March 17 | Savoury Pie Workshop

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March 17 | Savoury Pie Workshop

145.00

BUTCHER TO PIE WORKSHOP

on March 17th at 4-8 pm

at The Pie Shoppe| 1875 Powell St.

in collaboration with

Chef Colin Staus of  BIG DAY BBQ

and former Chef du Cusine at Campagnolo on Main St. 

and documentary film maker behind Off The Line, 2018.

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Butcher in the Pie with Colin Straus

Sunday, March 17th 4-8 pm


The Pie Shoppe in collaboration with 

Colin Staus of  BIG DAY BBQ

and former Chef du Cusine at Campagnolo on Main St. 

and documentary film maker behind Off The Line, 2018.


These days almost anything can be called craft. The true craftsman works to transform raw materials into an entirely new state and in doing so also transforms their inner passion for taste. I have baked almost every day since I was three. Different bakeries, different pies, different volumes, different methods and what I cultivated over the past thirty years is a love for the practice and the sharing of skills and knowledge. It is this practice that I and my friend Colin Staus offer to share with you at The Pie Shoppe.  

A bit about Colin Staus, who spent three months this summer travelling across the province, with his good friend Chef Rhys Amber, in search of passionate producers and farmers to highlight the fruits of their labour and created a documentary titled, OFF THE LINE. He mentions in the film that, “We see Off The Line as a catalyst to begin rebuilding the redirecting pathways within the network of our communities. We want to provoke people to connect with local food sources and the producers behind them.” As much as the short film shared the story of them working with Sawmill Bay Shellfish, Vancouver Island Salt Co., Hopcott Premium Meats, Turtle Valley Bison, Stoney Paradise Farms, Glorious Organics, Hives for Humanity, and North Arm Farm. This direction extends into all of his cooking, to be an informative, entertaining, and perspective-changing narrative, accompanying a soulful meal that celebrates the bounty of our community and province.”

Pie making should be woven into the fabric of a well-rounded process so our afternoon will be spent learning about various cuts of meat ideal for stewing, with the scent of braised meats purifying the air. Our evening will gather with stories and fine local craft whiskey.  

Co-teacher Stephanie French will show how to make pastry from scratch in a hands on, start to finish process.


Butchery to Pie Date

March 17th

4 to 8 pm

$145 person