February and March 2011 classes

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 ☺).