It is what all businesses dream of — growth and success.
Tria Culinary Studio, which opened in April, 2009 at Nature’s Way Farm/Blue Moon Winery, has seen tremendous growth over the last three years. The public will recognize Tria from the Comox Valley Farmer’s Market, where the business sets up its popular crepe stand each Saturday in the summer. Tria has also been successful with its monthly Full Moon Feasts and a growing catering division.
In September, Tria opened a small lunch counter at the Butcher’s Block with a focus on lunches and take-home gourmet dinners. Thanks to loyal customers and the support of downtown businesses, Tria has experienced unprecedented growth in a short period of time. Unfortunately, with this rapid growth the business has outgrown its production kitchen space at Nature’s Way and at the Butcher’s Block.
“We have been on the hunt for a location that will allow us to do everything under one roof — and we are close to finalizing the details of our new location,”
Tria owner Kathy Jerritt said. “The last three months have been a whirlwind, but we’re very excited about this next step.”
Details of Tria’s new location will be released in January. The focus will be primarily on the catering division and expanding the take-home dinner line.
The lunch counter at the Butcher’s Block will close Friday, Jan. 6 and Tria’s cooking classes are temporarily on hold. Full Moon Feast dates and location will be announced next month.
Tria is also looking forward to hosting more events at the Deep Bay Marine Field Station in 2012. Visit www.viu.ca/deepbay/.
Jerritt and Tria’s team would like to thank George and Marla of Blue Moon Winery/Nature’s Way Farm and Greg Wilson of the Butcher’s Block for their unwavering support during this incredible growth period.
For more information contact Jerritt at kathy@triaculinarystudio.ca or visit www.triaculinarystudio.ca.
