BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.4.3//EN TZID:America/Halifax X-WR-TIMEZONE:America/Halifax BEGIN:VEVENT UID:1073@devourfest.com DTSTART;TZID=America/Halifax:20261022T180000 DTEND;TZID=America/Halifax:20261022T210000 DTSTAMP:20260907T222620Z URL:https://devourfest.com/program/the-neptune-night-market-presented-by-n ova-scotia-seafood/ SUMMARY:The Neptune Night Market presented by Nova Scotia Seafood DESCRIPTION:Taste the sea without leaving Wolfville. Devour! Studios transf orms into a bustling coastal night market as top local and visiting chefs get creative with exceptional Nova Scotia seafood and local products. Graz e from station to station on everything from sushi and oysters to lobster rolls and inventive seafood street food\, and meet the chefs behind the di shes. It’s a coast-to-coast celebration with Nova Scotia’s incredible catch at the heart of every plate.\n\nFeaturing: Chris Aerni\, Ethan Angna tok\, Ned Bell\, Charlotte Langley\, Renée Lavallée\, Stéphane Levac\, Adam Loo\, Ken Pittman\, Julien Rousseau\, Martin Ruiz Salvador\, and Joë l Watanabe\n\n$60 per person | Includes food samples\; cash bar | 19+\n\nP resented by Nova Scotia Seafood\n\nChris Aerni\n\nChef Chris Aerni trained in his native Switzerland before building an international career spannin g restaurants\, hotels\, and hospitality management from Australia to Toro nto. In 2001\, Chris and his wife purchased the Rossmount Inn in St. Andre ws-by-the-Sea\, New Brunswick\, transforming it into a celebrated culinary destination known for seasonal\, market-driven cuisine spontanée rooted in local ingredients. An avid forager and gardener\, Chris has long champi oned the farmers\, fishers\, and producers of Atlantic Canada while advoca ting for sustainable food and tourism. After selling the Rossmount Inn in 2026\, he continues to support its next chapter as a consultant. @rossmoun tinn\n\nEthan Angnatok \n\nOriginally from Nain\, Nunatsiavut\, in northe rn Labrador\, Ethan James Angnatok is an Inuit chef whose cooking is deepl y rooted in the land and traditions of his home. Growing up hunting\, trap ping\, foraging\, and fishing\, Ethan draws on knowledge passed down throu gh his family to create dishes that honour traditional Inuit ingredients a nd flavours. In recent years\, he has shared the foods he grew up with thr ough culinary events and experiences across Canada. Ethan has also worked in commercial fisheries and participated in ocean research expeditions\, d eepening his commitment to sustainable seafood and the important role chef s can play in protecting our oceans. @ethan_angnatok\n\nNed Bell\n\nNed Be ll is a celebrated Canadian chef\, sustainable seafood advocate\, educator \, and keynote speaker who has built his career championing healthy oceans \, waterways\, and local food systems. Born in British Columbia’s Okanag an Valley\, Ned brings energy and purpose to his work as a chef and sustai nability leader. He is co-owner of Hatch Hospitality\, Creative Advisor fo r Okanagan College’s forthcoming Centre for Food\, Wine and Tourism\, Cu linary Director at Planetary Health\, a Buy BC Champion\, and Board Member and Co-Chair of Sustainability for the Chefs’ Table Society. Through co nsulting\, advocacy\, and education\, Ned inspires positive change across Canada’s culinary landscape. @nedbell\n\nCharlotte Langley\n\nChef Charl otte Langley is a classically trained chef\, entrepreneur\, and sustainabl e seafood advocate raised on Prince Edward Island. With more than two deca des in food and hospitality\, she founded Scout Canning before launching L angley Foods Inc.\, a portfolio of purpose-driven food brands anchored by Nice Cans—her MSC-certified premium canned seafood label. Charlotte also serves as the Marine Stewardship Council’s Canadian Chef Ambassador\, c hampioning sustainable and equitable seafood on stages across North Americ a. Her philosophy of “delicious responsibility” brings exceptional tas te and responsible sourcing together. Her first cookbook\, Nice Cans: A Bo ldly Delicious Cookbook\, arrives in spring 2027. @chefcharlottelangley @j ustnicecans\n\nAdam Loo \n\nChef Adam Loo is a Prince Edward Island chef\ , entrepreneur\, and author whose career stretches from family farm to wor ld stage. A Culinary Institute of Canada graduate\, he competed with Youth Team Canada at the World Culinary Olympics\, earning gold and silver meda ls. After 14 years with Murphy Hospitality Group\, Loo opened Ada Culinary Studio in Charlottetown in 2024\, creating private dining and community-d riven culinary experiences. In 2025\, he represented PEI and Atlantic Cana da at the World Expo in Osaka\, Japan. He is also the author of Let Rise: Stories from a Small-Town Cook and a Burnt Chef Project Ambassador. @chefl oo @ada.culinarystudio\n\nRenée Lavallée\n\nChef Renée Lavallée is one of Nova Scotia’s most celebrated culinary voices and chef/co-owner of T he Canteen in downtown Dartmouth. Originally from Shawville\, Quebec\, the George Brown College graduate has spent more than three decades in kitche ns\, championing local farmers\, fishers\, and producers while creating ap proachable\, ingredient-driven East Coast cuisine. A Top Chef Canada Seaso n 7 competitor and Wall of Chefs judge\, Lavallée has earned numerous acc olades\, including being named The Coast’s Best Chef again in 2026. The Canteen has also been recognized among OpenTable’s Top 100 Restaurants i n Canada\, cementing its reputation as a beloved Nova Scotia dining destin ation. @feistychef @thecanteenns\n\nStéphane Levac\n\nChef Stéphane Leva c is an Indigenous chef with roots in M’Chigeeng First Nation\, original ly from Sturgeon Falls\, Ontario. Now based in Nova Scotia\, his cooking i s deeply connected to heritage\, place and the stories behind each ingredi ent. As Executive Chef at Maritime Express Cider Co. in Kentville\, Stéph ane brings together locally sourced ingredients\, bold flavours and a crea tive approach that honours tradition while looking forward. A passionate f orager and storyteller\, he sees food as a powerful way to connect people\ , culture and community. Whether in the kitchen or exploring the landscape \, Stéphane’s cooking reflects curiosity\, respect and a strong sense o f place. @chefstephanelevac \n\nKen Pittman\n\nKen Pittman is the chef and co-owner of Snow White Laundry in St. John’s\, Newfoundland and Labrado r. His cooking is rooted in intention\, emotion\, and craft\, blending the ingredients and traditions of Newfoundland with Asian flavours and techni ques inspired in part by his Chinese grandfather. Pittman’s career has i ncluded time at Raymonds and the development of his own culinary voice thr ough Seto Kitchen + Bar before opening Snow White Laundry in 2026. His foo d is playful\, thoughtful\, and deeply personal\, built around bold flavou rs\, nostalgia\, and a strong sense of place. Snow White Laundry has quick ly become one of St. John’s most talked-about new restaurants. @kenpittm an1 @snowwhitelaundry.co\n\nJulien Rousseau\n\nBorn in the South of France \, Julien Rousseau brings the artistry\, discipline\, and romance of Frenc h chocolate-making to Halifax\, Nova Scotia. Trained as both a pastry and chocolate chef\, he refined his craft across Europe before settling in Can ada\, where he and his wife Nathalie opened ROUSSEAU Chocolatier in 2014. Julien’s creations are defined by precision\, creativity\, and reverence for ingredients. Using sustainably sourced Cacao Barry couverture and Nov a Scotia’s finest local harvests\, he crafts confections that blend Euro pean tradition with the flavours of his adopted home. His work has been re cognized internationally\, including two Silver Awards at the Academy of C hocolate in London\, and is featured in five-star hotels and luxury retail ers nationwide. @rousseauchoco\n\nMartin Ruiz Salvador \n\nAward-winning Chef Martin Ruiz Salvador is a defining force in Lunenburg’s culinary sc ene. Nova Scotia-born and classically trained at Le Cordon Bleu\, Martin h oned his craft in MICHELIN-starred kitchens in Ireland and France before r eturning home. Today\, he and his wife and business partner\, Sylvie\, are behind five celebrated seafood-forward Lunenburg establishments: Beach Pe a Kitchen &\; Bar\, Salt Shaker Deli &\; Inn\, South Shore Fish Shac k\, Half Shell Oyster Bar\, and Bar Salvador. His cooking combines classic al technique with exceptional local ingredients\, showcasing Nova Scotia s eafood and seasonal produce alongside Mediterranean influences and flavour s inspired by his Spanish heritage. @martinruizsalvador @thebeachpealunenb urg @thehalfshelllunenburg @barsalvadorlunenburg @southshorefishshacklunen burg @saltshakerdelilunenburg\n\nJoël Watanabe\n\nRaised in Ottawa with F rench and Japanese roots\, Chef Joël Watanabe embodies Vancouver’s mult icultural culinary spirit. His MICHELIN-recommended restaurant Bao Bei has explored Chinese cuisine through French techniques for 15 years\, while K issa Tanto brings together Japanese and Italian flavours with inventive\, unexpected dishes. Kissa Tanto has earned One MICHELIN Star every year sin ce the MICHELIN Guide debuted in Vancouver. Across both restaurants\, Wata nabe celebrates British Columbia’s exceptional local ingredients\, from foraged mushrooms to celeriac\, while drawing on diverse culinary traditio ns. His distinctive approach and creative cooking have established him as one of Vancouver’s most celebrated and influential chefs. @chefjwatanabe @kissatanto @baobei1 ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2026/0 8/Devour-The-Sea-Main-Image-Wide.jpeg CATEGORIES:EVENT LOCATION:Devour! Studios\, 360 Main Street\, Wolfville\, Nova Scotia\, B4P1 C4\, Canada GEO:45.091942;-64.359045 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=360 Main Street\, Wolfville \, Nova Scotia\, B4P1C4\, Canada;X-APPLE-RADIUS=100;X-TITLE=Devour! Studio s:geo:45.091942,-64.359045 END:VEVENT BEGIN:VTIMEZONE TZID:America/Halifax X-LIC-LOCATION:America/Halifax BEGIN:DAYLIGHT DTSTART:20260308T030000 TZOFFSETFROM:-0400 TZOFFSETTO:-0300 TZNAME:ADT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR