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