About The Edible Valley Podcast

Podcast exploring the food culture of the Comox Valley. Sharing interviews and food discussions with local chefs, farmers, producers and foodies about what make the Comox Valley and Vancouver Island the place to eat. Hosted by Chef Jonathan Frazier and Darren Howlett.

Episode 148 “What are restaurant overheads”


February 13, 2018

The final in our three part series questioning restaurant expenses . We are looking into restaurants overheads and talking about the expenses that come with running a restaurant. From renting to cleaning we discuss what these expenses are and what you can do to make things run just a little bit smoother.


Episode 147 ” New Season New Year Lets start cooking again”

 With the new year upon us Darren and Jonathan spend time discussing 2017 and the events surrounding it. This is a chance for the two to reminisce about the previous year. From farming to food banks, they discuss all the interesting events and people they had the fortune of meeting. Darren and Jonathan also spend some time planning for upcoming food challenges, topics, and their ability to interview and learn more in the upcoming year. Feel free to join with us.

Episode 146″ What is Labour Cost?”

On this podcast we’re doing the second part of our three-part series questioning restaurant costs. We’re going to get down to the nitty-gritty and find out about labour costs, business expenses, menu prices, and customer views. We also look at some great ways to save on these costs which can make things go a little bit smoother. 

Episode 128″ What’s so important about olive oil”

May 10, 2017

Ever wonder what’s so great about Olive Oil? This episode we talk with Lisa Whitmore from Signature Oil & Vinegar. We get into the joy of cooking with quality olive oils and what to look out for next time you pick up a bottle. Hint: freshly made olive oil from passionate individuals is best. Find out what Signature Oil & Vinegar can provide to you and how they can help make your next meal special.

Lisa Whitmore.jpg Lisa Whiyemore

The Courtenay store is open Monday to Saturday 10am–6pm, Sunday 11am-4pm.

The Campbell River store is open Monday to Saturday 10am-5pm.

Email Us: signatureoilandvinegar@shaw.ca

Crown Isle Shopping Centre
#207B – 444 Lerwick Rd
Courtenay, BC, V9N 0A9
Phone: 250-871-0700

Campbell River
Tyee Plaza
1121 Shoppers Row
Campbell River, V0W 2C7
Phone: 250-914-3800

Maple Sesame Salmon


  • 2-3 Salmon fillet or salmon steaks
  • 4 tbsp. Signature Maple Balsamic Vinegar
  • 2 tsp. Signature dark toasted Sesame Oil
  • Clever Crow Comox Bay Seasoning(or your favourite fish spice)
  • Horseradish, Dijon or Whole grain Mustard


  • Season salmon lightly with Comox Bay Seasoning.
  • In a bowl, combine mustard, maple balsamic and sesame oil.
  • Pour over salmon and use a pastry brush to coat evenly.Bake at 425 degrees for approximately 20 minutes.
  • While the salmon is baking, the balsamic creates a thick, flavourful glaze.

Best – Salmon – Ever!

 IMG_7082 2.jpg

Episode 127 “What’s happening at Innisfree Farm?”

Listen Now @ “What’s Happening At Innisfree Farm?”


Chef Jonathan Frazier and Darren Howlett sit down with Chanchal Cabrera of Innisfree Farm. Chanchal brings us up to speed on all of the changes that have happened at the farm since the last time we checked in with Innisfree Farm. Most notably, the change to ‘Innisfrfee Farm and Botanical Garden’. This is an exciting time for the Chanchal, Thierry and the farm, as this designation does not come lightly or easily. Listen in as she explains all they have had to do and want to do with the beautiful space that is Innisfree, including the upcoming Herb Gathering, daily tours of the gardens, apprenticeship programs, harvests, and more.


To find out more contact @
Innisfree Farm and Botanic Garden
3636 Trent Road
Courtenay BC V9N 9R4
Phone (250) 336 8768 
             (250) 336 8787