50 episodes

Exploring the food culture of the Comox Valley and Vancouver Island. Interviews with local Chefs, Farmers, and Producers. Hosted by chef Jonathan Frazier , food entrepreneur and writer Darren Howlett and William Stringer the producer.

The Edible Valley Podcast The Edible Valley Podcast

    • Arts
    • 5.0 • 8 Ratings

Exploring the food culture of the Comox Valley and Vancouver Island. Interviews with local Chefs, Farmers, and Producers. Hosted by chef Jonathan Frazier , food entrepreneur and writer Darren Howlett and William Stringer the producer.

    Episode 232: ”Savouring Sustainability: Zero-Waste Cooking Reducing Food Was

    Episode 232: ”Savouring Sustainability: Zero-Waste Cooking Reducing Food Was

    In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier, William Stringer and special guest Blayne Prowse delve into the art of zero-waste cooking. Exploring mindful eating and sustainable living, they uncover ways to reduce food waste and packaging waste in the kitchen. From transforming leftovers into flavorful soups to repurposing stale bread, each discussion thread intertwines practical tips with eco-conscious insights. Join the conversation as they share creative recipes, actionable strategies, and inspiring anecdotes, inviting listeners to savor sustainability one delicious meal at a time. Tune in for a culinary journey towards a greener, more flavourful future.

    • 30 min
    Episode 231 “​​Knives in the Kitchen”

    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!

    • 27 min
    Episode 230"Tailgating Traditions"

    Episode 230"Tailgating Traditions"

    In Episode #230 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer delve into the vibrant world of tailgate traditions. After surviving Super Bowl in Los Vegas Chef Jonathan wanted to discuss the joys of tailgating. From its humble beginnings to its evolution into elaborate pre-game parties, they explore the origins, cultural significance, and regional variations of tailgating across America. With a focus on popular tailgate foods, traditional drinks, and tips for preparing delicious meals, listeners are treated to an engaging discussion filled with anecdotes and experiences that showcase the camaraderie, culinary delights, and community spirit of this beloved American pastime.
     
     
    #FoodPodcast, #CulinaryConversations, #FoodieTalk, #GourmetPodcast, #CookingTips, #ChefTalk, #FoodCulture, #FoodStories, #DeliciousDishes, #FoodAndDrink, #EpicureanJourney, #TasteExploration, #GastronomicAdventure, #CulinaryExperience, #FlavorfulConversations, #KitchenInspiration, #FoodForThought, #TastyTalks, #FoodieCommunity, #CookingAdventures





     











     


     

    • 29 min
    "Episode 229, Exploring the Essence of Oysters"

    "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.

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

    "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.

    • 36 min
    Episode 227”Unwrapping Christmas Cooking”

    Episode 227”Unwrapping Christmas Cooking”

    In Episode 227 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer unwrap the essence of Christmas in a culinary extravaganza. Delving into practical tips for seasonal menu planning, the episode navigates through the art of creating classic Christmas dishes. From traditional roasts to delectable desserts, they unravel the secrets behind crafting these iconic delicacies. Offering insightful advice for both novice and seasoned cooks, the hosts share invaluable expertise to elevate your festive cooking experience. Join them on this flavorful journey as they celebrate the spirit of Christmas through tantalizing flavors, culinary wisdom, and the joy of shared meals.
    Homemade Cranberry Sauce:
    Ingredients:
    12 ounces (340g) fresh or frozen cranberries
    1 cup (200g) brown sugar
    1/2 cup (120ml) orange juice
    1/2 cup (120ml) water
    Optional: Orange zest, cinnamon, cloves, or other spices for flavor variation
    Instructions:
    Prepare the Cranberries:Rinse the cranberries thoroughly under cold water, removing any stems or bruised berries.

    Cooking the Cranberries:In a medium saucepan, combine the cranberries, sugar, water and orange juice.
    If desired, add a dash of orange zest,  or spices (like cinnamon or cloves) to enhance the flavor. Stir to combine.

    Simmer:Bring the mixture to a simmer over medium-high heat, stirring occasionally.
    Once it reaches a simmer, reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens, stirring occasionally.

     
    Cool and Serve:Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.
    Transfer the cranberry sauce to a serving dish or an airtight container. Refrigerate until chilled before serving.

    • 24 min

Customer Reviews

5.0 out of 5
8 Ratings

8 Ratings

MichaelaMF ,

Good Listen

Lots of great info about food, cooking and whats happening.

EdibleValley ,

Fun Listen

Lots of great Info.

cynicalcyclist ,

Very informative

This show really opens up the listener to the massive food culture of the Comox Valley. Incredible amount of knowledge from the hosts as well as the guests. You may leave hungry!

Top Podcasts In Arts

99% Invisible
Roman Mars
Juste entre toi et moi
La Presse
The Jann Arden Podcast
Jann Arden
Q with Tom Power
CBC
The Bright Side
iHeartPodcasts and Hello Sunshine
Fresh Air
NPR

You Might Also Like

Island Crime
Laura Palmer / Frequency Podcast Network
Cautionary Tales with Tim Harford
Pushkin Industries
This American Life
This American Life
A Little Bit Culty
Sarah Edmondson & Anthony “Nippy” Ames