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

The festival鈥檚 menus and food-inspired films have been finalized, and Osoyoos鈥� 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鈥檚 best chefs, plus festival founder Chef Michael Howell and managing director, Lia Rinaldo, of Wolfville, Nova Scotia.

Devour! deftly fuses two great arts 鈥� food and film 鈥� 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 鈥� a champion of sustainable seafood in Canada 鈥� will lead a team of hungry judges. Saturday night marks the Gala, a five-course dinner at Watermark Beach resort where five top chefs 鈥� from Wolfville, Calgary, Vancouver and Osoyoos 鈥� each create a dish inspired by one of six shorts about food.

Alexandre Lampron鈥檚 film, Lobster Fishing, for example, will precede Chef Michael Howell鈥檚 Lobster Salad Roll, featuring Nova Scotia lobster, paired with wines from Nova Scotia鈥檚 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鈥檚 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鈥檚 Chef Paul Rogalski, of Rouge; beef short rib with bean puree and 鈥渟eco 脿 la norte帽a jus鈥� (inspired by the film Why This Road: Dan Portelance, directed by Ben Proudfoot) prepared by Chef Ricardo Valverde of Vancouver鈥檚 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鈥檚 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鈥檚 short comic film, Cheese.

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

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

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