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Chinook salmon is prized for its meaty and rich flesh. Now it’s being farmed sustainably on Vancouver Island. But it’s a wet and cold business, as Chef Lynn finds out.
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 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.
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.