The Pitchin' In Series

The Pitchin' In Series

After a 24-year career as a five-star, high profile chef, Lynn Crawford left her post as Executive Chef at the Four Seasons Hotel Manhattan for the ultimate gastronomic adventure. After years behind the kitchen door miles from the source of the ingredients she used every day, she craved an adventure, a more intimate relationship with the ingredients she uses and with the people who harvest them. Now she’s heading out on the road to meet the people who produce the finest ingredients at the source. Fun and rollicking Pitchin’ In is a celebration of food’s power to connect us all.

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The Pitchin' In Series
  • Pitchin' In: Cream

    Chef Lynn loves to quote Julia Child, who used to say: “If you don’t want to use butter, use cream.” As far as Lynn is concerned, life would be empty without dairy fat, so she’s found an organic farmer in Minnesota who produces some of America’s finest-His pride and joy is his 43% cream. Dairy is...

  • Pitchin' In: Chicken

    Chef Lynn loves a roast chicken—now she’s found heritage French birds that taste the way chicken used to taste. But raising them is hard and dirty work, and even requires Chef Lynn to sleep overnight with 5000 baby chicks.

  • Pitchin' In: Mussels

    The clear and clean waters around Prince Edward Island are home to some of the best shellfish in the world, especially mussels. They are great just steamed in their own juices or with white wine. But Chef Lynn can’t wait to get her hands to show the locals how much she can do with them.

  • Pitchin' In: Crab

    Chef Lynn will admit that she prefers Crab to any other seafood—including Lobster. So she’s thrilled to go out on the open waters off Vancouver Island to haul in trap after trap of the finest Dungeness Crab in the world. Tipping her toque to her Asian mentors, she prepares a Cantonese inspired cr...

  • Pitchin' In: Bison

    Bison was once almost extinct. But a small group of ranchers have worked to bring them back and now bison is becoming a popular more healthy alternative to beef. But these majestic creatures are raised almost wild, and Chef Lynn has to come face to face with her fears when she has to handle them.

  • Pitchin' In: Avocado

    Avocado is almost always served as an appetizer or used to enhance a dish. But Chef Lynn decides she wants to make it the star of a meal. Turns out the farmer she meets is a retired army officer and puts her through a serious avocado boot camp.

  • Pitchin' In: Berries

    Cloudberries or Bake Apples, as they are called in Newfoundland, can fetch up to $60 a gallon, because they are so rare and so tasty. But Chef Lynn has to battle her fear of heights to gather enough of them for a meal that celebrates the local tradition of living off the land.

  • Pitchin' In: Potatoes

    According to Chef Lynn, “ a day without a potato is like a day without sunshine”. So she’s keen to get down and dirty to dig up a variety of heirloom potatoes in Alberta. Trouble is, it’s all about operating heavy and dangerous machinery, and that freaks her out.

  • Pitchin' In: Wild Boar

    Perth County in Southwestern Ontario is famous for some of the best pork in Canada. But it’s also home to one of only a handful of farmer’s who are raising wild boar. Inspired by the possibilities, Lynn has a local butcher prepare wild boar bacon for her.

  • Pitchin' In: Squid

    Squid fishing is highly competitive and the people who do it are hard core. But that doesn’t stop the intrepid Chef Lynn. Battling the cold and the darkness, Lynn goes out for an all-night adventure.

  • Pitchin' In: Catfish

    Farmed fish is the way of the future, so Chef Lynn decides to check out the classic fish in Southern cuisine.

  • Pitchin' In: Pecans

    The plumpest and richest pecans in the world can be found in north central Texas, and it’s there that Chef Lynn finds a family farm that’s producing the tastiest nuts she’s ever had.

  • Pitchin' In: Limes

    Chef Lynn calls limes the underdog of the citrus family because they are relegated to very few dishes in North American cuisine. In the orchards she visits, many varieties of lime are grown, some she’s never tasted, and her imagination goes wild for all the great dishes she can prepare with them.

  • Pitchin' In: Asparagus

  • Pitchin' In: Peaches

    Peaches are summer and when they are goodm they are great. But they grow in hot, dry climates and harvesting them is a sticky mess.

  • Pitchin' In: Pumpkin

    Most people think a pumpkin is a pumpkin and enjoy them on holidays. But in rural Illinois, they grow more than 50 varieties and Chef Lynn is anxious to showcase them in every course of her dinner.

  • Pitchin' In: Scallops

    The pristine waters off Vancouver Island produce some of the finest seafood in the world, including scallops, long a favorite of Chef Lynn. But harvesting them is work for strong young men, as she finds out the hard way.

  • Pitchin' In: Saskatoon Berries

    These berries are a prairie treasure and every one in Saskatchewan and Alberta has a secret recipe for Saskatoon berry jam or pie that Lynn can’t wait to taste.

  • Pitchin' In: Duck

    One of the most savory and flavorful meats, but, wow, stinky as all get out. Chef Lynn will be challenged like never before by these stubborn and cranky birds.

  • Pitchin' In: 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. Lynn is delighted to work with this ingredient, but intrigued to find out more about these charismati...

  • Pitchin' In: Maple Syrup

    The iconic Canadian ingredient is relegated to desert and breakfast. Lynn has never seen it harvested and is anxious to experiment with it in savory dishes.

  • Pitchin' In: 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!

  • Pitchin' In: Figs

    This Middle Eastern delicacy is harvested under the hot California sun which proves to be the biggest obstacle for Chef Lynn getting her hands on some of the finest figs she’s ever seen.

  • Pitchin' In: Rice

    Rice feeds the world but there is nothing pleasant about the way it’s farmed, especially in the Mississippi heat and humidity. But Chef Lynn wants to see how it’s done.