Megan Mitchell takes visits one of California's oldest Apple Orchards to make a apple themed meal. FULL RECIPE BELOW.Want to help us choose the dishes and destinations? Add your favorites to our Stella Artois Food Board by tagging your pictures with #SAFoodBoard anywhere on social media. More details here: https://www.youtube.com/watch?v=4DWQT...Learn more about Megan and stay up to date with all her adventures: Facebook: https://www.facebook.com/pages/Megan-...Twitter: ChefMeganMitchWebsite: ChefMeganMitchell.comhttp://instagram.com/mucci5RECIPE:GRILLED BONE IN PORK ROASTINGREDIENTS:- 1 bone-in pork loin (about 3 1/2 pounds)- 2 cloves of garlic, grated- 2 tablespoons of lemon zest- 1 tablespoon of fresh rosemary, finely chopped- 1 teaspoon finely ground fennel seeds- 1 tablespoon of dijon mustard- 2 teaspoons coarse salt- 1 teaspoon freshly ground pepperPROCESS - Combine rosemary, fennel, garlic, zest, Dijon and garlic in a bowl. - Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact. Season inside the pocket with salt and pepper, then add herb mixture spreading evenly inside the pork. -Tie roast closed with kitchen twine. Sprinkle the outside of pork generously with salt and pepper. -Place on grill over indirect heat. Cover with lid. Cook until internal temperature is 140 degrees. Take off grill and let stand for 10 minutes.APPLE CHUTNEYINGREDIENTS:-1 large orange-1 lemon, juiced -1 1⁄2 cups apple cider -1⁄4 cup of water-1⁄4 cup sugar -1 cinnamon stick -1 whole star anise -2 large Apples -1⁄2 cup dried figs, cut in quarters -1⁄2 cup dried apricots, cuts in quarters-2 T dried cherries PROCESS-Peel 3 strips from an orange and squeeze juice from the orange in a small bowl. -In saucepan, over medium heat, combine cider, water, lemon juice, sugar, cinnamon, star anise, and reserved orange peel. -Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes. Stir figs, apricots, and cherries into saucepan; simmer 5 minutes. -Peel and core apples, then cut each fruit into small cubes. -Stir in apples and simmer 10 minutes or until fruit is tender. -You want the apples still a bit firm. Remove chutney from heat and stir in reserved orange juice. -Let stand at least 15 minutes. -Remove orange peel, cinnamon, and star anise before serving.APPLE CRISPINGREDIENTS:-1 tablespoon of unsalted butter-2 Jonagold apples (can substitute an apple with a bit of tartness), cut into thin slices-2 Tablespoon of granulated sugar-Juice from half of a lemon-1/8 teaspoon salt-1/2 teaspoon of cinnamon-1/2 teaspoon fresh grated nutmeg-1/4 teaspoon of ground ginger-3/4 cup crushed shortbread cookies -3 Tablespoons of all-purpose flour-2 tablespoons packed brown sugar-2 tablespoons butter, room temperaturePROCESS-Place a small cast iron skillet on the grill. -While skillet is heating, in a large bowl combine apples, sugar, spices and salt. -Melt 1 tablespoon of butter in skillet. -Pour apple mixture into skillet. Sauté apples for about 5 minutes. -Cover skillet with foil grill for 10 minutes on med high heat or until apple mixture begins to bubble. -In a small bowl combine crushed shortbread, flour, and brown sugar. -Using a fork, cut in butter until mixture resembles coarse crumbs. -Remove foil from skillet, cover apple mixture with topping. Close grill cover and cook for another 10 minutes or until apple mixture is bubbling. -OPTIONAL: Serve warm with ice cream.