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. She craved a more intimate relationship with the ingredients and the people who harvest them. Now she’s heading 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.
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: 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.
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: 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: 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: Asparagus
For a few weeks early every summer, Central Michigan goes nuts for Asparagus.
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: 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: 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: 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: 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 : 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.