Tria: Fine Catering & Gourmet Eats

Finally! We can talk about it!

2012-01-18T13:42:00.001-08:00

Big changes for Tria in 2012 ...

It's been a hectic and busy few months for us here at Tria and we're ready to announce some changes we've made.

Tria is taking over a Comox Valley catering icon ...

Tria has recently purchased long-time Comox Valley catering company, Country Catering, owned by the indefatigable Lorna Bridge. Lorna's company, Country Catering has been in operation for 30 years and many Comox Valley-ites have been fed by Lorna at various events. Country Catering is known for its fabulous high-quality, bountiful food and tremendous presence on the catering scene. Tria's official take over of Country Catering is April 1, 2012 and Country Catering will officially become Tria: Fine Catering and Gourmet Eats. Tria's new production kitchen will be at 1279 5th Street. Our retails sales for our take home dinner line will now be at Mudsharks Coffee Bar (see the news below).

Tria's chef and owner, Kathy Jerritt and Tria's dynamic team are so excited to continue Country Catering's legacy of excellent food and personal service, combining Tria's philosophy of supporting local growers and producers to create the finest food and extraordinary experience.

Tria: Fine Catering and Gourmet Eats now offers full service catering for large groups and small. Please go to our catering page for more information on our catering services, including weddings, anniversaries, corporate events and more.

Tria and Mudsharks Coffee Bar in downtown Courtenay are teaming up to offer Tria's gourmet take home dinners ...

More exciting news! Tria's take home dinner line will be available at Mudshark's, on the corner of 4th Street and Cliffe in downtown Courtenay. Tria's take home dinners will be available at the end of March. If you would like to receive a weekly menu featuring our dinners, please email kathy@triaculinarystudio.ca and we'll add you to the e-mail list.

Thank you to all of our customers who supported us in our short time at the Butcher's Block, we look forward to seeing you soon!

Big growth means big change for us ...

2011-12-29T07:13:00.000-08:00

As many of our customers know, Tria's take home dinner line at the Butcher's Block has exploded over the last 3 months. This growth has been amazing, but of course it has brought with it some problems with space!

We have outgrown our space at the Butcher's Block and our production kitchen space at Nature's Way Farm, which means .... we're moving! Many of you know that we've been scouring the valley for the past 3 months looking for a larger space and we're so close to finalizing the details of our new location. We'll let all of our valuable and loyal customers know as soon as the paperwork is signed!

Next week is Tria's last operating week at the Butcher's Block, we'll close the lunch counter on January 6. Tria typically shuts down for January and February each year and this year will be no different, we'll be doing a few catering jobs in January and February and then we'll start back in earnest in March from our new location.

In addition to the growth of our take home line, we have seen tremendous growth in our catering division. In 2012, in addition to continuing with the very successful Take Home Dinner Line, the Farmer's Market and the Full Moon Feasts and other events, Tria will focus on growing their Fine Catering Services. We are so looking forward to working and hosting in such venues as Coastal Trek Resort, Filberg Lodge and the beautiful Deep Bay Marine Field Station in 2012.

We would like to take this time to thank our amazing customers, you've been the catalyst for this change and we can't thank you enough for your support. We look forward to serving you in 2012! And finally, to Greg Wilson and the amazing staff at the Butcher's Block and to George and Marla of Blue Moon Winery/Nature's Way Farm for their support and understanding during this amazing growth period.

For anyone who has any questions, please don't hesitate to contact me at kathy@triaculinarystudio.ca or at 871-8716, I am happy to answer any questions.

http://www.viu.ca/deepbay/
http://www.coastaltrekresort.com/
http://www.filberg.com/

Patience is a virtue I may not have ...

2011-12-15T09:14:00.001-08:00

Tria is going through some fabulous changes right now, I can't tell you how much I appreciate everyone's patience, support and well-wishes.
We're so close to finalizing all the details of our move and new location, I can't wait to talk about it. It's incredibly difficult to get legal, financial and all other details sorted out at Christmas time! I have a sinking feeling that it may have to wait until the New Year. No one seems to be answering their phone!
This is a test of patience that I may be failing ...
We will be open at the Butcher's Block until January 6. After that, we'll be packing and moving but the office will still be open and I'll be taking calls, inquiries and bookings for 2012.
Thank you for your continued interest and support. Once we're ready and all the details of our new location and direction are sorted , I'll yell it from the rooftops ...

Tria is moving

2011-12-07T14:40:00.000-08:00

It is what all businesses dream of … growth and success.
Thanks to Tria's amazing customers, we have experienced unexpected growth in a very short period of time. Unfortunately, with this rapid growth, we have out grown our production kitchen space at Blue Moon Winery/Nature's Way Farm and at The Butcher's Block. We have been on the hunt for a location that will allow us to do everything under one roof – and we are close to finalizing the details of our new location. We will make the announcement here on the website as well as on our Facebook page and in the local newspaper.

Our lunch counter at the Butcher's Block will close on Friday, January 6 but don’t worry, once we re-open we’ll be offering our new Take Home Dinner Line, we won’t leave all you hungry folks in a lurch!

Tria’s cooking classes are temporarily on hold and Tria's Full Moon Feast dates and location will be announced in January.

In 2012, in addition to continuing with the very successful Take Home Dinner Line, the Farmer’s Market, and the Full Moon Feasts, Tria will focus on growing their Fine Catering Services. We have a number of catering events booked for 2012; please be assured, this temporary closure will not affect our existing bookings in any way. Tria is also looking forward to hosting more events at the beautiful Deep Bay Marine Field Station http://www.viu.ca/deepbay/ in 2012.

Tria owner, Kathy Jerritt and Tria's amazing team would like to take this opportunity to thank George and Marla of Blue Moon Winery/Nature's Way Farm and Greg Wilson of the Butcher's Block for their unwavering support of Tria during this incredible growth period. We will continue to work together in the future and we look forward to seeing our fabulous customers at the crepe stand and at other community and catered events.

The importance of stock

2011-11-10T08:18:00.000-08:00

High quality ingredients and a proper stock are the foundation for so many delicious dishes. This is a classic example of the simplicity of a great Italian recipe: fresh tomatoes and stock make up the bulk of the dish.

Chickpea Soup

(Zuppa di Ceci)

Serves 4

Preparation and cooking time: 40 minutes

Ingredients:

6 whole garlic cloves, peeled

100 ml extra virgin olive oil

2 sprigs fresh rosemary, wrapped in cheesecloth

375 ml (1 ½ cups) fresh tomatoes (approximately 3 medium tomatoes), cut into pieces

250 ml (1 cup) cooked chickpeas, seasoned with salt and pepper and olive oil

375 ml (1 ½ cups) homemade chicken stock

salt and pepper to taste

Fresh parmesan cheese (lots!)

Directions:

1. Place a medium sized saucepan over medium heat. Add the olive oil and whole garlic cloves. Cook the garlic until it becomes a light golden colour (don’t let it burn or it will impart a bitter flavour). Turn the garlic cloves over and repeat. Remove the garlic cloves from the oil.

2. Add the rosemary and tomatoes to the pan. Let the tomatoes and rosemary simmer for about 20 minutes. The mixture should appear slightly dry with the oil sitting on top of the tomatoes. At this point, remove the rosemary bundle. Using a hand blender, blend the tomato mixture to break up the tomato chunks.

3. Put the rosemary bundle back in the tomato mixture. Add the chickpeas and chicken broth and simmer for 10-15 minutes.

4. Adjust the seasoning.

5. To serve: Place a ladle full of soup into 4 bowls. Grate a generous helping of parmadammer cheese on the top.

What do you do with duck confit?

2011-10-05T11:32:00.000-07:00

So what's all the fuss about duck confit (and duck fat for that matter)? Well, if you've ever had duck confit, you know the answer to that question, but for those of you who haven't tried it, it's something pretty special. Here's a description of confit and a recipe to follow.

What is it?

Duck confit is a French dish made with the leg of the duck. The word 'confit' literally means 'preserve' and is a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.

To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature. The meat is cooked until meltingly tender (generally four to ten hours).

What you end up with is two-fold; an amazingly tender piece of meat and a well seasoned fat. Serve your confit with salad, as a side with beans (as in the classic cassoulet), as a stuffing for pasta (or served with pasta), a filling for spring rolls - the possibilities are endless. Plus, you have a well seasoned fat that is excellent for roasting potatoes, braising cabbage or frying eggs in. Now before you gasp in fear at frying an egg in duck fat you should know, it's lower in cholesterol than butter!

We have duck confit available at Tria: Gourmet Eats to Go, downtown at the Butcher's Block, 319-4th Street, Courtenay.

Here's a simple recipe for a lovely salad featuring duck confit. You can find local pears right now in the Comox Valley and Little Qualicum's Bleu Claire cheese is amazing with this salad.

Duck Confit with Pears and Blue Cheese

Ingredients

1/2 teaspoon Dijon mustard
1/2 tablespoon Sherry vinegar
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 duck confit leg
1 Anjou or Bartlett pear
mixed greens
1-2 ounces Roquefort or other blue cheese
salt and pepper.

Method:

Heat a large skillet over high heat. Add the duck leg and cook until well browned on all sides. Transfer to a cutting board. When cool enough to touch shred the meat into bite size pieces.
Combine the vinegar, shallot, mustard and salt and pepper to taste. Slowly whisk in the oil.
Halve the pear, remove the core, and slice thinly.
Toss the greens, duck, pear, and dressing into a large bowl. Stir until combined and then sprinkle on the Roquefort cheese. Season with salt and pepper to taste

Tria: Gourmet Eat to Go is located at 319-4th Street, Courtenay (inside The Butcher's Block). Our hours of operation are Monday to Friday, 9:30 a.m.- 5:30 p.m. Our menus are growing and changing, keep checking back for updates or drop us an e-mail if you'd like to be added to our newsletter

Lunch Menu

You can grill any of the following sandwiches. Please note: it takes approximately 6-8 minutes for grilling. We happily take phone in orders.

THE DELISH - Fiesta Greenhouse roasted and house-smoked peppers, red onion jam, Pattison Farm’s basil pesto and goat cheese cream on our house baked focaccia
7.50 + TAX

MUFFULETTA – Butcher’s Block in-house smoked ham, a mixed olive salad, Natural Pasture’s boerenkaas cheese on our house-baked focaccia
7.50 + TAX

THE ROCKIN’ MOROCCAN – oven roasted chicken, roughly chopped and mixed with our blend of toasted Moroccan inspired spices, feta cheese, Nature’s Way Farm arugula pesto and charred green onion on our house baked focaccia
7.85 + TAX

DOUBLE MEAT LOVE – Loads of our own roast beef AND the Butcher’s Block in-house smoked ham, caramelized onions, cheese, roasted garlic spread, mixed greens, tomatoes and cucumbers
8.25 + TAX

THE CLUCKIN GOOD TIME! – 4 oz of our house brined and roasted chicken, layered with our house-smoked ham and slathered with aged white cheddar, served on our house baked ciaguette bread with a brown butter-mustard dressing. Broiled to perfection until hot and gooey! Only served from noon-2 p.m. Tuesday-Friday
9.25 + tax

THE VEGGIE – Simple and lovely! Lots of cucumbers, tomatoes, mixed greens, cheese, our roasted garlic spread and sundried tomato pesto (veggies change with the seasons)
6.50 + TAX

Daily Soup
8 oz – 3.75 + tax
12 oz – 5.25 + tax

Side Salads
8 oz – 3.50 + tax
12 oz – 5 + tax

Tria's Take Home Dinner Choices and Sides

This is a new and growing component to Tria so keep checking back for our ever-growing and expanding take home dinner options. Our take home dinner menu will change with the seasons but you'll always find the following in our display case:

Deluxe Shepherd's Pie - We start with a chuck roast that we sear until golden, add onions and carrots and cook until they are caramelized and heavenly and then we add red wine and our house made chicken stock and cook for 4-5 hours until we have a decadent beef ragu base. We top this ragu base with our outrageously creamy and lightly truffled mash potato. Not your regular Shepherd's Pie!

Decadent Mac N' Cheese - Five different cheeses make this mac n' cheese something to behold! Topped with panko crumbs that have been toasted in brown butter and mixed with parmesan cheese.

Smoky Maple Baked Beans - White beans that we've smoked and then cooked for several hours with a mixture of onions, maple syrup and slow roasted tomatoes. Grab some Kassler loin or some pork ribs from the Butcher's Block and you've got dinner!

Twice Baked Potatoes - Excellent with a side salad and a steak. We take B.C. potatoes, bake them, scoop them, and combine with a mixture of smoked boerenkaas cheese and roasted garlic and then top them with smoked paprika. Smooth, creamy and delicious.

Recipe of the Week at Tria at the Butcher's Block

2011-09-04T16:35:00.000-07:00

Roasted Cherry Tomatoes with Basil and Feta and Roasted Chicken Breast

Tomatoes and basil are in at their peak right now, here’s a great recipe for a complete and healthy meal.

Ingredients:

3 whole cloves of garlic

2/3 cup olive oil

2 lbs cherry tomatoes

1 loaf focaccia bread or 1 loaf French bread, heated

6 ounces feta cheese

1 bunch fresh basil, cut chiffonade

6 oz greens

6 chicken breasts marinated in olive oil and lemon zest

Directions:

· Place the oil in a small pan; add the garlic and let steep over low heat for 30 minutes. Take care not to burn the garlic.

· Preheat oven to 400°F. Place a large pan over medium-high heat; place a small amount of oil in the pan and sear the chicken. Turn the chicken and transfer the whole pan to the oven to finish cooking (make sure you’re pan’s handle is not plastic!).

· Wash and stem tomatoes. Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes.

· While the chicken and tomatoes are roasting, cut feta cheese into small pieces and place the feta and basil in a serving dish.

· Once the tomatoes come out of the oven, pour tomato mixture over chunks of cheese and slivered basil and stir gently.

· On six plates, divide the greens; place the chicken breast on the salad and top with the tomato-feta mixture.

· Serve with bread to mop up juices.

Toum, toum, wonderful toum!

2011-07-21T09:21:00.000-07:00

Garlic at its very best!

First of the season garlic from my garden!

Toum is a middle eastern dipping sauce/condiment that contains uncooked garlic, lemon, salt and oil. It packs a punch and is probably not something you'd want to eat on a first date, but it is a delicious addition to everything from bread to roasted chicken - and of course, savoury crepes!

My favourite garlic for toum is green garlic (fresh, uncured garlic) and my favourite variety is Northern Quebec, which we sell at Nature's Way Farm. Northern Quebec has very large cloves and is surprisingly mild when raw, which is why I like using it for toum.

I usually only have toum on the menu when garlic is in season or when we've got our own garlic on hand (that we've stored). The garlic from China and California is WAY too strong and ends up producing a very hot, bitter and unpleasant toum.

Traditionally, toum is made in a mortar and pestle and produces a delicious, textured sauce. I make it in the blender for a smoother more cream-like texture. Either way, it's delicious.

Here's the recipe, give it a try. Just remember, it's strong, no speed dating after eating. Enjoy!

Toum:

Ingredients

1 whole head of garlic, peeled (if the garlic is very small, use two heads)

1 tsp salt

juice of one lemon

30 ml (2 tbsp)water

140 ml (1/2 cup + 1 tbsp) grapeseed oil

Directions

1. Place the garlic cloves in a blender with the salt, lemon juice and water. Turn the blender on and combine for 1 minute. Turn the blender off and scrape down the sides. Continue blending until the mixture is smooth.

2. With the blender running, slowly add the oil to the mixture. Don’t pour the oil too quickly or the sauce will separate. Let the blender run for another 3 minutes. You should end up with a sauce that resembles a fluffy, light cream.

3. If you don’t have a blender, the sauce can be made in a mortar and pestle.

You can't escape the scape ...

2011-07-01T12:32:00.000-07:00

They're everywhere right now ... garlic scapes. What the heck are they and what do you do with them?

My cat Rupee certainly can't escape the scape ...

A garlic scape is the flower of the garlic plant. You'll see them poking their pointy heads out the top of your garlic plant and curling around into an attractive coil. If left in tact, it will eventually open into a flower. The flower draws energy from the growing garlic bulb, so growers harvest the scape in order to send more energy into the bulb.

Scapes are milder than garlic itself and are extremely versatile. They will last for weeks in your fridge if wrapped up in a plastic bag and they freeze very well, especially if you vacuum pack them.

So what do you do with them?

You can eat them raw
Toss them in olive oil and grill them on a barbecue
Mince them and add them to butter to make garlic scape butter
Saute them with mushrooms and add them to your steak
Mince them raw and add them to sour cream as a topping for baked potato

The list is endless! My favourite thing to do with garlic scapes is to pickle them and use them in Caesars (the drink, although, they would be good in the salad too!).

Here's a basic pickled scape recipe; I like them spicy so I often add chili flakes in addition to the cayenne.

Pickled Garlic Scapes

Yields about four pints

2 pounds garlic scapes

1/4 cup canning salt
2-1/2 cups vinegar
2-1/2 cups water
1 teaspoon cayenne pepper, divided
4 heads dill, divided

Trim the ends off the tips of the scapes (the pointy end); they are very woody and they won't break down. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack scapes lengthwise into hot jars, leaving 1/4” headspace. Add 1/4 teaspoon cayenne pepper, and 1 head dill to each pint. Ladle hot liquid over scapes, leaving ¼” headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.

3 Nights to Choose from for the 2011 30-Day Food Challenge

2011-05-30T10:22:00.000-07:00

Last year's sold out event

We're back for the 2011 30-Day Food Challenge! Join Tria Culinary Studio, Blue Moon Winery and Pentlatch Seafoods at Nature's Way Farm for a magical evening of food, farm and wine. To register for the event go to www.eatlocalcomoxvalley.com

We'll be hosting 3 evenings, July 29, 30 or 31 each beginning at 5:30 p.m.

Arrive to a Blue Moon cocktail paired with an hors d'oeuvre created in Tria's kitchen. Wander out to the farm and stroll through the blueberry patch where you'll have a chance to pick fresh berries. Those freshly picked berries will be featured in your delicious dessert crepe prepared later in the evening.

The Komo Gway

Join us at our outdoor table where we will treat you to a Blue Moon wine tasting and an oyster bar hosted by Pentlatch Seafoods featuring their delectable Komo Gway oysters. This will be followed by an artfully created, and seasonally inspired appetizer prepared in Tria's kitchen. The evening will culminate with fresh dessert crepes made-to-order.

We have 28 spaces available each evening and participants must reserve spaces. The cost is $35 + HST ($39.20). To register for the event go to www.eatlocalcomoxvalley.com

Please note: We are happy to accommodate any dietary concerns or food allergies but we must know in advance. Seafood and shellfish will be heavily featured on our menu; please inform us of any seafood or shellfish allergies.

Phone 250-218-5012 or e-mail info@triaculinarystudio.ca

30-Day Food Challenge

2011-05-26T07:23:00.000-07:00

Get ready for it! The 2011 30-Day Local Food Challenge runs from July 2 to August 2 at venues throughout the Comox Valley and you won't want to miss a thing!

	The Comox Valley 30-Day Local Food Challenge is an immersive community experience, hosted each July in the Comox Valley. It connects people to the agricultural traditions and potential of this region. Each year, local residents are challenged to spend 30 days experiencing local food through farm and food producer tours, restaurant events, educational activities and demonstrations that showcase the work and bounty of the nearly 500 farms, food producers and food-related organizations in the Comox Valley. The event, now in its third year, is produced by Our Big Earth Media Co. with the help of corporate, organizational and local governmental sponsorship. To register for any of the events, go to www.eatlocalcomoxvalley.com Tria and Blue Moon will be hosting a series of evenings on July 29, 30 and 31 and we'll feature the best of the Comox Valley. Pentlatch Seafood will be partnering with us to host an oyster bar each night as well. Don't miss this fabulous event!

The Comox Valley 30-Day Local Food Challenge is an immersive community experience, hosted each July in the Comox Valley. It connects people to the agricultural traditions and potential of this region.

Each year, local residents are challenged to spend 30 days experiencing local food through farm and food producer tours, restaurant events, educational activities and demonstrations that showcase the work and bounty of the nearly 500 farms, food producers and food-related organizations in the Comox Valley.

The event, now in its third year, is produced by Our Big Earth Media Co. with the help of corporate, organizational and local governmental sponsorship.

To register for any of the events, go to www.eatlocalcomoxvalley.com

Tria and Blue Moon will be hosting a series of evenings on July 29, 30 and 31 and we'll feature the best of the Comox Valley. Pentlatch Seafood will be partnering with us to host an oyster bar each night as well.

Don't miss this fabulous event!

Our final two classes for the spring season

2011-03-16T15:13:00.000-07:00

By popular demand we've scheduled one more Taste of India class and one more Mexican 101.
These are the last classes we'll run until the fall.

Friday, April 8 at 6 p.m. - A Taste of India
You'll never be intimidated by curry again! You'll learn how to create both vegetarian and non-vegetarian dishes in this class.

Saturday, April 9 at 1 p.m. - Mexican 101
We'll show you how to make flour tortillas and how to turn them into delicious enchiladas. We'll also prepare some raw and cooked salsa.

Sign up for these classes now, they fill up fast!
Phone 250-218-5012 or e-mail info@triaculinarystudio.ca

Additional classes for April

2011-03-08T09:31:00.000-08:00

We've added four more classes for the beginning of April for all those out there who were on the wait list.

Back by popular demand:

Wednesday, April 6 - Taking Stock Part I: The Basics of Making Stock

6 p.m.

Stock is the foundation in cooking and it's one culinary powerhouse you should not be without. In this class you'll learn how to make a vegetable stock, fish stock and chicken stock. From there, we'll show you how to turn that stock into a delicious soup.

Thursday, April 7 - Taking Stock Part II: The Art of Braising

6 p.m.

Building on the foundation of the stock class, the wonderful world of braising is yours for the taking. We'll show you the cuts of meat that are best for this method of cooking and we'll make some mouthwatering dishes that will wow and delight your friends and family

Friday, April 8 - A Taste of India

6 p.m.

You'll never be intimidated by curry again! You'll learn how to create both vegetarian and non-vegetarian dishes in this class.

Saturday, April 9 - Mexican 101

1 p.m.

In this class we'll cover cooked and raw salsas, flour tortillas and enchiladas.

Please note: Our March 15 'Let's Just Cook' class has been cancelled.

All classes are $84 (includes HST) and include recipes, instruction, some hands on (if you want to participate) and of course .... food to eat!

Phone 218-5012 or e-mail kathy@triaculinarystudio.ca for more information.

Update on cooking classes

2011-02-02T16:19:00.000-08:00

Here's our most up-to-date cooking class schedule; please note that both Taste of India Classes and the Pane Italiano: Italian Flatbread Class are now full. We'll run another Taste of India class in April.

Taking Stock Part II: Mastering the Art of Braising
Saturday, Feb. 12 with Chef Kathy
1 p.m.
Building on the foundation of the stock class, the wonderful world of braising is yours for the taking. We'll show you the cuts of meat that are best for this method of cooking and we'll make the classic Boeuf Bourguignon with some modern twists.

Ah Amore!: Foods of Love
Monday, Feb. 14 with Chef Kathy
6 p.m.
We'll start the evening with oysters and a glass of Beaufort Winery's sparkling Pinot Noir, Carpe Diem. From there we'll move into the kitchen where we'll prepare a decadent menu of venison Carpaccio, seafood risotto and of course ... chocolate for dessert.
This class is $95 + HST and includes cocktails and wine.

Inspiration from the Sea: Cooking with Shellfish
Saturday, Feb. 19 with Chef Kathy
1 p.m.
This is the time of year for shellfish! In this class we'll work with oysters, scallops and clams; you'll leave feeling confident to purchase and devour your bivalves with ease.

Conquering Custards: Sweet Secrets of Milk, Eggs & Sugar
Monday, Feb. 21 with Chef Aaron of Avenue Bistro
6 p.m.
Conquering the fundamental principals of working with milk, eggs and sugar opens a world of culinary possibilities. From crème brulee to pot de crème and everything in between, Chef Aaron Rail of Avenue Bistro will demystify the world of custards. You'll leave armed with the confidence to prepare your own mouthwatering creations with the most basic of ingredients.

Let's Just Cook!
Tuesday, March 1 with Chef Kathy
6 p.m.
A new class at Tria based on what Chef Kathy picks up at the market on the weekend. No plan, no script, we'll work together to build a menu based on what we have. We'll create a wonderful meal together!

Let's Just Cook!
Tuesday, March 8 with Chef Kathy
6 p.m.
A new class at Tria based on what Chef Kathy picks up at the market on the weekend. No plan, no script, we'll work together to build a menu based on what we have. We'll create a wonderful meal together!

Let's Just Cook!
Tuesday, March 15 with Chef Kathy

6 p.m.
A new class at Tria based on what Chef Kathy picks up at the market on the weekend. No plan, no script, we'll work together to build a menu based on what we have. We'll create a wonderful meal together.

Lean and Light
Tuesday, March 22 with Chef Kathy
6 p.m.
Spring into summer one day after the spring equinox with a day of cooking light and lean. In this class, you'll learn the techniques needed to create flavourful meals without all the fat.

All classes are $84 (includes tax, with the exception of the Feb. 14 class, which is $106.40 including tax) and include instruction, recipes and of course ... food! Contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012 to register. Payment is required at the time of booking.

Spring is in the Air: Feb. 2 Imbolc

2011-02-02T10:57:00.000-08:00

What is Imbolc? Imbolc is a word believed to be derived from the Old Irish i mbolg which translates as 'In the belly'. 'In the belly' referred to the pregnancy of ewes, which coincided with the onset of spring.
Imbolc (or the Festival of Brigit) represented the point in the Celtic year that divided winter in half; where the crone aspect of the cold months recedes heralding the return of the young spring maiden.

It's a great time to go outside and check out what's popping up from the ground. I did a walk about our yard this morning and low and behold, dozens of tulips are stretching their way through the mulch!

To read more about Imbolc, check out this link:
http://www.suite101.com/content/imbolc-a40231

Why would you want to live anywhere else?

2011-01-27T15:17:00.000-08:00

Check out these links and watch some great Comox Valley videos on Tria, Blue Moon and Nature's Way as well as the ever popular BC Shellfish Festival.

http://www.youtube.com/watch?v=RO565WAQWjI

http://www.youtube.com/watch?v=VzbWTzXzRhI&feature=related

Conquering Custards: The Sweet Secrets of Milk, Eggs and Sugar

2011-01-21T10:00:00.000-08:00

Don't be intimidated by the word 'custard', you're more familiar with making them than you know. Have you ever made a cheesecake? Have you ever made a pumpkin pie? Have you ever made a quiche? Then you've made a custard!

Custards can be tricky; one minute you've got a silky smooth liquid base for a creme brulee and the next minute you've got scrambled eggs - just a little too much heat! Mastering the art of custards will open up a world of culinary possibilities, both sweet and savoury.

How does a chocolate-ginger creme brulee sound? Or a savoury bluecheese and walnut cheesecake with mixed greens and a simple vinaigrette for an appetizer? You dinner guests will be dazzled by your culinary prowess!

We've got a class coming up at Tria on Monday, February 21 with the awesomely talented Chef Aaron Rail from Avenue Bistro in Comox. Aaron will demystify the world of milk, eggs and sugar and you'll leave armed with the confidence to go out and conquer custards!

For more information on Conquering Custards, contact Kathy at kathy@triaculinarystudio.ca or phone 250-218-5012.
All of our upcoming classes are listed here on our blog and on our website, www.triaculinarystudio.ca

Check out Avenue Bistro's website at www.avenuebistro.ca and see what amazing food their serving up!

3rd Annual Party for the Bulletin

2011-01-13T10:46:00.000-08:00

Hey there back country skiers, ice climbers, mountaineers and all those who like to play in the back country, the Vancouver Island Avalanche Bulletin is having their 3rd annual fundraiser. The VI Avalanche Bulletin is a registered non-profit organization. The Bulletin's goal is to offer the most current information on back country safety conditions.

This is near and dear to our heart here at Tria because we have a lot of friends and family who back country ski and the Avalanche Bulletin helps to keep them informed and safe.

This fund raising event has become a crucial part of the funding formula for The Bulletin, raising about half the funds they need annually to keep this service running. Their goal this year, with your help and with the help of all the generous sponsors, is to start delivering forecasts three times a week instead of two. They can only do this if the funds raised from this event are sufficient. So come on out and have a good time and support The Bulletin.

Tria will be there selling crepes, with a portion of the proceeds going toward The Bulletin.

The Cona Hostel will be running a shuttle from the Courtenay Museum to the Cultural Centre with stops in between, beginning at 8 p.m. until the party ends. A suggested donation of $5 is recommended.

Where: Cumberland Cultural Centre, 2674 Dunsmuir Avenue, Cumberland.
When: Saturday, Jan. 29. Doors at 8 p.m. Silent auction closes at midnight.
Cost: $10 tickets will be sold in advance.

Tickets can be purchased in Cumberland at Tarbell's Cafe, in Courtenay at Bop City Records and by telephone with credit card payment at Island Alpine Guides by phoning them at (250) 400-2870. TIX go fast, be sure to get yours to avoid disappointment!

For more info email forecaster@islandavalanchebulletin.com or phone 250 400 2870.
Check out the link to The Bulletin's site http://www.islandavalanchebulletin.com/annual-fundraising-party

February and March 2011 classes

2010-11-26T10:26:00.000-08:00

Tria's February and March 2011 class schedule available

February and March 2011 Cooking Class Schedule at Tria Culinary Studio

Taking Stock Part I: Stocks and Soups
Saturday, Feb. 5 with Chef Kathy
1 p.m.
Stock is the foundation in cooking and it's one culinary powerhouse you should not be without. In this class you'll learn how to make a vegetable stock, fish stock and chicken stock. From there, we'll show you how to turn that stock into a delicious soup.

Taking Stock Part II: Mastering the Art of Braising
Saturday, Feb. 12 with Chef Kathy
1 p.m.
Building on the foundation of the stock class, the wonderful world of braising is yours for the taking. We'll show you the cuts of meat that are best for this method of cooking and we'll make the classic Boeuf Bourguignon with some modern twists.

Ah Amore!: Foods of Love
Monday, Feb. 14 with Chef Kathy
6 p.m.
We'll start the evening with oysters and a glass of Beaufort Winery's sparkling Pinot Noir, Carpe Diem. From there we'll move into the kitchen where we'll prepare a decadent menu of venison Carpaccio, seafood risotto and of course ... chocolate for dessert.
This class is $95 + HST and includes cocktails and wine.

Inspiration from the Sea: Cooking with Shellfish
Saturday, Feb. 19 with Chef Kathy
1 p.m.
This is the time of year for shellfish! In this class we'll work with oysters, scallops and clams; you'll leave feeling confident to purchase and devour your bivalves with ease.

Conquering Custards:
Sweet Secrets of Milk, Eggs & Sugar
Monday, Feb. 21 with Chef Aaron of Avenue Bistro
6 p.m.
Conquering the fundamental principals of working with milk, eggs and sugar opens a world of culinary possibilities. From crème brulee to pot de crème and everything in between, Chef Aaron Rail of Avenue Bistro will demystify the world of custards. You'll leave armed with the confidence to prepare your own mouthwatering creations with the most basic of ingredients.

A Taste of India - FULL
Saturday, Feb. 26 with Chef Kathy
1 p.m.
You'll never be intimidated by curry again! You'll learn how to create both vegetarian and non-vegetarian dishes in this class.

* An additional 6 p.m. class has been added - FULL

Pane Italiano: Italian Flatbreads
Sunday, Feb. 27 with Chef Tracy Marks of Cakebread Bakery
1-4 p.m.
Chef Tracy will show you how to make a number of traditional products using a few simple doughs. Be prepared for a busy class of baking, kneading, stretching and of course ... sampling. This class is sure to fill up quickly!

Let's Just Cook!
Tuesday, March 1 with Chef Kathy
6 p.m.
A new class at Tria based on what Chef Kathy picks up at the market on the weekend. No plan, no script, we'll work together to build a menu based on what we have. We'll create a wonderful meal together!

Let's Just Cook!
Tuesday, March 8 with Chef Kathy
6 p.m.
A new class at Tria based on what Chef Kathy picks up at the market on the weekend. No plan, no script, we'll work together to build a menu based on what we have. We'll create a wonderful meal together!

Let's Just Cook!
Tuesday, March 15 with Chef Kathy
6 p.m.
A new class at Tria based on what Chef Kathy picks up at the market on the weekend. No plan, no script, we'll work together to build a menu based on what we have. We'll create a wonderful meal together.

Lean and Light
Tuesday, March 22 with Chef Kathy
6 p.m.
Spring into summer one day after the spring equinox with a day of cooking light and lean. In this class, you'll learn the techniques needed to create flavourful meals without all the fat. You’ll leave with the know-how to create a variety of healthy meals.

All classes are $75 + HST (with the exception of the Feb. 14 class, which is $95 + HST) and include instruction, recipes and of course ... food!
Contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012 to register.
Pre-payment is required (sorry, we will not hold a space without payment ☺).

2011 Full Moon Feast dates are here!

2010-11-02T08:21:00.001-07:00

Here they are ... the 2011 Full Moon Feast dates. A great Christmas gift idea!

2011 Full Moon Feast Dates
Tuesday, May 17 at 5 p.m.
Wednesday, June 15 at 5 p.m.
Thursday, July 14 at 5 p.m.
Sunday, Aug. 14 at 4 p.m.
Monday, Sept. 12 at 5 p.m.

For more information contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012.

Reservations are required; payment is required at the time of booking. We are happy to accommodate any food allergies or preferences, please advise us at the time of booking.

Christmas Parties at Tria

2010-10-26T14:54:00.000-07:00

... And then there were ten.
Christmas is booking up fast at Tria, we've got ten dates left for your office Christmas party out of the 22 possible dates we had available.
We can host a minimum of 12 people and a maximum of 20 people in our dining room. We have 2 fixed price menus (with options) to choose from ranging in price from $55 to $65 person plus tax and gratuity. Menus will be based on what is seasonally available.
Contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012 for more information.
Christmas is less than 2 months away!

Chocolate!

2010-09-02T08:50:00.000-07:00

We've just added a new class to Tria's roster. We're so excited to have chocolate veteran Daniel Terry of Denman Island Chocolate fame with us on Oct. 24 to unravel some of the mysteries of chocolate.

In this class, you will have the opportunity to participate in all the stages of truffle production as well as taking some home. There will be an emphasis on vegan and organic ingredients, including the use of Blue Moon Winery's organic fruit wine.

Daniel will give a thumbnail sketch of tempering techniques and tricks, as well as showing people the basic tools that are helpful for making truffles. You'll go home with the confidence to not only work with chocolate but to become innovative and creative with it. Homemade truffles are a great Christmas gift!

Sunday, Oct. 24
1 p.m.
$78.40 (price includes HST)

Fall Class Schedule

2010-08-14T07:09:00.000-07:00

Finally! Here is the fall cooking class schedule.
Classes are $70 + HST (78.40) for a single class and $135 + HST (151.20) for two. Please contact kathy@triaculinarystudio.ca for more information or to register. Please note, payment must be made at time of registration, spots will not be held without payment.

Thursday, Sept 16 – Lean and Light
6 p.m.
In this class, you’ll learn the techniques needed to create flavourful meals without
all the fat. From vinaigrettes to properly cooked vegetables, you’ll leave with the
know-how to create a variety of healthy meals.

Kathy was the Executive Chef at Coastal Trek Health and Fitness Resort for two
years and has tremendous experience in preparing light and healthy meals.
Prior to entering the culinary industry, Kathy worked in the health and fitness
industry for 7 years. Included in her training were numerous hours of nutritional
education.

Sunday, Sept. 19 – Gluten Free with Ease
1 p.m.
In this class we'll show you how to use a variety of grains and flours in both a savoury and sweet application. Gluten free foods don't have to be difficult, there's a world of choice. We'll look to other cultures and cuisines for inspiration.

Tuesday, Sept. 28 – Inspiration from the Sea Part I: Cooking with Fish
6 p.m.
In this class we'll work with tuna, halibut and salmon and show you a variety of ways to prepare and serve these delicious morsels. We'll also talk about purchasing, cutting and storing.

Wednesday, Sept. 29 – Inspiration from the Sea Part II- Cooking with Shellfish
6 p.m.
Don't fear shellfish! In this class we'll work with oysters, scallops and clams; you'll leave feeling confident to purchase and devour your bivalves with ease.

Tuesday, Oct. 5 – A Taste of India Part I - vegetarian
6 p.m.
In this class you’ll learn how to make paneer from scratch and use it in the delectable dish, palak paneer. In addition, you’ll learn some core Indian dishes, which will open up the world of Indian cuisine. We’ll sip some homemade chai and cook up a storm. Kathy worked in India for four months and this class is inspired by her time there.

Wednesday, Oct . 6 – A Taste of India Part II – non-vegetarian
6 p.m.
In this class we'll work with goat, fish and chicken to create some delectable time-honoured dishes. We'll sip some homemade chai too! Kathy worked in India for four months and this class is inspired by her time there.

Saturday, Oct. 9 – Taking Stock Part I: Stocks and Soup
1 p.m.
Stock is the foundation for soups, stews and many sauces. In this class you'll learn how to make a vegetable stock, fish stock and chicken stock. From there, we'll show you how to turn that stock into a delicious soup.

Sunday, Oct. 10 – Taking Stock Part II: Braising
1 p.m.
Once you've learned how to make stock, the wonderful world of braising is yours for the taking. We'll show you which cuts of meat are the best for this method of cooking and we'll show you how to make the classic Boeuf Bourguignon with some modern twists. The techniques we'll show you in this class will apply to braising chicken, pork, goat - you name it. Get ready for the cold weather with these warming dishes.

Friday, Oct. 15 – Sushi 101
6 p.m.
In this class you’ll learn some basic methods of handling and choosing fish for sushi. You’ll learn how to prepare not only rolls but we'll also show you how to prepare tuna for tuna tataki and grilled spicy tuna.

Saturday, Oct. 16 – Vive la crepe
1 p.m.
Learn a variety of crepe recipes and methods - from sweet to savoury and everything in between. Try your hand at 'raking' crepes on the professional crepe griddle and of course sampling all of the delectable crepe combinations!

We won!

2010-08-05T17:53:00.000-07:00

Well will you look at that - Tria Culinary Studio, Blue Moon Winery and Nature's Way Farm won The 2010 Comox Valley 30-Day Local Food Challenge 'Yummy Award' for Favourite Local Food Producer!
Congratulations to Locals Restaurant for winning the Yummy Award for the Favourite Local Restaurant. A big congratulations to all the farms, food producers and restaurants who participated - you make the Comox Valley shine! Another quality event from Our Big Earth - Comox Valley - thanks so much Robin Rivers and Ken Henderson! Thanks to all the people who voted. Once again, the people of the Comox Valley rock!

www.eatlocalcomoxvalley.com
www.localscomoxvalley.com
www.ourbigearth.com

Crepes at the Grand Opening for The Core Fitness Studio

2010-08-03T11:55:00.000-07:00

My lovely sister Mia Sutherland is proud to announce the opening of her new studio in Comox, The Core Fitness Studio, 821 Shamrock Place. The grand opening will take place on Sunday, Aug. 22 from 1:30-4 p.m.
Tria will be there with the crepe stand and we'll be serving up some beer-batter crepes featuring Surgenor Brewing Company's beer. Maybe a little smoky Tannadice Farms pork, some Natural Pasture's cheese. I feed you excess calories and Mia helps you burn them off - we were thinking when we chose our career paths!

Mia website is www.happyback.ca
Check it out for information on upcoming classes and workshops.

Heavenly Toum - tis the season!

2010-07-30T14:23:00.000-07:00

I'm so excited - we've got toum back on our Comox Valley Farmers' Market crepe menu.
Toum is a traditional Lebanese dipping sauce/condiment that contains uncooked garlic, lemon, salt and oil. It packs a punch and is probably not something you'd want to eat on a first date, but it is a delicious addition to everything from bread to roasted chicken - and of course, savoury crepes!
My favourite garlic for toum is green garlic (fresh, uncured garlic) and my favourite variety is Northern Quebec, which we sell at Nature's Way Farm. Northern Quebec has very large cloves and is surprisingly mild when raw, which is why I like using it for toum.
I usually only have toum on the menu when garlic is in season or when we've got our own garlic on hand (that we've stored). The garlic from China and California is WAY too strong and ends up producing a very hot, bitter and unpleasant toum.
Traditionally, toum is made in a mortar and pestle and produces a delicious, textured sauce. I make it in the blender for a smoother more cream-like texture. Either way, it's delicious.
Here's the recipe, give it a try. Just remember, it's strong, no speed dating after eating. Enjoy!

Ingredients
1 whole head of garlic, peeled (if the garlic is very small, use two heads)
1 tsp salt
juice of one lemon
30 ml (2 tbsp)water
140 ml (1/2 cup + 1 tbsp) grapeseed oil

Directions
1. Place the garlic cloves in a blender with the salt, lemon juice and water. Turn the blender on and combine for 1 minute. Turn the blender off and scrape down the sides. Continue blending until the mixture is smooth.
2. With the blender running, slowly add the oil to the mixture. Don’t pour the oil too quickly or the sauce will separate. Let the blender run for another 3 minutes. You should end up with a sauce that resembles a fluffy, light cream.
3. If you don’t have a blender, the sauce can be made in a mortar and pestle.

The 2010 Comox Valley 30-Day Food Challenge

2010-06-24T07:48:00.000-07:00

Join us at the farm during July for the 2010 Comox Valley 30-Day Food Challenge.

Tour Nature’s Way Farm, sample Tria Culinary Studio’s delicious local creations and taste the award-winning fruit wines of Blue Moon winery. Three chances for one night to remember!

July 18, 19, and 20
6 p.m.
$35 + tax

For more information or to register go to www.eatlocalcomoxvalley.com

Food Photography 101 with Jackie Connelly re-scheduled

2010-06-09T11:39:00.000-07:00

The Food Photography 101 Workshop with Jackie Connelly has been re-scheduled to Aug. 8 - same time, same place!

Location: Tria Culinary Studio at Nature's Way Farm
Time: 1 p.m.
Cost: $75 for the workshop or $85 for the workshop and lunch

For more information or to book contact Jackie at or call her (toll free) at 1.866.964.8066
http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/

May 2010 Full Moon Feast

2010-05-26T07:37:00.000-07:00

It's finally here! Our first Full Moon Feast of the season - keep your fingers crossed that the skies will clear up for some moon gazing.
The theme of this month's feast is the Milk Moon. The Milk Moon recognizes a time when people would lead their herds to the green grass on higher pastures after a long winter. The pastures would be warming from the spring time sun and the melting water from the snow would contribute to a rapidly growing pasture.
This month's menu features products made from cow's milk, goat's milk, sheep's milk and water buffalo milk. There are a few vegetables in there as well ...
For some great reading, check out Jessica Prentice's book Full Moon Feast: Food and the Hunger for Connection.

Food Photography 101 with Jackie Connelly

2010-04-20T14:48:00.001-07:00

Join us at Tria Culinary Studio on Sunday, June 13 for Food Photography 101 with Jackie Connelly in partnership with hanspetermeyer.ca / photography + writing
FMI go to http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/

Foodites - Asian Greens with Sweet Shallot Dressing

2010-04-14T14:51:00.000-07:00

In honour of spring, our recipe this month features local greens from Pattison Farms and wonderful fresh halibut from our partner at Sushi-Mon Wes Erikson.

The lovely and talented Connie Earl paired this salad with Cedar Creek Estate Select Chardonnay, which rounded out the flavours of the meal beautifully.

Enjoy!

Asian Greens with Sweet Shallot Dressing

This dressing is also delicious on fish or chicken; add a piece of seared halibut to the greens and you’ve got a healthy and easy meal.

Ingredients:
1 shallot, grated on the fine portion of a cheese grater
1” piece ginger, grated on the fine portion of a cheese grater
3 tbsp soy sauce or tamari
1 tsp lime zest
Juice of one lime
2 tsp mirin
2 tsp sugar
2 tsp sake
1 tbsp sesame oil
½ cup grapeseed oil
2 green onions, sliced thinly on the bias
1 tbsp chopped cilantro

Method:
1. In a small bowl, add the first 9 ingredients; combine well using a whisk.
2. Once the mixture is combined, slowly drizzle the grapeseed oil into the mixture until it is well combined. Stir in the green onions and cilantro
3. The mixture will separate as it sits; give it a good mix before serving.

A Taste of India - second class scheduled

2010-04-01T14:47:00.000-07:00

Well we had so many people sign up for this class that we're running a second one!

A Taste of India
Friday, April 9
6 p.m.

In this class you’ll learn how to make paneer from scratch and use it in the
delectable dish, palak paneer. In addition, you’ll learn some core Indian dishes,
which will open up the world of Indian cuisine. We’ll roll some roti and sip some
homemade chai!
Cost: $70 + GST ($73.50)

For more information e-mail kathy@triaculinarystudio.ca or phone 218-5012.

Kathy worked in India for four months and this class is inspired by her time there.

March is Oyster Month

2010-03-10T09:55:00.001-08:00

Connie Earl and I write a monthly column for the Comox Valley Record Newspaper - here is the recipe from the lastest issue of Foodites. The oysters we used for this recipe are the Komogway oysters from Pentlatch Seafood. The Komogway oysters are available at Aquatech Seafood in Comox. We chose to pair the chowder with Beaufort Winery's Panacea, which is a blend of Vancouver Island grown Madeline Sylvaner, Pinot Gris and Schonburger grapes.
Check out the Comox Valley Record to see the full article www.comoxvalleyrecord.com

Oyster Chowder
Serves 4

Oyster chowder is one of our favourites because we live in an area that produces some of the best oysters in the world. Rich and flavourful, this chowder is simple and satisfying on a west coast rainy day.

Ingredients:
12 medium oysters (in the shell or shucked, reserve the juice)
3 tbsp butter
½ cup diced fennel, white part only
½ cup shallots, diced
1 leek, sliced, white part only
2 tsp minced thyme
2 tbsp flour
4 cups fish stock (or water if you don’t have stock)
1 cup heavy cream
2 tbsp chopped chives for garnish
2 tbsp chopped bacon for garnish

Method
 In a medium pot, melt half the butter; sweat the fennel, shallots and leeks until
translucent. Season the aromatics with salt and pepper.
 Add the remaining butter and flour, mix well and cook for a further 2-3 minutes.
Add 8 of the oysters (save the remaining 4 for garnish), thyme and reserved juice
to the pot; sauté for 1 minute.
 Add the stock or water and stir gently to break up any lumps. Cook for 10
minutes on medium heat.
 Remove from heat and puree in a blender, strain if desired. Pour the soup back
into the pot and add the whipping cream.
 Taste and adjust seasoning.
To serve
 Divide the remaining 4 oysters into 4 bowls; ladle the hot chowder over the
oyster. Garnish with the chives and bacon.

Spring is in the air!

2010-02-22T15:41:00.000-08:00

Come and celebrate the Spring Equinox with an Oyster-Themed Lunch at Tria.
A long, lazy lunch, celebrating the arrival of Spring; March is oyster month and we'll be featuring some of the best local oysters around.
Come and join us at the farm - we'll take you on a tour of the farm where you'll see the blueberry buds bursting out for spring.
Enjoy a Blue Moon wine tasting and a 4-course lunch.
Come and welcome spring with us.
Saturday, March 20
Tria Culinary Studio at Nature's Way Farm
1 p.m.
$60 without wine + GST and grautity
$80 with wine + GST and gratuity
FMI phone Kathy at 218-5012 or email kathy@triaculinarystudio.ca

Stage fright!

2010-01-31T09:27:00.000-08:00

Excited and honoured - Nature's Way Farm and Tria Culinary Studio won the Agricultural Business award last night at the CV Chamber of Commerce 2009 Annual Community Awards.
Congratulations to everyone who was nominated, it was a really great evening.

I'd like to say thank you to everyone in the community who has come out to support us over the past year and thank you to those who nominated us. I'm so excited about 2010!

I've said it before and I'll say it again, there's no where else in the world I'd rather operate Tria than here in the Comox Valley.

Thank you!

Spring classes

2010-01-08T10:14:00.000-08:00

Here are some of the classes we will be offering at Tria this spring. Keep checking back for updates and new class postings.
Sign up now - classes fill up fast!

Lean and Light
Sunday, March 21
1 p.m.
Spring into summer with a day of cooking light and lean with Chef Kathy. In this class, you’ll learn the techniques needed to create flavourful meals without all the fat. From vinaigrettes to properly cooked vegetables, you’ll leave with the know-how to create a variety of healthy meals.
Cost: $70 + GST

Sushi 101
Tuesday, March 23
6 p.m.
In this class you’ll learn some basic methods of handling and choosing fish for sushi. You’ll learn how to prepare rolls with rice on the inside, rice on the outside as well as how to roll hand cones.
Cost: $70 +GST

Girls can Grill too!
Saturday, March 27
1 p.m.
Don’t fear the barbecue ladies! In this class you’ll learn how to cook steak, chicken and a myriad of vegetables on a propane barbecue. We’ll also delve into the world of REAL fire on a charcoal grill where you’ll learn how to make mouthwatering ribs that will make you everyone’s barbecue hero!
Cost: $70

Brining and Curing
Sunday, March 28
1 p.m.
In this class you’ll learn the steps to adding flavour and moisture to meat and fish prior to cooking and in some cases with no cooking at all.
Cost: $70

Bistro Fare
Tuesday, March 30
6 p.m.
In this class you’ll learn some classic French bistro fare: Moules (mussels) Mariniere, how to cook a proper French omelette as a dinner option and of course Steak Frites.
Cost: $70

Cooking for Beginners
1 p.m.
Sunday, April 4
This is a very fun day for all you beginners out there! You’ll learn the basics in a relaxed and enjoyable atmosphere. This class will include knife skills, vinaigrettes, how to properly cook vegetables, how to cook a variety of starches, and the basics of choosing and working with a variety of cuts of meat and fish.
You will leave this class confident and excited about venturing into the kitchen.
Cost: $70

A Taste of India
6 p.m.
Tuesday, April 6
You’ll never be intimidated by curry again! You’ll learn how to create both vegetarian and non-vegetarian dishes in this class. Kathy worked in India for four months and this class is inspired by her time there.
Cost: $70

Christmas morning cocktail

2009-12-23T20:08:00.000-08:00

Blue Moon Soleil Ginger Cocktail
Serves 6

We serve this cocktail often at Tria’s Full Moon Feasts and dining events. Try
adding a cinnamon stick and whole cloves to the sugar syrup for a unique
version of a mulled wine. It makes a great breakfast cocktail ...

Ingredients:
3-inch piece of fresh ginger, sliced thin and lightly pressed to release juices
½ cup water
½ cup sugar
1 bottle Blue Moon Soleil
Sparkling wine or sparkling water
Fresh ginger, julienned to garnish

Method:
1. In a small pot, combine the ginger, water and sugar. Bring to a boil;
reduce heat and simmer for 20 minutes. Turn the heat off and let the
ginger sit in the sugar syrup for an hour (overnight is better). Strain the
ginger and set syrup aside until ready to use. The syrup will keep covered
in the fridge for several weeks.
2. Pour 2 tsp of the ginger syrup into 6 champagne flutes; pour 4 oz of Soleil
and top with sparkling wine or sparkling water and julienned ginger.
3. Enjoy!
Merry Christmas from Tria Culinary Studio, Blue Moon Winery and Nature's Way Farm

New Year's Eve Feast on the Mountain

2009-12-13T16:48:00.000-08:00

New Year's Eve with Sushi-Mon, Tria and Blue Moon Winery
A feast on the mountain ...

A blue moon is a second full moon in a calendar month and this year it falls on New Year's Eve. To celebrate, we're joining forces with Sushi-Mon Mt. Washington to host a Full Moon-Blue Moon Feast on the Mountain.

Time: 7 p.m.
Location: Sushi-Mon Mt. Washington
Cost: $99 + tax

Featuring a 5-course Japanese-inspired menu created by master sushi chef Ky. Price includes a Blue Moon Cocktail upon arrival and a glass of Blue Moon's port-style wine with dessert. Beer and wine not included.

To see the menu go to www.sushimon.ca or www.triaculinarystudio.blogspot.com

Reservations are required, phone (250) 218-3352 to book your space now.

By the light of the moon ...

2009-12-08T08:51:00.000-08:00

This Dec. 31, 2009 is a Blue Moon and we're celebrating by partnering with Sushi-Mon Mt. Washington to host a Full Moon Feast on the Mountain.

More information on the dinner will be posted this week on Tria's website www.triaculinarystudio.ca and Sushi-Mon's site www.sushimon.ca
Don't miss out on a feast at the top of the world!

2010 Full Moon Feast Dates at Tria Culinary Studio:

At our Full Moon Feasts, you'll have a chance to reconnect with our local food supply, the richness and bounty of the Comox Valley, and the incredible community within it, all under the beauty of the full moon.

All Full Moon Feasts include a Blue Moon Winery cocktail upon arrival, roaming appetizers, a farm tour and a 4-course plated meal with wine.

… come and experience some magic!

Milk Moon
Thursday, May 27, 5 p.m. - FIRST OF THE SEASON

Strawberry Moon
Sunday, June 27, 4 p.m.

Mead Moon
Sunday, July 27, 4 p.m.

Wort Moon
Tuesday, Aug. 24, 5 p.m.

Corn Moon
Thursday, Sept. 23, 5 p.m. - LAST OF THE SEASON

Special Solstice Full Moon Feast
Tuesday, Dec. 21 - A special Full Moon Feast that also celebrates the Winter Solstice

FMI contact Kathy at kathy@triaculinarystudio.ca

Dec. 2 Full Moon Feast

2009-12-02T08:10:00.000-08:00

The menu for our Dec. 2 Full Moon Feast.

Final classes and Full Moon Feast of 2009

2009-11-17T07:37:00.000-08:00

This is Tria's final series of classes and Full Moon Feast for 2009 - come and join us!

Full Moon Feast
December 2
5:30 p.m.
$99 + GST
Includes an arrival cocktail, roaming hor d'ouevres, and a four-course plated meal paired with wine.

Classes
Taking Stock
Sunday, Nov. 22
1 p.m.
The foundation for soups, sauces and many other dishes, learning how to
produce your own stock will transform your cooking.
In this class, Kathy will go through the fundamentals of producing vegetable
stock, fish stock and chicken stock. The class will finish with a risotto lesson and
guests will sit down with a glass of wine and a steaming bowl of risotto.
Cost:
$65 + tax

The Joy of Braising
Sunday, Nov. 29
1 p.m.
Learn how to produce succulent, fork-tender meat dishes through the magic of
braising. This class will build upon the Taking Stock class, showing guests how
to use stock to turn an inexpensive cut of meat into something extraordinary.
In this class, we’ll execute a pork, beef and chicken dish.
Cost:
$65 + tax

Sushi with Chef Ky
Monday, Nov. 30
6 p.m.
Learn sushi from a master. Ky’s beautiful presentation and delicious food will
dazzle guests! Ky will produce delectable samples for guests to eat and to take
home.
Cost:
$65 + tax

Contact kathy@triaculinarystudio.ca to book a spot or phone (250) 218-5012 FMI

Brother Sushi-Mon

2009-11-14T14:01:00.000-08:00

Tria's big brother Sushi-Mon has some great pics posted on Sushi-Mon's facebook page ... check it out! The mountain opens on Dec. 11 - sushi time!

2010 Full Moon Feast dates

2009-11-14T13:58:00.000-08:00

At our Full Moon Feasts, you'll have a chance to reconnect with our local food supply, the richness and bounty of the Comox Valley, and the incredible community within it, all under the beauty of the full moon.

All Full Moon Feasts include a Blue Moon Winery cocktail upon arrival, roaming appetizers, a farm tour and a 4-course plated meal with wine.

… come and experience some magic!

2010 FULL MOON FEAST DATES
Milk Moon
Thursday, May 27, 5 p.m.

Strawberry Moon
Sunday, June 27, 4 p.m.

Mead Moon
Sunday, July 27, 4 p.m.

Wort Moon
Tuesday, Aug. 24, 5 p.m.

Corn Moon
Thursday, Sept. 23, 5 p.m.

Don't forget ...

2009-11-14T12:20:00.000-08:00

Tria will be closed from January 1 to March 31 and will re-open with the outdoor Farmers' Market, on the Easter weekend.
For those of you who need a crepe fix over the winter, come by Rhodos coffee shop on Sundays, we will be set up and selling our hot crepes every Sunday for the winter season.

Gift Certificates

2009-11-14T12:17:00.002-08:00

Our 2010 Full Moon Feast dates are posted on our website www.triaculinarystudio.ca
and our spring class schedule will be coming out soon.
Drop by the farm every weekend in December to try out some of Blue Moon's wines and do some local Christmas shopping. Tria will have gift certificates available as well as fresh and frozen crepes to purchase for the Christmas season.
Tria is located at Nature's Way Farm, 4905 Darcy Road, a 6-minute drive from downtown Courtenay.

November classes

2009-11-14T12:17:00.001-08:00

Our classes have filled up quickly - contact me at kathy@triaculinarystudio.ca to book a spot.

Due to the demand for the Taking Stock and The Joy of Braising classes, I have started a wait list and will run the classes again. Dates TBA.

Taking Stock - ONLY 1 SPOT LEFT
Sunday, Nov. 22
1 p.m.
The foundation for soups, sauces and many other dishes, learning how to
produce your own stock will transform your cooking.
In this class, Kathy will go through the fundamentals of producing vegetable
stock, fish stock and chicken stock. The class will finish with a risotto lesson and
guests will sit down with a glass of wine and a steaming bowl of risotto.
Cost:
$65 + tax

The Joy of Braising - ONLY 1 SPOT LEFT
Sunday, Nov. 29
1 p.m.
Learn how to produce succulent, fork-tender meat dishes through the magic of
braising. This class will build upon the Taking Stock class, showing guests how
to use stock to turn an inexpensive cut of meat into something extraordinary.
In this class, we’ll execute a pork, beef and chicken dish.
Cost:
$65 + tax

Sushi with Chef Ky – ONLY 3 SPOTS LEFT
Monday, Nov. 30
6 p.m.
Learn sushi from a master. Ky’s beautiful presentation and delicious food will
dazzle guests! Ky will produce delectable samples for guests to eat and to take
home.
Cost:
$65 + tax

Contact kathy@triaculinarystudio.ca to book a spot.

Nov. 1 Full Moon Feast

2009-10-27T08:56:00.001-07:00

Here is the menu for the Nov. 1 Full Moon Feast.
We will be celebrating All Saint's Day and honouring the season's Blood Moon.

Our classes are filling up fast!

2009-10-26T08:58:00.000-07:00

Our chocolate class with Jan Peavoy on Dec. 4 is full!

We only have one spot left in our Taking Stock and The Joy of Braising classes - contact Kathy at kathy@triaculinarystudio.ca for more info.

Taking Stock

Sunday, Nov. 22

1 p.m.

The foundation for soups, sauces and many other dishes, learning how to produce your own stock will transform your cooking.

In this class, Kathy will go through the fundamentals of producing vegetable stock, fish stock and chicken stock. The class will finish with a risotto lesson and guests will sit down with a glass of wine and a steaming bowl of risotto.

Cost:

$65 + tax

The Joy of Braising

Sunday, Nov. 29

1 p.m.

Learn how to produce succulent, fork-tender meat dishes through the magic of braising. This class will build upon the Taking Stock class, showing guests how to use stock to turn an inexpensive cut of meat into something extraordinary.

In this class, we’ll execute a pork, beef and chicken dish.

Cost:

$65 + tax

Waxing Moon Menu

2009-10-22T10:39:00.000-07:00

Here's our Oct. 25 Waxing Moon menu - still 2 spots left!

Chocolate! With Jan Peavoy from Dark Side Chocolates

2009-10-20T10:49:00.000-07:00

Just in time for Christmas!
Chocolate … with Jan Peavoy of Dark Side Chocolates

Guests will learn how to temper chocolate, dip and decorate ganache for truffles plus have the opportunity to try their hand at making molded chocolates.
This class includes a recipe for ganache, 10 truffles, a tasting of Blue Moon’s Eclipse Port and the know-how to make their own truffles for Christmas.

DATE:
Friday, Dec. 4
TIME:
6-8 p.m.
LOCATION:
Tria Culinary Studio at Nature’s Way Farm
4905 Darcy Road
Courtenay
COST:
$55 + GST

Contact Kathy at kathy@triaculinarystudio.ca for more information or phone 218-5012. To reserve a spot contact cari@triaculinarystudio.ca

Sometimes you just can't compromise ...

2009-10-14T16:25:00.000-07:00

I have steadily been working toward some semblance of organization with Tria. Slowly it's coming together, we are beginning to develop a routine with the components that make up this multi-faceted business.
I am currently working on the 2010 schedule and of course I am planning the Full Moon Feasts for the year. Our last two Full Moon Feasts have fallen on Sundays and it's been really brilliant - people can come earlier, it's lighter longer, it just seems to work.
Now I'm faced with a dilemma - do I schedule the Full Moon Feast every Sunday of the month for convenience (both for myself and for my guests) or do I stay true to the concept and keep it on the actual date (or at least within one day) of the full moon?
When it came to actually scheduling the dates I just couldn't bring myself to hold a Full Moon Feast on a Sunday when the Full Moon actually falls on a Wednesday - it just seems to defeat the purpose.
I hope people understand why - although it may be inconvenient - it's important to me to stay true to the idea. Sometimes you just can't compromise for convenience ...

2010 Full Moon Feast Dates:

Thursday, May 27 - FIRST ONE OF THE SEASON
Sunday, June 27
Sunday, July 25
Tuesday, Aug. 24
Thursday, Sept. 23 - LAST ONE OF THE SEASON
Tuesday, Dec. 21 - A special Full Moon Feast that also celebrates the Winter Solstice

Our first class!

2009-09-27T20:38:00.001-07:00

Well we did it! We finally held our first class at Tria. My Mexican Mamma Ginny taught Part I of II classes on Mexican cooking and she rocked! She showed guests 3 different types of cooked salsas and how to can (preserve) them and then she showed them her flour tortillas. I can't wait for Part II: Enchiladas.
Check out our earlier blog postings for a complete list of classes or go to our website www.triaculinarystudio.ca

Full Moon Feast Menu for October

2009-09-27T20:36:00.000-07:00

Here's our menu for the upcoming October Full Moon Feast.
Can't wait to see Brent Petkau - The Oysterman. He'll be there shucking up a storm!

Class change

2009-09-24T13:34:00.000-07:00

The Crepes with Kathy Class has been rescheduled to Tuesday, Oct. 20
Contact Cari at cari@triaculinarystudio.ca to reserve a spot!

oh what a beautiful morning ...

2009-09-23T06:13:00.000-07:00

I love the wee hours of the morning at this time of year!
I'm just heading to the farm kitchen to bake some goodies for the Broken Spoke Cafe. Leading a farm tour at 11 a.m. for the North Island College Culinary Program students and then off to colleague and friend's house Connie Earl to cook up some scallop and chanterelle risotto and pair it with some local wines for our food column Foodites.
Busy day but doing all the things I love!

New wine course at Tria

2009-09-18T14:29:00.000-07:00

Tria Culinary Studio Presents:
What about wine?: Exploring wines of the world with Katrinna Louise Purden

Join Katrinna as she introduces you to the sight, smell and taste of local and international wines. Guests will have the opportunity to learn about wine, sample some food and have fun socializing with new people.

WHAT ABOUT WINE?

DATES AND TIME:
Wednesday, Oct. 7
Wednesday, Oct. 21
Wednesday, Nov. 4
Wednesday, Nov. 18
Wednesday, Dec. 9
7-9 p.m.

COST:
$180 + tax ($189.00) for the 5-class series. Includes a tasting of 4 different wines plus a sampling of appetizers provided by Tria.

Katrinna studied wine through the Wine and Spirit Education Trust (WSET) in Vancouver.

Taught worldwide, this European-based program teaches students starting at a beginner level all the way up to a diploma level. Katrinna holds a Level 3 Advanced Wine and Spirits Certificate, the level prior to a diploma.

Katrinna has worked in some of the Valley’s finest restaurants including Martine’s Bistro and Avenue Bistro as well as helping organize wine service for special events such as the Annual Shellfish Festival Gala dinner.

Her love of wine has taken her across the world to explore the wine regions of France and Italy and has inspired her to pursue her dream of having her own restaurant.

For more information contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012

To register, contact Cari at cari@triaculinarystudio.ca

Our September Newsletter is ready!

2009-09-13T13:47:00.000-07:00

After a lot of fiddling and a little cursing (okay, a lot of cursing) I've finally got our e-newsletter for September ready to go.
E-mail me at kathy@triaculinarystudio.ca if you'd like to be added to Tria's e-mail list.
The newsletter has a list of upcoming classes, dining events and a list of dates of availability for custom dining events in December.
For more information e-mail me at kathy@triaculinarystudio.ca
To book a class or event e-mail Cari at cari@triaculinarystudio.ca
Hope to see you at the farm!

Long, lazy, lingering lunches at Tria

2009-09-13T13:46:00.000-07:00

For the month of October, Tria will be hosting Sunday lunches at the farm.

If anyone has ever travelled to Europe they know the big meal of the day is lunch and we want to embrace this tradition here at the farm.

Lunch begins at 1 p.m. and lasts as long as you do! Lunch includes a multi-course meal featuring homemade pasta, soup and much more. Wine will also be available and of course a tasting of Blue Moon's wine!

October Sunday Lunches:
Sunday, October 11 - Waning Moon Lunch
Sunday, October 18 - New Moon Lunch
Sunday, October 25 - Waxing Moon Lunch

Cost:
Without wine flight: $50 + GST and gratuity
With wine flight: $75 + GST and gratuity

Upcoming classes - finally!

2009-09-13T13:43:00.000-07:00

Check out our website this week for a calender view of upcoming classes and events.

Upcoming classes

Crepes with Kathy
Thursday, Sept. 24
6-9 p.m.
Learn a variety of crepe recipes and methods - from sweet to savoury and everything in between. Try your hand at 'raking' crepes on the professional crepe griddle and of course sampling all of the delectable crepe combinations!
Cost:
$50 + tax

Ay caramba! Mexican Basics: 2-Part Series
Sunday, Sept. 27
1-4 p.m.
Monday, Sept. 28
6-9 p.m.
Hosted by Kathy and Ginny Jerritt (Kathy's Mexican Mamma!)
In part one of this two-part series Kathy and her mom Ginny will go through raw and cooked (preserved/canned) salsas and how to make flour tortillas.
In part two of this series we will show guests how to take the tortillas they've learned to make and turn them into delectable enchiladas and more.
Guests will leave the classes with recipes, salsas and more! Expect a few surprises ...
Cost:
$50 for each class or $95 for both +GST

Taste of India - Vegetarian
Friday, Oct. 9
6-9 p.m.
Learn some of the amazing vegetarian recipes Kathy learned while she worked in India. A demonstration of how to use a pressure cooker for cooking legumes will be featured. Recipes included in this class will offer suggestions for cooking dried beans on the stove, using a pressure cooker as well as using canned legumes.
Cost:
$65 + GST

A Taste of Japanese Vegetarian Cuisine with Chef Toru Komatsu
Wednesday, Oct. 14
6-9 p.m.
Chef Komatsu will share ways to cook with tofu, miso and other Japanese ingredients. Be prepared to experience wisdom, humour and delicious food!
Please note: This class will use some fish-based products.
$65 + GST

Taste of India - Non-vegetarian
Friday, Oct. 16
6-9 p.m.
In this class, guests will learn recipes using goat, chicken and fish and some tips on pairing wine with these bold flavours. A flavour and taste adventure! Slides of Kathy's time in India will also be featured.
Cost:
$65 + GST

Olive Oil Tasting hosted by Karma Brophy
Friday, Oct. 23
6-9 p.m.
Sample some small-scale production Greek and Italian olive oil along with samples of delicious food and wine.
Cost:
$55 + GST without wine
$70 + GST with wine

Sushi with Chef Ky
Monday, Nov. 16
and
Monday, Nov. 23
6-9 p.m.
Learn sushi from a master! Chef Ky will dazzle guests with his amazing ability and beautiful food.
$65 + GST

All classes include recipes and of course your fill of samples plus a tasting of Blue Moon's wines.

Contact Cari at cari@triaculinarystudio.ca to book a spot.
Payment is required at time of booking.

Feast of Fields

2009-09-11T15:14:00.000-07:00

Blue Moon and Tria Culinary Studio are partnering with Dark Side Chocolates for the upcoming Feast of Fields in the Cowichan Valley.
Blue Moon will have their Eclipse port-style wine up for tasting, a blend of organic blueberries and blackberries aged in oak barrels for 6 months. Blue Moon will drizzle the Eclipse into dark chocolate cups created by Jan from Dark Side Chocolates. Tria will contribute to that lovely mixture by adding an organic darrow blueberry that has been macerating in the Eclipse for 4 days. We'll top the chocolate-wine mixture with a light ganache for a delectable combination.
Check out Dark Side Chocolates website www.darksidechocolates.com
Don't forget to visit the lovelies from Avenue Bistro www.avenuebistro.ca and the Atlas Cafe at Feast of Fields - www.atlascafe.ca
Avenue Bistro is now on Facebook too!

September artist at Tria Galleria

2009-09-01T07:44:00.001-07:00

Janet Shaw Rogers is our featured artist for the month of September. Check out her bio here and then swing by the farm for a wine tasting and viewing of her work.

September Full Moon Feast Menu

2009-08-31T08:21:00.001-07:00

Here's the menu for this Friday's Full Moon Feast!

Deep thoughts

2009-08-28T08:52:00.000-07:00

I go crazy around the Full Moon.
I'm serious - sometimes I become a little unhinged. Since Tria started hosting Full Moon Feasts, I'm very aware of the moon's cycles. It's interesting to organize a dinner around a celestial event that makes me nuts.
Am I nuts?
In October, I am experimenting with hosting a New Moon Brunch (along with a Waxing Moon Brunch and a Waning Moon Brunch). We'll see if these moon phases are a little less mood affecting ...

Artist Change

2009-08-21T06:43:00.000-07:00

We will be featuring works by Janet Shaw Rogers for the month of September in the Tria Galleria - Lucy Schappy will be the featured artist for the month of October.
November and December artists will be posted soon - keep checking back!

Tria Galleria

2009-08-20T08:15:00.000-07:00

Our dining room at Tria has become an unexpected mini-gallery - yet another unforeseen bonus to the lovely space we occupy.
My #1 manager Cari McIntyre came up with the name Tria Galleria (so much rhymes with Tria, it's great).
In August, we featured amazing artwork by Tracy Kobus, you can see Tracy's work on her Facebook page and on her website www.tracykobus.com
For the month of September, we will be featuring works by Lucy Schappy www.lucyschappy.com
How lucky we are to live in a place that boasts so many talented artists!
Come by the farm for a wine tasting, some fresh farm produce, some delicious take away food and peruse the Tria Galleria.
I say it alot - here goes again - I love my job!

A fun day in the kitchen ...

2009-08-14T07:31:00.000-07:00

I have 10 lbs of amazing organic tomatoes from Pattison Farms (thanks Gerry) and three flats of apricots from the Okanagan (thanks for bringing those back Gord G.!) to play with today.
I think I'll smoke and roast some of those delicious little cherry tomatoes for a savoury crepe special tomorrow at the Comox Valley Farmers' Market - and I've got a boat load of fresh basil busting at the seams in my yard, I think I'll add that to the mix.
The apricots - I think I'll can some; make a chutney out of others; maybe an apricot ice cream?
Anyone have any suggestions?
I got a new pressure cooker today, I'm pretty excited about that! Nothing makes better beans than a pressure cooker. I'm thinking about teaching a class on how to use a pressure cookers, it's an indispensable tool in the kitchen.
All in all, I'm looking forward to a great day in the kitchen - I even have a bottle of Beaufort Winery's Panacea left from the Full Moon Feast. Perhaps I'll pop that open at 2 p.m...
Happy Birthday Hans Peter Meyer - I will raise my glass to you this evening!

I-Hos Gallery Dinner

2009-08-13T07:07:00.000-07:00

What a great day at the I-Hos Gallery (www.ihosgallery.com)!
We prepared a dinner for a small group of travel writers who have been running the fam-tour-gauntlet familiarizing themselves with the many attractions on Vancouver Island.
Dinner was held inside the I-Hos Gallery - what a great venue. The table was surrounded by beautiful artwork and that heavenly smell of cedar.
Guests were treated to traditional dancing in the Big House led by the ever-talented Andy Everson (how is it possible that one person can be so gifted?).
Thanks to Melinda and Ramona - it was a pleasure to work with you both. I hope it's the first of many events we work on together. Check out Tria's Facebook page for photos from the dinner.

Full Moon Feast Success

2009-08-07T08:46:00.000-07:00

We did it! Tria's first Full Moon Feast was held last night - under a perfect clear sky, with a fabulous group of guests.
I'm not sure I've ever organized an event that went so smoothly. Usually there's some glitch - an entire course gets dropped on the floor, people send food back, your staff don't show up, the oven explodes - those kind of things. The only bump we had was at 1 p.m. when the oven servicing technician was STILL pulling the oven apart - right under my feet as I'm prepping for a dinner that is 4 hours away. I thought that it was a sign of things to come ... happily, it was not!
We sold out October's Full Moon Feast Oyster Extravaganza and we had some people book into December - wow.
I had an awesome team come out and help - Cari McIntyre, Lisa Wilcox and Jen Alton, what would I have done without you? Thanks so much ladies!
Now, onto September's Full Moon Feast Carnivore's Delight ...

October Full Moon Feast - Oyster Extravaganza

2009-07-30T21:40:00.001-07:00

Well it looks like we're full for our September Full Moon Feast and October is well on its way. The October FMF is sure to be great, I'm featuring oysters on the menu - and if we're lucky, I may convince Brent Petkau, The Oysterman, to come out and do some shucking.

Moon time

2009-07-29T20:58:00.000-07:00

I've noticed something interesting in the last 2 weeks - I'm tracking time based on the moon. With so much preparation for the Full Moon Feasts and having the dates for the full moon memorized from now until June 2010, the moon is in my thoughts all day.
With all this hot weather and clear skies, I find myself looking up at the moon every night and every morning - tracking its fullness. This is how I'm counting down the time to the first Full Moon Feast. It may sound silly but for some reason I find that pretty profound.

#realfood to help Evergreen

2009-07-29T06:56:00.000-07:00

Our Big Earth - Comox Valley is raising money for a Canadian organization called Evergreen. Today, every time you type #realfood in a Tweet, Facebook comment or Blog, Hellmann’s will donate $1 per #realfood hashtag in a drive to raise $25,000 for Evergreen programs across the country. How easy is that!?

So what is Evergreen?

Evergreen is a not-for-profit organization that makes cities more livable.
Evergreen motivates people to create and sustain healthy, natural outdoor spaces and gives them the practical tools to be successful through its three core programs:

Learning Grounds - transforming school grounds
Common Grounds - conserving publicly accessible land
Home Grounds - for the home landscape

Check out their website www.evergreen.ca
Check out Our Big Earth - Comox Valley at www.ourbigearth.com

Remember, type #realfood and you're helping to raise money for a great national organization.

Crunch time!

2009-07-27T06:43:00.000-07:00

It's down to the wire ... less than 2 weeks until Tria's first Full Moon Feast. The kitchen is finally coming together. All my small equipment is getting moved in today and we can start cleaning in earnest. One final phone call to the health inspector and we're good to go. It is so exciting to create something and see it come to fruition; to see it finally go from paper to 3D.

After a year and a half of laying the foundation, there is finally a light at the end of the tunnel - a tunnel full of monotonous phone calls, e-mails, and general frustrating correspondence regarding everything from fire suppression to highway signs; from invisible lines that people cannot step over to ventilation parameters. There were many times I wanted to throw in the towel ...

Now I can finally have some fun in my kitchen!
I've placed my first orders with farmers and fishmongers, bakers and butchers ... time to start cooking.

Foodites

2009-07-22T22:23:00.000-07:00

Connie Earl and I were approached by the Comox Valley Record newspaper to contribute to a monthly food page series they have developed. Connie was asked to do a wine review and I was asked to contribute recipes.
Connie and I thought we would take it one step further. We decided we would get together once a month and create a meal using local products and then we would actually write about it - the whole process, from gathering the ingredients at the market, choosing the wines and then enjoying the fruits of our labour. We buy two bottles of wine and we taste each wine with the dinner we've created, deciding which we prefer with the meal. Then we write about it.
The problem is, the newspaper has only so much space for us.
So we decided to create a blog elaborating on the article in the newspaper. At our foodites.blogspot.com you'll find more recipes and funny stories and anecdotes about our meals - for example, I forgot the tuna was on the barbecue this evening and I ended up totally overcooking it (whoops!). Doesn't matter how long you've cooked, you still screw up sometimes! Check it out.

Full Moon Feast Menu for August 6

2009-07-20T09:19:00.000-07:00

Here's the menu for our first Full Moon Feast - I'm not sure if it reads clearly or not. Check out Tria Culinary Studio's facebook page if this version is not clear.

A complete list of the names of the producers and farmers will follow but I can tell you right now that Pattison Farms, Nature's Way Farm, Seaview Game Farm, fisherman extraordinaire Wes Erikson, the Oysterman Brent Petkau (from Cortes Island), Beaufort Winery and of course Blue Moon Winery will be featured, to name of few.
Vive la Comox Valley!

Full Full Moon Feast

2009-07-17T16:54:00.001-07:00

Our first Full Moon Feast on August 6 is, well, it's full!
We're taking bookings for our September Full Moon Feast already (Friday, September 4).
Thanks to all those who are coming out to the feast for the very first time, the support from the Comox Valley folks is unbelievable!
Looking forward to cooking for you ...

Beyond the Kitchen Door Demo

2009-07-17T08:29:00.000-07:00

I'll be at Beyond the Kitchen door from noon to 3 p.m. today along with Karen Pattison from Bite Size Specialty Foods. Come down and try some samples ... maybe try your hand at raking some crepes?
Have a great Market Day!
www.bitesizespecialtyfoods.com

Trials and tribulations

2009-07-15T13:39:00.000-07:00

I love what I do - I have a crazy passion for food, cooking and hosting. Sometimes I can't imagine a day without it.
It's funny, when you start a business doing the thing you love to do, you never get to do it. I can't wait for the farmers' market days to come around because I finally get to cook and interact with people after spending the week dealing with nothing but paperwork, regulations, forms, licenses, banks, lawyers and all the mundane, time consuming bureaucratic (insert expletive here) you need to do in order to operate.
When did it all become so complicated?

Vancouver Island MusicFest

2009-07-10T16:41:00.001-07:00

It's Vancouver Island Music Fest this weekend! The weather gods have blessed us with gorgeous sun and an awesome line up of music.
Make sure you go and have a burger from Sugar Mammas - they source all their products locally. A lot of people think that you can't source local products for large events like this - I think Jen and Dallas have proven that theory wrong. They do several events throughout the summer for 1,000 people + and they always use local products. No doubt it takes more work but it's worth it - trust me, when you try those burgers you'll agree.
Have a great festival - don't forget to come to the market for crepes! We're doing a crazy fresh cherry crepe to die for ...

Amazing talent

2009-07-08T15:50:00.001-07:00

Back at the Wednesday market at Simms Park from 9 a.m. -1 p.m.
There was an amazing musician performing, Luke Blu Guthrie. I was busy raking crepes when all of a sudden this incredible voice floated into our tent - it actually gave me goosebumps.
Check him out this weekend at MusicFest or on his Facebook page.
Looking forward to MusicFest weekend!

Blue Moon's opening

2009-07-08T06:50:00.000-07:00

Yesterday was Blue Moon's opening and first public tasting - we had a great turn out! The wine tasting room looks amazing - if you haven't seen Nature's Way Farm since they began renovations it's worth it to stop by and check it out.
My favourite comment from yesterday came from a young couple. They were just leaving and I overheard her say "I really like the apple wine ... it's like a breakfast wine."
What a great concept - a breakfast wine!

New business fears

2009-07-07T09:21:00.000-07:00

Egad ... I need some moral support from new business owners who are freaking out over the cost of doing business!

Wednesday market crepes!

2009-07-05T06:52:00.000-07:00

Tria will be back at the Wednesday market at Simms Park beginning this week. The Wednesday market hours have been extended, the market now runs from 9 a.m.-1 p.m. in order to allow more time for those business folks to come and grab some fresh local items.
Come and have a crepe - we'll provide the picnic blanket!

Blue Moon Wine Tasting

2009-07-04T17:03:00.000-07:00

The wait is over! Blue Moon Winery will be open for tasting on Tuesday, July 7 from 1-6 p.m. Come and try the Dusk Blueberry and Soleil Apple table wines - fantastic organic fruit wines produced right here in the Comox Valley. The farm stand is now open and Tria's kitchen is not far behind. Stay tuned ...

Full Moon Feast

2009-07-03T17:31:00.000-07:00

Tria's first Full Moon Feast is on August 6 - come and experience a magical evening of food, wine and great company.
Visit www.triaculinarystudio.ca for more information.
The menu will be posted soon ...

Wednesday markets

2009-07-02T11:56:00.000-07:00

Tria will be up and running at the Wednesday markets, beginning on July 8 from 9 a.m. - 1 p.m.
The Comox Valley Farmers' Market has extended the hours to 1 p.m. for those business folks who want to come and grab some fresh local items.
We'll be selling crepes (of course!) and within the next few weeks we will also start offering a salad and crepe lunch special, featuring Nature's Way Greens and other products from the incredible farms we have here.
I can't wait to for Gerry Pattison's tomatoes - I love to make gazpacho with them!

Successful day - even with some bumps

2009-07-02T11:43:00.001-07:00

Canada Day at Riverside Park with the Chef's Association was a success - even with some equipment malfunctions in the morning.
I had the pleasure of working with two culinary arts students from North Island College, Kathryn and Kanae who work at Locals and the Kingfisher respectively. It's always stressful to learn something new right in front of your customers but they did a fantastic job of raking the crepes - good job ladies!
Check out the North Vancouver Island Chef's Association website at www.northvancouverislandchefs.com

Tweets and Pokes

2009-06-29T17:06:00.000-07:00

Check out our Facebook (Tria Culinary Studio) and Twitter (triaculinary) pages.
I'm still learning how to use them - any suggestions?

August 6 Full Moon Feast

2009-06-29T16:43:00.000-07:00

We're hosting our first Full Moon Feast on Thursday, August 6 at 5:30 p.m.

At our Full Moon Feasts, you'll have a chance to reconnect with our local food supply, the richness and bounty of the Comox Valley, and the incredible community within it, all under the beauty of the full moon.

At the August Full Moon Feast you'll be treated to a Blue Moon Winery cocktail upon arrival. We'll move from the kitchen and dining room, throughout the farm, all while being introduced to a series of delicious tastes and flavours. Be one of the first to try the finest of berry wines made on site - Blue Moon's Soleil Apple Table Wine and Dusk Blueberry Table Wine - paired with delicious appetizers.
Then it's into the fields with a bowl in hand to pick your very own fruit for dessert, followed by a behind the scenes visit to the winery itself for an exclusive barrel tasting of Blue Moon's Eclipse Blueberry-Blackberry Port-Style Wine. All guests will leave with a certificate for a signed and numbered bottle of Eclipse.
We'll then dine together on a 4-course meal complete with wine, under a moonlit sky. The evening will culminate with fresh crepes made tableside, using the fruit you picked earlier in the evening.
Price per person: $121.95 + GST (includes a certificate for one bottle of Eclipse)
Couples price: $221.95 + GST (includes a certificate for one bottle of Eclipse)
Reservations can be made via email at kathy@triaculinarystudio.ca or phone Nature’s Way Farm at (250) 338-2670
Seating is limited to 16.

Please come and help us celebrate the Full Moon!

The kitchen's almost done!

2009-06-29T16:41:00.000-07:00

Our commercial kitchen and dining room are almost completed. The farmstand is now open, 4905 Darcy Road, go and check it out - they've got their organic greens and garlic scapes available right now.
We're grouting the floor tonight and staining the cabinets this week - soon I'll be cooking up a storm in along with anyone who wants to join me!

July 1 - Happy Canada Day

2009-06-29T16:37:00.000-07:00

Tria's crepe stand will be set up at Riverside Park (across from Lewis Park, downtown Courtenay) on July 1 from noon - 4 p.m. along with the North Vancouver Island Chef's Association www.northvancouverislandchefs.com
We'll be making our dessert crepes with Nature's Way Farm's organic blueberries and strawberries topped with Big D's honey caramel (if you don't know Big D's honey you must go to the Comox Valley Farmers' Market and see Dan, he has the best honey, reminds me of being a kid.)

Virgin blogger

2009-06-29T16:21:00.000-07:00

There comes a time when a person has to eat crow.
I am a new business owner (Tria Culinary Studio www.triaculinarystudio.ca).
In the last week, I have started a Facebook page (Tria Culinary Studio), a Twitter page (Tria Culinary Studio) and now this blog (Tria Culinary Studio). (They say you must be exposed to something several times before it is committed to memory, hence the multiple typings of Tria Culinary Studio.)
I swore I would never have a Facebook page - now I have two. My friends had to phone me to confirm that it was in fact me that 'poked' them. I'm still not sure what 'poking' means but I've done it at least three times today.
And now I'm blogging.
It feels kind of good to be one of the cool kids.