About Jeff Crump | Bettina Schormann

Canadian chef Jeff Crump honed his culinary skills at several celebrated restaurants, including Lumière in Vancouver, B.C., Chez Panisse in Berkeley, CA, and The Fat Duck in Bray, England. He’s now a leader of the Canadian Slow Food movement and the executive chef at Ancaster Old Mill in Ontario. Bettina Schormann studied pastry arts in Toronto, Paris, and New York City, is also a member of Slow Food, and is a pastry chef at the Ancaster Old Mill. Earth to Table is their first book and showcases their shared philosophy of cooking local, seasonal ingredients. @crumpjeff71 @breadbar_bettina

Gray speckled bowl of beet salad with feta and pumpkin seeds, along with spinach and sliced red onions.

Beet Salad with Feta and Pumpkin Seeds

A stunning jumble of ingredients you’ll forget are healthy the moment you take a bite. Sweet roasted beets. Peppery watercress. Tangy feta. And a perfectly balanced vinaigrette.

Pan-roasted mushrooms and a knob of butter melting in the center, in a cast-iron skillet.

Pan-Roasted Mushrooms

Mushrooms and butter and garlic. Think you’ve been there, done that? Trust us, you haven’t. Not like this, anyway.

Skillet on a grill filled with eggplant caponata--chopped eggplant, onions, fennel, onions, almonds, basil

Eggplant Caponata

Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.

A pottery plate filled with roasted butternut squash and apple salad made with watercress, sweet apples, and topped with Parmesan

Roasted Butternut Squash and Apple Salad

Unexpected, easy, eye-catching, and impressive as heck. That’s what we think of this lovely autumnal juxtaposition of tastes and textures that’s gonna upend the way you think about salads.