Devour! Opening Reception – November 2


What: This year’s Devour! Opening Gala is presented by Taste of Nova Scotia. This kick-off to the festival aims to celebrate Nova Scotia’s extraordinary and diverse culinary fabric with a masterclass of local chefs, wineries, breweries, and distilleries. The event will also feature special celebrity guest, Dominique Crenn, the first female chef in the United States to be awarded two Michelin Stars from the Michelin Guide at Atelier Crenn.

When: Wednesday, November 2, from 5:30 pm to 7:30 pm

Where: Fountain Commons, Acadia Univeristy, Wolfville NS

Tickets: $100 + tax – Please click here to purchase tickets

Food & Drink Details:

Gala guests will be treated to local beverages from L’Acadie Vineyards, Authentic Seacoast Company, Benjamin Bridge, Garrison Brewing Company, Gaspereau Vineyards, Grand Pré Wines, Lightfoot & Wolfville, Luckett Vineyards, Meander River Farm & Brewery, Muwin Estate Wines Ltd, Planters Ridge Winery, and Rudder’s Seafood Restaurant & Brew Pub. During this signature event, we also invite all guests to join us in an Order of Good Cheer toast with a glass of Lightfoot & Wolfville’s 2014 White Bubbly.

Each participating chef has created a unique dish, ensuring an exploration of the breadth of flavours that can be experienced through local cuisine. Take a peek at the evening’s menu to see what’s in store:

The Menu

Argyler Lodge and Restaurant – Chef Jonathan Joseph
Marinated Haddock with Parsnip and Red Cabbage Slaw and Salsa Verde

Agricola Street Brasserie – Chef Julie Cook
White Wine Poached Pear on Ricotta Cake with Graham Cracker and Chocolate Pudding

The Brooklyn Warehouse & Battery Park – Chefs Steph Ogilvie & Mark Gray
Vadouvan Spiced Lamb Tartare with Sunchoke Croquette, Lamb Floss, and Sea Buckthorn Sabayon

The Cake Lady – Chef Ingrid Dunsworth
Blueberry Cake, Black Forrest Cake, Carrot Cake, Cookies, German Chocolate Hazelnut Cake

The Canteen – Chef Renee Lavallee
Nova Scotia Duck Breast on a Poppyseed Cracker with Sumac Scented Labneh, Crab Apple Gelée & Edible Flowers

The Flying Apron Inn & Cookery – Chef Chris Velden
Pickled Beef Tongue with Goji Berry Jam, Sourdough Rye Crostini and Dijon Cream

Fox Harb’r Resort – Chef Shane Robilliard
Seared Sustainable Blue Salmon with Chive Gnocchi, Balsamic Reduction and Chive Oil

The Port Pub – Chef Charlie Burtt
Korean Spare Ribs with Pickled Ginger, Sesame Seeds, Crispy Wonton, Chives

Restaurant Avalon at Castle Rock Country Inn – Chef Kim Magistro
Crab Meat, Bacon and Sautéed Onion in a House Made Dumpling served with Asian Dipping Sauce

The Salt Shaker Deli – Chef Martin Ruiz Salvador
Half Shell Oysters & Raw Bar

Valley Flaxflour – Chef Howard Selig
Cold Atlantic Lobster Soup served in a Valley Flax Gluten-Free Pastry Bowl with Acadian Seaplants Hanatsunomata

Acadia University – Chef Mike McKinnon
Braised Leek & Smoked Cheddar Perogi Country Pate with Parsnip Puree Cranberry Gastrique, Pickled Mustard Seeds, and Apple & Brussels Sprout Kraut 

For more information, please visit See you at the Gala!

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