Pitchin' In
Lynn Crawford is doing the unthinkable. After a 24-year career as a five-star, high profile chef, she is leaving her post as Executive Chef at the Four Seasons Hotel Manhattan for the ultimate gastronomic adventure.
Maple Syrup
The iconic Canadian ingredient is relegated to dessert and breakfast. Lynn has never seen it harvested and is anxious to experiment with it in savory dishes.
Figs
This Middle Eastern delicacy is harvested under the hot California sun which proves to be the biggest obstacle for Chef Lynn to getting her hands on some of the finest figs she’s ever seen.
Buffalo Mozzarella
Recently, a group of Ontario farmers have become some of the only farmers outside of Italy to raise Water Buffalo for their prized milk, and a local creamery is making it into Buffalo Mozzarella.
Pickerel
The king of Canadian freshwater fish and the star of many of Lynn’s menus, pickerel is tough to fish commercially—as Lynn will find out, and its delicate flesh needs a light touch!
Duck
Chef Lynn will be challenged like never before by these stubborn and cranky birds.
Asparagus
For a few weeks early every summer, Central Michigan goes nuts for Asparagus.
Peaches
Peaches are summer and when they are good they are great. But they grow in hot, dry climates and harvesting them is a sticky mess.
Yellow Snapper
Fishing for the abundant Florida yellow snapper holds some major challenges for our intrepid chef.
Saskatoon Berries
These berries are a prairie treasure and everyone in Saskatchewan and Alberta has a secret recipe for Saskatoon berry jam or pie that Lynn can’t wait to taste.
Scallops
Harvesting scallops is work for strong young men, and Lynn finds out the hard way.
Rice
Rice feeds the world but there is nothing pleasant about the way it’s farmed, especially in the Mississippi heat and humidity.
Pumpkin
Most people just use pumpkin during holidays, but Lynn is anxious to showcase them in every course of her dinner.
