Chef Lynn Crawford's Thanksgiving Feast Celebrates the Best of Canadian Food & Wine

When planning her Thanksgiving menu, Canadian chef Lynn Crawford, host of the Food Network show “Pitchin' In”, likes to keep it close to home. Crawford passionately seeks out the best that Canadian farmers have to offer. Her local love affair also extends to the grape-growing wine producers of Niagara-on-the-lake and the Okanagan Valley. She found particular inspiration for this year's Thanksgiving feast when visiting the Inniskillin vineyard, the original estate winery that has been producing premium wines from premium grapes for over 35 years.

“There is such a rich history at Inniskillin, which began with the founding fathers of Canadian Wine, Karl Kaiser and Donald Ziraldo obtaining the first license since prohibition in 1975,” says Crawford. “It reminded me that when we are celebrating a harvest season and building a menu that celebrates local ingredients, food isn't the only consideration. Wine selection is an integral part of the mix.”

Crawford worked with Inniskillin's Winemaker Bruce Nicholson and Chef David Penny to create the following food and wine pairing that celebrates the best we have to offer in Canada this harvest season.

For more information about Inniskillin wines, please visit www.innikillin.com.

Lynn Crawford's Berkshire Pork Chops with Apple Thyme Chutney

Wine Pairing: Inniskillin VQA Unoaked Chardonnay

Serves 4

•    4 boneless center-cut pork chops, cut 1 1/2 ” thick

•    3 tbsp butter

•    2 garlic cloves, crushed

•    2 sprigs thyme

•    1 large onion, diced

•    4 green apples peeled, cored, and cut into 1/2” dice

•    2 tbsp brown sugar

•    1/4 cup cider vinegar

•    1 tsp thyme, chopped

•    1 tbsp grainy mustard

•    Salt and pepper

Preheat oven to 375* F. Heat 2 tablespoons olive oil in an ovenproof pan over medium-high heat. Season pork chops with salt and pepper. Sear chops on both sides until golden brown, about 2 minutes per side. Add the butter, garlic and thyme to the pan. Baste the chops with the butter then finish roasting in the oven for 8-10 minutes.

Meanwhile, in a pan, heat remaining 1 tablespoon of butter over medium heat. Add the onions and cook until caramelized, about 8 minutes. Add the apples, brown sugar, vinegar, chopped thyme and mustard. Stir well to combine and cook for about 3 minutes until the apples have softened. Season with salt and pepper. Serve chutney over pork chops.

Lynn Crawford's Roasted Fall Vegetable, Raisin and Walnut Salad with Brown Derby Vinaigrette

Wine Pairing: Inniskillin VQA Pinot Gris, Winemaker's Series

Serves 4 to 6

•    1/4 cup extra-virgin olive oil

•    8 baby red or golden beets

•    8 shallots, peeled and cut in half

•    4 medium parsnips peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)

•    6 carrots, peeled, halved lengthwise

•    2 tbsp rosemary leaves, chopped

•    1/2 cup walnuts, chopped and toasted

•    1/4 cup golden raisins

•    2 tbsp parsley, chopped

•    6 cups mixed greens, such as arugula, radicchio, endive, Frisee

•    Brown Derby Vinaigrette, see recipe below

•    Salt and freshly ground pepper

Preheat your oven to 450*F. Place the beets on piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender, about 30 to 45 minutes. Allow to cool, and then rub off skins with paper towels. Cut beets in half, marinate with a tablespoon of vinaigrette and reserve.

Toss the shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil and rosemary.  Season the vegetables well with salt and pepper. Spread them out onto a baking sheet and roast until tender and golden brown, about 30 minutes. Transfer to a bowl, then, add the walnuts, raisins, parsley and greens. Toss together with just enough vinaigrette to dress the leaves lightly.

Brown Derby Vinaigrette

Makes 2 cups

•    1/4 cup red wine vinegar

•    2 tsp balsamic vinegar

•    1 tbsp worcheshire sauce

•    1 lemon, juiced

•    1/4 tsp kosher salt

•    2 tbsp honey

•    2 tbsp Dijon mustard

•    1 1/3 cups canola oil

In a bowl, whisk together the red wine vinegar, balsamic vinegar, worcheshire sauce, lemon juice, salt and honey until salt dissolves. Whisk in the mustard. Whisking constantly, slowly drizzle in the oil until fully incorporated.

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