Local

In the latest episode of The Edible Valley Podcast, hosts Jonathan Frazier and William Stringer are joined by Mary-Jane Douglas, co-owner of Ridgewood Farm in Merville and an active member of the BC Cattlemen’s Association. Mary-Jane shares insights into her commitment to raising beef, eggs, and pork with sustainable practices, which are offered at the Comox Valley Farmer’s Market. She also highlights her excitement for “Burger It Forward,” a Canada-wide initiative launched by Canada’s beef farmers to support community restaurants and food banks. Last year, the campaign raised over $67,000, and organizers aim to expand BC’s participation in 2025. Mary-Jane encourages Vancouver Island restaurants to get involved, emphasizing the pride local farmers feel in supporting this community giveback program.

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

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 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.

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!

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
   
 
 

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. 

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!