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 ☺).