The Devour! Osoyoos Gala Dinner is May 6th, 2017!
Join us for a spectacular evening of food, wine and film at the Devour! Osoyoos Gala Dinner as part of the Devour! Osoyoos Festival happening May 5th-7th.
The Gala Dinner will be taking place at Watermark Beach Resort, and will feature 5 exquisite dishes, each prepared by a different chef and inspired by a unique film.
Wines from the Oliver/Osoyoos wine region as well as Nova Scotia will compliment these dishes as your taste-buds are tantalized from start to finish.
Tickets for the Devour! Osoyoos dinner are only $149 (+tax) and include the 5-course dinner with wine pairing, plus a shuttle to designated areas in Osoyoos. Purchase your tickets now!
For the full Devour! Osoyoos festival lineup, click here!
2017 Gala Dinner Lineup:
Amuse-bouche: Chef Adair Scott, Watermark Beach Resort
Film: Daylily Fritters directed by Aube Giroux
Food: Sweet Onion Fritter–locally-foraged stinging nettle purée, salted olive oil gel.
Wine: 2015 Roussanne Viognier, Covert Farms Family Estate
1st: Chef Michael Howell, Devour! The Food Film Fest
Film: Lobster Fishing directed by Alexandre Lampron
Food: Lobster Salad Roll–Nova Scotia lobster, crème fraîche, pickled zucchini, sweet pea purée, red pepper fluid gel, pine nut granola, hana nori seaweed, pickled red onion, micro greens, salmon roe.
2nd: Chef Paul Rogalski, Rouge
Film: Slow Food in Canada directed by Kevin Kossowan
Food: Birchbark Smoked Okanagan Sockeye Salmon–Poplar Grove Camembert rosti, verjuice pickled eggs, pickled rhubarb, stinging nettle emulsification, fresh chives.
Wine: 2015 Chardonnay from Church & State Wines
3rd: Chef Ricardo Valverde, Ancora Waterfront Dining
Film: Why This Road: Dan Portelance directed by Ben Proudfoot
Food: Beef Short Rib Seco–Canario bean puree, peruvian quinoa, baby carrots, pickled shallots, seco à la norteña jus.
Wine: 2014 Rubeus from Maverick Estate Winery
4th: Chef Julian Bond, Pacific Institute of Culinary Arts
Film: Loss of Taste directed by Luca Nestola
Food: Umami, the fifth taste–Rhubarb, fresh bay leaf, mascarpone, yuzu, hazelnuts, sea salt.
Wine: Saféd from Kismet Estate Winery
5th: Chef Michael Howell & Chef Adair Scott
Film: Cheese directed by Hannah Cheesman
Food: A Selection of Cheeses from Nova Scotia and British Columbia.
Wine: 2014 Syrah from Church & State Wines
This is an event you won’t want to miss! Get your tickets now! All tickets include a shuttle to Watermark from set locations in Osoyoos. You can view the shuttle information for the Saturday night Gala here.