Chef

Welcome to a special fall edition of the Edible Valley Podcast! In this episode, we dig into the rich diversity of squash - from sweet delicata and creamy buttercup to vibrant Hubbard and nutty acorn varieties - and explore how harvest time shapes our local food system. We talk with growers and chefs about what makes certain squash stand out, flavour tips, storage secrets, and what to expect during this season’s barns-full of fresh produce.
 
Plus, we chat about three upcoming events you won’t want to miss:
Seafood Festival Dinner with Avi Stienberg — October 18 at 40 Knots Winery. A special evening celebrating local seafood and culinary craftsmanship.
Culinary Team Canada in town — November 1 & November 3: Two exclusive dinners featuring top-tier chefs collaborating with local producers.
Island Taste Trail (Oct 29 – Nov 16) — a fall-wide celebration of Vancouver Island flavours. Participating restaurants and cafés in the Comox Valley and Parksville / Qualicum Beach will offer locally inspired pairings and dishes. 
Tune in to get inspired for your own fall menus — and to find your next delicious night out.
 Stay in the loop & explore more at https://www.ediblevalley.com/or https://ediblevalley.wordpress.com/

Each September, chefs, cooks, and culinary enthusiasts gather at North Arm Farm in Pemberton, BC for three unforgettable days of cooking, learning, and connecting at CooksCamp. Since 2022, this annual retreat—hosted by the Chefs’ Table Society of BC—has become a must-attend event for both rising talent and seasoned professionals.
In this episode, we take you inside CooksCamp 2025 (Sept 10–12) to share what it’s really like to be part of this one-of-a-kind gathering. From the crisp morning foraging walks to the hands-on butchery demos, the farm buzzed with energy, knowledge, and collaboration.
Highlights included:
Wild Foraging Tours – exploring edible treasures with award-winning chefs.
Cultural Dinners – from Filipino foodways and resilience to a grand Italian feast.
Skill-Building Sessions – beef breakdowns, sausage making, bluefin tuna demos, and dry-aging workshops.
Panels & Talks – media training, financial literacy, HR problem-solving, farming and food security, and Indigenous foodways.
Community & Collaboration – associations and advocates across BC uniting to support young chefs and strengthen the industry.
World’s Largest Family Meal – chefs from across Canada cooking together, serving dishes that celebrated diverse culinary traditions.
CooksCamp isn’t just about cooking—it’s about connection, mentorship, and inspiration. It’s a space where culinary students rub shoulders with industry icons, where learning is hands-on, and where Canadian food culture is honored and pushed forward.
For me, the experience is always a reminder of why I chose this profession: the camaraderie, the craft, and the chance to keep growing.
Tune in as William and I relive the moments, conversations, and flavours that made CooksCamp 2025 an event to remember—and maybe share a few laughs, as we always do.
#CooksCamp2025 #ChefsTableSociety #EdibleValleyPodcast #CulinaryCommunity #CanadianChefs #FarmToTable #CulinaryEducation #FoodCulture

In Episode 238 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer dive into the world of ultra-processed foods. They break down what makes these products so popular and convenient, while also discussing the health risks and nutritional concerns associated with them. Are ultra-processed foods a necessary part of modern life or a growing problem for our health? Tune in to hear take and learn practical tips on making healthier food choices.
 
#EdibleValleyPodcast, #UltraProcessedFoods, #FoodFacts, #HealthyLiving, #ChefTalk, #NutritionInsights, #BalancedDiet

Join hosts Jonathan Frazier and William Stringer on “The Edible Valley Podcast” as they delve into the crucial topic of mental health for chefs. In this episode, they explore the unique challenges faced in the culinary world and share practical strategies for promoting well-being in the kitchen. From achieving work-life balance to creating a supportive work environment, managing stress, and recognizing hard work, Jonathan and William provide valuable insights and tips to keep chefs healthy and thriving. Tune in for an engaging and informative discussion designed to support the mental health of those in the culinary profession.

In this episode of the Edible Valley Podcast, hosts Jonathan Frazier and William Stringer bring you highlights from the Culinary Federation's 61st National Conference in Edmonton. They discuss key workshops on sustainable agriculture and food waste, along with exciting culinary competitions. The recent Food Fest at the Farmer's Market is also featured, showcasing local food creations and community engagement, including a fundraiser for Lush Valley and special awards. Looking ahead, they preview the upcoming Seafood Festival from June 21-23, detailing various demos and events. The episode wraps up with special recognitions, including the Lifetime Achievement Award for Lesley Stav and acknowledgments of new board members. Tune in for an inspiring and informative journey through the latest in the culinary world!
#EdibleValley, #CulinaryInspiration, #FoodFest, #SeafoodFestival, #SustainableAgriculture, #FoodWaste, #CulinaryAwards, #CommunityEngagement, #CookingEvents, #FoodieCommunity, #LocalFood, #FarmersMarket, #CulinaryMasterclass, #ChefsCorner, #SeafoodDemos, #CookingWorkshops, #LifetimeAchievement, #ListenerEngagement, #FoodPodcast, #CulinaryPodcast

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer take a deep dive into the essential tool of every chef's arsenal: knives. From discussing the different types of knives commonly used in the kitchen to offering tips on proper grip, safety practices, and maintenance techniques, they provide invaluable insights for both novice and experienced cooks. Through personal anecdotes and practical advice, Chef Frazier and Stringer guide listeners on how to choose, handle, and care for knives to enhance their culinary journey. Tune in to sharpen your skills and slice through the world of kitchen knives!

In Episode #230 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer delve into the vibrant world of tailgate traditions. After surviving Super Bowl in Los Vegas Chef Jonathan wanted to discuss the joys of tailgating. From its humble beginnings to its evolution into elaborate pre-game parties, they explore the origins, cultural significance, and regional variations of tailgating across America. With a focus on popular tailgate foods, traditional drinks, and tips for preparing delicious meals, listeners are treated to an engaging discussion filled with anecdotes and experiences that showcase the camaraderie, culinary delights, and community spirit of this beloved American pastime.
 
 
#FoodPodcast, #CulinaryConversations, #FoodieTalk, #GourmetPodcast, #CookingTips, #ChefTalk, #FoodCulture, #FoodStories, #DeliciousDishes, #FoodAndDrink, #EpicureanJourney, #TasteExploration, #GastronomicAdventure, #CulinaryExperience, #FlavorfulConversations, #KitchenInspiration, #FoodForThought, #TastyTalks, #FoodieCommunity, #CookingAdventures
 
 
 

In Episode 229 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer delve into the fascinating world of oysters, focusing on their significance in Pacific Northwest cuisine and the unique farming methods used in Vancouver Island. From discussing the rich history of oysters in the region to exploring the pristine waters surrounding Vancouver Island and their impact on flavor, Chef Jonathan and William provide valuable insights into the cultivation, cooking techniques, and wine pairings for these delectable shellfish. Join them on a culinary journey as they uncover the secrets of these ocean delicacies.
 
Classic Mignonette sauce is a simple and flavorful accompaniment for fresh oysters, known for its tangy and slightly sweet taste. Here's a traditional recipe for making Mignonette sauce:
Ingredients:
1/2 cup red wine vinegar
2 tablespoons finely minced shallots
1 teaspoon freshly cracked black pepper
Optional: a pinch of salt to taste
Instructions:
In a small bowl, combine the red wine vinegar, finely minced shallots, cracked and black pepper,. Stir well to mix all the ingredients together.
Taste the Mignonette sauce and adjust the seasoning if necessary. If desired, add a pinch of salt to enhance the flavors.
Cover the bowl with plastic wrap or a lid and refrigerate the Mignonette sauce for at least 30 minutes to allow the flavors to meld together.
Before serving, give the Mignonette sauce a final stir to ensure all the ingredients are well combined.
To serve, spoon a small amount of the Mignonette sauce over freshly shucked oysters on the half-shell just before eating. Alternatively, serve the Mignonette sauce alongside the oysters in a small dish for dipping.
Mignonette sauce is best when made fresh and served immediately, but it can be stored in the refrigerator for up to a week in an airtight container. Give the sauce a quick stir before using it to refresh the flavors.
Feel free to customize the Mignonette sauce to your taste preferences by adjusting the quantities of shallots, black pepper, . Some variations include adding minced fresh herbs such as parsley, chives, or tarragon for added flavor complexity.

In this episode of "The Edible Valley Podcast," Chefs Jonathan Frazier and William Stringer dish out the latest culinary trends of 2024. Are you diving into unconventional delights like "Snacks for Dinner" or embracing the rise of "Nonalcoholic Spirits and Wine"? Join the hosts as they explore the innovative realms of "Plant-Based Cuisine," the allure of "Gourmet White Chocolate," and the cultural fusion in "Third-Culture Cuisine." Discover if your kitchen is equipped with the trendsetting "Countertop Ovens" and explore the flavor journey with "Ube." It's a flavorful odyssey.

In Episode 227 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer unwrap the essence of Christmas in a culinary extravaganza. Delving into practical tips for seasonal menu planning, the episode navigates through the art of creating classic Christmas dishes. From traditional roasts to delectable desserts, they unravel the secrets behind crafting these iconic delicacies. Offering insightful advice for both novice and seasoned cooks, the hosts share invaluable expertise to elevate your festive cooking experience. Join them on this flavorful journey as they celebrate the spirit of Christmas through tantalizing flavors, culinary wisdom, and the joy of shared meals.
Homemade Cranberry Sauce:
Ingredients:
12 ounces (340g) fresh or frozen cranberries
1 cup (200g) brown sugar
1/2 cup (120ml) orange juice
1/2 cup (120ml) water
Optional: Orange zest, cinnamon, cloves, or other spices for flavor variation
Instructions:
Prepare the Cranberries:Rinse the cranberries thoroughly under cold water, removing any stems or bruised berries.
Cooking the Cranberries:In a medium saucepan, combine the cranberries, sugar, water and orange juice.
If desired, add a dash of orange zest,  or spices (like cinnamon or cloves) to enhance the flavor. Stir to combine.
Simmer:Bring the mixture to a simmer over medium-high heat, stirring occasionally.
Once it reaches a simmer, reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens, stirring occasionally.
 
Cool and Serve:Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.
Transfer the cranberry sauce to a serving dish or an airtight container. Refrigerate until chilled before serving.

In this episode of “The Edible Valley Podcast," Chef Jonathan Frazier and William Stringer, both fathers, share their unique perspectives on navigating babyhood. Despite not being experts, their insights stem from personal experiences. William, currently caring for an infant, delves into the challenges of introducing solids and balancing nutrition. Meanwhile, Jonathan, whose older daughter surpassed the baby food phase, offers hindsight wisdom and practical tips for new parents. Their candid discussions revolve around trials, successes, and the joy of witnessing little ones explore culinary adventures. Through their relatable narratives, they bring a blend of empathy and relatability, fostering a supportive community for parents embarking on similar journeys.
 
Edible Recipe:
Homemade Sweet Potato Puree
Ingredients:
2 medium-sized sweet potatoes
Water (for steaming)
milk, or water (for thinning)
Instructions:
Preparation: Wash and peel the sweet potatoes. Cut them into small, uniform-sized pieces.
Steaming: Place the sweet potato pieces in a steamer basket over boiling water or in a microwave-safe dish with a little water. Steam until the sweet potatoes are tender. This usually takes around 15-20 minutes.
Pureeing: Once the sweet potatoes are fully cooked and soft, transfer them to a blender or food processor. Blend until you achieve a smooth consistency. Add breast milk, formula, or water in small increments if you prefer a thinner consistency.
Cooling: Allow the puree to cool down before serving to your baby. You can store the puree in the refrigerator for up to 3 days or freeze it in ice cube trays for convenient portions.
Feeding: When ready to feed your baby, warm the desired amount of sweet potato puree and test the temperature before serving. Feed your baby using a spoon in small, appropriate portions.

 
Today in our latest episode William Stringer and Chef Jonathan Frazier, dive deep into the world of restaurant tipping. Join us as we unravel the history, dos and don'ts, and the intriguing reasons behind the increasing percentages. From calculating the perfect tip to exploring global tipping customs, we serve up a delectable discussion on this often overlooked aspect of dining etiquette. Whether you're a seasoned diner or a culinary enthusiast, our podcast provides insights that will leave you tipping with confidence. Tune in and let us savour the nuances of tipping in restaurants! Also this great recipe.
 
 
 
 
 
Sautéed Kale with Chorizo Recipe: Ingredients:
● 1 bunch of kale, washed and chopped● 1/2 lb (about 225g) chorizo sausage, sliced ●● 1 onion, finely chopped● 2 cloves garlic, minced● 1 tablespoon olive oil● Salt and pepper to taste● Red pepper flakes (optional, for some heat)
● Lemon wedges for serving
Instructions:
Prepare the Kale:
● Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.
Cook Chorizo:
● In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to brown and releases its flavorful oils.
Sauté Onion and Garlic:
● Add the chopped onion to the skillet and cook until it becomes translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Kale:
● Add the chopped kale to the skillet in batches if necessary, allowing it to wilt down. Stir frequently to coat the kale in the flavorful chorizo and onion mixture. Cook until the kale is tender but still vibrant green.
Season:
● Season the mixture with salt, pepper, and red pepper flakes if you want some heat. Adjust the seasoning according to your taste.
Serve:
● Remove the skillet from heat and serve the sautéed kale and chorizo hot. Squeeze fresh lemon juice over the top for a burst of brightness.
Optional Additions:
● You can customize this dish by adding other ingredients like, Mushroomscherry tomatoes, bell peppers, or cannellini beans for extra flavor and texture.