Events

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 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.

Better late than never. In this exciting podcast episode, Chef Jonathan and his partner Erin embark on a culinary adventure to the breathtaking Niagara Falls for the 60th Annual Culinary Federation National Conference. As they journey to this picturesque destination, they encounter not only culinary delights but also the natural beauty of the falls. William, the inquisitive podcast host, poses the question of adventure, prompting discussions on the thrill of exploration and the culinary treasures they discover along the way. Listeners are treated to a sensory experience as the duo describes their encounters with exciting cuisine, their vibrant food community, and the mesmerizing landscapes that make this trip a memorable adventure.

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!. 

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.

In this tip-packed episode, Jonathan, Darren and William will guide you though the biggest pitfalls of Christmas meals. From when to begin preparation, to surprisingly simple hacks that can take your turkey to the next level, if you are hosting a big festive meal or just a small gathering, this is a must listen!

 
As promised, today we present to you the full recording of our culinary adventure at Clever Crow farm last week. Listen in for the deep dive into techniques, methods, and chef tricks and all of the laughs and great conversation had with our wonderful audience.

Today is the big day! We recap and review our cooking adventure at the Clever Crow farm, where  Chef Jonathon cooked a multi layered Germanic themed meal for a captive audience, who were ready to learn from the master.

Well it may have taken us sometime but we are finally able to upload this interview from an earlier time.
With all the chaos in the world to do with the Corona virus its good to know that organization like LUSH Valley (Let Us Share the Harvest) have been looking at food security in our community. Lush Valleys mission is to support the Comox Valley in gaining food-systems skills and knowledge to increase food security, self-sufficiency, and local food production across the region.  We are excited to sit down with Maurita Prato Executive Director of LUSH Valley to learn just a little bit more about all the amazing things LUSH Valley does. We talk about all the program LUSH is involved with such as Fruit tree, Healthy food, Share the harvest and Garden share and learn how they are trying to shape our food community.
At this time we would also bring attention to lush valleys Emergency Food Share Program which is aimed at providing food to those in need in the Comox Valley, including those in need of financial and/or food delivery assistance. The program also provides pick-up and delivery of donated food items from businesses and supports neighbourhood food drives. If you are able to donate at this time every little bit counts.
 
Website: https://lushvalley.org/food-share/
Please direct all questions to foodshare@lushvalley.org or to 250-207-HELP (4357).
Call Centre hours of operation are:Monday/Wednesday/Friday – 9:00 am to 1:00 pmTuesday/Thursday – 4:00 pm to 8:00 pm

Do you eat, drink, think, local? We have “Edible Vancouver Island” to talk with us about their new with quarterly publication and online resource, committed to celebrating and promoting the local food and drink culture of Vancouver Island. Dawn Postnikoff (Publisher / Editor) and Danika McDowell (Creative Director) join us to discuss their new project.