Nov. 1 Full Moon Feast

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!

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

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

Chocolate! With Jan Peavoy from Dark Side Chocolates

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 ...

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