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:381@devourfest.com DTSTART;TZID=America/Halifax:20171027T200000 DTEND;TZID=America/Halifax:20171027T230000 DTSTAMP:20171022T141456Z URL:https://devourfest.com/program/the-devour-road-show-comes-home-celebri ty-chef-film-dinner-with-chefs-alex-haun-julian-bond-mark-gray-renee-laval lee-adair-scott-ron-kneabone/ SUMMARY:The Devour! Road Show Comes Home: Celebrity Chef Film Dinner with Chefs Alex Haun\, Peter Burt\, Julian Bond\, Mark Gray\, Renée Lavallée \, Adair Scott & Ron Kneabone DESCRIPTION:Sponsored by Royal Bank of Canada\, Lightfoot &\; Wolfville Winery and Bishop's Cellar.\n\nEach dish in this five-course dinner is ins pired by a corresponding short film screened right in the beautiful new wi ne cellar of Lightfoot &\; Wolfville Winery with the diners. Participat ing chefs include:\n\nAlex Haun\, Savour in the Garden\, St. Andrews by-th e-Sea\nPeter Burt\, Raymond's\, St John's\nJulian Bond\, Pacific Institute of Culinary Arts\, Vancouver\nMark Gray\, The Watch That Ends the Night\, Dartmouth\nRenée Lavallée\, The Canteen\, Dartmouth\nAdair Scott\, The Watermark Beach Resort\, Osoyoos\nRon Kneabone\, The Algonquin Resort\, St . Andrews by-the-Sea\n\nYour $150.00 ticket  includes wine pairings\, tax &\; and a ticket to Devour! Cocktail Pop-up Party Under the Stars. Me nu &\; wine pairings coming soon!\n\nThe Film Program\n\nFrom Milpa to Mesa\nThe process of transforming heirloom corn from tiny farms across Mex ico into tortillas for the world's best restaurants and taco carts has nev er been more danceable.\nUSA/Mexico\, 2017\, 2 minutes\nDirectors Daniel K lein &\; Mirra Fine\n\n\nDish\nYou’ll be surprised to see how much wo rk can go into just one dish at a restaurant.\nCanada\, 2017\, 4 minutes\n Director Cohen King\n\n\nBari\nOn the streets of Bari\, Italy\, the mesmer izing secrets of pasta-making are passed from nonna to nonna. But who will carry on the tradition in the future?\nUSA/Italy\, 2017\, 6 minutes\nDire ctor Gab Taraboulsy\n\n\nBacon &\; Greens\nA most lyrical look at some of Ireland’s staple foods–a flitch of boiled meat\, potatoes and green s.\nUSA/Ireland\, 2017\, 2 minutes\nDirectors Daniel Klein &\; Mirra Fi ne\n\n\nFruit\nDon’t take your eyes off your kitchen counter for one sec ond\; you never know what your fruit might get up to. \nGermany\, 2016\, 5 minutes\nDirector Ivan Mirko Senjanovic\n\n \;\n\nParticipating Chefs \n\n\n\nAlex Haun\n\nChef Alex Haun is from St. Andrews by-the-Sea\, a sma ll seaside community in southwestern New Brunswick. He started his culinar y career at the age of 13 working at the Garden Café in Kingsbrae Garden. He took the culinary arts program at the Culinary Institute of Canada in Prince Edward Island after high school\, later returning to complete the p astry arts program. \n\nChef Alex was an active member on Culinary Team Ca nada for one and a half years. He competed at the Nations Cup in Grand Rap ids\, Michigan\, and the Culinary Olympics in Erfurt\, Germany. He has 12 culinary gold medals\, including five international wins.\n\nIn 2009\, Che f Alex opened his first restaurant\, Savour\, in his hometown at the age o f 22. In 2013\, he became executive chef at Kingsbrae Garden. He operated the Garden Café and created a new restaurant\, Savour in the Garden. He t akes great pride to create all his menus using fresh and local ingredients \, minding his environmental footprint by using items from his own garden and other local suppliers around New Brunswick. @ChefAlexHaun\n\n\n\nPeter Burt\n\nBorn and trained in England\, Julian Bond is executive chef and V P of the Pacific Institute of Culinary Arts\, boasting 3\,000+ alumni arou nd the globe. Industry accolades include Maître Rôtisseur du Bailliage d u Canada\, BBB’s 2014 Torch Award for Marketplace Excellence and Where V ancouver Magazine’s 18th Annual Editor’s Choice - Where to Dine Award. @peterb666\n\n\n\nJulian Bond\n\nBorn and trained in England\, Julian Bon d is executive chef and VP of the Pacific Institute of Culinary Arts\, boa sting 3\,000+ alumni around the globe. Industry accolades include Maître Rôtisseur du Bailliage du Canada\, BBB’s 2014 Torch Award for Marketpla ce Excellence and Where Vancouver Magazine’s 18th Annual Editor’s Choi ce - Where to Dine Award.\n\nChef Bond is a BC Restaurant Hall of Fame ind ustry inductee and an inaugural recipient of Vancouver Magazine’s annual restaurant Mentorship Award. He has been on the forefront for conservatio n and awareness initiatives\, including Vancouver Aquarium’s Ocean Wise Program and Chefs’ Table Society of British Columbia. Chef Bond is an ac tive promoter\, educator and advocate for the betterment of our culinary i ndustry. @picachef\n\n\n\nMark Gray\n\nMark has been working in the culina ry industry since the age of 16. He began his climb at the bottom\, washin g dishes at Il Mercato in Bedford\, N.S.\, under chefs Maurizio Bertossi a nd Martin Ruiz Salvador. After high school he moved to Canmore\, Alta.\, w here he became sous chef at The Drake Inn and worked under Chef Michael Ly on at The Wood Steakhouse &\; Grill.  \n\nAfter returning to his homet own of Halifax in 2009\, Mark was briefly co-executive chef at The Hilton Garden Inn before working under Chef Graeme Ruppel at The Brooklyn Warehou se. He earned his Canadian Red Seal Certification and completed the culina ry arts program at the Nova Scotia Community College. In 2011\, he became head chef at The Brooklyn Warehouse.\n\nThe Nova Scotia Association for Ch efs &\; Cooks named him Culinarian of the Year in 2014 and Chef of the Year in 2015. He won gold in the prestigious Gold Medal Plates regional co mpetition\, Halifax\, in 2016 and placed fourth in the Canadian Culinary C hampionships in 2017. \n\nNow 29\, Mark is head chef of the new restaurant The Watch that Ends the Night\, opening in King’s Wharf in Dartmouth\, N.S.\, in 2017. @mjamesgray\n\n\n\nRenée Lavallée\n\nRenée Lavallée wa s born and raised in Shawville\, Que. She left home at an early age to att end George Brown College in Toronto. After more than 20 crazy years in the business\, including many stints in restaurants around the world\, Renée now calls Nova Scotia home.\n\nAfter a brief hiatus to raise her family\, Renée jumped back into the ring to open The Canteen\, an award-winning s andwich shop in downtown Dartmouth. After fewer than three busy years The Canteen opened up a brand new full-service restaurant and takeout shop cal led Little C only two blocks from its original location.\n\nRenée has a l ong list of professional accolades and has been the spokesperson for a num ber of culinary brands and organizations\, including Taste of Nova Scotia\ , Select Nova Scotia\, Community Food Centres Canada and Dairy Farmers of Canada.\n\nRenée is an ardent supporter of local farmers\, fishers and va rious other types of food producers. She can often be spotted at any numbe r of local farmers’ markets with her husband and business partner Doug\, daughter Zoe and son Philippe in tow. @thecanteenns\n\n\n\nAdair Scott\n\ nAn affinity for flavourful local fare has been ingrained in Chef Adair Sc ott from birth. Growing up on a small farm outside Prince George\, B.C.\, mingling with the feathered and bovine residents\, Adair gained a deep res pect and understanding for the origin of great ingredients. He left for Ke lowna to pursue a culinary career at the age of 18. He worked under Paul C ecconi\, the renowned Okanagan chef and eventual founder of Penticton’s BRODO restaurant. After completing a one-year apprenticeship at Okanagan C ollege and more formal training at Vancouver Community College\, Adair wor ked his way up the culinary ranks at restaurants across the Okanagan\, Vic toria and travelled to Australia where he cooked at the well-known Stoke H ouse in Melbourne.\n\nAfter returning to B.C.\, Adair worked at the Lake V illage Bakery in Osoyoos and fell in love with the region. As executive ch ef of the Watermark Beach Resort\, he oversees catering for the resort’s conference space and has taken the reins of The Restaurant at Watermark. With distinct influences from the Mediterranean\, the restaurant focuses o n fine regional wine pairings and tasty dishes. He also manages the outdoo r barbecue kitchen featured on the resort’s deck. @WatermarkResort\n\n\n \nRon Kneabone\n\nRon is born and raised in Brantford\, Ont. He found his passion when he started working in a restaurant at the age of 16. He gradu ated from the Culinary Institute of Canada in 1988. He worked in Calgary f or the winter Olympics before accepting an apprenticeship in France. After a two-year stint in Toronto\, he returned to France\, working primarily i n the Alsace region for 10 years. He also spent time in Switzerland and Ge rmany. \n\nRon returned to Canada to work with chefs Michael and Anna Olso n in Niagara-on-the-Lake. He was executive chef at the Fallsview Marriott in Niagara Falls and later joined the Algonquin Resort in St. Andrews-by-t he-Sea\, where his first customer was Prime Minister Justin Trudeau.\n\nRo n has taken part in many competitions and galas\, but says he gets more sa tisfaction from pleasing his guests.\n\n \; ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2017/0 8/JMV-0905.jpg 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:20170312T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR