Episode 222 ”The easy way to get fresh food CSA”

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!

Episode 221” Cooking tips with Jonathan and William”

In this wisdom packed episode Jon and William use the world famous spinning wheel to impart simple tips that you can use right now, to up your cooking game and bring flavours to your food! 

Episode 216 ”Taking the right path, Where to cook?”

LOVE to cook but don't know then right career path to take? In part 1 of this 2 part episode we discuss the miriad of job opportunities for a cook or chef in the hospitality sector. *spoiler alert* there are a lot!! Join us as we explore our Edible Valley. 

Episode 215 ”The Next Chapter”

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
   
 
 

Episode 213 ” Wedding Planing and Hiring a Caterer”

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!

Episode 210 ”Mac& Cheese”

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.

Episode 209 ”BURGER ”

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. 

Episode 207 ”Sticker Shock, what’s up with high food prices”

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.  

Episode 205 ” What’s trending in food?”

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!

Episode 204 ”Certifications in Cooking” Chef Series #2

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.