Restaurant

Who better to redefine 'pizza' than the very farmer who grows/raises the ingredients? In this episode Jonathan, Darren and William meet with Jim from Jackknife Pizza. Jim has embarked on a journey to challenge our view of pizza by throwing out the playbook and starting from scratch. From aging the Pizza dough, tossing out the standbys, to a complete bottom up revolution on traditional flavour combinations, Jim has tapped into his extensive farming knowledge to bring a completely new pizza offering to the table. And we're all better for it.

  In this episode we discuss how the ongoing pandemic and its related restrictions are affecting the food industry, from restaurants and providers, to our own kitchens.
  It's not all doom and gloom, as we dig for some positive takes, and discuss ways we can all help keep the restaurant industry strong in this time of uncertainty.

What a great time we had talking to the owners of Tidal Cafe! Kurt and Blythe Reimer were exuberant, enthusiastic, and gracious guests on this episode the Edible Valley. Their passion for the Valley, good food, and building community bursts forth in everything they do. It's impossible to not get swept up in their energy and dedication to their craft!
 
Facebook: Tidal Cafe
Instagram:Tidal Cafe

 With the easing off on Covid-19 restrictions, people are returning to their daily and weekly routines, including dining out. Jonathan and Darren discuss the process of returning to the restaurant industry under these new conditions, and also touch on what they’ve been doing in food during the closure.    
   

Today, Jon and Darren talk about the relationship between chef and farmer. Not just how they play an important role in each other's lives, but the rippling effect outward, and how far it reaches in the community, local economy, and even food trends. The give and take back and forth plays a strong role in the identity of each other's business and persona. Listen in as we discuss what we feel are the 10 most compelling points.  

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. 

On Sat. May 26 at Locals Restaurant, Canadian celebrity Chef Ned Bell headlined a special gourmet "estuary luncheon" to benefit Project Watershed's partnership with the K'omoks First Nation to restore the old sawmill site on the Courtenay River. Returning this land back to nature will help save local wild salmon populations in one of BC's top chinook estuaries - and fundraising is essential to "unpave a parking lot and put up paradise". As founder of Chefs for Oceans and the Executive Chef of OceanWise, Chef Ned Bell wants his food to start conversations about supply choices, creative and sustainable seafood options, and working together for a healthier future. We also spoke with Lesley Stav, President of the North Vancouver Island Chefs Association; Tim Ennis, Executive Director of the Comox Valley Land Trust and Project Manager for the Kus-kus-sum initiative; Chef Ronald St. Pierre of Locals; and Vanessa Scott, a writer, community organizer and volunteer with Project Watershed. 

This week the boys have the chance to catch up and talk with each other. Darren takes time to go over of few of his favourite places around the valley that he has had the chance to visit in the last little while. If your looking for a new spots or revisiting an old one ,you may have to check out this episode. With over 100 places around to visit we chat about restaurants, pubs, food trucks, cafes and more.  Jonathan also drops some hints of his next venture.

 There are those places in town where I ask myself “How did I not know about this sooner”? We take  a drive up to Forbidden Plateau to talk with Martina & Max of Wood Mountain Lodge . Do not let their not too distant location keep you away from this breathtaking gem. This Vancouver Island boutique style lodge and spa includes a full commercial kitchen and is open to the public on weekends. They are working towards creating an environment which will encourage a creative yet down to earth experience. Wood Mountain Lodge is a spot to get inspired and find an excuse to invite a bunch of family and friends to come out for a good time and enjoy the beauty and bounty of the Comox Valley.
 

The final in our three part series questioning restaurant expenses . We are looking into restaurants overheads and talking about the expenses that come with running a restaurant. From renting to cleaning we discuss what these expenses are and what you can do to make things run just a little bit smoother.