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:973@devourfest.com DTSTART;TZID=America/Halifax:20241027T110000 DTEND;TZID=America/Halifax:20241027T130000 DTSTAMP:20241009T162219Z URL:https://devourfest.com/program/the-devour-golden-tines-award-brunch/ SUMMARY:The Devour! Golden Tines Award Brunch DESCRIPTION:It’s baaaaacccckkkkk. Come join us for an unforgettable celeb ration of the 2024 festival as we host the return of our Devour! Golden Ti ne Awards Brunch. Renowned Chef Craig Flinn\, a longtime friend of the fes tival\, has curated a group of talented Nova Scotia chefs to create delici ous brunch dishes showcasing local eggs–chefs Guy Pratt\, Ian Clarke\, a nd Dennis Mbeba. During the event\, we will be presenting our prestigious Golden Tine Awards in five categories: Best Animation\, Best Short Documen tary\, Best Short Drama\, Best Feature Documentary\, and Best Feature Dram a. The winners of these awards are selected by our esteemed jury members\, including Dieter Kosslick\, former Director of the Berlin International F ilm Festival\, Jacopo Chessa\, executive director of the Veneto Film Commi ssion and Nova Scotia-based filmmaker and writer\, Ron Foley Macdonald.\n\ nTicket Price: $50.00\, includes brunch and beverages\nSponsored by the Eg g Farmers of Nova Scotia\, L’Acadie Vineyards\, Acadian Seaplants and Ba rrelling Tide Distillery\n\nMenu\nCraig Flinn- Smoked Cheddar and Chive Bu ttermilk Biscuits with maple butter\nGuy Pratt- Bao Benny with poached egg \, hoisin pork belly\, thrice cooked potatoes\, and sriracha hollandaise\n Ian Clarke- East Coast Scotch Egg with haddock and lobster crust\, remoula de\, and whiskey cream\nDennis Mbeba- Seasonal Cheesecakes\n\nSeaweed Caes ars provided by Barrelling Tide Distillery &\; Acadian Seaplants\nSpark ling provided by L’Acadie Vineyards\n\nCraig Flinn \n\nChef Craig Flinn is a culinary expert with a diverse background. After graduating from St. Mary’s University in 1993\, he worked full-time as a chef to fund his e ducation. He further honed his skills at the Culinary Institute of Canada\ , graduating in 1997 and training under Chef Michael Smith at The Inn at B ay Fortune. Chef Flinn’s culinary journey took him to Switzerland\, Lond on’s Savoy Hotel\, and New York\, before returning to Halifax in 2001 to open one of Nova Scotia’s original farm-to-table restaurants\, Chives C anadian Bistro\, in addition to 2 Doors Down and Temple Bar. He recently s old his restaurant interests to concentrate on his company\, Fork in the R oad Productions\, focusing on a variety of work in the media\, restaurant consulting\, executive catering\, and culinary tourism. He has written fiv e celebrated cookbooks\, contributed to numerous culinary publications\, a nd has been hosting all-inclusive culinary tours across Europe since 2011\ , with plans to venture into Portugal in 2025. @chefcraigflinn\n\nGuy Prat t\n\nGrowing up in Dartmouth\, NS\, Guy Pratt discovered a passion for foo d at an early age\, starting to work in his father's restaurant at just 16 . In 2016\, he trained under Chef Michael Smith at the Inn and graduated f rom the Culinary Institute of Canada in 2018. He then joined Canada’s Ju nior Culinary Team\, competing at the 2018 World Cup in Luxembourg. His tr avels to countries like Vietnam\, Thailand\, and Japan deepened his love f or Asian cuisine\, leading him to co-found Studio East with his brother in November 2019. Recently\, he competed at the PEI Shellfish Festival\, gui ded by the mentorship of his father\, Bill Pratt\, and Chef Craig Flinn\, which has greatly enriched his culinary journey. @guypratt.ca\n\nIan Clark e\n\nIan Clarke\, an acclaimed Executive Chef at 2 Doors Down in Halifax\, Nova Scotia\, has a culinary journey as rich as his dishes. Born in Lahr\ , Germany\, Ian’s passion for gastronomy led him to graduate from NSCC - Akerley Campus in Culinary Arts in Dartmouth\, Nova Scotia. He honed his skills under the mentorship of Chef Craig Flinn at Chives Canadian Bistro\ , where he learned the art of Canadian cuisine. Ian’s adventurous spirit took him to the vibrant culinary scenes of London and Edinburgh\, where h e further refined his craft. In a bold move two years ago\, he attempted t o launch his own restaurant\, PMQ\, in the iconic space of Chives\, showca sing his innovative approach and dedication to the culinary arts. Ian's jo urney reflects not just talent\, but an ultimate commitment to elevating t he dining experience in Halifax. @ian.m.a.clarke\n\nDennis Mbeba\nDennis M beba and his wife are the founders of Delectable Desserts\, a family-owned specialty bakery based in Nova Scotia. Established in 2017\, their goal i s to provide the Halifax Regional Municipality with professionally made de sserts for both wholesale and individual orders. They take pride in offeri ng high-quality\, handcrafted treats\, each made from scratch daily using the finest and freshest ingredients. Committed to supporting local busines ses\, Dennis and his wife strive to build strong professional relationship s with their customers\, whom they consider part of their extended family. For them\, Nova Scotia is not just a place\; it’s home. @delectabledess ertsns\n\nThe 2024 Devour! Golden Tine Awards Jury\n\nJacopo Chessa \n\nJ acopo Chessa majored in film studies and worked largely in the 1950s and 1 960s in French cinema. He has published two books and many articles\; and cooperated with the Archivio Nazionale Cinematografico della Resistenza\, the University of Torino\, and the Université Sorbonne Nouvelle\, Paris 3 . Since the beginning of 2014\, he has been the director of the Italian Sh ort Film Center. In 2016\, he founded the Torino Short Film Market which h e directed until 2020. He worked as a contract professor at Université So rbonne Nouvelle\, Paris 3 from 2017 to 2019. Since 2020\, he’s been CEO of the Veneto Film Commission. @jj_chessa @venetofilmcommission \n\nDiete r Kosslick \nAs Managing Director of the cultural and economic film-fundin g organizations in Hamburg (Hamburger Filmbüro and FilmFonds Hamburg)\, D ieter Kosslick co-founded Cinema on the Alster and the European Low-Budget Film Forum\, as well as the European Film Distribution Fund. In 1991\, he moved to Düsseldorf as Managing Director of the new Filmstiftung Nordrhe in-Westfalen\, where he also became a founding member of the International Film School IFS. In 2001\, the German government appointed him Director o f the Berlin International Film Festival\, the Berlinale\, where he revita lised the film festival with numerous initiatives such as the Talent Campu s (Talents) and the co-production market. He is a recipient of many awards \, including the prestigious Witzigmann Prize. In 2021\, his memoir\, Imme r auf dem Teppich bleiben - von magischen Momenten und der Zukunft des Kin os\, was published. Since 2024\, Kosslick has been director of the new env ironmental film festival Greenvisions Potsdam in Germany. @dieterkosslick @greenvisionspotsdam\n\nRon Foley Macdonald\n\nRon Foley Macdonald is a Ha lifax-based filmmaker and writer with extensive experience in the film and television industry. His work includes collaborations with the National F ilm Board\, CBC\, T∂he Daily News\, Take One Magazine\, and the Atlantic Film Festival. He has taught Film History at NSCAD University\, Dalhousie \, and MSVU. At Winter Light Productions\, Ron has written and directed th ree feature films and produced ten more\, along with hundreds of hours of television\, including eleven seasons of the Ghost Hunting series Haunted for Eastlink TV. His contributions have solidified his reputation in the C anadian film community. ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2024/0 9/The-Devour-Golden-Tines-Award-Brunch.jpeg CATEGORIES:EVENT 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:20240310T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR