Fruit: apples (Cortland, Ginger Gold, Honey Crisp, Macintosh, Macoun, Mutzu, Paula Red, Royal Gala), apple cider

Herbs: dry herb and spice blends, herbal tea
 

James Beard Award-winner Barbara Lynch is regarded as one of Boston's, and the country's, leading chefs and restaurateurs. She grew up in South Boston, and during her early twenties worked with Chef Todd English. After working with Todd for several years, Barbara traveled to Italy where she learned about Italian cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's "Ten Best New Chefs in America" award.

In 1998, Barbara opened No. 9 Park, which immediately received rave review from publications around the country and was named one of the "Top 25 New Restaurants in America" by Bon Appétit and "Best New Restaurant" by Food & Wine. She has since opened eight other restaurants and culinary enterprises, including B&G Oysters, The Butcher Shop, and most recently Menton.

Barbara and her restaurants and recipes continue to received numerous prestigious awards and be featured in many publications including Saveur, Boston Common, Appétit, The New York Times, and Inc. magazine. She was one of handful of Bostonians to be profiled in the ABC-TV documentary series "Boston 24/7" and is the subject of a documentary film entitled "Amuse Bouche--A Chef's Tale." In 2009, Barbara was honored to receive the Crittenton Women's Union's Amelia Earheart Award. Past recipients include Doris Kearns Goodwin and Julia Child.

Barbara's first cookbook, Stir, Mixing It Up in The Italian Tradition, was published in fall 2009 and immediately earned praise among both media and home cooks and received a prestigious Gourmand award for "Best Chef Cookbook" for the United States.