The Big Picture Program: Seaweed Stories (Screening & Cooking Class)
Seaweed Stories– Recommended for Grades 6+ Narrated by Forest Whitaker, Seaweed Stories is a vibrant, global look at the wonders of seaweed. It features extraordinary stories and unique characters whose lives have been entangled by this often-overlooked marine organism, which may hold answers to some of humanity’s biggest challenges. USA, 2024, 30 minutes Director Jake…
Read MoreThe Big Picture Program: Future Council
Future Council– Recommended for Grades 4+ In this inspiring documentary, director Damon Gameau (That Sugar Film) follows eight children on a thrilling adventure across Europe in a biofuel-powered school bus. Frustrated by inaction on climate change, they seek to understand the planet’s challenges and engage with influential companies. Together, they form a “Future Council” to…
Read MoreThe Chef and The Daruma w/Leonard Cohen in the Eating Disorder Ward
The Chef & The Daruma Hidekazu Tojo transformed sushi in North America with the introduction of the now iconic California Roll. Facing racism and cultural challenges in 1970s Vancouver, this documentary chronicles his struggles, resilience, and search for identity, while intertwining his story with the Daruma fable—symbolizing perseverance and the strength to rise after adversity.…
Read MoreBlank Plate: Creating the Best Restaurant in the World w/ABCs of Oysters
Blank Plate: Creating the Best Restaurant in the World Blank Plate: Creating the Best Restaurant in the World chronicles the inspiring journey 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 emotional artistry…
Read MoreDevour! Opening Gala Reception presented by Taste of Nova Scotia
Experience a night of culinary excellence as Nova Scotia’s top chefs and beverage experts unite to create an unforgettable sensory adventure. Delight in innovative dishes celebrating the bounty of the region from nine chef-led action stations, alongside 11 beverage sampling stations. Get ready to ignite your culinary passion and embrace the spirit of community and…
Read MoreOpening Gala Film: Blueberry Grunt
​​In Blueberry Grunt, Newfoundland writer-director Sherry White (Maudie) explores a marriage strained by shared trauma. During a seemingly innocent camping trip to pick blueberries, a couple’s underlying conflicts surface, testing their relationship and resilience. As tensions rise, they must confront both personal struggles and the elements, leading to an intense fight for survival that challenges…
Read MoreThe Exclusive Devour! Opening Gala After-Party w/Music by Nova Scotia’s Blueberry Grunt
Get ready for an unforgettable night at Devour! Studios as we kick off the 15th edition of Devour! The Food Film Fest with our special guests, delegates, and sponsors. Featuring a rare musical appearance by Nova Scotia’s Blueberry Grunt. Enjoy mingling, exclusive signature cocktails, and a delicious array of authentic Nova Scotian delicacies. It’s a…
Read MoreTous toqués w/Worth Your Salt
Tous toquĂ©s! (All Crazy!) In a quaint village on the QuĂ©bec-US border, stern customs officer Sonia confiscates French chef Victor’s belongings, igniting an unlikely alliance. As her daughter Lili-Beth enters 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…
Read MoreLuncheon at Le Caveau w/Elias Louie Deligianis & RenĂ©e Dechenes-O’Hagan
Join us for a delightful three-course luncheon inspired by Bistro La Franquette, and curated by co-owners RenĂ©e Deschenes-O’Hagan and Chef Elias “Louie” Deligianis. Experience a harmonious blend of culinary artistry and warm hospitality as each course showcases seasonal ingredients and innovative flavours, reflecting Louie’s commitment to ingredient-led cooking and RenĂ©e’s passion for service. Indulge in…
Read MoreCulinary Workshop w/Antonin Mousseau-Rivard
Join celebrated chef Antonin Mousseau-Rivard for an inspiring culinary workshop where gastronomy meets artistic expression. Learn to creatively reinterpret traditional QuĂ©bec cuisine using local ingredients, as Antonin shares his innovative techniques and passion for pushing culinary boundaries. Ticket Price: $45.00, includes food samples Sponsored by J.R. Mahoney and Chef Works Dish: Charcoal cotton candy foie…
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