Dinner

In this episode of The Edible Valley Podcast, we sit down with the dynamic and multi-talented Taylore Darnel, also known as The Spirited Chef. With a deep-rooted passion for food, spirits, and education, Taylore brings a wealth of knowledge from her experience as a chef, instructor, and meal designer, specializing in food and beverage pairings.
We also dive into a couple of delicious meal ideas, exploring how thoughtful pairings can elevate the dining experience. Plus, we chat about the Victoria Whisky Festival, where Taylore shares her insights on the world of whisky, flavor profiles, and how spirits can complement a dish just as well as wine.
From leading formal culinary instruction for adults to creating engaging and fun cooking experiences for kids, Taylore’s approach to food is all about connection, creativity, and flavor. She also teaches a course on flavor, helping people develop their palates and understand the science behind great taste. Beyond the kitchen, Taylore applies her expertise in accounting, business development, and marketing, making her a powerhouse in both the culinary and entrepreneurial world.
Join us for a conversation filled with flavor, insight, and inspiration—whether you’re a home cook, an aspiring chef, or a food and drink enthusiast, there’s something for everyone in this episode!
 
🎧 Listen now and follow Taylore on Instagram: @thespiritedchef_taylore
 

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.
 
 
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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.

William Stringer, a seasoned food critic, and Chef Jonathan, an acclaimed culinary expert, engaged in a lively conversation about menus. They delved into the intricacies of this essential restaurant element. Chef Jonathan explained the significance of a menu as a reflection of a restaurant's identity, showcasing its culinary expertise. They discussed various menu types, from à la carte to prix fixe, emphasizing how each caters to different dining preferences and occasions, ultimately shaping the dining experience.
Feta fried eggs are a delicious and simple dish to make. Here's Williams basic recipe to get you started:
Ingredients:
2 large eggs
2-3 ounces of feta cheese, crumbled
1-2 tablespoons of olive oil or butter
Salt and pepper, to taste
Optional toppings: Fresh herbs (e.g., parsley, dill, or chives), red pepper flakes, or sliced cherry tomatoes for added flavor and color
Instructions:
Heat a non-stick skillet or frying pan over medium heat. Add the olive oil or butter and allow it to melt and coat the bottom of the pan.
Once the oil or butter is hot, add the crumbled feta cheese to the pan. Spread it out in an even layer, allowing it to sizzle and slightly melt. Cook for about 1-2 minutes, or until the edges of the cheese start to turn golden brown.
While the feta is frying, crack the eggs into a small bowl, being careful not to break the yolks.
Gently slide the cracked eggs on top of the fried feta cheese. Season the eggs with a pinch of salt and pepper.
Cover the pan with a lid and cook the eggs to your desired level of doneness. If you prefer runny yolks, cook for about 2-3 minutes for sunny-side-up eggs. For over-easy or over-medium eggs, cook a bit longer.
If you want, you can sprinkle some optional toppings like fresh herbs, red pepper flakes, or sliced cherry tomatoes on top of the eggs during the last minute of cooking.
Once the eggs are cooked to your liking, carefully transfer them to a plate, using a spatula to scoop up the feta and eggs together.

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
   
 
 

Williams getting married! The perfect time to talk about the unbelievably large list of food related tasks that need to get done; from questions to ask the caterer, to steps you can take to minimise things going wrong.
Its time to put your dancing shoes on as we jive into the world of wedding food!

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.