The Edible Valley Podcasts

Restaurants are the places that we spend some greatest moments of our lives, birthdays, graduations, or our weekly get together with friends. They have seemingly always been there to ensure the important moments in our lives are celebrated and enjoyed without having to do the dishes! In this show Jon, Darren and William discuss how restaurants came to be and where they are headed. Join us for another episode of the Edible Valley Podcast! 

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!

This week we celebrate a British classic, fish and chips! This seemingly simple dish has a deceptively long and complicated past and has spread its influence across the world.
From its Southern European roots hundreds of years ago to the commonwealth classic of today; we break down fish and chips from the batter and type of fish to the potato and fry style to bring you the perfect fish and chips every time. 

From its humble beginnings in Italy, Mac and Cheese has long taken over North American kitchens; but far from being just a ‘Kraft dinner’ staple, the humble Mac and Cheese has now taken on a new life and reaches every further into the gourmet aisle.
This week Jonathan, Darren and William explore what it really takes to make a good Mac and Cheese, as ever stripping it back to the basics that you need to know to make this Canadian staple part of your regular cooking repertoire. 
 
Saffron Mac and Cheese:
Ingredients:
8 ounces (about 2 cups) elbow macaroni or any pasta of your choice
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon saffron threads (crushed and steeped in 2 tablespoons hot water)
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese (or any other melting cheese you prefer)
Salt and black pepper to taste
1/2 teaspoon Dijon mustard (optional)
1/2 cup breadcrumbs (for topping, optional)
Chopped fresh parsley for garnish
Instructions:
Cook the Pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Saffron:
Crush the saffron threads and steep them in 2 tablespoons of hot water. Set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Stir in the flour to create a roux. Cook for a minute or two until it's lightly golden.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Add the saffron-infused water, shredded cheddar, and Gruyère cheese. Continue to stir until the cheese is fully melted and the sauce is smooth.
If desired, add Dijon mustard for extra flavor. Season with salt and black pepper to taste.
Combine Pasta and Cheese Sauce:
Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated.
Optional Topping:
If you like a crunchy topping, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil until golden brown.

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!

In this weeks episode Chef Jonathan, Darren and William explore the latest food trends that are set to take 2022 by storm, from Micro-greens to the latest immune boosting ingredients backed by science, even reinventing classic dishes - this weeks show is peppered by insight, tips and tricks to help you stay ahead of the trends!

On this episode of The Edible Valley Podcast, chef Jonathan Frazier sits down with third year  apprentice Miguel Varela to discuss the levels and training in the cooking profession. They discuss the current three year cooks apprenticeship program to become a red seal as well as certified chef and master chef programs. Join us as we learn more about Miguels journey and what is needed to be learned to become a chef.
 

  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.

We had such an enjoyable time today with esteemed Chef Stephanie (or 'Chefanie', as her friends and colleagues call her). Listen in to how this Montreal native fell in love with food, coastal living, and B.C. - and how the pursuit of those loves impacted and informed her unorthodox, amazing, and enviable career in food!
 
Cheffanie thrives on reconnecting diners to the land while celebrating the hardworking hands that feed us; the farmer’s bounty, the artisan’s craftsmanship, the fisherman’s catch. Backyard table elevates the farm-to-table experience & offers only the best and freshest of what is seasonally available, encouraging consumers to slow down and savour every bite – a practice we can implement daily. With ideals rooted in providing outstanding local and sustainable ingredients, we treat our food with love and respect.
Cheffanie backyard Kitchen
604-813-5136
backyardtable@cheffanie.com