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TZID:America/Halifax
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BEGIN:VEVENT
UID:618@devourfest.com
DTSTART;TZID=America/Halifax:20191026T130000
DTEND;TZID=America/Halifax:20191026T150000
DTSTAMP:20190924T113134Z
URL:https://devourfest.com/program/whisky-luncheon-workshop-with-the-whisk
 ey-lassie-chef-martin-ruiz-salvador/
SUMMARY:Whisky Luncheon Workshop with the Whiskey Lassie & Chef Martin Ruiz
  Salvador 
DESCRIPTION:Come spend a few hours where opulence and gastronomy collide\, 
 and where scotches are perfectly paired with mouth-watering courses. Join 
 the one and only Whisky Lassie\, Johanne McInnis\, and Chef Martin Ruiz Sa
 lvador for an experience that only Devour! can offer.\n\nSponsored by Mer 
 Et Soleil &amp\; Le Caveau Restaurant at Grand Pré Winery\n\nJohanne McIn
 nis \n\n\n\nJohanne McInnis\, also known worldwide as the Whisky Lassie\,
  has over 20 years experience in the public speaking field. Her educationa
 l background in distillation has given her a strong understanding of the w
 hisky-making process—and when it’s combined with her natural passion\,
  it lends beautifully to her master class. We are happy to have Johanne ba
 ck again this year as a Devour! presenter. @whiskylassie\n\nMartin Ruiz Sa
 lvador\n\n\n\nMartin was born and raised in Nova Scotia. He began his culi
 nary career as a dishwasher in Halifax then worked his way across the coun
 try as a line cook. He took Le Cordon Bleu program at the Scottsdale Culin
 ary Institute in Arizona. In Europe he apprenticed at Dublin’s Michelin-
 starred Commons Restaurant under Chef Aiden Byrne. He did stints at Michel
 in 2 star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de 
 Lyon under Chef Frédérick Côte.  \n\nMartin and his wife Sylvie opene
 d Fleur de Sel in Lunenburg\, N.S.\, in 2004. The next year the restaurant
  earned eighth spot in enRoute’s Top Ten New Restaurants in Canada. Mart
 in opened The Salt Shaker Deli and The South Shore Fish Shack in Lunenburg
 \, cooked at James Beard House in New York\, competed in the national Gold
  Medal Plates competition in 2008\, 2014 and 2016\, represented Nova Scoti
 a at the Canadian Chefs Congress and has held Four Diamonds with CAA since
  2007. \n\nMartin and Sylvie took a year sabbatical from Fleur de Sel to 
 make time for the arrival of their son Oscar. They opened The Half Shell O
 yster &amp\; Seafood in 2016\, relaunched Fleur de Sel in 2017 and opened 
 The Beach Pea in 2018. @martinruizsalvador 
ATTACH;FMTTYPE=image/jpeg:https://devourfest.com/wp-content/uploads/2019/0
 9/Whisky-Lunch.jpeg
LOCATION:Le Caveau Restaurant at Domaine de Grand Pré Winery\, 11611 Highw
 ay 1\, Grand Pré\, NS\, B0P 1M0\, Nova Scotia\, Canada
GEO:45.101735345985944;-64.30769839525146
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=11611 Highway 1\, Grand Pr
 é\, NS\, B0P 1M0\, Nova Scotia\, Canada;X-APPLE-RADIUS=100;X-TITLE=Le Cav
 eau Restaurant at Domaine de Grand Pré Winery:geo:45.101735345985944,-64.
 30769839525146
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TZID:America/Halifax
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DTSTART:20190310T030000
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