Tide to Table: Community Kitchen with Chef Jonathan Frazier

The Comox Valley is home to a diverse range of seaweed species, and many of them remain underutilized despite their flavour, nutrition, and sustainability benefits. Chef Jonthan will guide participants through how to select, prepare, and cook with local seaweeds, sharing innovative recipes that celebrate this abundant coastal ingredient.

Participants will learn how to transform seaweed into delicious dishes, explore different varieties, and gain hands-on experience preparing seaweed-based foods that can be recreated at home.

Please bring a clean container with a lid to bring home any samples or leftovers.

If you have any food allergies, please email admin@lushvalley.org to let us know prior to the workshop.

Jonathan Frazier is an Island-born chef who has led fine-dining kitchens, launched award-winning food ventures, and is a host of The Edible Valley Podcast. He has also played key roles in community food initiatives, including managing LUSH Valley’s emergency hot meal kitchen during the pandemic and working with the Young Cooks Program at both Lake Trail and Cumberland. Today, as president of the North Vancouver Island Culinary Association and a culinary instructor at North Island College, he champions Vancouver Island’s food culture and mentors the next generation of chefs.

Please note: A limited number of bursaries are available for this workshop. If the cost of this workshop is a barrier for you in attending, please send us an email at admin@lushvalley.org.