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)

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

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

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

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)

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

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.

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.

This week, Chef Jonathan and host William dive into the heart of the holiday season with an episode full of food, family traditions, and festive inspiration.

Recorded at the Jet FM studios, the two talk about December in the Comox Valley — the cold nights, the lights going up, and the comfort of coming together over great meals. William shares stories in anticipation of his upcoming trip to the U.K. (including buying a car from a guy named Ravi!), while both hosts reflect on why holiday cooking brings people closer this time of year.

The episode features a recap of Jonathan's recent Comox Valley Farmers’ Market holiday cooking demo, where the North Vancouver Island Culinary Association walked the community through preparing a full holiday meal using local ingredients. Highlights include:

🦃 Breaking down and deboning a turkey into a beautiful galantine

🥕 Roasted squash, beets & carrots with a hot honey glaze

🥬 Cranberry-apple shrub braised cabbage

🌿 Roasted kalettes with hazelnuts and lemon

🍞 Gluten-free and traditional stuffings made with local breads

👩‍🍳 NIC culinary students joining the live demo

Recipe: https://cvfm.ca/2025/11/21/foodfest-back-to-basics-holiday-feast-edition/

Jonathan shares tips on saving time during the holidays — including why deboning your turkey ahead of time can make Christmas dinner so much easier (and tastier!). The two also chat about market shopping, supporting local farmers, and why fresh local produce lasts longer and tastes better.

If you love local food, holiday cooking, and a little kitchen storytelling, this is an episode you don’t want to miss.

🎧 Listen now and celebrate the season with Edible Valley!

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.

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!).

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier sit down with Chef Avi Sternberg, fresh from his appearance at the Vines & Tides Harvest Dinner at 40 Knots Winery.

The conversation goes beyond the event to explore Avi’s fascinating culinary path — from his roots in Colorado to his time training and working in Japan, and finally, to finding his home and inspiration in Powell River, British Columbia.

Avi shares how his international experiences shaped his philosophy on food, from the discipline and respect for ingredients he learned in Japan to the creativity and community focus he’s discovered on the West Coast. His story is one of adventure, adaptability, and a lifelong pursuit of flavour and meaning through cooking.

This episode offers an inspiring look at how one chef’s global journey has led to a deep connection with the people, place, and produce of coastal BC - blending international technique with the spirit of local cuisine.

The Island Taste Trail is back - and this year, it’s bringing together the flavours of the Comox Valley and Parksville Qualicum Beach in one delicious celebration of local food and community.

In this episode, we head to the Comox Valley Visitor Centre to chat with Samantha Scholefield, one of the driving forces behind the Island Taste Trail. She shares how the program connects local restaurants, producers, and communities while inspiring diners to explore the best of Vancouver Island cuisine.

We talk about why initiatives like this are so important for our region — because when you dine local, you truly make a difference. In fact, for every $100 spent at a BC-owned restaurant, $68 stays right here in our local economy, supporting farmers, suppliers, and countless small businesses that make up the heart of our food culture.

Join us as we discover what’s new this year, which restaurants are participating, and how you can taste your way through the Island this fall!

Tune in, get inspired, and support local — one bite at a time.

In this episode, we’re thrilled to welcome Culinary Team Canada to the Comox Valley and Campbell River for two incredible culinary events! Host Chef Jonathan sits down with Chef Ronald St. Pierre, one of the team managers, and Chef Lesley Stav, who shares insight into the Senior National Team and their exciting journey toward international competition.

We talk about what it takes to represent Canada on the global culinary stage, the precision and passion behind their craft, and what guests can expect from these two extraordinary dinners showcasing the very best of Canadian cuisine.

Join us as we celebrate world-class talent, local connections, and a taste of Team Canada right here on Vancouver Island!

Looking for tickets try Eventbrite  (Culinary Team Canada)

Episode 191 of Edible Valley takes you beneath the tides with Logan Zeinert of NIC’s Seaweed Innovation Hub. We explore how seaweed is grown, processed, and scaled to support BC’s coastal food systems and blue economy.

We hope to sit down with the rest of the team soon to see how this exciting project could change things for all of us across Vancouver Island.

Listen now — because what grows in the sea matters on our plates.

#Seaweed #BlueEconomy #MarineInnovation #EdibleValley

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/