Episode 263 "The Edible Valley Podcast: Pouring Holiday Cheer"

The Edible Valley Podcast — Holiday Drinks at Home
The holidays are busy, cozy, and a little chaotic — and somewhere in the middle, a drink gets poured. In this episode, Chef Jonathan Frazier shares simple, thoughtful holiday drinks that actually show up at home, from sparkling aperitifs to warming, spirit-forward options and inclusive low- or no-alcohol choices.
He also shares hosting tips and reflections on slowing down, enjoying your guests, and creating memorable moments around the table.
🍷The best holiday drink isn’t the fanciest — it’s the one that brings people together.
#HolidayDrinks, #EdibleValleyPodcast, #VancouverIslandEats, #HomeHosting, #SimpleCocktails, #FoodPodcast, #HolidayEntertaining, #WinterCocktails, #ChefTips, #DrinkSeasonally
 
The Edible Valley Podcast – Holiday Spirits: Local Cocktails & Festive Pairings
 
1. Comox Valley Holiday Honey Sparkler
Wayward Distillery Unruly Gin (honey-based)
45 ml gin, 
15 ml honey syrup,
15 ml lemon juice,
top with sparkling wine
Garnish: Cinnamon stick & orange twist
Food Pairing: Brie with cranberry compote, spiced nuts, citrus-glazed shrimp
Holiday Touch: Sweet honey and cinnamon evoke festive warmth in a sparkling aperitif.
 
2. Shelter Point Winter Old Fashioned
Shelter Point Whisky
60 ml whisky,
10 ml maple syrup,
2 dashes bitters
Garnish: Orange peel & star anis
Food Pairing: Roast turkey or ham, maple-glazed root vegetables, dark chocolate tart
Holiday Touch: Oak and spice notes make it cozy and rich for winter celebrations.
3. Festive Phrog & Beaufort Vermouth Flip
Phrog Gin/Vodka + Beaufort Vermouth
45 ml gin, 
15 ml Beaufort vermouth, 
15 ml honey syrup, 
15 ml lemon juice,
egg yolk optional
Garnish: Cranberries & rosemary
Food Pairing: Herb roasted vegetables, cheese & fruit boards, spiced desserts
Holiday Touch: Cranberries and rosemary bring seasonal color and flavor to a creamy cocktail.
4. Wayward Spiced Honey Toddy
 
Wayward Krupnik Spiced Honey Liqueur
60 ml Krupnik,
120 ml hot water,
15 ml lemon juice
Garnish: Cinnamon stick & lemon wheel
Food Pairing: Gingerbread, roasted turkey with cranberry chutney, baked apples
Holiday Touch: A warm toddy with honey, cinnamon, and citrus — perfect for cozy winter nights.
 
5. Sunshine Maple Flip
Shelter Point Sunshine Liqueur (Orange Spice Maple)
45 ml Sunshine Liqueur, 
15 ml bourbon (optional), 
15 ml lemon juice,
15 ml egg yolk
Garnish: Orange twist & nutmeg
Food Pairing: Maple-glazed ham, sweet potato casserole, pumpkin cheesecake
Holiday Touch: Creamy, citrusy, and spiced — a rich festive cocktail for holiday feasts.
 
6. Krupnik Apple Cider Spark
Wayward Krupnik Spiced Honey Liqueur
45 ml Krupnik,
90 ml warm apple cider,
15 ml lemon juice, 
dash of cinnamon
Garnish: Apple slice & cinnamon stick
Food Pairing: Pork roast with apple sauce, aged cheddar & honey, mini apple pies
Holiday Touch: Mulled apple cider combined with spiced honey liqueur — cozy and aromatic.
 

Repost Episode 245 “A Feast of Giving: Holiday Reflections and Tips for the Season”

If you’re looking for inspiration for a meaningful holiday table, this episode of The Edible Valley Podcast is worth a revisit.
Jonathan and Erin dive into what makes a holiday meal truly special, from sourcing local, seasonal ingredients to blending family traditions with new ideas. The conversation explores how food helps set the tone for the season, creating connection, comfort, and a sense of place around the table.
They also talk through several holiday-ready dishes and ideas, including comforting vegetable-forward sides, hearty mains that work for mixed dietary tables, and simple recipes that can be prepped ahead to reduce stress on the big day. From thoughtful use of winter produce to flavour-building techniques that make plant-forward dishes shine, there’s plenty of practical takeaways you can use right away.
Along the way, Jonathan and Erin share tips for planning, pacing your prep, and creating a warm, welcoming atmosphere whether you’re hosting an intimate dinner or a larger holiday gathering.
And finally, a heartfelt congratulations to William on the arrival of his baby girl. Welcome to the world, little one.
If you missed this episode when it first aired, now is the perfect time to give it a listen as the holidays approach.
 

Episode 261“Soup Season: The Ultimate Comfort Bowl”

In this episode of Edible Valley, we dive into one of the most comforting, universal, and endlessly creative dishes in the culinary world: soup. From rustic broths to silky purées, hearty stews to bright, modern bowls, soup is a vessel for culture, technique, and the stories behind the ingredients we choose.
Jonathan and William explore why soup holds such a special place in kitchens across Vancouver Island and beyond. We talk about how the seasons shape the bowls we crave, the ingredients that thrive on our local farms and in our coastal waters, and the professional techniques that make even the simplest broth shine.
We recorded this a little while ago, but we’re finally getting it up — and it’s worth the wait.
Whether you’re a home cook stirring your first stock pot or a seasoned chef looking for fresh ideas, this episode celebrates the art, science, and soul of soup.
Warm up, grab a spoon, and join us in the Edible Valley kitchen.

Episode 260 “Eggs: Simple, Perfect, Essential”

In this episode of The Edible Valley Podcast, we’re talking about one of the most essential - and endlessly fascinating - ingredients in the kitchen: eggs!
Jonathan and William crack into everything you’ve ever wanted to know about eggs — how they’re cleaned, graded, and cooked, plus the many ways they make our food better. From the basics of boiling and poaching to the science behind emulsions and baking, we explore just how versatile this simple ingredient can be.
We also get into some fun facts, like why we wash eggs, how to tell the difference between sizes, and whether there’s really any difference between brown and white shells (spoiler: there’s not!).
 
 

Epsiode 256" Let's Talk Squash and Harvest Time"

Welcome to a special fall edition of the Edible Valley Podcast! In this episode, we dig into the rich diversity of squash - from sweet delicata and creamy buttercup to vibrant Hubbard and nutty acorn varieties - and explore how harvest time shapes our local food system. We talk with growers and chefs about what makes certain squash stand out, flavour tips, storage secrets, and what to expect during this season’s barns-full of fresh produce.
 
Plus, we chat about three upcoming events you won’t want to miss:
Seafood Festival Dinner with Avi Stienberg — October 18 at 40 Knots Winery. A special evening celebrating local seafood and culinary craftsmanship.
Culinary Team Canada in town — November 1 & November 3: Two exclusive dinners featuring top-tier chefs collaborating with local producers.
Island Taste Trail (Oct 29 – Nov 16) — a fall-wide celebration of Vancouver Island flavours. Participating restaurants and cafés in the Comox Valley and Parksville / Qualicum Beach will offer locally inspired pairings and dishes. 
Tune in to get inspired for your own fall menus — and to find your next delicious night out.
 Stay in the loop & explore more at https://www.ediblevalley.com/or https://ediblevalley.wordpress.com/

Episode 254 "Shamrock Farm: Soil, Soap & Seasonal Surprises"

 
Join host Chef Jonathan Frazier in this intimate visit to Shamrock Farm, the Comox Valley sanctuary Mike and Shannon Farrell began in 1993. What started as a humble pumpkin patch has blossomed into a biodiverse 20-acre operation, cultivating over 40 vegetable varieties, fragrant lavender, specialty cut flowers, and raising chickens, Nubian goats, and even pigs to support the land and farm family. 
Beyond produce, the farm produces handcrafted soaps using fresh goat milk and lavender oil, preserves, and lavender products,all reflecting their ethos of thoughtful, local craftsmanship. 
Shamrock Farm thrives through seasonal markets, a roadside farm stand on the honour system, and online sales, building connections one harvest at a time.
WEBSITE:
FACEBOOK LINK
INSTAGRAM LINK
ADDRESS
2276 Anderton RoadComox, British ColumbiaCanada V9M 4B2
CONTACT
T: (250) 339-1671E: info@shamrockfarm.ca
HOURS
ROAD-SIDE FARM STAND:May - September: 10:00am - 5:00pm, Tuesday - SundayNovember - April: 10:00 am - 4:00 pm, Friday - Sunday
 
 

Episode 243 “Ridgewood Farm’s Mary-Jane Douglas and the Burger It Forward Initiative”

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.

Episode 237 " Opening the Walk-in Cooler; Promoting Mental Health for Chefs - Strategies for Well-being in the Kitchen"

Join hosts Jonathan Frazier and William Stringer on “The Edible Valley Podcast” as they delve into the crucial topic of mental health for chefs. In this episode, they explore the unique challenges faced in the culinary world and share practical strategies for promoting well-being in the kitchen. From achieving work-life balance to creating a supportive work environment, managing stress, and recognizing hard work, Jonathan and William provide valuable insights and tips to keep chefs healthy and thriving. Tune in for an engaging and informative discussion designed to support the mental health of those in the culinary profession.

Episode 234 "In the Jet cockpit! #JetFm"

In this episode of the Edible Valley Podcast, hosts Jonathan Frazier and William Stringer bring you highlights from the Culinary Federation's 61st National Conference in Edmonton. They discuss key workshops on sustainable agriculture and food waste, along with exciting culinary competitions. The recent Food Fest at the Farmer's Market is also featured, showcasing local food creations and community engagement, including a fundraiser for Lush Valley and special awards. Looking ahead, they preview the upcoming Seafood Festival from June 21-23, detailing various demos and events. The episode wraps up with special recognitions, including the Lifetime Achievement Award for Lesley Stav and acknowledgments of new board members. Tune in for an inspiring and informative journey through the latest in the culinary world!
#EdibleValley, #CulinaryInspiration, #FoodFest, #SeafoodFestival, #SustainableAgriculture, #FoodWaste, #CulinaryAwards, #CommunityEngagement, #CookingEvents, #FoodieCommunity, #LocalFood, #FarmersMarket, #CulinaryMasterclass, #ChefsCorner, #SeafoodDemos, #CookingWorkshops, #LifetimeAchievement, #ListenerEngagement, #FoodPodcast, #CulinaryPodcast

Episode 231 “​​Knives in the Kitchen”

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!

"Episode 229, Exploring the Essence of Oysters"

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.

"Episode 228, 2024 Culinary Insights: A Feast for the Future"

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.