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.