A weekend of culinary offerings at the Station

Amzing Clam Chowder

The integrated culinary facility has to be the most fun part of the facility (at least near meal-time).   VIU Culinary alumnus Kathy Jerritt, owner of of Courtenay’s Tria Culinary Studio and her cheery crew were in catering a small conference this weekend.  Kathy specializes in local ingredients and I took the opportunity to take some happy snaps of a few of her creations.  More about the meeting in another post but for tonight some food porn (can I say that?) for your enjoyment!.  Read on.

Above:  Fennel scented Pentlatch Manila Clam chowder in Kyuquot Sablefish broth with wild coho and hand peeled Denman Island shrimp.

Savoury PalateA savory palate

Honey Glazed Kyuquot Sound Sablefish Honey Glazed farmed Kyuquot Sound Sablefish with served with “scalloped” kohlrabi and celeriac, roasted beets and seasonal vegetables.
Blackberry porter braised beef short ribs Blackberry porter braised beef short ribs served with served with “scalloped” kohlrabi and celeriac, roasted beets and seasonal vegetables. Turkey Cranberry
A spin on a traditional turkey cranberry.
Lunch servings

Fresh Sandwich makings

Tria Culinary Studio plating
Kathy’s great crew plating

Chef and expectant diners
And with the kitchen shutter up, an impromptu cooking seminar for guests and made to order bowls of clam chowder.
Adding stock
Presenting

Chef Kathy Jerrit
Thanks Kathy!

Have your event at the station we’re already getting a reputation for our in-house and outside sourced catering.  We’d love to have you! Email us for bookings: Stephanie.Richards@viu.ca.

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One Response to “A weekend of culinary offerings at the Station”

  1. 2011 Year in review, a year of firsts « VIU Deep Bay Marine Field Station Updates Says:

    […] By October we were hosting more weekend workshops, some with some fantastic culinary offerings. […]


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