We will be re-opening in the New Year on Thursday, January 5th. Our January through March store hours will be Thursday & Friday from 11 a.m. to 5:30 p.m. & Fri & Sat 11 a.m. to 5 p.m.
We will be closed for 2 weeks from Jan 19 until Feb 3rd for our yearly maintenance.
We look forward to seeing you in 2012!
We have now changed to our winter hours which are:
Thurs & Friday 11 a.m. to 5:30 p.m.
Sat & Sun: 11 a.m. to 4 p.m.
We are happy to take phone orders should you need pasta on a day we are closed or if there is something specific you would like to request.
Visit our shop and see pasta making in progress!!
Our fresh organic artisan pasta is now available at the following locations:
Community Farm Store in Duncan
Kilrenny Farm store – 1470 Cowichan Bay Rd., Cowichan Bay
Duncan Farmer’s Market – Saturdays
Ingredients Health Food Store – Victoria (Store Street)
Recently, Chef Heidi Fink blogged about her experience with Kilrenny Farm Fresh Pasta…
Of course, I came home with a box full of Kilrenny Farm products: their fresh pasta, organic marinara sauce made from their own tomatoes, gorgeous bunches of fresh chard and basil. The first thing I did was make this lasagne, which was promptly inhaled by everyone in the family. It was fresh and delicious in a way that I have never experienced before in lasagne…
Check out the full article here.
Here’s a great recipe using Kilrenny Farm pasta & spot prawns
Saute 4 cloves of garlic (minced) until lightly golden in 1-2 tbsp olive oil. Add 1/2 c. white wine, a couple of tbsp white wine vinegar and simmer until syrupy. Whisk in 1 c. cream, juice of 1/2 lemon, 2 tsp lemon rind and add a couple of sprigs of fresh thyme. Add 1 lb of spot prawn tails and cook briefly – no more than 2 min. Serve over fresh fettucine pasta and sprinkle with fresh parsley.
Asparagus is in season right now. Roasted asparagus is my absolute favourite! To prepare, just lay asparagus stalks in one layer on a cookie sheet, drizzle with a couple of tbsp olive oil, roll the asparagus around in the oil, sprinkle with coarse salt and bake at 400 degrees for 10-15 min. Half way through cooking, turn the asparagus over. The asparagus will brown a bit and caramelize and you will have a hit of intense asparagus flavour – wonderful!
Due to my lifelong passion for cooking, we are very happy to offer cooking classes here at the farm. We plan to have a whole range of interesting and useful classes. We are most fortunate here on Vancouver Island to have many great chefs who are willing to share their skills.
To register for a class please call 250-743-9019.
Full amount of payment must be made in advance to reserve a place in the class. If you are unable to attend a class, please notify us 72 hours prior. You are also welcome to send a friend in your place. Otherwise the payment is non-refundable.
Scroll all the way down to see all descriptions up upcoming classes.
A Saturday afternoon “Bread Making” course is in the planning stages with Arata (one of the bakers at “Fol Epi” bakery in Victoria. Arata used to sell bread at the Duncan Farmer’s Market as well as Cedar and there were always very long lineups to buy his bread!! We are looking forward to having him teach at the farm in the New Year.
Don Genova Classes:
Romantic Roman: A class showing you how to cook just like the way they do it in Rome, with classic pasta alla amatriciana, grilled lamb chops with braised baby artichokes & peas and a homemade ricotta in cheesecake with Gran Marnier. $65.00 + tax. 6:00 – 8:30 p.m.
Christmas Eve in Italy Learn how to celebrate the arrival of Christmas in the traditional Italian way with new approaches to seafood appetizers, a crunchy frsh fennel & orange salad, comforting clam fettucine and toasted pannettone fruit bread to finish the meal. 6-8:30 p.m. $70 + tax
Radical Ravioli: Join Don Genova as he shows you how easy it can be to make your own ravioli with fresh Kilrenny Farm pasta sheets. Dishes include Tortelli di Zucca, a pumpkin-stuffed ravioli from Northern Italy, meatloaf ravioli with a mushroom butter sauce and in a dessert nod to Asia, blueberry-mango-cream cheese gyozas served with lemon-ginger sauce.
$65.00 6:00 – 8:30 p.m.
Northern Italy: Don will show you how to make Milanese veal cutlets, risotto, tortelli in brodo and to finish, a hazelnut-based dessert from Turin. $65 6-8:30 p.m.
Tuscany: New class in 2012, date TBA. Tuscany is still one of the most popular tourist regions in Italy. Instructor Don Genova will show you how to produce some of the classic dishes of this sunny region with high-quality local British Columbian products. Enjoy Kilrenny Farm hand cut Pappardelle pasta with a turkey ragu, Tuscan-herbed roast beef, a surprisingly luscious tomato, basil and bread salad and Don’s favourite creamy dessert, pannacotta topped with homemade fruit preserves.
$65.00 6:00 – 8:30 p.m.
Sunny Sicily: May 31st Instructor Don Genova helps you get ready for summer entertaining with dishes that spice up your life from Italy’s southernmost region. Recipes include caponata (hot or cold appetizer made with braised eggplant), fish couscous, (a dish brought to Sicily by Moorish conquerors), halibut braised with a savoury pistachio pesto topping, and Aunt Polly`s Cassadetti, a ricotta-stuffed flaky pastry dessert.
$65.00 6:00 – 8:30 p.m.
The Odd Bit: July 31st Join Don Genova for a savory class in using up the “odd bits”, cuts of meat that are less expensive but require a bit more care in preparation. Asian shortribs, Moroccan lamb shanks and easy pulled pork shoulder are just a few of the ideas you will learn to make during this tasty evening.
$65.00 + tax 6:00 – 8:30 p.m.
Your Instructor: Don Genova is well-known to CBC Radio listeners on Vancouver Island from the many food shows he has hosted such as Pacific Palate, Food For Thought, So Much On My Plate and his current program, Island Artisans. Don is also a graduate of the Masters of Food Culture program at the University of Gastronomic Sciences in Italy and is the past leader of Slow Food Vancouver Island and the Gulf Islands.
Don is also a Vancouver Island consultant for the Thermomix, a variable speed food processor that also cooks food and can replace many of the machines now cluttering your countertop. Ask him if you’re interested in a demonstration.
Contact Don at 250-743-1613 or don@dongenova.com
His blog is: http://blog.dongenova.com
And his website is: www.dongenova.com
Follow him on Twitter @dongenova
Heidi Fink’s Classes:
SE ASIAN VEGETARIAN: June 4th 6-9 p.m. $75.00
Relax & watch as I prepare some fabulous foods from Thailand & Vietnam. All dishes will be vegetarian, while still capturing authentic flavours. Highlights of tonight’s delicious meal include: rice noodle salad with lime & mint, red coconut curry made from scratch & a sticky coconut pudding. Also included in the class handout is a vegetarian substitute for fish sauce.
Authentic Indian Cuisine IV
Focuses on the food of Southern India, demonstrating the wonderful spice combinations and cooking techniques unique to that region. The dishes in tonight’s menu are among my personal favourites and include Sambar Dahl, Masala Potatoes with fresh Coconut Chutney, Green Chili Tamarind Chicken, Coconut Rice, Mango Raita and more. Bring a hearty appetite. Full meal included.
$70.00 6:00 – 9:00pm
Look for more classes in the New Year with Heidi Fink. A Thai cooking class is in the planning stages and more to come.
Heidi Fink, an award-winning Chef and cooking instructor, has been teaching cooking classes in Victoria, B.C., since 1999. Her fresh recipes, down-to-earth teaching style, and many cooking tips ensure that her students leave class with the confidence and enthusiasm to cook delicious food at home.
In 2009, Chef Heidi was the winner of the first ever “Best in the City” Cooking Class Award, and has won this title again in 2010 for the second year running.
Heidi’s passion for the health of her family and of the environment has led her to become a food activist. She is a longtime supporter of local food systems and sustainable agriculture. Heidi puts her money where her heart is and buys locally produced and organic food for both her family and her business.
Heidi is a member of the Island Chef’s Collaborative, Slow Food Canada, theBC Food Systems Network, and the LifeCycles Project Society, and served on the Board of Directors for LifeCycles from 2004 to 2007. Heidi also teaches local food courses at Royal Roads University. Her numerous articles on cooking and food have been published in EAT Magazine since 2003. She has been an invited speaker and workshop facilitator for many different organizations and events.
Heidi lives in Victoria with her husband and two young sons, who definitely find Thai food too spicy.
CHEF HEIDI FINK – Bringing authentic food to your table since 1999.
CHEF RYAN ZUVICH OWNER: MARKT ARTISAN DELI (Nanaimo)
Ryan started his foray into the culinary arts at the prestigious Dubrelle Culinary & Hotel Institute of Canada in Vancouver. With over a decade of experience, Ryan has worked in some of the finest restaurants in the world, from the top spots in Vancouver to International experience in Michelin-rated restaurants in Canterbury & London – England, Lyon – France and Munich – Germany. He opened Markt Artisan Deli in Nanaimo in 2009. Students will benefit from his passion for food and his focus on the use of seasonal, fresh and local ingredients.
June 19th - FRENCH BISTRO – 6-9 p.m. $65.00 Experience an evening of rustic French cuisine. Learn how to prepare classic French bistro fare, including salade Lyonnaise, Pommes Anna, Tomato & Zucchini gratin and roast chicken. Enjoy hands-on instruction and the reward of tasting what you have created.
May 15th – SPANISH TAPAS - 6-9 p.m. $65.00 Discover delicious Spanish tapas. Learn how to prepare classic tapas such as Spanish ham croquettes, gambas a la Planca, empanadas, patatas Bravas & piperada. Enjoy hands-on experience and reward of tasting what you have created.
Chef Brock Windsor (Stone Soup Inn)
June 26th - 6 – 9 pm. $65 + tax. Chef Brock Windsor demonstrates a 4 course meal using all locally sourced ingredients. Learn tips & insight into cooking with all the wonderful locally grown vegetables and products of the Cowichan Valley.
Deborah ( Kilrenny Farm ) (A passionate cook with over 35 years experience)
July 23rd – 6 – 9 pm. SUMMER’S BOUNTY – CREATIVE WAYS WITH SEASONAL VEGETABLES $50 + tax. A hands-on class learning to prepare dishes using fresh and flavourful organic vegetables from the farm and the Cowichan Valley. The class will include a fresh tomato bruscetta (True Grain baguette), yellow & green bean salad with a Greek influence, marinated tomato & basil sauce with Kilrenny farm fresh egg fettucine & chevre (Hilary’s cheese), baked zucchini rellenos and to finish, a pavlova topped with local fruit.
Fresh 0rganic artisan pasta along with pasta sauces are now available. Stop by and pick up a delicious quick and easy meal.
We also have Italian style lamb sausages made with Kilrenny Farm pastured lamb – great on the BBQ and wonderful to include with your fresh pasta meal.
We have pork/beef sausages and a selection of home-made soup.
