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.
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...
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.
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!
