Comox Valley

 
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.

CSA's (community supported agriculture) or just 'farm boxes' are a great way to help your local farmers and yourself, with the freshest local produce available. This week Jon and William welcome Arzeena from Amara Farms back to the show and Courtney from Peas and Love Produce. We discuss how you can get involved with your local Comox Valley farm, how it's done and what to expect!

In this wisdom packed episode Jon and William use the world famous spinning wheel to impart simple tips that you can use right now, to up your cooking game and bring flavours to your food! 

Niji is one to watch, with two sold out restaurant takeovers so far and a permanent location on the way, Niji is a Comox Valley institution in the making. In this episode we meet the owners and discover their journey so far, and where they are headed!. 

We are back! In this ‘3-3-1’ episode, your ‘3’ presenters Jonathan, Darren and William are back together! We also have 3 great guests, and 1 HUGE suprise! Join us for one episode of the Edible Valley Podcast you cant afford to miss!
 
Locals at the Old House stays Local
  When Chef Ronald and Tricia St Pierre started Locals 13 years ago, they set out to create a restaurant that highlighted the range and depth of amazing foods grown and produced in the Comox Valley, sourcing as many local ingredients as possible. Within a scant few years, the restaurant was so successful, that they needed to find a larger location.
   Serendipity stepped in, as the very restaurant that Chef Ronald established his esteemed reputation in, ‘The Old House’, had come available. Since then, the restaurant has been cemented as the Heart of Vancouver Island. 
   Chef Jonathan, Darren, Sean and Erin all grew up in this community, and the North Island, and all have strong backgrounds in food and hospitality. Aside from being a celebrated Chef of the Comox Valley for over 20 years, Jonathan started the Edible Valley podcast 10 years ago to get to the heart of the food he was featuring in all of his dishes, and the people behind that food. Darren quickly joined with his perspective as a hospitality-centered entrepreneur. Between the two of them, they have run, operated, and owned many key Comox Valley hospitality and food based establishments. 
  Sean made his mark in Vancouver Island hospitality by running the largest dining and entertainment venue in Victoria, and other successful restaurants for nearly a decade. His wife and partner is a Marketing, branding, and design professional, with experience in both in the public and private sectors – including hospitality. All 4 are eager to ply their trades and talents to further Locals’ reach.
  With a love of the menu, the atmosphere, and the culture, the new owners have no intent of changing anything, except to present the best and most polished version of Locals that it can be. A touch of modernization, a little experimentation, the introduction of a Market  Sheet – featuring  new items that highlight the best of what is available a la minute, Local’s will be the same but better.
  They wish Ronald and Tricia all the best in their retirement – although they won’t be straying too far, as they are making themselves available to mentor the crew where required.      
They invite you down to the restaurant to meet them yourself – or make a reservation today at 250-338-6493
   
 
 

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!

  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.