on-carnes/ SUMMARY:Culinary Workshop & Lunch with Chef Clayton Carnes DESCRIPTION:West Palm Beach\, Florida is home to Clay Carnes’ red-hot Cho lo Soy Taqueria. The winner of Food Network USA’s Cutthroat Kitchen Time Warp Tournament will demo handmade yellow corn tortillas using common equ ipment\,  make some quick pickles and sauces to top the tortillas and use some local inspiration with Nova Scotia products. He will be roasting mea t on the open grill as well! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Clay-Carnes-scaled.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:VEVENT UID:287@devourfest.com DTSTART;TZID=America/Halifax:20161105T130000 DTEND;TZID=America/Halifax:20161105T150000 DTSTAMP:20160915T153528Z URL:https://devourfest.com/program/crafty-beer-bus/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Guests will then be delivered back to one of the iconic fixt ures of Main Street\, Paddy’s Pub\, to sample some of their brews–than kfully\,  just a short stumbling distance from the Al Whittle Theatre. An d finally\, somewhere along the way\, you’ll have the opportunity to try KinoBier–our first Devour! beer made in collaboration with Spindrift Br ewing. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Devour7-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:288@devourfest.com DTSTART;TZID=America/Halifax:20161105T130000 DTEND;TZID=America/Halifax:20161105T150000 DTSTAMP:20160929T135743Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-17/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to the Starr's Point Loop–first stop i s Planter's Ridge Winery for a guided tasting of both local and award-win ning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Ch airman\, Phil Bélanger\, and paired with wines at the source. Then it's o n to a quick tour of Fox Hill Cheese House\, one of Nova Scotia's most pr ominent fromageries. Enjoy the views of beautiful Starrs Point on the ret urn trip to Wolfville. This Devour! The Bounty of Kings County Tasting Tou r is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 ho urs.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and independent cons ultant working with the Dairy Farmers of Canada\, and has been a part of t he Canadian Cheese Grand Prix national competition since its inception in 1998\, and Chairman since 2009. His passion for cheese goes back to his ea rly childhood and he has been exploring cheese ever since. Not only has he done his studies in cheese\, but also sommellerie in France. Amazed by th e on-going innovative excellence in the Canadian cheese making industry\, in the last two decades he has been focusing on Canadian Cheese\, with att ention on pairing with wine\, and also with beer becoming a growing trend. He has had a distinguished career in the Atlantic agrifood industry\, whi ch included directing a Provincial Hotel and Culinary Training Institution \, where he developed and managed all aspects of its programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour\, and chairman of La Confrérie de la Chaîne des Rô tisseurs for the New Brunswick chapter. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Ofjn6I2eXZ9vsoQLh6TLdVrAmCJBGuu9OdlfcY2pS6M-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:289@devourfest.com DTSTART;TZID=America/Halifax:20161105T140000 DTEND;TZID=America/Halifax:20161105T153000 DTSTAMP:20160930T172643Z URL:https://devourfest.com/program/culinary-workshop-with-chef-stephen-wal l/ SUMMARY:Culinary Workshop with Chef Stephen Wall DESCRIPTION:This workshop is a great demonstration on how to turn what coul d usually be considered food waste into a scrumptious and attractive dish. Featured in EnRoute Magazine\, Ottawa’s Chef Steve Wall from the red-ho t Supply and Demand demonstrates  how to slice tuna crudo and serve that\ , followed by taking the tuna scraps and making meatballs out of cured por k scraps and bread scraps.\n\nDish: Squid ink rigatoni with tuna and prosc iutto meatballs. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Steve-Wall.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:290@devourfest.com DTSTART;TZID=America/Halifax:20161105T140000 DTEND;TZID=America/Halifax:20161105T153000 DTSTAMP:20161002T200618Z URL:https://devourfest.com/program/sourdough-starter-workshop-with-chef-la ura-macleod/ SUMMARY:Sourdough Starter Workshop with Chef Laura MacLeod DESCRIPTION:Learn the ins and outs of sourdough from the Halifax-based brea d maven herself. Topics include: baking a classic Euro-style sourdough\, t he different between a Euro-style and San Francisco-style sourdough\, star ters\, gluten\, mixing\, fermentation\, proofing\, scoring and baking. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Laura-MacLeod-scaled.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:291@devourfest.com DTSTART;TZID=America/Halifax:20161105T150000 DTEND;TZID=America/Halifax:20161105T163000 DTSTAMP:20161028T180219Z URL:https://devourfest.com/program/an-interview-with-john-henion-producer- of-chefs-table/ SUMMARY:An Interview with John Henion\, Producer of Chef’s Table DESCRIPTION:John Henion produced the first season of highly acclaimed Netfl ix Original documentary series\, Chef’s Table\, which profiles the art a nd craft of six of the world’s most innovative chefs. Devour! Jury membe r Steve Chagollan moderates a lively discussion with John and explores cre atively telling food stories through the medium of television - its  chal lenges and triumphs. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/John-Henion.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:293@devourfest.com DTSTART;TZID=America/Halifax:20161105T150000 DTEND;TZID=America/Halifax:20161105T170000 DTSTAMP:20160929T135644Z URL:https://devourfest.com/program/the-all-you-need-is-cheese-express-18/ SUMMARY:The All You Need is Cheese Express DESCRIPTION:Hop on our express bus to the Starr's Point Loop–first stop i s Planter's Ridge Winery for a guided tasting of both local and award-win ning cheeses from across Canada\, curated by Canadian Cheese Grand Prix Ch airman\, Phil Bélanger\, and paired with wines at the source. Then it's o n to a quick tour of Fox Hill Cheese House\, one of Nova Scotia's most pr ominent fromageries. Enjoy the views of beautiful Starrs Point on the ret urn trip to Wolfville. This Devour! The Bounty of Kings County Tasting Tou r is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 ho urs.\n\n\n\nPhil Bélanger\n\nPhil is a cheese expert and independent cons ultant working with the Dairy Farmers of Canada\, and has been a part of t he Canadian Cheese Grand Prix national competition since its inception in 1998\, and Chairman since 2009. His passion for cheese goes back to his ea rly childhood and he has been exploring cheese ever since. Not only has he done his studies in cheese\, but also sommellerie in France. Amazed by th e on-going innovative excellence in the Canadian cheese making industry\, in the last two decades he has been focusing on Canadian Cheese\, with att ention on pairing with wine\, and also with beer becoming a growing trend. He has had a distinguished career in the Atlantic agrifood industry\, whi ch included directing a Provincial Hotel and Culinary Training Institution \, where he developed and managed all aspects of its programs. He currentl y is executive director in the NB department of Post-Secondary Education\, Training and Labour\, and chairman of La Confrérie de la Chaîne des Rô tisseurs for the New Brunswick chapter. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/All-You-Need-is-Cheese-Express-2.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:292@devourfest.com DTSTART;TZID=America/Halifax:20161105T150000 DTEND;TZID=America/Halifax:20161105T170000 DTSTAMP:20160929T140111Z URL:https://devourfest.com/program/the-crafty-beer-bus-7/ SUMMARY:The Crafty Beer Bus DESCRIPTION:Craft beer is all the rage these days – so much so – we jus t had to board a bus for it! This tour will start with a drive out to the first official microbrewery in the Annapolis  Valley\, Sea Level Brewing in Port Williams\, to tipple a few of their fine ales. Then we’ll contin ue with a few more craft beers and snacks overlooking the beautiful Cornwa llis River from the patio of the area’s first gastropub\, the Port Pub & amp\; Bistro. Guests will then be delivered back to one of the iconic fixt ures of Main Street\, Paddy’s Pub\, to sample some of their brews–than kfully\,  just a short stumbling distance from the Al Whittle Theatre. An d finally\, somewhere along the way\, you’ll have the opportunity to try KinoBier–our first Devour! beer made in collaboration with Spindrift B rewing. This Devour! The Bounty of Kings County Tasting Tour is facilitate d by our partner Grape Escapes Wine Tours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Crafty-Beer-Bus.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:314@devourfest.com DTSTART;TZID=America/Halifax:20161105T150000 DTEND;TZID=America/Halifax:20161105T170000 DTSTAMP:20160929T140945Z URL:https://devourfest.com/program/the-bubbles-bus-13/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Gra pe Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Bubbles-Bus-LAcadie-poured-e1540306341969-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:296@devourfest.com DTSTART;TZID=America/Halifax:20161105T160000 DTEND;TZID=America/Halifax:20161105T173000 DTSTAMP:20161024T121054Z URL:https://devourfest.com/program/bitters-workshop-with-jeffrey-van-horne -jenner-cormier/ SUMMARY:Bitters Workshop with Jeffrey Van Horne & Jenner Cormier DESCRIPTION:Two of Canada’s top barkeeps Jenner Cormier and Jeffrey Van H orne will be providing an interactive workshop on everything you need to k now about cocktail bitters. The course will provide an in-depth look at th e creation and use of cocktail bitters\, including the opportunity to craf t your own. \n\nPlease Note: The time listed in the printed program is inc orrect. What is listed on the website is actually correct. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/JMV-2735.jpg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:294@devourfest.com DTSTART;TZID=America/Halifax:20161105T160000 DTEND;TZID=America/Halifax:20161105T173000 DTSTAMP:20161003T133631Z URL:https://devourfest.com/program/port-tasting-workshop/ SUMMARY:Port Tasting Workshop with Bishop's Cellar DESCRIPTION:The people of Portugal have been growing grapes along the Douro River for centuries. Port is a rich\, often sweet style of wine that is " fortified" with spirits\, this gives the wine a unique strength and allows it to age for many years. Join the staff at Bishop's Cellar for a fun and friendly education session about Port. We'll learn about the many styles of Port and taste examples of this food-friendly wine's most popular style s. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Port_still_1.1.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:295@devourfest.com DTSTART;TZID=America/Halifax:20161105T160000 DTEND;TZID=America/Halifax:20161105T173000 DTSTAMP:20161010T183256Z URL:https://devourfest.com/program/cheesemaking-workshop/ SUMMARY:Mozzarella Cheesemaking Workshop with Joy Weir\, Jolly Farmer DESCRIPTION:Calling all cheese lovers! Learn a 30-minute at-home mozzarella recipe that Joy’s tried and tested for years.\n\nJoy Weir\, Jolly Farme r Cheese\n\nOn the rolling hillsides in the Saint John River valley of Nor thampton\, New Brunswick\, Jolly Farmer operates a mixed farm. We raise gr ass-fed beef and lamb\, pasture raised pork and chicken\, but our main sou rce of income is the cheese and milk from our Brown Swiss dairy herd. Our animals are raised with plenty of space\, air and sunshine\; no artificial hormones or growth stimulants\; we only use antibiotics in emergencies\; we feed all non-GMO grains and forage. Our dairy and creamery are provinci ally inspected and licensed\; we are very careful to maintain high standar ds of cleanliness and have won a milk quality award in New Brunswick for t he past 5 years. We specialize in making raw milk cheeses thus maintaining all the good vitamins\, minerals\, and enzymes. Joy Weir is the farm mana ger as well as the head cheese maker.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Joy-Weir-scaled.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:298@devourfest.com DTSTART;TZID=America/Halifax:20161105T170000 DTEND;TZID=America/Halifax:20161105T193000 DTSTAMP:20161004T130518Z URL:https://devourfest.com/program/devour-spotlight-gala-the-goddesses-of- food-wheritage-farm-to-table-in-rockland-maine-with-chef-melissa-kelly-of- primo/ SUMMARY:Devour! Spotlight Gala: The Goddesses of Food w/Heritage - Farm to Table in Rockland\, Maine with Chef Melissa Kelly of Primo DESCRIPTION:The Goddesses of Food \n\nWe’re thrilled to host the world pr emiere of this film at the sixth edition of Devour! Filmmaker Vérane Fred iani circumnavigated the globe to tell the story of the world of women and cuisine. Featuring some of the greats from Chef Dominique Crenn to Chef B arbara Lynch\, to those at the very start of their careers\, to those maki ng incredible food in the farthest reaches of the world in places like Bol ivia–the many successes and challenges that face women in the kitchen ar e revealed. This film has spurred a theme at this year’s festival–cele brating the Power of Women in Gastronomy.\n\nFrance\, 2016\, 106 minutes\n \nDirector Vérane Frediani\n\nDistributor Vérane Frediani\n\n\n\nHeritag e - Farm to Table in Rockland\, Maine with Chef Melissa Kelly of Primo\n\n Chef Melissa Kelly is known for her hyper-local approach to food at her mu ltiple award-winning\, farm and restaurant\, Primo in Maine\; worth the dr ive from anywhere.\n\nUSA\, 2016\, 9 minutes\n\nDirector Gab Taraboulsy\n\ n\n\nThis film will inspire a dinner following the screening at 8PM at the Wolfville Farmers' Market–Celebrity Chef Dinner with Barbara Lynch\, Ma ry Sue Milliken\, Christine Flynn\, Renée Lavallée\, Bee Choo Char\, Lau ra MacLeod &\; Charlotte Langley. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Goddesses-of-Food.jpeg LOCATION:Harvey Denton Hall\, Acadia University\, 12 Horton Ave.\, Wolfvill e\, NS\, B4P 2R6\, King's County\, Canada GEO:45.0886824;-64.3654565 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Horton Ave.\, Wolfville\ , NS\, B4P 2R6\, King's County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Harvey Denton Hall\, Acadia University:geo:45.0886824,-64.3654565 END:VEVENT BEGIN:VEVENT UID:297@devourfest.com DTSTART;TZID=America/Halifax:20161105T170000 DTEND;TZID=America/Halifax:20161105T183000 DTSTAMP:20160918T145042Z URL:https://devourfest.com/program/chicken-people-wthe-chickening/ SUMMARY:Chicken People w/The Chickening DESCRIPTION:Chicken People \n\nChristopher Guest’s Best In Show has nothi ng on these proponents of poultry pulchritude. Meet the cocks of the walk as they ruffle more than a few feathers and henpeck their competitors as t hey fight for the win. And we’re just talking about the owners of these banty birds. \n\nUSA\, 2016\, 83 minutes\n\nDirector Nicole Lucas Haimes\n \nDistributor Samuel Goldwyn\n\n \;\n\nThe Chickening\n\nAll pork and no chicken makes Jack a dull boy. Fasten your seatbelt for this psychedeli c ride through The Shining meets  fast-food amusement park.  \n\nUSA/Can ada\, 2016\, 6 minutes\n\nDirectors Nick DenBoer\, Davy Force\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/The-Chickening.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:299@devourfest.com DTSTART;TZID=America/Halifax:20161105T173000 DTEND;TZID=America/Halifax:20161105T190000 DTSTAMP:20160918T145424Z URL:https://devourfest.com/program/open-tables-wleekchi/ SUMMARY:Open Tables w/Leekchi DESCRIPTION:Open Tables \n\nTake two parts dining experience\, three parts relationships\, and one part human heart.  Stir as required\, and season liberally to create a quirky film about three couples and the lengths they go to live\, love\, and eat. As one character in the film says\, “It’ s about finding your own flavour of crazy.” \n\nUSA\, 2015\, 76 minutes\ n\nDirector Jack Newell\n\nDistributor Jack Newell\n\n\n\nLeekchi\n\nA del icious and tongue-in-cheek take on kimchi\, as only Aube Giroux can delive r. \n\nCanada\, 2016\, 3 minutes\n\nDirector Aube Giroux\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Open-Tables.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:300@devourfest.com DTSTART;TZID=America/Halifax:20161105T180000 DTEND;TZID=America/Halifax:20161105T193000 DTSTAMP:20161027T173816Z URL:https://devourfest.com/program/industry-happy-hour-meet-the-filmmakers / SUMMARY:Industry Happy Hour: Meet the Filmmakers DESCRIPTION:Featuring treats from Oceanwise Executive Chef Ned Bell &\; Sober Island Oysters!\n\nVancouver Chef Ned Bell presents some delectable and sustainable treats while delegates and festival guests have a chance to meet and mingle with Filmmakers from the 2016 Devour Program. Sample lo cal wines\, our festival brew  "KinoBier"\, oysters from Sober Island\, a nd ethically sourced seafood prepared with flair by Ned.\n\nRestricted to 19 years of age or older. Admittance with a badge or festival ticket. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Festival-Lounge-2.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:302@devourfest.com DTSTART;TZID=America/Halifax:20161105T200000 DTEND;TZID=America/Halifax:20161105T213000 DTSTAMP:20160918T145606Z URL:https://devourfest.com/program/a-year-in-port-wnaturali-tea/ SUMMARY:A Year in Port w/Naturali Tea DESCRIPTION:A Year in Port\n\nWe’re three for three now–after explorati ons in both Burgundy and Champagne at the last couple of festivals–we’ re diving deep into the dizzying world of Port. Director David Kennard ret urns with well-known wine importer Martine Saunier to guide us through the intoxicating microclimate of the Duoro Valley and the spirited seaside ci ty of Porto in Portugal–revealing the mystery of port and all of its age -old traditions. \n\nUSA/Portugal\, 2016\, 86 minutes\n\nDirector David Ke nnard\n\nDistributor Inca Films\n\n\n\nNaturali Tea\n\nFrom multiple Devou r Golden Tine award winner\, director Jeremy Sieffert (Dive!\, GMO OMG)\, comes this bucolic look at tea farming in Japan. \n\nUSA/Japan\, 2016\, 4 minutes\n\nDirector Jeremy Siefert\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/A-Year-in-Port.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:301@devourfest.com DTSTART;TZID=America/Halifax:20161105T200000 DTEND;TZID=America/Halifax:20161105T220000 DTSTAMP:20161030T125835Z URL:https://devourfest.com/program/celebrity-chef-dinner-with-barbara-lync h-mary-sue-milliken-christine-flynn-renee-lavallee-bee-choo-char-laura-mac leod/ SUMMARY:Celebrity Chef Dinner with Barbara Lynch\, Mary Sue Milliken\, Chri stine Flynn\, Renée Lavallée\, Bee Choo Char\, Laura MacLeod & Charlotte Langley DESCRIPTION:This five-course dinner is inspired by the film The Goddesse s of Food and will be prepared by chefs:\n\n \;\n\nMenu:\n\nCharlotte Langley\, Toronto\nCured steelhead trout with cold pressed canola oil gar lic and lemon\n\nChristine Flynn\, iQ Food Co\, Toronto\nComposed salad  w/ beets\, fennel\, radish\, arugula\, labneh\, everything bagel spices + crispy salmon skin\n\nLaura MacLeod\, The Old Apothecary\, Halifax\nRosema ry and local grape focaccia\, blue cheese shortbread crackers and gougeres .\n\nBee Choo Char\, Prince George Hotel\, Halifax\nLobster and snow crab salad with avocado and citrus aioli. Pickled heirloom rainbow carrot\, sri racha sauce\, shaved fennel and Four Season’s sunflower shoot\, sunflow er seeds and oatmeal crunch\n\nBarbara Lynch\, Barbara Lynch Gruppo\, Bost on\nWhite Bean Boullion with mascarpone ravioli\, hazelnuts\, and white tr uffle\n\nRenée Lavallée\, The Canteen\, Dartmouth\nBraised NS Beef Brisk et\, Creamy Farro\, Roasted Cauliflower\, Crabapple Mustard\n\nMary Sue Mi lliken\, Border Grill Restaurants &\; Trucks\, Los Angeles\nApple Walnu t Capirotada with Crema Sorbet and Pomme d'Or caramel\n\n*Menu subject to change\n\nYour $150.00 ticket includes wine pairings\; tax &\; gratuity extra. You can add in the film the meal is based on for just an addition al $5.00! \n\nPlease note that due to the restrictions of the event space \, we cannot accommodate dietary restrictions.\n\n\n\nBarbara Lynch\, B arbara Lynch Gruppo\n\nJames Beard-Award winner and Relais &\; Château x Grand Chef\, Barabara Lynch is regarded as one of Boston’s–and the c ountry’s–leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents in her early twenties\, Barbara trave led to Italy where she learned about the country’s cuisine firsthand fro m local women. She returned to her native Boston and became the Executive Chef at Galleria Italiana\, bringing national acclaim to the tiny trattori a when she captured Food &\; Wine’s “Ten Best New Chefs in America ” Award. \n\nIn 1998\, Barbara opened a restaurant of her own\, No. 9 Pa rk\, in Boston’s Beacon Hill. Now at the helm of Barbara Lynch Gruppo\, Barbara oversees seven celebrated culinary concepts including No. 9 Park\, B&\;G Oysters\, The Butcher Shop\, Stir\, Drink\, Sportello and Menton \, and employs a staff of over 250. Barbara is also the author of Stir: Mi xing It Up in the Italian Tradition\, which received a prestigious Gourman d award for “Best Chef Cookbook” for the United States. Barbara is cur rently working on her second book\, a memoir\, which is slated to be publi shed in 2017.\n\nBarbara has received numerous accolades over the years. I n 2014\, she received her second James Beard Foundation Award\, this time for “Outstanding Restaurateur”\; she is the second woman ever to recei ve this honour. \n\n\n\nMary Sue Milliken\, Border Grill Restaurants &\ ; Trucks\n\nA pioneer of world cuisine since the creation of City Café an d CITY Restaurant in Los Angeles in the 1980s\, Mary Sue is most notably r ecognized as a preeminent ambassador of modern Mexican cuisine with her Bo rder Grill Restaurants (Los Angeles\, LAX\, Las Vegas) and Trucks. In 2014 \, she and longtime business partner\, Susan Feniger\, opened a second loc ation in Las Vegas at The Forum Shops at Caesars.\n\nAfter becoming the fi rst female chef at Chicago's Le Perroquet in 1978\, Mary Sue went on to re fine her skills in Paris at Restaurant D’Olympe\, a woman owned Michelin two-star restaurant. In 1993\, she joined a handful of progressive collea gues to found Women Chefs &\; Restaurateurs\, an organization promoting women’s education and advancement in the restaurant industry. Mary Sue and Susan received the California Restaurant Association’s Lifetime Achi evement award in 2013\, just the third time this prestigious honor was pre sented to a woman\, and most recently were welcomed into the 2014 Menu Mas ters Hall of Fame.\n\nMary Sue has co-authored five cookbooks\, co-starred in nearly 400 episodes of the Food Network’s “Too Hot Tamales\,” an d co-hosted a food centered radio show for over a decade in Los Angeles.  She competed on season three of Bravo's “Top Chef Masters\," making it to the finale and winning $40\,000 for her charity\, Share Our Strength\, and its mission to end childhood hunger in America. \n\nMary Sue has serv ed as a fundraiser\, board member and advocate of Share Our Strength since 1987 and also serves on the Board of Trustees for the James Beard Foundat ion. She is passionate about food policy\, working alongside the LA Food P olicy Council\, Pew Charitable Trusts\, Oxfam\, Monterey Bay Aquarium and others to help shape sustainable food systems. Mary Sue is proud to have b een selected to serve the U. S. State Department as a member of the Americ an Chef Corps\, furthering the industry’s role in diplomatic affairs.   \n\nMary Sue spends the majority of her time thinking about food and cooks 7 days a week\, whether at one of her Border Grill restaurants\, Border G rill Truck or at home with her two sons and husband\, architect Josh Schwe itzer. \n\n\n\nChristine Flynn\, iQ Food Co.\n\nChristine Flynn is Executi ve Chef and Partner of iQ Food Co. in Toronto\, ON.  iQ Food Co features locally sourced\, sustainable fare with an emphasis on community building through food.   An Honours graduate of Dalhousie University in Halifax\, Christine trained in some of Nova Scotia’s top kitchens before going on to further her education at the French Culinary Institute in New York\, a nd completing a stage at the Michelin-Starred Levernoise in the heart of B urgundy. She also earned a diploma at the Academy of Culinary Nutrition. H er education continued in Massachusetts where she ran restaurants in Nantu cket and Amherst\, and simultaneously worked as the Culinary Director for the Nantucket Wine Festival for three years\, before returning home to Can ada in 2013.\n\nIn 2015 she gained widespread notoriety as the creator of the satirical instagram account @chefjacqueslamerde.  Her writing and/or photography have appeared in The Globe and Mail\, Bon Appetite\, Buzzfeed\ , Eater\, The London Times\, Vogue Online\, Munchies\, High Times\, Wired and a variety of other fun and whimsical publications. She has also appear ed as a judge on Season 13 of Top Chef\, a guest expert in AEG’s Tastolo gy series and as the creative force behind Tastemade’s “Pretentious Ki tchen."\n\n\n\nRenée Lavallée\, The Canteen\n\nBorn and raised in Shawvi lle\, Quebec\, Renée Lavallée left home at an early age in hopes of beco ming a lawyer\, but after “politely” being asked to leave the universi ty she was attending\, her parents gave her a choice: find a new school an d buckle down or get a job. She promptly applied to George Brown College i n Toronto and decided to give cooking a shot. After twenty crazy years in the business\, including many stints in restaurants around the world\, Ren ée has called Nova Scotia home for the past ten years.\n\nRenée currentl y divides her time between her popular communal dinners and cooking classe s and as the chef and owner of The Canteen – a bustling neighborhood sho p in Downtown Dartmouth\, specializing in chef-inspired sandwiches\, soups \, salads\, fresh baked artisanal breads and meals to go. With years of ex perience under her belt\, Renee has built a successful consulting business under The Feisty Chef brand\, working for a variety of clients in both th e public and private sectors. Renée’s ability to not only cook\, but to confidently communicate with consumers and media in both French and Engli sh has led to numerous contracts locally and abroad.\n\n\n\nBee Choo Char\ , The Prince George Hotel\n\nBee Choo Char joined the Prince George Hotel ’s kitchen team 16 years ago as third cook. An absolute mainstay of the hotel’s core culinary team\,  Bee Choo’s determination. And undeniabl e talent elevated her through the ranks\, to sous chef and then onto her p resent role as Executive Chef. A graduate of the culinary Arts program at the Nova Scotia\n\nCommunity college\, Char graduated at the top of her cl ass and has continued to shine. She has received the prestigious Alex Clav el Educational Award and has won gold medals at the International Culinary Competition in Miami\, Florida\, the APEX Culinary Chef War Competition a nd three times with senior team Nova Scotia.\n\n\n\nLaura Macleod\, The Ol d Apothecary Bakery &\; Café\nLaura MacLeod is the pastry chef and own er of The Old Apothecary Bakery &\; Cafe. After spending years as an in terior designer she decided to follow her passion for food (and her son) t o the Pacific Institute of Culinary Arts in Vancouver. Fully intending to concentrate on the culinary side of things\, she unexpectedly fell in love with baking bread and pastries. Immediately following graduation\, she re turned home to Halifax where she opened TOA. With a year and half under he r belt\, she is proud to say the bakery has been well received and she is excited to be a part of the evolving and expanding downtown Halifax scene. \n\n\n\nCharlotte Langley\, Toronto\n\nPEI Native Chef Charlotte Langley i s often identified by her cabal as “Maritime Chic”. She cultivates the essence of the Maritimes in all the work she does. Her East Coast hospita lity is absolutely magnetic\, pulling farmers\, clients\, &\; restaurat eurs alike across provinces to come knocking on her door. And if you ask C harlotte to tell you about herself she’d humbly reply that she loves to cook and laugh. But Langley’s biggest passion is sharing her favorite fo ods with as many mouths as possible. Upon tracking Charlotte’s experienc e\, it is a certainty that the mouths are many\, &\; more to come. Char lotte has over 10 years of practice as a chef &\; culinarian\, and in t hat time has forged a reputation for herself as a creative multi tasker ut terly dedicated to the art and craft of cooking. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/JMV-7392.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:VEVENT UID:303@devourfest.com DTSTART;TZID=America/Halifax:20161105T203000 DTEND;TZID=America/Halifax:20161105T220000 DTSTAMP:20160918T145759Z URL:https://devourfest.com/program/an-acquired-taste-wdeer-flower/ SUMMARY:An Acquired Taste w/Deer Flower DESCRIPTION:An Acquired Taste\n\nIn An Acquired Taste\, director Vanessa Le Maire documents the various paths - emotional\, personal\, ecological - th at every hunter must follow. But in this case\, the hunters are teenagers from Southern California who learn that hunting for one’s food isn’t t o be taken lightly.\n\nUSA\, 2016\, 80 minutes\n\nDirector Vanessa LeMaire \n\nDistributor Vanessa LeMaire\n\n\n\nDeer Flower\n\nNot all food experie nces are meant to be pleasant\, especially when they’re being forced upo n you.\n\nSouth Korea/USA\, 2016\, 8 minutes\n\nDirector Kangmin Kim\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/An-Acquired-Taste.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:304@devourfest.com DTSTART;TZID=America/Halifax:20161105T210000 DTEND;TZID=America/Halifax:20161106T010000 DTSTAMP:20161002T201303Z URL:https://devourfest.com/program/devour-spotlight-party/ SUMMARY:Devour! Spotlight Party DESCRIPTION:Come and celebrate the wrap of a great festival week (almost!) –drink\, dance and mingle with new and old festival friends alike until the wee hours! All the usual suspects will be there–including our favour ite drink purveyors–Benjamin Bridge &\; Spindrift Brewing along with a few food surprises and  featuring music by the Mark Riley Project.\n\n\ n\nThe Mark Riley Project\n\nThe Mark Riley Project is a 5-piece blues\, f unk and soul band created by Mark Riley. A former member of the Nova Scoti a Mass Choir\, Mark still performs as a Gospel Artist and also fronts anot her 15-piece band. The band currently performs throughout the Atlantic Pro vinces at concerts\, festivals and other venues. The members are: Mark Ril ey on guitar and lead vocals\, Fisher Akao on piano and keyboards\, Mark T owers on saxophone\, Gordon Blackmore on bass and Glenn Higgins on drums. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/JMV-2735.jpg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:322@devourfest.com DTSTART;TZID=America/Halifax:20161106T100000 DTEND;TZID=America/Halifax:20161106T170000 DTSTAMP:20161027T190841Z URL:https://devourfest.com/program/benjamin-bridge-doors-open-for-devour-5 / SUMMARY:Benjamin Bridge (Doors Open For Devour!) DESCRIPTION:For Devour! only\, Benjamin Bridge is opening its doors\, no ap pointment needed. Drop in to the beautiful tasting room\, just over the hi ll from Wolfville in the picturesque Gaspereau Valley. Taste the wines bei ng talked about across the country by joining a barrel tasting - a short\, introductory tasting and tour by a knowledgeable member of the BB team. A llow 30-45 minutes\; $12 per person\, 3 wines. www.benjaminbridge.com\n\nT he winery is not signed at the driveway\, so look for the slate marker on the south side that reads "1842". Follow the long driveway up around the h eritage barn and down to the winery building. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/1 0/Devour-image-2016-v2-scaled.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:305@devourfest.com DTSTART;TZID=America/Halifax:20161106T110000 DTEND;TZID=America/Halifax:20161106T130000 DTSTAMP:20161021T201029Z URL:https://devourfest.com/program/the-devour-golden-tine-awards-brunch-fe aturing-the-students-of-the-george-brown-nscc-culinary-programs/ SUMMARY:Devour! Golden Tine Awards Brunch Featuring the Students of the Geo rge Brown & Nova Scotia Community College Culinary Programs DESCRIPTION:Join us to celebrate the very best of the 2016 Festival at our Devour! Awards Brunch. We’re going to bear witness to a bit of a culinar y showdown – George Brown College and Nova Scotia Community College culi nary students will prepare our brunch under opposing faculty. Who will win ? Our stomachs for certain! We guarantee to blow your mind with this incre dible finish to Devour! including boozy brunch cocktails served up by Devo ur! mixologist Matt Jones. We will present the Golden Tine Awards for this year’s films in our five categories – Best Short Documentary\, Best S hort Drama\, Best Feature Documentary\, Best Feature Drama and Best Animat ion – chosen by our esteemed jury led by Craig Weintraub\, along with hi s fellow jurors Arlene Stein and Steve Chagollan.\n\nAwards made by Artist : Brad Hall\n\nOur Esteemed Jury\n\n\n\nChair of the Jury: Craig Weintraub \, Founder\, Long Beach International Film Festival\n\nCraig Weintraub is the ultimate New Yorker. Delving into the entertainment game from an early age\, Craig studied theatre and dramatic arts at Hofstra University\, Ste lla Adler Conservatory\, Lee Strasberg Institute and Susan Batson’s Blac k Nexxus School of Acting. Moving from acting (starring in films such as M urdered Innocence) to filmmaking (writing\, producing and directing his fi rst award-winning feature\, Uncle Melvin’s Apartment)\, Craig was able t o form his own motion picture production company\, Weintraub Films.\n\nBei ng a guest at other film festivals over the years\, Craig was inspired to create one on Long Island\, and in 2011\, launched the Long Beach Internat ional Film Festival. Combining his two passions – the art of film and gi ving to those in need – Craig believes that the medium of film has power to offer new perspectives on life\, our culture and our world. In his com munity\, Craig produces the annual Gala film for the Give Kids a Smile Fou ndation (which offers free dental to children from low income neighbourhoo ds) and assists with the Laughter Saves Live Foundations (which supports f amilies of those lost in 9/11 and provides medical care for patients fight ing cancer).\n\nCurrently Craig is filming a documentary focusing on a nat ural cancer cure alternative as well as one on the life story of UFC Champ ion\, Chris Weidman. Upcoming projects include the drama/thriller\, Baby G rand\, with producing partner Barbara Defina (Goodfellas\, Casino) and the dramady\, Inappropriate Behaviour\, a story that follows a father’s str uggle with raising his autistic son.\n\n\n\nArlene Stein\, Founder\, Found er\, Terroir Symposium\n\nOver the past 20 years\, Arlene Stein has develo ped a perfect balance of the holy trinity of food events – event managem ent\, food program design and a keen sense of marketing communications. As founder and executive director of the Terroir Hospitality Symposium – a n annual conference held in Toronto – she strives to create an event tha t works to create a global hospitality community through inspiration and e ducation. She is also a speaker on food system issues and a curator of gas tronomic programs worldwide.\nArlene currently lives in Berlin with her fa mily. Using her carefully honed holy trinity on a daily basis\, she works with destination marketing organizations to develop culinary tours and pro ducing film projects on regional gastronomy.\n\n \;\n\n\n\nSteve Chago llan\, Editor-in-chief\, DGA Quarterly\n\nAs editor-in-chief of DGA Quarte rly (the glossy arts magazine produced by the Directors Guide of America)\ , Steve Chagollan spends his days focusing on the art and craft of directi ng. Not quite a giant shift from his previous 21-year career at Variety\, where\, as the Features senior editor\, he spent his days assigning\, edit ing and writing stories on film festivals\, directors\, acting\, film and television composers\, cinematographers and costume designers. You could s ay that by now\, Steve knows everything and anything there is to know abou t the entertainment biz.\n\nBuilding his career upon star-studded profiles on the likes of silver screen legends such as Warren Beatty\, Jane Fonda\ , Martin Scorsese\, Robert Altman\, Roger Deakins\, Kate Winslet\, Cate Bl anchett\, Quentin Tarantino\, Michael Moore and many others\, Steve has be come a legend himself in the entertainment industry. As a moderator\, Stev e has served on panels at Film Fest Gent in Belgium\, Camerimage in Poland and the Mill Valley\, Napa Valley and Santa Barbara Film Festivals in Cal ifornia. He has also written features about films and filmmakers for the N ew York Times’ Sunday Arts &\; Leisure pages dating back to 2005.\n\n  \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/IMG_0682.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:VEVENT UID:306@devourfest.com DTSTART;TZID=America/Halifax:20161106T130000 DTEND;TZID=America/Halifax:20161106T143000 DTSTAMP:20160918T145939Z URL:https://devourfest.com/program/cafe-nagler-wbacon-gods-wrath/ SUMMARY:Café Nagler w/Bacon & God's Wrath DESCRIPTION:Café Nagler \n\nSometimes you need to stretch the truth a litt le bit when you’re tracing your roots. Much to the excitement of her gra ndmother\, filmmaker Mor Kaplansky journeys to modern-day Berlin to get th e real story behind one of the city’s hottest cafés in the 1920s\, Caf é Nagler\, owned by her family. In this delightful doc\, equal parts hila rious to equal parts poignant\, history has a way of revealing its own spe cial truths. \n\nIsrael/Germany\, 2016\, 59 minutes\n\nDirector Mor Kaplan sky\n\nDistributor Go2Films\n\n\n\nBacon &\; God’s Wrath\n\nAn elderl y Jewish woman decides to break kosher law\, and eat bacon for the first t ime.\n\nCanada\, 2015\, 9 minutes\n\nDirector Sol Friedman\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Café-Nagler.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:307@devourfest.com DTSTART;TZID=America/Halifax:20161106T130000 DTEND;TZID=America/Halifax:20161106T143000 DTSTAMP:20161011T183949Z URL:https://devourfest.com/program/the-power-of-women-in-gastronomy-panel/ SUMMARY:The Power of Women in Gastronomy DESCRIPTION:The advances that female chefs and restaurateurs have made in a traditionally male dominated industry are to be applauded and celebrated. At what cost have these changes come? What do women in cuisine see as the ir  future challenges\,  goals and aspirations? Join internationally cel ebrated chefs as they roundtable a discussion on the power of Women in Gas tronomy –  to inspire\, grow and change an industry.\n\nConfirmed Parti cipants: Barbara Lynch\, Mary Sue Milliken\, Christine Flynn\, Heidi Petra cek (Moderator) LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:308@devourfest.com DTSTART;TZID=America/Halifax:20161106T133000 DTEND;TZID=America/Halifax:20161106T150000 DTSTAMP:20160918T150125Z URL:https://devourfest.com/program/french-cuisine-wfor-the-love-of-cheese/ SUMMARY:French Cuisine w/For the Love of Cheese DESCRIPTION:French Cuisine (Pension Complete)\n\nAnd you may ask yourself\, how do I work this? And you may ask yourself\, where is this large restau rant? And you may tell yourself\, this is not my beautiful house! And you may tell yourself\, this is not my beautiful wife! \n\nFrance\, 2015\, 81 minutes\n\nDirector Florent Emilio Siri\n\nDistributor TVA Films\n\n\n\nFo r the Love of Cheese\n\nSometimes you don’t just buy cheese. Sometimes y ou live for it.\n\nUSA\, 2015\, 6 minutes\n\nDirector Angus Cann\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/French-Cuisine-scaled.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:312@devourfest.com DTSTART;TZID=America/Halifax:20161106T150000 DTEND;TZID=America/Halifax:20161106T170000 DTSTAMP:20160915T154350Z URL:https://devourfest.com/program/the-bubbles-bus-12/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard The Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley\, literally. This tour will feature three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of Kings County Tasting Tour is facilitated by our partner Gra pe Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/unnamed-3.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:309@devourfest.com DTSTART;TZID=America/Halifax:20161106T150000 DTEND;TZID=America/Halifax:20161106T163000 DTSTAMP:20161104T132015Z URL:https://devourfest.com/program/shorts-program-its-a-chefs-life-wjonath an-golds-los-angeles-the-baco-by-baco-mercat-heritage-contemporary-califor nia-cuisine-in-venice-with-chef-nyesha-arrington-of-leona-rise-jonathan-g/ SUMMARY:Shorts Program: It's a Chef's Life w/Jonathan Gold's Los Angeles: T he Baco by Bäco Mercat\, Heritage - Contemporary California Cuisine in Ve nice with Chef Nyesha Arrington of Leona\, Rise\, Jonathan Gold's Los Ange les: The Ugly Bunch by Providence\, A Word to the Wise\, Chef’s Cut: Dan iel Burns on Mathematical Precision\, Jonathan Gold's Los Angeles: The Jaz z Burger by Jitlada\, One Star\, Chef’s Cut: Beyond the Forest with Rasm us Kofoed\, Jonathan Gold's Los Angeles: Shrimp & Grits by Wiillie Jane\, Wolvesmouth DESCRIPTION:Jonathan Gold's Los Angeles: The Baco by Bäco Mercat\n\nCity o f Angels\, or City of Secret Dishes more like\, you just have to know wher e to go. \n\nUSA\, 2015\, 4 minutes\n\nDirector John Henion\n\n\n\nHeritag e- Contemporary California Cuisine in Venice with Chef Nyesha Arrington of Leona\n\nIn the first year they were open\, Leona Chef Nyesha Arrington\, received EATER LA’s title of ‘Chef of the Year’–hear directly fro m the creative vision behind this popular California neighbourhood eatery. \n\nUSA\, 2016\, 10 minutes\n\nDirector Gab Taraboulsy\n\n\n\nRise\n\nDir ector James Reid (last year’s Make Love: McCamus Maple Syrup) is working his way through the virtual larder and returns to Devour! with his take o n dough this time. Rise is  the simple story of real bread. The way it's supposed to be made. Naturally leavened. Sourdough.\n\nCanada\, 2016\, 8 m inutes\n\nDirector James Reid\n\nJonathan Gold's Los Angeles: The Ugly Bun ch by Providence\n\nVenerated LA Times food critic Jonathan Gold takes us on a tour of his city’s favourite dishes\, even the most ugly beautiful. \n\nUSA\, 2015\, 4 minutes\n\nDirector John Henion\n\n\n\nA Word to the W ise\n\nFogo Island Inn’s Chef Murray McDonald waxes poetic on the work a nd beauty of cooking on the remote island.\n\nCanada\, 2016\, 2 minutes\n\ nDirector Rosemary House\n\n \;\n\n\n\nThe Art of Plating: Chef’s Cu t - Daniel Burns on Mathematical Precision\n\nDartmouth’s first Michelin -starred chef in Brooklyn\, our homeboy Daniel Burns\, reveals the science behind some of his dishes.\n\nUSA\, 2015\, 3 minutes\n\nDirector Aiala He rnando\n\nJonathan Gold's Los Angeles: The Jazz Burger by Jitlada \n\nSome times it’s embarrassing to take your lunch to school\, sometimes it beco mes the basis for a chef’s all-star dish.\n\nUSA\, 2015\, 5 minutes\n\nD irector John Henion\n\n\n\nOne Star\n\nChef Maria Groß is one of the only women in Germany who has achieved a Michelin star.\n\nGermany\, 2016\, 9 minutes\n\nDirector Victoria McCurrie\n\n \;\n\n\n\nThe Art of Plating : Chef’s Cut - Beyond the Forest with Rasmus Kofoed\n\nFrom growing up p rimarily as a young vegetarian boy in the forest to spearheading one of th e world’s must see destinations\, Rasmus Kofoed has created a restaurant that is a clear reflection of himself and the environment he grew up in.\ n\nUSA\, 2015\, 5 minutes\n\nDirector Aiala Hernando\n\nJonathan Gold's Lo s Angeles: Shrimp &\; Grits by Willie Jane\n\nA classic\, low-country d ish elevated beyond compare. \n\nUSA\, 2015\, 4 minutes\n\nDirector John H enion\n\n\n\nWolvesmouth\n\nChef Craig Thornton created an underground sup per club that quickly became the most coveted dinner reservation in Los An geles. \n\nUSA\, 2016\, 16 minutes\n\nDirector Lucy Walker ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Heritage-Contemporary-California-Cuisine-in-Venice-with-Chef-Nyesha-Arri ngton-of-Leona-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:311@devourfest.com DTSTART;TZID=America/Halifax:20161106T153000 DTEND;TZID=America/Halifax:20161106T170000 DTSTAMP:20160918T150811Z URL:https://devourfest.com/program/need-for-meat-wlambs-abroad/ SUMMARY:Need for Meat w/Lambs Abroad DESCRIPTION:Need for Meat \n\nMarijn love of meat knows nearly no bounds. H er doctor says she desires it more than sex. Her shrink says she should lo ok at the root cause of it. And her boss at the abattoir wants her to look it in the eye when it dies\, so that she can make the right decisions in this funny and occasionally scandalous documentary about our love of eatin g meat.\n\nThe Netherlands\, 2015\, 74 minutes\n\nDirector Marijn Frank\n\ nDistributor Moondocs\n\n\n\nLambs Abroad\n\nForget grass-fed lamb. Keith Morry and his family bring their sheep to graze on the grassy salt marshes \, calling for hard work\, yet yielding divine results\n\nCanada\, 2016\, 3 minutes\n\nDirector Rosemary House\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Need-for-Meat.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:313@devourfest.com DTSTART;TZID=America/Halifax:20161106T170000 DTEND;TZID=America/Halifax:20161106T183000 DTSTAMP:20160918T150945Z URL:https://devourfest.com/program/closing-gala-noma-my-perfect-storm-wunb roken-ground/ SUMMARY:Closing Gala: Noma: My Perfect Storm w/Unbroken Ground DESCRIPTION:Noma: My Perfect Storm\n\n“The best restaurant in the world. ” This is the refrain that followed Réné Redzepi\, sung by customers w ho flocked from around the world to eat in his Copenhagen restaurant. Noma demonstrates what is necessary to gain such a reputation\, and the costs of keeping it. \n\nDenmark/UK\, 2014\, 80 minutes\n\nDirector Pierre Desch amps\n\nDistributor Video Services Corp\n\n\n\nUnbroken Ground\n\nRevoluti ons start from the bottom. The makers of Patagonia\, follow four groups th at are pioneers in the fields of regenerative agriculture\, regenerative g razing\, diversified crop development and restorative fishing. \n\nUSA\, 2 016\, 26 minutes\n\nDirector Chris Malloy\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Noma-My-Perfect-Storm.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:323@devourfest.com DTSTART;TZID=America/Halifax;VALUE=DATE:20170317 DTEND;TZID=America/Halifax;VALUE=DATE:20170320 DTSTAMP:20170318T211711Z URL:https://devourfest.com/program/devour-at-the-algonquin/ SUMMARY:Devour! at the Algonquin DESCRIPTION:We're taking our show on the road to New Brunswick for the ver y first time!\nJoin us at the iconic Algonquin Resort in beautiful St. And rews by-the-Sea for a Devour! Film &\; Food Weekend from March 17-19\, 2017. St. Patrick's Day\, anyone?\nSpecial guests include:\nDevour! Execut ive Director &\; Chef Michael Howell\nDevour! Managing Director Lia Rin aldo\nChef Jesse Vergen\, Saint John Ale House\nChef Alex Haun\, Savour in the Garden\nChef Ron Kneabone\, Executive Chef at the Algonquin Resort\nM axime Daigle\, Beausoleil Oysters\nCornel Ceapa\, Acadian Sturgeon &\; Caviar\nRob Daigle\, Mer et Soleil\nPackage includes:\n\n\n Two Nights Ac commodation\n Breakfast Saturday &\; Sunday\n Cocktail Reception on S t. Patrick's Day!\n Chowder Smackdown\n Food &\; Film Gala Dinner- 5 courses\, 5 films\, 5 chefs\, 5 wines\n Culinary Demos &\; more!\n\nFu ll accommodation package rates starting from $619 per stay\, plus tax\, ba sed on double occupancy. BOOK NOW\nIndividual weekend tickets to this eve nt are available for $205 + HST per person. BOOK NOW\nTickets are now ava ilable individually for the Dinner on Saturday\, March 18th! BOOK NOW\n\nD evour! Film &\; Food Evening\n\nFeaturing six short films inspiring a s ix-course regionally sourced dinner prepared by Chef Michael Howell\, Chef Ron Kneabone\, Chef Alex Haun\, Chef Jesse Vergen and Maxime Daigle.\n\n7 :00-10:00pm\nShaughnessy Ballroom\n$75 + tax per person (Beverage pairings available at an additional charge of $30.)\n\nFull menu coming soon! See below for a more detailed weekend schedule.\n\n\n\n\n\nSchedule &\; Det ails for A Taste of Devour! at the Algonquin Resort St. Andrews by-the-Sea \n \;\n\nWelcome Reception/Happy Hour Cocktails Workshop\nFriday\, Mar ch 17\, 2017\n5:00-7:00pm\nPassamaquoddy Room\n\nGet to know your fellow g uests and celebrate St. Patrick’s Day while sampling products from Devou r! partner\, Mer et Soleil. Mixologist Rob Daigle and the Algonquin team will demo cocktail preparation and serve drinks while a continuous loop of fun cocktail films is being screened and small bites are served.\n\n\n\n Chowder Smackdown featuring Chef Michael Howell &\; Chef Ron Kneabone \nFriday\, March 17\, 2017\n7:30pm-9:30pm\nPassamaquoddy Room\n\nSample tw o delicious and distinctively different chowders with all the fixings from your two competing host chefs for the weekend.\n\nBreakfast Buffet\nSatur day\, March 18\, 2017\n9:00am-10:00am\nPassamaquoddy Room\n\nStart your da y off right with the wonderful breakfast selection and then head out and e xplore St. Andrews by-the-sea and everything it has to offer.\n\n\n\nSturg eon Academy\nSaturday\, March 18\, 2017\nPassamaquoddy Room\n11:00am-12:30 pm\n\nDuring this entertaining and informative workshop you will be introd uced to STURGEON\, the royal fish that over the centuries was cherished\, forgotten\, overfished\, misunderstood and at many times only known for it s caviar. While many still believe sturgeon is a by-product of caviar prod uction\, we have long advocated for both nose-to-tail cuisine and respect of this majestic fish. During this workshop\, we will talk about all the s turgeon products and benefits\, we'll cook and taste some simple dishes an d share some of our sturgeon love with you. A newly lunched Sturgeon Techn ical Manual (second edition) will also be distributed to participants!\n\n [caption id="attachment_2007" align="alignnone" width="750"] OLYMPUS DIGIT AL CAMERA[/caption]\n\nCornel Ceapa - Bio\nCornel Ceapa has dedicated the greater part of his life to studying and working with sturgeon. He is a sc ientist with a PhD in sturgeon biology. He is a conservationist\, a resear cher\, a fisherman\, a businessman\, a roving salesman and an unadulterate d sturgeon geek who can spend hours talking about sturgeon migration\, stu rgeon anatomy\, sturgeon fishing\, sturgeon recipes\, sturgeon everything. Acadian Sturgeon was founded in 2005 and is truly a family business. Corn el works closely with his wife Dorina and son Michael to manage all aspect s of the business - from caring for the fish\; harvesting\, salting and mi xing the eggs\; smoking and packaging the sturgeon meat\; and managing the daily operations. Cornel and his family work hard\, loving what they do a nd taking pride that they are able to build a very difficult\, sustainable business using their knowledge and passion for sturgeon\, as well as the support of the people around them.\n\n\n\nDevour! Film &\; Food Evening \nSaturday\, March 18\, 2017\n7:00pm-10:00pm\nShaughnessy Ballroom\n\nJoin us for a feast on screen and on your plate featuring six short films insp iring dishes from multiple chefs from the region for a six-course\, regio nally-sourced dinner paired with wines.\n\nFilm &\; Chef pairings:\n\nT he Oyster Men - Maxime Daigle\, Beausoleil Oysters\nCooking Up a Storm - C hef Ron Kneabone\nPasta Fatta a Mano - Chef Alex Haun\nPorter Braised Ox C heek - Chef Jesse Vergen\nLoss of Taste - Chef Michael Howell\nCheese - Ch ef Michael Howell &\; Chef Ron Kneabone\n\nBeverage pairings available at an additional charge of $30.\n\nBio - Maxime Daigle\n\nMaxime is a 3rd generation oyster farmer\; he grew up working on one of the first floating -tray oyster farms in Atlantic Canada. He now works for Maison Beausoleil led by industry pioneer and father Maurice Daigle\, who along with busines s partner Amédée Savoie developped the brand and marketing of cocktail-s ized oyster on the world market. Maxime has occupied many roles on the far m over the years and contributes to getting oyster aquaculture better unde rstood via his social media accounts (@maxbeausoleil) and public speaking. \n\nBio - Ron Kneabone\n\nRon Kneabone is the executive chef at the legend ary\, St. Andrews by-the-Sea resort. Most recently\, Kneabone was the exec utive chef/food and beverage director of the Marriott Fallsview in Niagara Falls.\nKneabone is a Culinary Institute of Canada graduate who apprentic ed at the Calgary Olympics and spent 10 years in France perfecting his cra ft in Michelin three-star restaurants and farm to table operations in Alsa ce before returning to Canada. He is a Taste of Canada gold and silver med al winner.\nThe Algonquin Resort\, is ranked among Canada's Top 10 hotels by Conde Nast Traveler\, and has been awarded CAA's prestigious Four-Diamo nd designation\, overlooking the picturesque Passamaquoddy Bay from St. An drews-by-the Sea\, New Brunswick\, Canada.\n\nBio - Alex Haun\n\nChef Alex Haun is from St. Andrews New Brunswick\, a small seaside community in sou thwestern New Brunswick. Alex had started his culinary career by the age o f 13\, working at the Garden Café located at Kingsbrae Garden in his home town\, Saint Andrews New Brunswick. He spent 5 years there while finishing his public schooling. Following his dreams of becoming a chef\, Alex enro lled in the 2 year culinary arts program at the Culinary Institute of Cana da in Prince Edward Island. This lead to an apprentice position at the Rel ais &\; Châteaux Kingsbrae Arms.\nDuring this time Chef Alex started c ompetition cooking\, individually and as a member of Team PEI\, where he w as later nominated as Team Captain. After graduating from the Pastry Progr am\, he became Sous Chef at Stanhope Bay and Beach Resort\, part of the Mu rphy Group of Restaurants\, where he eventually became a Corporate Pastry Chef. Chef Alex has 12 culinary Gold medals to his name and 5 of them are international wins.\nMoving back home to St. Andrews\, the talented young Chef Alex opened his first restaurant\, Savour\, in 2009\, at the age of 2 2.\nIn 2013\, Chef Alex was presented a unique opportunity to return to hi s roots at Kingsbrae Garden as the Executive Chef. He operates the Garden Café and created a new restaurant\, Savour in the Garden.\n\nBio - Jesse Vergen\n\nHailing from New Brunswick\, Jesse Vergen is a passionate chef t hat has made his mark by utilizing his province’s untapped bounty of sma ll farms and fisherman as a base for his craft. Raised on a small organic farm in Fundy Hills\, Jesse now resides on his family farm with his wife a nd three kids. Produce from his farm is readily consumed by the hungry din ers of the Saint John Ale House (ranked #39 on Vacay.ca’s Top 50 Restaur ants in Canada list)\, Smoking Pig BBQ and Cleaver Catering\, where Jesse has brought local flavours together with unpretentious dining.\nJesse’s life is all about food – whether he’s in his kitchens\, on his tractor \, or hunting coastal marshes – flavour is always on his mind. A competi tor on the fourth season of Food Network’s Top Chef Canada\, his restaur ant has also been featured twice on the network’s award-winning show\, Y ou Gotta Eat Here! Featured in many newspapers and magazines such as The G lobe and Mail\, Maclean’s Readers Digest\, Chatelaine and EnRoute\, Jess e was also one of the contributing chefs in Michael Smith’s documentary\ , Village Feast.\n\nBio - Michael Howell\n\nMichael Howell is the founder and Executive Director of Devour! The Food Film Fest in Nova Scotia\, Cana da. For more than 25 years Michael has been a leading chef across the Unit ed States\, Canada and The Bahamas. Michael hosts food and wine inspired t ravel to Italy\, and is currently the consulting Executive Chef at The Gre en Turtle Club and Marina in Abaco\, Bahamas. His chef career has seen him at Everest in Chicago (Mobil 5 Diamond award)\, where he recently returne d as an honorary alumni cooking at the 30th Anniversary. After chef positi ons in Detroit\, Boston and the Bahamas\, Michael owned and operated Tempe st\, an award winning restaurant in Canada. Michael has twice cooked at Ne w Yorks Prestigious James Beard House as guest chef.\nDeeply committed to Slow Food (he is the former co-Chair of Slow Food Canada) and global food literacy\, Michael was named a winner of the Queen Elizabeth II Diamond Ju bilee Medal in 2011 for his contributions to improving the food system for all. He was Nova Scotia Local Food Hero in 2010\, and named Taste of Nova Scotia’s Culinary Ambassador (along with business partner Lia Rinaldo) in 2015.\n\n\n\nBreakfast Buffet\nSunday\, March 19\, 2017\n9:00am-10:00am \nShaughnessy Ballroom\n\nA wrap-up of our festive weekend over breakfast with Devour! organizers Michael Howell &\; Lia Rinaldo and featuring a screening of the award-winning short film Rated directed by John Fortson.\ n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 1/IMG_2898.jpg LOCATION:The Algonquin Resort St. Andrews by-the-Sea\, 184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada GEO:45.080563;-67.055519 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Algonquin Resort St. Andrews by-the-Sea:geo:45.080563,-67.055519 END:VEVENT BEGIN:VEVENT UID:317@devourfest.com DTSTART;TZID=America/Halifax:20170323T183000 DTEND;TZID=America/Halifax:20170323T213000 DTSTAMP:20170321T113942Z URL:https://devourfest.com/program/devour-the-sea-2/ SUMMARY:Devour! The Sea DESCRIPTION:Join the world's largest food film festival as we pair up with the Maritime Museum of the Atlantic for the ultimate east coast collabora tion. Featuring some of Nova Scotia's most renowned chefs and delicious l ocal ingredients paired with wines and films\, the evening is sure to crea te a feast for the senses.\n\nJason Lynch\, Le Caveau Restaurant\n\nShane Robilliard\, Fox Harb'r Resort\n\nMark Gray\, Battery Park Beer Bar\n\nCra ig Flinn\, Chives Canadian Bistro &\; 2 Doors Down\n\nRenée Lavallée\ , The Canteen\n\nDavid Smart\, Bessie North House\n\nAndru Branch\, Dartmo uth North Community Food Centre\n\nProceeds from the event will go to Devo ur!'s designated charity of choice\, Dartmouth North Community Food Centre . Don't miss out on your chance to kick off spring with Devour! along the beautiful Halifax Waterfront.\n\nAttendees will have the opportunity to pu rchase raffle tickets at the event to further support the initiatives of the Dartmouth North Community Food Centre. Amazing prizes include–One ro undtrip flight for two guests to any regularly scheduled WestJet destinati on*! (No cash value. Blackout dates and restrictions apply)\, a Benjamin Bridge Private Estate Tour &\; Tasting for 12 people\, two tickets to this year's Devour! The Food Film Fest Opening Gala Evening\, two rounds of golf at Fox Harb'r Resort including cart and a $50 credit towards a pos t-golf meal at the Willard Lounge\, a Fogo Island Inn Gift Basket featur ing Fogo Island Inn wooden wares and more! This is just one of the many w ays you can support the work of the Centre onsite\, tickets will be sold t hroughout the evening for $10 each or 3 for $25. (Cash &\; cheque only onsite).\n\nDevour! The Food Film Fest is an international festival celebr ating cinema\, food and wine culture. The five-day festival takes place in the culinary epicentre of Nova Scotia - the town of Wolfville\, Kings Cou nty. The festival is an experiential celebration of food on film\, the cul ture of food and the dramatic impact it has on our day-to-day lives.\n\nNo te: Dress is business casual. Parking is a challenge around the museum due to construction downtown. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 5/Devour-The-Sea_logo.png LOCATION:Maritime Museum of the Atlantic\, 1675 Lower Water St. \, Halifax\ , NS\, B3J 1S3\, Canada GEO:44.647533;-63.570789 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1675 Lower Water St. \, Hal ifax\, NS\, B3J 1S3\, Canada;X-APPLE-RADIUS=100;X-TITLE=Maritime Museum of the Atlantic:geo:44.647533,-63.570789 END:VEVENT BEGIN:VEVENT UID:326@devourfest.com DTSTART;TZID=America/Halifax:20170505T183000 DTEND;TZID=America/Halifax:20170507T123000 DTSTAMP:20170505T215131Z URL:https://devourfest.com/program/devour-osoyoos/ SUMMARY:Devour! Osoyoos DESCRIPTION:Join us for Devour! Osoyoos: The South Okanagan’s Only Food\, Wine &\; Film Festival.\n\n\n\n\n\n\n\nWe have partnered with Destinat ion Osoyoos and the Watermark Beach Resort Hotel to present our second ann ual and expanded–Devour! Osoyoos. This will be the Okanagan’s largest culinary event\, showcasing all that Osoyoos has to offer in the way of fo od\, film\, and wine. Driven by local agriculture\, businesses\, and educa tion\, the event will utilize BC’s best and budding talents in the form of filmmakers\, chefs\, tourism and tradesmen\, winemakers\, and more! De vour! Osoyoos will be taking place from May 5th-7th\, 2017\, with 4 sign ature events as well as several surrounding events including unique tour e xperiences\, dine-arounds and more. All events can be purchased separately and there are a number of packages available including a VIP All Access a nd Stay &\; Savour Packages at the Watermark Beach Resort that you can check out here.\nDevour! Osoyoos Launch Party\n\nBlack Hills Estate Winery \n4190 Black Sage Road\nFri\, 5 May 2017\n6:30 PM – 9:30 PM\n\nBuy Ticke ts\n\nJoin us as we kick-off Devour! Osoyoos in style at Black Hills Estat e Winery. Celebrity Chefs Michael Howell &\; Ned Bell will help host th e evening as you sip &\; savour the wines of Black Hills Estate Winery and culinary creations from the Okanagan.\nThe event takes place from 6:30 pm to 9:30pm. A grazing event\, that will include stationed appetizers and a seafood bar featuring East Coast seafood. Short silent films will be pl ayed throughout the evening and DJ Shakes will provide the musical ambianc e.\nTickets $110 - includes 3 drink tickets\, appetizers throughout the ev ening\, and shuttle service to and from the event from Watermark Beach Res ort. Additional drink tickets will be available for purchase at the event. \nDevour! Osoyoos Ocean Wise Chowder SmackDown\n\nWatermark Beach Resort H otel\n15 Park Place\nSat\, 6 May 2017\n12:30 PM – 2:30 PM\n$20.00 per pe rson\n\nBuy Tickets\n\nLet your taste buds be the judge in our Chowder Sma ckDown sponsored by Ocean Wise! Sample local cider\, craft beer and wine a s you enjoy a variety of seafood chowders created by local and visiting ch efs. Contestants will be vying for votes from a panel of judges including Ocean Wise Executive Chef Ned Bell and you! Join us to see who will be cro wned Devour! Osoyoos Chowder Champion! *This event will be held outdoors\ , be sure to dress accordingly.\nDevour! Osoyoos Gala Dinner\n\nWatermark Beach Resort Hotel\n15 Park Place\nSat\, 6 May 2017\n6:00 PM – 11:00 PM\ n\nBuy Tickets\nTaking place at Watermark Beach Resort\, the culinary pop- up event will once again see event founders Chef Michael Howell and Lia Ri naldo haul a bounty of fresh seafood\, seasonal ingredients and select win es all the way from Nova Scotia to Osoyoos for an East meets West showdown . Chef Howell\, working with Watermark's Executive Chef Adair Scott and t op local and visiting culinary talent will create delicious food and wine paired offerings inspired by an array of gastronomic films played througho ut the event.\n6pm - 7pm - Reception: Enjoy samples from our local winerie s as well as select gems all the way from Nova Scotia\, along with a light canape service.\n7pm - 11pm - Gala Dinner Event: A six-course\, wine-pair ed gala dinner\, with each course inspired by a short film. Before each co urse\, you will enjoy the short film as well as hear from the winemaker an d the chef who were inspired by this film.\nTickets: $149 including taxes and gratuities. Shuttle service to and from this event from set locations is also included in the ticket price.\n\nOur Participating Chefs include –Chef Paul Rogalski from Rouge Restaurant in Calgary\, Chef Ricardo Valv erde from Ancora Dining in Vancouver and Chef Julian Bond from the Pacific Institute of Culinary Arts in Vancouver!\n\n\nThe Menu! Chefs\, Films\, Dishes &\; Wine Pairings\nSweet Onion Fritter–locally-foraged stingi ng nettle purée\, salted olive oil gel.\nChef Adair Scott\, Watermark Be ach ResortDaylily Fritters directed by Aube Giroux\n2015 Roussanne Viognie r\, Covert Farms Family Estate\nLobster Salad Roll–Nova Scotia lobster\ , crème fraîche\, pickled zucchini\, sweet pea purée\, red pepper fluid gel\, pine nut granola\, hana nori seaweed\, pickled red onion\, micro gr eens\, salmon roe.\nChef Michael Howell\, Devour! The Food Film FestLobste r Fishing directed by Alexandre Lampron\nA Quartet of 2017 Tidal Bays from Nova Scotia–Domaine De Grand Pré Winery\, Jost Vineyards\, Luckett Vin eyards &\; Mercator Vineyards\nBirchbark Smoked Okanagan Sockeye Salmon –Poplar Grove Camembert rosti\, verjuice pickled eggs\, pickled rhubarb\ , stinging nettle emulsification\, fresh chives.\nChef Paul Rogalski\, Rou geSlow Food in Canada directed by Kevin Kossowan\n2015 Chardonnay\, Church &\; State Wines\nBeef Short Rib Seco–Canario bean puree\, peruvian q uinoa\, baby carrots\, pickled shallots\, seco à la norteña jus.\nChef R icardo Valverde\, Ancora Waterfront Dining \nWhy This Road: Dan Portelanc e directed by Ben Proudfoot\n\n\n2014 Rubeus\, Maverick Estate Winery\nUma mi\, the fifth taste–Rhubarb\, fresh bay leaf\, mascarpone\, yuzu\, haze lnuts\, sea salt.\nChef Julian Bond\, Pacific Institute of Culinary ArtsL oss of Taste directed by Luca Nestola\n\n\nSaféd\, Kismet Estate Winery\n A Selection of Cheeses from Nova Scotia and British Columbia.\nChef Michae l Howell &\; Chef Adair ScottCheese directed by Hannah Cheesman\n2014 S yrah\, Church &\; State Wines\n\nDevour! Osoyoos Bubbles Brunch &\;  Awards Ceremony\n\n\n\nSun\, 7 May 2017\n10:30 AM – 12:30 PM\nWatermar k Beach Resort Hotel\n15 Park Place\n\nBuy Tickets\n\nJoin us for the Devo ur! Osoyoos Awards Ceremony and Champagne Brunch - the wrap up event for t he Devour! Osoyoos weekend.  Brunch will be served buffet style\, contai ning delicious creations by our visiting culinary students along with some brunch bubbly! Short films will also be shown and the awards ceremony wil l also contain the People's Choice Awards from the Gala Dinner the evening before.\nTickets: $45.00 - includes taxes and gratuities\, brunch buffet\ , non- alcoholic beverages\, and sparkling wine tastings.\nTours &\; Ex periences\nEnjoy one of 3 unique tour experiences including a wine and che ese tour\, desert cultural excursion\, and a sparkling tour in the South O kanagan. Or\, stick around town and participate in one of our interactive chef or cocktail demonstrations happening around Osoyoos. Coming Soon!\nDe vour! Osoyoos VIP All Access Package\n\n\n\n\nWant to attend all the event s? Bundle and save 5% off the individual ticket pricing. Each package incl udes one ticket to the Friday Night Launch Party at Black Hills\, one tick et to the Chowder Smackdown\, one ticket to the Gala Dinner\, one ticket t o the Champagne Brunch and Awards Ceremony\, and one reserved spot on one of our Devour! Osoyoos signature wine tours.\n(Tour information TBC\, pric es are $65 per person\, including shuttle.)\nYou must be of legal drinking age to attend these events. 2 pieces of valid ID will be required.\nYou w ill need to check in at the Devour! Osoyoos Concierge Booth in the Waterma rk Beach Resort to receive your all event wristband before 6:00 pm on Frid ay May 5th.For Devour! Osoyoos Hotel Packages and Accommodation Listings\, please visit www.destinationosoyoos.com/devour-osoyoos/.\n\nBuy Package.\ n\n\n\n\n\n\n\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 2/devour-osoyoos-2017-print-color-on-white-1024x528.jpg LOCATION:Watermark Beach Resort Hotel\, 15 Park Place\, Osoyoos\, BC\, V0H 1V0\, Canada GEO:49.189323;-119.538712 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=15 Park Place\, Osoyoos\, B C\, V0H 1V0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Watermark Beach Resort Hot el:geo:49.189323,-119.538712 END:VEVENT BEGIN:VEVENT UID:325@devourfest.com DTSTART;TZID=America/Halifax:20170616T160000 DTEND;TZID=America/Halifax:20170618T120000 DTSTAMP:20170606T183401Z URL:https://devourfest.com/program/devour-fox-harbr/ SUMMARY:Devour! Fox Harb'r DESCRIPTION:We're thrilled to return for our second annual event\, Devour! Fox Harb'r\,  at the gorgeous Fox Harb'r Resort.  \n\nEnjoy a weekend-l ong experiential celebration of food on film\, including six films\, along with a selection of culinary delights paired with fine wines. Picture an intimate campfire on the beach\, escorted winery tours and oyster tasting s\, lobster cooking class and more. Book now and you will get to experienc e a true taste of the film festival with all of the comfort of the resort . Don’t miss out on this incredible opportunity!\n\nPackage includes:\n\ n Two nights accommodation in a luxury ocean view suite\n Friday night w elcome cocktail reception\n Campfire with music\, wine\, cheese\, chowder \, and s’mores\n Deluxe gourmet breakfast\n Jost winery tasting &\; tour\n Lobster cooking demonstration\n Devour! Film &\; Food Gala Di nner- Six short films will inspire a seafood-forward\, surf 'n turf\, gou rmet six-course dinner\, paired with vintage wines\n\n\n\nDevour! Fox Harb ’r: 2017 Film &\; Food Gala Dinner Program &\; Menu\nSaturday\, Ju ne 17\, 2017\n\nLime cured mackerel\, pickled hothouse cucumbers\, chive c rème fraîche\, Acadian Sturgeon Caviar\nChef Shane Robilliard\, Fox Harb ’r Resort\nJonathan Gold's Los Angeles: The Ugly Bunch by Providence d irected by John Henion\nQuinta Da Aveleda\, Vinho Verde\, Portugal\n\nMala gash Oysters Three-Ways–Tatamagouche stout ice cream\, smoked tomato fro th\, ice wine jelly\nChef Shane Robilliard\, Fox Harb’r Resort\nMonsieur Oyster directed by Douglas Guillot\nJost Selkie Frizzante\, Malagash\, N ova Scotia\n\nBloody Caesar shrimp\, saffron risotto cake\, tri-colour pep pers\, Fox Harb'r greens\, arugula fluid gel\nChef Michael Howell\, Devour ! The Food Film Fest\nCooking Up a Storm directed by Tim Wilson\nPainted Wolf ‘The Den’\, Southern Cape\, South Africa\n\nSeared Acadian Sturge on loin\, white bean purée\, wilted Fox Harb'r greens\, orange gastrique\ , braised spring onion\nChef Shane Robilliard\, Fox Harb’r Resort\nCod-P ot Fishing Fogo directed by Rosemary House\nChâteau de Sancerre\, Sancer re\, France\n\nVeal Oscar–veal tenderloin topped\, crab\, smoked cheddar brunoise\, asparagus\, hollandaise\, baby carrot\, roasted fingerlings\n Chef Michael Howell\, Devour! The Food Film Fest\nWhy This Road: Dan Porte lance directed by Ben Proudfoot\nDomaine Laroche\, Pay’s Doc\, France\n \nCoconut and lilac roulade\, sour cream ice cream\nChef Andrea Hemmings\ , Fox Harb’r Resort\nLilac Coconut Cream Tarts directed by Aube Giroux\ nBenjamin Bridge Nova 7\, Gaspereau\, Nova Scotia\n\n \;\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 2/IMG_9142-scaled.jpg LOCATION:Fox Harb'r Resort\, 1337 Fox Harbour Road\, Wallace\, NS\, B0K 1Y0 \, Canada GEO:45.838306;-63.529438 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1337 Fox Harbour Road\, Wal lace\, NS\, B0K 1Y0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fox Harb'r Resort: geo:45.838306,-63.529438 END:VEVENT BEGIN:VEVENT UID:328@devourfest.com DTSTART;TZID=America/Halifax:20170802T190000 DTEND;TZID=America/Halifax:20170802T220000 DTSTAMP:20170724T174211Z URL:https://devourfest.com/program/devour-at-the-long-beach-international- film-festival/ SUMMARY:Long Beach International Film Festival & Devour! The Food Film Fest Present Chefs & Shorts DESCRIPTION:Join us for a special evening where we pair gastronomy\, wine a nd short films as part of the Long Beach International Film Festival! We'l l be presenting a six-course\, locally-sourced dinner with wine pairings i nspired by short films and prepared by highly-esteemed local chefs.\n\nThe Evening's Menu\, Chefs &\; Film Program:\n\nFilm: The Oyster Men\nDire ctor: Peter Crosby\, USA\, 2015\, 4  minutes\nChef: Jonathan Contes\, eat MOSAIC\nDish: Local oyster\, sea urchin-sweet corn panna cotta\, sea bean cucumber salad\, Szechwan green mango mignonette.\n\nFilm: Pasta Fatta a Mano\nDirector: Nathan Sage\, USA\, 2014\, 2 minutes\nChef: Nicole Roarke\ , Restaurant Hunter\nDish: Cracked pepper fettuccini\, Summer Farm tomat oes\, fresh mint &\; garlic scape pesto\, toasted Parmigiano-Regiano.\n \nFilm: Cooking Up a Storm\nDirector: Tim Wilson\, USA\, 2015\, 1 minute\n Chef: Michael Howell\, Devour! The Food Film Fest\nDish: Fricassé of Nova Scotia Lobster\, sun gold tomatoes\, wild mushrooms\, nettle gnocchetti\, pickled ramps\, hana tsunomata seaweed\, surf clams.\nWine Pairing: Tidal Bay\, Nova Scotia\n\nFilm: Why This Road: Dan Portelance \nDirector: Ben Proudfoot\, Canada\, 2016\, 5 minutes\nChef: John Maffei\, Allegria Hotel \nDish: Calabrian chili &\; balsamic-glazed pork loin\, summer succotas h.\n\nFilm: Loss of Taste\nDirector: Luca Nestola\, Italy\, 2011\, 3 minut es\nChef: Alexis Trolf\, Lost and Found\nDish: Buffalo’s milk panna cott a\, candied blood orange\, pistachio-pignoli brittle.\n\nFilm: Cheese\nD irector: Hannah Cheesman\, Canada\, 2014\, 5 minutes\nChef: Michael Howell &\; Chef John Maffei\nDish: A Selection of Cheeses from Nova Scotia &a mp\; New York\n\nThis will be a unique and rare dinner experience inspired by film. Tickets for this event are extremely limited. Price: $199.00 (Ti cket includes FREE ENTRY to TASTE ON THE BEACH on 8/4/17 - A $125 Value).\ n\nAbout the Participating Chefs\n\nMichael Howell\, founder of the Devour Food Film festival\, is a Canadian chef who resides in Nova Scotia.  Ove r his 20+ year career\, he has cooked in Chicago\, New York\, Boston\, Det roit\, Toronto\, and The Bahamas.  From 2002 to 2012\, Michael owned and operated Tempest Restaurant in Wolfville\, Nova Scotia\, one of the most w ell respected restaurants in Canada.  In 2011\, Michael was named the Pro vince of Nova Scotia's Local Food Hero and in 2012 was awarded the Queen E lizabeth II Diamond Jubilee Medal for contributions to the food movement a nd community in Canada.\n\nJohn Maffei is the executive chef at the Allegr ia Hotel.  He has previously served as the executive sous chef at the Mon drian Soho and the Andaz\, creating daily specials and seasonal items.  A n Italian chef with a passion for Italian foods\, Maffei coordinates the m enus for all Allegria Hotel events.\n\nJonathan Contes is the co-owner and head chef of the restaurant eatMOSAIC in St. James\, Long Island.  There \, the menu of the restaurant changes every day\, making the gastronomy a spontaneous experience for both the chefs and those eating at Mosaic.  He appeared on the Food Network show Chopped in 2011. \n\nAlexis Trolf is t he chef and co-owner of the restaurant Lost and Found in Long Beach\, Long Island. Before this\, he was the head chef of Laguna Beach\, an Italian r estaurant in Long Beach that was destroyed by Hurricane Sandy.  Trolf was resilient\, and worked hard\, saving money to buy his current space.  In the rustic and cozy restaurant\, he cooks intuitively and likes to experi ment with different styles.  Lost and Found is very popular\, and reserva tions usually need to be made three weeks out.\n\nNicole Roarke attended t he French Culinary Institute and used to be the head chef at J. A. Henegha n’s in Point Lookout\, New York.  She is currently a correspondent on t he show “Restaurant Hunter.”  Nicole also appeared on the Food Networ k series “American Diner Revival.” In February\, 2016 Chef Nicole appe ared on Beat Bobby Flay: Season 7\, Episode 5 — “A Feather in Your Cap .” ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 3/LongBeachFilmFestival_092515A.jpg LOCATION:Allegria Hotel\, 80 W Broadway\, Long Beach\, NY\, 11561\, United States GEO:40.5843074;-73.66639150000003 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=80 W Broadway\, Long Beach\ , NY\, 11561\, United States;X-APPLE-RADIUS=100;X-TITLE=Allegria Hotel:geo :40.5843074,-73.66639150000003 END:VEVENT BEGIN:VEVENT UID:329@devourfest.com DTSTART;TZID=America/Halifax:20170824T190000 DTEND;TZID=America/Halifax:20170824T210000 DTSTAMP:20170729T180112Z URL:https://devourfest.com/program/a-taste-of-devour-in-toronto/ SUMMARY:A Taste of Devour! in Toronto DESCRIPTION:\n\n\n\n\nWe're making a delicious summer stopover in Toronto w ith a special public preview of the upcoming 2017 program. Join us for a decadent grazing film &\; food reception featuring Devour! Alumni chefs who will create dishes inspired by short films from the official 2017 Dev our! The Food Film Fest program. Guests will have the opportunity to make their way around five chef stations at their leisure over the course of tw o hours. We will screen five short films throughout the evening with time for the chefs to introduce their dishes and Devour! organizers to talk abo ut the films &\; festival.\n\nDevour! organizers Michael Howell &\; Lia Rinaldo are pleased to welcome chefs Bob Blumer\, John Higgins\, Charl otte Langley\, Nuit Regular\, Glenn White and special guests CBC's Ali Has san &\; Beam Suntory Canada’s Whisky Ambassador Matt Jones.\n\nTicket s are $50 and include all food and beverage. Must be 19+ to attend\n\n\nS hort films &\; menu coming very soon!\n\nThere will be no shortage of f ood &\; beverages! A special thank you to all of our event partners.\n\ n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 7/Devour-TO-Cropped.jpg LOCATION:Luxe Appliance Studio\, 334 King Street East\, Toronto\, Ontario\, M5A 1L3\, Canada GEO:43.653126;-79.362915 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=334 King Street East\, Toro nto\, Ontario\, M5A 1L3\, Canada;X-APPLE-RADIUS=100;X-TITLE=Luxe Appliance Studio:geo:43.653126,-79.362915 END:VEVENT BEGIN:VEVENT UID:330@devourfest.com DTSTART;TZID=America/Halifax:20171024T100000 DTEND;TZID=America/Halifax:20171024T120000 DTSTAMP:20170907T140438Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-atla ntic-wstraws/ SUMMARY:The Scotiabank Big Picture Program: Atlantic w/Straws DESCRIPTION:Every year Devour! invites students from regional schools to co me to the Al Whittle Theatre to appreciate the cultural experience of atte nding a film festival and seeing important films related to health and com munity as part of our Scotiabank Big Picture Program.\n\nAtlantic\nThis ri chly shot Canadian doc explores coastal fishing communities in Newfoundlan d\, Ireland and Norway as they wrestle with the effects of factory fishing fleets and deep water oil exploration.\nIreland/Canada/Norway\, 2016\, 80 minutes\nDirector Risteard Ó Domhnaill\nDistributor Wreckhouse Productio ns\n\nScreens with:\n\n\nStraws\nHalf a billion unrecyclable plastic straw s end up in landfills\, streets and beaches\, but there’s a sea of chang e happening one straw at a time. \nUSA\, 2017\, 30 minutes\nDirector Linda Booker ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Atlantic.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:331@devourfest.com DTSTART;TZID=America/Halifax:20171024T130000 DTEND;TZID=America/Halifax:20171024T150000 DTSTAMP:20170905T121828Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-modi fied-wcranberry-orange-brioche-star/ SUMMARY:The Scotiabank Big Picture Program: Modified w/Cranberry Orange Bri oche Star DESCRIPTION:Modified\nNova Scotia filmmaker Aube Giroux’s first full-leng th feature documentary takes a poignant and thought-provoking look at GMOs and their effect on society\,  culture and health\, while she interweave s a personal tale of family.\nCanada\, 2017\, 86 minutes\nDirector Aube Gi roux\nDistributor Kinosmith\n\nScreens with:\n\n\nCranberry Orange Brioche Star\nAn enchanting and festive sweet bread for Christmas morning. \nCana da\, 2017\, 3 minutes\nDirector Aube Giroux ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Modified.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:332@devourfest.com DTSTART;TZID=America/Halifax:20171025T100000 DTEND;TZID=America/Halifax:20171025T120000 DTSTAMP:20170911T173301Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-modi fied-wcranberry-orange-brioche-star-2/ SUMMARY:The Scotiabank Big Picture Program: Modified w/Cranberry Orange Br ioche Star DESCRIPTION:Modified\n\nNova Scotia Filmmaker Aube Giroux’s first full le ngth feature documentary takes a poignant and thought provoking look at GM Os and their effect on society\,  culture and health\, while she interwea ves a personal tale of family.\nCanada\, 2017\, 86 minutes\nDirector Aube Giroux\nDistributor Kinosmith\n\nScreens with:\n\n\n\nCranberry Orange Bri oche Star\nAn enchanting and festive sweet bread for Christmas morning. \n Canada\, 2017\, 3 minutes\nDirector Aube Giroux ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Modified.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:335@devourfest.com DTSTART;TZID=America/Halifax:20171025T150000 DTEND;TZID=America/Halifax:20171025T170000 DTSTAMP:20170907T135952Z URL:https://devourfest.com/program/the-bubbles-bus-14/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of K ings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/20161102-125-90-copy.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:336@devourfest.com DTSTART;TZID=America/Halifax:20171025T173000 DTEND;TZID=America/Halifax:20171025T203000 DTSTAMP:20170916T144057Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-3/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The seventh edition of Devour! kicks off in grand style with th e Devour! Opening Gala Reception presented by Taste of Nova Scotia. Twelve of Nova Scotia’s finest chefs come together to create a sensory explora tion that celebrates our local cuisine. \n\nParticipating Nova Scotia chef s and restaurants include: Renée Lavallée (The Canteen)\, Charlie Burtt (The Port Pub)\, Margie Lamb (Meadowbrook Meat Market)\, Stephanie Ogilvie (Brooklyn Warehouse)\, Ludovic Eveno (Agricola Street Brasserie)\, Jonath an Joseph (Argyler Lodge and Restaurant)\, Martin Ruíz Salvador (Fleur de Sel)\, Matthew Krizan (Mateus Bistro)\, Chris Bolt (The Press Gang Restau rant &\; Oyster Bar)\, Virginia Fynes (The Union Street)\, Ingrid Dunsw orth (The Cake Lady) and Peter Welton (Chartwells at Acadia University). G uests on this special night are also treated to drinks from The Good Cheer Trail featuring: Domaine de Grand Pré\, Planters Ridge Winery\, Avondale Sky Winery\, Benjamin Bridge\, Sainte-Famille Wines\, L'Acadie Vineyards\ , Barrelling Tide Distillery\, Halifax Distilling Co.\, Tangled Garden\, B oxing Rock Brewing Company and Bulwark Cider. \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/devour_events.jpg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:337@devourfest.com DTSTART;TZID=America/Halifax:20171025T200000 DTEND;TZID=America/Halifax:20171025T223000 DTSTAMP:20170907T132443Z URL:https://devourfest.com/program/devour-opening-gala-film-presented-by-c bc-the-hundred-foot-journey-curated-by-gordon-pinsent/ SUMMARY:Devour! Opening Gala Film Presented by CBC: The Hundred-Foot Journe y Curated by Gordon Pinsent DESCRIPTION:We’re thrilled to have celebrated Canadian film icon\, Gordon Pinsent curate his favourite food film of all-time\, The Hundred-Foot Jou rney.\n\nIt is impossible to imagine a Canada without Gordon Pinsent. The award-winning actor and writer from Newfoundland has created indelible cha racters that have woven themselves into the fabric of our nation’s consc iousness. His numerous appearances in television and film include The Red Green Show\, Republic of Doyle\, The Shipping News and Away from Her. He h as won ACTRA\, Genie\, Gemini and Dora awards\, and has honorary doctorate s from several Canadian universities. He is a companion of the Order of Ca nada and recipient of the Queen Elizabeth II Diamond Jubilee Medal. As the CBC’s George Stroumboulopoulos said: "If you had to pick one person to symbolize acting in this country\, Gordon Pinsent might be it.”\n\n\n\nO pening Night Gala Film: The Hundred-Foot Journey\n\nAfter a fatal tragedy\ , the Kadam family leaves India for a small town in southern France. Once settled they get to work on realizing their dream of opening a traditional \, family-run Indian restaurant —  100 feet from a Michelin star classi c French restaurant run by the indomitable Madame Mallory (Helen Mirren). The initial rivalry and cultural clashes succumb to their shared passion f or food\, and ultimately their lives and the sleepy little town are charmi ngly transformed. \nFrance/India\, 2014\, 123 minutes\nDirector Lasse Hall ström\nDistributor Audio Ciné Films Inc.\n\nFollowing this screening\, G ordon will be interviewed on-stage by longtime friend of the festival\, Bo b Blumer.\n\nOn this special evening we also award the youth winner of the Nourish Nova Scotia Food &\; Film Challenge. We invited children and y outh of all ages to make a short film under three minutes about food liter acy – having the knowledge\, skills and attitudes necessary to choose\, grow\, prepare and enjoy food to support one’s health\, community and th e environment. The winner receives a $500.00 prize from Nourish Nova Scoti a to support a healthy eating program or initiative in their school/commun ity\, as well as a new CBC Prize. \n\n\nBob Blumer \nProud born and raise d Canadian (turned Californian)\, gastronaut\, artist and seven time Guinn ess World Record holder Bob Blumer is the creator and host of the televisi on series The Surreal Gourmet and Glutton for Punishment\, and host of Wor ld’s Weirdest Restaurants.\n\nKnown for transforming ordinary ingredient s into wow-inspiring dishes through simple cooking methods and whimsical p resentations\, his creativity has become his culinary trademark. As an art ist\, Blumer recently created a show featuring 25 surreal wine glasses and decanters that he exhibited in Napa\, California\, and designed a Surreal Gourmet Suite for Toronto’s legendary Gladstone Hotel. \n\nHe is the au thor of five acclaimed cookbooks and is co-author of the best-selling Pizz a on the Grill (just released in it’s second edition). His culinary Inve ntions du jour can be found on his Instagram page\, @bobblumer. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/The-Hundred-Foot-Journey-1.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:338@devourfest.com DTSTART;TZID=America/Halifax:20171026T100000 DTEND;TZID=America/Halifax:20171026T113000 DTSTAMP:20170905T121903Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-atla ntic-wstraws-2/ SUMMARY:The Scotiabank Big Picture Program: Atlantic DESCRIPTION:Atlantic\nThis richly shot Canadian doc explores coastal fishin g communities in Newfoundland\, Ireland and Norway as they wrestle with th e effects of factory fishing fleets and deep water oil exploration.\nIrela nd/Canada/Norway\, 2016\, 80 minutes\nDirector Risteard Ó Domhnaill\nDist ributor Wreckhouse Productions \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Atlantic.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:340@devourfest.com DTSTART;TZID=America/Halifax:20171026T100000 DTEND;TZID=America/Halifax:20171026T160000 DTSTAMP:20171007T000225Z URL:https://devourfest.com/program/from-the-wild-filmmaking-intensive-wkev in-kossowan-jeff-senger/ SUMMARY:From the Wild Filmmaking Intensive w/Kevin Kossowan & Jeff Senger DESCRIPTION:In this daylong workshop\, From the Wild filmmakers\, Kevin Kos sowan and Jeff Senger take chefs and filmmakers (and wannabes) into the w ilds of Nova Scotia to fish\, hunt\, forage and film. From the Wild is a documentary series following a group of food industry friends exploring th e wild foods that surround them. \n\nThe workshop fee includes transport a nd meals.\n\nBio- Kevin Kossowan\n\nKevin Kossowan is an Edmonton based fi lmmaker spending most of his time telling stories in the world of food - a griculture\, culinary\, and wild food. Kevin’s series ‘From The Wild ’ is in season 4 of production\, sharing his journey exploring the outdo ors through a culinary lens - hunting\, fishing\, and foraging through all seasons in a wide array of ecoregions\, ultimately seeking to put up a te rroir-driven plate of wild food. Kevin’s series has hosted the likes of Hank Shaw [wild food writer\, Sacramento]\, Amanda Cohen [Dirt Candy\, NYC ]\, Blair Lebsack [RGE RD\, Edmonton]\, Connie DeSousa and John Jackson [C harcut\, Charbar Calgary]\, among many others. Kevin has also worked on th e most recent iteration of Cook It Raw\, this time in Norway\, for a secon d round of adventures with founder Alessandro Porcelli. On deck is launchi ng a series of food skills workshops called ‘Food Workshop’\, with a v iew to enabling access to the best food around at lower than box store pri ces\, by teaching fundamental food skills [butchery\, gardening\, charcute rie\, cider making\, etc.] to the at-home cook. @kevinkossowan\n\n\n\nBio- Jeff Senger\n\nIn 2010\, Jeff Senger left his boring office job to own an d operate a Provincially licensed slaughterhouse and meat processing facil ity in Sangudo\, Alberta. With over ten thousand hours invested learning t he arts of humane slaughter\, meat cutting\, sausage making\, marketing an d small business management\, Jeff became emotionally and physically scarr ed and exhausted.\n\nOn a quest to recuperate during his days off\, Jeff j oined his longtime friend and filmmaker Kevin Kossowan on regular poorly t hought out adventures in a quest to search for the meaning of Wild Food in Alberta.  The ‘From the Wild’ film series features Kevin\, Jeff\, an d a host of interesting guests exploring wild harvested flora and fauna an d is currently working on filming its fourth complete season. Battling the ethics and morality of a largely dysfunctional food system in an ignorant and compliant culture dominated by corporate consumerism keeps Jeff worki ng to tell the stories that most people just don’t want to hear. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/From-the-Wild-Filmmaking-Intensive-Kevin-Kossowan.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:339@devourfest.com DTSTART;TZID=America/Halifax:20171026T103000 DTEND;TZID=America/Halifax:20171026T123000 DTSTAMP:20171019T162300Z URL:https://devourfest.com/program/the-acadian-express-11/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people includes a walk of the UNESCO Wor ld Heritage Site grounds (including a visit to the Grand Pré National His toric Site Memorial Church\, the Deportation Cross and a special stop at t he Landscape of Grand Pré View Park). Following this\, guests are treated to an Acadian-inspired lunch including a glass of wine at Le Caveau Resta urant\, named one of 20 of the world’s best winery restaurants by Wine A ccess magazine and featuring Chef Jason Lynch (Le Caveau\, Grand Pré Wine ry). This Devour! The Bounty of Kings County Tasting Tour is facilitated b y our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Cajun-Acadian-Express-church-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:341@devourfest.com DTSTART;TZID=America/Halifax:20171026T110000 DTEND;TZID=America/Halifax:20171026T123000 DTSTAMP:20170911T121701Z URL:https://devourfest.com/program/culinary-workshop-wchef-peter-mckenna/ SUMMARY:Culinary Workshop w/Chef Peter McKenna DESCRIPTION:Chef Peter McKenna\, from one of the top restaurants in Glasgow \, has a love of the ocean and a deep appreciation for its bounty. Peter p repares two of his customers’ favourite seafood dishes – seaweed cured wild halibut\, crème fraîche\, kohlrabi\, radish and orange\, and Blanc hed and scorched squid\, ink and black garlic.\n\nPeter McKenna\n\nPeter M cKenna started his career in rural Ireland in the mid-1990s and went on to train in the kitchens of renowned chefs in the Netherlands\, London\, Syd ney\, Dublin and Glasgow. He spent four years travelling the world as the personal chef of a Saudi sheik and two years on the yacht of a Russian oli garch.\n\nChef Peter opened The Gannet restaurant four years ago with busi ness partner Ivan Stein to critical acclaim. They quickly gathered a reput ation as one of Glasgow's leading restaurants. Having a firm focus on seas onal Scottish produce with solid links to local artisan producers\, farmer s and gamekeepers has helped them pick up many accolades and awards\, incl uding AA Scottish Restaurant of the Year 2015-16\, 3 AA Rosettes and a Mic helin Bib Gourmand. @PeterTheGannet ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Peter-McKenna-1.jpeg 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:VEVENT UID:343@devourfest.com DTSTART;TZID=America/Halifax:20171026T113000 DTEND;TZID=America/Halifax:20171026T131500 DTSTAMP:20170905T130335Z URL:https://devourfest.com/program/shorts-program-the-quest-for-taste-wbey ond-the-plate-eric-wolfinger-saffron-the-search-for-the-red-gold-nests-of- gold-caviar-dreams-the-rabbit-hunt/ SUMMARY:Shorts Program: The Quest for Taste w/Beyond the Plate: Eric Wolfin ger\, Saffron - The Search for the Red Gold\, Nests of Gold\, Caviar Dream s\, The Rabbit Hunt DESCRIPTION:Beyond the Plate: Eric Wolfinger\n\n"If you want to tell a huma n story\, the best place to start is at the table." Photographer Eric Wolf inger takes us on a journey far beyond the kitchen's reach to discover sto ries around the world while forging his own.\nUSA\, 2017\, 22 minutes\nDir ector Anton Lorimer\n\nSaffron - The Search for the Red Gold\n\nNo plant i s more mysterious and valuable on the international market than saffron. G erman Christoph Hanke travels to the farthest reaches of Iran\, close to t he border of Afghanistan\, to buy the plant for some of Europe’s top che fs.\nGermany\, 2016\, 29 minutes\nDirector Andreas Ewels\n\nNests of Gold\ n\nA visual journey following one of the world's most expensive foods–ha rvested bird’s nests. From its creation in the remote island caves of th e Philippines to its transformation into the legendary Cantonese dish of B ird's Nest Soup at a 3 Michelin star restaurant\, this film examines this strange delicacy.\nCanada\, 2017\, 18 minutes\nDirector Alan Poon\n\nCavia r Dreams\n\nCaviar has long been synonymous with wealth\, extravagance and overindulgence\, but look a little closer and you’ll discover the less glamorous underbelly of overfishing and the struggle towards sustainabilit y. \nUSA\, 2017\, 15 minutes\nDirectors Brian Gersten\, Liv Dubendorf & \; Wei Ying\n\nThe Rabbit Hunt\n\nIn a small town in Florida\, since the b eginning of the 20th century\, a tradition carries on for young men on the cusp of manhood to capture fleeing rabbits from burning sugarcane fields. An initiation rite like you’ve never seen before. \nUSA/Hungary\, 2017\ , 12 minutes\nDirector Patrick Bresnan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/The-Rabbit-Hunt.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:344@devourfest.com DTSTART;TZID=America/Halifax:20171026T123000 DTEND;TZID=America/Halifax:20171026T140000 DTSTAMP:20170911T140456Z URL:https://devourfest.com/program/lobster-101-culinary-workshop-wchef-ala in-bosse/ SUMMARY:Lobster 101 Culinary Workshop w/Chef Alain Bossé DESCRIPTION:Join Chef Alain Bossé on an exciting and informative look at t he life of the North American lobster – from conception through the peri lous journey for survival to your plate. He’ll also share valuable tips for selecting\, storing and preparing this tasty crustacean for the ultima te Atlantic Canadian experience!\n\nBio- Alain Bossé\n\nAlain Bossé\, kn own as the Kilted Chef\, has travelled the world from kitchens to conventi on centres sharing his expertise and love for buying and eating local ingr edients. With his signature tartan kilt\, proud Acadian heritage and unden iable flair for cooking\, he has earned a reputation as Atlantic Canada’ s culinary ambassador.\n\nChef Alain has cooked for global dignitaries and has worked in kitchens and on event stages alongside top chefs from aroun d the world. \n\nAlain also runs a busy consulting business where he helps restaurateurs and producers. He has been a frequent guest instructor at c ulinary schools\, educating students on the use of sustainable Atlantic Ca nadian seafood. Chef Alain is a frequent guest on radio and TV\, a prolifi c recipe creator\, food writer and cookbook author. He offers private grou p cooking lessons and culinary experiences at his farm in Nova Scotia. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Lobster-101-Culinary-Workshop-Alain-Bossé.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:VEVENT UID:345@devourfest.com DTSTART;TZID=America/Halifax:20171026T123000 DTEND;TZID=America/Halifax:20171026T143000 DTSTAMP:20171019T162313Z URL:https://devourfest.com/program/the-acadian-express-12/ SUMMARY:The Acadian Express DESCRIPTION:Just a short jaunt from downtown Wolfville\, this moving tour t hrough the history of the Acadian people includes a walk of the UNESCO Wor ld Heritage Site grounds (including a visit to the Grand Pré National His toric Site Memorial Church\, the Deportation Cross and a special stop at t he Landscape of Grand Pré View Park). Following this\, guests are treated to an Acadian-inspired lunch including a glass of wine at Le Caveau Resta urant\, named one of 20 of the world’s best winery restaurants by Wine A ccess magazine and featuring Chef Jason Lynch (Le Caveau\, Grand Pré Wine ry). This Devour! The Bounty of Kings County Tasting Tour is facilitated b y our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/IMG_0661.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:348@devourfest.com DTSTART;TZID=America/Halifax:20171026T133000 DTEND;TZID=America/Halifax:20171026T150000 DTSTAMP:20170911T122122Z URL:https://devourfest.com/program/savour-spain-workshop/ SUMMARY:Savour Spain Workshop DESCRIPTION:Spain is the most widely planted country under vine\, a place w here deep-rooted winemaking traditions and evolving modern practices are c reating an irresistible wine culture. From Priorat to Ribera del Duero\, R ias Biaxas to Penedès\, taste and learn about hidden gems\, old favourite s and everything in between.\n\n\n\nBio- Jenny Gammon\n\nJenny Gammon is B ishop’s Cellar’s marketing and events manager and CAPS-certified somme lier. Jenny’s love of food\, wine and people has taken her around the wo rld\, including Spain\, where she had no problem finding perfect food and wine pairings. Day to day\, Jenny manages the Bishop’s Cellar brand\, co mmunity and marketing endeavours. She aims to find\, craft and share incre dible behind-the-scenes stories for every bottle on their shelves. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Wine-Workshop-TBD.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:346@devourfest.com DTSTART;TZID=America/Halifax:20171026T140000 DTEND;TZID=America/Halifax:20171026T153000 DTSTAMP:20170911T122032Z URL:https://devourfest.com/program/culinary-workshop-wchef-alex-haun/ SUMMARY:Culinary Workshop w/Chef Alex Haun DESCRIPTION:Chef Alex Haun is at the helm of the prestigious Savour in the Garden at Kingsbrae Gardens in St. Andrews by-the-Sea\, where customers ad ore his tasting menus featuring hyper-local ingredients. Alex prepares thr ee dishes with three ingredients – delving into the unique stories of pe ople and place behind each one.\n\nAlex Haun\n\nChef Alex Haun is from St. Andrews by-the-Sea\, a small seaside community in southwestern New Brunsw ick. He started his culinary career at the age of 13 working at the Garden Café in Kingsbrae Garden. He took the culinary arts program at the Culin ary Institute of Canada in Prince Edward Island after high school\, later returning to complete the pastry arts program. \n\nChef Alex was an active member on Culinary Team Canada for one and a half years. He competed at t he Nations Cup in Grand Rapids\, Michigan\, and the Culinary Olympics in E rfurt\, Germany. He has 12 culinary gold medals\, including five internati onal wins.\n\nIn 2009\, Chef Alex opened his first restaurant\, Savour\, i n his hometown at the age of 22. In 2013\, he became executive chef at Kin gsbrae Garden. He operated the Garden Café and created a new restaurant\, Savour in the Garden. He takes great pride to create all his menus using fresh and local ingredients\, minding his environmental footprint by using items from his own garden and other local suppliers around New Brunswick. @ChefAlexHaun ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Alex-Haun.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:VEVENT UID:347@devourfest.com DTSTART;TZID=America/Halifax:20171026T140000 DTEND;TZID=America/Halifax:20171026T150000 DTSTAMP:20171006T192154Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-program-2/ SUMMARY:Taste of Nova Scotia Awards Program DESCRIPTION:We’re thrilled once again to host the Taste of Nova Scotia Aw ards this year. These awards provide an annual opportunity for Taste of No va Scotia members and the public to celebrate and honour the people who pr oduce\, develop\, export\, prepare and serve the best quality local food a nd culinary experiences in the province. Join us for a very special celebr ation of this year’s winners followed by a reception at the Festival Lou nge from 3:00 p.m. - 5:00 p.m. Free admission. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/logo-1.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:349@devourfest.com DTSTART;TZID=America/Halifax:20171026T150000 DTEND;TZID=America/Halifax:20171026T170000 DTSTAMP:20170907T140006Z URL:https://devourfest.com/program/the-bubbles-bus-15/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of K ings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Bubbles-Bus-LAcadie-poured-e1540306341969-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:351@devourfest.com DTSTART;TZID=America/Halifax:20171026T153000 DTEND;TZID=America/Halifax:20171026T170000 DTSTAMP:20170905T130440Z URL:https://devourfest.com/program/dreaming-of-wine-wsomm-state-of-mind/ SUMMARY:Dreaming of Wine w/Somm State of Mind DESCRIPTION:Dreaming of Wine\nA handful of pioneers arrived in the Priorat region of Spain in the early 1980s. The people of the region suspected the intentions of this bunch of hippies\, but the Magnificent Five were able to bring to the table talent and perseverance while local people brought t he  hard work and tenacity that maintained the vineyards despite historic al decline in the region.\nSpain\, 2016\, 68 minutes\nDirector David Fern ández de Castro\nDistributor Dogwoof Global\n\nScreens with:\n\n\nSomm St ate of Mind\nA New York City wine director prepares to take the highly str essful Court of Master Sommeliers Advanced Exam\, that if passed would pro vide entry into an elite rank of wine professionals worldwide.\nUSA\, 2016 \, 28 minutes\nDirectors Lani Chan &\; Bianca Holman ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Dreaming-of-Wine.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:352@devourfest.com DTSTART;TZID=America/Halifax:20171026T160000 DTEND;TZID=America/Halifax:20171026T200000 DTSTAMP:20171026T122528Z URL:https://devourfest.com/program/devour-street-food-party-2/ SUMMARY:Devour! Street Food Party DESCRIPTION:WE ARE CANCELLING THE STREET FOOD PARTY DUE TO IMPENDING RAIN & amp\; WIND TODAY! SORRY FOR THE INCONVENIENCE - WE'LL BE BACK IN 2018. WE' RE STILL ON TRACK FOR THE GREAT DEVOUR! CHICKEN DINNER ON SUNDAY. TICKETS AT OUR BOX OFFICE!\n\nWe’re back with the fourth edition of our largest free outdoor event. Look out for some of your favourite food trucks\, alon g with delectable dishes from restaurants and vendors from the whole count y. Come with your family\, friends or even sneak out on your own for an al fresco snack between movies. \n\nFree admission. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Devour-Street-Food-Party-1.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:354@devourfest.com DTSTART;TZID=America/Halifax:20171026T173000 DTEND;TZID=America/Halifax:20171026T190000 DTSTAMP:20170905T131252Z URL:https://devourfest.com/program/water-power-a-california-heist-wmr-salt y/ SUMMARY:Water & Power: A California Heist w/Mr. Salty DESCRIPTION:Water &\; Power: A California Heist\nGuided by the work of a handful of burr-like journalists\, this dense and disturbing documentary dives into the regulatory quagmire of California water rights with more co urage than hope.\nUSA\, 2016\, 87 minutes\nDirector Marina Zenovich\nDistr ibutor National Geographic\n\nScreens with:\n\nMr. Salty\nPeter has worked as a chef all over Canada and around the world\, including Australia\, Ch ina and Spain. He has painstakingly developed his salt production techniqu e at the Newfoundland Salt Company through research and trial and error\, while working as a sous chef at world-renowned Raymond’s.\nCanada\, 2014 \, 4 minutes\nDirector Daniel Williams ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Water-_-Power-A-California-Heist.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:353@devourfest.com DTSTART;TZID=America/Halifax:20171026T173000 DTEND;TZID=America/Halifax:20171026T190000 DTSTAMP:20170905T130533Z URL:https://devourfest.com/program/jacques-pepin-the-art-of-craft-wcrepes- in-broth-crespelle-in-brodo/ SUMMARY:Jacques Pépin - The Art of Craft w/Crepes in Broth (Crespelle in B rodo) DESCRIPTION:Jacques Pépin - The Art of Craft\nConsidered by many as one of the greatest contemporary French chefs\, Jacques Pepin came to America as a young man and has profoundly influenced generations of chefs\, restaura teurs and home cooks. This warm and uplifting  documentary charts his lif e from his early years in France to present day where\, at 81 he is still cooking\, travelling and entertaining a host of new food lovers around the world.\nUSA\, 2017\, 54 minutes\nDirector Peter Stein\nDistributor PBS Am erican Masters\n\nDirector Peter Stein &\; Jacques Pépin will be inter viewed on-stage post-screening by Bob Blumer. This film will also inspire a dinner following the screening at 8PM at the Wolfville Farmers' Market –Scotland vs New Scotland: Celebrity Chef Dinner with Chefs Mark Greenaw ay\, Peter McKenna\, John Higgins\, Martin Ruíz Salvador\, Johnathan Cann ing\, Shane Robilliard &\; Chris Velden.\n\nScreens with:\n\nCrepes in Broth (Crespelle in Brodo)\nMany of us have special recipes in our lives t hat have been passed down from our family. These recipes are often delicio usly wrapped up in our cultural identity. \nCanada\, 2017\, 3 minutes\nDir ector Aube Giroux ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Jacques-Pépin-The-Art-of-Craft-1.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:355@devourfest.com DTSTART;TZID=America/Halifax:20171026T180000 DTEND;TZID=America/Halifax:20171026T193000 DTSTAMP:20171006T192244Z URL:https://devourfest.com/program/industry-happy-hour-meet-drink-be-merry / SUMMARY:Industry Happy Hour: Meet\, Drink & Be Merry DESCRIPTION:Join us in our most hospitable of hours at the Festival Lounge over three days of the festival\, from Thursday to Saturday. We raise a gl ass\, enjoy some fresh Nova Scotia oysters courtesy of our partners at Sob er Island Oysters and mingle with an interesting crew night after night. R estricted to 19 years of age or older. Admittance with a badge or festival ticket. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/20161102-20161102-125-466-copy.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:359@devourfest.com DTSTART;TZID=America/Halifax:20171026T200000 DTEND;TZID=America/Halifax:20171027T010000 DTSTAMP:20171006T192257Z URL:https://devourfest.com/program/nova-beer-garden-2/ SUMMARY:Nova & Beer Garden DESCRIPTION:What’s a festival without a beer garden? Join us for an eveni ng in our Festival Lounge courtesy of Benjamin Bridge and Spindrift Brewin g. Drop by after the Devour! Street Food Party or in between films and let those bubs and suds warm you up\, fuel your conversations and inspire you r evening.\n\nAdmittance with badge or festival ticket. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/Nova-Beer-Garden.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:356@devourfest.com DTSTART;TZID=America/Halifax:20171026T200000 DTEND;TZID=America/Halifax:20171026T223000 DTSTAMP:20191108T140823Z URL:https://devourfest.com/program/scotland-vs-new-scotland-celebrity-chef -dinner-with-chefs-mark-greenaway-peter-mckenna-john-higgins-martin-ruiz-s alvador-johnathan-canning-shane-robilliard-chris-velden/ SUMMARY:Scotland vs New Scotland: Celebrity Chef Dinner with Chefs Mark Gr eenaway\, Peter McKenna\, John Higgins\, Martin Ruíz Salvador\, Johnatha n Canning\, Shane Robilliard & Chris Velden DESCRIPTION:Sponsored by Fox Harb'r Resort\, Scottish Development Internati onal and Bishop's Cellar.\n\nThis five-course dinner is inspired by the fi lm Jacques Pépin - The Art of Craft and will be prepared by:\n\nMark Gree naway\, Restaurant Mark Greenaway\, Edinburgh\nPeter McKenna\, The Gannet\ , Glasgow\nJohn Higgins\, George Brown College\, Toronto\nMartin Ruíz Sal vador\, Fleur de Sel\, Lunenburg\nJonathan Canning\, Nova Scotia Community College\, Dartmouth\nShane Robilliard\, Fox Harb’r Resort\, Wallace\nCh ris Velden\, The Flying Apron Inn &\; Cookery\, Summerville\n\nYour $15 0.00 ticket includes wine pairings\, tax &\; and a ticket to the Nova & amp\; Beer Garden. Menus &\; wine pairings coming soon!\n\n\n\nMark Gre enaway\n\nMark Greenaway of Restaurant Mark Greenaway in Edinburgh was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Exce llence in 2012. The restaurant has held its 3 AA Rosettes every year since 2013 and was named No. 13 in the U.K. by Square Meal in their 2016 list o f the Top 100 restaurants.\n\nMark is an ambassador for Scotland Food and Drink and works closely with Seafood Scotland. He has made numerous appear ances on television\, including STV Edinburgh’s The Fountainbridge Show and BBC One’s Saturday Kitchen Live. He was a weekly columnist for the E dinburgh Evening News in 2014 and 2015 and now writes a regular column for heraldscotland.com’s food and drink section. He launched his first cook book\, Perceptions: Recipes from Restaurant Mark Greenaway\, in 2016.\n\nM ark has been an ambassador for the Prince's Trust\, helping to train and s upport young people looking for a start in the hospitality industry. He ha s worked with Young Scot to bring school-leavers aged 16 to 18 into his ki tchen for work experience. @markgreenaway\n\nPhoto credit: Stephen Robinso n\nPeter McKenna\n\nPeter McKenna started his career in rural Ireland in t he mid-1990s and went on to train in the kitchens of renowned chefs in the Netherlands\, London\, Sydney\, Dublin and Glasgow. He spent four years t ravelling the world as the personal chef of a Saudi sheik and two years on the yacht of a Russian oligarch.\n\nChef Peter opened The Gannet restaura nt four years ago with business partner Ivan Stein to critical acclaim. Th ey quickly gathered a reputation as one of Glasgow's leading restaurants. Having a firm focus on seasonal Scottish produce with solid links to local artisan producers\, farmers and gamekeepers has helped them pick up many accolades and awards\, including AA Scottish Restaurant of the Year 2015-1 6\, 3 AA Rosettes and a Michelin Bib Gourmand. @PeterTheGannet\n\n\n\nJohn Higgins\n\nJohn Higgins is director of North America’s best chef school at Toronto’s George Brown College. He has cooked for the Queen at Bucki ngham Palace and on the Royal Yacht Britannia\, as well as for heads of st ate in Washington and celebrities around the world.\n\nAt the beginning of his culinary career\, he apprenticed at Glasgow’s Michelin star restaur ant\, Malmaison\, and Scotland’s world famous\, five-star luxury hotel\, Gleneagles. Upon immigrating to North America\, John worked for the Four Seasons Hotel in Canada and the United States. His final stint in the hote l industry was at the King Edward Hotel in Toronto.\n\nSince arriving at G BC in 2002\, John has steered the school through a massive expansion due t o an explosive demand in enrolment. With his Scottish brogue\, keen wit an d passion for teaching\, John is leading the way for the next generation o f talented chefs. He has travelled the world\, from India to Italy and Sao Paulo\, promoting Canadian cuisine. He is also known for several Food Net work appearances\, including Top Chef Canada\, Chopped Canada and At the T able with. @haggisracer\n\n\n\nMartin Ruíz Salvador\n\nMartin Ruiz Salvad or was born and raised in Nova Scotia. He began his culinary career as a y oung dishwasher in Halifax then worked his way across the country as a lin e cook.  When he decided that cooking would be his life\, he took Le Cord on Bleu program at the Scottsdale Culinary Institute in Arizona. In Europe he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Ch ef Aiden Byrne. He did back-to back stints at Michelin 2 star Restaurant L yon de Lyon with Chef Jean-Paul Lacombe and Caro de Lyon under the tutelag e of Chef Frédérick Côte.  \n\nAfter returning to Canada\, Martin and his wife Sylvie opened Fleur de Sel in Lunenburg in 2004. The next year th e restaurant earned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Martin has since opened The Salt Shaker Deli and The South Shore F ish Shack in Lunenburg\, cooked at James Beard House in New York\, compete d in the National Gold Medal plates competition in 2008\, 2014 and 2016\, represented Nova Scotia at The Canadian Chefs Congress and has held Four D iamonds with CAA since 2007.\n\nMartin and Sylvie took a year sabbatical f rom Fleur de Sel to make time for the arrival of their son Oscar. They ope ned The Half Shell Oyster &\; Seafood in 2016 and relaunched Fleur de S el in 2017. @FleurdeSel_NS\n\n\n\nJohnathan Canning\n\nJohnathan grew up i n Sydney River\, N.S.\, and at the age of 18 went to the Culinary Institut e of Canada in Prince Edward Island. He interned at the Keltic Lodge in th e Highlands of Cape Breton where his interest for fish and shellfish was c onfirmed and grew into a love affair with seafood. Upon returning to P.E.I . to complete the culinary program Johnathan started to look for his next job\, which landed him in New York. He spent the remaining of 2001 at the Sagamore Resort in Bolton Landing. From there Johnathan moved to Calgary t o join the opening team of the acclaimed Catch restaurant\, winning best n ew restaurant in Canada. Johnathan then took a job in Vancouver at the awa rd-winning Lumiere restaurant under the leadership of executive chef Rob F eenie. After a year working in Vancouver Johnathan became executive chef o f the Raw Bar at Hotel Arts in Calgary. He opened Hotel Arts group’s nex t project\, Olives restaurant\, in Calgary. He was a culinary instructor a t SAIT in Calgary before joining the team at NSCC Akerley campus. \n\n\n\n Shane Robilliard\n\nBorn and raised on Vancouver Island\, Shane’s passio n for food and beverage began right out of high school. As a student at Va ncouver Island University’s culinary arts program he knew right away tha t this was going to be a lifelong passion. Shane apprenticed under chef Vi ncent Stufano\, who instilled in him the value of fresh and local food.\n\ nShane spent the next 10 years with Fairmont hotels and resorts in Whistle r\, Vancouver and San Francisco. A desire to know all aspects of food and beverage led him to acquire his sommelier diploma. As the executive chef a nd food and beverage director at Fox Harb’r Resort in Nova Scotia\, Shan e has the unique opportunity to oversee all aspects of the food and bevera ge operation. @FoodMasterNS\n\n\n\nChris Velden\n\nHailing from Frankfurt\ , Germany\, Chris Velden has been cooking and teaching across Canada\, the U.S. and Europe for more than 40 years. As a certified European Master Ch ef and Culinary Instructor\, his expert qualifications match his passion f or teaching culinary education to future chefs and the larger public at hi s Flying Apron Cookery School.\n\nAs the chef and co-owner of The Flying A pron Inn &\; Cookery in rural Summerville\, N.S.\, Chris brings his lov e for local\, honest food to each item on the menu. The Flying Apron is kn own for its use of seasonal\, locally grown ingredients on its weekly chan ging menus. Having developed personal partnerships with many Nova Scotian farmers and producers\, Chris stands strongly for the use of sustainable a nd ethical farming practices. He is a member of the Nova Scotia Slow Food board\, chair of Slow Meat NS and is a long-standing member of Ocean Wise. @FlyingApronCook ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Devour-Celebrity-Chef-Dinner-3.jpeg 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:VEVENT UID:357@devourfest.com DTSTART;TZID=America/Halifax:20171026T200000 DTEND;TZID=America/Halifax:20171026T213000 DTSTAMP:20170905T131333Z URL:https://devourfest.com/program/beatriz-at-dinner-wa-portrait-of-a-chef -as-a-young-woman/ SUMMARY:Beatriz at Dinner w/A Portrait of a Chef as a Young Woman DESCRIPTION:Beatriz at Dinner\nBeatriz is a Los Angeles massage therapist a nd holistic healer who drives to the seaside mansion of her client Cathy. When her old Volkswagen breaks down\, she receives a friendly invitation f rom Cathy to stay for a seemingly innocent business dinner. As the guests arrive and the wine starts to flow\, Beatriz finds herself in an escalatin g war of words with Doug Strutt\, a ruthless real estate mogul who cares m ore about money than people.\nUSA\, 2016\, 83 minutes\nDirector Miguel Art eta\nDistributor Elevation Pictures\n\nScreens with:\n\nA Portrait of a Ch ef as a Young Woman\nKatie Sanderson is a new kind of chef — a nomad wit hout a restaurant who follows her passion from project to project.\nUSA/Ir eland\, 2017\, 3 minutes\nDirectors Daniel Klein &\; Mirra Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Beatriz-at-Dinner.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:358@devourfest.com DTSTART;TZID=America/Halifax:20171026T203000 DTEND;TZID=America/Halifax:20171026T221500 DTSTAMP:20170905T131428Z URL:https://devourfest.com/program/tuna-farofa-spaghetti-wa-chefs-moment/ SUMMARY:Tuna\, Farofa & Spaghetti w/A Chef's Moment DESCRIPTION:Tuna\, Farofa &\; Spaghetti\nThree high profile Brazilian ch efs travel to France\, Italy and Japan and back to their roots. A road mov ie full of flavours and gastronomic stories\, this is an earnest look thro ugh the culinary landscape at how global cuisine has truly become.\nBrazil \, 2016\, 95 minutes\nDirector Riccardo Rossi\nDistributor Riccardo Rossi\ n\nScreens with:\n\nA Chef’s Moment\nA day in the life of a busy Halifax restaurant. \nCanada\, 2017\, 2 minutes\nDirector Erica Meus-Saunders ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Tuna-Farofa-_-Spaghetti.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:360@devourfest.com DTSTART;TZID=America/Halifax:20171027T100000 DTEND;TZID=America/Halifax:20171027T114500 DTSTAMP:20170905T141642Z URL:https://devourfest.com/program/strawberry-days-wthe-migrant-kitchen-ch irmol/ SUMMARY:Strawberry Days w/The Migrant Kitchen - Chirmol DESCRIPTION:Strawberry Days\nFifteen-year-old Wojtek travels to Sweden from Poland with his parents to work on a farm picking strawberries. Against a ll odds he forms a connection with the farmer’s daughter. The outside wo rld will never accept the relationship\, and they find themselves trapped on opposite sides when the slowly brewing conflict between the Swedes and the guest workers erupts in a sudden violent confrontation.\nSweden\, 2016 \, 97 minutes\nDirector Wiktor Ericsson\nDistributor The Yellow Affair\n\n Screens with:\n\nThe Migrant Kitchen - Chirmol\nIn American restaurants\, immigrants are the backbone of the kitchen. Born in Guatemala\, kitchen ma nager Jorge Dugal brings indispensable knowledge and skill to Los Angeles ’ Providence Restaurant\, helmed by executive chef Michael Cimarusti. \n USA\, 2017\, 10 minutes\nDirector Antonio Diaz ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Strawberry-Days.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:363@devourfest.com DTSTART;TZID=America/Halifax:20171027T100000 DTEND;TZID=America/Halifax:20171027T123000 DTSTAMP:20171006T192331Z URL:https://devourfest.com/program/what-is-innovation-growing-agri-food-bu sinesses-through-innovation/ SUMMARY:What is Innovation? Growing agri-food businesses through innovation DESCRIPTION:Food in all its forms builds resilient regions. Join us as we e xplore how stakeholders in the Annapolis Valley can expand horizons\, grow businesses – locally\, nationally and globally – and support communit ies: all at the same time. This moderated panel discussion explores how t he commercial agri-food sector can discover inspiration and innovation in the creative rural economy.\n\n\n\nTed Grant\, Moderator\n\nTed was born a nd raised in Halifax\, the son of a “gourmet cook.” Educated at Dalhou sie University and the Stratford Chefs School\, he spent eight years worki ng as a chef in Calgary\, London\, New York and Toronto. Returning to Hali fax\, he led the four diamond culinary team at The Prince George Hotel and Gio restaurant\, in his role as executive chef. After teaching at the Cul inary Institute of Canada in Charlottetown for three years\, Ted joined th e product development umbrella known as Canada’s Smartest Kitchen. He be came a leading expert in Atlantic Canadian seafood\, leading missions to A sia\, Europe and throughout North America. Ted’s passion for Nova Scotia and education brought him home to complete his master of education degree in 2013 and join the Nova Scotia Community College as manager of hospital ity programming. In 2016\, Ted left the college to join Truleaf Plant Scie nce and GoodLeaf Farms as chief product officer.\n\n\n\nPatricia Bishop\n\ nPatricia Bishop cares deeply about the importance of agriculture in our l ives. She and her husband Josh have been farming for 13 years. TapRoot Far ms provides fresh and delicious fruit\, vegetables\, meat and eggs to dedi cated customers each week\, year round. The farm is now entering into orga nic grain production and is especially excited about growing barley for ma lting at the local malt house. TapRoot is also growing flax to make into l inen yarn. Patricia hopes to be wearing and sharing clothes that have been grown\, processed\, weaved\, designed and sewn in the Annapolis Valley of Nova Scotia. Patricia  believes in the power of the local movement\, a s ystems shift we need for community well-being.\n\n\n\nAndrew Rand\n\nAndre w Rand is the operations manager with the family business Randsland Farms. Since the mid 1980s\, Randsland has specialized in supplying broccoli to the Atlantic region. In 2016 they launched a new line of bagged salads for the local market\, using ingredients grown in their farm.\n\nAll regional stakeholders\, agriculture and agri-food businesses and interested partie s are invited to take part in this event\, free of charge. Registration re quired (link coming!). This 90-minute panel followed by light refreshment s &\; networking for an hour. Festival transportation will be availab le to attendees\, with return rides from the Al Whittle Theatre to the Way farers Ale Society.\n\n\n\nMike Lightfoot\n\nA native of Wolfville\, Nova Scotia\, Mike is a seventh generation farmer who has been farming supply m anaged poultry for for over 25 years. In 2009\, Mike and his wife\, Jocely n\, decided to diversify the family farm by planting wine grapes. Today\, they own and operate Lightfoot &\; Wolfville Vineyards\, managing 35 ac res of organic and biodynamic wine grapes. A member of the Nova Scotia Win e Development Board\, Mike is passionate about the growth of the local win e industry. Mike is also a proud father to four daughters. \n\n\n\nKirk Ha vercroft\n\nKirk Havercroft immigrated to Canada from the UK in 2007 to co -found the Sustainable Blue aquaculture facility in Nova Scotia. As one of the four founding members\, Kirk helped build the Sustainable Blue land b ased aquaculture pilot plant in Centre Burlington on the Minas Basin. Kirk is the current project CEO and has overseen the company’s transition fr om a producer of niche European species to a producer of premium Atlantic salmon grown in a unique\, world leading zero discharge facility. Kirk is responsible for strategic planning and market development and will be mana ging the “go to market” phase for Atlantic salmon in late 2017 and ear ly 2018. In addition\, Kirk has oversight responsibilities on the construc tion and integration of the new 300 tonne salmon grow out addition due to be commissioned in the Spring of 2018. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Devour-promo-graphic-1080-V.jpg LOCATION:Wayfarers' Ale Society\, 1116 Kars Street\, Port Williams\, NS\, B 0P 1T0\, Canada GEO:45.096313;-64.407211 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1116 Kars Street\, Port Wil liams\, NS\, B0P 1T0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wayfarers' Ale So ciety:geo:45.096313,-64.407211 END:VEVENT BEGIN:VEVENT UID:362@devourfest.com DTSTART;TZID=America/Halifax:20171027T110000 DTEND;TZID=America/Halifax:20171027T123000 DTSTAMP:20170911T122153Z URL:https://devourfest.com/program/culinary-workshop-wchef-joshna-maharaj/ SUMMARY:Culinary Workshop w/Chef Joshna Maharaj DESCRIPTION:Concerned about social justice\, food security\, sustainability and ethically sourcing food for large-scale institutions like hospitals a nd community food centres\, Joshna is quite literally a force of good food . She demonstrates two seasonal dishes – masala char ceviche on a root v eg chip and a spiced pumpkin crumble with maple thyme cream.\n\nJoshna Mah araj\n\nJoshna Maharaj is a busy chef\, activist and speaker with big idea s about good food! Joshna’s strong social justice and sustainability eth ics are rooted in her time at The Stop\, a community food centre where she built innovative and delicious community food programs.\n\nRecently\, Jos hna has been working with institutions in Toronto building new models for institutional food procurement\, production and service\, proving that the institution is a viable tool for social change. Joshna has been an expert panellist on TVO’s The Agenda with Steve Paikin and makes regular appea rances on CBC Radio. Joshna is a two-time TEDx speaker and recently made t he shortlist of nominees for the inaugural Basque Culinary World Prize\, w hich recognizes chefs who use gastronomy for social change. @joshnamaharaj ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Joshna-Maharaj-e1503975811196.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:VEVENT UID:364@devourfest.com DTSTART;TZID=America/Halifax:20171027T110000 DTEND;TZID=America/Halifax:20171027T123000 DTSTAMP:20170911T122648Z URL:https://devourfest.com/program/becoming-a-visual-storyteller-how-to-ca pture-nostalgia-filled-hunger-inducing-moments-through-food-photography-wi th-dennis-prescott/ SUMMARY:Becoming a Visual Storyteller: How to capture nostalgia-filled\, hu nger-inducing moments through food photography with Dennis Prescott DESCRIPTION:Dennis Prescott returns to the festival for his second time\, a fter a successful launch and whirlwind global tour for his first cookbook\ , Eat Delicious. His photos are nothing short of breathtaking and any tip you can glean from him on how to improve your photography will be a delici ous decision. \n\nBio- Dennis Prescott\n\nSix years ago\, Dennis Prescott was a musician who didn’t know how to cook. After visiting the Nashville Public Library and cooking through a few Jamie Oliver books\, Dennis thre w himself into not just creating delicious recipes but styling and photogr aphing them in a way that will leave you drooling. Now\, in just a few sho rt years\, Dennis has amassed a devoted following of more than 390\,000 fo llowers on Instagram\, writes a weekly column for Food &\; Wine/FWx mag azine\, was included in the Globe and Mail’s prestigious Food 53 roundup \, has appeared multiple times on network television in the U.S. and Canad a\, and has travelled the globe\, cooking from New York to Nairobi. Presco tt’s first cookbook\, Eat Delicious\, was released in April 2017. Dennis lives in Moncton\, N.B.\, with his wife. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Dennis-Prescott_Photo-scaled.jpg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:361@devourfest.com DTSTART;TZID=America/Halifax:20171027T110000 DTEND;TZID=America/Halifax:20171027T130000 DTSTAMP:20170916T143645Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:365@devourfest.com DTSTART;TZID=America/Halifax:20171027T123000 DTEND;TZID=America/Halifax:20171027T140000 DTSTAMP:20170916T151101Z URL:https://devourfest.com/program/culinary-workshop-wchef-paul-rogalski/ SUMMARY:Culinary Workshop w/Chef Paul Rogalski DESCRIPTION:Paul Rogalski is renowned for his passion for exceptional cuisi ne created from homegrown and sustainable food. And as everyone knows a gr eat dish often starts with a great stock. Paul will present a session on T he Art of Bone Stock\, where he will make a variety of stocks and show par ticipants what to do with them once they are made.\n\nPaul Rogalski\n\nPau l Rogalski is renowned for his passion for exceptional cuisine created fro m homegrown and sustainable food. He is co-creator and owner of Calgary’ s acclaimed Rouge Restaurant\, as well as Bistro Rouge\, a casual concept in Calgary’s Signal Hill district. The accolades for Rouge include Best Overall\, Where Magazine\, 2017.\n\nChef Paul is the recipient of the Univ ersity of Guelph Food Day Canada Good Food Innovation Award (2016) and was recognized by his alma mater\, the Southern Alberta Institute of Technolo gy\, as a Distinguished Alumni (2014).\n\nIn 2011 Paul was awarded Foodser vice and Hospitality magazine’s Independent Restaurateur of the Year\, n amed by Alberta Venture Magazine as one of Alberta’s Most Influential Pe ople and recognized by Business in Calgary Magazine as one of the Twenty B usiness Leaders of Tomorrow.\n\nDuring the 2010 Winter Olympics\, Paul was part of the management team that oversaw food production at Athletes Vill age in Whistler. Paul received special recognition for “Leadership and S upport of Organic and Sustainable Cuisine” from California’s Monterey Bay Aquarium in 2009. @RougeCal ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Paul-Rogalski.jpeg 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:VEVENT UID:366@devourfest.com DTSTART;TZID=America/Halifax:20171027T123000 DTEND;TZID=America/Halifax:20171027T150000 DTSTAMP:20170930T152219Z URL:https://devourfest.com/program/look-see-a-portrait-of-wendell-berry-wb agels-in-the-blood/ SUMMARY:Look & See: A Portrait of Wendell Berry w/Bagels in the Blood DESCRIPTION:Look &\; See: A Portrait of Wendell Berry\nThis rhapsodic fi lm celebrates the life\, art and activism of award-winning poet\, essayist \, novelist and farmer Wendell Berry.  It eloquently explores the challen ges and opportunities facing family farmers in an age of industrial agricu lture.\nThe screening of Look &\; See: A Portrait of Wendell Berry is f ollowed by a discussion moderated by Devour! programmer Simon Thibault wit h Community Food Centres Canada founder Nick Saul and food law expert Jami e Baxter\, exploring themes of food law\, food justice and disenfranchisem ent.\nUSA\, 2016\, 82 minutes\nDirector Laura Dunn\nDistributor Laura Dunn \n\nScreens with:\n\nBagels in the Blood\nA behind-the-scenes peek at one of the stalwarts of the Montréal bagel scene. \nCanada\, 2016\, 5 minutes \nDirectors Daniel Beresh &\; Jonathan Keijser ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Look-_-See-A-Portrait-of-Wendell-Berry.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:367@devourfest.com DTSTART;TZID=America/Halifax:20171027T130000 DTEND;TZID=America/Halifax:20171027T150000 DTSTAMP:20170907T140102Z URL:https://devourfest.com/program/the-everything-apple-express/ SUMMARY:The Everything Apple Express DESCRIPTION:We’re celebrating everything about the apple in this newest o f tasting tours at the Devour! festival. In the agricultural heartland of Nova Scotia\, the apple is a most diverse offering and we’ll show you wi th a guided cider tasting at the Annapolis Cider Company and a tour with t he family through the orchards\, market and facilities at Noggins Corner F arm Market. Sample apples\, pies and award-winning liquers. This Devour! T he Bounty of Kings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBrought to you by: Annapolis Cider Company\, Noggins Corner Farm Market\, Domaine de Grand Pré\, Munic ipality of the County of Kings &\; Grape Escapes Nova Scotia Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Everything-Apple-2.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:368@devourfest.com DTSTART;TZID=America/Halifax:20171027T130000 DTEND;TZID=America/Halifax:20171027T150000 DTSTAMP:20170916T143704Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-2/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:370@devourfest.com DTSTART;TZID=America/Halifax:20171027T140000 DTEND;TZID=America/Halifax:20171027T153000 DTSTAMP:20171016T180549Z URL:https://devourfest.com/program/culinary-workshop-wchef-michael-smith/ SUMMARY:Culinary Workshop w/Chef Michael Smith DESCRIPTION:Are you a chef or a cook? Join Chef Michael Smith for his uncom promising life lessons learned from the intersection of being a profession al chef and a passionate home cook. He’ll be sharing secrets on how to g et your whole family cooking. \n\nMichael Smith\n\nMichael Smith\, one of Canada’s best-known chefs\, is a passionate advocate for simple\, sustai nable home cooking and an inspiration for families creating their own heal thy food lifestyle. He’s the host of Chef Michael’s Kitchen\, Chef at Home and Chef Abroad seen on Food Network Canada and in more than 100 othe r countries. He’s a judge on Chopped Canada and travelled the world for his innovative web series Lentil Hunter.\n\nChef Michael and his wife Chas tity are the proprietors of The Inn at Bay Fortune on Prince Edward Island . They’ve re-launched the property where Michael gained international fa me in the 1990s with a new spirit of five-star hospitality and an innovati ve dining experience\, the FireWorks.\n\nHis 10th award-winning cookbook\, Real Food\, Real Good\, launched in September 2016 and immediately landed on the Globe and Mail bestseller list. His food media production company and test kitchen\, Culinart Limited\, is breaking new ground and his socia l media platforms are Canada’s top choice for foodie fun. @ChefMichaelSm th\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/michaelsmith.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:VEVENT UID:371@devourfest.com DTSTART;TZID=America/Halifax:20171027T140000 DTEND;TZID=America/Halifax:20171027T153000 DTSTAMP:20170916T151222Z URL:https://devourfest.com/program/chardonn-yay-workshop/ SUMMARY:Chardonn-YAY Workshop DESCRIPTION:From Chablis to Côte d'Or\, California to Canada\, experience the great Chardonnay with your friends at Bishop’s Cellar. Taste and lea rn more about the wines produced by this personality-filled and flexible g rape\, from famous Chardonnay producing regions like Burgundy to wineries right here in our own backyard!\n\n\n\nKathryn Harding\n\nKathryn Harding is retail manager at Bishop’s Cellar and CAPS-certified sommelier. When you step into the retail store\, there is a pretty good chance you’ll fi nd Kathryn creating amazing wine experiences for Bishop’s Cellar custome rs. As retail manager\, her day-to-day work includes providing wine educat ion\, developing pairings\, and planning for the store’s future. Chardon nay is Kathryn’s grape of choice - at home and abroad!\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Wine-Workshop-TBD-2.jpg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:373@devourfest.com DTSTART;TZID=America/Halifax:20171027T150000 DTEND;TZID=America/Halifax:20171027T170000 DTSTAMP:20170907T140112Z URL:https://devourfest.com/program/the-everything-apple-express-2/ SUMMARY:The Everything Apple Express DESCRIPTION:We’re celebrating everything about the apple in this newest o f tasting tours at the Devour! festival. In the agricultural heartland of Nova Scotia\, the apple is a most diverse offering and we’ll show you wi th a guided cider tasting at the Annapolis Cider Company and a tour with t he family through the orchards\, market and facilities at Noggins Corner F arm Market. Sample apples\, pies and award-winning liquers. This Devour! T he Bounty of Kings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBrought to you by: Annapolis Cider Company\, Noggins Corner Farm Market\, Domaine de Grand Pré\, Munic ipality of the County of Kings &\; Grape Escapes Nova Scotia Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Everything-Apple.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:374@devourfest.com DTSTART;TZID=America/Halifax:20171027T150000 DTEND;TZID=America/Halifax:20171027T170000 DTSTAMP:20170916T143720Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-3/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:375@devourfest.com DTSTART;TZID=America/Halifax:20171027T150000 DTEND;TZID=America/Halifax:20171027T170000 DTSTAMP:20170907T140015Z URL:https://devourfest.com/program/the-bubbles-bus-16/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of K ings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/0 9/unnamed-3.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:372@devourfest.com DTSTART;TZID=America/Halifax:20171027T150000 DTEND;TZID=America/Halifax:20171027T164500 DTSTAMP:20170905T142044Z URL:https://devourfest.com/program/schumanns-bar-talks-whand-cut/ SUMMARY:Schumann's Bar Talks w/Hand-cut DESCRIPTION:Schumann's Bar Talks\nCharles Schumann is the man behind Schuma nn’s Bar in Munich — a writer\, model\, thinker and traveller in all t hings to do with bars. Schumann’s Bar Talks is not only a voyage of disc overy to the most beautiful bars in the world\, but also to the people who bring them to life.\nGermany\, 2016\, 102 minutes\nDirector Marieke Schro eder\nDistributor autlook film sales\n\nScreens with:\n\nHand-cut\nFrom ch ainsaw to cocktail\, this beautiful five-minute documentary tracks the jou rney of clear\, artisan ice into the hands of New York City bartenders.\nU SA\, 2017\, 5 minutes\nDirector Griffin Hammond ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/schumanns_bar_talks.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:376@devourfest.com DTSTART;TZID=America/Halifax:20171027T163000 DTEND;TZID=America/Halifax:20171027T183000 DTSTAMP:20170907T134046Z URL:https://devourfest.com/program/devour-chowder-smackdown-2/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:Who will be crowned the chowder champion in 2017? Brought to yo u by Ocean Wise\, this family-friendly event is a signature event at Devou r! Ten contestants compete with their chowder prowess\, vying for votes fr om the esteemed panel of judges and you! Your ticket includes samples of a ll 10 chowders and the opportunity to vote for your absolute favourite. \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Chowder-Smackdown-3.jpg LOCATION:Wolfville & District Lion's Club\, 36 Elm Avenue\, Wolfville\, Nov a Scotia\, B4P 1Z9\, Canada GEO:45.093437;-64.364418 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=36 Elm Avenue\, Wolfville\, Nova Scotia\, B4P 1Z9\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville & Dis trict Lion's Club:geo:45.093437,-64.364418 END:VEVENT BEGIN:VEVENT UID:377@devourfest.com DTSTART;TZID=America/Halifax:20171027T170000 DTEND;TZID=America/Halifax:20171027T184500 DTSTAMP:20170905T142131Z URL:https://devourfest.com/program/barbecue-wcook-it-raw/ SUMMARY:Barbecue w/Cook It Raw DESCRIPTION:Barbecue\nA symphony of meat and fire\, Barbecue shows us how a n everyday ritual is shared by cultures around the world as a way to celeb rate community\, friendship and tradition. A film told in 13 languages\, f rom Texas to the Syrian border\, from Shisa nyama to Lechon\, Barbecue rev eals the simple truths in life that bring people together.\nAustralia\, 20 17\, 101 minutes\nDirector Matthew Salleh\nDistributor Urtext Films\n\nScr eens with:\n\nCook it Raw\nSustainability\, collaboration\, tradition and creativity are the pillars of the annual Cook It Raw pilgrimage. Each year \, a group of chefs and producers descends upon a different part of the wo rld to tap into a region’s foodways\, in this case\, Norway.\nCanada\, 2 017\, 2 minutes\nDirector Kevin Kossowan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Barbecue.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:378@devourfest.com DTSTART;TZID=America/Halifax:20171027T173000 DTEND;TZID=America/Halifax:20171027T191500 DTSTAMP:20170905T142227Z URL:https://devourfest.com/program/the-essence-of-a-country-wmackinnon-bro thers/ SUMMARY:The Essence of a Country w/MacKinnon Brothers DESCRIPTION:The Essence of a Country\nIn Québec\, maple syrup is a way of life. This poetic documentary tells the story of the Québecois through th eir devotion to the sweet amber liquid. With striking northwoods scenery a nd polemical observations about Québec culture and history\, The Essence of a Country is an homage to a people holding fast to their customs and co nvictions.\nCanada\, 2016\, 106 minutes\nDirector Françis Legault\nDistri butor FunFilm Distribution\n\nScreens with:\n\nMacKinnon Brothers\nThe Mac Kinnon brothers only use ingredients sourced entirely from their own farm to create their craft beer. \nCanada\, 2017\, 9 minutes\nDirector James Re id ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/The-Essence-of-a-Country.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:380@devourfest.com DTSTART;TZID=America/Halifax:20171027T180000 DTEND;TZID=America/Halifax:20171027T193000 DTSTAMP:20171006T192348Z URL:https://devourfest.com/program/industry-happy-hour-meet-the-chefs-2/ SUMMARY:Industry Happy Hour: Meet the Chefs DESCRIPTION:Join us in our most hospitable of hours at the Festival Lounge over three days of the festival\, from Thursday to Saturday. We raise a gl ass\, enjoy some fresh Nova Scotia oysters courtesy of our partners at Sob er Island Oysters and mingle with an interesting crew night after night. R estricted to 19 years of age or older. Admittance with a badge or festival ticket.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/20161102-20161102-125-466-copy.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:379@devourfest.com DTSTART;TZID=America/Halifax:20171027T180000 DTEND;TZID=America/Halifax:20171027T193000 DTSTAMP:20170911T123000Z URL:https://devourfest.com/program/its-five-oclock-somewhere-cocktails-wor kshop-with-matt-jones-jeffrey-van-horne-2/ SUMMARY:It's Five O'Clock Somewhere: Cocktails Workshop with Matt Jones & J effrey Van Horne DESCRIPTION:They’re back! Our resident mixologists Matt Jones (Beam Sunto ry Whisky Ambassador) and The Clever Barkeep’s Jeff Van Horne and Matt B oyle are totally pumped to take you on a boozy tour through the wild world of cocktails. Disclaimer: last year’s workshop attendees left with rosy cheeks. Know what we’re saying?\n\n\n\nBio- Matt Jones\n\nMatt has been Beam Suntory Canada’s Bourbon Whiskey Ambassador since 2010\, represent ing the Jim Beam Family\, Maker’s Mark\, Knob Creek\, Basil Hayden’s\, Baker’s and Booker’s Small Batch Collection. Matt has been working wi thin the beverage alcohol industry for 18 years as bartender\, mixologist and consultant\, so it’s no surprise that Matt’s passions include the culinary arts\, cocktails and people. Known to many as the “Whisk(e)y Ch ef\,” Matt travels across Canada preaching the gospel of whisk(e)y and s preading his love of bourbon often with a cocktail and culinary approach. This\, coupled with his love of travel and wealth of knowledge in the alco hol beverage industry\, has made Matt the perfect bourbon specialist to tr avel coast to coast educating consumers and trade professionals on whisk(e )y.  \n\nIn 2016 Matt was officially highly commended by Whisky Magazine ’s Icons of Whisky as World Whisky Ambassador of the Year 2016 and won t he Global American Whiskey Ambassador of the Year 2017. Matt was most rece ntly featured on the cover of Whisky Magazine issue 138\, a global publica tion. \n\n\n\nBio- Jeff Van Horne and Matt Boyle\, Clever Barkeep\n\nIn 20 16 Matthew Boyle and Jeffrey Van Horne found themselves in a rare situatio n. After spending 10 years focused on the craft of bartending and hospital ity they both had a desire to give more back to the industry that has give n them so much. Clever Barkeep was founded on the desire to bring finely c rafted cocktails to larger audiences\, unique places and into your home. T he Clever Barkeep is Atlantic Canada's first luxury beverage catering and comprehensive consulting service. It has always been the Clever Barkeep's strongest belief that in order to grow this industry\, knowledge and educa tion must be shared in hopes of inspiring people to create better cocktail s and to provide warmer hospitality to anyone: friends\, neighbours and gu ests. Their vision is to redefine the bartending industry as an accredited professional career.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2015/0 9/Matt-Jones-2.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:382@devourfest.com DTSTART;TZID=America/Halifax:20171027T200000 DTEND;TZID=America/Halifax:20171027T220000 DTSTAMP:20170905T142311Z URL:https://devourfest.com/program/coffee-wthe-ovens-of-cappoquin/ SUMMARY:Coffee w/The Ovens of Cappoquin DESCRIPTION:Coffee\nThis rich and often black Altman-like drama follows the intersection of three groups as their lives take a dire turn through unfo rtunate circumstances. Does crime pay?\nItaly/Belgium/China\, 2016\, 114 m inutes\nDirector Cristiano Bortone\nDistributor Uncork’d Entertainment\n \nScreens with:\n\nThe Ovens of Cappoquin\nA tale seen the world over: the struggle to survive and maintain quality and integrity on this changing p lanet. In this case\, for its longevity\, commitment to tradition and love of good bread\, Barron's Bakery is a beacon of inspiration. \nUSA/Ireland \, 2017\, 4 minutes\nDirectors Daniel Klein &\; Mirra Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Coffee.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:381@devourfest.com DTSTART;TZID=America/Halifax:20171027T200000 DTEND;TZID=America/Halifax:20171027T230000 DTSTAMP:20171022T141456Z URL:https://devourfest.com/program/the-devour-road-show-comes-home-celebri ty-chef-film-dinner-with-chefs-alex-haun-julian-bond-mark-gray-renee-laval lee-adair-scott-ron-kneabone/ SUMMARY:The Devour! Road Show Comes Home: Celebrity Chef Film Dinner with Chefs Alex Haun\, Peter Burt\, Julian Bond\, Mark Gray\, Renée Lavallée \, Adair Scott & Ron Kneabone DESCRIPTION:Sponsored by Royal Bank of Canada\, Lightfoot &\; Wolfville Winery and Bishop's Cellar.\n\nEach dish in this five-course dinner is ins pired by a corresponding short film screened right in the beautiful new wi ne cellar of Lightfoot &\; Wolfville Winery with the diners. Participat ing chefs include:\n\nAlex Haun\, Savour in the Garden\, St. Andrews by-th e-Sea\nPeter Burt\, Raymond's\, St John's\nJulian Bond\, Pacific Institute of Culinary Arts\, Vancouver\nMark Gray\, The Watch That Ends the Night\, Dartmouth\nRenée Lavallée\, The Canteen\, Dartmouth\nAdair Scott\, The Watermark Beach Resort\, Osoyoos\nRon Kneabone\, The Algonquin Resort\, St . Andrews by-the-Sea\n\nYour $150.00 ticket  includes wine pairings\, tax &\; and a ticket to Devour! Cocktail Pop-up Party Under the Stars. Me nu &\; wine pairings coming soon!\n\nThe Film Program\n\nFrom Milpa to Mesa\nThe process of transforming heirloom corn from tiny farms across Mex ico into tortillas for the world's best restaurants and taco carts has nev er been more danceable.\nUSA/Mexico\, 2017\, 2 minutes\nDirectors Daniel K lein &\; Mirra Fine\n\n\nDish\nYou’ll be surprised to see how much wo rk can go into just one dish at a restaurant.\nCanada\, 2017\, 4 minutes\n Director Cohen King\n\n\nBari\nOn the streets of Bari\, Italy\, the mesmer izing secrets of pasta-making are passed from nonna to nonna. But who will carry on the tradition in the future?\nUSA/Italy\, 2017\, 6 minutes\nDire ctor Gab Taraboulsy\n\n\nBacon &\; Greens\nA most lyrical look at some of Ireland’s staple foods–a flitch of boiled meat\, potatoes and green s.\nUSA/Ireland\, 2017\, 2 minutes\nDirectors Daniel Klein &\; Mirra Fi ne\n\n\nFruit\nDon’t take your eyes off your kitchen counter for one sec ond\; you never know what your fruit might get up to. \nGermany\, 2016\, 5 minutes\nDirector Ivan Mirko Senjanovic\n\n \;\n\nParticipating Chefs \n\n\n\nAlex Haun\n\nChef Alex Haun is from St. Andrews by-the-Sea\, a sma ll seaside community in southwestern New Brunswick. He started his culinar y career at the age of 13 working at the Garden Café in Kingsbrae Garden. He took the culinary arts program at the Culinary Institute of Canada in Prince Edward Island after high school\, later returning to complete the p astry arts program. \n\nChef Alex was an active member on Culinary Team Ca nada for one and a half years. He competed at the Nations Cup in Grand Rap ids\, Michigan\, and the Culinary Olympics in Erfurt\, Germany. He has 12 culinary gold medals\, including five international wins.\n\nIn 2009\, Che f Alex opened his first restaurant\, Savour\, in his hometown at the age o f 22. In 2013\, he became executive chef at Kingsbrae Garden. He operated the Garden Café and created a new restaurant\, Savour in the Garden. He t akes great pride to create all his menus using fresh and local ingredients \, minding his environmental footprint by using items from his own garden and other local suppliers around New Brunswick. @ChefAlexHaun\n\n\n\nPeter Burt\n\nBorn and trained in England\, Julian Bond is executive chef and V P of the Pacific Institute of Culinary Arts\, boasting 3\,000+ alumni arou nd the globe. Industry accolades include Maître Rôtisseur du Bailliage d u Canada\, BBB’s 2014 Torch Award for Marketplace Excellence and Where V ancouver Magazine’s 18th Annual Editor’s Choice - Where to Dine Award. @peterb666\n\n\n\nJulian Bond\n\nBorn and trained in England\, Julian Bon d is executive chef and VP of the Pacific Institute of Culinary Arts\, boa sting 3\,000+ alumni around the globe. Industry accolades include Maître Rôtisseur du Bailliage du Canada\, BBB’s 2014 Torch Award for Marketpla ce Excellence and Where Vancouver Magazine’s 18th Annual Editor’s Choi ce - Where to Dine Award.\n\nChef Bond is a BC Restaurant Hall of Fame ind ustry inductee and an inaugural recipient of Vancouver Magazine’s annual restaurant Mentorship Award. He has been on the forefront for conservatio n and awareness initiatives\, including Vancouver Aquarium’s Ocean Wise Program and Chefs’ Table Society of British Columbia. Chef Bond is an ac tive promoter\, educator and advocate for the betterment of our culinary i ndustry. @picachef\n\n\n\nMark Gray\n\nMark has been working in the culina ry industry since the age of 16. He began his climb at the bottom\, washin g dishes at Il Mercato in Bedford\, N.S.\, under chefs Maurizio Bertossi a nd Martin Ruiz Salvador. After high school he moved to Canmore\, Alta.\, w here he became sous chef at The Drake Inn and worked under Chef Michael Ly on at The Wood Steakhouse &\; Grill.  \n\nAfter returning to his homet own of Halifax in 2009\, Mark was briefly co-executive chef at The Hilton Garden Inn before working under Chef Graeme Ruppel at The Brooklyn Warehou se. He earned his Canadian Red Seal Certification and completed the culina ry arts program at the Nova Scotia Community College. In 2011\, he became head chef at The Brooklyn Warehouse.\n\nThe Nova Scotia Association for Ch efs &\; Cooks named him Culinarian of the Year in 2014 and Chef of the Year in 2015. He won gold in the prestigious Gold Medal Plates regional co mpetition\, Halifax\, in 2016 and placed fourth in the Canadian Culinary C hampionships in 2017. \n\nNow 29\, Mark is head chef of the new restaurant The Watch that Ends the Night\, opening in King’s Wharf in Dartmouth\, N.S.\, in 2017. @mjamesgray\n\n\n\nRenée Lavallée\n\nRenée Lavallée wa s born and raised in Shawville\, Que. She left home at an early age to att end George Brown College in Toronto. After more than 20 crazy years in the business\, including many stints in restaurants around the world\, Renée now calls Nova Scotia home.\n\nAfter a brief hiatus to raise her family\, Renée jumped back into the ring to open The Canteen\, an award-winning s andwich shop in downtown Dartmouth. After fewer than three busy years The Canteen opened up a brand new full-service restaurant and takeout shop cal led Little C only two blocks from its original location.\n\nRenée has a l ong list of professional accolades and has been the spokesperson for a num ber of culinary brands and organizations\, including Taste of Nova Scotia\ , Select Nova Scotia\, Community Food Centres Canada and Dairy Farmers of Canada.\n\nRenée is an ardent supporter of local farmers\, fishers and va rious other types of food producers. She can often be spotted at any numbe r of local farmers’ markets with her husband and business partner Doug\, daughter Zoe and son Philippe in tow. @thecanteenns\n\n\n\nAdair Scott\n\ nAn affinity for flavourful local fare has been ingrained in Chef Adair Sc ott from birth. Growing up on a small farm outside Prince George\, B.C.\, mingling with the feathered and bovine residents\, Adair gained a deep res pect and understanding for the origin of great ingredients. He left for Ke lowna to pursue a culinary career at the age of 18. He worked under Paul C ecconi\, the renowned Okanagan chef and eventual founder of Penticton’s BRODO restaurant. After completing a one-year apprenticeship at Okanagan C ollege and more formal training at Vancouver Community College\, Adair wor ked his way up the culinary ranks at restaurants across the Okanagan\, Vic toria and travelled to Australia where he cooked at the well-known Stoke H ouse in Melbourne.\n\nAfter returning to B.C.\, Adair worked at the Lake V illage Bakery in Osoyoos and fell in love with the region. As executive ch ef of the Watermark Beach Resort\, he oversees catering for the resort’s conference space and has taken the reins of The Restaurant at Watermark. With distinct influences from the Mediterranean\, the restaurant focuses o n fine regional wine pairings and tasty dishes. He also manages the outdoo r barbecue kitchen featured on the resort’s deck. @WatermarkResort\n\n\n \nRon Kneabone\n\nRon is born and raised in Brantford\, Ont. He found his passion when he started working in a restaurant at the age of 16. He gradu ated from the Culinary Institute of Canada in 1988. He worked in Calgary f or the winter Olympics before accepting an apprenticeship in France. After a two-year stint in Toronto\, he returned to France\, working primarily i n the Alsace region for 10 years. He also spent time in Switzerland and Ge rmany. \n\nRon returned to Canada to work with chefs Michael and Anna Olso n in Niagara-on-the-Lake. He was executive chef at the Fallsview Marriott in Niagara Falls and later joined the Algonquin Resort in St. Andrews-by-t he-Sea\, where his first customer was Prime Minister Justin Trudeau.\n\nRo n has taken part in many competitions and galas\, but says he gets more sa tisfaction from pleasing his guests.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/JMV-0905.jpg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:383@devourfest.com DTSTART;TZID=America/Halifax:20171027T203000 DTEND;TZID=America/Halifax:20171027T214500 DTSTAMP:20170905T142350Z URL:https://devourfest.com/program/the-promise-wbeyond-the-break/ SUMMARY:The Promise w/Beyond the Break DESCRIPTION:The Promise\nA century ago Rogljevo was incredibly prosperous f or a remote village in far eastern corners of Serbia. But today this regio n is poor and deserted. Suddenly a French family moved in to grow grapes a nd produce wine. They believe they have discovered a promised land\, one o f the top five wine regions in Europe. Will the locals accept this? But mo re importantly\, will the wine world?\nSerbia\, 2017\, 76 minutes\nDirecto r Zeljko Mirkovic\nDistributor Optimistic Film\n\nScreens with:\n\nBeyond the Break\nThe story of a group of pro surfers who have left the internati onal surfing circuit in order to grow organic vegetables on Ireland's Wild Atlantic Way.\nUSA/Ireland\, 2017\, 8 minutes\nDirectors Daniel Klein &am p\; Mirra Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/The-Promise.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:384@devourfest.com DTSTART;TZID=America/Halifax:20171027T210000 DTEND;TZID=America/Halifax:20171028T010000 DTSTAMP:20170907T135021Z URL:https://devourfest.com/program/devour-cocktail-pop-up-party-under-the- stars/ SUMMARY:Devour! Cocktail Pop-Up Party Under the Stars DESCRIPTION:They’re back! For the fifth year running\, super talented Dev our! mixologists Matt Jones\, Jeff Van Horne and Matt Boyle serve up some of their best creations in the heated tent at the new Lightfoot &\; Wol fville Winery. Your ticket includes two cocktail samples and music by the Mark Riley Project.\n\n\nThe Mark Riley Project is a five-piece blues\, fu nk and soul band created by Mark Riley. A former member of the Nova Scotia Mass Choir\, Mark still performs as a Gospel artist and also fronts anoth er 15-piece band. The band performs throughout the Atlantic provinces at c oncerts\, festivals and other venues. The members are: Mark Riley on guita r and lead vocals\, Fisher Akao on piano and keyboards\, Mark Towers on sa xophone\, Gordon Blackmore on bass and Glenn Higgins on drums. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/20161106-20161106-136-61.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:385@devourfest.com DTSTART;TZID=America/Halifax:20171028T090000 DTEND;TZID=America/Halifax:20171028T130000 DTSTAMP:20171006T192359Z URL:https://devourfest.com/program/devour-the-grills-culinary-school-taked own-edition/ SUMMARY:Devour! The Grills: Culinary School Takedown Edition DESCRIPTION:Three culinary schools from across the country take turns grill ing on our glorious Big Green Eggs during a busy Saturday morning at the W olfville Farmers’ Market. Snack and wander through one of Atlantic Canad a’s market gems. Fun for the whole family! \n\nFree admission.\n\nBrough t to you by students and faculty of the Nova Scotia Community College\, Ge orge Brown College Chefs School and the Pacific Institute of Culinary Arts . ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Devour-The-Grills.jpeg 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:VEVENT UID:386@devourfest.com DTSTART;TZID=America/Halifax:20171028T100000 DTEND;TZID=America/Halifax:20171028T113000 DTSTAMP:20170905T142435Z URL:https://devourfest.com/program/plastic-china-win-a-nutshell/ SUMMARY:Plastic China w/In a Nutshell DESCRIPTION:Plastic China\nA thought-provoking look at families involved in small scale recycling in urban China. Heartbreaking and gut wrenching\, t his film is sure to make you rethink plastic in your life.\nChina\, 2016\, 82 minutes\nDirector Jiu-liang Wang\nDistributor CNEX Studio Corporation\ n\nScreens with:\n\nIn a Nutshell\nWhat kind of world are we living in? Ho w are we connected? It only takes six minutes to sum up in this poignant p iece of animated sensory overload. \nSwitzerland\, 2017\, 6 minutes\nDirec tor Fabio Friedli ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Plastic-China.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:387@devourfest.com DTSTART;TZID=America/Halifax:20171028T110000 DTEND;TZID=America/Halifax:20171028T130000 DTSTAMP:20170916T143738Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-4/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:388@devourfest.com DTSTART;TZID=America/Halifax:20171028T110000 DTEND;TZID=America/Halifax:20171028T123000 DTSTAMP:20170916T151500Z URL:https://devourfest.com/program/culinary-workshop-wchef-emma-cardarelli / SUMMARY:Culinary Workshop w/Chef Emma Cardarelli DESCRIPTION:Chef Emma Cardarelli is a linchpin in the Montréal restaurant scene\, especially when it comes to Italian specialties like fresh pasta. She will make her classic Tortellini in brodo–demonstrating the dish sta rt to finish from clarifying the broth to making and shaping the tortellin i.\n\nEmma Cardarell\n\nAfter completing double major in English and Psych ology from the University of King’s College\, Emma Cardarelli decided sh e would like to try something different.  She headed out west to try her hand at cooking in a professional kitchen at Lake O’Hara Lodge in Yoho N ational Park.  This is where Emma determined that the life of a professio nal chef was for her.  She returned to Montreal to attend cooking school at L’Institute de tourisme et hotelerie du Quebec where her teacher\, Je an-Paul Grappe introduced her to Frederic Morin and David MacMillan\, now of Joe Beef.  After working with Fred and Dave for many years in a couple of different establishments\, Globe and Liverpool House\, Emma was ready to strike out on her own.  She opened Nora Gray in September 2011 with bu siness partners Ryan Gray and Lisa Mc Connell. After six years\, Nora Gray is still going strong and only getting busier.  At the moment\, Emma is looking forward to opening second restaurant with Ryan Gray and Marley Sni atowsky in November 2017. @noragraymtl ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Emma-Cardarelli.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:390@devourfest.com DTSTART;TZID=America/Halifax:20171028T123000 DTEND;TZID=America/Halifax:20171028T141500 DTSTAMP:20170905T142525Z URL:https://devourfest.com/program/24-snow-wkill-day/ SUMMARY:24 Snow w/Kill Day DESCRIPTION:24 Snow\nIn the coldest reaches of Siberia\, Sergei raises Yaku tskian horses and lives a life of rarity\, hunting\, fishing and raising a family. This compelling and beautifully shot documentary gives us an upli fting glimpse into life in one of the harshest environments on Earth. \nRu ssia\, 2016\, 90 minutes\nDirector Mikhail Barynin\nDistributor Sardana Sa vvina\n\nScreens with:\n\nKill Day\nNever has a butcher so eloquently summ ed up the somewhat conflicted\, ongoing struggle to put ethically sourced meat on the table. Note: contains images and a real account of meat produc tion that viewers may be sensitive to.\nCanada\, 2017\, 5 minutes\nDirecto r Kevin Kossowan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/24-Snow.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:393@devourfest.com DTSTART;TZID=America/Halifax:20171028T130000 DTEND;TZID=America/Halifax:20171028T150000 DTSTAMP:20170916T143801Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-5/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:392@devourfest.com DTSTART;TZID=America/Halifax:20171028T130000 DTEND;TZID=America/Halifax:20171028T150000 DTSTAMP:20170907T140124Z URL:https://devourfest.com/program/the-everything-apple-express-3/ SUMMARY:The Everything Apple Express DESCRIPTION:We’re celebrating everything about the apple in this newest o f tasting tours at the Devour! festival. In the agricultural heartland of Nova Scotia\, the apple is a most diverse offering and we’ll show you wi th a guided cider tasting at the Annapolis Cider Company and a tour with t he family through the orchards\, market and facilities at Noggins Corner F arm Market. Sample apples\, pies and award-winning liquers. This Devour! T he Bounty of Kings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBrought to you by: Annapolis Cider Company\, Noggins Corner Farm Market\, Domaine de Grand Pré\, Munic ipality of the County of Kings &\; Grape Escapes Nova Scotia Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Everything-Apple-2.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:394@devourfest.com DTSTART;TZID=America/Halifax:20171028T140000 DTEND;TZID=America/Halifax:20171028T153000 DTSTAMP:20170911T123028Z URL:https://devourfest.com/program/culinary-workshop-wchef-mark-greenaway/ SUMMARY:Culinary Workshop w/Chef Mark Greenaway DESCRIPTION:Chef Mark Greenaway’s new cookbook Perceptions just won Best Cookbook in the world at the Gourmand World Cookbook Awards. Mark will mak e his Scottish take on Jacques Pépin’s classic pastry\, Paris Brest wit h a Scottish cranachan of whisky\, toasted oatmeal and raspberry cream.\n\ nMark Greenaway\n\nMark Greenaway of Restaurant Mark Greenaway in Edinburg h was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culi nary Excellence in 2012. The restaurant has held its 3 AA Rosettes every y ear since 2013 and was named No. 13 in the U.K. by Square Meal in their 20 16 list of the Top 100 restaurants.\n\nMark is an ambassador for Scotland Food and Drink and works closely with Seafood Scotland. He has made numero us appearances on television\, including STV Edinburgh’s The Fountainbri dge Show and BBC One’s Saturday Kitchen Live. He was a weekly columnist for the Edinburgh Evening News in 2014 and 2015 and now writes a regular c olumn for heraldscotland.com’s food and drink section. He launched his f irst cookbook\, Perceptions: Recipes from Restaurant Mark Greenaway\, in 2 016.\n\nMark has been an ambassador for the Prince's Trust\, helping to tr ain and support young people looking for a start in the hospitality indust ry. He has worked with Young Scot to bring school-leavers aged 16 to 18 in to his kitchen for work experience. @markgreenaway ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Mark-Greenaway.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:395@devourfest.com DTSTART;TZID=America/Halifax:20171028T140000 DTEND;TZID=America/Halifax:20171028T153000 DTSTAMP:20171006T192513Z URL:https://devourfest.com/program/make-your-film-now/ SUMMARY:Make Your Film Now DESCRIPTION:One of Nova Scotia’s most-acclaimed film producers\, Bill Niv en\, moderates a panel of his peers to let you know all about the realitie s of pitching\, financing\, making and distributing your film in Nova Scot ia and across Canada. \n\n\n\nBio- Bill Niven\n\nBill Niven began his fil m career in 1984 at Telefilm Canada with positions in Halifax\, Vancouver\ , Toronto\, Paris\, London and Los Angeles.\n\nIn 1995\, he produced the G otham Awards in New York for the IFP. Later that year he taught at the Esc uela de Tres Mundos film school in Cuba. In 1996 he joined Salter Street f ilms (Now DHX) as VP Development.  He opened his own production company\, Idlewild Films\, in 1999 and formed Northeast Films with Jay Dahl in 2009 .\n\nNiven is bilingual (English and French). Originally from Cape Breton\ , he is past-chair of the Nova Scotia Motion Picture Industry Association\ ; a member of the CMPA\; lifetime ex-officio member of the board of the At lantic Film Festival\; and served for three terms as vice-chair\, Eastern Canada of the Academy of Canadian Cinema and Television. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Theatre-Shot.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:396@devourfest.com DTSTART;TZID=America/Halifax:20171028T150000 DTEND;TZID=America/Halifax:20171028T161500 DTSTAMP:20170905T142610Z URL:https://devourfest.com/program/james-beard-americas-first-foodie-wbuff et/ SUMMARY:James Beard: America’s First Foodie w/Buffet DESCRIPTION:James Beard: America's First Foodie\nAuthor\, raconteur\, bon v ivant and consummate host\, James Beard was a trailblazer in the modern da y love for all things culinary. As one of the earliest cooks on television \, culinary instructor and author of more than 20 books on food and entert aining\, his legacy lives on through the James Beard Foundation. This ente rtaining bio-pic gives us a loving and in-depth look at how James Beard be came America’s first foodie.\nUSA\, 2017\, 54 minutes\nDirector Elizabet h Frederici\nDistributor Federici Films\n\nScreens with:\n\nBuffet\nAn ins atiably hungry crowd of guests practically assault a buffet and its brave servers like never before. \nItaly\, 2017\, 17 minutes\nDirectors Santa de Santis &\; Alessandro d’Ambrosi ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/james_beard_americas_first_foodie.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:397@devourfest.com DTSTART;TZID=America/Halifax:20171028T150000 DTEND;TZID=America/Halifax:20171028T170000 DTSTAMP:20170907T140133Z URL:https://devourfest.com/program/the-everything-apple-express-4/ SUMMARY:The Everything Apple Express DESCRIPTION:We’re celebrating everything about the apple in this newest o f tasting tours at the Devour! festival. In the agricultural heartland of Nova Scotia\, the apple is a most diverse offering and we’ll show you wi th a guided cider tasting at the Annapolis Cider Company and a tour with t he family through the orchards\, market and facilities at Noggins Corner F arm Market. Sample apples\, pies and award-winning liquers. This Devour! T he Bounty of Kings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBrought to you by: Annapolis Cider Company\, Noggins Corner Farm Market\, Domaine de Grand Pré\, Munic ipality of the County of Kings &\; Grape Escapes Nova Scotia Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Everything-Apple.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:398@devourfest.com DTSTART;TZID=America/Halifax:20171028T150000 DTEND;TZID=America/Halifax:20171028T170000 DTSTAMP:20170916T143821Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-7/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:399@devourfest.com DTSTART;TZID=America/Halifax:20171028T150000 DTEND;TZID=America/Halifax:20171028T170000 DTSTAMP:20170907T140024Z URL:https://devourfest.com/program/the-bubbles-bus-17/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of K ings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 2/https-cdn.evbuc_.com-images-28389397-136650107442-1-original.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:400@devourfest.com DTSTART;TZID=America/Halifax:20171028T160000 DTEND;TZID=America/Halifax:20171028T173000 DTSTAMP:20170911T123143Z URL:https://devourfest.com/program/from-old-to-new-scotland-a-historical-s pirits-journey-in-six-glasses/ SUMMARY:From Old to New Scotland - A Historical Spirits Journey in Six Glas ses DESCRIPTION:Uisge beatha\, the fiery nectar that helped clans survive harsh winters\, was revered to have mystical and medicinal powers. But Scotch w hisky today is not at all the spirit the ancient Celts created. Join Johan ne McInnis and Graham MacKenney for a guided tasting through the historica l journey from old to new Scotland.\n\nBio- Johanne McInnis \n\nJohanne is a freelance spirits writer\, whisky panellist and judge with more than 30 years of experience as a public speaker. Armed with an educational backgr ound in distillation\, she regularly travels the world and presents master classes in the U.K. and North America. Passionate\, enthusiastic and ente rtaining\, Johanne loves to share her stories and knowledge and help other s on their own spirits discovery journey.\n\n\n\nBio- Graham MacKenney \n\ nGraham can thank his dad for the introduction to whisky when he was in hi s early 20s as it quickly turned into a passion. He is a founding member a nd past president of the Saint John Whisky Tasting Society. He has been a presenter\, writer and judge for the Canadian Whisky Awards and more recen tly expanded his passion for spirits to the rum category as well. Graham t ravels regularly near and far to visit distilleries and increase his knowl edge and experience.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/From-Old-to-New-Scotland-A-Historical-Spirits-Journey-in-Six-Glasses-Joh anne-McInnis.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:401@devourfest.com DTSTART;TZID=America/Halifax:20171028T160000 DTEND;TZID=America/Halifax:20171028T174500 DTSTAMP:20170905T142652Z URL:https://devourfest.com/program/thank-you-for-the-rain-wthe-land-the-se a/ SUMMARY:Thank You for the Rain w/The Land\, The Sea DESCRIPTION:Thank You for the Rain\nFive years ago Kisilu\, a Kenyan farmer \, started to use his camera to capture the life of his family\, his villa ge and the damages of climate change. When a violent storm throws him and a Norwegian filmmaker together we see him transform from a father to a com munity leader and activist on the global stage.\nUK\, 2017\, 87 minutes\nD irector Julia Dahr\nDistributor autlook film sales\n\nScreens with:\n\nThe Land\, The Sea\nHow do you choose the land or the sea? Longtime deep sea fisherman turned goat farmer\, Gabriel Flaherty of Aran Islands Goats Chee se\, doesn't have to. The sea surrounds him and runs through his veins.\nU SA/Ireland\, 2017\, 6 minutes\nDirectors Daniel Klein &\; Mirra Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Thank-You-for-the-Rain.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:402@devourfest.com DTSTART;TZID=America/Halifax:20171028T170000 DTEND;TZID=America/Halifax:20171028T184500 DTSTAMP:20170829T170138Z URL:https://devourfest.com/program/devour-spotlight-gala-grand-cru-wdonair -dynasty/ SUMMARY:Devour! Spotlight Gala: Grand Cru w/Donair Dynasty DESCRIPTION:Grand Cru\nQuebec born winemaker Pascal Marchand has gone on to become a legendary winemaker in Burgundy\, France. This insightful docume ntary chronicles how Pascal leads his winery through the disastrous 2016 w ith a little bit of luck and a great deal of skill and perseverance. World premiere.\nCanada\, 2017\, 80 minutes\nDirector David Eng\nDistributor Ca tbird Productions\n\nDirector David Eng will be interviewed on-stage post- screening by Bob Blumer. This film will also inspire a dinner following th e screening at 8PM at the Wolfville Farmers' Market–A Celebration of Can adian Cinema &\; Cuisine: Celebrity Chef Spotlight Gala Dinner with Che fs Michael Smith\, Paul Rogalski\, Craig Flinn\, Joshna Maharaj\, Ali Hass an\, Emma Cardarelli\, Tony Rinaldo &\; David Smart.\n\nScreens with:\n \nDonair Dynasty\nA greasy little tour through the history of Halifax’s officially-declared food\, the Donair.\nCanada\, 2017\, 5 minutes\nDirecto r Gwydion Morris ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Grand-Cru.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:403@devourfest.com DTSTART;TZID=America/Halifax:20171028T180000 DTEND;TZID=America/Halifax:20171028T200000 DTSTAMP:20170905T145236Z URL:https://devourfest.com/program/new-chefs-on-the-block-wburtown-and-the -barn/ SUMMARY:New Chefs on the Block w/Burtown and the Barn DESCRIPTION:New Chefs on the Block\nAnother great film in our series on wha t it takes to open a successful restaurant. This film charts the rise of t wo restaurants in Washington D.C.\, from inception to opening and through the first year. Success is never easy. \nUSA\, 2016\, 96 minutes\nDirector Dustin Harrison-Atlas\nDistributor New Chefs on the Block\, LLC\n\nScreen s with:\n\nBurtown and the Barn\nSometimes the most unlikely cast of chara cters open a restaurant in a 300+ year old Quaker house in Ireland.\nUSA/I reland\, 2017\, 20 minutes\nDirectors Daniel Klein &\; Mirra Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/New-Chefs-on-the-Block.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:404@devourfest.com DTSTART;TZID=America/Halifax:20171028T180000 DTEND;TZID=America/Halifax:20171028T193000 DTSTAMP:20171006T192425Z URL:https://devourfest.com/program/industry-happy-hour-meet-the-filmmakers -2/ SUMMARY:Industry Happy Hour: Meet the Filmmakers DESCRIPTION:Join us in our most hospitable of hours at the Festival Lounge over three days of the festival\, from Thursday to Saturday. We raise a gl ass\, enjoy some fresh Nova Scotia oysters courtesy of our partners at Sob er Island Oysters and mingle with an interesting crew night after night. R estricted to 19 years of age or older. Admittance with a badge or festival ticket. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/20161102-20161102-125-466-copy.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:405@devourfest.com DTSTART;TZID=America/Halifax:20171028T200000 DTEND;TZID=America/Halifax:20171028T230000 DTSTAMP:20171013T182654Z URL:https://devourfest.com/program/a-celebration-of-canadian-cinema-cuisin e-celebrity-chef-spotlight-gala-dinner-with-chefs-michael-smith-paul-rogal ski-craig-flinn-joshna-maharaj-ali-hassan-emma-cardarelli-tony-rinaldo-dav id/ SUMMARY:A Celebration of Canadian Cinema & Cuisine: Celebrity Chef Spotligh t Gala Dinner with Chefs Michael Smith\, Paul Rogalski\, Craig Flinn\, Jos hna Maharaj\, Ali Hassan\, Emma Cardarelli\, Tony Rinaldo & David Smart DESCRIPTION:Sponsored by Scotiabank and Bishop's Cellar.\n\nThis six-course dinner is inspired by the world premiere of the Canadian film Grand Cru a nd will be prepared by chefs:\n\nMichael Smith\, The Inn at Bay Fortune\, Prince Edward Island\nPaul Rogalski\, Rouge Restaurant\, Calgary\nCraig Fl inn\, Chives Canadian Bistro\, Halifax\nJoshna Maharaj\, Toronto\nAli Hass an\, CBC\, Toronto\nEmma Cardarelli\, Nora Gray\, Montréal\nTony Rinaldo\ , Rinaldo’s Italian American Specialties\nDavid Smart\, Bessie North Hou se\, Canning\n\nYour $160.00 ticket includes wine pairings\, tax and a tic ket to the Devour! Spotlight Gala Party. Menus &\; wine pairings coming soon!\n\n\n\nMichael Smith\n\nMichael Smith\, one of Canada’s best-know n chefs\, is a passionate advocate for simple\, sustainable home cooking a nd an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michael’s Kitchen\, Chef at Home and Chef Abroad seen on Food Network Canada and in more than 100 other countries. He’s a judge on Chopped Canada and travelled the world for his innovative web s eries Lentil Hunter.\n\nChef Michael and his wife Chastity are the proprie tors of The Inn at Bay Fortune on Prince Edward Island. They’ve re-launc hed the property where Michael gained international fame in the 1990s with a new spirit of five-star hospitality and an innovative dining experience \, the FireWorks.\n\nHis 10th award-winning cookbook\, Real Food\, Real Go od\, launched in September 2016 and immediately landed on the Globe and Ma il bestseller list. His food media production company and test kitchen\, C ulinart Limited\, is breaking new ground and his social media platforms ar e Canada’s top choice for foodie fun. @ChefMichaelSmth\n\n\n\nPaul Rogal ski\n\nPaul Rogalski is renowned for his passion for exceptional cuisine c reated from homegrown and sustainable food. He is co-creator and owner of Calgary’s acclaimed Rouge Restaurant\, as well as Bistro Rouge\, a casua l concept in Calgary’s Signal Hill district. The accolades for Rouge inc lude Best Overall\, Where Magazine\, 2017.\n\nChef Paul is the recipient o f the University of Guelph Food Day Canada Good Food Innovation Award (201 6) and was recognized by his alma mater\, the Southern Alberta Institute o f Technology\, as a Distinguished Alumni (2014).\n\nIn 2011 Paul was award ed Foodservice and Hospitality magazine’s Independent Restaurateur of th e Year\, named by Alberta Venture Magazine as one of Alberta’s Most Infl uential People and recognized by Business in Calgary Magazine as one of th e Twenty Business Leaders of Tomorrow.\n\nDuring the 2010 Winter Olympics\ , Paul was part of the management team that oversaw food production at Ath letes Village in Whistler. Paul received special recognition for “Leader ship and Support of Organic and Sustainable Cuisine” from California’s Monterey Bay Aquarium in 2009. @RougeCal\n\n\n\nCraig Flinn\n\nChef Craig Flinn is the chef/proprietor of Chives Canadian Bistro\, 2 Doors Down\, a nd 2DD Bar &\; Bites in Halifax. His apprenticeship began when he worke d with Chef Michael Smith at The Inn at Bay Fortune on Prince Edward Islan d. He then worked in Europe\, Canada\, and the U.S.\, most notably at the famous Savoy Hotel in London\, England.\n\nCraig opened Chives in 2001. Si nce then the restaurant has been a solid supporter of local food producers and has won numerous accolades\, including being named among the Best New Restaurants in Canada in enRoute magazine and earning Best Cuisine in Nov a Scotia from Taste of Nova Scotia. In 2013 Craig opened 2 Doors Down Food &\; Wine\, a restaurant that quickly became one of the most popular re staurants in Halifax. He launched 2 Doors Down Bar &\; Bites two years later.\nCraig launched his first cookbook\, Fresh and Local\, in 2008. Two more books in his “Fresh” series soon followed. A fourth book\, Out o f New Nova Scotia Kitchens\, made the 2016 shortlist for best Cultural &am p\; Regional Canadian Cookbook at the Taste Canada National Cookbook Award s. @chefcraigflinn\n\n\n\nJoshna Maharaj\n\nJoshna Maharaj is a busy chef\ , activist and speaker with big ideas about good food! Joshna’s strong s ocial justice and sustainability ethics are rooted in her time at The Stop \, a community food centre where she built innovative and delicious commun ity food programs.\n\nRecently\, Joshna has been working with institutions in Toronto building new models for institutional food procurement\, produ ction and service\, proving that the institution is a viable tool for soci al change. Joshna has been an expert panellist on TVO’s The Agenda with Steve Paikin and makes regular appearances on CBC Radio. Joshna is a two-t ime TEDx speaker and recently made the shortlist of nominees for the inaug ural Basque Culinary World Prize\, which recognizes chefs who use gastrono my for social change. @joshnamaharaj\n\n\n\nAli Hassan\n\nAli Hassan is a Canadian standup comedian\, writer\, actor and radio and television person ality. CBC fans will recognize him as the past lead panellist on George St roumboulopoulos Tonight\, the recent host of the annual battle of the book s\, Canada Reads\, and the weekly host of Laugh Out Loud.\n\nHe has starre d in films like French Immersion\, Breakaway and Goon. You can find him on television right now as a recurring character on FXX's Man Seeking Woman\ , PBS Kids' Odd Squad\, the CTV/eOne series Cardinal and upcoming on the V ICE series FUBAR.\n\nAs a standup comedian\, he is a Canadian Comedy Award s nominee who has performed at the Just for Laughs Festival\, JFL42\, the Winnipeg Comedy Festival and the Amman Stand-Up Comedy Festival - the firs t festival of its kind to be held in the Middle East. Ali is touring his s olo show\, Muslim Interrupted\, across Canada in 2017. @StandUpAli\n\n\n\n Emma Cardarelli\n\nAfter completing double major in English and Psychology from the University of King’s College\, Emma Cardarelli decided she wou ld like to try something different.  She headed out west to try her hand at cooking in a professional kitchen at Lake O’Hara Lodge in Yoho Nation al Park.  This is where Emma determined that the life of a professional c hef was for her.  She returned to Montreal to attend cooking school at L ’Institute de tourisme et hotelerie du Quebec where her teacher\, Jean-P aul Grappe introduced her to Frederic Morin and David MacMillan\, now of J oe Beef.  After working with Fred and Dave for many years in a couple of different establishments\, Globe and Liverpool House\, Emma was ready to s trike out on her own.  She opened Nora Gray in September 2011 with busine ss partners Ryan Gray and Lisa Mc Connell. After six years\, Nora Gray is still going strong and only getting busier.  At the moment\, Emma is look ing forward to opening second restaurant with Ryan Gray and Marley Sniatow sky in November 2017. @noragraymtl\n\n\n\nAntonio Rinaldo\n\nBorn and rais ed in Halifax\, Tony grew up experiencing everything in the kitchen first hand in his father’s restaurant\, Salvatore’s New York Pizzeria. After graduating from the culinary management program at Georgian College in Ba rrie\, Ont.\, Tony spent time cooking in Halifax (Rogi Orazio)\, Montréal (Nora Gray)\, Toronto (Parts &\; Labour)\, Jasper\, New York\, Las Veg as and Lyon (Le Potager des Halles) before returning home to open two busi nesses with his brother\, Sam. \n\nInspired by a rich family history inclu ding a long line of culinary mavericks in Halifax\, Buffalo\, New York\, S icily and beyond\, the brothers launched T Dogs\, a gourmet hot dog cart o n the streets of Halifax. Two short years later they opened their first of ficial restaurant\, Rinaldo’s Italian American Specialties. The restaura nt specializes in handmade sandwiches\, pizzas and pastas just like the fa mily used to make – everything from scratch using local ingredients. \n\ nA few months after opening\, Rinaldo’s was nominated in five categories for The Coast’s Best of Halifax awards\, nominated as New Business of t he Year for the Halifax Chamber of Commerce’s 2018 Halifax Business Awar ds and listed as one of ‘New Restaurants Across Canada That are Worth Tr avelling For’ in WestJet Magazine. @rinaldoshfx\n\n\n\nDavid Smart\n\nDa ve Smart took a circuitous route to becoming a chef. He worked as an engin eer and project manager while indulging his love of cooking by making dish es for his friends. Eventually his skill as an amateur chef prompted those friends to suggest he take his cooking to another level.\n\nDave attended Le Cordon Bleu cooking school in Ottawa\, graduating at the top of his cl ass. He cooked in various restaurants in Ottawa before landing in the kitc hen The Tempest  in Wolfville. He eventually inked a deal to buy the rest aurant and become its chef/owner\, rebranding it Front and Central.\n\n"I love the excellence\, the precision\, the technical aspects of cooking. I' m a traditionalist when it comes to cooking but I still have fun playing o n the sidelines with avant-garde food styles and techniques."\n\nNow with his wife Susan\, Dave is opening a small farm-restaurant with a 12-seat di ning room in their farmhouse at the base of the North Mountain in the beau tiful Annapolis Valley\, with the hope of sharing the best of what the reg ion has to offer. @ChefDaveSmart ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Devour-Celebrity-Chef-Dinner.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:VEVENT UID:406@devourfest.com DTSTART;TZID=America/Halifax:20171028T200000 DTEND;TZID=America/Halifax:20171028T221500 DTSTAMP:20170905T145502Z URL:https://devourfest.com/program/the-dinner-wthe-carvery/ SUMMARY:The Dinner w/The Carvery DESCRIPTION:The Dinner\nRichard Gere\, Laura Linney and Steve Coogan headli ne this gripping drama revolving around some terrible decisions their chil dren make one eventful night during dinner and its effects on their famili es and relationships.\nUSA\, 2016\, 120 minutes\nDirector Oren Moverman\nD istributor The Orchard\n\nScreens with:\n\nThe Carvery\nA slow restaurant ’s course is changed forever when a food critic with an insatiable appet ite shows up and the restaurant’s owners will stop at nothing to ensure he gets fed. \nUK\, 2016\, 14 minutes\nDirector Kieron Quirke ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/The-Dinner.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:407@devourfest.com DTSTART;TZID=America/Halifax:20171028T203000 DTEND;TZID=America/Halifax:20171028T214500 DTSTAMP:20170905T145544Z URL:https://devourfest.com/program/cabbages-potatoes-other-demons-wbutterc up-squash-fries-with-sage-aioli/ SUMMARY:Cabbages\, Potatoes & Other Demons w/Buttercup Squash Fries with Sa ge Aioli DESCRIPTION:Cabbages\, Potatoes &\; Other Demons\nThis is an  honest an d often humorous look at how farming in Eastern Europe has challenges. You ’ve never seen so many cabbages and neither has the marketplace! How doe s a farmer make a living in the face of oversupply?\nRomania\, 2015\, 52 m inutes\nDirector Serban Georgescu\nDistributor Deckert Distribution\n\nScr eens with:\n\nButtercup Squash Fries with Sage Aioli\nNothing says autumna l meal more than a plate of homemade buttercup squash fries with sage aiol i. \nCanada\, 2017\, 3 minutes\nDirector Aube Giroux ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Cabbages-Potatoes-_-Other-Demons.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:408@devourfest.com DTSTART;TZID=America/Halifax:20171028T210000 DTEND;TZID=America/Halifax:20171029T010000 DTSTAMP:20170907T135214Z URL:https://devourfest.com/program/devour-spotlight-gala-party/ SUMMARY:Devour! Spotlight Gala Party DESCRIPTION:Come and celebrate the wrap (almost!) of a great festival week. Drink\, dance and mingle with new and old festival friends alike until th e wee hours! \n\nYour ticket includes two drink tickets\, a danceable DJ & amp\; snacks! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/20161102-20161102-125-466-copy.jpeg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:409@devourfest.com DTSTART;TZID=America/Halifax:20171029T110000 DTEND;TZID=America/Halifax:20171029T130000 DTSTAMP:20170916T153340Z URL:https://devourfest.com/program/the-devour-golden-tine-awards-brunch/ SUMMARY:The Devour! Golden Tine Awards Brunch DESCRIPTION:\n\nJoin us to celebrate the very best of the 2017 festival at our Devour! Awards Brunch. We present the Golden Tine Awards for this year ’s films in five categories: Best Short Documentary\, Best Short Drama\, Best Feature Documentary\, Best Feature Drama and Best Animation. Winners are chosen by our esteemed jury led by Gary Meyer\, along with his fellow jurors Janet Hawkwood and Sarah Musgrave. \n\nWe’re changing it up this year\, we have selected chefs to participate who we believe are the ones to watch this season – the new guard – expect exceptional food from th is talented crew. Your ticket includes brunch &\; beverages.\n\nThe New Guard\n\n\n\nJessica Best\n\nJessica Best trained in Culinary Arts at the Culinary Institute of Canada in Prince Edward Island. Originally from New foundland\, Jess cooked in professional kitchens throughout Eastern Canada for several years before discovering her passion for sourdough bread baki ng during her time at the renowned Raymonds Restaurant in St. John’s.   There she learned about the fascinating methods behind the art of naturall y leavened breads\, and has been obsessed with creating and exploring with in the discipline ever since. In 2017\, she opened Birdies Bread Co. in Da rtmouth Nova Scotia. It is a natural continuation of that obsession\, and her love of feeding people really good bread!\n\n\n\nLachlan Culjak\n\nBor n and raised in Halifax\, Nova Scotia\, Lachlan imagined a career in art o r history\, but after taking a summer kitchen job\, fell in love with the culinary arts. Upon graduating from culinary school\, he moved to Toronto to further his knowledge and skills\, in the best kitchens in Canada and b eyond  like Splendido\, Nota Bene\, Scarpetta Toronto\, in the Thompson H otel and Scarpetta Las Vegas in the Cosmopolitan.\n\nIn 2012 Lachlan trave lled to Europe\, staging at 2 michelin star Mayer’s restaurant at Schlos s Prielau in Zel Am Zee in Austria and Noma restaurant in Copenhagen\, Den mark\, there learning modern techniques as well as the fundamentals of for aging and fermentation. Following a stage at Corton in New York\, under le gendary chef Paul Liebrandt\, he returned to Toronto to take the helm of Y ours Truly restaurant in 2013. In late 2014\, he joined a former colleague from Noma\, Nurdin Topham\, at restaurant Nur\, in Hong Kong. As developm ent chef\, he helped the restaurant gain a michelin star. Now back in Nova Scotia\, Lachlan aims to create a culinary group focused on Atlantic Cana da’s biodiversity and terroir\, as well as the region’s cooking tradit ions.  \n\n\n\nHeman Lee\n\nBorn and raised in Scarborough\, Ontario\, He man spent his early childhood and teens in his father’s Chinese restaura nt\, Oriental Kitchen. School became a big focus for him as he clocked up training–the Culinary Program at George Brown College\, further speciali zing in the Italian Culinary program and finally back once more for a Bach elor of Applied Business\, Hospitality Operations Management Degree.\n\nAf ter his extended college stint\, he hit the road travelling across the US with a notable 6-month stay in San Francisco working closely with his Aunt in her restaurants – her Uncle Yu brand in three locations – building a variety of concepts to bring back to Canada and open his own.\n\nIn 201 4\, he travelled to Halifax\, Nova Scotia for two days with his partner an d found what use to be Jane’s on the Commons. They fell in love with the space\, signed a lease\, moved to Halifax and later that year opened Robi e St. Station Diner\, an all day breakfast restaurant with global flair. I n July 2016\, they opened El Chino Snack Bar in the space next door\, a Ch inese and Mexican late night snack bar–pulling from his family’s recip es and tricks he learned from Mexican friends he made in San Francisco at Uncle Yu’s.\n\n\n\nJoe Martin\n\nBorn and raised in Halifax\, Nova Scoti a\; Martin has been surrounded by both Acadian and traditional Nova Scotia n flavours. A culinary school dropout\, he started as apprentice under Gra eme Ruppel (Stillwell\, Brooklyn Warehouse) in 2013 and has worked his way up the ranks holding the Sous Chef position at Stillwell Barrington as we ll as the Headchef/BBQ pit boss at Stillwell Beergarden (Spring Garden) fo r the last two years. In the Fall of 2016\, Martin travelled through New Y ork and Montreal seizing the opportunity to “stage” (apprentice) under Dartmouth’s Daniel Burns atLuksus/TØRST (Brooklyn)\, Blanca (Carlo Mir archi\, Brooklyn)\, Roberta’s Pizza (Brooklyn)\, as well as Joe Beef (Mo ntreal)\, Vin Papillion (Montreal) and Nora Gray (Montreal).  \n\nMartin is also half of the brain behind Cahoots! A Cooks Collective along with co -founder Brock Unger (Brooklyn Warehouse\, 8th Apostle) which focuses on c reating a platform for younger cooks and chefs in the city to challenge ea ch other and work together with pop ups and menu takeovers.\n\n\n\nStephan ie Ogilvie\n\nStephanie Ogilvie has been the head chef at Brooklyn Warehou se for the past three years. Originally from New Brunswick\, Stephanie sta rted cooking at a young age with her grandmother and continued to pursue h er passion by attending the Culinary Institute of Canada at the Holland Co llege in PEI.\n\nAfter graduating\, she spent time honing her craft in Tor onto and Australia at such restaurants as Canoe\, George and Ultra Supper Club. Upon returning to Halifax\, she accepted the sous chef role at Jane ’s on the Common before arriving at Brooklyn Warehouse. The daily changi ng menu at Brooklyn Warehouse has given Stephanie the platform to explore and celebrate the abundance of local\, sustainable fare in an elegant and imaginative way to represent Nova Scotian Cuisine. \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Devour-Golden-Tines-Award-Brunch-2.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:VEVENT UID:411@devourfest.com DTSTART;TZID=America/Halifax:20171029T130000 DTEND;TZID=America/Halifax:20171029T150000 DTSTAMP:20170909T135934Z URL:https://devourfest.com/program/late-fall-mushroom-hunt-with-brendon-zi ssou/ SUMMARY:Late Fall Mushroom Hunt with Brendon Zissou DESCRIPTION:Join Nova Scotia über mycologist Brendon Zissou on a two-hour walk through the local forest on the hunt for late fall mushrooms. \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Late-Fall-Mushroom-Hunt.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:410@devourfest.com DTSTART;TZID=America/Halifax:20171029T130000 DTEND;TZID=America/Halifax:20171029T150000 DTSTAMP:20170916T143840Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-6/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:Aligned with the Good Cheer Trail and featuring members of Tast e of Nova Scotia\, this spirited tour features stops with sips and tiny bi tes at Planters Ridge Winery\, Wayfarers' Ale Society and Barrelling Tide Distillery. This Devour! The Bounty of Kings County Tasting Tour is facili tated by our partner Grape Escapes Wine Tours. Round trip: 2 hours.\n\nBro ught to you by: Wayfarers' Ale Society\, Planter's Ridge Winery\, Barrelin g Tide Distillery\, Municipality of the County of Kings &\; Grape Escap es Wine Tours ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Good-Cheer-Express.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:412@devourfest.com DTSTART;TZID=America/Halifax:20171029T130000 DTEND;TZID=America/Halifax:20171029T150000 DTSTAMP:20170905T145652Z URL:https://devourfest.com/program/back-to-burgundy-wthe-magical-mystery-o f-musigny/ SUMMARY:Back to Burgundy w/The Magical Mystery of Musigny DESCRIPTION:Back to Burgundy\nReturning to his native Burgundy\, the heir t o a struggling winery looks to the past to reinvent the family business so that it can regain its former glory. \nFrance\, 2017\, 114 minutes\nDirec tor Cédric Klapisch\nDistributor MK2 Mile End\n\nScreens with:\n\nThe Mag ical Mystery of Musigny\nJohn has an enthusiasm for wine\, especially for a particular Pinot Noir\, and attempts to convince his wife of the power o f wine at every turn.\nUSA\, 2017\, 3 minutes\nDirectors Emmett Goodman &a mp\; John Meyer\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Back-to-Burgundy.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:413@devourfest.com DTSTART;TZID=America/Halifax:20171029T130000 DTEND;TZID=America/Halifax:20171029T150000 DTSTAMP:20171006T192438Z URL:https://devourfest.com/program/why-your-pie-contest-finals-hosted-judg ed-by-chef-craig-flinn-visiting-chefs/ SUMMARY:Why Your Pie? Contest Finals Hosted & Judged by Chef Craig Flinn & Visiting Chefs DESCRIPTION:Who makes the best apple pie? Who has the best story? Apple pie finalists turn out for the deciding round hosted and judged by Chef Craig Flinn (Chives Canadian Bistro and 2 Doors Down) and a discerning jury of event partners. Drop on by and sample some pies under the tent and fresh o ut of the Bosch Test Kitchen ovens.  The winner receives a new Bosch slid e-in oven valued at $7\,000.00.\n\nFree admission and plenty of pies to sa mple. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/Why-Your-Pie.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:414@devourfest.com DTSTART;TZID=America/Halifax:20171029T133000 DTEND;TZID=America/Halifax:20171029T150000 DTSTAMP:20170905T145731Z URL:https://devourfest.com/program/42-grams-wthe-chef-at-the-palace/ SUMMARY:42 GRAMS w/The Chef at the Palace DESCRIPTION:42 GRAMS\nOpening a high profile restaurant with Michelin star aspirations is never easy and is always hardest on the owners\, even for C hicago’s 42 Grams.\nUSA\, 2016\, 82 minutes\nDirector Jack Newell\nDistr ibutor Gunpowder &\; Sky Distribution\n\nScreens with:\n\nThe Chef at t he Palace\nChef Maciej Nowicki is no ordinary chef. He digs deep into a cu linary identity of Poland through research\, reconstructs historical recip es\, and ultimately\, recreates long-forgotten dishes.\nPoland\, 2017\, 6 minutes\nDirector Bartosz Dziamski ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/42-GRAMS.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:417@devourfest.com DTSTART;TZID=America/Halifax:20171029T150000 DTEND;TZID=America/Halifax:20171029T170000 DTSTAMP:20170907T140032Z URL:https://devourfest.com/program/the-bubbles-bus-18/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – L’Acadie Vineyards and Benjamin Bridge. This Devour! The Bounty of K ings County Tasting Tour is facilitated by our partner Grape Escapes Wine Tours. Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2016/1 0/Devour-image-2016-v2-scaled.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:415@devourfest.com DTSTART;TZID=America/Halifax:20171029T153000 DTEND;TZID=America/Halifax:20171029T171500 DTSTAMP:20170905T145808Z URL:https://devourfest.com/program/ella-brennan-commanding-the-table-wcroi ssant/ SUMMARY:Ella Brennan: Commanding the Table w/Croissant DESCRIPTION:Ella Brennan: Commanding the Table\nElla Brennan is a household name in the restaurant industry. Known today as the inspirational matriar ch of the rambling Brennan family of New Orleans and the force of nature b ehind first Brennan's and then Commander's Palace\, she is a commanding fo rce in the history of American hospitality.\nUSA\, 2016\, 96 minutes\nDire ctor Leslie Iwerks\nDistributor Cargo Film &\; Releasing\n\nScreens wit h:\n\nCroissant\nThe best way to start a new relationship is with breakfas t in bed. Or is it?\nSpain\, 2016\, 6 minutes\nDirector Marius Conrotto Di az ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Ella-Brennan-Commanding-the-Table.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:416@devourfest.com DTSTART;TZID=America/Halifax:20171029T160000 DTEND;TZID=America/Halifax:20171029T173000 DTSTAMP:20170905T145857Z URL:https://devourfest.com/program/tongue-cutters-wturf-salmon-smoke/ SUMMARY:Tongue Cutters w/Turf Salmon Smoke DESCRIPTION:Tongue Cutters\nIn this charming and whimsical coming of age st ory\, nine-year-old Ylva dreams of following in her family’s footsteps a nd earning money by working a season in the fisheries of northern Norway. There she meets 10-year-old Tobias\, a highly skilled and ambitious cod to ngue cutter who takes her under his wing and shows her the art. Over time\ , they discover they have much in common\, and as Tobias’ big dreams ins pire Ylva\, their bond grows. A beautiful friendship is formed while knee- deep in fish heads.\nNorway\, 2017\, 80 minutes\nDirector Solveig Melkeraa en\nDistributor Cat &\; Docs\n\nScreens with:\n\nTurf Salmon Smoke\nIri shman Declan McConnellogue uses 10\,000-year-old turf (compressed dirt hel d together by roots over hundreds of years) to smoke salmon from a time go ne by.\nUSA/Ireland\, 2017\, 8 minutes\nDirectors Daniel Klein &\; Mirr a Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Tongue-Cutters.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:418@devourfest.com DTSTART;TZID=America/Halifax:20171029T160000 DTEND;TZID=America/Halifax:20171029T190000 DTSTAMP:20171006T192450Z URL:https://devourfest.com/program/the-great-devour-chicken-dinner-devour- volunteer-appreciation-party/ SUMMARY:The Great Devour! Chicken Dinner & Devour! Volunteer Appreciation P arty DESCRIPTION:Devour! hosts what will become an annual event for communities in need on the last day of the festival in support of regional food banks – a free roast chicken dinner prepared by celebrity chefs from coast to coast. This is also an opportune time to celebrate our many community volu nteers after another successful edition of the festival. We couldn’t put on this event without the support of our dedicated crew!\n\nAdmission wit h pre-issued food bank ticket or donation of food or cash to a regional fo od bank. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/WinnerWinnerArtified1.jpg LOCATION:Wilsons Home Heating Pavilion\, Troy Restaurant\, 12 Elm Ave.\, Wo lfville\, NS\, B4P 2S2\, Kings County\, Canada GEO:45.092072;-64.363983 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Ave.\, Wolfville\, N S\, B4P 2S2\, Kings County\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wilsons Hom e Heating Pavilion\, Troy Restaurant:geo:45.092072,-64.363983 END:VEVENT BEGIN:VEVENT UID:419@devourfest.com DTSTART;TZID=America/Halifax:20171029T173000 DTEND;TZID=America/Halifax:20171029T191500 DTSTAMP:20170905T145932Z URL:https://devourfest.com/program/ramen-heads-wriceballs/ SUMMARY:Ramen Heads w/Riceballs DESCRIPTION:Ramen Heads\nJapan's reigning king of ramen\, Osamu Tomita\, ta kes us into his kitchen\, where he shares recipes\, trade secrets and flav our philosophies. A mouth-watering survey of culinary history\, famous res taurants and specialty ingredients\, Ramen Heads makes a compelling case f or finding Japan’s heart through its stomach.\nJapan\, 2016\, 93 minutes \nDirector Koki Shigeno\nDistributor Generation Eleven Pictures\n\nScreens with:\n\nRiceballs\nCan a small lunchbox tradition break down the barrier s between father and son and ultimately unite schoolyard bullies?\nAustral ia\, 2015\, 11 minutes\nDirector Shingo Usami ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Ramen-Heads.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:420@devourfest.com DTSTART;TZID=America/Halifax:20171029T193000 DTEND;TZID=America/Halifax:20171029T213000 DTSTAMP:20170905T150019Z URL:https://devourfest.com/program/closing-gala-the-trip-to-spain-wthe-but cher-shop/ SUMMARY:Closing Gala: The Trip To Spain w/The Butcher Shop DESCRIPTION:The Trip to Spain\nSteve Coogan and Rob Brydon embark on anothe r deliciously deadpan culinary road trip. This time they head to Spain to sample the best of the country's gastronomic offerings in between rounds o f their hilariously off-the-cuff banter. Over plates of pintxos and paella \, the pair exchange barbs and their patented celebrity impressions\, as w ell as more serious reflections on what it means to settle into middle age . \nUK/Spain\, 2017\, 115 minutes\nDirector Michael Winterbottom\nDistribu tor Entertainment One\n\nScreens with:\n\nThe Butcher Shop\n\nWith many sm all businesses struggling to survive\, this traditional family butcher sho p with its own farm and abattoir has been in the trade since the 1600s. No te: contains a real account of meat production that viewers may be sensiti ve to.\nUSA/Ireland\, 2017\, 8 minutes\nDirectors Daniel Klein &\; Mirr a Fine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/The-Trip-to-Spain.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:327@devourfest.com DTSTART;TZID=America/Halifax;VALUE=DATE:20171103 DTEND;TZID=America/Halifax;VALUE=DATE:20171106 DTSTAMP:20170911T180352Z URL:https://devourfest.com/program/devour-a-film-food-weekend-at-fogo-isla nd-inn/ SUMMARY:Devour! A Film & Food Weekend at Fogo Island Inn DESCRIPTION:FILM IS ON THE MENU this November 3 and 4. Fogo Island Inn welc omes the creators of Devour! Food &\; Film Fest to a weekend made for c inephiles and epicures.\n\nDevour!’s Chef Howell and the Fogo Island Inn Kitchen Collective will pair a menu of ingredients harvested from the bou nty of Fogo Island’s land and sea\, with works of superb artistry and ta ste made for the screen. It is a weekend for the senses: from the Friday e vening film reception to Saturday’s epic supper\, and a Sunday morning f arewell forage breakfast.\n\nWhet your appetite for the weekend ahead\, an d join us in the lounge for a Friday evening reception with bites prepared by Devour!’s Chef Howell\, and the Fogo Island Inn Kitchen Collective. Later\, supper will showcase the best of the Island\, with a special chowd er cook-off\, featuring two chowders made with regional ingredients. On Sa turday\, begin your day with a leisurely breakfast\, then meet your Commun ity Host: a life-long Islander who is sure to share stories of Fogo Island ’s cinematic legacy- Fogo Process- and\, if you’re lucky\, reveal the best ways to make cod cakes\, toutons and brewis. The evening’s programm ing\, a curated food-film pairing\, will offer up six short films selected by Managing Director Lia Rinaldo\, screened during a six-course meal. Wak e up on Sunday to discover your Daybreak Box filled with pre-breakfast tre ats. Make your way to the Dining Room for brunch\, and a farewell film ree l.\n\nThe two-night-minimum itinerary for the Devour! Food &\; Film Wee kend at Fogo Island Inn includes all meals\, welcome cocktails\, film and food pairings\, and a half-day Community Host orientation.\n\nreservations @fogoislandinn.ca or 1-855-268-9277\n\n\n\nFriday 3 November\, 2017 - Arri val\n\nCheck in to your remote and luxurious home-away-from-home\, Fogo Is land Inn\; a traditional yet contemporary masterpiece of modern architectu re and design. Convene to the Lounge for a pre-supper reception with Chef Michael Howell\, and Fogo Island Inn’s Kitchen Collective. Judge for you rself during a suppertime chowder cook-off featuring the best of Fogo Isla nd and its regional cuisine\, then head to the Cinema for a late evening c ulinary screening.\n\nSaturday 4 November\, 2017- Food &\; Film\n\nJoin your Community Host on an exhilarating and informative Island Orientation . Be prepared for fresh perspectives and insights\, stories and laughter d uring your half-day outing. In the afternoon you may wish to set out on a hike\, walk or ramble. Climb Brimstone Head\, wend your way around Lion’ s Den Trail\, or trace your way along Turpin’s Trail. Should you prefer to spend your afternoon relaxing at the Inn\, unwind in our sauna or gym\, enjoy a hot beverage and a good book in our library or opt for personal t ime in your suite. Come evening\, you will feast on a six-course collabora tive meal in our Dining Room\, brought to you by Chef Howell and our Kitch en Collective. Devour!'s film curation from Devour! Managing Director Lia Rinaldo is the guiding theme for this exceptional meal\, with six short fi lms inspiring each of your courses.\n\nSunday 5 November\, 2017- More Food \, Film and a Farewell\n\nGreet the sun as she rises from the ocean and fi nd a handmade wooden daybreak box outside your door filled with coffee\, t ea and fresh pastries. Linger. Join us in the Dining Room for a special fa rewell breakfast\, and film reel\, brought to you by Devour! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 3/FogoIsland_Architecture.jpeg LOCATION:Fogo Island Inn\, 210 Main Road\, Joe Batt's Arm\, NL\, A0G 2XO\, Canada GEO:49.730732;-54.176807999999994 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=210 Main Road\, Joe Batt's Arm\, NL\, A0G 2XO\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fogo Island Inn:geo :49.730732,-54.176807999999994 END:VEVENT BEGIN:VEVENT UID:421@devourfest.com DTSTART;TZID=America/Halifax:20180209T183000 DTEND;TZID=America/Halifax:20180209T213000 DTSTAMP:20180130T220154Z URL:https://devourfest.com/program/devour-the-sea-3/ SUMMARY:Devour! The Sea: A Fundraiser for the Dartmouth North Community Foo d Centre DESCRIPTION:\nWe're back with our second annual Devour! The Sea Fundraiser partnering with the Maritime Museum of the Atlantic for the ultimate east coast collaboration in support of our federal charity of choice\, the Dart mouth North Community Food Centre. \n\n\n \n\n\nIn a 'Night at the Museum '-style takeover\, some of Nova Scotia's most prominent chefs will create dishes inspired by fun clips from classic sea-faring films that will be pa ired with wines from our partners at Bishop's Cellar and a special welcome cocktail from Mer et Soleil Fine Wine &\; Spirits. There will even be pirates! All proceeds will go to the Centre.\n\n\n\nAttendees will have th e opportunity to purchase raffle tickets at the event to further support the initiatives of the Dartmouth North Community Food Centre. Amazing priz es include–One roundtrip flight for two guests to any regularly schedule d WestJet destination*! (No cash value. Blackout dates and restrictions ap ply)\, a night for two with breakfast at the beautiful Algonquin Resort (b lackout dates apply)\, a romantic dinner for two at Le Caveau Restaurant a t Domaine de Grand Pré Winery\, a Benjamin Bridge Private Estate Tour &a mp\; Tasting for 12 people\, two tickets to this year’s Devour! The Fo od Film Fest Opening Gala Evening\, a Fogo Island Inn Gift Basket featur ing Fogo Island Inn wooden wares and more! This is just one of the many w ays you can support the work of the Centre onsite\, tickets will be sold t hroughout the evening for $10 each or 3 for $25. (Cash &\; cheque only onsite).\n\nDress is business casual. Parking is a challenge around the mu seum due to construction downtown.\n\nParticipating Chefs:\n\nRenée Laval lée\, The Canteen\n\n\nMark Gray\, The Watch That Ends The Night\n\n\nSha ne Robilliard\, Fox Harb'r Resort\n\n\nStephanie Ogilvie\, The Brooklyn Wa rehouse\n\n\nDavid Smart\, The Bessie North House\n\n\nTerry Vassallo\, Ma ppatura Bistro\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/1 2/blue.jpg LOCATION:Maritime Museum of the Atlantic\, 1675 Lower Water St. \, Halifax\ , NS\, B3J 1S3\, Canada GEO:44.647533;-63.570789 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1675 Lower Water St. \, Hal ifax\, NS\, B3J 1S3\, Canada;X-APPLE-RADIUS=100;X-TITLE=Maritime Museum of the Atlantic:geo:44.647533,-63.570789 END:VEVENT BEGIN:VEVENT UID:422@devourfest.com DTSTART;TZID=America/Halifax:20180302T170000 DTEND;TZID=America/Halifax:20180304T170000 DTSTAMP:20171211T191611Z URL:https://devourfest.com/program/devour-the-canadian-rockies-food-film-f estival-presented-by-fairmont-jasper-park-lodge/ SUMMARY:Devour! The Canadian Rockies Food Film Festival presented by Fairmo nt Jasper Park Lodge DESCRIPTION:How excited are we to go here...first timers club! Psyched to h ead out to this beautiful part of our country this coming Spring.\nCome ce lebrate cinema\, food and wine with us in the heart of Jasper National Par k! Discover a love for food and film this spring while embracing the beaut y of the Canadian Rocky Mountains.\n\nPackage Includes:\n\n Two nights in luxury accommodations\n Welcome Amenity\n Friday Evening Reception & \; Cabin Crawl Dinner\n Saturday Lunch Dinner\n Sunday Brunch\n Cooking Demonstrations &\; Star Gazing\n Gratuities\n\nCelebrating with Chefs :\nChefs Connie DeSousa and John Jackson - CHARCUT/charbar\, Calgary AB\nC hef Paul Rogalski - Rouge\, Calgary AB\nChef Michael Howell - Wolfville\, NS\nChef Christopher Chafe - Fairmont Jasper Park Lodge\nAvailability:\nBe tween Friday\, March 2\, 2018 and Sunday\, March 4\, 2018\n\nRates:\nRates starting from $449.00+ per night based on double occupancy in a Fairmont Room.\n\nPlease Note:\nSubject to hotel availability. Package must be boo ked as a minimum 2 Night Stay – March 2 &\; 3\, 2018. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/1 2/rockies.jpg LOCATION:Fairmont Jasper Park Lodge\, Old Lodge Road \, Jasper\, AB\, T0E 1 E0 \, Canada GEO:52.9083128;-118.05592660000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Old Lodge Road \, Jasper\, AB\, T0E 1E0 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Fairmont Jasper Park Lod ge:geo:52.9083128,-118.05592660000002 END:VEVENT BEGIN:VEVENT UID:428@devourfest.com DTSTART;TZID=America/Halifax:20180322T183000 DTEND;TZID=America/Halifax:20180322T220000 DTSTAMP:20180221T171732Z URL:https://devourfest.com/program/a-taste-of-devour-at-the-sonoma-interna tional-film-festival/ SUMMARY:Devour! Sonoma Chefs & Shorts Gala Dinner DESCRIPTION:We are thrilled to partner with the Sonoma International Film F estival to bring our unique film &\; food dining experience to this spe cial part of the world. The Devour! Sonoma Chefs &\; Shorts Gala Dinner will bring highly-regarded chefs to Sonoma:\n\n Dominique Crenn (first w oman to earn 2 Michelin Stars &\; named Best Female Chef in 2016\, Atel ier Crenn\, San Francisco)\n Evan Funke (Felix Trattoria\, Los Angeles)\n Michael Howell (Founder of Devour!\, Wolfville\, Nova Scotia) and Sonoma Chefs\n John McReynolds (Edge\, Sonoma)\n John Toulze (The Girl and The Fig\, Sonoma)\n\n\n\nEach course will be paired with a short film to insp ire the chefs and the best Sonoma has to offer for wines\, as well as a li ttle taste from Nova Scotia. The films are presented simultaneously during the dinner.\n\nThis unique offering has sold out in many locations around the world\, and with this combination of award-winning chefs\, great loca l foods and wines\, it’s sure to please the inner foodie in all. Tickets are $120 for Soiree pass holders\, $150 for all other pass holders\, $200 for general public and $1500 for a table of 8. Tickets go on sale for thi s event on Thursday\, February 1 at www.sonomafilmfest.org.\n\nAbout the S onoma International Film Festival\nThe Sonoma International Film Festival\ , an entirely walkable festival\, is a 501(c)3 corporation dedicated to pr omoting independent film\, supporting filmmakers around the world\, and in spiring film lovers. Most films screened at the Festival have attending fi lmmakers and actors making for informative Q&\;A’s. This unique five- day event features screening venues in and around Sonoma Plaza and offers world-class cuisine from local artisans and exceptional wine from Sonoma v intners. Renowned filmmakers\, industry leaders and celebrities such as Br uce Willis\, Susan Sarandon\, Robin Williams\, John Lasseter\, Danny Glove r\, Demián Bichir\, Mary-Louise Parker\, Michael Keaton and Meg Ryan have walked the festival red carpet and enjoyed its intimate ambiance. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/1 2/Sonoma-Website-Slide.jpg LOCATION:Sonoma Veterans Memorial Hall\, 126 1st Street West\, Sonoma\, CA\ , 95476\, United States GEO:38.298439;-122.457230 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=126 1st Street West\, Sonom a\, CA\, 95476\, United States;X-APPLE-RADIUS=100;X-TITLE=Sonoma Veterans Memorial Hall:geo:38.298439,-122.457230 END:VEVENT BEGIN:VEVENT UID:423@devourfest.com DTSTART;TZID=America/Halifax:20180420T170000 DTEND;TZID=America/Halifax:20180422T170000 DTSTAMP:20180411T132853Z URL:https://devourfest.com/program/devour-at-the-algonquin-2/ SUMMARY:A Taste of Devour! at the Algonquin Resort DESCRIPTION:Join us for A Taste of Devour! at the Algonquin Resort\, St. A ndrews by-the-Sea! This will be our second time back in New Brunswick feat uring many Devour! alumni and a packed weekend of fun activities from Apr il 20 – 22\, 2018:\n\nPackage includes:\n- Two nights accommodation\n- B reakfast Saturday &\; Sunday\n- Cocktail reception\n- Chowder Smackdown \n- Six-course food &\; film dinner – with six short food films\n- Cu linary demos\, photography workshops &\; more!\n\nFull accommodation pa ckage rates starting from $685 per stay\, plus tax\, based on double occup ancy. Individual weekend tickets to this event without accommodations  are available for $255 + HST per person and tickets to the Saturday Gala D inner only are available for $105 + HST per person.\n\n\n\nThe Weekend's Schedule\n\nFriday\, April 20\, 2018\n\nWelcome Reception/Happy Hour Cockt ails\nSponsored by Mer Et Soleil\n\nCome meet Devour! organizers Michael H owell &\; Lia Rinaldo\, our participating chefs and the core Algonquin team as we launch our second annual Taste of Devour! weekend. We’ll kick it off with a welcome reception featuring Cocktails from the spirited Whi sky Lassie &\; Rob Daigle of Mer Et Soleil\, lots of tasty hors d’oeu vres and a flash of fun films on screen. For the second hour\, Chefs Micha el Howell &\; Ron Kneabone will go head to head in a Chowder Smackdown. The evening will wrap up with a brief screening of a few short clips foll owed by an interview &\; short culinary demo with Chef Melissa Kelly of Primo Restaurant hosted by Lia Rinaldo.\n\n\n\nBio- Melissa Kelly\n\nMeli ssa Kelly grew up on Long Island and spent countless hours in her Italian grandmother’s kitchen. After studying business at the State University o f New York and University of Maine\, Kelly’s kitchen inclinations and cu riosity led her to the Culinary Institute of America\, where she graduated with honors. Kelly continued her training at The Greenbrier in White Sulp hur Springs\, West Virginia.\n\nEventually Kelly returned to New York to w ork for iconic Chef Larry Forgione at An American Place. Becoming a truste d colleague of Forgione\, she earned the executive chef position at Beekma n 1766 Tavern and later was placed in charge of opening An American Place Waterside in Miami. She also was called upon to assist in the opening of A n American Place Japan.\n\nBut it was when Kelly made the move out West to work at Chez Panisse that she truly came into her own. Working with Alice Waters\, she realized that simplicity\, seasonality\, and freshness were what mattered to her most. Kelly took this mentality and applied it to her career and travels from Denver to Barbados and the south of France.\n\nBa ck in New York\, Kelly earned her first James Beard Award in 1999\, runnin g the kitchen at Old Chatham Sheepherding Company Inn in the Hudson Valley . In 2000\, Kelly opened Primo on a 4½-acre farm in Rockland\, Maine. Mor e than decade later\, the accolades and the guests are still coming in dro ves. In 2013\, Kelly was the first two-time recipient of the James Beard F oundation’s Best Chef\, Northeast. The following year Bon Appetit magazi ne named Primo one of the top 20 most important restaurants in America.\n\ nSaturday\, April 21\, 2018\n\nBreakfast Buffet\n\nFood Photography Worksh op with Dennis Prescott\n\n\n\nDennis Prescott joins us for the first time at one of our satellite events (having twice been to our festival)\, and on his home turf no less\, after a successful launch and whirlwind global tour for his first cookbook\, Eat Delicious. His photos are nothing short of breathtaking and any tip you can glean from him on how to improve your photography will be a delicious decision.\n\n\n\nBio- Dennis Prescott\nSix years ago\, Dennis Prescott was a musician who didn’t know how to cook. After visiting the Nashville Public Library and cooking through a few Jam ie Oliver books\, Dennis threw himself into not just creating delicious re cipes but styling and photographing them in a way that will leave you droo ling. Now\, in just a few short years\, Dennis has amassed a devoted follo wing of more than 390\,000 followers on Instagram\, writes a weekly column for Food &\; Wine/FWx magazine\, was included in the Globe and Mail’ s prestigious Food 53 roundup\, has appeared multiple times on network tel evision in the U.S. and Canada\, and has travelled the globe\, cooking fro m New York to Nairobi. Prescott’s first cookbook\, Eat Delicious\, was r eleased in April 2017. Dennis lives in Moncton\, N.B.\, with his wife.\n\n Happy Hour with an Oyster Farmer featuring Maxime Daigle of Maison BeauSo leil Oysters\nSponsored by BeauSoleil Oysters\n\n\n\nBio- Max Daigle\n\nMa xime Daigle is a 3rd generation oyster farmer working for Maison Beausolei l\, a Canadian company specialized in the production and distribution of o ysters. Through his studies in science and his personal interests as culin ary enthusiast\, Maxime is constantly seeking to improve growing technique s to ensure their sustainability and to achieve the perfect oyster. Maxime sits on the executive committee of the Shellfish Association of New Bruns wick. He is well known to Instagram followers as @Maxbeausoleil who brings stunning photographs and regular updates to food aficionados on the joys and tribulations of oyster growing.\n\nHis grandfather\, Ovila Daigle was given an Aquaculture Association of Canada Lifetime Achievement Award for his work in re-establishing the oyster population on the East Coast of Can ada after the Malpèque disease wiped out 90% of the existing stock. His f ather\, Maurice Daigle\, along with his business partner Amédée Savoie\, pioneered the floating tray aquaculture technique as well as the cocktail -oyster market around the world.\n\nFollowing in these footsteps Maxime is currently planning to start an oyster farm of his own and looking to the future to build the infrastructure needed to ensure the long-term viabilit y of the industry.\n\n\n\nOff the Beaten Path with The Whisky Lassie\nSpon sored by Mer Et Soleil\n\nRobert Frost wrote: "Two roads diverged\, I too k the one less traveled by\, and that has made all the difference.” Ple ase come join our world renown Whisky Lassie\, Johanne McInnis\, who will take you on an off the beaten path sensory experience that will tantalize your palate. Guaranteed to surprise the avid whisky enthusiast and be a gr eat learning event.\n\n\n\nBio - Johanne McInnis\nJohanne is a freelance s pirits writer\, whisky panellist and judge with more than 30 years of expe rience as a public speaker. Armed with an educational background in distil lation\, she regularly travels the world and presents master classes in th e U.K. and North America. Passionate\, enthusiastic and entertaining\, Joh anne loves to share her stories and knowledge and help others on their own spirits discovery journey.\n\nDevour! Food &\; Film Gala Evening\n\nSi x short films inspiring a six-course\, regionally-sourced dinner including wine pairings. Here are the chefs\, dishes and films. Wine pairings comin g soon.\n\nTempura-battered crispy Hake taco with cilantro avocado crema\, jicama\, apple and lime slaw\, chipotle aioli\, pepitas and micro cilantr o.\nChef Michael Howell\, Devour! The Food Film Fest\nFrom Milpa to Mesa d irected by Daniel Klein &\; Mirra Fine\n\nA Reflection of a Nova Scotia Cranberry Interpreted by a New Brunswick Duck\nThe Berry - Iso Meringue/T hyme Pearls/Foam/Salt/Chutney\nThe Bird - Confit  Rillettes/Smoked Breast /Foie Parfait\nChef Alex Haun\, Savour in the Garden\nFrom the Wild direct ed by Kevin Kossowan\n\nHandmade gnocchi\, Beausoleil Oyster\, beurre blan c and Acadian Sturgeon caviar.\nChef Jean Daigle\, Beausoleil Oysters\nBar i directed by Gab Taraboulsy\n\nSmoked\, maple-glazed pork belly\, parsnip silk\, apple &\; cilantro salad\, shaved Brussels  sprouts and hoisin \, truffle jus.\nChef Chris Aerni\, The Rossmount Inn\nBacon &\; Greens directed by Daniel Klein &\; Mirra Fine\n\nVenison Loin with spice ash \, roasted romanesco &\; rutabaga potato mousseline\, huckleberry red w ine sauce.\nChef Melissa Kelly\, Primo Restaurant\nHeritage - Farm to Tabl e in Rockland\, Maine with Chef Melissa Kelly of Primo directed by Gab Tar aboulsy\n\nKirsch-macerated fruit on anise “Bredele” with sabayon\, re d chili snap and black cherry ice.\nChef Ron Kneabone\, Algonquin Resort\n Fruit directed by Ivan Mirko Senjanovic\n\nSunday\, April 22\, 2018\n\nFar ewell Film Breakfast featuring dishes by Chefs Melissa Kelly &\; Ron Kn eabone and one final film to wrap the weekend. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 1/IMG_2898.jpg LOCATION:The Algonquin Resort St. Andrews by-the-Sea\, 184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada GEO:45.080563;-67.055519 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Algonquin Resort St. Andrews by-the-Sea:geo:45.080563,-67.055519 END:VEVENT BEGIN:VEVENT UID:425@devourfest.com DTSTART;TZID=America/Halifax:20180518T170000 DTEND;TZID=America/Halifax:20180520T170000 DTSTAMP:20180516T154303Z URL:https://devourfest.com/program/devour-fox-harbr-resort/ SUMMARY:Devour! Fox Harb'r with CBC Host & Comedian Ali Hassan - Food\, Fil m & Fun Weekend DESCRIPTION:We're thrilled to be returning to Fox Harb’r for a Devour! Fo od\, Film &\; Fun Weekend from May 18-20\, 2018. Don’t miss our third annual collaborative celebration of culinary and cinema. New this year\, an added splash of comedy.\n\nHosted by CBC personality\, stand-up comic\, actor and chef Ali Hassan\, Devour! Fox Harb’r is\, above all\, an idea l break for foodies\, film buffs and anyone who wants to have laugh-out-lo ud fun. So\, enjoy memorable food &\; drink\, including North Shore\, Nova Scotia favorite flavours\, in a relaxing\, oceanside setting. Celebr ate Victoria Day weekend in gourmet style!\n\nThe 2018 Devour! Food\, Film &\; Fun Weekend package includes:\n\n \n\n 2 nights’ luxury ocean view suite accommodation\n 6-9pm: Friday night “Slice of Life” welcom e reception featuring both cocktail bites &\; cultural comedy from Ali Hassan\n 9-11pm: Oceanside campfire with music and gourmet s’mores\n 7 :30am-10am: Saturday deluxe hot breakfast buffet\n 11am-1:30pm: North Sho re Explore trip to Jost Vineyards for a red\, white &\; sparkling wine tasting\n 2-3:30pm: “Chefs’ Cook-off” culinary demo contest\n 7-10 pm: Saturday’s “The Big Six\,” a six-course\, collaborative food &am p\; short film match-ups dinner feast created by Fox Harb’r Executive Ch ef Shane Robilliard\, Devour! Founder\, Executive Director and Chef Michae l Howell\, and lifelong “Food Guy” Ali Hassan with Nova Scotia wine pa irings for each course and comedic films curated by Managing Director Lia Rinaldo in the Cape Cliff Dining Room Menu below!\n 9am-12pm: Sunday Bru nch\n Featuring:\nChef Michael Howell – Devour! The Food Film Fest\nChe f Shane Robilliard – Fox Harb’r Resort\nComedian/Chef Ali HassanAvaila bility:\nBetween Friday\, May 18 and Sunday\, May 20\, 2018.Rates:\nRates start from $505.00+ per night based on double occupancy in a Studio Suite. Please Note:\nSubject to hotel availability. Package must be booked as a m inimum 2-night stay – May 18 &\; 19\, 2018.\n\n\n\n\n\n\nAli Hassan\n \n\nBio- Ali Hassan\nAli Hassan is best known as a Canadian stand-up comic \, writer\, actor\, and radio and television personality. CBC fans will re cognize him as the past lead panellist on George Stroumboulopoulos Tonight \, the returning host of the annual battle-of-the-books competition\, Cana da Reads\, the weekly host of Laugh Out Loud and a recent Q guest host.\n\ nThe first seed of his chef sideline was planted when he dissed his mother ’s school lunch Kraft Singles and tomato sandwiches. Hassan’s culinary chops have included owning a restaurant\, cooking for benefit galas\, cat ering\, and hosting his own online cooking channel\, Bland Is Boring. www .standupali.com ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 1/Devour-Fox-Harbr-Food-Film-Fun-May-2018.jpg LOCATION:Fox Harb'r Resort\, 1337 Fox Harbour Road\, Wallace\, NS\, B0K 1Y0 \, Canada GEO:45.838306;-63.529438 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1337 Fox Harbour Road\, Wal lace\, NS\, B0K 1Y0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fox Harb'r Resort: geo:45.838306,-63.529438 END:VEVENT BEGIN:VEVENT UID:426@devourfest.com DTSTART;TZID=America/Halifax:20180615T170000 DTEND;TZID=America/Halifax:20180617T170000 DTSTAMP:20180402T205753Z URL:https://devourfest.com/program/devour-osoyoos-2/ SUMMARY:Devour! Osoyoos DESCRIPTION:Devour! Osoyoos is brought to you by founding partner the Water mark Beach Resort in partnership with Similkameen Independent Winegrowers &\; Devour! The Food Film Fest. In 2016\, we made our first cross-count ry stopover in Okanagan wine country. Now in our 3rd year\, the event is p oised to share the South Okanagan’s and Similkameen Valley’s spectacul ar food and wine scene\, offering guests the opportunity to enjoy creative food and drink selections from celebrated local and visiting culinary tal ent.\n\nIndividual event tickets are available as well as a variety of pac kages including a weekend pass starting at $369 + tax per person based on quad occupancy and a VIP All-Access Pass.\n\nThe Weekend's Schedule\nFr iday\, June 15\nWelcome BBQ Reception on the Beach\n7:00pm – 10:00pm\nRe ception and BBQ will feature the Similkameen Independent Winegrowers’ Bu bbles and Rose to start… Similkameen Independent Winegrowers will be pou ring! BBQ by Chef Adair Scott.\n\nAfter Party at Jojo’s Café\n10:30pm – 1:00am\nEnjoy live music\, Devour! cocktails and dancing.\n\nSaturday\ , June 16\nDevour! The South Okanagan on Your Own Schedule\nMay we suggest Golfing. Cycling. Wine Touring. Relaxing. Shopping. Visiting our local So uth Okanagan/Similkameen participating businesses\, wineries and vendors. Covert Farms\, Osoyoos Golf Club\, Vine to Wine Tours\, Heat Stroke Cycle \, Wine Tours Gone South\, Similkameen Independent Winegrowers\, Levia Spa are all offering special Devour! Rates. Our Devour! Concierge is devoted to ensuring you enjoy your morning.\n\nChowder Smackdown\n11:00am – 1:0 0pm\nCross Canada Competition of Canadian Chowder Making. 6 guest Chefs fr om Nova Scotia\, BC and Alberta showcasing their best Chowders. Who will r eign supreme according to a panel of distinguished judges? Local Cideries\ , Breweries\, Distillers will be on hand. Also enjoy Oyster Shucking.\n\nW ine Education Sessions\nGet up close and personal with Similkameen Indepen dent Winegrowers.\n\nBest Varietals of the Similkameen\n1:30pm – 2:30pm\ nJoin winemakers and owners from 4 Similkameen wineries for a lively discu ssion on what varietals work best in the Similkameen Valley. Winemakers wi ll present their case and share award winning wines that back up their cla ims. This is your chance to taste the best of the Similkameen!\n\nThe Micr o-Terroirs of the Similkameen Valley\n2:30pm – 3:30pm\nThe grape growing part of the Similkameen Valley is only 28 km long but within this small s tretch is a number of very diverse and distinct micro-terroirs. Soils\, su nshine and wind are just a few of the considerations when planting grapes and choosing a style of wine that best expresses each particular area in t he Similkameen. Learn from those who understand these complexities the bes t\, as 4 principles of Similkameen Valley wineries share wines that showca se the valley’s diversity. Taste our micro-terroirs!\n\nCiders and Fruit Wines of the Similkameen\n3:30pm – 4:30pm\nLong before grapes were grow n in the Similkameen\, the valley was known for its amazing soft and hard fruit production. This masterclass will focus on the world-class organic f ruit wines and ciders produced. Three Similkameen producers will lead you through a top selection of their award-winning fruit wines and ciders that express the Similkameen. Expand your drinking universe and taste the vari ed flavours and styles created from various Similkameen fruits.\n\nSaturda y Evening - Gala Food &\; Film Dinner\n6:00pm - 10:00pm\nA series of sh ort food films\, with guest Chefs and wine pairings. Each short food film will inspire a Celebrity Guest Chef to create a course based on a film. Fo od and film will be perfectly paired with Similkameen wines. The Similkame en Independent Winegrowers and Chefs will be there tableside during their course.\n\nAfter-Party at the Owl\n11:00pm - On\nSunday\, June 17\n\nLong Table Breakfast in the Courtyard\n9:00am - 11:00am\n\nSunday Drive Home\nD evour! the Similkameen wine tours with a Devour! twist! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/1 2/2018-Watermark-Devour_FACEBOOK.jpg LOCATION:Watermark Beach Resort Hotel\, 15 Park Place\, Osoyoos\, BC\, V0H 1V0\, Canada GEO:49.189323;-119.538712 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=15 Park Place\, Osoyoos\, B C\, V0H 1V0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Watermark Beach Resort Hot el:geo:49.189323,-119.538712 END:VEVENT BEGIN:VEVENT UID:433@devourfest.com DTSTART;TZID=America/Halifax:20180722T200000 DTEND;TZID=America/Halifax:20180819T200000 DTSTAMP:20180613T182645Z URL:https://devourfest.com/program/retro-blockbuster-summer-film-series-at -the-al-whittle-theatre/ SUMMARY:Retro Blockbuster Summer Film Series at the Al Whittle Theatre DESCRIPTION:Hey valley movie goers! We're proud to partner with our host fe stival theatre in Wolfville throughout the summer to present a series of f un retro blockbuster titles. Tickets are only $5 at the door (and sometime s free!) and the movies start at 8pm unless they are marked as a matinee s creening (2pm) or as listed. Duck into a nice\, cool and comfy theatre whe n you need a break from all of your summer sun fun.\n\nThe program is subj ect to change:\n\nSunday\, July 22- Adventures of Priscilla Queen of the Desert\nMonday\, July 23- Goldfinger\nTuesday\, July 24- Close Encounters of the Third Kind\nThursday\, July 26- BIG (7pm) presented by Mud Creek Da ys FREE\nSaturday\, July 28- NFB Animated Shorts (4:30pm) FREE\nSunday\, J uly 29- Shrek: The Musical (Matinee) FREE\nSunday\, July 29- Singing in th e Rain\nMonday\, July 30- The Good\, The Bad and the Ugly\nTuesday\, July 31- The Good\, The Bad and the Ugly\nWednesday\, August 1- Julie and Julia \nThursday\, August 2- Some Like It Hot\nFriday\, August 3- Mad Max: Beyon d Thunderdome\nSunday\, August 5- Back to the Future (Matinee)\nSunday\, A ugust 5- Chinatown\nMonday\, August 6- The Producers\nTuesday\, August 7- The Producers\nWednesday\, August 8- Sideways\nThursday\, August 9- Jaws\n Friday\, August 10- Jaws\nSaturday\, August 11- Cloudy with a Chance of Me atballs (Matinee)\nSunday\, August 12- Space Jam (Matinee)\nSunday\, Augus t 12- The Sting\nMonday\, August 13- The Sting\nTuesday\, August 14- Titan ic\nWednesday\, August 15- Tortilla Soup\nThursday\, August 16- Casablanca \nFriday\, August 17- Alien\nSaturday\, August 18- E.T. the Extra-Terrestr ial (Matinee)\nSunday\, August 19- E.T. the Extra-Terrestrial (Matinee)\nS unday\, August 19- The Matrix\n\nThere are four food (and wine!) films on the list here (though we'd argue you can make any film a food experience!) - Julie &\; Julia\, Sideways\, Cloudy with a Chance of Meatballs and T ortilla Soup - we'll post info soon on participating local restaurants who will do a few fun 'Dinner &\; Movie' specials!\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 6/Retro-Blockbuster-Series-logo-H-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:430@devourfest.com DTSTART;TZID=America/Halifax:20180802T190000 DTEND;TZID=America/Halifax:20180802T220000 DTSTAMP:20180615T213256Z URL:https://devourfest.com/program/long-beach-international-film-festival- devour-the-food-film-fest-present-chefs-shorts/ SUMMARY:Long Beach International Film Festival & Devour! The Food Film Fest Present Chefs & Shorts DESCRIPTION:Join us as we return for a special evening where we pair gastro nomy\, wine and short films as part of the Long Beach International Film F estival! We'll be presenting a five-course\, locally-sourced dinner with w ine pairings inspired by short films and prepared by highly-esteemed local chefs.\n\nThis year's featured chefs:\n\nChef Aiden O'Neal &\; Chef Ja ke Leiber\, Chez Ma Tante\n\nChef Jansen Chan\, Director of Pastry &\; Student Chefs from the International Culinary Center in New York\n\nChef Ryan Keogh\, Spuntino Wine Bar &\; Italian Tapas\n\nChef John Maffei\, Allegria Hotel\n\nChef Michael Howell\, Devour! The Food Film Fest\n\nInfo rmation on films &\; menus coming very soon! Stay tuned.\n\nTickets are as follows:\nEarly Bird (Until July 1) $129\nPre-Sale (July 1 - July 21) $149\nGeneral (July 21 - August 2) $199 ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 3/LongBeachFilmFestival_092515A.jpg LOCATION:Allegria Hotel\, 80 W Broadway\, Long Beach\, NY\, 11561\, United States GEO:40.5843074;-73.66639150000003 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=80 W Broadway\, Long Beach\ , NY\, 11561\, United States;X-APPLE-RADIUS=100;X-TITLE=Allegria Hotel:geo :40.5843074,-73.66639150000003 END:VEVENT BEGIN:VEVENT UID:427@devourfest.com DTSTART;TZID=America/Halifax:20180810T183000 DTEND;TZID=America/Halifax:20180824T213000 DTSTAMP:20180726T162221Z URL:https://devourfest.com/program/devour-the-vines-2/ SUMMARY:Devour! in the Vines - SOLD OUT! DESCRIPTION:Our final two dates are now sold out in August! See you next ti me around. Stay tuned for upcoming programming announcements for the 8th D evour! at the end of August. \n\nJoin us for the ultimate food\, film and wine experience! Mark your calendars for our third summer back at Domaine de Grand Pré Winery celebrating cinema\, wine and great food amongst the vines.\n\nThere is no other winery in Nova Scotia lucky enough to be just a stone’s throw away from a UNESCO World Heritage site. With a breathta king view of the Bay of Fundy and the surrounding dyke lands of Grand Pré \, prepare for an unforgettable evening–an intimate dinner set amongst r ows and rows of vines. Chefs Jason Lynch and Michael Howell will prepare a five-course meal paired with award-winning wines and delicious short film s from Devour! The Food Film Fest curated by Managing Director\, Lia Rinal do.\n\nWhat you can expect at Devour! in the Vines:\n\nTerroir Stroll - W hen guests arrive to the vineyard\, they will be greeted by the winery’s owner/winemaker and a glass of traditional method sparkling wine\, and wi ll be lead on a guided\, leisurely stroll in the late afternoon summer sun through the vineyard hearing about the history and uniqueness of the wine ry and wines.\n\n\nMerroir Moment - As the sun hits golden hour\, the gro up will convene at the harvest table bar for their first wine and food pai ring–fresh Nova Scotia oysters shucked by Chef Jason Lynch.\n\n\nSavouri ng Sunset - Guests will then arrive be seated at the harvest table in the vineyard to enjoy a five-course\, al fresco meal prepared by Chefs Jason L ynch &\; Michael Howell paired with Grand Pré wines.\n\n\nDevouring Un der the Stars - The Devour! team have curated five short films that will mark the start of each course. The chefs will talk about both the inspirat ion they drew from each film and the fresh\, locally-sourced ingredients i n each dish.\n\n\nEnjoy the art of pairing film\, food and wine in a beaut iful setting. There are only two exclusive 2018 dates left – August 10 a nd 24 – and only twelve seats per dinner! The event is rain or shine. Ti ckets are $195.00 (price includes HST and gratuity).\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 2/DSC2244-Edit.jpeg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:431@devourfest.com DTSTART;TZID=America/Halifax:20180829T183000 DTEND;TZID=America/Halifax:20180829T213000 DTSTAMP:20180705T140337Z URL:https://devourfest.com/program/a-taste-of-devour-in-toronto-2/ SUMMARY:A Taste of Devour! in Toronto DESCRIPTION:In partnership with George Brown College Chefs School\, and in celebration of an award they bestowed upon us in 2017 as a Canadian Treasu re\, we're making a delicious summer stopover in Toronto with a special pu blic preview of the upcoming 2018 program. Join us for a five-course dinn er featuring Devour! Alumni chefs and friends who will create dishes inspi red by short films from the upcoming official 2018 Devour! The Food Film F est program. We will screen five short films throughout the evening in bet ween courses with time for the chefs to introduce their dishes and Devour! organizers to talk about the films &\; festival.\n\nParticipating Chef s: Jason Bangerter\, Michael Blackie\, Charlotte Langley\, Peter Dewar\, J ohn Higgins\, Glenn White &\; Michael Howell\n\nShort films &\; menu coming soon!\n\nPeter Dewar (NSCC\, Nova Scotia)\nPeter started his culin ary career at The Culinary Institute of Canada in Prince Edward Island. Af ter graduation\, he moved to Bern\, Switzerland\, for a two-year apprentic eship. In 2012\, he was a core member of Culinary Team Canada that won gol d at the World Culinary Olympics in Erfurt Germany. Peter is now an instru ctor of Culinary Arts at NSCC in Kentville Nova Scotia\, and a member of C ulinary Team Nova Scotia. He also owns and operates Bespoke Culinary\, a c onsulting company which offers catering\, kitchen design\, and product dev elopment services.\n\nMichael Howell (Devour! Food Film Fest\, Nova Scotia &\; Green Turtle Club\, Bahamas)\nMichael Howell is the founder and Ex ecutive Director of Devour! The Food Film Fest in Nova Scotia\, Canada. He hosts culinary excursions to Italy through Tempestuous Culinary and is cu rrently the consulting Executive Chef at The Green Turtle Club and Marina in Abaco\, Bahamas. Deeply committed to Slow Food and global food literacy \, Michael was named a winner of the Queen Elizabeth II Diamond Jubilee Me dal in 2011 for his contributions to improving the food system for all. He was also Nova Scotia Local Food Hero in 2010 and named Taste of Nova Scot ia’s Culinary Ambassador in 2015.\n\nJason Bangerter (Langdon Hall\, Cam bridge)\nChef Bangerter’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable\, resp onsibly produced ingredients. He has successfully crafted a talented team that shares his philosophy and vision. Living by example\, he is equally p roud of his role as an innovator and a mentor\, continuing to have a profo und effect on Canada’s culinary scene. Jason is Executive Chef at Langdo n Hall\, the only restaurant in Ontario to be awarded the AAA/CAA Five-Dia mond rating.\n\nMichael Blackie (NeXT\, Ottawa)\nBorn in Leicestershire\, England\, and raised in Montreal\, Michael has been cooking for over 30 ye ars on three continents. He’s worked at some of the world’s finest hot els including the Windsor Arms Hotel in Toronto and the Oberoi in Bali. In 2013\, Michael developed and opened his first signature food &\; bever age operation in the west end of Ottawa called “NeXT”\, which was quic kly recognized for its innovative cuisine along with its sharing dining me nu concept that has consistently maintained it as one of the top signature restaurants in the greater Ottawa region.\n\nCharlotte Langley (Scout Can ning\, Toronto)\n10 years of honing her expertise working with and elevati ng seafood at some of Canada's most notable restaurants have led to Charlo tte Langley creating Canada’s first fresh canned seafood company\, Scout Canning. Since then she has expanded her repertoire with Scout Events\, t he Bibs and Bubbs event series\, judging culinary competitions (PEI Shellf ish Festival\,Boston Seafood Expo North America)\, being featured on TV an d in multiple print articles (Breakfast Television Toronto\, The Globe and Mail\, Toronto Life\, City Bites\, The Journal Pioneer)\, participating i n speaking panels (Terroir Symposium\,Restaurants Canada Show\, The Walrus )\, and in 2017 becoming Ambassador for the Marine Stewardship Council (MS C).\n\nGlenn White (George Brown College Chef School\, Toronto)\nAs a full -time professor and culinary instructor at George Brown College’s Centre for Hospitality and Culinary Arts\, Glenn is involved as course lead on T heory of Foods I &\; II\, curriculum development\, and as a team leader in the participation of students with Devour! The Food Film Fest. Glenn i s currently working towards his Masters in Environmental Studies at York U niversity\, with a focus on the chef's role in Canada’s newly evolving f ood policy.\n\nJohn Higgins (George Brown College Chef School\, Toronto)\n Our Host Chef John Higgins has cooked for the Queen at Buckingham Palace\, on the Royal Yacht Britannia\, for heads of state in Washington\, and for celebrities around the world. Now\, he is the director of the George Brow n College Chef School in Toronto. He has travelled the world from India to Italy to Sao Paulo\, promoting Canadian cuisine. His television appearanc es include Food Network’s At the Table With...\, Top Chef Canada\, and C hopped Canada. Recently\, he has been awarded the Glenfiddich Award for Ch ef of the Year by Trillium Chefs Canadaand the Gold Award for Educator by the Ontario Hostelry Institute (OHI). ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 4/Devour_Newsletter__Generic_2018.jpeg LOCATION:The Chefs' House\, George Brown College\, 215 King Street East\, T oronto\, ON\, M5A 1J9\, Canada GEO:43.650852;-79.369148 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=215 King Street East\, Toro nto\, ON\, M5A 1J9\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Chefs' House\, George Brown College:geo:43.650852,-79.369148 END:VEVENT BEGIN:VEVENT UID:434@devourfest.com DTSTART;TZID=America/Halifax:20181023T100000 DTEND;TZID=America/Halifax:20181023T120000 DTSTAMP:20180905T105258Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-from -seed-to-seed-w-the-common-chameleon/ SUMMARY:The Scotiabank Big Picture Program: From Seed to Seed w/The Common Chameleon DESCRIPTION:This charming film chronicles several years in the life of a fa mily farm\, through thick and thin\, delving into conventional versus orga nic farming in the most open and honest way.\nCanada\, 2017\, 87 minutes\n Director Katharina Stieffenhofer\nDistributor Katharina Stieffenhofer\n\nT he Common Chameleon\n\nIn a world where a single chameleon has no natural enemies\, this creature is destined to hunt for prey.\nGermany\, 2017\, 4 minutes\nDirector Tomer Eshed ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/From-Seed-to-Seed.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:435@devourfest.com DTSTART;TZID=America/Halifax:20181023T130000 DTEND;TZID=America/Halifax:20181023T143000 DTSTAMP:20180905T105926Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-all- the-time-in-the-world-w-what-if-wes-anderson-made-smores/ SUMMARY:The Scotiabank Big Picture Program: All the Time in the World w/Wha t If Wes Anderson Made S'mores? DESCRIPTION:A family of five leaves the comforts of home to live remotely i n the Yukon wilderness during the long northern winter and amidst the surp rises that the rawness of nature provides. \nCanada\, 2016\, 52 minutes\nD irector Suzanne Crocker\nDistributor Driftwood Productions\n\nWhat If Wes Anderson Made S’mores?\n\nRecipe videos in the style of famous directors . S’mores fit for The Royal Tenenbaums. \nUSA\, 2017\, 1 minute\nDirecto r David Ma ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/All-the-Time-in-the-World.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:436@devourfest.com DTSTART;TZID=America/Halifax:20181023T180000 DTEND;TZID=America/Halifax:20181023T210000 DTSTAMP:20181019T193436Z URL:https://devourfest.com/program/devour-kentville-sip-savour/ SUMMARY:Devour! Kentville: Sip & Savour DESCRIPTION:Devour! is spreading its wings into Kings County with this spec ial pre-festival celebration in Kentville. Guests will be treated to delec table bites and delicious drinks from area businesses in this graze-around reception in three parts of the town’s iconic Calkin building – Hills Grills\, the Kentville Market and the new Hardware Gallery. Guests will b e guided through each room and businesses will collectively draw their ins piration from a short film from this year’s program in each space. Spon sored by Town of Kentville\, Kentville Business Community &\; Valley Re gional Enterprise Network\n\n$20 per guest in support of Nourish Nova Scot ia\, ticket includes food and beverages.\n\nParticipating Restaurants & \; Beverage Producers include: 3F's (Field Forage Family) Food Experience \, Barrelling Tide Distillery\, Crystanny’s Brasserie\, Hills Grills\,  Kate’s Bakery\, Maritime Express Cider\, NSCC Kingstec\, The Noodle Guy\, Paddy’s Pub\, Planter’s Ridge Winery\, Solas Kombucha\, Sti ll Fired Distilleries\, T.A.N. Coffee and Tipsy Toad Grove Farm.\n\n\n\n The Historic Calkin Building in downtown Kentville courtesy of the Comeau Family Collection. \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Devour-Kentville-1.jpeg LOCATION:Calkin Building\, 34 Cornwallis Street\, Kentville\, NS\, B4N 2E1\ , Canada GEO:45.077763;-64.494324 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=34 Cornwallis Street\, Kent ville\, NS\, B4N 2E1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Calkin Building:g eo:45.077763,-64.494324 END:VEVENT BEGIN:VEVENT UID:437@devourfest.com DTSTART;TZID=America/Halifax:20181024T100000 DTEND;TZID=America/Halifax:20181024T113000 DTSTAMP:20180905T105940Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-the- superfood-chain-w-conad-compilation/ SUMMARY:The Scotiabank Big Picture Program: The Superfood Chain w/Conad Com pilation DESCRIPTION:Every year\, we are introduced to a new “superfood” that bo asts extraordinary nutritional features. This film explores the facts and myths behind superfoods\, and reveals the ripple effect on farming and fis hing families around the world.\nCanada\, 2018\, 70 minutes\nDirector Ann Shin\nDistributor Fathom Film Group\n\n\nConad Compilation\nFood coming at you literally from every direction.\nItaly\, 2018\, 2 minutes\nDirector S tef Viaene ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Superfood-Chain.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:438@devourfest.com DTSTART;TZID=America/Halifax:20181024T130000 DTEND;TZID=America/Halifax:20181024T150000 DTSTAMP:20180905T105914Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-from -seed-to-seed-w-the-common-chameleon-2/ SUMMARY:The Scotiabank Big Picture Program: From Seed to Seed w/The Common Chameleon DESCRIPTION:This charming film chronicles several years in the life of a fa mily farm\, through thick and thin\, delving into conventional versus orga nic farming in the most open and honest way.\nCanada\, 2017\, 87 minutes\n Director Katharina Stieffenhofer\nDistributor Katharina Stieffenhofer\n\nT he Common Chameleon\n\nIn a world where a single chameleon has no natural enemies\, this creature is destined to hunt for prey.\nGermany\, 2017\, 4 minutes\nDirector Tomer Eshed LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:439@devourfest.com DTSTART;TZID=America/Halifax:20181024T130000 DTEND;TZID=America/Halifax:20181024T143000 DTSTAMP:20180921T113538Z URL:https://devourfest.com/program/naturally-cultivated-in-our-terroir-nov a-scotia-sparkling-ice-wines-with-kim-cyr-amy-savoury/ SUMMARY:Naturally Cultivated in our Terroir: Nova Scotia Sparkling & Ice Wi nes with Kim Cyr & Amy Savoury DESCRIPTION:Our Nova Scotia terroir is perfect for producing world-class sp arkling wines similar to those in northern France and Champagne. Canada is also responsible for 80 per cent of the global production of icewine. Cel ebrate and taste these two wonderful styles.\n$45.00 per guest\, includes light food &\; drink pairings\n\nKim Cyr\n\nKim Cyr is a certified somm elier by the American Court of Master Sommeliers. She has developed wine l ists and cellars across the country and has been awarded by American Expre ss\, Toronto Life and enroute Magazine\, published in Food &\; Drink an d Vancouver Magazine\, with mention in the National Post and the Globe and Mail. She has done James Beard House\, Canada ā La Carte and East vs Wes t at Raymond’s. Next to Nova Scotia\, her first loves are biodynamic\, n atural and French wines. @kimcyr\n\nAmy Savoury\n\nAmy is a wine enthusias t and passionate advocate for nurturing our wine culture here in Nova Scot ia. Her thirst for wine knowledge began as an employee of Domaine de Grand Pre and led her to obtain her sommelier certification from the Internatio nal Sommelier Guild in 2002. Amy currently works for the Nova Scotia Commu nity College\, Kingstec Campus\, as a faculty member in the School of Busi ness\, where she continues to spread her passion about wine education. @am y_uncorked ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Nova-Scotia-Sparkling-Wine-Tasting-with-Kim-Cyr-Amy-Savoury-cropped.jpeg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:440@devourfest.com DTSTART;TZID=America/Halifax:20181024T150000 DTEND;TZID=America/Halifax:20181024T170000 DTSTAMP:20180915T105700Z URL:https://devourfest.com/program/the-bubbles-bus-19/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – Benjamin Bridge and L’Acadie Vineyards. Sponsored by Benjamin Bridg e\, L’Acadie Vineyards\, Municipality of the County of Kings &\; Grap e Escapes Wine Tours.\n\n$45 per guest\, Round trip: 2 hours.\n\n \;\n \n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Bubbles-Bus-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:445@devourfest.com DTSTART;TZID=America/Halifax:20181024T173000 DTEND;TZID=America/Halifax:20181024T203000 DTSTAMP:20181005T122825Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-4/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The eighth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception featuring twelve of Nova Scotia’s finest chefs coming together to create a sensory exploration celebrating our loc al cuisine. \n\nParticipating Nova Scotia chefs and restaurants include: Amanda Bezanson (The Henley House Pub &\; Restaurant)\, Craig Flinn (Ch ives Canadian Bistro\, 2 Doors Down)\, Virginia Fynes (The Union Street)\ , Andy Hay (Andy’s East Coast Kitchen)\, Jonathan Joseph (Argyler Lodge &\; Restaurant)\, Matthew Krizan (Mateus Bistro)\, Renée Lavallée (Th e Canteen)\, Dwayne Macleod (SHUCK Seafood + Raw Bar)\, Shane Robilliard ( Fox Harb’r Resort)\, Martin Ruìz Salvador (The South Shore Fish Shack/S alt Shaker Deli)\, Chris Velden (The Flying Apron Inn &\; Cookery)\, Pe ter Welton (Chartwells at Acadia University) and featuring a collaboration between the Brooklyn Warehouse and Battery Park Beer Bar\, Andrew Prince &\; Andrew Shannon. Guests on this special night will also also treated to beverages  from The Good Cheer Trail featuring: Annapolis Cider Compa ny\, Barrelling Tide Distillery\, Benjamin Bridge\, Bulwark Cider\, Compas s Distillers\, Garrison Brewing Company\, Grand Pré Wines\, Halifax Disti lling Co.\, Ironworks Distillery\, L’Acadie Vineyards\, Petite Rivière Vineyards\, Saltbox Brewing Company\, Sober Island Brewing Company\, St. F amille Wines\, Steinhart Distillery\, Still Fired Distilleries\, Tangled G arden\, Van Dyk’s Wild Blueberry Juice &\; Wayfarers’ Ale Society.\ n\n$50 per guest\, ticket includes food and beverages.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Devour-Opening-Gala-Reception-presented-by-Taste-of-Nova-Scotia-3-Versio n-2-1.jpeg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:446@devourfest.com DTSTART;TZID=America/Halifax:20181024T200000 DTEND;TZID=America/Halifax:20181024T223000 DTSTAMP:20180907T181736Z URL:https://devourfest.com/program/devour-opening-gala-film-presented-by-c bc-curated-by-sam-kass-w-winner-of-nourish-ns-film-food-challenge-short-fi lm-nova-scotia/ SUMMARY:Devour! Opening Gala Film Presented by CBC: Jiro Dreams of Sushi cu rated by Sam Kass (w/Winner of Nourish NS Film & Food Challenge & short fi lm Nova Scotia) DESCRIPTION:We are delighted to host Chef Sam Kass as our official Opening Night Gala Guest Curator. He will be interviewed by returning festival hos t\, Bob Blumer\, following the screening and will also sign copies of his new cookbook\, Eat a Little Better: Great Flavor\, Good Health\, Better Wo rld. Read more here.\n\nThe Opening Night Gala film\, Jiro Dreams of Sushi directed by David Gelb\, will be preceded by two short films\, the yet-to -be-announced winner of this year's winner of the Nourish Nova Scotia Foo d &\; Film Challenge and Nova Scotia directed by The Perennial Plate.\n \nWe invited children and youth of all ages to make a short film about how youth can impact change in food. The winner will receive a $500.00 prize from Nourish Nova Scotia to support a healthy eating program or initiative in their school/community\, as well as a $500.00 in equipment from CBC.\n \nJiro Dreams of Sushi\n\n85-year-old Jiro Ono is considered by many to be the world’s greatest sushi chef. He is the proprietor of Sukiyabashi Ji ro\, a 10-seat\, sushi-only restaurant inauspiciously located in a Tokyo s ubway station. Despite its humble appearances\, it is the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating\ , and sushi lovers from around the globe make repeated pilgrimage\, callin g months in advance and shelling out top dollar for a coveted seat at Jiro ’s sushi bar. A thoughtful and elegant meditation on work\, family\, and the art of perfection\, chronicling Jiro’s life as both an unparalleled success in the culinary world and as a loving yet complicated father. \nU SA\, 2011\, 81 minutes\nDirector David Gelb\nDistributor eOne Entertainmen t\n\nNova Scotia\n\n\nThe Perennial Plate spent one month filming the fish ermen\, farmers and foragers of Nova Scotia\, and share their favourite mo ments.\nCanada\, 2018\, 3 minutes\nDirectors The Perennial Plate\n\nSam Ka ss\n\n\nSam Kass is the former White House chef and senior policy adviser for nutrition in the Obama administration. He was executive director of Fi rst Lady Michelle Obama’s “Let’s Move!” campaign and helped her cr eate the first major vegetable garden at the White House since Eleanor Roo sevelt’s victory garden. Sam is the founder of TROVE\, a strategy firm f ocusing on improving health and sustainability of food\, and author of Eat a Little Better: Great Flavor\, Good Health\, Better World. He helped cre ate the American Chef Corps\, which is dedicated to promoting diplomacy th rough culinary initiatives. He is an MIT Media Lab fellow and a World Econ omic Forum Young Global Leader. \n\nBob Blumer\n\n\nGastronaut\, author\, and seven-time Guinness World Record holder Bob Blumer is best known as th e creator and host of Food Network’s award winning shows Surreal Gourmet and Glutton for Punishment\, and host of World’s Weirdest Restaurants. He has also written six cookbooks in which he transforms ordinary ingredie nts into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. His other car is a Toastermobile. www.bobblumer.com\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Festival-Box-Office-Version-2-1.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:447@devourfest.com DTSTART;TZID=America/Halifax:20181025T100000 DTEND;TZID=America/Halifax:20181025T113000 DTSTAMP:20180905T105354Z URL:https://devourfest.com/program/ulam-main-dish-w-a-rising-tide/ SUMMARY:ULAM: Main Dish w/A Rising Tide DESCRIPTION:Ulam follows the meteoric rise of Filipino cuisine in North Ame rica as one of the hottest trends in the restaurant industry.\nUSA\, 2018\ , 80 minutes\nDirector Alexandra Cuerdo\nDistributor Kidlat Entertainment\ n\nA Rising Tide\n\nLobster is the lifeblood of many Nova Scotia fishing c ommunities\, where the world’s largest tides dictate the daily catch.\nC anada\, 2018\, 9 minutes\nDirectors The Perennial Plate ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/ULAM-Main-Dish.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:448@devourfest.com DTSTART;TZID=America/Halifax:20181025T100000 DTEND;TZID=America/Halifax:20181025T160000 DTSTAMP:20180921T113908Z URL:https://devourfest.com/program/from-the-wild-filmmaking-intensive-w-ke vin-kossowan-chef-blair-lebsak/ SUMMARY:From the Wild Filmmaking Intensive w/Kevin Kossowan & Chef Blair L ebsak DESCRIPTION:In this daylong workshop\, From the Wild filmmaker Kevin Kossow an and Chef Blair Lebsak of Edmonton’s RGE RD take chefs and filmmakers into the wilds of Nova Scotia to hunt\, fish\, forage and film.\n$65.00 pe r guest\, includes transport and a meal\n\nKevin Kossowan\n\nKevin Kossowa n is an Edmonton-based filmmaker telling stories from the world of food. H is series ‘From The Wild’ is in Season 4 of production\, sharing his j ourney exploring the outdoors through a culinary lens - hunting\, fishing\ , and foraging through all seasons. Kevin has also worked on the most rece nt iteration of Cook It Raw\, in Norway\, with founder Alessandro Porcelli . He is launching a series of food skills workshops called Food Workshop\, teaching fundamental food skills (butchery\, gardening\, charcuterie\, ci der making\, etc.) to the at-home cook. @kevinkossowan\n\nBlair Lebsack\n\ nBlair gained his experience as an executive chef working throughout Alber ta and the Prairies. He now calls Edmonton home and is the owner and chef of RGE RD (Range Road). RGE RD grew out of a series of local farm dinners and transitioned into a lauded restaurant earning mentions on “best of ” lists locally and nationally. Rather than emulate a style of cuisine o r be pegged as something that can be instantly categorized\, RGE RD endeav ours to be “untamed” — reflecting the ever changing landscape and th e spirit of the city. Blair’s cooking exemplifies the philosophy of loca l\, healthful and ethical food\, while also reimagining the dining experie nce as belonging to a specific time and place. @blairlebsak ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/From-the-Wild-Filmmaking-Intensive-w-Kevin-Kossowan-and-Blair-Lebsak-cro pped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:521@devourfest.com DTSTART;TZID=America/Halifax:20181025T100000 DTEND;TZID=America/Halifax:20181025T110000 DTSTAMP:20180917T121534Z URL:https://devourfest.com/program/love-your-knives-w-master-freehand-shar pener-peter-nowlan/ SUMMARY:Love Your Knives w/Master Freehand Sharpener Peter Nowlan DESCRIPTION:Retired Canadian Navy officer Pete Nowlan LOVES knives. In this one-hour workshop\, Pete will share the history of great knife-making\, d emonstrate how to care for and sharpen your knives and maybe even sell you a Japanese masterpiece for your own culinary adventures. \n\nPeter Nowlan \n\nIn 1976\, I watched my father sharpen a chisel on an oil stone. The pr ocess captivated me and my sharpening journey began. I spent decades attem pting to duplicate what my father did\, but in 2010 things changed. I deve loped an obsession for Japanese Water Stones and discovered a new sharpeni ng technique and practised feverishly\, which led to a love of Japanese ki tchen knives and a better understanding of steel. My sharpening business a llowed me to work with some great chefs. I retired from the Royal Canadian Navy in 2014 and I focused entirely on improving my sharpening skills. I sharpen knives daily by hand and enjoy every moment. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Peter-Nowlan-cropped.jpg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:454@devourfest.com DTSTART;TZID=America/Halifax:20181025T110000 DTEND;TZID=America/Halifax:20181025T123000 DTSTAMP:20180921T112601Z URL:https://devourfest.com/program/from-first-chop-to-final-cut-w-dave-cul ligan-andy-hay/ SUMMARY:From First Chop to Final Cut w/Dave Culligan & Andy Hay DESCRIPTION:How to capture the food experience through video. Join Andy Hay and Dave Culligan as they show the full process of creating digital video s for food. They will highlight tricks\, tips\, and hacks on how you can d o this in your business. \n\nBio- Andy Hay\n\nFor years Andy has been obse ssed with food. Beyond simply eating something delicious\, he had been fas cinated by the process of cooking. The heat\, sounds\, smells\, successes\ , and failures. Andy assumed that it was to late for him to chase his culi nary until he was selected for Masterchef Canada. After finishing runner u p in the competition\, Andy has poured himself in the world of food. Beyon d cooking for guests\, businesses\, and politicians\, Andy has built a siz eable social following from scratch. Using photos\, videos\, and a targete d story\, he continues to leverage his experience in digital media to buil d his brand. @andyseastcoastkitchen_\n\nDave Culligan\nDave Culligan is a 25-year-old filmmaker and founder of Halifax-based video production compan y Three Six Five Media Inc. He got his start by creating a new video ever y day and sharing it online for an entire year. Since then\, he’s worked with brands such as Puma\, Ford\, lululemon and Red Bull. He has a deep l ove and appreciation for the amazing people\, places and businesses in Nov a Scotia and is passionate about the internet’s potential for pushing ou r province forward. When he’s not working on his business\, he’s watch ing good movies\, eating good food or riding his bike. @dave.culligan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Food-Videography-Workshop-cropped.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:449@devourfest.com DTSTART;TZID=America/Halifax:20181025T110000 DTEND;TZID=America/Halifax:20181025T123000 DTSTAMP:20180917T121544Z URL:https://devourfest.com/program/culinary-workshop-w-chef-paul-virant/ SUMMARY:Culinary Workshop w/Chef Paul Virant DESCRIPTION:Preservation and How to Utilize It: Chicago area chef and Iron Chef America competitor Paul Virant teaches us new ways to innovate with preserved foods - a great showcase in the fall!\n$30.00 per guest\nSponsor ed by Big Erics\n\nPaul Virant\n\nSince opening Vie\, his flagship restaur ant in Western Springs\, Illinois\, in 2004\, Chef Paul Virant has risen t o nationwide acclaim for his contemporary Midwestern cuisine that emphasiz es canned and preserved ingredients. His philosophy of local\, seasonal ea ting stems from techniques he learned on his family's farm in Missouri. In 2012\, Virant released The Preservation Kitchen: The Craft of Making and Cooking with Pickles\, Preserves\, and Aigre-Doux\, the first canning manu al and cookbook authored by a critically acclaimed chef that creatively co mbines the technical aspects of canning with a chef's expertise on flavor. Virant opened Vistro in Hinsdale\, Illinois\, in 2014. Vistro focuses on approachable\, seasonal food and drinks\, and serves as a staple in the co mmunity for friends and families. Virant is the former partner and executi ve chef of Boka Restaurant Group's Perennial Virant (2011 to 2016) in Chic ago's Lincoln Park neighborhood. \n\nMost recently\, in 2017\, Virant laun ched Jar Sessions\, a locally produced\, smallbatch line of pickled and pr eserved products\, collaborating with Midwest farmers to create the Jar Se ssions collection of farm-to-fork products. Virant's accolades include 201 5\, 2014\, 2013 and 2011 finalist nominations for the James Beard Foundati on Award's Best Chef: Great Lakes\; 2007 Best New Chef by Food &\; Wine \; 2007 Jean Banchet Award for Culinary Excellence as Top Celebrity Chef\; and 2005 Best New Chef by Chicago magazine. He also has competed on Food Network's "Iron Chef America." Vie earned a Michelin star in 2011. Virant graduated with a degree in nutrition from West Virginia Wesleyan College a nd then attended The Culinary Institute of America in Hyde Park\, New York . Following culinary school\, he joined March in New York\, where he furth er refined his skills under the tutelage of chefs Wayne Nish and Hilary Gr egg. Two years later\, he moved to Chicago and worked at some of the natio n's most famed restaurants\, including Charlie Trotter's\, Ambria\, Everes t and Blackbird. @paul_virant ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Paul-Virant-cropped.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:VEVENT UID:451@devourfest.com DTSTART;TZID=America/Halifax:20181025T113000 DTEND;TZID=America/Halifax:20181025T130000 DTSTAMP:20180905T155353Z URL:https://devourfest.com/program/our-blood-is-wine-w-lightfoot-wolfville / SUMMARY:Our Blood is Wine w/Lightfoot & Wolfville DESCRIPTION:Since time immemorial\, the country of Georgia has produced som e of the rarest and most sought after wines in the world. \nUSA\, 2018\, 7 8 minutes\nDirector Emily Railsback\nDistributor Music Box Films\n\nLightf oot &\; Wolfville\n\nA family reclaims its once lost land and makes bio dynamic wine with the pull of the world’s largest tide cycle. \nCanada\, 2018\, 5 minutes\nDirectors The Perennial Plate ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Our-Blood-is-Wine.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:457@devourfest.com DTSTART;TZID=America/Halifax:20181025T130000 DTEND;TZID=America/Halifax:20181025T143000 DTSTAMP:20180914T210436Z URL:https://devourfest.com/program/wild-wines-w-jenny-gammon/ SUMMARY:Wild Wines w/Jenny Gammon DESCRIPTION:Natural\, organic and biodynamic wines are on the rise! There ’s a growing movement of producers and wine lovers around the world who are advocating for a return to farming and the vineyard\, away from much o f the processing and manipulation of “modern” winemaking.\n\nSo\, what does it mean for a wine to be natural\, organic or biodynamic? More impor tantly\, what does it taste like? Take a walk on the wild side and decide for yourself! Workshop led by Jenny Gammon\, Bishop’s Cellar Marketing & amp\; Events\n\nJenny Gammon\n\nManager and CAPS-Certified Sommelier Jenny ’s love of food\, wine\, and people has taken her around the world- incl uding Spain\, where she had no problem finding perfect food and wine pairi ngs. Day to day\, Jenny manages the Bishop’s Cellar brand\, community an d all our marketing endeavours- she aims to find\, craft and share incredi ble behind-the-scenes stories for every bottle on our shelves. @localjenny @bishopscellar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Wine-workshop-2-cropped.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:479@devourfest.com DTSTART;TZID=America/Halifax:20181025T140000 DTEND;TZID=America/Halifax:20181025T150000 DTSTAMP:20181002T181120Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-program-3/ SUMMARY:Taste of Nova Scotia Awards Program DESCRIPTION:We’re thrilled once again to host the Taste of Nova Scotia Aw ards this year. These awards provide an annual opportunity for Taste of No va Scotia members and the public to celebrate and honour the people who pr oduce\, develop\, export\, prepare and serve the best quality local food a nd culinary experiences in the province. Join us for a very special celebr ation of this year’s winners followed by a reception at the Festival Lou nge from 3:00 p.m. - 5:00 p.m.\n\nFree admission. \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Taste-of-Nova-Scotia-Awards.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:482@devourfest.com DTSTART;TZID=America/Halifax:20181025T140000 DTEND;TZID=America/Halifax:20181026T153000 DTSTAMP:20180917T121603Z URL:https://devourfest.com/program/culinary-workshop-w-chef-michael-blacki e/ SUMMARY:Culinary Workshop w/Chef Michael Blackie DESCRIPTION:Approachable Cuisine to Take Home: Leading Ottawa Chef Michael Blackie (NeXt Food) demonstrates how easy it is to make delicious and inn ovative dishes at home\, including his signature General Blackie’s Chick en.\n$30.00 per guest\nSponsored by Big Erics\n\nMichael Blackie\n\nBorn i n Leicestershire\, England\, and raised in Montreal\, Michael has been coo king for over 30 years on three continents. He’s worked at some of the w orld’s finest hotels including the Windsor Arms Hotel (Toronto) and the Oberoi (Bali). He held executive sous chef and acting chef positions at th e prestigious and world-renowned Mandarin Oriental in Hong Kong\, China. I n 2003\, Michael returned to Canada and was the opening executive chef at Brookstreet Hotel (Ottawa)\, which after just three months under his leade rship was awarded the prestigious four-diamond rating from CAA for both th e rooms and main restaurant. He joined the National Arts Centre as the exe cutive chef and director of food and beverage in 2009. In 2012\, he delive red the highest revenue for the NAC food and beverage division in its 30 y ears of operation. In 2013\, Michael opened his first signature food and b everage operation in the west end of Ottawa called NeXT\, which was quickl y recognized for its innovative cuisine along with its sharing dining menu concept. @michaelblackie ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Michael-Blackie-cropped.jpeg 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:VEVENT UID:441@devourfest.com DTSTART;TZID=America/Halifax:20181025T150000 DTEND;TZID=America/Halifax:20181025T170000 DTSTAMP:20180915T105712Z URL:https://devourfest.com/program/the-bubbles-bus-23/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – Benjamin Bridge and L’Acadie Vineyards. Sponsored by Benjamin Bridg e\, L’Acadie Vineyards\, Municipality of the County of Kings &\; Grap e Escapes Wine Tours.\n\n$45 per guest\, Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Bubbles-Bus-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:480@devourfest.com DTSTART;TZID=America/Halifax:20181025T150000 DTEND;TZID=America/Halifax:20181025T170000 DTSTAMP:20181002T181258Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-reception/ SUMMARY:Taste of Nova Scotia Awards Reception DESCRIPTION:Join us for a very special celebration of this year’s Taste o f Nova Scotia Award winners in the Devour! Festival Lounge \n\nAdmission with festival badge or ticket.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Taste-of-Nova-Scotia-Awards-Reception.jpg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:520@devourfest.com DTSTART;TZID=America/Halifax:20181025T153000 DTEND;TZID=America/Halifax:20181025T170000 DTSTAMP:20180905T105854Z URL:https://devourfest.com/program/constructing-albert-w-style-points/ SUMMARY:Constructing Albert w/Style Points DESCRIPTION:Long under the shadow of his famous brother Ferran\, Albert Adr ia rises to the top of the world’s gastronomy scene with his new restaur ant empire in Spain and his own brand of creative cuisine. \nSpain/Estonia \, 2017\, 82 minutes\nDirectors Laura Collado &\; Jim Loomis\nDistribut or Juno Films\n\nStyle Points\n\nA chef and food stylist who has plated go urmet meals for every occasion\, Adam Banks knows why the illusion of his work is so easy to believe.\nUSA\, 2018\, 1 minute\nDirector James Boo ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Constructing-Albert.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:466@devourfest.com DTSTART;TZID=America/Halifax:20181025T160000 DTEND;TZID=America/Halifax:20181025T200000 DTSTAMP:20181020T135635Z URL:https://devourfest.com/program/devour-street-food-party-3/ SUMMARY:Devour! Street Food Party DESCRIPTION:We’re back with the fourth edition of our largest free outdoo r event. Look out for some of your favourite food trucks\, along with dele ctable dishes from restaurants and vendors from the county. Come with your family\, friends or even sneak out on your own for an al fresco snack bet ween movies. Free admission w/food for purchase. \n\nParticipating vendo rs include:\nThe Cake Lady (a variety of baked goods)\nCheese Curds Food T ruck (Gourmet burgers and poutinerie)\nMad Gringo Food Truck (Tacos - East Coast favourites\, Mexican &\; Asian)\nNipper's Fish &\; Chips Truc k (Traditional English Fish &\; Chips)\nPurple People Feeder Food Truck (International waffle fusion)\nTap Root Farms (Pulled Pork BBQ)\nNomad Go urmet Food Truck\nSponsored by Wolfville Business Development Community &a mp\; Wilsons Home Heating\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Devour-Street-Food-Party-e1540308440319.jpeg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:460@devourfest.com DTSTART;TZID=America/Halifax:20181025T160000 DTEND;TZID=America/Halifax:20181025T173000 DTSTAMP:20180917T121619Z URL:https://devourfest.com/program/its-five-oclock-somewhere-cocktails-wor kshop/ SUMMARY:It's Five O'Clock Somewhere Cocktails Workshop DESCRIPTION:Our resident mixologists\, Jeff Van Horne and Matt Boyle from T he Clever Barkeep\, along with Mike McLean from Mixxit Canada\, will take you on a boozy tour through the wild world of cocktails. Disclaimer: this workshop will make you tipsy. \n\nJeff Van Horne and Matt Boyle\, Clever B arkeep\n\nIn 2016 Matthew Boyle and Jeffrey Van Horne found themselves in a rare situation. After spending 10 years focused on the craft of bartendi ng and hospitality they both had a desire to give more back to the industr y that has given them so much. Clever Barkeep was founded on the desire to bring finely crafted cocktails to larger audiences\, unique places and in to your home. The Clever Barkeep is Atlantic Canada's first luxury beverag e catering and comprehensive consulting service. It has always been the Cl ever Barkeep's strongest belief that in order to grow this industry\, know ledge and education must be shared in hopes of inspiring people to create better cocktails and to provide warmer hospitality to friends\, neighbours and guests. Their vision is to redefine the bartending industry as an acc redited professional career. @cleverbarkeep \n\nMike McLean\n\nMike McLean is the program co-ordinator and lead trainer for Mixxit Canada. In this r ole\, he is responsible for training bartenders and engaging guests across the country as a representative for the full range of Beam Suntory brands . With over 25 years experience in the hospitality industry\, Mike is know n as an entertaining and educational presenter at trade shows\, media appe arances\, industry events and bartending competitions. He is also the owne r of Flairco Event Services and the vice-president of the Flair Bartenders ’ Association. @mixxitcanada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Its-Five-OClock-Somewhere-Cocktails-Workshop-with-the-Clever-Barkeep-cro pped.jpeg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:464@devourfest.com DTSTART;TZID=America/Halifax:20181025T173000 DTEND;TZID=America/Halifax:20181025T193000 DTSTAMP:20181002T181320Z URL:https://devourfest.com/program/happy-hour-at-the-festival-lounge-hoste d-by-the-devour-board-of-directors/ SUMMARY:Happy Hour at the Festival Lounge hosted by the Devour! Board of D irectors DESCRIPTION:Join us in our most hospitable of hours at the Devour! Festival Lounge over three days of the festival. Raise a glass and mingle with an interesting crew night after night. On this special evening\, members from our Devour! Board of Directors and Devour! Advisory Panel will be on hand to meet and host you. Come meet the team who supports our every move!\n\n Admittance with a festival badge or ticket. Restricted to 19 years of age or older.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Happy-Hour-1.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:461@devourfest.com DTSTART;TZID=America/Halifax:20181025T173000 DTEND;TZID=America/Halifax:20181025T191500 DTSTAMP:20180915T122342Z URL:https://devourfest.com/program/andre-the-voice-of-wine-w-corky/ SUMMARY:André - The Voice of Wine w/Corky DESCRIPTION:André Tchelistcheff arguably invented California wine as we kn ow it today. Told in his own voice\, the history of winemaking in America comes to life in this touching feature documentary from André’s own gra nd-nephew\, director Mark Tchelistcheff. \nUSA/Germany\, 2016\, 98 minutes \nDirector Mark Tchelistcheff\nDistributor Mark Tchelistcheff\n\nCorky\n\n A corkscrew with a screw loose battles a giant glass bottle to uncork seve n magical lightning bugs.\nUSA\, 2017\, 6 minutes\nDirector Ty Primosch\n\ nHot tip: This film will be followed by a Celebrity Chef Dinner based on t he film. Tickets here. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/André-The-Voice-of-Wine-1.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:462@devourfest.com DTSTART;TZID=America/Halifax:20181025T193000 DTEND;TZID=America/Halifax:20181025T223000 DTSTAMP:20180921T113753Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-film -andre-the-voice-of-wine/ SUMMARY:Celebrity Chef Dinner based on the film André - The Voice of Wine DESCRIPTION:This five-course dinner is inspired by the film André - The Vo ice of Wine and will be prepared by:\n\nMichael Blackie\, NEXT\, Ottawa\nP eter Dewar\, Nova Scotia Community College &\; Canadian Culinary Olympi c Team\, Kentville\nRyan Keough\, Spuntino Wine Bar &\; Italian Tapas\, New York\nBrandon Olsen\, La Banane\, Toronto \nChristopher Pyne\, Founde rs House Dining &\; Drinks\, Annapolis Royal\nLouis Bouchard Trudeau\, Bouchon du Pied bleu\, Québec City\n\nYour ticket includes wine pairings\ , tax and a ticket to the After Party: The Deep Dish - A Party for Chicag o. Menu and wine pairings coming soon!\n\nHot tip: Be sure to catch the sc reening of André - The Voice of Wine before this dinner. Tickets here.\n\ nMichael Blackie\n\nBorn in Leicestershire\, England\, and raised in Montr eal\, Michael has been cooking for over 30 years on three continents. He ’s worked at some of the world’s finest hotels including the Windsor A rms Hotel (Toronto) and the Oberoi (Bali). He held executive sous chef and acting chef positions at the prestigious Mandarin Oriental in Hong Kong. In 2003\, Michael returned to Canada and was the opening executive chef at Brookstreet Hotel (Ottawa)\, which after just three months was awarded a four-diamond rating from CAA for both the rooms and main restaurant. He jo ined the National Arts Centre as the executive chef and director of food a nd beverage in 2009. In 2013\, Michael opened his first signature food and beverage operation in Ottawa called NeXT\, which was quickly recognized f or its innovative cuisine and sharing dining menu concept. @michaelblackie \n\nPeter Dewar\n\nPeter started his culinary career at the Culinary Inst itute of Canada in P.E.I. following a two-year apprenticeship in Bern\, Sw itzerland\, he worked in Whistler\, B.C.\, and Atlantic Canada. Peter teac hes culinary arts at NSCC in Kentville\, N.S.\, and is a member of Culinar y Team Nova Scotia. He has won the International PEI Shellfish Chef Challe nge and title of Competing Chef of the Year for Canada. He has also won mu ltiple awards from the Nova Scotia Chefs’ Association including the Pres ident’s Citation Award (2008 &\; 2009)\, Culinarian of the Year (2010 ) and Chef of the Year (2011). Peter has coached his junior team to numero us provincial and Atlantic hot salon titles. In 2010\, Peter won the CATCH seafood competition in Halifax and New York City. Peter won gold with Cul inary Team Canada at the 2012 World Culinary Olympics in Erfurt\, Germany. Peter also runs a culinary consulting company\, Bespoke Culinary. @nscccu linaryarts\n\nRyan Keough\n\nOriginally from Rhode Island\, Ryan spent his childhood summers in New Hampshire with his family. The experiences of hi s youth – tending to local vegetable gardens\, fishing with his family a nd cooking together for Sunday night dinners – led to an appreciation fo r local\, seasonal and sustainably sourced ingredients. This ethos is a ma jor component in Ryan’s work as executive chef of Spuntino Wine Bar & \; Italian Tapas’ Garden City\, N.Y.\, location. \n\nWhile pursuing his culinary education at Johnson &\; Wales\, Ryan worked as pastry chef fo r Chow Fun Food Group in Providence while honing his skills during nights and weekends cooking at two other restaurants. Upon graduating\, Ryan move d to Ireland\, where he learned old world cooking\, from full butchery of whole animals to crafting signature cheese and dairy. Back in the U.S.\, R yan worked at Lumiere in Boston before returning to his roots in Rhode Isl and\, working at Stone house 1854\, XO Café\, Mill’s Tavern\, Coco Pazz o\, and Sorbo Restaurant Group\, where he served as executive chef. He ope ned Succotash as chef/owner. @rykeo1029\n\nBrandon Olsen\n\nBrandon spent two decades working under some of the world’s top chefs\, including two years with Chef Thomas Keller at his French Laundry and Ad Hoc restaurants . He was chef de cuisine at Toronto’s Black Hoof Restaurant and Bar Isab el. Inspired by his time at the French Laundry\, Brandon became a self-tau ght chocolatier and in 2015 he opened CXBO Chocolates in Toronto with arti st and filmmaker Sarah Keenlyside. Their colourful\, geometric\, handmade confections earned them a 2017 Design Award from Wallpaper Magazine and tw o Canadian International Chocolate Awards. A year later\, he and Sarah par tnered with Toronto restaurant group King Street Food Co. and opened Resta urant La Banane\, named Canada’s Best New Restaurant of 2017 by Canada ’s Best Restaurants Magazine. Brandon and Sarah’s next project is a 40 -seat cocktail and wine bar located above La Banane that will serve smalle r bites\, but still in the French classic style. @king_of_ginger\n\nChrist opher Pyne\n\nIt all started when Chris was just 14 standing behind the li ne working the family business. His apprenticeship and first taste of fine dining started at one of the top restaurants in Calgary\, Rush Restaurant \; followed by stints with Chef Michael Noble at NOtaBLE and Chef Justin L abossiere. Christopher graduated from the culinary program at S.A.I.T.\, a chieved his journeyman papers\, as well as a Red Seal certification – al l by the age of 21.\n\nHis travels took him to the UK where he worked for Michelin star chefs Anthony Demetre and Marcus Wareing in London\, finally landing at Restaurant James Sommerin in Wales\, where they earned a covet ed Michelin star for the first time and were also awarded restaurant of th e year during his time there. Family ties lured him back to Nova Scotia\, where he now resides as Executive Chef at Founders House in Annapolis Roya l. The restaurant specializes in fresh upscale comfort food made with seas onal ingredients from local farmers and fishermen – it’s elevated rura l dining rooted in Nova Scotia’s sea and soil.\n\nLouis Bouchard Trudeau \n\nLouis studied culinary and hospitality management at Collège Mérici in Quebec with the aim of opening a café-theatre. Wishing to highlight th e cuts of unloved meat and avoid food waste\, Louis and wife Thania Goyett e decided that the pig would be at the heart of their culinary approach. I n 2009\, the duo opened a catering service\, Le Pied Bleu\, that quickly t urned into a deli counter. This counter\, specializing in charcuterie\, co ld cuts and blood sausage\, has become the central element of their restau rant\, Le Bouchon du Pied Bleu\, which opened in 2012. In 2014\, just 100 metres from Le Pied Bleu\, the entrepreneurs opened a wine bar and charcut erie\, Le Renard et La Chouette. Most recently\, Louis and Tania acquired the Vietnamese restaurant Nhà Tôi\, which opened in 2017. @le_bouchon_du _pied_bleu ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Celebrity-Chef-Dinner-Thursday-Night.jpeg 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:VEVENT UID:463@devourfest.com DTSTART;TZID=America/Halifax:20181025T200000 DTEND;TZID=America/Halifax:20181025T213000 DTSTAMP:20180905T105447Z URL:https://devourfest.com/program/soufra-w-america-the-ice-cream-truck/ SUMMARY:Soufra w/America: The Ice Cream Truck DESCRIPTION:The wildly inspirational story of Mariam Shaar as she sets out to launch a catering company\, Soufra\, with an eye on expanding it into a food truck business with women who now share a refugee camp as their home .\nUSA\, 2017\, 73 minutes\nDirector Thomas Morgan\nDistributor Hydro Stud ios\n\nAmerica: The Ice Cream Truck\n\nIt may surprise you to see who is a ctually behind the ice cream truck.\nUSA\, 2018\, 10 minutes\nDirectors Th e Perennial Plate ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Soufra.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:465@devourfest.com DTSTART;TZID=America/Halifax:20181025T210000 DTEND;TZID=America/Halifax:20181026T010000 DTSTAMP:20181002T181331Z URL:https://devourfest.com/program/the-deep-dish-a-party-for-chicago/ SUMMARY:The Deep Dish - A Party for Chicago DESCRIPTION:This year’s regional theme of Chicago\, where Devour! founder and executive director Michael Howell got his start in the culinary world \, is certainly reason to celebrate one of America’s great food cities. There may even be a little deep dish pizza action. \n\nFree Admittance wit h a festival badge or ticket. Cash bar. Restricted to 19 years of age or o lder. \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Deep-Dish-A-Party-for-Chicago-cropped.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:491@devourfest.com DTSTART;TZID=America/Halifax:20181026T090000 DTEND;TZID=America/Halifax:20181026T143000 DTSTAMP:20181007T184443Z URL:https://devourfest.com/program/cooking-master-classes-for-youth/ SUMMARY:Cooking Master Classes for Youth DESCRIPTION:Under the guidance of culinary instructors and students from pr estigious schools across Canada\, local students will learn the secrets of great dishes in this hands-on workshop series. All food produced in these workshops will be distributed to a local senior citizens home. Sponsored by Rotary Club Wolfville - Mud Creek. \n\n9:00 a.m. - 10:30 a.m. Tickets  \nSalads with the Pacific Institute of Culinary Arts\, Vancouver\n\n11:00 a.m. - 12:30 p.m. Tickets\nLasagna with George Brown College\, Toronto\n\n 1:00 p.m. - 2:30 p.m. Tickets\nDesserts with the Nova Scotia Community Col lege\, Nova Scotia\n\nPre-registration required. $5 per person. Recommende d ages 12-17.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Cooking-Master-Classes-for-Kids-cropped.jpeg LOCATION:L'Arche Homefires\, 341 Main St\, Wolfville\, NS\, B4P 2N5\, Canad a GEO:45.091541;-64.358505 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=341 Main St\, Wolfville\, N S\, B4P 2N5\, Canada;X-APPLE-RADIUS=100;X-TITLE=L'Arche Homefires:geo:45.0 91541,-64.358505 END:VEVENT BEGIN:VEVENT UID:467@devourfest.com DTSTART;TZID=America/Halifax:20181026T100000 DTEND;TZID=America/Halifax:20181026T113000 DTSTAMP:20180915T122043Z URL:https://devourfest.com/program/the-bbq-w-the-foolish-side-of-food/ SUMMARY:The BBQ w/The Foolish Side of Food DESCRIPTION:Dazza has a passion for barbecuing. When he accidentally gives his neighbours food poisoning\, to make amends\, he seeks tutelage from a Scottish chef and together they enter an international barbecue competitio n.\nAustralia\, 2017\, 90 minutes\nDirector Stephen Amis\nDistributor Cine ma Management Group\n\nThe Foolish Side of Food\n\nA food fight of epic pr oportions. \nItaly\, 2018\, 2 minutes\nDirector Luca Goudon\n\nHot tip: Fo llowing this screening there will be a special lunch at Troy Restaurant - BBQ &\; Bourbon: A Culinary Workshop &\; Lunch w/Meathead Goldwyn &a mp\; Bill Pratt. Tickets here. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-BBQ.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:475@devourfest.com DTSTART;TZID=America/Halifax:20181026T110000 DTEND;TZID=America/Halifax:20181026T123000 DTSTAMP:20180914T210243Z URL:https://devourfest.com/program/culinary-workshop-w-chef-brandon-olsen/ SUMMARY:Culinary Workshop w/Chef Brandon Olsen DESCRIPTION:Find your inner Willy Wonka - Celebrated Toronto Chef and Choco latier Brandon Olsen (Restaurant La Banane/CXBO Chocolates) shares his tip s and techniques for creating beautiful and delicious chocolate confection s\, including his signature salted caramel bonbons.\n\nBrandon Olsen \n\n Brandon Olsen is a chef\, chocolatier and co-owner of Toronto’s Restaura nt La Banane\, CXBO Chocolates.\n\nBefore opening La Banane in January 201 7\, Brandon spent two decades working under some of the world’s top chef s – including two years with Chef Thomas Keller at his French Laundry an d Ad Hoc restaurants. At age 25\, Brandon was honored with Thomas Keller R estaurant Group’s “Core Award\,” given annually to the TKRG employee that most exemplifies the core values of the company.\n\nAfter two years in Napa\, Brandon returned to Toronto and rose to become chef de cuisine a t Toronto’s Black Hoof Restaurant\, and later Bar Isabel – two of Toro nto’s most celebrated restaurants. During this period he honed skills in butchery\, nose-to-tail cooking\, charcuterie and Spanish cuisine\, but c lassic French was always his passion. After two fruitful years at Bar Isab el (and helping it win Canada’s Best New Restaurant from EnRoute Magzine ) he moved on to carve his own path.\n\nInspired by his time observing the chocolatiers at the French Laundry\, Brandon became a self-taught chocola tier and in October 2015\, he opened CXBO together with artist and filmmak er Sarah Keenlyside. Their colourful\, geometric\, handmade confections we re an instant hit\, and earned them a 2017 Design Award from Wallpaper Mag azine and two Canadian International Chocolate Awards.\n\nA year later\, h e and Sarah partnered with Toronto restaurant group King Street Food Co. a nd opened Restaurant La Banane\, which was awarded the honour of Canada’ s Best New Restaurant of 2017 by Canada’s Best Restaurants Magazine. La Banane is lively\, 88-seat\, pop art-filled French restaurant that feature s Brandon’s playfully reimagined Classics and an extensive raw bar. Favo rite dishes at La Banane include Tuna Crudo with Capers and Brown Butter\, “Liver and Onions” (chicken liver mousse with braised cipollini onion s and hen of the woods mushrooms)\, Eurobass en Croute with Yuzu Beurre Bl anc\, and the wildly popular Ziggy Stardust Disco Egg\, which is made by C XBO. These abstract\, hand-painted dark chocolate eggs are lined with uniq ue flavor combinations (such as ancho chile\, coffee and dried apricots) a nd filled with 67% dark chocolate truffles. Guests are invited to smash th e eggs with a gold spoon\, which has contributed to their popularity both in the restaurant and on social media. In its first year\, the dessert was frequently referred to in the media as the “most instagrammable dessert of 2017.”\n\nBrandon and Sarah’s next project is a 40 seat cocktail a nd wine bar located above La Banane that will serve smaller bites\, but st ill in the French classic style. @king_of_ginger ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Brandon-Olsen-cropped.jpeg 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:VEVENT UID:468@devourfest.com DTSTART;TZID=America/Halifax:20181026T110000 DTEND;TZID=America/Halifax:20181026T130000 DTSTAMP:20180912T110248Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-8/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Good-Cheer-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:476@devourfest.com DTSTART;TZID=America/Halifax:20181026T110000 DTEND;TZID=America/Halifax:20181026T123000 DTSTAMP:20180912T164915Z URL:https://devourfest.com/program/intro-to-filmmaking-w-scott-simpson/ SUMMARY:Intro to Filmmaking w/Scott Simpson DESCRIPTION:Intro to Filmmaking: This workshop introduces participants to the elements needed to make an independent film. Participants will walk th rough the filmmaking process from beginning to end. In addition they will receive a better understanding of the various jobs on a film set and how t hey work in conjunction with each other. A special focus will be made on t he tools and resources that are available for making films in Nova Scotia. \n$30.00 per guest\nSponsored by Telefilm Canada &\; AFCOOP\n\nScott Si mpson\n\nWhether it’s in film or television\, drama or documentary\, Sco tt Simpson brings a cinematographer’s eye\, a writer’s flair for story \, and a producer’s organizational skills to every project. Over the pas t 20 years\, he has amassed a list of credits that include director\, prod ucer\, writer\, editor\, camera operator\, and more. Every day brings a ne w challenge. And he wouldn’t have it any other way!\n\nScott has led the creation of over 40 hours of primetime television for Discovery\, Smithso nian\, National Geographic\, the History Channel\, and the National Film B oard of Canada. His dramatic film work and music videos have received reco gnition from industry press and award shows across the globe. And his comm ercial directing resume includes Ice Award (advertising) winners in multip le years.\n\nScott is also a teacher and mentor as well as a passionate ad vocate for arts and culture in his city and beyond. @scottsimpson17 ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Filmmaking-Workshop-cropped.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:478@devourfest.com DTSTART;TZID=America/Halifax:20181026T123000 DTEND;TZID=America/Halifax:20181026T143000 DTSTAMP:20180917T114422Z URL:https://devourfest.com/program/__trashed-3/ SUMMARY:A Fine Line w/Gefilte DESCRIPTION:Only 6% of head chefs and restaurant owners are women. This fil m charts the life of Valerie James through the heartache and joy of owning a restaurant\, plus connects with famous female chefs from around the wor ld in the process.\nUSA\, 2017\, 71 minutes\nDirector Joanna James\nDistri butor Joanna James\n\nGefilte\n\nA Jewish family finds beauty in a traditi onal holiday fish dish.\nUSA\, 2018\, 11 minutes\nDirector Rachel Fleit ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/A-Fine-Line.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:477@devourfest.com DTSTART;TZID=America/Halifax:20181026T123000 DTEND;TZID=America/Halifax:20181026T140000 DTSTAMP:20180917T121655Z URL:https://devourfest.com/program/bbq-bourbon-a-culinary-workshop-lunch-w -meathead-goldwyn-bill-pratt/ SUMMARY:BBQ & Bourbon: A Culinary Workshop & Lunch w/Meathead Goldwyn & Bi ll Pratt DESCRIPTION:Old Husbands' Tales: Barbecue Myths That Deserve To Die. The au dience usually leaves with black and blue marks on their forehead from sla pping it so much. I will discuss such myths as: Why you shouldn’t soak w ood chips\, why beer can chicken is a waste of good beer\, why you don’t want grill marks\, why searing doesn’t seal in juices\, why charcoal br iquettes are better than lump\, red juices are not blood\, why you shouldn ’t let meat come to room temp\, how marinades and rubs really work\, why salt is the magical rock\, why you shouldn’t cook chicken til the juice s run clear\, why it doesn’t hurt to open the lid and look\, why you can ’t tell when meat is done by cutting into it or poking it\, why you shou ld not cook roasts in roasting pans\, why heat and temperature are differe nt\, and the single most important tip that will improve your cooking over night.\n\nAuthor and BBQ guru Meathead Goldwyn is sure to help you elevate your bbq game\, utilizing science to understand better bbq technique and supported by Chef Bill Pratt (Cheese Curds\, Habaneros)\, this smoke-laced luncheon workshop is guaranteed to be TASTY! \n$65.00 per guest\, include s light lunch &\; drink pairings\nSponsored by Big Erics &\; Mer Et Soleil\n\nHot tip: Be sure to catch the screening of The BBQ just before t his session. Tickets here.\n\nMeathead Goldwyn\n\nMeathead is the barbecue whisperer\, hedonism evangelist\, and mythbuster behind AmazingRibs.com\, the world's most popular outdoor cooking website. He is the author of Mea thead\, The Science of Great Barbecue and Grilling\, a bestseller named on e of the 100 Best Cookbooks of All Time by Southern Living magazine. He wa s a syndicated wine critic and has taught at Cornell University’s School of Hotel Administration and Le Cordon Bleu in Chicago\, and has judged fo od\, wine\, beer and spirits all around the world. He lives in Chicago wit h his wife\, a microbiologist and food safety expert\, so if you dine at h is house you will eat and drink well\, and safely. @meatheadgoldwyn\n\nBil l Pratt\n\nA Certified Chef de Cuisine with 40 years’ experience in the food service industry\, Bill is the founder\, director and driving force b ehind the Chef Inspired® group of restaurants. Bill served in the Royal Canadian Navy for 27 years\, retiring as Command Food Services Chief\, ove rseeing  all the cooks in the Navy.\nRecognized for his excellence in the professional kitchen\, Pratt was chosen to serve on board the Queen’s Y acht Britannia for Prince Charles and the late Princess Diana\; to compete on The Food Network’s most popular show\, “Iron Chef America\,” as Chef Michael Smith’s sous-chef\; to serve as Head Production Chef for th e International Olympic Committee during the Salt Lake City Olympics in 20 02\; and to act as Executive Chef for the Athletes’ Village in Whistler during the Vancouver 2010 Olympics.\nOver the past six years\, Bill has op ened 18 restaurants\, 5 food trucks (more precisely: a 45-foot former scho ol bus tricked out to look like a giant gecko on wheels)\, and a full cate ring division in the Halifax area.  \nBill is a 4th generation cook follo wing his Dad who cooked in the Navy\, his grandmother who owned a restaura nt and her mother who owned a fishing lodge. Both Bill’s sons have recen tly graduated from the Culinary Institute of Canada at Holland College in PEI and are training on the Junior Culinary team to compete later this yea r in Luxembourg. @chefbillpratt ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/BBQ-Workshop-cropped-1.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:VEVENT UID:522@devourfest.com DTSTART;TZID=America/Halifax:20181026T130000 DTEND;TZID=America/Halifax:20181026T150000 DTSTAMP:20180912T110455Z URL:https://devourfest.com/program/the-everything-apple-express-8/ SUMMARY:The Everything Apple Express DESCRIPTION:In the agricultural heartland of Nova Scotia\, the apple is a m ost diverse offering and we’ll show you just how much with a guided cide r tasting at the Annapolis Cider Company and a tour with the family throug h the orchards\, market and facilities at Noggins Corner Farm Market. \n\n $45 per guest\, Round trip: 2 hours.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Everything-Apple-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:469@devourfest.com DTSTART;TZID=America/Halifax:20181026T130000 DTEND;TZID=America/Halifax:20181026T150000 DTSTAMP:20180912T110353Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-14/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/The-Good-Cheer-Express-2-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:458@devourfest.com DTSTART;TZID=America/Halifax:20181026T140000 DTEND;TZID=America/Halifax:20181026T153000 DTSTAMP:20180914T205815Z URL:https://devourfest.com/program/culinary-workshop-w-chef-louis-bouchard -trudeau/ SUMMARY:Culinary Workshop w/Chef Louis Bouchard Trudeau DESCRIPTION:The Charcuterie of Québec Bouchon was named Top 10 new restaur ants in Canada by EnRoute Magazine in 2016 for its straightforward approac h to classic French food. Chef owner Louis Bouchard Trudeau gives a demons tration and tasting of classics from his Quebec City restaurant. \n\nLouis Bouchard Trudeau\n\nLouis studied culinary and hospitality management at Collège Mérici in Quebec with the aim of opening a café-theatre. Wishin g to highlight the cuts of unloved meat and avoid food waste\, Louis and w ife Thania Goyette decided that the pig would be at the heart of their cul inary approach. In 2009\, the duo opened a catering service\, Le Pied Bleu \, that quickly turned into a deli counter. This counter\, specializing in charcuterie\, cold cuts and blood sausage\, has become the central elemen t of their restaurant\, Le Bouchon du Pied Bleu\, which opened in 2012. In 2014\, just 100 metres from Le Pied Bleu\, the entrepreneurs opened a win e bar and charcuterie\, Le Renard et La Chouette. Most recently\, Louis an d Tania acquired the Vietnamese restaurant Nhà Tôi\, which opened in 201 7. @le_bouchon_du_pied_bleu ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Louis-Bouchard-Trudeau-1.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:VEVENT UID:481@devourfest.com DTSTART;TZID=America/Halifax:20181026T140000 DTEND;TZID=America/Halifax:20181026T153000 DTSTAMP:20180914T205903Z URL:https://devourfest.com/program/taste-of-tuscany-w-kathryn-harding/ SUMMARY:Taste of Tuscany w/Kathryn Harding DESCRIPTION:Italy is considered the world’s largest wine producing nation by volume and contains some of the most diverse and unique wine producing regions. Boasting an enormous selection of Italian wines\, it is safe to say that Bishop’s Cellar has a love affair with wine from all corners of “the boot”.\n\nAgriculture is at the heart of Tuscany’s identity an d “the big three”—grape vines\, olive trees and wheat- were historic ally all planted together in the same fields. Join Kathryn for a delicious exploration of Tuscany’s wines\, from Chianti to “Supertuscans” and everything in between.\n\nKathryn Harding\n\nKathryn Harding\, Bishop’s Cellar Retail Manager and CAPS-Certified Sommelier: When you step into ou r retail store\, there is a pretty good chance you’ll find Kathryn creat ing amazing wine experiences for our Bishop’s Cellar customers. As retai l manager\, her day-to-day work includes providing wine education\, develo ping pairings\, and planning for the store’s future. Chardonnay is Kathr yn’s grape of choice- at home and abroad! @wino_kat @bishopscellar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Wine-Workshop-TBD.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:470@devourfest.com DTSTART;TZID=America/Halifax:20181026T150000 DTEND;TZID=America/Halifax:20181026T170000 DTSTAMP:20180912T110257Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-9/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Good-Cheer-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:483@devourfest.com DTSTART;TZID=America/Halifax:20181026T150000 DTEND;TZID=America/Halifax:20181026T170000 DTSTAMP:20180919T134914Z URL:https://devourfest.com/program/world-premiere-six-primrose-w-on-the-sh ores-of-this-bay-panel-to-follow/ SUMMARY:World Premiere: Six Primrose w/On the Shores of This Bay DESCRIPTION:Six Primrose is a feature-length documentary film about the pow er of food to build community.\nCanada\, 2018\, 75 minutes\nDirector John Hillis\nDistributor True Faux Films\n\nOn the Shores of This Bay\n\nOn Mal agash Bay in Nova Scotia lives a very happy oyster farmer. Meet Charles Pu rdy of Bay Enterprises.\nCanada\, 2018\, 7 minutes\nDirectors The Perennia l Plate ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Six-Primrose.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:442@devourfest.com DTSTART;TZID=America/Halifax:20181026T150000 DTEND;TZID=America/Halifax:20181026T170000 DTSTAMP:20180915T105725Z URL:https://devourfest.com/program/the-bubbles-bus-20/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – Benjamin Bridge and L’Acadie Vineyards. Sponsored by Benjamin Bridg e\, L’Acadie Vineyards\, Municipality of the County of Kings &\; Grap e Escapes Wine Tours.\n\n$45 per guest\, Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Bubbles-Bus-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:523@devourfest.com DTSTART;TZID=America/Halifax:20181026T150000 DTEND;TZID=America/Halifax:20181026T170000 DTSTAMP:20180912T172200Z URL:https://devourfest.com/program/the-everything-apple-express-5/ SUMMARY:The Everything Apple Express DESCRIPTION:In the agricultural heartland of Nova Scotia\, the apple is a m ost diverse offering and we’ll show you just how much with a guided cide r tasting at the Annapolis Cider Company and a tour with the family throug h the orchards\, market and facilities at Noggins Corner Farm Market. \n\n $45 per guest\, Round trip: 2 hours.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Everything-Apple-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:527@devourfest.com DTSTART;TZID=America/Halifax:20181026T160000 DTEND;TZID=America/Halifax:20181026T173000 DTSTAMP:20180914T210519Z URL:https://devourfest.com/program/culinary-workshop-w-chef-marc-bauer/ SUMMARY:Culinary Workshop w/Chef Marc Bauer DESCRIPTION:French Classics - From Bouillabaisse to Brûlée. Master Chef M arc Bauer\, originally from France\, and now Culinary Director at the ICC in New York\, shows you how to make two classic French dishes. Bouillabais se - the famous seafood soup from Marseille and a classic crême brûlée with dates and cognac.\n\nMarc Bauer\n\nMarc Bauer is senior director of c ulinary and pastry arts at the International Culinary Center. Born in Alsa ce\, France\, Marc grew up tending his family’s organic farm and selling the produce at local farmers’ markets. He attended culinary school at L ycée Hôtelier Alexandre Dumas in Strasbourg\, France\, at age 14 and tra ined in restaurants throughout France and Switzerland. He earned two culin ary degrees and a bachelor of science. He has been a member of the prestig ious Maître Cuisinier de France (Master Chef of France) North American ch apter since 2004. He is co-author of Dropping Acid: The Reflux Diet Cookbo ok &\; Cure and his recipes were included in the coffee table book\, Ma ster Chefs of France: The Cookbook. @ICCedu ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Marc-Bauer-1.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:484@devourfest.com DTSTART;TZID=America/Halifax:20181026T163000 DTEND;TZID=America/Halifax:20181026T183000 DTSTAMP:20181020T230457Z URL:https://devourfest.com/program/devour-chowder-smackdown-3/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:Who will be crowned the chowder champion in 2018? Ten contestan ts compete with their chowder prowess\, vying for votes from the esteemed panel of judges and you! Your ticket includes samples of all 10 chowders a nd the opportunity to vote for your favourite. Participating Chefs &\; Restaurants: Church Brewing Company\, Crystany's Brasserie\, Durty Nelly's Authentic Irish Pub\, Grand Banker Bar &\; Grill\, Luckett Vineyards\, Paddy's Pub\, Surf Restaurant\, Chef Ben Kelly\, Chef Vince Scigliano and more to come soon! \n\n$20 per guest\, includes all the chowder you can eat\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/Chowder-Smackdown-3.jpg LOCATION:Wolfville & District Lion's Club\, 36 Elm Avenue\, Wolfville\, Nov a Scotia\, B4P 1Z9\, Canada GEO:45.093437;-64.364418 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=36 Elm Avenue\, Wolfville\, Nova Scotia\, B4P 1Z9\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville & Dis trict Lion's Club:geo:45.093437,-64.364418 END:VEVENT BEGIN:VEVENT UID:486@devourfest.com DTSTART;TZID=America/Halifax:20181026T170000 DTEND;TZID=America/Halifax:20181026T183000 DTSTAMP:20181001T222122Z URL:https://devourfest.com/program/the-silver-branch-w-the-birth-of-bread/ SUMMARY:The Silver Branch w/The Birth of Bread DESCRIPTION:Patrick longs to farm in the Burren\, the quiet place his ances tors did\, but his life changes direction when he’s called to battle in the Irish Supreme Court to decide on the fate of this iconic wilderness.\n Ireland\, 2017\, 75 minutes\nDirector Katrina Costello\nDistributor Katrin a Costello\n\nThe Birth of Bread\n\nOn a small farm outside Paris\, Nicola s Humphris bakes “primitive bread” and keeps an ancient craft alive.\n USA\, 2018\, 4 minutes\nDirector Matthew Pendergast ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Silver-Branch.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:492@devourfest.com DTSTART;TZID=America/Halifax:20181026T173000 DTEND;TZID=America/Halifax:20181026T193000 DTSTAMP:20181002T181403Z URL:https://devourfest.com/program/happy-hour-at-the-festival-lounge-six-p rimrose-reception/ SUMMARY:Happy Hour at the Festival Lounge: Six Primrose Reception DESCRIPTION:Join us in our most hospitable of hours at the Devour! Festival Lounge over three days of the festival. Raise a glass and mingle with an interesting crew night after night. On this special evening\, we’re prou d to host our federal charity of choice\, the Dartmouth North Community Fo od Centre\, as their unique story of community strength is told at the wor ld premiere of Six Primrose\, a feature documentary by Truefaux Films.\nAd mittance with a festival badge or ticket. Restricted to 19 years of age or older. \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/sixprimrose_rect-scaled.jpg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:485@devourfest.com DTSTART;TZID=America/Halifax:20181026T173000 DTEND;TZID=America/Halifax:20181026T193000 DTSTAMP:20181026T205413Z URL:https://devourfest.com/program/devour-spotlight-gala-charged-the-eduar do-garcia-story-w-what-if-quentin-tarantino-made-spaghetti-meatballs-bao/ SUMMARY:Devour! Spotlight Gala: Charged: The Eduardo Garcia Story w/What if Quentin Tarantino Made Spaghetti & Meatballs? DESCRIPTION:This unbelievably inspiring tale of survival\, tenacity and pas sion for life tells the story of Chef Eduardo Garcia. He  survives a mass ive electrocution and fights to not only live but to seize life.\nUSA\, 20 17\, 86 minutes\nDirector Phillip Baribeau\nDistributor Implement Producti ons\n\nWhat if Quentin Tarantino Made Spaghetti &\; Meatballs?\n\nRecip e videos in the style of famous directors. Spaghetti and meatballs get the Kill Bill treatment.\nUSA\, 2017\, 1 minute\nDirector David Ma\n\nHot tip : This film will be followed by a Celebrity Chef Dinner based on the film. Tickets here. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Charged-The-Eduardo-Garcia-Story.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:487@devourfest.com DTSTART;TZID=America/Halifax:20181026T193000 DTEND;TZID=America/Halifax:20181026T223000 DTSTAMP:20180915T122742Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-spot light-gala-charged-the-eduardo-garcia-story/ SUMMARY:Celebrity Chef Dinner based on the Spotlight Gala: Charged The Edua rdo Garcia Story DESCRIPTION:This five-course dinner is inspired by the Spotlight Gala film Charged: The Eduardo Garcia Story and will be prepared by chefs:\n\nEduard o Garcia\, Charged: The Eduardo Garcia Story\, Montana\nJohn Higgins &\ ; Glenn White\, George Brown College\, Toronto\nCharlotte Langley\, Scout Canning\, Toronto\nBlair Lebsack\, RGE RD\, Edmonton\nMartin Ruìz Salvado r\, Fleur de Sel\, Lunenburg\nAnnaleisa Scigliano\, Nova Scotia Community College\, Kentville\n\nYour ticket includes wine pairings\, tax and a tick et to the After Party- the Devour! Spotlight Gala Party. Menu and wine p airings coming soon!\n\nHot tip: Be sure to catch the Spotlight Gala scree ning of Charged: The Eduardo Garcia Story just before this dinner. Tickets here.\n\nEduardo Garcia\n\nEduardo Garcia is a chef\, outdoorsman\, athle te and motivational speaker\, and the co-founder of a national food brand\ , Montana Mex. Eduardo spent over a decade cooking for royalty\, the rich and the famous\, and for people from all over the world and from all walks of life as a chef in the luxury yachting industry. During a Montana backc ountry hike in 2011\, Eduardo was electrocuted by a buried high voltage po wer source. He suffered extensive injuries and had to have his arm amputat ed. Today\, Eduardo is the subject of the award-winning feature-length doc umentary Charged and is working on a number of media projects including “A Hungry Life\,” a TV concept which follows him into the wild places of the world as he creates exceptional food over a campfire. He is a spoke sperson and athlete for the Challenged Athletes Foundation\, a NGO that pr ovides support to people with physical disabilities so they can pursue act ive lifestyles. @chefeduardogarcia\n\nJohn Higgins \n\nJohn Higgins is di rector of North America’s best chef school at Toronto’s George Brown C ollege. He has cooked for the Queen at Buckingham Palace and on the Royal Yacht Britannia\, as well as for heads of state in Washington and celebrit ies around the world. At the beginning of his culinary career\, he apprent iced at Glasgow’s Michelin star restaurant\, Malmaison\, and Scotland’ s five-star luxury hotel Gleneagles. He later worked for the Four Seasons Hotel in Canada and the United States. His final stint in the hotel indust ry was at the King Edward Hotel in Toronto. Since arriving at GBC in 2002\ , John has steered the school through a massive expansion due to an explos ive demand in enrolment. He is also known for several Food Network appeara nces\, including Top Chef Canada\, Chopped Canada and At the Table with. @ haggisracer\n\nCharlotte Langley\n\nHailing from P.E.I.\, Charlotte embodi es what her peers call “Maritime chic” – a love for honest food shar ed with warmth and charm\, and that famed East Coast hospitality that has chefs\, farmers\, restaurants\, collaborators and clients across provinces and borders knocking on her door. \n\nHe work has taken her through some of the country’s most recognized restaurants (C Restaurant\, Whalesbone\ , Catch\, Rodney’s Catering) and in 2014 she created Canada’s first fr esh canned seafood company\, Scout Canning. She has expanded her repertoir e with Scout Events\, the Bibbs and Bubs event series\, judges culinary co mpetitions and participates on speaking panels. In 2017 she became ambassa dor for the Marine Stewardship Council (MSC). It is in this role that Char lotte helps educate about the importance of caring for the oceans that fee d millions\, and inspire chefs and consumers alike to choose certified sus tainable and traceable seafood. @chefcharlottelangley\n\nBlair Lebsack\n\n Blair gained his experience as an executive chef working throughout Albert a and the Prairies. He now calls Edmonton home and is the owner and chef o f RGE RD (Range Road). RGE RD grew out of a series of local farm dinners a nd transitioned into a lauded restaurant earning mentions on “best of” lists locally and nationally. Rather than emulate a style of cuisine or b e pegged as something that can be instantly categorized\, RGE RD endeavour s to be “untamed” — reflecting the ever changing landscape and the s pirit of the city. Blair’s cooking exemplifies the philosophy of local\, healthful and ethical food\, while also reimagining the dining experience as belonging to a specific time and place. @blairlebsack\n\nMartin Ruìz Salvador\n\nMartin was born and raised in Nova Scotia. He began his culina ry career as a dishwasher in Halifax then worked his way across the countr y as a line cook. He took Le Cordon Bleu program at the Scottsdale Culinar y Institute in Arizona. In Europe he apprenticed at Dublin’s Michelin-st arred Commons Restaurant under Chef Aiden Byrne. He did stints at Michelin 2 star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Ly on under Chef Frédérick Côte.  \n\nMartin and his wife Sylvie opened F leur de Sel in Lunenburg\, N.S.\, in 2004. The next year the restaurant ea rned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Martin opened The Salt Shaker Deli and The South Shore Fish Shack in Lunenburg\, cooked at James Beard House in New York\, competed in the national Gold Me dal Plates competition in 2008\, 2014 and 2016\, represented Nova Scotia a t the Canadian Chefs Congress and has held Four Diamonds with CAA since 20 07. \n\nMartin and Sylvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar. They opened The Half Shell Oyste r &\; Seafood in 2016\, relaunched Fleur de Sel in 2017 and opened The Beach Pea in 2018. @martinruizsalvador \n\nAnnaleisa Scigliano\n\nAnnaleis a has worked at NSCC Kingstec as the baking and pastry arts instructor for the last five years. She worked as a pastry chef at various hotels and re staurants\, and through her work\, travelled to Germany\, New York\, Austr alia\, Chicago and all over Canada for advanced training. She got her pass ion for teaching by learning from Pierre Herme\, Jacquy Pfieffer and Miche l Frank\, collaborating with local chefs and cooks\, and by taking part in various competitions\, including Pastry Chef of the Year competition in M ontreal. She has won The Alex Clavel Award and The Clay Burrill Award. “ It has taught me about dedication and commitment in this crazy industry\, ” she says\, “which is why I love what I do and now I'd like to share what I have learned.” @annaleisascigliano\n\nGlenn White\n\nRaised in Ba thurst\, N.B.\, Glenn has spent a lifetime exploring and working with some of the top restaurants and hotels in Canada. A graduate of George Brown C ollege’s culinary program\, Glenn explored large quantity cooking at Fai rmont’s Royal York hotel\, caviar and champagne dining at the King Edwar d Hotel and fast paced\, trend setting cuisine at North 44°. He was head chef at the Shadow Lawn Inn in Old Rothesay\, N.B.\, eventually returning to Toronto to begin his teaching career at the Calphalon Culinary Centre w hile operating Taste Fine Foods\, specializing in corporate dining and cat ering services. He is a culinary instructor at George Brown College’s Ce ntre for Hospitality and Culinary Arts and is working toward his master’ s in environmental studies at York University with a focus on the role of the chef in the newly evolving Canadian food policy. @chefwiththyme ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Celebrity-Chef-Dinner-Friday-Night.jpeg 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:VEVENT UID:488@devourfest.com DTSTART;TZID=America/Halifax:20181026T200000 DTEND;TZID=America/Halifax:20181026T214500 DTSTAMP:20180917T114303Z URL:https://devourfest.com/program/theres-no-place-like-home-w-is-you-is-m y-baby/ SUMMARY:There's No Place Like Home w/Is You Is My Baby DESCRIPTION:Canadian Premiere\n\nA sudden storm hits after a family reunite s for a celebration on a small Italian island. Forced to live under the sa me roof for two long days and nights\, everyone’s passions are stirred a nd family secrets are exposed. \nItaly\, 2018\, 105 minutes\nDirector Gabr iele Muccino\nDistributor Indie Sales\n\nIs You Is My Baby\n\nThe third an d triumphant return of the dynamic duo\, Candice and Peter\, and their mad cap culinary adventures.\nCanada/USA\, 2018\, 11 minutes\nDirectors Kelly Perine &\; Bry Sanders ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Theres-No-Place-Like-Home-A-Casa-Tutti-Bene.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:489@devourfest.com DTSTART;TZID=America/Halifax:20181026T203000 DTEND;TZID=America/Halifax:20181026T214500 DTSTAMP:20181028T191841Z URL:https://devourfest.com/program/knife-skills-w-a-butchers-heart-tungrus / SUMMARY:Knife Skills w/A Butcher's Heart & Tungrus DESCRIPTION:What does it take to build a world-class French restaurant? Wha t if the staff is almost entirely men and women just out of prison with ba rely two months to learn the trade?\nUSA\, 2017\, 40 minutes\nDirector Tho mas Lennon\nDistributor Film Sprout\n\nA Butcher’s Heart\n\nWessel\, 13\ , is learning the butcher trade from his grandfather\, who assumes his gra ndson will eventually take over the family business.\nNetherlands\, 2017\, 15 minutes\nDirector Marijn Frank\n\nTungrus\n\nIn a cramped apartment i n Mumbai\, an eccentric patriarch and his family have their feathers ruffl ed over their slightly hell-raising pet rooster. \nIndia\, 2016\, 17 minut es\nDirector Rishi Chandna ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Knife-Skills.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:490@devourfest.com DTSTART;TZID=America/Halifax:20181026T210000 DTEND;TZID=America/Halifax:20181027T010000 DTSTAMP:20180916T175259Z URL:https://devourfest.com/program/devour-spotlight-gala-party-2/ SUMMARY:Devour! Spotlight Gala Party DESCRIPTION:When we set out with this year’s festival theme\, the Power o f Food &\; Film to Transform\, we had no idea of the amazing people and films we’d come across including tonight’s spotlight gala\, Charged: The Eduardo Garcia Story. Drink\, dance and mingle with new and old festiv al friends alike until the wee hours!\n$25 per guest\, includes 2 drink ti ckets &\; music by The House of Wax. Must be 19+ to attend.\n\nThe Hou se of Wax presents gems from the collection. Our operatives take great pri de in bringing you only the finest cuts of soul\, rare groove and rockstea dy. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Spotlight-Gala-Party.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:526@devourfest.com DTSTART;TZID=America/Halifax:20181027T090000 DTEND;TZID=America/Halifax:20181027T130000 DTSTAMP:20181002T181430Z URL:https://devourfest.com/program/devour-the-grills-w-meathead-goldwyn/ SUMMARY:Devour! The Grills w/Meathead Goldwyn DESCRIPTION:Our celebrity BBQ aficionado\, Meathead Goldwyn\, will grill de lectable dishes on our Big Green Eggs in the midst of a busy Saturday morn ing at the Wolfville Farmers’ Market. Snack and wander through one of At lantic Canada’s true market gems. \n\nFree admission with food for purch ase.\n\nBio- Meathead Goldwyn\n\nMeathead is the barbecue whisperer\, hedo nism evangelist\, and mythbuster behind AmazingRibs.com\, the world's most popular outdoor cooking website. He is the author of Meathead\, The Scien ce of Great Barbecue and Grilling\, a bestseller named one of the 100 Best Cookbooks of All Time by Southern Living magazine. He was a syndicated wi ne critic and has taught at Cornell University’s School of Hotel Adminis tration and Le Cordon Bleu in Chicago\, and has judged food\, wine\, beer and spirits all around the world. He lives in Chicago with his wife\, a mi crobiologist and food safety expert\, so if you dine at his house you will eat and drink well\, and safely. @meatheadgoldwyn ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/BBQ-Workshop-cropped-1.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:VEVENT UID:493@devourfest.com DTSTART;TZID=America/Halifax:20181027T093000 DTEND;TZID=America/Halifax:20181027T123000 DTSTAMP:20181016T234612Z URL:https://devourfest.com/program/the-mayors-bike-ride-for-devour/ SUMMARY:The Mayors' Bike Ride for Devour! DESCRIPTION:Three regional mayors – Jeff Cantwell (Wolfville)\, Sandra Sn ow (Kentville) and Peter Muttart (Kings County) – will lead a three-hour relaxed morning bike ride from Wolfville to Kentville and out to the Star r’s Point Loop and back with scheduled Valley ‘refreshment stops.’ T he ride will also feature a number of our celebrity guests\, chefs and a f ew Olympians for good measure.\n\n$20 per rider\, includes refreshment bre aks.\n\nSponsored by Support 4 Culture\, Bicycle Nova Scotia &\; We’r e Outside\n\nRide Schedule:\n\n9-9:30am Gather in Robie Tufts Park on Fro nt Street in Wolfville for registration.\n9:30 am Opening Speeches &\; Photo Opps with Photo Ops with Mayors &\; Event Partners. Bike Harvest Moon \nTrail Wolfville to Kentville - 11.2 km (30 minutes)\n10:10am Refr eshment Break in parking lot behind Cornwallis Inn.\n10:30am Bike through Kentville up Belcher to Middle Dyke Road and Church Street to Taproot Far ms 12 km \n(40 minutes)\n11:20am Refreshment Break at Taproot Farms\n11:4 0am Bike back to Wolfville 12 kms (40 minutes)- finish at Robie Tufts Par k\n12:30pm Ride concludes\n\nYou can sign up at We're Outside on Main Str eet Wolfville. You MUST pre-register. A limited number of Bike loans avail able contact Brian at We’re Outside 902.542.3065.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Mayors-Bike-Ride-for-Devour-cropped.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:494@devourfest.com DTSTART;TZID=America/Halifax:20181027T110000 DTEND;TZID=America/Halifax:20181027T123500 DTSTAMP:20180915T121712Z URL:https://devourfest.com/program/scotch-a-golden-dream-w-make-love-bar-a pe/ SUMMARY:Scotch: A Golden Dream w/Make Love: Bar Ape DESCRIPTION:This beautifully photographed ode to Jim McEwan\, one of the go dfathers of Scotch whisky\, brims with gorgeous scenes of Scotland\, disti lling\, and the colourful characters behind scotch.\nTaiwan/Scotland\, 201 7\, 88 minutes\nDirector Andrew Peat\nDistributor Island Productions\n\nMa ke Love: Bar Ape\n\nOwners James Carnevale and Nick Genova candidly discus s what makes their Toronto gelato shop\, Bar Ape\, a quirky success.\nCana da\, 2018\, 6 minutes\nDirector JR Reid\n\nHot tip: This film will be foll owed by a special Whisky Lunch w/The Whisky Lassie and Chef Mark Grey at L e Caveau Restaurant at Grand Pré Winery. Tickets here. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Scotch-A-Golden-Dream.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:495@devourfest.com DTSTART;TZID=America/Halifax:20181027T110000 DTEND;TZID=America/Halifax:20181027T130000 DTSTAMP:20181009T225302Z URL:https://devourfest.com/program/beyond-terroir/ SUMMARY:Beyond Terroir DESCRIPTION:Since time immemorial\, the Mi’kmaq have harvested\, foraged\ , gathered\, hunted\, prepared and consumed food on their traditional terr itory of Mi'kmaki (Nova Scotia). In search of the deepest roots of the Gas pereau Valley\, Benjamin Bridge invites guests to its vineyards to learn a bout the pre-European history of the area and experience Mi’kmaq food tr aditions. In partnership with the Glooscap First Nation\, this unique even t will consist of interactive food and wine pairing stations that feature the culinary collaborations of Mi’kmaq chef Kari Rose Lameman and Chef B lair Lebsack and filmmaker Kevin Kossowan\n\n$85 per guest\, includes food &\; drink pairings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Beyond-Terroir-cropped-e1539702310258.jpeg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:471@devourfest.com DTSTART;TZID=America/Halifax:20181027T110000 DTEND;TZID=America/Halifax:20181027T130000 DTSTAMP:20180912T110308Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-10/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/The-Good-Cheer-Express-2-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:496@devourfest.com DTSTART;TZID=America/Halifax:20181027T110000 DTEND;TZID=America/Halifax:20181027T123000 DTSTAMP:20180912T184356Z URL:https://devourfest.com/program/culinary-workshop-w-chef-charlotte-lang ley/ SUMMARY:Culinary Workshop w/Chef Charlotte Langley DESCRIPTION:Creating a Seacuterie Tower. Toronto Chef Charlotte Langley sho ws you how to prepare and assemble a seafood extravaganza for your next ga thering. Tips and tricks on preparation\, presentation and wow factor.\n$3 0.00 per guest\nSponsored by Big Erics\n\nCharlotte Langley\n\nNever bound by titles or labels\, Charlotte Langley is constantly reinventing herself and what it means to be a chef\, culinary curator\, entrepreneur\, ambass ador for sustainability and champion of the people and causes she believes in.\n\nHailing from PEI\, Canada\, Charlotte embodies what her peers ofte n call “Maritime Chic” – a love for honest food shared with warmth\, charm and that famed East Coast hospitality that has chefs\, farmers\, re staurants\, collaborators and clients across provinces and borders knockin g on her door. \n\nOver 10 years of honing her expertise working with and elevating seafood has taken her through some of the country’s most recog nized restaurants (C Restaurant\, Whalesbone\, Catch\, Rodney’s Catering ) and in 2014\, led her to create Canada’s first fresh canned seafood co mpany\, Scout Canning. \n\nSince then she has expanded her repertoire with Scout Events\, the Bibbs and Bubs event series\, judging culinary competi tions (PEI Shellfish Festival\, Boston Seafood Expo North America)\, being featured on TV and in multiple print articles (Breakfast Television Toron to\, The Globe and Mail\, Toronto Life\, City Bites\, The Journal Pioneer) \, participating in speaking panels (Terroir Symposium\, Restaurants Canad a Show\, The Walrus)\, and in 2017 becoming Ambassador for the Marine Stew ardship Council (MSC). It is in this role that Charlotte helps educate abo ut the importance of caring for the oceans that provide for and feed milli ons\, and inspire chefs and consumers alike to choose certified sustainabl e and traceable seafood.\n\nTaking her cues from the ingredients and purve yors she respects and honours\, Charlotte has the vision\, personality and skill to tell a story and take you on a voyage\, or simply make you feel at home with reimagined classics like her ‘Smores in Can’ or her award -winning Seafood Chowder. \n\nFor Charlotte there is no greater pleasure o r privilege than to play\, share\, laugh\, educate\, nurture and love thro ugh food. @chefcharlottelangley ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Charlotte-Langley-cropped.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:498@devourfest.com DTSTART;TZID=America/Halifax:20181027T130000 DTEND;TZID=America/Halifax:20181027T150000 DTSTAMP:20181020T232518Z URL:https://devourfest.com/program/whisky-lunch-w-the-whisky-lassie-chef-m ark-gray/ SUMMARY:Whisky Lunch w/The Whisky Lassie & Chef Michael Blackie DESCRIPTION:Following the screening of Scotch: A Golden Dream\, come enjoy a lovely whisky tasting and luncheon with our very own Whiskylassie\, Joha nne McInnis. Four amazing whiskies paired with mouthwatering bites from Ch ef Michaell Blackie\, Executive Chef and owner of NeXT in Ottawa. \n$65.00 per guest\nSponsored by Mer Et Soleil &\; Grand Pré Winery\n\nBio- Jo hanne McInnis \n\nThis is Johanne's second appearance at Devour! The Food Film Fest. She is a freelance spirits writer/panelist who regularly travel s and presents master classes in the U.K. and North America. Passionate\, enthusiastic and entertaining\, Johanne loves to share her stories and kno wledge and help others on their own spirits discovery journey. @whiskylas sie\n\nBio- Michael Blackie \n\nBorn in Leicestershire\, England\, and r aised in Montreal\, Michael has been cooking for over 30 years on three co ntinents. He’s worked at some of the world’s finest hotels including t he Windsor Arms Hotel (Toronto) and the Oberoi (Bali). He held executive s ous chef and acting chef positions at the prestigious and world-renowned M andarin Oriental in Hong Kong\, China. In 2003\, Michael returned to Canad a and was the opening executive chef at Brookstreet Hotel (Ottawa)\, which after just three months under his leadership was awarded the prestigious four-diamond rating from CAA for both the rooms and main restaurant. He jo ined the National Arts Centre as the executive chef and director of food a nd beverage in 2009. In 2012\, he delivered the highest revenue for the NA C food and beverage division in its 30 years of operation. In 2013\, Micha el opened his first signature food and beverage operation in the west end of Ottawa called NeXT\, which was quickly recognized for its innovative cu isine along with its sharing dining menu concept. @michaelblackie\n\nHot t ip: Make sure you catch the screening of Scotch - A Golden Dream just befo re this session. Tickets here. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Whisky-Lunch-w-The-Whisky-Lassie-Chef-Mark-Gray-cropped.jpeg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:497@devourfest.com DTSTART;TZID=America/Halifax:20181027T130000 DTEND;TZID=America/Halifax:20181027T143000 DTSTAMP:20180905T155737Z URL:https://devourfest.com/program/the-quest-for-taste-shorts-program-w-th e-best-place-to-tell-stories-mitsuharu-tsumura-of-maido-a-brief-history-of -acadians-in-nova-scotia-and-their-food-the-grey-zone-virgilio-and-malena- mar/ SUMMARY:The Quest for Taste Shorts Program w/The Best Place to Tell Storie s\, Mitsuharu Tsumura of Maido\, A Brief History of Acadians in Nova Sco tia (and their food)\, The Grey Zone\, Virgilio and Malena Martínez\, Ca fé de Temporada\, Wild Mushroom and Venison with Jon Parry\, Bay of Fund y DESCRIPTION:The Best Place to Tell Stories\n\nChef Adair Scott from the Wat ermark Beach Resort in B.C. forages a perfect\, seasonal plate. \nCanada\, 2018\, 5 minutes\nDirector Kevin Kossowan\n\nMitsuharu Tsumura of Maido\n \nIn Lima\, Mitsuharu Tsumura has created a tasting menu inspired by the P eruvian sea. \nPeru\, 2017\, 4 minutes\nDirector Jim Kane\n\nA Brief Histo ry of Acadians in Nova Scotia (and their food)\n\nWithout a country\, what defines a people? Simon Thibault​ takes us to his Acadia\, where family and homely food give a sense of place. \nCanada\, 2018\, 4 minutes\nDirec tors The Perennial Plate\n\nThe Grey Zone\n\nThe 250-year-old dispute betw een the U.S. and Canada for Machias Seal Island makes the news again.\nUSA \, 2018\, 16 minutes\nDirector Brian Gersten\n\nVirgilio and Malena Martin ez\n\nChef Virgilio Martínez of the restaurant Central\, along with his s ister Malena\, tour the Peruvian Andes in search of native ingredients and culinary traditions that date back thousands of years. \nPeru\, 2017\, 7 minutes\nDirector Jim Kane\n\nCafé de Temporada\n\nFour Nicaraguan kids m ove to a Costa Rican coffee farm with their families to work over the summ er\, but kids will be kids. \nUSA\, 2018\, 13 minutes\nDirector Maria Luis a Santos\n\nWild Mushroom and Venison with Jon Parry\n\nChef Jon Parry emb odies the forage to plate experience. \nUK\, 2018\, 2 minutes\nDirector Ja mie Orlando Smith\n\nFrom the Wild: Bay of Fundy\n\nJames Beard award-nomi nated filmmaker Kevin Kossowan finds himself on an epic Nova Scotia advent ure. \nCanada\, 2018\, 26 minutes\nDirector Kevin Kossowan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Virgilio-and-Malena-Martínez.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:524@devourfest.com DTSTART;TZID=America/Halifax:20181027T130000 DTEND;TZID=America/Halifax:20181027T150000 DTSTAMP:20180912T172219Z URL:https://devourfest.com/program/the-everything-apple-express-6/ SUMMARY:The Everything Apple Express DESCRIPTION:In the agricultural heartland of Nova Scotia\, the apple is a m ost diverse offering and we’ll show you just how much with a guided cide r tasting at the Annapolis Cider Company and a tour with the family throug h the orchards\, market and facilities at Noggins Corner Farm Market. \n\n $45 per guest\, Round trip: 2 hours.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Everything-Apple-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:472@devourfest.com DTSTART;TZID=America/Halifax:20181027T130000 DTEND;TZID=America/Halifax:20181027T150000 DTSTAMP:20180912T110318Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-11/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Good-Cheer-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:499@devourfest.com DTSTART;TZID=America/Halifax:20181027T133000 DTEND;TZID=America/Halifax:20181027T150000 DTSTAMP:20180914T210640Z URL:https://devourfest.com/program/culinary-workshop-w-chef-christopher-py ne/ SUMMARY:Culinary Workshop w/Chef Christopher Pyne DESCRIPTION:Jazzing up Vegetarian. Founders House Executive Chef  Chris Py ne (Annapolis Royal\, NS) shows you how to elevate your vegetarian dishes to please even the most discerning diner. He will demonstrate Celeriac “ Linguine”  with wild &\; cultivated mushrooms\, truffle butter\, goa t cheese mousseline\, confit shallot and more.\n\nChristopher Pyne\n\nIt a ll started when Chris was just 14 standing behind the line working the fam ily business. His apprenticeship and first taste of fine dining started at one of the top restaurants in Calgary\, Rush Restaurant\; followed by sti nts with Chef Michael Noble at NOtaBLE and Chef Justin Labossiere. Christo pher graduated from the culinary program at S.A.I.T.\, achieved his journe yman papers\, as well as a Red Seal certification – all by the age of 21 .\nHis travels took him to the UK where he worked for Michelin star chefs Anthony Demetre and Marcus Wareing in London\, finally landing at Restaura nt James Sommerin in Wales\, where they earned a coveted Michelin star for the first time and were also awarded restaurant of the year during his ti me there. Family ties lured him back to Nova Scotia\, where he now resides as Executive Chef at Founders House in Annapolis Royal. The restaurant sp ecializes in fresh upscale comfort food made with seasonal ingredients fro m local farmers and fishermen – it’s elevated rural dining rooted in N ova Scotia’s sea and soil. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Christopher-Pyne.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:500@devourfest.com DTSTART;TZID=America/Halifax:20181027T140000 DTEND;TZID=America/Halifax:20181027T150000 DTSTAMP:20180905T105659Z URL:https://devourfest.com/program/the-empire-of-red-gold-w-chapters-of-fo od-mole-is-mexico/ SUMMARY:The Empire of Red Gold w/Chapters of Food: Mole is Mexico DESCRIPTION:The tomato industry. Who would have known that global dominatio n from China would be a part of the recipe.  \nFrance\, 2017\, 52 minutes \nDirectors Xavier Deleu &\; Jean-Baptiste Malet \nDistributor Java Fil ms\n\nChapters of Food: Mole is Mexico\n\nA most surreal homage to the Mex ican dish\, mole sauce.\nMexico\, 2018\, 4 minutes\nDirector Barbara Anast acio ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Empire-of-Red-Gold.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:473@devourfest.com DTSTART;TZID=America/Halifax:20181027T150000 DTEND;TZID=America/Halifax:20181027T170000 DTSTAMP:20180912T110332Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-12/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/The-Good-Cheer-Express-2-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:528@devourfest.com DTSTART;TZID=America/Halifax:20181027T150000 DTEND;TZID=America/Halifax:20181027T170000 DTSTAMP:20181026T205751Z URL:https://devourfest.com/program/charged-the-eduardo-garcia-story-w-what -if-quentin-tarantino-made-spaghetti-meatballs/ SUMMARY:Charged: The Eduardo Garcia Story w/What if Quentin Tarantino Made Spaghetti & Meatballs? DESCRIPTION:Second screening added due to popularity! \n\nThis unbelievabl y inspiring tale of survival\, tenacity and passion for life tells the sto ry of Chef Eduardo Garcia. He  survives a massive electrocution and fight s to not only live but to seize life.\nUSA\, 2017\, 86 minutes\nDirector P hillip Baribeau\nDistributor Implement Productions\n\nWhat if Quentin Tara ntino Made Spaghetti &\; Meatballs?\n\nRecipe videos in the style of fa mous directors. Spaghetti and meatballs get the Kill Bill treatment.\nUSA\ , 2017\, 1 minute\nDirector David Ma ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Charged-The-Eduardo-Garcia-Story.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:443@devourfest.com DTSTART;TZID=America/Halifax:20181027T150000 DTEND;TZID=America/Halifax:20181027T170000 DTSTAMP:20180915T105745Z URL:https://devourfest.com/program/the-bubbles-bus-21/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – Benjamin Bridge and L’Acadie Vineyards. Sponsored by Benjamin Bridg e\, L’Acadie Vineyards\, Municipality of the County of Kings &\; Grap e Escapes Wine Tours.\n\n$45 per guest\, Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Bubbles-Bus-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:525@devourfest.com DTSTART;TZID=America/Halifax:20181027T150000 DTEND;TZID=America/Halifax:20181027T170000 DTSTAMP:20180912T172250Z URL:https://devourfest.com/program/the-everything-apple-express-7/ SUMMARY:The Everything Apple Express DESCRIPTION:In the agricultural heartland of Nova Scotia\, the apple is a m ost diverse offering and we’ll show you just how much with a guided cide r tasting at the Annapolis Cider Company and a tour with the family throug h the orchards\, market and facilities at Noggins Corner Farm Market. \n\n $45 per guest\, Round trip: 2 hours.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Everything-Apple-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:502@devourfest.com DTSTART;TZID=America/Halifax:20181027T160000 DTEND;TZID=America/Halifax:20181027T174500 DTSTAMP:20180905T105837Z URL:https://devourfest.com/program/tazzeka-w-cups-robbers/ SUMMARY:Tazzeka w/Cups & Robbers DESCRIPTION:Growing up in the Moroccan village of Tazzeka\, Elias learned t he secrets of traditional Moroccan cuisine from his grandmother. Meeting a top Paris chef and a young woman named Salma inspires him to leave home t o become a chef.\nFrance\, 2018\, 95 minutes\nDirector Jean-Phillipe Gaud\ nDistributor WIDE Management\n\nCups &\; Robbers\n\nA restaurant robber y goes awry when the thieves forget to lock the door.\nUSA\, 2017\, 5 minu tes\nDirector Jim Simone ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Tazzeka.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:503@devourfest.com DTSTART;TZID=America/Halifax:20181027T170000 DTEND;TZID=America/Halifax:20181027T190000 DTSTAMP:20180905T105638Z URL:https://devourfest.com/program/funke-w-proud-to-be-prairie/ SUMMARY:Funke w/Proud to be Prairie DESCRIPTION:Los Angeles Chef Evan Funke is on a quest to make the best past a in the world. \nUSA/Italy\, 2018\, 101 minutes\nDirector Gab Taraboulsy\ nDistributor Tastemade\n\nProud to be Prairie\n\nFive chefs from the Prair ies spend eight days together as part of a collaborative\, travelling dinn er series featuring artisans and visual artists. \nCanada\, 2018\, 10 minu tes\nDirector James Reid ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Funke.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:510@devourfest.com DTSTART;TZID=America/Halifax:20181027T173000 DTEND;TZID=America/Halifax:20181027T193000 DTSTAMP:20181002T181440Z URL:https://devourfest.com/program/happy-hour-at-the-festival-lounge/ SUMMARY:Happy Hour at the Festival Lounge DESCRIPTION:Join us in our most hospitable of hours at the Devour! Festival Lounge over three days of the festival. Raise a glass and mingle with an interesting crew night after night. \n\nAdmittance with a festival badge or ticket. Restricted to 19 years of age or older.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Happy-Hour-2.jpeg LOCATION:Devour! Festival Lounge & Box Office\, 12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada GEO:45.092171;-64.364128 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Elm Avenue\, Wolfville\, NS\, B4P 2S2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Festival Lounge & Box Office:geo:45.092171,-64.364128 END:VEVENT BEGIN:VEVENT UID:504@devourfest.com DTSTART;TZID=America/Halifax:20181027T180000 DTEND;TZID=America/Halifax:20181027T194500 DTSTAMP:20180905T105646Z URL:https://devourfest.com/program/once-again-w-the-bite-house/ SUMMARY:Once Again w/The Bite House DESCRIPTION:A lyrical ode to nighttime Mumbai. An aging famous Bollywood ac tor falls in love with the food of a restaurant and\, ultimately\, the bea utiful woman behind it.\nGermany/India/Austria\, 2017\, 100 minutes\nDirec tor Kanwal Sethi\nDistributor Urban Distribution\n\nThe Bite House\n\nChef Bryan Picard transforms a tiny farmhouse in the wilds of Cape Breton into a wondrous\, world-class dining experience. \nCanada\, 2018\, 2 minutes\n Directors The Perennial Plate ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Once-Again.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:505@devourfest.com DTSTART;TZID=America/Halifax:20181027T190000 DTEND;TZID=America/Halifax:20181027T220000 DTSTAMP:20180915T111738Z URL:https://devourfest.com/program/the-devour-road-show-celebrity-chef-fil m-dinner/ SUMMARY:The Devour! Road Show: Celebrity Chef Film Dinner DESCRIPTION:Each dish in this five-course dinner is inspired by a correspon ding short film screened right in the Barrel Cellar with the diners:\n\nMa rk Bauer\, International Culinary Center\, New York\nDarren Clay\, Pacific Institute of Culinary Arts\, Vancouver\nGeoffrey Hopgood\, Lightfoot & \; Wolfville Winery\nJean Joho\, Everest\, Chicago\nPaul Virant\, Vie Rest aurant\, Chicago\n\nFilm Program: \nLightfoot &\; Wolfville directed by the Perennial Plate\nHow Mr &\; Mrs Gock saved the Kumara directed by Felicity Morgan-Rhind\nPulled Strings directed by Vicki Chau\nFrom the Wil d: Devour! Edition directed by Kevin Kossowan\nWhat If Michael Bay Made Wa ffles directed by David Ma\n\n$200 per guest. Your ticket includes wine pa irings\, taxes and a ticket to the Devour! Cocktail Pop-up Party. Menus &a mp\; wine pairings coming soon!\n\nChefs:\n\nMark Bauer\n\nMarc Bauer is s enior director of culinary and pastry arts at the International Culinary C enter. Born in Alsace\, France\, Marc grew up tending his family’s organ ic farm and selling the produce at local farmers’ markets. He attended c ulinary school at Lycée Hôtelier Alexandre Dumas in Strasbourg\, France\ , at age 14 and trained in restaurants throughout France and Switzerland. He earned two culinary degrees and a bachelor of science. He has been a me mber of the prestigious Maître Cuisinier de France (Master Chef of France ) North American chapter since 2004. He is co-author of Dropping Acid: The Reflux Diet Cookbook &\; Cure and his recipes were included in the cof fee table book\, Master Chefs of France: The Cookbook. @ICCedu\n\nDarren C lay\n\nAfter graduating from culinary school in 1998\, Darren began his pr ofessional culinary career at the Fairmont Waterfront hotel. He earned his Red Seal designation and a first place finish in the Vancouver Magazine R ising Star black box challenge. He worked in Singapore for the Raffles hot el group and ran an authentic Mexican restaurant. He later became the exec utive chef at the Robson Street Cactus Club in Vancouver and opening chef for Cactus Club’s Village Taphouse in Park Royal in West Vancouver. Afte r completing his provincial instructor’s diploma in 2009\, he joined the faculty at Pacific Institute of Culinary Arts. He is currently the execut ive culinary chef instructor and oversees all day-to-day operations of the culinary arts program. He sits on various advisory committees and is vice -president of the Chefs’ Table Society of B.C. @specialklay\n\nGeoffrey Hopgood\n\nHalifax native Geoff Hopgood spent most of his culinary career working in Vancouver and Toronto at some of Canada's best restaurants. Aft er learning and honing his craft under his mentors\, he opened the acclaim ed Hopgood's Foodliner in Toronto in 2011. The Nova Scotia-inspired restau rant is named after a family grocery chain in Halifax. After six successfu l years\, Geoff and his young family moved to Nova Scotia to plant some ro ots and contribute to the blossoming food and wine culture of the region. He now helms the culinary program at Lightfoot &\; Wolfville\, which of fers amazing potential for food and wine in the Maritimes. @foodliner\n\nJ ean Joho\n\nJean entered the profession as a six-year-old\, peeling vegeta bles in his aunt’s restaurant kitchen in Alsace\, France. His formal tra ining began as a 13-year-old apprentice for Paul Haeberlin of the acclaime d L’Auberge de L’Ill\, and continued in kitchens in France\, Italy and Switzerland. His rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest\, now one of the world’s premie r dining rooms. Today\, his establishments across the country in Chicago ( Everest\, Studio Paris)\, Boston (Brasserie JO) and Las Vegas (Eiffel Towe r Restaurant) set standards for dining and win accolades at every turn. Ev erest is a member of Les Grande Table Du Monde Traditions &\; Qualité\ , Maitre Cuisiniers de France and the only Chicago member of the prestigio us Relais &\; Chateaux/Relais Gourmand. @everest_chicago\n\nPaul Virant \n\nSince opening Vie\, his flagship restaurant in Western Springs\, Ill.\ , in 2004\, Paul has earned acclaim for his contemporary Midwestern cuisin e that emphasizes canned and preserved ingredients. His philosophy of loca l\, seasonal eating stems from techniques he learned on his family's farm in Missouri. He released The Preservation Kitchen: The Craft of Making and Cooking with Pickles\, Preserves\, and Aigre-Doux\, the first canning man ual and cookbook authored by a critically acclaimed chef that creatively c ombines the technical aspects of canning with a chef's expertise on flavou r. Virant's accolades include multiple year finalist nominations for the J ames Beard Foundation Award's Best Chef: Great Lakes\; Best New Chef by Fo od &\; Wine\; and Best New Chef by Chicago magazine. He also has compet ed on Food Network's Iron Chef America. Vie earned a Michelin star in 2011 . @paul_virant\n\nFilm Program: \n\nLightfoot &\; Wolfville \n\nA fami ly reclaims its once lost land and makes biodynamic wine with the pull of the world’s largest tide cycle. \nCanada\, 2018\, 5 minutes\nDirectors T he Perennial Plate\n\nHow Mr &\; Mrs Gock saved the Kumara \n\nWhen Ne w Zealand gave two Chinese refugees citizenship in the 1940s they found an unlikely way to return the gift. \nNew Zealand\, 2016\, 4 minutes\nDirect or Felicity Morgan-Rhind\n\nPulled Strings \n\nA father teaches his daugh ter the ancient art of hand-pulled noodles\, and in a musical montage\, st rands of the noodles blend with the strings of the instruments.\nCanada\, 2018\, 6 minutes\nDirector Vicki Chau\n\nFrom the Wild: Devour! Edition \ n\nSeveral filmmakers and chefs head into the wilds of Nova Scotia to hunt \, forage\, fish and film a meal together.\nCanada\, 2018\, 3 minutes\nDir ector Kevin Kossowan\n\nWhat If Michael Bay Made Waffles\n\nRecipe videos in the style of famous directors. Waffles meet the end of the world\, Arma geddon-style.\nUSA\, 2017\, 1 minute\nDirector David Ma ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Celebrity-Chef-Dinner-Saturday-Night.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:506@devourfest.com DTSTART;TZID=America/Halifax:20181027T193000 DTEND;TZID=America/Halifax:20181027T210000 DTSTAMP:20180914T180425Z URL:https://devourfest.com/program/first-annual-devour-down-home-lobster-s upper/ SUMMARY:First Annual Devour! Down Home Lobster Supper with Chef Alain Boss é DESCRIPTION:For the first time ever at Devour!\, and by popular demand\, we 're introducing a classic lobster dinner into this year’s program. Under the beautiful tent at Lightfoot &\; Wolfville Winery\, we'll host an u nforgettable and truly Atlantic Canadian experience with our favourite cru stacean.\n\n$65 per guest\, your ticket includes one lobster dinner with s ides\, dessert\, access to a cash bar during dinner and a ticket to Devour ! Cocktail Pop-up Party. \n\nAlain Bossé\n\nAlain Bossé\, known as the Kilted Chef\, has travelled the world from kitchens to convention centres sharing his expertise and love for buying and eating local ingredients. Wi th his signature tartan kilt\, proud Acadian heritage and undeniable flair for cooking\, he has earned a reputation as Atlantic Canada’s culinary ambassador.\n\nChef Alain has cooked for global dignitaries and has worked in kitchens and on stages alongside top chefs from around the world. He a lso runs a busy consulting business where he helps restaurateurs and produ cers. He has been a frequent guest instructor at culinary schools\, educat ing students on the use of sustainable Atlantic Canadian seafood. He is a frequent guest on radio and TV\, a prolific recipe creator\, food writer a nd cookbook author. @kiltedchefalain ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/First-Annual-Devour-Down-Home-Lobst-er-Supper-with-Chef-Alain-Bossé.jpe g LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:507@devourfest.com DTSTART;TZID=America/Halifax:20181027T200000 DTEND;TZID=America/Halifax:20181027T213000 DTSTAMP:20180905T105710Z URL:https://devourfest.com/program/chef-flynn-w-tibor-what-if-alfonso-cuar on-made-pancakes/ SUMMARY:Chef Flynn w/Tibor & What If Alfonso Cuaron Made Pancakes? DESCRIPTION:The true story of culinary wünderkind Flynn McGarry and his ri se from child chef and self-taught dinner party host to owning a high-prof ile restaurant in New York\, all before he was 19!\nUSA\, 2018\, 83 minute s\nDirector Cameron Yates\nDistributor Kinosmith Inc\n\nWhat If Alfonso Cu aron Made Pancakes?\n\nRecipe videos in the style of famous directors. Ima gine pancakes at zero Gravity.\nUSA\, 2017\, 1 minute\nDirector David Ma ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Chef-Flynn.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:508@devourfest.com DTSTART;TZID=America/Halifax:20181027T203000 DTEND;TZID=America/Halifax:20181027T221500 DTSTAMP:20180905T105723Z URL:https://devourfest.com/program/secret-ingredient-w-thin-skinned/ SUMMARY:Secret Ingredient w/Thin Skinned DESCRIPTION:In an effort to disguise some cannabis that he inadvertently co mes across\, a young man makes potcake and serves it to his ailing father\ , who miraculously gets better. But watch out for the gangsters looking to recover their weed!\nMacedonia\, 2016\, 105 minutes\nDirector Gjorce Stav reski\nDistributor WIDE Management\n\nThin Skinned\n\nFood pushing the lin es … and against the grain. \nUK\, 2017\, 2 minutes\nDirector Aaron Till ey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Secret-Ingredient.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:509@devourfest.com DTSTART;TZID=America/Halifax:20181027T213000 DTEND;TZID=America/Halifax:20181028T010000 DTSTAMP:20180911T230824Z URL:https://devourfest.com/program/devour-cocktail-pop-up-party-w-the-mark -riley-project/ SUMMARY:Devour! Cocktail Pop-Up Party w/The Mark Riley Project DESCRIPTION:They’re back! For the sixth year running\, super talented Dev our! mixologists Jeff Van Horne and Matt Boyle from The Clever Barkeep wil l serve up our Devour! Signature cocktails in the heated tent at Lightfoot &\; Wolfville Winery. Your ticket includes two cocktail samples and mu sic by the Mark Riley Project. Must be 19+ to attend.\n\nThe Mark Riley Pr oject is a five-piece blues\, funk and soul band created by Mark Riley. A former member of the Nova Scotia Mass Choir\, Mark still performs as a Gos pel artist and also fronts another 15-piece band. The band performs throug hout the Atlantic provinces at concerts\, festivals and other venues. The members are: Mark Riley on guitar and lead vocals\, Fisher Akao on piano a nd keyboards\, Mark Towers on saxophone\, Gordon Blackmore on bass and Gle nn Higgins on drums. \n\nv ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Cocktail-Pop-Up-Party-2-The-Mark-Riley-Project.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:511@devourfest.com DTSTART;TZID=America/Halifax:20181028T110000 DTEND;TZID=America/Halifax:20181028T130000 DTSTAMP:20180921T113423Z URL:https://devourfest.com/program/the-devour-golden-tine-awards-brunch-2/ SUMMARY:The Devour! Golden Tine Awards Brunch DESCRIPTION:Join us to celebrate the very best of the 2018 festival at our Devour! Awards Brunch. We present the Golden Tine Awards for this year’s films in five categories: Best Short Documentary\, Best Short Drama\, Bes t Feature Documentary\, Best Feature Drama and Best Animation. Winners are chosen by our esteemed jury – Anita Stewart (Food Laureate\, University of Guelph &\; founder of Food Day Canada)\, Dan Clapson (Eat North) an d Greg Rubidge (Syndicado Film Sales). This year’s brunch will feature c hefs and food from some of the province’s busiest and most tasty brunch locations.\nYour $25.00 ticket includes brunch and beverages.\nSponsored b y Egg Farmers of Nova Scotia &\; Compass Distillers\nAwards made by Art ist: Brad Hall\n\n \n\nParticipating Chefs:\n\nChristine Fancy \n\nAlways a lover of art and design\, Christine left her native New Brunswick to stu dy architecture and design in 2006. Living and studying in Montréal ignit ed another artistic flame\; cooking. After completing a comprehensive cook ing and baking program at Humber College in Toronto\, she worked in France as an apprentice in a chocolaterie. She then returned to work in Toronto in the pastry kitchens of Auberge du Pommier and Colborne Lane\, later tak ing the lead role of pastry chef in restaurants including The Gabardine\, Origin\, the Drake Hotel and Blackbird Baking Co.\, earning the Top 30 Und er 30 award from the Ontario Hostelry Institute in 2015. Christine\, her p artner and their two dogs now call the Annapolis Valley home. @yybaking_ns \n\nJamie MacAulay\n\nA native of Nova Scotia\, Jamie’s first taste of t he kitchen was washing dishes and prepping in a local pub as a teenager. A fter travelling Canada as a cook\, Jamie began a five-year mentorship with Chef Bernard Casavant in British Columbia. With the encouragement of Chef Bernard\, Jamie attended cooking school and received his Red Seal diploma in Nova Scotia before rejoining Chef Bernard in Whistler\, B.C.  In 2006 \, Jamie relocated to Oliver in the beautiful Okanagan wine country as sou s chef of the Senora Room at the Burrowing Owl Estate Winery. This present ed a rare opportunity to cook in a completely local and sustainable atmosp here with talented chefs\, and work closely with passionate growers and fa rmers. \n\nWith over 20 years in the hotel and restaurant industry Jamie h as worked in all facets\, from Chef de Partie for the world renowned Fairm ont Hotels and Resorts to Chef de partie and butcher at Market by Jean Geo rge\, the award winning New York chef.  He has also been cooking locally in the kitchen of the exceptional Fid Resto. With a notable side passion f or ramen now front and center\, Jamie is the Chef and owner of WATER&\; BONE Noodle bar in the north end of Halifax. At WATER&\;BONE Jamie offe rs up his take on the comforting Japanese cusine and dishes that he connec ts closely with. @waterandbonehfx\n\nStéphane Levac\n\nBased in the Annap olis Valley Stephane Levac is no stranger to the local food movement. Surr ounded by what he terms an ‘agricultural wonderland’\, much of his suc cess is linked to the inspiration he gains from the local farms and vineya rds\, as well as fishing and foraging. Stephane made a name for himself at the Wolfville Farmer’s Market named Tastes of the Valley – Judge’s Choice for Best Savoury Award on two occasions. Stephane was also the only farm market food vendor in Nova Scotia to be featured in the 2017 Curated Guide magazine with his ‘over-the-top breakfast bagel sandwiches’. In 2012 Stephan\, together with his partner\, established Frais Catering pro viding an opportunity to partner with some of the most well-known local wi neries such as Benjamin Bridge\, Planters Ridge\, Lightfoot and Wolfville among others. Additionally\, over the past year Stephane has worked under Chef Ray Bear at the very popular restaurant Studio East in Halifax.Today\ , you can find Stephane working at Just Us Coffee Roasters as the Chef/Kit chen Team Lead. @fraiscaterer\n\nAntonio Rinaldo\n\nBorn and raised in Hal ifax\, Tony grew up experiencing everything in the kitchen first hand in h is father’s restaurant\, Salvatore’s New York Pizzeria. He graduated f rom the culinary management program at Georgian College in Barrie\, Ont.\, then cooked in Halifax (Rogi Orazio)\, Montréal (Nora Gray)\, Toronto (P arts &\; Labour)\, Jasper\, New York\, Las Vegas and Lyon (Le Potager d es Halles) before returning home to open two businesses with his brother\, Sam. \n\nInspired by a rich family history of culinary mavericks in Halif ax\, Buffalo\, New York\, Sicily and beyond\, the brothers launched T Dogs \, a gourmet hot dog cart on the streets of Halifax. Two years later in 20 17 they opened their first official restaurant\, Rinaldo’s Italian Ameri can Specialties. The restaurant specializes in handmade sandwiches\, pizza s and pastas just like the family used to make – everything from scratch using local ingredients. \n\nIn its first year of business\, Rinaldo’s won the Best New Restaurant Award from the Restaurant Association of Nova Scotia and was listed as one of ‘New Restaurants Across Canada That are Worth Travelling For’ in WestJet Magazine. @rinaldoshfx\n\nTerry Vassall o\n\nTerry’s experience in the restaurant industry began in a Jewish del icatessen in Sydney\, N.S. After taking the culinary arts program at Malas pina College in Powell River\, B.C.\, he apprenticed at highly regarded re staurants in Vancouver such as Star Anise and Montri’s. He returned to N ova Scotia and spent three seasons at The Keltic Lodge in Cape Breton\, wh ere he worked and apprenticed under accomplished European chefs such as Gi lles Hostel and Daniel Francois mastering the art of balance\, subtlety\, and the value of fresh ingredients.\n\nTerry moved to Halifax and became c hef at Sweet Basil Bistro\, Seven Winebar and Restaurant\, The Five Fisher men\, and Trattoria della Nonna. He won the silver medal in the Gold Medal Plates competition in 2013. He was hired by a British catering company\, The Mossiman Group\, to cook at the 2014 Olympics in Sochi\, Russia\, and was asked to return with the company for the Summer Olympics in Rio de Jan eiro. He currently owns and operates Mappatura Bistro in Halifax with his partner Simone Mombourquette. @mappaturahalifax\n\nThe 2018 Devour! Jury:  \n\nGreg Rubidge\n\nAfter graduating with an MBA in finance and working in commercial banking\, Greg Rubidge worked in film and TV production befo re founding an interactive digital agency focused on entertainment and web sites for TV series. He went on to work at a national mobility carrier ove rseeing product development for the then emerging wireless internet servic e market. Later\, he oversaw VOD distribution at one of Canada’s largest TV networks\, leading development of digital distribution partnerships wi th Sony\, Hearst\, Omnimedia\, Rogers and MTV. He founded Syndicado\, a fi lm and TV distribution company specialized in VOD distribution\, and later co-founded Syndicado Film Sales\, a boutique documentary film sales compa ny.\n\nAnita Stewart\n\nAnita Stewart writes\, "Over the years I’ve been called many names. Most\, thankfully\, have been polite. Summing up the p ast 4 decades or so\, the words Activist and Disrupter have been applied t he most. I like them because I have never believed that life is a dress re hearsal and if we are to live it fully\, we’d better damn well get busy. My mantra? Canada IS food and the world is richer for it." Anita is a mem ber of the Order of Canada\, the Food Laureate for University of Guelph\, and president of Food Day Canada. \n\nDan Clapson\n\nDan Clapson is the Gl obe and Mail restaurant critic for the Canadian Prairies and co-founder of the popular culinary site\, Eat North. Considered to be one of the top au thorities on the Canadian food and drink scene\, Dan is a regular expert o n TV programs like Cityline\, Global Calgary and CTV Morning Live Vancouve r. Proudly born in Saskatchewan\, he’s somewhat embarrassed that he’s never been to a Saskatchewan Roughriders game\, but you can’t do it all\ , right? When Dan is not writing\, eating or travelling across Canada\, he ’s probably relaxing at a pub in Calgary with some friends or watching R u Paul’s Drag Race. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Devour-Golden-Tines-Award-Brunch-2.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:474@devourfest.com DTSTART;TZID=America/Halifax:20181028T130000 DTEND;TZID=America/Halifax:20181028T150000 DTSTAMP:20180912T110342Z URL:https://devourfest.com/program/the-good-cheer-express-starrs-point-loo p-edition-13/ SUMMARY:The Good Cheer Express: Starr's Point Loop Edition DESCRIPTION:As part of the Good Cheer Trail\, this spirited tour features s tops with sips and tiny bites at Planters Ridge Winery\, Wayfarers' Ale So ciety and Barrelling Tide Distillery. \n\n$45 per guest\, Round trip: 2 ho urs.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Good-Cheer-Express-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:512@devourfest.com DTSTART;TZID=America/Halifax:20181028T130000 DTEND;TZID=America/Halifax:20181028T150000 DTSTAMP:20180917T121722Z URL:https://devourfest.com/program/foraging-workshop-w-frederic-dardenne/ SUMMARY:Foraging Workshop w/Frédéric Dardenne DESCRIPTION:Join master forager Frédéric Dardenne of FD Wild Foods on a t wo-hour walk through the local forest in search of  late fall wild foods. Fred has been supplying some of the best chefs and restaurants worldwide with the bounty of foraged treasures from Nova Scotia year-round. \n$30 pe r guest\, includes transportation\n\nFrédéric Dardenne\n\nI have been lu cky enough for 11 years to explore many territories in Nova Scotia in sear ch of high quality natural foods\, from berries to seaweed\, for chefs\, d istillers and others. Passion and respect for the natural environment is a lways my priority. Quality\, respect\, flavour\, knowledge\, understanding -- these are the words that drive my daily work. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Foraging-Experience-with-Frédéric-Dardenne-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:513@devourfest.com DTSTART;TZID=America/Halifax:20181028T130000 DTEND;TZID=America/Halifax:20181028T144500 DTSTAMP:20180905T105735Z URL:https://devourfest.com/program/as-needed-w-red-velvet/ SUMMARY:As Needed w/Red Velvet DESCRIPTION:Arturo\, a former superstar chef with aggression issues\, is se rving his parole teaching cooking at a school for people with autism. He d iscovers that Guido\, a student who has Asperger’s\, is a genius cook. \ nItaly/Brazil\, 2018\, 92 minutes\nDirector Francesco Falaschi\nDistributo r True Colours\n\nRed Velvet\n\nWhen Nancy suffers from a sudden cardiac a rrest\, her only chance of survival is her five-year-old son\, Asser.\nEgy pt\, 2017\, 15 minutes\nDirectors Mahmoud Samir &\; Youssef Mahmoud ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/As-Needed.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:514@devourfest.com DTSTART;TZID=America/Halifax:20181028T133000 DTEND;TZID=America/Halifax:20181028T150000 DTSTAMP:20180905T105846Z URL:https://devourfest.com/program/the-heat-a-kitchen-revolution-w-cosmic- connection/ SUMMARY:The Heat: A Kitchen Revolution w/Cosmic Connection DESCRIPTION:The restaurant world is broken. The Heat focuses on female chef s who have risen through the ranks of a male-dominated industry.\nCanada\, 2018\, 75 minutes\nDirector Maya Gallus\nDistributor Kinosmith Inc\n\nCos mic Connection\n\nHelen You\, who makes over 100 kinds of dumplings\, has learned the essential truth of this food. \nUSA\, 2018\, 1 minute\nDirecto r James Boo ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Heat-A-Kitchen-Revolution.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:444@devourfest.com DTSTART;TZID=America/Halifax:20181028T150000 DTEND;TZID=America/Halifax:20181028T170000 DTSTAMP:20180915T105758Z URL:https://devourfest.com/program/the-bubbles-bus-22/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional method sparkling wines – Benjamin Bridge and L’Acadie Vineyards. Sponsored by Benjamin Bridg e\, L’Acadie Vineyards\, Municipality of the County of Kings &\; Grap e Escapes Wine Tours.\n\n$45 per guest\, Round trip: 2 hours. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Bubbles-Bus-cropped.jpeg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:517@devourfest.com DTSTART;TZID=America/Halifax:20181028T150000 DTEND;TZID=America/Halifax:20181028T180000 DTSTAMP:20180920T115929Z URL:https://devourfest.com/program/the-great-devour-chicken-dinner/ SUMMARY:The Great Devour! Chicken Dinner DESCRIPTION:Devour! hosts what will become an annual event for communities in need on the last day of the festival in support of regional food banks – a free roast chicken dinner prepared by celebrity chefs from coast to coast. This is also an opportune time to celebrate our many community volu nteers after another successful edition of the festival. We couldn’t put on this event without the support of our dedicated crew! We’re pleased to also host the official closing of the annual Uncommon Common Art season – look back at seventeen art installations featured in 2018 and bring a plain white t-shirt and silkscreen the 2018 UCA commemorative design.\n\n Admission with pre-issued food bank ticket or a $20 donation of food or ca sh.\n\nSponsored by Chicken Farmers of Nova Scotia &\; Bank of Montréa l\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Great-Devour-Chicken-Dinner-1.jpeg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:515@devourfest.com DTSTART;TZID=America/Halifax:20181028T153000 DTEND;TZID=America/Halifax:20181028T171500 DTSTAMP:20180905T105747Z URL:https://devourfest.com/program/a-polar-year-w-john-bil/ SUMMARY:A Polar Year w/John Bil DESCRIPTION:Une année polaire\nIdealistic Anders heads to Greenland to tea ch Danish to the Indigenous people. At first he meets resistance\, but\, u ltimately\, he wins over the locals when he accepts their traditions.\nFra nce\, 2017\, 94 minutes\nDirector Samuel Collardy\nDistributor Kinology\n\ nJohn Bil\n\nCanada lost a seafood legend this past year. John Bil reminis ces about his unorthodox\, yet very happy life.\nCanada\, 2017\, 8 minutes \nDirector Shane Pendergast ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/A-Polar-Year.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:516@devourfest.com DTSTART;TZID=America/Halifax:20181028T160000 DTEND;TZID=America/Halifax:20181028T173000 DTSTAMP:20180905T105756Z URL:https://devourfest.com/program/the-devil-we-know-w-soul-of-a-nosh/ SUMMARY:The Devil We Know w/Soul of a Nosh DESCRIPTION:One of our favourite award-winning directors\, Jeremy Seifert\, tells us all we need to know about Teflon and its profound impact on heal th. \nUSA\, 2018\, 88 minutes\nDirectors Stephanie Soechtig &\; Jeremy Seifert \nDistributor The Film Collaborative\n\nSoul of a Nosh\n\nThe owne r of Knish Nosh in Queens explains why people have such a deep connection to the food that this longtime local institution serves.\nUSA\, 2018\, 1 m inute\nDirector James Boo ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/The-Devil-We-Know.jpeg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:518@devourfest.com DTSTART;TZID=America/Halifax:20181028T173000 DTEND;TZID=America/Halifax:20181028T193000 DTSTAMP:20180919T141030Z URL:https://devourfest.com/program/closing-gala-splinters-w-embrace-the-bl ue-and-borscht-fresh-bread/ SUMMARY:Closing Gala: Splinters w/Embrace the Blue and Borscht & Fresh Brea d DESCRIPTION:Set on an apple farm in the Annapolis Valley\, Belle returns ho me after the death of her father to confront family expectations\, modern lifestyles and loss and all intersect poignantly in this lyrical film from Nova Scotia director Thom Fitzgerald.\nCanada\, 2018\, 94 minutes\nDirect or Thom Fitzgerald\nDistributor Emotion Pictures\n\nEmbrace the Blue\n\nLy ndell Findlay\, a former UN aid worker\, achieved a life-long dream by lea rning the craft and starting a traditional\, artisanal\, cheese-making ope ration in Halifax\, Nova Scotia. \nCanada\, 2018\, 10 minutes\nDirector Do uglas Keir Blackmore\n\nBorscht &\; Fresh Bread\n\nInfamous Nova Scotia filmmaker Lulu Keating recounts an evening when she received an unexpecte d visitor in her now-home\, Dawson City\, Yukon.\nCanada\, 2018\, 2 minute s\nDirector Sarah Gignac ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Splinters-1.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:429@devourfest.com DTSTART;TZID=America/Halifax:20181102T170000 DTEND;TZID=America/Halifax:20181104T170000 DTSTAMP:20180704T144208Z URL:https://devourfest.com/program/devour-a-film-food-weekend-at-fogo-isla nd-inn-2/ SUMMARY:Devour! A Film & Food Weekend at Fogo Island Inn DESCRIPTION:We're excited to return to the Fogo Island Inn this November 2- 4\, 2018 for a weekend fit for cinephiles and culinary enthusiasts alike. Whether a foodie or a film buff\, Devour! is sure to excite your palette and inspire your imagination. Unforgettable menus\, pairing award-winning films with ingredients sourced from the lands and waters of Fogo Island\, bring true meaning to the phrase “watch what you eat.” Guests will tak e in the short films that inspire each course and explore Fogo Island over three days and two nights\, beginning Friday\, November 2 to departure on Sunday\, November 4\, 2018. Book your bucket list getaway now.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 9/fogo_slide.jpg LOCATION:Fogo Island Inn\, 210 Main Road\, Joe Batt's Arm\, NL\, A0G 2XO\, Canada GEO:49.730732;-54.176807999999994 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=210 Main Road\, Joe Batt's Arm\, NL\, A0G 2XO\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fogo Island Inn:geo :49.730732,-54.176807999999994 END:VEVENT BEGIN:VEVENT UID:529@devourfest.com DTSTART;TZID=America/Halifax:20190124T180000 DTEND;TZID=America/Halifax:20190128T090000 DTSTAMP:20181210T211055Z URL:https://devourfest.com/program/devour-the-beach/ SUMMARY:Devour! The Beach DESCRIPTION:We're taking the show to the beach this winter! This is our se cond time making a trek to this very special (and warm!) place to mount a cool weekend BEACH version of our festival – featuring celebrity chefs flown in from Canada\, US\, and the Bahamas! Join us for films\, food\, fu n and drinks at the world's friendliest resort\, and one that we swear you will never want to leave once there\, The Green Turtle Club on Green Turt le Cay\, Abaco\, The Bahamas.\nA special thanks to our wonderful event spo nsors:\n\n    \n\nFeatured Chefs: Angel Betancourt (The Ocean Club - A Four Seasons Resort\, Nassau\, Bahamas)\, Michael Blackie (NeXT\, Ottawa \, Canada)\, Clayton Carnes (Cholo Soy Cocina\, West Palm Beach\, Florida) \, Tim Tibbitts (Flying Fish Gastropub\, Freeport\, Bahamas) and the club' s own Executive Chef Michael Howell.\nSpace is limited so call or email th e Green Turtle Club to secure your Devour! The Beach spot now. Club staff is happy to facilitate travel to this special destination.\nAll Access Pas s: info@greenturtleclub.com\, 1-866-528-0539\nAll Access Ticket &\; Roo m Package\n4 Nights $1\,000\n5 Nights $1\,135\n6 or 7 Nights $1\,265\nIncl udes All-Access Pass to Devour the Beach - inclusive of VIP access to ever y Devour! The Beach event\, VAT and all gratuities.\nIncludes Waterfront o r Club Room accommodation based on double occupancy\, inclusive of all ser vice charges and taxes.\nDevour! The Beach Event Schedule: \nWEDNESDAY\, JANUARY 23\, 2019\n\n Celebrity Chef Arrivals\n\nTHURSDAY\, JANUARY 24\, 2019\n\n Guest Arrivals\n6:00 pm Welcome Reception\, Meet the Chefs\n\nF RIDAY\, JANUARY 25\, 2019\n\n 12:00 pm Culinary Demonstrations: How to C ook Fish Perfectly - Learn how to make the perfect grilled fish and two ot her fish preparations from our guest chefs. Three small tastes of perfectl y prepared fish.\n 5:00 pm - 6:00 pm Welcome reception sponsored by Jim Beam Brands with celebrity mixologist\n 6:00 pm - 6:20 pm Junkanoo parad e for authentic taste of Bahamian Culture\n 6:20 pm - 9:00 pm Rolls into Bourbon &\; Barbeque Party. Visiting chefs man BBQ stations - lobster\ , fish\, burgers &\; brisket. Local fisherman with fresh conch salad st ation. Drinking films and bbq films as digital decor during party and a sc reening of Barbeque in the Club's Dining Room.\n\nSATURDAY\, JANUARY 26\, 2019\n\n 10:30 am - 1:00 pm Expedition into New Plymouth (Includes Goomb ay Smash from the famous Miss Emily's Blue Bee Bar) and a walking tour of historical sites\n 1:00 pm - 3:00 pm Abaco Chowder Competition in New Pl ymouth Invite town and regional restaurants to participate in a friendly c ompetition Charity Fundraiser for Every Child Counts. Donations accepted.\ n 6:30 pm - 9:30 pm Devour! The Beach Gala Chefs and Shorts Dinner - Fiv e Chefs\, Five short films\, Five delicious courses inspired by the movies .\n 9:30 pm - 12:00 am Live Music &\; fun at the Club\n\nSUNDAY\, JAN UARY 27\, 2019\n\n 8:30 am - 10:30 am Bloody Mary Brunch\n 11:00 am - 4 :00 pm Party Boat island hopping to feed Swimming Pigs on No Name Cay and Munjack Cay to feed wild stingrays and sharks. Fresh caught fish tacos se rved on the beach for this adventurous lunch.\n 8:00 pm - 10:00 pm Outdo or movie screening of the film CHEF on the patio or Indoor screening with music outside. Cuban sandwiches\, Fish Po-Boys\, brisket sandwiches and po pcorn for dinner to eat while watching film\n\nMONDAY\, JANUARY 28\, 2019\ n\n 9:00 am - 11:00 am Celebrity Chef Departures.\nOptional add-on of ex tra days for fishing or diving trips.\n\nMore info on our featured chefs:\ nAngel Betancourt (The Ocean Club – A Four Seasons Resort\, Nassau\, Ba hamas)\n\nMichael Blackie (NeXT\, Ottawa\, Canada)\n\nClayton Carnes (Chol o Soy Cocina\, West Palm Beach\, Florida)\n\nTim Tibbitts (Flying Fish Gas tropub\, Freeport\, Bahamas)\n\nMichael Howell (Green Turtle Club Resort & amp\; Marina’s own Executive Chef)\n\nSommelier Rebecca Tibbitts (Flying Fish Gastropub\, Freeport\, Bahamas)\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/1 1/beach_feature.jpg LOCATION:Green Turtle Club Resort & Marina\, Green Turtle Club Resort &\ ; Marina\, Green Turtle Cay\, Abaco\, Bahamas GEO:26.7825956;-77.3362487 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Green Turtle Club Resort & Marina\, Green Turtle Cay\, Abaco\, Bahamas;X-APPLE-RADIUS=100;X-TITLE=Gre en Turtle Club Resort & Marina:geo:26.7825956,-77.3362487 END:VEVENT BEGIN:VEVENT UID:530@devourfest.com DTSTART;TZID=America/Halifax:20190222T170000 DTEND;TZID=America/Halifax:20190224T110000 DTSTAMP:20190222T201306Z URL:https://devourfest.com/program/devour-the-canadian-rockies-film-festiv al/ SUMMARY:SOLD OUT: Devour! The Canadian Rockies Film Festival DESCRIPTION:Devour! The Canadian Rockies is Jasper's newest high-end culina ry event...and one you do NOT want to miss! We're pleased to return to the beautiful Jasper Park Lodge for our 2nd annual and sold-out edition.\n\n\ n\nDiscover a love for food and film (and wine) this winter in beautiful J asper National Park. Cozy up in the Rockies while you celebrate cinema\, i ndulge in exquisite food &\; wine\, and experience all the Fairmont Jas per Park Lodge has to offer.\n\n\n\nPackage Includes:\n\n Two nights acco mmodation\n Friday Evening Cabin Crawl Reception &\; Dinner\n Chili C ook-Off Luncheon\n Five Course Wine-Paired Cinema Dinner\n Sunday Farewe ll Brunch\n Cooking Demos\n Gratuities\n\nThis year's participating chef s include:\n\nLino Oliveira\, Sabor\n\nI was born and raised in the northe rn coast of Portugal where seafood was always main part of the people’s diets. Brought up by my mother\, I always took part in cooking meals at ho me from cleaning sardines and other fish to making salt cod cakes. After l iving in Canada for a few years I returned to Portugal in 1994 to open my first restaurant - a small\, 40-seat space serving mainly seafood brought in by the fishermen or harvested on the coast. This is where I really lear ned to cook and my teachers were the locals and fishermen themselves. By 2 001\, I was ready to step into the shoes of a chef and truly make the kitc hen my home. Acquiring as much experience as I could and in 2007 I moved b ack to Canada to open SABOR Restaurant with my childhood best friend\, Chr istian Mena. For a decade\, SABOR has been based on a menu focused on sust ainable seafood with Portuguese and Spanish flavours. We have become the t op seafood restaurant in Alberta and have added a raw bar to our offering and expanded our business to include a Spanish-style tapas restaurant conc ept BODEGA Wine and Tapas Bar (three locations and growing!) which also ha s an extensive seafood offering.\n\nRyan Hotchkiss\, Bündok\n\nRyan Hotch kiss grew up in the Edmonton in an area where food was always a main focus of daily events. From picking food right out of the garden or summers fis hing the lakes and rivers of the Rocky Mountains\, those ideals helped to sculpt his culinary career. From dishwashing in Whistler\, BC\, to working the line of many venerable Edmonton restaurants\, he opened Bundok in 201 7. Bundok has been lucky enough to be welcomed with open arms by the Edmon ton food scene and he could not be more thankful. Ryan and his family incl uding wonderful wife Rosie\, 3-year-old Seve and new addition Enzo\, hope to continue to serve Edmonton for years.\n\nKelsey Johnson\, Cafe Linnea\n \nA passion for food has been a constant thread throughout the life of Che f Kelsey Johnson.  After a brief detour in the film industry she found he rself in her first kitchen at age 21 and was in charge of her own kitchen at Culina Highlands by age 23.  Over the next 7 years she developed her s kills at various restaurants in Edmonton\, traveled through Sweden\, spent a summer butchering at Acme Meats\, and several years at Duchess Bakeshop to refine her pastry skills.  Her time at Duchess Bakeshop led to a coll aboration to open Cafe Linnea where Kelsey has been able to combine her pa ssion for butchery\, gardening\, baking and cooking.\n\nStephanie Greensla de\, Fairmont Jasper Park Lodge\n\nStephanie completed her training in bot h Culinary Arts &\; Pastry Arts at the Culinary Institute of Canada. Be fore relocating to Fairmont Jasper Park Lodge as Executive Pastry Chef\, h er career led her to luxury hotels in Nantucket\, Lake Placid\, Bermuda\, Vancouver and Berkeley. Stephanie has an enthusiastic but relaxed approach to pastry and continuously encourages her pastry brigade to never settle for mediocre.\n\nMichael Howell\, Devour! The Food Film Fest\n\nChef Micha el Howell is a leading light in the culinary movement in Canada with over 30 years in the restaurant\, hotel and hospitality industry.\nHe is the fo under and Executive Director of Devour! The Food Film Fest and sits on the boards of Taste of Nova Scotia and Slow Food Nova Scotia. Michael was als o co-chair of Slow food Canada and former President of the Restaurant Asso ciation of NS. He is the recipient of the Queen Elizabeth II Diamond Jubil ee Medal and is a Slow Food Canada Local Food Hero (2017) for his contribu tions to the food movement nationally. For three years (2009-2012) he sat on the Nova Scotia Tourism Partnership Council.\nThrough Tempestuous Culin ary he is a sought-after culinary consultant and since 1999 has been the c onsulting Executive Chef at the Green Turtle Club in Abaco\, Bahamas. Ever y summer he is the Nova Scotia tour guide for Classic Journeys of Californ ia. Michael is a graduate of Dalhousie University and the Cooking and Hosp itality Institute of Chicago. Annually\, Michael hosts food and wine inspi red travel to Italy through Tempestuous Culinary Inc.\nAvailability:\nBetw een Friday\, February 22\, 2019 and Sunday\, February 24\, 2019\n\nRates:\ nStarting from $479 CAD per person\, based on double occupancy in a Fairm ont Room. Rates are subject to hotel availability and do not include taxes .\n\nPlease Note:\nSubject to hotel availability. Package must be booked a s a minimum 2-Night Stay – February 22 &\; 23\, 2019.\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/1 1/DevourTheRockies-JPL-Logo-White-Red-2019-e1576797888570.jpg LOCATION:Fairmont Jasper Park Lodge\, Old Lodge Road \, Jasper\, AB\, T0E 1 E0 \, Canada GEO:52.9083128;-118.05592660000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Old Lodge Road \, Jasper\, AB\, T0E 1E0 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Fairmont Jasper Park Lod ge:geo:52.9083128,-118.05592660000002 END:VEVENT BEGIN:VEVENT UID:532@devourfest.com DTSTART;TZID=America/Halifax:20190328T170000 DTEND;TZID=America/Halifax:20190328T213000 DTSTAMP:20190315T124820Z URL:https://devourfest.com/program/devour-sonoma-chefs-shorts-gala-dinner/ SUMMARY:Devour! Sonoma Chefs & Shorts Gala Dinner DESCRIPTION:We are thrilled to partner with the Sonoma International Film F estival to bring our unique film &\; food dining experience to this spe cial part of the world for the second year in a row. The Devour! Sonoma Ch efs &\; Shorts Gala Dinner will bring highly-regarded chefs to Sonoma. Read all about it here!\n\nEach course will be paired with a short film to inspire the chefs and the best Sonoma has to offer for wines\, as well as a little taste from Nova Scotia. The films are presented simultaneously d uring the dinner.\n\nThis unique offering has sold out in many locations a round the world\, and with this combination of award-winning chefs\, great local foods and wines\, it’s sure to please the inner foodie in all. Bu y tickets here now. Don't miss out!\n\nThe evening's featured chefs:\n\nMi chael Howell is the Founder and Executive Director of Devour! The Food Fi lm Fest in Nova Scotia\, Canada. For more than 25 years\, Michael has been a leading chef in the United States\, Canada and the Bahamas.\n\n\nChef  Marcellus Coleman is the Executive Chef at Fairmont Sonoma Mission Inn &am p\; Spa. He brings over 18 years of culinary experience from prestigious r estaurants in Boston\, New York\, and Washington\, D.C.\, among others. A graduate of Johnson Wales University in Providence\, Rhode Island\, Colema n is a “Chopped” Champion (Season 6) and has competed on the TV shows “Iron Chef” (Season 1) and “Beat Bobby Flay” (Season 14).\n\n\nChe f Cole Dickinson is the Executive Chef\, MacArthur Place Hotel &\; Spa . He brings a vibrant culinary pedigree to Sonoma\, having worked for year s as a protégé of Chef Michael Voltaggio\, at Heston Blumenthal’s Fat Duck in London\, Laurent Gras’ 3 Michelin star L20 in Chicago and with W olfgang Puck in Hollywood. Dickinson has competed in and won Food Network ’s ‘Chopped’ and has been recognized as a StarChefs ‘Los Angeles R ising Star Chef\,’ an Eater ‘Young Guns’ winner\, and has also been named one of Zagat’s ’30 Under 30.’\n\n\nChef Eduardo Garcia is a c hef\, entrepreneur\, public speaker and passionate outdoorsman. He is co-f ounder of the clean label\, national food brand\, Montana Mex.  In 2011\, Eduardo was electrocuted by an exposed high voltage power source\, where he suffered extensive\, life-threatening injuries and had to have his arm amputated. Today Eduardo is the subject of the award winning feature lengt h documentary CHARGED-THE EDUARDO GARCIA STORY\, and works in film\, most recently on the YETI presents cooking series a Hungry Life. Eduardo travel s extensively as a public speaker and is on a personal mission to help tho se who are dealing with trauma.\n\n\nPastry Chef Michelle Gayer has five James Beard nominations and co-authored a book with Charlie Trotter. She owns and operates the Salty Tart bakery in Minneapolis and St. Paul.\n\n\n Chef Della Gossett is the Executive Pastry Chef at Spago Beverly Hills.  She brings 25 years of pastry experience which included Trio in Evanston\ , Illinois\, Atlas in New York\, The French Pastry School in Chicago\, and lead the pastry team for nearly a decade at Charlie Trotter’s.  She wa s named one of the Top Ten Pastry Chefs in America 2014\, LA Weekly’s P eople of 2015 and honored with the Women Chefs &\; Restaurateurs “Wom en Who Inspire-Golden Bowl Award”.\n\n\nAbout the Sonoma International F ilm Festival\nThe Sonoma International Film Festival\, an entirely walkabl e festival\, is a 501(c)3 corporation dedicated to promoting independent f ilm\, supporting filmmakers around the world\, and inspiring film lovers. Most films screened at the Festival have attending filmmakers and actors m aking for informative Q&\;A’s. This unique five-day event features sc reening venues in and around Sonoma Plaza and offers world-class cuisine f rom local artisans and exceptional wine from Sonoma vintners. Renowned fil mmakers\, industry leaders and celebrities such as Bruce Willis\, Susan Sa randon\, Robin Williams\, John Lasseter\, Danny Glover\, Demián Bichir\, Mary-Louise Parker\, Michael Keaton and Meg Ryan have walked the festival red carpet and enjoyed its intimate ambiance.\n\n\nLast year\, Chefs Evan Funke (Felix Trattoria\, Los Angeles) &\; Dominique Crenn (Atelier Cren n\, San Francisco) were two of our featured chefs.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/1 2/Sonoma-Website-Slide.jpg LOCATION:Ramekins Culinary School\, Events & Inn\, 450 W Spain St\, Sonoma\ , CA\, 95476\, United States GEO:38.295097;-122.466782 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 W Spain St\, Sonoma\, C A\, 95476\, United States;X-APPLE-RADIUS=100;X-TITLE=Ramekins Culinary Sch ool\, Events & Inn:geo:38.295097,-122.466782 END:VEVENT BEGIN:VEVENT UID:533@devourfest.com DTSTART;TZID=America/Halifax:20190412T170000 DTEND;TZID=America/Halifax:20190414T110000 DTSTAMP:20190411T115427Z URL:https://devourfest.com/program/devour-at-the-algonquin-resort/ SUMMARY:Devour! at the Algonquin Resort DESCRIPTION:\n\n\nJoin us for a little taste of Devour! at the Algonquin R esort\, St. Andrews by-the-Sea! This will be our THIRD time back in New Br unswick featuring many Devour! alumni and a packed weekend of fun activiti es from April 12 – 14\, 2019.\n\nTap this link for the weekend's schedu le.\n\nThe weekend's featured Chefs:\nMelissa Kelly – Primo Restaurant\, Maine\nTodd Perrin – Mallard Cottage\, Newfoundland\nCamille Pluymacker s – Manuka\, Moncton\nMichael Howell – Devour! The Food Film Fest\, N ova Scotia\nJeff MacLean – Algonquin Resort\, St. Andrews by-the-Sea\n\n Also returning this year is The Whiskey Lassie – Johanne McInnis! \n\n\ n\nPackage for two includes:\n\n Two nights accommodations (Fri &\; Sa t)\n Breakfast Saturday &\; Sunday\n Cocktail Reception (Friday Eveni ng)\n Explore St. Andrews\n Chowder Smackdown (Sat Aft)\n Saturday Whis ky Tasting w/The Whisky Lassie!\n 5-Course Food Film Dinner with wine pai rings (Saturday Evening)\n\nFull accommodation package rates starting from $785 per stay\, plus tax\, based on double occupancy.\n\nIndividual weeke nd tickets to this event without accommodations are available for $295 + HST per person\n\n5-Course Food &\; Film Dinner with wine pairings fo r $130 per person + HST per person\nSaturday\, April 13\, 2019\n\nThe Week end's Chefs &\; Industry Guests:\n\n\nMelissa Kelly\n\nMelissa Kelly gr ew up on Long Island and spent countless hours in her Italian grandmother ’s kitchen. After studying business at the State University of New York and University of Maine\, Kelly’s kitchen inclinations and curiosity led her to the Culinary Institute of America\, where she graduated with honor s. Kelly continued her training at The Greenbrier in White Sulphur Springs \, West Virginia.\n\nEventually Kelly returned to New York to work for ico nic Chef Larry Forgione at An American Place. Becoming a trusted colleague of Forgione\, she earned the executive chef position at Beekman 1766 Tave rn and later was placed in charge of opening An American Place Waterside i n Miami. She also was called upon to assist in the opening of An American Place Japan.\n\nBut it was when Kelly made the move out West to work at Ch ez Panisse that she truly came into her own. Working with Alice Waters\, s he realized that simplicity\, seasonality\, and freshness were what matter ed to her most. Kelly took this mentality and applied it to her career and travels from Denver to Barbados and the south of France.\n\nBack in New Y ork\, Kelly earned her first James Beard Award in 1999\, running the kitch en at Old Chatham Sheepherding Company Inn in the Hudson Valley. In 2000\, Kelly opened Primo on a 4½-acre farm in Rockland\, Maine. More than deca de later\, the accolades and the guests are still coming in droves. In 201 3\, Kelly was the first two-time recipient of the James Beard Foundation ’s Best Chef\, Northeast. The following year Bon Appetit magazine named Primo one of the top 20 most important restaurants in America.\n\nTodd Per rin\n\nTodd is the Executive Chef and Co-owner of Mallard Cottage\, in Qui di Vidi Village\, St. John’s\, NL.   Mallard Cottage uses the bounty of Newfoundland land and sea to create a daily changing menu. In its first y ear Mallard was recognized by Enroute Magazine as #5 on its list of Top Te n Best New Restaurants in Canada 2014. In 2018  Mallard Cottage continued to be recognized as one of Canada’s top eateries\, coming in at No. 22 on the list Canada’s 100 Best Restaurants\n\nIn 2017\, Todd and his part ners opened the latest addition to the Quidi Vidi tourist experience - The Inn by Mallard Cottage. A modern\, yet traditional 7 room accommodation o ffering the best a Newfoundland and Labrador outport has to offer - in the heart of St. John’s.\n\nTodd’s latest project with his partners is Wa terWest Kitchen &\; Meats\, a butcher shop\, coffee shop\, restaurant\, quick service takeaway set to open early summer 2019 on the west end of W ater Street in downtown St. John’s.\n\nCamille Pluymackers\n\nChef Camil le opened Manuka in 2014 with the vision of offering Moncton a restaurant that would serve homemade food prepared with local ingredients\, using her European cooking background. After four years in business\, she is very p roud to stick to this philosophy as her cooking has been well received by local food lovers since opening day.\n\nGrowing up in Southern France\, Ch ef Camille fell deeply in love with food at an early age. Her mom had a pl entiful garden bursting with fruits and vegetables grown with love and she was also making homemade bread. Camille’s father traveled frequently fo r work and passed on his passion for fine food by taking his daughter to v arious restaurants around the world.\n\nUpon graduating from journalism st udies in Belgium\, Camille decided to travel the world to experience diffe rent cultures. It was after working in various restaurant kitchens during her travels that Camille realized she truly wanted to become a chef.\n\nAf ter spending time in Scotland\, Australia\, New Zealand and Japan\, Camill e arrived in Canada.  She met there her now husband André Léger\, a Mar itimer from Moncton. They decided to start their own business\, Manuka\, a few years later.\n\nAt Manuka\, the menu changes every week to reflect th e inspiration of the moment and to follow the flow of the seasons. Every p late Chef Camille puts together is a subtle balance of childhood memories and travel-inspired flavours. Dessert is always a beautiful finishing touc h at Manuka\, as throughout the years\, Camille developed a real passion f or creating intricate pastries and sweets.\n\nMichael Howell\n\nMichael Ho well is the founder and Executive Director of Devour! The Food Film Fest i n Nova Scotia\, Canada.  For more than 25 years Michael has been a leadin g chef across the United States\, Canada and The Bahamas.  Michael hosts food and wine inspired travel to Italy through Tempestuous Culinary\, and is currently the consulting Executive Chef at The Green Turtle Club and Ma rina in Abaco\, Bahamas.  From 2013-2013 Michael owned and operated Tempe st\, an award winning restaurant in Canada. Michael has twice cooked at N ew York’s prestigious James Beard House as featured chef.\n\nDeeply comm itted to Slow Food (he is the former co-Chair of  Slow Food Canada) and g lobal food literacy\, Michael was named a winner of the Queen Elizabeth II Diamond Jubilee Medal in 2011 for his contributions to improving the food system for all.  He was Nova Scotia Local Food Hero in 2010\, named Tast e of Nova Scotia’s Culinary Ambassador (along with business partner Lia Rinaldo) in 2015. Devour was awarded the 2017 Canadian Treasures award for Innovation in Hospitality by The George Brown Centre for Culinary Arts an d in 2018 was awarded the Tourism Industry Association of Nova Scotia Culi nary Ambassador Award.\n\nJeff MacLean\n\nMy tenure as culinary profession al spans 18 years since my culinary journey began\, studying at the Culina ry Institute of Canada in Prince Edward Island. I have pursued my passion for culinary by venturing to the Rocky Mountains working for Canadian Rock y Mountain Resorts (CRMR) at their Emerald Lake property in beautiful Brit ish Columbia. By 2003\, I graduated from the Culinary Institute of Canada with a Diploma in Culinary Arts.\nI embraced the Rocky Mountain cuisine ph ilosophy that was being elevated by CRMR as they own their own farms of wi ld game and encourage Chef’s to honor a true regional farm to table cuis ine. I quickly found mentors in the mountains including renowned Executive Chef Alistair Barnes\, whom assisted in the further development of my ski lls. During my CRMR career I have honed my admirable culinary and leadersh ip capabilities to become the Head Chef at their Deer Lodge property in Be autiful Lake Louise Alberta.\nOver my 10 + years with CRMR I also had a ch ance to travel and work throughout Canada as well as the United States add ing to multiple dimensions to my vast culinary knowledge and career.\nIt w as while working at CRMR's Buffalo Mountain Property I met my now wife Mic helle who is from New Zealand. Michelle and I lived abroad for two years which was a great opportunity to expand my international culinary experien ces and learn about New Zealand's culinary culture. Michelle and I then jo ined the New Castle family at the Keltic lodge before heading back to the Rockies where we called Banff home and I helped lead the culinary brigade at the world class Rimrock Resort.\nFrom there my family and I made the lo ng journey east to Saint Andrew’s New Brunswick where I was hired as the ir Executive Sous Chef. After 2 seasons as Exec Sous I had the chance to b e the Executive Chef\, and have transitioned well into the job leading the kitchen brigade at the Historic Property.\nThroughout my career I have be en involved in all aspects of the kitchen and have enjoyed applying and sh aring my unique skills and knowledge. My professional inspiration now come s by working alongside my teams\; watching the growth of skills and passio n within my brigade and finding ways to integrate inspired ideas through c ollaboration to help shape the future of the culinary industry.\nI was bor n and raised on Cape Breton Island and now call New Brunswick home. It see ms I have come full circle in my culinary journey and can’t wait to make great memories here with my Algonquin family.\n\nJohanne McInnis\, The Wh isky Lassie\n\nJohanne McInnis\, also knows worldwide as the Whisky Lassie \, has over 20 years experience in the public speaking field. Her educatio nal background in distillation has given her a strong understanding of the whisky making process and when combined with her natural passion lends be autifully to her master class. She now offers personal tours to Scotland W e are happy to have Johanne back again this year as a Devour presenter.\n\ nJohanne will lead a Peat Deconstruction Workshop – From zero peat to he avily peated\, scotch is recognized worldwide for its variety of flavours and aromas that are often associated with smoke or peat. Come join Johanne McInnis for a deconstruction and virtual walk through some of the peat bo gs of the UK through five very different whiskies.\n\n\n\nABOUT ALGONQUIN RESORT:\nThe Algonquin is one of Canada’s most luxurious and legendary resorts. Rich in history\, meticulously restored to its original splendour \, and complete with every modern comfort you could desire\, this year-rou nd destination truly offers the best of the past with contemporary ameniti es.\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 3/IMG_2898-Version-2.jpg LOCATION:The Algonquin Resort St. Andrews by-the-Sea\, 184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada GEO:45.080563;-67.055519 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Algonquin Resort St. Andrews by-the-Sea:geo:45.080563,-67.055519 END:VEVENT BEGIN:VEVENT UID:531@devourfest.com DTSTART;TZID=America/Halifax:20190516T183000 DTEND;TZID=America/Halifax:20190516T213000 DTSTAMP:20190510T202032Z URL:https://devourfest.com/program/devour-the-sea-a-fundraiser-for-the-dar tmouth-north-community-food-centre/ SUMMARY:Cancelled: Devour! The Sea: A Fundraiser for the Dartmouth North Co mmunity Food Centre DESCRIPTION:We’ve had to make the difficult decision to cancel the Devour ! The Sea fundraiser on May 16. We sincerely appreciate your support for t he event and for our federal charity of choice\, the Dartmouth North Commu nity Food Centre.\n \nTicketpro will be in touch with all ticket buyers t o issue a full refund for your purchase. Alternately\, please let us know if you would like to donate the price of your ticket directly to the Commu nity Food Centre and receive a tax receipt. \n\nWe’re back with our thi rd annual Devour! The Sea Fundraiser partnering with the Maritime Museum o f the Atlantic for the ultimate east coast collaboration in support of our federal charity of choice\, the Dartmouth North Community Food Centre. Wa nt to see how great last year's event looked – check out this video from threesixfive.\n\n\n\n\n\nIn a ‘Night at the Museum’-style takeover\, some of Nova Scotia’s most prominent chefs will create dishes inspired b y fun clips from classic sea-faring films that will be paired with wines f rom our partners at Bishop’s Cellar and a special welcome cocktail from Mer et Soleil Fine Wine &\; Spirits. All proceeds will go to the Centre .\n\nParticipating chefs include:\n\n\nCraig Flinn\, Chives Canadian Bistr o &\; 2 Doors Down\nMartin Ruiz Salvador\, Beach Pea Kitchen &\; Bar \nJason Lynch\, Le Caveau Restaurant\nMark Gray\, The Watch That Ends The Night\nStephanie Ogilvie\, Black Sheep\nMatt Krizan\, Mateus Bistro\n\n\n\ n\n\n\nAttendees will have the opportunity to purchase raffle tickets at t he event to further support the initiatives of the Dartmouth North Commun ity Food Centre. Amazing prizes! This is just one of the many ways you can support the work of the Centre onsite\, tickets will be sold throughout t he evening for $10 each or 3 for $25. (Cash &\; cheque only onsite). Dr ess is business casual. Parking is a challenge around the museum due to co nstruction downtown.A very special thank you to our event's generous partn ers:      ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/1 2/blue.jpg LOCATION:Maritime Museum of the Atlantic\, 1675 Lower Water St. \, Halifax\ , NS\, B3J 1S3\, Canada GEO:44.647533;-63.570789 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1675 Lower Water St. \, Hal ifax\, NS\, B3J 1S3\, Canada;X-APPLE-RADIUS=100;X-TITLE=Maritime Museum of the Atlantic:geo:44.647533,-63.570789 END:VEVENT BEGIN:VEVENT UID:541@devourfest.com DTSTART;TZID=America/Halifax:20190606T180000 DTEND;TZID=America/Halifax:20190606T220000 DTSTAMP:20190423T131211Z URL:https://devourfest.com/program/devour-vero-beach-chefs-shorts/ SUMMARY:Devour! Vero Beach Chefs & Shorts DESCRIPTION:Join us for our inaugural event at the Vero Beach Wine + Film F estival!\n\nVERO BEACH WINE + FILM FESTIVAL ADDS EXCLUSIVE CULINARY SOIRÉ E TO KICK OFF CELEBRATION THURSDAY\, JUNE 6 \, 2019 AT 6PM KIMPTON VERO BE ACH HOTEL &\; SPA\, SHORELINE ROOM AND PATIO.\n\nPRESENTED BY DEVOUR! T HE FOOD FILM FEST\, THIS CINEMATIC SPREAD WILL FEATURE PROVISIONS PREPARED BY FIVE CELEBRITY CHEFS\, EACH INSPIRED BY A SHORT FILM. THE VISUAL VIGN ETTES WILL SCREEN WHILE THE VINO IS UNCORKED AND THE COURSES ARE UNVEILED. \n\nSTARRING CHEFS INCLUDE:\n\nCHEF NORMAN VAN AKEN\, THREE\, MIAMI — T HE ONLY FLORIDIAN CHEF INDUCTED INTO THE PRESTIGIOUS JAMES BEARD FOUNDATIO N’S “WHO’S WHO OF FOOD &\; BEVERAGE IN AMERICA”\n\n\n\nWINSTON GUERRERO\, COBALT\, VERO BEACH\n\n\n\nCLAYTON CHARLES CARNES\, CHOLO SOY C OCINA\, WEST PALM BEACH\n\n\n\n \;\n\nMALKA ESPINEL\, TIMO\, MIAMI\n\n \n\nMICHAEL HOWELL\, DEVOUR! THE FOOD FILM FEST\n\n\n\nDinner included in the VBWFF PREMIERE PASS only or available by special event ticket. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 4/Devour-The-Vines-2017-3-Credit-NS-Tourism.jpeg LOCATION:Kimpton Vero Beach Hotel & Spa\, 3500 Ocean Drive\, Vero Beach\, F lorida\, 32963\, United States GEO:27.655827;-80.356560 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=3500 Ocean Drive\, Vero Bea ch\, Florida\, 32963\, United States;X-APPLE-RADIUS=100;X-TITLE=Kimpton Ve ro Beach Hotel & Spa:geo:27.655827,-80.356560 END:VEVENT BEGIN:VEVENT UID:539@devourfest.com DTSTART;TZID=America/Halifax:20190712T183000 DTEND;TZID=America/Halifax:20190830T213000 DTSTAMP:20190711T194339Z URL:https://devourfest.com/program/devour-in-the-vines/ SUMMARY:Devour! in the Vines DESCRIPTION:Join us for the ultimate food\, film and wine experience! Mark your calendars for our third summer back at Domaine de Grand Pré Winery c elebrating cinema\, wine and great food amongst the vines.\n\nThere is no other winery in Nova Scotia lucky enough to be just a stone’s throw away from a UNESCO World Heritage site. With a breathtaking view of the Bay of Fundy and the surrounding dyke lands of Grand Pré\, prepare for an unfor gettable evening–an intimate dinner set amongst rows and rows of vines. Chefs Jason Lynch and Michael Howell will prepare a five-course meal paire d with award-winning wines and delicious short films from Devour! The Food Film Fest curated by Managing Director\, Lia Rinaldo.\n\nWhat you can exp ect at Devour! in the Vines:\n\nTerroir Stroll – When guests arrive to the vineyard\, they will be greeted by the winery’s owner/winemaker and a glass of traditional method sparkling wine\, and will be lead on a guide d\, leisurely stroll in the late afternoon summer sun through the vineyard hearing about the history and uniqueness of the winery and wines.\n\n\nMe rroir Moment – As the sun hits golden hour\, the group will convene at the harvest table bar for their first wine and food pairing–fresh Nova S cotia oysters shucked by Chef Jason Lynch.\n\n\nSavouring Sunset – Guest s will then arrive be seated at the harvest table in the vineyard to enjoy a five-course\, al fresco meal prepared by Chefs Jason Lynch &\; Micha el Howell paired with Grand Pré wines.\n\n\nDevouring Under the Stars  – The Devour! team have curated five short films that will mark the star t of each course. The chefs will talk about both the inspiration they drew from each film and the fresh\, locally-sourced ingredients in each dish.\ n\n\nEnjoy the art of pairing film\, food and wine in a beautiful setting. There are just three exclusive 2019 dates  – July 12\, August 9 &\; 30 – and only twelve seats per dinner! The event is rain or shine. Tic kets are $195.00 (price includes HST and gratuity).\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 4/Devour-The-Vines-2017-1-Credit-NS-Tourism.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:538@devourfest.com DTSTART;TZID=America/Halifax:20190801T183000 DTEND;TZID=America/Halifax:20190801T223000 DTSTAMP:20190723T124734Z URL:https://devourfest.com/program/long-beach-international-film-festival- devour-the-food-film-fest-present-chefs-shorts-2/ SUMMARY:Long Beach International Film Festival & Devour! The Food Film Fest Present Chefs & Shorts DESCRIPTION:Join us as we return for a special evening where we pair gastro nomy\, wine and short films as part of the Long Beach International Film F estival presented by Wells Fargo! We’ll be presenting a five-course\, lo cally-sourced dinner with wine pairings inspired by short films and prepar ed by highly-esteemed local chefs.\n\nThis year’s featured chefs:\n\nGuy Reuge\, Mirabelle Restaurant\n\nAndrew Allotti\, Grotta Di Fuoco\n\nSeado n Shouse\, Halifax @ W Hotel Hoboken\n\nChef John Maffei\, Allegria Hotel\ n\nChef Michael Howell\, Devour! The Food Film Fest \n\nThe Menu &\; F ilms: \n\nWarm Seafood Salad - smoked mussels\, smoked trout\, lobster\, local greens\, nduja coral cream\, seaweed toast\, crispy sun chokes\nChef Seadon Shouse\, Halifax @ W Hotel Hoboken\nNova Scotiadirected by Daniel Klein &\; Mirra Fine\nWine Pairing TBD\n\nSpaghetti alla Chitarra\, spi cy garlic shrimp\, sesame\, chive crumbs\nChef Andrew Allotti\, Grotta di Fuoco\nPulled Stringsdirected by Vicki Chau-Ryan\nWine Pairing TBD\n\nCris p branzino\, cauliflower custard\, slow-roasted beets\,\ncandy striped bee ts\, beet vinaigrette\, chive-scented oil\nChef Guy Reuge\, Mirabelle Rest aurant\nIn a Nutshelldirected by Fabio Friedli\nWine Pairing TBD\n\nSmoked duck breast\, gooseberry ketchup\, purple sweet \npotato confit\, waterme lon radish slaw\nChef John Maffei\, Allegria Hotel\nHow Mr and Mrs Gock Sa ved the Kumara\ndirected by Felicity Morgan-Rhind\nWine Pairing TBD\n\nWaf fle\, lemon curd\, hibiscus purée\, maple-poached peach\, cinnamon mousse \, pop rocks\, Justus chocolate\, strawberry\nChef Michael Howell\, Devour ! The Food Film Fest\nWhat if Michael Bay Made Waffles?directed by David M a\nWine Pairing TBD\n\nFilms curated by Lia Rinaldo\nWines will be provide d by Bee Hunter Wines ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/1 1/Chefs-Shorts-Artwork-LOGO-2019.jpeg LOCATION:Allegria Hotel\, 80 W Broadway\, Long Beach\, NY\, 11561\, United States GEO:40.5843074;-73.66639150000003 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=80 W Broadway\, Long Beach\ , NY\, 11561\, United States;X-APPLE-RADIUS=100;X-TITLE=Allegria Hotel:geo :40.5843074,-73.66639150000003 END:VEVENT BEGIN:VEVENT UID:578@devourfest.com DTSTART;TZID=America/Halifax:20191019T180000 DTEND;TZID=America/Halifax:20191019T213000 DTSTAMP:20191015T221444Z URL:https://devourfest.com/program/a-taste-of-devour-in-windsor/ SUMMARY:A Taste of Devour! in Windsor DESCRIPTION:Devour! is spreading its wings into Hants County with this spec ial pre-festival celebration in Windsor. Come join Windsor and area restau rants and businesses for food\, film\, and fun. Wind your way through the Historic Imperial Theatre and the mesmerizing Mermaid Theatre workshop spa ces to taste\, sip\, and savour what makes Windsor great. Enjoy short film s from the upcoming Devour! Program. Come on out for an evening of cuisine \, cinema\, and camaraderie.\n\nParticipants include: Avondale Sky Winery\ , Bent Ridge Cucina &\; Winery\, Cocoa Pesto\, Dr Solas Kombucha\, Flyi ng Apron Cookery &\; Inn\, JustUs Coffee\, Lucky Italiano\, Sainte Fami lle Wines\, School House Brewery &\; Winegrunt Wine Bar.\n\n$20 per gue st\; ticket includes food and beverage\n\nSponsored by the Town of Windsor and Mermaid Imperial Performing Arts Centre ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/A-Taste-of-Devour-in-Windsor.jpg LOCATION:Mermaid Imperial Performing Arts Centre\, 106 Gerrish Street\, Win dsor\, NS\, Canada GEO:44.994221;-64.137230 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=106 Gerrish Street\, Windso r\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Mermaid Imperial Performing Art s Centre:geo:44.994221,-64.137230 END:VEVENT BEGIN:VEVENT UID:548@devourfest.com DTSTART;TZID=America/Halifax:20191022T100000 DTEND;TZID=America/Halifax:20191022T114000 DTSTAMP:20190911T140918Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-the- pollinators-w-bzzz/ SUMMARY:The Scotiabank Big Picture Program: The Pollinators w/BZZZ DESCRIPTION:The Pollinators tells the story of the controlled migration of billions of honey bees around the US—how they’re used to pollinate the crops that grow into the food we eat...and how our food supply is truly a t risk.\nUSA\, 2018\, 92 minutes\nDirector Peter Nelson\n\nBZZZ\n\nA littl e girl with a great affinity for bees goes to the limit in order to protec t her community from itself.\nMexico\, 2016\, 4 minutes\nDirectors Güicho Núñez &\; Anna Cetti ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Pollinators_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:579@devourfest.com DTSTART;TZID=America/Halifax:20191022T180000 DTEND;TZID=America/Halifax:20191022T213000 DTSTAMP:20191021T140740Z URL:https://devourfest.com/program/devour-kentville-sip-savour-2/ SUMMARY:Devour! Kentville: Sip & Savour DESCRIPTION:Devour! returns to Kentville and doubles in size due to popular demand with this kick-off celebration. Get treated to delectable bites an d delicious drinks from area businesses in this graze-around reception in the town’s iconic Cornwallis Inn. You’ll also be guided through parts of the Inn\, and businesses will collectively draw their inspiration from a short film from this year’s program in each unique space.\n\nParticipa nts include: 3Fs Food Experience\, Barrelling Tide Distillery\, Casa Nova Fine Beverages\, Charts Café\, Crystanny’s Brasserie\, Dr Solas Kombuch a\, Kate’s Bakery\, Maritime Express Cider\, NSCC Kingstec Culinary & \; Pastry Programs\, Paddy’s Irish Brew Pub\, Planter’s Ridge\, The Ro led Oat\, Still Fired Distilleries\, The Noodle Guy\, Tipsy Toad Grove\, J ust Us! Coffee &\; Slow Dough Pastries and Café.\n\n$25 per guest\; ti cket includes food and beverage\n\nSponsored by the Town of Kentville and the Kentville Business Community \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Kentville-Sip-_-Savour_resized.jpg LOCATION:Main Street Station\, 325 Main Street \, Kentville\, NS\, B4N 1K5 \, Canada X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=325 Main Street \, Kentvill e\, NS\, B4N 1K5\, Canada;X-APPLE-RADIUS=100;X-TITLE=Main Street Station: geo:0,0 END:VEVENT BEGIN:VEVENT UID:549@devourfest.com DTSTART;TZID=America/Halifax:20191023T100000 DTEND;TZID=America/Halifax:20191023T110000 DTSTAMP:20190911T141016Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-duck -academy-w-the-old-man-and-the-pears/ SUMMARY:The Scotiabank Big Picture Program: Duck Academy w/The Old Man and the Pears DESCRIPTION:Three thousand ducks\, one farmer\, and an ultimate goal to pro duce chemical-free sustainable rice. Against all odds\, a determined farme r in Thailand trains ducks to become “rice protectors”.\nThailand\, 20 19\, 52 minutes\nDirector Suriyon Jongleepun\n\nThe Old Man and the Pears\ n\nA weak and hungry old man begs for a pear from a fruit peddler\, but th e peddler refuses. A little boy bravely steps forward and spends his last coin to buy a pear for the old man. Finally\, a magical form of justice em erges from the ground.\nUSA\, 2018\, 5 minutes\nDirector Jing Sun ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Duck-Academy_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:594@devourfest.com DTSTART;TZID=America/Halifax:20191023T150000 DTEND;TZID=America/Halifax:20191023T170000 DTSTAMP:20190918T150250Z URL:https://devourfest.com/program/the-bubbles-bus-24/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional-method sparkling wines: Benjamin Bridge and L’Acadie Vineyards.\n\n$45 per guest\; round trip i s 2 hours\n\nSponsored by Benjamin Bridge\, L’Acadie Vineyards\, and the Municipality of the County of Kings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Bubbles-Bus_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:580@devourfest.com DTSTART;TZID=America/Halifax:20191023T173000 DTEND;TZID=America/Halifax:20191023T203000 DTSTAMP:20191015T153938Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-5/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The ninth edition of Devour! kicks off in grand style with the Devour! Opening Gala Reception featuring 12 of Nova Scotia’s finest chef s coming together to create a sensory exploration celebrating our local cu isine. Participating chefs &\; restaurants include: \n\nBrady Bertrand (Lightfoot &\; Wolfville)\, Michael Dolente (The Carleton)\, Jonathan J oseph (Argyler Lodge and Restaurant &\; Keeper's Kitchen)\, Matthew Kri zan (Mateus Bistro)\, Renée Lavallée (The Canteen)\, Meadowbrook Meat Ma rket\, Chris Pyne (Founders House Dining)\, Shane Robilliard (Fox Harb’r Resort)\, Martin Ruiz Salvador (The South Shore Fish Shack\, Salt Shaker Deli and Beach Pea Kitchen &\; Bar)\, Chris Velden (The Flying Apron In n &\; Cookery) &\; Peter Welton (Acadia University Dining Services). \n\nAs a guest of this special night\, you’ll also be treated to bevera ges from The Good Cheer Trail: \n\nL’Acadie Vineyards\, Annapolis Cider Company\, Barrelling Tide Distillery\, Benjamin Bridge\, Bulwark Cider\, C ompass Distillers\, Grand Pré Wines\, Ironworks Distillery\, Lake City Ci der\, Lightfoot &\; Wolfville Vineyards\, Maritime Express Cider Co.\, Petite Rivière Vineyards\, Planters Ridge Winery\, Sober Island Brewing C ompany\, Sòlas Kombucha &\; Viveau. \n\n$50 per guest\; ticket includ es all food and beverage\n\nSponsored by Taste of Nova Scotia ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Opening-Gala-Reception_resized.jpg LOCATION:Fountain Commons\, Acadia Univeristy\, 26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada GEO:45.08795689999999;-64.3666728 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=26 Crowell Dr\, Wolfville\, NS\, B4P 2R6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Fountain Commons\, Acadi a Univeristy:geo:45.08795689999999,-64.3666728 END:VEVENT BEGIN:VEVENT UID:550@devourfest.com DTSTART;TZID=America/Halifax:20191023T200000 DTEND;TZID=America/Halifax:20191023T214500 DTSTAMP:20191024T021853Z URL:https://devourfest.com/program/opening-gala-from-the-vine-north-americ an-premiere/ SUMMARY:Opening Gala: From the Vine (North American Premiere) DESCRIPTION:A downtrodden man (Joe Pantoliano) experiences an ethical crisi s and travels back to his hometown in rural Italy. He finds new purpose in reviving his grandfather’s old vineyard\, offering the small town of Ac erenza a sustainable future\, and reconnecting with his estranged family i n the process.\nCanada\, 2019\, 95 minutes\nDirector Sean Cisterna\nDistri butor Mythic Productions\n\nSponsored by CBC\, Telefilm Canada. In partner ship with:\n\n \n\nDirector Sean Cisterna and actor Joe Pantoliano will be in attendance and will participate in a post-screening Q&\;A with fest ival host\, Bob Blumer. \n\n\nOn this special evening we also award the y outh winner of the Nourish Nova Scotia Food &\; Film Challenge. We invi ted children and youth of all ages to make a short film about how youth ca n impact change in food. The winner will receive a $500 prize from Nourish Nova Scotia to support a healthy eating program or initiative in their sc hool/community\, as well as $500 in equipment from CBC.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/From-the-Vine-Opening-Gala_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:551@devourfest.com DTSTART;TZID=America/Halifax:20191024T100000 DTEND;TZID=America/Halifax:20191024T104500 DTSTAMP:20191001T011114Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-dive -w-hearth/ SUMMARY:The Scotiabank Big Picture Program: Dive! w/Hearth & Chef Dylan: Ho w to Make Pizza DESCRIPTION:Dive! follows filmmaker Jeremy Seifert and friends as they dump ster dive in the back alleys and gated garbage receptacles of Los Angeles ’ supermarkets. In the process\, they salvage thousands of dollars worth of good\, edible food.\nUSA\, 2010\, 42 minutes\nDirector Jeremy Seiffert \n\nHearth\n\nA short animated film about the power of community: a soup p ot\, lovely smells\, and sharing helps to melt the coldness of winter.\nCa nada\, 2019\, 2 minutes\nDirector Max Shoham\n\nChef Dylan: How to Make Pi zza\n\nAdorable four-year-old chef Dylan prepares pizza from scratch. Anyo ne can cook!\nUK\, 2018\, 1 minute\nDirectors Simon Wild ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Dive_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:595@devourfest.com DTSTART;TZID=America/Halifax:20191024T110000 DTEND;TZID=America/Halifax:20191024T130000 DTSTAMP:20190924T105141Z URL:https://devourfest.com/program/gleaning-expedition-with-found-forgotte n-food/ SUMMARY:Gleaning Expedition with FOUND Forgotten Food DESCRIPTION:All aboard the gleaning bus on a fall day in Nova Scotia! This expedition will feature an incredible cross-section of individuals working hard on waste reduction—from the grower Taproot Farms to the gleaners F OUND Forgotten Food to the recipient organization SOUP. Participants will take part in a farm tour and literally glean their own meal while they gai n a deeper understanding of the drivers of food loss and waste\; its subse quent environmental impacts\; individual\, community\, and corporate reduc tion strategies\; and the immediate impact of food redistribution in Nova Scotia.\n\n$45 per guest\, includes transportation &\; a meal\n\nSponso red by FOUND Forgotten Food\, TapRoot Farms\, SOUP &\; the Municipality of the County of Kings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Gleaning.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:596@devourfest.com DTSTART;TZID=America/Halifax:20191024T110000 DTEND;TZID=America/Halifax:20191024T123000 DTSTAMP:20191024T022616Z URL:https://devourfest.com/program/culinary-workshop-w-chef-danny-smiles/ SUMMARY:Culinary Workshop w/Chef Danny Smiles DESCRIPTION:Chef de cuisine and co-owner (along with cohort Chuck Hughes) o f Le Bremner in Montréal\, Danny Smiles is no stranger to the screen—wi th appearances on Top Chef Canada\, Chuck &\; Danny’s Road Trip\, and most recently\, Iron Chef Canada. His love of Italian food has him about to open a new restaurant focusing specifically on Roman cuisine. So this c ulinary workshop will not only be a delectable amuse-bouche from Chef Dann y\, it will also bring a “smile” to your palate.\n\nSponsored by: Russ ell Hendrix. In partnership with:\n\n \n\nDanny Smiles\n\nHe may be Chef a t the acclaimed Le Bremner in old Montréal and a first runner-up of Top C hef Canada\, but Danny Smiles’ cooking career had a far less auspicious start. It began at age 14\, in the dish-pit at his parent’s small hotel in Montréal. One night\, a cook on the line lost his thumb and Danny was thrown in to take his place\, quickly realizing there was no turning back. He went on to attend Montréal’s St. Pius X Culinary Institute\, then h eaded to Italy\, where he interned for Michelin-star chefs. Danny’s love of food and easy-going manner has gained him many appearances at national food festivals and television shows. He has starred in Giardino (a three- part web series for Vice TV)\, and most recently with Chef Chuck Hughes in Chuck &\; Danny’s Road Trip for Food Network Canada. This fun series followed the two best friends as they explored and ate their way across C anada. @chefdannysmiles\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Danny-Smiles_resized1.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:VEVENT UID:597@devourfest.com DTSTART;TZID=America/Halifax:20191024T110000 DTEND;TZID=America/Halifax:20191024T130000 DTSTAMP:20190923T154627Z URL:https://devourfest.com/program/bourbon-luncheon-workshop-w-ray-daniel- chef-dennis-johnston/ SUMMARY:Bourbon Luncheon Workshop w/Ray Daniel & Chef Dennis Johnston DESCRIPTION:Ray Daniel\, BeamSuntory Bourbon Brand Ambassador\, will co-hos t a delicious lunch with dishes from Dennis Johnston paired perfectly with the BeamSuntory Small Batch Bourbon Collection. Ray will feature bourbons from Jim Beam\, Makers Mark\, Knob Creek and Basil Hayden. Bottoms up!\n\ nSponsored by: Mer Et Soleil &\; Le Caveau Restaurant at Grand Pré Win ery\n\nRay Daniel \n\n\n\nRay Daniel brings with him nearly two decades o f experience behind the bar\, from Europe to North America—and currently he is the Beam Suntory Bourbon Ambassador to Canada. Hailing from Ireland \, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\ , Ray’s escapades have landed him in competitions and as a guest speaker and lecturer throughout Canada\, Mexico\, and the United States\, and he has appeared in numerous publications including Whisky Magazine and The Ne w York Times. Jam-packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s presentations have become a much sought- after affair. @raydanielwhiskey\n\nDennis Johnston\n\n\n\nBorn in the UK o f Nova Scotian parents\, Dennis grew up in Montréal\, surrounded by his f amily’s gardening\, pickling\, and preserving. The smells and flavours o f the kitchen left a big impression on him\, and he ended up working in re staurants around the world\, including early apprenticeships with the Roux Brothers in London and Brae\, and with Anton Mossimann at the Dorchester. After moving to Nova Scotia in 1999\, the seed of an idea began to grow a nd he opened restaurant FID with his wife\, Monica\, with the mantra of be ing local\, sustainable\, and ethical. Working directly with the farmers\, foragers\, and fishermen\, Dennis began using heritage varieties of fruit s and vegetables\, sustainable fish species and the concept of nose to tai l butchery in using whole animals. After winning numerous local awards ove r the years and being named as one of the top 50 restaurants in Canada by Macleans magazine in September 2012\, Monica and Dennis decided to close F ID on May 31\, 2013 and take a little break before moving on to other proj ects.\n\nDennis now operates Fid Kitchen : guiding trips to various locati ons in Europe. Focusing on food\, wine and culture. He also operates as a caterer. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Cocktails-Photography-Workshop_resized.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:583@devourfest.com DTSTART;TZID=America/Halifax:20191024T140000 DTEND;TZID=America/Halifax:20191024T150000 DTSTAMP:20191023T124304Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-program-rec eption/ SUMMARY:Taste of Nova Scotia Awards Program & Reception DESCRIPTION:We’re thrilled to once again host the Taste of Nova Scotia Aw ards. These awards provide an annual opportunity for Taste of Nova Scotia members and the public to celebrate and honour the people who produce\, de velop\, export\, prepare\, and serve the best quality local food and culin ary experiences in the province. Join us for a special celebration of this year’s winners followed by a reception from 3:15 p.m. - 4:15 p.m at Ben jamin Bridge.\n\nFree admission\n\nSponsored by Taste of Nova Scotia\n\n&n bsp\; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Taste-of-Nova-Scotia-Awards-Program-_-Reception_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:600@devourfest.com DTSTART;TZID=America/Halifax:20191024T150000 DTEND;TZID=America/Halifax:20191024T170000 DTSTAMP:20190930T171509Z URL:https://devourfest.com/program/daily-happy-devhour-at-the-church-brewi ng-co/ SUMMARY:Daily HAPPY devHOUR! at The Church Brewing Co. DESCRIPTION:Join us in our most hospitable of hours at the Devour! Festival Lounge over three days of the festival. Raise a glass and mingle with an interesting crew night after night. \n\nFree admission\; food and beverag es available for purchase\; first come\, first seated. Waiting times expec ted. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/sanctuary3.jpeg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:598@devourfest.com DTSTART;TZID=America/Halifax:20191024T150000 DTEND;TZID=America/Halifax:20191024T163000 DTSTAMP:20191024T022843Z URL:https://devourfest.com/program/culinary-workshop-w-chef-michele-forgio ne/ SUMMARY:Culinary Workshop w/Chef Michele Forgione DESCRIPTION:A Canadian force on the culinary scene\, Chef Michele Forgione now owns four restaurants—Impasto\, Pizzeria Gema\, Chez Tousignant\, an d the newly opened Vesta—and all are located in the heart of Montreal’ s Little Italy. Expansion into consumer goods with his new national brand\ , Aliments Faita-Forgione\, is just a natural progression. Michele will de mo Paccheri with Seafood\, one of his signature dishes from southern Italy . It’s a pasta dish that savours the flavours of the sea combined with a delicious tomato sauce from Aliments Faita-Forgione.\n\nSponsored by: Rus sell Hendrix. In partnership with:\n\n \n\nBio- Michele Forgione\n\nMichel e Forgione is an Italian chef and restaurateur in Montréal. He is also th e executive chef and co-owner of four restaurants— Impasto\, Pizzeria Ge ma\, Chez Tousignant\, and the newly opened Vesta—all of which are locat ed in the heart of Montréal’s Little Italy\, and continue to garner cri tical acclaim since their respective openings. His formal training took pl ace at the Pius X Culinary Institute\, followed by the Institut de Tourism e et d’Hôtellerie du Québec\, where he specialized in pastry and bakin g. He is a co-author of his first cookbook\, Montrealissimo\, a history of food of the Italian-Montrealers. He is also the co-owner and brand ambass ador of Aliments Faita-Forgione. @micheleforgione ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Michele-Forgione_resized.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:VEVENT UID:623@devourfest.com DTSTART;TZID=America/Halifax:20191024T150000 DTEND;TZID=America/Halifax:20191024T170000 DTSTAMP:20190918T150306Z URL:https://devourfest.com/program/the-bubbles-bus-25/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional-method sparkling wines: Benjamin Bridge and L’Acadie Vineyards.\n\n$45 per guest\; round trip i s 2 hours\n\nSponsored by Benjamin Bridge\, L’Acadie Vineyards\, and the Municipality of the County of Kings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Bubbles-Bus_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:599@devourfest.com DTSTART;TZID=America/Halifax:20191024T150000 DTEND;TZID=America/Halifax:20191024T180000 DTSTAMP:20191008T173629Z URL:https://devourfest.com/program/cocktails-photography-workshop/ SUMMARY:Cocktails & Photography Workshop  DESCRIPTION:Beam Suntory Bourbon Brand Ambassador Ray Daniel—along with o fficial festival photographers Andrew Donovan and Crissie Brenton of Photo type—will co-host an interactive cocktail and photography session. While Ray presents five make-at-home cocktail basics using the brands Makers Ma rk\, Sipsmith\, Knob Creek\, Basil Hayden\, and Jim Beam Black\, Andrew an d Crissie will show you how to capture these beverages for posterity (whil e drinking them\, of course).\n\nSponsored by: Mer Et Soleil\n\n\nRay Dani el\n\nRay Daniel brings with him nearly two decades of experience behind t he bar\, from Europe to North America—and currently he is the Beam Sunto ry Bourbon Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particul ar. With a long background in competitive bartending\, Ray’s escapades h ave landed him in competitions and as a guest speaker and lecturer through out Canada\, Mexico\, and the United States\, and he has appeared in numer ous publications including Whisky Magazine and The New York Times. Jam-pac ked with passion\, humour\, and a massive respect for the history of whisk ey\, Ray’s presentations have become a much sought-after affair. @raydan ielwhiskey\nCrissie Brenton\n\nCrissie Brenton is a food stylist\, photogr apher\, and chef from Halifax. Her photos have appeared in The Coast\, Hal ifax’s Weekly\, The Chronicle Herald\, and currently works for Curated M agazine. She has done promotional shots for many of Halifax’s best resta urants and is an official photographer for Devour! Film Fest with her comp any\, Phototype.  \n\nAndrew Donovan\n\nAndrew Donovan is a photographer and mixologist from Halifax\, with a background in design. He is a staff photographer for Curated Magazine\, and has been published in The Coast\, Halifax’s Weekly. This is his third year as a Devour! Film Fest photogra pher with Phototype\, his company with partner Crissie Brenton. He has wor ked in the fine and fast-casual food industry for years. His favourite dri nk to make is a boulevardier.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/DSC_3524.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:VEVENT UID:552@devourfest.com DTSTART;TZID=America/Halifax:20191024T151500 DTEND;TZID=America/Halifax:20191024T161500 DTSTAMP:20190911T141110Z URL:https://devourfest.com/program/beloved-w-cote-de-boeuf/ SUMMARY:Beloved w/Côte de Boeuf DESCRIPTION:This striking portrait captures the story of 82-year-old Firouz eh\, one of the last female sheepherders working in the traditional way in Iran. She’s an indomitable woman who wrestles with her family’s choic es\, and ultimately chooses independence.\nIran\, 2018\, 54 minutes\nDirec tor Yaser Talebi\nDistributor ELI Image\n\nCôte de Boeuf\n\nFestival fave director James Reid returns with a deep dive into the dying art of butche ry. Passion for excellence and quality artisanal beef is reviving this ski ll.\nCanada\, 2019\, 5 minutes\nDirector JR Reid ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Beloved_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:553@devourfest.com DTSTART;TZID=America/Halifax:20191024T153000 DTEND;TZID=America/Halifax:20191024T161500 DTSTAMP:20191024T022738Z URL:https://devourfest.com/program/david-roccos-dolce-italia-w-off-the-bea ten-path-hope-in-the-new-rome/ SUMMARY:David Rocco's Dolce Italia w/Off the Beaten Path & Hope in the New Rome DESCRIPTION:Two episodes of Italian-Canadian Chef David Rocco’s Dolce Ita lia are in-depth looks at the food and modern culture of Italy. First up i s eating like a REAL Roman and not like a tourist. The second is an inspir ing look at an Italian prison where female inmates are learning to make ar tisanal cheese in advance of being released. David will be in attendance.\ nCanada\, 2019\, 44 minutes\nDirector David Rocco\n\nDavid Rocco will be i n attendance and will participate in a post-screening Q&\;A with festiv al host\, Bob Blumer.\n\n\n\nBio- David Rocco\n\nTrailblazing\, internatio nal celebrity chef David Rocco breaks down cultural barriers by uniting pe ople through the love of sharing a great meal. David brings his passion fo r food\, travel\, and adventure to millions of homes worldwide through his hit television programs David Rocco’s Dolce Vita\, Dolce India\, Dolce Italia\, Dolce Africa\, and now his latest\, David Rocco’s SouthEast Asi a. Named one of “Canada’s Top Ten Style Makers” by Flare magazine\, David has also authored three international bestselling cookbooks: David R occo’s Dolce Famiglia and the award-winning David Rocco’s Dolce Vita a nd Made In Italy. \n\n \;\n\nIn partnership with:\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/offthebeatenpath_hopeinthenewrome_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:584@devourfest.com DTSTART;TZID=America/Halifax:20191024T160000 DTEND;TZID=America/Halifax:20191024T200000 DTSTAMP:20191017T141927Z URL:https://devourfest.com/program/devour-street-food-party-4/ SUMMARY:Devour! Street Food Party DESCRIPTION:We’re back with the fifth edition of our largest free outdoor event. Look out for some of your favourite food trucks\, along with delec table dishes from restaurants and vendors from the county. Come with your family\, friends or even sneak out on your own for an al fresco snack betw een movies. Participating vendors so far include: Front Street Community Oven\, Bent Ridge Winery\, Tap Root Farms\, Men’s Cooking Clubs Consorti um\, Purple People Feeder Food Truck\, Cheese Curds Food Truck\, Little As ia Food Truck\, Fully Loaded Jacket Potato Food Truck\, Miller’s Gourmet Kettle Corn and Mr. Smooth Fruit Smoothies and Grill.\n\nFree admission\; food and beverages available for purchase.\n\nSponsored by Wolfville Busi ness Development Community and Wilsons Home Heating ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Street-Food-Party_resized.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:554@devourfest.com DTSTART;TZID=America/Halifax:20191024T170000 DTEND;TZID=America/Halifax:20191024T190000 DTSTAMP:20191024T022118Z URL:https://devourfest.com/program/special-presentation-of-big-night-curat ed-by-lidia-bastianich/ SUMMARY:Special Presentation of Big Night curated by Lidia Bastianich DESCRIPTION:Chef Primo (Tony Shalhoub) and businessman Secondo (Stanley Tuc ci) are immigrant brothers from Italy who open their dream restaurant in N ew Jersey. However\, Primo’s authentic food is too unfamiliar for the lo cals’ tastes\, and the restaurant is struggling. When bandleader Louis P rima is scheduled to appear at their restaurant\, the two brothers put all of their efforts into one dinner\, which will ultimately decide the fate of their restaurant.\nUSA\, 1996\, 109 minutes\nDirector Campbell Scott &a mp\; Stanley Tucci\nDistributor Criterion Pictures\n\nIn partnership with: \n\n \n\nLidia Bastianich will be in attendance and will participate in a post-screening Q&\;A with festival host\, Bob Blumer\, followed by a bo ok signing with a selection of books including her latest\, Felidia. Books will be available for purchase on-site.\n\nScreens with Loss of Taste \n \n\nMemory\, passion\, and heartache come together over a glass of wine\, when remembering what is lost.\nItaly\, 2012\, 3 minutes\nDirector Luca Ne stola\n\n\n\nLidia Bastianich \n\n“Everyone knows me as a chef\, TV hos t\, restaurateur\, and author\,” says Lidia Bastianich. “But I am also a refugee who has lived the American dream.” \n\nLidia grew up behind the Iron Curtain in Pola\, a small city on the southern tip of the Istrian Peninsula. While in many ways she enjoyed an idyllic childhood—it was a n old world life\, spent close to the land in her grandmother’s backyard and in vineyards\, orchards\, and courtyards—her family suffered under Yugoslavia’s communist regime\, eventually becoming one of its targets.\ n\n“While life seemed great for me at the time\, what I didn’t know as a child was how communism took away almost everything my family stood for . Communists changed our last name. We couldn’t speak our native Italian language. They took away our religion\; I even had to be baptized in secr et! Communism threatened my dad’s business. So we were forced to flee\, ” Lidia says.\n\nIn 1956\, Lidia and her family escaped across the borde r to Trieste\, Italy\, where they spent two years in the refugee camp of t he Risiera di San Sabba\, grim barracks that used to be a Nazi concentrati on camp. During her time there\, Lidia helped the nuns of the school she a ttended by cooking in the kitchen—her first taste of working in a big co mmercial kitchen. Finally\, in 1958\, sponsored by Catholic Charities\, th e family boarded a plane to New York. \n\nLidia vividly remembers the kin dness they received when arriving in America. “Complete strangers and no nprofit organizations were willing to give us a home\, fill our cupboards with food\, and find my parents a job. There was so much generosity and to this day we have so much gratitude for the people and organizations that helped us when we most needed it.” \n\nIn her new memoir\, My American Dream: A Life of Love\, Family\, and Food\, Lidia takes readers from her l ife under communism\, a dramatic escape across the border and life as a re fugee\, to her journey to America—penniless—and the launch of her food business. She describes the struggle to open her flagship Manhattan resta urant\, Felidia\, and all the accolades that followed\, including the nigh t that Julia Child and James Beard came to dine (which later resulted in t he launch of Lidia’s TV career). The rest\, they say\, is history. \n\n Today\, Lidia is an Emmy Award-winning public television host\, a best-­s elling cookbook author with a dozen books published to date\, a successful restaurateur\, and owner of a flourishing food and entertainment business . Most importantly\, Lidia has accomplished all of this by marrying her tw o passions in life—her family and food—to create multiple culinary end eavors alongside her two children\, Joseph and Tanya. \n\nLidia’s cookb ooks\, co-authored with her daughter Tanya\, include Lidia’s Celebrate L ike an Italian\, Lidia’s Mastering the Art of Italian Cuisine\, Lidia’ s Commonsense Italian Cooking\, Lidia’s Favorite Recipes\, Lidia’s Ita ly in America\, Lidia Cooks from the Heart of Italy\, and Lidia’s Italy —all companion books to the Emmy winning and four-time nominated televis ion series Lidia’s Kitchen\, Lidia’s Italy in America\, and Lidia’s Italy. Lidia is the owner/co-owner of four acclaimed New York City restaur ants—Felidia\, Becco\, Esca\, and Del Posto—as well as Lidia’s Pitts burgh and Lidia’s Kansas City along with her daughter Tanya. Together wi th Tanya and son-in-law Corrado\, Lidia also has developed a line of artis anal pastas and all-natural sauces\, LIDIA’S\, which are sold at fine fo od stores nationwide.\n\nWith her son Joseph and Italian business magnate Oscar Farinetti\, the team opened Eataly—the largest artisanal Italian f ood and wine marketplace—with current locations in New York City\, Chica go\, Boston\, Los Angeles\, and Sao Paolo\, Brazil. \n\nLidia is a member of Les Dames D’Escoffier and founding member of Women Chefs and Restaur ateurs—two non-profit organizations of women leaders in the food and hos pitality industries. She is also a champion for the United Nations Associa tion of the United States of America’s Adopt-A-Future program\, in suppo rt of refugee education. \n\nAmong the numerous awards and accolades Lidi a has earned are seven James Beard Awards (Outstanding Chef\, Television F ood Show\, Best Chefs in America\, Who’s Who of Food &\; Beverage in America\, Specials 2016\, Special 2017 and 2018)\, and two Emmy Awards for Outstanding Culinary Host (2013 and 2018). \n\nBut perhaps her most trea sured honor was when she was chosen by Pope Benedict (2008) and also Pope Francis (2015) to cook for them during their much-lauded visits to New Yor k City. For Lidia\, food remains a medium—a way of connecting with other s. “In this world today\, more than ever\, sitting together to connect w ith family and friends is so important\,” she adds. “We may have hundr eds of friends on social media\, but our real friends are the ones we shar e meals with. Sharing food is a way to connect and nurture others with som ething you made.” ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Big-Night_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:581@devourfest.com DTSTART;TZID=America/Halifax:20191024T193000 DTEND;TZID=America/Halifax:20191024T223000 DTSTAMP:20191024T022230Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-big-nigh t-curated-by-lidia-bastianich/ SUMMARY:Celebrity Chef Dinner based on Big Night curated by Lidia Bastianic h DESCRIPTION:This five-course dinner prepared by a slate of all female chefs inspired by the film Big Night.\n\nPaola Colucci\, Pianostrada Laboratori o di Cucina\, Rome\nRenée Lavallée\, The Canteen\, Dartmouth\nMelissa Ke lly\, Primo\, Maine\nAlida Solomon\, Tutti Matti\, Toronto\n\n$150 per gue st\; ticket includes wine pairings\, and ticket to the After Party – Dev our! Italiano. Sponsored by the Italian Trade Commission\, Istituto Italia no di Cultura\, Bishop's Cellar\, Armstrong Foodservice &\; Chef Works Canada.\n\nMenu and wine pairings coming soon!\n\nPlease Note: Due to the nature of this event – being a set menu in a remote location with visiti ng chefs – we are not able to accommodate dietary restrictions at this d inner.\n\nPaola Colucci\, Pianostrada Laboratorio di Cucina\, Rome\n\nChef Paola Colucci may have been a financial advisor for 20 years\, but during that time she was always honing her passion for food\, constantly develop ing new techniques and skills in modern Italian cuisine. She finally decid ed to pursue her dream of owning an Italian restaurant and opened up Piano strada Laboratorio di Cucina—now one of the hottest restaurants in Rome\ , and helmed by an all-female crew. Her Italian-Mediterranean cuisine is i nfluenced by tradition\, combining raw materials\, and great attention to preparation and details. Paola believes in treating guests as if they were coming into her home\, and being extremely generous in terms of care and dedication because\, “Making someone happy can be one of the most reward ing feelings in this world.” @pianostrada\n\nRenée Lavallée\, The Cant een\, Dartmouth\n\nBorn and raised in Shawville\, Quebec\, Renée left hom e at an early age to attend Toronto’s George Brown College. After close to 25 crazy years in restaurants around the world\, she now calls Nova Sco tia home. After a brief hiatus to raise her family\, Renée jumped back in to the ring to open The Canteen—an award-winning sandwich shop in Downto wn Dartmouth—then went on to open up Little C\, a full-service restauran t and take-out shop. Renée has a long list of professional accolades and has been the spokesperson for numerous culinary brands and organizations i ncluding Community Food Centres Canada and Dairy Farmers’ of Canada\, an d was named the 2018 Culinary Ambassador of the Year by Taste of Nova Scot ia. Renée is an ardent supporter of local food producers\, and she can of ten be spotted at farmers’ markets with her husband and business partner Doug\, daughter Zoe\, and son Philippe in tow. @feistychef\n\nMelissa Kel ly\, Primo\, Maine\n\n\nMelissa Kelly is the Executive Chef and proprietor of Primo\, an award-winning restaurant on a 4 ½ acre farm in Rockport\, Maine. Melissa Kelly grew up on Long Island and spent countless hours in h er Italian grandmother’s kitchen. After studying business at the State U niversity of New York and the University of Maine\, Kelly’s kitchen incl inations and curiosity led her to the Culinary Institute of America. Event ually Kelly returned to New York to work for iconic Chef Larry Forgione at An American Place. \n\nBut it was when Kelly made the move out West to w ork at Chez Panisse that she truly came into her own. Working with Alice W aters\, she realized that simplicity\, seasonality\, and freshness were wh at mattered to her most. Kelly took this mentality and applied it to her c areer and travels from Denver to Barbados and the south of France. Back in New York\, Kelly earned her first James Beard Award in 1999\, running the kitchen at Old Chatham Sheepherding Company Inn in the Hudson Valley. In 2000\, Kelly opened Primo and in 2013\, Kelly became the first two-time re cipient of the James Beard Foundation’s Best Chef\, Northeast. The follo wing year Bon Appetit named Primo one of the top 20 most important restaur ants in America\; it has since been featured on Anthony Bourdain’s No Re servations\, Esquire Magazine\, Gourmet\, The New York Times\, The Boston Globe\, Travel and Leisure\, Condé Nast Traveler\, Town &\; Country\, New York Magazine\, Gourmet\, Wine Spectator\, Oprah Magazine\, and many m ore. @chefmelissak\n\nAlida Solomon\, Tutti Matti\, Toronto\n\nAlida Solom on is one of only a few women chef/owners in Canada. Since her renowned re staurant\, Tutti Matti\, opened its doors in 2002\, it has been hailed by critics and received both local and national awards—including the presti gious “L’Eccio D’Oro” for Osteria of the Year\, and Chef Solomon b eing awarded a “Fellow of the Institute” at the 2016 Ontario Hostelry Institute’s Gold Awards. Throughout its history\, Tutti Matti has stayed true to its roots\, serving food and wine that honours the spirit and cul ture of Tuscany. Prior to opening Tutti Matti\, Alida lived and worked for six years in Montalcino\, Tuscany. She was highly respected in the region al hospitality industry\, where she garnered acclaim and Michelin recognit ion for the hilltop restaurant\, Boccon di Vino. Currently\, Alida is work ing on Motherland\, a documentary filmed in Italy that celebrates women in wine and food. @alidasolomon\n\nIn partnership with:\n\n \n\n \;\n\n& nbsp\; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Celebrity-Chef-Dinner-based-on-Big-Night-curated-by-Lidia-Bastianich_res ized.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:VEVENT UID:555@devourfest.com DTSTART;TZID=America/Halifax:20191024T200000 DTEND;TZID=America/Halifax:20191024T214500 DTSTAMP:20190911T141141Z URL:https://devourfest.com/program/the-game-changers-w-masters/ SUMMARY:The Game Changers w/Masters DESCRIPTION:A UFC fighter’s world is turned upside down when he discovers an elite group of world-renowned athletes and scientists who prove that e verything he had been taught about protein was a lie. Starring Arnold Schw arzenegger.\nUSA\, 2018\, 90 minutes\nDirector Louie Psihoyos\nDistributor The Game Changers\n\nMasters \n\nIt’s crunch time and a frazzled young woman prepares to take the hardest test in the world.\nUSA\, 2019\, 10 Mi nutes\nDirector Mark Ward ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Game-Changers_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:556@devourfest.com DTSTART;TZID=America/Halifax:20191024T201500 DTEND;TZID=America/Halifax:20191024T220000 DTSTAMP:20190911T141506Z URL:https://devourfest.com/program/the-best-sommelier-in-the-world-w-the-s ommelier/ SUMMARY:The Best Sommelier in the World w/The Sommelier DESCRIPTION:The world’s best sommeliers have three days to demonstrate a lifetime of study at the prestigious World Sommelier Competition. It’s t he ultimate expression of a fascinating culture that gives new meaning to the fabulous myths and mysteries of the world of wine.\nArgentina\, 2019\, 90 minutes\nDirector Nicolás Carreras\nDistributor Latitido Films\n\nThe Sommelier\n\nWinning the title of Best Sommelier in Hungary doesn’t com e without a cost.\nHungary\, 2019\, 10 minutes\nDirector Witeck Ducki ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Best-Sommelier-in-the-World_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:585@devourfest.com DTSTART;TZID=America/Halifax:20191024T210000 DTEND;TZID=America/Halifax:20191026T010000 DTSTAMP:20190924T111206Z URL:https://devourfest.com/program/devour-italiano-party/ SUMMARY:Devour! Italiano Party DESCRIPTION:When a moon hits your eye\, like a big pizza pie...that’s amo re! Join us for a party in honour of our Celebrity Headliner Guest\, Lidia Bastianich\, and this year’s regional theme\, Celebrating Italian Food &\; Cinema.\n\nAdmittance with a festival badge or ticket\; one drink t icket included\; restricted to 19 years of age or older.\n\nSponsored by t he Italian Trade Commission ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Italiano-Party_resized.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:VEVENT UID:601@devourfest.com DTSTART;TZID=America/Halifax:20191025T090000 DTEND;TZID=America/Halifax:20191025T103000 DTSTAMP:20191003T164136Z URL:https://devourfest.com/program/cooking-master-classes-for-youth-2/ SUMMARY:Cooking Master Classes for Youth DESCRIPTION:Under the guidance of instructors and students from prestigious culinary schools across Canada\, local students will learn the secrets of great dishes in this hands-on workshop series. All food produced in these workshops will be distributed to a local senior citizens home.\n\n9:00 a. m. - 10:30 a.m. • Nova Scotia Community College\, Nova Scotia\n\n11:00 a.m. - 12:30 p.m. • George Brown College\, Toronto\n\n1:00 p.m. - 2:30 p.m. • Pacific Institute of Culinary Arts\, Vancouver\n\nPre-registratio n required\; $10 per person per session ($25 for all three sessions)\; rec ommended ages 12-17\n\nSponsored by Wolfville Rotary – Mud Creek\n\n&nbs p\; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Cooking-Master-Classes-for-Youth_resized-1.jpg LOCATION:L'Arche Homefires\, 341 Main St\, Wolfville\, NS\, B4P 2N5\, Canad a GEO:45.091541;-64.358505 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=341 Main St\, Wolfville\, N S\, B4P 2N5\, Canada;X-APPLE-RADIUS=100;X-TITLE=L'Arche Homefires:geo:45.0 91541,-64.358505 END:VEVENT BEGIN:VEVENT UID:630@devourfest.com DTSTART;TZID=America/Halifax:20191025T093000 DTEND;TZID=America/Halifax:20191025T103000 DTSTAMP:20190925T204026Z URL:https://devourfest.com/program/book-signing-with-lidia-bastianich/ SUMMARY:Book Signing with Lidia Bastianich DESCRIPTION:Bring your well-used copy of any of Lidia's amazing cookbooks\, or pick up a brand new copy of the FELIDIA cookbook for Chef Bastianich t o sign for you\, hot off the press!\n\nSponsored by the Italian Trade Comm ission\; this will take place in the VIP Lounge at Devour! HQ. Free admiss ion.\n\nLidia Bastianich\n\n“Everyone knows me as a chef\, TV host\, res taurateur\, and author\,” says Lidia Bastianich. “But I am also a refu gee who has lived the American dream.” \n\nLidia grew up behind the Iro n Curtain in Pola\, a small city on the southern tip of the Istrian Penins ula. While in many ways she enjoyed an idyllic childhood—it was an old w orld life\, spent close to the land in her grandmother’s backyard and in vineyards\, orchards\, and courtyards—her family suffered under Yugosla via’s communist regime\, eventually becoming one of its targets.\n\n“W hile life seemed great for me at the time\, what I didn’t know as a chil d was how communism took away almost everything my family stood for. Commu nists changed our last name. We couldn’t speak our native Italian langua ge. They took away our religion\; I even had to be baptized in secret! Com munism threatened my dad’s business. So we were forced to flee\,” Lidi a says.\n\nIn 1956\, Lidia and her family escaped across the border to Tri este\, Italy\, where they spent two years in the refugee camp of the Risie ra di San Sabba\, grim barracks that used to be a Nazi concentration camp. During her time there\, Lidia helped the nuns of the school she attended by cooking in the kitchen—her first taste of working in a big commercial kitchen. Finally\, in 1958\, sponsored by Catholic Charities\, the family boarded a plane to New York. \n\nLidia vividly remembers the kindness th ey received when arriving in America. “Complete strangers and nonprofit organizations were willing to give us a home\, fill our cupboards with foo d\, and find my parents a job. There was so much generosity and to this da y we have so much gratitude for the people and organizations that helped u s when we most needed it.” \n\nIn her new memoir\, My American Dream: A Life of Love\, Family\, and Food\, Lidia takes readers from her life unde r communism\, a dramatic escape across the border and life as a refugee\, to her journey to America—penniless—and the launch of her food busines s. She describes the struggle to open her flagship Manhattan restaurant\, Felidia\, and all the accolades that followed\, including the night that J ulia Child and James Beard came to dine (which later resulted in the launc h of Lidia’s TV career). The rest\, they say\, is history. \n\nToday\, Lidia is an Emmy Award-winning public television host\, a best-­selling c ookbook author with a dozen books published to date\, a successful restaur ateur\, and owner of a flourishing food and entertainment business. Most i mportantly\, Lidia has accomplished all of this by marrying her two passio ns in life—her family and food—to create multiple culinary endeavors a longside her two children\, Joseph and Tanya. \n\nLidia’s cookbooks\, c o-authored with her daughter Tanya\, include Lidia’s Celebrate Like an I talian\, Lidia’s Mastering the Art of Italian Cuisine\, Lidia’s Common sense Italian Cooking\, Lidia’s Favorite Recipes\, Lidia’s Italy in Am erica\, Lidia Cooks from the Heart of Italy\, and Lidia’s Italy—all co mpanion books to the Emmy winning and four-time nominated television serie s Lidia’s Kitchen\, Lidia’s Italy in America\, and Lidia’s Italy. Li dia is the owner/co-owner of four acclaimed New York City restaurants—Fe lidia\, Becco\, Esca\, and Del Posto—as well as Lidia’s Pittsburgh and Lidia’s Kansas City along with her daughter Tanya. Together with Tanya and son-in-law Corrado\, Lidia also has developed a line of artisanal past as and all-natural sauces\, LIDIA’S\, which are sold at fine food stores nationwide.\n\nWith her son Joseph and Italian business magnate Oscar Far inetti\, the team opened Eataly—the largest artisanal Italian food and w ine marketplace—with current locations in New York City\, Chicago\, Bost on\, Los Angeles\, and Sao Paolo\, Brazil. \n\nLidia is a member of Les D ames D’Escoffier and founding member of Women Chefs and Restaurateurs— two non-profit organizations of women leaders in the food and hospitality industries. She is also a champion for the United Nations Association of t he United States of America’s Adopt-A-Future program\, in support of ref ugee education. \n\nAmong the numerous awards and accolades Lidia has ear ned are seven James Beard Awards (Outstanding Chef\, Television Food Show\ , Best Chefs in America\, Who’s Who of Food &\; Beverage in America\, Specials 2016\, Special 2017 and 2018)\, and two Emmy Awards for Outstand ing Culinary Host (2013 and 2018). \n\nBut perhaps her most treasured hon or was when she was chosen by Pope Benedict (2008) and also Pope Francis ( 2015) to cook for them during their much-lauded visits to New York City. F or Lidia\, food remains a medium—a way of connecting with others. “In this world today\, more than ever\, sitting together to connect with famil y and friends is so important\,” she adds. “We may have hundreds of fr iends on social media\, but our real friends are the ones we share meals w ith. Sharing food is a way to connect and nurture others with something yo u made.” 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:VEVENT UID:602@devourfest.com DTSTART;TZID=America/Halifax:20191025T110000 DTEND;TZID=America/Halifax:20191025T123000 DTSTAMP:20190918T151153Z URL:https://devourfest.com/program/cooking-master-classes-for-youth-3/ SUMMARY:Cooking Master Classes for Youth DESCRIPTION:Under the guidance of instructors and students from prestigious culinary schools across Canada\, local students will learn the secrets of great dishes in this hands-on workshop series. All food produced in these workshops will be distributed to a local senior citizens home.\n\n9:00 a. m. - 10:30 a.m. • Nova Scotia Community College\, Nova Scotia\n\n11:00 a.m. - 12:30 p.m. • George Brown College\, Toronto\n\n1:00 p.m. - 2:30 p.m. • Pacific Institute of Culinary Arts\, Vancouver\n\nPre-registratio n required\; $10 per person per session ($25 for all three sessions)\; rec ommended ages 12-17\n\nSponsored by: Rotary Club Wolfville - Mud Creek ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Cooking-Master-Classes-for-Youth_resized-1.jpg LOCATION:L'Arche Homefires\, 341 Main St\, Wolfville\, NS\, B4P 2N5\, Canad a GEO:45.091541;-64.358505 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=341 Main St\, Wolfville\, N S\, B4P 2N5\, Canada;X-APPLE-RADIUS=100;X-TITLE=L'Arche Homefires:geo:45.0 91541,-64.358505 END:VEVENT BEGIN:VEVENT UID:604@devourfest.com DTSTART;TZID=America/Halifax:20191025T110000 DTEND;TZID=America/Halifax:20191025T123000 DTSTAMP:20191024T023005Z URL:https://devourfest.com/program/culinary-workshop-w-chefs-melissa-kelly -renee-lavallee/ SUMMARY:Culinary Workshop w/Chefs Melissa Kelly & Renée Lavallée DESCRIPTION:One workshop and two incredible chef-entrepreneurs—Melissa Ke lly of Primo in Maine and Renée Lavallée of The Canteen in Dartmouth—w ill share the stories behind their success\, their drive\, and a few dishe s that will leave you wanting for more (like Renée’s infamous chicken l iver parfait with crab-apple mustard).\n\nSponsored by: Russell Hendrix. I n partnership with:\n\n \n\nRenée Lavallée\n\n\n\nBorn and raised in Sha wville\, Quebec\, Renée left home at an early age to attend Toronto’s G eorge Brown College. After close to 25 crazy years in restaurants around t he world\, she now calls Nova Scotia home. After a brief hiatus to raise h er family\, Renée jumped back into the ring to open The Canteen—an awar d-winning sandwich shop in Downtown Dartmouth—then went on to open up Li ttle C\, a full-service restaurant and take-out shop. Renée has a long li st of professional accolades and has been the spokesperson for numerous cu linary brands and organizations including Community Food Centres Canada an d Dairy Farmers’ of Canada\, and was named the 2018 Culinary Ambassador of the Year by Taste of Nova Scotia. Renée is an ardent supporter of loca l food producers\, and she can often be spotted at farmers’ markets with her husband and business partner Doug\, daughter Zoe\, and son Philippe i n tow. @feistychef\n\nMelissa Kelly\n\n\n\nMelissa Kelly is the Executive Chef and proprietor of Primo\, an award-winning restaurant on a 4 ½ acre farm in Rockport\, Maine. Melissa Kelly grew up on Long Island and spent c ountless hours in her Italian grandmother’s kitchen. After studying busi ness at the State University of New York and the University of Maine\, Kel ly’s kitchen inclinations and curiosity led her to the Culinary Institut e of America. Eventually Kelly returned to New York to work for iconic Che f Larry Forgione at An American Place. \n\nBut it was when Kelly made the move out West to work at Chez Panisse that she truly came into her own. W orking with Alice Waters\, she realized that simplicity\, seasonality\, an d freshness were what mattered to her most. Kelly took this mentality and applied it to her career and travels from Denver to Barbados and the south of France. Back in New York\, Kelly earned her first James Beard Award in 1999\, running the kitchen at Old Chatham Sheepherding Company Inn in the Hudson Valley. In 2000\, Kelly opened Primo and in 2013\, Kelly became th e first two-time recipient of the James Beard Foundation’s Best Chef\, N ortheast. The following year Bon Appetit named Primo one of the top 20 mos t important restaurants in America\; it has since been featured on Anthony Bourdain’s No Reservations\, Esquire Magazine\, Gourmet\, The New York Times\, The Boston Globe\, Travel and Leisure\, Condé Nast Traveler\, Tow n &\; Country\, New York Magazine\, Gourmet\, Wine Spectator\, Oprah Ma gazine\, and many more. @chefmelissak ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Renée-Lavallée.jpeg 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:VEVENT UID:605@devourfest.com DTSTART;TZID=America/Halifax:20191025T110000 DTEND;TZID=America/Halifax:20191025T123000 DTSTAMP:20190924T111633Z URL:https://devourfest.com/program/zero-waste-workshop-w-bob-blumer/ SUMMARY:Zero Waste Workshop w/Bob Blumer DESCRIPTION:Returning host and longtime festival friend\, Bob Blumer\, has just become the newest spokesperson for the National Zero Waste Council. J oin him for some tips on zero waste solutions and a demo of two of his sig nature dishes: “garbage pizza” and a “zero-waste frittata”.\n\nSpo nsored by: Russell Hendrix\n\nBob Blumer\n\nGastronaut\, author\, and eigh t-time Guinness World Record holder Bob Blumer is best known as the creato r and host of Food Network’s award-winning shows Surreal Gourmet and Glu tton for Punishment\, and as the host of World’s Weirdest Restaurants. H e has written six cookbooks—transforming ordinary ingredients into wow-i nspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. His seventh book\, Flavorbomb\, will be released in the fall of 2020 (Appetite/Penguin Random House).\n\nB ob is a long-term ambassador for Second Harvest\, Toronto\, a perishable f ood bank. He is also the ambassador for Love Food/Hate Waste\, a national Canadian zero-waste initiative. His other car is a Toastermobile. @bobblum er ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Bob-Blumer_resized.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:VEVENT UID:559@devourfest.com DTSTART;TZID=America/Halifax:20191025T110000 DTEND;TZID=America/Halifax:20191025T124500 DTSTAMP:20191024T023116Z URL:https://devourfest.com/program/shorts-program-italian-wines/ SUMMARY:Shorts Program: Italian Wines DESCRIPTION:Wine on Garda Lake - Cantina Malavasi\n\nGrowing on the shores of Lake Garda\, the wines of Northern Italy never looked so good.\nItaly\, 2018\, 3 minutes\nDirector Claudio Pelizzer\n\nFranzoni Botticino - The H idden Gem of Northern Italy\n\nA virtually unknown wine region in Northern Italy produces amazing wines under the guidance of a caring family.\nItal y\, 2019\, 8 minutes\nDirector Matteo Bertoli\n\nWine Masters - Italy \n\ nAn in-depth and personal look at Angelo Gaja and his family—pioneers in creating some of Italy’s greatest wines from the terroir of Piemonte.\n Netherlands\, 2019\, 42 minutes\nDirector Klaas de Jong\n\nLeonardo’s Wi ne\n\nVery few people know of one of Leonardo da Vinci’s most passionate loves: winemaking.\nItaly\, 2019\, 25 minutes\nDirector Marco Carosi\n\nT he Madeleine and the Stranger (La madeleine e lo straniero)\n\nCuisine and wine are creators of memories—and guardians of secrets—of what has ha ppened in the past.\nItaly\, 2018\, 15 minutes\nDirector Alessandra Cardon e\n\n \;\n\nIn partnership with:\n\n \n\n  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Franzoni-Botticino-The-Hidden-Gem-of-Northern-Italy_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:558@devourfest.com DTSTART;TZID=America/Halifax:20191025T111500 DTEND;TZID=America/Halifax:20191025T130000 DTSTAMP:20190911T141624Z URL:https://devourfest.com/program/the-wandering-chef-w-truffles/ SUMMARY:The Wandering Chef w/Truffles DESCRIPTION:The Wandering Chef is a heartwarming story of how food can brin g people together in times of clarity\, confusion\, and loss. As Chef Jiho Im wanders the roads of his country\, cooking wild foods for people he me ets along the way\, we rediscover food as a sacred practice that can gener ate lifelong memories\, health\, and longevity.\nSouth Korea\, 2018\, 86 m inutes\nDirector Hye-Ryeong Park\nDistributor Wide House\n\nTruffles \n\n Canadian superstar Chef Jason Bangerter cooks with truffles at the venerat ed Langdon Hall.\nCanada\, 2018\, 7 minutes\nDirectors Robin Miller &\; Rob Quartly ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Wandering-Chef_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:606@devourfest.com DTSTART;TZID=America/Halifax:20191025T130000 DTEND;TZID=America/Halifax:20191025T150000 DTSTAMP:20191024T023231Z URL:https://devourfest.com/program/culinary-luncheon-workshop-with-pianost rada-laboratorio-di-cucina/ SUMMARY:Culinary Luncheon Workshop with Pianostrada Laboratorio di Cucina DESCRIPTION:One of the hottest restaurants in Rome\, Pianostrada Laboratori o di Cucina\, is helmed by an all-female crew. Join co-owners\, chef Paola Colucci and front-of-house manager Chiara Magliocchetti\, for a true tast e of modern Roman cooking and a few stories on their restaurant’s succes s.\n\nSponsored by: Russell Hendrix\, Le Caveau Restaurant at Grand Pré W inery. In partnership with:\n\n \n\nPaola Colucci\n\nChef Paola Colucci ma y have been a financial advisor for 20 years\, but during that time she wa s always honing her passion for food\, constantly developing new technique s and skills in modern Italian cuisine. She finally decided to pursue her dream of owning an Italian restaurant and opened up Pianostrada Laboratori o di Cucina—now one of the hottest restaurants in Rome\, and helmed by a n all-female crew. Her Italian-Mediterranean cuisine is influenced by trad ition\, combining raw materials\, and great attention to preparation and d etails. Paola believes in treating guests as if they were coming into her home\, and being extremely generous in terms of care and dedication becaus e\, “Making someone happy can be one of the most rewarding feelings in t his world.” @pianostrada\n\nChiara Magliocchetti\n\n\n\nChiara Magliocch etti used to work in the communication field\, but her life totally change d when she met Paola Colucci. As soon as they met\, sparks flew and they b oth left their careers to open Rome’s renowned restaurant\, Pianostrada Laboratorio di Cucina. While Paola takes care of culinary concepts\, Chiar a represents the front of the house\, and now manages two different restau rants that run with the same mindset. It’s a philosophy of creating spec ial connections\, as Chiara believes that “making our guests happy and s atisfied is one of the most rewarding feelings”. And while the work may be very challenging\, the best way to face it is to “approach everything with a great smile\, good vibes\, and positive energies!” @pianostrada\ n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Paola-Colucci_resized.jpg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:608@devourfest.com DTSTART;TZID=America/Halifax:20191025T130000 DTEND;TZID=America/Halifax:20191025T143000 DTSTAMP:20190918T151743Z URL:https://devourfest.com/program/panel-on-food-waste/ SUMMARY:Panel on Food Waste DESCRIPTION:FOUND Forgotten Food hosts this timely panel on food waste. Thr ough their extensive network across the province\, they have forged relati onships with people who are working hard to make our food system stronger\ , less wasteful\, and with limited resources.\n\nSponsored by: FOUND Forgo tten Food &\; Divert Nova Scotia\n\nA list of panellists coming soon! 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:VEVENT UID:603@devourfest.com DTSTART;TZID=America/Halifax:20191025T130000 DTEND;TZID=America/Halifax:20191025T143000 DTSTAMP:20190918T151225Z URL:https://devourfest.com/program/cooking-master-classes-for-youth-4/ SUMMARY:Cooking Master Classes for Youth DESCRIPTION:Under the guidance of instructors and students from prestigious culinary schools across Canada\, local students will learn the secrets of great dishes in this hands-on workshop series. All food produced in these workshops will be distributed to a local senior citizens home.\n\n9:00 a. m. - 10:30 a.m. • Nova Scotia Community College\, Nova Scotia\n\n11:00 a.m. - 12:30 p.m. • George Brown College\, Toronto\n\n1:00 p.m. - 2:30 p.m. • Pacific Institute of Culinary Arts\, Vancouver\n\nPre-registratio n required\; $10 per person per session ($25 for all three sessions)\; rec ommended ages 12-17\n\nSponsored by: Rotary Club Wolfville - Mud Creek ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Cooking-Master-Classes-for-Youth_resized-1.jpg LOCATION:L'Arche Homefires\, 341 Main St\, Wolfville\, NS\, B4P 2N5\, Canad a GEO:45.091541;-64.358505 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=341 Main St\, Wolfville\, N S\, B4P 2N5\, Canada;X-APPLE-RADIUS=100;X-TITLE=L'Arche Homefires:geo:45.0 91541,-64.358505 END:VEVENT BEGIN:VEVENT UID:607@devourfest.com DTSTART;TZID=America/Halifax:20191025T130000 DTEND;TZID=America/Halifax:20191025T143000 DTSTAMP:20200220T143606Z URL:https://devourfest.com/program/italian-prosciutto-cheese-tasting-with- dario-tomaselli/ SUMMARY:Italian Prosciutto & Cheese Tasting with Dario Tomaselli DESCRIPTION:World-renowned chef Dario Tomaselli has spent almost 40 years c riss-crossing the globe with a focus on Italian cuisine. Join him for a ta sting of some of his favourite prosciutto and cheese from this special par t of the world.\n\nCheeses &\; Meats for this workshop include:\nProsci utto di Parma\nProscuitto di San Daniele\n\nSponsored by: Russell Hendrix\ , Monarch Brokers. In partnership with:\n\n \n\nDario Tomaselli\n\nDario T omaselli is a world-renowned international chef and culinary artist. A sci on of a successful hotelier family\, Dario’s gastronomic passion began a s a young child in his Nonna’s kitchen in Italy\, spending countless hou rs watching\, learning\, and developing his skills. He went on to attend c ulinary school E Maggia in Stresa\, Italy\, and meeting his next mentor\, Chef Gualtiero Marchesi\, the founder of modern Italian cuisine. Dario’s 39-year culinary career saw him spanning the globe and eventually landing in Toronto\, where he worked as Executive Chef at the critically acclaime d restaurant Oro\, awarded Top 10 in Canada. Today\, you can find Dario te aching the next generation of chefs as a culinary professor and internatio nal coordinator of the Italian culinary post-diploma programs at Toronto ’s George Brown College. Dario is a firm believer that food leaves a mea ningful impact on our way of life. @chefdariotomaselli\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Dario-Tomaselli_resized.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:VEVENT UID:557@devourfest.com DTSTART;TZID=America/Halifax:20191025T140000 DTEND;TZID=America/Halifax:20191025T160000 DTSTAMP:20190925T010743Z URL:https://devourfest.com/program/merci-bocuse-w-dish-pigs/ SUMMARY:Merci Bocuse w/Dish Pigs DESCRIPTION:Canadian chefs Trevor Ritchie and Jenna Reich head to the prest igious and daunting Bocuse d’Or chef competition in France. The pressure to win has never been more intense.\nCanada\, 2019\, 90 minutes\nDirector Michael Nguyen\nDistributor Andrew Wright\n\nSponsored by Telefilm Canada &\; George Brown College\n\nDish Pigs\n\nIn a city known for its night life and haute cuisine\, Dish Pigs tells the untold stories of dishwashers working in Montréal.\nCanada\, 2019\, 23 minutes\nDirector John Deitcher ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Merci-Bocuse_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:609@devourfest.com DTSTART;TZID=America/Halifax:20191025T140000 DTEND;TZID=America/Halifax:20191025T153000 DTSTAMP:20190925T200959Z URL:https://devourfest.com/program/special-program-addition-a-20th-anniver sary-underwater-quest-w-maison-beausoleil-benjamin-bridge/ SUMMARY:Special Program Addition: A 20th Anniversary Underwater Quest w/Ma ison BeauSoleil & Benjamin Bridge  DESCRIPTION:Benjamin Bridge and Maison BeauSoleil share a vision to showcas e to the world the incredible quality that can be sustainably and meticulo usly produced from their distinct maritime terroir. Coming from neighbouri ng coastal ecosystems\, their respective wines and oysters share a natural affinity for one another and represent the quintessential regional pairin g. Both family projects were started at the same time and now they are bot h celebrating their 20th anniversary. So\, with this very similar foundati on\, it is really no coincidence that over the years\, a strong bond of fr iendship has formed between both teams. Now\, this story of like-minded pu rsuits is taking on a new and joint quest to experiment with the ageing of sparkling wine underwater and alongside premium ostreiculture in the Atla ntic Ocean. Join Alexandre from Benjamin Bridge and Max from Maison BeauSo leil—in collaboration with Devour! The Food Film Fest—to learn (and se e) more about this experiment and their terroir pursuits\, while enjoying three unique pairings of oysters and bubbly.\n\n$60 per guest\; This is a special program addition and is ticketed separately through the winery di rectly. Limited capacity.\n\nSponsored by Benjamin Bridge &\; Maison Be auSoleil\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/IMG_1415.125245.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:560@devourfest.com DTSTART;TZID=America/Halifax:20191025T141500 DTEND;TZID=America/Halifax:20191025T160000 DTSTAMP:20190913T202331Z URL:https://devourfest.com/program/virgin-extra-the-land-of-olive-oil-w-to matoes/ SUMMARY:Virgin & Extra: The Land of Olive Oil w/Tomatoes DESCRIPTION:This gorgeously shot film explores Jaén\, Spain—the “World Capital of Olive Oil”—and the historical relationship it’s had with Italy since time immemorial. Is the best olive oil in the world from Spai n...or Italy?\nSpain\, 2018\, 94 minutes\nDirector José Luis López Linar es\nDistributor Latido Films\n\nTomatoes\n\nToronto Chef Craig Harding coo ks with tomatoes at his restaurant\, Campagnolo.\nCanada\, 2017\, 5 minute s\nDirectors Robin Miller &\; Rob Quartly ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Virgin-Extra-The-Land-of-Olive-Oil_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:624@devourfest.com DTSTART;TZID=America/Halifax:20191025T150000 DTEND;TZID=America/Halifax:20191025T170000 DTSTAMP:20190918T150320Z URL:https://devourfest.com/program/the-bubbles-bus-26/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional-method sparkling wines: Benjamin Bridge and L’Acadie Vineyards.\n\n$45 per guest\; round trip i s 2 hours\n\nSponsored by Benjamin Bridge\, L’Acadie Vineyards\, and the Municipality of the County of Kings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Bubbles-Bus_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:610@devourfest.com DTSTART;TZID=America/Halifax:20191025T150000 DTEND;TZID=America/Halifax:20191025T190000 DTSTAMP:20190924T111838Z URL:https://devourfest.com/program/cbc-east-coast-kitchen-party-with-mains treet-live-at-the-church-brewing-co/ SUMMARY:CBC East Coast Kitchen Party with Mainstreet Live at The Church Bre wing Co DESCRIPTION:Join host Jeff Douglas and the crew from CBC Mainstreet for a l ive broadcast and kitchen party with musical guests and featured interview s from Devour! attendees and special guests from the valley.\n\nFree and o pen to the public\; first come\, first seated. Sponsored by CBC ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/CBC-Mainstreet-scaled.jpg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:627@devourfest.com DTSTART;TZID=America/Halifax:20191025T150000 DTEND;TZID=America/Halifax:20191025T170000 DTSTAMP:20190930T171537Z URL:https://devourfest.com/program/daily-happy-devhour-at-the-church-brewi ng-co-2/ SUMMARY:Daily HAPPY devHOUR! at The Church Brewing Co. DESCRIPTION:Join us in our most hospitable of hours at the Devour! Festival Lounge over three days of the festival. Raise a glass and mingle with an interesting crew night after night. \n\nFree admission\; food and beverag es available for purchase\; first come\, first seated. Waiting times expec ted. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/sanctuary1.jpeg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:586@devourfest.com DTSTART;TZID=America/Halifax:20191025T163000 DTEND;TZID=America/Halifax:20191025T183000 DTSTAMP:20191015T224414Z URL:https://devourfest.com/program/devour-chowder-smackdown-4/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:Who will be crowned the chowder champion in 2019? Ten contestan ts compete with their chowder prowess\, vying for votes from the esteemed panel of judges...and you! Your ticket includes samples of all 10 chowders and the opportunity to vote for your favourite. Participants so far inclu de: Salt Shaker Deli\, Church Brewing Co.\, Cocoa Pesto\, Crush Pad @ Luc kett's Vineyard\, Crystany's Brasserie\, Durty Nelly's\, Founder's House D ining &\; Drinks\, Grand Banker Bar &\; Grill\, the Pacific Institut e of Culinary Arts\, Paddy's Pub Wolfville\, and Chef Ben Kelly.\n\n$20 pe r guest\; includes all the chowder you can eat\n\nSponsored by North Nova Seafoods\n\nThe rest of this years participating chefs and restaurants com ing soon!  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Chowder-Smackdown_resized-1.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:VEVENT UID:561@devourfest.com DTSTART;TZID=America/Halifax:20191025T171500 DTEND;TZID=America/Halifax:20191025T190000 DTSTAMP:20190925T010439Z URL:https://devourfest.com/program/stage-the-culinary-internship-w-chef/ SUMMARY:Stage: The Culinary Internship w/CHEF DESCRIPTION:The film follows a group of interns during a nine-month apprent iceship at one of the best restaurants in the world\, Mugaritz. The extrem ely high standards prove to be mentally and physically exhausting. Ultimat ely\, not everyone can handle the heat.\nCanada\, 2019\, 90 minutes\nDirec tor Abby Ainsworth\nDistributor Butternut Productions\n\nSponsored by Tele film Canada\n\nCHEF\n\nChef Christophe Bonnegrace takes us on a quick jour ney into the sacrifices it takes to be a chef.\nUSA\, 2018\, 5 minutes\nDi rector Paulina Lagudi ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Stage-A-Culinary-Internship_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:562@devourfest.com DTSTART;TZID=America/Halifax:20191025T173000 DTEND;TZID=America/Halifax:20191025T190000 DTSTAMP:20190924T111930Z URL:https://devourfest.com/program/devour-spotlight-gala-food-fighter-w-ma ke-love-horton-ridge/ SUMMARY:Devour! Spotlight Gala: Food Fighter w/Make Love: Horton Ridge DESCRIPTION:Filmed across four continents over two years\, this is the insp irational story of Ronni Kahn’s one woman crusade against the global sca ndal of food waste. She chooses social activism over profit for the better ment of the world.\nAustralia\, 2018\, 84 minutes\nDirector Dan Goldberg\n Distributor Mint Pictures\n\nSponsored by Divert NS\n\nMake Love: Horton R idge\n\nNova Scotia’s Al Stewart creates the region’s first malt house to serve the growing local craft beer movement.\nCanada\, 2019\, 4 minute s\nDirector JR Reid ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Food-Fighter_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:582@devourfest.com DTSTART;TZID=America/Halifax:20191025T193000 DTEND;TZID=America/Halifax:20191025T223000 DTSTAMP:20191021T135406Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-spot light-gala-food-fighter/ SUMMARY:Celebrity Chef Dinner based on the Spotlight Gala Food Fighter DESCRIPTION:This five-course dinner is inspired by the Spotlight Gala film Food Fighter and will be prepared by chefs:\n\nRocco Agostino\, Pizzeria L ibretto\, Toronto\n\nBob Blumer\, The Surreal Gourmet\, Los Angeles\n\nLor a Kirk\, Ruby Watch Co.\, Toronto\n\nDario Tomaselli\, George Brown Colleg e\, Toronto\n\nTerry Vassallo\, Mappatura Bistro\, Halifax \n\n$150 per g uest\; your ticket includes wine pairings and a ticket to the Devour! Spot light Gala Party. Sponsored by Divert NS\, Bishop's Cellar\, Armstrong Foo dservice &\; Chef Works Canada.\n\nMenus and wine pairings coming soon! \n\nPlease Note: Due to the nature of this event – being a set menu in a remote location with visiting chefs – we are not able to accommodate di etary restrictions at this dinner.\n\nRocco Agostino\, Pizzeria Libretto\, Toronto\n\nBorn and raised in Toronto by two Italian immigrant parents\, Rocco’s passion for food was cultivated at an early age when he sold fru it for his uncle. Starting as a dishwasher at Ciao Bella in Woodbridge\, R occo’s hunger took him to the Stratford Chefs School\, and then to study abroad in Rome. His first experience leading a kitchen was at Ferro Bar C afé—and from there\, he went on to open his own restaurant\, the Silver Spoon. Alongside Max Rimaldi\, he opened Pizzeria Libretto in 2008\, chan ging the Toronto landscape of pizza. When not slinging pies\, Rocco loves to spend his days with his wife and partner Kara and their two children\, Super Sebastian and Mighty Mia. His philosophy is one of simplicity\, flav our\, and passion\, using a few seasonal ingredients to create a tasty dis h that evokes memories of a passionate heart. @chefroccoto\n\nBob Blumer\, The Surreal Gourmet\, Los Angeles\n\nGastronaut\, author\, and eight-time Guinness World Record holder Bob Blumer is best known as the creator and host of Food Network’s award-winning shows Surreal Gourmet and Glutton f or Punishment\, and as the host of World’s Weirdest Restaurants. He has written six cookbooks—transforming ordinary ingredients into wow-inspiri ng dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. His seventh book\, Flavorbomb\, will b e released in the fall of 2020 (Appetite/Penguin Random House). Bob is a l ong-term ambassador for Second Harvest\, Toronto\, a perishable food bank. He is also the ambassador for Love Food/Hate Waste\, a national Canadian zero-waste initiative. His other car is a Toastermobile. @bobblumer \n\nL ora Kirk\, Ruby Watch Co. Toronto\n\nLora Kirk is regarded as one of Canad a's leading chefs with over 15 years of international culinary experience. Lora graduated from Algonquin College's culinary program and soon after m oved to London\, England. She gained her culinary strength and knowledge b y working with renowned Chefs Gordon Ramsey and Angela Hartnett at the fam ous Connaught Hotel for three years. Lora continued her culinary journey m oving to New York City to take over the kitchen at Allen and Delancey as C hef de Cuisine. Lora received the Top 10 New Restaurants award in the New York Times and a very prestigious Michelin Star for her talents. Lora then went on to run the kitchen at the SOHO House\, New York. Chef Lora now is the Chef –owner of the market inspired\, critically acclaimed restauran t Ruby Watchco\, located in Toronto’s East End. @chef_lora\n\nDario Toma selli\, George Brown College\, Toronto\n\nDario Tomaselli is a world-renow ned international chef and culinary artist. A scion of a successful hoteli er family\, Dario’s gastronomic passion began as a young child in his No nna’s kitchen in Italy\, spending countless hours watching\, learning\, and developing his skills. He went on to attend culinary school E Maggia i n Stresa\, Italy\, and meeting his next mentor\, Chef Gualtiero Marchesi\, the founder of modern Italian cuisine. Dario’s 39-year culinary career saw him spanning the globe and eventually landing in Toronto\, where he wo rked as Executive Chef at the critically acclaimed restaurant Oro\, awarde d Top 10 in Canada. Today\, you can find Dario teaching the next generatio n of chefs as a culinary professor and international coordinator of the It alian culinary post-diploma programs at Toronto’s George Brown College. Dario is a firm believer that food leaves a meaningful impact on our way o f life. @chefdariotomaselli\n\nTerry Vassallo\, Mappatura Bistro\, Halifax  \n\nTerry’s experience in the restaurant industry began in a Jewish de licatessen in Sydney\, N.S. After taking the culinary arts program at Mala spina College in Powell River\, B.C.\, he apprenticed at highly regarded r estaurants in Vancouver such as Star Anise and Montri’s. He returned to Nova Scotia and spent three seasons at The Keltic Lodge in Cape Breton\, w here he worked and apprenticed under accomplished European chefs such as G illes Hostel and Daniel Francois.\n\nTerry moved to Halifax and became che f at Sweet Basil Bistro\, Seven Winebar and Restaurant\, The Five Fisherme n\, and Trattoria della Nonna. He won the silver medal in the Gold Medal P lates competition in 2013. He was hired by a British catering company to c ook at the 2014 Olympics in Sochi\, Russia\, and was asked to return with the company for the Summer Olympics in Rio de Janeiro. He currently owns a nd operates Mappatura Bistro in Halifax with his partner Simone Mombourque tte. @mappaturahalifax  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Celebrity-Chef-Dinner-based-on-the-Spotlight-Gala-Food-Fighter_resized.j pg 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:VEVENT UID:563@devourfest.com DTSTART;TZID=America/Halifax:20191025T200000 DTEND;TZID=America/Halifax:20191025T213000 DTSTAMP:20190924T112507Z URL:https://devourfest.com/program/billion-dollar-bully-w-beatz-and-eatz/ SUMMARY:Billion Dollar Bully w/Beatz and Eatz DESCRIPTION:This gripping documentary takes an investigative look into accu sations that online marketing giant Yelp! is running a mob-like extortion racket against business owners who refuse or can’t afford to pay-to-play .\nUSA\, 2019\, 82 minutes\nDirector Kaylie Milliken\nDistributor Virgil F ilms\n\nDirector Kaylie Milliken and Chef Davide Cerretini will be in atte ndance and will participate in a post-screening Q&\;A.\n\nBeatz and Eat z\nBeatz and Eatz takes a cooking lesson and turns it into a music video s o you can cook better\, faster\, and louder.\nUSA\, 2019\, 3 minutes\nDire ctor David Michard ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Billion-Dollar-Bully_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:564@devourfest.com DTSTART;TZID=America/Halifax:20191025T201500 DTEND;TZID=America/Halifax:20191025T214500 DTSTAMP:20190925T010531Z URL:https://devourfest.com/program/nose-to-tail-w-almost-famous-the-king-o f-fish-and-chips/ SUMMARY:Nose To Tail w/Almost Famous: The King of Fish and Chips DESCRIPTION:A talented but abrasive chef struggles mightily with his person al demons and the relentless pressures of running a high-end restaurant. I t’s an intense film that captures the sometimes messy reality of being a chef proprietor.\nCanada\, 2018\, 82 minutes\nDirector Jesse Zigelstein\n Distributor Jesse Zigelstein\n\nSponsored by Telefilm Canada\n\nAlmost Fam ous: The King of Fish and Chips\n\nIn the late 1960s\, Haddon Salt built a fast food empire based on traditional English fish and chips. Then Kentuc ky Fried Chicken came knocking.\nCanada\, 2019\, 9 minutes\nDirector Ben P roudfoot ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Nose-to-Tail_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:587@devourfest.com DTSTART;TZID=America/Halifax:20191025T210000 DTEND;TZID=America/Halifax:20191026T010000 DTSTAMP:20190924T112541Z URL:https://devourfest.com/program/devour-spotlight-gala-party-3/ SUMMARY:Devour! Spotlight Gala Party DESCRIPTION:Drink\, dance\, and mingle with new and old festival friends al ike into the wee hours! \n\n$25 per guest\; includes two drink tickets an d music by The Sundries. Sponsored by Grand Pré Winery.\n\n\n\nThe Sundri es\nThe Sundries are a country music band from the Annapolis Valley in Nov a Scotia\, Canada. The band consists of professional musicians who have li terally logged thousands of hours playing all different styles of music ar ound the world\, including everything from bluegrass to jazz to pop to cla ssical music. They have united in their collective love of country music t o create a band that not only showcases virtuoso musicianship but also cre ates a sound that will get everybody moving—a high-energy night of old c ountry\, new country\, and “countryish” songs played at a very high le vel. As implied by the name\, each member is distinct and brings unique ab ilities to the group\, but no one member is more important than the other. They are: Jeff Hennessy - Keyboards\, Guitar\, Vocals\; Sarah Pound - Voc als\, Guitar\, Keyboards\; Mike Reese - Lead Guitar\, Mandolin\, Vocals\; Nicholas D’Amato - Bass\, Vocals\; and Mike Carroll – Drums.\n\n \ ; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Spotlight-Gala-Party.jpeg 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:VEVENT UID:611@devourfest.com DTSTART;TZID=America/Halifax:20191026T090000 DTEND;TZID=America/Halifax:20191026T130000 DTSTAMP:20191020T124919Z URL:https://devourfest.com/program/devour-the-market/ SUMMARY:Devour! The Market DESCRIPTION:Festival favourite 'Cincinnati Steve' will grill a delectable v egetable dish on a charcoal grill using fresh seasonal produce from market vendors in the midst of a busy Saturday morning at the Wolfville Farmers ’ Market. Snack and wander through one of Atlantic Canada’s true marke t gems. \n\nFree admission to the market\; food and beverages available f or purchase\; donations can also be made to the Wolfville Farmers’ Marke t Food Bucks Program.\n\nSteve Townsend\n\nSteve spent his formative culin ary years as a cook in the United States Air Force. Moving from the big ci ty\, Cincinnati\, Ohio to small town Oxford\, Ohio\, Steve currently runs the food service program at The Knolls of Oxford Retirement Village. But one of his true passions has been his weekly routine cooking at the Oxford Market\, building dishes for market attendees inspired by the seasons and  whatever the local farmers and producers have available. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-The-Grills_resized-1.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:VEVENT UID:588@devourfest.com DTSTART;TZID=America/Halifax:20191026T093000 DTEND;TZID=America/Halifax:20191026T123000 DTSTAMP:20190924T112632Z URL:https://devourfest.com/program/the-mayors-bike-ride-for-devour-2/ SUMMARY:The Mayors' Bike Ride for Devour! DESCRIPTION:Regional mayors Jeff Cantwell (Wolfville)\, Sandra Snow (Kentvi lle)\, and Peter Muttart (Kings County) will lead a three-hour relaxed mor ning bike ride from Wolfville to Kentville\, to Camp Aldershot and out to the Starr’s Point Loop and back\, with scheduled Valley “refreshment s tops”. This year\, we are adding a youth ride from 9:30 a.m. - 10:30 a.m .\, followed by a pizza party in the Front Street Community Oven. \n\n$20 per rider\; includes refreshment breaks\n$10 per youth rider\; includes p izza party\n\nSponsored by Support 4 Culture\, Bicycle Nova Scotia\, the D epartment of National Defence and We’re Outside.\n\nPre-registration req uired. A limited number of bike loans available\; please contact Brian at We’re Outside 902.542.3065.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Mayors-Bike-Ride-for-Devour_resized.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:614@devourfest.com DTSTART;TZID=America/Halifax:20191026T100000 DTEND;TZID=America/Halifax:20191026T160000 DTSTAMP:20190918T152524Z URL:https://devourfest.com/program/from-the-wild-filmmaking-intensive-w-ke vin-kossowan/ SUMMARY:From the Wild Filmmaking Intensive w/Kevin Kossowan DESCRIPTION:In this day-long workshop\, From The Wild filmmaker Kevin Kosso wan will lead chefs and filmmakers into the wilds of Nova Scotia to hunt\, fish\, forage\, and film. \n\n$75 per guest\, includes transport and a m eal\n\nSponsored by Telefilm Canada &\; the Municipality of the County of Kings\n\nKevin Kossowan\n\n\n\nKevin Kossowan is an Edmonton-based film maker telling stories from the world of food. His series From The Wild is in Season 4 of production\, sharing his journey exploring the outdoors thr ough a culinary lens—hunting\, fishing\, and foraging through all season s. Kevin has also worked on the most recent iteration of Cook It Raw\, in Norway\, with founder Alessandro Porcelli. He is launching a series of foo d skills workshops called Food Workshop\, teaching fundamental food skills (butchery\, gardening\, charcuterie\, cider making\, etc.) to at-home coo ks. @kevinkossowan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/From-the-Wild-Filmmaking-Intensive_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:620@devourfest.com DTSTART;TZID=America/Halifax:20191026T110000 DTEND;TZID=America/Halifax:20191026T123000 DTSTAMP:20191024T023553Z URL:https://devourfest.com/program/better-together-italian-wine-cheese-wor kshop/ SUMMARY:Better Together: Italian Wine & Cheese Workshop DESCRIPTION:Boasting an enormous selection of Italian wines\, it is safe to say that the team at Bishop’s Cellar has a love affair with wine from a ll corners of "the boot". Join the friendly\, knowledgeable sommeliers on staff at Bishop's Cellar for a rich and tasty tour around Italy's classic wine and cheese pairings with the Italian Trade Commission. Become a bette r wine taster and master the basics of food &\; wine matching. What gro ws together goes together!\n\nCheese &\; Wine Pairings for this worksho p include:\n\n\n Parmigiano Reggiano Galbani paired with Ca' Del Bosco Fr anciacorta Brut (Lombardy)\n Zanetti Montasio paired with Livon Pinot Gri gio (Friuli)\n Il Forteto Pecorino Toscano Aged paired with Villa Cafaggi o Chianti Classico (Tuscany)\n Il Forteto Formaggio di Tartufo paired wit h Ascheri Nebbiolo (Piedmont)\n\nSponsored by Bishop’s Cellar. In partne rship with:\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Wine-Workshop-1.jpg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:565@devourfest.com DTSTART;TZID=America/Halifax:20191026T110000 DTEND;TZID=America/Halifax:20191026T130000 DTSTAMP:20190911T142218Z URL:https://devourfest.com/program/shorts-program-comedy/ SUMMARY:Shorts Program: Comedy DESCRIPTION:American Marriage\n\nLeonardo\, a New York Italian immigrant fa cing deportation\, fakes a marriage with Hispanic single mother Nikki\, al l in an effort to get American citizenship. \nUSA\, 2018\, 15 minutes\nDi rector Giorgio Arcelli Fontana\n\nForbidden Tikka Masala\n\nA recently ret ired Indian woman allows her palate to take her on a unique—and sacrileg ious—culinary journey.\nCanada\, 2018\, 15 minutes\nDirector Rahul Chatu rvedi\n\nMom’s Recipe (La ricetta della mamma)\n\nAssassins shouldn’t eat Mom’s stuffed chilies before work.\nItaly\, 2019\, 16 minutes\nDirec tor Dario Piana\n\nPeggy\n\nEverything always seems to work out perfectly for Peggy\, but she is tested mightily when she throws a birthday party fo r her eight-year-old son.\nUSA\, 2019\, 13 minutes\nDirector Justin O’Ne al Miller\n\nShanghai Sole\n\nSome people will go to extraordinary “dept hs” to finalize a business deal.\nUSA\, 2019\, 14 minutes\nDirector Eli Stern\n\nStepdaddy\n\nDating in the modern world has never been so complic ated!\nUSA\, 2019\, 8 minutes\nDirector Lisa Steen\n\nThe Adventures of Mr . Food and Mrs. Wine (Le avventure di Mr. Food e Mrs Wine)\n\nIn an Italia n restaurant in Paris\, the stories of a group of bunglers led by Chef Giu lio Cesare\, better known as Mr. Food\, are intertwined.\nItaly\, 2018\, 1 9 minutes\nDirector Antonio Sylvestre\n\nIs You Is\n\nWhat could possibly interrupt dinner? Oh\, maybe having a baby….\nCanada\, 2019\, 13 minutes \nDirector The Sanderine Brothers - Bry Thomas Sanders &\; Kelly Perine \n\n  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Is-You-Is_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:615@devourfest.com DTSTART;TZID=America/Halifax:20191026T110000 DTEND;TZID=America/Halifax:20191026T123000 DTSTAMP:20191024T023457Z URL:https://devourfest.com/program/culinary-workshop-w-stella-shi/ SUMMARY:Culinary Workshop w/Stella Shi DESCRIPTION:Born in Bari\, Puglia\, into a second-generation Chinese family \, Chef Stella Shi will showcase the cuisine of her restaurant in Rome\, C u_Cina\, and her unique take on Italian contemporary food from Puglia with an oriental twist.\n\nSponsored by: Russell Hendrix. In partnership with: \n\n \n\nStella Shi\n\nBorn in Bari\, Puglia from a second generation of a Chinese family living In Italy. She studied law before quit everything to reach her passion: cook. After attended ALMA “LA Scuola Internazionale di Cucina Italiana”. She worked in the most prestigious restaurant in Eu rope and Asia\, until now that she owns her restaurant in Rome\, Cu_Cina w here she makes an Italian contemporary cuisine\, mostly from Puglia\, infl uenced with oriental techniques or/and products. @cu_cina\n\n  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Stella-Shi.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:VEVENT UID:566@devourfest.com DTSTART;TZID=America/Halifax:20191026T111500 DTEND;TZID=America/Halifax:20191026T131500 DTSTAMP:20190911T142228Z URL:https://devourfest.com/program/shorts-program-slice-of-life/ SUMMARY:Shorts Program: Slice of Life DESCRIPTION:73 Cows\n\nJay and Katja Wilde are cattle farmers in England wh o woefully give their herd of cows to the Hillside Animal Sanctuary and ta ke up vegan organic farming.\nUK\, 2018\, 15 minutes\nDirector Alex Lockwo od\n\nDulce\n\nIn a coastal village in Colombia\, where digging for shellf ish is a way of life\, everyone must learn to swim eventually. Even little Dulce.\nUSA/Colombia\, 2018\, 11 minutes\nDirectors Guille Isa &\; Ang ello Faccini\n\nFrom the Wild: Easy Wins\n\nJames Beard award-nominated fi lmmaker Kevin Kossowan returns with another sneak peek from his upcoming s eries\, From the Wild.\nCanada\, 2019\, 3 minutes\nDirector Kevin Kossowan \n\nThe Fishnet and the Fish\n\nA young boy who works for a fishmonger is ill-treated\, but it does not affect his compassionate nature.\nIran\, 201 8\, 9 minutes\nDirector Ali Nikfar\n\nThe Three Sisters Community Garden ( Les trois soeurs: un jardin communautaire)\n\nA young Mi’kmaq tries to r eintroduce the “Three Sisters” (the traditional white corn\, squash\, and beans used in Native gardens) in his community with the help of others .\nCanada\, 2016\, 5 minutes\nDirector Zach Greenleaf\n\nA Sweet and Sour Christmas\n\nA hard-working immigrant family and their cross-cultural Cana dian Christmas.\nCanada\, 2019\, 16 minutes\nDirector Aram Siu Wai Collier \n\n99 Problems\n\n99 Problems delves into the humorous\, charming\, but o ften murky\, world of the Irish ice-cream van trade where turf wars are of ten fierce.\nIreland\, 2019\, 13 minutes\n\nAmerica: Betty and Larry\n\nBe tty and Larry travel the country year-round in their RV. And every October \, they settle in North Dakota for the beet harvest\, where they work nigh ts to harvest America’s sugar.\nUSA\, 2018\, 19 minutes\nDirector Daniel Klein\n\nItalian Pizza Masters\n\nA lighthearted look at creative pizza m akers from southern Italy pushing the pizzaiolo envelope.\nItaly/USA\, 201 9\, 18 minutes\nDirector James Orr\n\n  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Italian-Pizza-Masters_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:617@devourfest.com DTSTART;TZID=America/Halifax:20191026T111500 DTEND;TZID=America/Halifax:20191026T124500 DTSTAMP:20191024T023646Z URL:https://devourfest.com/program/pizza-workshop-w-chef-rocco-agostino/ SUMMARY:Pizza Workshop w/Chef Rocco Agostino DESCRIPTION:Pizzeria Libretto is synonymous with pizza in Toronto. Chef-own er Rocco Agostino is credited with bringing the first VPN-certified pizza to Toronto—sparking the infamous “pizza wars”\, as more and more sho ps opened up featuring the popular Neapolitan-style pizza. Now at the helm of his successful Pizzeria Libretto Group\, Rocco is coming to Nova Scoti a to share a few of his pizza secrets.\n\nSponsored by: Russell Hendrix\, Lightfoot &\; Wolfville. In partnership with:\n\n \n\nRocco Agostino\n\ nBorn and raised in Toronto by two Italian immigrant parents\, Rocco’s p assion for food was cultivated at an early age when he sold fruit for his uncle. Starting as a dishwasher at Ciao Bella in Woodbridge\, Rocco’s hu nger took him to the Stratford Chefs School\, and then to study abroad in Rome. His first experience leading a kitchen was at Ferro Bar Café—and from there\, he went on to open his own restaurant\, the Silver Spoon. Alo ngside Max Rimaldi\, he opened Pizzeria Libretto in 2008\, changing the To ronto landscape of pizza. When not slinging pies\, Rocco loves to spend hi s days with his wife and partner Kara and their two children\, Super Sebas tian and Mighty Mia. His philosophy is one of simplicity\, flavour\, and p assion\, using a few seasonal ingredients to create a tasty dish that evok es memories of a passionate heart. @chefroccoto ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Chef-Rocco-ovens-picture.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:616@devourfest.com DTSTART;TZID=America/Halifax:20191026T130000 DTEND;TZID=America/Halifax:20191026T143000 DTSTAMP:20190918T163409Z URL:https://devourfest.com/program/soak-up-the-sun-the-wines-of-southern-i taly/ SUMMARY:Soak Up the Sun: The Wines of Southern Italy DESCRIPTION:From Puglia to Campania\, Calabria to the slopes of Etna- Wine Enthusiast Magazine calls Southern Italy one of “the largest grape biodi versity hotspots on the planet”. Let the friendly\, knowledgeable sommel iers on staff at Bishop's Cellar introduce you to the wines of Italy's sou thernmost winemaking regions. Blessed with a plethora of indigenous grape varietals\, from aromatic Malvasia to bold Nerello Mascalese and everythin g in between. Rooted in diverse soils and historic vineyard sites\, the wi nes from the heel of “The Boot” offer up some of the best value wines from Italy!\n\nSponsored by Bishop’s Cellar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Wine-Workshop-2.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:619@devourfest.com DTSTART;TZID=America/Halifax:20191026T130000 DTEND;TZID=America/Halifax:20191026T143000 DTSTAMP:20191024T023800Z URL:https://devourfest.com/program/culinary-workshop-w-emma-cardarelli-ali da-solomon/ SUMMARY:Culinary Workshop w/Alida Solomon DESCRIPTION:One of the leading lights of Italian cuisine in Canada—Chef A lida Solomon from Toronto (Tutti Matti)—will talk about what it is to be at the top of the national game while serving up some of her signature di shes.\n\nSponsored by: Russell Hendrix. In partnership with:\n\n \n\nAlida Solomon\n\nAlida Solomon is one of only a few women chef/owners in Canada . Since her renowned restaurant\, Tutti Matti\, opened its doors in 2002\, it has been hailed by critics and received both local and national awards —including the prestigious “L’Eccio D’Oro” for Osteria of the Ye ar\, and Chef Solomon being awarded a “Fellow of the Institute” at the 2016 Ontario Hostelry Institute’s Gold Awards. Throughout its history\, Tutti Matti has stayed true to its roots\, serving food and wine that hon ours the spirit and culture of Tuscany. Prior to opening Tutti Matti\, Ali da lived and worked for six years in Montalcino\, Tuscany. She was highly respected in the regional hospitality industry\, where she garnered acclai m and Michelin recognition for the hilltop restaurant\, Boccon di Vino. Cu rrently\, Alida is working on Motherland\, a documentary filmed in Italy t hat celebrates women in wine and food. @alidasolomon ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Alida-Solomon.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:VEVENT UID:618@devourfest.com DTSTART;TZID=America/Halifax:20191026T130000 DTEND;TZID=America/Halifax:20191026T150000 DTSTAMP:20190924T113134Z URL:https://devourfest.com/program/whisky-luncheon-workshop-with-the-whisk ey-lassie-chef-martin-ruiz-salvador/ SUMMARY:Whisky Luncheon Workshop with the Whiskey Lassie & Chef Martin Ruiz Salvador  DESCRIPTION:Come spend a few hours where opulence and gastronomy collide\, and where scotches are perfectly paired with mouth-watering courses. Join the one and only Whisky Lassie\, Johanne McInnis\, and Chef Martin Ruiz Sa lvador for an experience that only Devour! can offer.\n\nSponsored by Mer Et Soleil &\; Le Caveau Restaurant at Grand Pré Winery\n\nJohanne McIn nis \n\n\n\nJohanne McInnis\, also known worldwide as the Whisky Lassie\, has over 20 years experience in the public speaking field. Her educationa l background in distillation has given her a strong understanding of the w hisky-making process—and when it’s combined with her natural passion\, it lends beautifully to her master class. We are happy to have Johanne ba ck again this year as a Devour! presenter. @whiskylassie\n\nMartin Ruiz Sa lvador\n\n\n\nMartin was born and raised in Nova Scotia. He began his culi nary career as a dishwasher in Halifax then worked his way across the coun try as a line cook. He took Le Cordon Bleu program at the Scottsdale Culin ary Institute in Arizona. In Europe he apprenticed at Dublin’s Michelin- starred Commons Restaurant under Chef Aiden Byrne. He did stints at Michel in 2 star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Lyon under Chef Frédérick Côte.  \n\nMartin and his wife Sylvie opene d Fleur de Sel in Lunenburg\, N.S.\, in 2004. The next year the restaurant earned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Mart in opened The Salt Shaker Deli and The South Shore Fish Shack in Lunenburg \, cooked at James Beard House in New York\, competed in the national Gold Medal Plates competition in 2008\, 2014 and 2016\, represented Nova Scoti a at the Canadian Chefs Congress and has held Four Diamonds with CAA since 2007. \n\nMartin and Sylvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar. They opened The Half Shell O yster &\; Seafood in 2016\, relaunched Fleur de Sel in 2017 and opened The Beach Pea in 2018. @martinruizsalvador  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Whisky-Lunch.jpeg LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:629@devourfest.com DTSTART;TZID=America/Halifax:20191026T140000 DTEND;TZID=America/Halifax:20191026T160000 DTSTAMP:20190925T201252Z URL:https://devourfest.com/program/special-to-the-program-sustainable-blue -farm-tour/ SUMMARY:Special to the Program: Sustainable Blue Farm Tour DESCRIPTION:Before the film screening of Artifishal\, join us at 2 pm for a tour of Sustainable Blue\, a leading Canadian producer of sustainably-rai sed fish of the highest quality. Using a proprietary aquaculture technolog y to operate an earth-friendly\, land-based recirculation fish farming ope ration\, they're committed to product quality\, environmental responsibili ty\, and commercial success through sustainable practices. Their mission i s to be a world-leading\, market-led producer of the highest quality cultu red fish in a manner which complies with the collective responsibility to protect the marine environment.\n\nFree admission\; registration required. This is a special program addition and is ticketed separately through Eve ntbrite. Limited capacity.\n\nSponsored by Afishionado Fishmongers &\; Sustainable Blue ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Sustainable-Blue.jpeg LOCATION:Sustainable Blue\, 259 Red Bank Road\, Centre Burlington\, Nova Sc otia\, B0N 1E0 \, Canada X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=259 Red Bank Road\, Centre Burlington\, Nova Scotia\, B0N 1E0 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Su stainable Blue:geo:0,0 END:VEVENT BEGIN:VEVENT UID:567@devourfest.com DTSTART;TZID=America/Halifax:20191026T140000 DTEND;TZID=America/Halifax:20191026T154500 DTSTAMP:20191024T023917Z URL:https://devourfest.com/program/shorts-program-olive-oil/ SUMMARY:Shorts Program: Olive Oil DESCRIPTION:AmalaTerra\n\nThe spread of the disease Xylella is harming not only the Apulian economy\, but also its wonderful landscape. More than 60 million olive trees are likely to decline\, as well as the tradition of a land that for thousands of years has considered its olive trees and olive oil its most precious commodity.\nItaly\, 2018\, 52 minutes\nDirector Gabr iele Greco\n\nObsessed with Olive Oil\nFil Bucchino\, a former punk rock m usician turned olive oil expert\, visits Italy every year during the harve st on a quest for exceptional extra virgin olive oils. Fil will be at the screening and is on his way to this year’s olive harvest.\nCanada\, 2019 \, 43 minutes\nDirector Ed Zych\n\nFil Bucchino will be at the screening a nd will participate in a Q&\;A and host an olive oil tasting. In partne rship with:\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Obsessed-with-Olive-Oil_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:568@devourfest.com DTSTART;TZID=America/Halifax:20191026T141500 DTEND;TZID=America/Halifax:20191026T160000 DTSTAMP:20190911T142251Z URL:https://devourfest.com/program/nothing-fancy-diana-kennedy-w-the-dishw asher/ SUMMARY:Nothing Fancy: Diana Kennedy w/The Dishwasher DESCRIPTION:Master chef\, teacher\, and environmental activist Diana Kenned y is living proof that size has nothing to do with strength. Now in her ni neties and barely five feet tall\, she’s a fierce jolt of energy who has become one of the most celebrated culinary legends of Mexican cuisine.\nM exico/USA\, 2019\, 87 minutes\nDirector Elizabeth Carroll\nDistributor Hon eywater Films\n\nThe Dishwasher\n\nThe dishwasher at a fine dining restaur ant is sent on a quest to satisfy chef’s desire to cook authentic tacos. \nUSA\, 2019\, 12 minutes\nDirectors Nick Hartanto &\; Sam Roden ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Nothing-Fancy-Diana-Kennedy_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:625@devourfest.com DTSTART;TZID=America/Halifax:20191026T150000 DTEND;TZID=America/Halifax:20191026T170000 DTSTAMP:20190918T150336Z URL:https://devourfest.com/program/the-bubbles-bus-27/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional-method sparkling wines: Benjamin Bridge and L’Acadie Vineyards.\n\n$45 per guest\; round trip i s 2 hours\n\nSponsored by Benjamin Bridge\, L’Acadie Vineyards\, and the Municipality of the County of Kings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Bubbles-Bus_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:628@devourfest.com DTSTART;TZID=America/Halifax:20191026T150000 DTEND;TZID=America/Halifax:20191026T170000 DTSTAMP:20190930T171613Z URL:https://devourfest.com/program/daily-happy-devhour-at-the-church-brewi ng-co-3/ SUMMARY:Daily HAPPY devHOUR! at The Church Brewing Co. DESCRIPTION:Join us in our most hospitable of hours at the Devour! Festival Lounge over three days of the festival. Raise a glass and mingle with an interesting crew night after night. \n\nFree admission\; food and beverag es available for purchase\; first come\, first seated. Waiting times expec ted. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/sign.jpeg LOCATION:Church Brewing Company\, 329 Main Street\, Wolfville\, NS\, B4P 1C 8\, Canada GEO:45.0915946;-64.35829109999997 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=329 Main Street\, Wolfville \, NS\, B4P 1C8\, Canada;X-APPLE-RADIUS=100;X-TITLE=Church Brewing Company :geo:45.0915946,-64.35829109999997 END:VEVENT BEGIN:VEVENT UID:621@devourfest.com DTSTART;TZID=America/Halifax:20191026T160000 DTEND;TZID=America/Halifax:20191026T173000 DTSTAMP:20190918T153119Z URL:https://devourfest.com/program/short-doc-shop-talk-with-filmmaker-ben- proudfoot/ SUMMARY:Short Doc Shop Talk with Filmmaker Ben Proudfoot DESCRIPTION:Ben Proudfoot—award-winning filmmaker and founder and CEO of Breakwater Studios—takes you on a deep dive into the craft and step-by-s tep process of short documentary filmmaking\, from idea to distribution. H is short documentary work has won seven Vimeo Staff Picks\, an Emmy\, a We bby\, premiered at the Tribeca Film Festival\, and has been published by T he New York Times.\n\nSponsored by Telefilm Canada\n\nBen Proudfoot\n\nBen Proudfoot is an award-winning filmmaker and founder and CEO of Breakwater Studios\, a film production company that specializes in short documentari es. In telling humanist stories across documentary\, narrative\, and brand ed mediums\, Proudfoot leads a diverse team of artists\, technologists\, a nd businesspeople across a variety of pre-\, post-\, and physical producti on spectrums\, modeled on the original studio system. Proudfoot’s short documentary work has won seven Vimeo Staff Picks\, an Emmy\, a Webby\, has premiered at the Tribeca Film Festival\, and has been published by The Ne w York Times. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Ben-Proudfoot_resized-1.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:VEVENT UID:569@devourfest.com DTSTART;TZID=America/Halifax:20191026T170000 DTEND;TZID=America/Halifax:20191026T184500 DTSTAMP:20191024T024041Z URL:https://devourfest.com/program/the-great-italian-w-hole-ouzo-therapy/ SUMMARY:The Great Italian w/Hole DESCRIPTION:Gualtiero Marchesi is a chef but also an artist\, a revolutiona ry. His cooking changed the history of Italian regional cuisine forever. F or Marchesi\, it’s all about love—for the ingredients\, for the techni que\, for the experience\, and yes\, maybe for a little art\, too.\nItaly\ , 2019\, 90 minutes\nDirector Maurizio Gigola\nDistributor TriCoast Worldw ide\n\nIn partnership with:\n\n \n\nHole\n\nAward-winning filmmaker Jeremy Seifert takes a brief repose from global activism to focus in on a family -run farm-to-table donut shop.\nUSA\, 2019\, 6 minutes\nDirector Jeremy Se ifert ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Great-Italian_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:546@devourfest.com DTSTART;TZID=America/Halifax:20191026T171500 DTEND;TZID=America/Halifax:20191026T184500 DTSTAMP:20190925T010319Z URL:https://devourfest.com/program/artifishal-the-road-to-extinction-is-pa ved-with-good-intentions-w-the-youngest-captain/ SUMMARY:Artifishal: The Road to Extinction Is Paved with Good Intentions w/ The Youngest Captain DESCRIPTION:Man has had a profound and damaging effect on the wild fish pop ulation\, driving it closer to extinction. This film is about what it mean s to be human: capable of such soaring achievements of ingenuity and\, at the same time\, such aggressive and lethal idiocy.\nUSA/Canada/Norway/Wale s\, 2019\, 83 minutes\nDirector Josh Murphy\nDistributor The Film Collabor ative\n\nSponsored by Telefilm Canada &\; Afishionado Fishmongers\n\nTh e Youngest Captain\n\nFor Captain Sean Dwyer\, the youngest captain in the region\, the sea and fishing are all he knows. So he’d better be good a t it.\nCanada\, 2019\, 5 minutes\nDirector David Bolen ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 8/Artifishal_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:570@devourfest.com DTSTART;TZID=America/Halifax:20191026T190000 DTEND;TZID=America/Halifax:20191026T220000 DTSTAMP:20191024T022425Z URL:https://devourfest.com/program/devour-chefs-short-gala-dinner/ SUMMARY:Devour! Chefs & Short Gala Dinner DESCRIPTION:Each dish in this five-course dinner is inspired by a correspon ding short film screened right in the Barrel Cellar at Lightfoot &\; Wo lfville Winery with the diners::\n\nBrady Bertrand\, Lightfoot &\; Wolf ville\nMichele Forgione\, Impasto\, Montréal\nStella Shi\, Cu_Cina\, Rome \nAntonio Rinaldo\, Rinaldo’s Italian American Specialties\, Halifax\nDa nny Smiles\, Le Bremner\, Montréal\nJennifer Crawford\, MasterChef Canada \n\n$200 per guest\; your ticket includes wine pairings and a ticket to th e Devour! Cocktail Pop-up Party. Sponsored by the Royal Bank of Canada\, B ishop's Cellar\, Lightfoot &\; Wolfville\, Armstrong Foodservice and Ch ef Works Canada. In partnership with:\n\n \n\nMenus and wine pairings comi ng soon!\n\nPlease Note: Due to the nature of this event – being a set m enu in a remote location with visiting chefs – we are not able to accomm odate dietary restrictions at this dinner.\n\nThe Film Program:\n\nChampag ne!\n\nDeathbed toasts sometimes have unexpected consequences!\nUSA\, 2018 \, 1 minute\nDirector Olivia Saperstein\n\nMen Overboard\n\nMemories of th ose lost at sea\, interspersed with the power the ocean has over us and th e grandeur of danger.\nCanada\, 2018\, 7 minutes\nDirector Alexandre Rufin \n\nLooney Foodz!\n\nWhen the fridge door closes\, the food comes alive!\n Italy\, 2017\, 2 minutes\nDirector Paolo Gaudio\n\nSorry\, Not Sorry\n\nA couple’s one-upmanship reaches unbelievable heights after a man eats his wife’s plums.\nUSA\, 2019\, 7 minutes\nDirector Monique Sorgen\n\nThat' s My Jazz\n\nPastry Chef Milton Abel reminisces about his father and the b alance between achieving greatness in the world and being present in the l ives of your loved ones.\nCanada\, 2019\, 14 minutes\nDirector Ben Proudfo ot\n\nThe Chefs\n\nMichele Forgione\n\nMichele Forgione is an Italian chef and restaurateur in Montréal. He is also the executive chef and co-owner of four restaurants—Impasto\, Pizzeria Gema\, Chez Tousignant\, and the newly opened Vesta—all of which are located in the heart of Montréal ’s Little Italy\, and continue to garner critical acclaim since their re spective openings. His formal training took place at the Pius X Culinary I nstitute\, followed by the Institut de Tourisme et d’Hôtellerie du Qué bec\, where he specialized in pastry and baking. He is a co-author of his first cookbook\, Montrealissimo\, a history of food of the Italian-Montrea lers. He is also the co-owner and brand ambassador of Aliments Faita-Forgi one. @micheleforgione\n\nStella Shi\n\nBorn in Bari\, Puglia from a second generation of a Chinese family living In Italy. She studied law before qu it everything to reach her passion: cook. After attended ALMA “LA Scuola Internazionale di Cucina Italiana”. She worked in the most prestigious restaurant in Europe and Asia\, until now that she owns her restaurant in Rome\, Cu_Cina where she makes an Italian contemporary cuisine\, mostly fr om Puglia\, influenced with oriental techniques or/and products. @cu_cina \n\nAntonio Rinaldo\n\nBorn and raised in Halifax\, Tony experienced every thing in the kitchen first hand in his father’s restaurant\, Salvatore ’s New York Pizzeria. He graduated from the culinary management program at Georgian College\, then cooked in Halifax (Rogi Orazio)\, Montréal (No ra Gray)\, Toronto (Parts &\; Labour)\, Jasper\, New York\, Las Vegas\, and Lyon (Le Potager des Halles)\, before returning home to open two busi nesses with his brother\, Sam. Inspired by a rich family history of culina ry mavericks in Halifax\, Buffalo\, New York\, Sicily\, and beyond\, the b rothers launched T Dogs\, a gourmet hot dog cart on the streets of Halifax . Two years later in 2017\, they opened their first official restaurant\, Rinaldo’s Italian American Specialties\, named one of the “New Restaur ants Across Canada That Are Worth Travelling For” in WestJet Magazine. I n 2018\, they launched Taco Lina’s—specializing in fusion tacos from s cratch—and just recently\, Rinaldo’s New York Pizza. @rinaldoshfx\n\nD anny Smiles\n\nHe may be Chef at the acclaimed Le Bremner in old Montréal and a first runner-up of Top Chef Canada\, but Danny Smiles’ cooking ca reer had a far less auspicious start. It began at age 14\, in the dish-pit at his parent’s small hotel in Montréal. One night\, a cook on the lin e lost his thumb and Danny was thrown in to take his place\, quickly reali zing there was no turning back. He went on to attend Montréal’s St. Piu s X Culinary Institute\, then headed to Italy\, where he interned for Mich elin-star chefs. Danny’s love of food and easy-going manner has gained h im many appearances at national food festivals and television shows. He ha s starred in Giardino (a three-part web series for Vice TV)\, and most rec ently with Chef Chuck Hughes in Chuck &\; Danny’s Road Trip for Food Network Canada. This fun series followed the two best friends as they expl ored and ate their way across Canada. @chefdannysmiles\n\nJennifer Crawfor d\, MasterChef Canada\n\nRaised in the Annapolis Valley\, 2019 MasterChef Canada winner Jennifer Crawford has an intimate appreciation for the abund ance and beauty of Nova Scotian ingredients. An enthusiastic eater with a wild imagination\, they’ve been cooking since they could reach the kitch en counter as a way to express themselves\, a means to loving connection. Lauded by Chef Claudio Aprile as the most creative cook in six seasons\, J ennifer believes that sharing food made with joy and imagination is the mo st magical fast-track to connecting us with what matters most: a sense of place\, ourselves and each other. @jennifer.e.crawford\n\nBrady Bertrand\, Lightfoot &\; Wolfville\n\nA graduate of the Holland College Culinary Program on PEI\, Brady has honed his craft by working his way through some top Canadian restaurant kitchens such as Stone Road Grill\, Hopgood’s F oodliner\, Merchant Tavern\, Backhouse\, and Raymond’s. Passionate about working with local ingredients and traditional Acadian cuisine\, Brady mo ved to the Annapolis Valley and joined the Lightfoot &\; Wolfville fami ly in the spring of 2018. @sweetbradyjames ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Chefs-_-Shorts-Gala-Dinner_resized.jpg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:589@devourfest.com DTSTART;TZID=America/Halifax:20191026T193000 DTEND;TZID=America/Halifax:20191026T210000 DTSTAMP:20191008T170216Z URL:https://devourfest.com/program/devour-down-home-lobster-supper/ SUMMARY:Devour! Down-Home Lobster Supper DESCRIPTION:Back by popular demand\, we're hosting a classic lobster dinner with all the fixings. Come and savour an unforgettable and truly Atlantic Canadian experience with our favourite crustacean.\n\n$65 per guest\; tic ket includes one lobster dinner with sides\, dessert\, access to a cash ba r during dinner\, and a ticket to the Devour! Cocktail Pop-up Party\n\nSpo nsored by Clearwater Seafoods &\; prepared by the Nova Scotia Community College\n\nMenu:\n\nWarm Split Lobster\nBaby Potato Salad\, Dijon and Dil l Dressing\nCabbage Slaw with Toasted Fennel Seed Vinaigrette\nClarified B utter\nClover Leaf Rolls\n\nDessert: Blueberry Grunt with Maple Sour Cream Cremeux ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Down-Home-Lobster-Supper_resized.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:VEVENT UID:571@devourfest.com DTSTART;TZID=America/Halifax:20191026T200000 DTEND;TZID=America/Halifax:20191026T213000 DTSTAMP:20190911T142333Z URL:https://devourfest.com/program/maxima-w-kahawa/ SUMMARY:Maxima w/Kahawa DESCRIPTION:Undeterred by corporate intimidation\, subsistence farmer Maxim a knows what’s at stake. This landmark film portrays one woman’s coura geous journey to stand against the destruction of resources that hold far more value than gold. Her strength earned her the world’s most prestigio us environmental award: the Goldman Environmental Prize.\nUSA\, 2018\, 88 minutes\nDirector Claudia Sparrow\nDistributor Trustfall Films\n\nKahawa\n \nNova Scotia filmmaker Janet Hawkwood melds the creation of coffee to a r hythm and a beat.\nCanada\, 2019\, 2 minutes\nDirector Janet Hawkwood ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Maxima_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:572@devourfest.com DTSTART;TZID=America/Halifax:20191026T201500 DTEND;TZID=America/Halifax:20191026T214500 DTSTAMP:20190911T142401Z URL:https://devourfest.com/program/hang-time-w-sweater/ SUMMARY:Hang Time w/Sweater DESCRIPTION:A wine movie for millennials! Three 20-something friends get so me much-needed hang time when a cancelled wedding reunites them for a long weekend together at a beautiful vineyard. But it’s not all fun\, sun\, and drinking games. There are bigger issues bubbling beneath the banter. A poignant look at modern masculinity and complex relationships.\nNew Zeala nd\, 2018\, 83 minutes\nDirector Casey Zilbert\nDistributor Hang Time\n\nS weater\n\nSuccess in dating is all about THE sweater...and a raucous chore ographed dance routine.\nUSA\, 2019\, 5 minutes\nDirector Nick Borenstein ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Hang-Time_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:590@devourfest.com DTSTART;TZID=America/Halifax:20191026T210000 DTEND;TZID=America/Halifax:20191027T010000 DTSTAMP:20190925T003030Z URL:https://devourfest.com/program/devour-cocktail-pop-up-party-4/ SUMMARY:Devour! Cocktail Pop-up Party DESCRIPTION:For the seventh year running\, super talented mixologists will serve up this year’s Italian-inspired signature cocktails at our Devour! HQ. \n\n$25 per guest\; includes two signature cocktails and live music by the Mark Riley Project.\n\nSponsored by Mer Et Soleil &\; IPC Securi ties Corporation\n\n\n\nThe Mark Riley Project\nThe Mark Riley Project was formed in January 2014 as a five-piece jazz\, blues\, funk\, and soul ban d by Mark Riley—who is a former member of the Nova Scotia Mass Choir and still performs as a gospel artist. The band (MRP) maintains a very busy s chedule performing throughout the Atlantic provinces at concerts\, festiva ls\, and other venues. The band is also currently working on releasing the ir first album later this year. The members are Mark Riley\, a native of L ake Loon\, NS\, on guitar and lead vocals\; Fisher Akao from the Solomon I slands on piano and keyboards\; the United Kingdom’s Mark Towers on saxo phone\; and Gordon Blackmore on bass and Glenn Higgins on drums\, who both come from Beechville\, NS. Enjoy the vibe that this band gives off as the y spread happiness and joy through their music.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Cocktail-Pop-up-Party_resized.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:VEVENT UID:591@devourfest.com DTSTART;TZID=America/Halifax:20191027T110000 DTEND;TZID=America/Halifax:20191027T130000 DTSTAMP:20191010T113745Z URL:https://devourfest.com/program/devour-golden-tine-awards-brunch/ SUMMARY:Devour! Golden Tine Awards Brunch DESCRIPTION:Join us in celebrating the very best of the 2019 festival at ou r Devour! Golden Tine Awards Brunch hosted by CBC’s Ali Hassan. We will present our coveted Golden Tine Awards for this year’s films in five cat egories: Best Short Documentary\, Best Short Drama\, Best Feature Document ary\, Best Feature Drama\, and Best Animation. Winners are chosen by our e steemed jury: award-winning documentary filmmaker and film festival progra mmer Peter Stein\, award-winning journalist Rita DeMontis\, and British Fi lm Institute’s Justin Johnson. Brunch features decadent breakfast bites from some of the province’s top chefs—whose renowned restaurants may b e off-the-beaten-paths of Nova Scotia\, but are definitely worth the road trip. Participating Chefs/Restaurants include: Andrew Aitken &\; Sarah Griebel (Wild Caraway Restaurant &\; Café)\, Jason Lynch (Le Caveau R estaurant at Grand Pré Winery)\, Andreas Preuss (Trout Point Lodge)\, Dav id Smart &\; Susan Meldrum (Bessie North House) and Martin Ruiz Salvado r (Beach Pea Kitchen + Bar).\n\nYour $25.00 ticket includes brunch and bev erages\n\nSponsored by Egg Farmers of Nova Scotia and Compass Distillers\;  Awards made by artist Brad Hall\n\nThis year's featured Chefs &\; Res taurants:\n\nAndrew Aitken &\; Sarah Griebel\, Wild Caraway Restaurant &\; Café\n\nAndrew Aitken and Sarah Griebel opened Wild Caraway in Adv ocate Harbour in 2009. They were enticed by the quality of the seafood and other ingredients available here in Nova Scotia\, and truly respect the r elationships they have with local producers and the land that provides the bounty. They were both raised in rural areas\, but have travelled and wor ked in cities such as Melbourne and London. These experiences have helped create their vision of a quality experience in a rural area—close to the source of the ingredients that continue to instill excitement. @wildcaraw ay\n\nJason Lynch\, Le Caveau Restaurant at Grand Pré Winery\n\nJason Lyn ch is an award-winning chef\, restaurant owner\, and author of Straight Fr om the Line—recipes and reflections from a chef at work. Born and raised in Nova Scotia’s Annapolis Valley\, he studied at Le Cordon Bleu Culina ry Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part o f the team at Acton’s Restaurant in Wolfville\, before joining Domaine d e Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Jason took over as Head Chef of Le Caveau\, which went on to be named one of the 20 world’s best winery restaurants by Wine Access magazine. At the forefron t of the local food movement in the region\, Jason sources roughly 80% of the restaurant’s ingredients locally. He is also Chef at the Black Spruc e Restaurant in Gros Morne National Park. @chefjasonlynch\n\nAndreas Preus s\, Trout Point Lodge\n\n\nAndi Preuss leads the Trout Point Lodge culinar y team in his role as Executive Chef\, a position he has held since 2017. Andi completed his formal training in Germany and before joining the Trout Point Lodge team\, worked as Sous-Chef at Austria’s world-renowned Schl oss Fuschl Hotel. In his early career Andi held roles at the Steigenberger Strandhotel in Zingst\, Germany\, and also worked as a Chef de Partie at Saxony House at the XXI Olympic Winter Games in Vancouver.\nAndi’s culin ary philosophy engages all senses and combines classical techniques with a focus on fresh\, hyper-local ingredients. Every dish tells a story of pla ce and time. When not in the kitchen\, Andi can be found in Trout Point Lo dge’s on-site gardens\, or exploring the far-flung corners of South-West Nova Scotia where he has developed an extensive array of local partners\, all of whom feature prominently in his refined cuisine. @chef_andreas_pr euss\n\nDavid Smart &\; Susan Meldrum\, Bessie North House\n\nChef Davi d Smart and Susan Meldrum own and operate Bessie North House—a 12-seat\, farm-to-table dining experience in their 135-year-old farmhouse\, located at the base of the North Mountain in the beautiful Annapolis Valley. They offer a seven-course set menu that changes with the seasons\, sharing the best of what the region has to offer. Susan is the General Manager and ru ns the front of house at Bessie North House. She brings a combined 25 year s of hospitality experience to the business. David is the Chef at Bessie N orth House. Following his passion for cooking\, he left his previous caree r as an engineer to enroll in the Cordon Bleu cooking school in Ottawa in 2010. David’s style of cooking is rooted in classic French cuisine. @bes sienorthhouse\n\nMartin Ruiz Salvador\, Beach Pea Kitchen + Bar\n\nMartin was born and raised in Nova Scotia. He began his culinary career as a dish washer in Halifax then worked his way across the country as a line cook. H e took Le Cordon Bleu program at the Scottsdale Culinary Institute in Ariz ona. In Europe he apprenticed at Dublin’s Michelin-starred Commons Resta urant under Chef Aiden Byrne. He did stints at Michelin 2 star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Lyon under Chef Fréd érick Côte.  \nMartin and his wife Sylvie opened Fleur de Sel in Lunen burg\, N.S.\, in 2004. The next year the restaurant earned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Martin opened The Salt Shak er Deli and The South Shore Fish Shack in Lunenburg\, cooked at James Bear d House in New York\, competed in the national Gold Medal Plates competiti on in 2008\, 2014 and 2016\, represented Nova Scotia at the Canadian Chefs Congress and has held Four Diamonds with CAA since 2007. \nMartin and Sy lvie took a year sabbatical from Fleur de Sel to make time for the arrival of their son Oscar. They opened The Half Shell Oyster &\; Seafood in 2 016\, relaunched Fleur de Sel in 2017 and opened The Beach Pea in 2018. @m artinruizsalvador \n\nAwards Brunch Host\, Ali Hassan\n\nAli Hassan retur ns to Devour! for the third time! Ali is a stand-up comic\, actor\, and ra dio host. CBC fans will recognize Ali as the host of Laugh Out Loud\, a fr equent guest-host of q\, the leading arts and culture program in Canada\, and the host of Canada Reads. He has performed for audiences across Canada and internationally and is part of the Just for Laugh Live Tour across Ca nada\, hosted by Rick Mercer. Ali was recently in the CBS action series Bl ood &\; Treasure. His other credits include Designated Survivor on ABC and FXX’s Man Seeking Woman\, PBS Kids’ Odd Squad and CTV’s Cardinal . \n\nThis year's Jury:\n\nPeter Stein\n\nPeter L. Stein is a Peabody\, E mmy\, and James Beard Award-winning documentary maker and film festival pr ogrammer based in San Francisco. During 11 years at PBS station KQED\, he created a wide range of documentaries and series for national public telev ision\, including the six-hour series Neighborhoods: The Hidden Cities of San Francisco\, which garnered a Peabody Award (for “The Castro\,” whi ch Peter wrote\, produced\, and directed). He also produced seven seasons of culinary programs with Jacques Pépin\, garnering multiple James Beard Awards. In 2017\, he produced and directed the biographical profile Jacque s Pépin: The Art of Craft for PBS’s American Masters series. He maintai ns an active career as a film programmer\, having served eight years as Ex ecutive Director of the San Francisco Jewish Film Festival\, and since 201 4 as Senior Programmer for Frameline—San Francisco’s renowned LGBTQ+ f ilm festival. More at www.peterLstein.com. \n\nRita DeMontis\n[caption id ="attachment_6059" align="alignnone" width="417"] QMI Food Editor Rita DeM ontis at the second annual Harvest on the Humber dinner in support of the Humber River Hospital which will open in Toronto in 2015 at Keele St and H wy 401. The dinner featured patrons and a special meal prepared by four ce lebrity chefs. Thursday October 10\, 2013. Michael Peake/Toronto Sun/QMI A gency[/caption]\nRita DeMontis is an award-winning journalist who has been with the Toronto SUN for more than three decades\, where she is the Natio nal Lifestyle and Food Editor for the SUN MEDIA chain\, a division of Post media Network. She recently had a national radio show on Sirius XM Canada Talks called Dishing with DeMontis\, and has appeared regularly on CITY-TV ’s Breakfast Television\, as well as interviewed on Global TV\, CTV Cana da AM\, CH-TV\, CityLine\, and Food Network Canada. Rita was a regular on Newstalk 1010 for more than 15 years and once hosted the national cooking show CUCINAetc. She has an extensive volunteer background\, belongs to sev eral professional organizations\, and has sat on various boards\, as well as guest lectured to marketing students. Rita has been honoured in a natio nal Canadian book celebrating 32 of the most influential Canadian women of Italian origin\, as well as the recipient of the Gold media and publishin g award from the Ontario Hostelry Institute. Before working for the Toront o SUN\, Rita worked for over two years with TV Guide Magazine as the young est regional editor.\n\nJustin Johnson\n\nJustin Johnson works for the Bri tish Film Institute as Lead Programmer for BFI Southbank and Programme Adv isor for the BFI London Film Festival. He is a regular contributor to radi o and TV on matters concerning film. He has served on juries at many film festivals including Berlin\, Copenhagen\, and Zlin\, along with the Britis h Animation Awards and the Royal Television Society. Justin has been an el ected member of the BAFTA Film Committee and often chairs professional jur ies for different BAFTA award categories. Justin was film consultant for t he BBC TV show Cinemaniacs. During his time at the BFI\, he has curated se asons of the work of Cary Grant\, John Waters\, Studio Ghibli\, Monty Pyth on at 50\, and many others. In addition\, Justin has worked in partnership with Walt Disney Studios\, the BBC\, Shanghai Animations Studios\, Pixar and AMPAS\, as well as hosting many on-stage events and interviews. \n\n  \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Devour-Golden-Tine-Awards-Brunch-resized.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:VEVENT UID:622@devourfest.com DTSTART;TZID=America/Halifax:20191027T130000 DTEND;TZID=America/Halifax:20191027T150000 DTSTAMP:20191017T134916Z URL:https://devourfest.com/program/foraging-expedition-with-east-coast-wil d-foods/ SUMMARY:Foraging Expedition with Chef Nelson Penner DESCRIPTION:Join local chef and forager Nelson Penner on a one-hour walk th rough the local forest in search of late fall’s wild foods. Nelson has b een sourcing and using the bounty of foraged treasures from Nova Scotia ye ar round in his cooking.\n\n$45 per guest\, includes transportation \n\nS ponsored by the Municipality of the County of Kings\n\n\n\nBio- Nelson Pen ner\n\nChef Nelson Penner is an avid chef\, forager\, and farmer. \n\nNel son graduated from the culinary program at Kentville NSCC. After working i n numerous restaurants in Nova Scotia\, he opened the Black Trumpet Cafe. He was voted runner up in 'best restaurant outside Halifax 2011' by Bill S purr of the Chronicle Herald. More recently he worked for several years as chef at the Blomidon Inn in Wolfville. \n\nRecently\, Nelson's new endea vour\, Wild Feast\, has joined forces with Tattingstone Inn. They do month ly pop up dinners and private dinner functions featuring various local win eries. Menus are inspired by what Chef Nelson is growing and foraging at t hat time.\n\nNelson sells his foraged goods to local chefs and at the Wolf ville Farmers Market. \n\nWhen not cooking or foraging Nelson can be foun d farming with his Father at Goldfinch Farm in Berwick. @chefnelsonpenner\ n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Foraging-Expedition-with-East-Coast-Wild-Foods_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:573@devourfest.com DTSTART;TZID=America/Halifax:20191027T140000 DTEND;TZID=America/Halifax:20191027T154500 DTSTAMP:20190911T142409Z URL:https://devourfest.com/program/ghost-fleet-w-hybrids/ SUMMARY:Ghost Fleet w/Hybrids DESCRIPTION:Ghost Fleet is a haunting documentary that uncovers the vast in justice of slavery in the Thai fishing industry through thrilling escape s tories. Thailand supplies a large portion of the world’s seafood\, but T hailand’s giant fishing fleet is chronically short tens of thousands of fishermen per year.\nUSA\, 2018\, 90 minutes\nDirectors Shannon Service &a mp\; Jeffrey Waldron\nDistributor Vulcan Productions\n\nHybrids\n\nWhat’ s under the sea is beyond your wildest dreams. Mother Nature personified i n this brilliant animated short.\nFrance\, 2018\, 6 minutes\nDirectors Flo rian Brauch\, Matthieu Pujol\, Kim Tailhades\, Yohan Thireau &\; Romain Thirion ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Ghost-Fleet_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:574@devourfest.com DTSTART;TZID=America/Halifax:20191027T141500 DTEND;TZID=America/Halifax:20191027T160000 DTSTAMP:20190912T010837Z URL:https://devourfest.com/program/the-cake-general-w-creamed-lobster-nova -scotia-style/ SUMMARY:The Cake General w/Creamed Lobster Nova Scotia-Style DESCRIPTION:Based on a true story\, The Cake General is an outrageous\, unc onventional comedy set in the eighties about an eccentric resident of “t he most boring town in Sweden” who decides to put his sleepy hamlet on t he map by assembling the world’s longest layer cake.\nSweden\, 2018\, 10 1 minutes\nDirectors Filip Hammar &\; Fredrik Wikingsson\nDistributor M edia Luna\n\nCreamed Lobster Nova Scotia-Style\n\nNova Scotia cook and foo d blogger Laura Muise brings lobster from the sea to the plate with her ve rsion of a signature dish\, creamed lobster over toast. \nCanada\, 2019\, 4 minutes\nDirector Laura Muise ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Cake-General_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:626@devourfest.com DTSTART;TZID=America/Halifax:20191027T150000 DTEND;TZID=America/Halifax:20191027T170000 DTSTAMP:20190918T150355Z URL:https://devourfest.com/program/the-bubbles-bus-28/ SUMMARY:The Bubbles Bus DESCRIPTION:All aboard the Bubbles Bus! It’s time to drink in the beautif ul Gaspereau Valley. This tour features three tastings per vineyard at two of the region’s finest purveyors of traditional-method sparkling wines: Benjamin Bridge and L’Acadie Vineyards.\n\n$45 per guest\; round trip i s 2 hours\n\nSponsored by Benjamin Bridge\, L’Acadie Vineyards\, and the Municipality of the County of Kings ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Bubbles-Bus_resized-1.jpg LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:592@devourfest.com DTSTART;TZID=America/Halifax:20191027T150000 DTEND;TZID=America/Halifax:20191027T180000 DTSTAMP:20190911T142908Z URL:https://devourfest.com/program/the-great-devour-chicken-dinner-2/ SUMMARY:The Great Devour! Chicken Dinner DESCRIPTION:Devour! is thrilled to return with this annual event for commun ities in need on the last day of the festival in support of regional food banks—a free roast-chicken dinner prepared by celebrity chefs from coast to coast. This is also an opportune time to celebrate our many community volunteers after another successful edition of the festival. We couldn’t put on this event without our wonderful and dedicated crew! \n\nAdmissio n with pre-issued food bank ticket or donation of food or cash to a region al food bank.\n\nSponsored by Chicken Farmers of Nova Scotia and Bank of M ontréal ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Great-Devour-Chicken-Dinner_resized.jpg LOCATION:Robie Tufts Park\, 122 Front Street\, Wolfville\, Nova Scotia\, B4 P 1A6\, Canada GEO:45.0922045;-64.36200459999998 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=122 Front Street\, Wolfvill e\, Nova Scotia\, B4P 1A6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Robie Tufts Park:geo:45.0922045,-64.36200459999998 END:VEVENT BEGIN:VEVENT UID:575@devourfest.com DTSTART;TZID=America/Halifax:20191027T170000 DTEND;TZID=America/Halifax:20191027T183000 DTSTAMP:20190930T231330Z URL:https://devourfest.com/program/honeyland-w-flour-water-and-salt/ SUMMARY:Honeyland w/Flour\, Water\, and Salt. DESCRIPTION:This powerful documentary follows Hatidze Muratova\, a Balkan w oman utilising ancient beekeeping traditions to cultivate honey in the mou ntains of Macedonia. When a neighbouring family tries to do the same\, it becomes a source of tension as they disregard her wisdom and advice.\nMace donia\, 2018\, 85 minutes\nDirectors Ljubomir Stefanov &\; Tamara Kotev ska\nDistributor MK2 Mile End\n\nSponsored by IPC Securities Corporation\n \nFlour\, Water\, and Salt. \n\nBirdie’s Bread Co. in Nova Scotia makes amazing bread traditionally.\nCanada\, 2019\, 3 minutes\nDirector Brad Sa yeau ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Honeyland_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:576@devourfest.com DTSTART;TZID=America/Halifax:20191027T171500 DTEND;TZID=America/Halifax:20191027T190000 DTSTAMP:20190911T142427Z URL:https://devourfest.com/program/t-for-taj-mahal-w-thank-you-seagulls/ SUMMARY:T for Taj Mahal w/Thank You Seagulls DESCRIPTION:In this inspirational charmer\, an illiterate villager runs a r oadside eatery near the Taj Mahal. He fears that another generation of the villagers will also grow up without an education. He hatches a unique soc ial enterprise idea of offering tourists who eat his food the option of pa ying their bill\, or teaching the local youngsters.\nIndia\, 2018\, 104 mi nutes\nDirector Kireet Khurana\nDistributor Climb Media\n\nThank You Seagu lls (Megwetch Kiayashk)\n\nAn exploration of a First Nation community trad ition of harvesting seagull eggs.\nCanada\, 2017\, 5 minutes\nDirector Aus tin Delaronde &\; Jolene Chartrand ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/T-for-Taj-Mahal_resized.jpg LOCATION:Al Whittle Theatre - Studio Z\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Canada GEO:45.091618;-64.362640 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre - Studi o Z:geo:45.091618,-64.362640 END:VEVENT BEGIN:VEVENT UID:577@devourfest.com DTSTART;TZID=America/Halifax:20191027T200000 DTEND;TZID=America/Halifax:20191027T214500 DTSTAMP:20190925T005829Z URL:https://devourfest.com/program/closing-gala-the-biggest-little-farm-w- distance-short-stories-about-food/ SUMMARY:Closing Gala: The Biggest Little Farm w/Distance- Short Stories Ab out Food DESCRIPTION:The Biggest Little Farm chronicles the eight-year quest of John and Molly Chester as they trade city living for 200 acres of barren farml and and a dream to harvest in harmony with nature. Through dogged persever ance and embracing the opportunity provided by nature’s conflicts\, the Chesters unlock and uncover a biodiverse design for living that exists far beyond their farm\, its seasons\, and our wildest imagination.\nUSA\, 201 8\, 91 minutes\nDirector John Chester\n\nSponsored by Valley Credit Union\ n\nDistance - Short Stories About Food\n\nThis short film contemplates fam ily ties and homesickness through a delectable visual homage to Italian cu isine.\nCanada\, 2019\, 14 minutes\nDirector Luigi Capasso ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Biggest-Little-Farm_resized.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:543@devourfest.com DTSTART;TZID=America/Halifax;VALUE=DATE:20200207 DTEND;TZID=America/Halifax;VALUE=DATE:20200211 DTSTAMP:20200203T093019Z URL:https://devourfest.com/program/devour-the-canadian-rockies-film-festiv al-2/ SUMMARY:Devour! The Canadian Rockies Film Festival DESCRIPTION:Devour! The Canadian Rockies is Jasper’s newest high-end culi nary event…and one you do NOT want to miss! We’re pleased to return to the beautiful Jasper Park Lodge for our third annual edition.\n\nDiscover a love for food and film (and wine) this winter in beautiful Jasper Natio nal Park. Cozy up in the Rockies while you celebrate cinema\, indulge in e xquisite food &\; wine\, and experience all the Fairmont Jasper Park Lo dge has to offer.\n\nAfter wrapping up a successful ninth edition of our f estival in Nova Scotia with our theme Celebrating Italian Food and Cinema\ , we decided to infuse a little Italian spirit into this weekend. We'll b e presenting an expanded version of our über-popular Cabin Crawl and wine &\; cheese pairing workshops thanks to our partners:\n\n   \n\n\n\nO ur weekend's participating chefs include:\n\nPaul Shufelt\, Workshop Eater y\, Edmonton\n\nDoreen Prei\, Zinc Restaurant\, Edmonton Art Gallery\n\nMe hdi Cherradi\, Italian Centre Shop\n\nMichael Howell\, Green Turtle Club i n The Bahamas/Devour! The Food Film Fest\n\nChristopher Chafe\, Fairmont J asper Park Lodge\n\nFull weekend schedule coming very soon!\n\nPackage Inc ludes:\n\n Two nights accommodation\n Friday Evening Cabin Crawl Recepti on &\; Dinner\n Chili Cook-Off Luncheon\n Five Course Wine-Paired Cin ema Dinner\n Sunday Farewell Brunch\n Gratuities\n\nAvailability:\nBetwe en Friday\, February 07\, 2020 and Monday\, February 10\, 2020\n\nRates:\n Starting from $599 CAD per person\, based on double occupancy in a Fairmon t Room. Rates are subject to hotel availability and do not include taxes.\ n\nPlease Note:\nSubject to hotel availability. Package must be booked as a minimum 2 Night Stay – February 7 &\; 8\, 2020. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/1 1/rockies.jpg LOCATION:Fairmont Jasper Park Lodge\, Old Lodge Road \, Jasper\, AB\, T0E 1 E0 \, Canada GEO:52.9083128;-118.05592660000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Old Lodge Road \, Jasper\, AB\, T0E 1E0 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Fairmont Jasper Park Lod ge:geo:52.9083128,-118.05592660000002 END:VEVENT BEGIN:VEVENT UID:632@devourfest.com DTSTART;TZID=America/Halifax:20200424T170000 DTEND;TZID=America/Halifax:20200426T130000 DTSTAMP:20200317T140637Z URL:https://devourfest.com/program/devour-at-the-algonquin-resort-2/ SUMMARY:Cancelled: Devour! at the Algonquin Resort DESCRIPTION:Sadly\, due to the COVID-19 pandemic\, this event has been canc elled for 2020. We will explore remounting it again with our friends at th e Algonquin Resort in 2021 around the same time of the year.\n\n- - - - -\ n\nJoin us for a little taste of Devour! at the Algonquin Resort\, St. An drews by-the-Sea! This will be our fourth time back in New Brunswick featu ring many Devour! alumni and a packed weekend of fun activities. Rates sta rting from $785.00 per stay\, plus tax\, based on double occupancy. Book n ow.\n\nThe weekend's chefs include:\n\nJesse Vergen\, Saint John Alehouse\ , Smoking Pig BBQ\, Toro Taco\, Barred Rock\, &\; McGills\, Saint John\ n\nJennifer Crawford\, MasterChef Canada\, Nova Scotia\n\nJakob Lutes\, Po rt City Royal\, Saint John\n\nMichael Howell\, Devour! The Food Film Fest\ , Nova Scotia\n\nJeff MacLean\, Algonquin Resort\, St Andrews By-the-sea\n DEVOUR! PACKAGE INCLUDES:\n\n\n \n Two nights accommodations (Friday &a mp\; Saturday)\n Breakfast Buffet Saturday &\; Sunday\n Friday Evenin g Reception\n Chowder Smackdown (Saturday Afternoon)\n Saturday afternoo n Demo &\; Tasting\n Saturday Evening Film &\; 5-Course Food Dinner with wine pairings\n\n\nBook the Devour! Weekend without room for $295+t ax per person.\nClick here to get your weekend ticketsTickets for the Satu rday\n\nChowder Smackdown only for $20\, including tax\, per person.\nCl ick here to get your Chowder Smackdown ticketsTickets for Saturday Evening Film Dinner &\; Wine pairings only for $130\, plus tax\, per person.\ nClick here to get your Saturday Evening Film Dinner tickets\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 1/IMG_2898-Version-2-1140x488-1.jpg LOCATION:The Algonquin Resort St. Andrews by-the-Sea\, 184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada GEO:45.080563;-67.055519 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=184 Adolphus Street \, St. Andrews by-the-sea\, NB\, E5B 1T7\, Canada;X-APPLE-RADIUS=100;X-TITLE=The Algonquin Resort St. Andrews by-the-Sea:geo:45.080563,-67.055519 END:VEVENT BEGIN:VEVENT UID:633@devourfest.com DTSTART;TZID=America/Halifax:20200611T180000 DTEND;TZID=America/Halifax:20200611T220000 DTSTAMP:20200504T162437Z URL:https://devourfest.com/program/devour-vero-beach-chefs-shorts-2/ SUMMARY:POSTPONED until further notice: Devour! Vero Beach Chefs & Shorts DESCRIPTION:Due to the on-going global pandemic\, the Vero Beach Wine + Fil m Festival has postponed its early June festival to later in the fall. We will update when we have further information.\n\n- - -\n\nInfo coming soon !\n\nJoin us as we return for a special evening where we pair gastronomy\, wine and short films as part of the Vero Beach Wine + Film Festival! We ’ll be presenting a five-course\, locally-sourced dinner with wine pairi ngs inspired by short films and prepared by highly-esteemed local chefs. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 1/Devour-The-Vines-2017-3-Credit-NS-Tourism-1140x488-1.jpeg LOCATION:Kimpton Vero Beach Hotel & Spa\, 3500 Ocean Drive\, Vero Beach\, F lorida\, 32963\, United States GEO:27.655827;-80.356560 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=3500 Ocean Drive\, Vero Bea ch\, Florida\, 32963\, United States;X-APPLE-RADIUS=100;X-TITLE=Kimpton Ve ro Beach Hotel & Spa:geo:27.655827,-80.356560 END:VEVENT BEGIN:VEVENT UID:634@devourfest.com DTSTART;TZID=America/Halifax:20200730T183000 DTEND;TZID=America/Halifax:20200730T223000 DTSTAMP:20200504T162619Z URL:https://devourfest.com/program/long-beach-international-film-festival- devour-the-food-film-fest-present-chefs-shorts-3/ SUMMARY:POSTPONED until further notice: Long Beach International Film Festi val & Devour! The Food Film Fest Present Chefs & Shorts DESCRIPTION:Due to the on-going global pandemic\, the Long Beach Internatio nal Film Festival has postponed its end of July festival to later in the f all. We will update when we have further information.\n\n- - -\n\nInfo com ing soon!\n\nJoin us as we return for a special evening where we pair gast ronomy\, wine and short films as part of the Long Beach International Film Festival! We’ll be presenting a five-course\, locally-sourced dinner wi th wine pairings inspired by short films and prepared by highly-esteemed l ocal chefs. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/1 1/Chefs-Shorts-Artwork-LOGO-2019.jpeg LOCATION:Allegria Hotel\, 80 W Broadway\, Long Beach\, NY\, 11561\, United States GEO:40.5843074;-73.66639150000003 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=80 W Broadway\, Long Beach\ , NY\, 11561\, United States;X-APPLE-RADIUS=100;X-TITLE=Allegria Hotel:geo :40.5843074,-73.66639150000003 END:VEVENT BEGIN:VEVENT UID:698@devourfest.com DTSTART;TZID=America/Halifax:20201019T090000 DTEND;TZID=America/Halifax:20201019T160000 DTSTAMP:20201014T181700Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-gene ration-greta-online/ SUMMARY:The Scotiabank Big Picture Program: Generation Greta - ONLINE DESCRIPTION:They are aged between 12 and 24. They have grown up in a world with increasing droughts\, floods\, fires. And In spite of their cultural and geographical differences\, nine young female activists are united unde r the same struggle: raising awareness about the climate emergency\, fight ing against the inaction of politicians\, and promoting radical societal c hange\, so that nature and social justice become our top priority.\n\nFran ce\, 2020\, 53 minutes\nDirectors Simon Kessler &\; Johan Boulanger\nDi stributor Java Films\n\nPrice: $10 per individual\n\nTeachers &\; Schoo ls take note: Book your $100 Virtual Class Booking\, includes curriculum g uide and the ability to stream into your classroom or for at home support. Recommended Ages 14+. Purchase here. There is a discount for teachers who are purchasing for more than one class.\n\nSponsored by: Scotiabank\, the Nova Scotia Teachers Union &\; Nourish NS\n\nAbout The Scotiabank Big Picture Program\n\nEvery year Devour! invites students from regional schoo ls to come to Devour! to appreciate the cultural experience of attending a film festival while seeing important films related to health and communit y. This year will be a little different with COVID restrictions in place.. .we will be streaming to classrooms this time around with this year’s th eme of CLIMATE CHANGE. How does climate change affect food and food produc tion\, our daily lives\, our economies and more? These powerful documentar ies will be screened in person with socially distanced\, regulated seating at the Al Whittle theatre\, but also available online for schools and tea chers to access in class ($100 screening fee per class with accompanying l earning modules developed by Nourish NS) or streamed for $10 for children learning at home.\n\n \;\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Generation-Greta.jpeg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:635@devourfest.com DTSTART;TZID=America/Halifax:20201019T100000 DTEND;TZID=America/Halifax:20201019T110000 DTSTAMP:20201015T161600Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-gene ration-greta-in-person/ SUMMARY:The Scotiabank Big Picture Program: Generation Greta - IN PERSON DESCRIPTION:They are aged between 12 and 24. They have grown up in a world with increasing droughts\, floods\, fires. And In spite of their cultural and geographical differences\, nine young female activists are united unde r the same struggle: raising awareness about the climate emergency\, fight ing against the inaction of politicians\, and promoting radical societal c hange\, so that nature and social justice become our top priority.\n\nFran ce\, 2020\, 53 minutes\nDirectors Simon Kessler &\; Johan Boulanger\nDi stributor Java Films\n\nAbout The Scotiabank Big Picture Program\n\nEvery year Devour! invites students from regional schools to come to Devour! to appreciate the cultural experience of attending a film festival while seei ng important films related to health and community. This year will be a li ttle different with COVID restrictions in place...we will be streaming to classrooms this time around with this year’s theme of CLIMATE CHANGE. Ho w does climate change affect food and food production\, our daily lives\, our economies and more? These powerful documentaries will be screened in p erson with socially distanced\, regulated seating at the Al Whittle theatr e\, but also available online for schools and teachers to access in class ($100 screening fee per class with accompanying learning modules developed by Nourish NS) or streamed for $10 for children learning at home.\n\nTick et Price: $10 in-theatre (limited capacity)\n\nTeachers &\; Schools tak e note: Book your $100 Virtual Class Booking\, includes curriculum guide a nd the ability to stream into your classroom or for at home support. Recom mended Ages 14+. Purchase here.\n\nSponsored by: Scotiabank\, the Nova Sco tia Teachers Union &\; Nourish NS ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Generation-Greta.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:636@devourfest.com DTSTART;TZID=America/Halifax:20201020T090000 DTEND;TZID=America/Halifax:20201020T160000 DTSTAMP:20201014T180713Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-fish -and-men-online/ SUMMARY:The Scotiabank Big Picture Program: Fish and Men - ONLINE DESCRIPTION:Today\, 91% of our fish is imported and the market is flooded w ith billion tons of imported seafood. Fish &\; Men exposes the high cos t of cheap fish in the modern seafood economy\, and the forces threatening local fishing communities and public health\, by revealing how our choice s as consumers drive the global seafood trade.\n\nUSA\, 2019\, 85 minutes\ nDirectors Darby Duffin &\; Adam Jones\nDistributor On a Mission Media\ n\nPrice: $10 per individual\n\nTeachers &\; Schools take note: Book yo ur $100 Virtual Class Booking\, includes curriculum guide and the ability to stream into your classroom or for at home support. Recommended Ages 14+ . Purchase here. There is a discount for teachers who are purchasing for m ore than one class.\n\nSponsored by: Scotiabank\, the Nova Scotia Teachers Union &\; Nourish NS\n\nAbout The Scotiabank Big Picture Program\n\nEv ery year Devour! invites students from regional schools to come to Devour! to appreciate the cultural experience of attending a film festival while seeing important films related to health and community. This year will be a little different with COVID restrictions in place...we will be streaming to classrooms this time around with this year’s theme of CLIMATE CHANGE . How does climate change affect food and food production\, our daily live s\, our economies and more? These powerful documentaries will be screened in person with socially distanced\, regulated seating at the Al Whittle th eatre\, but also available online for schools and teachers to access in cl ass ($100 screening fee per class with accompanying learning modules devel oped by Nourish NS) or streamed for $10 for children learning at home.\n\n  \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Fish-Men-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:697@devourfest.com DTSTART;TZID=America/Halifax:20201020T100000 DTEND;TZID=America/Halifax:20201020T113000 DTSTAMP:20201015T161614Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-fish -and-men-in-person/ SUMMARY:The Scotiabank Big Picture Program: Fish and Men - IN PERSON DESCRIPTION:Today\, 91% of our fish is imported and the market is flooded w ith billion tons of imported seafood. Fish &\; Men exposes the high cos t of cheap fish in the modern seafood economy\, and the forces threatening local fishing communities and public health\, by revealing how our choice s as consumers drive the global seafood trade.\n\nUSA\, 2019\, 85 minutes\ nDirectors Darby Duffin &\; Adam Jones\nDistributor On a Mission Media\ n\nAbout The Scotiabank Big Picture Program\n\nEvery year Devour! invites students from regional schools to come to Devour! to appreciate the cultur al experience of attending a film festival while seeing important films re lated to health and community. This year will be a little different with C OVID restrictions in place...we will be streaming to classrooms this time around with this year’s theme of CLIMATE CHANGE. How does climate change affect food and food production\, our daily lives\, our economies and mor e? These powerful documentaries will be screened in person with socially d istanced\, regulated seating at the Al Whittle theatre\, but also availabl e online for schools and teachers to access in class ($100 screening fee p er class with accompanying learning modules developed by Nourish NS) or st reamed for $10 for children learning at home.\n\nTicket Price: $10 in-thea tre (limited capacity)\n\nTeachers &\; Schools take note: Book your $10 0 Virtual Class Booking\, includes curriculum guide and the ability to str eam into your classroom or for at home support. Recommended Ages 14+. Purc hase here.\n\nSponsored by: Scotiabank\, the Nova Scotia Teachers Union &a mp\; Nourish NS ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Fish-Men-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:696@devourfest.com DTSTART;TZID=America/Halifax:20201021T090000 DTEND;TZID=America/Halifax:20201021T160000 DTSTAMP:20201014T180739Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-meat -the-future-online/ SUMMARY:The Scotiabank Big Picture Program: Meat the Future - ONLINE DESCRIPTION:Meat the Future presents a timely case for “cultivated” mea t\, a food science that grows real meat from animal cells in a controlled and clean environment. This revolution in food production proposes a susta inable way to feed the world in the future without the need to breed\, rai se\, and slaughter animals.\n\nCanada\, 2020\, 90 minutes\nDirector Liz Ma rshall\nDistributor MET Film Sales\n\nPrice: $10 per individual\n\nTeacher s &\; Schools take note: Book your $100 Virtual Class Booking\, include s curriculum guide and the ability to stream into your classroom or for at home support. Recommended Ages 14+. Purchase here. There is a discount fo r teachers who are purchasing for more than one class.\n\nSponsored by: Sc otiabank\, the Nova Scotia Teachers Union &\; Nourish NS\n\nAbout The S cotiabank Big Picture Program\n\nEvery year Devour! invites students from regional schools to come to Devour! to appreciate the cultural experience of attending a film festival while seeing important films related to healt h and community. This year will be a little different with COVID restricti ons in place...we will be streaming to classrooms this time around with th is year’s theme of CLIMATE CHANGE. How does climate change affect food a nd food production\, our daily lives\, our economies and more? These power ful documentaries will be screened in person with socially distanced\, reg ulated seating at the Al Whittle theatre\, but also available online for s chools and teachers to access in class ($100 screening fee per class with accompanying learning modules developed by Nourish NS) or streamed for $10 for children learning at home. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Meat-the-Future-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:637@devourfest.com DTSTART;TZID=America/Halifax:20201021T100000 DTEND;TZID=America/Halifax:20201021T113000 DTSTAMP:20201015T161627Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-meat -the-future-in-person/ SUMMARY:The Scotiabank Big Picture Program: Meat the Future - IN PERSON DESCRIPTION:Meat the Future presents a timely case for “cultivated” mea t\, a food science that grows real meat from animal cells in a controlled and clean environment. This revolution in food production proposes a susta inable way to feed the world in the future without the need to breed\, rai se\, and slaughter animals.\n\nCanada\, 2020\, 90 minutes\nDirector Liz Ma rshall\nDistributor MET Film Sales\n\nAbout The Scotiabank Big Picture Pro gram\n\nEvery year Devour! invites students from regional schools to come to Devour! to appreciate the cultural experience of attending a film festi val while seeing important films related to health and community. This yea r will be a little different with COVID restrictions in place...we will be streaming to classrooms this time around with this year’s theme of CLIM ATE CHANGE. How does climate change affect food and food production\, our daily lives\, our economies and more? These powerful documentaries will be screened in person with socially distanced\, regulated seating at the Al Whittle theatre\, but also available online for schools and teachers to ac cess in class ($100 screening fee per class with accompanying learning mod ules developed by Nourish NS) or streamed for $10 for children learning at home.\n\nTicket Price: $10 in-theatre (limited capacity)\n\nTeachers & \; Schools take note: Book your $100 Virtual Class Booking\, includes curr iculum guide and the ability to stream into your classroom or for at home support. Recommended Ages 14+. Purchase here.\n\nSponsored by: Scotiabank\ , the Nova Scotia Teachers Union &\; Nourish NS ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Meat-the-Future-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:638@devourfest.com DTSTART;TZID=America/Halifax:20201021T190000 DTEND;TZID=America/Halifax:20201021T220000 DTSTAMP:20201016T154355Z URL:https://devourfest.com/program/opening-gala-film-ratatouille-curated-b y-phil-rosenthal-in-person/ SUMMARY:Opening Gala Film Ratatouille curated by Phil Rosenthal - IN PERSON DESCRIPTION:Available for viewers in Nova Scotia in person only with limite d capacity.\n\nPhil Rosenthal has chosen Ratatouille as his favourite food film. This Disney classic follows a rat named Remy\, who dreams of becomi ng a chef and tries to achieve his goal by forming an alliance with a Pari sian restaurant's garbage boy.\n\nAfter the screening\, longtime festival host Bob Blumer will stream live from Hollywood with an in-person conversa tion with Everybody Loves Raymond creator Phil Rosenthal about his hot Net flix show Somebody Feed Phil and travel\, food and life in the television business.\n\nOn this special evening\, we will also screen and award the y outh winner of the Nourish Nova Scotia Food &\; Film Challenge\, where we invited children and youth of all ages to make a short film about clima te change and food. The winner will receive a $500 prize from Nourish Nova Scotia to support a healthy eating program or initiative in their school/ community\, as well as $500 in equipment from CBC. To enter a film in the competition or learn more\, click here.\n\nIf you’re unable to join us i n person\, you can host your own screening at home by tuning in on Disney Plus\, renting or purchasing it on Amazon Prime ($3.99 to rent\, $14.99 to purchase) or iTunes ($3.99 to rent\, $24.99 to purchase).\n\nValley Drive -In Ticket Prices: $30 Carload\, $20 Couple\, $10 Single (limited capacity )\n\nSponsored by: CBC Atlantic &\; Taste of NS\n\nCOVID-19 Social Dist ance Policies and Enhancements at the Valley Drive-In:\n\n Your vehicle w ill not be admitted if any occupant has travelled outside of Nova Scotia 1 4 days prior to visit or if any occupants are displaying any symptoms of C ovid-19. \n\n\n If you are feeling unwell (symptomatic or not) we ask th at you not attend the drive-in. \n\n\n If you are at high risk of severe illness\, you should consider not attending.\n\n\n Please bring a non-me dical mask to wear whenever outside of your vehicle and hand sanitizer. \ n\n\n You should familiarize yourself on how to reduce the spread of COVI D-19\, such as using proper sneezing/coughing etiquette\, maintaining phys ical distance (minimum 2 metres)\, minimizing time outside of your vehicle and more. \n\n\n Parking attendants will direct cars where to park allo wing for proper social spacing between vehicles (minimum two metres). \n\ n\n We ask that all guests stay in their cars as much as possible unless going to the bathroom or concession area.\n\n\n Concession and washroom l ines are marked and monitored\, please comply with all signage. Each line will have a 2-metre social distancing with ground markings.\n\n\n Our con cession menu is posted online\, we ask that only one person per car go to the concession. We ask guests to stay two metres apart in the concession l ine and stand on the designated markings. \n\n\n Guests in washroom line -ups are asked to stand 2 metres apart on the provided ground markings. Bo th washrooms will be limited to one person at a time\, unless with a child . \n\n\n Audio will only be broadcast over the FM frequency to encourage guests to stay in their car. \n\n\n Playground and equipment and unders creen areas are open but are not sanitized. \n\n \;\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Ratatouille-4.jpg LOCATION:Valley Drive-In Theatre\, 5934 Highway #1\, Cambridge Station\, NS \, B0P 1G0\, Canada GEO:45.029271;-64.810199 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=5934 Highway #1\, Cambridge Station\, NS\, B0P 1G0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Valley Drive-I n Theatre:geo:45.029271,-64.810199 END:VEVENT BEGIN:VEVENT UID:677@devourfest.com DTSTART;TZID=America/Halifax:20201021T210000 DTEND;TZID=America/Halifax:20201021T220000 DTSTAMP:20200916T183414Z URL:https://devourfest.com/program/interview-with-phil-rosenthal-hosted-by -bob-blumer-online/ SUMMARY:Interview with Phil Rosenthal hosted by Bob Blumer - ONLINE DESCRIPTION:Available online only.\n\nPhil Rosenthal has chosen Ratatouille as his favourite food film. This Disney classic follows a rat named Remy\ , who dreams of becoming a chef and tries to achieve his goal by forming a n alliance with a Parisian restaurant's garbage boy.\n\nAfter the screenin g\, longtime festival host Bob Blumer will stream live from Hollywood with an in-person conversation with Everybody Loves Raymond creator Phil Rosen thal about his hot Netflix show Somebody Feed Phil and travel\, food and l ife in the television business.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Phil-Rosenthal-Headshot-feat.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:695@devourfest.com DTSTART;TZID=America/Halifax:20201022T090000 DTEND;TZID=America/Halifax:20201022T160000 DTSTAMP:20201014T180754Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-toxi c-puzzle-online/ SUMMARY:The Scotiabank Big Picture Program: Toxic Puzzle - ONLINE DESCRIPTION:We are on the brink of an ecological catastrophe. Due to pollut ion\, and with climate change compounding the situation\, cyanobacteria ar e growing more than ever. Toxic blooms now occur in lakes\, rivers\, dams\ , and lagoons all over the world. Meanwhile\, diseases like ALS\, Alzheime r’s\, and Parkinson’s linked to this bacteria are on the increase in m any countries.\n\nUSA\, 2017\, 82 minutes\nDirector Bo Landin\nDistributor Gunpowder &\; Sky\n\nPrice: $10 per individual\n\nTeachers &\; Scho ols take note: Book your $100 Virtual Class Booking\, includes curriculum guide and the ability to stream into your classroom or for at home support . Recommended Ages 14+. Purchase here. There is a discount for teachers wh o are purchasing for more than one class.\n\nSponsored by: Scotiabank\, th e Nova Scotia Teachers Union &\; Nourish NS\n\nAbout The Scotiabank Big Picture Program\n\nEvery year Devour! invites students from regional scho ols to come to Devour! to appreciate the cultural experience of attending a film festival while seeing important films related to health and communi ty. This year will be a little different with COVID restrictions in place. ..we will be streaming to classrooms this time around with this year’s t heme of CLIMATE CHANGE. How does climate change affect food and food produ ction\, our daily lives\, our economies and more? These powerful documenta ries will be screened in person with socially distanced\, regulated seatin g at the Al Whittle theatre\, but also available online for schools and te achers to access in class ($100 screening fee per class with accompanying learning modules developed by Nourish NS) or streamed for $10 for children learning at home. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Toxic-Puzzle-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:639@devourfest.com DTSTART;TZID=America/Halifax:20201022T100000 DTEND;TZID=America/Halifax:20201022T113000 DTSTAMP:20201015T161640Z URL:https://devourfest.com/program/the-scotiabank-big-picture-program-toxi c-puzzle-in-person/ SUMMARY:The Scotiabank Big Picture Program: Toxic Puzzle - IN PERSON DESCRIPTION:We are on the brink of an ecological catastrophe. Due to pollut ion\, and with climate change compounding the situation\, cyanobacteria ar e growing more than ever. Toxic blooms now occur in lakes\, rivers\, dams\ , and lagoons all over the world. Meanwhile\, diseases like ALS\, Alzheime r’s\, and Parkinson’s linked to this bacteria are on the increase in m any countries.\n\nUSA\, 2017\, 82 minutes\nDirector Bo Landin\nDistributor Gunpowder &\; Sky\n\nAbout The Scotiabank Big Picture Program\n\nEvery year Devour! invites students from regional schools to come to Devour! to appreciate the cultural experience of attending a film festival while see ing important films related to health and community. This year will be a l ittle different with COVID restrictions in place...we will be streaming to classrooms this time around with this year’s theme of CLIMATE CHANGE. H ow does climate change affect food and food production\, our daily lives\, our economies and more? These powerful documentaries will be screened in person with socially distanced\, regulated seating at the Al Whittle theat re\, but also available online for schools and teachers to access in class ($100 screening fee per class with accompanying learning modules develope d by Nourish NS) or streamed for $10 for children learning at home.\n\nTic ket Price: $10 in-theatre (limited capacity)\n\nTeachers &\; Schools ta ke note: Book your $100 Virtual Class Booking\, includes curriculum guide and the ability to stream into your classroom or for at home support. Reco mmended Ages 14+. Purchase here.\n\nSponsored by: Scotiabank\, the Nova Sc otia Teachers Union &\; Nourish NS ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Toxic-Puzzle-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:707@devourfest.com DTSTART;TZID=America/Halifax:20201022T110000 DTEND;TZID=America/Halifax:20201022T120000 DTSTAMP:20201017T132925Z URL:https://devourfest.com/program/flavour-bombs-w-bob-blumer-and-jason-pr iestley-streamed-at-devour-studios/ SUMMARY:Flavour Bombs w/Bob Blumer and Jason Priestley - STREAMED AT DEVOUR ! STUDIOS DESCRIPTION:Returning host and longtime festival friend\, Bob Blumer\, is r eleasing his latest amazing cookbook\, Flavorbomb on October 27. From Los Angeles\, Bob will give us a sneak preview of the book and share some hack s from his culinary travels while he teaches 90210 and Private Eyes star a nd Devour! Advisory board member Jason Priestley in Vancouver how to make two recipes from the book. Spoiler alert\, Jason is an accomplished cook a nd may surprise Bob with a trick or two of his own. Watch the cooking hiji nks ensue.\n\nBob and Jason will be cooking Puttanesca Pasta La Bomba and Chocolate\, Peanut Butter\, Caramel and Banana Wontons. Join us in-person at the Devour! Studios to stream the workshop and sample one of Bob's dis hes served up by our culinary team.\n\nTicket Price: $20\n\nSponsored by: RBC &\; Russell Hendrix\n\nBob Blumer\n\nGastronaut\, author\, and eig ht-time Guinness World Record holder Bob Blumer is best known as the creat or and host of Food Network’s award-winning shows Surreal Gourmet and Gl utton for Punishment\, and as the host of World’s Weirdest Restaurants. He has written six cookbooks—transforming ordinary ingredients into wow- inspiring dishes through simple cooking methods and whimsical presentation s that have become his culinary trademark. His seventh book\, Flavorbomb\, will be released in the fall of 2020 (Appetite/Penguin Random House). Bob is a long-term ambassador for Second Harvest\, Toronto\, a perishable foo d bank. He is also the ambassador for Love Food/Hate Waste\, a national Ca nadian zero-waste initiative. His other car is a Toastermobile. @bobblumer  \n\nJason Priestley\n\nJason Priestley currently stars as former hockey player turned PI Matt Shade in the international hit series Private Eyes\, where he also serves as executive producer and director. Recent credits i nclude the FOX reboot BH90210\, the Lifetime series of V.C. Andrews Castee l Family movies\, features Away from Everywhere\, and Zoom\, starring Gael Garcia Bernal\, which premiered at the Toronto International Film Festiva l. Additional credits include Raising Expectations\, Love and Death on Lon g Island\, Eye of the Beholder co-starring Ashley Judd and Ewan McGregor\, Charles Busch’s comedy Die\, Mommie\, Die!\, Medium\, and My Name is Ea rl. \n\nPriestley garnered multiple awards for the Canadian comedy series Call Me Fitz\, (which he also produced and directed several episodes)\, i ncluding Best Comedy Actor at the Canadian Screen Awards\, Best Comedy Act or at the Monte Carlo Television Festival\, and Best TV Performance by a M ale at the Canadian Comedy Awards. He received the ACTRA National Award of Excellence\, and has been inducted into Canada’s Walk of Fame. \n\nBeh ind the camera\, Priestley has spent a good part of his career directing s uccessful films and television shows\, for which he has received numerous accolades. Beyond starring on Beverly Hills 90210\, Priestley also directe d and executive produced multiple episodes of the iconic series. He direct ed Barenaked in America\, a documentary about the Canadian rock band Baren aked Ladies. The film premiered at the Toronto International Film Festival and was recognized as a turning point of fame for Barenaked Ladies. \n\n Priestley’s notable directing credits include Dark Matter\, Van Helsing\ , Rookie Blue\, Saving Hope\, and Haven. His first independent film\, Cas &\; Dylan\, starring Richard Dreyfuss and Tatiana Maslany received crit ical acclaim\, including a Canadian Screen Award nomination for Performanc e by an Actress in a Leading Role. Additionally\, the film received the Be st Canadian Film Award at the Toronto International Film Festival’s “F ilm Circuit People’s Choice Awards” and the Audience Award and Best Ac tress Award at the Whistler Film Festival. \n\nPriestley is a native of V ancouver\, B.C. and resides in Los Angeles with his wife and two children. @jason_priestley ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/Bob-Blumer_resized.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:VEVENT UID:640@devourfest.com DTSTART;TZID=America/Halifax:20201022T110000 DTEND;TZID=America/Halifax:20201022T120000 DTSTAMP:20201017T132902Z URL:https://devourfest.com/program/flavour-bombs-w-bob-blumer-and-jason-pr iestley-online/ SUMMARY:Flavour Bombs w/Bob Blumer and Jason Priestley - ONLINE DESCRIPTION:Returning host and longtime festival friend Bob Blumer is relea sing his latest amazing cookbook\, Flavorbomb\, on October 27. From Los An geles\, Bob will give us a sneak preview of the book and share some hacks from his culinary travels while he teaches 90210 and Private Eyes star and Devour! Advisory board member Jason Priestley in Vancouver how to make tw o recipes from the book. Spoiler alert: Jason is an accomplished cook and may surprise Bob with a trick or two of his own. Watch the cooking hijinks ensue.\n\nBob and Jason will be cooking Puttanesca Pasta La Bomba and Cho colate\, Peanut Butter\, Caramel and Banana Wontons.\n\nTicket Price: $20 online (includes recipes in advance).\n\nSponsored by: RBC &\; Russell Hendrix\n\nBob Blumer\n\nGastronaut\, author\, and eight-time Guinness Wor ld Record holder Bob Blumer is best known as the creator and host of Food Network’s award-winning shows Surreal Gourmet and Glutton for Punishment \, and as the host of World’s Weirdest Restaurants. He has written six c ookbooks—transforming ordinary ingredients into wow-inspiring dishes thr ough simple cooking methods and whimsical presentations that have become h is culinary trademark. His seventh book\, Flavorbomb\, will be released in the fall of 2020 (Appetite/Penguin Random House). Bob is a long-term amba ssador for Second Harvest\, Toronto\, a perishable food bank. He is also t he ambassador for Love Food/Hate Waste\, a national Canadian zero-waste in itiative. His other car is a Toastermobile. @bobblumer \n\nJason Priestle y\n\nJason Priestley currently stars as former hockey player turned PI Mat t Shade in the international hit series Private Eyes\, where he also serve s as executive producer and director. Recent credits include the FOX reboo t BH90210\, the Lifetime series of V.C. Andrews Casteel Family movies\, fe atures Away from Everywhere\, and Zoom\, starring Gael Garcia Bernal\, whi ch premiered at the Toronto International Film Festival. Additional credit s include Raising Expectations\, Love and Death on Long Island\, Eye of th e Beholder co-starring Ashley Judd and Ewan McGregor\, Charles Busch’s c omedy Die\, Mommie\, Die!\, Medium\, and My Name is Earl. \n\nPriestley g arnered multiple awards for the Canadian comedy series Call Me Fitz\, (whi ch he also produced and directed several episodes)\, including Best Comedy Actor at the Canadian Screen Awards\, Best Comedy Actor at the Monte Carl o Television Festival\, and Best TV Performance by a Male at the Canadian Comedy Awards. He received the ACTRA National Award of Excellence\, and ha s been inducted into Canada’s Walk of Fame. \n\nBehind the camera\, Pri estley has spent a good part of his career directing successful films and television shows\, for which he has received numerous accolades. Beyond st arring on Beverly Hills 90210\, Priestley also directed and executive prod uced multiple episodes of the iconic series. He directed Barenaked in Amer ica\, a documentary about the Canadian rock band Barenaked Ladies. The fil m premiered at the Toronto International Film Festival and was recognized as a turning point of fame for Barenaked Ladies. \n\nPriestley’s notabl e directing credits include Dark Matter\, Van Helsing\, Rookie Blue\, Savi ng Hope\, and Haven. His first independent film\, Cas &\; Dylan\, starr ing Richard Dreyfuss and Tatiana Maslany received critical acclaim\, inclu ding a Canadian Screen Award nomination for Performance by an Actress in a Leading Role. Additionally\, the film received the Best Canadian Film Awa rd at the Toronto International Film Festival’s “Film Circuit People ’s Choice Awards” and the Audience Award and Best Actress Award at the Whistler Film Festival. \n\nPriestley is a native of Vancouver\, B.C. an d resides in Los Angeles with his wife and two children. @jason_priestley ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jason-Priestley.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:641@devourfest.com DTSTART;TZID=America/Halifax:20201022T130000 DTEND;TZID=America/Halifax:20201022T140000 DTSTAMP:20201017T133149Z URL:https://devourfest.com/program/get-your-egg-on-w-chef-craig-flinn-onli ne/ SUMMARY:Get Your Egg On! w/Chef Craig Flinn - ONLINE DESCRIPTION:Get your egg on! Join Devour! favourite Chef Craig Flinn (Two D oors Down\, CBC Radio)\, as he demonstrates two great recipes featuring de licious and nutritious eggs. Best Spaghetti Carbonara ever.\n\nRecipes:\n\ n Traditional Carbonara with pancetta\, Ciro’s pecorino &\; eggs\n Smoked Salmon Toastie with poached eggs &\; horseradish lemon sabayon\n \nTicket Price: $10 online (includes recipes in advance).\n\nSponsored by: Egg Farmers of NS\, Taste of NS &\; Russell Hendrix\n\nCraig Flinn\nCr aig graduated in 1997 from the Culinary Institute of Canada and worked in Switzerland\, London\, and New York until 2001 when he opened Chives Canad ian Bistro\, one of the original farm-to-table restaurants in Nova Scotia. Chives operated for 19 years until July 2020. Craig now owns and operates 2 Doors Down Food and Wine in downtown Halifax and has a second location in Dartmouth. He has written four celebrated cookbooks and contributed to over a dozen other Maritime culinary publications. He has been a regular c ontributor on CBC Radio since 2007. Craig also runs a culinary consulting and media company called Fork in the Road Productions. @chefcraigflinn ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Craig-Flinn-feat.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:682@devourfest.com DTSTART;TZID=America/Halifax:20201022T130000 DTEND;TZID=America/Halifax:20201022T140000 DTSTAMP:20201017T133201Z URL:https://devourfest.com/program/get-your-egg-on-w-chef-craig-flinn-in-p erson/ SUMMARY:Get Your Egg On! w/Chef Craig Flinn - IN PERSON DESCRIPTION:Get your egg on! Join Devour! favourite Chef Craig Flinn (Two D oors Down\, CBC Radio)\, as he demonstrates two great recipes featuring de licious and nutritious eggs. Best Spaghetti Carbonara ever.\n\nRecipes:\n\ n Traditional Carbonara with pancetta\, Ciro’s pecorino &\; eggs\n Smoked Salmon Toastie with poached eggs &\; horseradish lemon sabayon\n \nTicket Price: $30 in person (limited capacity\; includes samples)\n\nSpo nsored by: Egg Farmers of NS\, Taste of NS &\; Russell Hendrix\n\nCraig Flinn\nCraig graduated in 1997 from the Culinary Institute of Canada and worked in Switzerland\, London\, and New York until 2001 when he opened Ch ives Canadian Bistro\, one of the original farm-to-table restaurants in No va Scotia. Chives operated for 19 years until July 2020. Craig now owns an d operates 2 Doors Down Food and Wine in downtown Halifax and has a second location in Dartmouth. He has written four celebrated cookbooks and contr ibuted to over a dozen other Maritime culinary publications. He has been a regular contributor on CBC Radio since 2007. Craig also runs a culinary c onsulting and media company called Fork in the Road Productions. @chefcrai gflinn ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Craig-Flinn-feat.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:VEVENT UID:642@devourfest.com DTSTART;TZID=America/Halifax:20201022T140000 DTEND;TZID=America/Halifax:20201022T153000 DTSTAMP:20201015T161722Z URL:https://devourfest.com/program/my-octopus-teacher-w-luciens-happiness- in-person/ SUMMARY:My Octopus Teacher w/Lucien's Happiness - IN PERSON DESCRIPTION:Available for viewers in Nova Scotia in person only with limite d capacity.\n\nFor eight years\, freediver Craig Foster has explored the r are wildlife off the coast of South Africa. His daily observations of a wi ld octopus living in a kelp forest develops into a close bond\, across spe cies and separated by millions of years of evolution. The ingenuity and qu ick wit of the octopus bear witness to a highly developed intelligence and the encounter changes Craig’s life forever.\n\nNetherland/South Africa\ , 2020\, 90 minutes\nDirectors Pippa Ehrlich &\; James Reed\nDistributo r Films Transit International\n\nLucien’s Happiness\n\n\n\nThe meaning o f life\, happiness\, and success according to Lucien Comeau\, a musician a nd “philosopher of the everyday” who lives in Tracadie-Sheila\, New Br unswick. \n\nCanada\, 2019\, 25 minutes\n\nDirector Nathalie Hébert ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/My-Octopus-Teacher-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:702@devourfest.com DTSTART;TZID=America/Halifax:20201022T160000 DTEND;TZID=America/Halifax:20201022T170000 DTSTAMP:20201015T161734Z URL:https://devourfest.com/program/from-pitch-to-panavision-getting-your-i dea-made-no-matter-how-unique-with-dave-erickson-in-person/ SUMMARY:From Pitch to Panavision - Getting Your Idea Made No Matter How Uni que with Dave Erickson - IN PERSON DESCRIPTION:Veteran Hollywood writer and showrunner Dave Erickson (Fear The Walking Dead\, Sons of Anarchy\, Marco Polo) joins us live in-person for an intimate conversation with host Jan Miller.\n\nTicket Prices: $20 in-pe rson (limited capacity)\n\nSponsored by: RBC Foundation &\; Telefilm Ca nada\n\nDave Erickson\n\n[caption id="attachment_6774" align="alignnone" w idth="625"] Executive Producer/Showrunner Dave Erickson - Fear the Walking Dead _ Season 1\, Episode 1 - Photo Credit: Justin Lubin/AMC[/caption]\n\ nDave is currently under an overall deal at MRC developing Stephen King's The Jaunt and Ray Bradbury's The Illustrated Man while serving as an Execu tive Producer on The Outsider. Prior to that Dave created Canterbury’s L aw starring Julianna Margulies and co-created Fear the Walking Dead which he executive produced and ran for three seasons. Other credits include Mar co Polo for Netflix which Dave developed with John Fusco Low Winter Sun an d Sons of Anarchy.  Most recently Dave served as Consulting Producer on A pple's Shantaram and Amazon's Tom Clancy’s Jack Ryan. @squareheadpicture sinc\n\nJan Miller\n\nJan Miller is an international consultant and traine r specializing in film and television co-production and co-venturing. She continues to present one of the world’s top pitching and content develop ment workshops. Her unique brand of training has been presented across Can ada\, Berlin\, Cuba\, Poland’s ScriptEast\, Cannes\, China\, Iran\, and most recently Australia’s Atta Girl international program. In great dema nd\, Jan’s workshops have also crossed sectors into the music industry\, and into the animation industry. Committed to supporting women working in the industry\, Jan established Women in Film and Television-Atlantic\, th e annual Women Making Waves Conference and the WAVE Awards. Jan presently serves on the WIFT Canada Coalition and the Women in View Board\, and serv es as an advisor to WIFT-AT. @janmiller_pitch ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/1 0/Dave-Erickson-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:VEVENT UID:643@devourfest.com DTSTART;TZID=America/Halifax:20201022T160000 DTEND;TZID=America/Halifax:20201022T170000 DTSTAMP:20201013T183300Z URL:https://devourfest.com/program/from-pitch-to-panavision-getting-your-i dea-made-no-matter-how-unique-with-dave-erickson-online/ SUMMARY:From Pitch to Panavision - Getting Your Idea Made No Matter How Uni que with Dave Erickson - ONLINE DESCRIPTION:Veteran Hollywood writer and showrunner Dave Erickson (Fear The Walking Dead\, Sons of Anarchy\, Marco Polo) joins us live in person for an intimate conversation with host Jan Miller.\n\nTicket Prices: $10 onlin e\n\nSponsored by: RBC Foundation &\; Telefilm Canada\n\nDave Erickson\ n\n[caption id="attachment_6774" align="alignnone" width="625"] Executive Producer/Showrunner Dave Erickson - Fear the Walking Dead _ Season 1\, Epi sode 1 - Photo Credit: Justin Lubin/AMC[/caption]\n\nDave is currently und er an overall deal at MRC developing Stephen King's The Jaunt and Ray Brad bury's The Illustrated Man while serving as an Executive Producer on The O utsider. Prior to that Dave created Canterbury’s Law starring Julianna M argulies and co-created Fear the Walking Dead which he executive produced and ran for three seasons. Other credits include Marco Polo for Netflix wh ich Dave developed with John Fusco Low Winter Sun and Sons of Anarchy.  M ost recently Dave served as Consulting Producer on Apple's Shantaram and A mazon's Tom Clancy’s Jack Ryan. @squareheadpicturesinc\n\nJan Miller\n\n Jan Miller is an international consultant and trainer specializing in film and television co-production and co-venturing. She continues to present o ne of the world’s top pitching and content development workshops. Her un ique brand of training has been presented across Canada\, Berlin\, Cuba\, Poland’s ScriptEast\, Cannes\, China\, Iran\, and most recently Australi a’s Atta Girl international program. In great demand\, Jan’s workshops have also crossed sectors into the music industry\, and into the animatio n industry. Committed to supporting women working in the industry\, Jan es tablished Women in Film and Television-Atlantic\, the annual Women Making Waves Conference and the WAVE Awards. Jan presently serves on the WIFT Can ada Coalition and the Women in View Board\, and serves as an advisor to WI FT-AT. @janmiller_pitch ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/1 0/Dave-Erickson-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:694@devourfest.com DTSTART;TZID=America/Halifax:20201022T170000 DTEND;TZID=America/Halifax:20201022T190000 DTSTAMP:20201015T161746Z URL:https://devourfest.com/program/free-way-w-soup-in-person/ SUMMARY:Free Way w/Soup - IN PERSON DESCRIPTION:Free Way delves deep into the mind\, heart\, and creativity of chef Raül Balam. Achieving excellence in the competitive culinary world i s a task\, especially under the nose of your own mother\, Carme Ruscalleda \, a three-star Michelin Chef in her own right. Raül has battled his own demons to be the culinary icon and family man he is today.\n\nSpain\, 2020 \, 74 minutes\nDirector Angel Parra\nDistributor Festimania Pictures\n\nSo up\n\n\n\nCan a bowl of soup heal old family wounds?\n\nRussia\, 2020\, 11 minutes\nDirector Inga Sukhorukova\n\nPlease note: There will be a Q&\ ;A following the film with Free Way Producer Pedro Peira and Festival Host Bob Blumer.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Free-Way.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:644@devourfest.com DTSTART;TZID=America/Halifax:20201022T170000 DTEND;TZID=America/Halifax:20201022T190000 DTSTAMP:20201013T183505Z URL:https://devourfest.com/program/free-way-w-soup-online/ SUMMARY:Free Way w/Soup - ONLINE DESCRIPTION:Free Way delves deep into the mind\, heart\, and creativity of chef Raül Balam. Achieving excellence in the competitive culinary world i s a task\, especially under the nose of your own mother\, Carme Ruscalleda \, a three-star Michelin Chef in her own right. Raül has battled his own demons to be the culinary icon and family man he is today.\n\nSpain\, 2020 \, 74 minutes\nDirector Angel Parra\nDistributor Festimania Pictures\n\nSo up\n\n\n\nCan a bowl of soup heal old family wounds?\n\nRussia\, 2020\, 11 minutes\nDirector Inga Sukhorukova\n\nPlease note: There will be a Q&\ ;A following the film with Free Way Producer Pedro Peira and Festival Host Bob Blumer.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Free-Way.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:678@devourfest.com DTSTART;TZID=America/Halifax:20201022T190000 DTEND;TZID=America/Halifax:20201022T210000 DTSTAMP:20201013T184155Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-online/ SUMMARY:Devour! Chefs & Shorts - ONLINE DESCRIPTION:Available for viewers in Canada.\n\nFood and film together! Joi n us at the Valley Drive-In for a reimagined version of our annual Chefs a nd Shorts Gala. Six gourmet “snacks” will be matched to six different short films\, distributed to you safely upon arrival. Explore each taste s ensation inspired by a movie in the comfort of your vehicle. See the creat ivity of our participating chefs as they use the films to inspire the best movie snacks ever.\n\nThe Beauty\n\n\n\nA poetic journey through a fascin ating underwater world\, where plastic and nature become one.\n\nGermany\, 2019\, 5 minutes\nDirector Pascal Schelbli\n\nEgg\n\n\n\nAn action-packed romance Americana western adventure about an egg's heroic thrill-ride fro m farm to extremely annoying brunch table.\n\nUSA\, 2020\, 11 minutes\nDir ector Michael Goldberg\n\nJoseba Cruz\n\n\n\nJoseba Cruz is a free soul. T hrough a road trip to the land of his childhood\, Joseba unveils how and w hy he threw off the shackles of three-starred restaurants to reinvent the concept of haute cuisine.\n\nSpain\, 2020\, 7 minutes\nDirector Aleix Vila rdebó\n\nToto\n\n\n\nRosa Forlano\, a 90-year-old Nonna\, falls in love w ith a robot while teaching it how to make spaghetti. Unfortunately\, her r ecipe is forgotten after a software update.\n\nCanada\, 2020\, 13 minutes\ nDirector Marco Baldonado\n\nGustav the Snow Chef\n\n\n\nChef Gustav’s u nique cuisine is rooted in snow. That’s right\, snow.\n\nCanada\, 2020\, 12 minutes\nDirector Kelly Caseley\n\nBrothers\n\n\n\nFor decades\, Assam Hadhad ran the second-largest chocolate factory in the Middle East. When it was destroyed in a bombing\, Hadhad and his family fled war-torn Damasc us\, spent years in a Lebanese refugee camp\, and were granted asylum in N ova Scotia. A chocolatier at heart\, Hadhad hoped to resume his profession once he was settled in his new country\, but he spoke no English and had no resources. That’s when the community around him stepped in. In this s hort doc\, Hadhad steps out in the Nova Scotia wilderness for his first ca mping trip with his Nova Scotian friend.\n\nCanada\, 2020\, 13 minutes\nDi rector Jonathan Keijser\n\nTicket Price: $10\n\nSponsored by: IPC Securiti es ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Devour-Chefs-Shorts-Gala-at-the-Valley-Drive-In-1.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:645@devourfest.com DTSTART;TZID=America/Halifax:20201022T190000 DTEND;TZID=America/Halifax:20201022T210000 DTSTAMP:20201013T184032Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-at-the-valley- drive-in-in-person/ SUMMARY:Devour! Chefs & Shorts Gala at the Valley Drive-In - IN PERSON DESCRIPTION:Food and film together! Join us at the Valley Drive-In for a re imagined version of our annual Chefs and Shorts Gala. Six gourmet “snack s” will be matched to six different short films\, distributed to you saf ely upon arrival. Explore each taste sensation inspired by a movie in the comfort of your vehicle. See the creativity of our participating chefs as they use the films to inspire the best movie snacks ever.\n\nThe Beauty\n\ n\n\nA poetic journey through a fascinating underwater world\, where plast ic and nature become one.\n\nGermany\, 2019\, 5 minutes\nDirector Pascal S chelbli\n\nEgg\n\n\n\nAn action-packed romance Americana western adventure about an egg's heroic thrill-ride from farm to extremely annoying brunch table.\n\nUSA\, 2020\, 11 minutes\nDirector Michael Goldberg\n\nJoseba Cru z\n\n\n\nJoseba Cruz is a free soul. Through a road trip to the land of hi s childhood\, Joseba unveils how and why he threw off the shackles of thre e-starred restaurants to reinvent the concept of haute cuisine.\n\nSpain\, 2020\, 7 minutes\nDirector Aleix Vilardebó\n\nToto\n\n\n\nRosa Forlano\, a 90-year-old Nonna\, falls in love with a robot while teaching it how to make spaghetti. Unfortunately\, her recipe is forgotten after a software update.\n\nCanada\, 2020\, 13 minutes\nDirector Marco Baldonado\n\nGustav the Snow Chef\n\n\n\nChef Gustav’s unique cuisine is rooted in snow. Tha t’s right\, snow.\n\nCanada\, 2020\, 12 minutes\nDirector Kelly Caseley\ n\nBrothers\n\n\n\nFor decades\, Assam Hadhad ran the second-largest choco late factory in the Middle East. When it was destroyed in a bombing\, Hadh ad and his family fled war-torn Damascus\, spent years in a Lebanese refug ee camp and were granted asylum in Nova Scotia. A chocolatier at heart\, H adhad hoped to resume his profession once he was settled in his new countr y\, but he spoke no English and had no resources. That’s when the commun ity around him stepped in. In this short doc\, Hadhad steps out in the Nov a Scotia wilderness for his first camping trip with his Nova Scotian frien d.\n\nCanada\, 2020\, 13 minutes\nDirector Jonathan Keijser\n\nTicket Pric e: $25 per person\nPlease purchase a ticket for each additional person in the vehicle. Tickets include a gourmet snack package to accompany the film s.\n\nSponsored by: IPC Securities\n\nCOVID-19 Social Distance Policies an d Enhancements at the Valley Drive-In:\n\n Your vehicle will not be admit ted if any occupant has traveled outside of Nova Scotia 14 days prior to v isit or if any occupants are displaying any symptoms of Covid-19. \n\n\n If you are feeling unwell (symptomatic or not) we ask that you not attend the drive-in. \n\n\n If you are at high risk of severe illness\, you sh ould consider not attending.\n\n\n Please bring a non-medical mask to wea r whenever outside of your vehicle and hand sanitizer. \n\n\n You should familiarize yourself on how to reduce the spread of COVID-19\, such as us ing proper sneezing/coughing etiquette\, maintaining physical distance (mi nimum 2 metres)\, minimizing time outside of your vehicle and more. \n\n\ n Parking attendants will direct cars where to park allowing for proper s ocial spacing between vehicles (minimum two metres). \n\n\n We ask that all guests stay in their cars as much as possible unless going to the bath room or concession area.\n\n\n Concession and washroom lines are marked a nd monitored\, please comply with all signage. Each line will have a 2 met re social distancing with ground markings.\n\n\n Our concession menu is p osted online\, we ask that only one person per car go to the concession. W e ask guests to stay two metres apart in the concession line and stand on the designated markings. \n\n\n Guests in washroom line-ups are asked to stand 2 metres apart on the provided ground markings. Both washrooms will be limited to one person at a time\, unless with a child. \n\n\n Audio will only be broadcast over the FM frequency to encourage guests to stay i n their car. \n\n\n Playground and equipment and underscreen areas are o pen but are not sanitized. \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Devour-Chefs-Shorts-Gala-at-the-Valley-Drive-In-1.jpg LOCATION:Valley Drive-In Theatre\, 5934 Highway #1\, Cambridge Station\, NS \, B0P 1G0\, Canada GEO:45.029271;-64.810199 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=5934 Highway #1\, Cambridge Station\, NS\, B0P 1G0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Valley Drive-I n Theatre:geo:45.029271,-64.810199 END:VEVENT BEGIN:VEVENT UID:646@devourfest.com DTSTART;TZID=America/Halifax:20201022T200000 DTEND;TZID=America/Halifax:20201022T220000 DTSTAMP:20200916T184218Z URL:https://devourfest.com/program/games-people-play-w-a-piece-of-cake-onl ine/ SUMMARY:Games People Play w/A Piece of Cake - ONLINE DESCRIPTION:An old group of friends gather to celebrate Mitzi’s surprise birthday party over a nostalgic booze and food-fuelled weekend at an idyll ic seaside villa—just like they used to do as teenagers—except this ti me the birthday girl is not pleased about the surprise.\n\nFinland\, 2020\ , 105 minutes\nDirector Jenni Toivoniemi\nDistributor Level K Films\n\nA P iece of Cake\n\n\n\nWhen a desperate father discovers his daughter’s fav ourite cake decoration is illegal\, he descends into a confectionery black market. Should he break a birthday promise or break the law?\n\nUSA\, 202 0\, 12 minutes\nDirectors The Bragg Brothers ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Games-People-Play-resize.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:699@devourfest.com DTSTART;TZID=America/Halifax:20201022T200000 DTEND;TZID=America/Halifax:20201022T220000 DTSTAMP:20201015T161810Z URL:https://devourfest.com/program/games-people-play-w-a-piece-of-cake-in- person/ SUMMARY:Games People Play w/A Piece of Cake - IN PERSON DESCRIPTION:An old group of friends gather to celebrate Mitzi’s surprise birthday party over a nostalgic booze and food-fuelled weekend at an idyll ic seaside villa—just like they used to do as teenagers—except this ti me the birthday girl is not pleased about the surprise.\n\nFinland\, 2020\ , 105 minutes\nDirector Jenni Toivoniemi\nDistributor Level K Films\n\nA P iece of Cake\n\n\n\nWhen a desperate father discovers his daughter’s fav ourite cake decoration is illegal\, he descends into a confectionery black market. Should he break a birthday promise or break the law?\n\nUSA\, 202 0\, 12 minutes\nDirectors The Bragg Brothers ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Games-People-Play-resize.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:647@devourfest.com DTSTART;TZID=America/Halifax:20201023T090000 DTEND;TZID=America/Halifax:20201023T103000 DTSTAMP:20201017T131642Z URL:https://devourfest.com/program/cooking-master-class-for-youth-with-the -nova-scotia-community-college-online/ SUMMARY:Cooking Master Class for Youth with the Nova Scotia Community Colle ge - ONLINE DESCRIPTION:Under the guidance of instructors and students from prestigious culinary schools across Canada\, local youth will learn the secrets of gr eat dishes in this online workshop series. Each registration will include full recipes and a grocery and prep list.\n\nTicket Price: $10 online (inc ludes recipe in advance)\; $25 for all three sessions\; Recommended ages 1 0-17.\n\nThis workshop will be led by Chef Gary Chin who will be making a Butternut Squash &\; Ricotta Gnocchi.\n\nSponsored by: Bank of Montréa l\n\nGary Chin\n\n\nGary Chin started his career in the restaurant industr y over 25 years ago. His passion for cooking began with a keen interest in how cultures express themselves through the artistry\, creativity\, and p recision of fine cuisine. Gary’s approach to lifelong learning started a t the Southern Alberta Institute of Technology in Calgary Alberta\, where he immersed himself in the culinary world through the cook apprenticeship program.\n\nGary has worked his way across Canada as a Chef and an Entrepr eneur\, which created the foundation for his desire to develop and mentor Nova Scotia’s next generation of  chefs.  His commitment to the develo pment of chefs is reflected in his active participation with the Culinary Federation of Nova Scotia in the role of Treasurer. \n\nGary has been a f aculty member for the Culinary Management program at Nova Scotia Community College’s Akerley campus since 2019\, where he teaches second year culi nary students culinary management and pastry skills.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Cooking-Master-Classes-for-Youth-1-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:648@devourfest.com DTSTART;TZID=America/Halifax:20201023T110000 DTEND;TZID=America/Halifax:20201023T123000 DTSTAMP:20201017T131656Z URL:https://devourfest.com/program/cooking-master-class-for-youth-with-geo rge-brown-college-online/ SUMMARY:Cooking Master Class for Youth with George Brown College - ONLINE DESCRIPTION:Under the guidance of instructors and students from prestigious culinary schools across Canada\, local youth will learn the secrets of gr eat dishes in this online workshop series. Each registration will include full recipes and a grocery and prep list.\n\nTicket Price: $10 online (inc ludes recipes &\; shopping/prep list)\; $25 for all three sessions\; Re commended ages 10-17.\n\nThis workshop with be led by Chef John Higgins wh y will be making a Butternut Squash Soup.\n\nSponsored by: Bank of Montré al\n\nJohn Higgins\n\n\nDirector of the renowned chef school George Brown College in Toronto\, John Higgins has cooked for the Queen\, heads of stat e in Washington\, and celebrities around the world. At the beginning of hi s culinary career\, he apprenticed at Glasgow’s Michelin-star restaurant \, Malmaison\, and Scotland’s five-star luxury hotel Gleneagles. He late r worked for the Four Seasons Hotel in Canada and the United States. His f inal stint in the hotel industry was at the King Edward Hotel in Toronto. Since arriving at GBC in 2002\, John has steered the school through a mass ive expansion due to an explosive demand in enrollment. He is also known f or several Food Network appearances\, including Top Chef Canada\, Chopped Canada\, and At the Table with. @haggisracer ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Cooking-Master-Classes-for-Youth-2-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:649@devourfest.com DTSTART;TZID=America/Halifax:20201023T110000 DTEND;TZID=America/Halifax:20201023T130000 DTSTAMP:20201018T171655Z URL:https://devourfest.com/program/the-forum-w-the-silence-of-the-dying-fi sh-online/ SUMMARY:The Forum w/The Silence of the Dying Fish - ONLINE DESCRIPTION:Available for viewers in Canada.\n\nPlease note: There will be a Q&\;A following the film with filmmaker Marcus Vetter and Festival Ho st Ali Hassan. \n\nFor the first time in the 50-year history of the World Economic Forum\, an independent film team was able to shoot behind closed doors. It documents the most powerful people on the planet making decisio ns that affect us all.\n\nGermany\, 2018\, 90 minutes\nDirector Marcus Vet ter\nDistributor Gebrueder Beetz Filmproduktion\n\nThe Silence of the Dyin g Fish\n\nOn his way to work one morning\, a fish-farm worker is told that he died the day before. Failing to prove that he is alive\, he spends his last day securing caretakers for his beloved canaries.\n\nGreece/France\, 2018\, 20 minutes\nDirector Vasilis Kekatos\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/The-Forum.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:684@devourfest.com DTSTART;TZID=America/Halifax:20201023T110000 DTEND;TZID=America/Halifax:20201023T130000 DTSTAMP:20201018T171719Z URL:https://devourfest.com/program/the-forum-w-the-silence-of-the-dying-fi sh-in-person/ SUMMARY:The Forum w/The Silence of the Dying Fish - IN PERSON DESCRIPTION:Please note: There will be a Q&\;A following the film with f ilmmaker Marcus Vetter and Festival Host Ali Hassan. \n\nFor the first ti me in the 50-year history of the World Economic Forum\, an independent fil m team was able to shoot behind closed doors. It documents the most powerf ul people on the planet making decisions that affect us all.\n\nGermany\, 2018\, 90 minutes\nDirector Marcus Vetter\nDistributor Gebrueder Beetz Fil mproduktion\n\nThe Silence of the Dying Fish\n\nOn his way to work one mor ning\, a fish-farm worker is told that he died the day before. Failing to prove that he is alive\, he spends his last day securing caretakers for hi s beloved canaries.\n\nGreece/France\, 2018\, 20 minutes\nDirector Vasilis Kekatos\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/The-Forum.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:681@devourfest.com DTSTART;TZID=America/Halifax:20201023T130000 DTEND;TZID=America/Halifax:20201023T140000 DTSTAMP:20201016T154547Z URL:https://devourfest.com/program/east-coast-pantry-party-w-chef-jennifer -crawford-in-person/ SUMMARY:East Coast Pantry Party w/Chef Jennifer Crawford - IN PERSON DESCRIPTION:Masterchef Canada winner Jennifer Crawford helps you to elevate your game when it comes to making tasty food look great\, too! Follow alo ng with Jennifer and up your Instagram foodie game or for dinner party pro wess\, make it all look as sumptuous as it is delicious. Jennifer will be serving up “Fancy Peas &\; Carrots Two-Ways” – one vegetarian and one vegan dish.\n\nTicket Price: $30 in person (limited capacity\; includ es samples)\n\nSponsored by: Russell Hendrix &\; Taste of NS\n\nJennife r Crawford\nJennifer Crawford has been cooking non-stop their whole life\, especially since getting sober in early 2018 and subsequently winning Mas terChef Canada in 2019. They’re a desk jockey turned food writer\, chef\ , aspiring pro-wrestler\, and Moon Mist ice cream enthusiast. In their My Queer Kitchen show and column with Xtra Magazine\, they focus on the inter sections of food\, feelings\, and identity. Their first book\, Raging Appe tites\, will be published by House of Anansi in fall 2021. @jennifer.e.cra wford ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jennifer-Crawford-feat-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:VEVENT UID:651@devourfest.com DTSTART;TZID=America/Halifax:20201023T130000 DTEND;TZID=America/Halifax:20201023T143000 DTSTAMP:20201017T131629Z URL:https://devourfest.com/program/cooking-master-class-for-youth-with-the -pacific-institute-of-culinary-arts-online/ SUMMARY:Cooking Master Class for Youth with the Pacific Institute of Culina ry Arts - ONLINE DESCRIPTION:Under the guidance of instructors and students from prestigious culinary schools across Canada\, local youth will learn the secrets of gr eat dishes in this online workshop series. Each registration will include full recipes and a grocery and prep list.\n\nTicket Price: $10 online (inc ludes recipes &\; shopping/prep list)\; $25 for all three sessions\; Re commended ages 10-17.\n\nThis workshop will be led by Chef Natasha Norton from PICA who will be making Apple Nectarine Pie and Hazelnut Cocoa Mering ues.\n\nSponsored by: Bank of Montréal ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Cooking-Master-Classes-for-Youth-3-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:652@devourfest.com DTSTART;TZID=America/Halifax:20201023T130000 DTEND;TZID=America/Halifax:20201023T140000 DTSTAMP:20201016T154538Z URL:https://devourfest.com/program/east-coast-pantry-party-w-chef-jennifer -crawford-online/ SUMMARY:East Coast Pantry Party w/Chef Jennifer Crawford - ONLINE DESCRIPTION:Masterchef Canada winner Jennifer Crawford helps you to elevate your game when it comes to making tasty food look great\, too! Follow alo ng with Jennifer and up your Instagram foodie game or for dinner party pro wess\, make it all look as sumptuous as it is delicious. Jennifer will be serving up “Fancy Peas &\; Carrots Two-Ways” – one vegetarian and one vegan dish.\n\nTicket Price: $10 online (includes recipes in advance) \n\nSponsored by: Russell Hendrix &\; Taste of NS\n\nJennifer Crawford\ nJennifer Crawford has been cooking non-stop their whole life\, especially since getting sober in early 2018 and subsequently winning MasterChef Can ada in 2019. They’re a desk jockey turned food writer\, chef\, aspiring pro-wrestler\, and Moon Mist ice cream enthusiast. In their My Queer Kitch en show and column with Xtra Magazine\, they focus on the intersections of food\, feelings\, and identity. Their first book\, Raging Appetites\, wil l be published by House of Anansi in fall 2021. @jennifer.e.crawford ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jennifer-Crawford-feat-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:683@devourfest.com DTSTART;TZID=America/Halifax:20201023T140000 DTEND;TZID=America/Halifax:20201023T160000 DTSTAMP:20201015T161852Z URL:https://devourfest.com/program/wine-reflections-w-crystal-frog-in-pers on/ SUMMARY:Wine Reflections w/Crystal Frog - IN PERSON DESCRIPTION:A French policeman\, a winemaker from Georgia\, two young actor s in London\, and an Italian priest: four stories as seen through the pris m of a drink that has been following human passion for centuries.\n\nRussi a\, 2019\, 75 minutes\nDirector Vitaly Muzhichenka\nDistributor Patera\n\n Crystal Frog\n\nOn a visit to Tokyo to visit a family friend\, a French wi nemaker’s attention is captivated by a photo taken at his winery 40 year s ago and it definitely has a story to tell.\n\nUSA\, 2019\, 15 minutes\nD irector Slony Sow\n\nSponsored by: Luckett Vineyards ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Wine-Reflections.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:653@devourfest.com DTSTART;TZID=America/Halifax:20201023T140000 DTEND;TZID=America/Halifax:20201023T160000 DTSTAMP:20201013T184909Z URL:https://devourfest.com/program/wine-reflections-w-crystal-frog-online/ SUMMARY:Wine Reflections w/Crystal Frog - ONLINE DESCRIPTION:A French policeman\, a winemaker from Georgia\, two young actor s in London\, and an Italian priest: four stories as seen through the pris m of a drink that has been following human passion for centuries.\n\nRussi a\, 2019\, 75 minutes\nDirector Vitaly Muzhichenka\nDistributor Patera\n\n Crystal Frog\n\nOn a visit to Tokyo to visit a family friend\, a French wi nemaker’s attention is captivated by a photo taken at his winery 40 year s ago and it definitely has a story to tell.\n\nUSA\, 2019\, 15 minutes\nD irector Slony Sow\n\nSponsored by: Luckett Vineyards ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Wine-Reflections.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:654@devourfest.com DTSTART;TZID=America/Halifax:20201023T150000 DTEND;TZID=America/Halifax:20201023T170000 DTSTAMP:20201013T184933Z URL:https://devourfest.com/program/beyond-terroir-in-person-2/ SUMMARY:Beyond Terroir - IN PERSON DESCRIPTION:Since time immemorial\, the Mi’kmaq have harvested\, foraged\ , gathered\, hunted\, prepared\, and consumed food on their traditional te rritory of Mi'kma'ki\, which includes Nova Scotia. In search of the deepes t roots of the Gaspereau Valley\, Benjamin Bridge invites guests to its vi neyards to learn about terroir beyond the contemporary definition of soil and climate. In partnership with Glooscap First Nation\, this unique walki ng workshop includes Mi'kmaq leadership\, cultural representatives\, and a llies speaking on an array of themes at outdoor fire pit stations\, where culinary collaborations between the Mi'kmaq community and chefs Jason Lync h and Stéphane Levac are paired with wine and other drinks.\n\nTicket Pri ces: $125 (includes light food &\; drink pairings)\; in person only\; l imited capacity\; rain or shine.\nSponsored by: Benjamin Bridge\, Glooscap First Nation &\; Royal Bank\n\nBenjamin Bridge's Covid-19 safety proto cols will be listed here soon. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Beyond-Terroir-2-scaled.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:701@devourfest.com DTSTART;TZID=America/Halifax:20201023T160000 DTEND;TZID=America/Halifax:20201023T170000 DTSTAMP:20201015T161909Z URL:https://devourfest.com/program/beverage-workshop-with-mer-et-soleil-in -person/ SUMMARY:Beverage Workshop with Mer Et Soleil - IN PERSON DESCRIPTION:Join Ray Daniel\, American Whiskey Ambassador for Beam Suntory\ , as he takes a deep dive into the world of Maker's Mark and the James B. Beam Distilling Co. This seminar will cover all aspects of both distilleri es\, from their early days as farmer distillers\, through prohibition and the rise of premium bourbon. Each of the features expressions will be exam ined from a production and sensory point of view\, and of course\, we will be talking at home cocktails!!\n\nTicket Price: $30 in person (limited ca pacity\; includes samples)\n\nSponsored by: Mer Et Soleil\n\nRay Daniel – Beam Suntory American Whiskey National Brand Ambassador\n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Eur ope to North American where he is currently the Beam Suntory American Whis key National Brand Ambassador to Canada.\nHailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s es capades have landed him in competitions and as a guest speaker and lecture r throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s prese ntations have become a much sought-after affair. @raydanielwhiskey @mersol eilagency 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:VEVENT UID:655@devourfest.com DTSTART;TZID=America/Halifax:20201023T160000 DTEND;TZID=America/Halifax:20201023T170000 DTSTAMP:20201013T185019Z URL:https://devourfest.com/program/beverage-workshop-with-mer-et-soleil-on line/ SUMMARY:Bourbon Workshop with Mer Et Soleil - ONLINE DESCRIPTION:Join Ray Daniel\, American Whiskey Ambassador for Beam Suntory\ , as he takes a deep dive into the world of Maker's Mark and the James B. Beam Distilling Co. This seminar will cover all aspects of both distilleri es\, from their early days as farmer distillers\, through prohibition and the rise of premium bourbon. Each of the features expressions will be exam ined from a production and sensory point of view\, and of course\, we will be talking at home cocktails!!\n\nTicket Price: $10 online (includes drin k recipes in advance)\n\nSponsored by: Mer Et Soleil\n\nRay Daniel – Bea m Suntory American Whiskey National Brand Ambassador\n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North American where he is currently the Beam Suntory American Whiskey Nat ional Brand Ambassador to Canada.\nHailing from Ireland\, he has a huge an d broad range of knowledge of whiskey\, and the bourbon category in partic ular. With a long background in competitive bartending\, Ray’s escapades have landed him in competitions and as a guest speaker and lecturer throu ghout Canada\, Mexico\, and the USA\, and appearing in publications such a s Whisky Magazine and The New York Times. Jam packed with passion\, humour \, and a massive respect for the history of whiskey\, Ray’s presentation s have become a much sought-after affair. @raydanielwhiskey @mersoleilagen cy LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:656@devourfest.com DTSTART;TZID=America/Halifax:20201023T170000 DTEND;TZID=America/Halifax:20201023T200000 DTSTAMP:20201015T161931Z URL:https://devourfest.com/program/devour-chowder-smackdown-to-go-in-perso n/ SUMMARY:Devour! Chowder Smackdown To-Go - IN PERSON DESCRIPTION:Who will be crowned the chowder champion in 2020? It’s TO-GO this year to keep you extra safe. Grab a sampling of each of our competito rs and text in your vote to crown this year’s champion. \n\nTicket Price s: $20 per guest\; includes a generous sample of all the competing chowder s.\n\nParticipating Restaurants include: Church Brewing \, Luckett Vineyar ds\, Founders House &\; Crystany's Brasserie\n\nSponsored by: Clearwate r Seafoods &\; Afishionado Fishmongers\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Chowder-Smackdown-1-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:VEVENT UID:693@devourfest.com DTSTART;TZID=America/Halifax:20201023T170000 DTEND;TZID=America/Halifax:20201023T183000 DTSTAMP:20201015T161921Z URL:https://devourfest.com/program/bread-in-the-bones-w-alchemy-in-person/ SUMMARY:Bread in the Bones w/Alchemy - IN PERSON DESCRIPTION:Stories of work and play\, of love and loss...and bread. Bread has been at the center of human life and creativity for at least ten thous and years—it is in our bones and a witness to history. This documentary uses bread to explore politics\, poetry\, and pleasure.\n\nCanada\, 2020\, 72 minutes\nDirector Darrell Varga\nDistributor Darrell Varga\n\nAlchemy\ n\nBonnie Ohara—a mother\, artist\, author\, and founder of a one-woman cottage micro-bakery offering handcrafted sourdough bread in the old-world tradition—has built a special community around her Alchemy Bread Co.\n\ nUSA\, 2020\, 10 minutes\nDirector Remington Long\n\nPlease note: There wi ll be a Q&\;A following the film with Bread in the Bones director Darre ll Varga and Festival Host Bob Blumer.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Bread-in-the-Bones.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:657@devourfest.com DTSTART;TZID=America/Halifax:20201023T170000 DTEND;TZID=America/Halifax:20201023T183000 DTSTAMP:20201013T185613Z URL:https://devourfest.com/program/bread-in-the-bones-w-alchemy-online/ SUMMARY:Bread in the Bones w/Alchemy - ONLINE DESCRIPTION:Stories of work and play\, of love and loss...and bread. Bread has been at the center of human life and creativity for at least ten thous and years—it is in our bones and a witness to history. This documentary uses bread to explore politics\, poetry\, and pleasure.\n\nCanada\, 2020\, 72 minutes\nDirector Darrell Varga\nDistributor Darrell Varga\n\nAlchemy\ n\nBonnie Ohara—a mother\, artist\, author\, and founder of a one-woman cottage micro-bakery offering handcrafted sourdough bread in the old-world tradition—has built a special community around her Alchemy Bread Co.\n\ nUSA\, 2020\, 10 minutes\nDirector Remington Long\n\nPlease note: There wi ll be a Q&\;A following the film with Bread in the Bones director Darre ll Varga and Festival Host Bob Blumer.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Bread-in-the-Bones.jpeg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:692@devourfest.com DTSTART;TZID=America/Halifax:20201023T200000 DTEND;TZID=America/Halifax:20201023T220000 DTSTAMP:20201015T161945Z URL:https://devourfest.com/program/master-cheng-w-the-happiness-project-in -person/ SUMMARY:Master Cheng w/The Happiness Project - IN PERSON DESCRIPTION:Professional chef and recent widower Cheng travels from China w ith his young son to a remote village in Finland to connect with an old fr iend. While there\, he helps a diner owner and becomes a celebrated member of the community.\n\nFinland/UK/China\, 2019\, 114 minutes\nDirector Mika Kaurismaki\nDistributor The Yellow Affair\n\nThe Happiness Project\n\nHap piness Selema is a mother\, a teacher\, and a catering business owner. She is also one of thousands of Tanzanian women depending on entrepreneurial ventures in order to feed and support their families.\n\nCanada\, 2020\, 9 minutes\nDirectors Janet Hawkwood &\; Kellie McMullin\n\nSponsored by: Valley Credit Union\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Master-Cheng-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:658@devourfest.com DTSTART;TZID=America/Halifax:20201023T200000 DTEND;TZID=America/Halifax:20201023T220000 DTSTAMP:20201013T185736Z URL:https://devourfest.com/program/master-cheng-w-the-happiness-project-on line/ SUMMARY:Master Cheng w/The Happiness Project - ONLINE DESCRIPTION:Professional chef and recent widower Cheng travels from China w ith his young son to a remote village in Finland to connect with an old fr iend. While there\, he helps a diner owner and becomes a celebrated member of the community.\n\nFinland/UK/China\, 2019\, 114 minutes\nDirector Mika Kaurismaki\nDistributor The Yellow Affair\n\nThe Happiness Project\n\nHap piness Selema is a mother\, a teacher\, and a catering business owner. She is also one of thousands of Tanzanian women depending on entrepreneurial ventures in order to feed and support their families.\n\nCanada\, 2020\, 9 minutes\nDirectors Janet Hawkwood &\; Kellie McMullin\n\nSponsored by: Valley Credit Union ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Master-Cheng-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:659@devourfest.com DTSTART;TZID=America/Halifax:20201024T093000 DTEND;TZID=America/Halifax:20201024T123000 DTSTAMP:20201021T192140Z URL:https://devourfest.com/program/the-mayors-bike-ride-for-devour-in-pers on/ SUMMARY:The Mayors' Bike Ride for Devour! - IN PERSON DESCRIPTION:Regional mayors Jeff Cantwell (Wolfville)\, Sandra Snow (Kentvi lle)\, and Peter Muttart (Kings County) will lead a three-hour relaxed mor ning bike ride from Wolfville to Kentville\, to Camp Aldershot\, and out t o the Starr’s Point Loop and back\, with scheduled Valley refreshment st ops. \n\nTicket Prices: $20 per rider\; includes refreshment breaks\; $10 for youth ride\; Pre-registration required. A limited number of bike loans available\; please contact the Wolfville Library.\n\nSponsored by: Suppor t 4 Culture\, Bicycle Nova Scotia\, We’re Outside\, the Department of Na tional Defence &\; Bank of Montréal\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Mayors-Bike-Ride-for-Devour-2-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:VEVENT UID:691@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T123000 DTSTAMP:20201018T171816Z URL:https://devourfest.com/program/the-art-of-cooking-with-fire-w-david-to utain-de-la-terre-a-lassiette-in-person/ SUMMARY:The Art of Cooking with Fire w/David Toutain\, de la terre à l’a ssiette - IN PERSON DESCRIPTION:Please note: There will be a Q&\;A following the film with f ilmmaker Iñaki Arteta and Festival Host Ali Hassan. \n\nSelf-taught chef Bittor Arginzoniz has achieved world fame as a grill genius with his rest aurant Asador Etxebarri\, ranked #3 in the world’s best restaurants of 2 019. Bittor has revolutionized the way people roast meat\, fish\, and vege tables\, and has a remarkable ability to coax out explosive flavour from s eemingly simple ingredients.\n\nSpain\, 2019\, 84 minutes\nDirector Iñaki Arteta\nDistributor MAGNETFILM\n\nDavid Toutain\, de la terre à l’assi ette\n\nChef David Toutain is synonymous with haute cuisine in Paris. And every year\, Devour! has a film that features him.\n\nFrance\, 2019\, 3 mi nutes\nDirector Jean-Dominique Ferrucci\n\nSponsored by: Wilsons Home Heat ing ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/The-Art-of-Cooking-with-Fire-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:660@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T123000 DTSTAMP:20201018T171830Z URL:https://devourfest.com/program/the-art-of-cooking-with-fire-w-david-to utain-de-la-terre-a-lassiette-online/ SUMMARY:The Art of Cooking with Fire w/David Toutain\, de la terre à l’a ssiette - ONLINE DESCRIPTION:Available for viewers in Canada.\n\nPlease note: There will be a Q&\;A following the film with filmmaker Iñaki Arteta and Festival Ho st Ali Hassan. \n\nSelf-taught chef Bittor Arginzoniz has achieved world fame as a grill genius with his restaurant Asador Etxebarri\, ranked #3 in the world’s best restaurants of 2019. Bittor has revolutionized the way people roast meat\, fish\, and vegetables\, and has a remarkable ability to coax out explosive flavour from seemingly simple ingredients.\n\nSpain\ , 2019\, 84 minutes\nDirector Iñaki Arteta\nDistributor MAGNETFILM\n\nDav id Toutain\, de la terre à l’assiette\n\nChef David Toutain is synonymo us with haute cuisine in Paris. And every year\, Devour! has a film that f eatures him.\n\nFrance\, 2019\, 3 minutes\nDirector Jean-Dominique Ferrucc i\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/The-Art-of-Cooking-with-Fire-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:704@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T120000 DTSTAMP:20201013T190010Z URL:https://devourfest.com/program/virtual-culinary-workshop-w-chef-jacque s-pepin-streamed-at-devour-studios/ SUMMARY:Virtual Culinary Workshop w/Chef Jacques Pépin - STREAMED AT DEVOU R! STUDIOS DESCRIPTION:Devour! Alumni and master chef Jacques Pépin joins us virtuall y this year from his home in Connecticut\, with five exclusive culinary de monstration videos from his upcoming cookbook Quick and Simple. In support of the Jacques Pépin Foundation. Donate here. Join us in-person at the D evour! Studios to stream the workshop and sample one of Jacques' dishes se rved up by our culinary team.\n\nTicket Price: $20\n\nSponsored by: Royal Bank\, Russell Hendrix\, Alliance Française\, the Embassy of France in C anada &\; the Consulate General of France in the Atlantic Provinces\n\n Jacques Pépin\nBorn in 1935 in Bourg-en-Bresse\, France\, near Lyon\, Pé pin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant\, Le Pélican\, and at age 13\, he began an apprenticeship at the Grand Hôtel de L’Europe. He subsequentl y worked in Paris\, ultimately serving as personal chef to three French he ads of state\, including Charles de Gaulle.\n\nAfter moving to the United States in 1959\, Pépin first worked at Le Pavillon\, an historic French r estaurant in New York City. From 1960 to 1970\, he was director of researc h and new development for Howard Johnson’s and developed recipes for the restaurant chain. At the same time\, he earned his Bachelor’s and Maste r’s degrees at Columbia University.\n\nHe is the author of 30 books\, th e most recent of which\, Quick &\; Simple\, offers classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup. Pépin released his seminal text La Technique in 1976\, and h is autobiography The Apprentice in 2003. His first cookbook was released i n 1967\, the same year his only daughter Claudine was born.\n\nPépin is a former columnist for The New York Times and his articles have appeared in countless food magazines\, especially Food &\; Wine magazine. He is th e recipient of honorary doctorate degrees from five American universities\ , was awarded France’s highest civilian honor\, La Légion d’Honneur\, in 2004\, as well as the Chevalier des Arts et Lettres in 1997\, and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards \, including the Lifetime Achievement Award in 2005.\n\nIn 2015\, Pépin r eceived the American Public Television’s Lifetime Achievement Award in N ovember and the inaugural Julia Child Award\, which was presented to him a t The Smithsonian’s National Museum of American History on October 22. A longtime close friend of Julia Child\, he starred with her in a PBS serie s called Julia and Jacques Cooking at Home\, which won both an Emmy Award and a James Beard Foundation Award in 2001. \n\nFor the past 35 years\, P épin has taught in the Culinary Arts Program at Boston University and he served as dean of special programs at the International Culinary Center in New York City for 30 years. He and his wife\, Gloria\, have called Connec ticut home since 1975. @jacquespepinfoundation ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jacques-Pepin-scaled-e1601474013430.gif 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:VEVENT UID:662@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T120000 DTSTAMP:20201013T190030Z URL:https://devourfest.com/program/virtual-culinary-workshop-w-chef-jacque s-pepin-online/ SUMMARY:Virtual Culinary Workshop w/Chef Jacques Pépin - ONLINE DESCRIPTION:Devour! Alumni and master chef Jacques Pépin joins us virtuall y this year from his home in Connecticut\, with five exclusive culinary de monstration videos from his upcoming cookbook Quick and Simple. In suppor t of the Jacques Pépin Foundation. Donate here.\n\nTicket Price: $20 onl ine (includes recipes in advance).\n\nSponsored by: Royal Bank\, Russell H endrix\, Alliance Française\, the Embassy of France in Canada &\; the Consulate General of France in the Atlantic Provinces\n\nJacques Pépin\nB orn in 1935 in Bourg-en-Bresse\, France\, near Lyon\, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant\, Le Pélican\, and at age 13\, he began an apprent iceship at the Grand Hôtel de L’Europe. He subsequently worked in Paris \, ultimately serving as personal chef to three French heads of state\, in cluding Charles de Gaulle.\n\nAfter moving to the United States in 1959\, Pépin first worked at Le Pavillon\, an historic French restaurant in New York City. From 1960 to 1970\, he was director of research and new develop ment for Howard Johnson’s and developed recipes for the restaurant chain . At the same time\, he earned his Bachelor’s and Master’s degrees at Columbia University.\n\nHe is the author of 30 books\, the most recent of which\, Quick &\; Simple\, offers classic and timeless recipes for unex pectedly polished and satisfying meals with minimal prep and cleanup. Pép in released his seminal text La Technique in 1976\, and his autobiography The Apprentice in 2003. His first cookbook was released in 1967\, the same year his only daughter Claudine was born.\n\nPépin is a former columnist for The New York Times and his articles have appeared in countless food m agazines\, especially Food &\; Wine magazine. He is the recipient of ho norary doctorate degrees from five American universities\, was awarded Fra nce’s highest civilian honor\, La Légion d’Honneur\, in 2004\, as wel l as the Chevalier des Arts et Lettres in 1997\, and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards\, including the Lifetime Achievement Award in 2005.\n\nIn 2015\, Pépin received the Ameri can Public Television’s Lifetime Achievement Award in November and the i naugural Julia Child Award\, which was presented to him at The Smithsonian ’s National Museum of American History on October 22. A longtime close f riend of Julia Child\, he starred with her in a PBS series called Julia an d Jacques Cooking at Home\, which won both an Emmy Award and a James Beard Foundation Award in 2001. \n\nFor the past 35 years\, Pépin has taught in the Culinary Arts Program at Boston University and he served as dean of special programs at the International Culinary Center in New York City fo r 30 years. He and his wife\, Gloria\, have called Connecticut home since 1975. @jacquespepinfoundation ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Jacques-Pepin-scaled-e1601474013430.gif LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:661@devourfest.com DTSTART;TZID=America/Halifax:20201024T110000 DTEND;TZID=America/Halifax:20201024T130000 DTSTAMP:20200924T145203Z URL:https://devourfest.com/program/beyond-terroir-in-person/ SUMMARY:Beyond Terroir - IN PERSON DESCRIPTION:Since time immemorial\, the Mi’kmaq have harvested\, foraged\ , gathered\, hunted\, prepared\, and consumed food on their traditional te rritory of Mi'kma'ki\, which includes Nova Scotia. In search of the deepes t roots of the Gaspereau Valley\, Benjamin Bridge invites guests to its vi neyards to learn about terroir beyond the contemporary definition of soil and climate. In partnership with Glooscap First Nation\, this unique walki ng workshop includes Mi'kmaq leadership\, cultural representatives\, and a llies speaking on an array of themes at outdoor fire pit stations\, where culinary collaborations between the Mi'kmaq community and chefs Jason Lync h and Stéphane Levac are paired with wine and other drinks.\n\nTicket Pri ces: $125 (includes light food &\; drink pairings)\; in person only\; l imited capacity\; rain or shine.\nSponsored by: Benjamin Bridge\, Glooscap First Nation &\; RBC\n\nBenjamin Bridge's Covid-19 safety protocols wi ll be listed here soon. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Beyond-Terroir-2-scaled.jpg LOCATION:Benjamin Bridge\, 1966 White Rock Road\, Wolfville\, Nova Scotia\, B4P 2R1 \, Canada GEO:45.066416;-64.374152 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1966 White Rock Road\, Wolf ville\, Nova Scotia\, B4P 2R1 \, Canada;X-APPLE-RADIUS=100;X-TITLE=Benjami n Bridge:geo:45.066416,-64.374152 END:VEVENT BEGIN:VEVENT UID:680@devourfest.com DTSTART;TZID=America/Halifax:20201024T130000 DTEND;TZID=America/Halifax:20201024T140000 DTSTAMP:20201015T162036Z URL:https://devourfest.com/program/creative-vegetarian-cookery-w-chef-rene e-lavallee-in-person/ SUMMARY:Creative Vegetarian Cookery w/Chef Renée Lavallée - IN PERSON DESCRIPTION:Renée Lavallée of The Canteen in Dartmouth will lead you on a culinary journey through your CSA box. Learn creative tips to make the  bounty of Nova Scotia delicious with a focus on seasonal vegetables.\n\nTi cket Price: $30 in person (limited capacity\; includes samples)\n\nSponsor ed by: Taste of NS\, Russell Hendrix &\; TapRoot Farms\n\nRenée Lavall ée\nBorn and raised in Shawville\, Quebec\, Renée left home to attend To ronto’s George Brown College. After close to 25 crazy years in restauran ts around the world\, she now calls Nova Scotia home. Following a brief hi atus to raise her family\, Renée opened The Canteen—an award-winning sa ndwich shop in Downtown Dartmouth—then went on to open up Little C\, a f ull-service restaurant and take-out shop. Renée has a long list of accola des and has been the spokesperson for numerous culinary brands and organiz ations including Community Food Centres Canada and Dairy Farmers’ of Can ada\, and was named the 2018 Culinary Ambassador of the Year by Taste of N ova Scotia. Renée is an ardent supporter of local food producers\, and sh e can often be spotted at farmers’ markets with her husband and business partner Doug\, daughter Zoe\, and son Philippe in tow. @feistychef ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Renee-Lavallee-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:VEVENT UID:663@devourfest.com DTSTART;TZID=America/Halifax:20201024T130000 DTEND;TZID=America/Halifax:20201024T140000 DTSTAMP:20201013T200252Z URL:https://devourfest.com/program/creative-vegetarian-cookery-w-chef-rene e-lavallee-online/ SUMMARY:Creative Vegetarian Cookery w/Chef Renée Lavallée - ONLINE DESCRIPTION:Renée Lavallée of The Canteen in Dartmouth will lead you on a culinary journey through your CSA box. Learn creative tips to make the  bounty of Nova Scotia delicious with a focus on seasonal vegetables.\n\nTi cket Price: $10 online (includes recipes in advance).\n\nSponsored by: Tas te of NS\, Russell Hendrix &\; TapRoot Farms\n\nRenée Lavallée\nBorn and raised in Shawville\, Quebec\, Renée left home to attend Toronto’s George Brown College. After close to 25 crazy years in restaurants around the world\, she now calls Nova Scotia home. Following a brief hiatus to ra ise her family\, Renée opened The Canteen—an award-winning sandwich sho p in Downtown Dartmouth—then went on to open up Little C\, a full-servic e restaurant and take-out shop. Renée has a long list of accolades and ha s been the spokesperson for numerous culinary brands and organizations inc luding Community Food Centres Canada and Dairy Farmers’ of Canada\, and was named the 2018 Culinary Ambassador of the Year by Taste of Nova Scotia . Renée is an ardent supporter of local food producers\, and she can ofte n be spotted at farmers’ markets with her husband and business partner D oug\, daughter Zoe\, and son Philippe in tow. @feistychef ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Renee-Lavallee-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:689@devourfest.com DTSTART;TZID=America/Halifax:20201024T140000 DTEND;TZID=America/Halifax:20201024T160000 DTSTAMP:20201015T162052Z URL:https://devourfest.com/program/shorts-program-the-dark-side-in-person/ SUMMARY:Shorts Program: The Dark Side - IN PERSON DESCRIPTION:Fine Dying\n\nVegan Chef Arthur\, who is very sensitive in real life\, does not keep away from murdering animals and sacrificing anything for flavour when he steps into the kitchen.\n\nTurkey\, 2019\, 16 minutes \nDirector Umut Evirgen\n\nPinky Promise\n\nSarah and her parents are cele brating her Catholic confirmation. Not wanting to eat her lobster\, she hi des it under the table. When her father finds the hidden food\, he feels o bliged to take appropriate measures.\n\nGermany\, 2019\, 16 minutes\nDirec tor Sophie Linnenbaum\n\nHaute Cuisine\n\nSince Marie has joined the team at multi-starred chef Bruno Mercier's restaurant\, all she thinks about is improving herself. But Thomas—the sous-chef who manages the kitchen on a day-to-day basis—is wary of this possible rival.\n\nFrance\, 2019\, 3 minutes\nDirector Merryl Roche\n\nCRU Raw\n\nA young chef must learn that in THIS kitchen\, a lot of blood\, sweat\, and tears go into making every dish.\n\nSwitzerland\, 2020\, 10 minutes\nDirector David Oesch\n\nThe Chef \n\nIn a time when work is done by robots\, a Chinese chef is forced to tr ain a Caucasian humanoid to cook Chinese food. As protests against Artific ial Intelligence intensify\, the chef faces a dilemma between AI and the h uman race.\n\nUSA\, 2019\, 20 minutes\nDirector Hao Zheng\n\n \; LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:664@devourfest.com DTSTART;TZID=America/Halifax:20201024T140000 DTEND;TZID=America/Halifax:20201024T160000 DTSTAMP:20200916T111015Z URL:https://devourfest.com/program/shorts-program-the-dark-side-online/ SUMMARY:Shorts Program: The Dark Side - ONLINE DESCRIPTION:Fine Dying\n\nVegan Chef Arthur\, who is very sensitive in real life\, does not keep away from murdering animals and sacrificing anything for flavour when he steps into the kitchen.\n\nTurkey\, 2019\, 16 minutes \nDirector Umut Evirgen\n\nPinky Promise\n\nSarah and her parents are cele brating her Catholic confirmation. Not wanting to eat her lobster\, she hi des it under the table. When her father finds the hidden food\, he feels o bliged to take appropriate measures.\n\nGermany\, 2019\, 16 minutes\nDirec tor Sophie Linnenbaum\n\nHaute Cuisine\n\nSince Marie has joined the team at multi-starred chef Bruno Mercier's restaurant\, all she thinks about is improving herself. But Thomas—the sous-chef who manages the kitchen on a day-to-day basis—is wary of this possible rival.\n\nFrance\, 2019\, 3 minutes\nDirector Merryl Roche\n\nCRU Raw\n\nA young chef must learn that in THIS kitchen\, a lot of blood\, sweat\, and tears go into making every dish.\n\nSwitzerland\, 2020\, 10 minutes\nDirector David Oesch\n\nThe Chef \n\nIn a time when work is done by robots\, a Chinese chef is forced to tr ain a Caucasian humanoid to cook Chinese food. As protests against Artific ial Intelligence intensify\, the chef faces a dilemma between AI and the h uman race.\n\nUSA\, 2019\, 20 minutes\nDirector Hao Zheng\n\n \; LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:665@devourfest.com DTSTART;TZID=America/Halifax:20201024T150000 DTEND;TZID=America/Halifax:20201024T170000 DTSTAMP:20201022T174049Z URL:https://devourfest.com/program/the-taste-of-italy-take-two-with-bishop s-cellar-online/ SUMMARY:An Italy-Canada Bridge for the Wine Market: The Collaboration Betwe en Veronafiere and ICE Canada from Today to Vinitaly 2021 w/Alanna McIntyr e - ONLINE DESCRIPTION:Last year’s Italian wine and cheese workshop was so popular w e are bringing it back again this year. Taste six extraordinary Italian wi nes\, available in Nova Scotia through Bishop's Cellar\, representing the breadth of Italian winemaking\,  hosted by Sommelier Alanna McIntyre and accompanied by "Cicchetti" from Chef Jason Lynch.\nTicket Price: $10 onlin e\n\nSpecial for this event: Get your Bubble together at home and order y our Devour! workshop wines here to sample at home along with the education al\, sommelier-led event. The case includes:\n\n1 bottle Zenato Lugana Sa n Benedetto\n1 bottle Paolini Speciali Zibibbo\n1 bottle Rivera Bombino Bi anco\n1 bottle Villa Cafaggio Chianti\n1 bottle Borgogno Barbera d’Alba\ n1 bottle Caparzo Brunello\n\nAnd 1 ticket to the online streaming of this workshop on Saturday\, October 24th from 3:00-5:00pm plus\, free shipping anywhere in Nova Scotia.\n\nPurchase here. THIS WINE ORDER IS NOW SOLD OU T! \n\nSponsored by: Bishop's Cellar\, Vinitaly\, Veronafiere and The It alian Trade Agency\n\nAlanna McIntyre\n\nAlanna McIntyre found her way int o the wine industry through her love of art\, culture\, food\, and romance languages. She has worked for the Bishop’s Cellar since 2007 as product specialist\, sommelier and educator.  \nAlanna has a special passion fo r Italian wine- she lived in Italy and speaks the language. She has hosted Canadians on tours throughout Italian wine regions on many occasions and she is currently enrolled in the Italian Wine Specialist course through th e Wine Scholar Guild. Alanna holds the WSET Level 3 and the ISG Sommelier Diploma\, plus she is the Independent Tasting Panel coordinator for Tidal Bay and has judged in local and national wine competitions. @AlannaM LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:700@devourfest.com DTSTART;TZID=America/Halifax:20201024T150000 DTEND;TZID=America/Halifax:20201024T170000 DTSTAMP:20201022T174104Z URL:https://devourfest.com/program/the-taste-of-italy-take-two-with-bishop s-cellar-in-person/ SUMMARY:An Italy-Canada Bridge for the Wine Market: The Collaboration Betwe en Veronafiere and ICE Canada from Today to Vinitaly 2021 w/Alanna McIntyr e - IN PERSON DESCRIPTION:\nLast year’s Italian wine and cheese workshop was so popular we are bringing it back again this year. Taste six extraordinary Italian wines\, available in Nova Scotia through Bishop's Cellar\, representing th e breadth of Italian winemaking\,  hosted by Sommelier Alanna McIntyre an d accompanied by "Cicchetti" from Chef Jason Lynch.\nWe will be pouring:\n \nZenato Lugana San Benedetto\nPaolini Speciali Zibibbo\nRivera Bombino Bi anco\nVilla Cafaggio Chianti\nBorgogno Barbera d’Alba\nCaparzo Brunello\ n\nSponsored by: Bishop's Cellar\, Vinitaly\, Veronafiere and The Italian Trade Agency\n\n\nTicket Price: $30 in person (limited capacity\; include s samples)\n\nAlanna McIntyre\n\nAlanna McIntyre found her way into the wi ne industry through her love of art\, culture\, food\, and romance languag es. She has worked for the Bishop’s Cellar since 2007 as product special ist\, sommelier and educator.  \nAlanna has a special passion for Italia n wine- she lived in Italy and speaks the language. She has hosted Canadia ns on tours throughout Italian wine regions on many occasions and she is c urrently enrolled in the Italian Wine Specialist course through the Wine S cholar Guild. Alanna holds the WSET Level 3 and the ISG Sommelier Diploma\ , plus she is the Independent Tasting Panel coordinator for Tidal Bay and has judged in local and national wine competitions. @AlannaM 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:VEVENT UID:688@devourfest.com DTSTART;TZID=America/Halifax:20201024T170000 DTEND;TZID=America/Halifax:20201024T190000 DTSTAMP:20201015T162116Z URL:https://devourfest.com/program/feast-of-the-seven-fishes-w-crab-specia l-in-person/ SUMMARY:Feast of the Seven Fishes w/Crab Special - IN PERSON DESCRIPTION:Christmas Eve 1983\, a working-class boy brings an affluent Ivy League girl to his family's raucous traditional Italian seafood feast\, s etting off a chain reaction of romantic\, comedic\, and cultural conflicts . Starring Devour! alumni Joe Pantoliano.\n\nUSA\, 2019\, 100 minutes\nDir ector Robert Tinnell\nDistributor Shout! Factory\n\nCrab Special\n\nTwo ch efs—one who cooks crabs\, and one who forages—meet on the beach the da y they both lose their jobs. There's a connection\, but can they bridge th e gap between the way they work and see the world?\n\nUSA\, 2019\, 10 minu tes\nDirector Matt Simon\n\nPlease note: There will be a Q&\;A followin g the Director &\; Producers of Feast of the Seven Fishes and Festival Host Bob Blumer.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Feast-of-the-Seven-Fishes-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:666@devourfest.com DTSTART;TZID=America/Halifax:20201024T170000 DTEND;TZID=America/Halifax:20201024T190000 DTSTAMP:20201013T190742Z URL:https://devourfest.com/program/feast-of-the-seven-fishes-w-crab-specia l-online/ SUMMARY:Feast of the Seven Fishes w/Crab Special - ONLINE DESCRIPTION:Christmas Eve 1983\, a working-class boy brings an affluent Ivy League girl to his family's raucous traditional Italian seafood feast\, s etting off a chain reaction of romantic\, comedic\, and cultural conflicts . Starring Devour! alumni Joe Pantoliano.\n\nUSA\, 2019\, 100 minutes\nDir ector Robert Tinnell\nDistributor Shout! Factory\n\nCrab Special\n\nTwo ch efs—one who cooks crabs\, and one who forages—meet on the beach the da y they both lose their jobs. There's a connection\, but can they bridge th e gap between the way they work and see the world?\n\nUSA\, 2019\, 10 minu tes\nDirector Matt Simon\n\nPlease note: There will be a Q&\;A followin g the Director &\; Producers of Feast of the Seven Fishes and Festival Host Bob Blumer.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Feast-of-the-Seven-Fishes-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:667@devourfest.com DTSTART;TZID=America/Halifax:20201024T170000 DTEND;TZID=America/Halifax:20201024T200000 DTSTAMP:20201020T134211Z URL:https://devourfest.com/program/the-devour-down-home-lobster-roll-take- away-in-person/ SUMMARY:Cancelled: The Devour! Down-Home Lobster Roll Take-Away - IN PERSON DESCRIPTION:\n\n\n\n\nDevour! is keenly aware of the current fisheries situ ation in Nova Scotia and has been in close contact with Chief Sidney Peter s and our festival partner\, Glooscap First Nation\, for several weeks on this issue as it develops. Based on consultation with and advice from Chi ef Peters\, but also cognizant of immense pressure on all sides to resolve the issue\, we have decided to cancel the Lobster Roll Take-Away Supper. Devour! supports the treaty rights of the Mi’kmaq people to have an Indi genous fishery.\n\nTickets holders can receive a refund or receive a chari table receipt by donating to Devour! (The Slow Motion Food Film Fest Socie ty) where a portion of the proceeds will be donated to Indigenous initiati ves at Acadia University. \n\n\n\n\n\n\n\n"The lobster industry is import ant to the Nova Scotia economy. However\, we understand that how the food and hospitality industry in Canada is showing solidarity with the Mi’kma q is to create a moratorium on commercial lobster sale.The current situati on in Southwest Nova is illustrating the importance of dialogue and reconc iliation. We are all treaty people. \n\n\n\n\n\n\nWe’ve had extensive c onversations with Devour! in the last month on this event\, and ultimately their decision to cancel the lobster dinner this year. We look forward t o continuous collaboration with Devour!."\n\n– Chief Sidney Peters\, Glo oscap First Nation\n\n\n\n\n\n\n \;\n\n\n\n\n\n\n- - - - - - - - - -\n Back by popular demand\, we’re hosting a LOBSTER ROLL take away this tim e around with all the fixings. Take it home or eat in at the Devour! Studi os\, a socially distanced environment\, or outside in Waterfront Park. Com e and savour an unforgettable and truly Atlantic Canadian experience with our favourite crustacean. \n\nTicket Price: $40\, includes a jumbo lobste r roll\, coleslaw\, potato salad\, blueberry grunt for dessert and a bottl e of Viveau sparkling water.\n\nSponsored by: Clearwater Seafoods\n\nStayi ng at home for this year's supper? Or perhaps you are not in Nova Scotia? Order your lobster now.\n\n\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Devour-Down-Home-Lobster-Roll-Take-Away-resize.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:VEVENT UID:687@devourfest.com DTSTART;TZID=America/Halifax:20201024T200000 DTEND;TZID=America/Halifax:20201024T220000 DTSTAMP:20201015T162140Z URL:https://devourfest.com/program/forgotten-flowers-w-purple-fog-lart-du- cocktail-in-person/ SUMMARY:Forgotten Flowers w/Purple fog\, l’art du cocktail - IN PERSON DESCRIPTION:In this eco fable\, Brother Marie-Victorin\, founder of Montrea l’s Botanical Garden\, is bored with heaven and decides to return to Ear th to help beekeeper and meadmaker Albert Payette (Roy Dupuis) save Quebec ’s flora from Transgenia\, a multinational that is poisoning the Earth w ith chemicals.\n\nCanada\, 2019\, 102 minutes\nDirector André Forcier\nDi stributor Filmoption International\n\nPurple fog\, l’art du cocktail\n\n Zen master or mixologist? Either way\, it’s cocktail porn like you’ve never seen before.\n\nFrance\, 2019\, 2 minutes\nDirector Jean-Dominique F errucci\n\nSponsored by: Telefilm Canada\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Forgotten-Flowers-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:668@devourfest.com DTSTART;TZID=America/Halifax:20201024T200000 DTEND;TZID=America/Halifax:20201024T220000 DTSTAMP:20201013T191110Z URL:https://devourfest.com/program/forgotten-flowers-w-purple-fog-lart-du- cocktail-online/ SUMMARY:Forgotten Flowers w/Purple fog\, l’art du cocktail - ONLINE DESCRIPTION:In this eco fable\, Brother Marie-Victorin\, founder of Montrea l’s Botanical Garden\, is bored with heaven and decides to return to Ear th to help beekeeper and meadmaker Albert Payette (Roy Dupuis) save Quebec ’s flora from Transgenia\, a multinational that is poisoning the Earth w ith chemicals.\n\nCanada\, 2019\, 102 minutes\nDirector André Forcier\nDi stributor Filmoption International\n\nPurple fog\, l’art du cocktail\n\n Zen master or mixologist? Either way\, it’s cocktail porn like you’ve never seen before.\n\nFrance\, 2019\, 2 minutes\nDirector Jean-Dominique F errucci\n\nSponsored by: Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Forgotten-Flowers-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:705@devourfest.com DTSTART;TZID=America/Halifax:20201025T110000 DTEND;TZID=America/Halifax:20201025T120000 DTSTAMP:20201019T001252Z URL:https://devourfest.com/program/simple-thai-from-pai-w-chef-nuit-regula r-cbcs-ali-hassan-streamed-at-devour-studios/ SUMMARY:Simple Thai from Pai w/Chef Nuit Regular & CBC’s Ali Hassan - STR EAMED AT DEVOUR! STUDIOS DESCRIPTION:Pai Toronto owner\, Food Network Judge and Devour! favourite Ch ef Nuit Regular demonstrates a delicious\, yet surprisingly simple Thai re cipe directly from her new cookbook Kiin: Recipes and Stories from Norther n Thailand. CBC host and festival friend Ali Hassan (Laugh Out Loud) joins Nuit to cook along with her and spice up the dialogue!\n\nNuit and Ali wi ll be cooking up her signature Pad Thai - Stir-fried Noodles with Tamarind and Palm Sugar Sauce. Join us in-person at the Devour! Studios to stream the workshop and sample one of Nuit's dishes served up by our culinary tea m.\n\nTicket Price: $20\n\nSponsored by: RBC\, Russell Hendrix &\; Egg Farmers of NS\n\nNuit Regular\n\nChef Nuit Regular is the Executive Chef and Co-Owner of PAI\, Kiin\, By Chef Nuit\, Sabai Sabai\, and Sukho Thai. The first Thai Select Ambassador for Canada\, Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and wa s awarded the prestigious Thai Select Premium designation for her restaura nts. Nuit was a guest judge on Masterchef Canada and currently serves as a judge on Food Network Canada’s Wall of Chefs. She is the author of Kiin : Recipes and Stories from Northern Thailand. Born in northern Thailand\, Nuit lives in Toronto with her family. @chefnuitregular\n\nAli Hassan\n\nA li Hassan returns to Devour! for the third time! Ali is a stand-up comic\, actor\, and radio host. CBC fans will recognize Ali as the host of Laugh Out Loud\, a frequent guest-host of q\, the leading arts and culture progr am in Canada\, and the host of Canada Reads. He has performed for audience s across Canada and internationally and is part of the Just for Laugh Live Tour across Canada\, hosted by Rick Mercer. Ali was recently in the CBS a ction series Blood &\; Treasure. His other credits include Designated S urvivor on ABC and FXX’s Man Seeking Woman\, PBS Kids’ Odd Squad\, and CTV’s Cardinal. @standupali ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Ali-Hassan-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:VEVENT UID:686@devourfest.com DTSTART;TZID=America/Halifax:20201025T110000 DTEND;TZID=America/Halifax:20201025T130000 DTSTAMP:20200922T131226Z URL:https://devourfest.com/program/breaking-bread-w-tradition-in-person/ SUMMARY:Breaking Bread w/Tradition - IN PERSON DESCRIPTION:Dr. Nof Atamna-Ismaeel\, the first Muslim Arab to win Israel's MasterChef\, founded the A-Sham Food Festival—where pairs of Arab and Je wish chefs overcome a world of political and religious differences to coll aborate on exotic dishes. A film about hope\, synergy\, and mouth-watering fare.\n\nUSA/Israel\, 2020\, 85 minutes\nDirector Beth Elise Hawk\nDistri butor Cohen Media Group\n\nTradition\n\nChristian and Daniel are climbers from Germany who have travelled to Georgia to go on a tour of the mountain s. Looking for something to eat\, they are spontaneously invited by hospit able Georgians to a wedding in a village where things take a decided turn. \n\nGermany\, 2019\, 23 minutes\nDirectors Ioseb Bliadze &\; Elmar Iman ov\n\nThe Al Whittle Theatre's Covid-19 safety protocols will be listed he re soon. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Breaking-Bread.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:669@devourfest.com DTSTART;TZID=America/Halifax:20201025T110000 DTEND;TZID=America/Halifax:20201025T130000 DTSTAMP:20200922T131240Z URL:https://devourfest.com/program/breaking-bread-w-tradition-online/ SUMMARY:Breaking Bread w/Tradition - ONLINE DESCRIPTION:Available for viewers in Nova Scotia.\n\nDr. Nof Atamna-Ismaeel \, the first Muslim Arab to win Israel's MasterChef\, founded the A-Sham F ood Festival—where pairs of Arab and Jewish chefs overcome a world of po litical and religious differences to collaborate on exotic dishes. A film about hope\, synergy\, and mouth-watering fare.\n\nUSA/Israel\, 2020\, 85 minutes\nDirector Beth Elise Hawk\nDistributor Cohen Media Group\n\nTradit ion\n\nChristian and Daniel are climbers from Germany who have travelled t o Georgia to go on a tour of the mountains. Looking for something to eat\, they are spontaneously invited by hospitable Georgians to a wedding in a village where things take a decided turn.\n\nGermany\, 2019\, 23 minutes\n Directors Ioseb Bliadze &\; Elmar Imanov\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Breaking-Bread.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:670@devourfest.com DTSTART;TZID=America/Halifax:20201025T110000 DTEND;TZID=America/Halifax:20201025T120000 DTSTAMP:20201017T133106Z URL:https://devourfest.com/program/simple-thai-from-pai-w-chef-nuit-regula r-cbcs-ali-hassan-online/ SUMMARY:Simple Thai from Pai w/Chef Nuit Regular & CBC’s Ali Hassan - ONL INE DESCRIPTION:Pai Toronto owner\, Food Network Judge and Devour! favourite Ch ef Nuit Regular demonstrates a delicious\, yet surprisingly simple Thai re cipe directly from her new cookbook Kiin: Recipes and Stories from Norther n Thailand. CBC host and festival friend Ali Hassan (Laugh Out Loud) joins Nuit to cook along with her and spice up the dialogue!\n\nNuit and Ali wi ll be cooking up her signature Pad Thai - Stir-fried Noodles with Tamarind and Palm Sugar Sauce.\n\nTicket Price: $20 online (includes recipe in adv ance)\n\nSponsored by: RBC\, Russell Hendrix &\; Egg Farmers of NS\n\nN uit Regular\n\nChef Nuit Regular is the Executive Chef and Co-Owner of PAI \, Kiin\, By Chef Nuit\, Sabai Sabai\, and Sukho Thai. The first Thai Sele ct Ambassador for Canada\, Nuit has been recognized by the government of T hailand for the authenticity of her Thai cooking and was awarded the prest igious Thai Select Premium designation for her restaurants. Nuit was a gue st judge on Masterchef Canada and currently serves as a judge on Food Netw ork Canada’s Wall of Chefs. She is the author of Kiin: Recipes and Stori es from Northern Thailand. Born in northern Thailand\, Nuit lives in Toron to with her family. @chefnuitregular\n\nAli Hassan\n\nAli Hassan returns t o Devour! for the third time! Ali is a stand-up comic\, actor\, and radio host. CBC fans will recognize Ali as the host of Laugh Out Loud\, a freque nt guest-host of q\, the leading arts and culture program in Canada\, and the host of Canada Reads. He has performed for audiences across Canada and internationally and is part of the Just for Laugh Live Tour across Canada \, hosted by Rick Mercer. Ali was recently in the CBS action series Blood &\; Treasure. His other credits include Designated Survivor on ABC and FXX’s Man Seeking Woman\, PBS Kids’ Odd Squad\, and CTV’s Cardinal. @standupali ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Nuit-Regular-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:671@devourfest.com DTSTART;TZID=America/Halifax:20201025T130000 DTEND;TZID=America/Halifax:20201025T140000 DTSTAMP:20201016T154435Z URL:https://devourfest.com/program/hungry-for-haskap-w-chef-martin-ruiz-sa lvador-online/ SUMMARY:Hungry for Haskap w/Chef Martin Ruiz Salvador - ONLINE DESCRIPTION:Chef Martin Ruiz Salvador brings his creativity and flair to th e Devour! workshop stage incorporating Haskap into two delicious recipes.\ n\nTicket Price: $10 online (includes recipes in advance).\n\nSponsored by : Russell Hendrix\, Taste of NS &\; Haskap Highlands\n\nMartin Ruiz Sal vador\nMartin was born and raised in Nova Scotia. He took the Le Cordon Bl eu program at the Scottsdale Culinary Institute in Arizona. In Europe\, he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne. He did stints at Michelin two-star restaurant Lyon de Lyon wi th Chef Jean-Paul Lacombe and Caro de Lyon under Chef Frédérick Côte. M artin and his wife Sylvie opened Fleur de Sel in Lunenburg\, N.S.\, in 200 4. The next year the restaurant earned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Martin opened The Salt Shaker Deli and The Sout h Shore Fish Shack in Lunenburg\, competed in the multiple Gold Medal Plat es competitions\, represented Nova Scotia at the Canadian Chefs Congress a nd has held Four Diamonds with CAA since 2007. They have since opened The Half Shell Oyster &\; Seafood in 2016\, relaunched Fleur de Sel in 2017 \, and opened The Beach Pea in 2018. @martinruizsalvador  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Martin-Ruiz-Salvador-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:673@devourfest.com DTSTART;TZID=America/Halifax:20201025T130000 DTEND;TZID=America/Halifax:20201025T170000 DTSTAMP:20201016T144530Z URL:https://devourfest.com/program/the-great-devour-community-supper-in-pe rson/ SUMMARY:The Great Devour! Community Supper - IN PERSON DESCRIPTION:In support of regional food banks\, Devour! is thrilled to retu rn with this annual event for communities in need: a free roast chicken di nner with all the fixings prepared by our participating chefs. EVERYONE IS WELCOME. We’ve all had a rough go with COVID-19\, so come on out and en joy a tasty dinner! This is also an opportune time to celebrate our many c ommunity volunteers after another successful edition of the festival. We c ouldn’t put on this event without our wonderful and dedicated crew. \n\n Ticket Prices: Admission with pre-issued food bank ticket or a suggested m inimum donation of $10. Proceeds go to Regional Food Banks. Please note th at due to safety precautions around COVID-19\, we will not be accepting ph ysical food donations as we have at past events.\n\nSponsored by the Wolfv ille Business Development Corporation\, Bank of Montréal\, TapRoot Farms &\; Sobeys\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Great-Devour-Chicken-Dinner_resized.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:VEVENT UID:679@devourfest.com DTSTART;TZID=America/Halifax:20201025T130000 DTEND;TZID=America/Halifax:20201025T140000 DTSTAMP:20201016T154448Z URL:https://devourfest.com/program/hungry-for-haskap-w-chef-martin-ruiz-sa lvador-in-person/ SUMMARY:Hungry for Haskap w/Chef Martin Ruiz Salvador - IN PERSON DESCRIPTION:Chef Martin Ruiz Salvador brings his creativity and flair to th e Devour! workshop stage incorporating Haskap into two delicious recipes.\ n\nTicket Price: $30 in person (limited capacity\; includes samples)\n\nSp onsored by: Russell Hendrix\, Taste of NS &\; Haskap Highlands\n\nMarti n Ruiz Salvador\nMartin was born and raised in Nova Scotia. He took the Le Cordon Bleu program at the Scottsdale Culinary Institute in Arizona. In E urope\, he apprenticed at Dublin’s Michelin-starred Commons Restaurant u nder Chef Aiden Byrne. He did stints at Michelin two-star restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Lyon under Chef Frédéric k Côte. Martin and his wife Sylvie opened Fleur de Sel in Lunenburg\, N.S .\, in 2004. The next year the restaurant earned eighth spot in enRoute’ s Top Ten New Restaurants in Canada. Martin opened The Salt Shaker Deli an d The South Shore Fish Shack in Lunenburg\, competed in the multiple Gold Medal Plates competitions\, represented Nova Scotia at the Canadian Chefs Congress and has held Four Diamonds with CAA since 2007. They have since o pened The Half Shell Oyster &\; Seafood in 2016\, relaunched Fleur de S el in 2017\, and opened The Beach Pea in 2018. @martinruizsalvador  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Martin-Ruiz-Salvador-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:VEVENT UID:672@devourfest.com DTSTART;TZID=America/Halifax:20201025T140000 DTEND;TZID=America/Halifax:20201025T160000 DTSTAMP:20201018T171919Z URL:https://devourfest.com/program/weed-wine-w-the-biodynamical-way-online / SUMMARY:Weed & Wine w/The Biodynamical Way - ONLINE DESCRIPTION:Available for viewers in Canada.\n\nPlease note: There will be a Q&\;A following the film with filmmaker Rebecca Richman Cohen and Fes tival Host Ali Hassan. \n\nContinents apart from one another\, this film interweaves stories of two farming families aiming to reinvent themselves on their land. One family—a poised French matriarch and the son she rais ed among her vines—tends a centuries-old\, biodynamic vineyard in Southe rn Rhône. Across the ocean in Humboldt\, California\, another family—a brash father and his more restrained son—carefully manage a state-legal\ , sun-grown\, organic cannabis farm.\n\nUSA\, 2020\, 88 minutes\nDirector Rebecca Richman Cohen\nDistributor Submarine\n\nThe Biodynamical Way\n\nNa rrated by French winemaker Nicolas Joly\, this film shows us how the contr oversial practice of biodynamic winemaking challenges our view of wine\, n ature\, and life as a whole.\n\nFrance\, 2020\, 5 minutes\nDirector Favio Vinson ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Weed-Wine.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:690@devourfest.com DTSTART;TZID=America/Halifax:20201025T140000 DTEND;TZID=America/Halifax:20201025T160000 DTSTAMP:20201018T171905Z URL:https://devourfest.com/program/weed-wine-w-the-biodynamical-way-in-per son/ SUMMARY:Weed & Wine w/The Biodynamical Way - IN PERSON DESCRIPTION:Please note: There will be a Q&\;A following the film with f ilmmaker Rebecca Richman Cohen and Festival Host Ali Hassan. \n\nContinen ts apart from one another\, this film interweaves stories of two farming f amilies aiming to reinvent themselves on their land. One family—a poised French matriarch and the son she raised among her vines—tends a centuri es-old\, biodynamic vineyard in Southern Rhône. Across the ocean in Humbo ldt\, California\, another family—a brash father and his more restrained son—carefully manage a state-legal\, sun-grown\, organic cannabis farm. \n\nUSA\, 2020\, 88 minutes\nDirector Rebecca Richman Cohen\nDistributor S ubmarine\n\nThe Biodynamical Way\n\nNarrated by French winemaker Nicolas J oly\, this film shows us how the controversial practice of biodynamic wine making challenges our view of wine\, nature\, and life as a whole.\n\nFran ce\, 2020\, 5 minutes\nDirector Favio Vinson\n\nPlease note: This screenin g is restricted to 19+.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Weed-Wine.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:703@devourfest.com DTSTART;TZID=America/Halifax:20201025T160000 DTEND;TZID=America/Halifax:20201025T170000 DTSTAMP:20201015T162617Z URL:https://devourfest.com/program/making-engaging-food-television-w-denni s-prescott-in-person/ SUMMARY:Making Engaging Food Television w/Dennis Prescott - IN PERSON DESCRIPTION:Join renowned food photographer and TV host Dennis Prescott for a conversation about visual mediums and the story of his rise to become a Netflix host (Food on the Edge) and what it takes to make both visually a nd intellectually engaging food television. Hosted by film and television veteran Jan Miller.\n\nTicket Prices: $20 in person (limited capacity)\n\n Sponsored by: RBC Foundation &\; Telefilm Canada\n\nDennis Prescott\n\n [caption id="attachment_6593" align="alignnone" width="625"] Commercial Ph otographer\, Advertising Photographer\, Moncton Fashion\, Photographer\, F ashion Photographer\, Portrait Photographer\, Studio Photographer\, Moncto n Photographer\, Halifax Photographer\, Headshot Photographer\, Contessa P hotographer[/caption]\n\nInternational chef Dennis Prescott is a best-sell ing cookbook author of Eat Delicious and co-host of the Netflix original s eries Restaurants on the Edge in which he travels to flailing restaurants and transforms their menus to place them on the road to success. Once a st ruggling musician in Nashville trying to make ends meet\, Prescott unexpec tedly stumbled upon a different kind of art—the art of food after checki ng out a Jamie Oliver cookbook from the library because he couldn’t affo rd to purchase a copy. With a cooking style that combines international co mfort food with influences from his Eastern Canadian surroundings\, Chef D ennis is known by his 500\,000+ followers for recipes that are attainable\ , relatable\, delicious\, and beautiful. @dennistheprescott\n\nJan Miller\ n\nJan Miller is an international consultant and trainer specializing in f ilm and television co-production and co-venturing. She continues to presen t one of the world’s top pitching and content development workshops. Her unique brand of training has been presented across Canada\, Berlin\, Cuba \, Poland’s ScriptEast\, Cannes\, China\, Iran\, and most recently Austr alia’s Atta Girl international program. In great demand\, Jan’s worksh ops have also crossed sectors into the music industry\, and into the anima tion industry. Committed to supporting women working in the industry\, Jan established Women in Film and Television-Atlantic\, the annual Women Maki ng Waves Conference and the WAVE Awards. Jan presently serves on the WIFT Canada Coalition and the Women in View Board\, and serves as an advisor to WIFT-AT. @janmiller_pitch ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Dennis-Prescott.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:VEVENT UID:674@devourfest.com DTSTART;TZID=America/Halifax:20201025T160000 DTEND;TZID=America/Halifax:20201025T170000 DTSTAMP:20201013T191328Z URL:https://devourfest.com/program/making-engaging-food-television-w-denni s-prescott-online/ SUMMARY:Making Engaging Food Television w/Dennis Prescott - ONLINE DESCRIPTION:Join renowned food photographer and TV host Dennis Prescott for a conversation about visual mediums and the story of his rise to become a Netflix host (Food on the Edge) and what it takes to make both visually a nd intellectually engaging food television. Hosted by film and television veteran Jan Miller.\n\nTicket Prices: $10 online\n\nSponsored by: RBC Foun dation &\; Telefilm Canada\n\nDennis Prescott\n\n[caption id="attachmen t_6593" align="alignnone" width="625"] Commercial Photographer\, Advertisi ng Photographer\, Moncton Fashion\, Photographer\, Fashion Photographer\, Portrait Photographer\, Studio Photographer\, Moncton Photographer\, Halif ax Photographer\, Headshot Photographer\, Contessa Photographer[/caption]\ n\nInternational chef Dennis Prescott is a best-selling cookbook author of Eat Delicious and co-host of the Netflix original series Restaurants on t he Edge in which he travels to flailing restaurants and transforms their m enus to place them on the road to success. Once a struggling musician in N ashville trying to make ends meet\, Prescott unexpectedly stumbled upon a different kind of art—the art of food after checking out a Jamie Oliver cookbook from the library because he couldn’t afford to purchase a copy. With a cooking style that combines international comfort food with influe nces from his Eastern Canadian surroundings\, Chef Dennis is known by his 500\,000+ followers for recipes that are attainable\, relatable\, deliciou s\, and beautiful. @dennistheprescott\n\nJan Miller\n\nJan Miller is an in ternational consultant and trainer specializing in film and television co- production and co-venturing. She continues to present one of the world’s top pitching and content development workshops. Her unique brand of train ing has been presented across Canada\, Berlin\, Cuba\, Poland’s ScriptEa st\, Cannes\, China\, Iran\, and most recently Australia’s Atta Girl int ernational program. In great demand\, Jan’s workshops have also crossed sectors into the music industry\, and into the animation industry. Committ ed to supporting women working in the industry\, Jan established Women in Film and Television-Atlantic\, the annual Women Making Waves Conference an d the WAVE Awards. Jan presently serves on the WIFT Canada Coalition and t he Women in View Board\, and serves as an advisor to WIFT-AT. @janmiller_p itch ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Dennis-Prescott.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:675@devourfest.com DTSTART;TZID=America/Halifax:20201025T170000 DTEND;TZID=America/Halifax:20201025T190000 DTSTAMP:20201013T191434Z URL:https://devourfest.com/program/love-sarah-w-the-coin-online/ SUMMARY:Love Sarah w/The Coin - ONLINE DESCRIPTION:Available for viewers in Canada.\n\nFollowing the passing of th eir beloved Sarah\, Love Sarah follows three generations of women brought together In an attempt to open the bakery Sarah always dreamed of.\n\nUK/G ermany\, 2020\, 98 minutes\nDirector Eliza Schroede\nDistributor Irene Cad avid\n\nThe Coin\n\nIn the Chinese New Year\, finding the coin inside the dumplings means having a blessed year ahead. On her journey to a new count ry\, a young woman loses a jar which contains the lucky coins she has been collecting while growing up.\n\nUSA\, 2019\, 7 minutes\nDirector Siqi Son g\n\nSponsored by: Two Birds Sweets &\; Treats ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Love-Sarah-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:685@devourfest.com DTSTART;TZID=America/Halifax:20201025T170000 DTEND;TZID=America/Halifax:20201025T190000 DTSTAMP:20201015T162632Z URL:https://devourfest.com/program/love-sarah-w-the-coin-in-person/ SUMMARY:Love Sarah w/The Coin - IN PERSON DESCRIPTION:Following the passing of their beloved Sarah\, Love Sarah follo ws three generations of women brought together In an attempt to open the b akery Sarah always dreamed of.\n\nUK/Germany\, 2020\, 98 minutes\nDirector Eliza Schroede\nDistributor Irene Cadavid\n\nThe Coin\n\nIn the Chinese N ew Year\, finding the coin inside the dumplings means having a blessed yea r ahead. On her journey to a new country\, a young woman loses a jar which contains the lucky coins she has been collecting while growing up.\n\nUSA \, 2019\, 7 minutes\nDirector Siqi Song\n\nSponsored by: Two Birds Sweets &\; Treats ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Love-Sarah-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:676@devourfest.com DTSTART;TZID=America/Halifax:20201025T200000 DTEND;TZID=America/Halifax:20201025T220000 DTSTAMP:20201015T162650Z URL:https://devourfest.com/program/closing-gala-film-the-truffle-hunters-w -en-route-in-person/ SUMMARY:Closing Gala Film: The Truffle Hunters w/En Route - IN PERSON DESCRIPTION:Available for viewers in Nova Scotia in person only with limite d capacity\; includes a special tasting of Italian food.\n\nDeep in the fo rests of Northern Italy resides the prized white Alba truffle. Desired by the wealthiest patrons in the world\, it remains a pungent but rarified my stery. It cannot be cultivated or found\, even by the most resourceful of modern excavators. The only souls on Earth who know how to dig it up are a tiny circle of canines and their silver-haired human companions—Italian elders with walking sticks and devilish senses of humor.\n\nItaly/USA/Gre ece\, 2020\, 84 minutes\nDirectors Michael Dweck &\; Gregory Kershaw\nD istributor Mongrel Media\n\nEn Route\n\n\nInay and her brother get up with out complaint. They give Mom\, just back from her nightshift\, a kiss befo re getting their day rolling with Dad. The siblings have perfectly mastere d the art of matching Dad’s brisk pace\, while still engaging in determi ned dawdling\, in order to be rewarded with a sweet pudding treat in the e nd. The director portrays sibling solidarity with great sensitivity\, shar ing a youthful perspective that hints at precarious living conditions.\n\n The Netherlands\, 2019\, 10 minutes\nDirector Marit Weerheijm\n\nSponsored by: Totally Raw Pet Foods\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/The-Truffle-Hunters.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:740@devourfest.com DTSTART;TZID=America/Halifax:20210922T170000 DTEND;TZID=America/Halifax:20210922T190000 DTSTAMP:20210923T125223Z URL:https://devourfest.com/program/set-w-going-dark-finding-light-in-perso n-2/ SUMMARY:Set! w/Going Dark\, Finding Light - IN PERSON DESCRIPTION:Set!\n\nTable setting. For most of us it’s a chore\, but for some it’s a sport. Once a year\, a group of highly competitive table set ters vie for the “Best of Show” ribbon at the Orange County Fair compe tition\, often referred to as “The Olympics of Table Setting”.\n\nUSA\ , 2021\, 105 minutes\nDirector Scott Gawlik\nDistributor MetFilm Sales\nAv ailable online for Canadian viewers.\n\nGoing Dark\, Finding Light\n\n\n\n In March of 2020\, the COVID-19 pandemic forced restaurants to close their doors and go dark. San Francisco-based chef Michael Tusk (Quince and Coto gna) and his team find a way to bring a new dining experience to life\, al lowing them to continue working with the farmers and purveyors they’ve b een collaborating with for years.\n\nUSA\, 2021\, 7 minutes\nDirectors Mat t Klug\, Joshua Harding ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Set.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:709@devourfest.com DTSTART;TZID=America/Halifax:20211018T100000 DTEND;TZID=America/Halifax:20211018T110000 DTSTAMP:20220913T141834Z URL:https://devourfest.com/program/the-rbc-big-picture-program-school-gard en-online/ SUMMARY:The RBC Big Picture Program: School Garden DESCRIPTION:School Garden\n\nMany children have no clue as to where the foo d on their plates comes from. They may say\, “From the grocery store.” But this film takes primary school kids in Holland to the fields\, where the youngsters will learn how to sow\, grow\, and cook food.\n\nThe Nether lands\, 2020\, 60 minutes\nDirector: Mark Verkerk\nDistributor: EMS Films\ nRecommended Ages: 12+\n\nThis year\, Devour! will again bring the program back to the theatre and to your school virtually. The Big Picture Program will include a link to screen a film in the classroom\, supported by curr iculum-based materials to inform the programming and create meaningful act ivity-based learning opportunities for your students.\n\nAbout The RBC Big Picture Program\n\nFor the past six years\, Devour! and Nourish Nova Scot ia have curated this engaging series of films with schools in mind\, shini ng the spotlight on many subjects—such as sugar\, food waste\, and clima te change—to Nova Scotia students of all ages. Almost 3\,000 school chil dren have attended a live-in-theatre screening and have participated in le arning activities post-film since its inception. In 2020\, because of the global pandemic\, we welcomed over 600 school children virtually by stream ing our program to schools for classes to watch.\n\nSponsored by: RBC Foun dation\, Valley Regional Hospital Foundation\, Nova Scotia Teachers Union\ , Nourish NS\n\nFor online class bookings\, please email Michael Howell at michael@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/School-Garden.jpeg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:708@devourfest.com DTSTART;TZID=America/Halifax:20211018T100000 DTEND;TZID=America/Halifax:20211018T110000 DTSTAMP:20220913T141823Z URL:https://devourfest.com/program/the-rbc-big-picture-program-school-gard en-in-person/ SUMMARY:The RBC Big Picture Program: School Garden DESCRIPTION:School Garden\n\nMany children have no clue as to where the foo d on their plates comes from. They may say\, “From the grocery store.” But this film takes primary school kids in Holland to the fields\, where the youngsters will learn how to sow\, grow\, and cook food.\n\nThe Nether lands\, 2020\, 60 minutes\nDirector: Mark Verkerk\nDistributor: EMS Films\ nRecommended Ages: 12+\n\nThis film will feature an in-theatre tasting by Devour! Executive Director\, Chef Michael Howell. Dish: Three Sisters Sala d\n\nAbout The RBC Big Picture Program\n\nFor the past six years\, Devour! and Nourish Nova Scotia have curated this engaging series of films with s chools in mind\, shining the spotlight on many subjects—such as sugar\, food waste\, and climate change—to Nova Scotia students of all ages. Alm ost 3\,000 school children have attended a live-in-theatre screening and h ave participated in learning activities post-film since its inception. In 2020\, because of the global pandemic\, we welcomed over 600 school childr en virtually by streaming our program to schools for classes to watch.\n\n This year\, Devour! will again bring the program back to the theatre and t o your school virtually. The Big Picture Program will include a link to sc reen a film in the classroom\, supported by curriculum-based materials to inform the programming and create meaningful activity-based learning oppor tunities for your students.\n\nSponsored by: RBC Foundation\, Valley Regio nal Hospital Foundation\, Nova Scotia Teachers Union\, Nourish NS\n\nIn ke eping with Nova Scotia provincial health regulations and a desire to keep all 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 eve nts 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/School-Garden.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:710@devourfest.com DTSTART;TZID=America/Halifax:20211019T100000 DTEND;TZID=America/Halifax:20211019T112500 DTSTAMP:20220913T141256Z URL:https://devourfest.com/program/the-rbc-big-picture-program-the-magnitu de-of-all-things-in-person/ SUMMARY:The RBC Big Picture Program: The Magnitude of All Things DESCRIPTION:The Magnitude of All Things\n\nJennifer Abbott’s new document ary\, The Magnitude of All Things\, merges stories from the frontlines of climate change with recollections of the loss of her sister\, drawing inti mate parallels between personal and planetary grief.\n\nCanada\, 2020\, 86 minutes\, Nations: ​​Nunatsiavut\, Kichwa\, Pachamama\, Sápara Natio n\, Kichwa First People of Santa Ana\nDirector Jennifer Abbott\nDistributo r National Film Board\nRecommended Ages: 15+\n\nAbout The RBC Big Picture Program\n\nFor the past six years\, Devour! and Nourish Nova Scotia have c urated this engaging series of films with schools in mind\, shining the sp otlight on many subjects—such as sugar\, food waste\, and climate change —to Nova Scotia students of all ages. Almost 3\,000 school children have attended a live-in-theatre screening and have participated in learning ac tivities post-film since its inception. In 2020\, because of the global pa ndemic\, we welcomed over 600 school children virtually by streaming our p rogram to schools for classes to watch.\n\nThis year\, Devour! will again bring the program back to the theatre and to your school virtually. The Bi g Picture Program will include a link to screen a film in the classroom\, supported by curriculum-based materials to inform the programming and crea te meaningful activity-based learning opportunities for your students.\n\n Sponsored by: RBC Foundation\, Valley Regional Hospital Foundation\, Nova Scotia Teachers Union\, Nourish NS\n\nMore tickets will be released on Oct ober 4\, 2021 depending upon COVID-19 protocols at that time. For class bo okings\, please email Michael Howell at michael@devourfest.com.\n\nIn keep ing with Nova Scotia provincial health regulations and a desire to keep al l our guests safe and healthy\, Devour! will require proof of full Covid-1 9 vaccine immunization along with a valid photo ID upon entry to all event s with no exceptions. For all Devour! Covid Protocols\, please visit our w ebsite. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Magnitude-of-All-Things_.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:711@devourfest.com DTSTART;TZID=America/Halifax:20211019T100000 DTEND;TZID=America/Halifax:20211019T112500 DTSTAMP:20220913T141707Z URL:https://devourfest.com/program/the-rbc-big-picture-program-the-magnitu de-of-all-things-online/ SUMMARY:The RBC Big Picture Program: The Magnitude of All Things DESCRIPTION:The Magnitude of All Things\n\nJennifer Abbott’s new document ary\, The Magnitude of All Things\, merges stories from the frontlines of climate change with recollections of the loss of her sister\, drawing inti mate parallels between personal and planetary grief.\n\nCanada\, 2020\, 86 minutes\, Nations: ​​Nunatsiavut\, Kichwa\, Pachamama\, Sápara Natio n\, Kichwa First People of Santa Ana\nDirector Jennifer Abbott\nDistributo r National Film Board\nAvailable online for Canadian viewers.\nRecommended Ages: 15+\n\nThis year\, Devour! will again bring the program back to the theatre and to your school virtually. The Big Picture Program will includ e a link to screen a film in the classroom\, supported by curriculum-based materials to inform the programming and create meaningful activity-based learning opportunities for your students.\n\nAbout The RBC Big Picture Pro gram\n\nFor the past six years\, Devour! and Nourish Nova Scotia have cura ted this engaging series of films with schools in mind\, shining the spotl ight on many subjects—such as sugar\, food waste\, and climate change— to Nova Scotia students of all ages. Almost 3\,000 school children have at tended a live-in-theatre screening and have participated in learning activ ities post-film since its inception. In 2020\, because of the global pande mic\, we welcomed over 600 school children virtually by streaming our prog ram to schools for classes to watch.\n\nThis year\, Devour! will again bri ng the program back to the theatre and to your school virtually. The Big P icture Program will include a link to screen a film in the classroom\, sup ported by curriculum-based materials to inform the programming and create meaningful activity-based learning opportunities for your students.\n\nSpo nsored by: RBC Foundation\, Valley Regional Hospital Foundation\, Nova Sco tia Teachers Union\, Nourish NS\n\nFor online class bookings\, please emai l Michael Howell at michael@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Magnitude-of-All-Things_.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:714@devourfest.com DTSTART;TZID=America/Halifax:20211020T100000 DTEND;TZID=America/Halifax:20211020T111000 DTSTAMP:20210923T144248Z URL:https://devourfest.com/program/the-rbc-big-picture-program-indigenous- shorts-online/ SUMMARY:The RBC Big Picture Program: Indigenous Shorts - ONLINE DESCRIPTION:The Water Walker\nThe Water Walker is a documentary-animation h ybrid which traces the roots\, passion\, and perseverance of leading indig enous youth climate activist\, Autumn Peltier.\nCanada\, 2020\, 13 minutes \, Nation: Anishinabe\nDirector James Burns\n\nTruth ‘N Food: The Quinau lt Indian Nation\n\nChef Taus Schumacher is invited to the Quinault Indian Nation\, on the shores of the Olympic Rain Forest\, to learn and experien ce a rare culinary and cultural journey.\nUSA\, 2021\, 32 minutes\, Nation : Quinault\nDirector John Grod\n\nWalking with Plants\n\nStyawat/Leigh Jos eph is a Sḵwxw̱ú7mesh Nation ethnobotanist. As she navigates walking b etween academic and cultural worlds\, she contemplates her relationship wi th plants and their role as teachers.\nCanada\, 2020\, 24 minutes\, Nation : Sḵwxw̱ú7mesh\nDirectors Trevor Dixon Bennett\, Leigh Joseph\n\nThis year\, Devour! will again bring the program back to the theatre and to you r school virtually. The Big Picture Program will include a link to screen a film in the classroom\, supported by curriculum-based materials to infor m the programming and create meaningful activity-based learning opportunit ies for your students.\n\nAbout The RBC Big Picture Program\n\nFor the pas t six years\, Devour! and Nourish Nova Scotia have curated this engaging s eries of films with schools in mind\, shining the spotlight on many subjec ts—such as sugar\, food waste\, and climate change—to Nova Scotia stud ents of all ages. Almost 3\,000 school children have attended a live-in-th eatre screening and have participated in learning activities post-film sin ce its inception. In 2020\, because of the global pandemic\, we welcomed o ver 600 school children virtually by streaming our program to schools for classes to watch.\n\nSponsored by: RBC Foundation\, Valley Regional Hospit al Foundation\, Nova Scotia Teachers Union\, Nourish NS\n\nFor online clas s bookings\, please email Michael Howell at michael@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Truth-N-Food-The-Quinault-Indian-Nation-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:712@devourfest.com DTSTART;TZID=America/Halifax:20211020T100000 DTEND;TZID=America/Halifax:20211020T111000 DTSTAMP:20211018T011405Z URL:https://devourfest.com/program/the-rbc-big-picture-program-indigenous- shorts-in-person/ SUMMARY:The RBC Big Picture Program: Indigenous Shorts - IN PERSON DESCRIPTION:The Water Walker\n\nThe Water Walker is a documentary-animation hybrid which traces the roots\, passion\, and perseverance of leading ind igenous youth climate activist\, Autumn Peltier.\nCanada\, 2020\, 13 minut es\, Nation: Anishinabe\nDirector James Burns\n\nTruth ‘N Food: The Quin ault Indian Nation\n\nChef Taus Schumacher is invited to the Quinault Indi an Nation\, on the shores of the Olympic Rain Forest\, to learn and experi ence a rare culinary and cultural journey.\nUSA\, 2021\, 32 minutes\, Nati on: Quinault\nDirector John Grod\n\nWalking with Plants\n\nStyawat/Leigh J oseph is a Sḵwxw̱ú7mesh Nation ethnobotanist. As she navigates walking between academic and cultural worlds\, she contemplates her relationship with plants and their role as teachers.\nCanada\, 2020\, 24 minutes\, Nati on: Sḵwxw̱ú7mesh\nDirectors Trevor Dixon Bennett\, Leigh Joseph\n\nThi s year\, Devour! will again bring the program back to the theatre and to y our school virtually. The Big Picture Program will include a link to scree n a film in the classroom\, supported by curriculum-based materials to inf orm the programming and create meaningful activity-based learning opportun ities for your students.\n\nAbout The RBC Big Picture Program\n\nFor the p ast six years\, Devour! and Nourish Nova Scotia have curated this engaging series of films with schools in mind\, shining the spotlight on many subj ects—such as sugar\, food waste\, and climate change—to Nova Scotia st udents of all ages. Almost 3\,000 school children have attended a live-in- theatre screening and have participated in learning activities post-film s ince its inception. In 2020\, because of the global pandemic\, we welcomed over 600 school children virtually by streaming our program to schools fo r classes to watch.\n\nSponsored by: RBC Foundation\, Valley Regional Hosp ital Foundation\, Nova Scotia Teachers Union\, Nourish NS\n\nFor class boo kings\, please email Michael Howell at michael@devourfest.com.\n\nIn keepi ng with Nova Scotia provincial health regulations and a desire to keep all 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 events with no exceptions. For all Devour! Covid Protocols\, please visit our we bsite. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Truth-N-Food-The-Quinault-Indian-Nation-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:779@devourfest.com DTSTART;TZID=America/Halifax:20211020T120000 DTEND;TZID=America/Halifax:20211020T153000 DTSTAMP:20211018T013100Z URL:https://devourfest.com/program/mikmaq-mawiomi-devour-opening-ceremonie s/ SUMMARY:Mi’kmaq Mawi'omi - Devour! Opening Ceremonies - IN PERSON DESCRIPTION:In celebration of this year’s theme of Global Indigenous Cine ma &\; Cuisine\, there is no better way to open the festival than with a Gathering\, a Powwow\, or in the Mi’kmaw language\, a Mawi’omi. This gathering will demonstrate the beauty\, strength\, spirit\, and resilienc e of the Mi’kmaq culture and traditions through traditional dancing and drumming along with a host of food and craft vendors. The Mawi’omi offer s an opportunity to immerse yourself in vibrant Mi’kmaq culture\, and sh are and create strong bonds within the community. This event is organized by Garrett Gloade from Millbrook First Nation.\n\nTicket Price: Free publi c event\; food and crafts for purchase. No ticket required. \n\nSponsored by: MNP\, Support 4 Culture\,  &\; ILL-EAGLE Creations &\; Cultura l Consultation\n\nSchedule of Events\n\n12:00pm – Grand Entry\n12:10 – Opening Prayer and Remarks\n12:20pm – First Inter-Tribal\n1:00 – Cate gories/Exhibitions\n2:00 – Koju’a Exhibition\n2:30 – Round Dance/Int ertribals\n3:00pm – 2nd Songs\n3:20pm – Closing Prayer &\; Remarks\ n3:30 – Grand Exit\n\nHead Staff\n\nInvited Drum – Eastern Eagle \, Si pekne’katik NS\nInvited Drum – Wabanaki Confederacy – Sipekne’kati k\, NS\nHead Female – Kyanna Kingbird\, Esgenoopetjij\, NB\nHead Male – Noel “Juni” Julian\, Potlete’k\, NS\nHead Veteran/Elder – Debb ie Eisan\, Batchewana ON\nEmcee – Michael R. Denny\, Eskasoni Mi’kmaw Nation NS\nArena Director – Brad Paul\, Paqtnke’k NS\n\nAll Dancers &a mp\; Craft Vendors Welcome\, Contact: Garrett Gloade\, (902)957-4532\, ill eaglecreationscc@gmail.com\n\nThis event is organized by:\n\nGarrett Gload e\n\nGarrett was born and raised in the community of Millbrook First Natio n (Wekope’kwitk\, Mi’kma’ki)\, where he currently resides with his w ife Cheyenne. Garrett dedicates his time\, efforts and experiences to brin g culturally competent programming to his community\, surrounding communit ies and the province. He shares his knowledgeable teachings with as many p eople willing to learn. @g_gloade\n\nTipi provided by Acadia University.\n \nIn keeping with Nova Scotia provincial health regulations and a desire t o keep all our guests safe and healthy\, Devour! will require proof of ful l Covid-19 vaccine immunization along with a valid photo ID upon entry to all events with no exceptions. For all Devour! Covid Protocols\, please vi sit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/MM.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:VEVENT UID:715@devourfest.com DTSTART;TZID=America/Halifax:20211020T170000 DTEND;TZID=America/Halifax:20211020T190000 DTSTAMP:20211018T012003Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-in-person/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia - IN PERSON DESCRIPTION:The 11th edition of Devour! marks the return of the Devour! Ope ning Gala Reception coordinated by Taste of Nova Scotia featuring Nova Sco tia’s finest beverage purveyors and chefs coming together to create a se nsory exploration celebrating Indigenous cuisine. Our Indigenous culinary supervisor\, Joseph Shawana\, Founder &\; Chair of Indigenous Culinary of Associated Nations\, will curate and oversee all dishes across this del icious event. \n\nTicket Price: $50.00\; includes food and beverage\n\nSp onsored by: Taste of Nova Scotia\n\nParticipating Restaurants:\n\nBeach Pe a Kitchen &\; Bar\nThe Canteen\nMateus Bistro\nJust Us! Coffee Roasters Co-op\nPetite Patrie Chocolate\nThe Station Food Company\n\nBeverages:\n\ nL'Acadie Vineyards\nAnnapolis Cider Company\nBarrelling Tide Distillery\n Bulwark Cider\nChain Yard Cider\nGrand Pré Wines\nSea Level Brewing Compa ny\nViveau\nWayfarers' Ale Society\n\nAli Hassan\n\n\n\nStand-up comic\, a ctor and CBC personality\, Ali Hassan is the host of the CBC Radio hit Lau gh Out Loud\, which also airs across North America on SiriusXM. He is a fr equent guest-host of the arts and culture show q and As It Happens\, and f or the past five consecutive years\, Ali has hosted Canada Reads\, celebra ting the best of Canadian literature. As a comedian\, Ali has performed fo r audiences across Canada and internationally. He will tour his latest sol o show Does This Taste Funny? in 2022. Among his numerous film and TV cred its\, he was recently in MySpy and Tammy’s Always Dying\, and appeared i n the latest seasons of Working Moms and Murdoch Mysteries. Television aud iences can also see Ali in January as a recurring guest star on the new CB C show\, Run The Burbs. His new book Is There Bacon in Heaven? comes out i n 2022 with Simon &\; Schuster. Laugh Out Loud with Ali @standupali\n\n In keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to al l events with no exceptions. For all Devour! Covid Protocols\, please visi t our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Devour-Opening-Gala-Reception-presented-by-Taste-of-Nova-Scotia-4.jpeg 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:VEVENT UID:716@devourfest.com DTSTART;TZID=America/Halifax:20211020T190000 DTEND;TZID=America/Halifax:20211020T220000 DTSTAMP:20211018T011425Z URL:https://devourfest.com/program/devour-opening-gala-film-tampopo-curate d-by-tomson-highway-w-winner-of-the-nourish-ns-food-film-challenge-in-pers on/ SUMMARY:Devour! Opening Gala Film Tampopo curated by Tomson Highway w/winne r of the Nourish NS Food & Film Challenge - IN PERSON DESCRIPTION:Venerated playwright and musician Tomson Highway has chosen Tam popo as his favourite food film of all time. It’s the tale of an eccentr ic band of culinary ronin who guide the widow of a noodle shop owner on he r quest for the perfect recipe. Following the screening\, longtime festiva l host Bob Blumer will host an in-person conversation with Tomson Highway about music\, travel\, food\, and life in the business.\n\nOn this special evening\, we will also screen and award the youth winner of the Nourish N ova Scotia Food &\; Film Challenge\, where we invited children and yout h of all ages to make a short film about Food for a Brighter Future. The w inner will receive a $500.00 prize from Nourish Nova Scotia to support a h ealthy eating program or initiative in their school/community\, as well as $500.00 in equipment from CBC. To enter a film in the competition\, click here.\n\nTicket Price: $25.00\n\nSponsored by: CBC Atlantic\n\nIf you’r e unable to join us in person\, you can host your own screening at home by renting it on iTunes or YouTube and stream the live interview with Tomson Highway following the film. \n\nTomson Highway\n\nTomson Highway was bor n in a snowbank on the Manitoba/Nunavut border to a family of nomadic cari bou hunters. He was raised off-reserve\, in the spectacularly beautiful na tural landscape that is Canada’s subarctic. He had the great privilege o f growing up in two languages\, neither of which were French or English\; but Cree\, his mother tongue\, and Dene\, the language of the neighbouring nation—a people with whom they roamed and hunted. \n\nFollowing an edu cation where he earned both a Bachelor of Music and the equivalent of a Ba chelor of Arts with an English major\, he spent seven years immersed in th e field of Native social work. He then combined his education and training \, and poured himself into writing. \n\nToday\, Tomson enjoys an internat ional career as playwright\, novelist\, pianist\, composer\, and songwrite r. Tomson is best known for universal hits such as The Rez Sisters\, Dry L ips Oughta Move to Kapuskasing\, Rose\, Ernestine Shuswap Gets her Trout\, and the best-selling novel Kiss of the Fur Queen. He has also published a number of children’s books\, namely Caribou Song\, Dragon Fly Kites\, a nd Fox on the Ice. His work has been translated into 11 languages. \n\nFo r many years\, Tomson was Artistic Director of Canada’s premiere aborigi nal theatre company\, Toronto-based Native Earth Performing Arts\, from wh ich has emerged an entire generation of playwrights and theatre artists.  \n\nTomson is the recipient of 10  honorary doctorates and is a member of the Order of Canada. His awards and nominations include Dora Mavor Moore Awards\, Governor General’s Literary Award\, Floyd S. Chalmers Canadian Play Award\, Toronto Arts Award\, and National Aboriginal Achievement Awar d. \n\nFluent in Cree\, French\, and English\, he continues to write\, te ach\, lecture\, and perform across Canada and around the world. \n\nBob Bl umer\n\nGastronaut\, author\, and 8x Guinness World Record holder Bob Blum er is best known as the creator and host of Food Network’s award-winning shows Surreal Gourmet\, Glutton for Punishment\, and World’s Weirdest R estaurants. He has written seven cookbooks—transforming ordinary ingredi ents into wow-inspiring dishes through simple cooking methods and whimsica l presentations that have become his culinary trademark. The Globe and Mai l called his most recent book\, Flavorbomb: a rogue guide to making everyt hing taste better\, “a crash course in becoming a better\, bolder cook. ” Bob is a long-term ambassador for Second Harvest\, a perishable food b ank\, and an ambassador for Love Food/Hate Waste\, a national Canadian zer o-waste initiative. Bob documents his love of food\, travel and Wolfville on Instagram. You can stalk him @bobblumer.\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe an d healthy\, Devour! will require proof of full Covid-19 vaccine immunizati on along with a valid photo ID upon entry to all events 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/Tampopo.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:791@devourfest.com DTSTART;TZID=America/Halifax:20211020T210000 DTEND;TZID=America/Halifax:20211020T235900 DTSTAMP:20211018T013135Z URL:https://devourfest.com/program/the-exclusive-devour-opening-gala-post- party-presented-by-audi-halifax-in-person/ SUMMARY:The Exclusive Devour! Opening Gala Post-Party presented by Audi Ha lifax - IN PERSON DESCRIPTION:Special guests\, delegates\, and sponsors of the 11th edition o f Devour! The Food Film Fest will schmooze in our expanded Festival Lounge . Come celebrate and raise a glass of one of our Devour! signature cocktai ls and chow down on authentic Nova Scotian fare.\n\nOpen to Ticket &\; Pass Holders.\nSponsored by Audi Halifax\nand Mer Et Soleil\, Sober Island Oysters\, TR Trattoria\, Church Brewing\, Annapolis Cider Co\, Avondale S ky Winery and Dairy Farmers of Canada.\n\nCash bar. Must be 19+ to attend. \n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proof of f ull Covid-19 vaccine immunization along with a valid photo ID upon entry t o all events 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/The-Exclusive-Devour-Opening-Gala-Post-Party_resized.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:VEVENT UID:718@devourfest.com DTSTART;TZID=America/Halifax:20211021T100000 DTEND;TZID=America/Halifax:20211021T110000 DTSTAMP:20210923T144314Z URL:https://devourfest.com/program/the-rbc-big-picture-program-secret-path -online/ SUMMARY:The RBC Big Picture Program: Secret Path - ONLINE DESCRIPTION:The Secret Path\n\nA powerful visual representation of the life of Chanie Wenjack\, The Secret Path is an animated film adaptation of Gor d Downie’s album and Jeff Lemire’s graphic novel. The film is divided into 10 chapters\, each a song from Downie’s musical retelling of Chanie 's story—from his escape from the Cecilia Jeffrey Indian Residential Sch ool to his subsequent and heartbreaking death from hunger and exposure to the harsh weather. The final product is a uniquely immersive emotional exp erience\, and an insight into the life of a little boy who\, as Gord has s aid\, he never knew\, “but will always love.”\n\nCanada\, 2016\, 60 mi nutes\, Nation: Ojibwe\nDirectors Gord Downie\, Jeff Lemire\nDistributor A ntica Productions\n\nThis year\, Devour! will again bring the program back to the theatre and to your school virtually. The Big Picture Program will include a link to screen a film in the classroom\, supported by curriculu m-based materials to inform the programming and create meaningful activity -based learning opportunities for your students.\n\nAbout The RBC Big Pict ure Program\n\nFor the past six years\, Devour! and Nourish Nova Scotia ha ve curated this engaging series of films with schools in mind\, shining th e spotlight on many subjects—such as sugar\, food waste\, and climate ch ange—to Nova Scotia students of all ages. Almost 3\,000 school children have attended a live-in-theatre screening and have participated in learnin g activities post-film since its inception. In 2020\, because of the globa l pandemic\, we welcomed over 600 school children virtually by streaming o ur program to schools for classes to watch.\n\nThis year\, Devour! will ag ain bring the program back to the theatre and to your school virtually. Th e Big Picture Program will include a link to screen a film in the classroo m\, supported by curriculum-based materials to inform the programming and create meaningful activity-based learning opportunities for your students. \n\nSponsored by: RBC Foundation\, Valley Regional Hospital Foundation\, N ova Scotia Teachers Union\, Nourish NS\n\nFor online class bookings\, plea se email Michael Howell at michael@devourfest.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Secret-Path.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:717@devourfest.com DTSTART;TZID=America/Halifax:20211021T100000 DTEND;TZID=America/Halifax:20211021T110000 DTSTAMP:20211018T013153Z URL:https://devourfest.com/program/the-rbc-big-picture-program-secret-path -in-person/ SUMMARY:The RBC Big Picture Program: Secret Path - IN PERSON DESCRIPTION:The Secret Path\n\nA powerful visual representation of the life of Chanie Wenjack\, The Secret Path is an animated film adaptation of Gor d Downie’s album and Jeff Lemire’s graphic novel. The film is divided into 10 chapters\, each a song from Downie’s musical retelling of Chanie 's story—from his escape from the Cecilia Jeffrey Indian Residential Sch ool to his subsequent and heartbreaking death from hunger and exposure to the harsh weather. The final product is a uniquely immersive emotional exp erience\, and an insight into the life of a little boy who\, as Gord has s aid\, he never knew\, “but will always love.”\n\nCanada\, 2016\, 60 mi nutes\, Nation: Ojibwe\nDirectors Gord Downie\, Jeff Lemire\nDistributor A ntica Productions\n\nAbout The RBC Big Picture Program\n\nFor the past six years\, Devour! and Nourish Nova Scotia have curated this engaging series of films with schools in mind\, shining the spotlight on many subjects— such as sugar\, food waste\, and climate change—to Nova Scotia students of all ages. Almost 3\,000 school children have attended a live-in-theatre screening and have participated in learning activities post-film since it s inception. In 2020\, because of the global pandemic\, we welcomed over 6 00 school children virtually by streaming our program to schools for class es to watch.\n\nThis year\, Devour! will again bring the program back to t he theatre and to your school virtually. The Big Picture Program will incl ude a link to screen a film in the classroom\, supported by curriculum-bas ed materials to inform the programming and create meaningful activity-base d learning opportunities for your students.\n\nSponsored by: RBC Foundatio n\, Valley Regional Hospital Foundation\, Nova Scotia Teachers Union\, Nou rish NS\n\nFor class bookings\, please email Michael Howell at michael@dev ourfest.com.\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will requir e proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events with no exceptions. For all Devour! Covid Protoco ls\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Secret-Path.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:720@devourfest.com DTSTART;TZID=America/Halifax:20211021T110000 DTEND;TZID=America/Halifax:20211021T120000 DTSTAMP:20210923T123349Z URL:https://devourfest.com/program/culinary-workshop-w-craig-flinn-online/ SUMMARY:Culinary Workshop w/Craig Flinn - ONLINE DESCRIPTION:Long-time Devour! friend and chef Craig Flinn (Two Doors Down\, CBC Radio) leads a demonstration workshop on not only being creative with eggs but demystifying a few classic recipes at the same time. Bet you nev er thought you could make eggs taste this good!\n\nRecipes:\n- Oeufs Mayon naise with pickled cucumber relish\n- Omelettes 101\n\nTicket Price: $30.0 0 in-person (includes food samples) and online (includes recipes)\n\nSpons ored by: Egg Farmers of NS\, Russell Hendrix\, Windsor Home Furniture & \; Bosch Canada\n\nCraig Flinn\n\nCraig graduated in 1997 from the Culinar y Institute of Canada and worked in Switzerland\, London\, and New York\, until 2001 when he opened Chives Canadian Bistro—one of the original far m-to-table restaurants in Nova Scotia. Chives operated for 19 years until July 2020. Craig now owns and operates 2 Doors Down Food and Wine in downt own Halifax and has a second location in Dartmouth. He has written four ce lebrated cookbooks and contributed to over a dozen other Maritime culinary publications. He has been a regular contributor on CBC Radio since 2007. Craig also runs a culinary consulting and media company called Fork in the Road Productions. @chefcraigflinn ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Craig-Flinn_085.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:719@devourfest.com DTSTART;TZID=America/Halifax:20211021T110000 DTEND;TZID=America/Halifax:20211021T120000 DTSTAMP:20211018T013213Z URL:https://devourfest.com/program/culinary-workshop-w-craig-flinn-in-pers on/ SUMMARY:Culinary Workshop w/Craig Flinn - IN PERSON DESCRIPTION:Long-time Devour! friend and chef Craig Flinn (Two Doors Down\, CBC Radio) leads a demonstration workshop on not only being creative with eggs but demystifying a few classic recipes at the same time. Bet you nev er thought you could make eggs taste this good!\n\nRecipes:\n- Oeufs Mayon naise with pickled cucumber relish\n- Omelettes 101\n\nTicket Price: $30.0 0 in-person (includes food samples) and online (includes recipes)\n\nSpons ored by: Egg Farmers of NS\, Russell Hendrix\, Windsor Home Furniture & \; Bosch Canada\n\nCraig Flinn\n\nCraig graduated in 1997 from the Culinar y Institute of Canada and worked in Switzerland\, London\, and New York\, until 2001 when he opened Chives Canadian Bistro—one of the original far m-to-table restaurants in Nova Scotia. Chives operated for 19 years until July 2020. Craig now owns and operates 2 Doors Down Food and Wine in downt own Halifax and has a second location in Dartmouth. He has written four ce lebrated cookbooks and contributed to over a dozen other Maritime culinary publications. He has been a regular contributor on CBC Radio since 2007. Craig also runs a culinary consulting and media company called Fork in the Road Productions. @chefcraigflinn\n\nIn keeping with Nova Scotia provinci al health regulations and a desire to keep all 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 events with no exceptions. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Craig-Flinn_085.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:VEVENT UID:721@devourfest.com DTSTART;TZID=America/Halifax:20211021T130000 DTEND;TZID=America/Halifax:20211021T140000 DTSTAMP:20211018T013236Z URL:https://devourfest.com/program/indigenous-voices-on-stage-screen-featu ring-tomson-highway-guests-in-person/ SUMMARY:Indigenous Voices on Stage & Screen featuring Tomson Highway & Gue sts - IN PERSON DESCRIPTION:What are the challenges that face our First Nations performers\ , cultural and culinary voices in film\, media\, television and on stage?   This in depth panel\, moderated by Fiona Kirkpatrick Parsons\, will exp lore through the experiences of our panel guests\, the challenges and stig mas but also the opportunities and possibilities of hearing the Indigenous voice represented across the cultural spectrum.\n\nFeaturing Thomson High way\, Joseph Shawana\, Becky Julian and Fiona Kirkpatrick Parsons\nTicket Price: $20.00 in-person and online\n\nSponsored by: Telefilm Canada\n\nTom son Highway\nTomson Highway was born in a snowbank on the Manitoba/Nunavut border to a family of nomadic caribou hunters. He was raised off-reserve\ , in the spectacularly beautiful natural landscape that is Canada’s suba rctic. He had the great privilege of growing up in two languages\, neither of which were French or English\; but Cree\, his mother tongue\, and Dene \, the language of the neighbouring nation—a people with whom they roame d and hunted. \n\nFollowing an education where he earned both a Bachelor of Music and the equivalent of a Bachelor of Arts with an English major\, he spent seven years immersed in the field of Native social work. He then combined his education and training\, and poured himself into writing. \n \nToday\, Tomson enjoys an international career as playwright\, novelist\, pianist\, composer\, and songwriter. Tomson is best known for universal h its such as The Rez Sisters\, Dry Lips Oughta Move to Kapuskasing\, Rose\, Ernestine Shuswap Gets her Trout\, and the best-selling novel Kiss of the Fur Queen. He has also published a number of children’s books\, namely Caribou Song\, Dragon Fly Kites\, and Fox on the Ice. His work has been tr anslated into 11 languages. \n\nFor many years\, Tomson was Artistic Dire ctor of Canada’s premiere aboriginal theatre company\, Toronto-based Nat ive Earth Performing Arts\, from which has emerged an entire generation of playwrights and theatre artists. \n\nTomson is the recipient of 10  hon orary doctorates and is a member of the Order of Canada. His awards and no minations include Dora Mavor Moore Awards\, Governor General’s Literary Award\, Floyd S. Chalmers Canadian Play Award\, Toronto Arts Award\, and N ational Aboriginal Achievement Award. \n\nJoseph Shawana\n\nAcclaimed Che f Joseph Shawana is Odawa\, part of the Three Fires Confederacy. Born and raised in Wikwemikong Unceded Indian Reserve in Ontario\, Joseph was broug ht up knowing that food is life. Starting in the kitchen at the early age of 13\, he learned from his mother\, and quickly fell in love with authent ic Indigenous cuisine. His classical French training and Aboriginal backgr ound combine to create authentic\, Native American cuisine executed with w orld-class culinary technique.  Currently\, he is a professor\, the chair of Indigenous Culinary of Associated Nations\, and the Indigenous culinar y advisor at Ontario’s Centennial College. Joseph is also the force behi nd the high-end Indigenous restaurant\, Kūkŭm Kitchen\, which won the “Best World Cuisine” award in 2019. He was named on the list of Top Te n Chefs of Ontario\, has received rave reviews in numerous publications— including The New York Times and Food &\; Wine—and is a sought-after voice on the emergence of Indigenous culinary around the globe. @joseph.sh awana\n\nBecky Julian\n\nThe character of the Elder\, Elsapet\, is played by Mary Rebecca "Becky" Julian\, who makes her film debut in Wildhood. Bor n in Old Town on Indian Brook Reserve\, NovaScotia/Mi’kma’ki\, she has been a driving force in the education field for more than 30 years for th e Sipekne’katik First Nation and surrounding communities. A survivor of Residential schools\, her experiences there have compelled her to work to both protect and preserve her knowledge of Mi’kmaw language and culture. Becky became a certified linguist in 1984 and began teaching the Mi’kma w language in schools throughout Nova Scotia. She was awarded the Grand Ch ief Donald Marshall Senior Memorial Elder Award.This award is presented to individuals who work to keep the Mi’kmaw culture alive and thriving.\n\ nFiona Kirkpatrick Parsons\n\nFiona is a proud nehithaw-iskwew (Woodland C ree woman) and member of Lac La Ronge Indian Band\, Treaty 6\, now residin g in Kjipuktuk\, Mi’kma’ki (Halifax\, Nova Scotia). In her role as Sen ior National Advisor / kā-nīkānīt\, Deloitte Indigenous\, she provides counsel to Deloitte’s leadership as well as clients\, and is a champion of Deloitte Canada’s Reconciliation Action Plan\, the first of its kind published in corporate Canada. Fiona’s career spans four decades and tw o provinces\, with leadership positions in the media\, public\, and privat e sectors. Atlantic Business Magazine named her as one of the Top 25 Most Powerful Women in Business (March/April 2021). She is a member of the Cana dian Council for Aboriginal Business board of directors and Chair of the 2 023 North American Indigenous Games. In her spare time\, she loves to act on stage and has a couple of film credits\, including the recently-release d psychological thriller\, 8:37 Rebirth. @fionakparsons\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our gu ests safe and healthy\, Devour! will require proof of full Covid-19 vaccin e immunization along with a valid photo ID upon entry to all events with n o exceptions. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Indigenous-Voices-on-Stage-Screen-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:VEVENT UID:722@devourfest.com DTSTART;TZID=America/Halifax:20211021T130000 DTEND;TZID=America/Halifax:20211021T140000 DTSTAMP:20211013T162651Z URL:https://devourfest.com/program/indigenous-voices-on-stage-screen-featu ring-tomson-highway-guests-online/ SUMMARY:Indigenous Voices on Stage & Screen featuring Tomson Highway & Gue sts - ONLINE DESCRIPTION:What are the challenges that face our First Nations performers\ , cultural and culinary voices in film\, media\, television and on stage?   This in depth panel\, moderated by Fiona Kirkpatrick Parsons\, will exp lore through the experiences of our panel guests\, the challenges and stig mas but also the opportunities and possibilities of hearing the Indigenous voice represented across the cultural spectrum.\n\nFeaturing Thomson High way\, Joseph Shawana\, Becky Julian and Fiona Kirkpatrick Parsons\nTicket Price: $20.00 in-person and online\n\nSponsored by: Telefilm Canada\n\nTom son Highway\nTomson Highway was born in a snowbank on the Manitoba/Nunavut border to a family of nomadic caribou hunters. He was raised off-reserve\ , in the spectacularly beautiful natural landscape that is Canada’s suba rctic. He had the great privilege of growing up in two languages\, neither of which were French or English\; but Cree\, his mother tongue\, and Dene \, the language of the neighbouring nation—a people with whom they roame d and hunted. \n\nFollowing an education where he earned both a Bachelor of Music and the equivalent of a Bachelor of Arts with an English major\, he spent seven years immersed in the field of Native social work. He then combined his education and training\, and poured himself into writing. \n \nToday\, Tomson enjoys an international career as playwright\, novelist\, pianist\, composer\, and songwriter. Tomson is best known for universal h its such as The Rez Sisters\, Dry Lips Oughta Move to Kapuskasing\, Rose\, Ernestine Shuswap Gets her Trout\, and the best-selling novel Kiss of the Fur Queen. He has also published a number of children’s books\, namely Caribou Song\, Dragon Fly Kites\, and Fox on the Ice. His work has been tr anslated into 11 languages. \n\nFor many years\, Tomson was Artistic Dire ctor of Canada’s premiere aboriginal theatre company\, Toronto-based Nat ive Earth Performing Arts\, from which has emerged an entire generation of playwrights and theatre artists. \n\nTomson is the recipient of 10  hon orary doctorates and is a member of the Order of Canada. His awards and no minations include Dora Mavor Moore Awards\, Governor General’s Literary Award\, Floyd S. Chalmers Canadian Play Award\, Toronto Arts Award\, and N ational Aboriginal Achievement Award. \n\nJoseph Shawana\n\nAcclaimed Che f Joseph Shawana is Odawa\, part of the Three Fires Confederacy. Born and raised in Wikwemikong Unceded Indian Reserve in Ontario\, Joseph was broug ht up knowing that food is life. Starting in the kitchen at the early age of 13\, he learned from his mother\, and quickly fell in love with authent ic Indigenous cuisine. His classical French training and Aboriginal backgr ound combine to create authentic\, Native American cuisine executed with w orld-class culinary technique.  Currently\, he is a professor\, the chair of Indigenous Culinary of Associated Nations\, and the Indigenous culinar y advisor at Ontario’s Centennial College. Joseph is also the force behi nd the high-end Indigenous restaurant\, Kūkŭm Kitchen\, which won the “Best World Cuisine” award in 2019. He was named on the list of Top Te n Chefs of Ontario\, has received rave reviews in numerous publications— including The New York Times and Food &\; Wine—and is a sought-after voice on the emergence of Indigenous culinary around the globe. @joseph.sh awana\n\nBecky Julian\n\nThe character of the Elder\, Elsapet\, is played by Mary Rebecca "Becky" Julian\, who makes her film debut in Wildhood. Bor n in Old Town on Indian Brook Reserve\, NovaScotia/Mi’kma’ki\, she has been a driving force in the education field for more than 30 years for th e Sipekne’katik First Nation and surrounding communities. A survivor of Residential schools\, her experiences there have compelled her to work to both protect and preserve her knowledge of Mi’kmaw language and culture. Becky became a certified linguist in 1984 and began teaching the Mi’kma w language in schools throughout Nova Scotia. She was awarded the Grand Ch ief Donald Marshall Senior Memorial Elder Award.This award is presented to individuals who work to keep the Mi’kmaw culture alive and thriving.\n\ nFiona Kirkpatrick Parsons\n\nFiona is a proud nehithaw-iskwew (Woodland C ree woman) and member of Lac La Ronge Indian Band\, Treaty 6\, now residin g in Kjipuktuk\, Mi’kma’ki (Halifax\, Nova Scotia). In her role as Sen ior National Advisor / kā-nīkānīt\, Deloitte Indigenous\, she provides counsel to Deloitte’s leadership as well as clients\, and is a champion of Deloitte Canada’s Reconciliation Action Plan\, the first of its kind published in corporate Canada. Fiona’s career spans four decades and tw o provinces\, with leadership positions in the media\, public\, and privat e sectors. Atlantic Business Magazine named her as one of the Top 25 Most Powerful Women in Business (March/April 2021). She is a member of the Cana dian Council for Aboriginal Business board of directors and Chair of the 2 023 North American Indigenous Games. In her spare time\, she loves to act on stage and has a couple of film credits\, including the recently-release d psychological thriller\, 8:37 Rebirth. @fionakparsons ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Indigenous-Voices-on-Stage-Screen-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT 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:VEVENT UID:726@devourfest.com DTSTART;TZID=America/Halifax:20211021T150000 DTEND;TZID=America/Halifax:20211021T170000 DTSTAMP:20211013T131123Z URL:https://devourfest.com/program/signature-cocktails-workshop-w-ray-dani els-online/ SUMMARY:Signature Cocktails Workshop w/Ray Daniel - ONLINE DESCRIPTION:Ray Daniel is back with an interactive cocktail-building semina r featuring the history of Maker’s Mark Bourbon and The Old Fashioned Co cktail\, followed by the history of Basil Hayden Bourbon and The Highball Cocktail. In between each presentation\, attendees will have the opportuni ty to build their very own cocktail (and drink it!) using a variety of bit ters\, syrups\, jams\, and herbs from ingredients Ray has sourced locally and native to Canada.\n\nTicket Price: $30.00 online (includes drink recip es)\nSponsored by: Basil Hayden Bourbon &\; Maker’s Mark\n\nRay Danie l – Beam Suntory American Whiskey National Brand Ambassador\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Eur ope to North America\, where he is currently the Beam Suntory American Whi skey National Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s es capades have landed him in competitions and as a guest speaker and lecture r throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s prese ntations have become a much sought-after affair. @raydanielwhiskey @mersol eilagency\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Signature-Cocktails-Workshop.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:725@devourfest.com DTSTART;TZID=America/Halifax:20211021T150000 DTEND;TZID=America/Halifax:20211021T170000 DTSTAMP:20211018T013313Z URL:https://devourfest.com/program/signature-cocktails-workshop-w-ray-dani els-in-person/ SUMMARY:Signature Cocktails Workshop w/Ray Daniel - IN PERSON DESCRIPTION:Ray Daniel is back with an interactive cocktail-building semina r featuring the history of Maker’s Mark Bourbon and The Old Fashioned Co cktail\, followed by the history of Basil Hayden Bourbon and The Highball Cocktail. In between each presentation\, attendees will have the opportuni ty to build their very own cocktail (and drink it!) using a variety of bit ters\, syrups\, jams\, and herbs from ingredients Ray has sourced locally and native to Canada.\n\nTicket Price: $30.00 in-person (includes beverage samples)\nSponsored by: Basil Hayden Bourbon &\; Maker’s Mark\n\nMus t be 19+ to attend.\n\nRay Daniel – Beam Suntory American Whiskey Nation al Brand Ambassador\nRay Daniel brings with him nearly two decades of expe rience behind the bar\, from Europe to North America\, where he is current ly the Beam Suntory American Whiskey National Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whisk ey\, and the bourbon category in particular. With a long background in com petitive bartending\, Ray’s escapades have landed him in competitions an d as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA \, and appearing in publications such as Whisky Magazine and The New York Times. Jam packed with passion\, humour\, and a massive respect for the hi story of whiskey\, Ray’s presentations have become a much sought-after a ffair. @raydanielwhiskey @mersoleilagency\n\nIn keeping with Nova Scotia p rovincial health regulations and a desire to keep all 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 events 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/Signature-Cocktails-Workshop.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:VEVENT UID:778@devourfest.com DTSTART;TZID=America/Halifax:20211021T160000 DTEND;TZID=America/Halifax:20211021T183000 DTSTAMP:20211018T013402Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-presentatio n-reception-in-person/ SUMMARY:Taste of Nova Scotia Awards Presentation & Reception - IN PERSON DESCRIPTION:Launched in 2008\, the Taste of Nova Scotia Awards recognize an d celebrate the culinary leaders in Nova Scotia: the people and products t hat are at the heart of our great culinary experiences and successes. Thes e awards are the only province-wide program that celebrates Nova Scotian c ulinary producers\, developers\, exporters\, and servers— from Yarmouth to Cape Breton and everywhere in between. A reception will follow the pres entation back at Devour! Studios (360 Main Street) from 5:15 p.m. to 6:30 p.m.\n\nSponsored by: Taste of Nova Scotia\n\nTicket Price: Free public ev ent. No ticket required. \n\nIn keeping with Nova Scotia provincial healt h regulations and a desire to keep all our guests safe and healthy\, Devou r! will require proof of full Covid-19 vaccine immunization along with a v alid photo ID upon entry to all events 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/Taste-of-Nova-Scotia-Awards-Program-Reception-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:728@devourfest.com DTSTART;TZID=America/Halifax:20211021T173000 DTEND;TZID=America/Halifax:20211021T185000 DTSTAMP:20211009T115603Z URL:https://devourfest.com/program/chiliheads-w-have-you-eaten-online/ SUMMARY:Chiliheads w/Have You Eaten? - ONLINE DESCRIPTION:Chiliheads\nA journey as playful as it is evocative\, Chilihead s takes us on the hot pepper road to five countries—Canada\, the United States\, Mexico\, Trinidad and Tobago\, and India—to meet those lovers o f hot peppers\, AKA “chiliheads”\, to discover their culture and the s ub-culture that surrounds the consumption of this unique spicy fruit.\nCan ada\, 2021\, 74 minutes\nDirector: Julien Fréchette\nDistributor: Film Op tion International\nAvailable online for Canadian viewers.\n\nHave You Eat en?\n\nLiving in Toronto\, Lina Li returns to the comfort of home in Thorn hill and her mother's cooking. In this candid short\, the two engage in an intimate conversation about immigration to Canada\, misunderstandings\, l ove\, and the taste of home.\nCanada\, 2020\, 5 minutes\nDirector Lina Li\ n\nSponsored by the Dairy Farmers of Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Chiliheads-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:727@devourfest.com DTSTART;TZID=America/Halifax:20211021T173000 DTEND;TZID=America/Halifax:20211021T185000 DTSTAMP:20211018T013415Z URL:https://devourfest.com/program/chiliheads-w-have-you-eaten-in-person/ SUMMARY:Chiliheads w/Have You Eaten? - IN PERSON DESCRIPTION:Chiliheads\nA journey as playful as it is evocative\, Chilihead s takes us on the hot pepper road to five countries—Canada\, the United States\, Mexico\, Trinidad and Tobago\, and India—to meet those lovers o f hot peppers\, AKA “chiliheads”\, to discover their culture and the s ub-culture that surrounds the consumption of this unique spicy fruit.\nCan ada\, 2021\, 74 minutes\nDirector: Julien Fréchette\nDistributor: Film Op tion International\n\nHave You Eaten?\n\nLiving in Toronto\, Lina Li retur ns to the comfort of home in Thornhill and her mother's cooking. In this c andid short\, the two engage in an intimate conversation about immigration to Canada\, misunderstandings\, love\, and the taste of home.\nCanada\, 2 020\, 5 minutes\nDirector Lina Li\n\nThis film will feature an in-theatre tasting by Chef Jorge de la Rosa. Dish: Mini Tlacoyo\, Green masa tlacoyo\ , black refried beans\, cochinita pibil\, crema\, cotija cheese. \n\nDire ctor Julien Fréchette will be in attendance for a Q&\;A following the screening with Bob Blumer.\n\nSponsored by the Dairy Farmers of Canada\n\n Jorge de la Rosa\n\nGrowing up in Guadalajara\, Mexico\, Chef Jorge de la Rosa’s grandmothers provided the blueprint for his craft as a young chef . Looking to hone his skills\, he moved to Canada and worked with mentor L uis Valenzuela at Torito Tapas Bar. Initially a dishwasher\, he quickly fo und assured footing as a junior sous chef at several innovative Toronto re staurants\, then as executive chef at Playa Cabana in 2013. He later moved on to Vancouver where he worked as a private chef\, then returned to Mexi co\, where he opened his first restaurant and immersed himself into Indige nous Mexican food. Aiming to engage all senses\, Chef de la Rosa thrives o n traditional Mexican fare for a contemporary palate. Integral to his appr oach is the simultaneous layering and contrasting of colours\, flavors\, a nd textures. @mrdelarosa13\n\nIn keeping with Nova Scotia provincial healt h regulations and a desire to keep all our guests safe and healthy\, Devou r! will require proof of full Covid-19 vaccine immunization along with a v alid photo ID upon entry to all events 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/Chiliheads-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:729@devourfest.com DTSTART;TZID=America/Halifax:20211021T190000 DTEND;TZID=America/Halifax:20211021T210000 DTSTAMP:20211021T141744Z URL:https://devourfest.com/program/fries-w-the-cocktail-party-in-person/ SUMMARY:Fries! w/The Cocktail Party - IN PERSON DESCRIPTION:Fries! The Movie\n\nFries! The Movie explores every deliciously salty and oft-overlooked crinkle of the french fry. It takes us on a jour ney around the world—from the origin of the potato in Peru\, through the highly contested early history of the fry in Europe and the United States —and dives into the culinary traditions transformed over time\, the deep est and darkest controversies\, and the people who love them.\n\nUSA\, 202 0\, 82 minutes\nDirector Michael Steed\nDistributor Zero Point Zero\n\nThe Cocktail Party\n\n\n\nA cocktail party turns into an unexpected martial a rts action film.\n\nUSA\, 2021\, 5 minutes\nDirector Jessica Sanders\n\nTi ckets:\n$30.00 Carload\n$20.00 Couple\n$10.00 Single\n\nIn keeping with No va Scotia provincial health regulations and a desire to keep all our guest s safe and healthy\, Devour! will require proof of full Covid-19 vaccine i mmunization along with a valid photo ID upon entry to all events with no e xceptions. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Fries-The-Movie.jpg LOCATION:Valley Drive-In Theatre\, 5934 Highway #1\, Cambridge Station\, NS \, B0P 1G0\, Canada GEO:45.029271;-64.810199 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=5934 Highway #1\, Cambridge Station\, NS\, B0P 1G0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Valley Drive-I n Theatre:geo:45.029271,-64.810199 END:VEVENT BEGIN:VEVENT UID:730@devourfest.com DTSTART;TZID=America/Halifax:20211021T190000 DTEND;TZID=America/Halifax:20211021T210000 DTSTAMP:20211002T143028Z URL:https://devourfest.com/program/fries-w-the-cocktail-party-online/ SUMMARY:Fries! w/The Cocktail Party - ONLINE DESCRIPTION:Fries! The Movie\n\nFries! The Movie explores every deliciously salty and oft-overlooked crinkle of the french fry. It takes us on a jour ney around the world—from the origin of the potato in Peru\, through the highly contested early history of the fry in Europe and the United States —and dives into the culinary traditions transformed over time\, the deep est and darkest controversies\, and the people who love them.\n\nUSA\, 202 0\, 82 minutes\nDirector Michael Steed\nDistributor Zero Point Zero\n\nThe Cocktail Party\n\n\n\nA cocktail party turns into an unexpected martial a rts action film.\n\nUSA\, 2021\, 5 minutes\nDirector Jessica Sanders ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Fries-The-Movie.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:732@devourfest.com DTSTART;TZID=America/Halifax:20211021T200000 DTEND;TZID=America/Halifax:20211021T210000 DTSTAMP:20211013T130735Z URL:https://devourfest.com/program/tomson-highway-concert-fundraiser-onlin e/ SUMMARY:Tomson Highway Fundraising Concert brought to you by RBC - IN PERSO N - ONLINE DESCRIPTION:Canadian icon Tomson Highway performs an evening of music and s torytelling with charm and wit in support of the Glooscap First Nation. Th is year’s opening night hosts returns to Devour! for a second night with an intimate concert at Devour! Studios exploring his life as an iconic\, Governor General award-winning playwright\, author\, musician\, and racont eur.\n\nSponsored by: Royal Bank of Canada\n\nTomson Highway\n\nTomson Hig hway was born in a snowbank on the Manitoba/Nunavut border to a family of nomadic caribou hunters. He was raised off-reserve\, in the spectacularly beautiful natural landscape that is Canada’s subarctic. He had the great privilege of growing up in two languages\, neither of which were French o r English\; but Cree\, his mother tongue\, and Dene\, the language of the neighbouring nation—a people with whom they roamed and hunted. \n\nFoll owing an education where he earned both a Bachelor of Music and the equiva lent of a Bachelor of Arts with an English major\, he spent seven years im mersed in the field of Native social work. He then combined his education and training\, and poured himself into writing. \n\nToday\, Tomson enjoys an international career as playwright\, novelist\, pianist\, composer\, a nd songwriter. Tomson is best known for universal hits such as The Rez Sis ters\, Dry Lips Oughta Move to Kapuskasing\, Rose\, Ernestine Shuswap Gets her Trout\, and the best-selling novel Kiss of the Fur Queen. He has also published a number of children’s books\, namely Caribou Song\, Dragon F ly Kites\, and Fox on the Ice. His work has been translated into 11 langua ges. \n\nFor many years\, Tomson was Artistic Director of Canada’s prem iere aboriginal theatre company\, Toronto-based Native Earth Performing Ar ts\, from which has emerged an entire generation of playwrights and theatr e artists. \n\nTomson is the recipient of 10  honorary doctorates and is a member of the Order of Canada. His awards and nominations include Dora Mavor Moore Awards\, Governor General’s Literary Award\, Floyd S. Chalme rs Canadian Play Award\, Toronto Arts Award\, and National Aboriginal Achi evement Award. \n\nFluent in Cree\, French\, and English\, he continues t o write\, teach\, lecture\, and perform across Canada and around the world . ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Indigenous-Voices-on-Stage-Screen-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:731@devourfest.com DTSTART;TZID=America/Halifax:20211021T200000 DTEND;TZID=America/Halifax:20211021T210000 DTSTAMP:20211018T013504Z URL:https://devourfest.com/program/tomson-highway-concert-fundraiser-in-pe rson/ SUMMARY:Tomson Highway Fundraising Concert & Reception brought to you by RB C - IN PERSON DESCRIPTION:Canadian icon Tomson Highway performs an evening of music and s torytelling with charm and wit in support of the Glooscap First Nation. Th is year’s opening night hosts returns to Devour! for a second night with an intimate concert at Devour! Studios exploring his life as an iconic\, Governor General award-winning playwright\, author\, musician\, and racont eur.\n\nFollowing the concert\, guests can enjoy a reception in our expand ed Audi Halifax Lounge.\nSponsored by: Royal Bank of Canada\nTomson Highwa y\n\nTomson Highway was born in a snowbank on the Manitoba/Nunavut border to a family of nomadic caribou hunters. He was raised off-reserve\, in the spectacularly beautiful natural landscape that is Canada’s subarctic. H e had the great privilege of growing up in two languages\, neither of whic h were French or English\; but Cree\, his mother tongue\, and Dene\, the l anguage of the neighbouring nation—a people with whom they roamed and hu nted. \n\nFollowing an education where he earned both a Bachelor of Music and the equivalent of a Bachelor of Arts with an English major\, he spent seven years immersed in the field of Native social work. He then combined his education and training\, and poured himself into writing. \n\nToday\ , Tomson enjoys an international career as playwright\, novelist\, pianist \, composer\, and songwriter. Tomson is best known for universal hits such as The Rez Sisters\, Dry Lips Oughta Move to Kapuskasing\, Rose\, Ernesti ne Shuswap Gets her Trout\, and the best-selling novel Kiss of the Fur Que en. He has also published a number of children’s books\, namely Caribou Song\, Dragon Fly Kites\, and Fox on the Ice. His work has been translated into 11 languages. \n\nFor many years\, Tomson was Artistic Director of Canada’s premiere aboriginal theatre company\, Toronto-based Native Eart h Performing Arts\, from which has emerged an entire generation of playwri ghts and theatre artists. \n\nTomson is the recipient of 10  honorary do ctorates and is a member of the Order of Canada. His awards and nomination s include Dora Mavor Moore Awards\, Governor General’s Literary Award\, Floyd S. Chalmers Canadian Play Award\, Toronto Arts Award\, and National Aboriginal Achievement Award. \n\nFluent in Cree\, French\, and English\, he continues to write\, teach\, lecture\, and perform across Canada and a round the world. \n\nIn keeping with Nova Scotia provincial health regula tions and a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunization along with a valid pho to ID upon entry to all events with no exceptions. For all Devour! Covid P rotocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Indigenous-Voices-on-Stage-Screen-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:VEVENT UID:780@devourfest.com DTSTART;TZID=America/Halifax:20211021T200000 DTEND;TZID=America/Halifax:20211021T221000 DTSTAMP:20211018T013449Z URL:https://devourfest.com/program/roadrunner-a-film-about-anthony-bourdai n-w-the-church-forests-of-ethiopia-in-person/ SUMMARY:Roadrunner: A Film About Anthony Bourdain w/The Church Forests of E thiopia - IN PERSON DESCRIPTION:Roadrunner: A Film About Anthony Bourdain\nThe cultural-culinar y-intellectual force that was Anthony Bourdain exploded onto the scene in 2000 with the publication of his searing restaurant memoir Kitchen Confide ntial. From there was an unstoppable rise to Parts Unknown\, No Reservatio ns\, and a place in the American cultural canon. Bourdain’s outsize pers onality\, insatiable curiosity\, and passion for food\, travel\, and cultu re tapped into a deeper humanity that resonated with viewers who felt that they knew him. \nUSA\, 2021\, 118 minutes\nDirector Morgan Neville\nDist ributor Audio Ciné Films\nAvailable for Nova Scotia viewers in person onl y.\n\nThe Church Forests of Ethiopia\n\nThis film tells the story of Ethio pia’s Church Forests—pockets of lush biodiversity that are protected b y hundreds of churches scattered like emerald pearls across a brown sea of farm fields. \nEthiopia\, 2020\, 9 minutes\nDirector Jeremy Seifert\n\nS ponsored by Atlantic News\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour ! will require proof of full Covid-19 vaccine immunization along with a va lid photo ID upon entry to all events 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/AB.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:792@devourfest.com DTSTART;TZID=America/Halifax:20211021T210000 DTEND;TZID=America/Halifax:20211021T235900 DTSTAMP:20211018T013547Z URL:https://devourfest.com/program/audi-halifax-lounge-open-to-ticket-pass -holders-in-person/ SUMMARY:Audi Halifax Lounge- Open to Ticket & Pass Holders - IN PERSON DESCRIPTION:Special guests\, delegates\, and sponsors of the 11th edition o f Devour! The Food Film Fest will schmooze in our expanded Festival Lounge following the fundraising concert by Tomson Highway. Come celebrate and r aise a glass of one of our Devour! signature cocktails and chow down on au thentic Nova Scotian fare. This reception is sponsored by the Royal Bank o f Canada. \n\nOpen to Ticket &\; Pass Holders.\nSponsored by Royal Ban k of Canada\nand Audi Halifax\, Mer Et Soleil\, Sober Island Oysters\, TR Trattoria\, Church Brewing\, Annapolis Cider Co\, Avondale Sky Winery and Dairy Farmers of Canada.\n\nCash bar. Must be 19+ to attend.\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all o ur guests safe and healthy\, Devour! will require proof of full Covid-19 v accine immunization along with a valid photo ID upon entry to all events w ith no exceptions. For all Devour! Covid Protocols\, please visit our webs ite. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Exclusive-Devour-Opening-Gala-Post-Party_resized.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:VEVENT UID:733@devourfest.com DTSTART;TZID=America/Halifax:20211022T093000 DTEND;TZID=America/Halifax:20211022T110000 DTSTAMP:20211018T013609Z URL:https://devourfest.com/program/indigenous-culinary-master-class-for-yo uth-w-joseph-shawana-in-person/ SUMMARY:Indigenous Culinary Master Class for Youth w/Joseph Shawana - IN P ERSON DESCRIPTION:Rediscovering the Three Sisters – Odawa chef and founder of t he Indigenous Culinary of Associated Nations leads a hands-on culinary wor kshop for youth ages 12-18 to learn about our native foods\, how to prepar e them\, and the stories that inspired them.\n\nIncludes food samples\, re cipes\, shopping &\; prep list\, Recommended ages 12-18\; Indigenous Yo uth have free access.\n\nRecipes:\n- Three Sisters Soup\n- Pan-Seared Broo k Trout and a Three Sisters Succotash\n\nJoseph Shawana\nAcclaimed Chef Jo seph Shawana is Odawa\, part of the Three Fires Confederacy. Born and rais ed in Wikwemikong Unceded Indian Reserve in Ontario\, Joseph was brought u p knowing that food is life. Starting in the kitchen at the early age of 1 3\, he learned from his mother\, and quickly fell in love with authentic I ndigenous cuisine. His classical French training and Aboriginal background combine to create authentic\, Native American cuisine executed with world -class culinary technique.  Currently\, he is a professor\, the chair of Indigenous Culinary of Associated Nations\, and the Indigenous culinary ad visor at Ontario’s Centennial College. Joseph is also the force behind t he high-end Indigenous restaurant\, Kūkŭm Kitchen\, which won the “Bes t World Cuisine” award in 2019. He was named on the list of Top Ten Chef s of Ontario\, has received rave reviews in numerous publications—includ ing The New York Times and Food &\; Wine—and is a sought-after voice on the emergence of Indigenous culinary around the globe. @joseph.shawana\ n\nSponsored by Russell Hendrix\, Valley Regional Hospital Foundation\, Wi ndsor Home Furniture &\; Bosch Canada\n\nAttendees must show proof of d ouble vaccination in order to attend event(s). More tickets will be releas ed on October 4th depending upon COVID-19 protocols at that time. \n\nIn keeping with Nova Scotia provincial health regulations and a desire to kee p all our guests safe and healthy\, Devour! will require proof of full Cov id-19 vaccine immunization along with a valid photo ID upon entry to all e vents with no exceptions. For all Devour! Covid Protocols\, please visit o ur website.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Joseph-Shawana.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:VEVENT UID:734@devourfest.com DTSTART;TZID=America/Halifax:20211022T093000 DTEND;TZID=America/Halifax:20211022T110000 DTSTAMP:20210923T124059Z URL:https://devourfest.com/program/indigenous-culinary-master-class-for-yo uth-w-joseph-shawana-online/ SUMMARY:Indigenous Culinary Master Class for Youth w/Joseph Shawana - ONLI NE DESCRIPTION:Rediscovering the Three Sisters – Odawa chef and founder of t he Indigenous Culinary of Associated Nations leads a hands-on culinary wor kshop for youth ages 12-18 to learn about our native foods\, how to prepar e them\, and the stories that inspired them.\n\nIncludes recipes and shopp ing &\; prep list\, Recommended ages 10-17\; Indigenous Youth have free access.\n\nRecipes:\n- Three Sisters Soup\n- Pan-Seared Brook Trout and a Three Sisters Succotash\n\nJoseph Shawana\nAcclaimed Chef Joseph Shawana is Odawa\, part of the Three Fires Confederacy. Born and raised in Wikwemi kong Unceded Indian Reserve in Ontario\, Joseph was brought up knowing tha t food is life. Starting in the kitchen at the early age of 13\, he learne d from his mother\, and quickly fell in love with authentic Indigenous cui sine. His classical French training and Aboriginal background combine to c reate authentic\, Native American cuisine executed with world-class culina ry technique.  Currently\, he is a professor\, the chair of Indigenous Cu linary of Associated Nations\, and the Indigenous culinary advisor at Onta rio’s Centennial College. Joseph is also the force behind the high-end I ndigenous restaurant\, Kūkŭm Kitchen\, which won the “Best World Cuisi ne” award in 2019. He was named on the list of Top Ten Chefs of Ontario\ , has received rave reviews in numerous publications—including The New Y ork Times and Food &\; Wine—and is a sought-after voice on the emerge nce of Indigenous culinary around the globe. @joseph.shawana\n\nSponsored by Russell Hendrix\, Valley Regional Hospital Foundation\, Windsor Home Fu rniture &\; Bosch Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Joseph-Shawana.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:724@devourfest.com DTSTART;TZID=America/Halifax:20211022T110000 DTEND;TZID=America/Halifax:20211022T123600 DTSTAMP:20210923T124137Z URL:https://devourfest.com/program/hell-or-clean-water-w-the-urchin-diver- online/ SUMMARY:Hell or Clean Water w/The Urchin Diver - ONLINE DESCRIPTION:Hell or Clean Water\n\nFormer fisherman Shawn Bath—who just 1 0 years earlier thought nothing of tossing garbage out of his truck window —has an epiphany when he starts diving the harbours of his native Newfou ndland. He makes it his mission to clean the ocean floor\, one truck tire at a time.\n\nCanada\, 2021\, 88 minutes\nDirector Cody Westman\nDistribut or Little Heat Films\n\nThe Urchin Diver\n\n\n\nConner Rhoads and his fami ly have made a living off of the sea for over 40 years\, but with the coll apse of the kelp forest in California\, their living and way of life may n ever be the same again.\n\nUSA\, 2021\, 6 minutes\nDirector Tyler Schiffma n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/222.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:723@devourfest.com DTSTART;TZID=America/Halifax:20211022T110000 DTEND;TZID=America/Halifax:20211022T123600 DTSTAMP:20210923T124127Z URL:https://devourfest.com/program/hell-or-clean-water-w-the-urchin-diver- in-person/ SUMMARY:Hell or Clean Water w/The Urchin Diver - IN PERSON DESCRIPTION:Hell or Clean Water\n\nFormer fisherman Shawn Bath—who just 1 0 years earlier thought nothing of tossing garbage out of his truck window —has an epiphany when he starts diving the harbours of his native Newfou ndland. He makes it his mission to clean the ocean floor\, one truck tire at a time.\n\nCanada\, 2021\, 88 minutes\nDirector Cody Westman\nDistribut or Little Heat Films\n\nThe Urchin Diver\n\n\n\nConner Rhoads and his fami ly have made a living off of the sea for over 40 years\, but with the coll apse of the kelp forest in California\, their living and way of life may n ever be the same again.\n\nUSA\, 2021\, 6 minutes\nDirector Tyler Schiffma n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/222.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:781@devourfest.com DTSTART;TZID=America/Halifax:20211022T113000 DTEND;TZID=America/Halifax:20211022T130000 DTSTAMP:20210923T164646Z URL:https://devourfest.com/program/indigenous-culinary-master-class-for-yo uth-with-jenni-lessard-in-person/ SUMMARY:Indigenous Culinary Master Class for Youth with Jenni Lessard - IN PERSON DESCRIPTION:Bison and Berries – Métis Chef Jenni Lessard of Saskatchewan leads a hands-on demonstration of dishes for young people\, reflecting he r Métis background and the foods of the Canadian Prairies. This class for young people is about learning how to make the dishes\, but also how Chef Jenni carries on the food traditions of her grandmother and aunt.\n\nDish es: Bullet Soup with Feast Berries and Baked Bannock with Spruce Tip But ter\n\nTicket Price: $10.00 in-person (includes food samples\, recipes and shopping list)\; free to Indigenous youth.\nRecommended Ages: 12-18\nSpon sored by Russell Hendrix\, Valley Regional Hospital Foundation\, Windsor H ome Furniture &\; Bosch Canada\n\nJenni Lessard \nJenni Lessard is a M étis chef\, recipe developer\, and Indigenous Culinary Consultant for Wan uskewin Heritage Park. She grew up in the boreal forest of Northern Saskat chewan\, with no TV reception. She filled her time picking berries\, roseh ips\, and lake mint\, then used them in her cooking. Jenni’s first resta urant\, at age 14\, was Flight Delight\, a burger truck at the La Ronge Mu nicipal Airport. In 2005\, with no formal culinary training\, Jenni opened New Ground Cafe in the farming community of Birch Hills\, SK. Live music events\, art\, and Jenni’s unique blend of storytelling and cooking garn ered a province-wide client base\, when she moved to Saskatoon to focus on catering. Jenni is Secretary of the Indigenous Culinary of Associated Nat ions\, Vice President of Métis Local #126\, and sits on the steering comm ittee of Slow Food Saskatoon. She makes her home in the Qu’Appelle Valle y on Treaty Four Territory. @chefjenni\n\nAttendees must show proof of dou ble vaccination in order to attend event(s). More tickets will be released on October 4th depending upon COVID-19 protocols at that time. \n\nIn ke eping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! requires proof of double Covid-1 9 vaccine immunization upon entry to all events\, so please ensure you hav e your documentation with you when attending. At Devour!\, the only thing we want guests taking home with them is the food and film experience of a lifetime. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Jenni-Lessard.jpeg 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:VEVENT UID:782@devourfest.com DTSTART;TZID=America/Halifax:20211022T113000 DTEND;TZID=America/Halifax:20211022T130000 DTSTAMP:20210923T124203Z URL:https://devourfest.com/program/indigenous-culinary-master-class-for-yo uth-with-jenni-lessard-online/ SUMMARY:Indigenous Culinary Master Class for Youth with Jenni Lessard - ONL INE DESCRIPTION:Bison and Berries – Métis Chef Jenni Lessard of Saskatchewan leads a hands-on demonstration of dishes for young people\, reflecting he r Métis background and the foods of the Canadian Prairies. This class for young people is about learning how to make the dishes\, but also how Chef Jenni carries on the food traditions of her grandmother and aunt.\n\nDish es: Bullet Soup with Feast Berries and Baked Bannock with Spruce Tip But ter\n\nTicket Price: $10.00 online (includes recipes and shopping list)\; free to Indigenous youth.\nRecommended Ages: 10-17\nSponsored by Russell H endrix\, Valley Regional Hospital Foundation\, Windsor Home Furniture & \; Bosch Canada\n\nJenni Lessard \nJenni Lessard is a Métis chef\, recip e developer\, and Indigenous Culinary Consultant for Wanuskewin Heritage P ark. She grew up in the boreal forest of Northern Saskatchewan\, with no T V reception. She filled her time picking berries\, rosehips\, and lake min t\, 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. I n 2005\, with no formal culinary training\, Jenni opened New Ground Cafe i n the farming community of Birch Hills\, SK. Live music events\, art\, and Jenni’s unique blend of storytelling and cooking garnered a province-wi de client base\, when she moved to Saskatoon to focus on catering. Jenni i s Secretary of the Indigenous Culinary of Associated Nations\, Vice Presid ent of Métis Local #126\, and sits on the steering committee of Slow Food Saskatoon. She makes her home in the Qu’Appelle Valley on Treaty Four T erritory. @chefjenni\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Jenni-Lessard.jpeg 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:VEVENT UID:735@devourfest.com DTSTART;TZID=America/Halifax:20211022T133000 DTEND;TZID=America/Halifax:20211022T143000 DTSTAMP:20211018T013622Z URL:https://devourfest.com/program/storytelling-in-the-media-from-the-indi genous-perspective-in-person/ SUMMARY:Storytelling in the Media from the Indigenous Perspective - IN PERS ON DESCRIPTION:Moderated by CBC’s Jeff Douglas\, independent filmmaker and j ournalist Trina Roache are joined by CBC Production executive Nic Meloney in a candid conversation on the challenges\, joys\, and opportunities of t elling our First Nations stories. From guerilla documentary filmmaking to moving the dial at the CBC\, this intriguing conversation will be of uniqu e appeal to emerging filmmakers.\nTicket Price: $20.00 in person\nSponsore d by: Telefilm Canada\n\nTrina Roache\nTrina Roache is a proud member of t he Glooscap First Nation and mixed-heritage Mi’kmaw video journalist. Sh e’s worked at CBC and APTN. In 2018\, Trina moved from producing daily n ews to documentaries for APTN Investigates. Over the years\, her work has focused on treaty rights\, policing\, the ongoing impacts of colonialism o n Indigenous Peoples\, and more. She’s won regional and national awards\ , with recognition from Amnesty International Canada\, the Canadian Associ ation of Journalists\, and the Native American Journalists Association. To day\, Trina brings a Mi’kmaw perspective and two decades of experience i n visual storytelling to her position on faculty as the Rogers Chair in Jo urnalism at the University of King’s College. @trinaroache\n\nNic Melone y\n\nNic Meloney is a mixed heritage Wolastoqi/Canadian Journalist and Pro duction Executive with CBC Unscripted. Working closely with independent cr eators from Inuit\, Métis and First Nations communities in documentary pr oduction\, he also consults on Factual/Entertainment programming. A member of Woodstock First Nation in Wolastokuk (New Brunswick) and a proud Cape Bretoner\, he currently lives and works in Kjipuktuk (Halifax)\, Mi’kma ’ki (Nova Scotia). Nic previously worked as a reporter and video produce r with CBC Nova Scotia and CBC Indigenous\, covering the entire Atlantic r egion. His work has taken him to Indigenous communities across the country for the production and development of digital video features and televisi on documentaries\, both long and short form\, as well as syndicated\, loca l and national news content. @nicmeloney\n\nIn keeping with Nova Scotia pr ovincial health regulations and a desire to keep all our guests safe and h ealthy\, Devour! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events with no exceptions. F or all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Trina-Roache-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:VEVENT UID:736@devourfest.com DTSTART;TZID=America/Halifax:20211022T133000 DTEND;TZID=America/Halifax:20211022T143000 DTSTAMP:20210923T124240Z URL:https://devourfest.com/program/storytelling-in-the-media-from-the-indi genous-perspective-online/ SUMMARY:Storytelling in the Media from the Indigenous Perspective - ONLINE DESCRIPTION:Moderated by CBC’s Jeff Douglas\, independent filmmaker and j ournalist Trina Roache are joined by CBC Production executive Nic Meloney in a candid conversation on the challenges\, joys\, and opportunities of t elling our First Nations stories. From guerilla documentary filmmaking to moving the dial at the CBC\, this intriguing conversation will be of uniqu e appeal to emerging filmmakers.\nTicket Price: $20.00 online\nSponsored b y: Telefilm Canada\n\nTrina Roache\nTrina Roache is a proud member of the Glooscap First Nation and mixed-heritage Mi’kmaw video journalist. She ’s worked at CBC and APTN. In 2018\, Trina moved from producing daily ne ws to documentaries for APTN Investigates. Over the years\, her work has f ocused on treaty rights\, policing\, the ongoing impacts of colonialism on Indigenous Peoples\, and more. She’s won regional and national awards\, with recognition from Amnesty International Canada\, the Canadian Associa tion of Journalists\, and the Native American Journalists Association. Tod ay\, Trina brings a Mi’kmaw perspective and two decades of experience in visual storytelling to her position on faculty as the Rogers Chair in Jou rnalism at the University of King’s College. @trinaroache\n\nNic Meloney \n\nNic Meloney is a mixed heritage Wolastoqi/Canadian Journalist and Prod uction Executive with CBC Unscripted. Working closely with independent cre ators from Inuit\, Métis and First Nations communities in documentary pro duction\, he also consults on Factual/Entertainment programming. A member of Woodstock First Nation in Wolastokuk (New Brunswick) and a proud Cape B retoner\, he currently lives and works in Kjipuktuk (Halifax)\, Mi’kma ’ki (Nova Scotia). Nic previously worked as a reporter and video produce r with CBC Nova Scotia and CBC Indigenous\, covering the entire Atlantic r egion. His work has taken him to Indigenous communities across the country for the production and development of digital video features and televisi on documentaries\, both long and short form\, as well as syndicated\, loca l and national news content. @nicmeloney ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Trina-Roache-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:738@devourfest.com DTSTART;TZID=America/Halifax:20211022T140000 DTEND;TZID=America/Halifax:20211022T150000 DTSTAMP:20211006T165552Z URL:https://devourfest.com/program/sockeye-salmon-red-fish-w-paradis-onlin e/ SUMMARY:Sockeye Salmon. Red Fish w/Paradis - ONLINE DESCRIPTION:Sockeye Salmon. Red Fish\nThe wild salmon of the Southern Kamch atka are a natural wonder\, an unfathomable abundance of food for birds an d animals\, and a source of income for humans in this region. We’re just one mistake away from depleting a seemingly inexhaustible resource that f eeds millions of people on the planet.\nRussian Federation\, 2020\, 52 min utes\nDirector Dmitry Shpilenok\nDistributor Amex Media\n\nParadis\n\nNath an Paradis is the Pauquachin official fisherman. Every day he catches praw ns and fishes in the Saanich Inlet to provide seafood to the elders and ot her people in need.\nCanada\, 2020\, 6 minutes\, Nation: Pauquachin\nDirec tor Nathan Paradis\n\nSponsored by Sustainable Blue ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Sockeye-Salmon-Red-Fish.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:737@devourfest.com DTSTART;TZID=America/Halifax:20211022T140000 DTEND;TZID=America/Halifax:20211022T150000 DTSTAMP:20211018T013636Z URL:https://devourfest.com/program/sockeye-salmon-red-fish-w-paradis-in-pe rson/ SUMMARY:Sockeye Salmon. Red Fish. w/Paradis - IN PERSON DESCRIPTION:Sockeye Salmon. Red Fish.\nThe wild salmon of the Southern Kamc hatka are a natural wonder\, an unfathomable abundance of food for birds a nd animals\, and a source of income for humans in this region. We’re jus t one mistake away from depleting a seemingly inexhaustible resource that feeds millions of people on the planet.\nRussian Federation\, 2020\, 52 mi nutes\nDirector Dmitry Shpilenok\nDistributor Amex Media\n\nParadis\n\nNat han Paradis is the Pauquachin official fisherman. Every day he catches pra wns and fishes in the Saanich Inlet to provide seafood to the elders and o ther people in need.\nCanada\, 2020\, 6 minutes\, Nation: Pauquachin\nDire ctor Nathan Paradis\n\nThis film will be followed by a panel:\n\nSylvain C harlebois (Moderator)\nKirk Havercroft (Sustainable Blue)\nKris Hunter (At lantic Salmon Federation - NS Branch)\n\nSponsored by Sustainable Blue\n\n In keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to al l events with no exceptions. For all Devour! Covid Protocols\, please visi t our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Sockeye-Salmon-Red-Fish.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:784@devourfest.com DTSTART;TZID=America/Halifax:20211022T150000 DTEND;TZID=America/Halifax:20211022T170000 DTSTAMP:20211014T140625Z URL:https://devourfest.com/program/wine-workshop-back-to-the-land-with-kat hryn-harding-online/ SUMMARY:Wine Workshop - Back to the Land with Kathryn Harding - ONLINE DESCRIPTION:Any winemaker will tell you that 'wine is made in the vineyard' . And increasingly\, more focus is being placed on the various farming met hods vignerons have at their disposal to produce wines that reflect a true sense of place. Have you always wanted to know about the differences betw een conventional and organic farming? Curious about 'natural' wines? Taste through six wines from across the globe and learn what happens in the vin eyard to produce a great bottle of wine. \n\nTicket Price: $30.00 online  (includes wine list and tasting notes) \nSponsored by: Bishop’s Cellar \n\nAttention Nova Scotia Residents: Joining in on the fun from home? Get your friends together and order your Devour! workshop wines so you can sam ple at home along with the educational\, sommelier-led event.\n\nBuy your 6pack and streaming access here.\nBack to the Land 6pk\nTaste six organic\ , biodynamic + natural wines and learn more about what happens in the vine yard to produce a great bottle of wine. \n6pk includes:\nSuoli Cataldi Bi anco Pet NatCharmille RoseBergerie BlancJean Barroux La SourceDomaine Mala vielle Roc et LuneDomaine Rimbert Cousin Oscar\nRegular $169.006pk price: $150.00*\n*6pk price includes streaming access to the virtual event and fr ee delivery anywhere in Nova Scotia!\nIMPORTANT: This 6pk is available for purchase ONLINE ONLY until Tuesday\, October 19 at 2:00PM (unless we sell out first) to allow for deliveries before Friday's workshop. \n\nKathryn Harding\n\nKathryn Harding\, Director of Consumer Experience at Bishop's Cellar\, has spent over 15 years in the wine industry sharing her passion for wine and food. A certified sommelier\, Kathryn loves helping others le arn about the world of wine through education courses\, wine pairings and various tasting events. When she's not teaching or pairing wine and food\, you can often find her with a glass of Chardonnay (her favorite style) or enjoying the outdoors.@wino_kat ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Bishops-Cellar-Wine-Workshop-TBD-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:783@devourfest.com DTSTART;TZID=America/Halifax:20211022T150000 DTEND;TZID=America/Halifax:20211022T170000 DTSTAMP:20211018T013651Z URL:https://devourfest.com/program/wine-workshop-back-to-the-land-with-kat hryn-harding-in-person/ SUMMARY:Wine Workshop - Back to the Land with Kathryn Harding - IN PERSON DESCRIPTION:Any winemaker will tell you that 'wine is made in the vineyard' . And increasingly\, more focus is being placed on the various farming met hods vignerons have at their disposal to produce wines that reflect a true sense of place. Have you always wanted to know about the differences betw een conventional and organic farming? Curious about 'natural' wines? Taste through six wines from across the globe and learn what happens in the vin eyard to produce a great bottle of wine. \n\nTicket Price: $30.00 in-pers on (includes beverage samples) \nSponsored by: Bishop’s Cellar\nMust be 19+ to attend in person\n\nKathryn Harding\n\nKathryn Harding\, Director of Consumer Experience at Bishop's Cellar\, has spent over 15 years in the wine industry sharing her passion for wine and food. A certified sommelie r\, Kathryn loves helping others learn about the world of wine through edu cation courses\, wine pairings and various tasting events. When she's not teaching or pairing wine and food\, you can often find her with a glass of Chardonnay (her favorite style) or enjoying the outdoors.@wino_kat\n\nIn keeping with Nova Scotia provincial health regulations and a desire to kee p all our guests safe and healthy\, Devour! will require proof of full Cov id-19 vaccine immunization along with a valid photo ID upon entry to all e vents with no exceptions. For all Devour! Covid Protocols\, please visit o ur website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Bishops-Cellar-Wine-Workshop-TBD-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:VEVENT UID:739@devourfest.com DTSTART;TZID=America/Halifax:20211022T170000 DTEND;TZID=America/Halifax:20211022T200000 DTSTAMP:20211022T151256Z URL:https://devourfest.com/program/devour-chowder-smackdown-in-person/ SUMMARY:Devour! Chowder Smackdown - IN PERSON DESCRIPTION:Who will be crowned the chowder champion in 2021? This event co ntinues to be one of the perennial festival favourites. Grab a sampling of each chowder from our culinary competitors and text in your vote to help declare this year’s champion.\nTicket Price: $20.00 per guest\; includes a generous sample of all competing chowders\n\nSponsored by: IPC Securiti es Corporation\, Afishionado Fishmongers and The Flower Cart.\n\nParticipa ting Restaurants:\n\nThe Church Brewery\nLuckett Vineyards\nThe Long Table Social Club\nPaddy's Restaurant\nVisiting Chef\, Jorge de la Rosa\, Mexic o\n\nIn keeping with Nova Scotia provincial health regulations and a desir e to keep all 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 events with no exceptions. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Chowder-Smackdown-1-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:VEVENT UID:741@devourfest.com DTSTART;TZID=America/Halifax:20211022T170000 DTEND;TZID=America/Halifax:20211022T190000 DTSTAMP:20220913T014838Z URL:https://devourfest.com/program/set-w-going-dark-finding-light-online/ SUMMARY:Set! w/Going Dark\, Finding Light DESCRIPTION:Set!\n\nTable setting. For most of us it’s a chore\, but for some it’s a sport. Once a year\, a group of highly competitive table set ters vie for the “Best of Show” ribbon at the Orange County Fair compe tition\, often referred to as “The Olympics of Table Setting”.\n\nUSA\ , 2021\, 105 minutes\nDirector Scott Gawlik\nDistributor MetFilm Sales\nAv ailable online for Canadian viewers.\n\nGoing Dark\, Finding Light\n\n\n\n In March of 2020\, the COVID-19 pandemic forced restaurants to close their doors and go dark. San Francisco-based chef Michael Tusk (Quince and Coto gna) and his team find a way to bring a new dining experience to life\, al lowing them to continue working with the farmers and purveyors they’ve b een collaborating with for years.\n\nUSA\, 2021\, 7 minutes\nDirectors Mat t Klug\, Joshua Harding\n\nSponsored by the Dairy Farmers of Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Set.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:775@devourfest.com DTSTART;TZID=America/Halifax:20211022T170000 DTEND;TZID=America/Halifax:20211022T190000 DTSTAMP:20211022T191927Z URL:https://devourfest.com/program/set-w-going-dark-finding-light-in-perso n/ SUMMARY:Set! w/Going Dark\, Finding Light - IN PERSON DESCRIPTION:Set!\nTable setting. For most of us it’s a chore\, but for so me it’s a sport. Once a year\, a group of highly competitive table sette rs vie for the “Best of Show” ribbon at the Orange County Fair competi tion\, often referred to as “The Olympics of Table Setting”.\nUSA\, 20 21\, 105 minutes\nDirector Scott Gawlik\nDistributor MetFilm Sales\nAvaila ble online for Canadian viewers.\n\nGoing Dark\, Finding Light\n\nIn March of 2020\, the COVID-19 pandemic forced restaurants to close their doors a nd go dark. San Francisco-based chef Michael Tusk (Quince and Cotogna) and his team find a way to bring a new dining experience to life\, allowing t hem to continue working with the farmers and purveyors they’ve been coll aborating with for years.\nUSA\, 2021\, 7 minutes\nDirectors Matt Klug\, J oshua Harding\n\nSponsored by Atlantic News.\n\nThis film will feature an in-theatre tasting by Chef Ali Hassan. Dish: Chick Pea &\; Carrot Frit te\, Dukkah-spiced lamb\, labneh\, harissa\, cilantro\, watercress.\n\nAli Hassan\n\n\n\nStand-up comic\, actor and CBC personality\, Ali Hassan is the host of the CBC Radio hit Laugh Out Loud\, which also airs across Nort h America on SiriusXM. He is a frequent guest-host of the arts and culture show q and As It Happens\, and for the past five consecutive years\, Ali has hosted Canada Reads\, celebrating the best of Canadian literature. As a comedian\, Ali has performed for audiences across Canada and internation ally. He will tour his latest solo show Does This Taste Funny? in 2022. Am ong his numerous film and TV credits\, he was recently in MySpy and Tammy ’s Always Dying\, and appeared in the latest seasons of Working Moms and Murdoch Mysteries. Television audiences can also see Ali in January as a recurring guest star on the new CBC show\, Run The Burbs. His new book Is There Bacon in Heaven? comes out in 2022 with Simon &\; Schuster. @stan dupali\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proo f of full Covid-19 vaccine immunization along with a valid photo ID upon e ntry to all events with no exceptions. For all Devour! Covid Protocols\, p lease visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Set.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:743@devourfest.com DTSTART;TZID=America/Halifax:20211022T190000 DTEND;TZID=America/Halifax:20211022T210000 DTSTAMP:20220913T021344Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-online-2/ SUMMARY:Devour! Chefs & Shorts Gala DESCRIPTION:We happy to offer the screening aspect in the safety of your ow n home... you missed what happened below... but enjoy this stellar offerin g of Indigenous films from all over!\n\nFood and film together! Join us at the Valley Drive-In for a reimagined version of our annual Chefs and Shor ts Gala. Seven short Indigenous films will be paired with seven gourmet “snacks” prepared by culinary students at the Nova Scotia Community Co llege. Explore each taste sensation inspired by a movie in the comfort of your vehicle. See the creativity of these upcoming chefs as they use the f ilms to inspire the best movie snacks ever from this year’s overarching theme: Global Indigenous Cinema &\; Cuisine.\n\nNames for Snow\n\nThis short follows Rebecca Thomassie\, an Inuk woman\, around Kangirsuk as she learns the 52 Inuktitut words for snow.\nCanada\, 2020\, 6 minutes\, Natio n: Inuit\nDirector Rebecca Thomassie\n\nChishkale: The Blessing of the Aco rn\n\nBernadette Smith weaves the story of her Tan Oak conservation effort s in Northern California into a contemporary Indigenous dance piece create d to honour the sacred\, traditional food of California Natives.\nUSA\, 20 20\, 5 minutes\, Nation: Pomo\nDirector Linda Mai Green\n\nConnection\n\nA lifelong angler\, Autumn Harry had never fished beyond the waters of her reservation\, until she picked up a fly rod. On a trip to Washington to ca st for steelhead\, she unpacks what it means to overcome her own image of fly fishers\, and uses the sport to fight for conservation.\nUSA\, 2020\, 9 minutes\, Nations: Paiute\, Navajo\nDirectors Tracy Nguyen-Chung\, Ciara Lacy\n\nWajak: At the End of the Lake\n\nOn a Sunday morning\, as the sun is rising\, Peter Poucachiche wakes his grandson up to go moose hunting. A rather silent journey on Kitiganik’s territory.\nCanada\, 2019\, 4 min utes\, Nation: Anishinabe\nDirectors Peter Poucachiche\, Kobe Wawatie\n\nP ituamkek: A Mi’kmaq Heritage Landscape\n\nLocated in northwestern Prince Edward Island (Epekwitk)\, in close proximity to the Lennox Island First Nation\, there is a chain of islands known in the Mi’kmaq language as Pi tuamkek (Bee-doo-um-gek)\, which means ‘At the Long Sand Dune’\, and i n English as Hog Island and the Sandhills. Pituamkek has helped sustain th e Mi’kmaq people on Epekwik for thousands of years. This film celebrates the lands of Pituamkek: its nature and its Mi’kmaw traditions\, and pro files work underway to create an Indigenous Protected Area and National Pa rk Reserve there.\nCanada\, 2021\, 19 minutes\, Nation: Mi’kma’ki\nDir ector John Hopkins\n\nSara Mama: Sacred Seed\n\nIn the Peruvian Andes\, a Quechua boy shows his special relation to Sara Mama and reveals the knowle dge within its productive cycles.\nPeru\, 2020\, 11 minutes\, Nation: Quec hua\nDirectors CHIRAPAQ and Quechua indigenous youth ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Devour-Chefs-Shorts-at-the-Valley-Drive-In.jpeg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:742@devourfest.com DTSTART;TZID=America/Halifax:20211022T190000 DTEND;TZID=America/Halifax:20211022T210000 DTSTAMP:20211022T151548Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-at-the-valley- drive-in-in-person-2/ SUMMARY:Devour! Chefs & Shorts Gala at the Valley Drive-In - IN PERSON DESCRIPTION:Food and film together! Join us at the Valley Drive-In for a re imagined version of our annual Chefs and Shorts Gala. Seven short Indigeno us films will be paired with seven gourmet “snacks” prepared by the fa culty and culinary students at the Nova Scotia Community College's Kingste c Campus. Explore each taste sensation inspired by a movie in the comfort of your vehicle. See the creativity of these upcoming chefs as they use th e films to inspire the best movie snacks ever from this year’s overarchi ng theme: Global Indigenous Cinema &\; Cuisine.\n\nPlease see menu belo w.\n\nNames for Snow\n\nThis short follows Rebecca Thomassie\, an Inuk wom an\, around Kangirsuk as she learns the 52 Inuktitut words for snow.\nCana da\, 2020\, 6 minutes\, Nation: Inuit\nDirector Rebecca Thomassie\n\nChish kale: The Blessing of the Acorn\n\nBernadette Smith weaves the story of he r Tan Oak conservation efforts in Northern California into a contemporary Indigenous dance piece created to honour the sacred\, traditional food of California Natives.\nUSA\, 2020\, 5 minutes\, Nation: Pomo\nDirector Linda Mai Green\n\nConnection\n\nA lifelong angler\, Autumn Harry had never fis hed beyond the waters of her reservation\, until she picked up a fly rod. On a trip to Washington to cast for steelhead\, she unpacks what it means to overcome her own image of fly fishers\, and uses the sport to fight for conservation.\nUSA\, 2020\, 9 minutes\, Nations: Paiute\, Navajo\nDirecto rs Tracy Nguyen-Chung\, Ciara Lacy\n\nWajak: At the End of the Lake\n\nOn a Sunday morning\, as the sun is rising\, Peter Poucachiche wakes his gran dson up to go moose hunting. A rather silent journey on Kitiganik’s terr itory.\nCanada\, 2019\, 4 minutes\, Nation: Anishinabe\nDirectors Peter Po ucachiche\, Kobe Wawatie\n\nPituamkek: A Mi’kmaq Heritage Landscape\n\nL ocated in northwestern Prince Edward Island (Epekwitk)\, in close proximit y to the Lennox Island First Nation\, there is a chain of islands known in the Mi’kmaq language as Pituamkek (Bee-doo-um-gek)\, which means ‘At the Long Sand Dune’\, and in English as Hog Island and the Sandhills. Pi tuamkek has helped sustain the Mi’kmaq people on Epekwik for thousands o f years. This film celebrates the lands of Pituamkek: its nature and its M i’kmaw traditions\, and profiles work underway to create an Indigenous P rotected Area and National Park Reserve there.\nCanada\, 2021\, 19 minutes \, Nation: Mi’kma’ki\nDirector John Hopkins\n\nSara Mama: Sacred Seed\ n\nIn the Peruvian Andes\, a Quechua boy shows his special relation to Sar a Mama and reveals the knowledge within its productive cycles.\nPeru\, 202 0\, 11 minutes\, Nation: Quechua\nDirectors CHIRAPAQ and Quechua indigenou s youth\n\nEalát\n\n“As long as the reindeer exist here\, so do we.” Through Elle Márjá Eira’s eyes\, we follow her family in different sea sons with their reindeer herd. A story about living and surviving in Sámi reindeer husbandry in strange times.\nNorway\, 2021\, 32 minutes\, Nation: Sámi\nDirector Elle Márjá Eira\nAvailable for Nova Scotia viewers in p erson only.\n\nIn keeping with Nova Scotia provincial health regulations a nd a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunization along with a valid photo ID u pon entry to all events with no exceptions. For all Devour! Covid Protocol s\, please visit our website.\n\nDevour! Chefs &\; Shorts Gala\nPresent ed by the NSCC Kingstec Culinary Management Team\n\nSpring Snow\nMeringue and Pea Tips\nNames for Snow directed by Rebecca Thomassie\n\nOak\nTuile C ookie\nChishkale: The Blessing of the Acorn directed by Linda Mai Green\n\ nCured Nova Scotia Trout\nSumac Emulsion\, Local Wild Mushrooms\nConnectio n directed by Tracy Nguyen-Chung &\; Ciara Lacy\n\nChocolate Moose\nWaj ak: At the End of the Lake directed by Peter Poucachiche\, Kobe Wawatie\n\ nPEI \nPotato Salad\nPituamkek: A Mi’kmaq Heritage Landscape directed by John Hopkins\n\nTaste of Peru\nCreated by NSCC Scholarship student Mario Justo Polar\nSara Mama: Sacred Seed directed by CHIRAPAQ and Quechua indig enous youth\n\nReindeer Lichen\nWith Love Spice\nEalat directed by Elle M árjá Eira ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Devour-Chefs-Shorts-at-the-Valley-Drive-In.jpeg LOCATION:Valley Drive-In Theatre\, 5934 Highway #1\, Cambridge Station\, NS \, B0P 1G0\, Canada GEO:45.029271;-64.810199 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=5934 Highway #1\, Cambridge Station\, NS\, B0P 1G0\, Canada;X-APPLE-RADIUS=100;X-TITLE=Valley Drive-I n Theatre:geo:45.029271,-64.810199 END:VEVENT BEGIN:VEVENT UID:744@devourfest.com DTSTART;TZID=America/Halifax:20211022T200000 DTEND;TZID=America/Halifax:20211022T214000 DTSTAMP:20211018T014120Z URL:https://devourfest.com/program/pig-w-wild-in-person/ SUMMARY:Pig w/Wild - IN PERSON DESCRIPTION:Pig\nA truffle hunter\, moodily portrayed by Nicolas Cage\, liv es alone in the Oregonian wilderness. After his beloved foraging pig is ki dnapped\, he must return to Portland to search for his pig\, as well as fa ce his past.\nUSA\, 2021\, 92 minutes\nDirector Michael Sarnoski\nDistribu tor Elevation Pictures\n\nWild\n\nMaite Sánchez leaves the city behind fo r a life in the mountains—a life where survival and self-sufficiency pre vail—and becomes the rancher of the last wild cow\, the Betizú\, a bree d that is almost in extinction.\nSpain\, 2021\, 6 minutes\nDirector Raúl González\n\nThis film will feature an in-theatre tasting by Chef Anthony Walsh. Dish: Black Sea Truffle\, sumac\, molasses\, trumpet mulch. \n\nSp onsored by the Dairy Farmers of Canada and Atlantic News\n\nAnthony Walsh\ n\nOne of Canada’s most respected chefs\, Anthony Walsh is the Corporate Executive Chef of Oliver &\; Bonacini Hospitality\, ensuring every men u reflects the flavours of O&\;B’s many unique venues—including Hal ifax’s new Muir Hotel\, where Chef Walsh was recently appointed the crea tive culinary lead. Previously\, Chef Walsh served as Executive Chef for t he iconic and much celebrated Canadian restaurant\, Canoe\, and opened JAW \, a boutique restaurant in Toronto’s Queen West neighbourhood\, which r eceived unanimous critical acclaim for its inspired fresh market cuisine a nd frequently changing menu. Over the course of his career\, Chef Walsh ha s won critical acclaim by national and international media and has receive d numerous awards. He has been a featured guest chef at James Beard House\ , and has cooked for a number of notable dignitaries. In 2016\, he was nam ed Chef of the Year by Foodservice &\; Hospitality Magazine\, as well a s one of Toronto Life’s Most Influential People. @chefanthonywalsh\n\nIn keeping with Nova Scotia provincial health regulations and a desire to ke ep all our guests safe and healthy\, Devour! will require proof of full Co vid-19 vaccine immunization along with a valid photo ID upon entry to all events 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/Pig-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:745@devourfest.com DTSTART;TZID=America/Halifax:20211022T200000 DTEND;TZID=America/Halifax:20211022T214000 DTSTAMP:20211002T142842Z URL:https://devourfest.com/program/pig-w-wild-online/ SUMMARY:Pig w/Wild - ONLINE DESCRIPTION:Pig\nA truffle hunter\, moodily portrayed by Nicolas Cage\, liv es alone in the Oregonian wilderness. After his beloved foraging pig is ki dnapped\, he must return to Portland to search for his pig\, as well as fa ce his past.\nUSA\, 2021\, 92 minutes\nDirector Michael Sarnoski\nDistribu tor Elevation Pictures\nAvailable online for Canadian viewers.\n\nWild\n\n Maite Sánchez leaves the city behind for a life in the mountains—a life where survival and self-sufficiency prevail—and becomes the rancher of the last wild cow\, the Betizú\, a breed that is almost in extinction.\nS pain\, 2021\, 6 minutes\nDirector Raúl González\n\nSponsored by the Dair y Farmers of Canada and Atlantic News ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Pig-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:793@devourfest.com DTSTART;TZID=America/Halifax:20211022T210000 DTEND;TZID=America/Halifax:20211022T235900 DTSTAMP:20211018T014210Z URL:https://devourfest.com/program/audi-halifax-lounge-open-to-ticket-pass -holders-in-person-2/ SUMMARY:Audi Halifax Lounge- Open to Ticket & Pass Holders - IN PERSON DESCRIPTION:Special guests\, delegates\, and sponsors of the 11th edition o f Devour! The Food Film Fest will schmooze in our expanded Festival Lounge . Come celebrate and raise a glass of one of our Devour! signature cocktai ls and network with some smooth jazz. This reception is sponsored by Exit Realty Town &\; Country and features jazz provided by John Tetrault cur ated by the Deep Roots Music Festival.\n\nJohn Tetrault is a musician from the Annapolis Valley. He has released four albums of original music.As a founding member of Swingology he has won Music N.S. awards and has perform ed at festivals and concerts throughout the region.He is delighted and hon oured to be part of this years’ Devour festival.\n\nOpen to Ticket &\ ; Pass Holders.\nSponsored by Exit Realty Town &\; Country\nand Deep Ro ots Music Festival\, Audi Halifax\, Mer Et Soleil\, Church Brewing\, Annap olis Cider Co\, Luckett Vineyard and the Dairy Farmers of Canada.\n\nCash bar. Must be 19+ to attend.\n\nIn keeping with Nova Scotia provincial heal th regulations and a desire to keep all our guests safe and healthy\, Devo ur! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events 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/The-Exclusive-Devour-Opening-Gala-Post-Party_resized.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:VEVENT UID:746@devourfest.com DTSTART;TZID=America/Halifax:20211023T093000 DTEND;TZID=America/Halifax:20211023T123000 DTSTAMP:20211018T014224Z URL:https://devourfest.com/program/the-mayors-bike-ride-for-devour-in-pers on-2/ SUMMARY:The Mayors' Bike Ride for Devour! - IN PERSON DESCRIPTION:Regional mayors from across Nova Scotia will lead a 2.5-hour re laxed morning bike ride along the Harvest Moon Trail to CFB Camp Aldershot for a robust refreshment break courtesy of the Canadian Armed Forces\, an d then back to Wolfville through the beautiful back roads of Kings County. \n\nTicket Prices: $20.00 + HST per rider\; includes refreshment breaks\; $10.00 + HST for youth ride\; pre-registration required. A limited number of bike loans available\; please contact the Wolfville Library or Banks Bi kes. Start and Finish at Waterfront Park.\n\nNote: Para-cyclists are enco uraged to join the Mayor's bike ride FREE OF CHARGE. Please use code DEVPC 2021 when registering to ensure the fee is waived for you. We will arrange a meeting point along the route and bringing you to the Camp Aldershot R efreshment break and then back to Wolfville. \n\nTwo paracycles\, a hand t ricycle and a foot tricycle will be available to reserve – contact Stev e Bedard at Steve.bedard@bicycle.ns.ca.\n\nSponsored by: BMO\, Support 4 Culture\, Bicycle Nova Scotia\, We’re Outside\, Department of National D efence\, Banks Bikes and JustUs Coffee.\n\nIn keeping with Nova Scotia pro vincial health regulations and a desire to keep all our guests safe and he althy\, Devour! will require proof of full Covid-19 vaccine immunization a long with a valid photo ID upon entry to all events with no exceptions. Fo r all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Mayors-Bike-Ride-for-Devour-2-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:VEVENT UID:750@devourfest.com DTSTART;TZID=America/Halifax:20211023T110000 DTEND;TZID=America/Halifax:20211023T120000 DTSTAMP:20211019T183730Z URL:https://devourfest.com/program/indigenous-culinary-workshop-indigenous -food-of-the-us-southwest-w-brian-yazzie-online/ SUMMARY:Indigenous Culinary Workshop- Indigenous Food of the US Southwest  w/Brian Yazzie - ONLINE DESCRIPTION:How can non-Native peoples engage with Indigenous cuisines in w ays that are rooted in reciprocity and respect? How can people connect wit h and help to revitalize Native ingredients and foodways? Brian Yazzie\, a lso known as Yazzie the Chef (Diné/Navajo)\, originally  from Dennehotso \, Arizona will lead this culinary workshop with tastings of foods steeped in Navajo foodways.\n\nTicket Price: $30.00 in-person (includes recipes)\ n\nSponsored by: Russell Hendrix\, Embassy of the US - Ottawa\, Windsor Ho me Furniture &\; Bosch Canada\n\nRecipe: Diné Blue Cornush (Cedar-infu sed) w/ Sumac-Prickly Pear Syrup\, Puff Amaranth\, &\; Spiced Toasted P epitas\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 Intertribal Foodways catering company\, a YouTube creator under Yazzie The Chef TV\, a delegate of Slow Food Turtle Island Association\, and a member at I-Collective: a collecti ve of cooks\, chefs\, seed keepers\, farmers\, foragers\, and scholars foc used on bringing awareness to the cultural appropriations of Indigenous fo ods of the Americas. His TV and media appearances include Independent Lens \, Alter-NATIVE\, and Taste the Nation with Padma Lakshmi. Yazzie was rece ntly appointed Executive Chef at Gatherings Café\, and is currently worki ng with other chefs and volunteers to deliver support to Native Elder comm unities within the Twin Cities. Yazzie is also part of the Dennehotso Fami lies Covid-19 Relief Project\, which is focused on providing long-term sup plies for families and elders in his hometown. @yazzie_thechef ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Brian-Yazzie-resize.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:749@devourfest.com DTSTART;TZID=America/Halifax:20211023T110000 DTEND;TZID=America/Halifax:20211023T120000 DTSTAMP:20211019T184721Z URL:https://devourfest.com/program/indigenous-culinary-workshop-indigenous -food-of-the-us-southwest-w-brian-yazzie-in-person/ SUMMARY:Indigenous Culinary Workshop- Indigenous Food of the US Southwest  w/Brian Yazzie - IN PERSON DESCRIPTION:How can non-Native peoples engage with Indigenous cuisines in w ays that are rooted in reciprocity and respect? How can people connect wit h and help to revitalize Native ingredients and foodways? Brian Yazzie\, a lso known as Yazzie the Chef (Diné/Navajo)\, originally  from Dennehotso \, Arizona will lead this culinary workshop with tastings of foods steeped in Navajo foodways.\n\nTicket Price: $30.00 in-person (includes food samp les) \n\nSponsored by: Russell Hendrix\, Embassy of the US - Ottawa\, Win dsor Home Furniture &\; Bosch Canada\n\nRecipe: Diné Blue Cornush (Ced ar-infused) w/ Sumac-Prickly Pear Syrup\, Puff Amaranth\, &\; Spiced To asted Pepitas\n\nBrian Yazzie\n\nBrian Yazzie aka Yazzie The Chef (Diné/N avajo) is a chef and food justice activist from Dennehotso\, Arizona\, and based out of Saint Paul\, MN. He is the founder of Intertribal Foodways c atering company\, a YouTube creator under Yazzie The Chef TV\, a delegate of Slow Food Turtle Island Association\, and a member at I-Collective: a c ollective of cooks\, chefs\, seed keepers\, farmers\, foragers\, and schol ars focused on bringing awareness to the cultural appropriations of Indige nous foods of the Americas. His TV and media appearances include Independe nt Lens\, Alter-NATIVE\, and Taste the Nation with Padma Lakshmi. Yazzie w as recently appointed Executive Chef at Gatherings Café\, and is currentl y working with other chefs and volunteers to deliver support to Native Eld er communities within the Twin Cities. Yazzie is also part of the Dennehot so Families Covid-19 Relief Project\, which is focused on providing long-t erm supplies for families and elders in his hometown. @yazzie_thechef\n\nI n keeping with Nova Scotia provincial health regulations and a desire to k eep all our guests safe and healthy\, Devour! will require proof of full C ovid-19 vaccine immunization along with a valid photo ID upon entry to all events 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/Brian-Yazzie-resize.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:VEVENT UID:748@devourfest.com DTSTART;TZID=America/Halifax:20211023T110000 DTEND;TZID=America/Halifax:20211023T130000 DTSTAMP:20211010T223051Z URL:https://devourfest.com/program/the-taste-of-desire-w-an-underwater-que st-online/ SUMMARY:The Taste of Desire w/An Underwater Quest - ONLINE DESCRIPTION:The Taste of Desire\nThe oyster has long been a symbol of desir e. Through some rather captivating characters\, this film delves into the complexity of human desire\, our relationship to the world around us\, and ultimately what lengths we will go to find satisfaction.\nThe Netherlands \, 2021\, 87 minutes\nDirector Willemiek Kluijfhout\nDistributor Rise and Shine World Sales\n\nAn Underwater Quest\nBenjamin Bridge Winery and their oyster-farming friends at La Maison BeauSoleil have embarked on a truly r are experiment: ageing sparkling wine under the sea.\nCanada\, 2021\, 14 m inutes\nDirector Brad Sayeau\n\nSponsored by the Dairy Farmers of Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Taste-of-Desire.jpeg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:747@devourfest.com DTSTART;TZID=America/Halifax:20211023T110000 DTEND;TZID=America/Halifax:20211023T123000 DTSTAMP:20211018T014239Z URL:https://devourfest.com/program/the-taste-of-desire-w-an-underwater-que st-in-person/ SUMMARY:The Taste of Desire w/An Underwater Quest - IN PERSON DESCRIPTION:The Taste of Desire\nThe oyster has long been a symbol of desir e. Through some rather captivating characters\, this film delves into the complexity of human desire\, our relationship to the world around us\, and ultimately what lengths we will go to find satisfaction.\nThe Netherlands \, 2021\, 87 minutes\nDirector Willemiek Kluijfhout\nDistributor Rise and Shine World Sales\n\nAn Underwater Quest\nBenjamin Bridge Winery and their oyster-farming friends at La Maison BeauSoleil have embarked on a truly r are experiment: ageing sparkling wine under the sea.\nCanada\, 2021\, 14 m inutes\nDirector Brad Sayeau\n\nThis film will feature an in-theatre tasti ng by Chef Stéphane Levac. Dish: coming soon. \n\nSponsored by the Dairy Farmers of Canada\n\nStéphane Levac\n\nNova Scotia forager and Indigenou s chef Stéphane Levac made a name for himself having operated his own cat ering business\, Frais Catering\, in the Annapolis Valley with his partner Sarah Morrison. Since then\, he has worked in 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 o f Top Chef Canada and was also the Chef at the very popular drink and eate ry\, Maritime Express Cider Company. Today\, he is the Chef at Oak Island Resort. @fraiscaterer\n\nIn keeping with Nova Scotia provincial health reg ulations and a desire to keep all our guests safe and healthy\, Devour! wi ll require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events with no exceptions. For all Devour! Covi d Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Taste-of-Desire.jpeg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:751@devourfest.com DTSTART;TZID=America/Halifax:20211023T130000 DTEND;TZID=America/Halifax:20211023T170000 DTSTAMP:20211018T014309Z URL:https://devourfest.com/program/indigenous-culinary-workshop-basket-wea ving-into-foraging-w-sandra-racine-stephane-levac-in-person/ SUMMARY:Indigenous Culinary Workshop- Basket Weaving into Foraging w/Sandr a Racine & Stéphane Levac - IN PERSON DESCRIPTION:Master basket weaver Sandra Racine of the Elsipogtog First Nati on leads the first part of this intriguing workshop guiding guests in maki ng Mi’kmaw Baskets by hand. Then Nova Scotia-based Chef Stéphane Levac (Ojibwa) leads a two hour foraging expedition as we explore traditional fo odways culminating in a tasting in situ of hand foraged foods.\n\n\nTicket Price: $80.00 in-person only (includes workshop\, foraging expedition and food samples\; baskets available for purchase) \n\nSponsored by: Russell Hendrix\, Windsor Home Furniture &\; Bosch Canada\n\n\n\nSandra Racine\ n\nSandra is from Elsiogtog First Nation which is located near Rexton\, N. B. She comes from a large family of Mi’kmaq people who are fluent speake rs of their traditional language. She has always been interested in crafts and drawing\, but always admired basketry\, bead work and quills. She gra duated from New Brunswick College of Craft and Design in the Aboriginal Vi sual Arts Program in 2014. After completing the program\, she gained a dee per perspective and an understanding of the process. Her main focus is on ash basketry using natural materials and traditional techniques.\n\nStéph ane Levac\n\nNova Scotia forager and Indigenous chef Stéphane Levac made a name for himself having operated his own catering business\, Frais Cater ing\, in the Annapolis Valley with his partner Sarah Morrison. Since then\ , he has worked in the kitchen at Studio East in Halifax under Chef Ray Be ar\, 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 al so the Chef at the very popular drink and eatery\, Maritime Express Cider Company. Today\, he is the Chef at Oak Island Resort. @fraiscaterer\n\nIn keeping with Nova Scotia provincial health regulations and a desire to kee p all our guests safe and healthy\, Devour! will require proof of full Cov id-19 vaccine immunization along with a valid photo ID upon entry to all e vents with no exceptions. For all Devour! Covid Protocols\, please visit o ur website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Stephane-Levac-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:VEVENT UID:752@devourfest.com DTSTART;TZID=America/Halifax:20211023T140000 DTEND;TZID=America/Halifax:20211023T155000 DTSTAMP:20211018T014329Z URL:https://devourfest.com/program/kiss-the-ground-w-alone-out-here-in-per son/ SUMMARY:Kiss the Ground w/Alone Out Here - IN PERSON DESCRIPTION:Kiss the Ground\nNarrated and featuring Woody Harrelson\, this film reveals that by regenerating the world’s soils\, we can stabilize E arth’s climate\, restore lost ecosystems\, and create abundant food supp lies. Kiss the Ground illustrates how\, by drawing down atmospheric carbon \, soil is the missing piece of the climate puzzle.\nCountry\, 2020\, 84 m inutes\nDirectors Joshua Tickell\, Rebecca Harrell Tickell\nDistributor Ro co Films\n\nAlone Out Here\n\nA farmer’s 22-year commitment to transform the genetics of his herd are pitted against the beef industry\, who hold the future of his family’s 4th generation farm in their hands. Through h is incredible journey of loss and survival\, we learn what it takes to be true to yourself\, at any cost.\nAustralia\, 2021\, 24 minutes\nDirector L uke Cornish\n\nThis film will feature an in-theatre tasting by Chef Jenni Lessard. Dish: Askiy Garden Salad- Lakota squash\, bean and maple purée\, amaranth and late harvest greens\, spruce tip &\; juniper vinaigrette\ , puffed wild rice\, charred corn\, bison dry meat.\n\nThis film will be f ollowed by a panel featuring (bios below):\n\nAngus Ells (Bragg Lumber Com pany)\nJoe Piotti (Sweet Earth Farm)\nDr. Andy Hammermeister (Dalhousie Fa culty of Agriculture)\nCatherine Manning (Manning Family Farm)\nModerator Joey Pittoello (JustUs!)\n\nSponsored by the Nova Scotia Federation of Agr iculture\n\nJenni Lessard\n\nJenni Lessard is a Métis chef\, recipe devel oper\, and Indigenous Culinary Consultant for Wanuskewin Heritage Park. Sh e grew up in the boreal forest of Northern Saskatchewan\, with no TV recep tion. She filled her time picking berries\, rosehips\, and lake mint\, the n used them in her cooking. Jenni’s first restaurant\, at age 14\, was F light Delight\, a burger truck at the La Ronge Municipal Airport. In 2005\ , with no formal culinary training\, Jenni opened New Ground Cafe in the f arming community of Birch Hills\, SK. Live music events\, art\, and Jenni ’s unique blend of storytelling and cooking garnered a province-wide cli ent base\, when she moved to Saskatoon to focus on catering. Jenni is Secr etary of the Indigenous Culinary of Associated Nations\, Vice President of Métis Local #126\, and sits on the steering committee of Slow Food Saska toon. She makes her home in the Qu’Appelle Valley on Treaty Four Territo ry. @chefjenni\n\nPanellists: \n\nAngus Ells (Bragg Lumber Company)\nAngu s Ells grew up on a mixed livestock and crop farm in the Annapolis Valley and has been involved in farm management and consulting agronomy for the p ast three decades. He is currently the manager of carrot operations for Br agg Lumber Company – the Canadian farming division of the Oxford Food Gr oup. Angus has been involved in several agricultural organizations and com munity groups. Angus resides in Sheffield Mills\, Kings County\, N.S. with his wife Nova Keddy.\n\nJoe Piotti (Sweet Earth Farm)\nJoe Piotti operate s a mixed 200 acre farm/woodlot in Colchester County\, managing Belted Gal loway grass fed beef cattle\, forest raised Berkshire pigs\, pasture raise d poultry\, a certified organic haskap orchard\, Christmas tree lot and wo odlot. Before farming\, Joe worked in the banking and investment banking i ndustries for over 35 years in New England. Joe actively farms with his w ife Stephanie\, and two young children\, Luke &\; Sadie.\n\nDr. Andy Ha mmermeister (Dalhousie Faculty of Agriculture)\nDr. Andrew Hammermeister i s the director of the Organic Agriculture Centre of Canada (OACC) and an A ssociate Professor in the Faculty of Agriculture at Dalhousie University\, Nova Scotia\, Canada. Andy is the Director of the Organic Agriculture Cen tre of Canada which offers online organic courses and co-manages the natio nal science program for organic agriculture. Andy grew up on a mixed beef and grain farm in southeast Saskatchewan. He has a Bachelor’s degree in Agriculture with a specialization in soil science from the University of S askatchewan. He completed his Master’s in Land Reclamation and his Ph.D. in Applied Ecology at the University of Alberta.\n\nCatherine Manning (Ma nning Family Farm)\nCatherine Manning of Manning Family Farm grew up on a dairy farm\, completed her BSc in Animal Science at NSAC and agriculture h as always been a huge passion in her life. She is actively involved in the 4-H program\, on both club\, county\, and provincial levels and is involv ed with the NS and Maritime Angus Associations Catherine and her husband D ean\, have mixed farm operation consisting of greenhouses\, vegetables\, g rain and beef cattle in Falmouth\, NS. They were recently awarded The Envi ronmental Stewardship Award (TESA) from the Canadian Cattlemen’s Associa tion for 2021.\n\nModerator Joey Pittoello (JustUs!)\nJoey Pittoello is Ge neral Manager at Just Us! Coffee Roasters Co-op\, in Hortonville\, Nova S cotia\, and is responsible for producer-relationships. This allows him th e opportunity to regularly visit organic coffee\, chocolate\, and sugar pr oducers around the world--many of whom practice organic regenerative agric ulture and agroforestry. He is also the past chair of the Atlantic Canada Organic Regional Network (ACORN) and currently sits on the Organics Nova S cotia (ONS) steering committee. Joey has worked on several commercial orga nic farms over the past 15 years\, and currently lives and works with his wife and two children on their hobby farm in Hortonville.\n\nIn keeping wi th Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vacc ine immunization along with a valid photo ID upon entry to all events 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/Kiss-the-Ground.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:756@devourfest.com DTSTART;TZID=America/Halifax:20211023T150000 DTEND;TZID=America/Halifax:20211023T170000 DTSTAMP:20211015T112815Z URL:https://devourfest.com/program/mer-et-soleil-bourbon-bites-workshop-w- ray-daniels-anthony-walsh-online/ SUMMARY:Bourbon & Bites Workshop w/Ray Daniel & Anthony Walsh - ONLINE DESCRIPTION:Beam Suntory Brand Ambassador Ray Daniel and Chef Anthony Walsh (Drift @ The Muir\, Halifax) lead a unique workshop where we learn to mak e (and taste!) this year’s signature cocktails\, plus a demonstration of his unique take on Canadian food from legendary Toronto  based  Chef An thony Walsh (former Executive Chef of CANOE).\n\nTicket Price: $30.00 onli ne (includes food and drink recipes)\n\nSponsored by: Basil Hayden Bourbo n\n\nRecipes:\n- Chef Anthony Walsh prepares Bourbon Glazed Herring with S alt Baked Celeriac\, Caraflex Cabbage\, Honey Pickled Turnip\n\nAnthony Wa lsh\n\nOne of Canada’s most respected chefs\, Anthony Walsh is the Corpo rate Executive Chef of Oliver &\; Bonacini Hospitality\, ensuring every menu reflects 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 f or the iconic and much celebrated Canadian restaurant\, Canoe\, and opened JAW\, a boutique restaurant in Toronto’s Queen West neighbourhood\, whi ch received unanimous critical acclaim for its inspired fresh market cuisi ne and frequently changing menu. Over the course of his career\, Chef Wals h has won critical acclaim by national and international media and has rec eived numerous awards. He has been a featured guest chef at James Beard Ho use\, and has cooked for a number of notable dignitaries. In 2016\, he was named Chef of the Year by Foodservice &\; Hospitality Magazine\, as we ll as one of Toronto Life’s Most Influential People. @chefanthonywalsh\n \nRay Daniels – Beam Suntory American Whiskey National Brand Ambassador\ n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North America\, where he is currently the Beam Suntor y American Whiskey National Brand Ambassador to Canada. Hailing from Irela nd\, he has a huge and broad range of knowledge of whiskey\, and the bourb on category in particular. With a long background in competitive bartendin g\, Ray’s escapades have landed him in competitions and as a guest speak er and lecturer throughout Canada\, Mexico\, and the USA\, and appearing i n publications such as Whisky Magazine and The New York Times. Jam packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s presentations have become a much sought-after affair. @raydanielw hiskey @mersoleilagency\n\nHost Ali Hassan\n\n\n\nStand-up comic\, actor a nd CBC personality\, Ali Hassan is the host of the CBC Radio hit Laugh Out Loud\, which also airs across North America on SiriusXM. He is a frequent guest-host of the arts and culture show q and As It Happens\, and for the past five consecutive years\, Ali has hosted Canada Reads\, celebrating t he best of Canadian literature. As a comedian\, Ali has performed for audi ences across Canada and internationally. He will tour his latest solo show Does This Taste Funny? in 2022. Among his numerous film and TV credits\, he was recently in MySpy and Tammy’s Always Dying\, and appeared in the latest seasons of Working Moms and Murdoch Mysteries. Television audiences can also see Ali in January as a recurring guest star on the new CBC show \, Run The Burbs. His new book Is There Bacon in Heaven? comes out in 2022 with Simon &\; Schuster. @standupali ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Mer-et-Soleil-Bourbon-Bites-Workshop1-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:755@devourfest.com DTSTART;TZID=America/Halifax:20211023T150000 DTEND;TZID=America/Halifax:20211023T170000 DTSTAMP:20211018T014414Z URL:https://devourfest.com/program/mer-et-soleil-bourbon-bites-workshop-w- ray-daniels-anthony-walsh-in-person/ SUMMARY:Bourbon & Bites Workshop w/Ray Daniel & Anthony Walsh - IN PERSON DESCRIPTION:Beam Suntory Brand Ambassador Ray Daniel and Chef Anthony Walsh (Drift @ The Muir\, Halifax) lead a unique workshop where we learn to mak e (and taste!) this year’s signature cocktails\, plus a demonstration of his unique take on Canadian food from legendary Toronto-based Chef Anthon y Walsh (former Executive Chef of CANOE).\n\nTicket Price: $30.00 in-perso n (includes food and beverage samples)\n\nMust be 19+ to attend.\n\nSponso red by: Basil Hayden Bourbon\n\nRecipes:\n- Chef Anthony Walsh prepares B ourbon Glazed Herring with Salt Baked Celeriac\, Caraflex Cabbage\, Honey Pickled Turnip\n\nAnthony Walsh\n\nOne of Canada’s most respected chefs\ , Anthony Walsh is the Corporate Executive Chef of Oliver &\; Bonacini Hospitality\, ensuring every menu reflects the flavours of O&\;B’s ma ny unique venues—including Halifax’s new Muir Hotel\, where Chef Walsh was recently appointed the creative culinary lead. Previously\, Chef Wals h served as Executive Chef for the iconic and much celebrated Canadian res taurant\, Canoe\, and opened JAW\, a boutique restaurant in Toronto’s Qu een West neighbourhood\, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. Over the cour se of his career\, Chef Walsh has won critical acclaim by national and int ernational media and has received numerous awards. He has been a featured guest chef at James Beard House\, and has cooked for a number of notable d ignitaries. In 2016\, he was named Chef of the Year by Foodservice &\; Hospitality Magazine\, as well as one of Toronto Life’s Most Influential People. @chefanthonywalsh\n\nRay Daniel – Beam Suntory American Whiskey National Brand Ambassador\n\nRay Daniel brings with him nearly two decade s of experience behind the bar\, from Europe to North America\, where he i s currently the Beam Suntory American Whiskey National Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long backgrou nd in competitive bartending\, Ray’s escapades have landed him in compet itions and as a guest speaker and lecturer throughout Canada\, Mexico\, an d the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam packed with passion\, humour\, and a massive respect f or the history of whiskey\, Ray’s presentations have become a much sough t-after affair. @raydanielwhiskey @mersoleilagency\n\nHost Ali Hassan\n\n\ n\nStand-up comic\, actor and CBC personality\, Ali Hassan is the host of the CBC Radio hit Laugh Out Loud\, which also airs across North America on SiriusXM. He is a frequent guest-host of the arts and culture show q and As It Happens\, and for the past five consecutive years\, Ali has hosted C anada Reads\, celebrating the best of Canadian literature. As a comedian\, Ali has performed for audiences across Canada and internationally. He wil l tour his latest solo show Does This Taste Funny? in 2022. Among his nume rous film and TV credits\, he was recently in MySpy and Tammy’s Always D ying\, and appeared in the latest seasons of Working Moms and Murdoch Myst eries. Television audiences can also see Ali in January as a recurring gue st star on the new CBC show\, Run The Burbs. His new book Is There Bacon i n Heaven? comes out in 2022 with Simon &\; Schuster. @standupali\n\nIn keeping with Nova Scotia provincial health regulations and a desire to kee p all our guests safe and healthy\, Devour! will require proof of full Cov id-19 vaccine immunization along with a valid photo ID upon entry to all e vents with no exceptions. For all Devour! Covid Protocols\, please visit o ur website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Mer-et-Soleil-Bourbon-Bites-Workshop1-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:VEVENT UID:758@devourfest.com DTSTART;TZID=America/Halifax:20211023T170000 DTEND;TZID=America/Halifax:20211023T200000 DTSTAMP:20211018T014508Z URL:https://devourfest.com/program/the-devour-down-home-lobster-supper-tak e-away-in-person/ SUMMARY:The Devour! Down-Home Lobster Supper & Take-Away presented by Exit Realty Town & Country and Clearwater Seafoods - IN PERSON DESCRIPTION:Back by popular demand\, with thanks to Exit Realty Town &\; Country and Clearwater Seafoods\, our talented team will serve up lobster dinners once again! Eat in at the Devour! Studios\, outside in Waterfront Park\, or take it to go. Come and savour an unforgettable and truly Atlan tic Canadian experience with our favourite crustacean. Proceeds from this supper will go to the Indigenous Scholarship Fund at Acadia University.\n\ nMeal includes: One whole Fresh Nova Scotia lobster with drawn butter\, po tato salad\, coleslaw and blueberry grunt.\n\nSponsored by: Clearwater Sea foods &\; Exit Realty Town &\; Country\n\nIn keeping with Nova Scoti a provincial health regulations and a desire to keep all our guests safe a nd healthy\, Devour! will require proof of full Covid-19 vaccine immunizat ion along with a valid photo ID upon entry to all events with no exception s. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Devour-Down-Home-Lobster-Roll-Take-Away-resize.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:VEVENT UID:757@devourfest.com DTSTART;TZID=America/Halifax:20211023T170000 DTEND;TZID=America/Halifax:20211023T190500 DTSTAMP:20211018T014452Z URL:https://devourfest.com/program/delicieux-w-six-nights-in-person/ SUMMARY:Délicieux w/Six Nights - IN PERSON DESCRIPTION:Délicieux\nFrance\, 1789\, just before the Revolution. With th e help of a surprising young woman\, a chef who has been sacked by his mas ter finds the strength to free himself from his position as a servant and opens THE first restaurant.\nFrance/Belgium\, 2020\, 112 minutes\nDirector Éric Besnard\nDistributor Mongrel Media\nAvailable for Nova Scotia viewe rs in person only.\n\nSix Nights\n\nA restaurant dishwasher is given a las t-minute chance to step up as a line cook just before a busy Saturday nigh t dinner service.\nUSA\, 2021\, 12 minutes\n\nThis film will feature an in -theatre tasting by Chef Gabrielle LeGuerrier. Dish: Cooks will be Kings- Cinnamon-Rubbed Snowy River Farm Pork Belly\, truffled pomme purée\, loca l wild mushroom jus\, crispy leek 'hay'.\n\nSponsored by the Embassy of Fr ance in Canada &\; the Consulate General of France in the Atlantic prov inces\, Alliance Française and Atlantic News\n\nMust be 19+ to attend.\n\ nGabrielle LeGuerrier\n\nGabrielle LeGuerrier is a Michelin-trained chef w ho taught at Jamie Oliver's cookery school in London\, Trained chefs at th e Ritz in Paris\, and was Sous Chef for Her Majesty the Queen of England b efore creating GourmetGab Events by Pertu here in Halifax with her husband \, Sommelier Gabor Bodo.\n\nGourmetGab Events is a pandemic-born fine dini ng events company that specializes in one-of-a-kind personalized multi-cou rse dining experiences paired with exquisite wine and cocktails.\n\n 'Our passion is not just in food and wine but also in the entertaining so that every glass poured and plate presented has a story.' -Chef Gabrielle LeGu errier\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proo f of full Covid-19 vaccine immunization along with a valid photo ID upon e ntry to all events with no exceptions. For all Devour! Covid Protocols\, p lease visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Delicieux.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:762@devourfest.com DTSTART;TZID=America/Halifax:20211023T200000 DTEND;TZID=America/Halifax:20211023T213500 DTSTAMP:20211018T014524Z URL:https://devourfest.com/program/gather-w-terms-and-conditions-in-person / SUMMARY:Gather w/Terms and Conditions - IN PERSON DESCRIPTION:Gather\nFrom an ambitious Apache chef to a gifted Lakota high s chool student\, Gather follows the stories of natives on the frontlines of a growing movement to reconnect with spiritual and cultural identities th at were devastated by genocide. Together\, they show how the reclaiming an d recovery of ancient food ways is a way forward for native Americans to b ring back health and vitality to their people.\nUSA\, 2020\, 74 minutes\, Nations: White Mountain Apache Nation\, Cheyenne River Sioux Nation\, Yuro k Nation\nDirector Sanjay Rawal\nDistributor Visit Films\n\nTerms and Cond itions\n\nDespite numerous challenges\, Fritz wants to keep running his sm all farm as usual\, but his daughter has other online ideas. Just when thi ngs are looking up\, the family realizes it’s always business according to someone else’s terms and conditions.\nGermany\, 2020\, 20 minutes\nDi rector Amelie Befeldt\n\nThis film will feature in-theatre tastings by: \n \nChef Joseph Shawana - Smoked Salmon Pâté\, ramps &\; pickled cattai ls AND Bison Tartare\, smoked cherries\, candied maple Algonquin walnuts\, caribou moss - both served on an acron flour &\; amaranth cracker.\n\n Chef Taelor Barton - Sweet and Salty Snack\, parched corn\, dried berry\, pumpkin seed\, black walnut granola.\n\nSponsored by The North Grove and  the Dairy Farmers of Canada\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\nTaelo r Barton\n\nTaelor Barton is a chef from Tulsa\, Oklahoma otherwise known as Indian Territory. She has always loved food\, connection\, and the peop le. She attended culinary school\, competitively cooked as a way to gain s cholarships\, worked in the Tulsa restaurant industry for over 10 years\, and uses her skills to cook for the people. Being a citizen of Cherokee Na tion\, she has interwoven her training as a vocational chef and her indige nous heritage to connect and speak to others. @madskillsbarton\n\nIn keepi ng with Nova Scotia provincial health regulations and a desire to keep all 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 events with no exceptions. For all Devour! Covid Protocols\, please visit our we bsite. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Gather-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:760@devourfest.com DTSTART;TZID=America/Halifax:20211023T200000 DTEND;TZID=America/Halifax:20211023T213500 DTSTAMP:20210929T193636Z URL:https://devourfest.com/program/gather-w-terms-and-conditions-online/ SUMMARY:Gather w/Terms and Conditions - ONLINE DESCRIPTION:Gather\nFrom an ambitious Apache chef to a gifted Lakota high s chool student\, Gather follows the stories of natives on the frontlines of a growing movement to reconnect with spiritual and cultural identities th at were devastated by genocide. Together\, they show how the reclaiming an d recovery of ancient food ways is a way forward for native Americans to b ring back health and vitality to their people.\nUSA\, 2020\, 74 minutes\, Nations: White Mountain Apache Nation\, Cheyenne River Sioux Nation\, Yuro k Nation\nDirector Sanjay Rawal\nDistributor Visit Films\n\nTerms and Cond itions\n\nDespite numerous challenges\, Fritz wants to keep running his sm all farm as usual\, but his daughter has other online ideas. Just when thi ngs are looking up\, the family realizes it’s always business according to someone else’s terms and conditions.\nGermany\, 2020\, 20 minutes\nDi rector Amelie Befeldt\n\nSponsored by The North Grove and the Dairy Farme rs of Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Gather-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:794@devourfest.com DTSTART;TZID=America/Halifax:20211023T210000 DTEND;TZID=America/Halifax:20211023T235900 DTSTAMP:20211018T014538Z URL:https://devourfest.com/program/audi-halifax-lounge-open-to-ticket-pass -holders-in-person-3/ SUMMARY:Audi Halifax Lounge- Open to Ticket & Pass Holders - IN PERSON DESCRIPTION:Special guests\, delegates\, and sponsors of the 11th edition o f Devour! The Food Film Fest will schmooze in our expanded Festival Lounge . Come celebrate and raise a glass of one of our Devour! signature cocktai ls and dance the night away! This reception is sponsored by IPC Securities Corporation and features music by Height Requirement.\n\nOpen to Ticket & amp\; Pass Holders.\nSponsored by IPC Securities Corporation\nand Audi Hal ifax\, Mer Et Soleil\, Church Brewing\, Annapolis Cider Co\, Luckett Viney ard and Dairy Farmers of Canada.\n\nCash bar. Must be 19+ to attend.\n\n\n Height Requirement\n\nTwo decades on from the end of the 1980's\, Height R equirement was formed to replicate live on stage\, the iconic tunes of tha t magical decade that you may still hear on the radio today.\n\nThe early days of the band had the original members practising in a basement with a 6ft ceiling. Fortunately all musicians at that time were an appropriate he ight which resulted in naming the band\, “Height Requirement!” Back in the 1980's half the band were school friends in Truro\, Nova Scotia and w ere already playing music together.\n\nRevisiting a diverse range of music from that same decade with a smorgasbord of instruments and modern techno logy has helped Height Requirement create an authentic live sound that wil l bring the 80's vibe to any party. The fun that the band has re-exploring the tunes from their past has also been known to cause people to turn up to their gigs in oversize tops\, acid wash jeans\, leg warmers and head ba nds!\n\nIn keeping with Nova Scotia provincial health regulations and a de sire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon ent ry to all events with no exceptions. For all Devour! Covid Protocols\, ple ase visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/The-Exclusive-Devour-Opening-Gala-Post-Party_resized.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:VEVENT UID:789@devourfest.com DTSTART;TZID=America/Halifax:20211024T110000 DTEND;TZID=America/Halifax:20211024T124500 DTSTAMP:20210927T031629Z URL:https://devourfest.com/program/clean-hands-w-ulu-online/ SUMMARY:Clean Hands w/Ulu - ONLINE DESCRIPTION:Clean Hands\nShot over the course of seven years\, Clean Hands is a multi-award-winning account of a family who live and work in Central America’s largest garbage dump\, La Chureca. The four children\, unlike their parents\, don’t fully grasp what they don’t have. When a generou s philanthropist steps in\, will the family be able to escape the desolati on and dead-end life they are accustomed to?\nUSA/Nicaragua\, 2019\, 98 mi nutes\n\nUlu\n\nAfter catching a fish with a spear\, handyman Tommy Kudluk makes an ulu\, a traditional knife used by Inuit women. He can now enjoy freshly caught Arctic Char with his wife\, Maggie.\nCanada\, 2019\, 5 minu tes\, Nation: Inuit\nDirector Tommy Kudluk ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Clean-Hands.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:776@devourfest.com DTSTART;TZID=America/Halifax:20211024T110000 DTEND;TZID=America/Halifax:20211024T120000 DTSTAMP:20210923T124909Z URL:https://devourfest.com/program/indigenous-culinary-workshop-sami-reind eer-cookery-w-heikki-nikula-online/ SUMMARY:Indigenous Culinary Workshop- Sami Reindeer Cookery w/Heikki Nikul a - ONLINE DESCRIPTION:Heikki Nikula of Restaurant Aanaar\, one of the world's leading Sami chefs from northern Finland\, is here in person to give us an exampl e of reindeer cookery and modern interpretations of the foods of the Sami people. He prepares a reindeer dish (using local venison) out of the ingre dients that reindeer would traditionally eat in Lapland and a dessert made from ingredients found by the riverside that flows in front of his family -owned Hotel Kultahovi.\nTicket Price: $30.00 online (includes recipes)\nS ponsored by: Russell Hendrix\, Embassy of Finland Ottawa\, Windsor Home Fu rniture &\; Bosch Canada\nRecipes:\n- “Reindeer and its pastry” - V enison prime roast smoked with dry pine needles\, venison blood pudding an d wild mushroom and lichen seasoned with bilberries\, potato purée and b alsamic sauce.\n- A dessert from the Riverside - Cep ice cream\, bilberrie s\, sweetgrass-sorrel juice and angelica granita.\n\nHeikki (Hessu) Nikula \nHeikki is the Chef de Cuisine and second generation owner of restaurant Aanaar in the village of Inari in the northernmost part of Finnish Lapland . He is indigenous Sami from his father’s side and from that upbringing\ , he gained an enormous interest in nature and using wild ingredients in h is cooking. He won second prize in a Sapmi cooking competition in 2014. Hi s restaurant Aanaar also won the Finnish Tourism Association’s Top Food Tourism award in 2015. The Finnish Gastronomy Association choose Aanaar Re staurant as Restaurant of the Year 2020 for all of Finland. He specialises in making modern food from the Inari region influenced by his Sami herita ge: fish from local waters\, reindeer and wild plants\, mushrooms\, and be rries. @hessunikula ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Heikki-Nikula-resize.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:764@devourfest.com DTSTART;TZID=America/Halifax:20211024T110000 DTEND;TZID=America/Halifax:20211024T120000 DTSTAMP:20211018T014610Z URL:https://devourfest.com/program/indigenous-culinary-workshop-sami-reind eer-cookery-w-heikki-nikula-in-person/ SUMMARY:Indigenous Culinary Workshop- Sami Reindeer Cookery w/Heikki Nikul a - IN PERSON DESCRIPTION:Heikki Nikula of Restaurant Aanaar\, one of the world's leading Sami chefs from northern Finland\, is here in person to give us an exampl e of reindeer cookery and modern interpretations of the foods of the Sami people. He prepares a reindeer dish (using local venison) out of the ingre dients that reindeer would traditionally eat in Lapland and a dessert made from ingredients found by the riverside that flows in front of his family -owned Hotel Kultahovi.\nTicket Price: $30.00 in-person (includes food sam ples)\nSponsored by: Russell Hendrix\, Embassy of Finland Ottawa\, Windsor Home Furniture &\; Bosch Canada\nRecipes:\n- “Reindeer and its pastr y” - Venison prime roast smoked with dry pine needles\, venison blood pu dding and wild mushroom and lichen seasoned with bilberries\, potato pur ée and balsamic sauce.\n- A dessert from the Riverside - Cep ice cream\, bilberries\, sweetgrass-sorrel juice and angelica granita.\n\nHeikki (Hess u) Nikula\nHeikki is the Chef de Cuisine and second generation owner of re staurant Aanaar in the village of Inari in the northernmost part of Finnis h Lapland. He is indigenous Sami from his father’s side and from that up bringing\, he gained an enormous interest in nature and using wild ingredi ents in his cooking. He won second prize in a Sapmi cooking competition in 2014. His restaurant Aanaar also won the Finnish Tourism Association’s Top Food Tourism award in 2015. The Finnish Gastronomy Association choose Aanaar Restaurant as Restaurant of the Year 2020 for all of Finland. He sp ecialises in making modern food from the Inari region influenced by his Sa mi heritage: fish from local waters\, reindeer and wild plants\, mushrooms \, and berries. @hessunikula\n\nIn keeping with Nova Scotia provincial hea lth regulations and a desire to keep all our guests safe and healthy\, Dev our! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events with no exceptions. For all Devou r! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Heikki-Nikula-resize.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:VEVENT UID:763@devourfest.com DTSTART;TZID=America/Halifax:20211024T110000 DTEND;TZID=America/Halifax:20211024T124500 DTSTAMP:20211018T014558Z URL:https://devourfest.com/program/clean-hands-w-ulu-in-person/ SUMMARY:Clean Hands w/Ulu - IN PERSON DESCRIPTION:Clean Hands\nShot over the course of seven years\, Clean Hands is a multi-award-winning account of a family who live and work in Central America’s largest garbage dump\, La Chureca. The four children\, unlike their parents\, don’t fully grasp what they don’t have. When a generou s philanthropist steps in\, will the family be able to escape the desolati on and dead-end life they are accustomed to?\nUSA/Nicaragua\, 2019\, 98 mi nutes\n\nUlu\n\nAfter catching a fish with a spear\, handyman Tommy Kudluk makes an ulu\, a traditional knife used by Inuit women. He can now enjoy freshly caught Arctic Char with his wife\, Maggie.\nCanada\, 2019\, 5 minu tes\, Nation: Inuit\nDirector Tommy Kudluk\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunizatio n along with a valid photo ID upon entry to all events 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/Clean-Hands.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:766@devourfest.com DTSTART;TZID=America/Halifax:20211024T130000 DTEND;TZID=America/Halifax:20211024T140000 DTSTAMP:20211018T014626Z URL:https://devourfest.com/program/indigenous-culinary-workshop-mexican-cu isine-w-jorge-de-la-rosa-in-person/ SUMMARY:Indigenous Culinary Workshop- Mexican Cuisine w/Jorge De La Rosa - IN PERSON DESCRIPTION:Authentic Mexican Cuisine w/Jorge De La Rosa\nBaja California-b ased Chef Jorge De La Rosa has flown here from Mexico to prepare two uniqu ely authentic Mexican dishes steeped in the history of the country.\n\nDis hes: Pink Mole with Pork Belly/Traditional Mole from Guerrero\, Mexico- Nu ts\, cactus\, prickly pear fruit\, masa nixtamal\, beets\, pink guava\, po megranate\, crispy pork belly AND Pink Horchata- Rice water with strawberr y and cinnamon.\n\nTicket Price: $30.00 in-person (includes food samples)\ nSponsored by: Russell Hendrix\, Windsor Home Furniture &\; Bosch Canad a\n\nJorge de la Rosa\nGrowing up in Guadalajara\, Mexico\, Chef Jorge de la Rosa’s grandmothers provided the blueprint for his craft as a young c hef. Looking to hone his skills\, he moved to Canada and worked with mento r 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 mo ved on to Vancouver where he worked as a private chef\, then returned to M exico\, where he opened his first restaurant and immersed himself into Ind igenous Mexican food. Aiming to engage all senses\, Chef de la Rosa thrive s on traditional Mexican fare for a contemporary palate. Integral to his a pproach is the simultaneous layering and contrasting of colours\, flavors\ , and textures. @mrdelarosa13\n\nIn keeping with Nova Scotia provincial he alth regulations and a desire to keep all our guests safe and healthy\, De vour! will require proof of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events with no exceptions. For all Devo ur! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Jorge-de-la-Rosa-resize.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:VEVENT UID:770@devourfest.com DTSTART;TZID=America/Halifax:20211024T130000 DTEND;TZID=America/Halifax:20211024T170000 DTSTAMP:20211024T170640Z URL:https://devourfest.com/program/the-great-devour-community-supper-in-pe rson-2/ SUMMARY:The Great Devour! Community Supper To Go - IN PERSON DESCRIPTION:In support of regional food banks\, Devour! is thrilled to retu rn with this annual event for communities in need. We’re serving up a ro ast chicken dinner with all the fixings and prepared by two local cooking clubs who come together under the banner\, the Chimney Swift Chefs. EVERYO NE IS WELCOME. Come out and enjoy a tasty dinner and help us also celebrat e our many community volunteers after another successful festival. We woul dn’t be here without the support from our wonderful dedicated crew.\n\nO ur Devour! team has packed you up a delicious meal to go including: Barbec ued Nova Scotia 1/4 Chicken Dinner with potato salad\, coleslaw and 1/2 co rn on the cob with Canadian butter.\n\nTicket Prices: $20.00 or admission with a pre-issued food bank ticket from a regional food bank\n\nProceeds g o to regional food banks. Please note that due to safety precautions aroun d COVID-19\, we will not be accepting physical food donations as we have a t past events.\n\nSponsored by: Chicken Farmers of NS\, Dairy Farmers of N S\, FEED NS and Gerald Walsh Associates Inc. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0 9/The-Great-Devour-Chicken-Dinner_resized.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:VEVENT UID:767@devourfest.com DTSTART;TZID=America/Halifax:20211024T130000 DTEND;TZID=America/Halifax:20211024T140000 DTSTAMP:20211011T000509Z URL:https://devourfest.com/program/indigenous-culinary-workshop-mexican-cu isine-w-jorge-de-la-rosa-online/ SUMMARY:Indigenous Culinary Workshop- Mexican Cuisine w/Jorge De La Rosa - ONLINE DESCRIPTION:Authentic Mexican Cuisine w/Jorge De La Rosa\nBaja California-b ased Chef Jorge De La Rosa has flown here from Mexico to prepare two uniqu ely authentic Mexican dishes steeped in the history of the country.\n\nDis hes: Pink Mole with Pork Belly/Traditional Mole from Guerrero\, Mexico- Nu ts\, cactus\, prickly pear fruit\, masa nixtamal\, beets\, pink guava\, po megranate\, crispy pork belly AND Pink Horchata- Rice water with strawberr y and cinnamon.\n\nTicket Price: $30.00 in-person (includes food samples)\ nSponsored by: Russell Hendrix\, Windsor Home Furniture &\; Bosch Canad a\n\nJorge de la Rosa\nGrowing up in Guadalajara\, Mexico\, Chef Jorge de la Rosa’s grandmothers provided the blueprint for his craft as a young c hef. Looking to hone his skills\, he moved to Canada and worked with mento r 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 mo ved on to Vancouver where he worked as a private chef\, then returned to M exico\, where he opened his first restaurant and immersed himself into Ind igenous Mexican food. Aiming to engage all senses\, Chef de la Rosa thrive s on traditional Mexican fare for a contemporary palate. Integral to his a pproach is the simultaneous layering and contrasting of colours\, flavors\ , and textures. @mrdelarosa13 ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Jorge-de-la-Rosa-resize.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:769@devourfest.com DTSTART;TZID=America/Halifax:20211024T140000 DTEND;TZID=America/Halifax:20211024T152500 DTSTAMP:20210923T125029Z URL:https://devourfest.com/program/life-of-ivanna-w-svonni-vs-the-swedish- tax-agency-online/ SUMMARY:Life of Ivanna w/Svonni vs the Swedish Tax Agency - ONLINE DESCRIPTION:Life of Ivanna\nIvanna\, a 26-year-young Nenets mother of five children\, lives in the Arctic region of northwest Siberia. She lives a tr aditional nomadic life\, driving her herd of reindeer in the tundra just a s her family did for centuries. Due to climate change\, a dwindling herd\, and many other factors\, she may be forced to make a dramatic life turn: to leave the tundra for the city.\nRussia/Norway/Estonia/Finland\, 2021\, 80 minutes\, Nation: Nenets\nDirector Renato Borrayo Serrano\nDistributor CAT&\;Docs\n\nSvonni vs the Swedish Tax Agency\n\nIn this humorous shor t doc\, a Sámi woman tries to convince the Swedish Tax Agency that she ha s the right to make a tax deduction for the purchase of a dog. Why don’t they understand that Rikke is a herding tool and not a pet?\nSweden\, 202 0\, 5 minutes\, Nation: Sámi\nDirector Maria Fredriksson\nAvailable onlin e for Canadian viewers. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Life-of-Ivanna.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:768@devourfest.com DTSTART;TZID=America/Halifax:20211024T140000 DTEND;TZID=America/Halifax:20211024T152500 DTSTAMP:20211018T014646Z URL:https://devourfest.com/program/life-of-ivanna-w-svonni-vs-the-swedish- tax-agency-in-person/ SUMMARY:Life of Ivanna w/Svonni vs the Swedish Tax Agency - IN PERSON DESCRIPTION:Life of Ivanna\nIvanna\, a 26-year-young Nenets mother of five children\, lives in the Arctic region of northwest Siberia. She lives a tr aditional nomadic life\, driving her herd of reindeer in the tundra just a s her family did for centuries. Due to climate change\, a dwindling herd\, and many other factors\, she may be forced to make a dramatic life turn: to leave the tundra for the city.\nRussia/Norway/Estonia/Finland\, 2021\, 80 minutes\, Nation: Nenets\nDirector Renato Borrayo Serrano\nDistributor CAT&\;Docs\n\nSvonni vs the Swedish Tax Agency\n\nIn this humorous shor t doc\, a Sámi woman tries to convince the Swedish Tax Agency that she ha s the right to make a tax deduction for the purchase of a dog. Why don’t they understand that Rikke is a herding tool and not a pet?\nSweden\, 202 0\, 5 minutes\, Nation: Sámi\nDirector Maria Fredriksson\n\nThis film wil l feature an in-theatre tasting by Chef Heikki Nikula. Dish: Small tartar of venison\, smoked bone marrow mayo\, pickled mushrooms\, cranberries.\n \nHeikki Nikula\n\nHeikki is the Chef de Cuisine and second generation own er of restaurant Aanaar in the village of Inari in the northernmost part o f Finnish Lapland. He is indigenous Sami from his father’s side 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 cooking compet ition in 2014. His restaurant Aanaar also won the Finnish Tourism Associat ion’s Top Food Tourism award in 2015. The Finnish Gastronomy Association choose Aanaar Restaurant as Restaurant of the Year 2020 for all of Finlan d. He specialises in making modern food from the Inari region influenced b y his Sami heritage: fish from local waters\, reindeer and wild plants\, m ushrooms\, and berries. @hessunikula\n\nIn keeping with Nova Scotia provin cial health regulations and a desire to keep all our guests safe and healt hy\, Devour! will require proof of full Covid-19 vaccine immunization alon g with a valid photo ID upon entry to all events with no exceptions. For a ll Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Life-of-Ivanna.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:787@devourfest.com DTSTART;TZID=America/Halifax:20211024T143000 DTEND;TZID=America/Halifax:20211024T153000 DTSTAMP:20210923T125047Z URL:https://devourfest.com/program/indigenous-culinary-workshop-w-taelor-b arton-online/ SUMMARY:Indigenous Culinary Workshop w/Taelor Barton - ONLINE DESCRIPTION:Cherokee Foodways - Making Kanuchi: Hickory Nut Porridge w/Tael or Barton\n\nTulsa-based Taelor is of Cherokee origin and a member of the I-Collective\, a collaboration between Indigenous culinarians. Chef Barton will be making Kanuchi: Hickory Nut Porridge Sweetened with Maple\, over Cracked Hominy using the Kanona and Astosdi (Corn Beater).\n\nTicket Price : $30.00 online (includes recipes)\nRecipes: Kanuchi: Hickory Nut Porridge  \nSponsored by: Russell Hendrix\, Windsor Home Furniture &\; Bosch Ca nada\n\nTaelor Barton\nTaelor Barton is a chef from Tulsa\, Oklahoma other wise known as Indian Territory. She has always loved food\, connection\, a nd the people. She attended culinary school\, competitively cooked as a wa y to gain scholarships\, worked in the Tulsa restaurant industry for over 10 years\, and uses her skills to cook for the people. Being a citizen of Cherokee Nation\, she has interwoven her training as a vocational chef and her indigenous heritage to connect and speak to others. @madskillsbarton ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Taelor-Barton.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:VEVENT UID:786@devourfest.com DTSTART;TZID=America/Halifax:20211024T143000 DTEND;TZID=America/Halifax:20211024T153000 DTSTAMP:20211018T014700Z URL:https://devourfest.com/program/indigenous-culinary-workshop-w-taelor-b arton-in-person/ SUMMARY:Indigenous Culinary Workshop w/Taelor Barton - IN PERSON DESCRIPTION:Cherokee Foodways - Making Kanuchi: Hickory Nut Porridge w/Tael or Barton\n\nTulsa-based Taelor is of Cherokee origin and a member of the I-Collective\, a collaboration between Indigenous culinarians. Chef Barton will be making Kanuchi: Hickory Nut Porridge Sweetened with Maple\, over Cracked Hominy using the Kanona and Astosdi (Corn Beater).\n\nTicket Price : $30.00 in-person (includes food samples)\nRecipes: Kanuchi: Hickory Nut Porridge \nSponsored by: Russell Hendrix\, Windsor Home Furniture &\; Bosch Canada\n\nTaelor Barton\nTaelor Barton is a chef from Tulsa\, Oklaho ma otherwise known as Indian Territory. She has always loved food\, connec tion\, and the people. She attended culinary school\, competitively cooked as a way to gain scholarships\, worked in the Tulsa restaurant industry f or over 10 years\, and uses her skills to cook for the people. Being a cit izen of Cherokee Nation\, she has interwoven her training as a vocational chef and her indigenous heritage to connect and speak to others. @madskill sbarton\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require pro of of full Covid-19 vaccine immunization along with a valid photo ID upon entry to all events 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/Taelor-Barton.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:VEVENT UID:772@devourfest.com DTSTART;TZID=America/Halifax:20211024T170000 DTEND;TZID=America/Halifax:20211024T190000 DTSTAMP:20210929T194036Z URL:https://devourfest.com/program/come-back-anytime-w-tanagokoro-a-culina ry-portrait-online/ SUMMARY:Come Back Anytime w/Tanagokoro: A Culinary Portrait - ONLINE DESCRIPTION:Come Back Anytime\nSelf-taught ramen master Masamoto Ueda and h is wife Kazuko have run their Tokyo ramen shop\, Bizentei\, for more than 40 years\, serving scores of devoted customers. Acknowledging the master m ust retire someday\, everyone resolves to make the best of what time remai ns—to truly appreciate this special place\, community of friends\, and u niquely delicious food before it is gone forever.\nJapan\, 2021\, 81 minut es\nDirector John Daschbach\nDistributor JD Media Co Ltd\nAvailable online for Canadian viewers.\n\nTanagokoro: A Culinary Portrait\n\nWhen Japanese chef Yoshinori Ishii is dismayed by the quality of fish in London\, he ta kes it upon himself to investigate why. Through skill\, ethics\, and passi on\, he sparks a fish revolution in the United Kingdom.\nCountry\, 2021\, 32 minutes\nDirectors Victoria Fistes\, Masashi Nozaki\n\nSponsored by Atl antic News ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Come-Back-Anytime-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:771@devourfest.com DTSTART;TZID=America/Halifax:20211024T170000 DTEND;TZID=America/Halifax:20211024T190000 DTSTAMP:20211018T014717Z URL:https://devourfest.com/program/come-back-anytime-w-tanagokoro-a-culina ry-portrait-in-person/ SUMMARY:Come Back Anytime w/Tanagokoro: A Culinary Portrait - IN PERSON DESCRIPTION:Come Back Anytime\nSelf-taught ramen master Masamoto Ueda and h is wife Kazuko have run their Tokyo ramen shop\, Bizentei\, for more than 40 years\, serving scores of devoted customers. Acknowledging the master m ust retire someday\, everyone resolves to make the best of what time remai ns—to truly appreciate this special place\, community of friends\, and u niquely delicious food before it is gone forever.\nJapan\, 2021\, 81 minut es\nDirector John Daschbach\nDistributor JD Media Co Ltd\n\nTanagokoro: A Culinary Portrait\n\nWhen Japanese chef Yoshinori Ishii is dismayed by the quality of fish in London\, he takes it upon himself to investigate why. Through skill\, ethics\, and passion\, he sparks a fish revolution in the United Kingdom.\nCountry\, 2021\, 32 minutes\nDirectors Victoria Fistes\, Masashi Nozaki\n\nSponsored by Atlantic News\n\nIn keeping with Nova Scoti a provincial health regulations and a desire to keep all our guests safe a nd healthy\, Devour! will require proof of full Covid-19 vaccine immunizat ion along with a valid photo ID upon entry to all events with no exception s. For all Devour! Covid Protocols\, please visit our website. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Come-Back-Anytime-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:785@devourfest.com DTSTART;TZID=America/Halifax:20211024T173000 DTEND;TZID=America/Halifax:20211024T193000 DTSTAMP:20211023T163520Z URL:https://devourfest.com/program/devour-golden-tine-awards-ceremony-rece ption-in-person/ SUMMARY:Devour! Golden Tine Awards Ceremony - ONLINE DESCRIPTION:Tune in to our Golden Tine Awards presentation live on our soci al media channels and Cinesend at 12pm AST on Sunday\, October 24!\n\nJoin us in celebrating the very best of the 2021 festival at our Devour! Golde n Tine Awards Reception where we will present our coveted Golden Tine Awar ds for this year’s films in four categories: Best Short Documentary\, Be st Short Drama\, Best Feature Documentary\, and Best Feature Drama. Winner s are chosen by our esteemed jury – Janet Hawkwood and Bill Niven. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Devour-Golden-Tine-Awards-Ceremony-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:VEVENT UID:773@devourfest.com DTSTART;TZID=America/Halifax:20211024T200000 DTEND;TZID=America/Halifax:20211024T220000 DTSTAMP:20211019T190227Z URL:https://devourfest.com/program/closing-gala-film-wildhood-w-my-favouri te-food-is-indian-tacos-my-favourite-drink-is-iced-tea-and-my-favourite-th ing-is-drumming-in-person/ SUMMARY:Closing Gala Film: Wildhood w/My Favourite Food is Indian Tacos\,  My Favourite Drink is Iced Tea and My Favourite Thing is Drumming - IN PER SON DESCRIPTION:Wildhood\nFilmed in English and Mi’kmaw\, Wildhood is a Two-S pirit odyssey filmed along the Bay of Fundy in Mi’kma’ki (Nova Scotia) . In a rural trailer park\, Link lives with his toxic father and younger h alf-brother Travis. When Link discovers his Mi'kmaw mother could still be alive\, it lights a flame to make a run for a better life. As the boys jou rney across Mi’kma’ki\, Link finds community\, identity\, and love in the land where he belongs.\nCanada\, 2021\, 99 minutes\, Nation: Mi’kma ’ki\nDirector Bretten Hannam\nDistributor Rebel Road Films\n\nMy Favouri te Food is Indian Tacos\, my Favourite Drink is Iced Tea and my Favourite Thing is Drumming\n\nA film about courage and the passions young Darius sh ares with his friends.\nCanada\, 2018\, 4 minutes\, Nation: Anishnabe\nDir ector Derius Matchewan\n\nThe Cast and Crew of Wildhood will be attending the screening and will do a Q&\;A with host Bob Blumer.\n\nThis film wi ll feature an in-theatre tasting by Chef Brian Yazzie. Dish: Wild Tea &am p\; Herb Braised Goat Tacos (mini corn tacos) w/Three Sisters Salsa &\ ; Cilantro-Sunflower Seed Sauce.\n\nIn keeping with Nova Scotia provincial health regulations and a desire to keep all our guests safe and healthy\, Devour! will require proof of full Covid-19 vaccine immunization along wi th a valid photo ID upon entry to all events with no exceptions. For all D evour! Covid Protocols\, please visit our website.\n\nBrian Yazzie\n\nBria n Yazzie aka Yazzie The Chef (Diné/Navajo) is a chef and food justice act ivist from Dennehotso\, Arizona\, and based out of Saint Paul\, MN. He is the founder of Intertribal Foodways catering company\, a YouTube creator u nder Yazzie The Chef TV\, a delegate of Slow Food Turtle Island Associatio n\, and a member at I-Collective: a collective of cooks\, chefs\, seed kee pers\, farmers\, foragers\, and scholars focused on bringing awareness to the cultural appropriations of Indigenous foods of the Americas. His TV an d media appearances include Independent Lens\, Alter-NATIVE\, and Taste th e Nation with Padma Lakshmi. Yazzie was recently appointed Executive Chef at Gatherings Café\, and is currently working with other chefs and volunt eers to deliver support to Native Elder communities within the Twin Cities . Yazzie is also part of the Dennehotso Families Covid-19 Relief Project\, which is focused on providing long-term supplies for families and elders in his hometown. @yazzie_thechef ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Wildhood-scaled.jpg LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:774@devourfest.com DTSTART;TZID=America/Halifax:20211024T200000 DTEND;TZID=America/Halifax:20211024T220000 DTSTAMP:20210923T125203Z URL:https://devourfest.com/program/closing-gala-film-wildhood-w-my-favouri te-food-is-indian-tacos-my-favourite-drink-is-iced-tea-and-my-favourite-th ing-is-drumming-online/ SUMMARY:Closing Gala Film: Wildhood w/My Favourite Food is Indian Tacos\,  My Favourite Drink is Iced Tea and My Favourite Thing is Drumming - ONLINE DESCRIPTION:Wildhood\nFilmed in English and Mi’kmaw\, Wildhood is a Two-S pirit odyssey filmed along the Bay of Fundy in Mi’kma’ki (Nova Scotia) . In a rural trailer park\, Link lives with his toxic father and younger h alf-brother Travis. When Link discovers his Mi'kmaw mother could still be alive\, it lights a flame to make a run for a better life. As the boys jou rney across Mi’kma’ki\, Link finds community\, identity\, and love in the land where he belongs.\nCanada\, 2021\, 99 minutes\, Nation: Mi’kma ’ki\nDirector Bretten Hannam\nDistributor Rebel Road Films\n\nMy Favouri te Food is Indian Tacos\, my Favourite Drink is Iced Tea and my Favourite Thing is Drumming\n\nA film about courage and the passions young Darius sh ares with his friends.\nCanada\, 2018\, 4 minutes\, Nation: Anishnabe\nDir ector Derius Matchewan ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2021/0 9/Wildhood-scaled.jpg LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:798@devourfest.com DTSTART;TZID=America/Halifax:20221024T100000 DTEND;TZID=America/Halifax:20221024T115000 DTSTAMP:20221001T191454Z URL:https://devourfest.com/program/the-big-picture-program-meat-the-future -virtual-class/ SUMMARY:The Big Picture Program: Meat the Future - VIRTUAL CLASS DESCRIPTION:Meat the Future presents a timely case for “cultivated” mea t\, a food science that grows real meat from animal cells in a controlled and clean environment. This revolution in food production proposes a susta inable way to feed the world in the future without the need to breed\, rai se\, and slaughter animals.\n\nCanada\, 2020\, 90 minutes\nDirector: Liz M arshall\nDistributor: MET Film Sales\n\nNote: Recommended for Grades 10-12 . Nourish Nova Scotia will host a 25-minute moderated session for students following the screening of this film.\n\nSponsored by the Nova Scotia Tea chers Union\, Nourish Nova Scotia\, Telefilm Canada and Mara Renewables Co rp ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Meat-the-Future-scaled.jpg CATEGORIES:FILM LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:797@devourfest.com DTSTART;TZID=America/Halifax:20221024T100000 DTEND;TZID=America/Halifax:20221024T115000 DTSTAMP:20221001T191420Z URL:https://devourfest.com/program/the-big-picture-program-meat-the-future -online/ SUMMARY:The Big Picture Program: Meat the Future - ONLINE DESCRIPTION:Meat the Future presents a timely case for “cultivated” mea t\, a food science that grows real meat from animal cells in a controlled and clean environment. This revolution in food production proposes a susta inable way to feed the world in the future without the need to breed\, rai se\, and slaughter animals.\n\nCanada\, 2020\, 90 minutes\nDirector: Liz M arshall\nDistributor: MET Film Sales\n\nNote: Recommended for Grades 10-12 . Nourish Nova Scotia will host a 25-minute moderated session for students following the screening of this film.\n\nSponsored by the Nova Scotia Tea chers Union\, Nourish Nova Scotia\, Telefilm Canada and Mara Renewables Co rp ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Meat-the-Future-scaled.jpg CATEGORIES:FILM LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:796@devourfest.com DTSTART;TZID=America/Halifax:20221024T100000 DTEND;TZID=America/Halifax:20221024T115000 DTSTAMP:20221001T191407Z URL:https://devourfest.com/program/the-big-picture-program-meat-the-future -in-person/ SUMMARY:The Big Picture Program: Meat the Future - IN PERSON DESCRIPTION:Meat the Future presents a timely case for “cultivated” mea t\, a food science that grows real meat from animal cells in a controlled and clean environment. This revolution in food production proposes a susta inable way to feed the world in the future without the need to breed\, rai se\, and slaughter animals.\n\nCanada\, 2020\, 90 minutes\nDirector: Liz M arshall\nDistributor: MET Film Sales\n\nNote: Recommended for Grades10-12. Nourish Nova Scotia will host a 25-minute moderated session for students following the screening of this film.\n\nSponsored by the Nova Scotia Teac hers Union\, Nourish Nova Scotia\, Telefilm Canada and Mara Renewables Cor p ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Meat-the-Future-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:800@devourfest.com DTSTART;TZID=America/Halifax:20221024T120000 DTEND;TZID=America/Halifax:20221024T130000 DTSTAMP:20220923T193757Z URL:https://devourfest.com/program/culinary-master-class-for-youth-w-peter -dewar-online/ SUMMARY:Culinary Master Class for Youth w/Peter Dewar - ONLINE DESCRIPTION:Under the guidance of Chef Peter Dewar and students from the No va Scotia Community College’s culinary program\, students will learn how to get creative with plants in this hands-on workshop series.\n\nRecipe: Vegetable dumplings with a Sesame Slaw\n\nSponsored by the Nova Scotia Com munity College\n\nPeter Dewar\n\nChef Peter Dewar is a Faculty member of t he Culinary Management program at the Nova Scotia Community College\, King stec Campus. Students in this program learn the fundamentals of cooking an d presentation. This dish reflects their training over the past 2 years.  We strive to ensure our students are offered valuable real-life experienc es\, whether at events such as Devour or fundraising initiatives that supp ort Nova Scotia communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-2022-Main-Image.jpeg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:799@devourfest.com DTSTART;TZID=America/Halifax:20221024T120000 DTEND;TZID=America/Halifax:20221024T130000 DTSTAMP:20220923T193742Z URL:https://devourfest.com/program/culinary-master-class-for-youth-w-peter -dewar-in-person/ SUMMARY:Culinary Master Class for Youth w/Peter Dewar - IN PERSON DESCRIPTION:Under the guidance of Chef Peter Dewar and students from the No va Scotia Community College’s culinary program\, students will learn how to get creative with plants in this hands-on workshop series.\n\nRecipe: Vegetable dumplings with a Sesame Slaw\nSponsored by the Nova Scotia Commu nity College\n\nPeter Dewar\n\nChef Peter Dewar is a Faculty member of the Culinary Management program at the Nova Scotia Community College\, Kingst ec Campus. Students in this program learn the fundamentals of cooking and presentation. This dish reflects their training over the past 2 years.  W e strive to ensure our students are offered valuable real-life experiences \, whether at events such as Devour or fundraising initiatives that suppor t Nova Scotia communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-2022-Main-Image.jpeg CATEGORIES:WORKSHOP 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:VEVENT UID:802@devourfest.com DTSTART;TZID=America/Halifax:20221024T133000 DTEND;TZID=America/Halifax:20221024T153000 DTSTAMP:20220923T193840Z URL:https://devourfest.com/program/the-big-picture-program-toxic-puzzle-on line/ SUMMARY:The Big Picture Program: Toxic Puzzle - ONLINE DESCRIPTION:We are on the brink of an ecological catastrophe. Due to pollut ion\, and with climate change compounding the situation\, cyanobacteria ar e growing more than ever. Toxic blooms now occur in lakes\, rivers\, dams\ , and lagoons all over the world. Meanwhile\, diseases linked to this bact eria — such as ALS\, Alzheimer’s\, and Parkinson’s — are increasin g in many countries.\n\nUSA\, 2017\, 82 minutes\nDirector: Bo Landin\nDist ributor: Gunpowder &\; Sky\n\nNote: Recommended for Grades 9-12. Nouris h Nova Scotia will host a 25-minute moderated session for students followi ng the screening of this film. \n\nSponsored by the Nova Scotia Teachers Union and Nourish Nova Scotia ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/toxic.jpg CATEGORIES:FILM LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:801@devourfest.com DTSTART;TZID=America/Halifax:20221024T133000 DTEND;TZID=America/Halifax:20221024T153000 DTSTAMP:20220923T193816Z URL:https://devourfest.com/program/the-big-picture-program-toxic-puzzle-in -person/ SUMMARY:The Big Picture Program: Toxic Puzzle - IN PERSON DESCRIPTION:We are on the brink of an ecological catastrophe. Due to pollut ion\, and with climate change compounding the situation\, cyanobacteria ar e growing more than ever. Toxic blooms now occur in lakes\, rivers\, dams\ , and lagoons all over the world. Meanwhile\, diseases linked to this bact eria — such as ALS\, Alzheimer’s\, and Parkinson’s — are increasin g in many countries.\n\nUSA\, 2017\, 82 minutes\nDirector: Bo Landin\nDist ributor: Gunpowder &\; Sky\n\nNote: Recommended for Grades 9-12. Nouris h Nova Scotia will host a 25-minute moderated session for students followi ng the screening of this film. \n\nSponsored by the Nova Scotia Teachers Union and Nourish Nova Scotia ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/toxic.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:805@devourfest.com DTSTART;TZID=America/Halifax:20221025T100000 DTEND;TZID=America/Halifax:20221025T115000 DTSTAMP:20221008T180432Z URL:https://devourfest.com/program/the-big-picture-shorts-program-online/ SUMMARY:The Big Picture Shorts Program - ONLINE DESCRIPTION:When the Swallows Fly\n\nIn a small rural village\, a young boy befriends Fernand and Andrée\, a farmer couple who\, at 80 years old\, f ind themselves having trouble feeding their remaining livestock.\n\nBelgiu m\, 2022\, 19 minutes\nDirector: Sébastien Pins\n\nTransfarmation\n\nSara h Heiligtag\, a Swiss animal activist\, helps farmers who struggle morally with using animals to transform their animal farms into vegan farms and s anctuaries.\n\nUSA\, 2022\, 6 minutes\nDirectors: Thomas Machowicz &\; Sabina Diethelm\n\nIn Love with a Problem\n\nMiranda Wang and Jeanny Yao w ere still in high school when they discovered plastic-eating bacteria in V ancouver’s Fraser River. Passionate about the problem of plastic waste\, the two millennial innovators are now on an inspiring journey to solve it .\n\nCanada\, 2021\, 22 minutes\nDirector: Julie Kim\n\nThe Caretakers\n\n \nA journey into the weird\, wonderful\, and truly astonishing lives of th e small yet mighty creatures who keep the world turning: beetles.\n\nUSA\, 2021\, 21 minutes\nDirector: Tom Hanner ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/When-the-Swallows-Fly1.jpg CATEGORIES:FILM LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:804@devourfest.com DTSTART;TZID=America/Halifax:20221025T100000 DTEND;TZID=America/Halifax:20221025T115000 DTSTAMP:20221008T180420Z URL:https://devourfest.com/program/the-big-picture-shorts-program-in-perso n/ SUMMARY:The Big Picture Shorts Program - IN PERSON DESCRIPTION:When the Swallows Fly\n\nIn a small rural village\, a young boy befriends Fernand and Andrée\, a farmer couple who\, at 80 years old\, f ind themselves having trouble feeding their remaining livestock.\n\nBelgiu m\, 2022\, 19 minutes\nDirector: Sébastien Pins\n\nTransfarmation\n\nSara h Heiligtag\, a Swiss animal activist\, helps farmers who struggle morally with using animals to transform their animal farms into vegan farms and s anctuaries.\n\nUSA\, 2022\, 6 minutes\nDirectors: Thomas Machowicz &\; Sabina Diethelm\n\nIn Love with a Problem\n\nMiranda Wang and Jeanny Yao w ere still in high school when they discovered plastic-eating bacteria in V ancouver’s Fraser River. Passionate about the problem of plastic waste\, the two millennial innovators are now on an inspiring journey to solve it .\n\nCanada\, 2021\, 22 minutes\nDirector: Julie Kim\n\nThe Caretakers\n\n \nA journey into the weird\, wonderful\, and truly astonishing lives of th e small yet mighty creatures who keep the world turning: beetles.\n\nUSA\, 2021\, 21 minutes\nDirector: Tom Hanner ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/When-the-Swallows-Fly1.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:808@devourfest.com DTSTART;TZID=America/Halifax:20221025T120000 DTEND;TZID=America/Halifax:20221025T130000 DTSTAMP:20220923T194149Z URL:https://devourfest.com/program/culinary-master-class-for-youth-w-peter -dewar-online-2/ SUMMARY:Culinary Master Class for Youth w/Peter Dewar - ONLINE DESCRIPTION:Under the guidance of Chef Peter Dewar and students from the No va Scotia Community College’s culinary program\, students will learn how to get creative with plants in this hands-on workshop series.\n\nRecipe: Vegetable dumplings with a Sesame Slaw\nSponsored by the Nova Scotia Commu nity College\n\nPeter Dewar\n\nChef Peter Dewar is a Faculty member of the Culinary Management program at the Nova Scotia Community College\, Kingst ec Campus. Students in this program learn the fundamentals of cooking and presentation. This dish reflects their training over the past 2 years.  W e strive to ensure our students are offered valuable real-life experiences \, whether at events such as Devour or fundraising initiatives that suppor t Nova Scotia communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-2022-Main-Image.jpeg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:807@devourfest.com DTSTART;TZID=America/Halifax:20221025T120000 DTEND;TZID=America/Halifax:20221025T130000 DTSTAMP:20220923T194129Z URL:https://devourfest.com/program/culinary-master-class-for-youth-w-peter -dewar-in-person-2/ SUMMARY:Culinary Master Class for Youth w/Peter Dewar - IN PERSON DESCRIPTION:Under the guidance of Chef Peter Dewar and students from the No va Scotia Community College’s culinary program\, students will learn how to get creative with plants in this hands-on workshop series.\n\nRecipe: Vegetable dumplings with a Sesame Slaw\nSponsored by the Nova Scotia Commu nity College\n\nPeter Dewar\n\nChef Peter Dewar is a Faculty member of the Culinary Management program at the Nova Scotia Community College\, Kingst ec Campus. Students in this program learn the fundamentals of cooking and presentation. This dish reflects their training over the past 2 years.  W e strive to ensure our students are offered valuable real-life experiences \, whether at events such as Devour or fundraising initiatives that suppor t Nova Scotia communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-2022-Main-Image.jpeg CATEGORIES:WORKSHOP 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:VEVENT UID:809@devourfest.com DTSTART;TZID=America/Halifax:20221025T133000 DTEND;TZID=America/Halifax:20221025T153000 DTSTAMP:20221001T191549Z URL:https://devourfest.com/program/the-big-picture-program-from-seed-to-se ed-in-person/ SUMMARY:The Big Picture Program: From Seed to Seed - IN PERSON DESCRIPTION:This charming film chronicles several years in the life of a fa mily farm\, through thick and thin\, delving into conventional versus orga nic farming in the most open and honest way.\n\nCanada\, 2017\, 87 minutes \nDirector: Katharina Stieffenhofer\nDistributor: Katharina Stieffenhofer\ n\nNote: Recommended for Grades 9-12. Nourish Nova Scotia will host a 25-m inute moderated session for students following the screening of this film. \n\nSponsored by the Nova Scotia Teachers Union\, Nourish Nova Scotia and Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/From-Seed-to-Seed.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:810@devourfest.com DTSTART;TZID=America/Halifax:20221025T133000 DTEND;TZID=America/Halifax:20221025T153000 DTSTAMP:20221001T191614Z URL:https://devourfest.com/program/the-big-picture-program-from-seed-to-se ed-online/ SUMMARY:The Big Picture Program: From Seed to Seed - ONLINE DESCRIPTION:This charming film chronicles several years in the life of a fa mily farm\, through thick and thin\, delving into conventional versus orga nic farming in the most open and honest way.\n\nCanada\, 2017\, 87 minutes \nDirector: Katharina Stieffenhofer\nDistributor: Katharina Stieffenhofer\ n\nNote: Recommended for Grades 9-12. Nourish Nova Scotia will host a 25-m inute moderated session for students following the screening of this film. \n\nSponsored by the Nova Scotia Teachers Union\, Nourish Nova Scotia and Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/From-Seed-to-Seed.jpg CATEGORIES:FILM LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:812@devourfest.com DTSTART;TZID=America/Halifax:20221026T110000 DTEND;TZID=America/Halifax:20221026T123000 DTSTAMP:20220923T194254Z URL:https://devourfest.com/program/animated-shorts/ SUMMARY:Animated Shorts DESCRIPTION:Homard au Coeur\n\nA quirky and lovable fisherman fights to kee p his livelihood through years of illness.\n\nCanada\, 2022\, 3 minutes\nD irector: Jenna Marks\n\n\n\nNosh-up\n\n“Cooking is caring\,” says my m other while she enthusiastically juggles pots and pans preparing a family meal.\n\nPortugal\, 2022\, 12 minutes\nDirector: Mafalda Salgueiro\n\n\n\n Wrought\n\nA stunning visual exploration of matter in various states of mi crobial transformation begs fundamental questions about human cultures’ complicated relationships with other species.\n\nCanada\, 2021\, 19 minute s\nDirectors: Joel Penner &\; Anna Sigrithur\n\n\n\nPrince in a Pastry Shop\n\nA philosophical parable about a couple eating cakes in a cafe touc hes upon fundamental issues that are close to everyone: the elusiveness of happiness.\n\nPoland\, 2021\, 16 minutes\nDirector: Katarzyna Agopsowicz\ n\n\n\nZoon\n\nSmall shimmering animals are in heat. A two-legged forest d weller encounters the lustful group. He and his companions snack on the li ttle creatures and soon a feast begins.\n\nGermany\, 2022\, 4 minutes\nDir ector: Jonatan Schwenk\n\n\n\nHardboiled\n\nFood and felonies are insepara ble in Hardboiled\, a stop-motion animated satire of the classic urban Ame rican crime drama.\n\nUSA\, 2022\, 27 minutes\nDirector: Peter Sluszka ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Homard-Au-Coeur.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:813@devourfest.com DTSTART;TZID=America/Halifax:20221026T140000 DTEND;TZID=America/Halifax:20221026T153500 DTSTAMP:20221014T123433Z URL:https://devourfest.com/program/the-smell-of-money-w-invisible/ SUMMARY:The Smell of Money w/Invisible DESCRIPTION:“The smell of money.” That’s what Big Pork calls the sten ch of pig waste in the air in eastern North Carolina\, where much of the w orld’s bacon and barbecue is made. But to Elsie Herring and others who l ive near the state’s giant pig factories\, the revolting odour is a call to battle against generations of injustice.\n\nUSA\, 2022\, 84 minutes\nD irector: Shawn Bannon\nDistributor: Beyond the Pines\n\n\n\nInvisible\n\nI nvisible follows two undercover investigators\, “Emily” and “Sarah ” (names changed to protect their identities)\, on a pig farm investigat ion in Europe\, offering the viewer an unprecedented glimpse into a world that is deliberately and painstakingly covert.\n\nUSA\, 2022\, 6 minutes\n Director: Chris Shoebridge\n\nSponsored by Mara Renewables Corp ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/The-Smell-of-Money-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:814@devourfest.com DTSTART;TZID=America/Halifax:20221026T170000 DTEND;TZID=America/Halifax:20221026T190000 DTSTAMP:20221018T195134Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-6/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The 12th edition of Devour! marks the return of the Devour! Ope ning Gala Reception coordinated by Taste of Nova Scotia. It features Nova Scotia’s finest beverage purveyors and chefs coming together to create a sensory exploration in celebration of plant-forward cuisine.\n\nTicket Pr ice: $50.00\; includes all food and beverage\nMust be 19+ to attend in per son\n\nSponsored by Taste of Nova Scotia\n\nParticipating Restaurants: \n \n Beach Pea Kitchen &\; Bar- Eggplant Pangrattato\, roasted eggplant\ , garlic breadcrumbs\, tomato sauce\, garlic confit\, basil\, sea salt\, t hyme\n The Canteen- Roasted Heirloom Carrots\, citrus labneh\, quinoa gra nola\, dill oil\, pickled red onions\n The Flying Apron Inn &\; Cooker y- Foraged Acorn &\; Organic Corn Polenta\, Roma Cheese Stracciatella\, organic beet kraut\, Newell’s Jewels corn shoots\n Founders House Dini ng &\; Drinks- Crispy &\; Soft Potato\, pickled black walnut &\; coal-roasted shiitake\, mushroom demi glacé\, black truffle\n JustUs Caf é - Vegan Cream of Mushroom &\; Sunchoke Soup\, vegan lavosh\n Hop Sc otch Supper Club- Smoked Maitake Mushroom Bao\, caramelized miso'naise\, r adish\, carrot\, Pickled pepper\, cilantro\n Mateus Bistro- Crispy-Fried Hen of the Woods Mushroom\, acorn squash risotto\, marjoram cashew cream\, cranberry vinaigrette drizzle\n Petite Patrie Chocolate- Saffron Caramel Chocolate\n Winegrunt Wine Bar - Vegan Red Lentil Curry: local vegetable s\, herbs\, in-house curry spice blend\, almond butter\n\nBeverages provid ed by:\n\n\n L'Acadie Vineyards\n Annapolis Cider Company\n Barrelling Tide Distillery\n Chain Yard Cider\n Compass Distillers\n Good Robot Br ewing Co.\n Grand Pre Wines\n Haskap Highland Orchards\n Just Us Coffee Roasters\n Saltbox Brewery\n Solas Kombucha\n Still Fired Distilleries \n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Devour-Opening-Gala-Reception-presented-by-Taste-of-Nova-Scotia-4.jpeg CATEGORIES:EVENT 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:VEVENT UID:815@devourfest.com DTSTART;TZID=America/Halifax:20221026T190000 DTEND;TZID=America/Halifax:20221026T213000 DTSTAMP:20220923T194402Z URL:https://devourfest.com/program/devour-opening-gala-film-sorry-were-clo sed/ SUMMARY:Devour! Opening Gala Film: Sorry We're Closed DESCRIPTION:The voice of the independent restaurateur is seldom heard\, yet the restaurant industry is the second largest employer in the United Stat es and the heart of any city. In the summer of 2020\, when restaurants are doubly hit hard by COVID-19 and the aftermath of George Floyd’s murder\ , Chef Elizabeth Falkner sets out across the country to check in with her renowned chef and restaurateur colleagues. Former restaurant owner\, award -winning chef\, and lifelong activist\, she wants to know how they are cop ing with the impossible task of keeping their doors open.\n\nDirector Pete Ferriero and Chef Elizabeth Falkner will be in attendance and will partic ipate in a post-screening Q&\;A with festival host Bob Blumer.\n\nOn th is special evening\, we will also screen and award the youth winner of the Nourish Nova Scotia Food &\; Film Challenge\, where we invited childre n and youth of all ages to make a short film about Everybody Eats: The Pow er of Plants. The winner will receive a $500.00 prize from Nourish Nova Sc otia to support a healthy eating program or initiative in their school/com munity\, as well as $500.00 in equipment from CBC. To enter a film in the competition\, click here.\n\nTicket Price: $25.00\n\nSponsored by CBC Atla ntic and The Restaurant Association of Nova Scotia\n\nPete Ferriero\, Dire ctor\n\nPete Ferriero is the director of the 2021 documentary film Her Nam e Is Chef (Hulu). It was inspired by a first-hand experience Ferriero had at a New Jersey female-owned restaurant\, in which the owner was strugglin g to prove herself to her male counterparts. In the film\, Ferriero tackle s the topic of gender equality in a male-dominated industry through the ey es of “six bad-ass\, inspiring\, sheroes of the kitchen”. The film has garnered wonderful press from numerous shows and publications including G ood Morning America\, People\, Bustle\, and more. Ferriero’s directorial debut was the 2017 documentary film The Price of Fame\, where he explored the struggles of fame and faith inside the colourful world of professiona l wrestling. The film screened in 650 theatres for one night as a part of a Fathom Event. In addition\, the film trended on Amazon and iTunes when i t was released digitally. @peterferriero\n\nElizabeth Falkner\n\nCelebrate d Chef Elizabeth Falkner was born in San Francisco\, grew up in Los Angele s\, and worked her way up in San Francisco’s top kitchens before opening her first restaurant\, Citizen Cake\, in 1997. A decade later\, she opene d four more restaurants in San Francisco and New York. Today\, she does re cipe development and consults on numerous products and brands. A long-time member of Women Chefs &\; Restaurateurs—serving as president from 20 14 to 2015 and again from 2019 to 2020—Chef Falkner continues to compete and judge on many television cooking-competition programs including Tourn ament of Champions\, Iron Chef\, Next Iron Chef\, Top Chef Masters\, and m ore for the Food Network\, Cooking Channel\, Bravo\, and NBC\, and has mad e appearances on many other shows. She loves to teach about the importance of creativity in cooking\, is an inspiring public speaker\, and has cooke d and spoken all over the United States\, Asia\, and Europe. Her style of cuisine is globally inspired and she cooks both savoury and sweet\, tradit ional and modern. @cheffalkner\n\nBob Blumer\, Host\n\nGastronaut\, author \, and 8X Guinness World Record holder Bob Blumer is best known as the cre ator and host of Food Network’s award-winning shows Surreal Gourmet\, Gl utton for Punishment\, and World’s Weirdest Restaurants. He has written seven cookbooks—transforming ordinary ingredients into wow-inspiring dis hes through simple cooking methods and whimsical presentations that have b ecome his culinary trademark. The Globe and Mail called his most recent bo ok\, Flavorbomb: a rogue guide to making everything taste better\, “a cr ash course in becoming a better\, bolder cook”. Bob is a long-term ambas sador for Second Harvest\, a perishable food bank\, and an ambassador for Love Food/Hate Waste\, a national Canadian zero-waste initiative. Bob docu ments his love of food\, travel\, and Wolfville on Instagram. You can stal k him @bobblumer. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/sorry-were-closed.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:843@devourfest.com DTSTART;TZID=America/Halifax:20221026T210000 DTEND;TZID=America/Halifax:20221027T010000 DTSTAMP:20221014T202022Z URL:https://devourfest.com/program/the-exclusive-devour-opening-gala-after -party-in-the-audi-halifax-lounge/ SUMMARY:The Exclusive Devour! Opening Gala After-Party in the Audi Halifax Lounge DESCRIPTION:Special guests\, delegates\, and sponsors of the 12th edition o f Devour! The Food Film Fest will schmooze in the Audi Halifax Lounge in t he Devour! Studios. Celebrate and raise a glass of one of our Devour! sign ature cocktails and chow down on authentic Nova Scotian fare\, ranging fro m fresh Sober Island oysters and snacks from Chef Ray Bear (Longfellow) to vegan donairs from Chef Lauren Marshall (Real Fake Meats).\n\nMusic by DJ Meg B.\nAdmittance with Festival ticket or badge\; cash bar.\nMust be 19+ to attend in-person\n\nSponsored by Audi Halifax\, Mer et Soleil\, Beam S untory\, The Church Brewing Co.\, Real Fake Meats and Sober Island Oysters \n\nDJ Meg B\n\n\nMeg B is an up-and-coming DJ/selector from the South Sho re of Nova Scotia. She is an operating room nurse by day\, and tune bringe r by night\, and loves to bring the right musical energy to support and gu ide the atmosphere at private events and clubs alike. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/The-Exclusive-Devour-Opening-Gala-After-Party.jpg CATEGORIES:EVENT 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:VEVENT UID:816@devourfest.com DTSTART;TZID=America/Halifax:20221027T110000 DTEND;TZID=America/Halifax:20221027T125000 DTSTAMP:20220923T194448Z URL:https://devourfest.com/program/a-taste-of-whale-w-bacon-n-laces/ SUMMARY:A Taste of Whale w/Bacon 'n Laces DESCRIPTION:Every year\, 700 pilot whales are slaughtered on the Faroe Isla nds\, despite the protests of animal rights activists. The fjord’s water \, surrounded by stunning green mountains\, is turning blood red. It is th e “Grind” season again — Faroe Islanders’ ritual slaughter of pilo t whales. Two proud Faroese whalers are on one side\, two young and passio nate Sea Shepherd activists on the other. A Taste of Whale invites you to see past preconceived positions and question what meat-eating is truly abo ut.\n\nFrance\, 2021\, 85 minutes\nDirector: Vincent Kelner\nDistributor: levelFILM\n\n\n\nBacon ’n’ Laces\n\nA playful portrait of a single dad and his three children who refuse to be limited by their struggles.\n\nUS A\, 2021\, 19 minutes\nDirector: Stephen Michael Simon ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/A-Taste-of-Whale.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:817@devourfest.com DTSTART;TZID=America/Halifax:20221027T110000 DTEND;TZID=America/Halifax:20221027T120000 DTSTAMP:20220923T194500Z URL:https://devourfest.com/program/culinary-workshop-w-jason-bangerter-in- person/ SUMMARY:Culinary Workshop w/Jason Bangerter - IN PERSON DESCRIPTION:As one of Canada’s leading chefs\, Chef Jason Bangerter is an influential leader in the culinary scene who has been at the helm of Lang don Hall’s award-winning dining experience since 2013. Chef Jason has a “sense of place” philosophy\, inspired by the garden\, bees and forest outside his kitchen. His flair for colour and exemplary flavours will be brought to life at Devour in this plant-forward workshop. Enjoy Chef Jason ’s Citrus Plant-Cured Tuna as well as Beets and Berries with Nova Scotia ’s Hana Tsunomata.\n\nRecipes:\nCitrus and plant-cured tuna\nBeets and b erries with Nova Scotia's Hana Tsunomata seaweed\n\nTicket Price: $30.00 i n-person (includes food samples) \nSponsored by Acadian Seaplants\, Russel l Hendrix\, Windsor Home Furniture &\; Bosch Canada\n\nJason Bangerter\ nNotably an influential leader in the culinary industry\, Chef Jason Bange rter’s career spans nationally and internationally\, working alongside s ome of the world’s greatest chefs. Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing source s for sustainable\, responsibly produced ingredients. Langdon Hall Country House Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Chef Jason’s philosophies have grown since by creating a “taste of place ”\, with a focus on the freshest and most flavourful ingredients on the property and surrounding farms. @chefbangerter ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Jason-Bangerter-1.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:818@devourfest.com DTSTART;TZID=America/Halifax:20221027T110000 DTEND;TZID=America/Halifax:20221027T120000 DTSTAMP:20220923T194511Z URL:https://devourfest.com/program/culinary-workshop-w-jason-bangerter-onl ine/ SUMMARY:Culinary Workshop w/Jason Bangerter - ONLINE DESCRIPTION:As one of Canada’s leading chefs\, Chef Jason Bangerter is an influential leader in the culinary scene who has been at the helm of Lang don Hall’s award-winning dining experience since 2013. Chef Jason has a “sense of place” philosophy\, inspired by the garden\, bees and forest outside his kitchen. His flair for colour and exemplary flavours will be brought to life at Devour in this plant-forward workshop. Enjoy Chef Jason ’s Citrus Plant-Cured Tuna as well as Beets and Berries with Nova Scotia ’s Hana Tsunomata.\n\nRecipes:\nCitrus and plant-cured tuna\nBeets and b erries with Nova Scotia's Hana Tsunomata seaweed\n\nTicket Price: $10.00 o nline\nSponsored by Acadian Seaplants\, Russell Hendrix\, Windsor Home Fur niture &\; Bosch Canada\n\nJason Bangerter\nNotably an influential lead er in the culinary industry\, Chef Jason Bangerter’s career spans nation ally and internationally\, working alongside some of the world’s greates t chefs. Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable\, responsi bly produced ingredients. Langdon Hall Country House Hotel and Spa welcome d Executive Chef Jason Bangerter in 2013. Chef Jason’s philosophies have grown since by creating a “taste of place”\, with a focus on the fres hest and most flavourful ingredients on the property and surrounding farms . @chefbangerter ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Jason-Bangerter-1.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:819@devourfest.com DTSTART;TZID=America/Halifax:20221027T130000 DTEND;TZID=America/Halifax:20221027T142000 DTSTAMP:20221014T123513Z URL:https://devourfest.com/program/the-end-of-medicine-w-hide/ SUMMARY:The End of Medicine w/Hide DESCRIPTION:The End of Medicine exposes the link between our treatment of a nimals and emerging health threats such as pandemics and antimicrobial res istance. The film sheds light on the largely overlooked impending medical threat warned by CDC and WHO experts\, and investigates the role animals p lay in disease outbreaks and the end of medicine as we know it.\n\nUSA\, 2 022\, 70 minutes\nDirector: Alex Lockwood\nDistributor: Lockwood Film\n\n\ n\nHide\n\nThree interconnected stories behind a single fur coat\, from th e trapper who catches the fox\, to the seamstress who sews the coat\, to t he shopper who buys it.\n\nUSA\, 2020\, 4 minutes\nDirector: Dustin Brown\ n\nSponsored by Mara Renewables Corp &\; L'Acadie Vineyards ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/The-End-of-Medicine-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:821@devourfest.com DTSTART;TZID=America/Halifax:20221027T140000 DTEND;TZID=America/Halifax:20221027T160000 DTSTAMP:20221027T144759Z URL:https://devourfest.com/program/signature-cocktails-workshop-w-ray-dani els-online-2/ SUMMARY:Signature Cocktails Workshop w/Ray Daniels - ONLINE DESCRIPTION:American Whiskey Ambassador\, Ray Daniel\, guides you through t he history of sustainability of the James B. Beam Distilling Co.\, and how these practices can be applied to your at-home cocktail experience. Inclu ding cocktails made with Basil Hayden Kentucky Straight Bourbon Whiskey\, Knob Creek 9-Year Old and the classic Jim Beam Black.\n\nTicket Price: $10 .00 online\nSponsored by Beam Suntory\, Russell Hendrix\, Windsor Home Fur niture &\; Bosch Canada\n\nRay Daniels – Beam Suntory American Whiske y National Brand Ambassador\n\nRay Daniel brings with him nearly two decad es of experience behind the bar\, from Europe to North America\, where he is currently the Beam Suntory American Whiskey National Brand Ambassador t o Canada. Hailing from Ireland\, he has a huge and broad range of knowledg e of whiskey\, and the bourbon category in particular. With a long backgro und in competitive bartending\, Ray’s escapades have landed him in compe titions and as a guest speaker and lecturer throughout Canada\, Mexico\, a nd the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s presentations have become a much soug ht-after affair. @raydanielwhiskey @mersoleilagency ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Ray-Daniel1.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:820@devourfest.com DTSTART;TZID=America/Halifax:20221027T140000 DTEND;TZID=America/Halifax:20221027T160000 DTSTAMP:20221027T144743Z URL:https://devourfest.com/program/signature-cocktails-workshop-w-ray-dani els-in-person-2/ SUMMARY:Signature Cocktails Workshop w/Ray Daniels - IN PERSON DESCRIPTION:American Whiskey Ambassador\, Ray Daniel\, guides you through t he history of sustainability of the James B. Beam Distilling Co.\, and how these practices can be applied to your at-home cocktail experience. Inclu ding cocktails made with Basil Hayden Kentucky Straight Bourbon Whiskey\, Knob Creek 9-Year Old and the classic Jim Beam Black.\n\nTicket Price: $30 .00 in-person (includes beverage samples) \nSponsored by Beam Suntory\, Ru ssell Hendrix\, Windsor Home Furniture &\; Bosch Canada\n\nRay Daniels – Beam Suntory American Whiskey National Brand Ambassador\n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Eur ope to North America\, where he is currently the Beam Suntory American Whi skey National Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s es capades have landed him in competitions and as a guest speaker and lecture r throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s prese ntations have become a much sought-after affair. @raydanielwhiskey @mersol eilagency ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Ray-Daniel1.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:822@devourfest.com DTSTART;TZID=America/Halifax:20221027T150000 DTEND;TZID=America/Halifax:20221027T190000 DTSTAMP:20221027T164506Z URL:https://devourfest.com/program/devour-street-food-rally-hosted-by-cana dian-culinary-students/ SUMMARY:Devour! Street Food Rally hosted by Canadian Culinary Students DESCRIPTION:This free\, community event in Wolfville's Waterfront Park (dir ectly behind the Studios) will mark the return of four culinary schools fr om across Canada\, with students producing tastes of plant-forward foods f or upwards of 1\,000 attendees. The participating schools are George Brown College (Toronto)\, Centennial College (North York)\, Pacific Institute o f Culinary Arts (Vancouver)\, and multiple campuses of the Nova Scotia Com munity College. Chef Lauren Marshall of RealFake Meats will be slinging he r version of vegan donairs. Featuring live music presented by the Halifax Jazz Festival.\n3:00 pm Eriana Willis (solo R&\;B singer)\n4:00 pm Game .Set.Trap (Jazz Quartet + Tap Dance!)\n5:00 pm Mike A Vik (Acadian singer -songwriter)\n6:00 pm Lindsay Misiner 7th Mystic (8-piece funk &\; soul band)\nTicket Price: Free admission\; $5.00 dishes for purchase\n\nSponso red by Bank of Montreal\, Wilsons\, Wolfville Business Development Corpora tion\, Halifax Jazz Festival and all participating Culinary Schools–Nova Scotia Community College (NS)\, Pacific Institute of Culinary Arts (BC)\, George Brown College (ON) &\; Centennial College (ON)\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-Street-Food-Rally-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:846@devourfest.com DTSTART;TZID=America/Halifax:20221027T160000 DTEND;TZID=America/Halifax:20221027T170000 DTSTAMP:20220923T194611Z URL:https://devourfest.com/program/taste-of-ns-awards-presentation-recepti on/ SUMMARY:Taste of NS Awards Presentation & Reception DESCRIPTION:Launched in 2008\, the Taste of Nova Scotia Awards recognize an d celebrate the culinary leaders in Nova Scotia: the people and products a t the heart of our great culinary experiences and successes. These awards are the only province-wide program that celebrates Nova Scotian culinary p roducers\, developers\, exporters\, and servers—from Yarmouth to Cape Br eton and everywhere in between. A reception will follow the presentation b ack at Devour! Studios from 5:15 p.m. to 6:30 p.m.\n\nTicket Price: Free a dmission\n\nSponsored by Taste of Nova Scotia ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Taste-of-Nova-Scotia-Awards-Program-Reception-scaled.jpg CATEGORIES:EVENT LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:824@devourfest.com DTSTART;TZID=America/Halifax:20221027T173000 DTEND;TZID=America/Halifax:20221027T192500 DTSTAMP:20221022T164402Z URL:https://devourfest.com/program/spotlight-gala-love-charlie-the-rise-an d-fall-of-chef-charlie-trotter/ SUMMARY:Spotlight Gala: Love\, Charlie: The Rise and Fall of Chef Charlie T rotter DESCRIPTION:Before the Food Network and social media\, Chef Charlie Trotter revolutionized global cuisine. He was a rockstar among the first generati on of celebrity chefs\, but his meteoric rise came at a price. With exclus ive access to never-before-seen archival material\, Love\, Charlie reveals how his pursuit of excellence ultimately consumed him\, with devastating consequences.\n\nSponsored by Mara Renewables Corp\n\nDirector Rebecca Hal pern\, producer Renée Frigo\, and Chef Norman Van Aken will be in attenda nce and will participate in a post-screening Q&\;A with festival host B ob Blumer.\n\nRebecca Halpern\, Director\n \nFrom true crime docuseries to feature documentaries rooted in history and the arts and culture\, Rebecc a’s work evokes emotion and enlightens and empowers audiences. Most rece ntly\, Rebecca served as Co-Executive Producer of Netflix’s How to Becom e a Mob Boss\, and she is making her directorial debut with Love\, Charlie \, a feature documentary named Best of the Fest at the 2021 Chicago Intern ational Film Festival. In 2021\, she also produced and wrote Who Is Stan S mith?\, a feature documentary about tennis great and fashion icon Stan Smi th. Prior to that\, she served as the Co-Executive Producer of Helter Skel ter: An American Myth\, a six-part documentary series about Charles Manson for Epix network. A native Chicagoan\, Rebecca earned both her Bachelor ’s and Master’s Degrees from Northwestern University. Rebecca serves o n the Entertainment Committee of the Anti-Defamation League (ADL)\, the Bo ard of Directors of the Facets Multimedia\, and Northwestern University’ s IMAP mentorship program for student-athletes. She also volunteers as a m entor angel for Imerman Angels One-on-One Cancer Support. @rebeccahalpern \n\nRenée Frigo\, Producer\n\nRenée was inspired to launch Oak Street P ictures\, so Charlie Trotter’s legacy would have its deserved place in h istory. Renée grew up in Chicago and was honoured when Chef Trotter put his stamp of approval on her extra virgin olive oil. Renée Frigo is the co-founder and former CEO of Lucini Italia\, the number-one premium Italia n food brand available in over 20\,000 US stores. Renée serves on the Bo ard of Directors for the Ed Asner Family Center\, which supports children with autism and special needs. @renee.frigo\n\nChef Norman Van Aken \n\nN orman Van Aken is widely known for introducing the term “Fusion” into the vocabulary of cuisine due to a speech he presented in Santa Fe in 1989 . He is the only Floridian Chef recipient of the James Beard Foundation’ s “Who’s Who” in American Food and Beverage. He has also been a semi finalist for the “Best Chef in America”. His namesake restaurant NORMA N’S\, was nominated as a finalist for “Best Restaurant in America”. He has represented the United States with international recognitions that include being honoured alongside Alice Waters\, Paul Prudhomme\, and Mark Miller as “One of the Founders of New American Cuisine” at Madrid Fusi ón\, Spain’s International Summit of Gastronomy. @normanvanaken\n\nBob Blumer\, Host\n\nGastronaut\, author\, and 8X Guinness World Record holder Bob Blumer is best known as the creator and host of Food Network’s awar d-winning shows Surreal Gourmet\, Glutton for Punishment\, and World’s W eirdest Restaurants. He has written seven cookbooks—transforming ordinar y ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. The Glob e and Mail called his most recent book\, Flavorbomb: a rogue guide to maki ng everything taste better\, “a crash course in becoming a better\, bold er cook”. Bob is a long-term ambassador for Second Harvest\, a perishabl e food bank\, and an ambassador for Love Food/Hate Waste\, a national Cana dian zero-waste initiative. Bob documents his love of food\, travel\, and Wolfville on Instagram. You can stalk him @bobblumer.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Love-Charlie-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:825@devourfest.com DTSTART;TZID=America/Halifax:20221027T193000 DTEND;TZID=America/Halifax:20221027T223000 DTSTAMP:20221027T144822Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-spot light-gala-film-love-charlie/ SUMMARY:Celebrity Chef Dinner based on the Spotlight Gala Film Love\, Charl ie DESCRIPTION:This plant-based five-course dinner\, in celebration of the Spo tlight Gala\, is inspired by Chef Charlie Trotter’s infamous cookbook\, Vegetables\, and will be prepared by chefs: Jason Bangerter\, Michel Nisch an\, Peter Dewar\, Norman Van Aken &\; Mary Sue Milliken\n\n$200 per gu est\; your ticket includes wine pairings and access to the Spotlight Gala Party\n\nSponsored by Mara Renewables Corp\, Beam Suntory\, and Bishop’s Cellar\n\nMenus and wine pairings coming soon!\n\nJason Bangerter\n\nNota bly an influential leader in the culinary industry\, Chef Jason Bangerter ’s career spans nationally and internationally\, working alongside some of the world’s greatest chefs. Chef Jason’s unbridled passion for exce llence is fueled by his dedication to supporting and developing sources fo r sustainable\, responsibly produced ingredients. Langdon Hall Country Hou se Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Chef Jas on’s philosophies have grown since by creating a “taste of place”\, with a focus on the freshest and most flavourful ingredients on the proper ty and surrounding farms. @chefbangerter\n\nMichel Nischan\n\nFour-time Ja mes Beard Award-winner Chef Michel Nischan has been dubbed the “Godfathe r” of advocacy in the culinary world\, maintaining the longest-standing record fighting for a more sustainable\, resilient\, and equitable food sy stem through policy change. Michel is Co-Founder of the James Beard Founda tion Chef Boot Camp for Policy and Change\, and the only chef in America t o change the Federal Farm Bill\, twice\, through his non-profit organizati on Wholesome Wave. Wholesome Wave was founded in 2007—the same year both of his restaurants were listed on Condé Nast’s Top 95 Restaurants in t he World (Pure in Mumbai\, India\, and The Dressing Room Restaurant in Wes tport\, CT). Michel’s powerful speeches have silenced many rooms\, while his courage has paved paths in advocacy for hundreds of chefs\, thousands of college graduates\, influencers\, and communities around the world. He now puts his efforts toward feeding those who have less to spend on their family in an entire day\, than what his patrons spent on a single dish. @ michelnischan @wholesomecrave\n\nPeter Dewar\n\nChef Peter Dewar is a Facu lty member of the Culinary Management program at the Nova Scotia Community College\, Kingstec Campus. Students in this program learn the fundamental s of cooking and presentation. This dish reflects their training over the past 2 years.  We strive to ensure our students are offered valuable real -life experiences\, whether at events such as Devour or fundraising initia tives that support Nova Scotia communities. @chefpeterdewar\n\nNorman Van Aken\n\nNorman Van Aken is widely known for introducing the term “Fusion ” into the vocabulary of cuisine due to a speech he presented in Santa F e in 1989. He is the only Floridian Chef recipient of the James Beard Foun dation’s “Who’s Who” in American Food and Beverage. He has also be en a semifinalist for the “Best Chef in America”. His namesake restaur ant NORMAN’S\, was nominated as a finalist for “Best Restaurant in Ame rica”. He has represented the United States with international recogniti ons that include being honoured alongside Alice Waters\, Paul Prudhomme\, and Mark Miller as “One of the Founders of New American Cuisine” at Ma drid Fusión\, Spain’s International Summit of Gastronomy. @normanvanake n\n\nMary Sue Milliken\n\nMary Sue Milliken is a James Beard and Julia Chi ld Award-winning chef\, cookbook author\, activist\, and media personality . She is best known for her modern Mexican Border Grill restaurants in Los Angeles and Las Vegas\; the fast-casual eateries BBQ Mexicana and Pacha M amas in Las Vegas\; and Socalo\, a California canteen and Mexican pub in S anta Monica—all created with her business partner Susan Feniger. Mary Su e has co-authored five cookbooks\, co-starred in Food Network’s Too Hot Tamales\, and successfully competed on Bravo’s Top Chef Masters. Millike n is passionate about food policy and works with nonprofits around the wor ld to bring her expertise to help shape sustainable food systems. Mary Sue also serves on the Board of Trustees for the James Beard Foundation and i s a founding member of Regarding Her. @marysuemilliken ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Love-Charlie-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:826@devourfest.com DTSTART;TZID=America/Halifax:20221027T200000 DTEND;TZID=America/Halifax:20221027T220000 DTSTAMP:20221001T191841Z URL:https://devourfest.com/program/blind-ambition-w-same-old/ SUMMARY:Blind Ambition w/Same Old DESCRIPTION:Having escaped starvation and tyranny in their homeland of Zimb abwe\, four refugees have conquered the odds to become South Africa’s to p sommeliers. Driven by relentless optimism\, a passion for their craft\, and unshakeable national pride\, they form Zimbabwe’s first-ever wine ta sting team and set their sights on the coveted title of “World Wine-Tast ing Champions”. From the moment they arrive in France to compete\, this team of mavericks turns an establishment of privilege and tradition on its head.\n\nAustralia\, 2021\, 96 minutes\nDirectors: Warwick Ross &\; Ro b Coe\nDistributor: levelFILM\n\n\n\nSame Old\n\nLu is a Chinese immigrant living day-to-day on tips from his job as a delivery worker. One night\, his e-bike — and his lifeline — are stolen from him.\n\nUSA\, 2021\, 1 0 minutes\nDirector Lloyd Lee Choi\n\nSponsored by L'Acadie Vineyards and EOS Natural Foods ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Blind-Ambition.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:858@devourfest.com DTSTART;TZID=America/Halifax:20221027T223000 DTEND;TZID=America/Halifax:20221028T010000 DTSTAMP:20221014T123306Z URL:https://devourfest.com/program/spotlight-gala-party-in-the-audi-halifa x-lounge/ SUMMARY:Spotlight Gala Party in the Audi Halifax Lounge DESCRIPTION:Admittance with Festival ticket or badge\; cash bar.\n\nMusic b y Lindsay Misiner 7th Mystic presented by the Halifax Jazz Festival.\n\nSp onsored by Mara Renewables Corp\, Audi Halifax\, The Church Brewing Compan y\, Avondale Sky\, and Sober Island Oysters\n\nMust be 19+ to attend in-pe rson\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Audi-Halifax-Late-Night-Receptions.jpg CATEGORIES:EVENT 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:VEVENT UID:827@devourfest.com DTSTART;TZID=America/Halifax:20221028T100000 DTEND;TZID=America/Halifax:20221028T110000 DTSTAMP:20220923T194854Z URL:https://devourfest.com/program/culinary-workshop-w-mary-sue-milliken-o nline/ SUMMARY:Culinary Workshop w/Mary Sue Milliken - ONLINE DESCRIPTION:A Mexican Veggie Breakfast FEAST! Join Devour! alum chef Mary S ue Milliken of LA’s Border Grill and Socalo and one of our all-time favo urite Food Network stars from Two Hot Tamales! as she prepares signature d ishes from her wildly successful California restaurants. Think Mexico and breakfast altogether!\n\nRecipes coming soon!\n\nTicket Price: $10.00 onli ne\nSponsored by Russell Hendrix\, Windsor Home Furniture &\; Bosch Can ada\n\nMary Sue Milliken\nMary Sue Milliken is a James Beard and Julia Chi ld Award-winning chef\, cookbook author\, activist\, and media personality . She is best known for her modern Mexican Border Grill restaurants in Los Angeles and Las Vegas\; the fast-casual eateries BBQ Mexicana and Pacha M amas in Las Vegas\; and Socalo\, a California canteen and Mexican pub in S anta Monica—all created with her business partner Susan Feniger. Mary Su e has co-authored five cookbooks\, co-starred in Food Network’s Too Hot Tamales\, and successfully competed on Bravo’s Top Chef Masters. Millike n is passionate about food policy and works with nonprofits around the wor ld to bring her expertise to help shape sustainable food systems. Mary Sue also serves on the Board of Trustees for the James Beard Foundation and i s a founding member of Regarding Her. @marysuemilliken ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Mary-Sue-Milliken-1.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:823@devourfest.com DTSTART;TZID=America/Halifax:20221028T100000 DTEND;TZID=America/Halifax:20221028T110000 DTSTAMP:20220923T194903Z URL:https://devourfest.com/program/culinary-workshop-w-mary-sue-milliken-i n-person/ SUMMARY:Culinary Workshop w/Mary Sue Milliken - IN PERSON DESCRIPTION:A Mexican Veggie Breakfast FEAST! Join Devour! alum chef Mary S ue Milliken of LA’s Border Grill and Socalo and one of our all-time favo urite Food Network stars from Two Hot Tamales! as she prepares signature d ishes from her wildly successful California restaurants. Think Mexico and breakfast altogether!\n\nRecipes coming soon!\n\nTicket Price: $30.00 in p erson\, includes food samples\nSponsored by Russell Hendrix\, Windsor Home Furniture &\; Bosch Canada\n\nMary Sue Milliken\nMary Sue Milliken is a James Beard and Julia Child Award-winning chef\, cookbook author\, activ ist\, and media personality. She is best known for her modern Mexican Bord er Grill restaurants in Los Angeles and Las Vegas\; the fast-casual eateri es BBQ Mexicana and Pacha Mamas in Las Vegas\; and Socalo\, a California c anteen and Mexican pub in Santa Monica—all created with her business par tner Susan Feniger. Mary Sue has co-authored five cookbooks\, co-starred i n Food Network’s Too Hot Tamales\, and successfully competed on Bravo’ s Top Chef Masters. Milliken is passionate about food policy and works wit h nonprofits around the world to bring her expertise to help shape sustain able food systems. Mary Sue also serves on the Board of Trustees for the J ames Beard Foundation and is a founding member of Regarding Her. @marysuem illiken ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Mary-Sue-Milliken-1.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:828@devourfest.com DTSTART;TZID=America/Halifax:20221028T110000 DTEND;TZID=America/Halifax:20221028T123000 DTSTAMP:20220923T194944Z URL:https://devourfest.com/program/the-seeds-of-vandana-shiva-w-hearth-of- the-lion/ SUMMARY:The Seeds of Vandana Shiva w/Hearth of the Lion DESCRIPTION:How did the willful daughter of a Himalayan forest conservator become Monsanto’s worst nightmare? The Seeds of Vandana Shiva tells the remarkable life story of Gandhian eco-activist Dr. Vandana Shiva\, how she stood up to the corporate goliaths of industrial agriculture\, rose to pr ominence in the seed saving and organic food movements\, and is inspiring an international crusade for change.\n\nAustralia\, 2021\, 82 minutes\nDir ectors: James Becket &\; Camilla Becket\nDistributor: ROCO films\n\nHea rth of the Lion\n\nHearth of the Lion illustrates the bond between three b rothers—with their dedication\, discipline\, and passion on display—as they embody the powerful movements of the lion and the fire of the wok he arth.\n\nCanada\, 2022\, 7 minutes\nDirector: Vicki Van Chau\n\nSponsored by Mara Renewables Corp ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/The-Seeds-of-Vandana-Shiva.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:829@devourfest.com DTSTART;TZID=America/Halifax:20221028T113000 DTEND;TZID=America/Halifax:20221028T133000 DTSTAMP:20221027T144843Z URL:https://devourfest.com/program/bourbon-luncheon-w-norman-van-aken-mart in-ruiz-salvador-jason-lynch-ray-daniels/ SUMMARY:Bourbon Luncheon w/Norman Van Aken\, Martin Ruiz Salvador\, Jason L ynch & Ray Daniels DESCRIPTION:Ray Daniels\, Beam Suntory Brand Ambassador\, will host a delic ious lunch with dishes from chefs Norman Van Aken\, Jason Lynch\, and Mart in Ruiz Salvador—and paired perfectly with the Beam Suntory Small Batch Bourbon Collection.\n\nTicket Price: $85.00 in-person includes a three-cou rse luncheon with drink pairings\nMust be 19+ to attend in-person\nSponsor ed by Beam Suntory\, and Le Caveau Restaurant at Grand Pré Winery\n\nMenu &\; pairings coming soon!\n\nRay Daniels\n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North Am erica\, where he is currently the Beam Suntory American Whiskey National B rand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. Wi th a long background in competitive bartending\, Ray’s escapades have la nded him in competitions and as a guest speaker and lecturer throughout Ca nada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s presentations have b ecome a much sought-after affair. @raydanielwhiskey @mersoleilagency\n\nNo rman Van Aken\n\nNorman Van Aken is widely known for introducing the term “Fusion” into the vocabulary of cuisine due to a speech he presented i n Santa Fe in 1989. He is the only Floridian Chef recipient of the James B eard Foundation’s “Who’s Who” in American Food and Beverage. He ha s also been a semifinalist for the “Best Chef in America”. His namesak e restaurant NORMAN’S\, was nominated as a finalist for “Best Restaura nt in America”. He has represented the United States with international recognitions that include being honoured alongside Alice Waters\, Paul Pru dhomme\, and Mark Miller as “One of the Founders of New American Cuisine ” at Madrid Fusión\, Spain’s International Summit of Gastronomy. @nor manvanaken\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restau rant owner\, and author of Straight From the Line—recipes and reflection s from a chef at work. Born and raised on a farm in Nova Scotia’s Annapo lis Valley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottaw a. Upon returning to Nova Scotia\, he was part of the team at Acton’s Re staurant in Wolfville\, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Jason took over as Head Chef of Le C aveau\, named one of the 20 world’s best winery restaurants by Wine Acce ss magazine. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021\, Jason along with his wife and business partner Be atrice Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a six-room boutique hotel called The Inn at Grand Pré Winery. Jason has de dicated himself to working with local farmers\, meat purveyors\, and fish mongers to build a supply chain that will be able to supply the majority o f the product he needs to run his restaurants\, and his food reflects this care and passion for good\, clean products. @chefjasonlynch\n\nMartin Rui z Salvador\n\nBorn and raised in Nova Scotia\, Martin began his award-winn ing culinary career as a young dishwasher in Halifax\, worked his way acro ss the country as a line cook\, and then took the Le Cordon Bleu program a t the Scottsdale Culinary Institute in Arizona. In Europe\, he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne. He did stints at Michelin two-star Restaurant Lyon de Lyon with Chef Jean -Paul Lacombe and Caro de Lyon under Chef Frédéric Côte. In 2004\, Mart in and his wife Sylvie opened Fleur de Sel in Lunenburg\, NS\, garnering n umerous awards until its closure in 2018. The couple have continued to gro w their operations in Lunenburg. In 2007\, they opened The Salt Shaker Del i\, followed by The South Shore Fish Shack in 2014\, The Half Shell Oyster Bar in 2016\, and The Beach Pea Kitchen &\; Bar in 2018—all located on Montague Street in Lunenburg. Last spring\, Martin opened his fifth loc ation\, Bar Salvador\, a small\, 30-seat tribute to his Spanish heritage. @martinruizsalvador ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Bourbon-Lunch.jpeg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:832@devourfest.com DTSTART;TZID=America/Halifax:20221028T140000 DTEND;TZID=America/Halifax:20221028T154000 DTSTAMP:20221001T191922Z URL:https://devourfest.com/program/farm-shorts-program/ SUMMARY:Farm Shorts Program DESCRIPTION:Big Water Summer: A Creation Story\n\nCherilyn Yazzie grew up i n the Navajo Nation\, and after years of working in public health\, she ha s returned to her ancestral land to grow produce for her community. As a s ocial worker\, she tired of telling kids to eat healthy when that was ofte n impossible: There are 13 grocery stores on the Navajo Nation\, a reserva tion that is over 27\,000 square miles.\n\nUSA\, 2022\, 15 minutes\nDirect or: Sophie Harris\n\n\n\nSurviving Fortress\n\nThis is the story of Mortez â\, who sells all his possessions in the city and buys an ancient crumbli ng fortress. The fortress also happens to be connected to many acres of ab andoned land and several thousands of half-dried pastures\, together with two dilapidated qanâts\, at the edge of Iran’s central desert. (A qanâ t is a traditional means of irrigation consisting of a long\, underground hand-dug canal bringing water to plains\, farmlands\, and human habitats.) \n\nIran\, 2021\, 51 minutes\nDirector: Farshad Fadaian\n\n\n\nGrazed Righ t\n\nEnvironmentalist ranchers buck tradition and adopt regenerative pract ices\, as they look to cattle farming as a critical practice for preventin g the climate crisis\, while preserving Alberta’s and North America’s endangered native grasslands.\n\nCanada\, 2022\, 26 minutes\nDirector: Ben Hemmings\n\nSponsored by the Nova Scotia Federation of Agriculture and EO S Natural Foods\n\nNote: This screening is followed by a separately ticket ed event – a Farm Tour. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Big-Water-Summer-A-Creation-Story-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:831@devourfest.com DTSTART;TZID=America/Halifax:20221028T140000 DTEND;TZID=America/Halifax:20221028T150000 DTSTAMP:20220923T195026Z URL:https://devourfest.com/program/culinary-workshop-w-michel-nischan-onli ne/ SUMMARY:Culinary Workshop w/Michel Nischan - ONLINE DESCRIPTION:Wholesome Cravings: Plant-Based Goodness with Chef Michel Nisch an\n\nIteration and Elevation- One of the leading lights for decades in th e plant-forward culinary movement is Chef Michel Nischan. His commitment  to showcasing the flavours and tastes of other cultures drives the ethos of his company Wholesome Crave. He will showcase the seminal First Nations dish Three Sisters Soup and how to transform it into other delightful dis hes helping to elevate your taste buds and culinary prowess.\n\nRecipe: Th ree Sisters Soup+\n\nTicket Price: $10.00 online\nSponsored by Russell Hen drix\, Windsor Home Furniture\, and Bosch Canada\n\nMichel Nischan\nFour-t ime James Beard Award-winner Chef Michel Nischan has been dubbed the “Go dfather” of advocacy in the culinary world\, maintaining the longest-sta nding record fighting for a more sustainable\, resilient\, and equitable f ood system through policy change. Michel is Co-Founder of the James Beard Foundation Chef Boot Camp for Policy and Change\, and the only chef in Ame rica to change the Federal Farm Bill\, twice\, through his non-profit orga nization Wholesome Wave. Wholesome Wave was founded in 2007—the same yea r both of his restaurants were listed on Condé Nast’s Top 95 Restaurant s in the World (Pure in Mumbai\, India\, and The Dressing Room Restaurant in Westport\, CT). Michel’s powerful speeches have silenced many rooms\, while his courage has paved paths in advocacy for hundreds of chefs\, tho usands of college graduates\, influencers\, and communities around the wor ld. He now puts his efforts toward feeding those who have less to spend on their family in an entire day\, than what his patrons spent on a single d ish. @michelnischan @wholesomecrave ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Michel-Nischan-scaled.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:830@devourfest.com DTSTART;TZID=America/Halifax:20221028T140000 DTEND;TZID=America/Halifax:20221028T150000 DTSTAMP:20220923T195040Z URL:https://devourfest.com/program/culinary-workshop-w-michel-nischan-in-p erson/ SUMMARY:Culinary Workshop w/Michel Nischan - IN PERSON DESCRIPTION:Wholesome Cravings: Plant-Based Goodness with Chef Michel Nisch an\n\nIteration and Elevation- One of the leading lights for decades in th e plant-forward culinary movement is Chef Michel Nischan. His commitment  to showcasing the flavours and tastes of other cultures drives the ethos of his company Wholesome Crave. He will showcase the seminal First Nations dish Three Sisters Soup and how to transform it into other delightful dis hes helping to elevate your taste buds and culinary prowess.\n\nRecipe: Th ree Sisters Soup+\n\nTicket Price: $30.00 in-person (includes food samples )\nSponsored by Russell Hendrix\, Windsor Home Furniture\, and Bosch Canad a\n\nMichel Nischan\nFour-time James Beard Award-winner Chef Michel Nischa n has been dubbed the “Godfather” of advocacy in the culinary world\, maintaining the longest-standing record fighting for a more sustainable\, resilient\, and equitable food system through policy change. Michel is Co- Founder of the James Beard Foundation Chef Boot Camp for Policy and Change \, and the only chef in America to change the Federal Farm Bill\, twice\, through his non-profit organization Wholesome Wave. Wholesome Wave was fou nded in 2007—the same year both of his restaurants were listed on Condé Nast’s Top 95 Restaurants in the World (Pure in Mumbai\, India\, and Th e Dressing Room Restaurant in Westport\, CT). Michel’s powerful speeches have silenced many rooms\, while his courage has paved paths in advocacy for hundreds of chefs\, thousands of college graduates\, influencers\, and communities around the world. He now puts his efforts toward feeding thos e who have less to spend on their family in an entire day\, than what his patrons spent on a single dish. @michelnischan @wholesomecrave ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Michel-Nischan-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:834@devourfest.com DTSTART;TZID=America/Halifax:20221028T150000 DTEND;TZID=America/Halifax:20221028T170000 DTSTAMP:20221019T203949Z URL:https://devourfest.com/program/wine-workshop-w-bishops-cellar-online/ SUMMARY:A Taste of Italy w/Alanna McIntyre - ONLINE DESCRIPTION:Join Alanna McIntyre\, Sommelier and Lead Wine Educator at Bish op's Cellar\, for an afternoon of Italian wine. Showcasing a range of styl es\, Alanna will lead you through a tasting that shines the spotlight on t he unique qualities that make Italy the most popular wine-producing region in the world. Alanna is an accomplished wine professional who has spent t he past 15 years sharing her passion for wine with customers\, as an educa tor and as a national wine judge.\nHere's the Taste of Italy lineup:\n\nMa rcobarba Barbabianca\nAntonelli Montefalco Grechetto\nVenturini Baldini La mbrusco\nSanta Tresa Frappato\nRocca di Castagnoli Chianti\nAmastuola Prim itivo\nTicket Price: $10.00 online\nMust be 19+ to attend in-person\n\nFor Nova Scotia residents only: Order your own Taste of Italy 6-pack directly from Bishop’s Cellar the week before the workshop to sample along with the sommelier (shipped right to your door\; order by Monday\, October 24) ORDER HERE NOW\n\nSponsored by Bishop’s Cellar\, Russell Hendrix\, Wind sor Home Furniture\, and Bosch Canada\n\nAlanna Mcintyre\nAlanna jumped on board at Bishop’s Cellar when the company was still very new. Since the n she has brought her warm personality and extensive wine knowledge to sev eral roles within our retail and operations teams. Alanna found her way in to the wine industry through her love of art\, culture\, food\, and romanc e languages. After travelling and studying in France\, Spain and Italy\; s he knew she wanted to learn more about the world of wine. Around the same time her father decided to plant a 12 acre vineyard in the Annapolis Valle y. Her experience working in the vineyard gives her a unique understanding and respect for the producers of the wines we enjoy. Certifications: Alan na has been a certified sommelier since 2002 and has received the WSET Lev el 3 Award in Wine &\; Spirits. @alanna.mcintyre\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Alanna-McIntyre-for-program.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:833@devourfest.com DTSTART;TZID=America/Halifax:20221028T150000 DTEND;TZID=America/Halifax:20221028T170000 DTSTAMP:20221019T204006Z URL:https://devourfest.com/program/wine-workshop-w-bishops-cellar-in-perso n/ SUMMARY:A Taste of Italy w/Alanna McIntyre - IN PERSON DESCRIPTION:Join Alanna McIntyre\, Sommelier and Lead Wine Educator at Bish op's Cellar\, for an afternoon of Italian wine. Showcasing a range of styl es\, Alanna will lead you through a tasting that shines the spotlight on t he unique qualities that make Italy the most popular wine-producing region in the world. Alanna is an accomplished wine professional who has spent t he past 15 years sharing her passion for wine with customers\, as an educa tor and as a national wine judge.\nHere's the Taste of Italy lineup:\n\nMa rcobarba Barbabianca\nAntonelli Montefalco Grechetto\nVenturini Baldini La mbrusco\nSanta Tresa Frappato\nRocca di Castagnoli Chianti\nAmastuola Prim itivo\nTicket Price: $30.00 in-person (includes wine samples) \nMust be 1 9+ to attend in-person\n\nFor Nova Scotia residents only: Order your own T aste of Italy 6-pack directly from Bishop’s Cellar the week before the w orkshop to sample along with the sommelier (shipped right to your door\; o rder by Monday\, October 24) ORDER HERE\n\nSponsored by Bishop’s Cellar\ , Russell Hendrix\, Windsor Home Furniture\, and Bosch Canada\n\nAlanna Mc intyre\nAlanna jumped on board at Bishop’s Cellar when the company was s till very new. Since then she has brought her warm personality and extensi ve wine knowledge to several roles within our retail and operations teams. Alanna found her way into the wine industry through her love of art\, cul ture\, food\, and romance languages. After travelling and studying in Fran ce\, Spain and Italy\; she knew she wanted to learn more about the world o f wine. Around the same time her father decided to plant a 12 acre vineyar d in the Annapolis Valley. Her experience working in the vineyard gives he r a unique understanding and respect for the producers of the wines we enj oy. Certifications: Alanna has been a certified sommelier since 2002 and h as received the WSET Level 3 Award in Wine &\; Spirits. @alanna.mcintyr e\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Alanna-McIntyre-for-program.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:835@devourfest.com DTSTART;TZID=America/Halifax:20221028T160000 DTEND;TZID=America/Halifax:20221028T180000 DTSTAMP:20220929T221714Z URL:https://devourfest.com/program/farm-tour-presented-by-the-nova-scotia- federation-of-agriculture/ SUMMARY:Annapolis Valley Farm Tour presented by the Nova Scotia Federation of Agriculture DESCRIPTION:After our Farm Shorts program screening\, hop on board the wait ing bus to visit three local farms all advancing agriculture here in Nova Scotia with diverse backgrounds and products. The tour will take you behin d the scenes to Noggins Corner Farm\, Cornwallis Farm and Randsland Farm.\ n\nSponsored by the Nova Scotia Federation of Agriculture ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Farm-Tour-scaled.jpeg CATEGORIES:EVENT LOCATION:Linden Avenue & Main Street\, Linden Avenue &\; Main Street\, W olfville\, NS\, Canada GEO:45.091400;-64.362785 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Linden Avenue & Main Street \, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Linden Avenue & Main Street:geo:45.091400,-64.362785 END:VEVENT BEGIN:VEVENT UID:836@devourfest.com DTSTART;TZID=America/Halifax:20221028T170000 DTEND;TZID=America/Halifax:20221028T191000 DTSTAMP:20220923T195200Z URL:https://devourfest.com/program/veleno-w-she-got-balls/ SUMMARY:Veleno w/She Got Balls! DESCRIPTION:In a small village in the countryside of Naples\, a humble fami ly of farmers\, led by Cosimo and his wife Rosaria\, obstinately refuse to let their land become a dump for toxic waste\, in spite of the threats an d repercussions by members of the Camorra (mafia syndicate).\n\nItaly\, 20 17\, 103 minutes\nDirector: Diego Olivares\nDistributor: MovieItaly\n\n\n\ nShe Got Balls! \n\nThe Annual South Philly Meatball Contest will never b e the same when chef Jennifer Zavala shows up to compete with her controve rsial vegan meatballs.\n\nUSA\, 2022\, 20 minutes\nDirector: Cheryl Hess\n \nSponsored by Movie Italy ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Veleno.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:837@devourfest.com DTSTART;TZID=America/Halifax:20221028T190000 DTEND;TZID=America/Halifax:20221028T220000 DTSTAMP:20221027T144906Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-dinner/ SUMMARY:Devour! Chefs & Shorts Gala Dinner DESCRIPTION:This is Devour!’s signature showpiece event that has been pre sented all over the world\, from Fogo Island to the Bahamas\, from Sonoma to New York. Each dish in this five-course dinner is inspired by a corresp onding short film screened right in the hall with the diners and created b y: Jason Lynch\, Doug McNish\, Lora Kirk\, Lynn Crawford &\; Steph anie Ogilvie.\n\nFilm Program:\nArturo Enciso of Gusto Bread directed by D aniel Klein\nCeres Community Project directed by Jake Viramontez\nMeal on the Plate directed by Chenglin Xie\nBBQ at Josée and Serge’s directed b y Alexandre Sarkis\nWild Bumblebees directed by Rose Schoonhoven\n\n$200 p er guest\; your ticket includes wine pairings and access to the Spotlight Gala Party\n\nSponsored by Exit Realty Town &\; Country\, Royal Bank of Canada\, Beam Suntory\, and Bishop’s Cellar\nCommunity Partner: The Nor th Grove\n\nMenus and wine pairings coming soon!\n\nCurrently sold out. Ke ep checking back as additional tickets may become available in the week le ad-up to the event.\n\nCHEFS\n\nJason Lynch\n\nJason Lynch is an award-win ning chef\, restaurant owner\, and author of Straight From the Line—reci pes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Valley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the te am at Acton’s Restaurant in Wolfville\, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Jason took over as Head Chef of Le Caveau\, named one of the 20 world’s best winery restau rants by Wine Access magazine. He is also Chef at the Black Spruce Restaur ant in Gros Morne National Park. In 2021\, Jason along with his wife and b usiness partner Beatrice Stutz\, opened a casual eatery\, Cumin Kitchen &a mp\; Drink\, and a six-room boutique hotel called The Inn at Grand Pré Wi nery. Jason has dedicated himself to working with local farmers\, meat pur veyors\, and fish mongers to build a supply chain that will be able to sup ply the majority of the product he needs to run his restaurants\, and his food reflects this care and passion for good\, clean products. @chefjasonl ynch\n\nDoug McNish\n\nDoug McNish knew he was destined for a career in th e kitchen when he began honing his skills at the age of 15\, but by age 20 \, Doug knew he needed to make a change after watching footage of a slaugh terhouse. He went vegetarian\, and months later adopted a fully vegan life style\, becoming a pioneer in the vegan food movement.\nToday\, Doug is a globally recognized Executive Chef\, consultant\, and author\, appearing o n numerous national and international television shows. His cookbooks incl ude the bestselling Eat Raw\, Eat Well (2012)\, Vegan Everyday (2015)\, an d The Classics Veganized (2020)—all of which have won the Gourmand Award for Best Vegan Cookbook in the world. His work has helped make vegan cuis ine go mainstream\, and he is devoted to his vocation and activism in the name of ethics\, health\, and the environment. You can keep up with Doug o nline by following him on Twitter\, Instagram\, YouTube and Facebook\, whe re he routinely shares his ongoing projects\, informative and inspiring co ntent\, and his love for everything plant-based and vegan. @dougmcnish\n\n Lora Kirk\n\nLora Kirk is regarded as one of Canada's leading chefs with o ver 15 years of international culinary experience. While growing up in Pet erborough\, Ontario\, Lora was greatly influenced by working on her grandp arent's farm\, and it was there that Lora learnt the importance of support ing local farmers and growers. She then set out to pursue her dream of bec oming a professional chef. \n\nChef Kirk graduated from Algonquin College 's culinary program and soon after moved to London\, England. She gained h er culinary strength and knowledge by working with renowned Chefs Gordon R amsey and Angela Hartnett at the famous Connaught Hotel for three years.\n \nChef Kirk continued to shine in the industry as an innovating chef and t ook on her next position as Truffle's Chef at the Four Seasons Hotel in To ronto. Chef Kirk received tremendous media attention and awards under her leadership\, including the Five Diamond award for two consecutive years\, and four stars in Toronto Life. Other awards received include the “OHI T op 30 Under 30 Award\,” and the “Nine of Dine Award 2010.” Chef Lora was invited to cook at the James Beard House in New York and in Kitchen S tadium on Iron Chef America.\n\nChef Lora continued her culinary journey a nd moved to New York City to take over the kitchen at Allen and Delancey a s Chef de Cuisine. Chef Kirk received the Top 10 New Restaurants award in The New York Times and a very prestigious Michelin Star for her talents. C hef Kirk then went on to run the kitchens at the SOHO House\, New York.\n\ nChef Kirk returned home to Canada in 2010. She has become one of the most high-profile women chefs in the country. Chef Kirk now shares her talents \, fine culinary acumen\, and expertise as Chef of Ruby Watchco in Toronto . Going back to her roots and passion for cooking\, Chef Kirk is an advoca te for supporting local farmers and growers\, those who give top chefs the best quality products with which to cook: Locally grown\, harvested and r aised\, cooked to perfection with heart. @chef_lora\n\nLynn Crawford\n\nCr awford has over 25 years of culinary experience\, including many years as executive chef for the Four Seasons Hotels in Toronto and New York. One of the highest profile chefs in the country and a genuine household name\, s he is continually sought after as a dynamic host\, public speaker\, brand ambassador\, spokesperson and mentor.\n\nThe Hearth restaurant\, located a t Pearson International Airport Toronto debuted April 2015\, showcasing th e fresh and seasonal fare she’s known for. It won Airport Casual Dining Restaurant of the Year at 2018’s Airport Food &\; Beverage Awards in Helsinki. \n\nChef Lynn was the owner of Toronto’s Ruby Watchco\, which opened in 2010 and ran for 10 years\, garnering critical acclaim as one o f the best fine dining restaurants in the country. \n\nChef Lynn has rele ased three best-selling cookbooks “Pitchin’ In” (2012)\, “At Home with Lynn Crawford” (2013) and the award-winning “Farm to Chef” (201 7). Chef Lynn is the winner of the 2017 Gourmand World Cookbook Award and recipient of the 2018 Lifetime Achievement Award by Canada’s 100 Best. C urrently starring on Food Network’s newest primetime cooking competition series Wall of Chefs and Junior Chef Showdown\, Chef Lynn starred in Food Network’s hit series Pitchin’ In\, which was nominated for Gemini Awa rds\, both as a series and for her dynamic hosting\, in 2010\, 2011 and 20 13. \n\nShe can also be seen competing as an Iron Chef in Kitchen Stadium on Iron Chef Canada. Chef Lynn has appeared as a competitor on Top Chef M asters and Iron Chef America. Chef Lynn was a regular judge on Top Chef Ca nada and Chopped Canada\, co-host of The Great Canadian Cookbook and Resta urant Makeover and is an Expert on the Marilyn Denis Show.\n\nChef Lynn\, a longtime supporter of the farm-to-table movement and sustainability\, is also the Chef Ambassador for Egg Farmers of Canada. She is a dedicated ph ilanthropist\, giving back by participating in several charitable initiati ves. \n\nChef Lynn is passionate about cooking and educating and loves no thing more than sharing her knowledge\, wisdom and expertise\, teaching ch ildren\, chefs and home cooks where their food comes from and to take prid e in having a hand in the whole process of making and enjoying the healthy \, delicious food they cook. @chef_lynn\n\nStephanie Ogilvie\n\nIn 2018\, Chef Stephanie along with partner and Chef Brock Unger created the Hop Sco tch Dinner Club\, serving up a 12-course tasting menu out of their Halifax apartment. Preparing hyper-seasonal and locally-focussed cuisine\, they q uickly outgrew their 8-seat dining room table and set out holding pop-ups in other establishments around town. When Stephanie returned as a finalist on Top Chef Canada – Season 8 in 2019\, the couple got into full swing\ , creating unique “Hop Scotch at Home” takeaway meals. Known for their innovative &\; artistic plates celebrating Nova Scotia’s terroir\, H op Scotch is focused on private dinners\, catering &\; pop-ups until th ey settle into their new permanent home. @stephoplates @dudleywhitemud\n\n FILMS\n\nArturo Enciso of Gusto Bread \n\nArturo Enciso and Ana Belén Sa latino refer to their spot Gusto Bread as a “Californian bakery”. Insi de\, the aromas of burnt sourdough crust blend with the scent of Mexican p an dulce and damp\, earthy nixtamalized corn. In the first episode of Masi enda Presents\, we learn how the two entrepreneurs find a sense of home th rough the age-old craft of baking bread out of their bungalow in Long Beac h.\nUSA\, 2022\, 5 minutes\nDirector: Daniel Klein\n\nCeres Community Proj ect \n\nIn Sebastopol\, California\, the story of soil-to-community comes to life through the eyes of Hannah Ricioli and her mother\, Mindy. At the age of eight\, Hannah found out that her mother had cancer. When the fami ly was struggling the most\, they were introduced to The Ceres Community P roject\, a local non-profit helping at-risk families receive nourishing\, nutritious food. \nUSA\, 2021\, 6 minutes\nDirector: Jake Viramontez\n\nM eal on the Plate \n\nYou are what you eat. In a world where people start to look like the thing they eat the most of\, you can take this quite lite rally. When a newcomer prefers different eating habits\, the visible conse quences turn the world upside down.\nUSA/China\, 2021\, 7 minutes\nDirecto r: Chenglin Xie \n\nBBQ at Josée and Serge’s \n\nSerge was born visual ly impaired\, but that did not stop him from racing cars or mastering the art of the barbecue. Josée lost her sight over the years\, while raising children and growing the best Lebanese cucumbers in town. Under the summer sun\, the couple talks about love\, freedom\, and grilled chicken skewers .\nCanada\, 2022\, 7 minutes\nDirector: Alexandre Sarkis\n\nWild Bumblebee s\n\nExperience the macro world of wild bumblebees from a bug’s eye pers pective\, as bumblebees forage for pollen\, seek refuge from the rain in a pple blossoms\, and curl up in dandelions for afternoon naps in the forest .\nCanada\, 2022\, 8 minutes\nDirector: Rose Schoonhoven ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Celebrity-Chef-Dinners-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:838@devourfest.com DTSTART;TZID=America/Halifax:20221028T200000 DTEND;TZID=America/Halifax:20221028T220000 DTSTAMP:20221026T224257Z URL:https://devourfest.com/program/cow-w-silla-flaherty-the-thrill-of-the- hunt/ SUMMARY:Cow w/Siila Flaherty - The Thrill of the Hunt DESCRIPTION:“This film is an endeavour to consider cows. To move us close r to them. To see both their beauty and the challenge of their lives. Not in a romantic way but in a real way. It’s a film about one dairy cow’s reality and acknowledging her great service to us. When I look at Luma\, our cow\, I see the whole world in her.” – Andrea Arnold\n\nUK\, 2021\ , 98 minutes\nDirector: Andrea Arnold\nDistributor: levelFILM\n\nNourished Lands: Siila Flaherty - The Thrill of the Hunt\n\nSiila Flaherty\, an Inu k chef residing in Iqaluit\, Nunavut guides us through her journey of cult ural rediscovery through cooking. Join a hunt on the frozen sea ice where we learn the importance of food sovereignty\, and the traditional practice s followed as uncovering the realities of subsistence living in the arctic tundra.\n\nCanada\, 2022\, 14 minutes\nPresented by Indigenous Culinary o f Associated Nations\n\nSponsored by Mara Renewables Corp ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Cow-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:865@devourfest.com DTSTART;TZID=America/Halifax:20221028T220000 DTEND;TZID=America/Halifax:20221029T010000 DTSTAMP:20221019T152858Z URL:https://devourfest.com/program/chefs-shorts-gala-after-party-in-the-au di-halifax-lounge/ SUMMARY:Chefs & Shorts Gala After-Party in the Audi Halifax Lounge DESCRIPTION:Music by the The Mark Riley Project\; Admittance with Festival ticket or badge\; cash bar.\n\nSponsored by Exit Realty Town &\; Countr y\, Royal Bank of Canada\, Audi Halifax\, The Church Brewing Company\, and Luckett Vineyards\n\nThe Mark Riley Project\nThe Mark Riley Project was f ormed in January 2014 as a 5-piece R&\;B\, Blues\, Funk and Soul Band b y Lead Singer Mark Riley. The members are Mark Riley\, a native of Cherryb rook\, NS on Guitar and lead vocals\, Fisher Akao of the Solomon Islands o n Keyboards and Vocals\, Mark Towers from the UK on Saxophone\, Gordon Bla ckmore from Beechville Nova Scotia on Bass and Vocals and Dave Pashley on Drums hailing from Ontario.\nThe Mark Riley Project has performed all over Atlantic Canada at festivals and other shows. Mark also has two albums. T he first album “One Step” released in 2020 won an ANSMA Award and was nominated for two ECMA awards. The second album “PM Blue” released in 2022 is destined to be nominated for a few awards as well.\nThe band conti nues to Wow audiences and move people with their musicianship and love of music. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Mer-et-Soleil-Bourbon-Bites-Workshop-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:839@devourfest.com DTSTART;TZID=America/Halifax:20221029T093000 DTEND;TZID=America/Halifax:20221029T123000 DTSTAMP:20221025T220502Z URL:https://devourfest.com/program/the-mayors-bike-ride-for-devour-3/ SUMMARY:The Mayors' Bike Ride for Devour! DESCRIPTION:Our leading health\, wellness\, and sporting event each year! J oin regional mayors from across Nova Scotia\, members of Bicycle Nova Scot ia\, and local cycling enthusiasts as they take part in this three-hour bi ke ride around the Annapolis Valley—enjoying fall foliage\, the beauty o f our landscape\, and healthy activity. New this year\, the ride will culm inate at the Devour! Chowder Smackdown under the tents in Waterfront Park. \n\nTicket Prices: $20.00 per rider\; includes refreshment breaks and a co mplimentary bowl of chowder at the Chowder Smackdown\n\nMuster Point: Wolf ville's Waterfront Park (directly behind the Studios)\n\nA limited number of bike loans are available\; please contact the Wolfville Library or Bank s Bikes\n\nSponsored by Support 4 Culture\, Bank of Montreal\, Wilsons\, B icycle NS\, We’re Outside\, Banks Bikes\, EOS Natural Foods\, and JustUs \n\nThis year's route:\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2020/0 9/Mayors-Bike-Ride-for-Devour-2-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:842@devourfest.com DTSTART;TZID=America/Halifax:20221029T110000 DTEND;TZID=America/Halifax:20221029T120000 DTSTAMP:20220929T004301Z URL:https://devourfest.com/program/culinary-workshop-w-lauren-marshall-onl ine/ SUMMARY:Culinary Workshop w/Lauren Marshall - ONLINE DESCRIPTION:Familiar to many from her television appearances and as the ope ning head chef of Envie Restaurant\, Halifax chef Lauren Marshall opened Real Fake Meats to promote vegan and vegetarian cuisine as being tasty\, n utritious and FUN! Join Lauren as she demonstrates her take on Halifax’s iconic DONAIR and other delicious treats from her repertoire.\n\nTicket P rice: $10.00 online\n\nSponsored by Real Fake Meats\, Russell Hendrix\, Wi ndsor Home Furniture\, and Bosch Canada\n\nLauren Marshall\n\nChef Lauren Marshall is an alumni from the Culinary Institute of Canada with over 14 y ears of professional experience in the culinary industry. She also holds a nutrition designation from the Canadian School of Natural Nutrition. Chef Lauren competed on Top Chef Canada (season 4) pushing her passion for nut ritious foods nationally. After working in many kitchens all over the worl d Lauren is now based in her home city as the owner of Real Fake Meats – Plant Based Butcher in Halifax\, NS. @cheflaurenamarshall ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Real-Fake-Meats-2-1-1-1-1024x758-1.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:841@devourfest.com DTSTART;TZID=America/Halifax:20221029T110000 DTEND;TZID=America/Halifax:20221029T120000 DTSTAMP:20220929T004212Z URL:https://devourfest.com/program/culinary-workshop-w-lauren-marshall-in- person/ SUMMARY:Culinary Workshop w/Lauren Marshall - IN PERSON DESCRIPTION:Familiar to many from her television appearances and as the ope ning head chef of Envie Restaurant\, Halifax chef Lauren Marshall opened R eal Fake Meats to promote vegan and vegetarian cuisine as being tasty\, nu tritious and FUN! Join Lauren as she demonstrates her take on Halifax’s iconic DONAIR and other delicious treats from her repertoire.\n\nTicket Pr ice: $30.00 in-person (includes food samples) \n\nSponsored by Real Fake Meats\, Russell Hendrix\, Windsor Home Furniture\, and Bosch Canada\n\nLau ren Marshall\n\nChef Lauren Marshall is an alumni from the Culinary Instit ute of Canada with over 14 years of professional experience in the culinar y industry. She also holds a nutrition designation from the Canadian Schoo l of Natural Nutrition. Chef Lauren competed on Top Chef Canada (season 4) pushing her passion for nutritious foods nationally. After working in man y kitchens all over the world Lauren is now based in her home city as the owner of Real Fake Meats – Plant Based Butcher in Halifax\, NS. @cheflau renamarshall\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Real-Fake-Meats-2-1-1-1-1024x758-1.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:840@devourfest.com DTSTART;TZID=America/Halifax:20221029T110000 DTEND;TZID=America/Halifax:20221029T124000 DTSTAMP:20220923T195319Z URL:https://devourfest.com/program/up-on-the-mountain-w-my-moms-eggplant-s auce/ SUMMARY:Up on the Mountain w/My Mom's Eggplant Sauce DESCRIPTION:Deep in the mountains of Montana\, Idaho\, and Oregon\, a diver se group of Southeast Asian refugees\, Latino immigrants\, and white Ameri cans harvest wild mushrooms for the restaurants of the world. But despite the sustainability of the harvest\, these independent workers are repeated ly denied access to public lands. A gorgeous and immersive documentary\, U p on the Mountain exposes inequities in natural resources policies\, as we ll as the resourcefulness of the communities who depend on them.\n\nUSA\, 2022\, 84 minutes\nDirector: Olivier Matthon\nDistributor: Olivier Matthon \n\n\n\nMy Mom’s Eggplant Sauce\n\nIn this hearty exploration of family\ , Mary Feinberg recounts a story to her filmmaker daughter as she makes he r famous eggplant ragout.\n\nUSA\, 2022\, 10 minutes\nDirector: Shaina Fei nberg ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Up-On-The-Mountain-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:866@devourfest.com DTSTART;TZID=America/Halifax:20221029T113000 DTEND;TZID=America/Halifax:20221029T143000 DTSTAMP:20221021T165715Z URL:https://devourfest.com/program/devour-chowder-smackdown-5/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:This event remains one of the most popular at Devour!. New this year\, we’re making it bigger and moving it outdoors. Attendees can pur chase $5 bowls of chowder of their choice while overlooking the breathtaki ng view of the Tidal Bay. Who will be crowned the chowder champion in 2022 ?\nTicket Price: Free admission\; $5.00 bowls of chowder for purchase \n\ nThe event is located in Wolfville's Waterfront Park (directly behind the Studios).\n\nSponsored by IPC Securities\, BMO\, Wilsons\, WBDC and Afish ionado\n\nParticipating Chefs &\; Restaurants include:\n\n The Church Brewing\n The Grand Banker\n Joseph Shawana from the Indigenous Culinary of Associated Nations\n Just Us Coffee\n Longfellow\n Long Table Socia l Club\n Luckett Vineyards\n Paddy's Wolfville\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Chowder-Smackdown-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:844@devourfest.com DTSTART;TZID=America/Halifax:20221029T130000 DTEND;TZID=America/Halifax:20221029T170000 DTSTAMP:20220923T195405Z URL:https://devourfest.com/program/foraging-workshop-w-sean-tara-laceby/ SUMMARY:Foraging Workshop w/Sean & Tara Laceby DESCRIPTION:The dynamic duo behind Gourmet by Nature\, Sean and Tara Laceby \, will guide participants through the wild landscapes of Nova Scotia in s earch of late fall’s wild foods. They have been sourcing and using the b ounty of foraged treasures from Nova Scotia year-round in their cooking an d unique outdoor experiences.\n\nTicket Price: $85.00 per guest\; includes transport and a light meal\n\nSean Laceby\n\nSean Laceby has been passion ate about the outdoors his entire life. For more than 25 years\, he has ha d a successful career as a fine dining chef working at The Blomidon Inn\, his family’s inn and restaurant in Wolfville. Sean currently operates Go urmet By Nature with his wife and business partner Tara. Gourmet By Nature offers unique wild food experiences and foraging tours\, as well as cater ed private food events. He is a licensed fishing and hunting guide and hos ts year round outdoor “wild tours”\, where guests can learn how to pre pare and create gourmet dishes using the wild foods of Nova Scotia. Gourme t By Nature’s mission is to celebrate wild food\, sustainably connect wi th nature\, and enjoy the outdoors in all seasons. @gourmetbynaturewildche f ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Foraging-Workshop-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:845@devourfest.com DTSTART;TZID=America/Halifax:20221029T140000 DTEND;TZID=America/Halifax:20221029T163000 DTSTAMP:20221001T192044Z URL:https://devourfest.com/program/batata-w-chicatanas/ SUMMARY:Batata w/Chicatanas DESCRIPTION:In March 2012\, Syrian migrants began flooding many parts of th e world\, including the impoverished Bekaa Valley in Lebanon\, searching f or work and a temporary respite from the beginnings of civil unrest. Shot over an unparalleled decade\, Lebanese-Syrian director Noura Kevorkian fol lows the plight of Maria and her community of Syrian migrant workers who\, after toiling for decades in Lebanon’s fertile Bekaa Valley\, find them selves unable to return to their hometown of Raqqa\, Syria.\n\nCanada/Leba non/Qatar\, 2022\, 126 minutes\nDirector: Noura Kevorkian\nDistributor: Si x Island Productions\n\nChicatanas\n\nChicatana ants are edible flying ins ects harvested in the dark of night. Richly flavorful and more challenging to forage than truffles\, this incredibly rare Mexican delicacy must be g athered by hand in select parts of the country\, during the first major ra ins of late spring and early summer.\n\nUSA\, 2022\, 4 minutes\nDirector: Daniel Klein\n\nSponsored by Agri-Food Analytics Lab @ Dalhousie Universit y\, Telefilm Canada and EOS Natural Foods\n\nDirector Noura Kevorkian and producer Paul Scherzer will be in attendance and will participate in a po st-screening Q&\;A with Sylvain Charlebois from the Agri-Food Analytics Lab and Tareq Hadhad\, the Founder&\; CEO ofPeace By Chocolate.\n\nNo ura Kevorkian\, Director\n\nNoura Kevorkian is a Lebanese-Syrian-Armenian filmmaker. She made her filmmaking debut with the multi-award-winning Veil s Uncovered (Official Competition IDFA)\, followed by the historical docum entary Anjar (MED Festival Rome)\, and the hybrid drama-doc feature 23 Kil ometres (Official Competition Karlovy Vary). Noura’s latest\, the Canada -Lebanon-Qatar feature Batata (Audience Top 10 Hot Docs\, Amnesty Award Du rban International)\, is an unparalleled documentary that follows 10 years in the life of a strong\, unmarried Syrian woman and her family strugglin g in a refugee camp in Lebanon. Noura is currently working on her next doc umentary feature Taste of Longing and her debut narrative feature Syrian D ancer.\n\nPaul Scherzer\, Producer\n\nFounder and president of Six Island Productions\, Paul Scherzer has produced a host of acclaimed international diverse-voice features like the LGBTQ+ Venice award-winner Saint-Narcisse \, the Berlinale comedy Coconut Hero (Canada/Germany)\, and Cannes opener Challat of Tunis (Tunisia/France/Canada) by Oscar-nominated Kaouther BenHa nia\, as well as feature docs like Sundance favourite Manufactured Landsca pes and Hot Docs Gala opener The Manor. Prior to establishing Six Island\, Paul worked for Telefilm and the National Film Board of Canada. He is a g raduate of the Canadian Film Centre\, a TIFF STUDIO alumnus\, and a member of the Canadian Academy and the European producers’ network ACE.\n\nSyl vain Charlebois\, Host\n\nDr. Sylvain Charlebois is a food distribution an d policy professor in the Faculties of Management and Agriculture at Dalho usie University in Halifax. He is also the Senior Director of the Agri-foo d Analytics Lab\, also located at Dalhousie University. He is as well the former Dean of the Faculty of Management at Dalhousie University.  Known as “The Food Professor”\, his current research interest lies in the br oad area of food distribution\, security and safety. He is one of the worl d's most cited scholars in food supply chain management\, food value chain s and traceability. Since 2020\, he co-hosts The Food Professor podcast\, discussing issues in the food\, foodservice\, grocery and restaurant indus tries.\n\nHe has authored five books on global food systems\, his most rec ent one published in 2017 by Wiley-Blackwell entitled “Food Safety\, Ris k Intelligence and Benchmarking”. He has also published over 750 peer-re viewed journal articles in several academic and professional publications. Furthermore\, his research has been featured in several newspapers and me dia groups\, including The Economist\, the New York Times\, the Boston Glo be\, the Wall Street Journal\, Washington Post\, BBC\, NBC\, ABC\, Fox New s\, Foreign Affairs\, the Globe &\; Mail\, the National Post and the To ronto Star. @sylvain.charlebois\n\nTareq Hadhad\n\nTareq Hadhad is telling his story. He is a Syrian refugee and now living his new life in Canada ’s East Coast as the founder and CEO of Peace by Chocolate.\nPassionate about peace and entrepreneurship\, his family relaunched the family busine ss to recreate the chocolates they once exported across the Middle East.\n In January 2020\, Tareq received his Canadian Citizenship which garnered i nternational attention. Author\, Jon Tattrie wrote a best-selling book abo ut Hadhad’s story. A feature film\, Peace by Chocolate\, premiered at th e Tribeca Film Festival and won several awards.\nTareq has delivered keyno te presentations around the world and has done over 500 interviews with ne ws teams across the globe. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Batata-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:847@devourfest.com DTSTART;TZID=America/Halifax:20221029T150000 DTEND;TZID=America/Halifax:20221029T170000 DTSTAMP:20221027T144951Z URL:https://devourfest.com/program/bourbon-bites-workshop-w-ray-daniels-te d-pace-in-person/ SUMMARY:Bourbon & Bites Workshop w/Ray Daniels & Ted Pace - IN PERSON DESCRIPTION:Beam-Suntory Brand Ambassador Ray Daniel guides us through a ta sting of spectacular bourbons with Cabot Links Chef Ted Pace wows us with bourbon-infused dishes to accompany: steamed white fish with barley risott o and  braised beef short rib toast w/ bourbon jam and bone marrow aioli. \n\nTicket Price: $30.00 in-person (includes food and beverage samples)\nM ust be 19+ to attend in-person\n\nSponsored by Beam Suntory\, Russell Hend rix\, Windsor Home Furniture\, and Bosch Canada\n\nRay Daniels – Beam Su ntory American Whiskey National Brand Ambassador\nRay Daniel brings with h im nearly two decades of experience behind the bar\, from Europe to North America\, where he is currently the Beam Suntory American Whiskey National Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and broa d range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s escapades have landed him in competitions and as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whis ky Magazine and The New York Times. Jam-packed with passion\, humour\, and a massive respect for the history of whiskey\, Ray’s presentations have become a much sought-after affair. @raydanielwhiskey @mersoleilagency\n\n Ted Pace\n\nBorn and raised in Halifax\, Ted was recognized as one of the top leaders in North America by Marriott Corporate for his time as the Exe cutive Chef at the Halifax Mariott Harbourfront hotel. Over the course of his career\, he’s trained under a Michelin Star German Chef at a private club\, has worked with a classic French chef who taught him the old ways and mentality of the industry\, has travelled across Canada working and op ening a 5-star restaurant in Whistler in the Pan Pacific Hotel and has wor ked throughout Nova Scotia in different facets of the industry to further build his skills. He is currently the Chef de Cuisine at Cabot Cape Breton \, Canada’s first and only authentic links golf resort. In what little t ime he has to spare\, Ted enjoys fly fishing and is pro staff for a number of companies such as Hardy Fly fishing\, Gaspe Fly Company\, Peak Outdoor s\, Pure Fishing Canada and Ahrex Hooks Global. He also has his own fly-ty ing company–Teds Kustom Flies–and is heavily involved with local and i nternational fishing associations and communities. @cabotlinks\n\n \;\ n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Ray-Daniel-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:848@devourfest.com DTSTART;TZID=America/Halifax:20221029T150000 DTEND;TZID=America/Halifax:20221029T170000 DTSTAMP:20221027T144932Z URL:https://devourfest.com/program/bourbon-bites-workshop-w-ray-daniels-te d-pace-online/ SUMMARY:Bourbon & Bites Workshop w/Ray Daniels & Ted Pace - ONLINE DESCRIPTION:Beam-Suntory Brand Ambassador Ray Daniel guides us through a ta sting of spectacular bourbons with Cabot Links Chef Ted Pace wows us with bourbon-infused dishes to accompany: steamed white fish with barley risott o and  braised beef short rib toast w/ bourbon jam and bone marrow aioli. \n\nTicket Price: $10.00 online\n\nSponsored by Beam Suntory\, Russell Hen drix\, Windsor Home Furniture\, and Bosch Canada\n\nRay Daniels – Beam S untory American Whiskey National Brand Ambassador\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North America\, where he is currently the Beam Suntory American Whiskey Nationa l Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and bro ad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s escapades have landed him in competitions and as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whi sky Magazine and The New York Times. Jam-packed with passion\, humour\, an d a massive respect for the history of whiskey\, Ray’s presentations hav e become a much sought-after affair. @raydanielwhiskey @mersoleilagency\n\ nTed Pace\n\nBorn and raised in Halifax\, Ted was recognized as one of the top leaders in North America by Marriott Corporate for his time as the Ex ecutive Chef at the Halifax Mariott Harbourfront hotel. Over the course of his career\, he’s trained under a Michelin Star German Chef at a privat e club\, has worked with a classic French chef who taught him the old ways and mentality of the industry\, has travelled across Canada working and o pening a 5-star restaurant in Whistler in the Pan Pacific Hotel and has wo rked throughout Nova Scotia in different facets of the industry to further build his skills. He is currently the Chef de Cuisine at Cabot Cape Breto n\, Canada’s first and only authentic links golf resort. In what little time he has to spare\, Ted enjoys fly fishing and is pro staff for a numbe r of companies such as Hardy Fly fishing\, Gaspe Fly Company\, Peak Outdoo rs\, Pure Fishing Canada and Ahrex Hooks Global. He also has his own fly-t ying company–Teds Kustom Flies–and is heavily involved with local and international fishing associations and communities. @cabotlinks\n\n \; \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Ray-Daniel-scaled.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:849@devourfest.com DTSTART;TZID=America/Halifax:20221029T170000 DTEND;TZID=America/Halifax:20221029T190000 DTSTAMP:20221027T144812Z URL:https://devourfest.com/program/down-with-the-king-w-joseph-shawana-foo d-is-life/ SUMMARY:Down with the King w/Joseph Shawana - Food is Life DESCRIPTION:A famous rapper\, disillusioned with the music industry and the pressures of being a celebrity\, leaves the city and his career behind to find himself in a small-town farming community.\n\nUSA\, 2021\, 95 minute s\nDirector: Diego Ongaro\nDistributor: Sony Pictures International\n\nNou rished Lands: Joseph Shawana - Food is Life\n\nChef Joseph Shawana explore s his culinary journey\, addressing the significance his youth and heritag e played in it. For Joseph\, ‘food is life’\, demonstrating that it is readily available all around us\, should you take the time to look and le arn. He is constantly fusing Indigenous culinary teachings and flavourings with western styles.\n\nCanada\, 2022\, 14 minutes\nPresented by Indigeno us Culinary of Associated Nations\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Down-with-the-King-625x260-landscape.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:850@devourfest.com DTSTART;TZID=America/Halifax:20221029T180000 DTEND;TZID=America/Halifax:20221029T200000 DTSTAMP:20221018T170725Z URL:https://devourfest.com/program/the-devour-down-home-lobster-supper/ SUMMARY:The Devour! Down-Home Lobster Supper DESCRIPTION:Back by popular demand: The talented team led by Chef Peter Dew ar and students from the Nova Scotia Community College’s culinary progra m will serve up local lobster dinners buffet-style in a relaxed atmosphere once again! Come and savour an unforgettable and truly Atlantic Canadian experience with our favourite crustacean.\nTicket Price: $40.00\; includes lobster\, coleslaw\, potato salad\, dessert\, and a non-alcoholic drink)\ n\nSponsored by Audi Halifax\, Clearwater Seafoods &\; the Nova Scotia Community College\n\nPeter Dewar\n\nChef Peter Dewar is a Faculty member o f the Culinary Management program at the Nova Scotia Community College\, K ingstec Campus. Students in this program learn the fundamentals of cooking and presentation. This dish reflects their training over the past 2 years .  We strive to ensure our students are offered valuable real-life experi ences\, whether at events such as Devour or fundraising initiatives that s upport Nova Scotia communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-Down-Home-Lobster-Supper-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:851@devourfest.com DTSTART;TZID=America/Halifax:20221029T200000 DTEND;TZID=America/Halifax:20221029T223000 DTSTAMP:20220923T195514Z URL:https://devourfest.com/program/reinventing-mirazur-w-bitter-taste/ SUMMARY:Reinventing Mirazur w/Bitter Taste DESCRIPTION:Reinvigoration and culinary exploration are what drive both Arg entinian Chef Mauro Colagreco and this documentary about his life. Reinven ting Mirazur tells the story of Colagreco and the bold and “stateless” food for which he has received worldwide acclaim. However\, just as he’ s established himself as the best working chef in the world\, something un expected happens: His three-Michelin-starred restaurant\, Mirazur\, is for ced to shutter along\, as the COVID-19 pandemic rattles the restaurant ind ustry. With his culinary vision reinvigorated\, Colagreco and his team wor k to put Mirazur back on the map with an ambitious reinvention.\n\nUSA/UK/ Switzerland/France\, 2022\, 98 minutes\nDirectors: Vérane Frédiani &\ ; Franck Ribière\nDistributor: La Ferme! Productions\n\n\n\nBitter Taste\ n\nA successful Scottish chef in New York City harbours a dark secret: He has an eating disorder.\n\nUSA\, 2022\, 18 minutes\nDirector: Ethan Tomás Race ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Reinventing-Mirazur.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:867@devourfest.com DTSTART;TZID=America/Halifax:20221029T210000 DTEND;TZID=America/Halifax:20221030T010000 DTSTAMP:20221009T144653Z URL:https://devourfest.com/program/saturday-night-party-in-the-audi-halifa x-lounge/ SUMMARY:Saturday Night Party in the Audi Halifax Lounge DESCRIPTION:Music by The Sundries. Admittance with Festival ticket or badg e\; cash bar.\nMust be 19+ to attend in-person\n\nSponsored by Audi Halifa x\, IPC Securities\, The Church Brewing Company\, and Avondale Sky\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Mer-et-Soleil-Bourbon-Bites-Workshop-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:855@devourfest.com DTSTART;TZID=America/Halifax:20221030T110000 DTEND;TZID=America/Halifax:20221030T120000 DTSTAMP:20220923T195658Z URL:https://devourfest.com/program/culinary-workshop-w-doug-mcnish-online/ SUMMARY:Culinary Workshop w/Doug McNish - ONLINE DESCRIPTION:smallfood and the Future of Food. Join celebrated Toronto-based chef Doug McNish as he treats us to tastes of Nova Scotia’s very own sm allfood\, creating delicious bites of food from the cutting-edge company d eveloping alternative proteins. Grab a copy of his cookbook The Classics V eganized.\n\nRecipes:\nsmallfood microalgae crab style cake with a herbed aioli drizzle\nNori roll with smallfood minced microalgae and a lemon tama ri ginger reduction\n\nTicket Price: $10.00 online\n\nSponsored by smallfo od\, Russell Hendrix\, Windsor Home Furniture\, and Bosch Canada\n\nDoug M cNish\nDoug McNish knew he was destined for a career in the kitchen when h e began honing his skills at the age of 15\, but by age 20\, Doug knew he needed to make a change after watching footage of a slaughterhouse. He wen t vegetarian\, and months later adopted a fully vegan lifestyle\, becoming a pioneer in the vegan food movement.\n\nToday\, Doug is a globally recog nized Executive Chef\, consultant\, and author\, appearing on numerous nat ional and international television shows. His cookbooks include the bestse lling Eat Raw\, Eat Well (2012)\, Vegan Everyday (2015)\, and The Classics Veganized (2020)—all of which have won the Gourmand Award for Best Vega n Cookbook in the world. His work has helped make vegan cuisine go mainstr eam\, and he is devoted to his vocation and activism in the name of ethics \, health\, and the environment. You can keep up with Doug online by follo wing him on Twitter\, Instagram\, YouTube and Facebook\, where he routinel y shares his ongoing projects\, informative and inspiring content\, and hi s love for everything plant-based and vegan. @dougmcnish ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Doug-McNish-scaled.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:852@devourfest.com DTSTART;TZID=America/Halifax:20221030T110000 DTEND;TZID=America/Halifax:20221030T124000 DTSTAMP:20221005T015407Z URL:https://devourfest.com/program/liquor-store-dreams-w-wok-hei/ SUMMARY:Belle Vie w/Wok Hei DESCRIPTION:A much-loved Parisian-style bistro located in Los Angeles betwe en a thriving Mcdonald’s and KFC\, Belle Vie is owned and operated by th e charming and hopeful Frenchman Vincent Samarco. As business booms for th e West LA gem\, a fulfilled Vincent provides community to the neighbourhoo d... until the Covid-19 pandemic hits. As waves of uncertainty continuousl y roll in\, a creative and economical Vincent struggles to adapt\, survive and keep the bistro alive in the midst of a pandemic that has ravaged sma ll businesses everywhere.\n\nUSA\, 2022\, 77 minutes\nDirector: Marcus Miz elle\nDistributor: APL Films\n\n\nWok Hei\n\nA first-generation Asian-Cana dian mother of two restores a rusty family wok\, and in the process\, reco nnects with her cultural roots.\n\nCanada\, 2022\, 11 minutes\nDirector: J oel Salaysay ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Belle-Vie.png CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:854@devourfest.com DTSTART;TZID=America/Halifax:20221030T110000 DTEND;TZID=America/Halifax:20221030T120000 DTSTAMP:20220923T195650Z URL:https://devourfest.com/program/culinary-workshop-w-doug-mcnish-in-pers on/ SUMMARY:Culinary Workshop w/Doug McNish - IN PERSON DESCRIPTION:smallfood and the Future of Food. Join celebrated Toronto-based chef Doug McNish as he treats us to tastes of Nova Scotia’s very own sm allfood\, creating delicious bites of food from the cutting-edge company d eveloping alternative proteins. Grab a copy of his cookbook The Classics V eganized.\n\nRecipes:\nsmallfood microalgae crab style cake with a herbed aioli drizzle\nNori roll with smallfood minced microalgae and a lemon tama ri ginger reduction\n\nTicket Price: $30.00 in-person (includes food sampl es)\n\nSponsored by smallfood\, Russell Hendrix\, Windsor Home Furniture\, and Bosch Canada\n\nDoug McNish\nDoug McNish knew he was destined for a c areer in the kitchen when he began honing his skills at the age of 15\, bu t by age 20\, Doug knew he needed to make a change after watching footage of a slaughterhouse. He went vegetarian\, and months later adopted a fully vegan lifestyle\, becoming a pioneer in the vegan food movement.\n\nToday \, Doug is a globally recognized Executive Chef\, consultant\, and author\ , appearing on numerous national and international television shows. His c ookbooks include the bestselling Eat Raw\, Eat Well (2012)\, Vegan Everyda y (2015)\, and The Classics Veganized (2020)—all of which have won the G ourmand Award for Best Vegan Cookbook in the world. His work has helped ma ke vegan cuisine go mainstream\, and he is devoted to his vocation and act ivism in the name of ethics\, health\, and the environment. You can keep u p with Doug online by following him on Twitter\, Instagram\, YouTube and F acebook\, where he routinely shares his ongoing projects\, informative and inspiring content\, and his love for everything plant-based and vegan. @d ougmcnish ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Doug-McNish-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:857@devourfest.com DTSTART;TZID=America/Halifax:20221030T130000 DTEND;TZID=America/Halifax:20221030T140000 DTSTAMP:20220925T200426Z URL:https://devourfest.com/program/biocyclic-vegan-wines-w-bruce-ewert-onl ine/ SUMMARY:Biocyclic Vegan Wines w/Bruce Ewert - ONLINE DESCRIPTION:L'Acadie Vineyards proprietor and winemaker Bruce Ewert gives u s a tasting and workshop exploring the organic wines and terroir of his Ga spereau Valley winery—the first certified Biocyclic Vegan winery in Nort h America.\n\nTicket Price: $10.00 online\nMust be 19+ to attend in-person \n\nSponsored by L’Acadie Vineyards\, Russell Hendrix\, Windsor Home Fur niture\, and Bosch Canada\n\nBruce Ewert – Founder and Winemaker\, L’A cadie Vineyards\, Gaspereau\, Nova Scotia\nBruce Ewert is an award-winning BC-born sparkling winemaker with over 35 years experience mainly in BC\, and also Ontario\, California\, Australia and now Nova Scotia. He and NS-b orn Pauline Scott established L’Acadie Vineyards in 2004\, a certified O rganic and Biocyclic Vegan vineyard and winery in Gaspereau Valley\, Nova Scotia\, distinguished for releasing the region’s first traditional meth od sparkling wines.  Key accolades include top-scoring sparkling wine at the Canadian Wine Awards\, three awards at Decanter World Wine Awards in E ngland and two medals at Effervescents du Monde in France. @professor_bubb ly @lacadiewine ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/New-Project.jpg CATEGORIES:WORKSHOP LOCATION:Online\, Online\, \, Online\, Online\, Online\, Canada GEO:43.808785;-79.334046 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Online\, \, Online\, Onlin e\, Online\, Canada;X-APPLE-RADIUS=100;X-TITLE=Online:geo:43.808785,-79.33 4046 END:VEVENT BEGIN:VEVENT UID:856@devourfest.com DTSTART;TZID=America/Halifax:20221030T130000 DTEND;TZID=America/Halifax:20221030T140000 DTSTAMP:20220925T200403Z URL:https://devourfest.com/program/biocyclic-vegan-wines-w-bruce-ewert-in- person/ SUMMARY:Biocyclic Vegan Wines w/Bruce Ewert - IN PERSON DESCRIPTION:L'Acadie Vineyards proprietor and winemaker Bruce Ewert gives u s a tasting and workshop exploring the organic wines and terroir of his Ga spereau Valley winery—the first certified Biocyclic Vegan winery in Nort h America.\n\nTicket Price: $30.00 in-person (includes wine samples)\nMust be 19+ to attend in-person\n\nSponsored by L’Acadie Vineyards\, Russell Hendrix\, Windsor Home Furniture\, and Bosch Canada\n\nBruce Ewert – Fo under and Winemaker\, L’Acadie Vineyards\, Gaspereau\, Nova Scotia\nBruc e Ewert is an award-winning BC-born sparkling winemaker with over 35 years experience mainly in BC\, and also Ontario\, California\, Australia and n ow Nova Scotia. He and NS-born Pauline Scott established L’Acadie Vineya rds in 2004\, a certified Organic and Biocyclic Vegan vineyard and winery in Gaspereau Valley\, Nova Scotia\, distinguished for releasing the region ’s first traditional method sparkling wines.  Key accolades include top -scoring sparkling wine at the Canadian Wine Awards\, three awards at Deca nter World Wine Awards in England and two medals at Effervescents du Monde in France. @professor_bubbly @lacadiewine\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/New-Project.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:860@devourfest.com DTSTART;TZID=America/Halifax:20221030T130000 DTEND;TZID=America/Halifax:20221030T170000 DTSTAMP:20220923T195725Z URL:https://devourfest.com/program/the-great-devour-community-supper-devou r-volunteer-appreciation-party/ SUMMARY:The Great Devour! Community Supper & Devour! Volunteer Appreciation Party DESCRIPTION:In support of regional food banks\, Devour! is thrilled to retu rn with this sixth annual event for communities in need in the Annapolis V alley. We’re serving up a roasted\, local chicken dinner with all the fi xings and prepared by two local cooking clubs who come together under the banner of the Chimney Swift Chefs. This year\, we will also complement thi s meal with a plant-based alternative. EVERYONE IS WELCOME. Come out and e njoy a tasty dinner and help us also celebrate our many community voluntee rs after another successful festival. We wouldn’t be here without the su pport of our wonderful dedicated crew!\nTicket Prices: $20.00 or admission with a pre-issued food bank ticket from a regional food bank\n\nProceeds go to regional food banks\n\nSponsored by Bank of Montreal Financial Group \, Wilsons\, FEED Nova Scotia\, WBDC\, and Gerald Walsh Associates ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Great-Devour-Community-Supper-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:859@devourfest.com DTSTART;TZID=America/Halifax:20221030T140000 DTEND;TZID=America/Halifax:20221030T163000 DTSTAMP:20221001T193326Z URL:https://devourfest.com/program/the-art-of-eating-the-life-and-appetite s-of-mfk-fisher-w-the-mothers-seat/ SUMMARY:The Art of Eating: The Life and Appetites of MFK Fisher w/The Mothe r's Seat DESCRIPTION:When Mary Frances Kennedy Fisher wrote about food\, she also wr ote about eccentricity\, intimacy\, and desire\, about change\, endurance\ , and survival. M.F.K. Fisher’s work laid the foundation of modern liter ary food writing.  The Art of Eating traces the remarkable life of this v ibrant\, sensual writer\, and explores the impact of her ideas on food and its meaning in our lives.\n\nUSA\, 2022\, 85 minutes\nDirector: Gregory B ezat\nDistributor: Bezat Video Group\n\n\n\nThe Mother’s Seat\n\nBelievi ng that she has received a sign from her deceased mother\, Veera tries to bring her family back together by cooking the mother’s dhal for her youn ger sister and withdrawn father.\n\nCanada\, 2022\, 11 minutes\nDirector: Kaia Singh\n\nSponsored by Atlantic News ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/The-Art-of-Eating-The-Life-and-Appetites-of-MFK-Fisher.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:863@devourfest.com DTSTART;TZID=America/Halifax:20221030T170000 DTEND;TZID=America/Halifax:20221030T193000 DTSTAMP:20221001T193351Z URL:https://devourfest.com/program/lemon-and-poppyseed-cake-w-hope-you-fai l/ SUMMARY:Lemon and Poppyseed Cake w/Hope You Fail DESCRIPTION:In a small town located on the island of Mallorca\, Anna and Ma rina\, two sisters who were separated when they were teenagers\, meet agai n to sell a bakery they’ve inherited from a mysterious woman. The two si sters have led very different lives: Anna has barely left the island and i s unhappily married\, while Marina travels the world as a doctor for an NG O. As the sisters try to uncover the secrets hidden behind their enigmatic benefactor and her property\, they are forced to confront old family disp utes and make up for lost time.\n\nSpain/Luxembourg\, 2021\, 122 minutes\n Director: Benito Zambrano\nDistributor: Filmax\n\n\n\nHope You Fail\n\nWhe n Rich Myers’ recently rebooted Leeds dessert shop\, Get Baked\, gets bu sted by Trading Standards for the use of illegal American sprinkles\, it ’s an opportunity for him to leverage his loyal social media following a nd make a grab for viral fame.\n\nUK\, 2022\, 20 minutes\nDirector: Alison Grasso\n\nSponsored by EOS Natural Foods ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Lemon-and-Poppyseed-Cake-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:868@devourfest.com DTSTART;TZID=America/Halifax:20221030T183000 DTEND;TZID=America/Halifax:20221030T193000 DTSTAMP:20221022T150755Z URL:https://devourfest.com/program/devour-golden-tine-awards-ceremony-2023 -theme-announcement-reception/ SUMMARY:Devour! Golden Tine Awards Ceremony\, 2023 Theme Announcement & Re ception w/Chef Renée Lavallée DESCRIPTION:Join us in celebrating the very best of the 2022 festival at ou r Devour! Golden Tine Awards Reception where we will present our coveted G olden Tine Awards for this year’s films in five categories: Best Animati on\, Best Short Documentary\, Best Short Drama\, Best Feature Documentary\ , and Best Feature Drama. Winners are chosen by our esteemed jury this yea r\, Jan Miller &\; Pamela Segger. This reception will also feature wine and light bites prepared by Chef Renée Lavallée to announce our 2023 th eme.\n\nAdmittance with Festival ticket or badge.\n\nSponsored by Consulat général de France à Moncton\, Alliance Française and L’Acadie Viney ards\n\nRenée Lavallée\n\nBorn and raised in Shawville\, Quebec\, Renée left home at an early age to attend Toronto’s George Brown College. Aft er close to 25 crazy years in restaurants around the world\, she now calls Nova Scotia home. After a brief hiatus to raise her family\, she jumped b ack into the restaurant ring in Downtown Dartmouth to open The Canteen (wh ich was featured on Food Network Canada’s Big Food Bucket List)\, follow ed by Little C. In April 2020\, at the start of the pandemic\, she and her husband/business partner Doug launched The Canteen Community Kitchen\, wh ich supplied over 10\,000 meals to those in need—and then went on to lau nch The Canteen Cooks YouTube channel\, which teaches viewers how to produ ce restaurant-quality food out of their own kitchens. With many accolades to her credit\, Renée has been a spokesperson for numerous culinary brand s and organizations\, and has appeared as a contestant on Top Chef Canada – Season 7\, as well as a judge on the series Wall of Chefs. @feistychef \n\nDevour! Golden Tines Award Jury\n\nJan Miller\n\nJan Miller is an inte rnational consultant and trainer specializing in film and television co-pr oduction and co-venturing. She also continues to present one of the world ’s top Pitching &\; Content Development Workshops around the world. A talent that makes things happen\, Jan was one of the driving forces behin d setting up the National Screen Institute (NSI)\, the Strategic Partners international Co-production Market\, Trans Atlantic Partners (TAP)\, and t he design and delivery of CMPA’s international Coproduction Accelerator Program.  It's part of Jan’s DNA to support talent. She established the Women in Film and Television-Atlantic Chapter\,  introduced the WAVE Awa rds\,  the Women Making Waves Conference and several iterations of Women in View’s Five in Focus training opportunities\, primarily for underrepr esented communities\, including one for female animators and another for I ndigenous creators.   Jan presently serves on the Women in View Executiv e Board\, the WIFT Canada Coalition\, completed a term on the AFC Board an d sits on the Canadian Senior Artists Resource Network (CSARN) Board.\n\nP amela Segger\n\nPamela Segger serves as executive director and lead progr ammer of Lunenburg Doc Fest\, Atlantic Canada’s largest documentary fes tival\, conference\, and industry market. The festival showcases the do cumentary art form and creates a cultural connection between audiences an d artists in UNESCO Lunenburg\, Nova Scotia. Prior to co-founding Lunenb urg Doc Fest\, Pamela graduated from the UCLA Feature Film Writing progr am. She served as board member and co-programmer of WIFT-At for several years and is currently a member of Screen Nova Scotia and the Documentar y Organization of Canada. In her spare time\, Pamela frequents farmers ma rkets and caters artful charcuterie-style boards.   ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/Devour-2022-Main-Image.jpeg CATEGORIES:EVENT 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:VEVENT UID:864@devourfest.com DTSTART;TZID=America/Halifax:20221030T200000 DTEND;TZID=America/Halifax:20221030T221500 DTSTAMP:20221001T193425Z URL:https://devourfest.com/program/closing-gala-film-the-kitchen-brigade-w -the-best-chef-in-the-world/ SUMMARY:Closing Gala Film: The Kitchen Brigade w/The Best Chef in the World DESCRIPTION:Cathy\, a headstrong 40-year-old sous chef\, is finally about t o fulfill her lifelong dream by opening her own restaurant. But nothing go es as planned. Facing serious financial difficulties\, she reluctantly acc epts a job in the cafeteria of a shelter for young migrants\, run by Loren zo. While she’s frustrated by her new position\, Cathy’s skills and pa ssion for cuisine start to change the kids’ lives. And they also have a lot to teach her...\n\nFrance\, 2021\, 97 minutes\nDirector: Louis-Julien Petit\nDistributor: A-Z Films\n\n\n\nThe Best Chef in the World\n\nAt a ti me before celebrity chefs\, home-cook Sally Schmitt was reinventing the wa y Californians eat. Opening The French Laundry in 1978\, Schmitt paved the way for California’s renowned organic and local palate. She may be the mother of California cuisine\, but to her family\, Sally Schmitt is the be st chef in the world.\n\nUSA\, 2022\, 20 minutes\nDirector: Ben Proudfoot\ n\nSponsored by the Consulat général de France à Moncton and Alliance F rançaise ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2022/0 9/The-Kitchen-Brigade.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:873@devourfest.com DTSTART;TZID=America/Halifax:20231023T093000 DTEND;TZID=America/Halifax:20231023T113000 DTSTAMP:20230919T152348Z URL:https://devourfest.com/program/the-big-picture-program-the-orchard-scr eening-cooking-class/ SUMMARY:The Big Picture Program: The Orchard (Screening & Cooking Class) DESCRIPTION:For the past eight years\, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind\, shining the sp otlight on many subjects—such as sugar\, food waste\, and climate change —for Nova Scotia students of all ages. Since its inception\, almost 4\,0 00 school children have attended screenings and workshops. \n\nThis year\ , we are moving The Big Picture Program into Devour! Studios\, and are bun dling films\, post-screening sessions\, and hands-on cooking classes into one meaningful activity-based learning opportunity for your students (two hours in length). The films will be facilitated by the team at Nourish NS and workshops will be led by Chefs Peter Dewar and Paul Thimot\, as well a s students from the Nova Scotia Community College’s culinary program. Se ssions will be presented in French and English with translation.\n\nThe Or chard - Recommended for Grades 7-12\, offered in English w/French translat ion\nThe Orchard follows the lifecycle of an apple from May to September —a story filled with love\, loss\, great battles of nature\, breathtakin g beauty\, and the Valley’s own Bishop Family (Noggins Corner Farm and T aproot Farm) overcoming the most unlikely odds\, fantastic journeys\, with a bountiful payoff. \nCanada\, 2021\, 44 minutes\nDirectors: Andrew Kill awee\, John Wesley Chisholm\n\nThe film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop prese nted by Chef Peter Dewar and students from the Nova Scotia Community Colle ge’s culinary program.\n\nRecipe: Kale Caesar Salad with Valley Apples\n \nTeachers\, please email darlene@devourfest.com to book. \nSponsored by Nova Scotia Teachers’ Union\, Nourish Nova Scotia\, Nova Scotia Communit y College\, Telefilm Canada\n\nPeter Dewar\n\nChef Peter Dewar is a facult y member of the Culinary Management program at the Nova Scotia Community C ollege\, Kingstec Campus. Students in this program learn the fundamentals of cooking and presentation\, and Chef Dewar strives to ensure his student s are offered valuable real-life experiences\, whether at events such as D evour! or fundraising initiatives that support Nova Scotia communities. @c hefpeterdewar \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Orchard.jpg CATEGORIES:FILM,WORKSHOP 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:VEVENT UID:874@devourfest.com DTSTART;TZID=America/Halifax:20231023T120000 DTEND;TZID=America/Halifax:20231023T140000 DTSTAMP:20230919T152416Z URL:https://devourfest.com/program/the-big-picture-program-cafeteria-scree ning-cooking-class/ SUMMARY:The Big Picture Program: Cafeteria (Screening & Cooking Class) DESCRIPTION:For the past eight years\, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind\, shining the sp otlight on many subjects—such as sugar\, food waste\, and climate change —for Nova Scotia students of all ages. Since its inception\, almost 4\,0 00 school children have attended screenings and workshops. \n\nThis year\ , we are moving The Big Picture Program into Devour! Studios\, and are bun dling films\, post-screening sessions\, and hands-on cooking classes into one meaningful activity-based learning opportunity for your students (two hours in length). The films will be facilitated by the team at Nourish NS and workshops will be led by Chefs Peter Dewar and Paul Thimot\, as well a s students from the Nova Scotia Community College’s culinary program. Se ssions will be presented in French and English with translation.\n\nCafét éria - Recommended for Grades 7-12\, offered in French w/English translat ion\nWhen the idea of improving the cafeteria menu at a primary school in Cocagne in Southeastern New Brunswick comes up\, an entire movement emerge s. The community overcomes multinationals to promote local farmers and eve ryone gets involved in making healthy eating a common goal.\nCanada\, 2015 \, 24 minutes\nDirector: Francine Hébert\n\nThe film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop presented by Chef Paul Thimot and students from the Nova Scotia C ommunity College’s culinary program.\n\nRecipe: Kale Caesar Salad with V alley Apples\n\nTeachers\, please email darlene@devourfest.com to book. \ nSponsored by Nova Scotia Teachers’ Union\, Nourish Nova Scotia\, Nova S cotia Community College\, Telefilm Canada\n\nPaul Thimot\n\nChef Paul Thim ot brings more than 30 years of experience as a chef and sommelier. Paul h ails from Saulnierville\, Nova Scotia\, and developed a passion for food a nd wine at an early age. He studied culinary arts\, worked around Halifax\ , trained in France\, moved to western Canada to earn his sommelier papers \, and has been teaching at the Nova Scotia Community College for the past 18 years. \n\nIn previous jobs\, Paul has worked as the wine educator at Mission Hill Winery in Kelowna\, British Columbia\, and as a sommelier at the famed Banff Springs Hotel in Alberta. These days\, he gets his summer s off and runs a food truck that serves as a portable kitchen for weddings at wineries and other intriguing venues. He says he looks at himself as a craftsman\, not a chef\, and that after years of being immersed in the fi ne-dining scene\, he loves making everyday food … and making it deliciou s. @paulthimot ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Cafeteria.jpg CATEGORIES:FILM,WORKSHOP 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:VEVENT UID:875@devourfest.com DTSTART;TZID=America/Halifax:20231024T093000 DTEND;TZID=America/Halifax:20231024T113000 DTSTAMP:20230919T152444Z URL:https://devourfest.com/program/the-big-picture-program-cafeteria-scree ning-cooking-class-2/ SUMMARY:The Big Picture Program: Cafeteria (Screening & Cooking Class) DESCRIPTION:For the past eight years\, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind\, shining the sp otlight on many subjects—such as sugar\, food waste\, and climate change —for Nova Scotia students of all ages. Since its inception\, almost 4\,0 00 school children have attended screenings and workshops. \n\nThis year\ , we are moving The Big Picture Program into Devour! Studios\, and are bun dling films\, post-screening sessions\, and hands-on cooking classes into one meaningful activity-based learning opportunity for your students (two hours in length). The films will be facilitated by the team at Nourish NS and workshops will be led by Chefs Peter Dewar and Paul Thimot\, as well a s students from the Nova Scotia Community College’s culinary program. Se ssions will be presented in French and English with translation.\n\nCafét éria - Recommended for Grades 7-12\, offered in French w/English translat ion\nWhen the idea of improving the cafeteria menu at a primary school in Cocagne in Southeastern New Brunswick comes up\, an entire movement emerge s. The community overcomes multinationals to promote local farmers and eve ryone gets involved in making healthy eating a common goal.\nCanada\, 2015 \, 24 minutes\nDirector: Francine Hébert\n\nThe film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop presented by Chef Paul Thimot and students from the Nova Scotia C ommunity College’s culinary program.\n\nRecipe: Kale Caesar Salad with V alley Apples\n\nTeachers\, please email darlene@devourfest.com to book. \ nSponsored by Nova Scotia Teachers’ Union\, Nourish Nova Scotia\, Nova S cotia Community College\, Telefilm Canada\n\nPaul Thimot\n\nChef Paul Thim ot brings more than 30 years of experience as a chef and sommelier. Paul h ails from Saulnierville\, Nova Scotia\, and developed a passion for food a nd wine at an early age. He studied culinary arts\, worked around Halifax\ , trained in France\, moved to western Canada to earn his sommelier papers \, and has been teaching at the Nova Scotia Community College for the past 18 years. \n\nIn previous jobs\, Paul has worked as the wine educator at Mission Hill Winery in Kelowna\, British Columbia\, and as a sommelier at the famed Banff Springs Hotel in Alberta. These days\, he gets his summer s off and runs a food truck that serves as a portable kitchen for weddings at wineries and other intriguing venues. He says he looks at himself as a craftsman\, not a chef\, and that after years of being immersed in the fi ne-dining scene\, he loves making everyday food … and making it deliciou s. @paulthimot ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Cafeteria.jpg CATEGORIES:FILM,WORKSHOP 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:VEVENT UID:876@devourfest.com DTSTART;TZID=America/Halifax:20231024T120000 DTEND;TZID=America/Halifax:20231024T140000 DTSTAMP:20230919T152508Z URL:https://devourfest.com/program/the-big-picture-program-the-orchard-scr eening-cooking-class-2/ SUMMARY:The Big Picture Program: The Orchard (Screening & Cooking Class) DESCRIPTION:For the past eight years\, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind\, shining the sp otlight on many subjects—such as sugar\, food waste\, and climate change —for Nova Scotia students of all ages. Since its inception\, almost 4\,0 00 school children have attended screenings and workshops. \n\nThis year\ , we are moving The Big Picture Program into Devour! Studios\, and are bun dling films\, post-screening sessions\, and hands-on cooking classes into one meaningful activity-based learning opportunity for your students (two hours in length). The films will be facilitated by the team at Nourish NS and workshops will be led by Chefs Peter Dewar and Paul Thimot\, as well a s students from the Nova Scotia Community College’s culinary program. Se ssions will be presented in French and English with translation.\n\nThe Or chard - Recommended for Grades 7-12\, offered in English w/French translat ion\nThe Orchard follows the lifecycle of an apple from May to September —a story filled with love\, loss\, great battles of nature\, breathtakin g beauty\, and the Valley’s own Bishop Family (Noggins Corner Farm and T aproot Farm) overcoming the most unlikely odds\, fantastic journeys\, with a bountiful payoff. \nCanada\, 2021\, 44 minutes\nDirectors: Andrew Kill awee\, John Wesley Chisholm\n\nThe film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop prese nted by Chef Peter Dewar and students from the Nova Scotia Community Colle ge’s culinary program.\n\nRecipe: Kale Caesar Salad with Valley Apples\n \nTeachers\, please email darlene@devourfest.com to book. \nSponsored by Nova Scotia Teachers’ Union\, Nourish Nova Scotia\, Nova Scotia Communit y College\, Telefilm Canada\n\nPeter Dewar\n\nChef Peter Dewar is a facult y member of the Culinary Management program at the Nova Scotia Community C ollege\, Kingstec Campus. Students in this program learn the fundamentals of cooking and presentation\, and Chef Dewar strives to ensure his student s are offered valuable real-life experiences\, whether at events such as D evour! or fundraising initiatives that support Nova Scotia communities. @c hefpeterdewar \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Orchard.jpg CATEGORIES:FILM,WORKSHOP 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:VEVENT UID:877@devourfest.com DTSTART;TZID=America/Halifax:20231025T110000 DTEND;TZID=America/Halifax:20231025T131500 DTSTAMP:20230907T120438Z URL:https://devourfest.com/program/a-chef-for-dali-w-mermaid/ SUMMARY:A Chef for Dali w/Mermaid DESCRIPTION:A Chef for Dali\nFernando\, a talented chef\, arrives in the vi llage of Cadaqués during the 70s\, where internationally renowned Salvado r Dalí happens to reside. The chef and artist’s paths eventually cross\ , causing the birth of a new culinary genius.\nSpain\, 2023\, 115 minutes\ nDirector: David Pujol\nDistributor: Loco Films\n\nMermaid\nSisilie is abo ut to become the new captain of the fishing boat she has inherited from he r father. Set in the rugged Lofoten Islands\, this is a subtle and strikin gly visual story of passing the baton.\nNorway\, 2023\, 15 minutes\nDirect or: Eilif Bremer Landsend ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/A-Chef-for-Dali-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:878@devourfest.com DTSTART;TZID=America/Halifax:20231025T140000 DTEND;TZID=America/Halifax:20231025T153000 DTSTAMP:20230919T152558Z URL:https://devourfest.com/program/crush-message-in-a-bottle-w-xxvi-talhas -amphora-wine-made-in-portugal/ SUMMARY:Crush: Message in a Bottle w/XXVI Talhas - Amphora wine made in Por tugal DESCRIPTION:Crush: Message in a Bottle\nA snapshot of time. A portrait of a region. A manifesto for change. There’s a growing movement of winegrowe rs and winemakers using eco-conscious practices to reduce their carbon foo tprint—merging modern and traditional techniques to infuse their craft w ith authenticity in Canada. \nCanada\, 2023\, 78 minutes\nDirector: Maya Gallus\nDistributor: Red Queen Productions\n\n\nXXVI Talhas - Amphora Wine Made in Portugal \nIn Daniel’s grandfather’s old winery in Vila Alva \, Portugal\, he and his friends recreate Mestre Daniel’s old “Adega ”— amphora wine according to traditional methods. \nPortugal\, 2023\, 10 minutes\nDirector: Matteo Bertoli\n\nSponsored by Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Crush-Message-in-a-Bottle.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:871@devourfest.com DTSTART;TZID=America/Halifax:20231025T170000 DTEND;TZID=America/Halifax:20231025T190000 DTSTAMP:20231021T180051Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-7/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:The 13th edition of Devour! will kick off with the Devour! Open ing Gala Reception presented by Taste of Nova Scotia. Nova Scotia’s fine st chefs and beverage purveyors coming together to create a sensory explor ation in celebration of French Cuisine et Culture.\n\nSponsored by Taste o f Nova Scotia\nMust be 19+ to attend in person\n\nMenu\n\nArgyler Lodge &a mp\; Restaurant- Smoked Fish Cake\, Spicy Remoulade\, House Chow Chow\, Mi crogreens\n\nThe Beach Pea Kitchen &\; Bar- Tartin de Escargot- Snails\ , Spinach\, Basil\, Cream\, Garlic\, Parsley\, Pecorino Cheese\, Sour Doug h\n\nThe Canteen- Duck Liver Parfait\, Crab Apple Mustard\, House Cracker The Carleton- Tuna Tartar\, lightly cured local caught tuna\, seabuckthorn \, thai chili\, pickled onions\, squid ink cracker\n\nD'Eon Oysters- Fresh Shucked Oysters and Sauces\n\nFlying Apron Inn &\; Cookery- Boudin (Tr aditional Creole handmade pork sausage with spices\, peppers &\; rice)\ , Fried NS Apple &\; Potato Pancake\, Dill Crema\n\nLupin Dining &\; Pantry- Smoked Mackerel Pâté- Atlantic smoked mackerel\, pickled local mushroom\, house-made toast point\, caper herb dressing\, microgreens\n\nM ateus Bistro- Braised Beef Cheeks\, foraged balck trumpet mushroom bourgin on\, creamed garlic potaotes\, smoked tomato compote\, spiced riverport ap ple jelly\n\nParticipating Beverage Purveyors: L'Acadie Vineyards (Gaspere au)\, Annapolis Cider Company (Wolfville)\, Barrelling Tide Distillery (Po rt Williams)\, Blomidon Estate Winery (Canning)\, Chain Yard Cider (Halifa x)\, Compass Distillers (Halifax)\, Domaine de Grand Pré Winery (Grand Pr é)\, Dr Kombu Brewing Company (Windsor)\, Garrison Brewing Company (Halif ax)\, Just Us! Coffee (Wolfville)\, Lake City Cider (Dartmouth)\, Planter' s Ridge Winery (Port Williams)\, Propellor Brewing Company (Dartmouth)\, S altbox Brewing Company (Mahone Bay)\, and Still Fired Distilleries (Annapo lis Royal)\n\nFeaturing a special performance by Serena Wu.\n\nSerena Wu\n \nSerena Wu\, a 20-year-old multilingual singer/songwriter from Halifax\, NS\, embarked on her musical journey at the age of 15 when she started son gwriting. She released her first song\, "Assez\," a song about overcoming insecurity and strengthening self-esteem\, as part of the French project " La Relève in 2020." She has since performed for the Royal Nova Scotia Int ernational Tattoo in 2021 and for Acadian National Day at Grand parade in 2022. She’s currently working on the release of her upcoming songs “Ha te you now” and “Stranger” which will be coming out in the next few months in both English and French versions. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-Opening-Gala-Reception-presented-by-Taste-of-Nova-Scotia.jpg CATEGORIES:EVENT 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:VEVENT UID:925@devourfest.com DTSTART;TZID=America/Halifax:20231025T190000 DTEND;TZID=America/Halifax:20231025T210000 DTSTAMP:20230927T143447Z URL:https://devourfest.com/program/devour-opening-gala-film-zachary-richar d-cajun-heart/ SUMMARY:Devour! Opening Gala Film: Zachary Richard\, Cajun Heart DESCRIPTION:Zachary Richard\, Cajun Heart (Zachary Richard toujours bataill eur)\n\nWorld-renowned singer Zachary Richard is on a quest to understand why Acadians and Cajuns are such resilient people and the pertinence of th e Acadian identity today. He traces the journey of his heritage in the Aca dian areas of the Maritime provinces of Canada to discover the trials and tribulations of his ancestors\, the Richard and Boudreaux families. Zachar y then returns to Louisiana to explore what has been kept in the culture f rom this Acadian heritage on the 250th anniversary of their arrival here. Will he be capable of coming to terms with his past\, to forgive\, and loo k towards the future?\n\nCanada\, 2017\, 80 minutes\nDirector: Phil Comeau \nDistributor: Bellefeuille Production\n\nOn this special evening\, we wil l also screen and award the youth winner of the Nourish Nova Scotia Food & amp\; Film Challenge\, where we invited children and youth of all ages to make a short film about Food on the Coast. The winner will receive a $500. 00 prize from Nourish Nova Scotia to support a healthy eating program or i nitiative in their school/community and $500.00 in equipment from CBC. \n \nTicket Price: $25.00\nSponsored by Office of Acadian Affairs and Francop honie\, CBC Atlantic\, Telefilm Canada\n\nWe will be joined by director Ph il Comeau in conversation with Natalie Robichaud\, the executive the direc tor of la Société acadienne de Clare\, following the film.\n\nPhil Comea u\n\nDirector-writer Phil Comeau is originally from Clare Municipality\, N .S.\, and now lives in Moncton and Montreal. He has directed more than a h undred documentary and drama films which have won more than 665 awards aro und the world. An essential figure in Acadian cinema\, Phil is one of the great witnesses of contemporary Acadie. Questioning history\, culture and identity\, his work constitutes a remarkable fresco tracing the exile\, re sistance and emancipation of the Acadians.\n\nNatalie Robichaud\n\nBorn an d raised in the Municipality of Clare in southwest Nova Scotia\, Natalie R obichaud is presently the Executive Director of la Société acadienne de Clare and devotes much of her time to community and cultural development. She is an avid square-set dancer and caller and spends a lot of time doing research about Acadian culture and history. She has been a board member o f la Fédération culturelle acadienne de la Nouvelle-Écosse for over 10 years and is currently the vice-president of the congrès mondial acadien 2024. @grassruth  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 9/Zachary-Richard-Cajun-Heart-scaled.jpg CATEGORIES:EVENT,FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:879@devourfest.com DTSTART;TZID=America/Halifax:20231025T210000 DTEND;TZID=America/Halifax:20231026T010000 DTSTAMP:20231015T143412Z URL:https://devourfest.com/program/the-exclusive-devour-opening-gala-after -party/ SUMMARY:The Exclusive Devour! Opening Gala After-Party w/Live Music by the Donald MacLennan Trio DESCRIPTION:Special guests\, delegates\, and sponsors of the 13th edition o f Devour! The Food Film Fest will schmooze into the wee hours at Devour! S tudios. Celebrate and raise a glass of one of our Devour! signature cockta ils and chow down on authentic Nova Scotian fare\, ranging from fresh oyst ers from Sober Island Oysters to rappie pie from Chef Shane Robicheau. Thi s party will also feature live music by the Donald MacLennan Trio. \n\nAdm ittance with festival ticket or badge\; cash bar.\nMust be 19+ to attend i n-person\nSponsored by Office of Acadian Affairs and Francophonie\, Audi H alifax\, Beam Suntory\, Basil Hayden Bourbon\, Sober Island Oysters\n\nDon ald MacLennan Trio\n\nDonald MacLennan is an award-winning violinist/vocal ist/composer based in Dartmouth NS. Originally from Cape Breton with a tra d-based musical upbringing\, MacLennan found delight in the Jazz Manouche stylings of Django Reinhardt and Stephane Grappelli. His live performances offer a unique blend of improvisation and virtuoso sensibilities\, harken ing back to 1940’s Parisian laissez-faire. Joined by the fiery pompe gui tar of Michael Dalton and double bass from the incomparable Ronald Hynes\, this trio is sure to enchant young and old with music from then and now. @donaldviolin ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Exclusive-Devour-Opening-Gala-After-Party.jpg CATEGORIES:EVENT 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:VEVENT UID:881@devourfest.com DTSTART;TZID=America/Halifax:20231026T103000 DTEND;TZID=America/Halifax:20231026T110000 DTSTAMP:20231015T143630Z URL:https://devourfest.com/program/inauguration-of-quebec-day-at-devour-th e-food-film-fest/ SUMMARY:Inauguration of Québec Day at Devour! The Food Film Fest DESCRIPTION:Thanks to a new partnership with the Bureau du Québec dans les Provinces atlantiques\, a delegation of Québec’s best food producers\, chefs\, food experts\, and manufacturers will join us at this year’s fe stival. This event will kick off what we hope will be a fruitful trip fost ering inter-provincial\, food-industry connections.\n\nTicket Price: Free admission\nOffered in French w/English translation\nSponsored by Bureau du Québec dans les Provinces atlantiques\n\nParticipating companies include : Épurée\, Huiles Olive Lahmar\, Produits Zinda\, Sauces Firebarns\, É pices Dion\, Crousset\, Kanel Spices\, Agrilait (Fromagerie St-Guillaume)\ , Fromages CDA\, Fromages Latino\, Boutique Point G\, Furca\, Canabec\, Le s gars de la saucisse\, Les Canardises\, Industrie Gastronomique Cascajar es\, Atkins &\; Frères et Patisserie Michaud ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Inauguration-of-Fete-du-Quebec-Day-at-Devour.jpg CATEGORIES:EVENT 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:VEVENT UID:880@devourfest.com DTSTART;TZID=America/Halifax:20231026T110000 DTEND;TZID=America/Halifax:20231026T123000 DTSTAMP:20230907T120438Z URL:https://devourfest.com/program/stella-w-ars-longa-vita-brevis/ SUMMARY:Stella w/Ars Longa\, Vita Brevis DESCRIPTION:Stella\nThe Michelin Guide is one of the most influential and n otoriously secretive institutions in gastronomy\, and the awarding of its Michelin Star is steeped in glamour. There has never been a pizzeria anywh ere in the world to receive this coveted award. Passionate Neapolitan pizz aiolo\, Ciro Oliva\, hopes to change this. \nUSA/Italy\, 2022\, 78 minute s\nDirector: Tyler Doehrin\nDistributor: Magnetfilm\n\n\nArs Longa\, Vita Brevis\nGiuseppe\, a Sicilian winemaker\, attempts to hold onto the tradit ions of his craft that have been present for generations.\nIreland/Italy\, 2022\, 4 minutes\nDirectors: Leslie Sharpe\, Corey McLaughlin\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Stella.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:882@devourfest.com DTSTART;TZID=America/Halifax:20231026T110000 DTEND;TZID=America/Halifax:20231026T120000 DTSTAMP:20231007T172913Z URL:https://devourfest.com/program/culinary-workshop-the-gastronomy-of-que bec/ SUMMARY:Culinary Workshop: The Gastronomy of Québec DESCRIPTION:Highly-regarded Québec City Chef Stéphane Modat will wow us w ith his usage of Québec ingredients\, and he should know\, after being th e executive chef of the venerated Chateau Frontenac and now his own restau rant Le Clan in Old Québec. Creativity abounds in this chef who will comb ine products in unique ways for a true tasting of ‘le Terroir du Québec ’. \n\nTicket Price: $45.00\, includes food samples\nSponsored by Burea u du Québec dans les Provinces atlantiques\, J.R. Mahoney Ltd.\, Chef Wor ks\nOffered in French w/English translation\n\nRecipes: \nVenison tartare \, Suvalik\, daisy buds. puffed quinoa\nSmoked mussels\, black garlic temp ura\, foie gras dip\n\nStéphane Modat\n\n\nBorn in the south of France\, Stéphane Modat grew up with a love for local and seasonal products\, hunt ing\, and fishing. When he arrived in Québec\, he channelled these passio ns\, and began his career at the Initiale restaurant. In 2004\, he became the chef and co-founder of Utopie restaurant\, and also worked with the so mmelier François Chartier\, with whom he formed the Mc2 duo for culinary creations. Together\, they co-authored the successful book Les Recettes de Papilles et Molécules and the collection Papilles pour Tous. In 2013\, h e became the chef of the Champlain restaurant in the prestigious Château Frontenac. In September 2021\, he unveiled his new project promoting local artisans and producers: the restaurant Le Clan. With a culinary audacity that has been rewarded multiple times\, Stéphane Modat loves to blend Fre nch and Québecois cuisine. He especially likes to create unique cuisine w ith local products. @stephanemodat\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-2023-Placeholder-for-Missing-Images.jpeg CATEGORIES:WORKSHOP 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:VEVENT UID:883@devourfest.com DTSTART;TZID=America/Halifax:20231026T113000 DTEND;TZID=America/Halifax:20231026T133000 DTSTAMP:20231021T143041Z URL:https://devourfest.com/program/bourbon-brunch-at-le-caveau-restaurant/ SUMMARY:Bourbon Brunch at Le Caveau Restaurant DESCRIPTION:Ray Daniel\, Beam Suntory Brand Ambassador\, will host a delici ous brunch with dishes from New Orleans Chef Stephen Stryjewski\, Acadian Chef Luc Doucet\, and host Chef Jason Lynch—and paired perfectly with th e Beam Suntory Small Batch Bourbon Collection. \n\nTicket Price: $95.00\, includes a three-course luncheon with drink pairings\n\nSponsored by Beam Suntory\, Basil Hayden Bourbon\, Le Caveau Restaurant at Grand Pré Winer y\, United States Consulate General – Halifax\n\nOffered in English w/Fr ench translation\nMust be 19+ to attend in-person\n\nMenu:\n\nWelcome Cock tail Classic Roffignac\n\nChef Luc Doucet- French Toast with smoked bourbo n maple syrup\, fermented miso mashed potatoes\, bourbon macerated blueber ries\, bernaise\, bourbon bacon crumble paired with Basil Hayden Kentucky Straight Bourbon\n\nChef Stephen Stryjewski- Braised bacon with buttered c abbage paired with Basil Hayden Toast Kentucky Straight Bourbon\n\nChef Ja son Lynch- Sticky Toffee Pudding with sour ice cream and Bourbon caramel s auce paired with Basil Hayden Aged 10 Years\n\nStephen Stryjewski \n\nWin ner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Str yjewski is Chef/Partner of New Orleans’ numerous award-winning restauran ts including Cochon\, Cochon Butcher\, Pêche Seafood Grill\, and Gianna. Both Cochon and Pêche Seafood Grill were named a “Best New Restaurant ” finalist by the James Beard Foundation\, and Gianna was honoured to be named a James Beard Award Nominee for Best New Restaurant in 2019. Additi onally\, Cochon consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide\, and was recently named one of the 20 mo st important restaurants in America by Bon Appétit. In 2015\, Stryjewski and his business partner Chef Donald Link created the Link Stryjewski Foun dation to address violence\, poverty\, and the lack of quality education a nd job training opportunities for young people in New Orleans. Stryjewski currently resides in New Orleans’ Irish Channel with his wife and two da ughters. @cracklinfat\n\nLuc Doucet\n\nThe discovery of flavours in food c ame in my early teens. Curiosity came over me and I started experimenting with different flavours\, and cooking techniques allowing myself to discov er new things. By my late teens\, I trained myself to cook through complic ated French cookbooks discovering classic techniques and ingredients true to the French style. \nI fell in love with the hospitality industry worki ng through all the positions I could from dishwasher to leading wine progr ams for restaurants. When Black Rabbit was born in 2019\, I went back to t he kitchen and never left. My experiences on restaurant floors over the la st 20 years gave me a unique perspective that has led me to change the way I thought restaurants could work. \n\nChanging constantly and trying new things has kept the love of cooking alive as well as feeding my need to a lways be moving in the direction of making things better. Surrounding myse lf with the right people has been integral to the success of this company. Creating experiences for our guests will always be my passion. @lucdoucet mct\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restaurant ow ner\, and author of Straight From the Line—recipes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Val ley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Restauran t in Wolfville\, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Jason took over as Head Chef of Le Caveau\, named one of the 20 world’s best winery restaurants by Wine Access maga zine. He is also Chef at the Black Spruce Restaurant in Gros Morne Nationa l Park. In 2021\, Jason along with his wife and business partner Beatrice Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a six-ro om boutique hotel called The Inn at Grand Pré Winery. \n\nJason has dedi cated himself to working with local farmers\, meat purveyors\, and fishmon gers to build a supply chain that will be able to supply the majority of t he products he needs to run his restaurants\, and his food reflects this c are and passion for good\, clean products. @chefjasonlynch\nRay Daniel – Beam Suntory American Whiskey National Brand Ambassador \n\nRay Daniel b rings with him nearly two decades of experience behind the bar\, from Euro pe to North America\, where he is currently the Beam Suntory American Whis key National Brand Ambassador to Canada. Hailing from Ireland\, he has a h uge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s esc apades have landed him in competitions as a guest speaker and lecturer thr oughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humo ur\, and massive respect for the history of whiskey\, Ray’s presentation s have become a much sought-after affair. @raydanielwhiskey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Bourbon-Brunch-2-scaled.jpg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:884@devourfest.com DTSTART;TZID=America/Halifax:20231026T123000 DTEND;TZID=America/Halifax:20231026T133000 DTSTAMP:20231015T155210Z URL:https://devourfest.com/program/culinary-workshop-cheese-charcuterie-of -quebec/ SUMMARY:Culinary Workshop: Cheeses of Québec DESCRIPTION:Explore the dynamism and diversity of the cheeses of La Belle P rovince. Whether a semi-soft washed rind or a full-blown bleu\, Québec pr oducers arguably make some of the best cheese in the world\, hosted by a w ell-known cheese affineur\, join us for a tasting of Québec’s finest.  \n\nTicket Price: $45.00\, includes food samples\nSponsored by Bureau du Q uébec dans les Provinces atlantiques\, J.R. Mahoney Ltd.\, Chef Works\nOf fered in French w/English translation\n\nFeatured Cheeses from:\nFromages CDA\nAgrilait\nFromages Latino ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Cheese-_-Charcuterie-of-Quebec.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:885@devourfest.com DTSTART;TZID=America/Halifax:20231026T140000 DTEND;TZID=America/Halifax:20231026T154500 DTSTAMP:20230921T165931Z URL:https://devourfest.com/program/paved-paradise-w-heart-valley/ SUMMARY:Paved Paradise w/Heart Valley DESCRIPTION:Paved Paradise\nBiologist Hidde Boersma goes on a journey of di scovery with filmmaker Karsten de Vreugd to unravel the loss of biodiversi ty due to human use of land. His point—organic farming can not be the so lution for everything—because lower yields need more land. This results in a refreshing\, optimistic documentary with a surprising solution.\nThe Netherlands\, 2023\, 90 minutes\nDirector: Karsten de Vreugd\nDistributor: Sugar Rush Film\n\n\nHeart Valley\nHeart Valley follows a day in the life of Wilf Davies\, a shepherd from the small village of Cellan in Wales. Ki nd and inquisitive\, the film looks at the world through Wilf's eyes\, ask ing questions about what it is we should truly value.\nUK/Wales\, 2022\, 1 9 minutes\nDirector: Christian Cargill\n\nSponsored by EOS Foods ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Paved-Paradise.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:888@devourfest.com DTSTART;TZID=America/Halifax:20231026T150000 DTEND;TZID=America/Halifax:20231026T170000 DTSTAMP:20230909T180033Z URL:https://devourfest.com/program/taste-of-ns-awards-presentation-recepti on-2/ SUMMARY:Taste of NS Awards Presentation & Reception DESCRIPTION:Launched in 2008\, the Taste of Nova Scotia Awards recognize an d celebrate the culinary leaders in Nova Scotia: the people and products a t the heart of our incredible culinary experiences and successes. These aw ards are the only province-wide program that celebrates Nova Scotian culin ary producers\, developers\, exporters\, and servers—from Yarmouth to Ca pe Breton and everywhere in between. This year will see the awards deliver ed at a lively reception. \n\nTicket Price: Free admission\, includes food and beverage\nSponsored by Taste of Nova Scotia\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Taste-of-Nova-Scotia-Awards-Presentation-_-Reception-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:887@devourfest.com DTSTART;TZID=America/Halifax:20231026T150000 DTEND;TZID=America/Halifax:20231026T180000 DTSTAMP:20231026T144020Z URL:https://devourfest.com/program/le-marche-de-blomidon/ SUMMARY:Le Marché de Blomidon DESCRIPTION:Le Marché de Blomidon hosted by Canadian Culinary Students \n( formerly the Street Food Rally)\n\nThis free\, outdoor food market will fe ature five culinary schools from across Canada\, with students producing t astes of French-inspired bites using ingredients from both Québec and Nov a Scotia. This year’s participating schools are George Brown College (To ronto)\, Centennial College (North York)\, and multiple campuses of the No va Scotia Community College. Featuring live music presented by the Halifax Jazz Festival and a huge pavilion of Québec foods and producers as part of our partnership with Bureau du Québec dans les Provinces atlantiques.\ n\nMusic:\n3:00 p.m.-3:50 p.m. - FUSION\n4:00 p.m.-6:00 p.m. - Donald Macl ennan Trio (2 sets)\nTicket Price: Free admission\, $5.00 dishes for purch ase\; Open to all!\nSponsored by Bureau du Québec dans les Provinces atla ntiques\, Perennia\, in partnership with the Nova Scotia Department of Agr iculture\, Halifax Jazz Festival\, Payzant Home Hardware &\; Furniture\ n\nFood Stations ($5 Dishes):\n\nNova Scotia Community College - Beef shor t ribs (Industrie Gastronomique Cascajares)\, mashed potatoes\n\nNova Scot ia Community College - Raclette with baby potatoes\, raclette cheese (From ages CDA) and saucisse Quebecoise (Furca)\n\nNova Scotia Community College - Cheese platter &\; pickled veg- Verdict d'Alexina\, Miranda or Douan ier\, Bleu Benedictine (Fromages CDA)\, fresh baguette\n\nCentennial Colle ge - Smoked Duck (Les Canardises)\, peppercorn (Kanel Spice)\, organic gar lic (Le Petit Mas)\n\nGeorge Brown College Acadian ployes- a duo with a mu shroom creton and a blueberry grunt with maple honeycomb ft. herbs from É pices Dion and olive oil from Huiles Olive Lahmar\n\nParticipating Québec companies include (free samples of food &\; chat with the producers!): Épurée\, Huiles Olive Lahmar\, Produits Zinda\, Sauces Firebarns\, Ép ices Dion\, Crousset\, Kanel Spices\, Agrilait (Fromagerie St-Guillaume)\, Fromages CDA\, Fromages Latino\, Boutique Point G\, Furca\, Canabec\, Les gars de la saucisse\, Les Canardises\, Industrie Gastronomique Cascajare s\, Atkins &\; Frères et Patisserie Michaud\n\n*The above menu is subj ect to change based on availability of the freshest ingredients.\n\n\n\nDo nald MacLennan Trio\n\nDonald MacLennan is an award-winning violinist/voca list/composer based in Dartmouth NS. Originally from Cape Breton with a tr ad-based musical upbringing\, MacLennan found delight in the Jazz Manouche stylings of Django Reinhardt and Stephane Grappelli. His live performance s offer a unique blend of improvisation and virtuoso sensibilities\, harke ning back to 1940’s Parisian laissez-faire. Joined by the fiery pompe gu itar of Michael Dalton and double bass from the incomparable Ronald Hynes\ , this trio is sure to enchant young and old with music from then and now. @donaldviolin\n\nFUSION\n\nA little sassy\; a little sweet... &\; just the right amount of drama &\; heat! Come hear what all the fuss is abo ut with FUSION\, Halifax\, Nova Scotia’s exciting new Parisian swing &am p\; jazz manouche group! You’ll hear all your favourite jazz classics fr om Louis\, Ella\, Frank\, Dean\, Nina &\; more\, as well as European fa vourites like Edith Piaf\, Charles Aznavour\, &\; ZAZ! And it’ll all be with the swingin’ sass Django Reinhardt is known for\, in French\, En glish &\; a bit of Spanish too\, expanding the repertoire to include so me soulful &\; somewhat funky blues\, &\; even Latin covers\, as wel l as a few of your ‘soon-to-be-favourite’ original tunes too! :)\n\nFo rmed originally as a duo by Music NS Nominee Sylvie Marie (also ‘La Jam Acadjen’) &\; Django Reinhardt style guitar expert Vincent Leys (ft. in Donald MacLennan Trio\, formerly of Swingology &\; Dîner en Blanc)\ , the group expands to suit the occasion by adding: keys &\; accordion with regular ft. Terry M. Hume (30 years+ touring with award-winning artis ts)\, stand-up bass\, &\; horns\; &\; we could do so for your event\ , with the option of the violin also\, to summon the “hot jazz” sounds of yesteryear. Great for ‘chillaxing’ with a beverage or to swing to the music! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Le-Marche-de-Blomidon-hosted-by-Canadian-Culinary-Students-2.jpg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:886@devourfest.com DTSTART;TZID=America/Halifax:20231026T150000 DTEND;TZID=America/Halifax:20231026T170000 DTSTAMP:20231021T143248Z URL:https://devourfest.com/program/devour-the-rocks-signature-cocktails-wo rkshop-w-ray-daniel/ SUMMARY:Devour! The Rocks: Signature Cocktails Workshop w/Ray Daniel DESCRIPTION:Beam Suntory Brand Ambassador\, Ray Daniel\, guides you through the history of sustainability of the James B. Beam Distilling Co.\, and h ow these practices can be applied to your at-home cocktail experience\, ta king inspiration from this year’s signature cocktails. \n\nTicket Price : $45.00\, includes beverage samples\nSponsored by Beam Suntory\, Basil Ha yden Bourbon\nMust be 19+ to attend in-person\n\nCocktail 1 - Roffignac 2. 0\nCocktail 2 - Vieux Carre\nCocktail 3 - Cocktail a la Louisiane\nCocktai l 4 - Sazerac\nCocktail 5 - Brandy Alexandre\n\nRay Daniel – Beam Suntor y American Whiskey National Brand Ambassador \nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North Am erica\, where he is currently the Beam Suntory American Whiskey National B rand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. Wi th a long background in competitive bartending\, Ray’s escapades have la nded him in competitions as a guest speaker and lecturer throughout Canada \, Mexico\, and the USA\, and appearing in publications such as Whisky Mag azine and The New York Times. Jam-packed with passion\, humour\, and massi ve respect for the history of whiskey\, Ray’s presentations have become a much sought-after affair. @raydanielwhiskey \n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Ray-Daniel.jpg CATEGORIES:WORKSHOP LOCATION:Wolfville Lions Club\, 36 Elm Avenue\, Wolfville\, Nova Scotia\, C anada GEO:45.09339;-64.364587 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=36 Elm Avenue\, Wolfville\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Lions Club:geo: 45.09339,-64.364587 END:VEVENT BEGIN:VEVENT UID:889@devourfest.com DTSTART;TZID=America/Halifax:20231026T170000 DTEND;TZID=America/Halifax:20231026T191500 DTSTAMP:20230919T153012Z URL:https://devourfest.com/program/spotlight-on-quebec-gala-the-dishwasher -w-fragments/ SUMMARY:Spotlight on Québec Gala: The Dishwasher w/Fragments DESCRIPTION:The Dishwasher (Le Plongeur)\nMontreal\, winter of 2002. Stepha ne is on a downward spiral: He is addicted to gambling. Hoping to make som e cash\, he takes a job as a dishwasher in a popular restaurant. \nCanada \, 2023\, 127 minutes\nDirector: Francis Leclerc\nDistributor: Criterion F ilms\n\n\nFragments\nAn (almost) invisible protagonist enters a restaurant and orders pea soup.\nCanada\, 2022\, 2 minutes\nDirectors: Gigi Perron\, Anick Beaulieu\nSponsored by Bureau du Québec dans les Provinces atlanti ques\, Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Dishwasher-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:890@devourfest.com DTSTART;TZID=America/Halifax:20231026T193000 DTEND;TZID=America/Halifax:20231026T220000 DTSTAMP:20231021T144443Z URL:https://devourfest.com/program/celebrity-chef-dinner-based-on-the-spot light-gala-film-the-dishwasher/ SUMMARY:Celebrity Chef Dinner based on the Spotlight Gala Film\, The Dishwa sher DESCRIPTION:This five-course dinner is inspired by the Spotlight Gala film Le Plongeur and will be prepared by chefs: \n\nGabriel Kreuther\, Renée Lavallée\, Stéphane Modat\, Nathalie Goupilliere &\; Christophe Meass on\n\nTicket Price: $195.00 per guest\, your ticket includes wine pairings and admission to the Spotlight Gala Party on-site\n\nSponsored by Governm ent of Canada\, represented by ACOA\, and the Government of the French Rep ublic\, represented by the Prefecture of Saint-Pierre &\; Miquelon\, Bu reau du Québec dans les Provinces atlantiques\, Consulat Général de Fra nce à Moncton et Halifax\, Alliance Française Halifax\, BeamSuntory\, Ba sil Hayden Bourbon\, Bishop's Cellar\, J.R. Mahoney Ltd.\, Chef Works and the Devour! Seafood Partnership- Victoria Co-operative Fisheries\, Afishio nado and Comeau’s Sea Foods Ltd.\n\nMenu:\n\nChef Renée Lavallée- Fenn el velouté with smoked mussels &\; Nordic shrimp\, fennel oil &\; f ronds (Featuring mussels and shrimp from Atkins et Frères)\n\nChef Nathal ie Goupilliere- Halibut ceviche Featuring TBD Stéphane Modat- Red venison loin\, smoked red beets\, chanterelle tubes\, cedar juice (Featuring Cana bec\, a Quebec spice company and Épurée)\n\nChef Gabriel Kreuther- Brais ed Nova Scotia Chicken Leg “Paupiette” with Rosemary-Garlic Stuffing\, Wild Mushrooms and Chervil sauce Featuring TBD\n\nChef Christophe Measson - Intense Cranberry Beet Ganache Nougatine- Baked Chocolate Mousse\, Cranb erry Beet Ganache\, Cocoa Nibs Florentin (Featuring Beet Purée from Épur ée)\n\nThis regional cooperation project between Atlantic Canada and Sain t-Pierre &\; Miquelon is made possible thanks to the support of the Gov ernment of Canada\, represented by ACOA\, and the Government of the French Republic\, represented by the Prefecture of Saint-Pierre &\; Miquelon. \n\nCe projet de coopération régionale entre le Canada atlantique et Sai nt-Pierre et Miquelon est rendu possible grâce à l’appui du Gouverneme nt du Canada\, représenté par l’APÉCA\, et du gouvernement de la Rép ublique française\, représenté par la Préfecture de Saint-Pierre et Mi quelon.\n\nGabriel Kreuther \n\nDuring the first decade of his career\, G abriel created culinary delights at Michelin-starred kitchens throughout G ermany\, France\, and Switzerland before bringing his talent to the States . Gabriel joined the team at La Caravelle &\; Restaurant Jean-Georges C entral Park\, before becoming the Executive Chef of the much-lauded Atelie r in the Ritz-Carlton and The Modern. A long-standing member and mentor fo r the prestigious Bocuse d’Or USA Culinary Council\, Team USA placed Sil ver in 2015 and won Gold in 2017 at the World Competition.\n\nIn June 2015 \, Gabriel opened the eponymous restaurant\, Gabriel Kreuther\, receiving numerous accolades including Two Michelin Stars\, Three Stars from The New York Times\, and Wine Spectator 2022 Grand Award Winner\, as well as bein g part of the highly selective Les Grandes Tables du Monde.In the fall of 2016\, Gabriel partnered with Pastry Chef Marc Aumont to open Kreuther Han dcrafted Chocolate\, which was named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats. In the fall of 2021\, Gabriel published his first cookbook\, Gabriel Kreuther \, The Spirit of Alsace: A Cookbook\, sharing his restaurant creations and interpretations of traditional Alsatian dishes. @gabrielkreuther\n\nRené e Lavallée\n\nBorn and raised in Shawville\, Quebec\, Renée left home at an early age to attend Toronto’s George Brown College. After close to 2 5 crazy years in restaurants around the world\, she now calls Nova Scotia home. After a brief hiatus to raise her family\, she jumped back into the restaurant ring in Downtown Dartmouth to open The Canteen (which was featu red on Food Network Canada’s Big Food Bucket List)\, followed by Little C. In April 2020\, at the start of the pandemic\, she and her husband/busi ness partner Doug launched The Canteen Community Kitchen\, which supplied over 10\,000 meals to those in need—and then went on to launch The Cante en Cooks YouTube channel\, which teaches viewers how to produce restaurant -quality food out of their own kitchens. With many accolades to her credit \, Renée has been a spokesperson for numerous culinary brands and organiz ations and has appeared as a contestant on Top Chef Canada – Season 7\, as well as a judge on the series Wall of Chefs. @feistychef\n\nNathalie Go upilliere\n\nBorn in Saint Pierre and Miquelon\, Nathalie Goupilliere is t he founder and owner-operator of L’ESSENTIEL Créations effet-Mer. Part café\, part bistro\, and part gallery\, this cultural and social space is dedicated to all forms of art around the island identity of Saint Pierre and Miquelon. Says Nathalie\, “It’s a place where you can relax and en joy authentic\, heartfelt experiences.” An entrepreneur\, leader\, and m other of two\, Nathalie is a member of the Disciples Escoffier—a premier international gastronomic society “established to maintain and promote the traditions of French cuisine”. @nathaliegoupilliere\n\nJean-Guy Plan té \n\nBorn in Saint Pierre and Miquelon\, Jean-Guy Planté is a member of the Disciples Escoffier and a Meilleurs Ouvriers de France—a prestigi ous designation in recognition of the best craftspeople in France. After l iving In France for over 20 years\, he returned to his native islands to p artner with Nathalie Goupilliere in L’ESSENTIEL Créations effet-Mer. Pa ssionate about wine and cheese\, he works regularly with small winegrowers \, as well as renowned cheesemakers.\n\nStéphane Modat\n\nBorn in the sou th of France\, Stéphane Modat grew up with a love for local and seasonal products\, hunting\, and fishing. When he arrived in Québec\, he channell ed these passions\, and began his career at the Initiale restaurant. In 20 04\, he became the chef and co-founder of Utopie restaurant\, and also wor ked with the sommelier François Chartier\, with whom he formed the Mc2 du o for culinary creations. Together\, they co-authored the successful book Les Recettes de Papilles et Molécules and the collection Papilles pour To us. In 2013\, he became the chef of the Champlain restaurant in the presti gious Château Frontenac. In September 2021\, he unveiled his new project promoting local artisans and producers: the restaurant Le Clan. With a cul inary audacity that has been rewarded multiple times\, Stéphane Modat lov es to blend French and Québecois cuisine. He especially likes to create u nique cuisine with local products. @stephanemodat\n\nChristophe Measson\n\ nChef Christophe Measson began his culinary training at Lycee Hotelier Les Bruyêres in Saint Chamond\, France\, where he received his diploma in C ulinary and Pastry Arts. During the first 10 years of his career\, Christo phe learned the foundation of French cooking within Michelin-starred resta urants in London\, Paris\, Lyon.\n\nIn 2000\, Christophe moved to Toronto and continued his learning\, focusing on patisserie and boulangerie. Worki ng alongside Chef Yarymowich\, he participated in the reopening of the A.G .O. in 2008. In 2010\, Chef Measson joined the Baking and Pastry Arts Prog ram at George Brown College\, and in 2015\, he transitioned into the role of Professor/Coordinator for the newly designed Advanced French Patisserie Postgraduate Program at George Brown College. Chef Measson played a succe ssful role in the creation of the program and the international partnershi p with Alain Ducasse’s pastry school E.N.S.P in Yssingeaux\, France.\n\n In 2021 Christophe and his wife decided to embark on a new journey and mov e to Ottawa. He is currently the Pastry Chef at the Aramark Shaw Conventio n Centre\, working alongside Chef Patrick Turcot\, and also teaches part-t ime in the baking and pastry programs at Algonquin College. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Celebrity-Chef-Dinner-based-on-the-Spotlight-Gala-1-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:891@devourfest.com DTSTART;TZID=America/Halifax:20231026T200000 DTEND;TZID=America/Halifax:20231026T221500 DTSTAMP:20231015T175022Z URL:https://devourfest.com/program/hard-shell-soft-shell-w-caregiver/ SUMMARY:Hard Shell\, Soft Shell w/Caregiver DESCRIPTION:Hard Shell\, Soft Shell (Fragile)\nAz\, an oyster worker in Sè te\, has just been dumped by his girlfriend\, Jessica\, a starlet from a l ocal TV series. For Az\, it’s the end of the world. On the 36th floor\, he chooses to follow the advice of his childhood friend\, Lila.\nFrance\, 2021\, 100 minutes\nDirector: Emma Benestan\nDistributor: h264 Studios\n\n \nCaregiver (Auxiliare)\nDuring a night of doubt\, Marc\, a tormented care giver and wannabe chef\, has to tell Quentin (his disabled best friend who m he has been caring for several years) that he will not be coming back to work the next day.\nFrance\, 2022\, 24 minutes\nDirector: Lucas Bacle\nSp onsored by Alliance Française Halifax and Consulat Général de France à Moncton et Halifax ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Hard-Shell-Soft-Shell.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:892@devourfest.com DTSTART;TZID=America/Halifax:20231026T220000 DTEND;TZID=America/Halifax:20231027T010000 DTSTAMP:20230922T142725Z URL:https://devourfest.com/program/spotlight-on-quebec-gala-party/ SUMMARY:Live Music & Party featuring DJ UNPIER DESCRIPTION:Join us for this Québec-themed after-party featuring a Québec Cheese Station and music by DJ UNPIER.\n\nTicket Price: $20.00\, Live Mus ic &\; Cash Bar\nSponsored by Bureau du Québec dans les Provinces atla ntiques\, Centre de la francophonie des Amériques\, Audi Halifax\nMust be 19+ to attend in-person\n\nDJ UNPIER\n\nDJ UNPIER is charismatic\, dynami c\, and has an incredible stage presence. He knows how to warm up the crow d and get them dancing non-stop. He controls the energy of the event with a mix of his own and popular songs\, navigating through different musical styles and offering an experience to please everyone. DJ UNPIER enjoys sha ring the stage with various guests and collaborators to showcase local tal ent. Rich in concept\, high in energy and infectiously happy\, DJ UNPIER's performances are an intoxicating experience! @djunpier\n\n​​DJ UNPIER est charismatique\, dynamique\, et possède une présence scénique incro yable. Il sait réchauffer la foule et faire danser le public sans relâch e. Il contrôle l’énergie de l'événement en proposant un mélange de ses propres chansons et de chansons populaires\, naviguant à travers diff érents styles musicaux et offre une expérience qui plaira à tous. DJ UN PIER apprécie partager la scène avec différents invités et collaborate urs afin de mettre en lumière les talents d’ici. Concept riche\, niveau d’énergie élevé et bonheur contagieux\, les prestations de DJ UNPIER sont une expérience enivrante! @djunpier ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Spotlight-Gala-Party-2-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:893@devourfest.com DTSTART;TZID=America/Halifax:20231027T100000 DTEND;TZID=America/Halifax:20231027T130000 DTSTAMP:20231013T174341Z URL:https://devourfest.com/program/meet-your-farmer-tour-family-edition/ SUMMARY:Meet Your Farmer Tour - Family Edition DESCRIPTION:This year\, our experiential farming tour will take us on a tri p through Gaspereau to Grande Pré and back again in honour of our French theme. We’ll start by visiting one of Nova Scotia’s most well-known fi bre farms where heritage breed Cotswold sheep are the stars (just don’t tell Mittens). Then\, we’ll move into the future of dairy farming when w e visit Biggs Farm to meet Farmer Bill\, his cows\, and the robots who mil k them. We’ll wrap up the day with a view of the famous Grande Pré dyke lands. Dykes were created here by Acadian settlers centuries ago\, and are now maintained and governed by the Nova Scotia Department of Agriculture. We’ll enjoy a visit to the Landscape of Grande Pré Viewing Park and le arn about the history of the dykelands\, and their importance to the farme rs of yesterday and today. Our last stop of the day will be a visit to Hen nigar’s Farm where we’ll enjoy a light lunch and a tour. We look forwa rd to seeing you on this family-fun adventure!\n\nTicket Price: $20.00 adu lt\, $5.00 youth\, includes transportation\nSponsored by the Nova Scotia F ederation of Agriculture\n\nWe’ll meet you at the Devour! Studios locati on at 360 Main Street\, Wolfville\, and depart at 10am by bus.\nLocations: \nGaspereau Valley Fibres -  830 Gaspereau River Rd\, Wolfville\, NS\nBig gs Dairy Farm Ltd. - 229 Biggs Road\, Wolfville\, NS\nLandscape of Grande Pré Viewing Park - 69-161 Old Post Road\, Grand Pré\, NS\nHennigar’s F arm - 10272 NS Trunk 1\, Wolfville\, NS ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Meet-Your-Farmer-Tour-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:895@devourfest.com DTSTART;TZID=America/Halifax:20231027T110000 DTEND;TZID=America/Halifax:20231027T120000 DTSTAMP:20231015T175126Z URL:https://devourfest.com/program/culinary-workshop-w-chef-natalie-goupil liere/ SUMMARY:Culinary Workshop w/Chef Nathalie Goupilliere DESCRIPTION:Did you know that St. Pierre et Miquelon is actually France in North America? These two islands off Newfoundland are French territory and use the Euro\, serve French wines and foods\, and have a great love of se afood. Chef Nathalie Goupilliere of l’ESSENTIEL Créations effet-mer wil l demonstrate her culinary prowess with essential products from St. Pierre et Miquelon.\n\nTicket Price: $45.00\, includes food samples\nOffered in French w/English translation\n\nSponsored by the Government of Canada\, re presented by ACOA\, and the Government of the French Republic\, represente d by the Prefecture of Saint-Pierre &\; Miquelon\, Alliance Française Halifax\,  Consulat Général de France à Moncton et Halifax\, J.R. Maho ney Ltd.\, Chef Works\n\nRecipes:\nScallop Carpaccio &\; Seaweed Tartar \nLabneh of fresh goat's cheese\, cloudberry\, dandelion elixir\n\nThis re gional cooperation project between Atlantic Canada and Saint-Pierre &\; Miquelon is made possible thanks to the support of the Government of Cana da\, represented by ACOA\, and the Government of the French Republic\, rep resented by the Prefecture of Saint-Pierre &\; Miquelon.\n\nCe projet d e coopération régionale entre le Canada atlantique et Saint-Pierre et Mi quelon est rendu possible grâce à l’appui du Gouvernement du Canada\, représenté par l’APÉCA\, et du gouvernement de la République frança ise\, représenté par la Préfecture de Saint-Pierre et Miquelon.\n\nNath alie Goupilliere \nBorn in Saint Pierre and Miquelon\, Nathalie Goupillie re is the founder and owner-operator of L’ESSENTIEL Créations effet-Mer . Part café\, part bistro\, and part gallery\, this cultural and social s pace is dedicated to all forms of art around the island identity of Saint Pierre and Miquelon. Says Nathalie\, “It’s a place where you can relax and enjoy authentic\, heartfelt experiences.” An entrepreneur\, leader\ , and mother of two\, Nathalie is a member of the Disciples Escoffier—a premier international gastronomic society “established to maintain and p romote the traditions of French cuisine”. @nathaliegoupilliere\n\nJean-G uy Planté \n\nBorn in Saint Pierre and Miquelon\, Jean-Guy Planté is a member of the Disciples Escoffier and a Meilleurs Ouvriers de France—a p restigious designation in recognition of the best craftspeople in France. After living In France for over 20 years\, he returned to his native islan ds to partner with Nathalie Goupilliere in L’ESSENTIEL Créations effet- Mer. Passionate about wine and cheese\, he works regularly with small wine growers\, as well as renowned cheesemakers. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 9/Nathalie-Goupilliere-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:894@devourfest.com DTSTART;TZID=America/Halifax:20231027T110000 DTEND;TZID=America/Halifax:20231027T130000 DTSTAMP:20230907T120439Z URL:https://devourfest.com/program/bad-axe-w-from-fish-to-moon/ SUMMARY:Bad Axe w/From Fish to Moon DESCRIPTION:Bad Axe\nA closely knit Asian-American family living in rural M ichigan during the pandemic fights to keep their local restaurant and Amer ican dream alive. With rising racial tensions\, the family must unite and find their voice as they reckon with backlash from a divided community\, w hite supremacists\, and intergenerational trauma from Cambodia's killing f ields.\nUSA\, 2022\, 100 minutes\nDirector: David Siev\nDistributor: IFC F ilms\n\n\nFrom Fish to Moon\n“From fish to moon” is a common expressio n in medieval Persian verse\, meaning “from the depths to the heights” . In Pahokee\, Florida\, there is a grocery store\, where those who work a t the Thriftway arrive early\, and stay all day roaming the aisles. One of these employees is Jean Voltaire.\nUSA\, 2022\, 13 minutes\nDirector: Kev in Contento\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Bad-Axe-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:896@devourfest.com DTSTART;TZID=America/Halifax:20231027T113000 DTEND;TZID=America/Halifax:20231027T133000 DTSTAMP:20231021T144851Z URL:https://devourfest.com/program/bourbon-brunch-at-le-caveau-restaurant- 2/ SUMMARY:Bourbon Brunch at Le Caveau Restaurant DESCRIPTION:Ray Daniel\, Beam Suntory Brand Ambassador\, will host a delici ous brunch with dishes from chefs Renée Lavallée\, pastry chef Christoph e Measson and host chef Jason Lynch—and paired perfectly with the Beam S untory Small Batch Bourbon Collection. \n\nTicket Price: $95.00\, include s a three-course luncheon with drink pairings\nSponsored by Consulat Gén éral de France à Moncton et Halifax\, Beam Suntory\, Basil Hayden Bourbo n\, Le Caveau Restaurant at Grand Pré Winery\nMust be 19+ to attend in-pe rson\n\nMenu\n\nWelcome Cocktail Classic Roffignac\n\nChef Renée Lavallé e- Wild &\; Tame Mushroom soup w/wild rice &\; bourbon garnished wit h duck fat croutons and parlay oil paired with Jim Beam Black Extra - Aged Bourbon\n\nChef Jason Lynch- Nova Scotia Chicken- Filled with andouille\, chestnut on a heirloom bean succotash with fermented onion and bourbon ke tchup paired with Knob Creek 9-Year Bourbon\n\nChef Christophe Measson- En tremet Bourbon Tatin- Biscuit Madeleine\, Vanilla Mousse\, Caramelized App le &\; Bourbon paired with Old Tub Bourbon\n\nRenée Lavallée\n\nBorn and raised in Shawville\, Quebec\, Renée left home at an early age to att end Toronto’s George Brown College. After close to 25 crazy years in res taurants around the world\, she now calls Nova Scotia home. After a brief hiatus to raise her family\, she jumped back into the restaurant ring in D owntown Dartmouth to open The Canteen (which was featured on Food Network Canada’s Big Food Bucket List)\, followed by Little C. In April 2020\, a t the start of the pandemic\, she and her husband/business partner Doug la unched The Canteen Community Kitchen\, which supplied over 10\,000 meals t o those in need—and then went on to launch The Canteen Cooks YouTube cha nnel\, which teaches viewers how to produce restaurant-quality food out of their own kitchens. With many accolades to her credit\, Renée has been a spokesperson for numerous culinary brands and organizations and has appea red as a contestant on Top Chef Canada – Season 7\, as well as a judge o n the series Wall of Chefs. @feistychef\n\nChrisptoph Measson\n\nChef Chri stophe Measson began his culinary training at Lycee Hotelier Les Bruyêre s in Saint Chamond\, France\, where he received his diploma in Culinary an d Pastry Arts. During the first 10 years of his career\, Christophe learne d the foundation of French cooking within Michelin-starred restaurants in London\, Paris\, Lyon.\n\nIn 2000\, Christophe moved to Toronto and contin ued his learning\, focusing on patisserie and boulangerie. Working alongsi de Chef Yarymowich\, he participated in the reopening of the A.G.O. in 200 8. In 2010\, Chef Measson joined the Baking and Pastry Arts Program at Geo rge Brown College\, and in 2015\, he transitioned into the role of Profess or/Coordinator for the newly designed Advanced French Patisserie Postgradu ate Program at George Brown College. Chef Measson played a successful role in the creation of the program and the international partnership with Ala in Ducasse’s pastry school E.N.S.P in Yssingeaux\, France.\n\nIn 2021 Ch ristophe and his wife decided to embark on a new journey and move to Ottaw a. He is currently the Pastry Chef at the Aramark Shaw Convention Centre\, working alongside Chef Patrick Turcot\, and also teaches part-time in the baking and pastry programs at Algonquin College.\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restaurant owner\, and author of Straight From the Line—recipes and reflections from a chef at work. Born and rai sed on a farm in Nova Scotia’s Annapolis Valley\, he studied at Le Cordo n Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Restaurant in Wolfville\, before join ing Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008 \, Jason took over as Head Chef of Le Caveau\, named one of the 20 world ’s best winery restaurants by Wine Access magazine. He is also Chef at t he Black Spruce Restaurant in Gros Morne National Park. In 2021\, Jason al ong with his wife and business partner Beatrice Stutz\, opened a casual ea tery\, Cumin Kitchen &\; Drink\, and a six-room boutique hotel called T he Inn at Grand Pré Winery. \n\nJason has dedicated himself to working w ith local farmers\, meat purveyors\, and fishmongers to build a supply cha in that will be able to supply the majority of the products he needs to ru n his restaurants\, and his food reflects this care and passion for good\, clean products. @chefjasonlynch\nRay Daniel – Beam Suntory American Whi skey National Brand Ambassador \n\nRay Daniel brings with him nearly two decades of experience behind the bar\, from Europe to North America\, wher e he is currently the Beam Suntory American Whiskey National Brand Ambassa dor to Canada. Hailing from Ireland\, he has a huge and broad range of kno wledge of whiskey\, and the bourbon category in particular. With a long ba ckground in competitive bartending\, Ray’s escapades have landed him in competitions as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and Th e New York Times. Jam-packed with passion\, humour\, and massive respect f or the history of whiskey\, Ray’s presentations have become a much sough t-after affair. @raydanielwhiskey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Bourbon-Brunch-1.jpeg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:897@devourfest.com DTSTART;TZID=America/Halifax:20231027T140000 DTEND;TZID=America/Halifax:20231027T150000 DTSTAMP:20231015T175233Z URL:https://devourfest.com/program/culinary-workshop-w-chef-gabriel-kreuth er/ SUMMARY:Culinary Workshop w/Chef Gabriel Kreuther DESCRIPTION:Devour! is delighted to welcome 2 Michelin-starred Chef Gabriel Kreuther from his eponymous restaurant\, Gabriel Kreuther\, in New York C ity. On a recent visit\, we fell in love with his modern interpretations o f classic French cuisine. Chef Kreuther hails from Alsace\, France\, but h is cuisine is taking America by storm. His cuisine fuses rustic and luxury ingredients in whimsical but comprehensible ways. This is one of this yea r’s highlights and we are honoured to have him join us. \n\nTicket Pric e: $45.00\, includes food samples\nOffered in French w/English translation \nSponsored by the Consulat Général de France à Moncton et Halifax\, De vour! Seafood Partnership- Victoria Co-operative Fisheries\, Afishionado a nd Comeau’s Sea Foods Ltd.\, J.R. Mahoney Ltd.\, Chef Works\n\nRecipes: Tartare of Yellowfin Tuna and Diver Scallop seasoned with Osetra Caviar\nA tlantic Cod Crusted with Chorizo\, Coco Bean Pureé and Xeres Vinegar Jus\ n\nGabriel Kreuther\nDuring the first decade of his career\, Gabriel creat ed culinary delights at Michelin-starred kitchens throughout Germany\, Fra nce\, and Switzerland before bringing his talent to the States. Gabriel jo ined the team at La Caravelle &\; Restaurant Jean-Georges Central Park\ , before becoming the Executive Chef of the much-lauded Atelier in the Rit z-Carlton and The Modern. A long-standing member and mentor for the presti gious Bocuse d’Or USA Culinary Council\, Team USA placed Silver in 2015 and won Gold in 2017 at the World Competition.\n\nIn June 2015\, Gabriel o pened the eponymous restaurant\, Gabriel Kreuther\, receiving numerous acc olades including Two Michelin Stars\, Three Stars from The New York Times\ , and Wine Spectator 2022 Grand Award Winner\, as well as being part of th e highly selective Les Grandes Tables du Monde.\n\nIn the fall of 2016\, G abriel partnered with Pastry Chef Marc Aumont to open Kreuther Handcrafted Chocolate\, which was named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats. In the fall of 2021\, Gabriel published his first cookbook\, Gabriel Kreuther\, The S pirit of Alsace: A Cookbook\, sharing his restaurant creations and interpr etations of traditional Alsatian dishes. @gabrielkreuther ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Gabriel-Kreuther-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:898@devourfest.com DTSTART;TZID=America/Halifax:20231027T140000 DTEND;TZID=America/Halifax:20231027T154500 DTSTAMP:20230907T120439Z URL:https://devourfest.com/program/fauna-w-beaufort-legacy/ SUMMARY:Fauna w/Beaufort Legacy DESCRIPTION:Fauna\nIn a forest on the outskirts of Barcelona\, an old sheph erd and his flock coexist with a high-tech laboratory for animal experimen tation. While the shepherd\, who himself is sick with a bone disease\, wat ches his profession slip away\, the scientists are busier than ever resear ching the Covid vaccine. A reflection on the relationship between humans\, animals\, and science in the time of the pandemic. \nSpain\, 2023\, 74 m inutes\nDirector: Pau Faus\nDistributor: Taskovski Films\n\nBeaufort Legac y (Le Beaufort en héritage)\nAt the heart of a dairy cow farm in Beaufort ain\, a young girl discovers her father’s legacy and the work that it re quires. \nFrance\, 2022\, 23 minutes\nDirectors: Erwan Libaux\, Théo Dep rez\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Fauna.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:899@devourfest.com DTSTART;TZID=America/Halifax:20231027T150000 DTEND;TZID=America/Halifax:20231027T170000 DTSTAMP:20231004T002122Z URL:https://devourfest.com/program/tour-de-france-highlighting-wines-style s-from-france-w-alanna-mcintyre/ SUMMARY:Tour de France: Highlighting Wines & Styles From France w/Alanna Mc Intyre DESCRIPTION:Join Bishop’s Cellar’s Alanna McIntyre for a voyage through France’s legendary wine regions. Alanna will lead you through a guided tasting of six distinctive wines from France\, touching on age-old winemak ing traditions\, the region’s rich history\, and how their vineyards pro duce some of the world’s most coveted wines. From the rolling hills of B ordeaux to the hidden corners of the Rhône Valley\, get ready to be trans ported to France from the comfort of your tasting glass. À votre santé!\ n\nTicket Price: $45.00\, includes wine samples\nOffered in English w/Fren ch translation\nSponsored by Bishop’s Cellar\nMust be 19+ to attend in-p erson\nWorkshop wines:\n\n\nJ. Laurens Le Moulin Blanquette de Limoux\nClo s Roussely L'Escale Sauvignon Blanc\, Loire Valley\nLe Chai Duchet Macon V illage\, Burgundy\nDomaine de la Madone Beaujolais\, Beaujolais\nPerrin Co te du Rhone Rouge\, Rhone\nChateau Argadens Bordeaux Supérieure\, Bordeau x\n\nAlanna McIntyre\nAlanna jumped on board at Bishop’s Cellar when the company was still very new. Since then\, she has brought her warm persona lity and extensive wine knowledge to several roles within Bishop’s retai l and operations teams. Alanna found her way into the wine industry throug h her love of art\, culture\, food\, and romance languages. After travelli ng and studying in France\, Spain\, and Italy\; she knew she wanted to lea rn more about the world of wine. Around the same time\, her father decided to plant a 12-acre vineyard in the Annapolis Valley. Her experience worki ng in the vineyard gives her a unique understanding and respect for the pr oducers of the wines we enjoy. Alanna has been a certified sommelier since 2002\, and has received the WSET Level 3 Award in Wine &\; Spirits.@al anna.mcintyre   ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Alanna-McIntyre.jpeg CATEGORIES:WORKSHOP 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:VEVENT UID:900@devourfest.com DTSTART;TZID=America/Halifax:20231027T170000 DTEND;TZID=America/Halifax:20231027T191500 DTSTAMP:20231015T175525Z URL:https://devourfest.com/program/sugar-and-stars-w-hortus/ SUMMARY:Sugar and Stars w/Hortus DESCRIPTION:Sugar and Stars (À la belle étoile)\nEver since he was a litt le boy\, Yazid dreamed of becoming a pastry chef. Moving from one foster h ome to another\, nothing predestined him for such a career\, but his indom itable determination and resourcefulness have proven priceless in helping him succeed in the elitist arena of patisserie—his dream is to win the i nternational pastry championship.\nFrance\, 2022\, 110 minutes\nDirector: Sébastien Tulard\nDistributor: TVA Films\n\n\nHortus\nLaurent Petit\, a t hree-starred Michelin chef in Annecy\, counts on the talent of his brigade \, but he draws his inspiration a few metres away—in the garden of the r estaurant run by the gardener Lionel Perron\, a veritable cabinet of plant curiosities.\nFrance\, 2022\, 18 minutes\nDirector: Maël Henaff\n\n\nSpo nsored by Alliance Française Halifax and Consulat Général de France à Moncton et Halifax ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Sugar-and-Stars-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:901@devourfest.com DTSTART;TZID=America/Halifax:20231027T190000 DTEND;TZID=America/Halifax:20231027T220000 DTSTAMP:20231021T145309Z URL:https://devourfest.com/program/devour-chefs-short-gala-dinner-2/ SUMMARY:Devour! Chefs & Short Gala Dinner DESCRIPTION:This is Devour!’s signature showpiece event that has been pre sented worldwide\, from Fogo Island to The Bahamas\, from Sonoma to New Yo rk. Each dish in this five-course dinner is inspired by a corresponding sh ort film screened right in the hall with the diners created by chefs: Shan e Robicheau\, Luc Doucet\, Stephen Stryjewski\, Meg Bickford &\; Pierre Michael Martin. \n\nFilm Program:\nPane directed by Odveig Klyve\nPomolo gical directed by Sebastian Ko\nThe Castro Family Recipe: Pozole Rojo dire cted by Daniel Klein\nChef de Partie directed by Ágúst Þór Hafsteinsso n\nOh Sirop directed by Marie Côté\n\nTicket Price: $195.00 per guest\, includes wine pairings and admission to the Chefs &\; Shorts After-Par ty on-site\nSponsored by United States Consulate General – Halifax\, Off ice of Acadian Affairs and Francophonie\, Consulat Général de France à Moncton et Halifax\, BeamSuntory\, Basil Hayden Bourbon\, Bishop's Cellar\ , Chef Works\, J.R. Mahoney Ltd\, Devour! Seafood Partnership- Victoria Co -operative Fisheries Ltd\, Afishionado &\; Comeau’s Sea Foods Ltd.\, The North Grove\n\nMenu\n\nChef Shane Robicheau- Lobster terrine with sea salad &\; salted onion cream sauce &\; acadian crouton\n\nChef Luc D oucet- Scallop Crudo\, pickled green apples\, poached pears\, granola\, Pa rmesan foam\, burnt lime dust\n\nChef Stephen Stryjewski- Shrimp Stew with cornmeal dumplings\n\nChef Meg Bickford- Fricassée de Reintier de Cochon (pork backbone fricassee) Hog braised in a dark roux with trinity\, sweet potatoes\, crushed tomato\, mushrooms and garlic finished with crunchy ho g’s skin\n\nChef Pierre Michael Martin- Sirop en cinq textures\n\nShane Robicheau\n\nShane Robicheau was raised in small-town Clare\, Nova Scotia\ , but has travelled the world as part of his culinary education. Shane beg an working in his family’s restaurant when he was 12 and immediately kne w it was how he wanted to spend his life. He then attended the culinary ar ts program at the Kingstec Campus of the Nova Scotia Community College and trained under some of the province’s most accomplished and esteemed che fs. Upon graduation from the program\, Shane was selected to be part of Ca nada’s U-25 Culinary Team\, competing in the Culinary World Cup in Luxem bourg.\n\nToday\, Shane provides private chef services in his hometown and surrounding area. In fall of 2020\, Shane opened his first food truck loc ated in Saulnierville and has recently launched a new culinary experience\ , Searoots Oceanside Dining\, in South West Nova Scotia. @shane_robicheau\ n\nLuc Doucet\n\nThe discovery of flavours in food came in my early teens. Curiosity came over me and I started experimenting with different flavour s\, and cooking techniques allowing myself to discover new things. By my l ate teens\, I trained myself to cook through complicated French cookbooks discovering classic techniques and ingredients true to the French style.  \n\nI fell in love with the hospitality industry working through all the p ositions I could from dishwasher to leading wine programs for restaurants. When Black Rabbit was born in 2019\, I went back to the kitchen and never left. My experiences on restaurant floors over the last 20 years gave me a unique perspective that has led me to change the way I thought restauran ts could work. \n\nChanging constantly and trying new things has kept the love of cooking alive as well as feeding my need to always be moving in t he direction of making things better. Surrounding myself with the right pe ople has been integral to the success of this company. Creating experience s for our guests will always be my passion. @lucdoucetmct\n\nStephen Stryj ewski\n\nWinner of the 2011 James Beard Foundation “Best Chef South\,” Stephen Stryjewski is Chef/Partner of New Orleans’ numerous award-winni ng restaurants including Cochon\, Cochon Butcher\, Pêche Seafood Grill\, and Gianna. Both Cochon and Pêche Seafood Grill were named a “Best New Restaurant” finalist by the James Beard Foundation\, and Gianna was hono ured to be named a James Beard Award Nominee for Best New Restaurant in 20 19. Additionally\, Cochon consistently listed as a Top Ten New Orleans Res taurant in The Times-Picayune Dining Guide\, and was recently named one of the 20 most important restaurants in America by Bon Appétit. In 2015\, S tryjewski and his business partner Chef Donald Link created the Link Stryj ewski Foundation to address violence\, poverty\, and the lack of quality e ducation and job training opportunities for young people in New Orleans. S tryjewski currently resides in New Orleans’ Irish Channel with his wife and two daughters. @cracklinfat\n\nMeg Bickford\n\n[caption id="attachment _10097" align="alignnone" width="625"] Chef Megan “Meg” Bickford has c alled the Commander’s Palace kitchen her culinary home since June 2008\, and took on the role of Executive Chef at the New Orleanians’ destinati on for leading-edge Haute Creole cuisine in October 2020. With both Cajun and Creole family influences that run in her blood\, and over 12 years of experience with the Commander’s Family of Restaurants\, Chef Meg previou sly served as the Executive Chef of Cafe Adelaide\, the Commander’s play fully modern Creole restaurant. In her time at the helm of Café Adelaide\ , Meg was chosen as one of FSR Magazine’s “Rising Stars” and one of Louisiana Cookin’s “Chefs to Watch.” Chef Meg is a mother to Stella and on her days off can be found at large family gatherings with Stella an d her husband Richard in tow in Cut Off\, Louisiana where food is the cent er of life. @megbickford[/caption]\n\nPierre Michael Martin\n\nPierre-Mich ael Martin is an award-winning chef and restaurant owner originally from N ormandy\, France\, where he took his first steps in the kitchen in front o f Mont-Saint-Michel. From this inspired start\, he went on to culinary int ernships in Normandy and the French Alps\, then began working in the remar kable kitchens of 33 cité\, la Mère Brazier\, Le Potager des Halles\, an d Bistrot du Potager. Today\, Chef Martin is the executive chef and restau rant owner of Chez Pimousse in Lyon\, France\, in 2021. The restaurant was immediately awarded “two toques” by the highly esteemed Gault &\; Millau\, which also awarded Chef Martin the Young Talent Auvergne Rhône-A lpes trophy and featured him in their 2023 edition of 109 – The New Bloo d of French Gastronomy. @pimoussemartin ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-Chefs-_-Shorts-Gala-Dinner.jpg CATEGORIES:EVENT 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:VEVENT UID:902@devourfest.com DTSTART;TZID=America/Halifax:20231027T200000 DTEND;TZID=America/Halifax:20231027T223000 DTSTAMP:20231007T184942Z URL:https://devourfest.com/program/the-pot-au-feu-w-babatoura/ SUMMARY:The Pot au Feu w/Babatoura DESCRIPTION:The Pot au Feu (La Passion de Dodin Bouffant)\nFrance\, 1885. T alented cook Eugenie has worked for the preeminent gourmet Dodin for the l ast two decades. Their mutual admiration turns into romance and gives rise to dishes\, one more delicious than the next\, that confound even the wor ld’s most illustrious chefs. But Eugenie is fond of her freedom and has never wanted to marry Dodin\, so he decides to do something he has never d one before: cook for her.\nFrance\, 2023\, 134 minutes\nDirector: Tran Anh Hung\nDistributor: Mongrel Media\n\n\nBabatoura\nBenoit and Catherine\, a couple in their late twenties\, go to his parents’ house for dinner. Th e whole family is invited for supper and the evening may not go as planned .\nCanada\, 2021\, 11 minutes\nDirector: Guillaume Collin\n\nSponsored by Alliance Française Halifax ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Pot-au-Feu-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:903@devourfest.com DTSTART;TZID=America/Halifax:20231027T220000 DTEND;TZID=America/Halifax:20231028T010000 DTSTAMP:20230922T142755Z URL:https://devourfest.com/program/chefs-shorts-gala-party/ SUMMARY:Live Music & Party featuring La Patente DESCRIPTION:It’s Friday night! Drink\, dance\, and mingle with new and ol d festival friends alike into the wee hours. Music by La Patente. \n\nTick et Price: $20.00\, live music and cash bar\nSponsored by Audi Halifax\nMus t be 19+ to attend in-person\n\nLa Patente\n\nLa Patente is a party—a ba nd with explosive energy that ignites even the coldest stages. Their raw\, razor-sharp music has already won them a large and devoted fan base. Form ed in 2020\, the band continues its rise with intense tours across Canada\ , Europe\, and the USA. Hailing directly from the darkness of New Brunswic k\, La Patente presents a cocktail of punk-rock and country-folk\, with a unique contemporary splash. The band comes to life live and leaves no one indifferent. Just beware of sensitive ears!\n\nAfter releasing a debut alb um entitled L'Illusion d’la perfection in late 2021 and the EP Le paradi s des infidèles in the summer of 2022\, and playing some 100 shows since they started touring at end of 2021\, the band is now working on their nex t album\, scheduled for release in 2024. It’s sure to be another festive album with a downright dirty folk-country-rock sound and highly communica tive energy!\n\n« La Patente\, c’est un party ! »\n\nLa Patente\, c’ est une véritable bête de scène qui boit du diesel et crache d’la bou cane ! L'énergie explosive du groupe enflamme les scènes les plus froide s. La musique crue et tranchante a déjà réussi à gagner une grande bas e de fans dévoués. Créé en 2020\, le groupe poursuit son ascension sur la scène francophone grâce à des tournées intenses partout au Canada\ , en Europe\, et aux États-Unis. Provenant directement des ténèbres du Nouveau-Brunswick\, La Patente présente un cocktail de punk-rock et de co untry-folk\, avec un splash contemporain tout à fait unique. Le groupe pr end vie en spectacle et ne laisse personne indifférent – Gare aux oreil les sensibles !\n\nAprès avoir sorti un premier album intitulé « L’Il lusion d’la perfection » à la fin 2021 et le EP « Le paradis des infi dèles » à l’été 2022\, et présenté une centaine de spectacles dep uis la fin 2021 seulement\, le groupe travaille sur un prochain album dont la sortie est prévue en 2024… ce sera sûrement un autre album festif au son folk-country-rock ben sale et à l’énergie très communicative ! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Chefs-_-Shorts-Gala-After-Party-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:905@devourfest.com DTSTART;TZID=America/Halifax:20231028T093000 DTEND;TZID=America/Halifax:20231028T123000 DTSTAMP:20231020T200041Z URL:https://devourfest.com/program/le-tour-de-lacadie-bike-ride/ SUMMARY:Le Tour de l'Acadie (Bike Ride) DESCRIPTION:Our leading health\, wellness\, and sporting event each year! J oin fellow cycling enthusiasts as they take part in this three-hour bike r ide around the Annapolis Valley—enjoying fall foliage\, the beauty of ou r landscape\, a bit of wine (Lightfoot &\; Wolfville Winery)\, and a gu ided pass at key Acadian landmarks: Grand Pré National Historic Site\, th e Landscape of Grand Pré Look-Off\, and more.\n\nTicket Prices: $20.00\, $5.00 youth\, includes refreshment breaks \nA limited number of bike loan s are available\, please contact the Wolfville Library or Banks Bikes\nSpo nsored by Support 4 Culture\, Cycling NS\, We're Outside\, Banks Bikes\, L andscape of Grand Pré\, Grand Pré National Historic Site\, Lightfoot &am p\; Wolfville\n\nThe Route:\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 9/Le-Tour-de-lAcadie_Event-page-image.png CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:904@devourfest.com DTSTART;TZID=America/Halifax:20231028T100000 DTEND;TZID=America/Halifax:20231028T110000 DTSTAMP:20231028T120319Z URL:https://devourfest.com/program/devour-the-grills-4/ SUMMARY:Cajun Cooking w/Chef Patrick Mould DESCRIPTION:Straight out of Lafayette\, Louisiana\, celebrated Patrick Moul d will dazzle us with tastes of the Bayou using fresh market products and fresh seafood from Louisiana\, in the midst of a busy Saturday morning at the Wolfville Farmers’ Market. Snack and wander through one of Atlantic Canada’s true market gems. \n\nFree admission\, Free samples\nSponsored by Wolfville Farmers’ Market\, Lafayette Travel\, Louisiana Seafood Pro motion &\; Marketing Board \n\nRecipes:\n\n Smoked Duck &\; Sausag e Gumbo with Steamed Rice\n Cajun Spiced Popcorn Shrimp with Crede Remoul ade Sauce\n\nPatrick Mould\nChef\, educator\, TV personality\, cookbook au thor\, and culinary innovator\, Chef Patrick Mould has contributed much to the cooking landscape that is Southwest Louisiana. He has been at the for efront of Cajun and Creole Cuisine and has been the executive chef or owne r of various restaurants in Lafayette—most notably Charley G’s\, Café Vermilionville\, and Hub City Diner. Chef Mould has provided chef spokesp erson services for food companies Tony Chachere’s\, Lou Ana\, and Electr olux Appliances\, as well as Tabasco. He has been featured in The New York Times\, Time/CNN\, Southern Living\, Food &\; Wine\, and Town &\; C ountry Magazine\, and has appeared on The Today Show\, Fox and Friends\, T he Food Network\, and Anthony Bourdain’s No Reservations. @kjnchef ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 9/Patrick-Mould-2-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:906@devourfest.com DTSTART;TZID=America/Halifax:20231028T110000 DTEND;TZID=America/Halifax:20231028T123000 DTSTAMP:20231007T183015Z URL:https://devourfest.com/program/the-acadian-cajun-shorts-film-program-w -belle-river-turning-tides-cafeteria-infusion/ SUMMARY:The Acadian-Cajun Shorts Film Program w/Belle River\, Turning Tides \, Cafeteria & Infusion DESCRIPTION:Belle River\nIn 2019\, spring flooding in Mississippi hits reco rd highs. The residents of Pierre-Part are preparing for the worst. \nCan ada\, 2022\, 11 minutes\nDirectors: Guillaume Fournier\, Samuel Matteau\, Yannick Nolin\n\n\nTurning Tides (La dernière batture)\nSummer trippers l ine up for the famous local fried clams and whole families dig for the whi te mollusc in the tangy air of the sandbars. But as the clams dwindle\, so do these tableaux from Maritime culture. For commercial fishermen\, it’ s the end of a livelihood\; for others\, it’s the death of a tradition.\ nCanada\, 2007\, 24 minutes\nDirector: Mathieu D’Astous\n\n\nCafeteria ( Cafétéria)\nWhen the idea of improving the cafeteria menu at a primary s chool in Cocagne in Southeastern New Brunswick comes up\, an entire moveme nt emerges. The community overcomes multinationals to promote local farmer s and everyone gets involved in making healthy eating a common goal.\nCana da\, 2015\, 24 minutes\nDirector: Francine Hébert\n\n\nInfusion\nIn Acadi e\, the only “real” tea is King Cole\, blended in New Brunswick for th e past 100 years. Traditionally drunk with a spot of Carnation condensed m ilk\, it recalls simpler days when people would take the time to stop and smell… the tea.\nCanada\, 2010\, 17 minutes\nDirector: Amélie Gosselin\ nSponsored by Congrès Mondial Acadien &\; Office of Acadian Affairs an d Francophonie ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Belle-River.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:907@devourfest.com DTSTART;TZID=America/Halifax:20231028T110000 DTEND;TZID=America/Halifax:20231028T120000 DTSTAMP:20231007T182758Z URL:https://devourfest.com/program/culinary-workshop-w-chef-shane-robichea u/ SUMMARY:Culinary Workshop w/Chef Shane Robicheau DESCRIPTION:Enjoy a fascinating look at the culture of L’Acadie through i ts diverse and tasty cuisine with rising star chef Shane Robicheau from Cl are\, Nova Scotia. \n\nTicket Price: $45.00\, includes food samples\nOffe red in French w/English translation\nSponsored by Office of Acadian Affair s and Francophonie\, Congrès mondial acadien\, J.R. Mahoney Ltd.\, Chef W orks\n\nRecipes: Râpure aux paloudres / Clam Rappie Pie \nGâteau à la mélasse acadien / Acadian Molasses Cake\n\nShane Robicheau\nShane Robich eau was raised in small-town Clare\, Nova Scotia\, but has travelled the w orld as part of his culinary education. Shane began working in his family ’s restaurant when he was 12 and immediately knew it was how he wanted t o spend his life. He then attended the culinary arts program at the Kingst ec Campus of the Nova Scotia Community College and trained under some of t he province’s most accomplished and esteemed chefs. Upon graduation from the program\, Shane was selected to be part of Canada’s U-25 Culinary T eam\, competing in the Culinary World Cup in Luxembourg.\n\nToday\, Shane provides private chef services in his hometown and surrounding area. In fa ll of 2020\, Shane opened his first food truck located in Saulnierville an d has recently launched a new culinary experience\, Searoots Oceanside Din ing\, in South West Nova Scotia. @shane_robicheau ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Shane-Robicheau.jpeg CATEGORIES:WORKSHOP 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:VEVENT UID:908@devourfest.com DTSTART;TZID=America/Halifax:20231028T113000 DTEND;TZID=America/Halifax:20231028T143000 DTSTAMP:20231021T175909Z URL:https://devourfest.com/program/devour-chowder-smackdown-6/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:This event remains one of the most popular at Devour!. Sample 8 -10 chowders from visiting chefs and locals while overlooking the breathta king view of the Tidal Bay. Who will be crowned the chowder champion in 20 23?\nTicket Price: $25.00\, includes samples of 8-10 chowders\n\nSponsored by IPC Securities\, Landscape of Grand Pré\, Nova Scotia Loyal\, Devour! Seafood Partnership- Victoria Co-operative Fisheries\, Afishionado and Co meau’s Sea Foods Ltd.\n\nConfirmed participants to date:\n\nDickie Baxte r House- Chef Wayne Arnold\n\nPlanter's Ridge Winery- Chef Emily Wilson\n\ nPEI Food- Chef Robert Pendergast\n\nGabriel Kreuther NYC- Joey Salvaggio\ n\nGrand Banker- Adam Bower\n\nThe Long Table Social Club\n\nThe Port Pub\ n\nChef Joseph Shawana\n\nChef Nacim Louali\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Chowder-Smackdown-scaled.jpg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:909@devourfest.com DTSTART;TZID=America/Halifax:20231028T130000 DTEND;TZID=America/Halifax:20231028T170000 DTSTAMP:20230907T120440Z URL:https://devourfest.com/program/foraging-workshop-w-gourmet-by-nature-s ean-tara-laceby/ SUMMARY:Foraging Workshop w/Gourmet by Nature - Sean & Tara Laceby DESCRIPTION:The dynamic duo behind Gourmet by Nature\, Sean and Tara Laceby \, will guide participants through the wild landscapes of Nova Scotia in s earch of late fall’s wild foods. They have been sourcing and using the b ounty of foraged treasures from Nova Scotia year-round in their cooking an d unique outdoor experiences. \n\nTicket Price: $95.00 per guest\, includ es transport and a light meal\n\nSean Laceby\n\nSean Laceby has been passi onate about the outdoors his entire life. For more than 25 years\, he has had a successful career as a fine dining chef working at The Blomidon Inn\ , his family’s inn and restaurant in Wolfville. Sean currently operates Gourmet By Nature with his wife and business partner Tara. Gourmet By Natu re offers unique wild food experiences and foraging tours\, as well as cat ered private food events. He is a licensed fishing and hunting guide and h osts year round outdoor “wild tours”\, where guests can learn how to p repare and create gourmet dishes using the wild foods of Nova Scotia. Gour met By Nature’s mission is to celebrate wild food\, sustainably connect with nature\, and enjoy the outdoors in all seasons. @gourmetbynaturewildc hef\n\nTara Laceby \n\nThroughout the school year\, Tara is a faculty mem ber at the Nova Scotia Community College\, teaching office technology\, to urism marketing\, and entrepreneurship. Outside of the classroom\, Tara ha s a love of the outdoors\, flowers\, and of course\, food and wine—which captured both her palate and heart\, when she became a Sommelier in 2011. Tara enjoys life’s many adventures with her three beautiful children an d her Wild Chef husband Sean on their small farm in the Annapolis Valley. Together\, Sean and Tara operate Gourmet By Nature (www.gourmetbynature.ca )\, offering wild food guiding and all-season wild food experiences. @tara laceby ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Foraging-Workshop-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:910@devourfest.com DTSTART;TZID=America/Halifax:20231028T140000 DTEND;TZID=America/Halifax:20231028T153000 DTSTAMP:20231007T183054Z URL:https://devourfest.com/program/treasures-of-the-bayous-w-acadiana/ SUMMARY:Treasures of the bayous w/Acadiana DESCRIPTION:Treasures of the Bayous (Trésors des bayous)\nTo the south\, i n beautiful Louisiana\, live the descendants of a people who came from the north\; their new home is surrounded by the Bayous. The original inhabita nts fed on small animals\, berries\, roots\, and fish. The newcomers had t o adapt and discovered new culinary treasures in crawfish\, turtles\, catf ish\, oysters\, shrimp\, crabs\, and frogs. But the natural treasures of t he Bayous are the Cajuns themselves.\nCanada\, 2023\, 61 minutes\nDirector s: René Savoie\, Louis-Philippe Chiasson\nDistributor: Distributions du M ilieu\n\n\nAcadiana\nBreaux Bridge\, Louisiana\, is the Theatre of the Myt hic Crawfish Festival and it’s just another day in America.\nCanada\, 20 19\, 9 minutes\nDirectors: Guillaume Fournier\, Samuel Matteau\, Yannick N olin\n\nSponsored by Congrès Mondial Acadien\, Office of Acadian Affairs and Francophonie\, Dalhousie University Agri-Foods Analytics Lab\, Telefil m Canada\n\nFollowing the screening please join us back at Devour! Studios at 4 pm for a Panel Discussion on Acadian &\; Cajun Food Culture moder ated by Dr Sylvain Charlebois ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Treasures-of-the-Bayous.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:911@devourfest.com DTSTART;TZID=America/Halifax:20231028T150000 DTEND;TZID=America/Halifax:20231028T170000 DTSTAMP:20231021T154252Z URL:https://devourfest.com/program/bourbon-bites-workshop-w-chef-stephen-s tryjewski-ray-daniel/ SUMMARY:Bourbon & Bites Workshop w/Chef Stephen Stryjewski & Ray Daniel DESCRIPTION:Beam-Suntory Brand Ambassador Ray Daniel guides us through a ta sting of spectacular bourbons\, while Chef Stephen Stryjewski from New Orl eans wows us with a sampling of classic Cajun dishes to accompany.\n\nTick et Price: $45.00\, includes food and beverage samples\nSponsored by BeamSu ntory\, Basil Hayden Bourbon\, J.R. Mahoney Ltd.\, United States Consulate General – Halifax\nOffered in English w/French translation\nMust be 19+ to attend in-person\n\nDrinks:\nRoffignac 2.0 - Signature Devour! Cocktai l\nVieux Carre - Signature Devour! Cocktail\nCocktail à la Louisiane\n\nR ecipes:\nGratons with bourbon cane syrup\nChicken liver mousse with pickle d peaches \n\nStephen Stryjewski \n\nWinner of the 2011 James Beard Found ation “Best Chef South\,” Stephen Stryjewski is Chef/Partner of New Or leans’ numerous award-winning restaurants including Cochon\, Cochon Butc her\, Pêche Seafood Grill\, and Gianna. Both Cochon and Pêche Seafood Gr ill were named a “Best New Restaurant” finalist by the James Beard Fou ndation\, and Gianna was honoured to be named a James Beard Award Nominee for Best New Restaurant in 2019. Additionally\, Cochon consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide\, and was recently named one of the 20 most important restaurants in America by Bon Appétit. In 2015\, Stryjewski and his business partner Chef Donal d Link created the Link Stryjewski Foundation to address violence\, povert y\, and the lack of quality education and job training opportunities for y oung people in New Orleans. Stryjewski currently resides in New Orleans’ Irish Channel with his wife and two daughters. @cracklinfat\n\nRay Daniel – Beam Suntory American Whiskey National Brand Ambassador \n\nRay Dani el brings with him nearly two decades of experience behind the bar\, from Europe to North America\, where he is currently the Beam Suntory American Whiskey National Brand Ambassador to Canada. Hailing from Ireland\, he has a huge and broad range of knowledge of whiskey\, and the bourbon category in particular. With a long background in competitive bartending\, Ray’s escapades have landed him in competitions as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA\, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion\, humour\, and massive respect for the history of whiskey\, Ray’s presenta tions have become a much sought-after affair. @raydanielwhiskey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Spotlight-Gala-Party-2-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:912@devourfest.com DTSTART;TZID=America/Halifax:20231028T160000 DTEND;TZID=America/Halifax:20231028T170000 DTSTAMP:20231016T232711Z URL:https://devourfest.com/program/panel-discussion-on-acadian-cajun-food- culture-moderated-by-dr-sylvain-charlebois/ SUMMARY:Panel Discussion on Acadian & Cajun Food & Culture DESCRIPTION:Explore the fascinating interplay of French\, Acadian and Cajun cultures in a captivating panel discussion that delves into their histori cal roots and enduring influences. Discover how these vibrant cultures hav e shaped themselves today\, leaving an indelible mark on language\, music\ , cuisine\, and traditions. This panel will be moderated by Nathalie Geddr y and features Dr. Sylvain Charlebois\, co-directors of Treasures of the B ayous René Savoie &\; Louis-Philippe Chiasson Maxime Gauvin and Clint Bruce.\n\nTicket Price: Free Admission\nOffered in French w/English transl ation\nSponsored by Congrès mondial acadien\, Office of Acadian Affairs a nd Francophonie\, Dalhousie University Agri-Foods Analytics Lab\n\nPanelli sts:\n\nModerator Nathalie Geddry \n\nNathalie Geddry is producer and hos t of the afternoon radio show La mouvée\, which airs on Radio-Canada in t he Atlantic region. A proud Acadian from Nova Scotia\, she’s been with t he public broadcaster for 16 years and previously worked as a translator.\ n\nHaving covered some of the Festival activities over the years\, this fo odie is thrilled to finally be able to fully enjoy the Devour! experience this year\, including a live broadcast from this location and moderating t his panel discussion. You may find her in a food coma on Sunday at the clo sing reception.\n\nSylvain Charlebois\n\nOne of the world’s most cited s cholars in food supply chain management\, food value chains\, and traceabi lity\, Dr. Sylvain Charlebois is a Professor in Food Distribution and Poli cy in the Faculties of Management and Agriculture at Dalhousie University in Halifax\, as well as Dalhousie’s Senior Director of the Agri-food Ana lytics Lab. Known as “The Food Professor”\, his current research inter est lies in the broad area of food distribution\, security\, and safety. S ince 2020\, he co-hosts The Food Professor podcast\, discussing issues in the food\, food service\, grocery\, and restaurant industries.\n\nHe has a uthored seven books on global food systems\, the most recent being Food Sa fety\, Risk Intelligence and Benchmarking. He has also published over 750 peer-reviewed journal articles in several academic and professional public ations and has been featured in numerous media outlets including The Econo mist\, The New York Times\, The Washington Post\, BBC\, NBC\, ABC\, and Th e Globe &\; Mail. @sylvain.charlebois\n\nRené Savoie (co-director Trea sures of the Bayou)\n\nRené Savoie is a producer and the president of Pro ductions du Milieu\, a film and television production company incorporated in September 2010 and located in Moncton\, NB\, Canada. \n\nHis producti ons include two drama series\, a children's series\, some documentary seri es and several television documentaries. Over the course of his career\, R ené has received three nominations at the Festival international du ciné ma francophone en Acadie and two nominations at the Prix Gémeaux. \n\nHe has been a member of the Board of Directors of the APFC (Alliance des pro ducteurs francophones du Canada) for over ten years. René strives to crea te quality works with a global vision\, while preserving an engagement to the local francophone community. \n\nLouis-Philippe Chiasson (co-director Treasures of the Bayou)\n\nLouis-Philippe Chiasson is a filmmaker and phot ographer established in Moncton\, New Brunswick. Over the years he has don e camera and editing work for festivals and events\, a few television seri es\, movies and music videos. He likes to be hands-on during the creation process\, from ideation to getting the right tools to bring those ideas to reality. He is always on the lookout for the next story to tell.\n\nMaxim e Gauvin\n\nMaxime Gauvin is a community-focused innovator\, creative thin ker\, and strategist. On the team at Aliment Solutions and Portfolio Solut ions Group\, Maxime brings over 15 years of change leadership in local foo d systems and the community sector. Previously\, he was the Executive Dire ctor of Really Local Harvest\, a not-for-profit agricultural cooperative i n southeastern New Brunswick. During his mandate\, he transformed the orga nization to become recognized as a visionary leader in food and agricultur al ecosystems. Maxime is also the instigator of the Eating Heritage Sympos ium (New Brunswick’s acclaimed food tourism event)\, the founding presid ent of Slow Food Cocagne Acadie\, and has been involved in various food\, sustainability\, and entrepreneurial initiatives in Canada and around the world.\n\nClint Bruce\n\nDr. Clint Bruce holds the Canada Research Chair i n Acadian and Transnational Studies (CRÉAcT) at Université Sainte-Anne i n Nova Scotia\, where he oversees the Observatoire Nord/Sud\, a center for the study of the Acadian diaspora. A native of Louisiana\, he earned his doctorate from Brown University in 2013. His research deals with the Acadi an diaspora\, both historic and contemporary\, and the francophone Atlanti c world\, with a focus on Louisiana. His book Afro-Creole Poetry in French from Louisiana’s Radical Civil War-Era Newspapers: A Bilingual Edition (The Historic New Orleans Collection\, 2020) won the Modern Language Assoc iation’s Lois Roth Prize for Literary Translation. @observatoire_nord.su d ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Panel-Discussion-on-Acadian-_-Cajun-Food-Culture.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:913@devourfest.com DTSTART;TZID=America/Halifax:20231028T170000 DTEND;TZID=America/Halifax:20231028T184500 DTSTAMP:20230907T120440Z URL:https://devourfest.com/program/the-most-remote-restaurant-in-the-world -w-skyline/ SUMMARY:The Most Remote Restaurant in the World w/Skyline DESCRIPTION:The Most Remote Restaurant in the World\nIn one of the most rem ote corners of the world—in a settlement where only 53 people live and w hich you can only reach by boat—a gastronomic restaurant of the highest class is being established. Chef Poul Andrias Ziska and the team behind th e Michelin two-starred Faroese restaurant KOKS embark on an extraordinary adventure when they move the entire restaurant to a remote settlement in G reenland. \nDenmark\, 2023\, 86 minutes\nDirector: Ole Juncker\nDistribut or: viaplay group\n\n\nSkyline\nThis is the story of one old diner\, two n ew owners\, and one childish customer learning how not to be a dick.\nCana da\, 2022\, 6 minutes\nDirector: JR Reid\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Most-Remote-Restaurant-in-the-World-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:914@devourfest.com DTSTART;TZID=America/Halifax:20231028T180000 DTEND;TZID=America/Halifax:20231028T200000 DTSTAMP:20231028T121002Z URL:https://devourfest.com/program/devour-fais-do-do/ SUMMARY:Devour! Fais do-do DESCRIPTION:This festive and tasty showdown will feature Cajun specialties from Louisiana Chef Patrick Mould and Acadian Dishes (think Acadian shore boil!) from chefs Shane Robicheau (NS)\, Paul Thimot (NS)\, and Luc Doucet (NB). This casual buffet will also feature Acadian music and exclusive aw ard-winning wines from L'Acadie Vineyards. Join us for this Acadian and Ca jun culinary face-off with live music and seafood from Louisiana and The M aritimes.\n\nTicket Price: $75.00 includes meal\; cash bar\nSponsored by A udi Halifax\, Lafayette Travel\, Louisiana Seafood Promotion &\; Market ing Board\, Congrès Mondial Acadien\, Office of Acadian Affairs and Franc ophonie\, Devour! Seafood Partnership- Victoria Co-operative Fisheries\, A fishionado and Comeau’s Sea Foods Ltd.\, L'Acadie Vineyards\n\nTeam Caju n:\n\nSmoked Duck &\; Sausage Gumbo with Steamed Rice\nCajun Spiced Pop corn Shrimp with Crede Remoulade Sauce\nSpicy Crede Cream Cheese &\; Sh rimp Dip on a Cucumber Slice\nShrimp\, Mirliton\, Corn Macque Choux with R oasted Garlic Cheese Grits\nPear\, Gorgonzola\, Sweet &\; Spicy Pecan S alad with Maple Syrup Vinaigrette\nSweets by Chet ChristochE Measson\n\nTe am Acadian:\n\nBaguette\, butter &\; molasses\nChicken Fricot\nClam Râ pure\nFresh Shucked Ousters\nMesse de Cosse\nShore Boil with Mussels\, Cla ms &\; Potatoes\nAcadian Game Meat Pie\nMolasses Cake\n\nPatrick Mould\ n\nChef\, educator\, TV personality\, cookbook author\, and culinary innov ator\, Chef Patrick Mould has contributed much to the cooking landscape th at is Southwest Louisiana. He has been at the forefront of Cajun and Creol e Cuisine and has been the executive chef or owner of various restaurants in Lafayette—most notably Charley G’s\, Café Vermilionville\, and Hub City Diner. Chef Mould has provided chef spokesperson services for food c ompanies Tony Chachere’s\, Lou Ana\, and Electrolux Appliances\, as well as Tabasco. He has been featured in The New York Times\, Time/CNN\, South ern Living\, Food &\; Wine\, and Town &\; Country Magazine\, and has appeared on The Today Show\, Fox and Friends\, The Food Network\, and Ant hony Bourdain’s No Reservations. @kjnchef\n\nShane Robicheau\n\nShane Ro bicheau was raised in small-town Clare\, Nova Scotia\, but has travelled t he world as part of his culinary education. Shane began working in his fam ily’s restaurant when he was 12 and immediately knew it was how he wante d to spend his life. He then attended the culinary arts program at the Kin gstec Campus of the Nova Scotia Community College and trained under some o f the province’s most accomplished and esteemed chefs. Upon graduation f rom the program\, Shane was selected to be part of Canada’s U-25 Culinar y Team\, competing in the Culinary World Cup in Luxembourg.\n\nToday\, Sha ne provides private chef services in his hometown and surrounding area. In fall of 2020\, Shane opened his first food truck located in Saulnierville and has recently launched a new culinary experience\, Searoots Oceanside Dining\, in South West Nova Scotia. @shane_robicheau\n\nPaul Thimot \n\nCh ef Paul Thimot brings more than 30 years of experience as a chef and somme lier. Paul hails from Saulnierville\, Nova Scotia\, and developed a passio n for food and wine at an early age. He studied culinary arts\, worked aro und Halifax\, trained in France\, moved to western Canada to earn his somm elier papers\, and has been teaching at the Nova Scotia Community College for the past 18 years. \n\nIn previous jobs\, Paul has worked as the wine educator at Mission Hill Winery in Kelowna\, British Columbia\, and as a sommelier at the famed Banff Springs Hotel in Alberta. These days\, he get s his summers off and runs a food truck that serves as a portable kitchen for weddings at wineries and other intriguing venues. He says he looks at himself as a craftsman\, not a chef\, and that after years of being immers ed in the fine-dining scene\, he loves making everyday food … and making it delicious. @paulthimot\n\nLuc Doucet\n\nThe discovery of flavours in f ood came in my early teens. Curiosity came over me and I started experimen ting with different flavours\, and cooking techniques allowing myself to d iscover new things. By my late teens\, I trained myself to cook through co mplicated French cookbooks discovering classic techniques and ingredients true to the French style. \n\nI fell in love with the hospitality industr y working through all the positions I could from dishwasher to leading win e programs for restaurants. When Black Rabbit was born in 2019\, I went ba ck to the kitchen and never left. My experiences on restaurant floors over the last 20 years gave me a unique perspective that has led me to change the way I thought restaurants could work. \n\nChanging constantly and try ing new things has kept the love of cooking alive as well as feeding my ne ed to always be moving in the direction of making things better. Surroundi ng myself with the right people has been integral to the success of this c ompany. Creating experiences for our guests will always be my passion. @lu cdoucetmct\n\nMusic by Les Fireflies\n\nLes Fireflies are three very talen ted award-winning fiddlers\, multi-instrumentalists\, and singer-songwrite rs. Samantha Robichaud\, Louise Vautour\, and Christine Melanson have perf ormed all over the world in their solo careers\, and have now come togethe r to give you a true authentic kitchen party\, filled with Scottish\, Iris h\, and Acadian music!   \n\n"Les Fireflies"\, c'est un groupe de trois violoneuses\, multi-instrumentistes et auteures-compositrices-interprète s primées. Samantha Robichaud\, Louise Vautour et Christine Melanson se s ont produites autour du monde à travers leurs carrières solo\, et ont d écidé de collaborer pour créer un groupe électrifiant! Elles jouent de la musique Old Time\, acadienne et celtique.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-Fais-do-do.jpeg CATEGORIES:EVENT 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:VEVENT UID:915@devourfest.com DTSTART;TZID=America/Halifax:20231028T200000 DTEND;TZID=America/Halifax:20231028T220000 DTSTAMP:20230907T120440Z URL:https://devourfest.com/program/the-peacock-w-remove-hind-legs-before-c onsumption/ SUMMARY:The Peacock w/Remove Hind Legs Before Consumption DESCRIPTION:The Peacock\nWhen investment banker Linda Bachmann and her team arrive at the country estate of Lord and Lady McIntosh for a team-buildin g seminar\, the prospects of having a relaxing weekend in Scotland are not good. When the Lord‘s favourite peacock and the Lady‘s favourite goos e disappear\, chaos ensues in this Clue-inspired caper. \nGermany/Belgium \, 2023\, 106 minutes\nDirector: Lutz Heineking Jr.\nDistributor: Picture Tree International\n\nRemove Hind Legs Before Consumption\nOn an insect fo od farm\, millions of crickets are being bred\, frozen\, packaged\, and fr ied. The ordinary\, everyday process on the farm is a one-time catastrophe for the crickets and usually ends with their inevitable death. Neverthele ss\, one cricket survives and escapes.\nSwitzerland\, 2022\, 3 minutes\nDi rectors: Finn Meisner\, Lukas Wind\, Leslie Herzig\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Peacock-scaled.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:916@devourfest.com DTSTART;TZID=America/Halifax:20231028T210000 DTEND;TZID=America/Halifax:20231029T010000 DTSTAMP:20231007T175852Z URL:https://devourfest.com/program/acadian-cajun-zydeco-party-featuring-mu sic-by-dwayne-dopsie-and-the-zydeco-hellraisers/ SUMMARY:Acadian-Cajun Zydeco Party featuring Live Music by Dwayne Dopsie an d the Zydeco Hellraisers w/Les Fireflies DESCRIPTION:An evening of dancing and partying! This major musical event on the Audi Halifax Stage at Devour! Studios will feature Acadian musicians and Dwayne Dopsie and the Zydeco Hellraisers from Lafayette\, Louisiana\, outstanding Acadian Foods (a giant Acadian flag made of seafood prepared b y Acadian Chefs from NS\, NB and PEI)\, and unparalleled hospitality. Our event partner\, Congrès mondial acadien\, will make the announcement of L e Grand Evenement talent for their CMA 2024 headline event. Get dressed fo r Mardi Gras!\n\nTicket Price: $25.00\, live music and cash bar\nSponsored by Audi Halifax\, Lafayette Travel\, Congrès Mondial Acadien\, Devour! S eafood Partnership- Victoria Co-operative Fisheries\, Afishionado and Come au’s Sea Foods Ltd.\, IPC Securities \nMust be 19+ to attend in-person\n \nDwayne Dopsie and the Zydeco Hellraisers\nDwayne (Dopsie) Rubin hails fr om one of the most influential Zydeco families in the world. Although insp ired by tradition\, Dwayne has developed his own high-energy style that de fies existing stereotypes and blazes a refreshingly distinct path for 21st century Zydeco music. This singer/songwriter and accordionist has perform ed all over the world since debuting his band\, Dwayne Dopsie and the Zyde co Hellraisers\, at age 19.\n\nWith multiple awards and Grammy nominations to their name\, Dwayne Dopsie and the Zydeco Hellraisers have been featur ed in the media numerous times including Rolling Stone\, Good Morning Amer ica\, The Travel Channel\, OffBeat Magazine\, and The Food Network. With o ver 100 years of combined experience playing Zydeco music\, the talent\, e nergy\, and exuberance that Dwayne Dopsie and the Zydeco Hellraisers emit from the stage makes them a must-see! @dwaynedopsie\n\nLes Fireflies\n\nLe s Fireflies are three very talented award-winning fiddlers\, multi-instrum entalists\, and singer-songwriters. Samantha Robichaud\, Louise Vautour\, and Christine Melanson have performed all over the world in their solo car eers\, and have now come together to give you a true authentic kitchen par ty\, filled with Scottish\, Irish\, and Acadian music!   \n\n"Les Firef lies"\, c'est un groupe de trois violoneuses\, multi-instrumentistes et au teures-compositrices-interprètes primées. Samantha Robichaud\, Louise Va utour et Christine Melanson se sont produites autour du monde à travers l eurs carrières solo\, et ont décidé de collaborer pour créer un groupe électrifiant! Elles jouent de la musique Old Time\, acadienne et celtiqu e.\n\nMax Daigle\n\nMaxime Daigle\, a 23rd-generation Acadian from the Atl antic provinces\, whose passion for oyster farming runs deep. As an indust ry leader\, Maxime's journey has been marked by a remarkable transformatio n of aquaculture. He has nurtured and cultivated four different species of oysters\, leaving his mark across North America\, Europe\, and Australia. His oyster expertise extends beyond the farm\; he has shucked oysters in some of Canada's most prestigious restaurants and brings a rich blend of t radition\, innovation\, and conservation to the table\, showcasing not onl y his culinary artistry but also his profound commitment to preserving the oyster industry for generations to come.@betweentwoshells\n\nJoe Martin\n \nBorn and raised in Halifax\, Nova Scotia\, Joe Martin is an Acadian chef with a passion for everything related to beer. His culinary journey has t aken him to the kitchens of Montreal\, New York\, and Lima\, where he gain ed invaluable experience and honed his skills. He currently serves as the head chef at Bar Stillwell and is also the chef and owner of Loner Pasta C o\, specializing in small-batch pasta production\, as well as Lola’s Hoa gies &\; Handhelds\, a pop-up venture known for its inventive sandwiche s.\n\nMartin is also a co-founder of CAHOOTS!\, a cooks’ collective dedi cated to fostering a sense of community among kitchen enthusiasts in the M aritimes. This collective provides aspiring young chefs and cooks with a p latform to showcase their creativity through pop-up events. @notroutabouti t_\n\nRobert Pendergast\n\nRobert Pendergast was born into a family filled with storytelling\, music\, and with a healthy love of food. He grew up i n Saint Louis\, in Prince County\, and is deeply rooted in the cultural an d musical traditions of Prince Edward Island. One of six children\, he lea rned early on the charms of the kitchen and the importance of breaking bre ad with others. His mixed Irish and Acadian heritage also meant he was exp osed to a variety of cooking styles from an early age. Robert spent severa l years studying cooking and working in kitchens in Ottawa\, Montreal\, an d Toronto\, as well as in Poland\, France\, and The Netherlands. Since his return to PEI\, he continues to serve unique dining experiences. Oysters from PEI have travelled with Robert throughout Canada\, United States\, an d Europe. @chefpendergast ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Acadian-Cajun-Zydeco-Party-1-Dwayne-Dopsie.jpg CATEGORIES:EVENT 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:VEVENT UID:917@devourfest.com DTSTART;TZID=America/Halifax:20231029T110000 DTEND;TZID=America/Halifax:20231029T130000 DTSTAMP:20230907T120440Z URL:https://devourfest.com/program/taste-of-freedom-w-food-that-saves-you/ SUMMARY:Taste of Freedom w/Food That Saves You DESCRIPTION:Taste of Freedom\nAfter losing her job due to a lack of demand for haute cuisine at a roadside cafe\, a young cook runs away to pursue he r dream of becoming a chef at a prestigious restaurant in the big city. Ho wever\, her life takes an unexpected turn\, when she stumbles upon a rare and forbidden cookbook from 1929\, authored by the legendary female chef O lga Franko.\nUkraine\, 2023\, 117 minutes\nDirector: Oleksandr Berezan\nDi stributor: Media Move\n\n\nFood That Saves You\nA man overcomes depression and his wife’s death with a passion they used to share.\nUSA\, 2023\, 3 minutes\nDirector: Joe Vella\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Taste-of-Freedom.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:918@devourfest.com DTSTART;TZID=America/Halifax:20231029T110000 DTEND;TZID=America/Halifax:20231029T120000 DTSTAMP:20230919T154319Z URL:https://devourfest.com/program/culinary-workshop-w-chef-meg-bickford/ SUMMARY:Culinary Workshop w/Chef Meg Bickford DESCRIPTION:The most famous restaurant in New Orleans is Commander’s Pala ce\, and many famous chefs have cut their teeth at this venerated institut ion. The current Chef is Meg Bickford and her leadership\, rising through the ranks under other great chefs\, has re-established it in the pantheon of NOLA restaurants. Meg guides us through the preparation of some brunch and dinner favourites of this august restaurant.\n\nTicket Price: $45.00\, includes food samples\nSponsored by United States Consulate General – H alifax\, J.R. Mahoney Ltd.\, Chef Works\n\nRecipes: Acadian “Chef’s Br eakfast”- Cast iron-roasted hog belly\, cornmeal ‘Jamie cakes’\, hou se-smoked tasso red eye gravy\, candied New Roads pecans\, Mississippi bl ueberry bourbon jam\n\nAutumn Apple Galette- Charred chili boudin &\; s haved green apple tucked into Avery Island pepper mash-studded puff pastr y with whipped Creole cream cheese and boozy warm spiced molasses \n\nMeg Bickford \nChef Megan “Meg” Bickford has called the Commander’s Pal ace kitchen her culinary home since June 2008\, and took on the role of Ex ecutive Chef at the New Orleanians’ destination for leading-edge Haute C reole cuisine in October 2020. With both Cajun and Creole family influence s that run in her blood\, and over 12 years of experience with the Command er’s Family of Restaurants\, Chef Meg previously served as the Executive Chef of Cafe Adelaide\, the Commander’s playfully modern Creole restaur ant. In her time at the helm of Café Adelaide\, Meg was chosen as one of FSR Magazine’s “Rising Stars” and one of Louisiana Cookin’s “Che fs to Watch.” Chef Meg is a mother to Stella and on her days off can be found at large family gatherings with Stella and her husband Richard in to w in Cut Off\, Louisiana where food is the center of life. @megbickford ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Meg-Bickford-scaled.jpg CATEGORIES:WORKSHOP 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:VEVENT UID:919@devourfest.com DTSTART;TZID=America/Halifax:20231029T130000 DTEND;TZID=America/Halifax:20231029T140000 DTSTAMP:20231015T175742Z URL:https://devourfest.com/program/culinary-workshop-w-chef-pierre-michael -martin/ SUMMARY:Culinary Workshop w/Chef Pierre Michael Martin DESCRIPTION:Direct from Le Pimousse Restaurant in Lyon\, France\, rising st ar chef Chef Pierre Michael Martin (Two Toques award - Gault Millau) leads a culinary demonstration of Brasserie classics from France. Superbe!\n\nT icket Price: $45.00\, includes food samples\nOffered in French w/English t ranslation\nSponsored by Consulat Général de France à Moncton et Halifa x\, J.R. Mahoney Ltd.\, Chef Works\n\nRecipes: \nPike Quenelles with Lobs ter Sauce\nSweetbreads with wild mushrooms and foraged plants\n\nPierre Mi chael Martin\nPierre-Michael Martin is an award-winning chef and restauran t owner originally from Normandy\, France\, where he took his first steps in the kitchen in front of Mont-Saint-Michel. From this inspired start\, h e went on to culinary internships in Normandy and the French Alps\, then b egan working in the remarkable kitchens of 33 cité\, la Mère Brazier\, L e Potager des Halles\, and Bistrot du Potager. Today\, Chef Martin is the executive chef and restaurant owner of Chez Pimousse in Lyon\, France\, in 2021. The restaurant was immediately awarded “two toques” by the high ly esteemed Gault &\; Millau\, which also awarded Chef Martin the Young Talent Auvergne Rhône-Alpes trophy and featured him in their 2023 editio n of 109 – The New Blood of French Gastronomy. @pimoussemartin ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 9/Pierre-Michael-Martin-1-2.jpeg CATEGORIES:WORKSHOP 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:VEVENT UID:920@devourfest.com DTSTART;TZID=America/Halifax:20231029T140000 DTEND;TZID=America/Halifax:20231029T160000 DTSTAMP:20230919T154415Z URL:https://devourfest.com/program/the-lebanese-burger-mafia-w-bring-back- the-whistle-dog/ SUMMARY:The Lebanese Burger Mafia w/Bring Back the Whistle Dog DESCRIPTION:The Lebanese Burger Mafia\nThe Lebanese Burger Mafia captures t he trials and tribulations of Arab immigrants by telling the story of Burg er Baron\, a rogue fast-food chain likened to the mob. To unearth the myst erious origins of the chain\, filmmaker Omar Mouallem (himself an heir to a Burger Baron throne) travels across rural Alberta where the institution persists despite the restaurant’s many dysfunctions. He discovers how hu ndreds of immigrants like his parents spread their trade secrets to uplift their communities\, while paradoxically fighting one another for ownershi p of a company none of them created.\nCanada\, 2023\, 103 minutes\nDirecto r: Omar Mouallem \nDistributor: levelFILM\n\n\nBring Back the Whistle Dog \nFast-food menu items come and go\, but none have ignited lasting passion quite like Canadian restaurant chain A&\;W’s Whistle Dog. This hotdo gumentary profiles die-hard fans fighting the good fight to bring back the iconic dog. \nCanada\, 2022\, 17 minutes\nDirector: Bob Simpson\nSponsor ed by Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Lebanese-Burger-Mafia.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:921@devourfest.com DTSTART;TZID=America/Halifax:20231029T140000 DTEND;TZID=America/Halifax:20231029T170000 DTSTAMP:20231007T184447Z URL:https://devourfest.com/program/the-great-devour-cajun-chicken-supper-f eaturing-music-by-dwayne-dopsie-and-the-zydeco-hellraisers/ SUMMARY:The Great Devour! Cajun Chicken Supper Featuring Music by Dwayne D opsie and the Zydeco Hellraisers DESCRIPTION:In support of FEED NS and regional food banks\, Devour! is thri lled to return with this seventh-annual event for communities in need in t he Annapolis Valley. We’re serving up a festive Cajun chicken dinner wit h all the fixings prepared by visiting chefs. EVERYONE IS WELCOME. Come ou t and enjoy a tasty dinner and help us also celebrate our many community v olunteers after another successful festival. Featuring music by Dwayne Dop sie and the Zydeco Hellraisers\, get ready to dance under our tents in Wat erfront Park.\n\nTicket Prices: $20.00 or admission with a pre-issued food bank ticket from a regional food bank \nProceeds go to regional food ban ks\nSponsored by FEED NS\, Perennia\, in partnership with the Nova Scotia Department of Agriculture\, Chicken Farmers of NS\, Lafayette Travel\, Tow n of Wolfville\, Nova Scotia Loyal\, Payzant Home Hardware &\; Furnitur e\, Michelin Canada\, Spa Springs\n\nDwayne Dopsie and the Zydeco Hellrais ers\n\nDwayne (Dopsie) Rubin hails from one of the most influential Zydeco families in the world. Although inspired by tradition\, Dwayne has develo ped his own high-energy style that defies existing stereotypes and blazes a refreshingly distinct path for 21st century Zydeco music. This singer/so ngwriter and accordionist has performed all over the world since debuting his band\, Dwayne Dopsie and the Zydeco Hellraisers\, at age 19.\n\nWith m ultiple awards and Grammy nominations to their name\, Dwayne Dopsie and th e Zydeco Hellraisers have been featured in the media numerous times includ ing Rolling Stone\, Good Morning America\, The Travel Channel\, OffBeat Ma gazine\, and The Food Network. With over 100 years of combined experience playing Zydeco music\, the talent\, energy\, and exuberance that Dwayne Do psie and the Zydeco Hellraisers emit from the stage makes them a must-see! @dwaynedopsie ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/The-Great-Devour-Cajun-Chicken-Supper-scaled.jpg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:922@devourfest.com DTSTART;TZID=America/Halifax:20231029T170000 DTEND;TZID=America/Halifax:20231029T190000 DTSTAMP:20230907T120440Z URL:https://devourfest.com/program/she-chef-w-kota/ SUMMARY:She Chef w/Kota DESCRIPTION:She Chef\nYoung chef Agnes is on an ambitious journey to master y through some of the most outstanding restaurants in the world. The self- confident twenty-something finished her apprenticeship at Austria’s top- restaurant Steirereck\, won the 2018 culinary world cup with the Austrian team of all men\, and is on track to rattle the kitchens of the world’s top restaurants.\nAustria/Germany\, 2022\, 105 minutes\nDirectors: Melanie Liebheit &\; Gereon Wetzel\nDistributor: Magnetfilm\n\nKota\nStudents from the Nova Scotia Community College led by teacher and local food entre preneur\, Tara Laceby\, embark on a culinary journey high above the Arctic Circle in Northern Finland. While sitting around a fire in the Kota\, the y share their experiences bridging the ocean.\nCanada\, 2023\, 8 minutes\n Directors: Janet Hawkwood\, Kellie McMullin\n CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:923@devourfest.com DTSTART;TZID=America/Halifax:20231029T180000 DTEND;TZID=America/Halifax:20231029T193000 DTSTAMP:20231020T195932Z URL:https://devourfest.com/program/devour-golden-tines-award-reception-202 4-theme-announcement/ SUMMARY:Devour! Golden Tines Award Reception & 2024 Theme Announcement DESCRIPTION:Join us in celebrating the very best of the 2023 festival at ou r Devour! Golden Tine Awards Reception where we will present our coveted G olden Tine Awards for this year’s films in five categories: Best Animati on\, Best Short Documentary\, Best Short Drama\, Best Feature Documentary\ , and Best Feature Drama. Winners are chosen by our esteemed jury. This re ception will also feature wine and light bites prepared by Chef Seadon Sho use to announce our 2024 theme.\n\nAdmittance with festival ticket or badg e\, includes food and beverage.\n\nSeadon Shouse\n\nChef Seadon Shouse was born and raised on the south shore of beautiful Nova Scotia\, which shape d his views on cooking\, sustainability\, and commitment to sourcing local and wild ingredients. These values are at the base of the menu at his res taurant Halifax\, located in Hoboken\, New Jersey. Having worked in restau rants that varied in geographical location and style\, he has developed hi s own cooking character that focuses on creative use of underutilized prod ucts to celebrate each season. His cookbook\, From the Hill by the Sea\, s howcases his passion to inspire both professional and home cooks to explor e what small local providers and natural surroundings have to offer and hi s philosophy to keep cooking wild and wonderful. @seadonshouse\n\nSponsore d by Halifax\n\n\n\n2023 Golden Tines Awards Jury\n\nLisa Haller\n\nLisa H aller is the Director of Programming at the Atlantic International Film Fe stival (AIFF)\, where she is responsible for overseeing the artistic direc tion and film curation for the annual festival and its year-round initiati ves. Lisa is also a Programmer for Aspen Shortsfest\, recognized as one of the premier short film festivals in North America. Previously\, Lisa acte d as the Senior Short Film Programmer at Whistler Film Festival (WFF)\, an d the Short Cuts Programmer and Festival Manager at the Toronto Internatio nal Film Festival (TIFF). @theladyberg\nRose Schoonhoven\n\nRose Schoonhov en is a documentary filmmaker born and raised in the Annapolis Valley\, wh o weaves her passion for environmental issues and the wonders of nature in to her creative work. With deep-rooted commitment\, Rose actively champion s local filmmakers\, and she takes immense pride in her yearly involvement with Devour\, an event that nurtures regional talent\, including herself. In 2016\, she premiered one of her short documentaries at the Devour Film and Food Fest as a part of winning the Nourish Nova Scotia Film and Food Challenge.\n\nSince then\, Rose has continued to screen her films in both Canada and the United States. She was recently honored as the recipient of this year's Linda Joy Award for her upcoming short documentary “Between the Tides”. Rose seeks to capture unique perspectives with the aim of f ostering empathy and a stronger connection with untamed spaces through the medium of film. Her unwavering vision aims to inspire positive action\, c asting a beacon of hope and optimism on the environmental challenges we fa ce. @scrsrose \n\nBill Niven\n\nBill Niven began his film career in 1984 at Telefilm Canada with postings in Halifax\, Vancouver\, Toronto\, Paris\ , London and Los Angeles.\n\nIn 1995\, he produced the Gotham Awards in Ne w York for the IFP. Later that year he taught at the Escuela de Tres Mundo s film school in San Antonio de Los Baños in Cuba.\n\nIn 1996 he joined S alter Street films (DHX/Wildbrain) as VP Development. He opened his own pr oduction company\, Idlewild Films\, in 2000.\n\nOriginally from Cape Breto n\, he is Past-Chair of the Nova Scotia Motion Picture Industry Associatio n\; a member of the CMPA\; Lifetime ex-officio member of the board of the Atlantic Film Festival\; Ex-Officio member of the Board of Directors of th e Atlantic Filmmakers Co-op\; and served for three terms as Vice-chair\, E astern Canada of the Academy of Canadian Cinema and Television. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Devour-Golden-Tine-Awards-scaled.jpg CATEGORIES:EVENT 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:VEVENT UID:924@devourfest.com DTSTART;TZID=America/Halifax:20231029T200000 DTEND;TZID=America/Halifax:20231029T221500 DTSTAMP:20230908T030949Z URL:https://devourfest.com/program/closing-gala-film-food-and-country-w-se eds-of-change/ SUMMARY:Closing Gala Film: Food and Country w/Seeds of Change DESCRIPTION:Food and Country\nRuth Reichl—trailblazing NY Times food crit ic\, groundbreaking Gourmet Magazine editor\, best-selling memoirist\, and for decades one of the most influential figures shaping American food cul ture—grows concerned about the fate of small farmers\, ranchers\, and ch efs who are wrestling with both immediate and systemic challenges as the p andemic takes hold. \nUSA\, 2023\, 99 minutes\nDirector: Laura Gabbert\nD istributor: Range Media Partners\n\n\nSeeds of Change\nAn organic farmer i n Maine sets out to transform the prison food system. Life-long farmer Mar k McBrine and several incarcerated men harvest their meals from a five-acr e prison garden unlike any other.\nUSA\, 2023\, 26 minutes\nDirector: Maxi milian Armstrong\nSponsored by Atlantic News ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2023/0 8/Food-and-Country-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:931@devourfest.com DTSTART;TZID=America/Halifax:20241021T094500 DTEND;TZID=America/Halifax:20241021T114500 DTSTAMP:20241023T123856Z URL:https://devourfest.com/program/the-big-picture-program-responsible-the re-is-no-business-to-be-done-on-a-broken-planet-3/ SUMMARY:The Big Picture Program: RESPONSIBLE: There is No Business to be Do ne on a Broken Planet (Screening & Cooking Class) DESCRIPTION:Recommended for Grades 9-12\, offered in French\n\nFollow Andy Fyfe’s 15-year crusade for corporate accountability through the B Corp m ovement\, reshaping a new generation of business leaders committed to soci al and environmental impact.\n\nFrance\, 2024\, 52 minutes\nDirectors: Jul ien Demond\, Tristan Lochon\n\nThe film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop prese nted in French by Chef Paul Thimot and students from the Nova Scotia Commu nity College’s culinary program.\n\nRecipe: Pickled Vegetable Salad\n\nT icket Price for the Film &\; Workshop Bundle: $5.00 per student\n\nTeac hers\, please email riley@devourfest.com to book. \n\nSponsored by the No va Scotia Office of Acadian Affairs and Francophonie\, Nova scotia Teacher s' Union\, Nourish Nova Scotia\, Nova Scotia Community College\, and the E mbassy of France in Canada\n\nFor the past nine years\, Devour! and Nouris h Nova Scotia have presented an engaging series of films with youth in min d\, shining the spotlight on many subjects—such as sugar\, food waste\, and climate change—for Nova Scotia students of all ages. Since its incep tion\, almost 4\,000 school children have attended screenings and workshop s. \n\nAfter the success of last year\, we will continue our format of co mbining films\, post-screening sessions\, and hands-on cooking classes int o a cohesive activity-based learning opportunity for students. The event w ill be two hours long and will be facilitated by the team at Nourish Nova Scotia. Workshops will be led by Chefs Peter Dewar and Paul Thimot\, as we ll as students from the Nova Scotia Community College’s culinary program . Teaching young people how to cook serves to reinforce the central role o f food in the family\, improve societal and physical health\, and increase understanding of sourcing local food and its importance in our regional e conomy.\n\nChef Paul Thimot\n\nBoasting over 30 years’ culinary and somm elier expertise\, ​​Chef Paul Thimot embarked on his gastronomic journ ey in Saulnierville\, Nova Scotia\, nurturing his early passion for food a nd wine. His path encompassed culinary studies\, experiences in Halifax\, training in France\, and sommelier certification in western Canada—culmi nating in a distinguished teaching career at the Nova Scotia Community Col lege. Previously\, Thimot excelled as a wine educator at Mission Hill Wine ry in Kelowna and as a sommelier at Banff Springs Hotel. On his summers of f from academia\, he operates a food truck\, creating exquisite dishes for weddings and events at wineries and unique venues\, and embodying his cul inary ethos as a craftsman dedicated to crafting delightful everyday cuisi ne. @paulthimot ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/RESPONSIBLE-There-Is-No-Business-to-Be-Done-on-a-Broken-Planet-e17252996 04911.jpeg CATEGORIES:FILM,WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:932@devourfest.com DTSTART;TZID=America/Halifax:20241021T120000 DTEND;TZID=America/Halifax:20241021T140000 DTSTAMP:20241023T124134Z URL:https://devourfest.com/program/the-big-picture-program-the-root-of-it- all/ SUMMARY:The Big Picture Program: The Root of it All (Screening & Cooking Cl ass) DESCRIPTION:Recommended for Grades 6-12\n\nA city dweller seeks connection with nature\, finding a community of Alberta foodies who are revolutionizi ng the food system.\n\nCanada\, 2023\, 22 minutes\nDirectors: Kalyn Edwort hy\, Kimberly Gray\n\nThe film will be followed by a facilitated post-scre ening chat with Nourish NS with filmmakers Kimberly Gray &\; Kalyn Edwo rthy in attendance and a hands-on culinary workshop presented by Chef Pete r Dewar and students from the Nova Scotia Community College’s culinary p rogram.\n\nRecipe: Pickled Vegetable Salad\n\nTicket Price for the Film &a mp\; Workshop Bundle: $5.00 per student\nTeachers\, please email riley@dev ourfest.com to book. \n\nSponsored by Nova Scotia Teachers’ Union\, Nou rish Nova Scotia\, and the Nova Scotia Community College\n\nFor the past n ine years\, Devour! and Nourish Nova Scotia have presented an engaging ser ies of films with youth in mind\, shining the spotlight on many subjects —such as sugar\, food waste\, and climate change—for Nova Scotia stude nts of all ages. Since its inception\, almost 4\,000 school children have attended screenings and workshops. \n\nAfter the success of last year\, w e will continue our format of combining films\, post-screening sessions\, and hands-on cooking classes into a cohesive activity-based learning oppor tunity for students. The event will be two hours long and will be facilita ted by the team at Nourish Nova Scotia. Workshops will be led by Chefs Pet er Dewar and Paul Thimot\, as well as students from the Nova Scotia Commun ity College’s culinary program. Teaching young people how to cook serves to reinforce the central role of food in the family\, improve societal an d physical health\, and increase understanding of sourcing local food and its importance in our regional economy.\n\nChef Peter Dewar\nChef Peter De war is a dedicated faculty member of the Culinary Management program at th e Nova Scotia Community College\, Kingstec Campus. Focused on teaching stu dents the essentials of cooking and presentation\, Chef Dewar prioritizes providing them with practical\, real-world experiences. He actively involv es his students in events like Devour! and fundraising initiatives that be nefit Nova Scotia communities\, ensuring they gain valuable hands-on exper ience and contribute meaningfully to the culinary industry. Through his gu idance and mentorship\, Chef Dewar empowers the next generation of culinar y professionals to excel in their craft and make a positive impact on thei r local communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Root-of-it-All-e1725299691324.jpeg CATEGORIES:FILM,WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:930@devourfest.com DTSTART;TZID=America/Halifax:20241022T093000 DTEND;TZID=America/Halifax:20241022T113000 DTSTAMP:20241022T124913Z URL:https://devourfest.com/program/the-big-picture-program-responsible-the re-is-no-business-to-be-done-on-a-broken-planet-2/ SUMMARY:The Big Picture Program: The Root of it All (Screening & Cooking Cl ass) DESCRIPTION:Recommended for Grades 6-12\n\nA city dweller seeks connection with nature\, finding a community of Alberta foodies who are revolutionizi ng the food system.\n\nCanada\, 2023\, 22 minutes\nDirectors: Kalyn Edwort hy\, Kimberly Gray\n\nThe film will be followed by a facilitated post-scre ening chat with Nourish NS with filmmakers Kimberly Gray &\; Kalyn Edwo rthy in attendance and a hands-on culinary workshop presented by Chef Pete r Dewar and students from the Nova Scotia Community College’s culinary p rogram.\n\nRecipe: Pickled Vegetable Salad\n\nTicket Price for the Film &a mp\; Workshop Bundle: $5.00 per student\nTeachers\, please email riley@dev ourfest.com to book. \n\nSponsored by Nova Scotia Teachers’ Union\, Nou rish Nova Scotia\, and the Nova Scotia Community College\n\nFor the past n ine years\, Devour! and Nourish Nova Scotia have presented an engaging ser ies of films with youth in mind\, shining the spotlight on many subjects —such as sugar\, food waste\, and climate change—for Nova Scotia stude nts of all ages. Since its inception\, almost 4\,000 school children have attended screenings and workshops. \n\nAfter the success of last year\, w e will continue our format of combining films\, post-screening sessions\, and hands-on cooking classes into a cohesive activity-based learning oppor tunity for students. The event will be two hours long and will be facilita ted by the team at Nourish Nova Scotia. Workshops will be led by Chefs Pet er Dewar and Paul Thimot\, as well as students from the Nova Scotia Commun ity College’s culinary program. Teaching young people how to cook serves to reinforce the central role of food in the family\, improve societal an d physical health\, and increase understanding of sourcing local food and its importance in our regional economy.\n\nChef Peter Dewar\nChef Peter De war is a dedicated faculty member of the Culinary Management program at th e Nova Scotia Community College\, Kingstec Campus. Focused on teaching stu dents the essentials of cooking and presentation\, Chef Dewar prioritizes providing them with practical\, real-world experiences. He actively involv es his students in events like Devour! and fundraising initiatives that be nefit Nova Scotia communities\, ensuring they gain valuable hands-on exper ience and contribute meaningfully to the culinary industry. Through his gu idance and mentorship\, Chef Dewar empowers the next generation of culinar y professionals to excel in their craft and make a positive impact on thei r local communities. @chefpeterdewar ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Root-of-it-All-e1725299691324.jpeg CATEGORIES:FILM,WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:929@devourfest.com DTSTART;TZID=America/Halifax:20241022T120000 DTEND;TZID=America/Halifax:20241022T140000 DTSTAMP:20241022T124846Z URL:https://devourfest.com/program/the-big-picture-program-responsible-the re-is-no-business-to-be-done-on-a-broken-planet/ SUMMARY:The Big Picture Program: RESPONSIBLE: There is No Business to be Do ne on a Broken Planet (Screening & Cooking Class) DESCRIPTION:Recommended for Grades 9-12\, offered in French\n\nFollow Andy Fyfe’s 15-year crusade for corporate accountability through the B Corp m ovement\, reshaping a new generation of business leaders committed to soci al and environmental impact.\n\nFrance\, 2024\, 52 minutes\nDirectors: Jul ien Demond\, Tristan Lochon\n\nThe film will be followed by a facilitated post-screening chat with Nourish NS and a hands-on culinary workshop prese nted in French by Chef Paul Thimot and students from the Nova Scotia Commu nity College’s culinary program.\n\nRecipe: Pickled Vegetable Salad\n\nT icket Price for the Film &\; Workshop Bundle: $5.00 per student\n\nTeac hers\, please email riley@devourfest.com to book. \n\nSponsored by the No va Scotia Office of Acadian Affairs and Francophonie\, Nova scotia Teacher s' Union\, Nourish Nova Scotia\, Nova Scotia Community College\, and the E mbassy of France in Canada\n\nFor the past nine years\, Devour! and Nouris h Nova Scotia have presented an engaging series of films with youth in min d\, shining the spotlight on many subjects—such as sugar\, food waste\, and climate change—for Nova Scotia students of all ages. Since its incep tion\, almost 4\,000 school children have attended screenings and workshop s. \n\nAfter the success of last year\, we will continue our format of co mbining films\, post-screening sessions\, and hands-on cooking classes int o a cohesive activity-based learning opportunity for students. The event w ill be two hours long and will be facilitated by the team at Nourish Nova Scotia. Workshops will be led by Chefs Peter Dewar and Paul Thimot\, as we ll as students from the Nova Scotia Community College’s culinary program . Teaching young people how to cook serves to reinforce the central role o f food in the family\, improve societal and physical health\, and increase understanding of sourcing local food and its importance in our regional e conomy.\n\nChef Paul Thimot\n\nBoasting over 30 years’ culinary and somm elier expertise\, ​​Chef Paul Thimot embarked on his gastronomic journ ey in Saulnierville\, Nova Scotia\, nurturing his early passion for food a nd wine. His path encompassed culinary studies\, experiences in Halifax\, training in France\, and sommelier certification in western Canada—culmi nating in a distinguished teaching career at the Nova Scotia Community Col lege. Previously\, Thimot excelled as a wine educator at Mission Hill Wine ry in Kelowna and as a sommelier at Banff Springs Hotel. On his summers of f from academia\, he operates a food truck\, creating exquisite dishes for weddings and events at wineries and unique venues\, and embodying his cul inary ethos as a craftsman dedicated to crafting delightful everyday cuisi ne. @paulthimot ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/RESPONSIBLE-There-Is-No-Business-to-Be-Done-on-a-Broken-Planet-e17252996 04911.jpeg CATEGORIES:FILM,WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:933@devourfest.com DTSTART;TZID=America/Halifax:20241023T093000 DTEND;TZID=America/Halifax:20241023T113000 DTSTAMP:20241022T125047Z URL:https://devourfest.com/program/the-big-picture-program-fungi-web-of-li fe/ SUMMARY:The Big Picture Program: Fungi: Web of Life (Screening & Cooking Cl ass) DESCRIPTION:Recommended for Grades 7-12\n\nEmbark on a captivating explorat ion of the intricate world of fungi\, where life’s mysteries unfold on t he forest floor in a cycle of birth\, death\, and rebirth. \n\nAustralia\ , 2023\, 40 minutes\nDirectors: Joseph Nizeti\, Gisela Kaufmann\n\nThe fil m will be followed by a facilitated post-screening chat with Nourish NS an d a hands-on culinary workshop presented by faculty from George Brown Coll ege’s culinary program.\n\nFeatured Recipe: Garlic Cheese Bread w/Sauté ed Garlic Mushrooms\n\nTicket Price for the Film &\; Workshop Bundle: $ 5.00 per student\nTeachers\, please email riley@devourfest.com to book. \ n\nSponsored by Nova Scotia Teachers’ Union and Nourish Nova Scotia\n\nF or the past nine years\, Devour! and Nourish Nova Scotia have presented an engaging series of films with youth in mind\, shining the spotlight on ma ny subjects—such as sugar\, food waste\, and climate change—for Nova S cotia students of all ages. Since its inception\, almost 4\,000 school chi ldren have attended screenings and workshops. \n\nAfter the success of la st year\, we will continue our format of combining films\, post-screening sessions\, and hands-on cooking classes into a cohesive activity-based lea rning opportunity for students. The event will be two hours long and will be facilitated by the team at Nourish Nova Scotia. Workshops will be led b y Chefs Peter Dewar and Paul Thimot\, as well as students from the Nova Sc otia Community College’s culinary program. Teaching young people how to cook serves to reinforce the central role of food in the family\, improve societal and physical health\, and increase understanding of sourcing loca l food and its importance in our regional economy.\n\nJohn Higgins\n\nChef John Higgins\, born in Bellshill\, Scotland\, discovered his passion for cooking at the age of 10. With a prestigious career that includes cooking for the Queen at Buckingham Palace and Balmoral Castle\, apprenticing at t he Michelin Star Restaurant Malmaison\, and leading the Canadian Culinary Olympic Team\, John has become a respected figure in the culinary world. H is global travels have taken him from the UK to India\, Italy to Sao Paulo \, promoting Canadian cuisine. With numerous TV appearances and judging ro les\, including on Top Chef Canada and Chopped Canada\, Chef John Higgins now shares his expertise as a Chef in Residence Brand Ambassador at George Brown College\, inspiring and mentoring the next generation of chefs with his philosophy that "learning is the main ingredient." @haggisracer\n\nDa rio Tomaselli\n\nBorn into a family immersed in the culinary world in Ital y\, Dario Tomaselli’s upbringing kindled his love for food and hospitali ty. After completing hotel and chef school in Stresa\, Italy\, he embarked on a remarkable global career\, honing his culinary craft in prestigious restaurants and hotels worldwide. From serving as an Executive Chef at the Melia Grand Hotel in Cancun to spearheading Oro Restaurant for a decade\, Tomaselli’s expertise has left a lasting mark. His role as coordinator of the Italian Cuisine Post Diploma International program at George Brown College showcased his dedication to culinary education. Today\, as a co-fo under of O’Live Your Life.org\, Tomaselli champions the Mediterranean Li festyle Movement\, and his culinary prowess has been recognized in various publications and culinary events\, where he continues to inspire food ent husiasts around the world. @chefdariotomaselli @oliveyourlife.org  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Fungi-Web-of-Life-e1725302041192.jpeg CATEGORIES:FILM,WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:934@devourfest.com DTSTART;TZID=America/Halifax:20241023T110000 DTEND;TZID=America/Halifax:20241023T123000 DTSTAMP:20240905T124649Z URL:https://devourfest.com/program/daughters-of-thunder-w-gentle-hum-of-sp ring/ SUMMARY:Daughters of Thunder w/Gentle Hum of Spring DESCRIPTION:Daughters of Thunder unravels the mysterious world of truffles\ , shedding light on the challenges of cultivation\, the symbiotic relation ship between animals and humans\, and the irresistible allure of this priz ed delicacy. Experience the sustainable practices of truffle producers and the deep-rooted passion that make truffle hunting a way of life.\nSpain\, 2024\, 76 minutes\nDirectors: Pepe Martínez\, Marisol Picón\nDistributo r: Pepe Martínez\, Marisol Picón\n\nGentle Hum of Spring\n\nAs the sprin g thaw approaches in Saskatchewan\, a young beekeeper struggles to maintai n his bee colonies.\nCanada\, 2022\, 10 minutes\nDirector: Simon Garez ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Daughters-of-Thunder-e1725302205579.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:937@devourfest.com DTSTART;TZID=America/Halifax:20241023T140000 DTEND;TZID=America/Halifax:20241023T155500 DTSTAMP:20240905T013318Z URL:https://devourfest.com/program/grasshopper-republic-w-valley-pride/ SUMMARY:Grasshopper Republic w/Valley Pride DESCRIPTION:In the high-stakes world of grasshopper trapping\, a group of y oung Ugandans risk it all for a chance to escape poverty. As they upset th e balance between nature and mankind\, tensions rise and consequences loom . Will they achieve their dreams or will their actions have irreversible c onsequences on the delicate ecosystem?\nUSA/Uganda\, 2023\, 94 minutes\nDi rector: Daniel McCabe\nDistributor: Taskovski Films  \n\nValley Pride\n\n Valley Pride unveils the exploitation in California’s industrial agricul ture\, depicting the ecological and human catastrophe through powerful ima gery.\nAustria/Germany\, 2023\, 15 minutes\nDirector: Lukas Marxt\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Grasshopper-Republic-e1725301912339.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:935@devourfest.com DTSTART;TZID=America/Halifax:20241023T170000 DTEND;TZID=America/Halifax:20241023T190000 DTSTAMP:20241022T125357Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-8/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:Get ready to embark on a culinary adventure at the 14th edition of Devour! at the Devour! Opening Gala Reception presented by Taste of No va Scotia. Nova Scotia’s top chefs and beverage experts will join forces to curate a sensory experience like no other\, celebrating Game Changers + Change Makers. Prepare to be dazzled by innovative dishes that will igni te your passion for making a difference in your kitchen\, community\, and beyond.\n\nTicket Price: $80.00\, includes food and beverage\nSponsored by Taste of Nova Scotia\nMust be 19+ to attend in person\n\nParticipating Ch efs\, restaurants and delicious dishes coming soon!\n\nParicipating Bevera ge Purveyors: Barrelling Tide Distillery\, Annapolis Cider Company\, Lost Bell Winery\, Falmouth Pourdad Coffee Cart\, Luckett Vineyards\, Grand Pre Wines\, Meander River Farm &\; Brewery\, L’Acadie Vineyards\, Tatama gouche Brewing\, Payday Cider\, Still Fired Distilleries\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Opening-Gala-Reception-presented-by-Taste-of-Nova-Scotia.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:927@devourfest.com DTSTART;TZID=America/Halifax:20241023T191500 DTEND;TZID=America/Halifax:20241023T221500 DTSTAMP:20241010T185751Z URL:https://devourfest.com/program/la-cocina-opening-gala/ SUMMARY:Devour! Opening Gala Film: La Cocina DESCRIPTION:Canadian Premiere!\n\nThe gripping and thought-provoking La Coc ina delves into the complexities of love\, ambition\, and sacrifice in the pursuit of a better life. Raúl Briones and Rooney Mara deliver powerful performances that bring to life the struggles and triumphs of the kitchen staff of a busy restaurant where cultures collide and where overlooked ind ividuals toil in the shadows. \n\nMexico/USA\, 2024\, 139 minutes\nDirecto r: Alonso Ruizpalacios\nDistributor: Photon Films\n\nView trailer here.\n\ n\nJoin us for a special evening as we screen and award two prizes in coll aboration with our community partners. The first prize will be awarded to the youth winner of the Nourish Nova Scotia Food &\; Film Challenge\, w here children and youth were invited to create a short film about game cha ngers. The second prize will be awarded in the inaugural Amuse-Bouche: Sho rt Food Film Competition with the Atlantic Filmmakers Cooperative\, inspir ing emerging filmmakers to create a food film.\n\nSponsored by CBC Atlanti c\, Community Partners: Nourish Nova Scotia &\; AFCOOP\n\n[gallery link ="none" ids="11709\,6828\,11159"] ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 8/La-Cocina-Opening-Gala.jpg CATEGORIES:EVENT,FILM LOCATION:Denton Hall\, 12 Horton Avenue\, Wolfville\, NS\, B4P 2P7\, Canada GEO:45.08863;-64.365422 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Horton Avenue\, Wolfvill e\, NS\, B4P 2P7\, Canada;X-APPLE-RADIUS=100;X-TITLE=Denton Hall:geo:45.08 863,-64.365422 END:VEVENT BEGIN:VEVENT UID:936@devourfest.com DTSTART;TZID=America/Halifax:20241023T210000 DTEND;TZID=America/Halifax:20241024T000000 DTSTAMP:20241022T130043Z URL:https://devourfest.com/program/the-exclusive-devour-opening-gala-after -party-2/ SUMMARY:The Exclusive Devour! Opening Gala After-Party DESCRIPTION:Get ready to party until the early hours at Devour! Studios wit h our special guests\, delegates\, and sponsors for the 14th edition of De vour! The Food Film Fest. Join us for an unforgettable evening of mingling and fun. Indulge in our exclusive signature cocktails and feast on a dele ctable spread of authentic Nova Scotian delicacies\, from delicious pizzas from Pizzeria Robust to mouthwatering donairs from Chef Lauren Marshall. It’s going to be a night to remember!\n\nAdmittance with festival ticket or badge\; cash bar\nMust be 19+ to attend in-person\nSponsored by Audi H alifax\, Suntory Global Spirits\n\nMusic by DJ Chad Bannister\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Exclusive-Devour-Opening-Gala-After-Party-e1725299836678.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:938@devourfest.com DTSTART;TZID=America/Halifax:20241024T093000 DTEND;TZID=America/Halifax:20241024T103000 DTSTAMP:20241022T130121Z URL:https://devourfest.com/program/game-changers-chefs-producers-making-a- difference-in-the-global-food-sphere/ SUMMARY:GAME CHANGERS–Chefs & Producers Making a Difference in the Global Food Sphere DESCRIPTION:We need to rethink the food system! This thought-provoking pane l brings together chefs and food producers who are deeply committed to bot h understanding food sustainability and traditional foodways from around d ifferent cultures\, as well as new foods that are more environmentally fri endly. Join us for a discussion on how we can make a positive impact on th e planet through our food choices. Hosted by Sylvain Charlebois and featur ing Fil Bucchino (sustainable olive oil)\, Robert Clark (sustainable seafo od)\, Frances Ward (kelp farmer)\, and Jenni Lessard (Indigenous Foodways) \n\nTicket Price: $15.00 regular\, $12.00 student/senior\nSponsored by Agr i-Food Analytics Lab\, Community Partner: Ecology Action Centre\n\nFeaturi ng a kelp tasting by Chef Pamela Leonforde\, Canaan's Plant-Based Alternat ives \n\nModerator Sylvain Charlebois \n\nOne of the world’s most cite d scholars in food supply-chain management\, food value chains\, and trace ability\, Dr. Sylvain Charlebois is Professor in Food Distribution and Pol icy at Dalhousie University in Halifax. Referred to as “The Food Profess or”\, Dr. Charlebois focuses his research on food distribution\, securit y\, and safety. Since 2020\, he has co-hosted The Food Professor Podcast —delving into topics within the food\, food service\, grocery\, and rest aurant sectors. With seven published books on global food systems\, his mo st recent work\, Food Safety\, Risk Intelligence and Benchmarking\, highli ghts his commitment to advancing food safety practices. Dr. Charlebois’ extensive body of work includes over 750 peer-reviewed articles and freque nt appearances in media outlets such as The Economist\, The New York Times \, The Washington Post\, BBC\, NBC\, ABC\, and The Globe &\; Mail. @syl vain.charlebois\n\nFil Bucchino \n\nFil Bucchino is an international oliv e oil expert\, educator\, speaker\, and passionate advocate for extra virg in olive oil’s contribution to culinary excellence\, sustainability\, an d health. He founded Abandoned Grove to combat the negative effects of oli ve oil commoditization on quality\, community\, and the environment. This initiative has rejuvenated over 5\,000 trees in Tuscany\, using premium ol ive oil as a force for positive change. Bucchino co-produced and hosted th e acclaimed documentary Obsessed with Olive Oil\, and collaborates with in stitutions like Yale University\, PBS\, and Chianti Classico. He is the on ly Canadian in the Italian Directory of Virgin and Extra Virgin Olive Oil Experts\, a sought-after olive oil judge across four continents\, and the recipient of the “Olive Oil Personality of the Year” and Pentola d’O ro’ awards. @filbucchino @abandonedgrove\n\nRobert Clark\n\nRenowned 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 servi ng as Chief Culinary Officer at Organic Ocean Seafood and Co-Host of TV se ries "Your Nations Table\," Chef Clark advocates for sustainable seafood a nd 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 h ospitality consultancy. Aramé aims to promote responsible and sustainable practices\, enhancing profitability and success in the industry. @robert_ clark_64 and @arameculinary.\n\nFrances Ward\n\nFrances Ward grew up in Al berta. She followed her love of adventure into the province’s mountainou s backcountry\, where she wrangled horses and whitewater kayaked. She obta ined a degree in Law and a Master’s in Art History. She took a good hors e across the Mongolian steppe and volunteered on coral and sea turtle cons ervation projects in Greece and Curacao. Her determination to fight the cl imate crisis led her to the rugged coast of British Columbia\, where she s tarted an experimental kelp farm.\n\nJenni Lessard\n\nJenni Lessard is a c hef\, 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 su ch 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 M étis Nation of Saskatchewan\, working with Batoche National Historic Site ’s culinary team and developing a land based menu for the soon to be lau nched Riel Scouts program at Dumont Lodge. If you turn her upside down\, w olf willow seeds and dried rose hips will likely fall out of her pockets! @chefjenni ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Placeholding-Slide.png CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:939@devourfest.com DTSTART;TZID=America/Halifax:20241024T110000 DTEND;TZID=America/Halifax:20241024T133000 DTSTAMP:20241021T192344Z URL:https://devourfest.com/program/send-kelp-w-between-the-tides/ SUMMARY:Send Kelp! w/Between the Tides + added screening of The Root of It All DESCRIPTION:Send Kelp! follows Frances Ward\, a passionate “Seaweed Nerd ” who embarks on a daring journey to establish a kelp farm off Canada’ s west coast. With the aid of experts and the ocean’s bounty\, she seeks to harness the potential of this miraculous organism\, finding hope for t he planet and herself.\nCanada\, 2024\, 89 minutes\nDirector: Blake McWill iam\nDistributor: Rise and Shine World Sales\n\nHost Sylvain Charlebois wi ll moderate a Q&\;A with director Blake McWilliam and kelp farmer Franc es Ward following the screening.\n\nFeaturing a kelp tasting by Chef Pamel a Leonforde\, Canaan's Plant-Based Alternatives \n\nBetween the Tides\nIn the stunning coastal town of Advocate Harbour\, two foragers embark on a culinary adventure to gather ingredients for an unforgettable foraging din ner at the Wild Caraway Restaurant. \nCanada\, 2024\, 7 minutes\nDirector : Rose Schoonhoven (in attendance)\n\nThe Root of It All - ADDED SCREENING !\n\nA city dweller seeks connection with nature\, finding a community of Alberta foodies who are revolutionizing the food system.\n\nCanada\, 2023\ , 22 minutes\nDirectors: Kalyn Edworthy\, Kimberly Gray\n\n\nSponsored by Agri-Food Analytics Lab\, Ecology Action Centre\,  Telefilm Canada\, and community partner: Ecology Action Centre ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Send-Kelp-e1725301124422.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:940@devourfest.com DTSTART;TZID=America/Halifax:20241024T113000 DTEND;TZID=America/Halifax:20241024T133000 DTSTAMP:20240905T013950Z URL:https://devourfest.com/program/foraged-luncheon-at-le-caveau-w-chef-st ephane-levac-jason-lynch-ray-daniel/ SUMMARY:Foraged Luncheon at Le Caveau w/Chef Stéphane Levac\, Jason Lynch & Ray Daniel DESCRIPTION:Maritime Express Chef Stéphane Levac\, forager and TV star of Chefs des Bois\, and Le Caveau Chef Jason Lynch team up with American Whis key Ambassador for Suntory Global Spirits\, Ray Daniel\, for a three-cours e luncheon showcasing foraged food paired with bourbons. Join us for a uni que culinary experience!\n\nTicket Price: $100.00\, includes a three-cours e luncheon with drink pairings\nSponsored by Suntory Global Spirits\, Le C aveau Restaurant at Grand Pré Winery\nMust be 19+ to attend in-person\nMe nu &\; pairings coming soon!\n\nRay Daniel\n\nRay Daniel brings with hi m over two decades of experience in the world of beverage alcohol\, from E urope to North America\, where he is currently the American Whiskey Ambass ador to Canada for Suntory Global Spirits\, James B. Beam Distilling Co.\, and Maker’s Mark. Hailing from Ireland\, Daniel has been enamoured with the category of Whiskey his whole life\, which has led to a career specia lizing in Irish\, Scotch\, Canadian\, and American Whisk(e)y. With a long background in competitive bartending\, Daniel’s escapades have landed hi m in competitions and as a guest speaker and lecturer throughout Canada\, Mexico\, and the USA\, and led to appearances in publications such as Whis ky Magazine and The New York Times. Jam-packed with passion\, humour\, and a deep-rooted respect for the history of whiskey\, Daniel’s presentatio ns have become a highly sought-after affair. @raydanielwhiskey \n\nStépha ne Levac\n\nNova Scotia forager and Indigenous Chef Stéphane Levac made a name for himself having operated his own catering business Frais Catering in the Annapolis Valley with his partner Sarah Morrison. Since then\, he has worked as the kitchen supervisor at Just Us! Coffee Roasters. Most rec ently he has appeared on Chef de Bois 3\, Season 9 of Top Chef Canada\, 18 0 on TVA\, Coastal Kitchen Tales for Bell Fibe TV1\, and Les Quatres Coins de L’Assiette for CBC’s ICI Tou.TV. He was also the Chef at Oak Islan d Resort &\; Terra Rossa Trattoria. Currently\, Levac is the head chef at Maritime Express Cider Company in Kentville\, Nova Scotia. @chefstephan elevac\n\nJason Lynch \n\nJason Lynch is an award-winning chef\, restaura nt owner\, and author of Straight From the Line—Recipes and Reflections from a Chef at Work. Born and raised on a farm in Nova Scotia’s Annapoli s Valley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Rest aurant\, before joining Domaine de Grand Pré Winery’s Le Caveau Restaur ant in 2003. In 2008\, Lynch took over as Head Chef of Le Caveau\, named o ne of the 20 world’s best winery restaurants by Wine Access. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021\, Chef Lynch\, along with his wife and business partner Beatrice Stutz\, op ened a casual eatery\, Cumin Kitchen &\; Drink\, and a boutique hotel c alled The Inn at Grand Pré Winery. @chefjasonlynch @lecaveaurestaurant ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 8/Foraged-Luncheon-at-Le-Caveau.jpg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:941@devourfest.com DTSTART;TZID=America/Halifax:20241024T120000 DTEND;TZID=America/Halifax:20241024T130000 DTSTAMP:20241022T130217Z URL:https://devourfest.com/program/from-the-hill-by-the-sea-recipes-inspir ed-by-nova-scotia-cooked-in-new-york-and-california-w-seadon-shouse/ SUMMARY:Culinary Workshop: From the Hill by the Sea - Recipes Inspired by N ova Scotia\, Cooked in New York and California w/Seadon Shouse DESCRIPTION:Nova Scotia-born chef Seadon Shouse is a runaway superstar on b oth coasts of the US–as the Executive Chef of Halifax Hoboken (W Hotel\, Hoboken\, NJ) AND the Timber Cove Resort in Jenner\, California. He focus es on incorporating the flavours of his native home\, the South Shore of N ova Scotia into his cooking. In this culinary demo\, he will prepare three recipes from his beautiful cookbook From The Hill By The Sea.\n\nTicket P rice: $50.00\, includes food samples\nSponsored by J.R. Mahoney Ltd.\, Dev our! Seafood Partnership- Victoria Co-operative Fisheries\, Afishionado Fi shmongers &\; Comeau's Sea Foods Ltd\, and Chef Works\nRecipes: Shellfi sh Bisque\, Kelp-Steamed Monkfish with Crab Rice and Caviar Butter\n\nSead on Shouse\nChef Seadon Shouse was born and raised on Nova Scotia’s South Shore\, which shaped his views on cooking\, sustainability\, and commitme nt to sourcing local and wild ingredients. These values are at the base of the menu at his two restaurants: Halifax\, located in Hoboken NJ\, and Co ast Kitchen\, overlooking the cliffs of the Northern California coast. Hav ing worked in restaurants that varied in geographical location and style\, he has developed his own cooking character that focuses on the creative u se of underutilized products to celebrate each season. His From The Hill B y The Sea cookbook showcases his passion for inspiring professional and ho me cooks to explore what small local providers and natural surroundings ha ve to offer\, as well as his philosophy to keep cooking wild and wonderful . @seadonshouse ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Seadon-Shouse.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios B\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Ca nada 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 B:geo:4 5.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:942@devourfest.com DTSTART;TZID=America/Halifax:20241024T140000 DTEND;TZID=America/Halifax:20241024T153500 DTSTAMP:20240905T014031Z URL:https://devourfest.com/program/the-pickers-w-the-canadian-dream/ SUMMARY:The Pickers w/The Canadian Dream DESCRIPTION:The Pickers offers a poignant look at migrant labourers toiling in European fields\, highlighting the harsh realities of exploitation\, a bsence of formal contracts\, and unfair compensation faced by those who pl ay a vital role in bringing our daily fruits and vegetables to the table.\ nGermany\, 2024\, 80 minutes\nDirector: Elke Sasse\nDistributor: Berlin Pr oducers Media GmbH\n\nThe Canadian Dream\n\nA migrant farmer’s journey f or a better life in Canada is portrayed through two different perspectives \, revealing the exploitation and resilience of Ontario’s farm workers.\ nCanada\, 2024\, 9 minutes\nDirector: Ilse Moreno ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Pickers-e1725300503973.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:943@devourfest.com DTSTART;TZID=America/Halifax:20241024T140000 DTEND;TZID=America/Halifax:20241024T150000 DTSTAMP:20241022T130254Z URL:https://devourfest.com/program/culinary-workshop-kick-ass-cookies-with -angel-ramirez-betancourt/ SUMMARY:Culinary Workshop: Kick-Ass Cookies with Angel Ramirez Betancourt DESCRIPTION:​​Internationally renowned pastry chef Angel Ramirez Betanc ourt\, originally from Venezuela and trained at Cordon Bleu in Ottawa\, br ings his expertise in chocolate and dessert creation to us from San Jose d el Cabo\, Mexico. With experience working globally\, he has crafted extrao rdinary desserts and cookies. Join us for a workshop where he will demonst rate the preparation of two amazing cookies from his new cookbook\, focusi ng on beautiful desserts and platings\, and share recipes for you to recre ate at home.\n\nTicket Price: $50.00\, includes food samples\nSponsored by J.R. Mahoney Ltd. and Chef Works\nCookies coming soon! \n\nAngel Ramirez Betancourt\nAfter training at one of the world’s most renowned culinary institutes\, Angel R. Betancourt honed his craft alongside mentors such a s Chocolatier Laurent Pagès\, Chef Nobu Matsuhisa\, and Chef Jean-Georges Vongerichten. Having then worked as the Corporate Pastry Chef for Blue Di amond Resorts\, and Executive Pastry Chef for Four Seasons Bahamas and One &\;Only Ocean Club\, The Bahamas\, Chef Betancourt is now the Executive Pastry Chef of the One&\;Only Palmilla resort in Los Cabos. His accomp lishments include attending France’s prestigious L’École Valrhona\, r epresenting the Bahamian Culinary Team and winning two silver medals at th e highly competitive Taste of the Caribbean\, and being named Caribbean Pa stry Chef of the Year. He has been featured in numerous publications inclu ding Le Cordon Bleu\, Dessert Professional\, and Inflight magazines. @ange lrbetancourt17 @materiapastryboutique\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Angel-Ramirez-Betancourt.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios B\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Ca nada 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 B:geo:4 5.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:944@devourfest.com DTSTART;TZID=America/Halifax:20241024T150000 DTEND;TZID=America/Halifax:20241024T170000 DTSTAMP:20241022T130535Z URL:https://devourfest.com/program/taste-of-nova-scotia-awards-presentatio n-reception/ SUMMARY:Taste of Nova Scotia Awards Presentation & Reception DESCRIPTION:Launched in 2008\, the Taste of Nova Scotia Awards honour and s howcase the culinary excellence of Nova Scotia. These awards shine a spotl ight on the individuals and products that play a vital role in creating ex ceptional culinary experiences and achievements in our province. The Taste of Nova Scotia Awards is the sole province-wide program that recognizes t he outstanding contributions of Nova Scotian culinary producers\, develope rs\, exporters\, and servers across the entire region\, from Yarmouth to C ape Breton and every locale in between. Come celebrate the best of Nova Sc otia’s culinary community.\n\nTicket Price: Free admission\, includes a reception with food and beverage\nSponsored by Taste of Nova Scotia\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Taste-of-Nova-Scotia-Awards-Presentation-_-Reception-2.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:945@devourfest.com DTSTART;TZID=America/Halifax:20241024T160000 DTEND;TZID=America/Halifax:20241024T180000 DTSTAMP:20241005T174822Z URL:https://devourfest.com/program/devour-chowder-smackdown-7/ SUMMARY:Devour! Chowder Smackdown DESCRIPTION:Join us for one of the most highly anticipated events at the fe stival–the Devour! Chowder Smackdown is a fan favourite\, where attendee s can sample 8-10 delicious chowders crafted by both visiting chefs and lo cal culinary talent. As you indulge in these delectable creations\, take i n the stunning view of the Tidal Bay that serves as the backdrop for this exciting event. The competition is fierce as chefs vie for the title of Ch owder Champion\, with your vote and adjudication by a panel of judges as w ell.\n\nTicket Price: $35.00\, includes samples of 8-10 chowders\nSponsore d by IPC Securities\, Devour! Seafood Partnership: Victoria Co-operative F isheries Ltd\, Afishionado Fishmongers &\; Comeau’s Sea Foods Limited  \n\nA list of participating chefs and restaurants is coming soon! \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Chowder-Smackdown.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:946@devourfest.com DTSTART;TZID=America/Halifax:20241024T170000 DTEND;TZID=America/Halifax:20241024T192500 DTSTAMP:20241005T174908Z URL:https://devourfest.com/program/spotlight-gala-film-food-inc-2-w-leonie -skeet-the-piglets/ SUMMARY:Spotlight Gala Film: Food\, Inc. 2 w/Leonie\, Skeet & the Piglets DESCRIPTION:In Food\, Inc. 2\, the sequel to the 2008 Oscar®-nominated and Emmy® award-winning documentary\, Food\, Inc.\, the food system is revis ited\, exposing the tightening grip of multinational corporations on the g overnment. The film highlights worker exploitation and the health crisis c aused by ultra-processed foods while showcasing farmers\, activists\, and legislators working towards a sustainable future.\nUSA\, 2023\, 94 minutes \nDirectors: Robert Kenner\, Melissa Robledo\nDistributor: Mongrel Media\n \nLeonie\, Skeet &\; the Piglets\n\nLeonie’s biggest dream is to beco me a pig farmer. When strict government regulations put her family’s far m in jeopardy\, her dreams are at risk\, too.\nBelgium\, 2023\, 15 minutes \nDirector: Jip Heijenga\n\nSponsored by East Port Properties ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Food-Inc-2-e1725302086948.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:947@devourfest.com DTSTART;TZID=America/Halifax:20241024T193000 DTEND;TZID=America/Halifax:20241024T223000 DTSTAMP:20241022T131505Z URL:https://devourfest.com/program/ethical-eating-celebrity-chef-dinner-ba sed-on-the-spotlight-gala-film-food-inc-2/ SUMMARY:Ethical Eating Celebrity Chef Dinner based on the Spotlight Gala Fi lm\, Food\, Inc. 2 DESCRIPTION: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 &\; Juli en Rousseau.\n\nTicket Price: $199.00 per guest\, includes wine pairings  \nMust be 19+ to attend\nSponsored by East Port Properties Ltd\, Lindsay C onstruction\, J.R. Mahoney Ltd.\, Off the Table\, Devour! Seafood Partners hip- Victoria Co-operative Fisheries\, Afishionado Fishmongers &\; Come au's Sea Foods Ltd\, Suntory Global Spirits\, Innovative Beverages\, Mainb race Wine &\; Spirits\, Wine Horizons\, Wine Visions\, and Chef Works\n \nMenu and wine pairings coming soon!\n\nMichael Palij\, M.W. \n\nBorn 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 h is passion for wine and learning. Starting at Oddbins’ prestigious gradu ate programme\, he quickly made a name for himself in the industry. Recrui ted by Windrush Wines as their wine buyer\, he then realized his dream of founding his independent wine importer\, Winetraders (UK) Ltd\, in 1995. A s the youngest Master of Wine in his time\, a title held by only 400 indiv iduals worldwide\, his expertise and passion for wine have solidified his reputation as a respected figure in the industry. Palij has established wi ne schools around the world from Oxford to Hong Kong\, and most recently i n Barbados\, where he continues to inspire and educate wine enthusiasts wo rldwide. @winetradersuk \n\nAndreas Preuss &\; Sophia Gruber\n\nSophia and Andreas are the passionate owners of Oxalis Restaurant\, a European fa rm-to-table restaurant in Downtown Dartmouth. Since opening in November 20 21\, they have brought their culinary vision to life\, celebrating the fla vours of locally sourced ingredients with a culinary twist from their home countries. Gruber\, originally from Austria\, spent her formative years i n South Africa\, while Berlin-born Preuss built an impressive career worki ng in international luxury resorts. Their paths crossed at a world-renowne d resort\, where they became lifelong partners both personally and profess ionally. 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 @chefan dreaspreuss @sophs_16\n\nJenni Lessard\n\nJenni Lessard is a chef\, culina ry consultant and Interim Executive Director of the Indigenous Culinary of Associated Nations (ICAN). Based in Lumsden\, Saskatchewan\, she works ac ross the province delivering immersive culinary experiences such as the Fi eld to Shield Tour and the Han Wi Dinner Series. You can find Jenni on tra plines\, at culture camps and in kitchens teaching\, learning and collabor ating. 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 culinar y team and developing a land based menu for the soon to be launched Riel S couts program at Dumont Lodge. If you turn her upside down\, wolf willow s eeds and dried rose hips will likely fall out of her pockets! @chefjenni\n \nTimothy Charles\n\nThe executive chef of Newfoundland’s iconic Fogo Is land Inn—a Relais &\; Châteaux property that is also No. 57 on Canad a’s 100 Best—Timothy Charles began his career at another legendary isl and R&\;C property\, the Wickaninnish Inn in Tofino. From there\, he ho ned 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 @sevensea sonsfarm\n\nRobert Clark \n\nRenowned 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-founde r of Ocean Wise and appointed to the Order of Canada\, he has teamed up wi th Chef Julian Bond to launch Aramé\, a hospitality consultancy. Aramé a ims to promote responsible and sustainable practices\, enhancing profitabi lity and success in the industry. @robert_clark_64 and @arameculinary.\n\n Julien Rousseau\n\nOriginally 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 Chocolat ier at the renowned Cocoa Mountain. The rugged beauty of Scotland provided the perfect backdrop for Rousseau to refine his vision of opening a bouti que\, artisanal chocolate shop that would one day become a reality. After careful deliberation\, Rousseau and his partner Nathalie Morin chose Halif ax as the place to establish their dream together. In 2014\, they opened R OUSSEAU Chocolatier\, with every creation reflecting their passion for inn ovation and quality. By blending local flavors and refined techniques\, RO USSEAU Chocolatier continues to win international awards and captivate tas te buds across the country. @rousseauchoco\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Spotlight-Gala-Dinner-2.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:948@devourfest.com DTSTART;TZID=America/Halifax:20241024T200000 DTEND;TZID=America/Halifax:20241024T221500 DTSTAMP:20240905T014447Z URL:https://devourfest.com/program/one-for-the-road-w-take-out/ SUMMARY:One for the Road w/Take Out DESCRIPTION:Mark\, a construction manager in Berlin\, faces his drinking pr oblem after losing his license due to a police stop. He makes a bet with h is friend Nadim to stay sober until he regains his license\, but meeting H elena complicates things. As Mark’s confidence wavers\, he grapples with the realization of a deeper issue.\nGermany\, 2023\, 115 minutes\nDirecto r: Markus Goller\nDistributor: Beta Cinema\n\nTake Out\nEmma\, a waitress in a small town\, faces danger when she suspects a girl in trouble\, unlea shing her buried demons.\nCanada\, 2022\, 15 minutes\nDirector: Éloi Bari l ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/One-for-the-Road-e1725301426182.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:980@devourfest.com DTSTART;TZID=America/Halifax:20241024T223000 DTEND;TZID=America/Halifax:20241025T000000 DTSTAMP:20241022T131532Z URL:https://devourfest.com/program/devour-speakeasy/ SUMMARY:Devour! Speakeasy DESCRIPTION:Step into our post-dinner speakeasy\, where the atmosphere shif ts from lively dining to an intimate space for late-night networking and s henanigans. Our expert mixologists create artisanal cocktails with premium ingredients and pour local libations. Immerse yourself in the ambiance fo r an unforgettable experience.\n\nOpen to all late-night festival goers\; cash bar\nMust be 19+ to attend in person\nSponsored by Audi Halifax ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 8/Speak-Easy-2.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:949@devourfest.com DTSTART;TZID=America/Halifax:20241025T093000 DTEND;TZID=America/Halifax:20241025T103000 DTSTAMP:20241022T131613Z URL:https://devourfest.com/program/game-changers-new-canadians-changing-th e-face-of-food-hospitality-community/ SUMMARY:GAME CHANGERS–New Canadians Changing the Face of Food\, Hospitali ty & Community DESCRIPTION:The dynamic and diverse Canadian diaspora is revolutionizing th e culinary and hospitality landscape. Meet three visionary industry leader s\, who through their unwavering tenacity\, bold activism\, and inspiring vision\, are redefining cuisine and setting new standards for hospitality in the country. Hosted by Donna Harding and featuring Beatrice Stutz (Le C aveau Restaurant\, Grand Pré Wines\, Grand Pré)\, Hakan Uluer (Bertossi Group\, Halifax)\, and .Joe McGuinness (Legendary Hospitality\, Halifax).\ n\nTicket Price: $15.00 regular\, $12.00 student/senior\nSponsored by Atla ntic Lotto\n\nModerator Donna Harding\n\nDonna Harding is a visionary thin ker with a tremendous passion for people\, community\, and real estate. He r quest for challenge led her on her journey—from Senior Naval Officer i n the Canadian Navy to successful real estate broker and co-owner of Engel &\; Völkers in Nova Scotia. Her energy thrives off the success of oth ers so she has added teaching\, coaching\, and mentoring to her portfolio. Amongst her many qualifications\, Harding holds the FRI designation and i s a teacher with the National REIC faculty. She holds both a CIPS and SRES designations and is Vice Chair (Past Chair) of the Board for CUA\, Chair of HR/Governance with the Halifax Chamber of Commerce\, Chair of the Finan ce Committee with REIC\, and a Director with Commissionaires of NS. Her lo ve of people also extends to the many charities she supports including Spe cial Olympics and A Home for Everyone. @donnaharding8643\n\nBeatrice Stutz \n\nBorn and educated in Switzerland\, Beatrice Stutz and her family reloc ated to Nova Scotia in 2000\, when they established the acclaimed Domaine de Grand Pré Winery and Le Caveau Restaurant. After 20 successful years\, Stutz\, along with her husband and business partner Chef Jason Lynch\, op ened Cumin Kitchen &\; Drink and the boutique hotel The Inn at Grand Pr é Winery in 2021. Two years ago\, she assumed the position of CEO for Dom aine de Grand Pré\, with the winery\, restaurant\, and inn recognized as premier destinations for travellers from around the world. Additionally\, Stutz serves as an executive board member of both the Nova Scotia Tourism Industry Association and Wine Growers Nova Scotia\, chairs the Nova Scotia Icewine Festival Association\, and is a key contributor to the Devour! Th e Food Film Fest core team. @beatricestutz @lecaveaurestaurant @grandprewi nes @cumin.kitchen\n\nHakan Uluer\n\nHakan's dedication to providing top-n otch service and unforgettable dining experiences has solidified The Berto ssi Group's reputation as a leader in the Halifax culinary scene. With a f ocus on fresh\, quality ingredients and a commitment to hospitality\, each restaurant under the Bertossi umbrella offers a unique and inviting atmos phere that keeps guests coming back for more. Water Polo\, the latest addi tion to the group\, showcases Hakan's passion for seafood and his desire t o create a welcoming space for all who walk through the doors. With Hakan at the helm\, The Bertossi Group continues to set the standard for excepti onal dining in Halifax. @h.uluer @ourbicyclethief @ristoranteamano @lafras cahfx @ilmercatohfx @paneecirco @waterpolo\n\nJoe McGuinness\n\nBorn in Du blin\, Ireland\, Joe grew up in a B&\;B household\, fostering his passi on for hospitality. He studied Hotel Management in Galway before leaving f or a successful 21-year career with Sheraton Hotels\, holding various mana gement roles in cities like Frankfurt\, Munich\, Baltimore\, San Diego\, a nd Halifax. After his tenure at Sheraton\, Joe worked with Westin and Fox Harb'r Resort before founding his own business\, Platinum Hospitality Inc. \, which operates Durty Nelly’s\, the busiest Irish pub in Eastern Canad a. A co-founder and chair of the Halifax Savour Festival since 2002\, Joe is a former President of the Restaurant Association of Nova Scotia and ser ves on the board of the Downtown Halifax Business Commission. Now a proud Canadian citizen\, Joe lives in Halifax with his wife and children. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Placeholding-Slide.png CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:950@devourfest.com DTSTART;TZID=America/Halifax:20241025T100000 DTEND;TZID=America/Halifax:20241025T133000 DTSTAMP:20241022T131748Z URL:https://devourfest.com/program/meet-your-farmer-tour-presented-by-the- nova-scotia-federation-of-agriculture-family-edition/ SUMMARY:Meet Your Farmer Tour presented by the Nova Scotia Federation of A griculture - Family Edition DESCRIPTION:So popular\, we’re back with two tours this time around! Expe rience the best of Annapolis Valley farming with a family-friendly guided tour of three innovative farms that are leading the way in sustainable agr iculture. Learn more about cutting-edge farming practices\, see how these farms are revolutionizing the industry\, and get a first-hand look at wher e your food comes from. \n\nThe tour will end with a delicious lunch usin g the bountiful harvest from the farms visited. Don’t miss this unique o pportunity to connect with the land\, support local farmers\, and indulge in a farm-to-table dining experience like no other. \n\nTicket Price: $50 .00 adult\, $10.00 youth\, includes transportation\nThe bus will leave fro m Devour! Studios (360 Main Street\, Wolfville) at 10:00 a.m.\nSponsored b y the Nova Scotia Federation of Agriculture\nFarms &\; Route:\n\n\n Pi ckup at Devour! Studios\n Learn about NS Apple industry and have a Flight of Apples on the bus with Emily Lutz of Nova Scotia Fruit Growers Associa tion\n Visit Vermeulen Farms and see their team in action.\n Visit Melvi n Farms and see their cauliflower fields\, harvesting equipment and more\n View a Nova Scotia Living Labs site – Land Swap partnership between la ndowner Allan Melivn and Cattle producer Clay Ansems. Jessica Gilice\, Liv ing Labs Knowledge &\; Technology Transfer Coordinator is riding along with us and will talk about the program.\n Visit Lightfoot &\; Wolfvil le farming (exact topic TBD based on activities happening that day)\n Dro pped back to Devour! Studios\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Meet-Your-Farmer-Tour.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:954@devourfest.com DTSTART;TZID=America/Halifax:20241025T110000 DTEND;TZID=America/Halifax:20241025T123500 DTSTAMP:20240905T014651Z URL:https://devourfest.com/program/the-perfect-meal-w-the-sardine-roaster/ SUMMARY:The Perfect Meal w/The Sardine Roaster DESCRIPTION:The Perfect Meal is a culinary homage to the Mediterranean diet and olive oil\, highlighting its numerous health benefits. Originating in Greece and Crete\, this diet includes vegetables\, fruits\, and olive oil . The film showcases the diet’s impact on health and contrasts it with t he rise of lifestyle diseases from processed foods.\nGreece\, 2023\, 72 mi nutes\nDirector: Alexandros Merkouris\nDistributor: ANEMON Productions\n\n The Sardine Roaster\nManuel Galindo\, a man connected to the elements\, is the last sardine roaster. His unexpected path reveals stories of memory a nd human connections.\nSpain\, 2023\, 15 minutes\nDirector: Adrián Ordó ñez ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Perfect-Meal-e1725300579167.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:951@devourfest.com DTSTART;TZID=America/Halifax:20241025T110000 DTEND;TZID=America/Halifax:20241025T120000 DTSTAMP:20241023T015520Z URL:https://devourfest.com/program/culinary-workshop-w-chef-tbd/ SUMMARY:Culinary Workshop: The Best of the West Coast w/Chefs Julian Bond a nd Robert Clark DESCRIPTION:Get ready for an unforgettable culinary experience! Join Chefs Julian Bond and Robert Clark as they bring the bold flavours of the West C oast to Nova Scotia. Known for their witty banter and dynamic partnership\ , Julian and Robert promise a fun-filled hour that will leave you inspired and craving more.\n\nThese two chefs will take you on a journey with one of the most amazing wild sockeye salmons in the world. Through the generos ity of the Gitanyow Nation\, you will get to taste this unique product as we learn\, not just how to handle\, prepare and respectful treat wild salm on\, but to showcase the path forward for a food sovereign First Nation\, an economically diverse province\, and sustainable Canada.\n\nAs co-founde rs of Aramé\, a one-of-a-kind consultancy in BC\, Julian and Robert bring a wealth of expertise—Robert’s deep commitment to sustainability pair ed with Julian’s passion for culinary education creates a perfect blend of knowledge and entertainment.\n\nTicket Price: $50.00\, includes food sa mples\nSponsored by Off the Table\, J.R. Mahoney Ltd.\, and Chef Works\n\n Julian Bond\n\nChef Julian Bond\, originally from England\, honed his culi nary skills in prestigious kitchens before relocating to Canada in 1991 wi th CP Hotels. Joining Star Anise’s opening team in the Lower Mainland\, he eventually became Executive Chef and Co-Owner\, earning numerous accola des. Bond also contributed his expertise to Oritalia at the Sheraton Le So leil. His passion for mentoring led him to roles at Dubrulle International Culinary &\; Hotel Institute of Canada and Cactus Club Restaurants\, w here he served as Corporate Executive Chef. Recognized with induction into the BC Restaurant Hall of Fame and Vancouver Magazine's Mentorship Award\ , Bond co-founded Aramé to inspire a vibrant culinary culture in Canada. Currently\, he serves as Program Director for the Hospitality Program at L aSalle College Vancouver. @chefjulianbond @arameculinary\n\nRobert Clark  \n\nRenowned as a chef\, author\, and disrupter\, Robert Clark gained nati onal acclaim as Executive Chef of C Restaurant\, earning induction into th e 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 susta inable seafood and local food systems. Co-founder of Ocean Wise and appoin ted to the Order of Canada\, he has teamed up with Chef Julian Bond to lau nch Aramé\, a hospitality consultancy. Aramé aims to promote responsible and sustainable practices\, enhancing profitability and success in the in dustry. @robert_clark_64 and @arameculinary.\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Best-of-the-West-Coast-wChefs-Julian-Bond-and-Robert-Clark-2-e172548 5455473.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios B\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Ca nada 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 B:geo:4 5.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:952@devourfest.com DTSTART;TZID=America/Halifax:20241025T113000 DTEND;TZID=America/Halifax:20241025T133000 DTSTAMP:20240905T014713Z URL:https://devourfest.com/program/fogo-island-luncheon-w-tim-charles-jaso n-lynch-ray-daniel/ SUMMARY:Fogo Island Luncheon w/Tim Charles\, Jason Lynch & Ray Daniel DESCRIPTION:Experience the flavours of the sea and land surrounding the pre stigious Fogo Island Inn with this unique collaboration. Executive Chef Ti mothy Charles from the Inn\, Le Caveau Chef Jason Lynch\, and American Whi skey Ambassador for Suntory Global Spirits\, Ray Daniel come together for a delightful three-course luncheon. Enjoy a culinary journey featuring the tastes of Fogo\, the Annapolis Valley\, and bourbon.\n\nTicket Price: $10 0.00\, includes a three-course luncheon with drink pairings\nSponsored by Suntory Global Spirits\, Le Caveau Restaurant at Grand Pré Winery\nMust b e 19+ to attend in-person\nMenu &\; pairings are coming soon!\n\nTimoth y Charles\n\nThe executive chef of Newfoundland’s iconic Fogo Island Inn —a Relais &\; Châteaux property that is also No. 57 on Canada’s 10 0 Best—Timothy Charles began his career at another legendary island R&am p\;C property\, the Wickaninnish Inn in Tofino. From there\, he honed his craft on sailing ships through the Caribbean\, South Pacific\, and Antarct ica 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 tr avelling across the country. @t_s_charles @fogoislandinn @sevenseasonsfarm \n\nJason Lynch \n\nJason Lynch is an award-winning chef\, restaurant own er\, and author of Straight From the Line—Recipes and Reflections from a Chef at Work. Born and raised on a farm in Nova Scotia’s Annapolis Vall ey\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Restaurant \, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Lynch took over as Head Chef of Le Caveau\, named one of the 20 world’s best winery restaurants by Wine Access. He is also Chef a t the Black Spruce Restaurant in Gros Morne National Park. In 2021\, Chef Lynch\, along with his wife and business partner Beatrice Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a boutique hotel called The Inn at Grand Pré Winery. @chefjasonlynch @lecaveaurestaurant \n\nRay Daniel\n\nRay Daniel brings with him over two decades of experience in the world of beverage alcohol\, from Europe to North America\, where he is cu rrently the American Whiskey Ambassador to Canada for Suntory Global Spiri ts\, James B. Beam Distilling Co.\, and Maker’s Mark. Hailing from Irela nd\, Daniel has been enamoured with the category of Whiskey his whole life \, which has led to a career specializing in Irish\, Scotch\, Canadian\, a nd American Whisk(e)y. With a long background in competitive bartending\, Daniel’s escapades have landed him in competitions and as a guest speake r and lecturer throughout Canada\, Mexico\, and the USA\, and led to appea rances in publications such as Whisky Magazine and The New York Times. Jam -packed with passion\, humour\, and a deep-rooted respect for the history of whiskey\, Daniel’s presentations have become a highly sought-after af fair. @raydanielwhiskey ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Fogo-Island-Luncheon.jpeg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:953@devourfest.com DTSTART;TZID=America/Halifax:20241025T123000 DTEND;TZID=America/Halifax:20241025T160000 DTSTAMP:20241022T131652Z URL:https://devourfest.com/program/meet-your-farmer-tour-presented-by-the- nova-scotia-federation-of-agriculture-regular-edition/ SUMMARY:Meet Your Farmer Tour presented by the Nova Scotia Federation of Ag riculture - Regular Edition DESCRIPTION:So popular\, we’re back with two tours this time around! Expe rience the best of Annapolis Valley farming with a guided tour of three in novative farms that are leading the way in sustainable agriculture. Learn more about cutting-edge farming practices\, see how these farms are revolu tionizing the industry\, and get a first-hand look at where your food come s from. \n\nThe tour will begin with a delicious lunch using the bountifu l harvest from the farms you are about to visit. Don’t miss this unique opportunity to connect with the land\, support local farmers\, and indulge in a farm-to-table dining experience like no other. \n\nTicket Price: $5 0.00 adult\, $10.00 youth\, includes transportation\nThe bus will leave fr om Devour! Studios (360 Main Street\, Wolfville) at 12:30 p.m.\nSponsored by the Nova Scotia Federation of Agriculture\nFarms &\; Route:\n\n\n \ n\n Picked up at Devour! Studios\n Visit Lightfoot &\; Wolfville farm ing (exact topic TBD based on activities happening that day)\n Learn abou t NS Apple industry and have a Flight of Apples on the bus with Emily Lutz of NSFGA\n View a Nova Scotia Living Labs site – Land Swap partnership between landowner Allan Melivn and Cattle producer Clay Ansems. Jessica G ilice\, Living Labs Knowledge &\; Technology Transfer Coordinator is ri ding along with us and will talk about the program.\n Visit Melvin Farms and see their cauliflower fields\, harvesting equipment and more\n Visit Vermeulen Farms and see their team in action.\n Dropped off at Devour! St udios\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Meet-Your-Farmer-Tour.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:955@devourfest.com DTSTART;TZID=America/Halifax:20241025T130000 DTEND;TZID=America/Halifax:20241025T140000 DTSTAMP:20241022T131933Z URL:https://devourfest.com/program/culinary-workshop-demystifying-olive-oi l-w-fil-bucchino/ SUMMARY:Culinary Workshop: Demystifying Olive Oil w/Fil Bucchino DESCRIPTION:Punk rocker turned olive oil maestro Fil Bucchino has made a li fe of exploring the nuances and complexities of olive oil. Join us for an immersive Olive Oil Masterclass combining education with hands-on experien ce. We’ll uncover common misconceptions\, myths\, and truths about olive oil through interactive discussions\, slides\, and a curated tasting sess ion. We’ll also explore sustainability\, highlighting the innovative Aba ndoned Grove project.\n\nTicket Price: $50.00\, includes food samples\nSpo nsored by J.R. Mahoney Ltd.\, Chef Works\nFeatured oils &\; food pairin gs coming soon!\n\nFil Bucchino \nFil Bucchino is an international olive oil expert\, educator\, speaker\, and passionate advocate for extra virgin olive oil’s contribution to culinary excellence\, sustainability\, and health. He founded Abandoned Grove to combat the negative effects of olive oil commoditization on quality\, community\, and the environment. This in itiative has rejuvenated over 5\,000 trees in Tuscany\, using premium oliv e oil as a force for positive change. Bucchino co-produced and hosted the acclaimed documentary Obsessed with Olive Oil\, and collaborates with inst itutions like Yale University\, PBS\, and Chianti Classico. He is the only Canadian in the Italian Directory of Virgin and Extra Virgin Olive Oil Ex perts\, a sought-after olive oil judge across four continents\, and the re cipient of the “Olive Oil Personality of the Year” and Pentola d’Oro ’ awards. @filbucchino @abandonedgrove ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Fil-Bucchino.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios B\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Ca nada 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 B:geo:4 5.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:956@devourfest.com DTSTART;TZID=America/Halifax:20241025T140000 DTEND;TZID=America/Halifax:20241025T153000 DTSTAMP:20240905T014817Z URL:https://devourfest.com/program/wilding-w-my-name-is-edgar-and-i-have-a -cow/ SUMMARY:Wilding w/My Name is Edgar and I Have a Cow DESCRIPTION:In Wilding\, a young couple embarks on a daring journey to rest ore their failing estate by entrusting its fate to nature. As they tear do wn fences and allow the land to return to the wild\, they face opposition and skepticism from their community. Their bold experiment becomes a remar kable rewilding success story\, showcasing the power of nature’s resilie nce and regeneration.\nUK\, 204\, 75 minutes\nDirector: David Allen\nDistr ibutor: MetFilm Sales\n\nMy Name Is Edgar and I Have a Cow\nEdgar’s mund ane life is forever altered when he witnesses the birth of a calf at an ab attoir\, leading to unexpected consequences.\nCzech Republic\, 2023\, 8 mi nutes\nDirector: Filip Diviak ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Wilding-e1725299915984.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:957@devourfest.com DTSTART;TZID=America/Halifax:20241025T143000 DTEND;TZID=America/Halifax:20241025T160000 DTSTAMP:20241022T132001Z URL:https://devourfest.com/program/wine-master-class-w-michael-palij-m-w/ SUMMARY:Wine Master Class w/Michael Palij\, M.W. DESCRIPTION:If the thought of identifying a wine blind either fills you wit h terror or piques your interest\, then you’ll enjoy the world’s 196th Master of Wine sharing an informative peek into the secrets of blind tast ing at the world’s most exclusive wine club\, the Institute of Masters o f Wine. A Canadian\, Michael Palij passed the gruelling four-day exam in 1 995 and\, in doing so\, was required to blind taste 36 wines. You’ll be pleased to know there is nothing quite so daunting at this session\, just a rare opportunity to separate wine facts from fiction with one of the wor ld’s most celebrated tasters.\n\nTicket Price: $50.00\, includes wine sa mples\nSponsored by Bishop’s Cellar\nMust be 19+ to attend in-person\n\n Michael Palij\, M.W. \nBorn 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\, Wi netraders (UK) Ltd\, in 1995. As the youngest Master of Wine in his time\, a title held by only 400 individuals worldwide\, his expertise and passio n for wine have solidified his reputation as a respected figure in the ind ustry. 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  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Michael-Palij.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:958@devourfest.com DTSTART;TZID=America/Halifax:20241025T170000 DTEND;TZID=America/Halifax:20241025T190000 DTSTAMP:20240905T134332Z URL:https://devourfest.com/program/mascarpone-the-rainbow-cake-w-pudding-c homeur-a-sugar-shack-story/ SUMMARY:Mascarpone - The Rainbow Cake w/Pudding Chomeur: A Sugar Shack Stor y DESCRIPTION:After being unexpectedly dumped by his husband\, successful pas try chef Antonio’s life is turned upside down. Forced to find a new home and job\, he embarks on a journey of self-discovery\, learning the import ance of independence and finding a new purpose in life along the way.\nIta ly\, 2024\, 105 minutes\nDirectors: Matteo Pilati\, Alessandro Guida\nDist ributor: Dark Star Pictures\n\nPudding Chômeur: A Sugar Shack Story\n\nOn the day of her father’s funeral\, a daughter attempts to recreate his i conic dessert to honour his memory.\nCanada\, 2024\, 11 minutes\nDirector: Frank Tremblay  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Mascarpone-the-Rainbow-Cake-e1725292261415.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:959@devourfest.com DTSTART;TZID=America/Halifax:20241025T193000 DTEND;TZID=America/Halifax:20241025T223000 DTSTAMP:20241023T145930Z URL:https://devourfest.com/program/devour-chefs-short-gala-dinner-3/ SUMMARY:Devour! Chefs & Shorts Gala Dinner DESCRIPTION:This is Devour!’s signature showpiece event that has been pre sented worldwide\, from Fogo Island to The Bahamas\, from Sonoma to New Yo rk. Each dish in this five-course dinner is inspired by a corresponding sh ort film screened right in the hall with the diners created by Chefs John Higgins\, Winnie Chen\, Seadon Shouse\, Dario Tomaselli\, and Angel Ramire z Betancourt.\n\nTicket Price: $199.00 per guest\, includes wine pairings  \nMust be 19+ to attend\nSponsored by Konrads Specialty Foods &\; Ing redients\, J.R. Mahoney Ltd\, Devour! Seafood Partnership- Victoria Co-ope rative Fisheries\, Afishionado Fishmongers &\; Comeau's Sea Foods Ltd\, Suntory Global Spirits\, Bishop's Cellar\, Chef Works\, and Community Par tner: The North Grove\n\nDevour! Chefs &\; Shorts Gala Dinner Menu \nW elcome Cocktail by Beam Suntory \nFirst.\nSalmon Negroni\, Eggs\, mayonnai se\nFilm: Son and Moon  directed by Saiya Lin\nChef John Higgins\nWine: D omaine de Grand Pre Tidal Bay\, Nova Scotia \nSecond.\nPozole Against the Machine: Pozole Rojo\, Coffee\, Hominy Purée\, Cojita\, Strawberry Glass\ nFilm: The Ballad of Tita and the Machines  directed by Miguel Angel Caba llero\nChef Winnie Chen \nWine: Echeveria Gran Riserva Pinot Noir\, Chile\ nThird.\nSeaweed Crusted Halibut Smoked Mussels\, Sea Vegetables\, Wild Mu shrooms\, Sea Truffle Dashi\nFilm: Memorias  directed by\nYuri Pirondi &a mp\; Inês von Bonhorst\nChef Seadon Shouse\nWine: Chéreau-Carré La Grif fe Muscadet\, France\nFourth.\nTagliata in salamoia Bolognese\, white bean &\; nduja all’uccelletto\, salsa verde\, homemade apple valley mosta rda\nFilm: Heat + Meat  directed by Joe Vella\nChef Dario Tomaselli \nWin e: Lenotti\, Rosso Passo Veneto IGT\, Italy \nFifth.\nMango mousse\, whipp ed cheesecake mango\, tajin coulis - a little spicy &\; cookie crumble\ nFilm: Sugarlust  directed by Goli Atefi\nChef Angel Ramirez Betancourt  \nWine: Benjamin Bridge Nova 7\, Nova Scotia \nJohn Higgins\n\nChef John H iggins\, born in Bellshill\, Scotland\, discovered his passion for cooking at the age of 10. With a prestigious career that includes cooking for the Queen at Buckingham Palace and Balmoral Castle\, apprenticing at the Mich elin Star Restaurant Malmaison\, and leading the Canadian Culinary Olympic Team\, John has become a respected figure in the culinary world. His glob al travels have taken him from the UK to India\, Italy to Sao Paulo\, prom oting Canadian cuisine. With numerous TV appearances and judging roles\, i ncluding on Top Chef Canada and Chopped Canada\, Chef John Higgins now sha res his expertise as a Chef in Residence Brand Ambassador at George Brown College\, inspiring and mentoring the next generation of chefs with his ph ilosophy that "learning is the main ingredient." @haggisracer\n\nWinnie Ch en \n\nWinnie Chen is an accomplished executive chef and partner of two r enowned Edmonton restaurants: Fu’s Repair Shop and Boa &\; Hare. Know n for her culinary creativity\, Chef Chen’s cooking style blends traditi on with innovation\, earning both establishments numerous accolades. Her p assion for art and fashion influences her approach to food\, creating uniq ue and memorable dining experiences. Beyond the kitchen\, Chen cherishes t he sense of community that food fosters\, bringing people together through her culinary creations. With a commitment to excellence\, she continues t o push boundaries and delight diners with her freeform cooking style\, ref lecting her creativity and dedication to the culinary craft. @albertaboeuf _ f @fus_repair_shop @boaandhare\n\nSeadon Shouse\n\nChef Seadon Shouse wa s born and raised on Nova Scotia’s South Shore\, which shaped his views on cooking\, sustainability\, and commitment to sourcing local and wild in gredients. These values are at the base of the menu at his two restaurants : Halifax\, located in Hoboken NJ\, and Coast Kitchen\, overlooking the cl iffs of the Northern California coast. Having worked in restaurants that v aried in geographical location and style\, he has developed his own cookin g character that focuses on the creative use of underutilized products to celebrate each season. His From The Hill By The Sea cookbook showcases his passion for inspiring professional and home cooks to explore what small l ocal providers and natural surroundings have to offer\, as well as his phi losophy to keep cooking wild and wonderful. @seadonshouse\n\nDario Tomasel li \n\nBorn into a family immersed in the culinary world in Italy\, Dario Tomaselli’s upbringing kindled his love for food and hospitality. After completing hotel and chef school in Stresa\, Italy\, he embarked on a rem arkable global career\, honing his culinary craft in prestigious restauran ts and hotels worldwide. From serving as an Executive Chef at the Melia Gr and Hotel in Cancun to spearheading Oro Restaurant for a decade\, Tomasell i’s expertise has left a lasting mark. His role as coordinator of the It alian Cuisine Post Diploma International program at George Brown College s howcased his dedication to culinary education. Today\, as a co-founder of O’Live Your Life.org\, Tomaselli champions the Mediterranean Lifestyle M ovement\, and his culinary prowess has been recognized in various publicat ions and culinary events\, where he continues to inspire food enthusiasts around the world. @chefdariotomaselli @oliveyourlife.org \n\nAngel Ramirez Betancourt\nAfter training at one of the world’s most renowned culinary institutes\, Angel R. Betancourt honed his craft alongside mentors such a s Chocolatier Laurent Pagès\, Chef Nobu Matsuhisa\, and Chef Jean-Georges Vongerichten. Having then worked as the Corporate Pastry Chef for Blue Di amond Resorts\, and Executive Pastry Chef for Four Seasons Bahamas and One &\;Only Ocean Club\, The Bahamas\, Chef Betancourt is now the Executive Pastry Chef of the One&\;Only Palmilla resort in Los Cabos. His accomp lishments include attending France’s prestigious L’École Valrhona\, r epresenting the Bahamian Culinary Team and winning two silver medals at th e highly competitive Taste of the Caribbean\, and being named Caribbean Pa stry Chef of the Year. He has been featured in numerous publications inclu ding Le Cordon Bleu\, Dessert Professional\, and Inflight magazines. @ange lrbetancourt17 @materiapastryboutique\n\nFilm Program:\n\nSon &\; Moon\ n\nA young man defies his father’s expectations to pursue his cooking dr eams\, showcasing his talent with a hibachi chef in a night market.\nUSA\, 2024\, 8 minutes\nDirector: Saiya Lin\n\nThe Ballad of Tita and the Machi nes\n\nWhen elderly fieldworker Tita reluctantly hires an AI humanoid to f ill in for her\, she attracts the engineers’ attention because their hum anoids cannot do her back-breaking work.\nUSA\, 2023\, 15 minutes\nDirecto r: Miguel Angel Caballero\n\nMemorias\n\nMichelin-starred chef Gil Fernand es takes viewers on a culinary and emotional journey through the flavours of his life.\nPortugal\, 2023\, 8 minutes\nDirectors: Yuri Pirondi\, Inês von Bonhorst\n\nHeat + Meat\n\nHeat + Meat is a documentary showcasing Ne al Brown’s love for open-flame cooking\; the three-time James Beard Awar d Nominee finds joy in simplicity.\nUSA\, 2023\, 4 minutes\nDirector: Joe Vella\n\nSugarlust\n\nIn this student film\, a passerby struggles to resis t a tantalizing cake in a pastry shop window.\nFrance\, 2023\, 2 minutes\n Director: Goli Atefi ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Chefs_Shorts-Gala-Dinner.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:960@devourfest.com DTSTART;TZID=America/Halifax:20241025T200000 DTEND;TZID=America/Halifax:20241025T220000 DTSTAMP:20240905T134607Z URL:https://devourfest.com/program/white-plastic-sky-w-tomato-kitchen/ SUMMARY:White Plastic Sky w/Tomato Kitchen DESCRIPTION:2123. Faced with diminishing resources\, the human race can onl y survive through a trade-off: At the age of 50\, every citizen is gradual ly turned into a tree. When Stefan discovers that his beloved wife Nora ha s voluntarily signed up to donate her own body before her time\, he sets o ut on an adventurous journey to save her at all costs.\nHungary/Slovakia\, 2023\, 112 minutes\nDirectors: Tibor Bánóczki\, Sarolta Szabó\nDistrib utor: Films Boutique\n\nTomato Kitchen\n\nAn accident at dinner reveals th e dark truth of Tomato Kitchen\, exposing Lee’s hidden past and causing tension among colleagues.\nChina\, 2022\, 9 minutes\nDirector: Junyi Xiao\ n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/White-Plastic-Sky.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:981@devourfest.com DTSTART;TZID=America/Halifax:20241025T223000 DTEND;TZID=America/Halifax:20241026T000000 DTSTAMP:20241022T132100Z URL:https://devourfest.com/program/devour-speakeasy-2/ SUMMARY:Devour! Speakeasy DESCRIPTION: ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 8/Speak-Easy-2.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:961@devourfest.com DTSTART;TZID=America/Halifax:20241026T093000 DTEND;TZID=America/Halifax:20241026T123000 DTSTAMP:20241016T123617Z URL:https://devourfest.com/program/le-tour-de-lacadie-bike-ride-2/ SUMMARY:Le Tour de l'Acadie Bike Ride DESCRIPTION:Our leading health\, wellness\, and sporting event returns! Joi n fellow cycling enthusiasts as they take part in this three-hour bike rid e around the Annapolis Valley—enjoying fall foliage\, the beauty of our landscape\, a bit of wine\, and a guided pass at key Acadian landmarks: Gr and Pré National Historic Site\, the Landscape of Grand Pré Look-Off\, a nd more. The Tour will culminate with a delicious global dish at the New C anadians Street Food Celebration.\n\nTicket Price: $25.00\, $5.00 youth\, includes refreshment breaks \nA limited number of bike loans are availabl e\, please contact the Wolfville Library or Banks Bikes\nSponsored by Supp ort 4 Culture\, Office of Acadian Affairs and Francophonie\, Landscape of Grand Pré\, Grand Pré National Historic Site\, Lightfoot &\; Wolfvill e Community Partners: Cycling NS\, We're Outside\, and Banks Bikes\n\n\nTh is year's route:\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Le-Tour-de-l_Acadie-Bike-Ride.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:962@devourfest.com DTSTART;TZID=America/Halifax:20241026T100000 DTEND;TZID=America/Halifax:20241026T110000 DTSTAMP:20241022T132145Z URL:https://devourfest.com/program/game-changers-panel-the-filmmakers/ SUMMARY:Game Changers: Sustainable Film & Festival Production DESCRIPTION:This panel features a dynamic group of game changers\, includin g filmmakers and festival producers\, leading the charge in sustainable pr actices within the film industry. They will discuss innovative approaches to sustainability in both production and festival settings\, sharing best practices for eco-friendly set production and even addressing key issues s uch as food security and sovereignty. Hosted by Ali Hassan and featuring D ieter Kosslick (Greenvisions Potsdam)\, Michael Howell (Devour! The Food F ilm Fest)\, Marc Tetrault (filmmaker)\, and Blake McWilliam (filmmaker).\n \nTicket Price: $15.00 regular\, $12.00 student/senior\n\nModerator &\; Host Ali Hassan\n\nAli Hassan is a stand-up comedian\, actor\, author\, a nd broadcaster. He is the host of the hit CBC Radio comedy show Laugh Out Loud\, and for the past eight years has hosted Canada Reads\, CBC’s “B attle of the Books”. A television and film actor\, Hassan was recently n ominated for Canadian Screen Awards for his roles in two shows: Run The Bu rbs and the Peabody-Award winning Sort Of. In 2023\, Hassan began touring his one-man show\, Does This Taste Funny?\, based on his decade in the foo d industry. His comedic memoir\, Is There Bacon in Heaven?\, was described by Rick Mercer as “perhaps the funniest and most heartfelt Canadian mem oir yet.” @standupali\n\nDieter Kosslick\n\nAs Managing Director of the cultural and economic film-funding organizations in Hamburg (Hamburger Fil mbüro and FilmFonds Hamburg)\, Dieter Kosslick co-founded Cinema on the A lster and the European Low-Budget Film Forum\, as well as the European Fil m Distribution Fund. In 1991\, he moved to Düsseldorf as Managing Directo r of the new Filmstiftung Nordrhein-Westfalen\, where he also became a fou nding member of the International Film School IFS. In 2001\, the German go vernment appointed him Director of the Berlin International Film Festival\ , the Berlinale\, where he revitalised the film festival with numerous ini tiatives such as the Talent Campus (Talents) and the co-production market. He is a recipient of many awards\, including the prestigious Witzigmann P rize. In 2021\, his memoir\, Immer auf dem Teppich bleiben - von magischen Momenten und der Zukunft des Kinos\, was published. Since 2024\, Kosslick has been director of the new environmental film festival Greenvisions Pot sdam in Germany. @dieterkosslick @greenvisionspotsdam\n\nMichael Howell\n\ nWith a career spanning over 30 years\, Michael Howell is not only the fou nder but also the driving force behind Devour!. He is a renowned chef who has left his mark across the United States\, Canada\, and The Bahamas. Fro m owning and operating the award-winning restaurant Tempest in Wolfville\, NS\, to cooking twice at New York's prestigious James Beard House\; from his position as Exec Chef at the Green Turtle Club in The Bahamas (where D evour! The Beach takes place) to national TV and radio appearances across Canada as the Canadian Grilled Cheese Champion\, Michael has consistently pushed culinary boundaries.\n\nHis expertise in seafood is evident in his cookbook\, "Atlantic Seafood\," which was runner up at the Taste Canada aw ards in 2010. Michael's commitment to improving the food system has earned him recognition\, including the Queen Elizabeth II Diamond Jubilee Medal\ , the Nova Scotia Local Food Hero title\, and the Tourism Industry Associa tion of Nova Scotia Culinary Ambassador Award.\n\nMarc Tetrault\n\nMarc Te treault is an independent producer and co-owner of Shut Up &\; Colour P ictures\, a boutique production company based in Halifax. With over ten ye ars in the industry\, he has produced acclaimed films and TV shows that ha ve garnered international recognition. His debut feature\, Saudade\, premi ered in 2013 and was acquired by Starz. He participated in the Canadian Fi lm Centre's Producer's Lab\, leading to the successful Suck It Up. Notable credits include Weirdos\, Spinster\, Kids vs Aliens\, and The Queen of My Dreams\, which premiered at TIFF and SXSW. He is currently producing Skit e'kmujuekati'k by Bretten Hannam.@marcakamark\n\nBlake McWilliam\n\n[capti on id="attachment_11629" align="alignnone" width="542"] Screenshot[/captio n]\n\nBlake McWilliam is an award-winning Canadian director and producer. With an official selection at the 2015 Sundance Film Festival\, a Canadian Screen Award Nomination in 2016\, and multiple AMPIA\, CCMA\, and JUNO no minations and awards along the way\, McWilliam is quickly establishing him self at the forefront of the Canadian film industry. He produced the featu re films Hands that Bind starring Paul Sparks and two-time Academy Award n ominee Bruce Dern\, and Hey Viktor!\, an Indigenous comedy that premiered at Tribeca and TIFF this fall. On the documentary side\, The Lebanese Burg er Mafia was recently released on Paramount+\, while Send Kelp\, McWilliam ’s feature-documentary directorial debut\, premiered at the Santa Barbar a International Film Festival in February. He is next set to direct the fe ature documentary Connections and the narrative feature Fading Elegy. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Placeholding-Slide.png CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:963@devourfest.com DTSTART;TZID=America/Halifax:20241026T100000 DTEND;TZID=America/Halifax:20241026T111500 DTSTAMP:20241005T181521Z URL:https://devourfest.com/program/shorts-program-immigrant-stories-daly-c ity-di-sarno-the-storo-of-emilios-ballato-kowloon-lunchbox-noi/ SUMMARY:Shorts Program: Immigrant Stories - Daly City\, Di Sarno-The Story of Emilio's Ballato\, Kowloon!\, Lunchbox\, Noi DESCRIPTION:Daly City\n\nAn Indonesian boy and his mother attend a church p otluck and embellish the details around their dish to fit into the communi ty.\nUSA\, 2024\, 16 minutes\nDirector: Nick Hartanto\n\nDi Sarno- The Sto ry of Emilio’s Ballato\n\nA hidden gem of a restaurant in New York where celebrities hang out and secret dishes are served\, Ballato is filled wit h passion\, tradition\, and family influence.\nUSA\, 2023\, 10 minutes\nDi rector: Johannes Kroemer \n\nKowloon!\n\nKowloon! explores the Wong family ’s American Dream through their iconic Chinese restaurant\, reflecting o n legacy as third-generation owner Bobby Wong nears retirement.\nUSA\, 202 4\, 16 minutes\n\nLunchbox\n\n\nA Taiwanese American woman wrestles with r egret as she recreates childhood lunches\, realizing the distance she crea ted with her immigrant mother.\nUSA\, 2022\, 16 minutes\nDirector: Anne Hu \n\nNoi\n\nA young boy’s magical journey intertwines food\, culture\, an d identity\, highlighting the vital role of culinary traditions in preserv ing heritage.\nCanada\, 2024\, 9 minutes\nDirector: Luigi Capasso \n\nSpo nsored by Atlantic Lotto ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Daly-City-e1725302268926.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:967@devourfest.com DTSTART;TZID=America/Halifax:20241026T120000 DTEND;TZID=America/Halifax:20241026T133000 DTSTAMP:20241005T181601Z URL:https://devourfest.com/program/born-hungry-w-in-the-heat/ SUMMARY:Born Hungry w/In the Heat DESCRIPTION:Through his resilience\, determination\, and love for cooking\, Sash overcomes incredible odds to become a successful chef and reconnect with his roots. Born Hungry is a powerful testament to the strength of the human spirit and the importance of never giving up on your dreams\, no ma tter how impossible they may seem.\nCanada\, 2024\, 77 minutes\nDirector: Barry Avrich\nDistributor: Melbar Entertainment Group\n\nIn the Heat\nA ra w and revealing look at the challenges of the restaurant industry.\nCanada \, 2023\, 5 minutes\nDirector: Steel Bey \n\nSponsored by Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Born-Hungry.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:964@devourfest.com DTSTART;TZID=America/Halifax:20241026T120000 DTEND;TZID=America/Halifax:20241026T150000 DTSTAMP:20241009T132032Z URL:https://devourfest.com/program/new-canadians-street-food-celebration/ SUMMARY:New Canadians Street Food Celebration DESCRIPTION:Experience a new twist at Devour! 2024\, where we celebrate fem ale New Canadians transitioning to small food businesses. Six selected ven dors will showcase their global dishes with support from culinary school f aculty and students nationwide. Featuring music by Daniel James McFadyen a nd Linda McLean &\; The Awakening curated by the Deep Roots Music Coope rative. Linda McLean &\; The AwakeningJoin us in celebrating culture\, cuisine\, music\, and community at Devour!.\n\nTicket Price: Free admissio n\, $5.00 dishes for purchase \nSponsored by Perennia\, in partnership wi th the Nova Scotia Department of Agriculture\, Canadian Museum of Immigrat ion at Pier 21\, Payzant Home Furniture and Community Partners: Deep Roots Music Cooperative\, Valley Regional Enterprise Network and Immigrant Sett lement Services of Nova Scotia\n\nParticipants and dishes:\n\n Café Arom a Latino\, Guatemala- Guatemalan Enchiladas- toasted tortilla\, ground bee f\, pickled vegetables\, egg\, lettuce\, parsley\, queso fresco\n Field a nd Fare\, UK- Sausage Rolls with herbed mustard dip\n Fil-Can Kitchen\, P hilippines- Barbequed Pork Skewers\n Ken Mae Cooking\, Philippines- Empan ada- chicken\, ham\, bell pepper\, mayonnaise\, seasoning\, and cheese\n Soulbakery\, Ukraine- Vanilla Choux\n MomoNepal\, Laos- Momo Nepali- a sa voury pocket of vegetables served with Jhol Momo (gravy)\n Taj Mahal Cate ring\, India- Vegetable Pakora- deep fried vegetable patty with mild or sp icy chutney\n The Homemade Cook\, India- TBD\n\nLive Music curated by Dee p Roots: \n\nDaniel James McFadyen \n\nDaniel James McFadyen is an indie -folk artist originally from the suburbs of Toronto\, now finding solace o n Canada’s quieter eastern coast. Renowned for his captivating live perf ormances\, he has sold out venues nationwide\, including Toronto’s Great Hall and Halifax’s Marquee Ballroom. In 2024\, he leads the nominations at the Music Nova Scotia Awards\, with nods for SOCAN Songwriter of the Y ear\, Entertainer of the Year\, and Folk Recording of the Year. His award- nominated EP\, Songs to Show Your Friends\, released in late 2023\, showca ses intricate melodies and themes of love\, loss\, and home. His sophomore album\, Landmine\, is set to release in early spring 2024\, followed by a North American tour.\n\nLinda McLean &\; The Awakening\n\nLinda McLean has been ranked among the best of her North American contemporaries\; “ a singer/ songwriter in the great tradition of fellow Canadian Joni Mitche ll’s ’70's work”\;“country-tinged beauty with reference points str etching from Lucinda Williams to KD Lang.” with\, “material straddling the line between roots stylings and an adult contemporary-tinged sound à la Jann Arden or Sarah McLachlan.” Her new music continues to showcase finely crafted lyrics with instantly memorable melodies. Now performing wi th her new band\, The Awakening\, Linda captivates audiences with her sign ature vintage mix of Americana\, roots\, folk\, and alt-country rock\, all driven by her gorgeous vocals. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/New-Canadians-Street-Food-Celebration.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:966@devourfest.com DTSTART;TZID=America/Halifax:20241026T130000 DTEND;TZID=America/Halifax:20241026T170000 DTSTAMP:20241023T151810Z URL:https://devourfest.com/program/foraging-workshop-w-gourmet-by-nature-s ean-tara-laceby-2/ SUMMARY:Foraging Workshop w/Gourmet By Nature – Sean & Tara Laceby DESCRIPTION:Embark on a culinary journey with Sean and Tara Laceby\, the ta lented duo behind Gourmet By Nature. Join them as they guide participants through the picturesque and wild landscapes of Nova Scotia in search of la te fall’s bountiful wild foods. Guests will also be having a refreshment break at Saltair Nordic Spa and Wellness. With an unwavering passion for nature’s treasures\, Sean and Tara have been sourcing and incorporating foraged ingredients into their cooking and unique outdoor experiences thro ughout the year. Immerse yourself in the beauty of Nova Scotia’s wildern ess and savour the flavours of the season with Gourmet By Nature.\n\nTicke t Price: $75.00 per guest\, includes transport and a light meal\nBus leave s from Devour! Studios (360 Main Street\, Wolfville) at 1:00 p.m.\n\nSched ule:\n1:00 pm Depart Devour! Studios\n1:30 pm Arrive at destination: Long Beach (500m past the driveway to Salt Air) on Long Beach Rd\n1:30-2:30 pm Long Beach Foraging Walk\n2:30-2:45 pm Bus drives guest from Long Beach to Salt Air parking lot\n2:45 - 3:00 pm Chaga Walk &\; Talk\n3:00 pm Salt Air Spa Tour\n3:20 pm Foraged Cocktail in the Yoga Gathering Dome\n3:30 - 4:30 pm Gourmet By Nature's Foraged Food Bites with a View (parking lot a rea Salt Air)\n4:30 pm depart Salt Air\, return to Devour Studios\nSean La ceby\n\nSean Laceby’s lifelong passion for the outdoors has shaped his c ulinary career for over 25 years. As a fine dining chef at The Blomidon In n in Wolfville\, Chef Laceby has showcased his culinary expertise. Togethe r with his wife Tara\, Laceby founded Gourmet By Nature\, offering unique wild food experiences\, foraging tours\, and catered private events. A lic ensed fishing and hunting guide\, he leads outdoor “wild tours” year-r ound\, teaching guests the art of preparing gourmet dishes using Nova Scot ia’s wild foods. Gourmet By Nature’s mission is to celebrate wild food \, promote sustainable connections with nature\, and embrace the beauty of the outdoors in every season. @gourmetbynaturewildchef\n\nTara Laceby \n \nTara Laceby is a dedicated faculty member at the Nova Scotia Community C ollege\, imparting knowledge in office technology\, tourism marketing\, an d entrepreneurship. Beyond academia\, her passions extend to the outdoors\ , flowers\, and the culinary realm—particularly food and wine\, which ca ptivated her as she earned her Sommelier certification in 2011. Embracing life’s adventures with her three children and her husband Sean\, known a s the Wild Chef\, Laceby finds solace on their small farm in the Annapolis Valley. Together\, they helm Gourmet By Nature\, offering immersive wild food guiding and year-round culinary experiences\, showcasing their shared love for nature and gastronomy. @taralaceby\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Foraging-Workshop-w_Gourmet-By-Nature.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:965@devourfest.com DTSTART;TZID=America/Halifax:20241026T130000 DTEND;TZID=America/Halifax:20241026T143000 DTSTAMP:20241022T132226Z URL:https://devourfest.com/program/culinary-workshop-bourbon-bites-w-chef- winnie-chen-ray-daniel/ SUMMARY:Culinary Workshop: Bourbon & Bites w/Chef Winnie Chen & Ray Daniel DESCRIPTION:Fu’s Repair Shop\, voted Best New Restaurant in Edmonton in 2 023\, is a must-visit spot. Chef Owner Winnie Chen offers a unique dining experience with a fantastic cocktail program and creative dim sum. Join us as she teams up with American Whiskey Ambassador for Suntory Global Spiri ts\, Ray Daniel\, to present innovative dishes paired with bourbons from t heir portfolio.\n\nTicket Price: $50.00\, includes food and beverage sampl es\nSponsored by Suntory Global Spirits\, J.R. Mahoney Ltd.\, and Chef Wor ks\nMust be 19+ to attend in-person\nMenu &\; pairings coming soon!\n\n Ray Daniel\nRay Daniel brings with him over two decades of experience in t he world of beverage alcohol\, from Europe to North America\, where he is currently the American Whiskey Ambassador to Canada for Suntory Global Spi rits\, James B. Beam Distilling Co.\, and Maker’s Mark. Hailing from Ire land\, Daniel has been enamoured with the category of Whiskey his whole li fe\, which has led to a career specializing in Irish\, Scotch\, Canadian\, and American Whisk(e)y. With a long background in competitive bartending\ , Daniel’s escapades have landed him in competitions and as a guest spea ker and lecturer throughout Canada\, Mexico\, and the USA\, and led to app earances in publications such as Whisky Magazine and The New York Times. J am-packed with passion\, humour\, and a deep-rooted respect for the histor y of whiskey\, Daniel’s presentations have become a highly sought-after affair. @raydanielwhiskey \n\nWinnie Chen \n\nWinnie Chen is an accomplis hed executive chef and partner of two renowned Edmonton restaurants: Fu’ s Repair Shop and Boa &\; Hare. Known for her culinary creativity\, Che f Chen’s cooking style blends tradition with innovation\, earning both e stablishments numerous accolades. Her passion for art and fashion influenc es her approach to food\, creating unique and memorable dining experiences . Beyond the kitchen\, Chen cherishes the sense of community that food fos ters\, bringing people together through her culinary creations. With a com mitment to excellence\, she continues to push boundaries and delight diner s with her freeform cooking style\, reflecting her creativity and dedicati on to the culinary craft. @albertaboeuf_ f @fus_repair_shop @boaandhare \ n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Ray-Daniel.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios B\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Ca nada 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 B:geo:4 5.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:969@devourfest.com DTSTART;TZID=America/Halifax:20241026T140000 DTEND;TZID=America/Halifax:20241026T153000 DTSTAMP:20241005T182042Z URL:https://devourfest.com/program/women-captains-w-love-is-a-fish/ SUMMARY:Women Captains w/Love is a Fish DESCRIPTION:Marilyn\, a lobster fisher\, aspires to be a captain like her f ather. Encouraged by fellow women captains\, she pursues her dream until t ragedy strikes. Her husband’s sudden death leaves her a single mother\, challenging her aspirations. Marilyn must now navigate her new reality and reevaluate her dreams of becoming a captain.\nCanada\, 2022\, 52 minutes\ nDirector: Phil Comeau \nDistributor: Bellefeuille Production\n\nLove is a Fish\nExperience the unique relationship between fish\, the ocean\, and the community of Hachijo Jima in this insightful and touching documentary. \nUSA/Japan\, 2023\, 20 minutes\nDirector: Conor Hagen \n\nAt this screen ing we will premiere &\; launch a new The Landscape of Grand Pré Reel. \n\nSponsored by the Nova Scotia Office of Acadian Affairs and Francophoni e\, The Landscape of Grand Pré\, Telefilm Canada\, and the Agri-Food Anal ytics Lab ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Women-Captains-e1725300060836.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:968@devourfest.com DTSTART;TZID=America/Halifax:20241026T150000 DTEND;TZID=America/Halifax:20241026T163000 DTSTAMP:20241022T132330Z URL:https://devourfest.com/program/bishops-cellar-wine-workshop-w-alanna-m cintyre/ SUMMARY:Wine Workshop: Innovative Regions and Local Changemakers w/Alanna M cIntyre DESCRIPTION:Join Bishop’s Cellar Sommelier\, Alanna McIntyre\, for an aft ernoon of education and tasting featuring wines from around the globe and right here at home. Prepare to be captivated as Alanna shares her insights on how vignerons from various corners of the world overcome the challenge s of an ever-fluctuating climate. \n\nFrom the crisp and refreshing wines of our local cool-climate region to the bold and concentrated wines from desert climates\, each glass will offer a window into these exceptional wi nes' dynamic and expressive nature.\n\nWhether you're a seasoned connoisse ur or just starting to explore the world of wine\, this afternoon is an op portunity to deepen your knowledge\, refine your palate\, and discover new favourites.\n\nTicket Price: $50.00\, includes wine samples\nSponsored by Bishop’s Cellar\nMust be 19+ to attend in-person\n\nAlanna McIntyre\n\n Alanna McIntyre joined Bishop’s Cellar in its early stages\, infusing he r warmth and extensive wine expertise into various roles within the compan y's retail and operations teams. Her entry into the wine industry stemmed from her passion for art\, culture\, food\, and romance languages\, furthe r fueled by her experiences in France\, Spain\, and Italy. Inspired by her father’s vineyard venture in the Annapolis Valley\, McIntyre gained a p rofound appreciation for wine producers. Certified as a sommelier since 20 02 and holding the WSET Level 3 Award in Wine &\; Spirits\, she combine s her diverse experiences to enrich the wine community and elevate the enj oyment of fine wines. @alanna.mcintyre @bishopscellar  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Alanna-McIntyre.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios C\, 360 Main Street\, Wolfville\, Nova Scotia\, B4 P1C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s C:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:983@devourfest.com DTSTART;TZID=America/Halifax:20241026T170000 DTEND;TZID=America/Halifax:20241026T193000 DTSTAMP:20240918T161821Z URL:https://devourfest.com/program/special-presentation-posso-entrare-an-o de-to-naples-with-director-trudie-styler-in-attendance/ SUMMARY:Special Presentation: Posso entrare? An Ode to Naples with director Trudie Styler in attendance DESCRIPTION:Naples is a city with a reputation. A city of culture\, of crea tivity\, but also a city of chaos and criminal neglect. Director Trudie St yler confronts the challenge\, the intrigue\, and the complexities of this unique city. Allowing the people of Naples to tell their own story reveal s a city of generosity and cruelty\, a city of light and stark shadows.\n\ nItaly\, 2023\, 103 minutes\nDirector: Trudie Styler\nDistributor: Rai Cin ema\n\nDirector Trudie Styler will be in attendance at her screening and w ill take part in an on-stage interview with CBC's Ali Hassan following the film.\n\nTrudie Styler\n\nTrudie Styler is a film director\, producer\, a ctress\, human rights activist\, environmentalist\, organic farmer and win emaker.\nFor over 25 years Styler’s productions championed first-time wr iting and directing talent\, producing\, among others\, award-winning film s such as Guy Ritchie’s first two movies LOCK STOCK AND TWO SMOKING BARR ELS (1998) and SNATCH (2000)\, as well as Duncan Jones' first movie MOON ( 2009) for which she won the BIFA for Best Film.\nStyler has also produced and directed several award-winning documentaries. For example\, MOVING THE MOUNTAIN (1994)\, directed by Michael Apted\, won her the IDA Award in 19 94 and the Crystal Heart Award from the Heartland Film Festival 1994. THE SWEATBOX (2002)\, directed by Styler and John-Paul Davidson\, premiered at the Toronto International Film Festival.\nIn 2011\, Styler formed Maven P ictures in partnership with Celine Rattray\, with the remit to promote fem ale talent and diversity in the film industry. Maven’s production credit s to date include\, amongst myriad others\, FILTH (2013)\; STILL ALICE (20 14)\, for which Julianne Moore won an Academy Award\; Andrea Arnold’s AM ERICAN HONEY (2016) which won the Jury Prize at Cannes Film Festival in 20 17\; NOVITIATE (2017)\, which won\, among other awards\, the Special Jury Prize for Breakthrough Director at Sundance for Maggie Betts\; THE KINDERG ARTEN TEACHER (2018)\, which won the Directing Award for Sara Colangelo at Sundance 2018\; SKIN (2018) which won the FIPRESCI Prize at the Toronto I nternational Film Festival\; HUMAN CAPITAL (2019)\; DRIVEWAYS (2019) which won two posthumous best actor awards for Brian Dennehy and an NBR Award\; WITH/IN (2021)\, a series of short films made by writer/actors under stri ct lockdown conditions\; UNICORNS (2023)\; and THE BURIAL (2023). Projects in post-production include Scarlett Johansson’s directorial debut ELEAN OR THE GREAT (TBA) and CHRISTMAS KARMA (2025) with Gurinder Chadha.\nStyle r’s debut narrative feature film as a Director\, FREAK SHOW (2017)\, an adaptation of James St James’s best-selling novel\, was released in Janu ary 2018 and was nominated for three awards at the Berlin International Fi lm Festival 2017 as well as the Audience Award at the Edinburgh Internatio nal Film Festival 2017.\nMost recently\, Styler directed POSSO ENTRARE? AN ODE TO NAPLES (2023)\, which won Italy’s prestigious Globo d’Oro for Best Documentary as well as Documentary of the Year awards at the Capri an d Ischia Film Festivals. Before being commissioned by RAI Cinema to create the film\, Styler had only visited Naples briefly. Nonetheless\, she appr oached the city with the same verve for humanity and storytelling that’s driven her career and allowed the narrative to develop naturally and thro ugh the perspectives of the Napolitan people. Styler roamed the city\, kno cking on doors and asking ‘Posso Entrare?’ (‘May I come in?’)\, wh ereupon the locals generously shared their lives and city with her. It was only after taking the time to listen that the focus of the documentary be came clear: to explore the on the ground work of the people in Naples who everyday are taking care of each other and their community. The documentar y aims to present Naples beyond the popular stereotypes and media represen tations\, from the perspective of a witness and investigator\, and invites its audience to see the city through the eyes of its inhabitants and to u nderstand their deep connection to their home. @trudiestyler\nDirector Tru die Styler on the streets of Naples\nAli Hassan\n\nAli Hassan is a stand-u p comedian\, actor\, author\, and broadcaster. He is the host of the hit C BC Radio comedy show Laugh Out Loud\, and for the past eight years has hos ted Canada Reads\, CBC’s “Battle of the Books”. A television and fil m actor\, Hassan was recently nominated for Canadian Screen Awards for his roles in two shows: Run The Burbs and the Peabody-Award winning Sort Of. In 2023\, Hassan began touring his one-man show\, Does This Taste Funny?\, based on his decade in the food industry. His comedic memoir\, Is There B acon in Heaven?\, was described by Rick Mercer as “perhaps the funniest and most heartfelt Canadian memoir yet.” @standupali ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Posso-entrare-An-Ode-to-Naples-3-scaled-e1726087642369.jpg CATEGORIES:EVENT,FILM LOCATION:Denton Hall\, 12 Horton Avenue\, Wolfville\, NS\, B4P 2P7\, Canada GEO:45.08863;-64.365422 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Horton Avenue\, Wolfvill e\, NS\, B4P 2P7\, Canada;X-APPLE-RADIUS=100;X-TITLE=Denton Hall:geo:45.08 863,-64.365422 END:VEVENT BEGIN:VEVENT UID:970@devourfest.com DTSTART;TZID=America/Halifax:20241026T190000 DTEND;TZID=America/Halifax:20241026T210000 DTSTAMP:20241007T012345Z URL:https://devourfest.com/program/devour-lobster-fais-do-do/ SUMMARY:Devour! Lobster Fais do-do DESCRIPTION:Embark on a culinary journey at the Wolfville Farmers Market wi th the highly anticipated return of the Lobster Supper with an Acadian twi st\, presented by NSCC Kingstec culinary instructors Peter Dewar and Paul Thimot and their culinary students. Indulge in fresh lobster and all the f ixings along with traditional Acadian cuisine\, all while supporting local producers and celebrating the rich culinary heritage of the region. Featu ring music by Jacques Surette curated by the Deep Roots Music Cooperative. \n\nTicket Price: $75.00 includes meal\; cash bar\nSponsored by the Nova Scotia Office of Acadian Affairs and Francophonie\, Audi Halifax\, Devour! Seafood Partnership- Victoria Co-operative Fisheries\, Afishionado Fishmo ngers &\; Comeau's Sea Foods Ltd\, and Community Partner: Deep Roots Mu sic Festival\nMenu: Chicken Fricot\, Lobster Supper with all the fixings\, and Pudding Chomeur\n\nJacques Surrette\n\nJacques Surette is a 24-year-o ld singer-songwriter from Yarmouth\, Nova Scotia\, known for his captivati ng and natural way of speaking. His poignant lyrics invite listeners on a journey through his homeland. After gaining recognition in the Maritimes\, Jacques has also made an impact in Louisiana\, Quebec\, France\, and Swit zerland. His performances feature a blend of songs in both French and Engl ish\, reflecting the linguistic duality of his life. In June 2019\, he rel eased his debut folk album\, “Marche\, marche\, marche\,” co-produced by Lisa LeBlanc and Benoit Morier. His subsequent albums\, “Jacques Sure tte II” (2020) and “Consequences” (2023)\, are released by Le Grenie r musique. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Lobster-Fais-do-do-3.jpeg CATEGORIES:EVENT 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:VEVENT UID:971@devourfest.com DTSTART;TZID=America/Halifax:20241026T200000 DTEND;TZID=America/Halifax:20241026T214500 DTSTAMP:20241005T182310Z URL:https://devourfest.com/program/widow-cliquot-w-paumo-damour/ SUMMARY:Widow Cliquot w/Paumo D'amour DESCRIPTION:Widow Clicquot is based on the true story behind the Veuve Clic quot champagne family and business that began in the late 18th century. Af ter her husband’s untimely death\, Barbe-Nicole Ponsardin Clicquot flout s convention by assuming the reins of the fledgling wine business. Steerin g the company through dizzying reversals\, she defies her critics and revo lutionizes the champagne industry.\nFrance/UK\, 2023\, 89 minutes\nDirecto r: Thomas Napper\nDistributor: Vertical Entertainment\n\nPaumo d’Amour\n \nDédé neglects his wife for his vegetable garden. When his prized tomat oes vanish\, he must solve the mystery of their disappearance.\nFrance\, 2 023\, 6 minutes\nDirectors: Ian Halley\, Nathan Hermouet\, Luka Croisez\, Laurène Vaubourdolle\, Jade Van De Veire\nSponsored by Alliance Français e ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Widow-Clicquot-e1725300121122.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:984@devourfest.com DTSTART;TZID=America/Halifax:20241026T210000 DTEND;TZID=America/Halifax:20241027T000000 DTSTAMP:20241022T132407Z URL:https://devourfest.com/program/devour-saturday-night-dance-party/ SUMMARY:Devour! Saturday Night Dance Party featuring the Mark Riley Band DESCRIPTION:Join us for an unforgettable evening of dancing and celebration at the Audi Halifax Stage in Devour! Studios\, as we toast to another suc cessful festival! Get ready to groove to the electrifying sounds of the Ma rk Riley Band\, whose infectious energy and captivating performances will keep you on your feet all night long. Gather your friends\, bring your dan cing shoes\, and prepare for a night filled with joy\, laughter\, and unfo rgettable memories. Let’s make this a night to remember!\n\nTicket inclu des live music and cash bar\nSponsored by Audi Halifax and IPC Securities\ nMust be 19+ to attend in-person\nThe Mark Riley Band\n\nThe Mark Riley Pr oject\, formed in January 2014\, is a dynamic 5-piece band blending Funk\, Jazz\, Blues\, and Soul. Led by Mark Riley\, a 2021 and 2022 ECMA nominee and 2021 ANSMA award winner from Lake Loon\, Nova Scotia\, the band showc ases a diverse lineup. Fisher Akao\, hailing from the Solomon Islands\, co ntributes vocals\, piano\, and keyboards. Mark Towers\, from the UK\, play s saxophone and provides vocals. Ottawa-born Brian Chhangur\, originally f rom Guyana\, rocks the bass guitar and vocals\, while Dave Pashley from Po rt Perry\, Ontario\, drives the rhythm on drums. The band performs regular ly throughout the Atlantic Provinces. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Devour-Saturday-Night-Dance-Party-scaled.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:973@devourfest.com DTSTART;TZID=America/Halifax:20241027T110000 DTEND;TZID=America/Halifax:20241027T130000 DTSTAMP:20241009T162219Z URL:https://devourfest.com/program/the-devour-golden-tines-award-brunch/ SUMMARY:The Devour! Golden Tines Award Brunch DESCRIPTION:It’s baaaaacccckkkkk. Come join us for an unforgettable celeb ration of the 2024 festival as we host the return of our Devour! Golden Ti ne Awards Brunch. Renowned Chef Craig Flinn\, a longtime friend of the fes tival\, has curated a group of talented Nova Scotia chefs to create delici ous brunch dishes showcasing local eggs–chefs Guy Pratt\, Ian Clarke\, a nd Dennis Mbeba. During the event\, we will be presenting our prestigious Golden Tine Awards in five categories: Best Animation\, Best Short Documen tary\, Best Short Drama\, Best Feature Documentary\, and Best Feature Dram a. The winners of these awards are selected by our esteemed jury members\, including Dieter Kosslick\, former Director of the Berlin International F ilm Festival\, Jacopo Chessa\, executive director of the Veneto Film Commi ssion and Nova Scotia-based filmmaker and writer\, Ron Foley Macdonald.\n\ nTicket Price: $50.00\, includes brunch and beverages\nSponsored by the Eg g Farmers of Nova Scotia\, L’Acadie Vineyards\, Acadian Seaplants and Ba rrelling Tide Distillery\n\nMenu\nCraig Flinn- Smoked Cheddar and Chive Bu ttermilk Biscuits with maple butter\nGuy Pratt- Bao Benny with poached egg \, hoisin pork belly\, thrice cooked potatoes\, and sriracha hollandaise\n Ian Clarke- East Coast Scotch Egg with haddock and lobster crust\, remoula de\, and whiskey cream\nDennis Mbeba- Seasonal Cheesecakes\n\nSeaweed Caes ars provided by Barrelling Tide Distillery &\; Acadian Seaplants\nSpark ling provided by L’Acadie Vineyards\n\nCraig Flinn \n\nChef Craig Flinn is a culinary expert with a diverse background. After graduating from St. Mary’s University in 1993\, he worked full-time as a chef to fund his e ducation. He further honed his skills at the Culinary Institute of Canada\ , graduating in 1997 and training under Chef Michael Smith at The Inn at B ay Fortune. Chef Flinn’s culinary journey took him to Switzerland\, Lond on’s Savoy Hotel\, and New York\, before returning to Halifax in 2001 to open one of Nova Scotia’s original farm-to-table restaurants\, Chives C anadian Bistro\, in addition to 2 Doors Down and Temple Bar. He recently s old his restaurant interests to concentrate on his company\, Fork in the R oad Productions\, focusing on a variety of work in the media\, restaurant consulting\, executive catering\, and culinary tourism. He has written fiv e celebrated cookbooks\, contributed to numerous culinary publications\, a nd has been hosting all-inclusive culinary tours across Europe since 2011\ , with plans to venture into Portugal in 2025. @chefcraigflinn\n\nGuy Prat t\n\nGrowing up in Dartmouth\, NS\, Guy Pratt discovered a passion for foo d at an early age\, starting to work in his father's restaurant at just 16 . In 2016\, he trained under Chef Michael Smith at the Inn and graduated f rom the Culinary Institute of Canada in 2018. He then joined Canada’s Ju nior Culinary Team\, competing at the 2018 World Cup in Luxembourg. His tr avels to countries like Vietnam\, Thailand\, and Japan deepened his love f or Asian cuisine\, leading him to co-found Studio East with his brother in November 2019. Recently\, he competed at the PEI Shellfish Festival\, gui ded by the mentorship of his father\, Bill Pratt\, and Chef Craig Flinn\, which has greatly enriched his culinary journey. @guypratt.ca\n\nIan Clark e\n\nIan Clarke\, an acclaimed Executive Chef at 2 Doors Down in Halifax\, Nova Scotia\, has a culinary journey as rich as his dishes. Born in Lahr\ , Germany\, Ian’s passion for gastronomy led him to graduate from NSCC - Akerley Campus in Culinary Arts in Dartmouth\, Nova Scotia. He honed his skills under the mentorship of Chef Craig Flinn at Chives Canadian Bistro\ , where he learned the art of Canadian cuisine. Ian’s adventurous spirit took him to the vibrant culinary scenes of London and Edinburgh\, where h e further refined his craft. In a bold move two years ago\, he attempted t o launch his own restaurant\, PMQ\, in the iconic space of Chives\, showca sing his innovative approach and dedication to the culinary arts. Ian's jo urney reflects not just talent\, but an ultimate commitment to elevating t he dining experience in Halifax. @ian.m.a.clarke\n\nDennis Mbeba\nDennis M beba and his wife are the founders of Delectable Desserts\, a family-owned specialty bakery based in Nova Scotia. Established in 2017\, their goal i s to provide the Halifax Regional Municipality with professionally made de sserts for both wholesale and individual orders. They take pride in offeri ng high-quality\, handcrafted treats\, each made from scratch daily using the finest and freshest ingredients. Committed to supporting local busines ses\, Dennis and his wife strive to build strong professional relationship s with their customers\, whom they consider part of their extended family. For them\, Nova Scotia is not just a place\; it’s home. @delectabledess ertsns\n\nThe 2024 Devour! Golden Tine Awards Jury\n\nJacopo Chessa \n\nJ acopo Chessa majored in film studies and worked largely in the 1950s and 1 960s in French cinema. He has published two books and many articles\; and cooperated with the Archivio Nazionale Cinematografico della Resistenza\, the University of Torino\, and the Université Sorbonne Nouvelle\, Paris 3 . Since the beginning of 2014\, he has been the director of the Italian Sh ort Film Center. In 2016\, he founded the Torino Short Film Market which h e directed until 2020. He worked as a contract professor at Université So rbonne Nouvelle\, Paris 3 from 2017 to 2019. Since 2020\, he’s been CEO of the Veneto Film Commission. @jj_chessa @venetofilmcommission \n\nDiete r Kosslick \nAs Managing Director of the cultural and economic film-fundin g organizations in Hamburg (Hamburger Filmbüro and FilmFonds Hamburg)\, D ieter Kosslick co-founded Cinema on the Alster and the European Low-Budget Film Forum\, as well as the European Film Distribution Fund. In 1991\, he moved to Düsseldorf as Managing Director of the new Filmstiftung Nordrhe in-Westfalen\, where he also became a founding member of the International Film School IFS. In 2001\, the German government appointed him Director o f the Berlin International Film Festival\, the Berlinale\, where he revita lised the film festival with numerous initiatives such as the Talent Campu s (Talents) and the co-production market. He is a recipient of many awards \, including the prestigious Witzigmann Prize. In 2021\, his memoir\, Imme r auf dem Teppich bleiben - von magischen Momenten und der Zukunft des Kin os\, was published. Since 2024\, Kosslick has been director of the new env ironmental film festival Greenvisions Potsdam in Germany. @dieterkosslick @greenvisionspotsdam\n\nRon Foley Macdonald\n\nRon Foley Macdonald is a Ha lifax-based filmmaker and writer with extensive experience in the film and television industry. His work includes collaborations with the National F ilm Board\, CBC\, T∂he Daily News\, Take One Magazine\, and the Atlantic Film Festival. He has taught Film History at NSCAD University\, Dalhousie \, and MSVU. At Winter Light Productions\, Ron has written and directed th ree feature films and produced ten more\, along with hundreds of hours of television\, including eleven seasons of the Ghost Hunting series Haunted for Eastlink TV. His contributions have solidified his reputation in the C anadian film community. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Devour-Golden-Tines-Award-Brunch.jpeg CATEGORIES:EVENT 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:VEVENT UID:974@devourfest.com DTSTART;TZID=America/Halifax:20241027T130000 DTEND;TZID=America/Halifax:20241027T144500 DTSTAMP:20240905T122106Z URL:https://devourfest.com/program/a-new-kind-of-wilderness-w-scenes-in-a- coq-au-vin/ SUMMARY:A New Kind of Wilderness w/Scenes in a Coq au Vin DESCRIPTION:In a secluded Norwegian forest\, the Payne family’s idyllic o ff-the-grid existence is upended by tragedy\, forcing them to integrate in to modern society. Through tender moments and shared love\, the Paynes nav igate challenges with resilience and compassion\, offering a heartfelt and moving exploration of grief and acceptance in the face of change.\nNorway \, 2024\, 84 minutes\nDirector: Silje Evensmo Jacobsen\nDistributor: Blue Ice Docs\n\nScenes in a Coq au Vin\n\nThe timeless tradition of preparing Coq au Vin\, showcasing the essence of life and death through food.\nCanad a\, 2023\, 13 minutes\nDirector: Geordie Trifa  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/A-New-Kind-Of-Wilderness-e1725302356989.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:977@devourfest.com DTSTART;TZID=America/Halifax:20241027T140000 DTEND;TZID=America/Halifax:20241027T170000 DTSTAMP:20241007T012549Z URL:https://devourfest.com/program/the-9th-annual-great-devour-community-c hicken-supper/ SUMMARY:The 9th Annual Great Devour! Community Chicken Supper DESCRIPTION:Devour! is excited to announce the return of our ninth annual e vent in support of regional food banks in the Annapolis Valley. We will be serving a delicious locally roasted chicken dinner with all the trimmings prepared by the legendary Chimney Swifts Cooking Club\, along with our ta lented visiting chefs and volunteers. This event is open to everyone\, so come out and enjoy a tasty meal while also celebrating our dedicated commu nity volunteers who have made the festival a success. The evening will fea ture music by Colrain curated by the Deep Roots Music Cooperative\, so get ready to dance under the tents at Waterfront Park. \n\nTicket Price: $20 .00 donation or a pre-issued ticket from a regional food bank\n\nSponsored by Assante Wealth Management\, Chicken Farmers of Nova Scotia\, Perennia\ , in partnership with the NS Dept of Agriculture\, Payzant Home Furniture\ , Community Partners: Local Food Banks\, Chimney Swift Chefs\, Deep Roots Music Festival\n\n\nColrain\n\nHailing from Wolfville\, Nova Scotia\, Colr ain is an indie-folk-rock ensemble celebrated for their rich lyrics\, poli shed instrumentals\, and strong community ties. While songwriting is a sha red passion\, the band finds true fulfillment in live performances\, forgi ng connections with their supportive audience. Drawing from diverse musica l backgrounds\, including classical\, folk\, jazz\, country\, funk\, punk\ , and rock\, Colrain’s sound transcends conventional genres\, creating a unique identity. Their debut EP\, “Here We Are\,” showcases their aut hentic approach\, embracing their identity without pretense. With an unwav ering stage presence\, Colrain invites listeners to experience a personal connection with their music.  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 9/Great-Devour-Chicken-Dinner-1.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:975@devourfest.com DTSTART;TZID=America/Halifax:20241027T140000 DTEND;TZID=America/Halifax:20241027T150000 DTSTAMP:20241021T211019Z URL:https://devourfest.com/program/culinary-workshop-secrets-to-living-the -mediterranean-lifestyle-w-dario-tomaselli-anita-heidema/ SUMMARY:Culinary Workshop: Secrets to Living the Mediterranean Lifestyle w/ Dario Tomaselli & Anita Heidema DESCRIPTION:Imagine savouring every moment\, every bite\, and every connect ion. In the Mediterranean\, life is about waking up with purpose\, embraci ng the day with vigour\, and fostering meaningful relationships. This simp le yet profound way of living centers on joy and contentment. Dario Tomase lli and Anita Heidema embraced this lifestyle when given a second chance\, and it transformed their lives. As an Italian chef and a rich life strate gist couple\, they have developed eight guiding principles to help others embrace this enriching way of living. Now\, they invite you to do the same . Whether you’re an empty nester seeking a fresh adventure or simply yea rning for something more\, this journey is for you.\n\nTicket Price: $50.0 0\, includes food samples\nSponsored by J.R. Mahoney Ltd.\, Chef Works\n\n Anita Heidema \n\nAfter a 27-year corporate career\, Anita Heidema discov ered a deeper purpose and transformed into the CEO of her own life. Armed with six years of training in master coaching\, NLP\, hypnotherapy\, and t ravel\, she unearthed the profound benefits beyond traditional business. W ith a focus on life balance\, Heidema leverages her diverse expertise to e nrich lives holistically\, fostering success and vitality. A bestselling a uthor of Vitality Knocks\, podcast host of Ah-Ha Moments for Success\, spe aker\, and co-brand owner of O’Live Your Life.org\, Anita champions the Mediterranea Lifestyle Movement. Her media presence spans numerous TV appe arances and publications\, while her O’Live Your Life Lifestyle TV\, blo gs\, International Dinner Club\, and innovative culinary and mindset tools resonate with food enthusiasts seeking a zestful life. @anitaheidema_rich lifebiz @oliveyourlife.org \n\nDario Tomaselli \n\nBorn into a family imm ersed in the culinary world in Italy\, Dario Tomaselli’s upbringing kind led his love for food and hospitality. After completing hotel and chef sch ool in Stresa\, Italy\, he embarked on a remarkable global career\, honing his culinary craft in prestigious restaurants and hotels worldwide. From serving as an Executive Chef at the Melia Grand Hotel in Cancun to spearhe ading Oro Restaurant for a decade\, Tomaselli’s expertise has left a las ting mark. His role as coordinator of the Italian Cuisine Post Diploma Int ernational program at George Brown College showcased his dedication to cul inary education. Today\, as a co-founder of O’Live Your Life.org\, Tomas elli champions the Mediterranean Lifestyle Movement\, and his culinary pro wess has been recognized in various publications and culinary events\, whe re he continues to inspire food enthusiasts around the world. @chefdarioto maselli @oliveyourlife.org ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Secrets-to-Living-the-Mediterranean-Lifestyle-w_Dario-Tomaselli-Anita-He idema.jpeg CATEGORIES:EVENT,FILM,PANEL,WORKSHOP LOCATION:Devour! Studios B\, 360 Main Street\, Wolfville\, NS\, B4P1C4\, Ca nada 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 B:geo:4 5.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:976@devourfest.com DTSTART;TZID=America/Halifax:20241027T150000 DTEND;TZID=America/Halifax:20241027T165500 DTSTAMP:20240905T015754Z URL:https://devourfest.com/program/holy-cow-w-gone-good-ode-de-fromage/ SUMMARY:Holy Cow w/Gone Good: Ode de Fromage DESCRIPTION:Totone’s carefree teenage life of drinking and dancing abrupt ly shifts when he becomes the sole provider for his 7-year-old sister. Des perate for income\, he focuses on creating an award-winning comté cheese to win a competition prize\, showcasing his determination and resilience i n the face of adversity.\nFrance\, 2024\, 90 minutes\nDirector: Louise Cou rvoisier\nDistributor: Zeitgeist Films\n\nGone Good: Ode de Fromage\n\nDel ve into the fascinating world of cheese making\, as French artisans and fe rmentation experts reveal the crucial role of fungi.\nUSA\, 2024\, 20 minu tes\nDirector: Hamilton Pevec \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/Holy-Cow-e1725301813790.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:978@devourfest.com DTSTART;TZID=America/Halifax:20241027T170000 DTEND;TZID=America/Halifax:20241027T190000 DTSTAMP:20240905T015809Z URL:https://devourfest.com/program/the-best-pizza-is-in-la-w-pictou-county -style-pizza/ SUMMARY:The Best Pizza is in LA w/Pictou County Style Pizza DESCRIPTION:Filmmaker Pete Ferriero is determined to prove the best pizza i s not in New York\, Chicago\, or Italy\, but actually in Los Angeles. He e mbarks on a journey with celebrity chefs and special guests to uncover the rich history and diverse array of red sauce\, cheese\, and unconventional -topping pizza joints in LA. Featuring appearances by Nancy Silverton\, Br ooke Williamson\, Tori Spelling\, Joe Sasto\, Stephanie Izard\, and more.\ nUSA\, 2024\, 80 minutes\nDirector: Pete Ferreiro\nDistributor: Sunspot Fi lms\n\nPictou County Style Pizza\n\nIn a small town in Nova Scotia\, the m ystery of the legendary “Spicy Brown Sauce” on Pictou County-Style Piz za unfolds.\nCanada\, 2024\, 8 minutes\nDirector: Brad Sayeau\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Best-Pizza-is-in-LA-e1725300790710.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:979@devourfest.com DTSTART;TZID=America/Halifax:20241027T190000 DTEND;TZID=America/Halifax:20241027T204500 DTSTAMP:20240905T140110Z URL:https://devourfest.com/program/closing-gala-we-are-guardians-w-the-eve rlasting-pea/ SUMMARY:Closing Gala: We Are Guardians w/The Everlasting Pea DESCRIPTION:We Are Guardians is a captivating documentary that sheds light on the struggles of Indigenous forest guardians and activists in their fig ht against deforestation. Through a mix of personal narratives and expert analysis\, the film delves into the multifaceted issues surrounding the de struction of the Amazon Rainforest and its global consequences.\nBrazil/US A\, 2023\, 82 minutes\nDirectors: Edivan Guajajara\, Chelsea Greene\, Rob Grobman\nDistributor: ROCO Films\n\nThe Everlasting Pea\n\nExplore plant c onsciousness and our connection with nature through a mystical journey ble nding science\, dreamscapes\, and ancient ruins.\nCanada\, 2024\, 17 minut es\nDirector: Su Rynard\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/We-Are-Guardians-e1725300202216.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:986@devourfest.com DTSTART;TZID=America/Halifax:20251020T093000 DTEND;TZID=America/Halifax:20251020T113000 DTSTAMP:20250925T224120Z URL:https://devourfest.com/program/the-big-picture-program-seaweed-stories -screening-cooking-class/ SUMMARY:The Big Picture Program: Seaweed Stories (Screening & Cooking Class ) DESCRIPTION:Seaweed Stories- Recommended for Grades 6+\n\nNarrated by Fores t Whitaker\, Seaweed Stories is a vibrant\, global look at the wonders of seaweed. It features extraordinary stories and unique characters whose liv es have been entangled by this often-overlooked marine organism\, which ma y hold answers to some of humanity’s biggest challenges. \nUSA\, 2024\, 30 minutes\nDirector Jake Sumner\n\nThe film will be followed by a facili tated post-screening chat with Nourish Nova Scotia and a hands-on culinary workshop led by Chef Peter Dewar and students from the Nova Scotia Commu nity College’s culinary program.\n\nRecipe: Rice Bowl with local seaweed \, vegetables\, and a honey garlic dressing\nTicket Price for the Film &am p\; Workshop Bundle: $5.00 per student\nSponsored by the Nova Scotia Teach ers’ Union\, Nourish Nova Scotia\, and the Nova Scotia Community College \n\nTeachers\, this session is sold out. Please email Cat Frawley at our B ox Office at tickets@devourfest.com to get your name and class on a wait l ist. \n\nFor the past decade\, Devour! and Nourish Nova Scotia have proud ly presented a captivating series of films designed for youth\, focusing o n important topics such as sugar\, farming\, food waste\, and climate chan ge. This initiative has reached over 4\,500 schoolchildren across Nova Sco tia\, providing enriching screenings and workshops.\n\nThis two-hour exper ience blends films with interactive post-screening discussions facilitated by the Nourish Nova Scotia team and hands-on cooking classes led by chefs Peter Dewar and Paul Thimot\, along with students from the Nova Scotia Co mmunity College’s culinary program. By teaching cooking skills to young people\, we aim to highlight the significance of food in family life\, enh ance societal and physical health\, and deepen their understanding of loca l food sourcing and its vital role in our regional economy. Join us for th is wonderful opportunity to learn and grow through the lens of food and fi lm!\n\nPeter Dewar\n\nChef Peter Dewar is a dedicated faculty member of th e Culinary Management program at the Nova Scotia Community College\, Kings tec Campus. Focused on teaching students the essentials of cooking and pre sentation\, Chef Dewar prioritizes providing them with practical\, real-wo rld experiences. He actively involves his students in events like Devour! and fundraising initiatives that benefit Nova Scotia communities\, ensurin g they gain valuable hands-on experience and contribute meaningfully to th e culinary industry. Through his guidance and mentorship\, Chef Dewar empo wers the next generation of culinary professionals to excel in their craft and make a positive impact on their local communities. @chefpeterdewar @n scckingstec  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Seaweed-Stories.jpg CATEGORIES:FILM LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:988@devourfest.com DTSTART;TZID=America/Halifax:20251020T120000 DTEND;TZID=America/Halifax:20251020T140000 DTSTAMP:20250925T224151Z URL:https://devourfest.com/program/the-big-picture-program-priced-to-thril l-screening-french-cooking-class/ SUMMARY:The Big Picture Program: Priced to Thrill (Screening + Cooking Clas s) DESCRIPTION:Priced to Thrill - Recommended for Grades 7+\n\nIn the heart of Dartmouth\, Nova Scotia\, Gateway Meat Market stands out as a vibrant\, f amily-owned grocery store\, beloved for its low prices and loyal clientele . Priced to Thrill documents the energetic team dedicated to making grocer ies affordable amidst rising costs\, showcasing the community’s passion and commitment to quality and accessibility in food.\nCanada\, 2025\, 22 m inutes\nDirector Stephanie Joline\n\nThe film will be followed by a facili tated post-screening chat with Nourish Nova Scotia and a hands-on culinary workshop presented by Chef Paul Thimot and students from the Nova Scotia Community College’s culinary program.\n\nRecipe: Rice Bowl with local se aweed\, vegetables\, and a honey garlic dressing\nTicket Price for the Fil m &\; Workshop Bundle: $5.00 per student\nSponsored by the Nova Scotia Teachers’ Union\, Nourish Nova Scotia\, and the Nova Scotia Community Co llege\n\nTeachers\, this session is sold out. Please email Cat Frawley at our Box Office at tickets@devourfest.com to get your name and class on a w ait list. \n\nFor the past decade\, Devour! and Nourish Nova Scotia have proudly presented a captivating series of films designed for youth\, focus ing on important topics such as sugar\, farming\, food waste\, and climate change. This initiative has reached over 4\,500 schoolchildren across Nov a Scotia\, providing enriching screenings and workshops.\n\nThis two-hour experience blends films with interactive post-screening discussions facili tated by the Nourish Nova Scotia team and hands-on cooking classes led by chefs Peter Dewar and Paul Thimot\, along with students from the Nova Scot ia Community College’s culinary program. By teaching cooking skills to y oung people\, we aim to highlight the significance of food in family life\ , enhance societal and physical health\, and deepen their understanding of local food sourcing and its vital role in our regional economy. Join us f or this wonderful opportunity to learn and grow through the lens of food a nd film!\n\nPaul Thimot \n\nBoasting over 30 years’ culinary and sommel ier expertise\, Chef Paul Thimot embarked on his gastronomic journey in Sa ulnierville\, Nova Scotia\, nurturing his early passion for food and wine. His path encompassed culinary studies\, experiences in Halifax\, training in France\, and sommelier certification in western Canada—culminating i n a distinguished teaching career at the Nova Scotia Community College. Pr eviously\, Thimot excelled as a wine educator at Mission Hill Winery in Ke lowna and as a sommelier at Banff Springs Hotel. On his summers off from a cademia\, he operates a food truck\, creating exquisite dishes for wedding s and events at wineries and unique venues\, and embodying his culinary et hos of crafting delightful everyday cuisine. @paulthimot @nscckingstec ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Priced-to-Thrill.jpeg CATEGORIES:FILM LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:989@devourfest.com DTSTART;TZID=America/Halifax:20251021T094500 DTEND;TZID=America/Halifax:20251021T114500 DTSTAMP:20251007T121459Z URL:https://devourfest.com/program/the-big-picture-program-priced-to-thril l-screening-french-cooking-class-2/ SUMMARY:The Big Picture Program: Priced to Thrill (Screening + French Cooki ng Class) DESCRIPTION:Priced to Thrill - Recommended for Grades 7+\n\nIn the heart of Dartmouth\, Nova Scotia\, Gateway Meat Market stands out as a vibrant\, f amily-owned grocery store\, beloved for its low prices and loyal clientele . Priced to Thrill documents the energetic team dedicated to making grocer ies affordable amidst rising costs\, showcasing the community’s passion and commitment to quality and accessibility in food.\nCanada\, 2025\, 22 m inutes\nDirector Stephanie Joline\n\nThe film will be followed by a facili tated post-screening chat with Nourish Nova Scotia and a hands-on culinary workshop presented in French by Chef Paul Thimot and students from the No va Scotia Community College’s culinary program.\n\nRecipe: Rice Bowl wit h local seaweed\, vegetables\, and a honey garlic dressing\nTicket Price f or the Film &\; Workshop Bundle: $5.00 per student\nSponsored by the No va Scotia Teachers’ Union\, Nourish Nova Scotia\, and the Nova Scotia Co mmunity College\n\nTeachers\, this session is sold out. Please email Cat F rawley at our Box Office at tickets@devourfest.com to get your name and cl ass on a wait list. \n\nSponsored by the Nova Scotia Teachers' Union\, No urish Nova Scotia\, and the Nova Scotia Community College.\n\nFor the past decade\, Devour! and Nourish Nova Scotia have proudly presented a captiva ting series of films designed for youth\, focusing on important topics suc h as sugar\, farming\, food waste\, and climate change. This initiative ha s reached over 4\,500 schoolchildren across Nova Scotia\, providing enrich ing screenings and workshops.\n\nThis two-hour experience blends films wit h interactive post-screening discussions facilitated by the Nourish Nova S cotia team and hands-on cooking classes led by chefs Peter Dewar and Paul Thimot\, along with students from the Nova Scotia Community College’s cu linary program. By teaching cooking skills to young people\, we aim to hig hlight the significance of food in family life\, enhance societal and phys ical health\, and deepen their understanding of local food sourcing and it s vital role in our regional economy. Join us for this wonderful opportuni ty to learn and grow through the lens of food and film!\n\nPaul Thimot \n \nBoasting over 30 years’ culinary and sommelier expertise\, Chef Paul T himot embarked on his gastronomic journey in Saulnierville\, Nova Scotia\, nurturing his early passion for food and wine. His path encompassed culin ary studies\, experiences in Halifax\, training in France\, and sommelier certification in western Canada—culminating in a distinguished teaching career at the Nova Scotia Community College. Previously\, Thimot excelled as a wine educator at Mission Hill Winery in Kelowna and as a sommelier at Banff Springs Hotel. On his summers off from academia\, he operates a foo d truck\, creating exquisite dishes for weddings and events at wineries an d unique venues\, and embodying his culinary ethos of crafting delightful everyday cuisine. @paulthimot @nscckingstec ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Priced-to-Thrill.jpeg CATEGORIES:FILM LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:987@devourfest.com DTSTART;TZID=America/Halifax:20251021T120000 DTEND;TZID=America/Halifax:20251021T140000 DTSTAMP:20251010T121119Z URL:https://devourfest.com/program/the-big-picture-program-seaweed-stories -screening-cooking-class-2/ SUMMARY:The Big Picture Program: Seaweed Stories (Screening & Cooking Class ) DESCRIPTION:Seaweed Stories- Recommended for Grades 6+\n\nNarrated by Fores t Whitaker\, Seaweed Stories is a vibrant\, global look at the wonders of seaweed. It features extraordinary stories and unique characters whose liv es have been entangled by this often-overlooked marine organism\, which ma y hold answers to some of humanity’s biggest challenges. \nUSA\, 2024\, 30 minutes\nDirector Jake Sumner\n\nThe film will be followed by a facili tated post-screening chat with Nourish Nova Scotia and a hands-on culinary workshop led by Chef Peter Dewar and students from the Nova Scotia Commu nity College’s culinary program.\n\nRecipe: Rice Bowl with local seaweed \, vegetables\, and a honey garlic dressing\nTicket Price for the Film &am p\; Workshop Bundle: $5.00 per student\nSponsored by the Nova Scotia Teach ers’ Union\, Nourish Nova Scotia\, and the Nova Scotia Community College \n\n\n\n\n\n\n\n\n\n\n\nSome space is still available. Teachers\, please c ontact our box office at tickets@devourfest.com to book.\n\n\n\n\n\n\n\n\n \n\n\nSponsored by the Nova Scotia Teachers' Union\, Nourish Nova Scotia\, and the Nova Scotia Community College.\n\nFor the past decade\, Devour! a nd Nourish Nova Scotia have proudly presented a captivating series of film s designed for youth\, focusing on important topics such as sugar\, farmin g\, food waste\, and climate change. This initiative has reached over 4\,5 00 schoolchildren across Nova Scotia\, providing enriching screenings and workshops.\n\nThis two-hour experience blends films with interactive post- screening discussions facilitated by the Nourish Nova Scotia team and hand s-on cooking classes led by chefs Peter Dewar and Paul Thimot\, along with students from the Nova Scotia Community College’s culinary program. By teaching cooking skills to young people\, we aim to highlight the signific ance of food in family life\, enhance societal and physical health\, and d eepen their understanding of local food sourcing and its vital role in our regional economy. Join us for this wonderful opportunity to learn and gro w through the lens of food and film!\n\nPeter Dewar\n\nChef Peter Dewar is a dedicated faculty member of the Culinary Management program at the Nova Scotia Community College\, Kingstec Campus. Focused on teaching students the essentials of cooking and presentation\, Chef Dewar prioritizes provid ing them with practical\, real-world experiences. He actively involves his students in events like Devour! and fundraising initiatives that benefit Nova Scotia communities\, ensuring they gain valuable hands-on experience and contribute meaningfully to the culinary industry. Through his guidance and mentorship\, Chef Dewar empowers the next generation of culinary prof essionals to excel in their craft and make a positive impact on their loca l communities. @chefpeterdewar @nscckingstec  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Seaweed-Stories.jpg CATEGORIES:FILM LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:990@devourfest.com DTSTART;TZID=America/Halifax:20251022T093000 DTEND;TZID=America/Halifax:20251022T113000 DTSTAMP:20250925T163519Z URL:https://devourfest.com/program/the-big-picture-program-future-council/ SUMMARY:The Big Picture Program: Future Council DESCRIPTION:Future Council- Recommended for Grades 4+\n\nIn this inspiring documentary\, director Damon Gameau (That Sugar Film) follows eight childr en on a thrilling adventure across Europe in a biofuel-powered school bus. Frustrated by inaction on climate change\, they seek to understand the pl anet’s challenges and engage with influential companies. Together\, they form a “Future Council” to advocate for solutions that protect their future.\nAustralia\, 2024\, 82 minutes\nDirector Damon Gameau\nDistributor Blue Ice Docs\n\nThe film will be followed by a facilitated post-screenin g chat with Nourish Nova Scotia.\n\nTeachers\, please email our Box Office at tickets@devourfest.com to book. Nothing is sold out yet- there are h olds for schools on a first come\, first served basis.\n\nSponsored by Nov a Scotia Teachers’ Union\, Nova Scotia Community College\, and Nourish N ova Scotia\n\nFor the past decade\, Devour! and Nourish Nova Scotia have p roudly presented a captivating series of films designed for youth\, focusi ng on important topics such as sugar\, farming\, food waste\, and climate change. This initiative has reached over 4\,500 schoolchildren across Nova Scotia\, providing enriching screenings and workshops. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Future-Council.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:991@devourfest.com DTSTART;TZID=America/Halifax:20251022T130000 DTEND;TZID=America/Halifax:20251022T150000 DTSTAMP:20250904T110641Z URL:https://devourfest.com/program/the-chef-and-the-daruma-w-leonard-cohen -in-the-eating-disorder-ward/ SUMMARY:The Chef and The Daruma w/Leonard Cohen in the Eating Disorder Ward DESCRIPTION:The Chef &\; The Daruma \nHidekazu Tojo transformed sushi i n North America with the introduction of the now iconic California Roll. F acing racism and cultural challenges in 1970s Vancouver\, this documentary chronicles his struggles\, resilience\, and search for identity\, while i ntertwining his story with the Daruma fable—symbolizing perseverance and the strength to rise after adversity.\nCanada\, 2024\, 90 minutes\nDirect or Mads Baekkevold\nDistributor wallopfilm\n\nLeonard Cohen in the Eating Disorder Ward\n\nA hungry queer/trans poet envisions meeting Leonard Cohen in a hospital ward for disordered eaters\, navigating extremes of diet\, identity\, and creativity.\nCanada\, 2025\, 5 minutes\nDirector Lucas Craw ford\n\nSponsored by Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/The-Chef-The-Daruma-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:992@devourfest.com DTSTART;TZID=America/Halifax:20251022T150000 DTEND;TZID=America/Halifax:20251022T170000 DTSTAMP:20250904T110706Z URL:https://devourfest.com/program/blank-plate-creating-the-best-restauran t-in-the-world-w-abcs-of-oysters/ SUMMARY:Blank Plate: Creating the Best Restaurant in the World w/ABCs of Oy sters DESCRIPTION:Blank Plate: Creating the Best Restaurant in the World\nBlank P late: Creating the Best Restaurant in the World chronicles the inspiring j ourney of Disfrutar\, revealing how chefs Eduard Xatruch\, Mateu Casañas\ , and Oriol Castro rose from the renowned El Bulli to culinary greatness. This film explores their intense passion\, personal sacrifices\, and the e motional artistry behind each exquisite dish.\nSpain\, 2025\, 60 minutes\n Directors Alan Fàbregas\, Ramon Pardina\nDistributor Java Films\n\nABCs o f Oysters \n\nProudly Nova Scotian\, first-generation oyster farmers Trev or and Michelle leave corporate jobs to pursue their passion on Sober Isla nd. They transform their love for the land into a sustainable oyster farmi ng success story that enriches Nova Scotia’s culinary landscape and ocea n ecosystem.\nCanada\, 2025\, 15 minutes\nDirector Rachel Bower\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Blank-Plate-Creating-the-Best-Restaurant-in-the-World.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:993@devourfest.com DTSTART;TZID=America/Halifax:20251022T170000 DTEND;TZID=America/Halifax:20251022T190000 DTSTAMP:20251017T162920Z URL:https://devourfest.com/program/devour-opening-gala-reception-presented -by-taste-of-nova-scotia-9/ SUMMARY:Devour! Opening Gala Reception presented by Taste of Nova Scotia DESCRIPTION:Experience a night of culinary excellence as Nova Scotia’s to p chefs and beverage experts unite to create an unforgettable sensory adve nture. Delight in innovative dishes celebrating the bounty of the region f rom nine chef-led action stations\, alongside 11 beverage sampling station s. Get ready to ignite your culinary passion and embrace the spirit of com munity and creativity like never before.\n\nSponsored by Taste of Nova Sco tia\n\nTicket Price: $75.00\, includes food and beverage\n\nFull Menu & \; Participants\n\nFood\n\nAfishionado Fishmongers- Smoked Salmon–respon sibly Grown\, carefully processed\, and perfectly smoked in Nova Scotia\n\ nAnnapolis Fine Cheese- Selection of Cheeses–Blomidon Brie and Valley Go ld\n\nLupin Dining- Pork Rillette–slow-cooked Oulton's pork\, house zucc hini relish\, salted potato chips\n\nD'Eon Oyster Company- Freshly-Shucked Eel Lake Oysters\n\nMorris East Restaurant- Selection of Pizzas:\n\n Lum berjack Pizza–tomato sauce\, bacon\, mild Italian sausage\, caramelized onions\, mozzarella\, fried rosemary\, maple syrup drizzle\n Mushroom Piz za–ricotta sauce\, cremini mushrooms\, mozzarella\, arugula \n Oktober fest Pizza–ricotta base\, Cavicchi’s sausage\, caramelized onions\, ka le\, mozzarella\, crispy shallots\n\nDickie Baxter Taproom- Halibut with G nudi Pasta–Atlantic halibut\, Ciro's ricotta gnudi with local spinach an d basil\, roasted local heirloom tomato\, basil oil\, squid ink tuille\n\n The Carleton- Escabeche–local catch of the day\, shallots\, buckwheat cr acker\, gooseberries\, chilli oil\, fennel\n\nMateus Bistro- Beef Cheek Po utine–braised beef cheek\, herbed potato rosti\, shaved Montréal fresh cheese curds\, smoked duck Bourguignon sauce\n\nFreedom Culinary Culture- Blueberry Grunt–local blueberries\, homemade biscuits\, fresh whipped cr eam\n\nBeverages\n\nAnnapolis Cider Company- Classic Cider\, Crisp and Dry Cider\, Earl Blue Cider\, and Sour Cherry Cider\n\nL'Acadie Vineyards- Sp arkling Wine\n\nChain Yard Cider- Red Cider\n\nLuckett Vineyards- Seafoam &\; Seafoam Rosé\, Ortega\, and L’Acadie Reserve\n\nDrink Sprizzi- B rut Cuvée Cider and Brut Rosé Cider\n\nTatamagouche Brewing Company- Nor th Shore Lagered Ale\, Hippie Dippie Pale Ale\, Deception Bay IPA\, and No mad Non-Alc Pilsner\n\nSea Level Brewing Company- Lager Beer and Red Beer\ n\nBeausoleil Farmstead- Vinous Ciders and Small-Lot Wines\n\nGrand Pré W ines- L'Acadie\, Pink Conversation Water\, Castel\, and 25th Anniversary R ed Sparkling\n\nPlanter’s Ridge- Valley White\, Quintessence White\, and Quintessence Red\n\nMenus are subject to change.\n\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Devour-Taste-Opening-Gala-Reception-1.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:994@devourfest.com DTSTART;TZID=America/Halifax:20251022T193000 DTEND;TZID=America/Halifax:20251022T213000 DTSTAMP:20250912T035915Z URL:https://devourfest.com/program/opening-gala-film-blueberry-grunt/ SUMMARY:Opening Gala Film: Blueberry Grunt DESCRIPTION:​​In Blueberry Grunt\, Newfoundland writer-director Sherry White (Maudie) explores a marriage strained by shared trauma. During a see mingly innocent camping trip to pick blueberries\, a couple’s underlying conflicts surface\, testing their relationship and resilience. As tension s rise\, they must confront both personal struggles and the elements\, lea ding to an intense fight for survival that challenges their bond.\n\nCanad a\, 2025\, 89 minutes\nDirector Sherry White\nDistributor Blue Pinion Film s\n\nDirector and writer Sherry White and actor Joel Thomas Hynes will joi n us for the event and a special post-screening Q&\;A hosted by Jeff Do uglas of CBC Radio One's MAINSTREET.\n\nJoin us on this special evening as we award and screen the winner of The Nourish Youth Food and Film Challen ge. This year's theme\, Celebrating Local\, invited young Nova Scotia film makers to share their unique stories about local food\, farms\, traditions \, and community.\n\nSponsored by Telefilm Canada\, CBC Atlantic\, and Nou rish Nova Scotia\n\n\nSherry White\nSherry is a Canadian screenwriter and filmmaker working in film and television as a writer\, director and produc er.  Sherry wrote the award-winning feature film\, Maudie\, starring Etha n Hawke and Sally Hawkins\, released by Mongrel and Sony Pictures Classics in 2017. Other film writing credits include Relative Happiness\, Down to the Dirt\, and The Breadmaker. She also wrote and directed the genie nomin ated feature film Crackie\, which screened at over thirty festivals worldw ide\, including Toronto International Film Festival\, Karlovy Vary\, and T orino Film Festival\, where it took home the jury prize. It was also named one of the top ten films in Canada for 2009 and screened at the MOMA in N ew York City March 2010. Sherry had also directed several award-winning sh ort films that played at various festivals across the Globe. Her second fe ature film\, Blueberry Grunt will hit the festival circuit in 2025. @stree ly\n\nHost Jeff Douglas\n\nJeff Douglas is a born storyteller from Truro\, N.S.\, with a rich background in theatre and narration. His adventurous s pirit has taken him across Canada\, from mushing dogs in Yukon to parachut ing with the 442nd Squadron's search-and-rescue team. Recently\, he traver sed Nova Scotia\, the Ocean Playground\, uncovering thrilling stories. A s easoned host of award-winning shows like Ancestors in the Attic and Workin g Over Time\, Jeff holds three Gemini nominations and a Kari Award for his role in the iconic "I Am Canadian" campaign. Since returning to the Annap olis Valley in 2019\, he has become the voice of CBC Radio One's MAINSTREE T. @nsjeffdouglas ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Blueberry-Grunt-scaled.jpeg CATEGORIES:FILM LOCATION:Denton Hall\, 12 Horton Avenue\, Wolfville\, NS\, B4P 2P7\, Canada GEO:45.08863;-64.365422 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=12 Horton Avenue\, Wolfvill e\, NS\, B4P 2P7\, Canada;X-APPLE-RADIUS=100;X-TITLE=Denton Hall:geo:45.08 863,-64.365422 END:VEVENT BEGIN:VEVENT UID:995@devourfest.com DTSTART;TZID=America/Halifax:20251022T210000 DTEND;TZID=America/Halifax:20251023T000000 DTSTAMP:20251016T231634Z URL:https://devourfest.com/program/the-exclusive-devour-opening-gala-after -party-w-music-by-nova-scotias-blueberry-grunt/ SUMMARY:The Exclusive Devour! Opening Gala After-Party w/Music by Nova Scot ia's Blueberry Grunt DESCRIPTION:Get ready for an unforgettable night at Devour! Studios as we k ick off the 15th edition of Devour! The Food Film Fest with our special gu ests\, delegates\, and sponsors. Featuring a rare musical appearance by No va Scotia’s Blueberry Grunt. Enjoy mingling\, exclusive signature cockta ils\, and a delicious array of authentic Nova Scotian delicacies. It’s a party you won’t want to miss!\n\nAdmittance with festival ticket or bad ge\; cash bar\nMust be 19+ to attend in-person\nSponsored by Audi Halifax\ , Barrelling Tide Distillery\, and Sober Island Oysters\n\n\nBlueberry Gru nt \n\nBlueberry Grunt is a vibrant musical collective featuring Dave Rob erts\, Bruce Nelson\, Dana Westall\, Derek Bellefontaine\, Steve\, Jughead Brown\, and Warren Robert—each renowned for their contributions to rock \, pop\, and roots music across Atlantic Canada and beyond. With nearly 30 years in the industry\, they captivate audiences everywhere from bustling pubs to grand concert stages and national broadcasts. Notably\, Dave lend s his voice to the popular NS tourism ad “Right Here\, Right Now\,” wh ile Warren dazzles on guitar. Known for their spirited performances\, incl uding as the house band for the Elbows Up Canadian tour\, they infuse ever y genre with their unique maritime charm.\n\n \;\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 9/Blueberry-Grunt-Live.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:997@devourfest.com DTSTART;TZID=America/Halifax:20251023T110000 DTEND;TZID=America/Halifax:20251023T130000 DTSTAMP:20250904T110827Z URL:https://devourfest.com/program/tous-toques-w-worth-your-salt/ SUMMARY:Tous toqués w/Worth Your Salt DESCRIPTION:Tous toqués! (All Crazy!)\nIn a quaint village on the Québec- US border\, stern customs officer Sonia confiscates French chef Victor’s belongings\, igniting an unlikely alliance. As her daughter Lili-Beth ent ers a Little Chefs competition with slim hopes of success\, the trio must unite\, bridging divides and discovering the true essence of community and passion for cooking.\nCanada\, 2024\, 112 minutes\nDirector Manon Briand\ nDistributor Sphère Films\n\nWorth Your Salt\n\nA teenager\, having falle n into a life of crime\, attempts to rob a restaurant\, only to discover t here’s more to the Head Chef than meets the eye.\nUSA\, 2025\, 2 minutes \nDirector Peiying Tsai\nSponsored by Telefilm Canada and the Bureau du Qu ébec dans les Provinces atlantiques ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Tous-toques-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:998@devourfest.com DTSTART;TZID=America/Halifax:20251023T113000 DTEND;TZID=America/Halifax:20251023T133000 DTSTAMP:20251017T125443Z URL:https://devourfest.com/program/luncheon-at-le-caveau-w-elias-louie-del igianis-renee-dechenes-ohagan/ SUMMARY:Luncheon at Le Caveau w/Elias Louie Deligianis & Renée Dechenes-O' Hagan DESCRIPTION:Join us for a delightful three-course luncheon inspired by Bist ro La Franquette\, and curated by co-owners Renée Deschenes-O’Hagan and Chef Elias “Louie” Deligianis. Experience a harmonious blend of culin ary artistry and warm hospitality as each course showcases seasonal ingred ients and innovative flavours\, reflecting Louie’s commitment to ingredi ent-led cooking and Renée’s passion for service. Indulge in a memorable dining experience that captures the essence of Montréal’s vibrant food scene.\n\nTicket Price: $100.00\, includes a three-course luncheon with d rink pairings\nSponsored by Le Caveau Restaurant at Grand Pré Winery\nMus t be 19+ to attend in person\n\nMenu \n\nBeet salad\nRoasted beets\, pick led black walnuts\, Treviso\, “Beet jus”\, basil oil\n\nSteak Frîtes\ nFranquette compound butter\, red wine jus\, triple-cooked fries\n\nCreme Caramel \nRed Ida-infused custard\, Pomme d’Or caramel\n\nRenée Dechen es-O’Hagan\n\nRenée Deschenes-O’Hagan is the co-owner of Bistro La Fr anquette. With over 12 years in Montréal’s prestigious restaurant scene \, she has excelled as a server\, bartender\, and beverage director\, whil e refining her hospitality skills. Originally trained as a classical violi nist\, Renée embraced a bold career shift at 20\, finding her passion in the dynamic world of restaurants. Her unique blend of artistry and service shines through in every dining experience she creates\, making Bistro La Franquette a beloved destination for food enthusiasts seeking both quality and warmth in the heart of Montréal. @renayzerblades @bistrolafranquette \n\nElias Louie Deligianis\n\nElias “Louie” Deligianis is a distinguis hed chef with a culinary journey through renowned kitchens in Toronto\, Lo ndon\, and Montréal. He began his career under Geoff Hopgood in Toronto\, then honed his skills at the iconic St. John Bread and Wine in London\, s pecializing in precise\, ingredient-led cooking. Louie later joined the ac claimed Joe Beef in Montréal before becoming Chef de Cuisine at Pastel\, previously led by Jason Morris. Alongside this\, he gained a following wit h a series of technically ambitious pop-ups named Baby Duck. In 2020\, Lou ie opened Bistro La Franquette\, where his disciplined approach and respec t for seasonality shape the restaurant’s culinary identity. @bistrolafra nquette  ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Luncheon-at-Le-Caveau.jpeg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:999@devourfest.com DTSTART;TZID=America/Halifax:20251023T120000 DTEND;TZID=America/Halifax:20251023T130000 DTSTAMP:20251017T220645Z URL:https://devourfest.com/program/culinary-workshop-w-antonin-mousseau-ri vard/ SUMMARY:Culinary Workshop w/Antonin Mousseau-Rivard DESCRIPTION:Join celebrated chef Antonin Mousseau-Rivard for an inspiring c ulinary workshop where gastronomy meets artistic expression. Learn to crea tively reinterpret traditional Québec cuisine using local ingredients\, a s Antonin shares his innovative techniques and passion for pushing culinar y boundaries. \n\nTicket Price: $45.00\, includes food samples\nSponsored by J.R. Mahoney and Chef Works\n\nDish: Charcoal cotton candy foie gras bo nbon \n\nAntonin Mousseau-Rivard\nAntonin Mousseau-Rivard is a celebrated chef based in Montréal and the founder of Le Mousso\, a restaurant accla imed for its bold\, creative interpretation of Québec cuisine. With roots in a family of renowned artists\, Antonin artfully merges gastronomy and artistic expression in his culinary creations. His innovative approach has garnered significant recognition\, positioning him as one of Canada’s m ost influential culinary voices. Committed to sourcing local ingredients a nd pushing culinary boundaries\, he continually reinvents traditional flav ours\, captivating diners and critics alike with his unique vision for mod ern Québec cuisine. @lemousso\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Antonin-Mousseau-Rivard.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1000@devourfest.com DTSTART;TZID=America/Halifax:20251023T140000 DTEND;TZID=America/Halifax:20251023T150000 DTSTAMP:20251017T220557Z URL:https://devourfest.com/program/culinary-workshop-w-massimo-piedmonte/ SUMMARY:Culinary Workshop w/Massimo Piedimonte DESCRIPTION:Join acclaimed chef Massimo Piedemonte for an engaging culinary workshop that showcases his innovative approach to Italian-inspired cuisi ne. Drawing from his experiences with culinary icons and his success at Ca baret l’Enfer\, Massimo will share techniques and tips to elevate your c ooking\, blending tradition with modern flair in every dish.\n\nTicket Pri ce: $45.00\, includes food samples\nSponsored by J.R. Mahoney and Chef Wor ks\n\nDish: Pâté en Croûte\n\nMassimo Piedemonte\nBorn in Montréal int o a family that immigrated from Italy\, food has always been at the forefr ont of every conversation\, and every argument. A chef for 19 years\, Mass imo perfected his art under the mentorship of Daniel Boulud\, and then cro ssed the pond to learn from René Redzepi at NOMA. Upon his return to Mont réal\, Massimo joined the Le Mousso team as executive chef. Massimo went on to guide his team to win Restaurant of the Year (Les Lauriers de la Gas tronomie Québécoise 2018) and to be named one of the top ten restaurants in Canada (Canada's 100 Best 2019). As a result\, he won the One to Watch Young Chef Award (Canada's 100 Best 2019). Massimo's current project\, Ca baret l'Enfer\, was named #2 Best New Restaurant in Canada (2023) by Canad a's 100 Best. @massimoagogo @cabaret.lenfer \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Massimo-Piedemonte.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1001@devourfest.com DTSTART;TZID=America/Halifax:20251023T150000 DTEND;TZID=America/Halifax:20251023T163000 DTSTAMP:20251007T121538Z URL:https://devourfest.com/program/taste-of-ns-awards-presentation/ SUMMARY:Taste of NS Awards Presentation DESCRIPTION:Established in 2008\, the Taste of Nova Scotia Awards celebrate the province’s culinary excellence. These awards shine a spotlight on t he individuals and products that play a vital role in creating exceptional culinary experiences and achievements in our province. The Taste of Nova Scotia Awards is the sole province-wide program that honours the exception al contributions of culinary producers\, developers\, exporters\, and serv ers from Yarmouth to Cape Breton and everywhere in between. Join us in cel ebrating the best of Nova Scotia’s culinary community.\n\nTicket Price: Free admission\, includes a reception with food and beverage to follow\, a nnounced at the theatre\n\nSponsored by Taste of Nova Scotia\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Taste-of-Nova-Scotia-Awards-1.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1002@devourfest.com DTSTART;TZID=America/Halifax:20251023T170000 DTEND;TZID=America/Halifax:20251023T190000 DTSTAMP:20250904T111059Z URL:https://devourfest.com/program/spotlight-gala-film-le-dernier-repas-w- mercenaire/ SUMMARY:Spotlight Gala Film: Le Dernier repas w/Mercenaire DESCRIPTION:Le dernier repas (The Last Supper)\nReynold\, dying from stomac h cancer\, recalls his past as a prisoner while unable to eat normally. Af ter 20 years of estrangement\, his daughter Vanessa reluctantly visits. Wi th her aunt’s help\, she prepares Haitian dishes that evoke memories\, a llowing Reynold to share painful truths and reveal his love\, transforming their relationship in his final days.\nCanada\, 2024\, 111 minutes\nDirec tor Maryse Legagneur\nDistributor Maison 4:3\n\nMercenaire\n\nRecently rel eased from prison\, David grapples with his past and the brutality of his new job at a slaughterhouse.\nCanada\, 2025\, 15 minutes\nDirector Pier-Ph ilippe Chevigny\n\nSponsored by Telefilm Canada and the Bureau du Québec dans les Provinces atlantiques ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Le-Dernier-Repas.jpg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1003@devourfest.com DTSTART;TZID=America/Halifax:20251023T180000 DTEND;TZID=America/Halifax:20251023T210000 DTSTAMP:20251022T172903Z URL:https://devourfest.com/program/montreal-night-market/ SUMMARY:Montréal Night Market DESCRIPTION:Join us for an unforgettable evening that celebrates the incred ible culinary scene of Montréal and Nova Scotia. Indulge in signature sma ll bites crafted by more than 10 distinguished restaurateurs\, showcasing the very best of our local flavours. This is your chance to taste a variet y of delectable samples from Montréal and Québec’s finest food and bev erage producers. Immerse yourself in the lively atmosphere of this communi ty event\, designed to evoke the charm of Montréal’s historic food mark ets\, blended with the vibrant energy of the renowned Time Out Market. Gat her your friends and family\, and be part of this delicious celebration!\n \nTicket Price: $35.00\, includes food samples from 8-10 booths+ \nSponso red by Engel and Völkers\, Bureau du Québec dans les Provinces atlantiqu es\, and Konrads + Callebaut Chocolate\n\nTHE MENU\n\nMontréal Chefs: \n \nDanny Smiles\nFresh Oyster Bar \n\nMassimo Piedemonte\nBlack Apple\n\nA ntonin Mousseau-Rivard\nSchwartz-style lamb tongue  \n\nJean-Sébastien Giguère\nHomemade Ricotta Cavatelli\, matsutake mushroom\, Louis d’Or c heese\, purple basil\n\nJanice Tiefenbach\nGrilled Duck Heart Skewer\, Qu ébec plum\, sumac\n\nRyan Gray \nTasting of Piquette\, Les soeurs Racine s\n\nEmma Cardarelli\nArancini\n\nRenée Deschenes-O'Hagan &\; Elias Lo uie Deligianis\nBeef Tartare Sandwich \n\nStephanie Labelle\nMaple Apple Tatin\n\nNova Scotia Chefs:\n\nStéphane Levac \nWilensky’s sandwich– fried bologna and salami sandwich with maple mustard and Blomidon Brie on an everything bagel \n\nTony Rinaldo\nCavatelli with Sunday Gravy \n\nJa mie MacAulay\nSnow Crab Udon\n\nCumin Kitchen + Drink\n‘Sea’ – Sesam e Seed Bagel\, Smoked Salmon\, Lemon Caper Cream Cheese\, Sliced Cucumber s\, Microgreens \n‘Garden’ – Sesame Seed Bagel\, Roasted Red Peppe r Hummus\, Pickled Carrots\, Salt Roasted Celeriac\, Microgreens\n‘Orch ard’  – Sesame Seed Bagel\, Honeycrisp Apple Compote\, Maple Cinnamo n Cream Cheese\, Toasted Pecans \n\nJulien Rousseau\nBagel Noir–A poeti c nod to Montréal’s midnight charm–silky ganache meets the city’s i conic bagel spice blend\, finished with delicate toasted sesame.\n\n\n\n\n \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Montreal-Night-Market-3.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1004@devourfest.com DTSTART;TZID=America/Halifax:20251023T200000 DTEND;TZID=America/Halifax:20251023T220000 DTSTAMP:20250904T111136Z URL:https://devourfest.com/program/shepherds-w-chien-de-sang/ SUMMARY:Shepherds w/Chien de Sang DESCRIPTION:Bergers (Shepherds)\nMathyas leaves his Montréal advertising c areer to embrace a shepherd’s life in the south of France. Confronted by the challenges of rural living\, he re-evaluates his idealistic dreams. W hen joined by Elise\, a woman seeking change after quitting her job abrupt ly\, they embark on a transformative journey with their herd in the mounta ins.\nCanada/France\, 2024\, 113 minutes\nDirector Sophie Deraspe\nDistrib utor Maison 4:3\n\nChien de Sang (Bloodhound Dogs)\n\nBloodhound dog handl ers have an essential role in Québec’s hunting ecosystem. This short fi lm meets one of them\, Yves Martineau\, and follows his long waits and int ense research through the vastness of Canadian forest.\nCanada\, 2024\, 13 minutes\nDirector Louis Moulin\nSponsored by Telefilm Canada\, Bureau du Québec dans les Provinces atlantiques\, Embassy of France  in Canada\, a nd Alliance Française ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Bergers.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1005@devourfest.com DTSTART;TZID=America/Halifax:20251023T210000 DTEND;TZID=America/Halifax:20251024T000000 DTSTAMP:20251016T231318Z URL:https://devourfest.com/program/devour-speakeasy-3/ SUMMARY:Devour! Speakeasy w/Music by Vaëlle DESCRIPTION:Step into our Devour! Speakeasy\, where the vibe transforms fro m lively dining to an intimate space perfect for late-night networking and unforgettable shenanigans. Delight in artisanal cocktails crafted by our expert mixologists\, who blend premium ingredients with local libations. I mmerse yourself in the captivating ambiance as live music from Québec's V aëlle to set the perfect backdrop for an extraordinary experience. Join u s for a night of connection\, creativity\, and fun that you won’t want t o miss! Make memories at Devour! and let the evening unfold in style.\n\nO pen to all late-night festival goers\; cash bar\nMust be 19+ to attend in person\nSponsored by Audi Halifax\, Bureau du Québec dans les Provinces a tlantiques\n\nVaëlle\n\nVaëlle is a vibrant French pop singer-songwriter from Quebec\, known for her unique blend of 80s synth-pop and video game fantasy. Described as a "strange bird with an agile voice\," her music pro vides a joyful escape\, merging the introspective style of Tears for Fears with the epic themes of The Legend of Zelda. After years of performing as an accompanying musician across various venues\, the stage has become her favourite playground. In 2022\, Vaëlle took the leap to share her own st ories\, writing\, composing\, arranging\, and producing her songs. Her ins tantly memorable\, dopamine-fueled anthems are infused with childlike ener gy and showcase her effortless mastery of melody\, balancing comfort with electrifying sounds. Recognized for her talent\, Vaëlle was the grand win ner of the 56th Festival International de la chanson de Granby in 2024. Fa ns can look forward to her highly anticipated debut album\, set for releas e in 2026. @hellovaelle ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 9/Vaelle-1.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1006@devourfest.com DTSTART;TZID=America/Halifax:20251024T100000 DTEND;TZID=America/Halifax:20251024T110000 DTSTAMP:20251010T143347Z URL:https://devourfest.com/program/salt-lick-podcast-w-lesley-chesterman-d avid-macmillan/ SUMMARY:Salt Lick Podcast w/Lesley Chesterman & David MacMillan: Surviving the Mid-Career Burnout DESCRIPTION:Surviving the mid-career burnout\n\nChefs have been looking at ways to survive in a profession where mid-career burnouts are more common than not. Some turn to teaching\, others to catering\, and still others ch ange careers entirely. Podcast hosts David McMillan and Lesley Chesterman both switched careers from chefs to\, in McMillan's case\, winemaker and f armer\, and in Chesterman's case\, a restaurant critic and cookbook author . Their guests have also switched gears in order to survive in the busines s. Chef Antonin Mousso-Rivard changed the format of his restaurant to feat ure a set menu sold at a high price\, whereas pastry chef Stéphanie Label le left her retail space to sell her beautiful cakes and pastries online t hrough her commercial kitchens.\nCo-Host Lesley Chesterman\n\nMontréal na tive Lesley Chesterman attended ITHQ before working as a professional past ry chef and cooking teacher in Montréal and France. She served as the res taurant critic at the Montreal Gazette for 20 years\, with work appearing in numerous international publications. A regular contributor to Radio-Can ada shows\, she has authored such award-winning cookbooks as Make Every Di sh Delicious and Un week-end chez Lesley\, and has another cookbook schedu led for release this year: En Accord\, a book focused on wine with food pa irings. Now president of the prestigious Eastern Canada jury for The World ’s 50 Best Restaurants\, Chesterman also writes a newsletter on Substack called Lick my Plate and co-hosts the podcast Salt Lick. In May 2025\, Ch esterman was made a Commander of the Order of Montréal. @lesleychestrman\ n\nCo-Host David McMillan\n\nDavid McMillan is a defining figure in Montre al's restaurant scene\, co-founding an acclaimed empire that includes Joe Beef\, Liverpool House\, Vin Papillon\, and McKiernan Luncheonette. His cu linary education began at the ITHQ in Montréal\, followed by internships at prestigious restaurants in Europe and Canada\, where he experienced bot h the intensity and discipline of French kitchens and the gentler\, ingred ient-focused philosophy of British Columbia's Sooke Harbour House. After a successful decade as chef at Globe restaurant\, where he met future busin ess partner Frederic Morin\, McMillan then opened the popular downtown bra sserie Rosalie before taking a year off due to stress and health issues. H is return to the industry came unexpectedly when he\, Morin\, and Morin's wife\, Allison\, transformed a small café into Joe Beef. The restaurant r evolutionized Montreal's dining landscape\, turning a remote neighbourhood into an international food destination and attracting celebrity chefs lik e Anthony Bourdain and David Chang. In 2018\, McMillan sold his shares in the Joe Beef group to turn his attention to winemaking\, where at his East ern Townships winery\, Hayfield Farm\, he has joined the ranks of Quebec's talented winemakers to produce wine in one of the planet's most challengi ng climates. In 2025\, he began the Salt Lick podcast with co-host Lesley Chesterman\, and in November 2025\, McMillan will be returning to the rest aurant scene with his co-chef and business partner\, Derek Dammann\, in th eir new restaurant Grille Nature\, located on the West Island of Montreal. \n\nAntonin Mousseau-Rivard\n\nAntonin Mousseau-Rivard is a celebrated che f based in Montréal and the founder of Le Mousso\, a restaurant acclaimed for its bold\, creative interpretation of Québec cuisine. With roots in a family of renowned artists\, Antonin artfully merges gastronomy and arti stic expression in his culinary creations. His innovative approach has gar nered significant recognition\, positioning him as one of Canada’s most influential culinary voices. Committed to sourcing local ingredients and p ushing culinary boundaries\, he continually reinvents traditional flavours \, captivating diners and critics alike with his unique vision for modern Québec cuisine. @lemousso\n\nStéphanie Labelle\n\nChef Stéphanie Labell e is a passionate culinary artist known for her innovative approach to pas try. After completing her studies at ITHQ\, she honed her skills in acclai med kitchens\, including a transformative stint with Pierre Hermé in Pari s. Stephanie has worked alongside esteemed mentors like Bertrand Bazin and Hans Brouillet\, perfecting techniques from wedding cakes to artisanal br eads. Her diverse experiences culminated in the opening of her own pastry shop\, Patisserie Rhubarbe\, in the vibrant Plateau Mont-Royal. Committed to combining tradition with creativity\, Chef Labelle continually delights her customers with exquisite desserts that reflect her love for the craft and the art of baking. @rhubarbe_mtl ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Salt-Lick-Podcast.jpeg CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1007@devourfest.com DTSTART;TZID=America/Halifax:20251024T110000 DTEND;TZID=America/Halifax:20251024T130000 DTSTAMP:20250904T111252Z URL:https://devourfest.com/program/__trashed/ SUMMARY:Agatha's Almanac w/Msit No'kmaq DESCRIPTION:Agatha's Almanac \nAgatha’s Almanac is a sensuous portrait o f Agatha\, a 90-year-old woman who lives a solitary life on her ancestral farm\, preserving heirloom seeds. Defying modernity\, she cultivates a sel f-sufficient existence filled with vibrant gardens and the quiet beauty of changing seasons. Crafted over six years on analog film with a small all- female crew\, it highlights her uncompromising spirit.\nCanada\, 2025\, 87 minutes\nDirector Amalie Atkins\nDistributor Blue Ice Docs\n\nMsit No’k maq (All My Relations)\n\nIndigenous students from three Canadian colleges \, including the Nova Scotia Community College\, journey to Costa Rica—f ostering cultural exchange in Boruca\, transforming perspectives\, and bui lding community bonds.\nCanada\, 2025\, 8 minutes\nDirectors Janet Hawkwoo d\, Kellie McMullin\nSponsored by Telefilm Canada and Community Partner: L unenburg Doc Fest ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Agatha_s-Almanac-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1008@devourfest.com DTSTART;TZID=America/Halifax:20251024T113000 DTEND;TZID=America/Halifax:20251024T133000 DTSTAMP:20251017T125725Z URL:https://devourfest.com/program/luncheon-at-le-caveau-w-massimo-piedmon te/ SUMMARY:Luncheon at Le Caveau w/Massimo Piedimonte & Jason Lynch DESCRIPTION:Join us for a delightful three-course luncheon with expertly pa ired wines\, crafted by renowned chef Massimo Piedimonte and Le Caveau’s Jason Lynch. Drawing from his Italian roots and culinary experience\, eac h dish showcases seasonal ingredients and innovative flavors. Experience t he exceptional dining that has earned Massimo accolades\, making every mom ent a culinary celebration.\n\nTicket Price: $100.00\, includes a three-co urse luncheon with drink pairings\nSponsored by Le Caveau Restaurant at Gr and Pré Winery\nMust be 19+ to attend in-person\n\nMenu \n\nAgnolotti\n\ nEntrecôte \n\nBlack apple \n\nMassimo Piedimonte\n\nBorn in Montréal i nto a family that immigrated from Italy\, food has always been at the fore front of every conversation\, and every argument. A chef for 19 years\, Ma ssimo perfected his art under the mentorship of Daniel Boulud\, and then c rossed the pond to learn from René Redzepi at NOMA. Upon his return to Mo ntréal\, Massimo joined the Le Mousso team as executive chef. Massimo wen t on to guide his team to win Restaurant of the Year (Les Lauriers de la G astronomie Québécoise 2018) and to be named one of the top ten restauran ts in Canada (Canada's 100 Best 2019). As a result\, he won the One to Wat ch Young Chef Award (Canada's 100 Best 2019). Massimo's current project\, Cabaret l'Enfer\, was named #2 Best New Restaurant in Canada (2023) by Can ada's 100 Best. @massimoagogo @cabaret.lenfer\n\n\nJason Lynch \n\nJason Lynch is an award-winning chef\, restaurant owner\, and author of Straight From the Line—Recipes and Reflections from a Chef at Work. Born and rai sed on a farm in Nova Scotia’s Annapolis Valley\, he studied at Le Cordo n Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton’s Restaurant\, before joining Domaine d e Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Lynch took over as Head Chef of Le Caveau—named one of the 20 world’s best winer y restaurants by Wine Access. He is also chef at the Black Spruce Restaura nt in Gros Morne National Park. In 2021\, Chef Lynch\, along with his wife and business partner Beatrice Stutz\, opened a casual eatery\, Cumin Kitc hen &\; Drink\, and a boutique hotel called The Inn at Grand Pré Winer y. @chefjasonlynch @lecaveaurestaurant ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Luncheon-at-Le-Caveau.jpeg CATEGORIES:EVENT LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada GEO:45.101735345985944;-64.30769839525146 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64. 30769839525146 END:VEVENT BEGIN:VEVENT UID:1010@devourfest.com DTSTART;TZID=America/Halifax:20251024T113000 DTEND;TZID=America/Halifax:20251024T123000 DTSTAMP:20251017T220821Z URL:https://devourfest.com/program/culinary-workshop-w-elias-louie-deligia nis-renee-dechenes-ohagan/ SUMMARY:Culinary Workshop w/Elias Louie Deligianis & Renée Dechenes-O'Haga n DESCRIPTION:Join co-owners Renée Dechenes-O’Hagan and Elias Louie Deligi anis for an engaging culinary workshop inspired by their restaurant Bistro La Franquette. Experience their unique blend of artistry and precise\, in gredient-led cooking\, as they share techniques and tips through seasonal dishes that reflect their passion for quality\, warmth\, and culinary inno vation.\n\nTicket Price: $45.00\, includes food samples\nSponsored by J.R. Mahoney and Chef Works\n\nDish: Galaktoboureko–A popular dessert in Gre ece and the eastern Black Sea Region of Turkey\, made with custard\, layer s of filo dough\, and topped with syrup.\n\nRenée Dechenes-O’Hagan\n\nR enée Deschenes-O’Hagan is the co-owner of Bistro La Franquette. With ov er 12 years in Montréal’s prestigious restaurant scene\, she has excell ed as a server\, bartender\, and beverage director\, while refining her ho spitality skills. Originally trained as a classical violinist\, Renée emb raced a bold career shift at 20\, finding her passion in the dynamic world of restaurants. Her unique blend of artistry and service shines through i n every dining experience she creates\, making Bistro La Franquette a belo ved destination for food enthusiasts seeking both quality and warmth in th e heart of Montréal. @renayzerblades @bistrolafranquette\n\nElias Louie D eligianis\n\nElias “Louie” Deligianis is a distinguished chef with a c ulinary journey through renowned kitchens in Toronto\, London\, and Montr éal. He began his career under Geoff Hopgood in Toronto\, then honed his skills at the iconic St. John Bread and Wine in London\, specializing in p recise\, ingredient-led cooking. Louie later joined the acclaimed Joe Beef in Montréal before becoming Chef de Cuisine at Pastel\, previously led b y Jason Morris. Alongside this\, he gained a following with a series of te chnically ambitious pop-ups named Baby Duck. In 2020\, Louie opened Bistro La Franquette\, where his disciplined approach and respect for seasonalit y shape the restaurant’s culinary identity. @bistrolafranquette\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Elias-Louie-Deligianis-Renee-Dechenes-O_Hagan.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1009@devourfest.com DTSTART;TZID=America/Halifax:20251024T113000 DTEND;TZID=America/Halifax:20251024T133000 DTSTAMP:20251021T172006Z URL:https://devourfest.com/program/luncheon-at-lightfoot-and-wolfville-w-e mma-cardarelli-chris-pyne/ SUMMARY:Luncheon at Lightfoot and Wolfville w/Emma Cardarelli & Chris Pyne DESCRIPTION:Join acclaimed chefs Emma Cardarelli and Chris Pyne for a remar kable three-course luncheon at Lightfoot Winery. This collaborative dining experience combines Emma’s culinary expertise and Chris’s innovative approach\, showcasing seasonal ingredients and exquisite flavours. Indulge in a memorable meal that perfectly pairs with the winery’s finest offer ings.\n\nTicket Price: $100.00\, includes a three-course luncheon with dri nk pairings\nSponsored by Lightfoot &\; Wolfville Winery\nMust be 19+ t o attend in-person\n\nMenu\nPorcini Tortellini en Brodo\nRabbit Porchetta\ , celeriac puréée\, honey-lavender carrots\nFall honey and buttermilk pa nna cotta with apple and sponge toffee\nEmma Cardarelli\n\nEmma Cardarelli ’s culinary journey began at a backcountry lodge in the Canadian Rockies \, where she discovered her passion for cooking. After training under the renowned Jean-Paul Grappe at ITHQ and chef Frederic Morin at Globe before he went on to open Joe Beef\, Emma sharpened her skills as sous-chef then moved to London to work at the Michelin-starred The Greenhouse. Returning to Montreal\, she became chef of Liverpool House\, where she excelled alon gside working partner Ryan Gray. Together\, they opened Nora Gray to criti cal acclaim in 2011\, followed by Restaurant Elena\, Montreal’s first wo od-fired pizza establishment\, and Restaurant Gia\, a popular Italian stea khouse. Emma also shares her expertise as a guest chef and cooking instruc tor. @nonnanora @noragrayresto @elenamontreal @giagiagiamtl \n\nChris Pyn e\n\nChef Chris Pyne embarked on his culinary journey at just 14\, honing his skills in his family's kitchen. By 21\, he had earned his Journeyman C ertificate and Red Seal Certification\, further advancing to achieve the e steemed Certified Chef de Cuisine designation. His diverse career encompas ses prestigious restaurants in Calgary\, Michelin-starred kitchens in Lond on and Wales\, and various leadership roles across Ontario and Nova Scotia \, covering family pubs to fine dining. Recently\, he played a key role in establishing celebrated culinary spots in Annapolis\, including Founders House. In 2024\, Chef Chris became Executive Chef at Lightfoot &\; Wolf ville\, emphasizing seasonality and local ingredients. @chr1s.pyne @lwwine s ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Luncheon-at-Lightfoot-Wolfville.jpeg CATEGORIES:EVENT LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VEVENT UID:1012@devourfest.com DTSTART;TZID=America/Halifax:20251024T140000 DTEND;TZID=America/Halifax:20251024T160000 DTSTAMP:20251021T225737Z URL:https://devourfest.com/program/the-hands-that-feed-us-w-the-meadowlark s-call/ SUMMARY:The Hands That Feed Us w/The Meadowlark's Call DESCRIPTION:The Hands That Feed Us\nFilmmaker Devon Cooke embarks on an eye -opening journey across Canada to uncover the financial struggles of farme rs. Through hands-on experiences over eight months\, he challenges the per ception of wealth and highlights the deep connection between farmers and t he land\, questioning the sustainability of our food system.\nCanada\, 202 5\, 103 minutes\nDirector Devon Cooke\nDistributor Syndicado Films\n\nThe Meadowlark’s Call\n\nHalee and John navigate love and responsibility on their Driftless Region farm\, embracing mentorship and community through t he legacy of heritage wheat.\nUSA\, 2025\, 8 minutes\nDirector Kirk Horton \n\nThere will be a moderated panel following the screening. Panel Partici pants: Ali Hassan (moderator)\, Devon Dooke (director)\, Robert Overmars ( Overview Farms)\, Jenn Greenberg from Abundant Acres Farm\, and Josh Oulto n\, Taproot Farms.Sponsored by Agri-Food Analytics and Telefilm Canada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/The-Hands-That-Feed-Us-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1011@devourfest.com DTSTART;TZID=America/Halifax:20251024T143000 DTEND;TZID=America/Halifax:20251024T153000 DTSTAMP:20251022T125417Z URL:https://devourfest.com/program/culinary-workshop-w-danny-smiles/ SUMMARY:Culinary Workshop w/Danny Smiles DESCRIPTION:Join celebrated chef Danny Smiles for an exciting culinary work shop\, where he will showcase innovative dishes inspired by his Italian an d Egyptian heritage. Experience his commitment to quality and creativity t hrough locally sourced ingredients\, as he shares techniques that have ear ned Le Violon accolades as Canada’s Best New Restaurant in 2025.\n\nTick et Price: $45.00\, includes food samples\nSponsored by J.R. Mahoney and Ch ef Works\n\nDish: Gnocchi di ricotta with wild mushrooms and Guinea fowl s auce\n\nDanny Smiles\nChef Danny Smiles is a celebrated Montréal chef ren owned for his innovative cuisine\, deeply influenced by his Italian and Eg yptian heritage. His rise to fame began as a finalist on Top Chef Canada\, paving the way for his roles as executive chef at Le Bremner and the Will ow Inn\, where he showcased his commitment to quality and creativity throu gh locally sourced ingredients. His career is marked by national acclaim a nd high-profile catering ventures\, serving artists like Nick Cave and Rad iohead. In June 2024\, he opened his first restaurant\, Le Violon\, which quickly garnered recognition\, including being ranked Canada’s Best New Restaurant 2025 by Canada’s 100 Best. In its inaugural year\, Le Violon has also earned a spot in the MICHELIN Guide’s Recommended List for 2025 . Currently\, Danny mesmerizes guests at Double's Late Night\, a vibrant h otspot known for its inventive dishes. @chefdannysmiles @leviolonmontreal   ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Danny-Smiles-1.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1013@devourfest.com DTSTART;TZID=America/Halifax:20251024T170000 DTEND;TZID=America/Halifax:20251024T190000 DTSTAMP:20250904T111437Z URL:https://devourfest.com/program/still-single-w-oliver/ SUMMARY:Still Single w/Oliver DESCRIPTION:Still Single \nStill Single follows Chef Masaki Saito\, Canada ’s sole Michelin Two-Star chef\, as he redefines omakase dining. This in timate documentary journeys from his rural Japanese roots to the vibrant k itchens of Toronto\, showcasing the relentless passion and unique lifestyl e that help fuel his culinary artistry and shape the city’s food culture .\nCanada\, 2025\, 93 minutes\nDirectors Jamal Burger\, Jukan Tateisi\nDis tributor Rhombus Media\n\nOliver\n\nWhen a rising-star chef known for his signature use of garlic is bitten by a vampire\, he must learn to reinvent himself in time for the most important review of his career.\nCanada\, 20 25\, 14 minutes\nDirector Andrew Strickland\n\n\nSponsored by Telefilm Can ada ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Still-Single-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1014@devourfest.com DTSTART;TZID=America/Halifax:20251024T193000 DTEND;TZID=America/Halifax:20251024T223000 DTSTAMP:20250904T135911Z URL:https://devourfest.com/program/devour-chefs-short-gala-dinner-4/ SUMMARY:Devour! Chefs & Short Gala Dinner DESCRIPTION:Join us for Devour!’s signature showpiece event that has been presented worldwide\, from Fogo Island to The Bahamas\, from Sonoma to Ne w York. This exclusive degustation dinner will feature five acclaimed chef s from Montréal\, each creating a unique dish inspired by a short film sc reened right in the hall with the diners. The dinner will be hosted by Pat rick St-Vincent from La Table Ronde and confirmed chefs include Janice Tie fenbach (Elena\, Gia)\, Ariel Schor (Beba)\, Danny Smiles (Le Violon)\, An tonin Mousseau-Rivard (Le Mousso) and Stephanie Labelle (Patisserie Rhubar be)\, with the evening’s wines curated by Sommelier Ryan Gray (Nora Gray \, Elena\, and Gia). \n\nFilm Program:\nAmoris Pomum directed by Felipe Sa nguinetti\nLoc Lac directed by Bun Chaï Ly\nTrufas directed by Felipe San guinetti\nDish Pit directed by Anna Hopkins\nI See directed by Noémie Ech aquan &\; Julie Ottawa\n\nTicket Price: $199.00 per guest\, includes wi ne pairings \nMust be 19+ to attend\nSponsored by East Port Properties\, Visa Infinite\, Lindsay Construction\, JR Mahoney\, Konrads + Callebaut\, Devour Seafood   Partnership\, Barrelling Tide Distillery\, Chef Works\, and Community Partners: The North Grove and Allbright Life\n\nMenu and win e pairings coming soon!\n\nPlease note: We cannot accommodate dietary rest rictions at this dinner due to the set menu and visiting chefs.\n\nNote: I f dinner shows sold out\, please check back for additional ticket releases as the date approaches.\n\nThe Chefs\n\nJanice Tiefenbach\n\nJanice Tiefe nbach is the Executive Chef at Gia Vin &\; Grill in Montréal and co-au thor of Salad Pizza Wine: And Many More Good Things from Elena. Inspired b y traditional Italian cuisine\, her human and intuitive approach to cookin g celebrates the best of Québec’s local ingredients. Originally from On tario\, Janice has lived and worked in Montréal for over 20 years since c oming to study fine arts at Concordia University. Québec is now her home\ , and she is passionate about all things Italian\, especially handmade pas ta. @staniceb @giagiagiamtl @elenamontreal\n\nAriel Schor\n\nAri Schor is the chef and co-owner of Restaurant Beba in Verdun\, where he serves dishe s rooted in historic\, Old World cuisine. Originally from Argentina and ra ised in Winnipeg\, Ari spent six years as chef de cuisine at Montréal’s celebrated Liverpool House\, where he developed his unique style and deep ened his understanding of hospitality. In 2019\, he and his brother Pablo opened Beba\, a neighbourhood gem that reflects their heritage and dedicat ion to sourcing singular ingredients. At Beba\, Ari emphasizes the importa nce of food with history—dishes that carry the weight of tradition\, tel l the stories of past generations\, and celebrate the techniques and flavo urs passed down through time. @donlardo @restaurantbeba\n\nDanny Smiles\n\ nChef Danny Smiles is a celebrated Montréal chef renowned for his innovat ive cuisine\, deeply influenced by his Italian and Egyptian heritage. His rise to fame began as a finalist on Top Chef Canada\, paving the way for h is roles as executive chef at Le Bremner and the Willow Inn\, where he sho wcased his commitment to quality and creativity through locally sourced in gredients. His career is marked by national acclaim and high-profile cater ing ventures\, serving artists like Nick Cave and Radiohead. In June 2024\ , he opened his first restaurant\, Le Violon\, which quickly garnered reco gnition\, including being ranked Canada’s Best New Restaurant 2025 by Ca nada’s 100 Best. In its inaugural year\, Le Violon has also earned a spo t in the MICHELIN Guide’s Recommended List for 2025. Currently\, Danny m esmerizes guests at Double's Late Night\, a vibrant hotspot known for its inventive dishes. @chefdannysmiles @leviolonmontreal \n\nAntonin Mousseau- Rivard\n\nAntonin Mousseau-Rivard is a celebrated chef based in Montréal and the founder of Le Mousso\, a restaurant acclaimed for its bold\, creat ive interpretation of Québec cuisine. With roots in a family of renowned artists\, Antonin artfully merges gastronomy and artistic expression in hi s culinary creations. His innovative approach has garnered significant rec ognition\, positioning him as one of Canada’s most influential culinary voices. Committed to sourcing local ingredients and pushing culinary bound aries\, he continually reinvents traditional flavours\, captivating diners and critics alike with his unique vision for modern Québec cuisine. @lem ousso\n\nStéphanie Labelle\n\nChef Stéphanie Labelle is a passionate cul inary artist known for her innovative approach to pastry. After completing her studies at ITHQ\, she honed her skills in acclaimed kitchens\, includ ing a transformative stint with Pierre Hermé in Paris. Stephanie has work ed alongside esteemed mentors like Bertrand Bazin and Hans Brouillet\, per fecting techniques from wedding cakes to artisanal breads. Her diverse exp eriences culminated in the opening of her own pastry shop\, Patisserie Rhu barbe\, in the vibrant Plateau Mont-Royal. Committed to combining traditio n with creativity\, Chef Labelle continually delights her customers with e xquisite desserts that reflect her love for the craft and the art of bakin g. @rhubarbe_mtl\n\nThe Sommelier\n\nRyan Gray\n\nRyan Gray is a lifelong Montrealer and proud father of two little girls. As the founder\, co-owner \, and wine director of Nora Gray\, Elena\, and Gia restaurants\, he has m ade a significant mark on the culinary scene. After studying wine at ITHQ\ , Ryan began his career at Joe Beef in 2006\, later managing Liverpool Hou se\, where he met chef Emma Cardarelli. In 2011\, they opened Nora Gray\, specializing in local Italian fare and featuring one of the first natural wine lists in Canada. With the launch of Elena in 2018 and Gia Vin &\; Grill in 2021\, Ryan has received numerous accolades\, including being nam ed “Best Sommelier in Canada” in 2022. @ryangraymtl @noragrayresto @el enamontreal @giagiagiamtl\n\nThe Films\n\nAmoris Pomum\n\nA mouth-watering ode to tomatoes\, Amoris Pomum features narration by actor Ricardo Darín \, intertwined with Pablo Neruda’s poetic celebration of beauty.\nUrugua y\, 2024\, 4 minutes\nDirector Felipe Sanguinetti\n\nLoc Lac\n\nSinn Ran g oes home and cooks. As he prepares\, he recalls his childhood memories of cooking and eating with his Aunt.\nFrance\, 2025\, 7 minutes\nDirector Bun Chaï Ly\n\nTrufas\n\nAmidst fallen leaves\, truffles lie hidden\, promis ing fortune for those skilled enough to uncover their secrets in culinary woodlands.\nItaly\, 2024\, 4 minutes\nDirector Felipe Sanguinetti\n\nDish Pit\n\nA former cook turned dishwasher secretly prepares a gourmet meal af ter hours\, reigniting his culinary dreams and sparking unexpected relatio nships.\nCanada\, 2025\, 13 minutes\nDirector Anna Hopkins\n\nNi Wapiten ( I See)\n\nNi Wapiten follows a child’s whimsical journey through the woo ds to a community dump\, where he creatively reuses waste to build a bear\ , symbolizing the importance of respecting Mother Earth.\nCanada\, 2023\, 3 minutes\nDirectors Noémie Echaquan\, Julie Ottawa\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Chefs-Shorts-Gala-Dinner-scaled.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1015@devourfest.com DTSTART;TZID=America/Halifax:20251024T200000 DTEND;TZID=America/Halifax:20251024T220000 DTSTAMP:20250904T111509Z URL:https://devourfest.com/program/ali-eats-america-w-the-creative-handsha ke-luca-carli/ SUMMARY:Ali Eats America w/The Creative Handshake - Luca Carli DESCRIPTION:Ali Eats America \nSeventeen-year-old Ali Allouche\, who is ba ttling cancer\, binges on food shows with his mom during chemo treatments. Inspired by Anthony Bourdain\, and aided by a successful GoFundMe campaig n\, they map a culinary journey across the US. From pizzerias to pit maste rs\, the Grand Canyon to New York City\, Ali is welcomed by some of the co untry’s best restaurants and chefs\, including José Andrés and Wolfgan g Puck. A tearful\, funny\, and honest story about living with\, and beyon d\, a cancer diagnosis.\nUSA\, 2025\, 91 minutes\nDirectors Roush Niaghi\, Greg Morris\nDistributor WME\n\nThe Creative Handshake - Luca Carli \n\n Luca Carli\, a 24-year-old chef\, unveils his restaurant journey\, showcas ing creativity\, family\, and perseverance in a captivating 3.5-minute gli mpse.\nThe Netherlands\, 2024\, 29 minutes\nDirector Rosie Zopfi\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Ali-Eats-America.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1016@devourfest.com DTSTART;TZID=America/Halifax:20251024T223000 DTEND;TZID=America/Halifax:20251025T010000 DTSTAMP:20251016T231448Z URL:https://devourfest.com/program/devour-speakeasy-w-dj-kiwi/ SUMMARY:Devour! Speakeasy w/DJ KIWI DESCRIPTION:Step into our Devour! Speakeasy\, where the vibe transforms fro m lively dining to an intimate space perfect for late-night networking and unforgettable shenanigans. Delight in artisanal cocktails crafted by our expert mixologists\, who blend premium ingredients with local libations. I mmerse yourself in the captivating ambiance as DJ KIWI sets the perfect ba ckdrop for an extraordinary experience. Join us for a night of connection\ , creativity\, and fun that you won’t want to miss. Make memories at Dev our! and let the evening unfold in style.\n\nOpen to all late-night festiv al goers\; cash bar\nMust be 19+ to attend in person\nSponsored by Audi Ha lifax\n\nDJ KIWI (Sherwin Pagtakhan)\nFor over 20 years\, DJ KIWI has been a vibrant presence in the Canadian DJ scene\, captivating audiences acros s Ontario\, Quebec\, and Nova Scotia. Renowned for his modern open-format style and turntable artistry\, he masterfully blends genres to create unfo rgettable atmospheres. His extensive experience includes commercial radio\ , nightclub residencies\, marquee festivals\, CFL Grey Cup parties\, celeb rity weddings\, and other high-profile events. With multiple award nominat ions—including Ottawa’s Best DJ (Faces Magazine)\, The Wedding Awards (Ontario)\, and The Ottawa Wedding Awards—KIWI consistently elevates eve nts with performances that leave a lasting impression on audiences and cli ents alike. @itsdjkiwi ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/DJ-Kiwi.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1036@devourfest.com DTSTART;TZID=America/Halifax:20251025T083000 DTEND;TZID=America/Halifax:20251025T091500 DTSTAMP:20251019T143425Z URL:https://devourfest.com/program/pre-bike-ride-yoga-session-with-a-view/ SUMMARY:Morning Flow: Yoga by the Sea DESCRIPTION:Greet the day\, embrace wellness\, and join our vibrant communi ty at an energizing early morning yoga session by the ocean! Perfect for a ll ages and fitness levels\, this rejuvenating experience will be held und er our cozy tents at Wolfville’s Waterfront Park. Don’t miss out on th is chance to stretch\, breathe\, and strengthen your body before Le Tour d e l’Acadie Bike Ride. Weather location: inside Devour! Studios. \n\nTic ket Price: Free admission\, open to all levels\, must bring own mat\nSpons ored by Allbright Life\nInstructor Sarah Letcher\n\nSarah is a graduate of Dalhousie University\, earning a Bachelor of Science in Kinesiology. With 26 years as a Registered Massage Therapist\, she co-owns and manages Tota l Kneads Health and Wellness. An avid yoga instructor for 18 years\, she f ounded Angel Fish Yoga in 2021\, offering an online platform for her stude nts. In addition to her yoga practice\, Sarah has been a passionate musici an with the local band Big Fish for nearly 30 years. She holds multiple ce rtifications\, including Personal Trainer and Prenatal Yoga\, and teaches with mindfulness and creativity\, ensuring a unique experience in each cla ss. @totalkneads\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Pre-Bike-Ride-Yoga-with-a-View-2.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:1017@devourfest.com DTSTART;TZID=America/Halifax:20251025T093000 DTEND;TZID=America/Halifax:20251025T123000 DTSTAMP:20251019T193234Z URL:https://devourfest.com/program/le-tour-de-lacadie-bike-ride-3/ SUMMARY:Le Tour de l'Acadie Bike Ride DESCRIPTION:Devour! is proud to present the eighth edition of the Le Tour d e l’Acadie Bike Ride\, our leading health\, wellness\, and sporting even t. This engaging 3-hour bike ride invites festival attendees\, members of Bicycle Nova Scotia\, and local cycling enthusiasts to explore the breatht aking Annapolis Valley while enjoying the stunning fall foliage and promot ing healthy activity. Participants will enjoy stops at notable locations\, including the Grand Pré Winery (new for this year) and significant Acadi an landmarks such as the Grand Pré National Historic Site\, the Acadian C ross\, and the Landscape of Grand Pré UNESCO World Heritage Site. The rid e will conclude at our exciting new event\, the Devour! Poutine Smackdown\ , which is part of our 15th anniversary celebration spotlighting The Montr éal All-Stars. This culinary showdown will feature Montréal chefs compet ing against Maritime chefs to create the most original poutine—an ideal way to refuel after an exhilarating October bike ride. . \n\nTicket Price : $25.00\, $5.00 youth\, includes refreshment breaks \nA limited number o f bike loans are available\, please contact the Wolfville Library and Bank s Bikes.\n\n\n\nSponsored by Support 4 Culture\, Allbright Life\, NS Offic e of Acadian Affairs &\; Francophonie\, the Louisiana Office of Tourism \, and Community Partners: Cycling NS\, We're Outside\, Bank Bikes\n\n\n\n \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Le-Tour-de-lAcadie-Bike-Ride-1.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:1018@devourfest.com DTSTART;TZID=America/Halifax:20251025T100000 DTEND;TZID=America/Halifax:20251025T110000 DTSTAMP:20251010T171932Z URL:https://devourfest.com/program/cookbook-panel-hosted-by-jonathan-cheun g/ SUMMARY:The Art of Cookbook Writing DESCRIPTION:The Art and Evolution of Cookbook Writing: Inspiration\, Proces s\, and Impact\n\nJoin Jonathan Cheung\, chef and owner of Appetite for Bo oks\, as he hosts a panel of esteemed writers from Nova Scotia and Montré al. With over 20 years of experience in the culinary world\, Jonathan faci litates engaging discussions on food culture\, creativity\, and the art of culinary storytelling. This panel will explore the journey of writing you r first cookbook\, focusing on how ideas around specific recipes and memor ies develop\, as well as the writing process itself. The event will conclu de with a book signing featuring the assembled authors.\n\nPanel participa nts include: Lesley Chesterman\, Janice Tiefenbach\, Aimee Wimbush-Bourque \, Jean-Sébastien Giguère &\; Christine Flynn\n\nTicket Price: $15.00 regular\, $12.00 student/senior\nBooks will be available for purchase fro m our Box Office\nSponsored by Appetite for Books and Community Partner: T aste Canada\n\nModerator Jonathan Cheung\n\nJonathan Cheung is the chef an d owner of Appetite for Books\, a renowned cookbook store and culinary spa ce in Montréal. From here\, he shares his love of food through engaging c ooking classes and culinary events\, earning him a loyal following for 20+ years. Originally from Vancouver\, Jonathan attended the culinary program at VCC\, which led him to work in Vancouver\, Hong Kong\, and Montréal. With over two decades of culinary experience\, Jonathan continues to contr ibute to the food scene as Food Correspondent on CBC Radio One Montréal. He has been featured on Anthony Bourdain’s Layover\, Iron Chef Canada\, Breakfast Television Montréal\, and is the co-author of Montréal Cooks: A Tasting Menu from the City’s Leading Chefs. @findmeinthedishpit @appet ite4books\n\nJanice Tiefenbach\n\nJanice Tiefenbach is the Executive Chef at Gia Vin &\; Grill in Montréal and co-author of Salad Pizza Wine: An d Many More Good Things from Elena. Inspired by traditional Italian cuisin e\, her human and intuitive approach to cooking celebrates the best of Qu ébec’s local ingredients. Originally from Ontario\, Janice has lived an d worked in Montréal for over 20 years since coming to study fine arts at Concordia University. Québec is now her home\, and she is passionate abo ut all things Italian\, especially handmade pasta. @staniceb @giagiagiamtl @elenamontreal\n\nAimee Wimbush-Bourque\n\nAimée Wimbush-Bourque is a Ca nadian food writer\, chef\, and the author of the bestselling Brown Eggs a nd Jam Jars and award-winning The Simple Bites Kitchen. Aimée’s website \, Simple Bites\, emphasizes the importance of bringing the whole family t ogether around the table. Here\, Aimée draws on her homesteading upbringi ng\, culinary training\, and years as a recipe developer to serve up simpl e\, comprehensive recipes featuring seasonal ingredients. A passionate coo kbook enthusiast\, Aimée founded an East Coast cookbook club that celebra tes creativity\, community\, and cake. An advocate for the #zerohunger Glo bal Goal\, she has worked with organizations like Plan Canada\, World Food Program\, and the UN to achieve SDG #2. She lives with her husband and th ree children in Halifax\, Nova Scotia. @aimeebourque \n\nJean-Sébastien G iguère\n\nJean-Sébastien Giguère is a Montréal-based chef whose culina ry journey began with his Italian grandmother and culminated at the esteem ed Toqué!. A pivotal figure in numerous restaurant openings\, he now serv es as executive chef and partner at Cogir Restaurants\, overseeing multipl e concepts including Le Coureur des Bois\, Restaurant h3\, La Cabane du Co ureur\, and Climats at Time Out Market MTL. His cuisine beautifully blends Québec’s terroir with global influences. Additionally\, he is the auth or of Climats\, a cookbook that explores the flavours of Québec\, harmoni zing the region’s culinary offerings with the rhythm of its seasons. @ca baneducoureur @restaurantcoureurdesbois @restauranth3 @loungeh3 @terrassea lize @climats_brasserie\n\nChristine Flynn\n\nChristine Flynn is a best-se lling cookbook author\, chef\, recipe developer\, and mother of three. Her work has been published in The New York Times\, Chatelaine Magazine\, and The Globe and Mail\, among others. Christine has also appeared in various media\, including The Good Stuff with Mary Berg\, as a sous chef on all s ix seasons of Food Network’s Firemasters\, and as a guest judge on Bravo ’s Top Chef. Christine’s third cookbook\, Easy Does It: Smart Techniqu es and Simple Strategies for Stunning Food\, is now available for pre-orde r anywhere in North America. Christine lives on the South Shore of Nova Sc otia\, where she hosts fabulous dinner parties and teaches cooking classes . @christineanneflynn ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 9/The-Art-of-Cookbook-Writing-Graphic.jpg CATEGORIES:EVENT,PANEL LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1019@devourfest.com DTSTART;TZID=America/Halifax:20251025T110000 DTEND;TZID=America/Halifax:20251025T130000 DTSTAMP:20250904T111640Z URL:https://devourfest.com/program/lowland-kids-w-ekbeh/ SUMMARY:Lowland Kids w/Ekbeh DESCRIPTION:Lowland Kids \nAs waters rise in the American South\, siblings Howard and Juliette face the impending loss of their childhood home on Is le de Jean Charles. Guided by their Uncle Chris\, they grapple with the me mories of their past and the harsh realities of displacement following Hur ricane Ida. Sandra Winther’s intimate film explores their struggle as tr ue climate refugees.\nDenmark/USA\, 2025 92\, minutes\nDirector Sandra Win ther\nDistributor Together Film Sales\n\nEkbeh\n\nWhile learning to make g umbo\, the filmmaker shares personal stories about their grandparents as a way to honour and preserve their Indigenous history and life.\nUSA\, 2023 \, 9 minutes\nDirector Mariah Eli Hernandez-Fitch\n\nSponsored by the Loui siana Office of Tourism ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Lowland-Kids.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1020@devourfest.com DTSTART;TZID=America/Halifax:20251025T123000 DTEND;TZID=America/Halifax:20251025T150000 DTSTAMP:20251017T215147Z URL:https://devourfest.com/program/devour-poutine-smackdown/ SUMMARY:Devour! Poutine Smackdown DESCRIPTION:Get ready for an exciting culinary showdown as some of Nova Sco tia’s most talented chefs and restaurants compete head-to-head in a ques t to create the most innovative and original poutine. Showcasing the diver se flavours of the Maritimes\, the competition will be fierce as 8-10 chef s vie for the title of Poutine Champion—judged by a panel of esteemed Mo ntréal chefs. This time\, your vote will count alongside the experts\, ad ding to the thrill of this epic battle of flavours!\n\nTicket Price: $35.0 0\, includes samples of 8-10 poutines\nSponsored by IPC Securities and the NS Office of Acadian Affairs &\; Francophonie\n\nParticipating Restaur ants so far (more to come and with menus soon!): Maritime Express\, Paddy ’s Pub\, Chef Inspired\, The Church Brewing Co.\, Joe’s Food Emporium\ , and multiple participants from the Spice Program. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Poutine-Smackdown-3.jpeg CATEGORIES:EVENT LOCATION:Wolfville Waterfront Park\, Wolfville Waterfront Park\, Wolfville\ , NS\, Canada GEO:45.092816;-64.358775 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wolfville Waterfront Park\, Wolfville\, NS\, Canada;X-APPLE-RADIUS=100;X-TITLE=Wolfville Waterfront P ark:geo:45.092816,-64.358775 END:VEVENT BEGIN:VEVENT UID:1021@devourfest.com DTSTART;TZID=America/Halifax:20251025T133000 DTEND;TZID=America/Halifax:20251025T143000 DTSTAMP:20251017T220513Z URL:https://devourfest.com/program/culinary-workshop-w-ariel-schor/ SUMMARY:Culinary Workshop w/Ariel Schor DESCRIPTION:Join chef Ari Schor for a captivating culinary workshop based o n Restaurant Beba\, named one of the World’s 50 Best Discovery restauran ts. Get inspired by the stories and techniques behind his heritage-driven cooking\, as Ari shares his passion for sourcing unique ingredients and th e importance of food that honours tradition and history.\n\nTicket Price: $45.00\, includes food samples\nSponsored by J.R. Mahoney and Chef Works\n \nDishes: \nPan con tomate\, bone marrow and anchovy\nClams and Sunchokes à la barigoule \n\nAriel Schor\nAri Schor is the chef and co-owner of Res taurant Beba in Verdun\, where he serves dishes rooted in historic\, Old W orld cuisine. Originally from Argentina and raised in Winnipeg\, Ari spent six years as chef de cuisine at Montréal’s celebrated Liverpool House\ , where he developed his unique style and deepened his understanding of ho spitality. In 2019\, he and his brother Pablo opened Beba\, a neighbourhoo d gem that reflects their heritage and dedication to sourcing singular ing redients. At Beba\, Ari emphasizes the importance of food with history—d ishes that carry the weight of tradition\, tell the stories of past genera tions\, and celebrate the techniques and flavours passed down through time . @donlardo @restaurantbeba ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Ariel-Schor.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1022@devourfest.com DTSTART;TZID=America/Halifax:20251025T140000 DTEND;TZID=America/Halifax:20251025T160000 DTSTAMP:20250904T111759Z URL:https://devourfest.com/program/resonance-acadie-w-trecarre-a-la-source -du-son-de-la-baie-sainte-maire/ SUMMARY:Resonance Acadie w/Trécarré: à la source du son de la Baie Saint e-Maire DESCRIPTION:Resonance Acadie (Acadian Resonance)\nResonance Acadie follows the journey of 10 young artists from the Acadian diaspora. They are invite d to create a work of art in just eight days during the World Acadian Cong ress in Nova Scotia.\nCanada\, 2025\, 52 minutes\nDirector Phil Comeau\n\n Trécarré: à la source du son de la Baie Sainte-Maire (Trécarré: Explo ring the Saint Mary's Bay Sound)\n\nTrécarré showcases Baie Sainte-Marie ’s musical culture\, where talented locals reinvent traditions and invit e everyone to listen\, dance\, and live the rhythms.\nCanada\, 2024\, 30 m inutes\nDirector Natalie Robichaud\nSponsored by Telefilm Canada and theOf fice of Acadian Affairs &\; Francophonie ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Resonance-Acadie.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1023@devourfest.com DTSTART;TZID=America/Halifax:20251025T153000 DTEND;TZID=America/Halifax:20251025T170000 DTSTAMP:20250904T220855Z URL:https://devourfest.com/program/beverage-workshop-natural-wines-w-somme lier-ryan-gray/ SUMMARY:Beverage Workshop: Natural Wines w/Sommelier Ryan Gray DESCRIPTION:Join sommelier Ryan Gray for an informative beverage workshop o n natural wines. Discover the unique characteristics and benefits of these wines\, guided by Ryan’s expertise from his notable restaurants Nora Gr ay\, Elena\, and Gia Vin &\; Grill in Montréal. Enhance your palate an d appreciation for fine wines.\n\nTicket Price: $45.00\, includes wine sam ples\nMust be 19+ to attend in-person\n\nRyan Gray\nRyan Gray is a lifelon g Montrealer and proud father of two little girls. As the founder\, co-own er\, and wine director of Nora Gray\, Elena\, and Gia restaurants\, he has made a significant mark on the culinary scene. After studying wine at ITH Q\, Ryan began his career at Joe Beef in 2006\, later managing Liverpool H ouse\, where he met chef Emma Cardarelli. In 2011\, they opened Nora Gray\ , specializing in local Italian fare and featuring one of the first natura l wine lists in Canada. With the launch of Elena in 2018 and Gia Vin &\ ; Grill in 2021\, Ryan has received numerous accolades\, including being n amed “Best Sommelier in Canada” in 2022. @ryangraymtl @noragrayresto @ elenamontreal @giagiagiamtl ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Ryan-Gray.jpeg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1024@devourfest.com DTSTART;TZID=America/Halifax:20251025T170000 DTEND;TZID=America/Halifax:20251025T193000 DTSTAMP:20251015T223753Z URL:https://devourfest.com/program/animals-in-war-w-the-eating-of-an-orang e/ SUMMARY:Animals in War w/The Eating of an Orange & Hurikán DESCRIPTION:Animals in War \nAnimals in War is a poignant anthology film b ased on six true stories of animals affected by the war in Ukraine. A coll aboration between Ukrainian and international artists including activist S ean Penn\, the film employs diverse artistic styles to reveal the often-ov erlooked ecological impacts of conflict—urging global awareness\, empath y\, and compassion through the lives of a rabbit\, wolf\, and cow.\nGerman y/Ukraine\, 2024\, 102 minutes\nDirectors Myroslav Slaboshpytskyi\, Yuliia Shashkova\, Maksym Tuzov\, Oleksiy Mamedov\, Svyatoslav Kostyuk\, Andrii Lidahovskyi\nDistributor SOTA Cinema Group\n\nThe Eating of an Orange\n\nI n a conformist manor\, one woman’s encounter with an orange ignites a su rreal journey through a world of eroticism and transformation.\nUK\, 2025\ , 7 minutes\nDirector May Kindred-Boothby\nHurikán\n\nIn a wild Prague di strict\, Hurikán races to impress the bartender he desires—battling rob bers\, cops\, and his insatiable thirst for love.\nCzech Republic/France/S lovakia/Bosnia/Herzegovina\, 2024\, 13 minutes\nDirector Jan Saska ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Animals-in-War-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1025@devourfest.com DTSTART;TZID=America/Halifax:20251025T190000 DTEND;TZID=America/Halifax:20251025T210000 DTSTAMP:20251022T125531Z URL:https://devourfest.com/program/devour-lobster-fais-do-do-2/ SUMMARY:Devour! Lobster Fais do-do DESCRIPTION:Join us for an unforgettable Lobster Supper at the Wolfville Fa rmers Market\, featuring a delightful Acadian and Cajun twist! Experience the culinary skills of NSCC Kingstec instructors Peter Dewar and Paul Thim ot\, along with their talented students\, as they serve up a fresh lobster dinner and traditional Acadian and Cajun dishes. Enjoy lively tunes from an Acadian performer\, creating the perfect festive atmosphere. This is yo ur chance to indulge in a rich culinary heritage that merges the best of L ouisiana and Atlantic Canada.\n\nTicket Price: $75.00 includes meal\; cash bar\nSponsored by Office of Acadian Affairs &\; Francophonie and the L ouisiana Office of Tourism\n\nMenu\nSteamed lobster\, potato salad\, cole slaw\, drawn butter\, roll\nChocolate and lemon layer cake with black curr ant sorbet\nMusic by:\n\n\nWe are Vickie Deveau and Nick Maclean\, two pro ud Acadian musicians from the beautiful Baie Sainte-Marie region. As a sin ger-songwriter\, I\, Vickie\, have been writing funny\, heartfelt country folk music since I was just 8 years old\, all a way to share our rich cult ure and heritage. I'm so excited to be accompanied by Nick\, a true musica l rising star at just 16. While not a songwriter himself\, his incredible talent on the fiddle and his charming stage presence never fail to captiva te an audience. We're so excited to bring our music to Wolfville for Devou r!\, a town that shares our appreciation for culture and community. We can 't wait to share a little piece of Baie Sainte-Marie with you all!\n\nNous sommes Vickie Deveau et Nick Maclean\, deux musiciens acadiens fiers de l eurs racines de la magnifique région de la Baie Sainte-Marie. En tant qu' auteure-compositrice-interprète\, je m'appelle Vickie et j'écris des cha nsons de style country folk\, à la fois drôles et sincères\, depuis l' âge de 8 ans. C'est une façon pour moi de partager notre riche culture e t notre héritage. Je suis très heureuse d'être accompagnée de Nick\, u ne véritable étoile montante de la musique à seulement 16 ans. Bien qu' il ne soit pas un auteur-compositeur\, son incroyable talent au violon et sa présence charmante sur scène ne manquent jamais de captiver le public . Nous sommes très heureux d'apporter notre musique à Wolfville pour le festival du film Devour!\, une ville qui partage notre amour de la culture et de la communauté. Nous avons hâte de partager un petit morceau de la Baie Sainte-Marie avec vous tous! ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Devour-Lobster-Fais-do-do.jpeg CATEGORIES:EVENT 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:VEVENT UID:1027@devourfest.com DTSTART;TZID=America/Halifax:20251025T210000 DTEND;TZID=America/Halifax:20251026T000000 DTSTAMP:20250904T140418Z URL:https://devourfest.com/program/devour-saturday-night-concert-party-w-m usic-by-dwayne-dopsie-the-zydeco-hellraisers/ SUMMARY:Devour! Saturday Night Concert & Party w/Music by Dwayne Dopsie & t he Zydeco Hellraisers DESCRIPTION:Join us for an unforgettable evening of dancing and celebration at the Audi Halifax Stage in Devour! Studios\, as we toast to another suc cessful festival! Get ready to dance and celebrate the return of our favou rite band from Louisiana\, Dwayne Dopsie &\; the Zydeco Hellraisers\, w hose infectious energy and captivating performances will keep you on your feet all night long. Gather your friends\, bring your dancing shoes\, and prepare for a night filled with joy\, laughter\, and unforgettable memorie s. Let’s make this a night to remember!\n\nTicket Price: $25.00\, live m usic and cash bar\nSponsored by Audi Halifax\, IPC Securities\, Louisiana Office of Tourism\, and Barrelling Tide Distillery\nMust be 19+ to attend in-person\n\nDwayne Dopsie &\; The Zydeco Hell Raisers\n\nDwayne “Dop sie” Rubin\, a Louisiana native from an influential Zydeco family\, has reinvented the genre with his high-energy style. As a self-taught accordio nist\, he formed Dwayne Dopsie &\; The Zydeco Hellraisers at just 19\, captivating audiences worldwide. Known for his dynamic performances\, Dway ne blends traditional Zydeco with elements of blues\, funk\, and rock—cr eating a unique sound that resonates with all. A multiple award-winner\, i ncluding a 2022 Grammy and 20 OffBeat Awards\, he engages his audience lik e no other. Dwayne is celebrated as “The Hottest Accordionist” in Amer ica\, transforming every show into an unforgettable experience filled with energy and passion. @dwaynedopsie ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Dwayne-Dopsie-the-Zydeco-Hellraisers-2.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1028@devourfest.com DTSTART;TZID=America/Halifax:20251026T100000 DTEND;TZID=America/Halifax:20251026T120000 DTSTAMP:20251017T125210Z URL:https://devourfest.com/program/the-devour-golden-tines-award-brunch-ca bane-a-sucre-takeover-hosted-by-jean-sebastien-giguere/ SUMMARY:The Devour! Golden Tines Award Brunch - Cabane à Sucre Takeover ho sted by Jean-Sébastien Giguère DESCRIPTION:Experience a unique blend of festive celebration as Chef Jean-S ébastien Giguère of La Cabane du Coureur turns our brunch on its head wi th a delightful cabane à sucre takeover! Indulge in a maple-infused break fast of champions while we honour remarkable filmmakers with the prestigio us Golden Tine Awards in five categories: Best Animation\, Best Short Docu mentary\, Best Short Drama\, Best Feature Documentary\, and Best Feature D rama. The winners of these awards are selected by our esteemed jury member s\, including venerated Montréal-based food writer Lesley Chesterman\, th e Chair of Destination BC\, Ingrid Jarrett\, and Nova Scotia-based filmmak er Scott Simpson. This epic brunch will be hosted by our wonderful friend of the festival\, Ali Hassan.\n\nTicket Price: $50.00\, includes brunch an d beverages\nSponsored by Office of Acadian Affairs &\; Francophonie\, Barrelling Tide Distillery\, and L'Acadie Vineyards\n\nBehold\, the menu!\ n\nFirst Wave\nPea soup\, slowly cook ham\nMaple teriyaki ribs\, sesame po wder\nFocaccia\, shrimp mousse\, Oreille de crisse\n\nSecond Wave\nSmoked beef brisket\, baked beans\, root vegetables\nConfit maple salmon\, leek c ream\nPotato frittata\, wild mushrooms\, candy shallots\nCrispy Brussel Sp routs\, maple bacon\, creamy polenta\n\nThird Wave\nFried pancake in duck fat\, maple butter\nMaple crémeux donut\, raspberry\n\nMenus are subject to change.\n\nJean-Sébastien Giguère\n\nJean-Sébastien Giguère is a Mo ntréal-based chef whose culinary journey began with his Italian grandmoth er and culminated at the esteemed Toqué!. A pivotal figure in numerous re staurant openings\, he now serves as executive chef and partner at Cogir R estaurants\, overseeing multiple concepts including Le Coureur des Bois\, Restaurant h3\, La Cabane du Coureur\, and Climats at Time Out Market MTL. His cuisine beautifully blends Québec’s terroir with global influences . Additionally\, he is the author of Climats\, a cookbook that explores th e flavours of Québec\, harmonizing the region’s culinary offerings with the rhythm of its seasons. @cabaneducoureur @restaurantcoureurdesbois @re stauranth3 @loungeh3 @terrassealize @climats_brasserie\n\nThe Devour! Gold en Tines Award Jury\n\nLesley Chesterman\n\nMontréal native Lesley Cheste rman attended ITHQ\, before working as a professional pastry chef and cook ing teacher in Montréal and France. She served as the restaurant critic a t the Montreal Gazette for 20 years\, with work appearing in numerous inte rnational publications. A regular contributor to Radio-Canada shows\, she has authored such award-winning cookbooks as Make Every Dish Delicious and Un week-end chez Lesley\, and has another cookbook scheduled for release this year: En Accord\, a book focused on wine with food pairings. Now pres ident of the prestigious Eastern Canada jury for The World’s 50 Best Res taurants\, Chesterman also writes a newsletter on Substack called Lick my Plate and co-hosts the podcast Salt Lick. In May 2025\, Chesterman was mad e a Commander of the Order of Montréal. @lesleychestrman\n\nIngrid Jarret t\n\nIngrid Jarrett is an influential leader in the tourism sector\, servi ng as Chair of the board for Destination British Columbia and the first-ev er female President and CEO of the British Columbia Hotel Association (BCH A). With over three decades of experience\, she has held key roles at Fair mont Hotels\, the Watermark Beach Resort\, and various tourism boards\, in cluding Tourism Victoria and the Thompson Okanagan Tourism Association. In grid has been a driving force in supporting the hospitality industry throu gh COVID-19 recovery\, advocacy for short-term rental legislation\, and em ergency management initiatives. Passionate about local culinary arts\, she mentors small farmers and enjoys skiing\, fishing\, and travelling. @ingr idsjar\n\nScott Simpson\n\nScott Simpson\, based in Nova Scotia\, is a fil mmaker dedicated to crafting intelligent\, emotionally resonant narratives . With over seven years at the National Film Board\, he produced approxima tely 200 short films aimed at educating children on environmental issues. His notable projects tackle Indigenous perspectives\, climate change\, and gender disparities in ocean research. Following the success of his award- winning short films Terminal Lunch and December\, 1917\, Scott founded Pla ymaker Films to create socially relevant\, high-concept narratives. His fi rst feature\, Touch &\; Go\, starred Jeff Douglas and Elliot Page. A pa ssionate mentor\, Scott also teaches\, coaches hockey\, and enjoys making pizza every Friday. @scottsimpson17\n\nAli Hassan\n\nAli Hassan is a stand -up comedian\, actor\, author\, and broadcaster. He is the host of the hit CBC Radio comedy show Laugh Out Loud\, and for the past eight years has h osted Canada Reads—CBC’s “Battle of the Books”. A television and f ilm actor\, Hassan was recently nominated for the Canadian Screen Awards f or his roles in two shows: Run The Burbs and the Peabody Award-winning Sor t Of. In 2023\, Hassan began touring his one-man show\, Does This Taste Fu nny?\, based on his decade in the food industry. His comedic memoir\, Is T here Bacon in Heaven?\, was described by Rick Mercer as “perhaps the fun niest and most heartfelt Canadian memoir yet.” @standupali ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Devour-Golden-Tines-Takeover-1.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1030@devourfest.com DTSTART;TZID=America/Halifax:20251026T130000 DTEND;TZID=America/Halifax:20251026T140000 DTSTAMP:20250904T220934Z URL:https://devourfest.com/program/culinary-workshop-sharpen-your-knife-sk ills-w-jonathan-cheung-peter-nowlan/ SUMMARY:Culinary Workshop: Sharpen Your Knife Skills w/Jonathan Cheung & Pe ter Nowlan DESCRIPTION:Join Jonathan Cheung and Peter Nowlan for an enlightening culin ary workshop. Learn the essential techniques of knife sharpening from Pete r’s extensive expertise and enhance your culinary prowess with Jonathan ’s culinary insights. This hands-on experience will elevate your kitchen skills and improve your cooking efficiency. \n\nTicket Price: $45.00\nSpo nsored by J.R. Mahoney and Chef Works\n\nJonathan Cheung\n\nJonathan Cheun g is the chef and owner of Appetite for Books\, a renowned cookbook store and culinary space in Montréal. From here\, he shares his love of food th rough engaging cooking classes and culinary events\, earning him a loyal f ollowing for 20+ years. Originally from Vancouver\, Jonathan attended the culinary program at VCC\, which led him to work in Vancouver\, Hong Kong\, and Montréal. With over two decades of culinary experience\, Jonathan co ntinues to contribute to the food scene as Food Correspondent on CBC Radio One Montréal. He has been featured on Anthony Bourdain’s Layover\, Iro n Chef Canada\, Breakfast Television Montréal\, and is the co-author of M ontréal Cooks: A Tasting Menu from the City’s Leading Chefs. @findmeint hedishpit @appetite4books\n\nPeter Nowlan\n\nPeter’s passion for knife s harpening ignited in 1975 when he watched his father hone a blade. After j oining the Navy in 1977\, he dedicated 36 years to service before launchin g New Edge Sharpening. His expertise caught the attention of The Chronicle Herald in 2014\, following his work sharpening for renowned Chef Michael Howell. Since then\, Peter has hand-sharpened over 80\,000 knives using Ja panese water stones. His impressive clientele includes prominent chefs lik e Craig Flinn\, Bill Pratt\, and Jason Lynch—showcasing his commitment t o precision and quality in the art of sharpening knives. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Devour-2025-Main-Image-Place-Holder-Slide-scaled.jpg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1029@devourfest.com DTSTART;TZID=America/Halifax:20251026T130000 DTEND;TZID=America/Halifax:20251026T150000 DTSTAMP:20250930T211615Z URL:https://devourfest.com/program/shorts-program-the-leap-spring-tide-the -feast-fille-de-leau/ SUMMARY:Shorts Program - The Leap\, Spring Tide\, The Feast\, Fille de l'ea u DESCRIPTION:The Leap (El Paso)\nIn the Cuban countryside\, two children emb ark on a daring journey across a lagoon\, seeking the truth behind vanishi ng cattle and whispers of a lurking monster.\nCuba\, 2025\, 15 minutes\nDi rector Roberto Tarazona\n\nSpring Tide\n\nWomen shellfish gatherers leave emotional scars in mangroves\, marking memories of tides and life’s cycl es\, intertwining nature with their stories.\nBrazil\, 2025\, 20 minutes\n Director Renata Freitas Machado\n\nThe Feast\n\nA fisherwoman takes on a p owerful local politician by hosting a feast for him using an unforgettable secret dish that could save her dying lake.\nIndia\, 2024\, 25 minutes\nD irector Rishi Chandna\n\nFille de l’eau\n\nNow shaped by time and loss\, Mia reflects on her lifelong passion for freediving and the cherished mem ories of loved ones.\nFrance\, 2025\, 15 minutes\nDirector Sandra Desmazi ères \n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/The-Leap-El-Paso-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1031@devourfest.com DTSTART;TZID=America/Halifax:20251026T130000 DTEND;TZID=America/Halifax:20251026T170000 DTSTAMP:20250904T181223Z URL:https://devourfest.com/program/foraging-workshop-w-stephane-levac/ SUMMARY:Foraging Workshop w/Stéphane Levac DESCRIPTION:Join Indigenous Chef Stéphane Levac for an immersive 4-hour fo raging expedition in Nova Scotia. Discover the region’s wild edibles as Stéphane shares his expertise in sustainable harvesting and Indigenous cu linary practices. This hands-on experience will deepen your appreciation f or local ingredients and inspire your creativity in the kitchen.\n\nTicket Price: $75.00 per guest\, includes transport and a light meal\nGood to kn ow: Comfortable footwear is recommended for exploration and dress in layer s for Nova Scotia weather. Departing from Devour! Studios: the bus will ar rive at 12:30 pm and will depart at 1:00 pm.\n\nStéphane Levac\n\nChef St éphane Levac is a self-taught Indigenous chef and passionate forager base d in Greenwich\, Nova Scotia\, originally from the M'Chigeeng First Nation (Ojibway\, Bear Clan). Beyond the kitchen\, Chef Levac has appeared in Se ason 9 of Top Chef Canada\, Season 3 of Chef de Bois\, and Coastal Kitchen Tales\, among others. Today\, he proudly serves as Executive Chef at Mari time Express Cider Co. in Kentville\, Nova Scotia. @chefstephanelevac ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 9/Foraging-Workshop-with-Stephane-Levac-scaled.jpg CATEGORIES:WORKSHOP LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1033@devourfest.com DTSTART;TZID=America/Halifax:20251026T150000 DTEND;TZID=America/Halifax:20251026T180000 DTSTAMP:20250905T120730Z URL:https://devourfest.com/program/the-10th-annual-great-devour-community- cajun-chicken-supper-w-music-by-dwayne-dopsie-the-zydeco-hellraisers/ SUMMARY:The 10th Annual Great Devour! Community Cajun Chicken Supper w/Musi c by Dwayne Dopsie & the Zydeco Hellraisers DESCRIPTION:Join us for the 10th annual Devour! event supporting regional f ood banks in the Annapolis Valley! Enjoy a delicious locally roasted Cajun chicken dinner\, expertly prepared by the renowned Chimney Swifts Cooking Club and talented visiting chefs. Open to everyone\, this festive event c elebrates our dedicated community volunteers\, featuring lively zydeco mus ic from Dwayne Dopsie &\; the Zydeco Hellraisers. We expect 1\,500 atte ndees at our largest initiative\, providing free\, healthy meals to food-i nsecure residents while promoting health and agriculture. This year\, we ’re excited to host the event indoors at Devour! Studios for greater com fort and engagement. Don’t miss out on this joyful gathering!\n\nTicket Price: $20.00 donation or a pre-issued ticket from a regional food bank \ n\nPresented by Assante Wealth Management and the Chicken Farmers of Nova Scotia\, Rafuse Home Hardware and the Louisiana Office of Tourism \nIn su pport of Wolfville &\; Regional Food Banks\n\nDwayne Dopsie &\; The Zydeco Hell RaisersDwayne “Dopsie” Rubin\, a Louisiana native from an influential Zydeco family\, has reinvented the genre with his high-energy style. As a self-taught accordionist\, he formed Dwayne Dopsie &\; The Zydeco Hellraisers at just 19\, captivating audiences worldwide. Known for his dynamic performances\, Dwayne blends traditional Zydeco with elements of blues\, funk\, and rock—creating a unique sound that resonates with all. A multiple award-winner\, including a 2022 Grammy and 20 OffBeat Awar ds\, he engages his audience like no other. Dwayne is celebrated as “The Hottest Accordionist” in America\, transforming every show into an unfo rgettable experience filled with energy and passion. @dwaynedopsie ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Great-Devour-Community-Cajun-Chicken-Supper.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1032@devourfest.com DTSTART;TZID=America/Halifax:20251026T150000 DTEND;TZID=America/Halifax:20251026T170000 DTSTAMP:20250904T112129Z URL:https://devourfest.com/program/divine-remedy-w-pbp/ SUMMARY:Divine Remedy w/pb&p DESCRIPTION:Divine Remedy\nIn a comedy of errors\, four unsuspecting priest s from Iceland are dispatched by their Bishop to Spain's Rioja region in s earch of quality sacramental wine\, as their dwindling stock threatens an ecclesiastical crisis. Blinded by the allure of picturesque vineyards and fine wines\, the quartet indulges in a whirlwind adventure\, oblivious to a far more significant event unfolding—the Second Coming of Christ. As t heir antics escalate\, hilarity ensues\, with mishaps and misunderstanding s at every turn. Can these holy sommeliers find a divine elixir before it' s too late\, or will their obsession keep them from recognizing the miracl e of the moment?\nIceland\, 2024\, 95 minutes\nDirectors Thorkell Hardarso n &\; Örn Marinó Arnarson\nDistributor Picture Tree International\n\n pb&\;p\n\nJoin Dwight Garner as he unveils his unique recipe for a surp risingly delightful sandwich that challenges traditional culinary conventi ons.\nUSA\, 2024\, 6 minutes\nDirector Eleanor Galloway\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Divine-Remedy-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1034@devourfest.com DTSTART;TZID=America/Halifax:20251026T170000 DTEND;TZID=America/Halifax:20251026T190000 DTSTAMP:20250904T112114Z URL:https://devourfest.com/program/shelf-life-w-cultured/ SUMMARY:Shelf Life w/Cultured DESCRIPTION:Shelf Life \nThis whimsical documentary invites viewers into t he enchanting world of cheese\, featuring a vibrant cast of cheesemakers a nd cheesemongers. With humour and insightful anecdotes\, they explore the artistry behind creating the world’s most magical moldy delicacy and the intricate aging process—revealing the passion and creativity that make cheese truly special.\nUSA/Georgia/England/Egypt/Spain/Wales\, 2024\, 76 m inutes\nDirector Ian Cheney\nDistributor Wonder Collaborative\n\nCultured\ n\nPeter Dixon and Rachel Schaal have created a life dedicated to the craf t of cheesemaking—and whatever else they want to do.\nUSA\, 2024\, 10 mi nutes\nDirector Stephanie Roush\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Shelf-Life-scaled.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1035@devourfest.com DTSTART;TZID=America/Halifax:20251026T190000 DTEND;TZID=America/Halifax:20251026T210000 DTSTAMP:20250904T112143Z URL:https://devourfest.com/program/closing-gala-film-partir-un-jour-w-vend redi-soir/ SUMMARY:Closing Gala Film: Partir un Jour w/Vendredi Soir DESCRIPTION:Partir un jour (Leave One Day)\nCécile is on the brink of real izing her dream of opening a gourmet restaurant in Paris when her father s uffers a heart attack. Returning to her small hometown\, she unexpectedly rekindles feelings for her teenage crush. As lingering memories emerge\, C écile’s certainties about love and ambition begin to unravel.\nFrance\, 2025\, 96 minutes\nDirector Amélie Bonnin\nDistributor A-Z Films\n\nVend redi Soir\n\nA Shabbat dinner spirals into chaos as sibling rivalry erupts \, blending horror and comedy while exploring cultural heritage amid Montr éal’s winter.\nCanada\, 2024\, 14 minutes\nDirector Nicolas Krief\n\nSp onsored by the Embassy of France in Canada and Alliance Française ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2025/0 8/Partir-un-Jour.jpeg CATEGORIES:FILM LOCATION:Al Whittle Theatre\, 450 Main St\, Wolfville\, NS\, B4P 1E2\, Cana da GEO:45.0915;-64.362765 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=450 Main St\, Wolfville\, N S\, B4P 1E2\, Canada;X-APPLE-RADIUS=100;X-TITLE=Al Whittle Theatre:geo:45. 0915,-64.362765 END:VEVENT BEGIN:VEVENT UID:1042@devourfest.com DTSTART;TZID=America/Halifax:20260412T140000 DTEND;TZID=America/Halifax:20260412T150000 DTSTAMP:20260323T231630Z URL:https://devourfest.com/program/devour-studios-volunteer-appreciation-a wareness-event/ SUMMARY:Devour! Studios Volunteer Appreciation & Awareness Event DESCRIPTION:You're Invited! Volunteer Appreciation &\; Awareness Event a t Devour! Studios\n\nJoin us on Sunday\, April 12th\, from 2:00 to 3:00 PM at Devour! Studios (360 Main Street\, Wolfville) for a volunteer apprecia tion and awareness event.\n\nExplore the opportunities to support our new cultural\, culinary\, and community hub in downtown Wolfville. Enjoy light refreshments while learning about the various events happening throughout the year.\n\nHelp us grow our community of friends and family—your invo lvement makes a difference!\n\nFree and open to all. Please feel free to s hare this invitation and bring a friend along.\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/Devour-Studios-Volunteer-Appreciation-Awareness-Event-scaled.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1041@devourfest.com DTSTART;TZID=America/Halifax:20260418T190000 DTEND;TZID=America/Halifax:20260418T234500 DTSTAMP:20260413T172308Z URL:https://devourfest.com/program/80s-dance-party-with-maximum-overdrive/ SUMMARY:80s Dance Party with Maximum Overdrive DESCRIPTION:Get ready to groove at the ultimate 80s Dance Party with Maximu m Overdrive! Known for their electrifying performances\, they’ll take yo u on a nostalgic journey through 80s hits from iconic artists. Join us at Devour! Studios for a night filled with energy\, dancing\, and fun. Dust o ff your leg warmers and headbands\, and prepare to relive the magic of the 80s.\n\nTickets\nRegular $25.00 + HST + Fees\nStudent $10.00 + HST + Fees Doors at 7 pm\, Show at 8 pmMust be 19+ to attend.\n\n\nAbout Maximum Over driveMaximum Overdrive is the East Coast’s hottest new party band - play ing a diverse selection of 80s gems from artists like INXS\, Duran Duran\, The Pixies\, Cindy Lauper\, The Cure\, Madonna\, Billy Idol\, New Order\, DEVO\, Tears for Fears\, and many more. You’ve seen them all on stages across Canada and beyond with a host of awesome bands—but you’ve never seen them like this. Join the party. Live the 80s. Go to Maximum Overdriv e.\n\nAbout Devour! StudiosDevour! Studios is a dynamic cultural and culin ary hub housed in a former apple warehouse\, featuring a state-of-the-art teaching kitchen\, event hall\, and performance venue. Open year-round\, i t fosters creativity through various educational programming\, including h osting the 16th Devour! Food Film Fest from October 19-25\, 2026\, in Wolf ville. The Studios are also available for rent\; more details are availabl e at devourstudios.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/2.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1037@devourfest.com DTSTART;TZID=America/Halifax:20260424T180000 DTEND;TZID=America/Halifax:20260424T220000 DTSTAMP:20260403T192845Z URL:https://devourfest.com/program/devour-chefs-shorts-gala-fundraising-di nner/ SUMMARY:Devour! Chefs & Shorts Gala Fundraising Dinner DESCRIPTION:\n\nOn April 24\, the Chefs &\; Shorts Gala returns to Devou r! Studios — where each course is inspired by film\, and every bite beco mes part of the story. This exclusive evening will feature some of Nova Sc otia's greatest chefs\, including Malcolm Campbell (Mystic)\, Colin Bebbin gton (Tribute)\, Jason Lynch (Le Caveau)\, and Annaleisa Scigliano (NSCC)\ , as they serve up delectable film-inspired dishes\, transforming the cine ma experience into a culinary delight. Enjoy an immersive dining adventure where each course is inspired by a short film screened alongside your mea l. This signature event has captivated audiences worldwide\, from Fogo Isl and to The Bahamas and Sonoma to New York. \n\nWe’ll be featuring a live ly auction with exceptional wines and unforgettable getaways\, from Fox Ha rb’r Resort to Inverary Resort and more. As a federally registered chari ty\, every ticket and bid brings year-round culinary\, cultural\, and film programming to life at Devour! Studios—supporting hands-on initiatives like The Big Picture Program for Youth and the Nova Scotia Seafood Academy \, while celebrating the people\, skills\, and stories behind our region ’s food.\n\nTicket Price: $199.00 per guest\, includes a champagne recep tion\, a 3-course dinner with wine &\; film pairings\, and a live aucti on. Must be 19+ to attend. Tap the link for tickets or phone 1-888-311-909 0\, if you are arranging seating with other guests.\n\nThis event is proud ly supported by our All-Events Visionary: Engel &\; Völkers.\n\nStay t he night at Hotel Wolfville: Your Ideal Retreat!  \n\nLocated minutes fr om Devour! Studios\, Hotel Wolfville offers cozy rooms and modern amenitie s\, perfect for relaxation after your culinary adventures. Enjoy a 10% dis count with code DEVOUR2026 and experience warm Nova Scotia hospitality.\n\ nMenu: \n\nWelcome Reception\nHot Smoked Handline-Caught Haddock Pâté o n Rye\nNova Scotia Crab Waldorf on Seed Crisp\nChef Jason Lynch\, Le Cavea u\n\nOn the Table\nHouse Sourdough\nmade with local grain and wild vineyar d yeast\, served with housemade cultured butter\nChef Jason Lynch\, Le Cav eau\n\nFirst Course\nTortellacci di Rapa Rossa \nbeets\, almonds\, poppy seeds\, brown butter\, sage\nChef Colin Bebbington\, Tribute\n\nMain Cours e\nNova Scotia Tongue &\; Cheek\nbraised beef cheek\, veal tongue potat o\, pickled maitake\, black garlic shoyo\, cattail\, dragon's breath crumb le\, tamarack vinegar jus \nChef Malcolm Campbell\, Mystic\n\nDessert\nDa rk Chocolate Tart\ncaramel bourbon sauce\, smoked pecan praline\nChef Anna leisa Scigliano\, NSCC Pastry Arts\n\nChef Bios\n\nMalcolm Campbell\n\nChe f Malcolm Campbell’s culinary journey began in Ontario and took him acro ss the globe\, from Vancouver to London and beyond\, where he refined his craft in renowned kitchens. Mentored by masters like John Williams at The Ritz London and Shay Cooper at The Bingham Hotel\, he cultivated a passion for haute cuisine in Michelin-starred environments. Returning to Canada\, he excelled at Canoe in Toronto before becoming Chef de Cuisine at Auberg e du Pommier\, enchanting diners with his refined French fine dining. Now in Nova Scotia at Mystic\, Malcolm explores the local land and sea\, craft ing dishes that embody the region's culinary heritage with a unique\, arti stic vision. Mystic was voted the North America’s Best New Restaurant in 2025 by the World Culinary Awards and placed #1 in Air Canada’s Best Ne w Restaurants in 2025. @malkie_ @mystichalifax\n\nColin Bebbington\n\nColi n Bebbington\, originally from Halifax\, is a distinguished chef with a ri ch culinary background. After graduating from the Culinary Institute of Am erica in Napa Valley\, he honed his skills at renowned establishments\, in cluding the French Laundry and Spiaggia\, where he worked under Top Chef w inner Joe Flamm. Colin’s experience also includes prestigious London ven ues like Claridge’s\, alongside chefs Daniel Humm and Dmitri Magi. A tra nsformative three-month stay in Bologna deepened his commitment to honouri ng culinary traditions\, particularly in handmade pasta. This ethos inspir ed his pop-up venture\, Scotian Heritage\, and culminated in his permanent restaurant\, Tribute\, a heartfelt homage to his mentors. @colinbebbs @tr ibute.restaurant\n\nJason Lynch\n\nJason Lynch is an award-winning chef\, restaurant owner\, and author of Straight From the Line—Recipes and Refl ections from a Chef at Work. Born and raised on a farm in Nova Scotia’s Annapolis Valley\, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia\, he was part of the team at Acton ’s Restaurant before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008\, Lynch took over as Head Chef of Le Caveau\, named one of the 20 world’s best winery restaurants by Wine Access. He i s also the chef at the Black Spruce Restaurant in Gros Morne National Park . In 2021\, Chef Lynch\, along with his wife and business partner\, Beatri ce Stutz\, opened a casual eatery\, Cumin Kitchen &\; Drink\, and a bou tique hotel\, The Inn at Grand Pré Winery. @chefjasonlynch @lecaveauresta urant\n\nAnnaleisa Scigliano\n\nAnnaleisa Scigliano serves as the Baking a nd Pastry Arts instructor at NSCC's Kingstec Campus\, where she passionate ly supports learners in developing their skills and confidence in the kitc hen. With a diverse career as a Pastry Chef that spans Canada and beyond\, she believes in the power of lifelong learning and the importance of shar ing knowledge. Her extensive training and participation in national compet itions have deepened her commitment to teaching. Annaleisa’s numerous aw ards reflect her dedication to hard work\, community\, and mentorship—va lues she fervently strives to instill in every student she encounters.@hoc keymom2012 @nscckingstec\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/Chefs-Shorts.jpg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1043@devourfest.com DTSTART;TZID=America/Halifax:20260503T190000 DTEND;TZID=America/Halifax:20260503T210000 DTSTAMP:20260430T164746Z URL:https://devourfest.com/program/ali-hassan-does-this-taste-funny/ SUMMARY:Ali Hassan: Does This Taste Funny? DESCRIPTION:Host of CBC Radio’s Laugh Out Loud and the annual Canada Read s\, author and comedian Ali Hassan once had a simple plan: become a chef\, land a food show on television\, then another\, become the face of the ne twork—and maybe even sell oven mitts with his face on them.\nBut life ha d other ideas—like parental expectations\, raising four kids\, and a wil dly successful comedy career. This show is a hilarious look at Ali’s win ding journey in and out of the culinary world.\nBrought to you by Devour! The Food Film Fest\n\nAli Hassan\nAli Hassan is a stand-up comedian\, acto r\, author\, and broadcaster\, best known as the host of CBC Radio’s Lau gh Out Loud and the annual Canada Reads. A Canadian Screen Award nominee f or his roles in Run The Burbs and the Peabody Award-winning Sort Of\, Ali has built a 20-year career performing across Canada and internationally. A frequent performer at the Just for Laughs Festival and the Edinburgh Frin ge Festival\, he has toured extensively with acclaimed solo shows\, includ ing Muslim Interrupted and Does This Taste Funny?. His memoir\, Is There B acon in Heaven?\, was praised as “perhaps the funniest and most heartfel t Canadian memoir yet.” ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 4/AH-DTTF-HALIFAX-DEVOUR__BANNER-scaled.jpg CATEGORIES:Studios Event LOCATION:Joseph Strugg Concert Hall\, 1385 Seymour Street\, Halifax\, Nova Scotia\, B3H 3M6\, Canada GEO:44.63816;-63.588818 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1385 Seymour Street\, Halif ax\, Nova Scotia\, B3H 3M6\, Canada;X-APPLE-RADIUS=100;X-TITLE=Joseph Stru gg Concert Hall:geo:44.63816,-63.588818 END:VEVENT BEGIN:VEVENT UID:1048@devourfest.com DTSTART;TZID=America/Halifax:20260529T183000 DTEND;TZID=America/Halifax:20260529T233000 DTSTAMP:20260508T184547Z URL:https://devourfest.com/program/art-love-tour-2026-presented-by-the-tow n-of-wolfville/ SUMMARY:Art Love Tour 2026 presented by the Town of Wolfville DESCRIPTION:LIVE. LOUD. UNFILTERED CREATIVITY. \nWolfville—get ready.\nO n May 29\, 2026\, Devour! Studios transforms into a high-energy arena of a rt\, music\, and pure creative adrenaline as a live speed painting showdow n hits the stage.\nThe concept is simple—and electrifying:\nArtists have just 20 minutes to create an original piece from scratch\, right before y our eyes. No edits. No second takes. Just raw talent\, pressure\, and imag ination in motion.\nExpect a vibrant atmosphere\, a room full of energy\, and the chance to:\n\n\n Watch art come to life in real time\n Cheer on your favourite artist\n Connect with creators and the community\n Experi ence something completely different\n\nThis is more than an art show—it ’s a performance. A competition. A night out you won’t forget. \nBe p art of the moment when creativity meets the clock. And it's free to attend too!\n\nVisual artists in Wolfville and the surrounding area are invited to take part in an exciting upcoming event as the Art Love Tour makes a st op in our community. Registration is now open\, and spaces are limited. In terested artists are encouraged to apply early:\nhttps://www.shediachomart .com/expression-interet-eclat-art\nTo learn more about the event and see w hat to expect\, visit:\nhttps://www.facebook.com/share/p/1DWpWktYmt/\nhttp s://www.facebook.com/share/1KWa7SdHLC/\nWatch a recap of a previous tour e vent here:\nhttps://www.youtube.com/watch?v=DwNDvoVoMgc ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 5/Art-Love-Tour_Carousel.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1049@devourfest.com DTSTART;TZID=America/Halifax:20260530T210000 DTEND;TZID=America/Halifax:20260530T234500 DTSTAMP:20260505T190318Z URL:https://devourfest.com/program/apple-blossom-dance-featuring-signal-hi ll/ SUMMARY:Apple Blossom Dance featuring Signal Hill DESCRIPTION:\nGet ready for an unforgettable Apple Blossom night at Devour! Studios\, presented by Coldstream Clear and proudly supported by the Town of Wolfville. Featuring high-energy live entertainment from Signal Hill\, this 19+ celebration promises a packed dance floor\, vibrant atmosphere\, and all the excitement of Wolfville’s favourite season. With a cash bar and a crowd ready to celebrate\, it’s the ultimate night out—tickets are limited\, so don’t miss your chance to be part of it.\n\n\n\n\n️ T ickets: $30 per person\n\nDon’t miss this exciting night of music and ce lebration!\n\nDoors at 8 pm | Cash Bar | Show at 9 pm\n\nSIGNAL HILL - BIO \n\n\n\nSignal Hill is a four-man acoustic rock band from St. John’s\, N ewfoundland\, currently based out of Halifax. Since 1991\, they have toure d Canada and beyond\, to places such as Mali\, Cuba\, the Dominican Republ ic and Moscow\, Russia. Catch them every Sunday night at the famous Lower Deck Pub in Halifax\, and regularly across Canada!\n\nSignal Hill has been a mainstay in the East Coast music scene for years. Their shows are a ble nd of traditional Newfoundland\, Irish and Cape Breton music\, along with random pop and rock hits. Everything’s rearranged for acoustic guitars\, piano\, bass and drums\, and super big four-part harmony. They’re wild and fun\, you’re gonna have a great time!\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 5/659057770_1441114871389581_3873401683064798487_n.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1047@devourfest.com DTSTART;TZID=America/Halifax:20260602T193000 DTEND;TZID=America/Halifax:20260602T233000 DTSTAMP:20260505T165925Z URL:https://devourfest.com/program/scotia-festival-of-music-comes-to-wolfv ille/ SUMMARY:Scotia Festival of Music Comes to Wolfville! DESCRIPTION:Scotia Festival of Music has been bringing the magic of world-c lass classical chamber music to Nova Scotian audiences since 1980\, and we ’re thrilled to be presenting our first Wolfville concert in the Devour! Studios space.\nJoin us on Tuesday\, June 2nd\, for an unforgettable conc ert featuring music by Tchaikovsky\, Poulenc and Michael Haydn\, performed by top musicians from across Canada. Then stay for a reception afterwards and meet the artists!\nDoors at 6:30 pm\, Cash Bar\, Show at 7:30 pm\nFul l information and tickets: https://www.scotiafestival.com/sf2026-wolfville \nMichael Haydn\nDivertimento in E-flat Major (14’)\nIsaac Chalk\, viola \nJulie Hereish\, cello\nJoe Phillips\, bass\nFrancis Poulenc\nSonata for Two Clarinets (7’)\nDominic Desautels and Yen-Han Chen\, clarinets\nPyot r Iliych Tchaikovsky\nSextet in D minor\, Op. 70 (Souvenir de Florence) (3 5’)\nGwen Hoebig\, violin I\nMark Lee\, violin II\nIsaac Chalk\, viola I \nMarina Thibeault\, viola II\nBlair Lofgren\, cello I\nJulie Hereish\, ce llo II\n\n\n\n\n\n\nConcert Sponsor: River Philip Foundation\n\n\n\n\n\n\n \n\n\n\nWith support from: The Town of Wolfville\n\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\n\n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 5/SFOM-social-media-graphic-June-2.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1046@devourfest.com DTSTART;TZID=America/Halifax:20260607T190000 DTEND;TZID=America/Halifax:20260607T233000 DTSTAMP:20260507T174614Z URL:https://devourfest.com/program/friends-and-sweethearts-a-solo-evening- with-donovan-woods/ SUMMARY:Friends and Sweethearts - A Solo Evening with Donovan Woods DESCRIPTION:Settle in for an unforgettable\, up-close performance with one of Canada’s most compelling songwriters. Friends and Sweethearts is an i ntimate concert experience that brings Donovan Woods to Nova Scotia for a rare solo evening—just voice\, guitar\, and the stories behind the songs .\nKnown for his quietly powerful lyrics and warm\, understated presence\, Woods will share music from his latest EP\, Squander Your Gifts\, alongsi de fan favourites that have made him a staple of the Canadian folk and cou ntry scene. Expect an evening of reflection\, humour\, and connection—wh ere every lyric lands and every note feels personal.\nThis is not just a c oncert—it’s a conversation. A night designed for listeners who want to lean in\, slow down\, and experience music the way it was meant to be hea rd. https://www.donovanwoods.net/\nLimited capacity. Early booking recomme nded.\n\n\n\nDoors: 7 pm | Show: 8 pm__19+ valid ID required. Reserved Sea ting. Theatre &\; High-Top tickets are available. All tickets are digit al-only\, and delivery is delayed until 72 hours before showtime. For comp lete details\, please visit: https://www.sonicconcerts.com/donovan-woods/\ nGot questions? Email info@sonicconcerts.com.\n\nDONOVAN WOODS - BIO\n\nDo novan Woods is a highly acclaimed Canadian folk-country singer-songwriter and Nashville-based songwriter known for his intimate\, story-driven lyric s and vulnerable vocal style. A 2019 Juno Award winner for Both Ways\, he has released multiple albums\, including Without People (2020) and Things Were Never Good If They're Not Good Now (2024). In 2026\, Donovan Woods co ntinues to solidify his reputation for intimate\, emotionally resonant son gwriting\, releasing his EP Squander Your Gifts in February 2026. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 5/DW_Wolfville_4x5_FriendsSweethearts.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1044@devourfest.com DTSTART;TZID=America/Halifax:20261009T190000 DTEND;TZID=America/Halifax:20261009T233000 DTSTAMP:20260505T165118Z URL:https://devourfest.com/program/daniel-lanois-in-concert/ SUMMARY:Daniel Lanois in Concert DESCRIPTION:A true icon of modern music is coming to the Annapolis Valley. Daniel Lanois—the legendary GRAMMY Award-winning producer\, songwriter\, and sonic innovator—brings his unmistakable sound to Wolfville for a ra re and intimate live performance.\nRenowned for shaping some of the most i nfluential records of our time with artists like U2\, Bob Dylan\, and Emmy lou Harris\, Lanois is equally mesmerizing on stage. His live performances blend atmospheric guitar\, pedal steel\, and rich\, immersive textures in to a deeply moving musical experience that defies genre.\nSet against the charm of Wolfville\, this special evening offers a rare chance to experien ce a master at work—up close and personal. Expect an evocative journey t hrough sound\, story\, and soul from one of Canada’s most celebrated mus ical voices.\nLimited tickets available. Don’t miss this extraordinary n ight.\nValid photo ID is required for entry. 8 ticket limit. Ticket prices include HST &\; fee. Reserved theatre and high top seating. For access ible seating\, please contact info@sonicconcerts.com.\n\nGot questions? Em ail info@sonicconcerts.com.\n\nDoors at 7 pm\, Show at 8 pm. Cash Bar. 19+ \n\n[caption id="attachment_13539" align="alignnone" width="417"] Daniel L anois\, 2019. Photo by Marthe A. Vannebo[/caption]\nDANIEL LANOIS - BIO\nD aniel Lanois is a name that deserves to be mentioned alongside the finest sonic experimenters of the 20th century – and the 21st century too. Yes\ , he's been willing to step back into the background as others take the li melight\, but that shouldn't diminish his contribution\, which ripples thr oughout practically every style and sound of the modern era. Whatever you' re listening to – whether it be acoustic or electronic\, roots or futuri st\, underground or pop – if you listen closely you'll hear traces of th e sonic signatures of Daniel Lanois. And what's more he's still experiment ing as eagerly as he ever has. At a point when most musicians with anythin g resembling his level of success would be resting on their laurels and pl aying on old successes\, he still has more hunger for the new than people a third his age\, and as a result is creating music as beautiful and new a s ever before.\nDaniel grew up in Hull\, Quebec\, a town known best for ga mbling and drinking – “on the left side of the tracks” as he puts it . His family were not well off\, but there was a strong musical foundation from the beginning: his father played fiddle\, his mother sung\, and ther e were regular family gatherings where live music was at the centre of thi ngs. “We didn't have money to go out\,” he explains\, “and there was n't too much happening\, so what we'd do is have get-togethers where every one – uncles\, aunts\, anyone in the wider family – played music toget her\, it was just what we did.” This put him at the heart of a living\, breathing roots and folk music tradition\, even as he was discovering his own tastes from the pop culture of the time. As his childhood went on\, he soaked up Motown\, R&\;B and rock'n'roll\, then the psychedelic explos ion\, and by the time high school was approaching\, he was already fixed o n music as the only game worth pursuing.\nSince his parents broke up – h is mother took the kids away in the car and never looked back – he'd bee n pretty much allowed to run free\, something he says “is the best upbri nging you could ever have.” Allowed to follow his own desires\, while Da niel was still in his teens\, he and Bob set up a studio in the basement o f their new home in Ontario\, and music became a career before he could ev en complete school. He's never looked back since: from the very beginning\ , Daniel built a reputation with local musicians as someone who could work the studio but thought as a musician\, and this steadily spread across Ca nada\, as he moved to bigger premises and bigger jobs. The 1970s were spen t as a journeyman producer\, honing his technical skills – until towards the end of the decade\, his reputation reached the ears of Brian Eno who recruited him to help with his Ambient series of albums.\nThe work they di d on those albums together\, and with musicians like keyboardist Harold Bu dd\, has entered into legend. They perfected the idea of studio-as-instrum ent\, making every part of the production an integral component of the ove rall texture\, and striking the perfect balance between avant-garde experi mentation and straightforward pleasure in sound that Daniel has continued to pursue in everything he's done since then. Daniel's well-grounded\, no- nonsense approach to the studio proved to be the ideal counterpoint to Eno 's cerebral flights of fancy – with common ground in their shared mischi evous love of spontaneity. The Ambient albums reached a culmination in 198 3's Apollo\, in which Daniel's slide guitar glides through the soundscapes \, evoking the weightlessness of space. These sounds have continued inspir ing ambient and electronica experimenters ever since\, from The KLF's epoc h-defining Chill Out in 1990 through untold dancefloor and downbeat record s right up to the present day.\nAnd Daniel continued to experiment too. Th ough his connection with Eno would lead him onto working on some of the bi ggest selling records of the time\, by megastars as big as U2 and Peter Ga briel\, his approach in the studio was always as exploratory as when he wa s making the Ambient albums. Indeed\, often this is what would make his pr oductions so unique: there was never a formula\, just a determination to f ind the right approach for the right artist. Working with Bob Dylan in 198 7\, for example\, he brought out a Roland TR-808 drum machine to use as a compositional tool – kickstarting the groove of the Oh Mercy album\, and helping make it one of the most dramatic creative reinventions in Dylan's career. A few years later\, he and Eno helped bring the electronic music culture that they themselves had helped to inspire into U2's Achtung Baby. \nThis refusal to sit still\, this constant hunger for new ideas and techn iques\, has defined Daniel's solo work too. Though his albums have been fe w and far between\, every one has dug deep for inspiration and roamed wide ly in its sound and style: as much as someone who counts Lee “Scratch” Perry as a literal neighbour in Jamaica should. Whether exploring his Fre nch Canadian identity and folk heritage in bilingual songs or taking mains tream rock themes into outer space with manipulations as strange as any el ectronica\, shoegaze or post-rock young guns were managing at the time\, e very record has a questing spirit to it. Most recently\, he has hit a rich creative seam\, and on the rhythmically complex Flesh and Machineand now on the gorgeous\, weightless Goodbye to Language\, he is going all the way with that experimentation. On both of these records he connects the most forward-looking instincts that constant contact with studio technology can develop with the natural rootedness that only a lifetime in music can giv e a person.\nGoodbye to Language is the perfect joining of the dots\, from the music as a constant background of his childhood\, through the world-c hanging experiments of his early days with Eno\, through his flights throu gh the most rarefied atmospheres of the mainstream of music. Constructed e ntirely from the sounds of his pedal steel guitar\, it's built with compos itional rigour that recalls the 20th century dreamscapes of Ravel and Debu ssy\, with a sense of sonic futurism and yet also with the naturalness tha t can only come from someone rooted in centuries of grassroots music. And while fusions of influence can sometimes lead to homogenisation in the ble nding of source material\, this record does precisely the opposite: it's a bout highlighting the highest common factors from a lifetime of influences . Or as he succinctly puts it: “I operate under the banner of soul music – music that just feels right and comes from a truthful place.” When a musician with as much expertise and experience as Daniel tells their own personal truth\, you should really listen closely.\nAlbum with Venetian S nares: Venetian Snares x Daniel Lanois “An appetite for the unknown” - Daniel Lanois No collaboration is unlikely when the end goals are the sam e. What started as mutual respect for one another s work\, led to several years of a creative germination resulting in an eight-track full-length ex ploration released May 4th on Timesig/Planet Mu. The path began in 2014\, after Lanois reached out to Venetian Snares (Aaron Funk) as a fan of his w ork. The project started to take root in Summer of 2016\, after Funk hung around Toronto between shows. Taking his gear to Lanois studio\, the two b egan to play for the first time together in what would prove to be a forma tive moment in their creative journey together. I love making music with D an\, he has a real understanding of how to create a world and build what m ay exist within that world. 'Venetian Snares x Daniel Lanois' travels to n ew zones in what Lanois describes as a body of work driven by exploration. Funk laid the groundwork with drums while Lanois rode the pedal steel\, w eaving their sounds together in a new sonic tapestry. The two ultimately l anded at their destination\, their work ready to be shared with those will ing to explore.\nDaniel is currently working in the studio on his next mus ical body of work - Heavy Sun: 2“The road is calling as the music keeps on guiding me through the labyrinths of song\, messages and inventions. Su rrounded one more time by talent I admire\, this new body of work features harmony singing with built in capacity to raise the spirit. This time\, a s Daniel Lanois and Heavy Sun. From electro dynamics to soul singing\, thi s new entourage represents what I’m currently excited about. As music ri des the airwaves\, we continue to troubadour our way to the stage for that exchange we love\; ‘live performance’. Heavy Sun is made up of a tale nted cast of characters\, Rocco Deluca (guitar &\; vocals)\, Jim Wilson (bass &\; vocals)\, Johnny Shepherd (organ &\; vocals) and yours tr uly Danny Lanois (guitar &\; vocals). We sincerely hope to bump into yo u to raise the spirit together for a night of song and magic carpet ride.\ nThe more I travel\, the more it all bleeds together\, record making\, rad io\, Internet\, tv\, festivals\, life itself and of course SINGING!\nThe o riginal instrument\, that being the voice\, is alive and well in this Heav y Sun configuration.”\n- DL ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 5/DanielLanois_Wolfville_4x5-scaled.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1045@devourfest.com DTSTART;TZID=America/Halifax:20261016T190000 DTEND;TZID=America/Halifax:20261016T234500 DTSTAMP:20260505T164950Z URL:https://devourfest.com/program/80s-dance-party-with-maximum-overdrive- 2/ SUMMARY:80s Dance Party with Maximum Overdrive DESCRIPTION:Get ready to groove at the ultimate 80s Dance Party with Maximu m Overdrive! Known for their electrifying performances\, they’ll take yo u on a nostalgic journey through 80s hits from iconic artists. Join us at Devour! Studios for a night filled with energy\, dancing\, and fun. Dust o ff your leg warmers and headbands\, and prepare to relive the magic of the 80s.\n\nIf you're in town for Homecoming Weekend\, you're welcome! We can 't wait to host you. \n\nTickets\nRegular $25.00 + HST + Fees\nStudent $1 0.00 + HST + FeesDoors at 7 pm with Cash Bar\, Show at 8 pmMust be 19+ to attend.\n\n\nAbout Maximum OverdriveMaximum Overdrive is the East Coast’ s hottest new party band - playing a diverse selection of 80s gems from ar tists like INXS\, Duran Duran\, The Pixies\, Cindy Lauper\, The Cure\, Mad onna\, Billy Idol\, New Order\, DEVO\, Tears for Fears\, and many more. Yo u’ve seen them all on stages across Canada and beyond with a host of awe some bands—but you’ve never seen them like this. Join the party. Live the 80s. Go to Maximum Overdrive.\n\nAbout Devour! StudiosDevour! Studios is a dynamic cultural and culinary hub housed in a former apple warehouse\ , featuring a state-of-the-art teaching kitchen\, event hall\, and perform ance venue. Open year-round\, it fosters creativity through various educat ional programming\, including hosting the 16th Devour! Food Film Fest from October 19-25\, 2026\, in Wolfville. The Studios are also available for r ent\; more details are available at devourstudios.com. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/2.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1039@devourfest.com DTSTART;TZID=America/Halifax:20261127T170000 DTEND;TZID=America/Halifax:20261129T170000 DTSTAMP:20260429T130611Z URL:https://devourfest.com/program/devour-european-style-christmas-market/ SUMMARY:Devour! European-Style Christmas Market DESCRIPTION:\n\nExperience our take on a European-style Christmas Market\, where Wolfville truly shines as the quintessential Christmas town! Join us for a three-day holiday extravaganza inspired by European Christmas tradi tions\, featuring delightful food and drink\, festive concerts\, visits fr om Santa\, curated Christmas cocktails\, and unique craft vendors. Be sure to catch the Town of Wolfville’s Christmas tree-lighting activities—a nd stop by as you indulge in all the Christmas magic the Valley has to off er!\n\nThis event is proudly supported by our All-Events Visionary: Engel &\; Völkers.\n\nTicket Price: $5.00 at the door\, Entertainment throug h the weekend\n\nFriday\, Nov 27\, 5:00 p.m. - 9:00 p.m\n\nSaturday\, Nov 28\, 10:00 a.m. - 5:00 p.m.\n\nSunday\, Nov 29\, 10:00 a.m. - 5:00 p.m.\n\ n ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/European-Christmas-Market.jpg CATEGORIES:EVENT,Studios Event LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VEVENT UID:1040@devourfest.com DTSTART;TZID=America/Halifax:20261231T210000 DTEND;TZID=America/Halifax:20270101T010000 DTSTAMP:20260328T190051Z URL:https://devourfest.com/program/devour-new-years-eve-gala/ SUMMARY:Devour! New Year’s Eve Gala DESCRIPTION:\n\nJoin us for our spectacular New Year’s Eve Gala\, an unfo rgettable night of celebration! Dress to impress and dance the evening awa y with friends as we welcome the New Year in style. Indulge in a selection of exquisite canapés while enjoying captivating performances from a live big band that will keep the energy high throughout the night. This is the perfect opportunity to create lasting memories with loved ones while toas ting to new beginnings. Don’t miss out on this enchanting night of joy\, laughter\, and festive cheer! \n\nThis event is proudly supported by our All-Events Visionary: Engel &\; Völkers.\n\nBand announcement coming soon! \n\nTicket Price: $50.00 per guest\, includes a glass of champagne at midnight\, a limited amount of canapés throughout the evening\, cash b ar\, and live entertainment \n\nMust be 19+ to attend \n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 3/New-Years-Eve-Gala.png CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! 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