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TZID:America/Halifax
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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
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TZID:America/Halifax
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BEGIN:STANDARD
DTSTART:20131103T010000
TZOFFSETFROM:-0300
TZOFFSETTO:-0400
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