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 ☺).
Friday, November 26, 2010
Tuesday, November 2, 2010
2011 Full Moon Feast dates are here!
Here they are ... the 2011 Full Moon Feast dates. A great Christmas gift idea!
2011 Full Moon Feast Dates
Tuesday, May 17 at 5 p.m.
Wednesday, June 15 at 5 p.m.
Thursday, July 14 at 5 p.m.
Sunday, Aug. 14 at 4 p.m.
Monday, Sept. 12 at 5 p.m.
For more information contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012.
Reservations are required; payment is required at the time of booking. We are happy to accommodate any food allergies or preferences, please advise us at the time of booking.
Tuesday, October 26, 2010
Christmas Parties at Tria
... And then there were ten.
Christmas is booking up fast at Tria, we've got ten dates left for your office Christmas party out of the 22 possible dates we had available.
We can host a minimum of 12 people and a maximum of 20 people in our dining room. We have 2 fixed price menus (with options) to choose from ranging in price from $55 to $65 person plus tax and gratuity. Menus will be based on what is seasonally available.
Contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012 for more information.
Christmas is less than 2 months away!
Christmas is booking up fast at Tria, we've got ten dates left for your office Christmas party out of the 22 possible dates we had available.
We can host a minimum of 12 people and a maximum of 20 people in our dining room. We have 2 fixed price menus (with options) to choose from ranging in price from $55 to $65 person plus tax and gratuity. Menus will be based on what is seasonally available.
Contact Kathy at kathy@triaculinarystudio.ca or phone (250) 218-5012 for more information.
Christmas is less than 2 months away!
Thursday, September 2, 2010
Chocolate!
We've just added a new class to Tria's roster. We're so excited to have chocolate veteran Daniel Terry of Denman Island Chocolate fame with us on Oct. 24 to unravel some of the mysteries of chocolate.
In this class, you will have the opportunity to participate in all the stages of truffle production as well as taking some home. There will be an emphasis on vegan and organic ingredients, including the use of Blue Moon Winery's organic fruit wine.
Daniel will give a thumbnail sketch of tempering techniques and tricks, as well as showing people the basic tools that are helpful for making truffles. You'll go home with the confidence to not only work with chocolate but to become innovative and creative with it. Homemade truffles are a great Christmas gift!
Sunday, Oct. 24
1 p.m.
$78.40 (price includes HST)
In this class, you will have the opportunity to participate in all the stages of truffle production as well as taking some home. There will be an emphasis on vegan and organic ingredients, including the use of Blue Moon Winery's organic fruit wine.
Daniel will give a thumbnail sketch of tempering techniques and tricks, as well as showing people the basic tools that are helpful for making truffles. You'll go home with the confidence to not only work with chocolate but to become innovative and creative with it. Homemade truffles are a great Christmas gift!
Sunday, Oct. 24
1 p.m.
$78.40 (price includes HST)
Saturday, August 14, 2010
Fall Class Schedule
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!
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!
Thursday, August 5, 2010
We won!
Well will you look at that - Tria Culinary Studio, Blue Moon Winery and Nature's Way Farm won The 2010 Comox Valley 30-Day Local Food Challenge 'Yummy Award' for Favourite Local Food Producer!
Congratulations to Locals Restaurant for winning the Yummy Award for the Favourite Local Restaurant. A big congratulations to all the farms, food producers and restaurants who participated - you make the Comox Valley shine! Another quality event from Our Big Earth - Comox Valley - thanks so much Robin Rivers and Ken Henderson! Thanks to all the people who voted. Once again, the people of the Comox Valley rock!
www.eatlocalcomoxvalley.com
www.localscomoxvalley.com
www.ourbigearth.com
Tuesday, August 3, 2010
Crepes at the Grand Opening for The Core Fitness Studio
My lovely sister Mia Sutherland is proud to announce the opening of her new studio in Comox, The Core Fitness Studio, 821 Shamrock Place. The grand opening will take place on Sunday, Aug. 22 from 1:30-4 p.m.
Tria will be there with the crepe stand and we'll be serving up some beer-batter crepes featuring Surgenor Brewing Company's beer. Maybe a little smoky Tannadice Farms pork, some Natural Pasture's cheese. I feed you excess calories and Mia helps you burn them off - we were thinking when we chose our career paths!
Mia website is www.happyback.ca
Check it out for information on upcoming classes and workshops.
Tria will be there with the crepe stand and we'll be serving up some beer-batter crepes featuring Surgenor Brewing Company's beer. Maybe a little smoky Tannadice Farms pork, some Natural Pasture's cheese. I feed you excess calories and Mia helps you burn them off - we were thinking when we chose our career paths!
Mia website is www.happyback.ca
Check it out for information on upcoming classes and workshops.
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