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: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:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20170312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR