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Private Notes
Lobster fishing on The Bay of Fundy.
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.
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.
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 charismatic animals.
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!
Chef Lynn will be challenged like never before by these stubborn and cranky birds.
For a few weeks early every summer, Central Michigan goes nuts for Asparagus.
Peaches are summer and when they are good they are great. But they grow in hot, dry climates and harvesting them is a sticky mess.
Fishing for the abundant Florida yellow snapper holds some major challenges for our intrepid chef.
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.
Harvesting scallops is work for strong young men, and Lynn finds out the hard way.
Rice feeds the world but there is nothing pleasant about the way it’s farmed, especially in the Mississippi heat and humidity.
In the highlands of Nevada, Lynn’s longtime dream to live like a true cowgirl comes true.
Most people just use pumpkin during holidays, but Lynn is anxious to showcase them in every course of her dinner.
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.
Chef Lynn finds herself up a tree confronting her fear of heights once again. This time, she’s fired on the job!
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.
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.
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.
Watermelon says summer. But , as Chef Lynn discovers, harvesting them in the heat is tougher than a full workout at the gym with medicine balls...
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...
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...
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...
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...
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!..
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...
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...
In this episode, Chef Lynn heads off to fish one of her favourite fishes, West Coast Halibut at Eagle Pointe Lodge.
