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: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: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