News & Events

NEW COOKING CLASSNovember 3rd, 2013

Dan Hudson, chef/owner, Hudson’s on First, (nominated one of Canada’s top 35 best new restaurants)


Farm shop hoursOctober 26th, 2011

Our shop is open:

Thurs & Friday  11 a.m. to 6:00  p.m.

Sat & Sun:    11 a.m. to  5:30 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!!


WHERE TO PURCHASE KILRENNY FARM FRESH ORGANIC ARTISAN PASTAOctober 26th, 2011

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)

 Lifestyles Market – Douglas Street – Victoria

Red Barn (Mattick’s Farm) Cordova Bay (Victoria)

Mother Nature’s Market – Cook Street Village – Victoria

Island Naturals – Nanaimo 

Market on Millstream – Victoria – freezer section

Peppers Grocery Store – Cadboro Bay, Victoria

The Nest Bistro, Nanaimo – make a fantastic mac & cheese with our conchiglie & Little Qualicum Cheese

 Ravenstone Farm – Victoria Public Market

 


Chef Heidi Fink’s LasagneAugust 23rd, 2011

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.


Great Recipe: Spot Prawns & Kilrenny Farm PastaMay 25th, 2011

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!


Cooking ClassesApril 13th, 2011

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. 

Dan Hudson, chef/owner, “Hudsons on First” (nominated one of Canada’s top 35 best new restaurants)   

Look for new class this Spring! 

 

 Don Genova Classes:

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.

CELEBRATING VANCOUVER ISLAND & GULF ISLANDS FOOD ARTISANS

April 29th, 6-8:30 pm  (Tuesday)  Sorry class full!

This class will be offered again

August 19th (Tuesday) 6-8:30

New book by Don Genova!

Class fee:  Single $85  + tax - includes Don’s new book, dinner and recipes 

                      Double: $150 + tax  - includes one book dinner, etc.

MENU:

ANTIPASTI:  Asparagus in sage butter with poached egg

PRIMI:  Voodoo shrimp

SECONDO:  Mussels Saganaki (Greek style) with Kilrenny Farm pasta

DOLCE:  Chocolate blackberry brownies with Venturi-Schullze Verjus Sorbet

 COOKING OF PIEMONTE      (Don Genova)

Don will be visiting this region in May so we are looking forward to hearing of his travels in Rome and surrounding region.

June 24th (Tuesday) 6-8:30 pm    $65 per person + tax

Piemonte is famous for the large variety of antipasti

Menu to be posted soon.

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

 

Hudson (Hudson’s on First)     Coming soon!!

 

Indian Ingredients

 

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Pasta FrescaApril 13th, 2011

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.

 

 

 



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