Slow Cooked Beef Short Ribs

Winter Spiced-Port Braised Beef Short Ribs
This dish is better when it is made ahead of time, up to 3 days; this
allows the flavours to marry and it also allows you to let the fat solidify for easy removal.
Allowing it to sit makes it taste even better.

Yield 6

Ingredients
• 6 lb bone in beef short ribs
• 1 bottle Port (I use an inexpensive Australian port-style wine called Emu)
• 1 cup veal stock or brown chicken stock
• 2 onions, skins removed and quartered
• A combination of whole cloves, a cinnamon stick and whole star anise) tied in a cheese
cloth bundle
• Salt and pepper to taste
• Caramelized onions and bacon to garnish

Method
1. Pre-heat the oven to 275°F.
2. Liberally season the shortribs with salt; sear over medium-high heat until caramelized.
Transfer to braising dish. Sear the ribs in batches if necessary. Lay a piece of
cheesecloth over the top of the ribs.
3. Sear all sides of the onions in the same pan you seared the ribs in; turn the heat off.
Place the onions on the layer of cheesecloth.
4. Deglaze the pan with the veal stock; add the port and warm the liquid. Pour the liquid
over the ribs. Add the bouquet of spices.
5. Cover with aluminum foil and cook for 4-6 hours or until the meat falls off the bone.
6. Remove from the oven and let the mixture cool. Strain the liquid and place in a pot,
reduce by half.
7. To serve: Place pieces of the rib in a bowl and ladle with sauce. Garnish with
caramelized onions and bacon.

Finally! We can talk about it!

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 ...

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 ...

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

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

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?

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

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!

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 ...

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

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

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!

Our final two classes for the spring season

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

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

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

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?

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

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

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

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 ☺).