Watch Lynn whip up an extraordinary Watermelon Cake!
About the Show
Lynn Crawford is back and picking up where she left off. She’ll travel to far-flung locations, doing whatever it takes to get at the best, freshest ingredients in the world, even if it means putting herself at risk. Throughout her journey, she’ll take on any challenge, relying on locals to show her how it’s done. It’s a dirty job, but Chef Lynn is dying to do it!
Plentiful and native to The Great Lakes, whitefish is caught in Georgian Bay right into the winter, when Chef Lynn decides shefs brave enough to endure the job.
Chef Lynn gets one-on-one with free run pasture raised hens and discovers there is no turning back once she experiences how superior their eggs are for cooking and baking.
Chinook salmon is prized for its meaty and rich flesh. Now itfs being farmed sustainably on Vancouver Island. But itfs a wet and cold business, as Chef Lynn finds out!
The sweetest, most prized onion of all is the Vidalia, and Chef Lynn is willing to suffer to harvest them for the perfect French onion soup.
A lot of people think pheasant is fancy, but in Southern, Alberta, lots of folks grow up eating it. Chef Lynn finds out how tough and sneaky they are to catch.
Chef Lynn is on a mission to prove that you can use sweet potatoes in more than pies and sweet side dishes. So, she travels to Tennessee where some of the best are grown.
Thin slices of white fish are marinated in hot pickling liquid then served atop a warm potato salad against a smear of basil aioli.
A decadent chocolate dessert perfect with espresso.
This savoury French dish celebrates the chicken and the egg!