Prepare for a highly inspired creative and elevated vegetarian dining experience.
Michelin Guide Recommended and award winning, The Acorn’s Shira Blustein and Devon Latte, welcomes Toronto’s Francesco Spinelli from Gia, who shares a similar plant focused passion. Prepare for a highly creative and elevated plant forward dining experience with deep Italian and locavore inspiration. This vegetarian, family-style menu will offer a vegan option. No gluten-free option will be available. (Event may be Family Style Seating or Seating at the bar)
WHEN
April 13th, 2023
Multiple Seatings
WHERE
The Acorn
3995 Main St
PRICE
$125*
*Per ticket including gratuity (plus tax & service fees)
Due to the nature of this event, please note that dietary restrictions or substitutions cannot be accommodated.
Event is restricted to persons 19 years of age and older. Alcohol pairing available for purchase.
Meet the Chefs
Before becoming a restaurateur, Shira Blustein was playing music in punk and indie rock bands that toured extensively through Europe and North America. Those years spent travelling as a vegetarian were both enlightening and frustrating. On a good day, she would find an amazing dish from a street vendor that involved the freshest local produce, created with love. It became Shira’s mission to create a vegetable forward dining experience where creativity reigned, and the uniqueness of ingredients were openly explored and celebrated.
Shira and her team have been dedicated to establishing meaningful connections with local farms, foragers and wineries, showcasing the amazing terroir driven food and wine BC has to offer. Since opening in 2012, The Acorn has been critically acclaimed internationally, and was recently named the Number 1 best vegan restaurant in the world by Big Seven Travel.
Chef Devon Latte began his culinary career 15 years ago before graduating with distinction as the youngest ever student from Le Cordon Bleu culinary school in Ottawa, ON. He worked under Chef Michael Blackie at the National Arts Centre in Ottawa before moving to Montreal, eventually rising to the head chef position Notkins and Co. Latte followed his passion for exploring the outdoors and seeking out wild-crafted foraged ingredients to the mountainous and forested landscape of the Pacific Northwest.
He immediately landed a position at the award-winning and internationally celebrated Acorn Restaurant in Vancouver, BC, where locally grown ingredients are at the core of its philosophy. He spent two years as chef de cuisine before becoming head chef in 2019.
Chef Francesco Spinelli has over 14 years of experience in fine dining restaurants. Born in Ceccano, Italy near Rome and Naples, his fascination with food began at home where he made pasta with his nonna. His earliest childhood memories were picking vegetables from their family garden and making Minestra di Pane e Verdure.
Franceso went on to study at the Institute for Hotel and Restaurant Services and since 2015 has honed his craft in some of Italy’s most prestigious restaurants including his most recent stint as junior sous chef at 3 Michelin Star Hotel Palazzo Fiuggi as under the tutelage of chef Heinz Beck.
Disclaimer: Press and promotional photography and filming are taking place on the premises. Attendance at this dinner implies permission for your image to be used for marketing other commercial purposes (including media reports) without compensation and you release FEAST! from any liability. No Refunds. In the event of a government mandated festival cancellation due to COVID-19, tickets will be transferred to an alternate date.
