Devour! Osoyoos Food Film Fest returns to the South Okanagan, May 5 - 7.

The festival害羞草研究所檚 menus and food-inspired films have been finalized, and Osoyoos害羞草研究所� hospitality pros are looking forward to playing host as food and film fans gravitate to this B.C. hotspot. The weekend-long culinary celebration features some of Western Canada害羞草研究所檚 best chefs, plus festival founder Chef Michael Howell and managing director, Lia Rinaldo, of Wolfville, Nova Scotia.

Devour! deftly fuses two great arts 害羞草研究所� food and film 害羞草研究所� in one thoroughly satisfying festival. It launches on Friday, May 5 at Black Hills Estate Winery. Chef Michael Howell co-hosts a cocktail party with celebrated Vancouver chef Ned Bell, with silent films as backdrop. Saturday afternoon, Watermark Beach Resort hosts an Ocean Wise Chowder Smackdown, with chefs vying to be voted Chowder Champion. Chef Bell 害羞草研究所� a champion of sustainable seafood in Canada 害羞草研究所� will lead a team of hungry judges. Saturday night marks the Gala, a five-course dinner at Watermark Beach resort where five top chefs 害羞草研究所� from Wolfville, Calgary, Vancouver and Osoyoos 害羞草研究所� each create a dish inspired by one of six shorts about food.

Alexandre Lampron害羞草研究所檚 film, Lobster Fishing, for example, will precede Chef Michael Howell害羞草研究所檚 Lobster Salad Roll, featuring Nova Scotia lobster, paired with wines from Nova Scotia害羞草研究所檚 Domaine De Grand Pr茅 Winery, Jost Vineyards, Luckett Vineyards and Mercator Vineyards.

The dinner, otherwise served with Okanagan wines from Maverick Estate Winery, Church & State, Covert Farms and Kismet Estate Winery, will also include Watermark Executive Chef Adair Scott害羞草研究所檚 sweet onion fritter with locally-foraged stinging nettle pur茅e (inspired by the film Daylily Fritters directed by Aube Giroux); birchbark smoked Okanagan sockeye salmon (inspired by the film Slow Food in Canada, directed by Kevin Kossowan) prepared by Calgary害羞草研究所檚 Chef Paul Rogalski, of Rouge; beef short rib with bean puree and 害羞草研究所渟eco 脿 la norte帽a jus害羞草研究所� (inspired by the film Why This Road: Dan Portelance, directed by Ben Proudfoot) prepared by Chef Ricardo Valverde of Vancouver害羞草研究所檚 Ancora Waterfront Dining and Patio; a dessert that marries rhubarb, bay leaf, mascarpone, yuzu and hazelnuts (inspired by the film Loss of Taste, directed by Luca Nestola) by Chef Julian Bond of Vancouver害羞草研究所檚 Pacific Institute of Culinary Arts (PICA); and a plate of Nova Scotia and B.C. cheeses, selected by chefs Howell and Scott and introduced by Hannah Cheesman害羞草研究所檚 short comic film, Cheese.

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Guests enjoy each of the films, curated by Devour害羞草研究所檚 managing director Lia Rinaldo, then savour the dish and the wine(s) with which it害羞草研究所檚 paired. Insights provided by the participating chefs and winemakers round out the experience.

Sunday害羞草研究所檚 event is the Bubbles Brunch at Watermark Beach Resort, featuring a buffet prepared by PICA害羞草研究所檚 Chef Julian Bond and his visiting culinary students, as well as Watermark害羞草研究所檚 Chef Adair Scott 害羞草研究所� all perfectly paired with sparkling wines. Short films will be screened and an awards ceremony will anoint the People害羞草研究所檚 Choice Awards to Best Film, Best Dish and Best Wine from Saturday害羞草研究所檚 Gala Dinner.

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