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:505@devourfest.com DTSTART;TZID=America/Halifax:20181027T190000 DTEND;TZID=America/Halifax:20181027T220000 DTSTAMP:20180915T111738Z URL:https://devourfest.com/program/the-devour-road-show-celebrity-chef-fil m-dinner/ SUMMARY:The Devour! Road Show: Celebrity Chef Film Dinner DESCRIPTION:Each dish in this five-course dinner is inspired by a correspon ding short film screened right in the Barrel Cellar with the diners:\n\nMa rk Bauer\, International Culinary Center\, New York\nDarren Clay\, Pacific Institute of Culinary Arts\, Vancouver\nGeoffrey Hopgood\, Lightfoot & \; Wolfville Winery\nJean Joho\, Everest\, Chicago\nPaul Virant\, Vie Rest aurant\, Chicago\n\nFilm Program: \nLightfoot &\; Wolfville directed by the Perennial Plate\nHow Mr &\; Mrs Gock saved the Kumara directed by Felicity Morgan-Rhind\nPulled Strings directed by Vicki Chau\nFrom the Wil d: Devour! Edition directed by Kevin Kossowan\nWhat If Michael Bay Made Wa ffles directed by David Ma\n\n$200 per guest. Your ticket includes wine pa irings\, taxes and a ticket to the Devour! Cocktail Pop-up Party. Menus &a mp\; wine pairings coming soon!\n\nChefs:\n\nMark Bauer\n\nMarc Bauer is s enior director of culinary and pastry arts at the International Culinary C enter. Born in Alsace\, France\, Marc grew up tending his family’s organ ic farm and selling the produce at local farmers’ markets. He attended c ulinary school at Lycée Hôtelier Alexandre Dumas in Strasbourg\, France\ , at age 14 and trained in restaurants throughout France and Switzerland. He earned two culinary degrees and a bachelor of science. He has been a me mber of the prestigious Maître Cuisinier de France (Master Chef of France ) North American chapter since 2004. He is co-author of Dropping Acid: The Reflux Diet Cookbook &\; Cure and his recipes were included in the cof fee table book\, Master Chefs of France: The Cookbook. @ICCedu\n\nDarren C lay\n\nAfter graduating from culinary school in 1998\, Darren began his pr ofessional culinary career at the Fairmont Waterfront hotel. He earned his Red Seal designation and a first place finish in the Vancouver Magazine R ising Star black box challenge. He worked in Singapore for the Raffles hot el group and ran an authentic Mexican restaurant. He later became the exec utive chef at the Robson Street Cactus Club in Vancouver and opening chef for Cactus Club’s Village Taphouse in Park Royal in West Vancouver. Afte r completing his provincial instructor’s diploma in 2009\, he joined the faculty at Pacific Institute of Culinary Arts. He is currently the execut ive culinary chef instructor and oversees all day-to-day operations of the culinary arts program. He sits on various advisory committees and is vice -president of the Chefs’ Table Society of B.C. @specialklay\n\nGeoffrey Hopgood\n\nHalifax native Geoff Hopgood spent most of his culinary career working in Vancouver and Toronto at some of Canada's best restaurants. Aft er learning and honing his craft under his mentors\, he opened the acclaim ed Hopgood's Foodliner in Toronto in 2011. The Nova Scotia-inspired restau rant is named after a family grocery chain in Halifax. After six successfu l years\, Geoff and his young family moved to Nova Scotia to plant some ro ots and contribute to the blossoming food and wine culture of the region. He now helms the culinary program at Lightfoot &\; Wolfville\, which of fers amazing potential for food and wine in the Maritimes. @foodliner\n\nJ ean Joho\n\nJean entered the profession as a six-year-old\, peeling vegeta bles in his aunt’s restaurant kitchen in Alsace\, France. His formal tra ining began as a 13-year-old apprentice for Paul Haeberlin of the acclaime d L’Auberge de L’Ill\, and continued in kitchens in France\, Italy and Switzerland. His rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest\, now one of the world’s premie r dining rooms. Today\, his establishments across the country in Chicago ( Everest\, Studio Paris)\, Boston (Brasserie JO) and Las Vegas (Eiffel Towe r Restaurant) set standards for dining and win accolades at every turn. Ev erest is a member of Les Grande Table Du Monde Traditions &\; Qualité\ , Maitre Cuisiniers de France and the only Chicago member of the prestigio us Relais &\; Chateaux/Relais Gourmand. @everest_chicago\n\nPaul Virant \n\nSince opening Vie\, his flagship restaurant in Western Springs\, Ill.\ , in 2004\, Paul has earned acclaim for his contemporary Midwestern cuisin e that emphasizes canned and preserved ingredients. His philosophy of loca l\, seasonal eating stems from techniques he learned on his family's farm in Missouri. He released The Preservation Kitchen: The Craft of Making and Cooking with Pickles\, Preserves\, and Aigre-Doux\, the first canning man ual and cookbook authored by a critically acclaimed chef that creatively c ombines the technical aspects of canning with a chef's expertise on flavou r. Virant's accolades include multiple year finalist nominations for the J ames Beard Foundation Award's Best Chef: Great Lakes\; Best New Chef by Fo od &\; Wine\; and Best New Chef by Chicago magazine. He also has compet ed on Food Network's Iron Chef America. Vie earned a Michelin star in 2011 . @paul_virant\n\nFilm Program: \n\nLightfoot &\; Wolfville \n\nA fami ly reclaims its once lost land and makes biodynamic wine with the pull of the world’s largest tide cycle. \nCanada\, 2018\, 5 minutes\nDirectors T he Perennial Plate\n\nHow Mr &\; Mrs Gock saved the Kumara \n\nWhen Ne w Zealand gave two Chinese refugees citizenship in the 1940s they found an unlikely way to return the gift. \nNew Zealand\, 2016\, 4 minutes\nDirect or Felicity Morgan-Rhind\n\nPulled Strings \n\nA father teaches his daugh ter the ancient art of hand-pulled noodles\, and in a musical montage\, st rands of the noodles blend with the strings of the instruments.\nCanada\, 2018\, 6 minutes\nDirector Vicki Chau\n\nFrom the Wild: Devour! Edition \ n\nSeveral filmmakers and chefs head into the wilds of Nova Scotia to hunt \, forage\, fish and film a meal together.\nCanada\, 2018\, 3 minutes\nDir ector Kevin Kossowan\n\nWhat If Michael Bay Made Waffles\n\nRecipe videos in the style of famous directors. Waffles meet the end of the world\, Arma geddon-style.\nUSA\, 2017\, 1 minute\nDirector David Ma ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2018/0 8/Celebrity-Chef-Dinner-Saturday-Night.jpeg LOCATION:Lightfoot & Wolfville Winery\, 11143 Evangeline Trail\, Wolfville\ , Nova Scotia\, B4P 2R1\, Canada GEO:45.094513;-64.33548710000002 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11143 Evangeline Trail\, Wo lfville\, Nova Scotia\, B4P 2R1\, Canada;X-APPLE-RADIUS=100;X-TITLE=Lightf oot & Wolfville Winery:geo:45.094513,-64.33548710000002 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20180311T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR