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: Yellow Tail Snapper

    Almost all snapper is overfished, but Florida yellow snapper is abundant and sustainably harvested with a delicious buttery flesh and flavor. It’s considered one of the finest fish in the world and fishing for it holds some major challenges for our intrepid chef.

  • Pitchin' In : Beef

    In the highlands of Nevada, Lynn’s longtime dream to live like a true cowgirl comes true. Here the special “Buckaroo” subculture will put Lynn to the test driving, corralling and branding.

  • Pitchin' In: Whitefish

    Plentiful and native to The Great Lakes, whitefish is caught in Georgian Bay right into the winter, when Chef Lynn decides she’s brave enough to endure the job.

  • Pitchin' In: Salmon

    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.

  • Pitchin' In: Pheasant

    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.

  • Pitchin' In: Eggs

    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.

  • Pitchin' In: Sweet Potato

    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.

  • Pitchin' In: Sweet Corn

    Summer sweet corn and seafood is a match made in heaven for Chef Lynn. So she’s willing to do whatever it takes to harvest some of the finest in the country.

  • Pitchin' In: Cherries

    Chef Lynn finds herself up a tree confronting her fear of heights once again, except this time, she’s fired on the job.

  • Pitchin' In: Watermelon

    Watermelon is all about summer, but Chef Lynn discovers that harvesting them in the heat is tougher than a full workout at the gym with medicine balls.

  • Pitchin' In: Onions

    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.

  • Pitchin' In: Trout

    Baked, Smoked, Grilled, fresh trout is one of Chef Lynn’s favorites. But she never imagined she’d need to play hockey to find out how the locals enjoy it in Thornbury, Ontario.

  • Pitchin' In: Artichokes

    Chef Lynn travels to the artichoke capitol of North America to work with a third generation artichoke farmer. She even gets to try some artichoke muffins.

  • Pitchin' In: Strawberries

    Plump, juicy strawberries grow low to the ground, so Chef Lynn finds out it’s back breaking work to harvest the best. But these gorgeous berries inspire her to create a mouth-watering brunch.

  • Pitchin' In: Apples

    The Annapolis Valley is one of the best areas in Canada for growing fruit, especially apples. Chef Lynn travels there to harvest some of the oldest species of apples in Canada.