Finally! Here is the fall cooking class schedule.
Classes are $70 + HST (78.40) for a single class and $135 + HST (151.20) for two. Please contact
kathy@triaculinarystudio.ca for more information or to register. Please note, payment must be made at time of registration, spots will not be held without payment.
Thursday, Sept 16 – Lean and Light
6 p.m.In this class, you’ll learn the techniques needed to create flavourful meals without
all the fat. From vinaigrettes to properly cooked vegetables, you’ll leave with the
know-how to create a variety of healthy meals.
Kathy was the Executive Chef at Coastal Trek Health and Fitness Resort for two
years and has tremendous experience in preparing light and healthy meals.
Prior to entering the culinary industry, Kathy worked in the health and fitness
industry for 7 years. Included in her training were numerous hours of nutritional
education. Sunday, Sept. 19 – Gluten Free with Ease
1 p.m.In this class we'll show you how to use a variety of grains and flours in both a savoury and sweet application. Gluten free foods don't have to be difficult, there's a world of choice. We'll look to other cultures and cuisines for inspiration.
Tuesday, Sept. 28 – Inspiration from the Sea Part I: Cooking with Fish
6 p.m.In this class we'll work with tuna, halibut and salmon and show you a variety of ways to prepare and serve these delicious morsels. We'll also talk about purchasing, cutting and storing.
Wednesday, Sept. 29 – Inspiration from the Sea Part II- Cooking with Shellfish
6 p.m.Don't fear 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.
Tuesday, Oct. 5 – A Taste of India Part I - vegetarian
6 p.m.In this class you’ll learn how to make paneer from scratch and use it in the delectable dish, palak paneer. In addition, you’ll learn some core Indian dishes, which will open up the world of Indian cuisine. We’ll sip some homemade chai and cook up a storm.
Kathy worked in India for four months and this class is inspired by her time there. Wednesday, Oct . 6 – A Taste of India Part II – non-vegetarian
6 p.m.In this class we'll work with goat, fish and chicken to create some delectable time-honoured dishes. We'll sip some homemade chai too!
Kathy worked in India for four months and this class is inspired by her time there. Saturday, Oct. 9 – Taking Stock Part I: Stocks and Soup
1 p.m.Stock is the foundation for soups, stews and many sauces. 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.
Sunday, Oct. 10 – Taking Stock Part II: Braising
1 p.m.Once you've learned how to make stock, the wonderful world of braising is yours for the taking. We'll show you which cuts of meat are the best for this method of cooking and we'll show you how to make the classic Boeuf Bourguignon with some modern twists. The techniques we'll show you in this class will apply to braising chicken, pork, goat - you name it. Get ready for the cold weather with these warming dishes.
Friday, Oct. 15 – Sushi 101
6 p.m.In this class you’ll learn some basic methods of handling and choosing fish for sushi. You’ll learn how to prepare not only rolls but we'll also show you how to prepare tuna for tuna tataki and grilled spicy tuna.
Saturday, Oct. 16 – Vive la crepe
1 p.m.Learn a variety of crepe recipes and methods - from sweet to savoury and everything in between. Try your hand at 'raking' crepes on the professional crepe griddle and of course sampling all of the delectable crepe combinations!
