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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.
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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.
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.