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
Tuesday, November 17, 2009
Saturday, November 14, 2009
Brother Sushi-Mon
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
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.
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 ...
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.
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
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.
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
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.
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.
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