March is Oyster Month

Connie Earl and I write a monthly column for the Comox Valley Record Newspaper - here is the recipe from the lastest issue of Foodites. The oysters we used for this recipe are the Komogway oysters from Pentlatch Seafood. The Komogway oysters are available at Aquatech Seafood in Comox. We chose to pair the chowder with Beaufort Winery's Panacea, which is a blend of Vancouver Island grown Madeline Sylvaner, Pinot Gris and Schonburger grapes.
Check out the Comox Valley Record to see the full article www.comoxvalleyrecord.com

Oyster Chowder
Serves 4

Oyster chowder is one of our favourites because we live in an area that produces some of the best oysters in the world. Rich and flavourful, this chowder is simple and satisfying on a west coast rainy day.

Ingredients:
12 medium oysters (in the shell or shucked, reserve the juice)
3 tbsp butter
½ cup diced fennel, white part only
½ cup shallots, diced
1 leek, sliced, white part only
2 tsp minced thyme
2 tbsp flour
4 cups fish stock (or water if you don’t have stock)
1 cup heavy cream
2 tbsp chopped chives for garnish
2 tbsp chopped bacon for garnish

Method
 In a medium pot, melt half the butter; sweat the fennel, shallots and leeks until
translucent. Season the aromatics with salt and pepper.
 Add the remaining butter and flour, mix well and cook for a further 2-3 minutes.
Add 8 of the oysters (save the remaining 4 for garnish), thyme and reserved juice
to the pot; sauté for 1 minute.
 Add the stock or water and stir gently to break up any lumps. Cook for 10
minutes on medium heat.
 Remove from heat and puree in a blender, strain if desired. Pour the soup back
into the pot and add the whipping cream.
 Taste and adjust seasoning.
To serve
 Divide the remaining 4 oysters into 4 bowls; ladle the hot chowder over the
oyster. Garnish with the chives and bacon.

Spring is in the air!

Come and celebrate the Spring Equinox with an Oyster-Themed Lunch at Tria.
A long, lazy lunch, celebrating the arrival of Spring; March is oyster month and we'll be featuring some of the best local oysters around.
Come and join us at the farm - we'll take you on a tour of the farm where you'll see the blueberry buds bursting out for spring.
Enjoy a Blue Moon wine tasting and a 4-course lunch.
Come and welcome spring with us.
Saturday, March 20
Tria Culinary Studio at Nature's Way Farm
1 p.m.
$60 without wine + GST and grautity
$80 with wine + GST and gratuity
FMI phone Kathy at 218-5012 or email kathy@triaculinarystudio.ca

Stage fright!

Excited and honoured - Nature's Way Farm and Tria Culinary Studio won the Agricultural Business award last night at the CV Chamber of Commerce 2009 Annual Community Awards.
Congratulations to everyone who was nominated, it was a really great evening.

I'd like to say thank you to everyone in the community who has come out to support us over the past year and thank you to those who nominated us. I'm so excited about 2010!

I've said it before and I'll say it again, there's no where else in the world I'd rather operate Tria than here in the Comox Valley.

Thank you!

Spring classes

Here are some of the classes we will be offering at Tria this spring. Keep checking back for updates and new class postings.
Sign up now - classes fill up fast!

Lean and Light
Sunday, March 21
1 p.m.
Spring into summer with a day of cooking light and lean with Chef Kathy. 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.
Cost: $70 + GST

Sushi 101
Tuesday, March 23
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 rolls with rice on the inside, rice on the outside as well as how to roll hand cones.
Cost: $70 +GST

Girls can Grill too!
Saturday, March 27
1 p.m.
Don’t fear the barbecue ladies! In this class you’ll learn how to cook steak, chicken and a myriad of vegetables on a propane barbecue. We’ll also delve into the world of REAL fire on a charcoal grill where you’ll learn how to make mouthwatering ribs that will make you everyone’s barbecue hero!
Cost: $70

Brining and Curing
Sunday, March 28
1 p.m.
In this class you’ll learn the steps to adding flavour and moisture to meat and fish prior to cooking and in some cases with no cooking at all.
Cost: $70

Bistro Fare
Tuesday, March 30
6 p.m.
In this class you’ll learn some classic French bistro fare: Moules (mussels) Mariniere, how to cook a proper French omelette as a dinner option and of course Steak Frites.
Cost: $70

Cooking for Beginners
1 p.m.
Sunday, April 4
This is a very fun day for all you beginners out there! You’ll learn the basics in a relaxed and enjoyable atmosphere. This class will include knife skills, vinaigrettes, how to properly cook vegetables, how to cook a variety of starches, and the basics of choosing and working with a variety of cuts of meat and fish.
You will leave this class confident and excited about venturing into the kitchen.
Cost: $70

A Taste of India
6 p.m.
Tuesday, April 6
You’ll never be intimidated by curry again! You’ll learn how to create both vegetarian and non-vegetarian dishes in this class. Kathy worked in India for four months and this class is inspired by her time there.
Cost: $70

Christmas morning cocktail

Blue Moon Soleil Ginger Cocktail
Serves 6

We serve this cocktail often at Tria’s Full Moon Feasts and dining events. Try
adding a cinnamon stick and whole cloves to the sugar syrup for a unique
version of a mulled wine. It makes a great breakfast cocktail ...

Ingredients:
3-inch piece of fresh ginger, sliced thin and lightly pressed to release juices
½ cup water
½ cup sugar
1 bottle Blue Moon Soleil
Sparkling wine or sparkling water
Fresh ginger, julienned to garnish

Method:
1. In a small pot, combine the ginger, water and sugar. Bring to a boil;
reduce heat and simmer for 20 minutes. Turn the heat off and let the
ginger sit in the sugar syrup for an hour (overnight is better). Strain the
ginger and set syrup aside until ready to use. The syrup will keep covered
in the fridge for several weeks.
2. Pour 2 tsp of the ginger syrup into 6 champagne flutes; pour 4 oz of Soleil
and top with sparkling wine or sparkling water and julienned ginger.
3. Enjoy!
Merry Christmas from Tria Culinary Studio, Blue Moon Winery and Nature's Way Farm

New Year's Eve Feast on the Mountain

New Year's Eve with Sushi-Mon, Tria and Blue Moon Winery
A feast on the mountain ...



A blue moon is a second full moon in a calendar month and this year it falls on New Year's Eve. To celebrate, we're joining forces with Sushi-Mon Mt. Washington to host a Full Moon-Blue Moon Feast on the Mountain.

Time: 7 p.m.
Location: Sushi-Mon Mt. Washington
Cost: $99 + tax

Featuring a 5-course Japanese-inspired menu created by master sushi chef Ky. Price includes a Blue Moon Cocktail upon arrival and a glass of Blue Moon's port-style wine with dessert. Beer and wine not included.

To see the menu go to www.sushimon.ca or www.triaculinarystudio.blogspot.com

Reservations are required, phone (250) 218-3352 to book your space now.

By the light of the moon ...

This Dec. 31, 2009 is a Blue Moon and we're celebrating by partnering with Sushi-Mon Mt. Washington to host a Full Moon Feast on the Mountain.

More information on the dinner will be posted this week on Tria's website www.triaculinarystudio.ca and Sushi-Mon's site www.sushimon.ca
Don't miss out on a feast at the top of the world!

2010 Full Moon Feast Dates at Tria Culinary Studio:

At our Full Moon Feasts, you'll have a chance to reconnect with our local food supply, the richness and bounty of the Comox Valley, and the incredible community within it, all under the beauty of the full moon.

All Full Moon Feasts include a Blue Moon Winery cocktail upon arrival, roaming appetizers, a farm tour and a 4-course plated meal with wine.

… come and experience some magic!

Milk Moon
Thursday, May 27, 5 p.m. - FIRST OF THE SEASON

Strawberry Moon
Sunday, June 27, 4 p.m.

Mead Moon
Sunday, July 27, 4 p.m.

Wort Moon
Tuesday, Aug. 24, 5 p.m.

Corn Moon
Thursday, Sept. 23, 5 p.m. - LAST OF THE SEASON

Special Solstice Full Moon Feast
Tuesday, Dec. 21 - A special Full Moon Feast that also celebrates the Winter Solstice

FMI contact Kathy at kathy@triaculinarystudio.ca