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