The Edible Valley Podcast

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. 

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

On this episode, Chef Jonathan ask the question what does it take to be a chef? It’s one thing to cook it’s another thing to be the one in charge. If this interest you then join with us as we explore the world of culinary arts and the rewarding career that comes along with it.  I guess it’s time to tattoo up and show off those cuts and burns we are about to start learning what it takes to become a chef.

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.

Blackberry season is here, and in this episode of The Edible Valley Podcast, Jonathan and William dive into everything blackberry. From their wild abundance along Vancouver Island’s trails and hedgerows to their starring role in jams, desserts, sauces, and even cocktails, blackberries are a true taste of late summer. We explore the history of this hardy berry in the Valley, the challenges and opportunities they bring for farmers and foragers, and how they’ve become a staple in local kitchens. Jonathan shares culinary tips for bringing out their sweet-tart flavor in both savory and sweet dishes, while William looks at their nutritional benefits, their cultural role in the region, and, true to form, may wander off on a few entertaining tangents along the way. Whether you love a simple blackberry pie, a tangy BBQ glaze, or just eating them fresh off the vine, this episode will leave you inspired to celebrate one of nature’s most generous gifts. Listen in and discover why blackberries might just be the jewel of our local harvest

Even though we discuss our local food scene quite often here on the Edible Valley Podcast, we rarely specify our places in it. Today we examine one aspects of Darren's involvement in our Valleys food culture, with his hot lunch program for the district schools, and AteCateringCo.com

  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.

Welcome to the Edible Valley Podcast. This is Episode 178, and today we are with Sharon Janzen from Alderlane Farmhouse Bakery. Sharon grew up in Vancouver and always had an entrepreneurial flair, spending a lot of her time making and selling things—starting with sling-style baby carriers, which she made and then sold across Canada. Then she moved to Thetis Island, as her husband got a new job at a children’s camp. Sharon decided to start experimenting with baking and selling cinnamon buns, thus laying the groundwork for the future Alderlane Farmhouse Bakery. In 2000 she moved to Vancouver Island. After gaining more baking experience, she saw an opportunity to sell goods from a wicker basket in the schools and businesses throughout the valley. She started by placing a basket in the staff room at Miracle Beach Elementary and Black Creek Elementary, where teachers and staff paid for goods using the honour system. She then quickly moved on to selling at offices, car dealerships, and dentists, operating the entire business just out of the back of her Volkswagen Jetta.  Word of her delicious baking spread throughout the valley, and people started asking Sharon if she was at any farmers’ markets. In response, she scaled up her business and started selling at the Comox Valley Farmers’ Market. Her husband, who is a crucial support, retrofitted her equipment with wheels so she could operate efficiently and continue to grow her business.  We have a lot to share with you about this incredible story of Canadian entrepreneurialism. Edible Valley is very proud to introduce Sharon Janzen. 

In this round table discussion, Jonathan, Darren and William discuss future episodes, covering the merits of restaurants focusing on making 1 food very well and discuss local legendary food destinations as well as Jonathan spilling his coffee all over himself.   

Today we are meeting Twila Skinner who is the GM of Comox Valley Farmers market, Twila can be seen in a high visibility waistcoat at each FM hopping from stall to stall and making sure everything is running smoothly, today we want to learn a lot more about what she does, how she got here and a lot about what makes the farmers market so successful and so pivotal to the food scene here in the CV.    Although Twilas heart is 100% anchored in the CV food scene she actually started out in a very different place, studying Geology at Simon Fraser University, she then landed a job in Mineral exploration working in BC, the Yukon, as well as Ontario and Quabec, This involved Soil sampling, drilling, mineral exploration and mapping, hunting for gemstones, gold ,copper, emeralds and rubies where the overall task would be to discover enough to set up a mine.    Fast forward to 2012 she bought Pirates Pond Farm in Dove Creek, a small farm producing Chicken eggs, duck eggs, turkeys,  pigs and chickens as well as vegetables, some of which she sold at her stall at the CVFM where she joined the board as a vendor. It was at this point she really started to see the importance of food and sustainability and wanted to be part of it as well as being self-sufficient herself.    THIS BRINGS US TO THE PRESENT DAY where the CVFM has over 100 vendors between 3 markets it is put quite simply absolutely critical to our valley's food scene. 

The recipe is possibly the most common focus when talking, preparing or planning food, but in this episode we dig much deeper. What is the actual reason for a recipe? How can a recipe help you create a signature style? How can a recipe help you to achieve consistency? What makes up a recipe? And are there any alternatives to using a recipe? In this episode Jon and Darren dive very deep into their own very different cooking styles to help you find your own recipe, (or formula?) for success in the kitchen.