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TZID:America/Halifax
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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 &amp\; 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
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