The Edible Valley Podcast

Our listeners asked for it, and now we are doing it, this show is about BURGERS. Everybody likes burgers right? But are all burgers equal? In this episode of the Edible Valley Podcast we break down to the minutest detail everything that makes a good burger, from the protein, the best cut of meat, the bread, sauces and even toppings. This episode will you the key to making the burger this is guarantee to satisfy even the fussiest palate. 

Welcome to this second episode of The Edible Valley Podcast with Gerry Pattison of Pattison farm. In this episode we talk about organic farming , the rewards and challenges of this farming practice. Some may have said in the beginning this would be a fad, but we are lucky to learn some of the tricks of the trade that have help this farm long running farm become such an icon in the Comox Valley. 

After a trip to the local grocery store, Darren asks the question “What’s up with climbing food prices?” Jonathan, Darren and William dive into this one and on this episode we spend time talking about some of the effects that are driving up prices. We discuss from pandemics to wars and all the things in between. We try and answer what is happening in the market and we may even have a few things that can help you save a little money at the end of the day.  

Chef Jonathan and Darren are on location at Pattison Farms for today's episode. Gerry (the owner) takes us through the wonderful history of the farm, and the various trials and tribulations traversed to get to where the farm is today - one of the valley's most cherished and venerated farms!

In this weeks episode Chef Jonathan, Darren and William explore the latest food trends that are set to take 2022 by storm, from Micro-greens to the latest immune boosting ingredients backed by science, even reinventing classic dishes - this weeks show is peppered by insight, tips and tricks to help you stay ahead of the trends!

On this episode of The Edible Valley Podcast, chef Jonathan Frazier sits down with third year  apprentice Miguel Varela to discuss the levels and training in the cooking profession. They discuss the current three year cooks apprenticeship program to become a red seal as well as certified chef and master chef programs. Join us as we learn more about Miguels journey and what is needed to be learned to become a chef.  

  I’ve had a plan to get back in shape for quite some time. For the last five years or so I’ve slowly added a few pounds every trip around the sun, and now it’s noticeably impeding my enjoyment of life.   As I set about to take this seriously, Covid hit. Talk about bad timing. I was instantly in survival mode, and brushed my big plan aside.   As everything relaxes into a new normal, this is my opportunity to get back in shape, starting with eating healthy and getting out for some fresh air and exercise in our beautiful Valley.

We had such an enjoyable time today with esteemed Chef Stephanie (or 'Chefanie', as her friends and colleagues call her). Listen in to how this Montreal native fell in love with food, coastal living, and B.C. - and how the pursuit of those loves impacted and informed her unorthodox, amazing, and enviable career in food!   Cheffanie thrives on reconnecting diners to the land while celebrating the hardworking hands that feed us; the farmer’s bounty, the artisan’s craftsmanship, the fisherman’s catch. Backyard table elevates the farm-to-table experience & offers only the best and freshest of what is seasonally available, encouraging consumers to slow down and savour every bite – a practice we can implement daily. With ideals rooted in providing outstanding local and sustainable ingredients, we treat our food with love and respect. Cheffanie backyard Kitchen 604-813-5136 backyardtable@cheffanie.com

On this episode, Chef Jonathan ask the question what does it take to be a chef? It’s one thing to cook it’s another thing to be the one in charge. If this interest you then join with us as we explore the world of culinary arts and the rewarding career that comes along with it.  I guess it’s time to tattoo up and show off those cuts and burns we are about to start learning what it takes to become a chef.

Its finally here, the 200th episode of the Edible Valley Podcast. With the 10th anniversary on the horizon, Jon, Darren and William discuss some of the standout highlights from the last 10 years, covering the most memorable guests and lessons learnt. With some spoilers about the next 10 years, this is a podcast not to be missed. Join us, as we explore your, Edible Valley.